PIN THIS RECIPE FOR LATER

I am that person, you guys.

The one that always forgets about the cute, holiday-themed treats and snacks and meals until absolutely the last minute.

I promise every year that I’ll get better, that I’ll actually make an effort (I’ve got a 3 and a 5 year old, friends, and they’re started to remember these things!). There will be treats for Super Bowl and Valentine’s Day and St. Patrick’s Day and Easter and Cinco de Mayo and…. and……

*insert eye roll*

Give me a regular chocolate chip cookie and I’m good you guys. Actually, let’s make that 6.

But wandering by the holiday candy aisle every time I enter the grocery store makes me almost feel sorry for my poor, sweet children deprived of holiday themed treats and homemade Valentine’s for every kid in the class (<– cause we know that is not one of my talents). So I buy the biggest bag of Mini Eggs so that I have an excuse to do some “recipe testing”, with the hopes of finding something worthy of your Easter dessert table.

And because we should be indulging in Mini Eggs year round, friends.

Unless you’re more into the malted milk eggs? ‘Cause I can go that route, too. (In fact, they’d be equally as delicious in this cookie cake!)

The other reason why I love this cookie cake?

It’s basically an excellent excuse not to roll out cookies one by one. Who’s got time for that these days?? Just throw the dough all in a pan and bake it up. I won’t even blame you if you dump a scoop of ice cream on top fresh out of the oven and dig in with a spoon. No one even has to know (But just in case — make two).

Tips and Tricks for Making this Mini Egg Cookie Cake:

• I’ve added my Mini Eggs on top as the cookie is cooling because when you add them before baking, they sink into the dough and crack. Feel free to add them into the dough, or even chop and mix them in (or both!). I really wanted to be able to see them on the top
• I slightly adapted my Mom’s Chocolate Chip Cookie recipe for these (link at the top!), and it turned out beautifully. So yes, you can definitely bake into regular cookies or follow the recipe above.
• Feel free to mix up the candy in these — try malted milk eggs or Easter coloured M&M’s. There are no rules!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Easter Mini Egg Cookie Cake

This Easter Mini Egg Cookie Cake is a fun twist on Easter dessert! A soft, chewy, cookie cake, loaded with everyone’s favourite candy — Mini Eggs! — and garnished with swirls of pastel buttercream, this easy dessert is a showstopper for sure! Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 447cal

Author Ashley Fehr

Ingredients

• 1/2 cup unsalted butter room temperature
• 1/2 cup brown sugar lightly packed (75g)
• 1/2 cup granulated sugar 100g
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour 190g
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup white chocolate chips
• 1/2 cup Mini Eggs

Frosting

• 1/4 cup unsalted butter room temperature
• 1/2 teaspoon vanilla
• 1 1/4 cups powdered icing sugar
• 1-2 tablespoons milk or cream

Instructions

• Preheat oven to 350 degrees F and lightly grease a 9″ Springform pan or round cake pan.
• In a large bowl, beat butter and sugars together with an electric mixer until creamy.
• Add egg and vanilla and beat on on high until combined.
• Add flour, salt, and baking soda and beat on low speed just until combined. Stir in chocolate chips.
• Press into prepared pan and bake for 20-22 minutes, until light golden brown and centre is set. Remove from the oven and let cool for 10-15 minutes.
• Press mini eggs into the top of the cookie (any design you like!) and let cool completely.
• For the frosting, beat butter on high speed until smooth. Add vanilla and powdered sugar and beat until combined, adding milk as needed just so the frosting comes together (you don’t want it runny!).
• Pipe onto cooled cookie as desired and serve. Leftovers may be store at room temperature for up to 24 hours, refrigerated up to 1 week or frozen up to 3 months.

Video

Nutrition

Calories: 447cal | Carbohydrates: 62g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 142mg | Potassium: 66mg | Sugar: 47g | Vitamin A: 480IU | Vitamin C: 0.3mg | Calcium: 62mg | Iron: 1.2mg

The post Easter Mini Egg Cookie Cake Recipe + VIDEO appeared first on The Recipe Rebel.

