I don’t know about you all but when I think of Easter dessert, I always think of fruit and citrus. Those flavors just scream Spring to me. So today I’m bringing you some of my favorite desserts that would be perfect to finish off your Easter feast.
One of my all-time favorite desserts is Lemon Hush and it always, always graces the Easter table. I mean, a shortbread crust, layers of sweetened cream cheese, lemon pudding and Cool Whip. There isn’t anything wrong with that.
Keeping with the lemon theme, these Lemon Bars would be another refreshing choice. Lemon Cheesecake Pie is another creamy, dreamy dessert that has the perfect pucker.
A perfect make ahead dessert would be Strawberry Lemon Sorbet. It’s bright, zingy and very light. Can’t ask for much more after gorging yourself on ham and potatoes.
Everybody loves a theme-y dessert, am I right? Easter Sugar Cookies are so tasty and fun to make. Definitely my favorite cookie hands down.
Brownie Nests are another easy option that would be fun to make with the kiddos. You could even use a brownie mix to make it even easier. Aren’t they cute?
I made these Almond Joy Eggs a few years back and Joel’s co-workers still talk about them. I have to admit, I haven’t made them in quite awhile because I really despise dipping in chocolate. I just don’t have the patience for it and if I haven’t mentioned, I have a little problem with perfection so it usually doesn’t end well. But they are just so stinking adorable that they are worth it for Easter.
Speaking of delicious things in the shape of eggs, there is always these Peanut Butter Eggs. Reese’s Eggs are pretty much the best candy ever and something I look forward to as soon as Valentine’s Day is over and the stores switch over to Easter candy.
I know this isn’t dessert but this citrusy, Spring Sangria would be another perfect way to end your meal this Sunday. Or start it. I don’t judge.
I hope you guys enjoyed this round up of dessert deliciousness. Would you be interested in one featuring side dishes?
So, do you call it puppy chow or muddy buddies? We’ve always referred to it as puppy chow but either way, it’s one delicious snack. I’ve always enjoyed the classic chocolate and peanut butter combination but with all the unique recipes out there these days, it was about time we try something different.
When I came across this recipe I knew it would be perfect to make for Hannah’s carnival themed 1st birthday party. Yes, I made this back in October and am just sharing it now. Which is pretty much a travesty seeing that it’s one of the best snacks ever. Seriously, I could not stop eating this stuff. And I don’t even like white chocolate. But I do have to admit that frosted animal crackers are a weakness of mine. They were one of my favorite snacks as a child so when I indulge in them (every few years), they always bring me back.
And adding cereal, white chocolate and sprinkles just makes them a million times better. Gah, it’s a good thing I don’t have any of these ingredients in my house because it would so be happening right now.
Frosted Animal Cracker Puppy Chow
recipe from Inside Bru Crew Life
9 cups Chex cereal (14 oz. box)
16 ounces vanilla almond bark
13 ounce bag frosted animal crackers
1/4 cup nonparil sprinkles
1/2 cup powdered sugar
1. Crush enough animal crackers to get 1 1/2 cups. Mix with sprinkles. Set aside.
2. Place cereal in a large mixing bowl with a lid. In a microwave safe bowl, melt almond bark in 30 second increments. Drizzle melted almond bark over the cereal and mix until covered. Dump in animal cracker crumbs and stir thoroughly. Add in powdered sugar and mix again.
3. Crush remaining animal crackers into chunks and stir into the puppy chow. Store in an airtight container (we liked ours refrigerated).
Sometimes during the holiday season, you get busy and stressed with your mile long to-do list. Right? So sometimes you need a really easy cookie recipe to whip up so that you can just get something marked off the dang list. That’s how I felt this weekend as I kept adding more and more things to my to-do rather than getting anything checked. I mean, seriously, getting an entire household ready for Christmas by the 22nd with a husband working late every night is kind of hard. But I was determined to get my Christmas baking done this past weekend so that Joel could take a bunch to work and I could deliver some treats to our wonderful friends.
