Spring Archives - Cookies for Days

Carrot Cake

admin — Sat, 15 Mar 2025 03:30:17 +0000

This is the moist and expertly spiced Carrot Cake recipe you’ve been searching for! Complemented with a thick and velvety cream cheese frosting, it is a fool-proof classic.

The BEST Carrot Cake Recipe

This is my mom’s incredible carrot cake recipe! She is positively famous for this recipe and has kindly shared all of her tried and true tips for baking the best carrot cake ever.

Make sure you grate the carrots fresh. I know it’s tempting to buy the pre-shredded kind from the store, but the fresh carrots make this so much better!
Make sure all ingredients are completely mixed together before pouring into the pan. I know that sounds intuitive, but you’d be amazed how many bakers rush this and end up with dry patches in their cake.
Be careful not to overbake your cake! This will dry it out and lose that moistness we crave here.

Homemade Carrot Cake Ingredients

Baked with love and basic pantry staples + some fresh carrots, here’s what you’ll need to make this beloved carrot cake recipe.

All-purpose flour – Yep, just regular old all-purpose flour will yield the most moist and tender cake.
Granulated sugar
Baking soda – The baking soda helps give your cake the perfect rise.
Cinnamon – Honestly a star of the show! This helps bring together the flavor of the cake beautifully.
Salt
Canola oil
Eggs
Grated carrots – I know it’s an extra step, but grate these by hand! Don’t buy the matchstick/shredded carrots at the grocery store for this. We want them fresh because it makes a HUGE difference.

For the frosting, check out my cream cheese frosting recipe!

How to Make Carrot Cake

This truly is such an easy homemade carrot cake. Reminder: be sure to mix the batter completely and do not overbake!

Preheat the oven to 350°F and spray a 9×13 pan with non-stick spray and set aside.
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.
Using an electric hand mixer, slowly add in the oil, eggs and packed carrots.
Once the batter is mixed thoroughly, pour into your prepared pan.
Bake at 350°F for 25-35 minutes or until the cake passes the toothpick test.
Allow the cake to cool completely before frosting.
Ice using your favorite Cream Cheese Frosting.
Enjoy!

How to Make the Cream Cheese Frosting for a Carrot Cake

I have a post all about how to make my cream cheese frosting, but I’ll give you the basics here, too.

Use either a stand mixer or an electric hand mixer to cream together the room temperature butter and cream cheese until completely combined.
Slowly add the remaining ingredients (minus the milk) into the bowl and mix until thoroughly combined.
If you’d like, add a little milk to adjust the thickness of the frosting to your liking.

Decoration Tips

You can decorate this easy carrot cake as simply or extravagantly as you’d like! For a simple, but elegant look, top with candied pecans or a swirl of the frosting. I personally like to pipe orange cream cheese frosting to look like carrots on the top of the cake for a festive touch.

Storing this Simple Carrot Cake Recipe

Cover your cake as tightly as you can and store in the fridge for up to 5 days. It needs to be stored in the refrigerator because of the high moisture level of this cake. But that doesn’t mean you need to serve this cake cold – it will be okay at room temperature for a little while!

Can you freeze Homemade Carrot Cake?

You absolutely can! I would recommend freezing before frosting because it makes things a little easier, but you can also freeze the completed product. Wrap your cake in plastic wrap tightly and then seal in a ziptop bag or airtight container. Place in the freezer and use within 3 months!

Other Spring Recipes

Carrot Cake

This is the moist and expertly spiced Carrot Cake recipe you’ve been searching for! Complemented with a thick and velvety cream cheese frosting, it is a fool-proof classic.

Course Dessert

Cuisine American

Keyword carrot cake

Prep Time 30

Cook Time 29

Calories 5682kcal

Ingredients

2 cups (304g) all-purpose flour
2 cups (460g) granulated sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 1/2 cups (360mL) canola oil
4 eggs
3 cups (330g) packed grated carrots

Instructions

Preheat the oven to 350°F (180°C) and spray a 9×13 pan with non stick spray and set aside.
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.
2 cups (304g) all-purpose flour, 2 cups (460g) granulated sugar, 2 tsp baking soda, 2 tsp cinnamon, 1 tsp salt
Using an electric hand mixer, slowly add in the oil, eggs and packed carrots.
1 1/2 cups (360mL) canola oil , 4 eggs, 3 cups (330g) packed grated carrots
Once the batter is mixed thoroughly, pour into your prepared pan.
Bake at 350°F (180°C) for 25-35 minutes or until the cake passes the toothpick test.
Allow the cake to cool completely before frosting.
Ice using your favorite Cream Cheese Frosting.
Enjoy!

