Easter Egg M&M Cookies

 

Can you believe that it is Easter time already? It feels like 2019 just started in my eyes. I can’t believe we are now discussing Easter plans and the summer is coming up quickly. With the Easter season approaching, I decided to whip together some delicious Easter Egg M&M cookies for the family and wanted to share the recipe with all my readers! If you haven’t tried cookies with cornstarch included in the ingredients, you definitely want to attempt some one day. They will change your life, and it makes a world of difference.

These cookies call for the “Easter Egg” speckled bag of M&M’s they sell at most convenient stores or grocery stores in the Easter section. You can use regular ones or even the pastels to make them, but I loved the look and taste of the egg ones instead. I want to give you a fair warning about this dough, you will need to refrigerate it for a good two hours before baking, and I know that can sort of be a pain at times. Trust me when I say it is worth it in the end because they are the softest and most delicious cookies I have ever tasted.

 

Easter Egg M&M Cookie Recipe

Deliciously soft cookies with an Easter touch. 
Servings: 24 cookies
Author: Dezarae Kennady

Ingredients

  • 3/4 cup Stick butter softened
  • 3/4 cup Light Brown Sugar packed
  • 1/4 cup Granulated Sugar
  • 1 egg Large
  • 2 tsp Vanilla Extract
  • 2 cups All Purpose Flour
  • 2 tsp Cornstarch
  • 1 tsp baking soda
  • 1 bag M&M Easter Egg Speckled

Instructions

  • Combine butter, sugars, egg, vanilla, and beat on medium-high until well creamed. 
  • After the sugars are a creamy consistency add in the flour, cornstarch, baking soda, and mix until combined with a spoon. 
  • Add in M&M's and fold them in carefully with the mixture until it seems like they are spread out evenly throughout the batter. 
  • Create 2 inch balls with the batter and place on a large plate. You will need to flatten them down slightly. Cover the plate with plastic wrap and put in the fridge for a total of 2 hours at the minimum. If you don't want to bake them right away you can store them in a container for up to 5 days in the fridge. Do NOT bake with warm dough. 
  • Preheat oven to 350F, line the cookie sheet with silicone mats, parchment paper or cooking spray. Place the pre-made balls on the cookie sheet with at least 2 inches apart. Bake for 10 minutes - they may look uncooked but they will firm up as you let them cool. Let the cookies cool on the baking sheet for 5 minutes before removing them to a cookie rack. 
  • Once cookies have cooled completely store them in an airtight container at room temperature for one week. 

If you currently do not own the silicone baking mats – I highly recommend getting a set because honestly, they are amazing, easy to clean, and I feel like my cookies come out SO much better. They are fairly inexpensive so that part is fantastic! I am going to put a couple of links below so you can check them out if you do decide to get a few. If you get a chance to make these cookies, leave a comment below to let me know how they turned out and if you love them just as much as me!

Last Confection Silicone Baking Mat – Set of 3 Non-Stick Professional Food Safe Tray Pan Liners – 2 Half Sheet (11-5/8″ x 16-1/2″) 1 Quarter Sheet (8-1/2″ x 11-1/2″)

Silicone Baking Mats Set of 3 – Two Half and One Quarter Non Stick Sheet Mat – Large BPA Free Professional Grade Liner Sheets – Perfect Bakeware for Making Cookies, Macarons, Bread and Pastry

Vremi 3 Piece Silicone Baking Mat Set – Silicone Mat for Baking Sheets Nonstick – Half Quarter Sheet Silicone Baking Mats for Cookie Sheet Pans – Rolling Silicone Baking Sheet Non Stick Cooking Mats

 

Super Easy Valentine’s Day Bark

 

Valentine's Day Bark

Delicious yet fun dessert for the upcoming holiday! 

