I wanted to squeeze in one final Easter treat for those pending parties. These cupcakes are based on a picture I saw on Pinterest last year. Sorry I can’t remember the source. These bunny and carrot cupcakes are adorable and will hop right off the table!

Prepare your favorite cupcake recipe, either from scratch or from the box.

Let's start with the carrot cupcakes.

You will need:

Orange M&M’s or orange reece pieces.

Green M&M’s

White Icing

After you have iced your cupcakes with the white icing, insert the orange candy pieces sideways into a pyramid shape. The first line should be 3 candies, then two and then one. Put two green M&M’s on top to look like leaves. It is as easy as that! Of course now there needs to be some bunnies to go along with these carrots

For the bunnies you will need:

24 marshmallows

Pink M&M’S

Black icing

Pink sanding sugar

To start, cut your marshmallows in half. Dip the sticky side in the sanding sugar. Press down and roll it around to make sure that side gets covered with that sugar. Once the bunnies have been iced (and please excuse the picture- I didn’t realize how thin my white icing was until it was tool ate) place the marshmallows at the top to resemble ears. You will need to do this step pretty quickly after you have iced the cupcakes. Once the icing has dried it makes it difficult to attach the ears.

Next, place a pink candy in the middle for the nose.

Using your black icing, pipe on eyes and whiskers. And then you will have bunny cupcakes to go along with those carrots! 

**Tips- If the marshmallows seem too thick, just cut them in thirds 

Use store bought black icing. It is very difficult to get a black icing at home.

I used pink sanding sugar, but feel free to mix it up. Try yellow, blue and purple to add a   little more character!

I wanted to squeeze in one final Easter treat for those pending parties. These cupcakes are based on a picture I saw on Pinterest last year. Sorry I can’t remember the source. These bunny and carrot cupcakes are adorable and will hop right off the table!

Prepare your favorite cupcake recipe, either from scratch or from the box.

Let's start with the carrot cupcakes.

You will need:

Orange M&M’s or orange reece pieces.

Green M&M’s

White Icing

After you have iced your cupcakes with the white icing, insert the orange candy pieces sideways into a pyramid shape. The first line should be 3 candies, then two and then one. Put two green M&M’s on top to look like leaves. It is as easy as that! Of course now there needs to be some bunnies to go along with these carrots

For the bunnies you will need:

24 marshmallows

Pink M&M’S

Black icing

Pink sanding sugar

To start, cut your marshmallows in half. Dip the sticky side in the sanding sugar. Press down and roll it around to make sure that side gets covered with that sugar. Once the bunnies have been iced (and please excuse the picture- I didn’t realize how thin my white icing was until it was tool ate) place the marshmallows at the top to resemble ears. You will need to do this step pretty quickly after you have iced the cupcakes. Once the icing has dried it makes it difficult to attach the ears.

Next, place a pink candy in the middle for the nose.

Using your black icing, pipe on eyes and whiskers. And then you will have bunny cupcakes to go along with those carrots! 

**Tips- If the marshmallows seem too thick, just cut them in thirds 

Use store bought black icing. It is very difficult to get a black icing at home.

I used pink sanding sugar, but feel free to mix it up. Try yellow, blue and purple to add a   little more character!

Garden of Love

Garden of Love Cupcakes 

For these cupcakes prepare any flavor cupcake according to the package instructions. Allow cupcakes to cool completely

Buttercream Icing

2 sticks butter, softened

6-8 cups powdered sugar, sifted

1/2 cup whole milk

1/2 tsp vanilla

pinch of salt

Cream the butter until light and fluffy. Add the powdered sugar and milk, alternating. Add in salt and vanilla. If the icing is too thin, add some powdered sugar. If it's too thick, add a touch of milk.

 I iced them with my  homemade buttercream with a butter knife. Using a piping bag and a small round tip, pipe on the stems. Change to a leaf tip and pipe on a few leaves. The "flowers" are Wilton's large heart sprinkles. You want to work fairly quickly because the sprinkles won't stick as well when the icing dries.

