Expert Tips

• The food coloring is really important, and I don’t recommend using water-based food coloring because the colors aren’t as vibrant and it’s hard to get true red. A Gel type is best, and I use either Americolor or Wilton brands (see how bright they can be in my patriotic cake).
• When you tint the frosting, it’s always better to start with a small amount and add more until you get your desired color. I think frosting always looks the best once it’s on the cupcakes, so don’t worry if the color doesn’t look perfect in the bowl. Once it settles into the frosting, it will look great.
• If you use another frosting tip than what is suggested in the recipe, you may need more frosting. 
• Definitely start on the outer edge of the cupcakes when you frost them. This will give your cupcake cake a more uniform look for the frosting.
• Feel free to make the cupcakes a day in advance, cool them completely, and store them in an airtight container. The next day all you will need to do is frost them.

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American Flag Cupcake Cake Recipe

This American Flag Cupcake Cake will be the star of your patriotic celebration! It’s so simple to make using boxed cake mix and premade frosting.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 38 cupcakes

Calories 56kcal

Author Dorothy Kern

Cost 15

Ingredients

• 2 (approx 15 ounces each) boxes white cake mix
• 1 cup (124g) all-purpose flour
• 10 large Egg Whites
• 1 cup Vegetable Oil
• 1 cup sour cream room temperature
• 1 ½ cups milk (any kind)
• 3 16-Ounce Containers White Frosting
• Red Gel Food Coloring
• Blue Gel Food Coloring
• White Sugar Pearl Sprinkles

Instructions

• Preheat the oven to 350 °F and line an average cupcake pan with white cupcake liners. Or use mini cupcake pans (you'll need at least two 24-cavity pans)
• In a large mixing bowl, add the cake mixes, eggs, milk, sour cream, flour and oil. Mix well using a hand mixer, or by hand. Remove as many lumps as possible.
• Fill each cupcake liner about half full. This was about ¼ cup each. You don’t want them to puff up too much past the liner top as it makes it harder to decorate them.
• Bake for 15 minutes or until a toothpick comes out clean. Move to a wire rack to fully cool.
• Using a cake board or wire rack covered in parchment paper, position your cooled cupcakes in 5 lines of 7 (35 cupcakes total). Push them right up against each other so they’re nice and snug.
• Place 1 ½ containers of the white frosting in a medium mixing bowl and red gel food coloring. Be sure to use “Super Red” or “Red Red” and you’ll need about 1 teaspoon. Note, it won’t look as red as you want it, but once it settles and you get it on the cupcakes, the red really pops.
• Place one container of frosting in another mixing bowl and add about ⅓ of the tube of blue gel food dye (if you use the same kind I do, see notes below). You can also add a bit at a time and mix it in until it reaches a rich blue. Be sure to mix until no white or blue streaks appear.
• Place the blue frosting in a frosting bag and use an Ateco #826 frosting tip or a Wilton 1M to pipe the frosting onto the top first three cupcakes of the first two lines. This will be 6 cupcakes total. Start at the top and outside edge of the cupcake, move in a counterclockwise motion, with fluid movement, keep moving your hand in a circle until you reach the middle. Ever so lightly, boink the tip down just a bit and bring it back up so it leaves a mini spike in the middle of the cupcake.
• Sprinkle the white sugar pearls over the blue cupcakes only.
• Repeat the frosting process for the red frosting and finish out the top first line, do the third full row of cupcakes, and the last entire row of cupcakes.
• Decorate the remaining cupcakes with the leftover white frosting. Enjoy!

Video

Notes

For MINI Cupcakes: Use one box of cake mix, 1/2 cup all purpose flour, 5 large egg whites, 3/4 cup milk, 1/2 cup sour cream and 1/2 cup vegetable oil.

Tips:

• I prefer Americolor or Wilton for gel food coloring, but you can also use store brand. I don’t recommend using water-based food coloring (i.e. the grocery store aisle kind). Just take your time and add a bit at a time until you reach your desired color. The colors always look better once applied and turned into a cake. So, if it’s not exactly the color you were hoping for, it will still look amazing, so don’t fret.
• This batch of mix gave me about 38 cupcakes, so you may have a couple extra like I did. That’s ok. That gives you extra cupcakes to test your frosting work on before starting on the actual cake.
• You can use another cupcake frosting tip if you like, just know that some tips will allow more frosting to come out. This means you might need more frosting.
• When you normally frost cupcakes, you don’t start on the outer edge. However, with this cake, you want to cover as much space as possible.
• You want the cupcakes as snug as possible so it looks more like a cake and not separate cupcakes. This also makes it much nicer when doing the frosting.
• You can use just 2 large eggs instead of 4 egg white, if preferred. This will just make the cake mix have a slightly yellowish tint.