PIN THIS RECIPE FOR LATER

It always happens this way.

I plan out my recipes (and make, photograph and schedule them) sometimes months in advance. And then at the last minute, weeks before a holiday arrives I suddenly start to feel guilty that I haven’t brought you enough cutesy holiday-themed recipes.

I start to panic. What can I possibly make?!? I don’t have time. I should just forget about it, move on. The people don’t need another birds nest cookie recipe!

And often, I do move on, and forget about it, and you get something boring like soup. Or stew. Or a one pot pasta.

But this time… I guess I changed my tune.

I figured I definitely needed an excuse to buy a giant bag of mini eggs (don’t we all?!?) and the kids would love them. And maybe I’d even let them help me make a batch for Easter (if there were any mini eggs still around by then).

I wasn’t sure how to go about making these. I thought I would use these No Bake Christmas Tree Cookies as a base, and just shape them into little nests. But then I realized that nests aren’t green, so I’d have to fill them with something brown and that seemed silly.

Brown. I can do brown. Peanut butter, chocolate and, oooo — Corn Flakes!

These cookies are a cross between my 2 favorite no bake cookies — the traditional, chocolate and oats, and those insanely delicious butterscotch corn flake cookies.

I thought I would need some glue to hold my eggs in my nest and I love the way toasted coconut looks so much like a nest, so I had big plans to make an indent, fill it with chocolate, rim with toasted coconut and THEN add my mini eggs…. but you know, life happened and I got lazy. Which makes these a pretty unoriginal version of a Birds Nest Cookie but I’m okay with that.

If you want to go all out, feel free to do the whole melted-chocolate-toasted-coconut shebang. And then send me a sample to taste test

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Easter No Bake Birds Nest Cookies (with Mini Eggs!) + VIDEO

These No Bake Birds Nest Cookies are made with oats, corn flakes, mini eggs, peanut butter and are perfect for Easter or Spring! The kids will go nuts for them! Includes step by step recipe video

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24 cookies

Calories 268cal

Author Ashley Fehr

Ingredients

• 1 1/2 cup butterscotch chips
• 1 1/2 cups chocolate chips
• 3/4 cup smooth peanut butter not natural
• 2 cups rolled oats
• 2 1/2 cups coarsely crushed corn flakes
• 72 mini eggs

Instructions

• In a large bowl, melt together butterscotch chips, chocolate chips and peanut butter.
• Stir in oats and corn flakes until combined.
• Drop by heaping tablespoonfuls onto wax paper lined baking sheets (you’ll need two) into 24 mounds. Immediately press 3 mini eggs into the center.
• Let cool completely before storing in the refrigerator for 1-2 weeks or the freezer for up to 3-4 months.

Nutrition

Calories: 268cal | Carbohydrates: 47g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 275mg | Potassium: 119mg | Fiber: 2g | Sugar: 20g | Vitamin A: 485IU | Vitamin C: 5.4mg | Calcium: 28mg | Iron: 7.7mg

The post Easter No Bake Birds Nest Cookies appeared first on The Recipe Rebel.

On a whim, when I was picking up some seasonal goodies (along with the Lucky Charms for this recipe), I was passing by the Easter Candy section and, as a food blogger, I couldn’t just walk by.

I picked up a bag of Mini Eggs and a bag of Robin’s Eggs (the Easter whoppers), and told myself I would use them in some recipe and not actually eat them all straight from the bag.

And they sat in my cupboard for a couple weeks while I tried to dream up something creative and original to make with them. So many times I was tempted to tear into the bag, but I refrained, telling myself I would need them for a recipe soon.

And in the end I just wanted chocolate doughnuts.

But it’s Easter.

The food blogger in me says, “if you crush up Easter chocolates, and sprinkle them on a chocolate glazed doughnut, they become Easter Doughnuts.”

Just like if you make cookies with red and green candies they become Christmas Cookies. And if you use just green candies they become St. Patrick’s Day Cookies.