I made these cute little cupcakes for my daughters school and the kids loved them. So did I! 

Garden of Love Cupcakes 

For these cupcakes prepare any flavor cupcake according to the package instructions. Allow cupcakes to cool completely

Buttercream Icing

2 sticks butter, softened

6-8 cups powdered sugar, sifted

1/2 cup whole milk

1/2 tsp vanilla

pinch of salt

Cream the butter until light and fluffy. Add the powdered sugar and milk, alternating. Add in salt and vanilla. If the icing is too thin, add some powdered sugar. If it's too thick, add a touch of milk.

 I iced them with my  homemade buttercream with a butter knife. Using a piping bag and a small round tip, pipe on the stems. Change to a leaf tip and pipe on a few leaves. The "flowers" are Wilton's large heart sprinkles. You want to work fairly quickly because the sprinkles won't stick as well when the icing dries.

I made these cute little cupcakes for my daughters school and the kids loved them. So did I! 

Holiday Nutter Butter

My husband loves Nutter Butters and when I saw these cute little guys, I knew I had to make them! I also love that my daughter could help with these. It's never to early to get kids in the kitchen!

For Santa dip the bottom half in white candy coating. While holding the center, dip the top in the candy coating and then roll it in red sugar.
After the coating has dried, you can ether use a mini marshmallow or a white chocolate chip for the puff on Santa's hat. Attach with the melted candy coating. The eyes are made of mini chocolate chips and the nose is a red chocolate covered sunflower seed. You can also use a red sprinkle or a mini M&M. These are also attached with the candy coating.

 

Rudolph was a little more tricky. He was dipped in chocolate candy coating. For the eyes I drizzled a little vanilla candy coating and then inserted a mini chocolate chip for the pupils. You could also use a white M&M and dot the pupils with chocolate candy coating. The antlers are thin pretzels snapped in half and inserted on the top of Rudolph's head.The nose is a red M&M.

 

Frosty was dipped in white candy coating. His eyes are mini chocolate chips. His nose is an orange chocolate covered sunflower seed and his buttons are M&M's. These could really be made from any small candy. After he dried, I re-melted some chocolate coating. I dipped a toothpick in the chocolate coating and very carefully placed the dots for his mouth.

These were such fun to make! Be careful though. Chocolate can burn. If you want to let a child help, I would suggest that the adult do the dipping and when the chocolate cools some the kids can decorate. Mackenzie had such a good time giving each of these creations personality! Enjoy!

My husband loves Nutter Butters and when I saw these cute little guys, I knew I had to make them! I also love that my daughter could help with these. It's never to early to get kids in the kitchen!

For Santa dip the bottom half in white candy coating. While holding the center, dip the top in the candy coating and then roll it in red sugar.
After the coating has dried, you can ether use a mini marshmallow or a white chocolate chip for the puff on Santa's hat. Attach with the melted candy coating. The eyes are made of mini chocolate chips and the nose is a red chocolate covered sunflower seed. You can also use a red sprinkle or a mini M&M. These are also attached with the candy coating.

 

Rudolph was a little more tricky. He was dipped in chocolate candy coating. For the eyes I drizzled a little vanilla candy coating and then inserted a mini chocolate chip for the pupils. You could also use a white M&M and dot the pupils with chocolate candy coating. The antlers are thin pretzels snapped in half and inserted on the top of Rudolph's head.The nose is a red M&M.

 

Frosty was dipped in white candy coating. His eyes are mini chocolate chips. His nose is an orange chocolate covered sunflower seed and his buttons are M&M's. These could really be made from any small candy. After he dried, I re-melted some chocolate coating. I dipped a toothpick in the chocolate coating and very carefully placed the dots for his mouth.

These were such fun to make! Be careful though. Chocolate can burn. If you want to let a child help, I would suggest that the adult do the dipping and when the chocolate cools some the kids can decorate. Mackenzie had such a good time giving each of these creations personality! Enjoy!

In a fix? Make this Party Mix!