Nutrition

Serving: 1cupcake | Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Calcium: 8mg | Iron: 1mg

4th of July Desserts

4th of July

American Flag Cupcake Cake

4th of July

Funfetti Flag Cake

4th of July

Fireworks Blondies

Recipes

4th of July Cookies (Easy Decorating)

The post American Flag Cupcake Cake appeared first on Crazy for Crust.

Expert Tips

• Don’t have berries? Use food coloring to tint your frosting and use a 1M (star tip) to make a rosette flag. I did that for my Flag Cupcake Cake.
• Love sprinkles and colored sugars? Use one or the other to decorate the top of this cake, like I decorated my Peanut Butter Flag Dip.
• You can use all raspberries or all strawberries if you prefer.
• Find Red, White, and Blue sprinkles for the funfetti to make it even more patriotic!

Print

Easy Flag Cake Recipe

This easy Flag Cake is the perfect 4th of July dessert. It's a funfetti cake from scratch and decorated like an American flag!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 16 servings

Calories 404kcal

Author Dorothy Kern

Cost 6

Ingredients

Cake:

• 2 cups (248g) all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 cup (226g) unsalted buter , melted
• 1 ½ cups (300g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup (237ml) buttermilk (see note)
• 1 cup rainbow sprinkles

Frosting:

• 1 cup (227g) unsalted butter , softened
• 4 cups (452g) powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2-5 tablespoons (30-75ml ) heavy whipping cream
• 1 cup blueberries
• 2 cups strawberries or raspberries or combination

Instructions

• Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
• Whisk flour, baking powder, and salt in a medium bowl. Set aside.
• Mix butter and sugar on medium speed in a large bowl using a hand or a stand mixer until smooth. Mix in eggs one at a time, then mix in vanilla.
• Add the buttermilk alternately with the dry ingredients, mixing between each, starting and ending with the buttermilk, and mixing just until the batter comes together. Stir in sprinkles.
• Pour batter into prepared pan. Bake for 30-40 minutes or until a toothpick comes out with just a few crumbs sticking too it. Cool completely before frosting.
• To make the frosting: beat butter with a hand or a stand mixer until creamy. Slowly add in powdered sugar, 1 cup at a time, until a crumbly mixture forms. Mix in vanilla and salt, then add 2 tablespoons heavy cream. Mix until smooth, adding more cream until you reach your desired consistency. Stir in sprinkles.
• Frost cake with frosting and top berries in an American flag pattern. Store loosely covered for up to 2 days.
• Also makes 24 cupcakes or two 8-inch rounds.

Video

Notes

• To make your own buttermilk, add 1 teaspoon vinegar or lemon juice to a measuring cup then fill with milk to make one cup. Let sit for 5 minutes.
• You can use a box mix for the cake for an even easier recipe – use any flavor cake mix and make it in a 9×13-inch pan.
• Other options for frosting: cream cheese frosting, homemade whipped cream, or use whipped cream frosting or a can of frosting.
• Don’t want to use fruit to top the cake? Use sprinkles!

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 2540mg | Fiber: 1g | Sugar: 34g

Other 4th of July Recipes

Sweet Dips

American Flag Peanut Butter Dip

4th of July

American Flag Cupcake Cake

4th of July

4th of July Rice Krispie Treats

Recipes

4th of July M&M Cookies

The post Funfetti Flag Cake appeared first on Crazy for Crust.

The Best Tropical Margaritas

My first time in Hawaii was so great because I was able to try so many amazing drinks that I had never had before. These pineapple margaritas were apart of that. I knew I needed to recreate this recipe at home so I could feel the island breeze no matter where I was! These margaritas will always be a hit!

This classic margarita with pineapple on the rocks is the best recipe version, IMO. They are sweet, but also have some sour elements and a tropical twist with coconut. They’re perfect with your favorite kind of tequila and you can even make spicy pineapple margaritas! Try this tropical spin on a classic cocktail and you’ll never look back!

Ingredients Needed

• Pineapple Juice: Only use 100% juice
• Coconut Water: Or you can use coconut extract, coconut rum, or omit
• Tequila: Use whatever tequila is your favorite. I prefer tequila blanco but you can also use tequila reposado or gold.
• Triple Sec: This is also called orange liqueur or cointreau.
• Fruit Garnishes: Bring the flavor to life with sliced limes, a fresh pineapple wedge or even a cherry on top!

