Peanut Butter Easter Eggs Recipe

16 Servings / Prep: 35 min. + chilling

Ingredients:

• 1/2 cup butter, softened
• 2-1/3 cups confectioners’ sugar
• 1 cup graham cracker crumbs
• 1/2 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1-1/2 cups dark chocolate chips
• 2 tablespoons shortening
• Pastel sprinkles

Directions:

1. In a large bowl, cream butter; gradually add the confectioners’ sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
2. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Nutrition Facts: 1 egg equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Fudgy Chocolate Brownies with Green Sprinkles

Green sprinkles add a festive touch to these fudgy chocolate brownies, adapted from the “Martha Stewart Baking Handbook.”

Ingredients:

• 1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan
• 12 ounces bittersweet chocolate, coarsely chopped
• 2 1/4 cups sugar
• 6 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• Green sprinkles, for topping

Directions:

1. Preheat oven to 350 degrees F. Butter a 13-by-19-inch baking sheet. Line baking sheet with parchment paper, leaving a 1-inch overhang on the two long sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
2. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
3. Pour batter into prepared pan, and smooth top with an offset spatula; scatter green sprinkles over top. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
4. Run a knife or offset spatula around the edges of the pan. Using parchment paper, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.

Valentine Brownie Pops

Ingredients:

• 9x13 pan of brownies, cooled
• 1/2 cup frosting, if necessary
• heart shaped cookie cutter
• chocolate bark or candy melts
• decorative sprinkles
• craft or popsicle sticks
• styrofoam blocks

Method:

1. Once prepared pan of brownies has cooled, crumble into a large bowl using hands. If using cake-like brownies, add the frosting of your choice. If using fudgy brownies no frosting is necessary. Shape crumbled brownies into the heart shaped cookie cutter and place on a parchment lined baking sheet, set aside.
2. Melt a small amount of chocolate bark or candy melts according to package directions. Dip the tips of the craft sticks into the melted chocolate, then gently insert one stick into each heart shaped brownie. Place the baking sheet with the brownies and sticks into the freezer for a few minutes to harden. Meanwhile prepare a large amount of chocolate bark or candy melts in a narrow bowl of cup (I used my glass measuring cup). Dip brownie pops into melted chocolate and gently tap on the side to remove excess chocolate. Place pops standing upright onto styrofoam blocks and let dry completely. Is using sprinkles, decorate while chocolate is still wet. If you want to write on the pops pour melted chocolate into a piping bag fitted with a small round tip (I used Wilton #2).

Chocolate Cupcakes with Candy Cane Buttercream Frosting

Yield: 2+ dozen cupcakes

Ingredients:

For the Chocolate Cupcakes:

• 12 tablespoons unsalted butter, at room temperature
• 2/3 cup sugar
• 2/3 cup light brown sugar, packed
• 2 extra-large or jumbo eggs, at room temperature
• 2 teaspoons vanilla
• 1 cup buttermilk, shaken, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons brewed coffee
• 1 3/4 cups flour
• 1 cup good cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Instructions:

1. Preheat oven to 350 degrees F. Line cupcakes pans with paper liners. Set an oven rack to the middle position of the oven.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar on medium speed until combined. Increase speed to high and beat until light and fluffy, approximately 5 minutes. Lower the speed back to medium and add the eggs one at a time. Mix in the vanilla.
3. In a separate small bowl, whisk together the buttermilk, sour cream and coffee; set aside. Using another medium sized bowl, sift together the flour, cocoa powder, baking soda and salt. Turn the mixer to low speed and alternately add the buttermilk mixture and the flour mixture to the creamed butter in thirds, starting and ending with the flour mixture. Mix only until blended, then use a rubber spatula to fold the batter and ensure no flour pockets remain.
4. Divide the batter evenly among the cupcake pans. Bake in the middle of the oven for 20 to 25 minutes (20 minutes was perfect for me.) Cool for 10 minutes in the pan, then remove and allow to completely cool before frosting.