I got this recipe from my mother-in-law last Christmas and since then have made it numerous times. I want to share this because everyone needs a quick fix during the Holidays. This simple, yummy party mix would make great gifts for teachers, neighbors & co-workers. It's also great for parties! It's easy and adaptable. You can make it seasonal by using different colored M&M's. I really like making this at Easter with the pastel M&M's.

White Chocolate Party Mix

1 16 oz bag sourdough pretzel nibblers
1 16 oz can salted cashew halves and pieces
1 14 oz bag M&M’S
1 11oz bag Kraft caramel bits
1 16 oz pkg. vanilla candy coasting- melted

Line 2 baking sheets with waxed paper.
In a large bowl combine pretzels, cashews, M&M’s and caramel bits.
Pour melted candy coating over mixture tossing gently to coat.
Pour mixture onto baking sheets, separating large pieces.
Let cool completely and store in an airtight container for up to 2 weeks.

I got this recipe from my mother-in-law last Christmas and since then have made it numerous times. I want to share this because everyone needs a quick fix during the Holidays. This simple, yummy party mix would make great gifts for teachers, neighbors & co-workers. It's also great for parties! It's easy and adaptable. You can make it seasonal by using different colored M&M's. I really like making this at Easter with the pastel M&M's.

White Chocolate Party Mix

1 16 oz bag sourdough pretzel nibblers
1 16 oz can salted cashew halves and pieces
1 14 oz bag M&M’S
1 11oz bag Kraft caramel bits
1 16 oz pkg. vanilla candy coasting- melted

Line 2 baking sheets with waxed paper.
In a large bowl combine pretzels, cashews, M&M’s and caramel bits.
Pour melted candy coating over mixture tossing gently to coat.
Pour mixture onto baking sheets, separating large pieces.
Let cool completely and store in an airtight container for up to 2 weeks.

Every Kiss begins with....

Chocolate! I was perusing the isles of my local drug store when I spotted these little jewels. Peppermint and chocolate. Mmmmmm.... Anyways, I knew right away that these must come home with me. Now, what to bake with them? Well, the answer was right there on the package:

KISSES Candy Cane Blossoms  

 

48  HERSHEY'S KISSES Brand Candy Cane Mint Candies 

1 cup granulated sugar  

1  egg  

1-1/2 teaspoons vanilla extract  

2 cups all-purpose flour  

1/4 teaspoon baking soda  

1/4 teaspoon salt  

2 tablespoons milk  

Red or green sugar crystals

Heat oven to 350°F. Remove wrappers from candies and set aside.

Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. 

Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

Shape dough into 1-inch balls. Roll very well in red or green sugar. Actually, you can roll them in any color. I did a few blue and yellow and they were also very eye catching. I think the green was my favorite. It really makes that kiss pop!

 

This is what the green will look like after baking

Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Press gently! I pushed too hard on a couple and the kiss looked like a melty snowman.


Let the cookies sit for a little bit. If you shake them too hard, the kisses will fall over. They are very soft during this stage of the process.
 
Remove from cookie sheet to wire rack. Cool completely.

This recipe makes about 3 dozen cookies

 The cookie is soft and buttery. The mint taste is just enough without being overpowering. These little cookies will brighten up any Christmas dessert table!

Chocolate! I was perusing the isles of my local drug store when I spotted these little jewels. Peppermint and chocolate. Mmmmmm.... Anyways, I knew right away that these must come home with me. Now, what to bake with them? Well, the answer was right there on the package:

KISSES Candy Cane Blossoms  

 

48  HERSHEY'S KISSES Brand Candy Cane Mint Candies 

1 cup granulated sugar  

1  egg  

1-1/2 teaspoons vanilla extract  

2 cups all-purpose flour  

1/4 teaspoon baking soda  

1/4 teaspoon salt  

2 tablespoons milk  

Red or green sugar crystals

Heat oven to 350°F. Remove wrappers from candies and set aside.

Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. 

Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

Shape dough into 1-inch balls. Roll very well in red or green sugar. Actually, you can roll them in any color. I did a few blue and yellow and they were also very eye catching. I think the green was my favorite. It really makes that kiss pop!

 

This is what the green will look like after baking

Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Press gently! I pushed too hard on a couple and the kiss looked like a melty snowman.


Let the cookies sit for a little bit. If you shake them too hard, the kisses will fall over. They are very soft during this stage of the process.
 
Remove from cookie sheet to wire rack. Cool completely.

This recipe makes about 3 dozen cookies

 The cookie is soft and buttery. The mint taste is just enough without being overpowering. These little cookies will brighten up any Christmas dessert table!

Tis' the Season for Baking!

Christmas has got to be one of the most exciting times for a baker. I am constantly combing through cookbooks, magazines and the web for ideas. I have a whole notebook of " things to try". Finally the time has come where it is seasonally appropriate to make these little Rudolph's. My daughter and I made these cute little cookies that I first saw in the Ladies Home Journal. They were really easy and such fun!

Peanut Butter Rudolph Reindeer

1/2 cup unsalted butter (softened) 
3/4 cup peanut butter
1/3 cup granulated sugar 
1/3 cup light brown sugar (packed) 
1 egg 
1 tsp pure vanilla extract 
1-1/2 cups all-purpose flour 
1 tsp baking soda 
1/2 tsp salt 
48peanut M&M'S
96 miniature semisweet chocolate chips 
96 pieces pretzels (thin, broken)

Heat oven to 375F and place rack in center. Grease two baking sheets. In a large mixer bowl beat together butter, peanut butter and sugars on medium speed until light, about 2 minutes. Add egg and extract; beat until combined. Stir in flour, baking soda and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.

I bake about 10 at the time because you are going to have to work quickly. You don't want too many cooling at one time because they will crack when you put the antlers in if they are too cool. Bake until just set and bottoms are golden, 8 to 10 minutes. 

For each cookie, immediately place 1 M&M in center for nose, 2 chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely. This includes letting the eyes dry. If you try to cover them too soon, the eyes will smear.

These cookies can be made ahead and stored in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days. However, when I did this the pretzels lost some of their "snap". Just one of those things to be aware of.

 I mean, aren't these just precious!

Christmas has got to be one of the most exciting times for a baker. I am constantly combing through cookbooks, magazines and the web for ideas. I have a whole notebook of " things to try". Finally the time has come where it is seasonally appropriate to make these little Rudolph's. My daughter and I made these cute little cookies that I first saw in the Ladies Home Journal. They were really easy and such fun!

Peanut Butter Rudolph Reindeer

1/2 cup unsalted butter (softened) 
3/4 cup peanut butter
1/3 cup granulated sugar 
1/3 cup light brown sugar (packed) 
1 egg 
1 tsp pure vanilla extract 
1-1/2 cups all-purpose flour 
1 tsp baking soda 
1/2 tsp salt 
48peanut M&M'S
96 miniature semisweet chocolate chips 
96 pieces pretzels (thin, broken)

Heat oven to 375F and place rack in center. Grease two baking sheets. In a large mixer bowl beat together butter, peanut butter and sugars on medium speed until light, about 2 minutes. Add egg and extract; beat until combined. Stir in flour, baking soda and salt until a dough forms. Roll into 1-inch balls and place 1 inch apart on prepared sheets.

I bake about 10 at the time because you are going to have to work quickly. You don't want too many cooling at one time because they will crack when you put the antlers in if they are too cool. Bake until just set and bottoms are golden, 8 to 10 minutes. 

For each cookie, immediately place 1 M&M in center for nose, 2 chocolate chips for eyes and 2 pretzel pieces on top for antlers. Transfer cookies on sheets to a wire rack and let cool completely. This includes letting the eyes dry. If you try to cover them too soon, the eyes will smear.

These cookies can be made ahead and stored in an airtight container at room temperature, in single layers separated by waxed paper, up to 2 days. However, when I did this the pretzels lost some of their "snap". Just one of those things to be aware of.

 I mean, aren't these just precious!