How to make Pineapple Margarita Recipe

• To make one cocktail: add all ingredients to glass over ice. Stir and garnish.
• To make a pitcher: add all ingredients to a large pitcher. Stir. Add garnish. Chill until ready to serve. Serve over ice.

Expert Tips

• Use whatever coconut water you like, or have on hand. Coconut water comes in a lot of flavors and whatever you prefer is fine!
• When it comes to coconut water, if you do not want to use it–fell free to replace with regular water or more juice or coconut rum.
• Add a lime wedge or pineapple wedges to the rim of the glass! You could also add a salt rim if you want to.
• I don’t usually shake my margaritas – I pour them into the glass and stir. But you can use a cocktail shaker and strain them into the glass if you prefer.

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Pineapple Margaritas Recipe

Pineapple Margaritas are the perfect tropical margarita recipe! Made with pineapple and coconut they're a fun twist on a traditional margarita, perfect for when you feel like a trip to Hawaii

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 11 servings

Calories 262kcal

Author Dorothy Kern

Ingredients

For one cocktail:

• 2 ounces tequila
• 1 ounce triple sec cointreau
• 3 ounces pineapple juice
• 2 ounces coconut water see note
• ½ ounce lime juice
• Pineapple lime, and cherries for garnish

For a pitcher:

• 3 cups tequila
• 1 ½ cups triple sec
• 1 32 ounce can pineapple juice
• 1 ½ cups coconut water
• 1 cup lime juice
• Pineapple lime, and cherries for garnish

Instructions

• To make one cocktail: add all ingredients to glass over ice. Stir and garnish.
• To make a pitcher: add all ingredients to a large pitcher. Stir. Add garnish. Chill until ready to serve. Serve over ice.

Video

Notes

You can use plain coconut water. They also sell coconut water with coconut puree and coconut water with pineapple flavor. Use what you like. In the water section of the grocery store there are several brands and flavors of coconut water and coconut flavored beverages. You can also use plain water or just more juice.

Nutrition

Serving: 1serving | Calories: 262kcal | Carbohydrates: 13g | Sodium: 38mg | Potassium: 117mg | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 7.4mg | Calcium: 11mg | Iron: 0.2mg

Other Margarita Recipes

Recipes

Raspberry Lemonade Margaritas

Drinks

Watermelon Lemonade Margaritas

Drinks

Margarita Sangria

Recipes

Easy Lemonade Margaritas

The post Pineapple Margaritas appeared first on Crazy for Crust.

Easy Coconut Cupcakes Recipe

If you’re a coconut lover like me, you’re always on the hunt for new and delicious ways to enjoy the flavor. Move over coconut cream pie: these incredibly coconutty coconut cupcakes are here! With a moist and soft crumb and perfect texture, they’re easy to make, bursting with coconut in every bite and you’re going to love them.

How to Make Coconut Cupcakes

• Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with the paddle attachment, cream sugar into softened butter until fluffy. Beat in eggs, one at a time, then mix in vanilla extract.
• Add dry ingredients alternately with the coconut milk, mixing gently between each addition of the flour mixture. Mix until just combined. Stir in shredded sweetened coconut.
• Pour batter into prepared muffin pan and bake until a toothpick comes out clean. Cool completely before removing and frosting.
• To make the frosting, beat butter in a large bowl. Slowly beat in powdered sugar, salt and extracts. Add coconut milk, 1 tablespoon at a time, until you reach your desired consistency. Frost cupcakes as desired, sprinkle with additional shredded coconut.

Expert Tips

• You know your cupcakes are done baking when a toothpick comes out clean from the center.
• Use room temperature ingredients for the perfect moist texture and don’t over mix the batter once the dry ingredients are added.
• Fill the cupcake liner approximately 3/4 full for the perfect domed tops.
• You can store these cupcakes for up to three days at room temperature, or for up to five days in the fridge. In the freezer, they’ll last for up to two months. 

