Easter is this upcoming Sunday so I figured it was the perfect time to get in the kitchen and make some Easter-themed treats!
The first treat I made was Mini Confetti Meringues based on this recipe.
Preparation time: 10 minutes
Cooking time: 2 hours
Makes: 24 meringues
You will need:
3 medium egg whites
2/3 cup powdered sugar
1 teaspoon vanilla extract
Gel food coloring (I used red, yellow, and blue)
White chocolate (to melt)
Preheat oven to 200°F.
Mix the egg whites until no longer wet in consistency. This will take a couple of minutes so be patient!
Add 1/3 cup of powdered sugar and mix until combined.
Fold in the other 1/3 cup of powdered sugar and the vanilla extract. BE SURE to fold and not mix or you will lose the air in your mixture and you do not want that!
Separate your mixture into bowls to color. BE SURE to fold in the food coloring and not mix. Again, the air will be lost if you do not fold!!
Put each mixture into piping bags and cut at your desired size.
Line baking tray(s) with parchment paper and squeeze out mixture from directly above and bring to a point.
Bake for around 2 hours. Check them after the first hour and if they are still soft then put them in for the second hour.
When finished, let them cool completely.
Once the meringues are cooled, melt your white chocolate and dip the bottom of your meringues in it. Then roll the meringues in the sprinkles and place back onto the parchment paper to dry!
After meringues are completely dry, take a bite and enjoy!
The second treat I made was Carrot Patch Cupcakes based off of this recipe.
Preparation time: 30 minutes
Cooking time: 18 minutes
Makes: 24 cupcakes
You will need:
1 package Pillsbury™ Moist Supreme® Chocolate Premium Cake Mix
1 stick salted butter (room temperature)
1 cup sour cream
¼ cup milk
15 OREOs (cream discarded)
1 container Pillsbury™ Creamy Supreme® Milk Chocolate Frosting
24 strawberries (washed and dried)
2 teaspoons coconut oil
1 lb. bag orange candy melts
Preheat oven to 350°F.
Line two muffin pans with cupcake liners and set aside.
In a large bowl, mix the plain cake mix and the butter until combined.
Add the sour cream and the milk and mix until combined.
Add the eggs and beat for 1 minute on medium speed.
Scoop the mixture into the liners about ¾ full and bake for 18 minutes. If the tops spring back then they are done.
Let the cupcakes cool completely.
Meanwhile, crush the OREO cookies and set aside.
In a microwave safe bowl, melt the coconut oil and then add the chocolate candy melts. Melt the chocolate until smooth however you prefer (I use a double broiler).
Remove from heat and dip the strawberries in. Once dipped, place on wax paper to dry.
Fill a piping bag with the remaining chocolate and drizzle it over each strawberry to get that textured effect.
While waiting for the strawberries to dry, cut a quarter-sized hole in the center of each cupcake (about ¾ inch deep) with a butter knife.
Using a butter knife, frost around the hole on each cupcake and then sprinkle the cookie crumb “dirt” on top.
Bury a strawberry “carrot” in the center of each cupcake and they’re ready for you to eat!
The last treat I made was Rice Krispie Nests based off of this recipe.
Total time: 20 minutes
Makes: 16 nests
You will need:
3 tablespoons salted butter
10 oz. bag mini marshmallows
6 cups Rice Krispies
Cadbury Mini Eggs (I used the milk chocolate ones)
Melt the butter over medium heat.
Stir in the marshmallows and keep stirring until fully melted.
Once melted, remove from heat and add Rice Krispies.
Mix together until well combined.
Spray two muffin tins with cooking spray and divide the mixture into 16 nests.
Spray cooking spray on the back of a spoon and press on each nest to give it its shape.
Let the nests completely cool and then remove.
Add 2 mini eggs on top of each nest and they are ready to eat!
All three of these recipes were soooo delicious and they got the approval of the whole family! Comment below if you decide to make any of these delicious treats!