Easter Nest Cookies

A sweet treat for the Easter table or a spring party, these cookies couldn’t be easier, starting with refrigerated sugar cookies and purchased frosting.

Prep: 45 min / Total: 45 min / Makes: 24 cookies

Ingredients:

• 1 package (16 oz) Pillsbury Ready To Bake refrigerated sugar cookies (24 cookies)
• 1 container (12 oz) fluffy white frosting
• 1 cup flaked coconut
• Food color
• Jelly Beans

Directions:

1. Bake cookies as directed on package. Cool completely, about 10 minutes.
2. Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops favorite food color, shaking bag to blend color. It may be necessary to add 1 to 2 tablespoons water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about 1 teaspoon coconut on each cookie.
3. Top with jelly beans or candy coated chocolate peanut candy.

Peppermint Patties

Yield: Makes about 4 dozen candies / Active Time: 1 1/2 hr / Total Time: 2 1/2 hr (includes setting time)

The bracing blend of peppermint enrobed in bittersweet chocolate is one of the best - and most refreshing - candy combinations going, and homemade versions of these popular patties are leagues better than anything you’ll find in a foil wrapper. Here, we’ve tempered the chocolate to give it a beautiful sheen and to prevent the coating from developing a bloom at room temperature.

Ingredients:

• 2 1/2 cups confectioners’ sugar (less than 1 pound), divided
• 1 1/2 tablespoons light corn syrup
• 1 1/2 tablespoons water
• 1/2 teaspoon pure peppermint extract
• 1 tablespoon vegetable shortening (preferably trans-fat-free)
• 10 ounces 70%-cacao bittersweet chocolate, coarsely chopped

Equipment: a 1-inch round cookie cutter; a digital instant-read thermometer

Preparation:

Making Filling:

1. Beat 2 1/4 cup confectioners’ sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners’ sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners’ sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.
2. Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.

Temper chocolate and coat filling:

1. Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80 degrees F.
2. Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91 degrees F. Remove from pan.
3. Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91 degrees F as necessary. Let patties stand until chocolate is set, about 1 hour.

Cook’s Note: Patties keep, layered between sheet of parchment in an airtight conter, chilled, 1 month. Bring to room temperature before serving. 

Sweet Swirl Marshmallows Recipe

Ingredients:

• Butter
• 1/3 cup powdered sugar
• 1/2 cup cold water
• 2 1/2 tablespoons unflavored gelatin
• 1 1/2 cup granulated sugar
• 1 cup corn syrup
• 1/4 teaspoon salt
• 1/2 cup water
• 1 teaspoon peppermint extract
• 8 to 10 drops red or green food color

Directions:

1. Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.
2. In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring occasionally, until sugar is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240 degrees F on candy thermometer, about 15 to 20 minutes; remove from heat.
3. With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash). Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.
4. Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours.
5. Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish, and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.

Caramel Marshmallow Treats Recipe

60 Servings / Prep/Total Time: 30 min.

Ingredients:

• 5 cups crisp rice cereal, coarsely crushed
• 1 can (14 ounces) sweetened condensed milk
• 1 package (14 ounces) caramels
• 1 cup butter, cubed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon Spice Island Pure Vanilla Extract
• 1 package (16 ounces) large marshmallows

Directions:

1. Line two baking sheets with waxed paper; set aside. Place cereal in a shallow bowl. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla.
2. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press marshmallow bottoms in cereal; place on prepared pans. Let stand until set. Yield: 5 dozen.

Nutrition Facts: 1 serving (2 pieces) equals 106 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 80 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Raspberry Almond Chocolate Crepes

Details:

Prep: 10 min / Cook: 15 min / Cool: 1 hr / Difficulty: easy / Yield: Makes 16 crepes

Ingredients: 

For the crepes

• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 6 tablespoons confectioners’ sugar
• Pinch of salt
• 2 1/4 cups lowfat milk
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• Vegetable oil

For the filling

• 2 cups part skim ricotta cheese
• 1 1/2 cups raspberries
• 1/4 cup sugar
• 1/4 cup toasted almonds
• Zest of orange