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Easy Coconut Cupcakes Recipe

Coconut Cupcakes from scratch with an easy fluffy coconut frosting – this is the best cupcake ever.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 259kcal

Author Dorothy Kern

Cost $8

Ingredients

For the Cupcakes

• 2 cups (248g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ (170g) cup unsalted butter, melted
• 1¼ (250g) cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup full-fat canned coconut milk
• ½ cup shredded sweetened coconut

For the Frosting

• 1 cup (226g) unsalted butter, softened
• 4 cups (452g) powdered sugar
• ½ teaspoon salt
• 1 teaspoon coconut extract
• ½ teaspoon vanilla extract
• 2-4 tablespoons full-fat canned coconut milk
• Additional shredded sweetened coconut, for topping

Instructions

• Preheat oven to 350°F. Line cupcake pans with cupcake liners.
• Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
• Using a hand mixer, cream sugar into softened butter until fluffy, about 1-2 minutes. Beat in eggs, one at a time, then mix in vanilla extract.
• Add dry ingredients alternately with the coconut milk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
• Stir in ½ cup shredded sweetened coconut.
• Pour batter into prepared pans and bake approximately 12-18 minutes, or until a toothpick comes out clean. Cool completely before removing and frosting.
• To make the frosting, beat butter in a large bowl with a hand mixer until smooth.
• Slowly beat in powdered sugar until crumbly. Beat in salt and extracts. Add coconut milk, 1 tablespoon at a time, until you reach your desired consistency. Frost cupcakes as desired, sprinkle with additional shredded coconut.

Notes

• This recipe is different than the original, which used cake mix. Find that recipe here.
• Canned Coconut Milk can be found in the Asian foods aisle. You can substitute refrigerated coconut milk (a nondairy drink) but your result won’t be as coconut-y of a flavor.
• Be sure to use room temperature ingredients for the best cupcakes.
• Store cupcakes loosely covered on the counter or freeze in an airtight container.

Nutrition

Serving: 1cupcake | Calories: 259kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 66mg | Fiber: 1g | Sugar: 25g

Other Cupcake Recipes

Cake

Red Velvet Cheesecake Cupcakes

Recipes

Strawberry Shortcake Cupcakes

Cupcakes

Brownie Cupcakes from scratch

Recipes

Easy Piñata Cupcakes

The post Triple Coconut Cupcakes appeared first on Crazy for Crust.

The Best Easter Snack Mix Recipe

My Easter Bunny Bait Recipe is the perfect Easter treat for the holiday! Make this recipe in a large bowl for a party, or package it up in individual treat bags for lunch boxes and Easter baskets! Everyone will be loving this recipe – it’s one of my favorite sweet and salty snack mixes.

Snack mixes are one of my favorites to make because they can be changed so easily – If there is something I have put in my recipe that you do not like, feel free to change it! Plus you can change up the M&M colors for any holiday – it’s the perfect movie night snack and it lasts up to a week in an airtight container.

Ingredients Needed

• Rice Chex Cereal: You can use any kind of Chex cereal you like.
• Multi-Grain Cherrios: Or any flavor of Cherrios.
• Pretzels: Mini twists or pretzel sticks
• Peanuts: Feel free to use pecans or almonds, or omit the nuts
• White Almond Bark: Or white candy melts (Ghirardelli are my favorite). I don’t recommend using white chocolate chips for this.
• Easter M&M candies: The bright pastel colors really pop in this snack mix recipe.

How to make Bunny Snack Mix

• Line a large baking sheet with wax paper or parchment paper.
• Stir together cereals and pretzels in a large bowl.
• Melt candy according to package directions in a microwave-safe bowl. I usually heat it for one minute, then stir, heating in additional 30 second increments until melted and smooth. Pour over cereal mixture in bowl. Stir to combine.
• Lay out the snack mix on the prepared baking sheet and allow to set (chill to set to make it harden faster).
• Break up mix into pieces and add peanuts and M&Ms.

Expert Tips

• This recipe adds the nuts in after the chocolate melts, but if you want them to be coated in chocolate as well–add them before!
• Feel free to remove the nuts entirely if you do not want them.
• Chex and Cherrios have so many flavors…use your favorite flavor.
• Store in an airtight container and it will last up to a week.

Print

Easter Bunny Bait Snack Mix Recipe

Bunny bait is a simple snack mix with Chex cereal and M&Ms – the perfect easy Easter treat!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Servings 16 servings

Calories 268kcal

Author Dorothy Kern

Cost $8

Ingredients

• 3 cups (112g) Rice Chex Cereal (or any flavor)
• 3 cups (81g) Multigrain Cheerios (or any flavor)
• 2 cups (86g) mini pretzel twists
• 1 cup (132g) peanuts (or almonds)
• 16 ounces (472g) vanilla almond bark (or white chocolate melts)
• 1 (10 ounce) bag Easter M&Ms (any flavor)

Instructions

• Line a large cookie sheet with wax paper or parchment paper.
• Stir together cereals and pretzels in a large bowl.
• Melt candy according to package directions in a microwave safe bowl. Pour over cereal in bowl. Stir to combine.
• Lay out the snack mix on the prepared baking sheet and allow to set (chill to set to make it harden faster).
• Break up mix into pieces and add peanuts and M&Ms.
• Store in an airtight container for up to 1 week.