I kept perusing my ever-growing list of treats then had the stupid idea of going on Pinterest…and found a gazillion more recipes I wanted to try. But it ended well because I found this super simple 4 ingredient peanut butter cookie recipe in the meantime and ultimately decided to pare down my list. I decided on cookie dough bites (pretty much my favorite thing ever), old fashioned iced oatmeal cookies, pretzel m&m rings, peppermint brownies (which I will share later this week) and these giant beauties. I baked them all up yesterday and promptly gained 4 pounds in the name of food blogging. I had to taste them to make sure they were good. Well, I’ve made the majority of the items on my list before so I guess I can’t put all the blame on you. Darn it.
While we’re on the topic of overeating, I’m kind of ready for the new year so I can get back on track. The holidays really throw me off and a new year brings revived discipline.
But let’s not talk about discipline now, let’s talk about thick cookies as big as your head. These cookies call for 4 ingredients which you may already have in your pantry. And you won’t guess the 4th ingredient….Bisquick. I wasn’t sure at first but was willing to try it since they were so easy and quick. And I’m so glad I did.
They are soft, thick and not too sweet or rich like a lot of peanut butter cookie recipes. Although the recipe calls to make them huge, you certainly could scale them down to fit on your holiday cookie trays. Make sure to try these simple recipe to help you get that next thing checked off the list!
4 Ingredient Peanut Butter Cookies
recipe from Averie Cooks
1 cup creamy peanut butter (do not use natural or homemade for these)
1 (14 oz.) can sweetened condensed milk
1 Tbsp. vanilla
1 cup Bisquick
1. In a stand mixer, stir together peanut butter, sweetened condensed milk and vanilla until combined. Add Bisquick and stir to combine.
2. Using 1/4 cup measure, roll balls and place on lightly greased cookie sheets. Smash halfway down with a fork twice, making a crisscross pattern. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 5 days.
3. When ready to bake, preheat oven to 350 degrees F. Bake for 13-14 minutes or until just set. Let cookies cool on cookie sheet for about 10 minutes so they can firm up. Cookies keep in an airtight container for 1 week.
Are you all getting tired of being bombarded with sweet treats from around the blogosphere yet? I hope not because I have some giant, chewy, decadent cookies to share with you. They are officially my new favorite cookie.
I took the glorious bakery style cookie recipe I shared last summer and updated them a bit to fancy them up. But don’t worry, they are still just as simple.
I took some inspiration from one of my favorite candy bars, Almond Joy, to create this tasty cookie with unsweetened coconut, chocolate chunks and toasted pecans. And man was that a good idea! What I love even more about these is that you can freeze the dough and have it ready for whenever the craving strikes. It’s also a nice way to control yourself at the holidays because I know if there is a whole batch of cookies laying around I have a lot less self control. This way, you can just bake one, get your fix and move on. `
I’ve been thinking about my Christmas baking list for awhile now and these are a definite must!
Coconut and Toasted Pecan Chocolate Chunk Cookies
1 cup butter, softened
1/2 c shortening
1 1/2 cup dark brown sugar
1/2 cup granulated sugar
2 large eggs
4 teaspoon vanilla extract
4 1/3 cup all-purpose flour
2 Tbsp. cornstarch
2 tsp. baking soda
1 tsp. salt
1 1/2 cups chocolate chunks
1/2 cup unsweetened coconut
1 cup toasted pecans, chopped
1. Cream together the butter, shortening and sugars until they are light and fluffy.
2. Add eggs, one at a time, to the sugar mixture. Add vanilla.
3. Combine flour, cornstarch, baking soda and salt in a large mixing bowl. Add dry ingredients to the creamed mixture until fully incorporated. Stir in chocolate chunks, coconut and pecans.
4. Line two cookie sheets with parchment paper. Using a 1/4 cup measuring cup, scoop out dough and form into balls then slightly flatten the top. Place on prepared cookie sheets. Place in freezer for 2 hours. At this point, you can either bake the cookies or place them in a freezer bag then throw them in the freezer for future use (up to 3 months).