Chocolate sauce

• 1/2 cup chopped Dove Dark Chocolate
• 1/4 cup lowfat milk
• 1/2 cup raspberries
• 1/3 cup Raspberry Almond M&M’S Brand Chocolate Candies

Special Utensils

• 6-inch skillet
• 2 mixing bowls
• 6-inch non-stick saute pan

Directions:

Crepe batter:

1. Combine flour, cocoa powder, sugar and salt.
2. In another bowl, 2 cups of milk, butter, eggs and vanilla until blended.
3. Combine butter and flour mixture, whisking until smooth. Refrigerate for 1 hour.
4. Cook crepes: Before cooking, whisk remaining 1/4 cup of milk into crepe batter. Lightly brush skillet with oil and heat over medium high heat. Once pan is hot, remove from heat, pour in 1/4- cup of batter and swirl pan around allowing batter to evenly coat bottom. Return pan to heat and cook for 40 seconds. Flip crepe over and continue to cook an additional 20 seconds. Repeat process with remaining batter, stacking crepes. Set aside.

Filling:

1. Combine ricotta cheese with raspberries, sugar and orange zest.
2. Spread crepes with filling to within 1/2-inch of the edge. Fold crepes into quarters and place two on each serving plate.

Suace:

• Before serving, melt chocolate and milk together.
• Drizzle sauce over crepes, garnish with raspberries and Raspberry Almond M&M’S Premiums.

Chocolate Mint Puddles Recipe

(Adapted from AllRecipes)

Ingredients:

• 3/4 cup butter
• 1 1/2 cups brown sugar 
• 2 Tbsp. water
• 2 cups semisweet chocolate chips
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/4 tsp. baking soda
• 1/2 tsp. salt
• 3 (4.5 oz) packages Andes mints

Method:

1. In a saucepan over medium heat, melt butter with sugar and water, stirring occasionally.
2. Remove from heat and stir in chocolate chips, mixing until melted. Allow to cool for 10 minutes before pouring chocolate into a bowl and beating in eggs, one at a time.
3. In a separate bowl, mix flour, baking soda, and salt. Stir dry ingredients into the chocolate mixture. Cover and refrigerate dough for 1 hour.
4. Preheat oven to 350 degrees F. Roll cookie dough into small balls and place on cookie sheets, approximately 2 inches apart.
5. Bake for 8-10 minutes. After removing cookie sheet from oven, press a mint into each cookie and allow to sit for 1 minute, melting slightly. (If the mints don’t melt enough - as mint didn’t - feel free to pop the cookies with the mints on top back in the oven for an extra 30 seconds to soften the chocolate.)
6. Then, using a toothpick, swirl the melted mint to make a pattern. Allow to cool before serving.

Reindeer Cookies

Ingredients:

• 3/4 cup peanut butter
• 1 1/4 cup firmly packed brown sugar
• 1/2 cup shortening
• 3 tablespoons milk
• 1 tablespoon vanilla
• 1 egg
• 1 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• Chocolate-covered mini pretzels
• Mini brown M&M’s
• Regular-sized red M&M’s

Method:

1. Preheat oven to 375 degrees F.
2. Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
3. In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
4. Form dough into 1/2-inch balls. To make reindeer-shaped cookies, Pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown.
5. Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer’s antlers. Press two mini brown M&M’s in for eyes and one red M&M for the nose (or any other color… some of mine ended up with green noses. They might be South Pole reindeer.).
6. Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely.

Makes about 40 reindeer cookies.

Source: Peanut butter cookie recipe from Jif.

Caramel Pull-Apart Wreath

Add this beautiful pull-apart bread made using Pillsbury biscuits and decorated with fruit snack and chocolate candies to your bread breakfast - perfect for a Christmas spread.