Video

Notes

• Use any flavor Chex or Cheerios
• Use any nuts, or omit
• You can also add the nuts in with the cereal if you want them to be coated with white chocolate – your choice.
• Don’t use white chocolate chips. Use either vanilla (white) almond bark or Ghirardelli white melts (or Candiqik)

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 0.01mg | Sodium: 137mg | Potassium: 114mg | Fiber: 2g | Sugar: 21g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg

Other Easter Desserts

Cupcakes

Easter Cupcakes

No Bake

Easter Dirt Cups

Holidays

Easter M&M Cookies

Easter

Easter Buttercream Board

The post Bunny Munch appeared first on Crazy for Crust.

Ingredients in Easter Bird’s Nest Cookies

• Candy Melts – I recommend Ghiradelli Melts, Candiquik, or Almond bark. While you can use milk chocolate chips, semi-sweet chocolate chips or dark chocolate chips, I recommend buying the melts as they won’t melt in your hands as easily.
• Chow Mein Noodles – these are crunchy noodles in a can. You can find them in the Asian aisle at the grocery store.
• Chocolate Eggs – Cadbury Mini Eggs are great, but you can also use jelly beans, robins’ eggs, or M&M eggs.

How to Make Birds Nest Cookies

1. Place the candy melts in a large microwave-safe bowl. Warm them in 30-second increments on 50% powder, stirring between each increment until smooth.
2. Add the chow mein noodles to the melted candy melts and stir.
3. Drop scoops of the mixture onto a prepared baking sheet. Top each nest with three to four candy eggs.
4. Chill the Easter haystacks until they are set.

Expert Tips

• For the best birds nest cookies, use good-quality candy melts. Ghiradelli is best, but Candiquick and almond bark are also good. I would avoid the kind you can get at craft stores because they don’t taste as good.
• Use white chocolate, dark, or milk chocolate candy – your choice!
• You can top the chocolate Easter nests with any candy eggs you like.
• Use a cookie scoop to form the nests and place the eggs before the candy melts set.
• Store in an air-tight container in the refrigerator for up to 2 weeks.

Print

Easter Birds Nest Cookies

Easter Birds Nest Cookies are SO easy to make with just 3 ingredients – these are fun for the kids and delicious too. Use any kind of candy eggs for the top!

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 15 Cookies

Calories 69kcal

Author Dorothy Kern

Cost $8

Ingredients

• 10 ounces candy melts see note
• 2 cups (134 g) chow mein noodles
• Candy eggs see note

Instructions

• Line a cookie sheet with wax or parchment paper.
• Melt candy melts in a microwave safe bowl in 30 second increments on 50% power, stirring after each interval.
• Once the candy is melted and smooth, stir in chow mein noodles. Scoop mounds of the chocolate noodle mixture onto the cookie sheet. Top with 3-4 candy eggs.
• Chill to set. Store in an airtight container in the refrigerator for up to 2 weeks.

Video

Notes

• Candy Melts: You can find these in the baking aisle. I recommend, in order of taste, Ghiradelli Melts, Candiquik, or Almond Bark. You can also buy them in colors at the craft store but they don’t taste very good.
• Flavor: Use chocolate or vanilla or a combination of both!
• Candy eggs: We love using Mini Cadbury Eggs but you can also use jelly beans, Robins eggs, or M&M eggs.

Nutrition

Serving: 1cookie | Calories: 69kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 59mg | Potassium: 7mg | Fiber: 1g | Sugar: 5g | Calcium: 1mg | Iron: 1mg

The post Easter Birds Nest Cookies appeared first on Crazy for Crust.

Ingredients in Rice Krispie Treats

• Butter: I always use unsalted butter but you can substitute salted
• Marshmallows: I find it easiest to use mini marshmallows but you can substitute an equal weight in large if that’s all you have.
• Rice Krispies: feel free to use generic cereal (or any flavor, like cocoa Krispies or fruity pebbles)
• Mini eggs – some crushed and some left whole. This is what makes them EASTER Rice Krispie Treats! Cadbury Mini Eggs are my favorite but you can use any chocolate mini eggs.