For the Candy Cane Buttercream Frosting:

• 2 cups butter, at room temperature
• 4 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 8 ounces white chocolate bar, melted and cooled to lukewarm
• 1 to 2 teaspoons peppermint extract (I used 1 1/2 teaspoons)
• Red food coloring (optional)
• Sprinkles (optional)

Intructions:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the powdered sugar, salt and butter until light and fluffy. Beat in the white chocolate until combined. Stir in the peppermint flavoring to your taste. Whip until the frosting reaches your desired consistency (*see recipe note below)
2. If desired, color with red food coloring. Scoop frosting into pastry bag fitted with a Wilton 1M star tip and pipe frosting onto the cupcakes. Optional: Decorate with candy cane sprinkles.

*Recipe Note: The original recipe calls for 3 to 4 tablespoons heavy cream in order to reach the desired frosting consistency. i didn’t need it, and therefore saved myself from having to open a package of whipping cream only to use up a tablespoon or two.

Source: Chocolate Cupcake recipe adapted from Ina Garten via the food network.

Candy Cane Buttercream Frosting adapted from Peanut butter and Julie

Candy Cane Hearts

You’ll Need:

• A box of mini candy canes
• White Chocolate 
• Semi-Sweet Chocolate
• Sprinkles

Directions:

1. Place waxed paper or a Silpat type liner on a baking sheet.
2. Lay two mini candy canes next to each other, creating a heart. Continue filling the baking sheet with heart shapes.
3. Melt the white and semi-sweet chocolate (in separate bowl), using short intervals in the microwave, or in a double boiler.
4. When the chocolate are melted, spoon or pour into a piping bag or thicker ziplock type bag. Cut off a tiny tip from the bag, and begin filling in the heart shapes with chocolate. I like to use both flavors of chocolate for each heart. So if I do a layer of white chocolate first, then after it cools a bit, I add a layer of semi-sweet chocolate on top.
5. After adding both layers of chocolate, top with sprinkles of your choice.
6. Set the baking sheet (of chocolate filled hearts) in a cool place (or the fridge) while the chocolate cools. Once cool, remove hearts from baking sheet and store in an airtight container.

Enjoy!

Crazy Dipped Pretzel Rods

Prep: 5 min / Cook: 5 min / Ready In: 30 min

Ingredients:

• 1 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate, Milk Chocolate or Premier White Morsels
• 1 tablespoon vegetable shortening
• 16 pretzel rods
• NESTLE TOLL HOUSE Semi-Sweet Chocolate Mini Morsels and/or sprinkles (optional)
• Additional NESTLE TOLL HOUSE Morsels for drizzling (optional)

Directions:

1. Line baking sheet with wax paper.
2. Microwave 1 cup morsels and vegetable shortening in small dry, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
3. Dip pretzel rods about 3 inches into melted morsels, tilting bowl to easily dip. Use side of bowl to remove excess. Sprinkle with morsels or sprinkles. Place on prepared baking sheet. Refrigerate for 20 minutes or until set. Store in airtight container at room temperature. Best when eaten within a few days.

Nutritional Information:

Calories: 111 / Total Fat: 5g / Cholesterol: <1mg

Cherry Bonbon Cookies Recipe

36 Servings / Prep: 20 min. Bake: 15 min./batch + cooling

Ingredients:

• 36 maraschino cherries
• 1 cup butter, softened
• 1-1/2 cups confectioners’ sugar
• 1 tablespoon whole milk
• 3 tablespoons Spice Island Pure Vanilla Extract
• 2-3/4 cups all-purpose flour
• 1/4 teaspoon salt

Christmas Glaze:

• 1-1/4 cup confectioners’ sugar
• 1 to 2 tablespoons water
• red and green liquid food coloring
• Colored sprinkles

Chocolate Glaze:

• 1 cup confectioners’ sugar
• 1 to 2 tablespoons water
• 1 ounce unsweetened chocolate, melted
• 1 teaspoon Spice Island Pure Vanilla Extract
• 1/2 cup chopped pecans or walnuts