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Caramel Brownies

admin — Wed, 05 Feb 2025 14:55:20 +0000

My famous fudge brownies layered with a smooth, gooey caramel? Sign me up! Caramel Brownies elevate a bake-sale standard into something worthy of love songs.

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Caramel Brownie Recipe

A fudgy chocolate brownie oozing with a gooey flowy caramel lava-like situation. Hi, it’s delicious and decadent and everything you need a fancy, night-in dessert to be. Oh, and did I mention it’s topped with flaky salt to cut the sweetness a tad and add an extra level of yum? I didn’t? Well, it is.

This elevated brownie is perfect for an at-home Valentine’s Day celebration. Or really, any day of the year! Interested in other Valentine’s treats? This recipe is part of my “Love Bites Bake-Along” series alongside the likes of Heart Hand Pies, Red Velvet Snack Cakes, Valentine’s Bark, Pink Velvet Whoopie Pies and Raspberry Cheesecake Jars.

What Ingredients are in Caramel Brownies?

Caramel Layer:

Sweetened condensed milk
Salted butter – I use salted butter in all of my recipes. You can sub unsalted butter, you just may need to add some salt to the mix.
Brown sugar
Corn syrup – Light or dark! I used light.
Large marshmallows – Small marshmallows will also work, you’ll just need more and they will incorporate faster.

Brownie:

Salted butter, melted – Again, unsalted butter also works if you add an extra pinch of salt.
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Dutch processed cocoa powder – You can sub for unsweetened cocoa powder, if needed.
Corn starch – This helps make the brownies soft & chewy.
Salt
Flake salt, for topping – This is technically optional, but really shouldn’t be. Highly recommend it!

How to Make Caramel Brownies

In a medium saucepan over medium heat, combine the sweetened condensed milk, salted butter, brown sugar and corn syrup. Heat while stirring constantly until the mixture reaches 225°F. or until it hits the softball stage.
Remove from heat and then stir in the 3 large marshmallows. Set aside until needed.
Preheat the oven to 350°F. Line a 8×8 pan with parchment paper and set aside.
In a large bowl, whisk together the butter, brown sugar, granulated sugar, eggs and vanilla until combined.
Fold in the flour, cocoa powder, cornstarch and salt until just combined.
Spread 2/3 of the brownie batter onto the bottom of the prepared pan.
Pour and spread the caramel onto the brownie batter in the pan.
Dollop the remaining brownie batter on top of the caramel and then use a toothpick to swirl the brownie batter into the caramel.
Bake at 350°F for 30-35 min or until the brownies are set. Allow the brownies to cool completely before cutting. Cut with a plastic knife and enjoy!
Best stored in the fridge because it will help the caramel stay where it should once the brownies have been cut.

How should I store caramel brownies?

Store your brownies in the fridge for up to 3 days! They technically can stay on the counter, but the caramel will hold better if chilled.

Can I freeze caramel brownies?

You totally can! Allow the brownies to cool completely and cut with a plastic knife. Wrap individual squares in parchment paper to prevent sticking and freeze in a ziptop bag. Freeze for up to 3 months!

Brownie Lover? Try These:

Caramel Brownies

My famous fudge brownies layered with a smooth, gooey caramel? Sign me up! Caramel Brownies elevate a bake-sale standard into something worthy of love songs.

Course Dessert

Keyword caramel brownies

Prep Time 20

Cook Time 35

Calories 3285kcal

Ingredients

Caramel Layer:

1/2 cup sweetened condensed milk
2 tbsp salted butter
1/2 cup brown sugar
1/4 cup corn syrup
3 large marshmallows

Brownie

3/4 cup salted butter, melted
1 cup brown sugar
1/4 cup granulated sugar
3 eggs
1/2 tbsp vanilla extract
1 1/2 cup all purpose flour
1/3 cup + 1/4 cup dutch processed cocoa powder
1/2 tbsp corn starch
1/2 tsp salt
flake salt, for garnish

Instructions

In a medium saucepan over medium heat, combine the sweetened condensed milk, salted butter, brown sugar and corn syrup. Heat while stirring constantly until the mixture reaches 225°F. or until it hits the softball stage.
Remove from heat and then stir in the 3 large marshmallows. Set aside until needed.
Preheat the oven to 350°F. Line a 8×8 pan with parchment paper and set aside.
In a large bowl, whisk together the butter, brown sugar, granulated sugar, eggs and vanilla until combined.
Fold in the flour, cocoa powder, cornstarch and salt until just combined.
Spread 2/3 of the brownie batter onto the bottom of the prepared pan.
Pour and spread the caramel onto the brownie batter in the pan.
Dollop the remaining brownie batter on top of the caramel and then use a toothpick to swirl the brownie batter into the caramel.
Bake at 350°F for 30-35 min or until the brownies are set. Allow the brownies to cool completely before cutting. Cut with a plastic knife and enjoy!
Best stored in the fridge because it will help the caramel stay where it should once the brownies have been cut.