How to Make Easter Krispie Treats

• Line a 9×13” baking with parchment paper and set it aside.
• Melt the marshmallows and butter in a pot over medium low heat. Stir as the butter and marshmallows melt, and as soon as the mixture is smooth, take it off the heat so it doesn’t burn and stir in vanilla extract.
• Fold the cereal and chocolate eggs into the melted marshmallows. Fold them in until evenly coated in the marshmallow mixture. 
• Transfer the mixture to the prepared baking dish. Use a greased spatula to lightly press the bars into an even layer.
• Let the bars set for one hour at room temperature. Remove them from the pan and slice them into squares and serve.

Recipe Tips

• Make sure you use fresh marshmallows for your treats! Even slightly stale marshmallows will change the texture of the bars – instead of soft, they’ll end up chewy. If they’re really stale, the bars will be too hard to even eat.
• Use a light hand when you press the mixture into the pan. You don’t want to compact the cereal too much because it will make the bars too dense.
• You can switch out the chocolate eggs for other Easter-themed candy like M&Ms or try mixing in nuts or Easter-colored sprinkles.
• Make gluten-free Rice Krispie treats by using gluten-free cereal and marshmallows.

Print

Easter Rice Kripsie Treats Recipe

If you’re looking for a super easy dessert bar for your Easter celebration, these Easter Rice Krispie Treats are it! They are a fun spin on the traditional dessert.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 15 pieces

Calories 356kcal

Author Dorothy Kern

Cost 10

Ingredients

• ½ cup (113g) unsalted butter
• 15 ounces (426g) mini white marshmallows
• 1 teaspoon vanilla extract
• 9 cups Rice Kripsies (approximately 400g)
• 2 cups mini eggs crushed and whole

Instructions

• Prepare a 9×13 baking pan by lining it with parchment paper
• In a large saucepan/pot over medium heat, heat the marshmallows and butter while continuously mixing until both are completely melted and the mixture is smooth. Careful not to let it burn. Remove from the heat and stir in vanilla.
• With a wooden spoon, fold in the Rice Kripsies until the cereal and mini eggs until completely coated with the marshmallow mixture.
• Pour the mixture into the lined baking pan and spread it evenly in the pan. Use a greased spatula to press the mixture gently down into the pan.
• Leave to set for 1 hour at room temperature. Once set, remove from the pan and cut into squares.
• Best if served fresh but stays fresh in an airtight container at room temperature for up to 3 days.

Video

Notes

• Use fresh marshmallows for best results.
• Do not press into the pan firmly as this will make them very hard to eat.
• Can be made without the mini eggs or substitute them for m&m’s or other candy, nuts etc.
• Make a gluten-free version by using gluten-free cereal and marshmallows.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 59g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 125mg | Potassium: 22mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1245IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 5mg

Other Easter Recipes

Candy

Easter Candy Bark

Cupcakes

Easter Cupcakes

Brownies & Bars

Easter Cookie Bars

No Bake

Easter Dirt Cups

The post Easter Rice Krispie Treats appeared first on Crazy for Crust.

How to Make Shamrock Sugar Cookies

1. Place all of the cookie dough ingredients in a large bowl. Use an electric mixer to combine them at medium speed. Stop to scrape the bowl if needed. You can also use a stand mixer fitted with a paddle attachment.
2. I roll out my cookie dough between sheets of wax paper to avoid a messy lightly floured surface. Use a rolling pin to roll them to approximately 1/4 inch thick. Once the dough is rolled out it needs to chill until firm.
3. Cut out the cookies using a shamrock cookie cutter (approximately a 4-inch one for the size I made). Chill the cookies again.
4. Bake the sugar cookies for six to ten minutes (if you do a different shape or size, the baking time will vary). Cool on a wire rack before frosting.

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Shamrock Sugar Cookies Recipe

If you need a sweet treat for St. Patrick’s Day, these Shamrock Sugar Cookies are what to make. Soft sugar cookies topped with green frosting and decorative sugar are easy to make and so cute.

