No Bake Butterscotch and Peanut Butter Easter Bird’s Nest Cookies

No Bake Butterscotch and Peanut Butter Easter Bird's Nest Cookies

No Bake Butterscotch and Peanut Butter Easter Bird’s Nest Cookies

I like this recipe because you make them in a mini muffin pan so the bird’s nests come out little and cute!

3/4 cup butterscotch chips

1/2 cup creamy peanut butter

2 cups chow mein noodles

1/4 cup chocolate Easter eggs

1  Melt butterscotch chips with peanut butter over low heat, stir until melted and well combined.

2  Add chow mein noodles to mixture and stir to combine.

3  Place 1 tablespoon of the mixture into each compartment of a mini muffin pan and top with a couple of chocolate eggs.  Place in fridge or freezer until set then remove carefully from pan.

recipe from Ahead of Thyme


Easter White Chocolate Cookie Cutter Treats

Easter White Chocolate Cookie Cutter Treats

Easter White Chocolate Cookie Cutter Treats

Here is a really simple and really cute Easter basket idea.  I got these Easter cookie cutters at the dollar store, there were 6 of them in the pack for a buck then all you need are some candy melts and sprinkles, easy peasy!  And wouldn’t they look adorable in an Easter basket?

cookie cutters

wax paper

1 bag Wilton candy melts, your choice of color


1  Place cookie cutters on a cookie sheet lined with wax paper.

2  Melt candy melts according to package directions.

3  With one hand, press the cookie cutter down firmly on the tray while filling with melted candy melts with other hand.  Top melted chocolate with sprinkles while still holding down with your other hand.  Now put a glass or bowl or something heavy enough to press down on cookie cutter carefully over the top of cookie cutter to keep chocolate from seeping out under edges of cookie cutter.  Repeat with remaining cookie cutters.

4  Place in fridge or freezer until firm.

5  Carefully peel chocolate filled cookie cutters off wax paper.

No Bake Avalanche Cookies

No Bake Avalanche Cookies

No Bake Avalanche Cookies

I’ve been putting some missionary packages together and needed some treats that would travel well so I decided to make these little yummies and turn them into Easter treats with a pastel candy corn on top.  PS  They are easy and delicious!

1/2 cup mini chocolate chips

16 oz vanilla Candy Melts or Almond Bark

15 oz creamy peanut butter

2 cups Rice Krispies

1 1/2 cup mini marshmallows

1  Line cookie sheets with parchment paper.

2  Melt candy melts according to package directions in a large bowl.

3  Add peanut butter to melted chocolate and stir until smooth.  Add Rice Krispies then marshmallows and stir until well combined.  Add chocolate chips and stir.

4  Using a 2 tablespoon scoop, scoop treats onto cookie sheets and allow to cool until set or you can put them in the fridge or freezer until set.

recipe from The Slow Roasted Italian

Easter Egg Sugar Cookies

Easter Egg Sugar Cookies

Easter Egg Sugar Cookies

Easter is coming!  These were extremely easy to make and also extremely easy to eat!

1/2 cup butter, softened

1 cup sugar

1 egg

1 1/2 teaspoons vanilla

2 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons milk, I used 2 tablespoons caramel coffee creamer which gave them just a delicious hint of caramel flavoring

extra sugar for rolling

1 bag your choice candy eggs, I used Whoppers Mini Robin Eggs

1  Preheat oven to 350.

2  Cream butter and sugar in mixer.  Add egg and vanilla and mix until well blended.

3  In another bowl, whisk together flour, baking soda and salt.

4  Add flour mixture alternately with milk until well blended.

5  Line cookie sheet with parchment paper.

6  Shape cookies into 1″ balls and roll in sugar.  Place on cookie sheets, do not press them down.

7  Bake 10 – 12 minutes or until edges are lightly browned.

8  Remove from from oven and let cool 2 minutes then press 3 eggs into cookies.  Cool completely.

recipe from A Pretty Life in the Suburbs

Hamburger Cupcakes

Hamburger Cupcakes

Hamburger Cupcakes

April Fool’s Day is coming soon, I bet your kids would love these Hamburger Cupcakes!  I made these last night for the Young Men at church and I guess they actually fooled at least one young man.