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Cadbury Egg Cut Out Cookies

admin — Tue, 12 Mar 2024 15:30:38 +0000

The Easter version of my popular chocolate chip cut out cookies! Cadbury egg cut out cookies are sweet, soft, yummy and SO cute.

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Why you NEED to make Cadbury Egg cut out cookies

This recipe combines the benefits of two of my very favorite types of cookies: chocolate chip cookies and sugar cookies. Just like a sugar cookie, you can amp up the fun by cutting these out in festive shapes but you get the flavor of a delicious chocolate chip (or in this case, Cadbury Egg) cookie. These cut out cookies are a simple and fun treat to make with your kiddos or indulge in by yourself this spring. No matter how you slice them, they turn out deliciously and look so pretty. Just be careful not to overbake these – they can go from tender to crunchy really quickly.

What you’ll need to make Cut Out Cookies with Cadbury Mini Eggs

Salted butter, softened – I always use salted butter. You can swap this out for unsalted if you prefer, just add an extra pinch of salt to the dough.
Brown sugar – More brown sugar helps this recipe be soft & chewy.
Granulated sugar
Egg
Vanilla – This really pulls the flavors together!
All-purpose flour
Baking powder – This will contribute to the cookie’s soft and chewy texture.
Cadbury mini eggs, crushed – You can toss these in a food processor for just a second or hit it with a rolling pin. Use whatever method you’d like to get these eggs a little smaller for the cookies.

How to make Cadbury Cut Out Cookies

Preheat your oven to 350°F (180°C) and line a baking sheet with a silicone mat or parchment paper.
In a large mixing bowl or the bowl of a stand mixer, cream together the salted butter, granulated sugar, and brown sugar for 2 minutes or until light and fluffy.
Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined.
Add the dry ingredients (flour and baking powder) to the wet ingredients, mixing until a soft cookie dough forms.
Fold in the crushed Cadbury mini eggs until evenly distributed throughout the cookie dough.
Using a rolling pin, roll the dough out until about 1/2 inch thick.
Use desired cookie cutters to cut out the cookies. Transfer to the prepared baking sheet.
Bake in the preheated oven for 7-9 minutes or until the edges are lightly golden. Be cautious not to overbake to maintain a soft and chewy texture.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Top with frosting, if desired. Enjoy!

How should I store my cut out cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Can I frost my Cadbury Egg cookies?

Yes! You absolutely can. These would be delicious with my simple buttercream frosting recipe or my chocolate buttercream!

Other Cut Out Cookies I LOVE

Cadbury Egg Cut Out Cookies

The Easter version of my popular chocolate chip cut out cookies! Cadbury egg cut out cookies are sweet, soft, yummy and SO cute.

Course Dessert

Cuisine American

Keyword cadbury egg cut out cookies, cadbury eggs

Prep Time 20

Cook Time 8

Servings cookies

Calories 103kcal

Ingredients

1 cup salted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 1/2 cups cadbury mini eggs, crushed

Instructions

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, cream together the salted butter, granulated sugar, and brown sugar for 2 minutes or until light and fluffy.
Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined.
Add the dry ingredients (flour and baking powder) to the wet ingredients, mixing until a soft cookie dough forms.
Fold in the crushed cadbury eggs until evenly distributed throughout the cookie dough.
Using a rolling pin, roll the dough out until about 1/2 inch thick.
Use desired cookie cutters to cut out the cookies. Transfer to the prepared baking sheet.
Bake in the preheated oven for 7-9 minutes or until the edges are lightly golden. Be cautious not to overbake to maintain a soft and chewy texture.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Top with frosting, if desired. Enjoy!

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Cadbury Egg Rice Krispy Treats

admin — Fri, 08 Mar 2024 15:06:53 +0000

Addictively sticky and ultra soft, this brown butter treat recipe is one you’ll make repeatedly! Cadbury Egg rice krispy treats are perfect for Spring.

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Brown Butter Cadbury Egg Rice Krispy Treats are going to be your new FAVE!

