Rice Cereal Nests
When it comes to making treats in the kitchen, I like to find projects that don’t necessarily require the precision of many baked goods. At 3 years old, my daughter loves to make things with me, but doesn’t quite have the patience to measure ingredients. These Rice Krispy nests were a perfect project. Nothing needed to be measured, and we certainly weren’t precise!
They start easily enough, following a regular Rice Krispy treat recipe, but insteady of putting them in a cake pan, you use a muffin tin to form the nests. Then, simply add your favorite Easter candy and you have cute treats that are tasty, too!
- 10 oz bag of marshmallows
- 6 cups rice cereal
- 3 Tbsp butter
- 1 tsp vanilla (optional, but it makes a big difference)
- Easter candy (jelly beans, chocolate eggs, Peeps, etc)
- Prepare muffin tins by spraying with cooking spray
- Melt the butter over medium-low heat, add vanilla if using
- Dump in the bag of marshmallows and melt, stirring frequently
- Remove from heat and gently fold in rice cereal
- Use wet hands to scoop out approximately 1/4 cup of treat mixture and shape into nests (SERIOUSLY important to keep hands wet throughout this step to avoid getting really sticky)
- Allow the nests to cool for 15 minutes before finishing off with your favorite Easter candy.
Cookie Dough Eggs
I don’t know too many people who don’t sneak a couple of bites of cookie dough when they are making cookies. With these treats, you don’t have to sneak the dough! And, you don’t have to worry about getting sick from the dough (unless, of course, you eat too much!). This is another great recipe for kids to take the lead on. This recipe makes 30 eggs plus a couple of spares for the quality control team to test.
- 1/2 cup butter (softened)
- 3/4 cup brown sugar
- 2 cups flour
- 2 tsp vanilla
- 1 can (14 oz) sweetened condensed milk
- 1 cup mini chocolate chips
- candy melts
- Preheat oven to 350˚, spread the flour out on a baking sheet. Bake the flour for 10 minutes. This kills any bacteria as raw flour is actually more likely to make you sick than raw eggs!
- Cream the butter and sugar together in a large bowl. Add vanilla and sweetened condensed milk and beat until well combined. Slowly add in your flour. Stir in chocolate chips by hand.
- Use a 1 1/2 Tbsp cookie scoop to measure out dough, then shape into eggs. Place the eggs on a cookie sheet. I used a silicone mat on the cookie sheet to keep things from sticking.
- Refrigerate the dough for a few hours, or overnight.
- Melt the candy melts. This can be done in the microwave on 50% power, stirring frequently, or in a double boiler.
- Using a candy fork (a regular fork will do in a pinch, but the candy fork makes it way easier) dip the dough eggs in the melted candy. Place the eggs on parchment paper (or silicone mat) to cool. Decorate the eggs by drizzling with a different color.
Grandmas make great supervisors for the candy melt process, and the drizzling (or as she called it, squiggling) was the second most fun part of the process. The most fun part, enjoying a taste test of the finished egg! We made these a few weeks ago, and to keep them all from being taste tested, I stuck them in the freezer. They are still quite yummy, and will keep nicely until Easter!
When I think of Easter, I think brunch. And when I think brunch, sweet breads and muffins come to mind. Banana bread is my go to, but close behind are blueberry and poppyseed. This recipe worked well as both a bread and muffin recipe. This recipe made one 8″ loaf of bread and 8 muffins. I’m a huge fan of a cinnamon-sugar crumble on top, though I would suggest adding just a bit more butter to the crumble mixture.
- 2 1/2 cups flour
- 1 1/4 cups sugar
- 1 1/2 tsp baking powder
- 1 cup butter
- 1/2 tsp cinnamon
- 3/4 cup milk
- 2 eggs
- 1 tsp vanilla
- 2 cups fresh or frozen blueberries
- Preheat the oven to 375˚. Prepare 2 8″ loaf pans ( or 24 muffin cups or 1 loaf and 8 muffins).
- Whisk together flour, sugar, and baking powder in a large bowl. Using a pastry knife, cut in the softened butter until the mixture resembles coarse bread crumbs. If you don’t have a pastry knife, you can use a fork, but it is way more tedious.
- Remove 3/4 cups of the mixture and place in a small bowl. Add the cinnamon to this and set aside to use for your topping. (This is where I would add in another 1/2 Tbsp of butter).
- In a medium bowl, beat the milk, eggs and vanilla until combined and add this to your flour mixture. Gently mix together until just moistened (over mixing will make your bread really tough). GENTLY fold in the blueberries (if you get too vigorous, you’ll end up with smashed berries and purple bread).
- Divide this into loaves or muffin cups and sprinkle the topping on.
- Bake loaves 50-60 mins (check at 50) and muffins 30 mins
Almond Poppy Seed Bread
Growing up, poppy seed muffins were one of my favorite treats to get if we went to a bakery. A poppy seed muffin made Saturday morning trips to the grocery store bearable as a little kid. These days, I don’t mind trips to the grocery store, but I do still enjoy a good poppy seed muffin or bread! While I love the bright flavor of lemon poppy seed, almond poppy seed tends to taste better with the gallons of coffee I find myself consuming. For a little extra indulgence, add a bit of amaretto to your coffee to pair even more nicely with your bread!
- 2 1/4 cup sugar
- 1 cup plus 2 Tbsp vegetable oil
- 3 eggs
- 3 Tbsp poppy seeds
- 1 1/2 tsp lemon juice
- 2 tsp almond extract
- 1 tsp vanilla
- 3 cups flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups milk
- Preheat oven to 350˚ and prepare 2 8″ loaf pans or 1 loaf pan and 12 muffin cups.
- In the bowl of your stand mixer (or a large bowl if you use a hand mixer), combine sugar, oil, eggs, poppy seeds, lemon juice, almond extract and vanilla. Beat until this is well combined.
- In a medium bowl, combine the flour, baking powder and salt.
- Add the flour mixture to the sugar mixture alternately with milk. Beat this until just moistened.
- Bake loaf pans for about 60 minutes or muffins for about 30 minutes. If a tooth pick inserted into center comes out clean, your treats are done!
Chocolate Chip Banana Bread
- 1 1/4 cup sugar
- 1/2 cup softened butter
- 2 eggs
- 4 medium ripe bananas
- 2 teaspoons vanilla
- 1/2 cup whole milk
- 2 teaspoons lemon juice
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups chocolate chips
- Preheat your oven to 350 degrees. Spray the bottoms only of two 8″ or 9″ loaf pans.
- In measuring cup, pour milk and add lemon juice. Let sit for a few minutes. Cream the sugar and butter. Add the eggs one at a time. Mix in bananas and vanilla. Pour in the soured milk and blend well.
- In separate bowl, combine flour, soda, and salt. Add this to the wet ingredients in two parts, and mix until just combined. (Don’t over mix!)
- Pour your batter into the loaf pans.
- Bake 8″ loaves for 75 minutes or 9″ loaves for 60 minutes, or until a toothpick inserted into the center comes out clean.
Serve up some blueberry, poppy seed and banana chocolate chip bread for Easter! Go ahead, have one of each 😀
Hey, I’m Meaghan. I live in Minnesota with my husband, our 2 daughters, and our 2 dogs. I describe myself as semi-crunchy. I have developed a passion for trying out different products, especially all things cloth diapering and breastfeeding. Check out my blog for product reviews, more of my sage advice, and also some recipes. You can also follow me on Instagram, Twitter, and my Facebook page.