6 Easter Dessert Recipes
#4. Chocolate Chip Cookie Dough Filled Eggs
#5. Giant Easter Egg Sugar Cookies
#6. Buttercream Filled Candy Eggs (Fannie May Copycat)
Archives for March 2015
Chocolate Chip Oatmeal Muffins Recipe
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.
Chocolate Chip Oatmeal Muffins Recipe
Prep time
Cook time
Total time
Author: Holly
Recipe type: breakfast
Serves: 12
Ingredients
- ½ cup butter soft
- ¾ cup packed brown sugar
- 1 egg
- ¾ cup apple sauce
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup quick oats
- 1 cup semisweet chocolate chips
- additional chips to sprinkle on top (optional)
- oats to sprinkle on top (optional)
Instructions
- Preheat oven to 350 degrees, line muffin pan with 12 paper cups.
- In large bowl cream butter, egg, and sugar together. Mix in apple sauce and vanilla. Then the dry ingredients including the oats.
- Add chocolate chips.
- Fill the lined muffin pans ¾ the way full. Sprinkle with additional chips and oats (optional)
- Bake at 350 for 22-25 mins.
Giant Easter Egg Sugar Cookies
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.
Giant Easter Egg Sugar Cookies
Prep time
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Total time
Author: Katie
Recipe type: Dessert
Serves: 2-4
Ingredients
- -Sugar Cookies-
- 1 cup sugar
- ½ cup sour cream
- 1.5 eggs (you need 1 egg, plus ½ of another, just add the 1st egg then break the 2nd egg into a small bowl, whisk it with a fork then pour in about ½, discard the rest)
- ½ cup (1 stick) butter, softened (I used salted)
- 1 teaspoon vanilla extract
- 2¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- -Frosting-
- ½ cup (1 stick) butter, softened
- 4¾ cups powdered sugar
- 1 teaspoon vanilla extract
- 4½ tablespoon milk (I used skim)
- +sprinkles for decorating
Instructions
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or non-stick baking mat.
- In a large mixing bowl, combine sugar, sour cream, eggs, butter, & vanilla. Add flour, baking powder, & baking soda. Mix it up until a soft dough forms.
- Divide dough into 2-4 parts (depending on how large of eggs your making).
- Place dough onto prepared cookie sheet & use your hands to press the dough out into an egg shape ¼" thick.
- Bake for 12-15 minutes or until edges are golden brown & middle is set.
- Let cookies cool completely.
- Mix up frosting by combining all the ingredients in a mixing bowl & using an electric mixer to mix it until smooth. *(You may need to add a little more powdered sugar or milk to get the right consistency).
- Frost & decorate eggs as desired.
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Vanilla Buttercream Candy 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.
Vanilla Buttercream Candy Eggs
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Total time
Author: Katie
Recipe type: Dessert
Serves: 14
Ingredients
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (1 stick) butter, melted (I used salted)
- 3 Tablespoons heavy whipping cream
- 1 package white chocolate, I used white almond bark (wilton candy melts or candiquik may also be used)
- yellow food coloring
Instructions
- Line a cookie sheet with parchment paper or a baking mat & set aside.
- Add powdered sugar to mixing bowl.
- Melt butter in microwave. Add vanilla to melted butter & stir it in. Then add the vanilla/butter mix to the powdered sugar.
- Add the heavy whipping cream & mix it in. (If mixture is too dry & crumbly add a little more whipping cream).
- Take tablespoon sized scoops of buttercream & shape into eggs. Place onto prepared cookie sheet. When done place cookie sheet in refrigerator for 20-30 min. to cool.
- After 20-30 min. take eggs out, melt your white chocolate in the microwave as directed on package. (You probably won't need the whole package. I used 8 squares of almond bark when I made mine).
- Add one drop of yellow food coloring & mix it in.
- Dip each egg into bowl of white chocolate with a fork then place back on cookie sheet.
- Allow white chocolate to set then enjoy! Placing it in the refrigerator helps it to set faster.
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Chocolate Chip Cookie Dough Eggs Recipe
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.
Buy colored candy melts and follow instructions on bag or 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.
Chocolate Chip Cookie Dough Eggs Recipe
Prep time
Total time
Author: Holly
Recipe type: dessert
Serves: 16-18
Ingredients
- ½ cup soft butter
- ¾ cup brown sugar
- 2 teaspoons vanilla
- ¼ teaspoon salt
- ¾ cups flour
- 2 teaspoons milk
- ½ cup powdered sugar
- ½ cup mini chocolate chips
- chocolate almond bark ( I used about ¾ of a 24oz package)
- white almond bark ( I used 6 squares of a 24 oz package) or colored candy melts
- food coloring
Instructions
- In large bowl cream together butter and brown sugar. Add vanilla, salt, flour, milk and powdered sugar. Mix until well combined, add chocolate chips.
- Scoop dough into 1 inch balls and shape into eggs on a parchment paper lined pan.
- Freeze for at least 2 hours.
- After 2 hours, melt the chocolate almond bark according to the package.
- Dip each frozen egg into the chocolate, shake off extra and put on parchment paper, let dry.
- Melt white almond bark and add food coloring, then drizzle over chocolate egg using a fork.
- I used 2 squares of almond bark and 1 drop of food coloring for each color I made.
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*Eating raw flour has become a concern to some people. Disclaimer: As always make & consume at your own risk.