Listen, we all know that rice krispy treats are so popular because they are easy AND impossibly delicious. Which is a combo that makes it obvious that Cadbury Egg rice krispy treats are going to be the g.o.a.t. of Easter snacks. This specialty rice krispy recipe comes together in a matter of minutes, is festive, and expands the typical sticky treat’s flavor by adding in our beloved mini eggs.

But man, I know that the stickiness can be annoying when you’re trying to press these into the pan. Which is why I’m sharing my trademark (not really) trick for keeping your hands clean and getting these bad boys into your dish. Simply run your hands under water and lightly shake them until they are damp. Then, use your wet hands to gently press the rice kripsy treats into the pan. Voila! You made a marshmallow treat without creating a giant mess.

What you need to make Cadbury Egg Rice Krispy Treats

Salted butter – I ALWAYS use salted butter, but unsalted would work as well.
Mini marshmallows – For an extra flair, you can use colored marshmallows if you’d like.
Rice Krispies
Crushed cadbury mini eggs – The best way to crush these is to place them in a freezer bag and roll over it with a rolling pin.

How to make Rice Krispy Treats with Cadbury Eggs and Brown Butter

In a large pot over medium low heat, melt the butter completely.
Continue heating the butter and allow the butter to bubble and turn a golden brown color. It should give off a caramel-y nutty aroma.
Once it is golden in color, remove from the heat.
When the pot has been removed from the stove, add the mini marshmallows to the pot and stir to coat in the butter.
Cover with a lid and allow the heat to melt the marshmallows for 5 minutes.
After the 5 minutes, remove the lid and stir the rice krispies into the marshmallows.
Lastly, fold the crushed cadbury mini eggs into the rice krispy mixture.
Lightly press the mixture into a greased 9×13 pan with damp hands.
Allow the mixture to set for 30 minutes before cutting.
Enjoy!

Tips for making the BEST Rice Krispy Treats with Cadbury Eggs

Make sure your marshmallows are fresh!! This will keep your rice krispy treats from tasting stale.
Melt the butter first, then the marshmallows, exactly as written. This really does make a difference in the final texture of your treats.
Do not pack your rice krispies into the pan. This will make them hard!
Again, use the no-stick trick! Wet your hands in the sink before pressing down the Rice Krispy Treats.

How do I store my Cadbury Egg Rice Krispy treats?

Store in an airtight container on your counter for up to 2 days.

Other Cadbury Egg Treats

Cadbury Egg Rice Krispy Treats (with Brown Butter!)

Addictively sticky and ultra soft, this recipe is one you’ll make repeatedly! Cadbury Egg rice krispy treats are perfect for Spring.

Course Dessert

Cuisine American

Keyword cadbury egg rice krispy treats

Calories 2625kcal

Ingredients

1/3 cup butter
16 oz mini marshmallows
6 cups Rice Krispies
1 cup crushed Cadbury Mini Eggs

Instructions

In a large pot over medium low heat, melt the butter completely.
Continue heating the butter and allow the butter to bubble and turn a golden brown color. It should give off a caramely nutty aroma.
Once it is golden in color, remove from the heat.
Add the mini marshmallows to the pot and stir to coat in the butter.
Cover with a lid and allow the heat to melt the marshmallows for 5 minutes.
After the 5 minutes, remove the lid and stir the rice krispies into the marshmallows.
Lastly, fold the crushed cadbury mini eggs into the Rice Krispy mixture.
Light press the mixture into a greased 9×13 pan with damp hands.
Allow the mixture to set for 30 minutes before cutting.
Enjoy!

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Cadbury Cake Pops

admin — Fri, 01 Mar 2024 04:11:04 +0000

A moist vanilla cake pop that is infused with cadbury mini eggs is the height of festive deliciousness. Cadbury cake pops are sure to be everyone’s favorite springtime treat!

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You have to give these Cadbury Egg Cake Pops a try!

Listen, I’m going to be throwing a lot of Cadbury mini egg recipes at you this Spring. And while I think you should make all of them, if you’re only going to make one, it should be these mini egg cake pops. You can decorate these however you’d like – making them ultra festive for Easter or simple for a more casual setting. No matter how they look, they’re going to taste divine.

And with my (un)patented easy method for making cake pops, there’s no reason you shouldn’t give these a taste. Here’s what you do: throw AN ENTIRE BAKED CAKE into your mixing bowl straight out of the oven. Mix it with your paddle attachment until a dough forms. Let your dough cool and add in the crushed Cadbury eggs then shape. That’s all there is to it!

Ingredients needed for homemade cake pops

Vanilla cake mix – Plus any ingredients listed on the box.
Cadbury mini eggs, crushed – My favorite way to crush Cadbury mini eggs is to put them in a zip top bag and roll over them slightly with a rolling pin. You may want to reserve some additional for garnish.
Milk chocolate melting wafer – You can use white chocolate wafers if you’d like!