Orange and brown? Halloween Cookies!

It always used to bother me, to be honest. When I’d see something like a basic cake recipe, with red and green sprinkles get like 147, 834 pins at Christmas time. I was all like, “can’t they see beyond the sprinkles?!”

And now I’ve totally fallen victim to the Holiday Madness.

Hence, Easter Doughnuts.

I turned to my bloggy friends and asked their advice.

Chocolate Easter Candy Doughnuts?

Chocolate Easter Doughnuts?

Double Chocolate Doughnuts?

Double Chocolate Doughnuts with crushed Easter Candies?

Double Chocolate Glazed Mini Egg Robin’s Egg Easter Doughnuts?

Okay, so the last one was never a contender.

And even though they’re Double Chocolate Easter Candy Doughnuts, you can mix things up and add red and green sprinkles for Christmas, orange and brown for Halloween, pink and red for Valentine’s Day… or just skip the sprinkles and candy and stick with the chocolate!

I tried 2 recipes for chocolate doughnuts before picking a favorite, and this one is from King Arthur Flour. They are cakey but have a super chocolatey flavor and are so moist!

I made a thin chocolate glaze, because I like a glaze on my doughnuts that firms up nicely. Smash up some candy using a plastic bag and a rolling pin and you’re good to go! Even without the Easter candy, they’re totally fudgy and delicious!

Pin this recipe to save for later

Pin this recipe to your favorite board

Print

Double Chocolate Easter Candy Doughnuts

Double Chocolate Easter Candy Doughnuts: because chocolate on chocolate on chocolate is a good thing. Perfectly fudgy doughnuts with chocolate glaze and crushed Easter chocolates! www.thereciperebel.com

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Total Time 28 minutes minutes

Servings 12 doughnuts

Calories 284cal

Author Ashley Fehr

Ingredients

• 2/3 cup cocoa powder
• 1 3/4 cups all-purpose flour
• 1 1/4 cups lightly packed light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk or use regular milk
• 2 teaspoons vanilla
• 2 teaspoons white vinegar
• 1/3 cup vegetable oil

Glaze

• 1 cups powdered icing sugar
• 2 tbsp cocoa powder
• 6-8 tbsp milk
• Chopped mini eggs and Robin’s eggs Easter Whoppers or candy of choice

Instructions

• Preheat oven to 375 degrees F and lightly grease doughnut pan.
• In a large mixing bowl, whisk together cocoa, flour, sugar, baking powder, baking soda, and salt.
• Add eggs, buttermilk, vanilla, vinegar and oil and stir until combined (don’t overmix, but make sure everything is combined evenly).
• Scoop into a large piping bag or freezer bag (or you can just spoon it into the pans – I find piping it easier) and pipe a circle around each doughnut hole. Bake for 8-9 minutes until a toothpick comes out with moist crumbs or dry (not batter!).
• Let sit in the pan a few minutes before removing to a wire rack to cool. (Refill the doughnut pan if necessary).
• For the glaze, combine the sugar, cocoa, and milk in a medium bowl with a whisk until smooth.
• Dip each doughnut into the glaze, then overturn, place on a wire rack and sprinkle with crushed candies (I recommend doing it this way rather than dipping the doughnut into the candies because then the candies become too wet and it’s difficult to stick them on the rest).
• Let set on the counter for 2-3 hours for the glaze to set (I mean, you can eat them right away if you want!)

Notes

*I prefer to glaze doughnuts the day you’re going to serve them and leaving them on a wire rack until serving. I find if you store them in a container after glazing the glaze gets soft again and isn’t firm. Just a personal preference!

Nutrition

Calories: 284cal | Carbohydrates: 51g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 226mg | Potassium: 210mg | Fiber: 2g | Sugar: 33g | Vitamin A: 75IU | Calcium: 73mg | Iron: 1.9mg

The post Double Chocolate Easter Candy Doughnuts appeared first on The Recipe Rebel.