6 Easter Dessert Recipes
Yesterday at the grocery store my daughter was begging for me to buy her a muffin for breakfast the next morning. They have a million ingredients, they are expensive, and they are not even that good, so I said no. I told her I would go home and make her some instead. I gave her the choice of chocolate chip, apple cinnamon or strawberry muffins. Since she is my daughter, of course she picked the chocolate chip :-) I thought that it better have something healthy-ish in it, so I used my Chocolate Chip Muffin Recipe that has oats and apple sauce in it. She LOVED them and said they were way better than the grocery store ones. She has already eaten 2 of them and told me that my husband and I are not allowed to have any (ya right that’s not going to happen).
You can use an ice cream scooper to put the batter in the pans and them sprinkle with oats and chocolate chips.
I think that next time I make them, I will sprinkle the top with chocolate chips and not the oats. The oats on top looked pretty, but were a little dry. I also used mini chocolate chips on the tops and regular size in the muffins.
Giant XL Decorated Easter Egg Sugar Cookies! This recipe makes really soft cake like sugar cookies!
Makes 2-3 XL Easter Egg Sugar Cookies or 4 Large depending on how big you make them.
This is a great Easter baking activity to involve the kids with. They can frost & decorate the eggs with sprinkles & candies. They can get really creative with designs. You can also color the frosting, I just left mine white. My niece helped me make this recipe & she had a blast frosting & decorating the eggs! She used tons & tons of sprinkles, they went everywhere, but you can never have too many sprinkles can you? ;)
These Giant Easter Egg Cookies were easy to make too. I just hand mixed the sugar cookie dough. Divided it up. Placed a giant blob of it on a cookie sheet, used my hands to flatten it down into an egg shape about 1/4″ thick & baked it in the oven. If your making XL eggs then you can probably only fit one per cookie sheet. If your just making large ones you should be able to fit 2 per cookie sheet, just place them 2-3″ apart. I would make the eggs somewhere between 8×10″ and 6×8″ in size.
We used a Wilton #21 open star tip to make the lines across the eggs.
Vanilla Buttercream filled candy eggs dipped in white chocolate. (Fannie May Copycat)
Fannie May makes a variety of candy eggs around Easter time. My favorite ones are the vanilla buttercream eggs covered in white chocolate so I thought I’d make a copycat recipe. I’ve tried several recipes in the past but I think this one is the best. When it comes to buttercream filling most of the recipes out there call for cream cheese instead of whipping cream. I’ve found that it tastes good but the cream cheese flavor is too strong & dominates the vanilla flavor.
I was always torn between white chocolate & milk chocolate when I was a kid. I would usually choose the white chocolate Easter bunnies over the milk chocolate bunnies. I love chocolate but I have a weakness for vanilla & since white chocolate is vanilla flavored I love it!
I also happen to love vanilla buttercream frosting! These candy eggs basically are buttercream frosting dipped in white chocolate, maybe that’s why I love them so much!
I used vanilla almond bark to coat the eggs but you can also use wilton candy melts or candiquik. Any of the three will work just fine. Almond bark & candiquik are located with the chocolate chips in the baking aisle. You probably could use white chocolate chips for this recipe but I don’t think they melt down as easily.
This recipe makes about 14 eggs (about 2.5″ long). If you don’t want to make that many you can easily cut the recipe in half.
You could also shape these into 1″ balls instead of egg shapes if your not making them for Easter.
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I kept seeing the vanilla eggs like this on Pinterest, so I made my own. Of course I had to make CHOCOLATE ones, and I used my favorite chocolate chip cookie dough recipe. I love that there is no baking, just freezing, so easy!! These have been tested by my husband and he approves very much!
I used my cookie scooper and put them on the cookie sheet. Then I shaped them into the eggs….. freeze for at least 2 hours. I melted the chocolate almond bark and dipped the eggs in with a fork, don’t forget to give them a shake to get the extra chocolate off. Once they have set, break the extra chocolate off the edges.
Add the food coloring to the white almond bark and drizzle it on with a fork. (a spoon did not work too well)
If you can’t find Almond Bark at the grocery store you can also use Candiquik, most stores carry one or the other.
*Eating raw flour has become a concern to some people. Disclaimer: As always make & consume at your own risk.