Ingredients

  • 1/2 bag Pretzels Any type
  • 1/2 bag Dark Chocolate Melted
  • 1/2 bag Vanilla Chocolate Melted
  • 1 container Sprinkles Any variety

Instructions

  • Prepare a metal pan by covering with wax paper. 
  • Take pretzels and scatter all over the pan. 
  • Use melted chocolate to drizzle all over the pretzels.
  • Before chocolate melts, scatter sprinkles all over the chocolate. 
  • Leave the pan out on the counter to dry for about 20 minutes. 
  • Once the chocolate is completely hardened break into peices and store in an airtight container until use. 

Valentine’s Day is right around the corner and what better way to celebrate than making some delicious treats?! Am I right? Who doesn’t love chocolate anyways! This recipe for bark is super simple to make yet so cute and fun. I love that it is so quick to throw together without a ton of different ingredients too. If I am being sincere, I used the leftover chocolate from the chocolate covered strawberries to put the recipe together! The kids devoured it quickly along with the chocolate covered strawberries this week – SCORE!

This recipe calls for just the perfect amount of sweet and salty, so much that you will love every single bite. Definitely useful for holiday parties at school, work or just for the fun of it. You can do just about anything with this recipe depending on the holiday. I may even attempt to make some for St Patricks Day. Its positively good no matter the season. Let’s get started and feel free to pin it for later. I sure do appreciate all the pins & shares!

 

 

Supplies:

Melted chocolate – any type

Pretzels – any brand

Sprinkles – variety

 

 

Directions:

Line pan with wax paper & spread pretzels out on the pan.

Use melted chocolate to drizzle over the pretzels – I used both white and dark chocolate.

Before the chocolate dries make sure to put on sprinkles.

Let chocolate dry completely before breaking into pieces and putting in an airtight container.

 

 

Valentine’s Day Chocolate Covered Strawberries

Love is in the air and Valentine’s Day is right around the corner! I absolutely love decorating for Valentine’s Day as red, pink and white go really well together and give the house a certain feminine touch. It also might be because I just took all my Christmas decorations down a month ago and my house looked incredibly bare for some time now. Who knows?! Valentine’s Day is such a love/hate holiday for some people but I enjoy it each and every year. I plan on showcasing some goodies, crafts, and slime for you all this week to give you some inspiration as the holiday approaches!

These chocolate covered strawberries are delish and super simple to make. You can be as creative as you want and add all types of colors, sprinkles, and even chocolate chips to create a fantastic platter of love filled goodness! In this recipe, I used white and dark chocolate to coat the berries, but you can use all different types – Wilton supplies just about every single color you can think of! I also use these candy melts to dip my cake pops in when I make those for specific events/parties! I can guarantee if you make these for Valentine’s Day for your someone special they will love them – who doesn’t enjoy a handmade gift anyways? Let’s get started!



Supplies:

Strawberries – 1lb

Chocolate Wafters – used chocolate and vanilla

Ghirardelli Candy Making and Dipping, Dark Chocolate Melting Wafers, 10 Ounce Bag (Pack of 2)

Ghirardelli Chocolate White Candy Making Wafers, 10 Ounce

Sprinkles – any kind

Optional: Wilton Chocolate Maker – Wilton Candy Melts Candy Melting Pot

Directions:

Wash and dry strawberries while you are heating up the wafers in your Wilton chocolate pro, microwave, or stove.

Once the chocolate is melted, you will make sure to dip the strawberries in a deep enough dish, so the chocolate covers the berry completely. Hold the fruit by the stem.

Set the dipped strawberries on wax paper.

Before the chocolate hardens, add sprinkles if desired. If you are wanting to drizzle chocolate on top make sure the chocolate is all the way hardened before doing so.

Let the strawberries dry completely before moving them to an airtight container. Keep in the fridge until ready to serve – use within 3 days.