How to make homemade cake pops

Prepare and bake the cake mix according to the boxed directions.
Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer.
Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
Allow the dough to cool completely.
Once cooled completely, fold in the crushed cadbury eggs.
Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
Place the cake balls on a cookie sheet and then into the freezer to chill while melting the chocolate.
Once the chocolate is melted, remove the cake balls from the freezer.
Dip each lollipop stick into the chocolate and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
Once the chocolate is set, pour the melted chocolate into a tall, skinny jar or glass.
Dip the cake pops one by one in the chocolate and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add extra crushed cadbury eggs, if desired.
Allow the chocolate to set while the cake pop is right side up, I usually poke holes into some Styrofoam to keep them up right.
Serve as is or package up individually in bags with ribbon if desired.
Enjoy! Store at room temp for up to 3 days.

How to store my Cadbury cake pops

Once your cake pops have set, store in an airtight container at room temperature for up to 3 days! If you’d prefer, you can also freeze in a ziptop bag for up to 2 months.

How many cake pops can you get out of one cake mix?

This recipe makes 24 cake pops out of one cake mix which means this is great for a crowd and your budget!

Other Sweets to Check Out!

Cadbury Cake Pops

A vanilla cake pop infused with cadbury mini eggs is the height of festive yum. Cadbury cake pops will be your favorite springtime treat!

Course Dessert

Cuisine American

Keyword cadbury cake pops

Prep Time 30

Cook Time 25

Servings cake pops

Calories 64kcal

Ingredients

1 box vanilla cake mix plus ingredients listed on the box
1 cup cadbury mini eggs, crushed
12 oz milk chocolate melting wafers

Instructions

Prepare and bake the cake mix according to the boxed directions.
Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer.
Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
Allow the dough to cool completely.
Once cooled completely, fold in the crushed cadbury eggs.
Portion out the dough and press into a ball in the palm of your hands or with a cake pop press.
Place the cake balls on a cookie sheet and then into the freezer to chill while melting the chocolate.
Once the chocolate is melted, remove the cake balls from the freezer.
Dip each lollipop stick into the chocolate and then press the stick into the center of each cake ball. This will help avoid the cake pop falling off of the stick.
Return to the fridge or freezer to help speed up the process of the stick and chocolate setting.
Once the chocolate is set, pour the melted chocolate into a tall, skinny jar or glass.
Dip the cake pops one by one in the chocolate and gently shake the cake pop to remove any excess melted chocolate. Tip right side up and add extra crushed cadbury eggs, if desired.
Allow the chocolate to set while the cake pop is right side up, I usually poke holes into some Styrofoam to keep them up right.
Serve as is or package up individually in bags with ribbon if desired.
Enjoy! Store at room temp for up to 3 days.
Enjoy! Store at room temp for up to 3 days.

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Cadbury Egg Bark

admin — Wed, 28 Feb 2024 12:44:31 +0000

Meet your new favorite Easter treat! Cadbury Egg bark is a yummy take on a classic easy chocolate that you’re going to obsess over.

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Why you NEED to make this Cadbury Egg Bark

Chocolate bark doesn’t need to solely be a Christmas time dessert! It’s supremely easy to whip up but has a HUGE tasty payoff. Which is why I thought it was time to pull it into the Easter season with a little face lift! This spring chocolate bark mixes dark and white chocolate and then dots it with crushed mini Cadbury Eggs (my fave) to create a completely snackable dessert that is as festive as it is unbelievably delicious.

What you’ll need for Chocolate Bark with Cadbury Eggs

Dark chocolate flavored melting wafers – I like to use Ghirardelli wafers, but you can use any brand you’d like.
White chocolate flavored melting wafers – Again, I use Ghirardelli brand.
Cadbury mini eggs – Make sure to crush these!

Making the Cadbury Egg Bark

Preheat the oven to 180°f and line a cookie sheet with a silicone baking mat or parchment paper.
Sprinkle both flavors of melting wafers onto the pan, mixing the chips as you arrange them on the pan so they are equally dispersed and will be easier to swirl together when melted.
Place the pan with the wafers into the oven for 5 minutes or until melted and glossy.
Using a silicone spatula or knife, swirl the melted chocolates together by dragging the chocolate side to side while moving down the pan.
Sprinkle the crushed cadbury eggs onto the top of the swirled melty chocolate.
Allow the chocolate to set completely.
Once the chocolate is set, cut or break the bark into pieces and enjoy!