Course Dessert, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour

Servings 24 cookies

Calories 257kcal

Author Dorothy Kern

Cost $8

Ingredients

Cookies:

• 2 ½ cups (310g) all-purpose flour
• 1 ¼ cups (141g) powdered sugar
• 1 cup (226g) unsalted butter , softened
• 1 large egg
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)

Frosting:

• 2 cups (452g) powdered sugar
• ½ cup unsalted butter softened
• 2 teaspoons vanilla extract
• 3 to 4 tablespoons milk regular low- or non-fat are all fine
• Green Food Coloring
• Green Sanding Sugar

Instructions

• Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer). Mix on low, scraping the bowl occasionally, until the mixture forms a cookie dough. Be sure to start on low or the dry ingredients will fly everywhere!
• Divide the dough in half. Place a large sheet of waxed paper on a large cutting board or flat surface. Place the cookie dough on the wax paper. Place another large sheet of wax paper on top of the cookie dough. Press down into a flat disk with the palm of your hand, then roll out the dough between the two pieces of wax paper. After each 3-4 rolls, carefully lift the top sheet of wax paper off the dough, then replace it, flip the dough over, and carefully peel the other wax paper sheet, replace it, then continue rolling until the dough is about 1/4” thick. Place the dough, still between the wax paper sheets, on another cutting board or cookie sheet.
• Repeat with second half of dough. Place both rolled out cookie dough sheets in the refrigerator for at least 30 minutes (or wrap them well with plastic wrap and chill overnight).
• When ready to cut cookies, preheat oven to 375°F.
• Cut cookies in desired shapes and place them on a parchment or silpat lined baking sheet. Save the scraps of dough and re-roll them as needed. Note: once you re-roll the dough, you may want to chill those cutouts for about 10 minutes before baking them so they’ll keep their shape.
• Bake cookies for 6-10 minutes depending on the size. I take them out as soon as the bottoms start to brown because we like them softer. If you want crunchy cookies, let them cook longer. Cool completely before frosting and decorating.
• To make frosting, beat butter until smooth in a large bowl with an electric mixer. Slowly mix in powdered sugar, then vanilla and 1 tablespoon of milk at a time until the frosting is the consistency you desire.
• Tint the frosting green. Place sanding sugar in a shallow bowl or plate. Frost cookie then dip frosting-side down in sugar.
• Store in a single layer in an airtight container for up to 3 days. Can freeze cookies in a single layer, then stack in an airtight container (be sure to unstack them before thawing). Or freeze cookies unfrosted in an airtight container.

Notes

Swaps:

• Use store-bought sugar cookie dough to make the cookies.
• Skip making the frosting and use canned icing instead. Look for green, or you can tint white frosting with food coloring.

Nutrition

Serving: 1cookie | Calories: 257kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 100mg | Potassium: 44mg | Fiber: 1g | Sugar: 26g | Vitamin A: 367IU | Calcium: 9mg | Iron: 1mg

More St. Patrick's Day Recipes

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The post Shamrock Sugar Cookies appeared first on Crazy for Crust.

Lucky Charm Marshmallow Treats

These cereal bars are some of my favorites to make because of how simple they are! Rice Krispie Treats are a classic, but they can be made with just about any cereal. Not only are Lucky Charms my favorite cereal but they include Lucky Charms marshmallows which, when added to cereal treats, make them SO GOOD!

These treats are perfect for kids and adults for any time of the year, but especially during the St. Patties Day season! They’re easy to make, no bake, with a gooey crunchy texture – you’re going to love them!

Ingredients Needed

• Marshmallows: You can use mini marshmallows (a 10 oz bag) or regular size (a 12 ounce bag).
• Lucky Charms Cereal: the best!
• Vanilla: I love using pure vanilla extract
• Butter: You can use unsalted or salted butter. It’s helpful if it’s room temperature, but not required.

How to make Lucky Charm Treats

• Place butter in a large pot over medium low heat. Add the marshmallows to the melted butter and stir until combined. Remove from heat and stir in vanilla extract. It’s best to use a rubber spatula for this.
• Add cereal and stir to coat with the marshmallow mixture. Pour into a 9×9-inch square pan. Press cereal mixture firmly to compact into the baking dish.
• Let set until firm then slice into bars. Store in an airtight container for up to 3 days.

Expert Tips + Tricks

• You can use mini marshmallows if that is what you have on hand. Check out the recipe notes to see how much you will need.
• Spray wax paper or parchment paper with nonstick cooking spray so you can press without it sticking to your hands.

Print

Lucky Charms Marshmallow Treats Recipe

These Rice Krispie Treats are like the classic treat, but made with lucky charms. Make these marshmallow Krispie treats for St. Patricks Day and you will not be disappointed!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Setting Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 585kcal

Author Dorothy Kern

Cost $8

Ingredients

• 6 cups (246g) Lucky Charms cereal
• 12 ounces (340g) marshmallows
• 5 tablespoons (71g) unsalted butter
• 1 teaspoon vanilla extract

Instructions

• Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
• Melt the butter in a large pot over medium low heat. Add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Pour into pan. Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Let set until firm then slice into bars. Store in an airtight container for up to 3 days.

