It’s been awhile since I put together a baking post for the blog. But a theme, especially a holiday theme, is the best way to get me baking again. I thought I would share with you two of my favourite Easter recipes that are super quick, easy and delicious.
Let me know what you like to bake for Easter and if you do bake these also definitely let me know!
Mini Egg Cookies
I got the recipe from this blog, but as usual I made a few adjustments. The biggest adjustment you’ll notice is well… I didn’t use mini eggs. I bought Hershey’s eggies from Bulk Barn and they taste virtually the same but you can actually buy them in bulk… would highly recommend. Essentially they taste the same so feel free to make this substitution yourself.
- 2¼ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- ¾ cups sugar
- ¾ cups brown sugar
- 2 tsp vanilla
- 2 eggs
- 1½ cups mini eggs or eggies, chopped in half
- Preheat the oven to 375F.
- Combine the flour, baking soda and salt. Set aside.
- In a large bowl, beat together the butter, sugar, brown sugar and vanilla until smooth and creamy.
- Add the eggs and continue to beat until well combined.
- Mix in the dry ingredients and continue to beat.
- Add the mini eggs to the dough and gently stir until they’re mixed into the dough.
- Drop spoonfuls of the dough onto a parchment lined baking sheet.
- Bake at 375F for 10 to 12 minutes or until edges become golden.
There are so many different ways to make Easter nests. I know a lot of people use shredded wheat or coconut but I actually went with chow mein noodles. Which I think ended up looking more like nests and give the dessert a nice crunch. You can get fancy and add faces to the birds like this blog did or you can just keep it simple like me.
- 2 cups chow mein noodles
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
- 1 (12-ounce) bag mini eggs or eggies
- Place the chow mein noodles in a large bowl.
- Melt the chocolate and butterscotch chips over a double broiler. Stir, until smooth.
- Reserve about 1 Tablespoons of the milk chocolate. Then pour the milk chocolate and butterscotch over noodles and stir until coated.
- Spray a silicone muffin pan with non-stick cooking spray.
- Add a large spoonful of the mixture to the muffin cup. Press lightly in the centre of the cup to form the nest.
- With the remaining chocolate in the bowl, dip the back of the Cadbury egg and place in the middle of the nests.
These are both really easy to make recipes and are easy to find ingredients. The second one is really only four ingredients total and takes about two seconds. I ended up making a second batch because the batches are pretty small and the recipe is essentially “melt chocolate, stir in chinese noodles, place in muffin tin”. I lined mine by the way which I highly recommend. Plus check out how cute those muffin tin liners are!