How do I store my finished chocolate bark?

Once broken into pieces, store your bark in a ziptop bag or airtight container on the counter or fridge for up to a week.

Are there any variations I can try with this recipe?

If you’d like, you can top your finished bark with some flake salt prior to letting it set to balance the sweetness a little bit!

Other Springy Desserts

Cadbury Egg Bark

Meet your new favorite Easter treat! Cadbury Egg bark is a yummy take on a classic easy chocolate that you’re going to obsess over.

Course Dessert

Cuisine American

Keyword cadbury egg bark

Ingredients

10 oz bag dark chocolate flavored melting wafers
10 oz bag white chocolate flavored melting wafers
1 cup crushed cadbury mini eggs

Instructions

Preheat the oven to 180°f and line a cookie sheet with a silicone baking mat or parchment paper.
Sprinkle both flavors of melting wafers onto the pan, mixing the chips as you arrange them on the pan so they are equally dispersed and will be easier to swirl together when melted.
Place the pan with the wafers into the oven for 5 minutes or until melted and glossy.
Using a silicone spatula or knife, swirl the melted chocolates together by dragging the chocolate side to side while moving down the pan.
Sprinkle the crushed cadbury eggs onto the top of the swirled melty chocolate.
Allow the chocolate to set completely.
Once the chocolate is set, cut or break the bark into pieces and enjoy!

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Hot Cocoa Bombs

admin — Thu, 30 Nov 2023 12:20:53 +0000

Hot cocoa bombs turn ordinary hot chocolate into a delicious drink experience that is whimsical and fun! Chocolate spheres stuffed with hot chocolate powder + mini marshmallows melt away to create the season’s favorite hot drink!

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Hot Chocolate Bombs Recipe

Hot chocolate bombs are equal parts entertaining and yummy! They somehow turn a drink into an experience that delights children & adults, alike. So this season, if you’re looking for a way to turn simple moments into something unforgettable, whip up a batch of these hot cocoa bombs!

Great as a gift or a post-sledding snack, these divine hot cocoa bombs are a surefire to make spirits bright. Let’s be honest, the hot chocolate bombs recipe may seem daunting to make, but the process is actually pretty easy and enjoyable! Let your kids help make hot chocolate bombs and then watch their amazement as you add hot milk and their creation gives way to the yummiest homemade hot chocolate ever.

Ingredients for Homemade Hot Chocolate Bombs

Chocolate bars, broken into pieces – Use high quality chocolate here – it will make a huge difference in the flavor of your hot cocoa.
Hot cocoa mix – Use your favorite brand! You can even do a flavored mix, if you’d like.
Mini marshmallows – Mini marshmallows are the classic choice, but you could also add in crushed peppermint or candy cane pieces if you’d rather!
Extra chocolate for decorating – You can use the same chocolate you made the bombs with, or you can change up chocolate flavor/use candy melts for decoration.

How to Make Hot Chocolate Bombs

Break the 8 oz chocolate bars into small, even pieces and place the chocolate in a microwave-safe bowl.
Microwave the chocolate at 50% power in 30-second increments, stirring after each increment until almost completely melted.
Remove from the microwave and stir gently to finish melting the chocolate.
Choose 12 half sphere molds and ensure they are clean and dry.
Use a small spoon or pastry brush to coat the inside of the molds with the melted chocolate. There will be some remaining melted chocolate, just set aside for now.
Refrigerate the coated molds for about 5-10 minutes until the chocolate sets.
Carefully remove the molds from the refrigerator.
Fill half of the molds with 1 tablespoons of hot cocoa mix and mini marshmallows.
Remelt the remaining chocolate and place in a piping bag or in a zip top bag.
Snip a tiny hole at the tip of the piping bag or corner of the zip top bag. Pipe a ring of melted chocolate onto the half sphere that is filled with hot cocoa mix and marshmallows.
Immediately press matching halves together to seal the cocoa bomb.
Drizzle any remaining melted chocolate over the top of the cocoa bombs for decoration.
Allow the cocoa bombs to set and harden for about 10-15 minutes at room temperature or in the refrigerator.
To use, place one cocoa bomb in a mug and pour hot milk over it. Watch it dissolve and release the cocoa mix and marshmallows.
Stir and enjoy your delicious hot cocoa!

How can I create unique flavor variations for my hot cocoa bombs?

First, you can change the types of chocolate you use – switch up the flavors by using dark, milk, or white chocolate. Beyond that, you can use different flavors of hot cocoa powder if you’d like – raspberry, mint, or or salted caramel powders would be delicious!