 

Chocolate Covered Strawberries

A simple yet delicious dessert that everyone loves! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Author: Dezarae Kennady

Ingredients

  • 1 bag Dark Chocolate Melting Wafers
  • 1 bag White Vanilla Flavored Melting Wafters
  • 1 lb Strawberries Washed and dried
  • Sprinkles Any Kind

Instructions

  • Wash and dry strawberries while you are heating up the wafers in your Wilton chocolate pro, microwave or on the stove. 
  • Once the chocolate is melted, you will make sure to dip the strawberries in a deep enough dish, so the chocolate covers the berry completely. Hold the fruit by the stem.
  • Set the dipped strawberries on wax paper.
  • Before the chocolate hardens, add sprinkles if desired. If you are wanting to drizzle the chocolate on top make sure the main coat is hardened before doing so.
  • Let the strawberries dry completely before trying to move them into an airtight container - keep in fridge up to 3 days until ready to serve.

Make sure to pin the recipe for later and share the love!

 

Simple Pumpkin Spice Muffins For Fall!

Oh my goodness this month has got the best of me so far. I have been so sad because I have barely had any time to blog this month and I do miss it. I have a couple of things I would love to get posted for Thanksgiving and start moving onto Christmas crafts… and the ‘Dash’ the elf antics before long! Why do the holidays seem to go by so quickly? I can’t be the only one that feels this way. I do have to say that 2018 has been one heck of a year for us but it has gone rather quickly. Can time slow down for a little bit, please!


 

I wanted to share with you all an amazing muffin recipe that I have loved to make for years now. One of my friends passed the recipe to me a while back and it has been a ‘go to’ fall recipe for our family now. Simple, yummy pumpkin recipes are literally my favorite this time of year. I am not one to fuss over pumpkin spice everything but if I get a chance to throw some pumpkin into desserts, I am totally all over that! These pumpkin muffins use two ingredients and you can add cream cheese frosting on top too! We have done them both ways and they taste amazing however you make them. The kids can even help out with this recipe!

Supplies:

Pumpkin Spice Box Cake Mix

Can of Pumpkin – 15oz

Optional – cream cheese frosting or cupcake liners

Directions:

Dump cake mix and can of pumpkin into a bowl.

 

Mix super good – this step will take some time to do!

Spray the muffin pan with Pam or put in cupcake liners –  split batch evenly between all 12 muffins. It will look lumpy and messy in the muffin tin. This is completely normal.

Cook at 350 degrees for 20 minutes – the recipe yields 12 muffins.

If you decide to put frosting on them, make sure they have cooled off completely. These pumpkin muffins are delicious with and without frosting on them too. I know my household will eat them both ways! These pumpkin spice muffins are so quick to make on busy weekends when you need a dessert or snack to bring to an event – even Thanksgiving! Stay tuned as I will try to get a couple more desserts posted before the holiday weekend. I am bummed that I was not able to do more during this month, but hey, we all do get busy. We have been consumed with school, football, and tons of kids here with me working long hours. I always seem to have high hopes and get disappointed when I am not able to get it all done. We have a long weekend ahead of us so plan to hear a lot from me and get back on track. I hope you all have a fabulous Thanksgiving holiday!

 

 

 

Monster Eyeball Halloween Cake Pops

My favorite time of year is upon us, and that means it finally fall! I love when the weather cools down, and we get to enjoy an abundance of holidays within the next three months. Not only do I get to pull out all my cute decorations for each holiday and enjoy them all month long… but I get to make all kinds of fun cake pops! The monster eyeball cake pops for Halloween are a big hit and super simple to make as cake pops are concerned. You can be as messy as you like which means you don’t need total perfection!

I seem to get creative as these final three months approach. I know with Halloween the options are endless with Halloween goodies you can make and Pinterest seems to be filled with all sorts of ideas. Cake pops for years have been my thing and to be honest, I have gotten to be skilled at making them. They do take patience that some people seem not to have built into them. If you are someone like me that loves to make cake pops or wants to give them a try here is a relatively simple recipe that you can mess around with for sure! Haha! These monster eyes are messy and do make a great first-time project.