Prep Time: 25 min / Total Time: 1 hr 30 min / Makes: 12 servings

Ingredients:

• 3/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 4 cans (7.5 oz each) Pillsbury refrigerated biscuits
• 1/2 cup butter or margarine, melted
• 3/4 cup packed brown sugar
• 1 roll Betty Crocker Fruit by the Foot strawberry chewy fruit snack (from 4.5-oz box)
• Green and red candy-coated chocolate candies

Directions:

1. Grease or spray 12-cup Bundt cake pan.
2. Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 10 biscuits; cut each in quarters. Shake quarters in bag to coat; place in pan. Mix butter and brown sugar; pour over biscuit pieces.
3. Bake at 350 degrees F for 40 to 45 minutes or until golden brown. Cool 10 minutes. Meanwhile, unroll fruit snack. To shape into a bow, make a 1 3/4-inch loop 5 inches from end; secure by pressing firmly to fruit snack. Make 5 additional loops, with one in center of bow, leaving remainder of fruit snack for ribbon. Press loops together to secure. Set aside.
4. Turn wreath upside down. Place bow on top of wreath. Place red and green candies on wreath for holly and leaves. Pull apart to serve. Serve warm.

High Altitude: (3500-6500 ft)

Nutritional Information:

1 Serving (1 Serving (Undecorated))

• Calories 350
  • (Calories from Fat 90),

• Total Fat 10g
  • (Saturated Fat 5g,
  • Trans Fat 0g),
• Cholesterol 20mg;
• Sodium 730mg;
• Total Carbohydrate 61g
  • (Dietary Fiber 1g,
  • Sugars 31g),
• Protein 4g;

Licorice Caramel Candy Recipe

48 Servings / Prep/Total Time: 25 min.

Ingredients:

• 1-1/2 teaspoons butter
• 2 cups sugar
• 3 cups heavy whipping cream, divided
• 1-1/3 cups light corn syrup
• 2 teaspoons anise extract
• 1/4 to 1/2 teaspoons red paste food coloring

Directions:

1. Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
2. In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn syrup. Bring to a boil over medium heat; stirring constantly. Cook and stir until a candy thermometer reads 234 degrees F (soft-ball stage). Gradually add remaining cream; return to a boil, stirring constantly, until a candy thermometer reads 248 degrees F (firm-ball stage).
3. Remove from the heat; stir in extract and food coloring. Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator. Yield: about 1 pound (about 4 dozen).

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.

White Chocolate and Candy Cane Cheesecake Recipe

Ingredients:

• 8 ounces white baking chocolate, chopped, or 1-1/3 cups white baking pieces
• 2 cups finely crushed graham crackers
• 1/2 cup butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 3-ounce package cream cheese, softened
• 1 8-ounce carton mascarpone cheese
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon peppermint extract
• 3 eggs
• 3/4 cup finely crushed hard peppermint candies (such as candy canes or striped round peppermint candies)
• 2 ounces white baking chocolate, or 1/3 cup white baking pieces
• Crushed hard peppermint candies (optional)

Directions:

1. Preheat oven to 325 degrees F. In a heavy saucepan, heat and stir 8 ounces white chocolate over low heat until melted and smooth. Remove from heat; set aside.
2. For crush, in a medium bowl, stir together graham crackers and melted butter until combined. Press crumb mixture firmly onto the bottom of a 9-inch spring-form pan (do not go up the sides of pan.) Bake for 10 minutes. Remove from oven. Cool on a wire rack.
3. For filling, in a large mixing bowl, beat cream cheese, mascarpone, sugar, and salt with an electric mixer on medium speed until combined. Beat in melted chocolate and peppermint extract until smooth and combined, scraping bowl. Add eggs one at a time, beating on low speed after each addition just until combined. Stir in 3/4 cup candy.
4. Pour filling into crust-lined pan. Place pan in a shallow baking pan. Bake for 50 to 60 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
5. Cool in pan on a wire rack for 15 minutes. Using a sharp small knife, loosen cake from pan; cool for 30 minutes more. Remove sides of pan and cool completely. Cover cheesecake with plastic wrap and chill in the refrigerator overnight.
6. To serve, cut cheesecake into wedges using a sharp knife dipped in warm water. In a heavy small saucepan, melt 2 ounces white chocolate over low heat. Spoon melted chocolate over cheesecake slices. If desired, sprinkle top with additional candy. To store any remaining cheesecake, cover and chill in refrigerator up to 2 days. Makes 12 servings.