Can I make hot cocoa bombs in different shapes besides spheres?

Yes, you can! Just choose a silicone mold in whatever shape you’d like. For the holiday season, I really like the idea of making hot cocoa bombs in festive shapes like these Christmas Trees or Gingerbread Man molds!

How do I store my homemade hot cocoa bombs?

Store your hot chocolate bombs in an airtight container at room temperature for up to 3 months!

More Festive Recipes to Love

Hot Cocoa Bombs

Hot cocoa bombs turn ordinary hot chocolate into a delicious drink experience that is whimsical and fun for kids & adults alike!

Course Drinks

Cuisine American

Keyword hot chocolate bombs, hot cocoa bombs

Prep Time 45

Servings bombs

Calories 60kcal

Ingredients

8 oz chocolate bars, broken into pieces
6 tbsp hot cocoa mix
mini marshmallows
extra chocolate for decorating

Instructions

Break the 8 oz chocolate bars into small, even pieces.
Place the chocolate in a microwave-safe bowl.
Microwave the chocolate at 50% power in 30-second increments, stirring after each increment until almost completely melted.
Remove from the microwave and stir gently to finish melting the chocolate.
Choose 12 half sphere molds and ensure they are clean and dry.
Use a small spoon or pastry brush to coat the inside of the molds with the melted chocolate. There will be some remaining melted chocolate, just set aside for now.
Refrigerate the coated molds for about 5-10 minutes until the chocolate sets.
Carefully remove the molds from the refrigerator.
Fill half of the molds half with 1 tablespoons of hot cocoa mix and mini marshmallows.
Remelt the remaining chocolate and place in a piping bag or in a zip top bag.
Snip a tiny hole at the tip of the piping bag or corner of the zip top bag. Pipe a ring of melted chocolate onto then half sphere that is filled with hot cocoa mix and marshmallows.
Immediately press matching halves together to seal the cocoa bomb.
Drizzle any remaining melted chocolate over the top of the cocoa bombs for decoration.
Allow the cocoa bombs to set and harden for about 10-15 minutes at room temperature or in the refrigerator.
To use, place one cocoa bomb in a mug and pour hot milk over it. Watch it dissolve and release the cocoa mix and marshmallows.
Stir and enjoy your delicious hot cocoa!

Nutrition

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Easter Sugar Cookies

admin — Tue, 21 Mar 2023 19:59:17 +0000

Easter Sugar Cookies are a delicious and festive treat to make each spring! This recipe makes no chill, no spread, soft and chewy cookies that are totally customizable based on your cookie cutters and food coloring.

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Easter Sugar Cookie Recipe

Not only are sugar cookies fun to eat, they’re also SO fun to make! Whether you make this with your kids, spouse, or girlfriends, decorating sugar cookies is one of my favorite Easter activities. The frosting recipe also makes a ton of frosting so you can make a lot of different frosting colors and get super creative with the decorating.

If you are looking for more Easter dessert Recipes- try searching for ‘cadbury’ on my site to find a nearly unlimited list! Don’t forget to check out this Mini Egg Rocky Road while you’re at it.

Ingredients for Easter Sugar Cookies

Sugar Cookie Dough:

Salted Butter (softened) – I always use salted butter in my cookies. If you only have unsalted, just add an extra pinch of salt to the dough.
Granulated Sugar – Sugar cookies only use granulated sugar. This is what gives them their light color.
Egg
Vanilla Extract – This is my favorite vanilla for baking.
Almond Extract – If you don’t love almond flavoring, feel free to just use 1 1/2 tsp total of vanilla extract instead.
All Purpose Flour
Baking Powder
Water (if needed) – Only use water if needed. The texture of the dough should be like play-doh; if it isn’t soft and pliable, add 1 tsp of water to the dough at a time until you reach the desired consistency.

Frosting:

*Note that this recipe makes A LOT of frosting. This is so you can split the frosting into multiple bowls and use many different colors for decorating. If you’ll only be using one color, feel free to half the recipe for the frosting.

Salted Butter (softened)
Powdered Sugar
Heavy Whipping Cream
Vanilla Extract
Almond Extract – If you don’t love almond flavor, feel free to just use all vanilla extract.
Gel Food Coloring – I have found that gel food coloring works the best because it doesn’t add extra liquid to the frosting.