I hope you enjoy these as much as I do! The art of cake pop making does take time to master so if they don’t come out right, the first time definitely try again! It took me a while to get good at making them and learning the right consistency of cake mix/frosting along with the temperature of the chocolate after its melted to create a smooth look. So don’t get discouraged if you have to attempt them a couple of times before they look amazing. Happy Halloween!


Supplies:

Cake Pop Sticks –Wilton White 6-Inch Lollipop Sticks, 100-Count

Box Cake Mix ( any kind )

Frosting Container ( any kind)

Candy Eyeballs – Decorating Candy 1oz-Large Eyeball

2 Bags of Purple Wilton Candy Melts –Wilton Chocolate – Compound – Lavender

Optional: Wilton Chocolate Pro – Wilton Candy Melts Candy Melting Pot

Optional: Frosting Bottle –Wilton 1904-1189 Regular Melting Decorating Squeeze Bottle

Directions:

  1. Make the box cake mix – follow box directions.
  2. Let the cake cool completely then dump it into a bowl and crumble up the cake with a fork.
  3. Use 1/2 of the frosting can to put into the cake crumbles and mix.
  4. This will create a wet looking cake mix you can now roll into balls – I make mine about two inches around.
  5. Once the mix is all rolled into balls put the cake balls into the freezer for about 10 minutes. During these ten minutes, I start to melt the candy melts one bag at a time.
  6. Melt chocolate in either your Wilton Chocolate Pro or you can do it in the microwave. Make sure to only do 30-second increments. Stirring in between until all the chocolate is melted but do not overcook.
  7. Pull the cake balls from the freezer and dip the tip of the stick into the chocolate and push into the top of the cake ball. Let it set and chocolate harden so the stick will stay in the cake pop.       ( See photo below )
  8. Dip each cake ball into the candy melts one by one. This step does take up some time and you need to be patient to get the candy melt smooth. Cover completely and tap off excess chocolate as you go.
  9. Put an eyeball on the cake pop after it has been dipped and let dry. ( See photo below )
  10. Repeat with all your cake pops.
  11. Once they all have been dipped and dry move onto step 12.
  12. I used the frosting bottle to decorate the cake pop around the eyeball to create a messy monster look. You can also use a spoon to fling the chocolate on the cake pop as well. Both ways work but I find the bottle to be a little easier!

Kids Halloween Snack – Mummy Donut Bites!

Fall break is finally over, and I can relax a little around here! My kids don’t seem to be that difficult, but fall break for me means more school-age kids to entertain. It looks like it has slowed down some recently but in the past, it meant a whole lot of planning activities, so no one got bored! My kids are little past all the crafts, games, and projects but I do like to have some that they might just want to participate in while they are here. This is one of those fun recipes to do together and, the kids love to eat whatever they can make – am I right? These mummy donuts are simply adorable & easy to make. They only require a few supplies and a delicious treat at any time of day. These can even be used for class parties, work get-togethers, or at home for the kids.



Supplies:

Mini White Powdered Donuts
Candy Eyeballs
Frosting – we used a Vanilla Pillsbury container
Frosting Bag ( Optional )

Directions:

1. Layout donuts on a flat surface.

2. Make sure frosting is in either a bag or bottle so that you can write on the donuts.

3. Frosting can go in a zig-zag pattern on the donut – it doesn’t have to be neat at all!

4. Add two eyes per donut to create the finished mummy look.

This was a big hit at my house this year, and hopefully, it will be at yours too! I hope for all you mamas that had fall break not that long ago – it was enjoyable.  I know I am constantly looking for new and fun things to try out around here. Always feel free to tag me in anything you think I can use for my own kids and daycare kiddos. If you are looking for more Halloween crafts and recipes, make sure to stay tuned as more fun Halloween treats & crafts are coming up on the blog this month. Also, two other fun crafts have been posted recently if you just scroll back on the blog – paper plate pumpkins and candy corn art. Those two are great for toddlers and very simple!