1 box brownie mix, plus ingredients to make brownies

1 box yellow cake mix, plus ingredients to make cupcakes

red frosting, homemade or store bought

yellow frosting, homemade or store bought

shredded coconut

green food coloring

cocktail toothpicks

1  Bake brownies according to package directions in a 9 x 13″ pan lined with parchment paper.  Allow to cool completely.

2  Bake cupcakes according to package directions but do not use paper liners, spray wells of muffin pan with cooking spray instead.  Allow to cool completely.

3  Lift brownies out of pan using the edges of the parchment paper.  Using a 2 1/2″ round cookie cutter, carefully cut 15 circles out of the brownies.

4  Slice the cupcakes in half to make a top and a bottom bun.

5  Tint the coconut with the green food coloring.

6  To assemble, take a bottom bun and put a squirt of frosting in the center of it, place a brownie round on top of the frosting and press down gently.  Squirt red frosting and then yellow frosting around the edge of the brownie then sprinkle the green coconut over the top of the patty/frosting.  Place the top bun over all of this and secure with a cocktail toothpick.  Now go fool your kids!

Chocolate Croissant Breakfast Bake

Chocolate Croissant Breakfast Bake

Chocolate Croissant Breakfast Bake

It was Book Group last night, I offered to make the treat, this looked awesome and it was!

1 (10 – 13 oz) package mini bakery croissants, chopped

2 (8 oz each) package cream cheese, softened

1 1/3 cups sugar

4 eggs

2 teaspoons vanilla

2 cups milk

2 cups chocolate chips

1  Preheat oven to 350.  Lightly spray a 9 x 13″ pan with cooking spray.

2  Place croissant pieces in  pan and sprinkle chocolate chips over the top.

3  Beat cream cheese, sugar, eggs and vanilla until well blended then slowly add milk until combined.  Pour over croissant pieces evenly in pan.

4  Let stand for 20 minutes or cover and place in fridge overnight.

5  Bake uncovered for 35 – 40 minutes or until center is set.

I served it warm with a little Cool Whip.

recipe from Plain Chicken

Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake

It was Courtney’s birthday last week and she requested a Salted Caramel Cake and here is the result which was so dense and delicious!


3 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cream of tartar

1 cup caramel coffee creamer

1 cup butter, softened

2 teaspoons vanilla

4 eggs

butter sauce

3/4 cup sugar

1/3 cup butter

3 tablespoons caramel coffee creamer

2 teaspoons vanilla

salted caramel topping (or can use store bought)

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons butter

1 teaspoon sea salt or kosher salt

1  For the cake, preheat oven to 325.  Spray a 10″ bundt pan with Pam for baking, the kind with flour in it.

2  In your mixer bowl, combine flour, sugar, salt, baking powder, baking soda and cream of tartar and mix to combine.

3  Blend into dry ingredients the coffee creamer, butter, vanilla and eggs.  Beat for 3 minutes on medium.  Pour batter into bundt pan.

4  Bake for 50 – 60 minutes until toothpick inserted in center comes out clean.

5  For the butter sauce, in a saucepan combine sugar, butter, coffee creamer and vanilla and cook over medium heat until fully melted and combined but do not bring to a boil.

6  When cake comes out of oven, prick holes all over the top with wooden spoon being careful not to poke too close to edges of cake.  Pour the butter sauce over the top making sure to fill all the holes.  Let cake cool 15 – 20 minutes before inverting onto serving platter.

7  For the salted caramel topping, in a saucepan combine sugar and water and cook over medium low heat until sugar dissolves then increase heat to medium high and bring to a boil without stirring for 6 – 8 minutes until mixture is a deep amber color.

8  Remove sugar from heat and carefully whisk in cream then stir in butter and salt until melted and combined.  Pour into a serving dish and let cool.  Drizzle over cake or over individual cake slices.

recipe from Wishes and Dishes