How to Make Easter Sugar Cookies

Begin by preheating your oven to 350°F.
In the bowl of a stand mixer or with an electric hand mixer, cream together the softened butter and granulated sugar for a full 2 minutes.
Scrape the sides of the bowl to combine all ingredients, then add in the egg, vanilla extract and almond extract.
Mix again until well combined.
Scrape the sides of the bowl again, then add in the flour and baking powder.
Mix until a soft dough forms. The dough should be soft and easy to work with, almost like play-doh. If your dough is too dry and crumbly, try adding water 1 tsp at a time until you get a play-doh-like consistency.
Sprinkle a clean surface with flour so that the dough doesn’t stick, then dump the dough onto the floured surface.
Use a rolling pin and roll until the dough is about 1/4 inch thick. Note that these cookies will not rise or get thinner while baking. Be sure to roll out the dough to your desired FINISHED cookie thickness.
Now use your favorite cookie cutters to cut out desired cookie shapes.
Gently transfer the cookie dough shapes to an ungreased cookie sheet.
Bake the cookies at 350°F for 6-8 minutes (depending on the size of your cookie cutter) or until the centers puffy up and are no longer glossy.
Be sure to pull the cookies out of the oven BEFORE they start turning brown.
Allow the cookies to cool directly on the pan for 10 minutes before transferring to a wire cooling rack.
Once the cookies are completely cool, then you can decorate with the frosting.

To make the frosting:

In the bowl of a stand mixer or in a large bowl with an electric hand mixer, slowly cream the butter until smooth.
Then add in 1 cup of powdered sugar at a time, alternating with a small amount of heavy cream to bring the powdered sugar and butter together.
Repeat step two with the remaining powdered sugar, until all powdered sugar has been added. Add the heavy cream slowly- keeping the frosting quite thick throughout the process.
Now add the vanilla and almond extract and mix on low for 2 minutes until creamy and smooth.
You can adjust the consistency of the frosting by adding a little more heavy cream to thin or a little more powdered sugar to thicken.
Divide the frosting into small bowls and color each bowl with your desired gel food coloring.
Now use piping bags and tips to get creative and decorate your Easter cookies.
Enjoy!

Should sugar cookies be soft or crispy?

This depends on personal preference, but this specific recipe will give you a soft and chewy sugar cookie. These cookies will soften up even more overnight if you store them in an airtight container or zip top bag.

Do you cut sugar cookies before or after baking?

Always cut cookie dough using cookie cutters BEFORE baking.

How to store cut out sugar cookies:

Always always always store sugar cookies in an airtight container or zip top bag so they stay fresh. You can either store your cookies before frosting or after frosting. You can also freeze your baked cookies (frosted or unfrosted) in an airtight container or zip top bag for up to 3 months.

Recipes Similar to Easter Sugar Cookies

Easter Sugar Cookies

Course Dessert

Cuisine American

Keyword easter sugar cookies

Prep Time 30

Cook Time 7

Cool Time 15

Servings -30 cookies

Calories 380kcal

Ingredients

Sugar Cookie Dough

1 cup salted butter
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all purpose flour
2 tsp baking powder
up to 1 tbsp water if needed

Frosting

1 cup salted butter
6 cups powdered sugar
up to 1/3 cup heavy whipping cream
4 tsp vanilla extract
1/4 tsp almond extract
food coloring gel is best

Instructions

Preheat your oven to 350° F.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar for a full 2 minutes.
Scrape the sides of the bowl and add in the egg, vanilla extract and almond extract. Mix until well combined.
Scrape the sides of the bowl and add in the flour and baking powder. Mix until a dough forms. The dough should be soft and easy to work with. If your dough is too dry and crumbly, try adding water 1 tsp at a time until you get a play-doh like consistency.
Turn out onto a floured surface. Use a rolling pin and roll until about 1/4 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
Use cookie cutters and cut out desired shapes. Transfer the cookies to a uncreased cookie sheet.
Bake at 350° F for 6-8 minutes (depending on the size of your cookie cutter) or until the centers puffy up and are no longer glossy. Pull the cookies out of the oven before they start turning brown.
Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack.
Once the cookies are completely cool, decorate with the frosting.

To Make The Frosting

In the bowl of a stand mixer or in a large bowl with an electric hand mixer, slowly cream the butter until smooth.
Add 1 cup of powdered sugar at a time, alternating with a small amount of heavy cream to bring the powdered sugar and butter together.
Repeat step two with the remaining powdered sugar, until all powdered sugar has been added. Add the heavy cream slowly- keeping the frosting quite thick throughout the process.
Add the flavoring and mix on low for 2 minutes until creamy and smooth.You can adjust the consistency by adding a little more heavy cream to thin or a little more powdered sugar to thicken.
Divide into bowls and color with gel food coloring.
Use piping tips to decorate your cookies.
Enjoy!

Notes

Nutrition

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