Video

Notes

• Regular size marshmallows come in 12 ounce bags. Mini marshmallows come in 10 ounce bags.
• You can use 1 (10 ounce) bag of mini marshmallows in place of the 12-ounce bag of normal sized ones without altering the outcome.

Nutrition

Serving: 1serving | Calories: 585kcal | Carbohydrates: 119g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 790mg | Potassium: 266mg | Fiber: 6g | Sugar: 59g | Vitamin A: 3493IU | Vitamin C: 31mg | Calcium: 516mg | Iron: 26mg

Favorite Rice Krispies Treats

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Chocolate Rice Krispie Treats

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Fruity Pebble Rice Crispy Treats

Easter

Easter Rice Krispie Treats

The post Lucky Charms Rice Krispie Treats appeared first on Crazy for Crust.

Ingredients in Carrot Cookies

• Cinnamon: for that spice cake/carrot cake flavor
• Unsalted Butter: make sure it’s softened
• Brown sugar: I love the flavor brown sugar adds to these cookies
• Large egg and Vanilla extract: again, typical for cookies
• Shredded carrots: shred your own carrots using a box grater for best results.
• Chopped pecans or walnuts: optional for some crunch

How to Make Carrot Cake Cookies from Scratch

1. Whisk the flour, baking soda and cinnamon in a small bowl.
2. Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream the butter and sugar on medium speed. Mix in the egg and pure vanilla extract until smooth Add the dry ingredients and mix. Be sure to scrape the sides of the bowl while mixing. Stir in freshly grated carrots and chopped nuts.
3. Scoop two tablespoons of cookie dough to form each ball. Place them two inches apart on a prepared baking sheet. Gently press each ball to flatten them.
4. Bake the cookies for 13 to 16 minutes at 350 degrees f. The cookies are done when they are no longer glossy on top. Allow them to cool on a wire rack before frosting.
5. Make the cream cheese frosting by mixing all the ingredients in the large bowl of a stand mixer. Frost cooled cookies as desired.

Expert Tips

• Use a cookie scoop to scoop the cookies so they’re uniform in size. Use any size cookie scoop you want.
• Don’t forget to lightly press the cookie ball with the palm of your hand before baking. Don’t flatten too much but they need a little help to get started.
• Swap out walnuts for pecans or omit the nuts entirely!
• Don’t use pre-shredded carrots. Be sure to shred your own so they soften in the oven.
• You can frost these cookies with a knife your piping bag – your choice. I also love sprinkling some chopped nuts or cinnamon onto the top of each cookie for decoration.

FAQ

Print

Carrot Cake Cookies Recipe

These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 20 cookies

Calories 212kcal

Author Dorothy Kern

Cost $5

Ingredients

Cookies

• 1 ¾ cups (217g) all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (90g) shredded carrots (see note)
• ½ cup (56g) chopped pecans or walnuts

Frosting

• 4 tablespoons (57g) unsalted butter, softened
• 4 ounces (112g) cream cheese, room temperature
• 1½ cups (170g) powdered sugar
• 1 teaspoon vanilla
• ⅙ teaspoon salt

Instructions

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
• In a small bowl, whisk flour with baking soda, cinnamon and salt. Set aside.
• Cream butter and brown sugar in a large bowl with an electric mixer 1-2 minutes. Mix in egg and vanilla until smooth.
• Add dry ingredients to wet and mix until smooth. Stir in carrots and nuts.
• Scoop 2 tablespoon size balls onto cookie sheets 2-inches apart. Lightly flatten with the palms of your hand.
• Bake for 13-16 minutes or until no longer glossy. Cool before frosting.
• To make frosting: beat butter and cream cheese with an electric mixer until smooth. Slowly mix in powdered sugar then add vanilla and salt. Beat on medium high speed until smooth.
• Frost cookies as desired, top with a dusting of cinnamon or finely chopped nuts.
• Store in an airtight container for up to 3 days or freeze (frosted or unfrosted) for up to 2 months.

Notes

• Be sure to shred your own carrots – don’t use the pre-shredded kind. Also – don’t pack them in the measuring cup.
• You can use walnuts or pecans in this recipe or omit them. Substitute/add raisins if you want!

Nutrition

Serving: 1cookie | Calories: 212kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 145mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1371IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Other Carrot Cake Recipes

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Carrot Cake Pie

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Coconut Carrot Cake

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Carrot Cake Roll

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The post Carrot Cake Cookies Recipe appeared first on Crazy for Crust.