Directions:

1. Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture.
2. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in, apart on ungreased baking sheets. Bake at 350 degrees for 14-16 minutes or until bottoms are browned. Remove to wire racks to cool.
3. For Christmas glaze, in a small bowl, combine confectioners’ sugar and enough water to achieve a dipping consistency. Transfer half of the glaze to another bowl; tint one bowl green and the other red. Dip the tops of nine cookies in green glaze and nine cookies in red glaze, then decorate with sprinkles. Let stand until set.
4. For chocolate glaze, in a small bowl, combine confectioners’ sugar and enough water to achieve dipping consistency. Stir in chocolate and vanilla. Dip the tops of remaining cookies in glaze, then sprinkle with nuts. Let stand until set. Yield: 3 dozen.

Nutrition Facts: 1 cookie equals 155 calories, 7 g fat (4 g saturated fat), 13 mg cholesterol, 53 mg sodium, 23 g carbohydrate, 1 g fiber, 1 g protein.

Holiday Tree Brownies

Cut up brownies to cream a fun holiday treat. Decorating is child’s play.

Prep Time: 30 minutes / Total Time: 2 hr 40 mins / Makes: 15 brownies

Ingredients:

• 1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix
• Water, vegetable oil and egg called for on brownie mix box
• 2 or 3 drops green food color
• 2/3 cup Betty Crocker Rich & Creamy vanilla frosting (from 16 oz container)
• Betty Crocker Decorating Decors red and green candy sprinkles or miniature candy-coated chocolate baking bits
• Miniature candy canes (2 inch), unwrapped

Instructions:

1. Heat oven to 350 degrees F (325 degrees F for dark nonstick pan). Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Grease bottom only of foil with cooking spray or shortening.
2. Make and bake brownie mix as directed on box. Cool completely, about 1/2 hours. Remove brownie from pan by lifting foil; peel foil away. To cut brownie into triangles, cut into 3 rows. Cut each row into 5 triangles, see diagram. Save smaller pieces for snacking.
3. Stir food color into frosting. Spoon frosting into small resealable food-storage package bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownie. Sprinkle with decors.
4. Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.

Success: Use a plastic knife to make cutting brownie trees easier.

Nutrition Information:

1 Serving (1 Brownie)

• Calories 230
  • (Calories from Fat 70),

• Total Fat 7g
  • (Saturated Fat 1 1/2g,
  • Trans Fat 1/2g),
• Cholesterol 15mg;
• Sodium 140mg;
• Total Carbohydrate 40g
  • (Dietary Fiber 1g,
  • Sugars 30g),
• Protein 1g;

Chocolate Glazed Donut Muffins

Makes 9-11 muffins

Ingredients:

muffins:

• 2 cups AP flour
• scant 1 cup sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/8 tsp. allspice
• 2 eggs
• 1/4 cup canola oil
• 1/4 cup butter, melted
• 3/4 cup milk
• 1.25 tsp. vanilla extract

Glaze:

• 1/2 cup semisweet chocolate chips
• 2 Tbsp butter
• 1 Tbsp. corn syrup
• 1/4 tsp. vanilla extract
• Sprinkles (optional)

Method:

1. Preheat the oven to 350 degrees and grease a muffin tin.
2. Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg and all spice. In a separate bowl, beat the egg with the conola oil, butter, milk and vanilla until well incorporated. Add the wet mixture to the dry mixture, combining gently.
3. Spoon the batter in the prepared muffin tins (like Elle, i also use an ice cream scoop) and bake for about 18 minutes or until a toothpick inerted comes out clean. Cool completely.
4. To make the glaze, combine the chocolate chips, butter, corn syrup and vanilla extract in a double boiler (or in stainless steel glass bowl over some simmering water). Stir until everything is incorporated and nice and smooth.
5. Dip the tops of the muffins into the glaze and immediately top with sprinkles, if using.