5. To bake the cookies, preheat the oven to 350 degrees F. Bake on a greased or parchment covered cookie sheet for about 15 minutes (mine took about 17).
Has baseball taken over your house like it has mine? Joel grew up in Kansas City and therefore is a big Royals fan. The last time they were in the World Series, he was not yet 1 (and I wasn’t alive). He has always had “see the Royals play in the World Series” on his bucket list and last Monday night he got to mark it off. Unfortunately, they lost game 1 but he still had a blast and couldn’t get enough of the atmosphere.
So needless to say, my house has felt like a bundle of nerves as we have watched these games play out. We’re sitting watching the game as I write this. After last night’s loss, we needed a little pick me up so when we were at the grocery store, Noah and I picked up the Blue Velvet cake mix that he begs for every time we go to whip up something festive. After discussing ideas, Noah thought cookies would be best so we went to work.
This time around we decided to mix in some quick oats and chocolate chips. White chocolate would have been great with the buttery vanilla (blue) cake mix but alas, we didn’t have any…what kind of food blogger am I? Nuts would be a great addition too but the biggest Royals fan in our house doesn’t like nuts so we skipped them this time. He got lucky.
These are dense and seem like cookies that would dry out quickly, so eat them within a day or two. We shouldn’t have a problem with that…..
Let’s pull it together Royals and take that crown! Otherwise I might have to move out for a couple of days because it will be grump city around here.
Take the Crown Cookies
recipe slightly adapted from All Homemade Cookies
1 cake mix
1 stick butter, melted
2/3 cup quick oats
1/3 cup mini chocolate chips (and/or nuts, raisins, white chocolate…)
1. Preheat oven to 350 degrees F. Mix all ingredients together, dough will be very thick.
2. Scoop onto greased or parchment lined cookie sheets 2 inches apart. Cook for 10-12 minutes. Let cool for 1 minute on cookie sheet then remove to rack to cool completely.
If you all have been following me for awhile, you know that Joel and I are not big chocolate lovers. It has it’s place in cookies and such but for me, not as the main star. I’ve never been a fan of chocolate cake (except for my sister-in-laws) or chocolate ice cream but somehow Noah got the chocoholic gene. So some kind of chocolate ice cream had to be present at his party and I decided to go with Rocky Road since he also has a love affair with marshmallows and almonds.
This chocolate ice cream is incredibly rich and decadent (thank you dutch process cocoa) so just a scoop is satisfying. Which is good considering the ingredient list. The marshmallows stay soft and the almonds add a delicious, salty crunch.
Although this wouldn’t be the first ice cream I would reach for, it’s pretty tasty even for a non-chocolate lover. And I have to say too, my brother doesn’t care for chocolate all that much either and he said it was his favorite of all my homemade ice ventures. That’s saying a lot when you consider this, this, this, this and this.
Rocky Road Ice Cream
recipe from The Ultimate Ice Cream Book
1 cup sugar
3 large eggs
1 cup cocoa powder
1 1/2 cups whole milk
1 cup heavy cream
1 Tbsp. vanilla extract
1/2 cup mini marshmallows
1/2 cup roasted, salted almonds, roughly chopped
1. In a food processor, combine sugar, eggs and cocoa and blend until smooth.
2. Bring the milk to a boil in a medium saucepan. With the food processor running, slowly drizzle the hot milk into the chocolate mixture through the feed tube. Process until well blended. Pour the entire mixture into the pan and cook over low heat. Whisk constantly until the custard thickens slightly. Pour mixture through a fine mesh sieve into a large, clean bowl. Cool slightly then stir in the cream and vanilla. Cover and refrigerate until completely chilled.
3. Stir in the custard then freeze according to manufacturers directions. During the last 5 minutes of freezing, dump in the marshmallows and almonds. Transfer to a freezer safe container.