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Easter Desserts To Make This Hoppy Season

Mini Egg Cookies

Makes 20 cookies


  • 1/2 cup unsalted butter, softened to room temperature

  • 1/2 cup light brown sugar

  • 1/2 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 and 1/2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup mini chocolate eggs, halved

  • 1/2 cup semi sweet chocolate chips

  • 1/4 cup mini chocolate eggs, whole


  1. Preheat oven to 350 degrees F.

  2. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.

  3. Add egg and vanilla, and beat on low until incorporated.

  4. Add flour, baking soda, salt, halved mini eggs, and chocolate chips, and stir with a large spatula until just combined.

  5. Scoop out 1.5 tablespoons of cookie dough and roll it into a ball. Place the cookie balls spaced 2 inches apart on a large half sheet baking tray lined with a silicone baking mat or parchment paper. Press in extra whole mini eggs into the top of the cookies.

  6. Bake for 8-10 minutes, until edges just start to brown. The cookies may not look done in the middle, but they will continue to cook as they are cooling. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.

Source: Ahead Of Thyme


Carrot Cake



  • 1 and 1/2 cups granulated sugar

  • 1 cup vegetable oil

  • 3 eggs

  • 2 cups all purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla

  • 1/2 teaspoon salt

  • 3 cups carrots, shredded

  • 1 cup walnuts, coarsely chopped


  • 8 oz cream cheese, softened

  • 1/4 cup butter or margarine, softened

  • 2-3 teaspoons milk

  • 1 teaspoon vanilla

  • 4 cups powdered sugar

  • Nutmeg, if desired

  • Nuts for topping, if desired


1. Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).

2. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg and/or nuts on frosted cake, if desired. Store in refrigerator.

Source: Betty Crocker


Cream Filled Chocolate Eggs

Makes 12-16 eggs


  • 1/2 cup light corn syrup

  • 1/4 cup butter

  • 1 teaspoon vanilla

  • 1/8 teaspoon salt

  • 3 cups powdered sugar

  • Yellow food colouring, as needed

  • 12 oz milk chocolate melts


1. Beat corn syrup, butter, vanilla and salt until smooth. Add in powdered sugar a bit at a time until the mixture is smooth & creamy.

2. Place ⅓ of the mixture in a small bowl and add yellow coloring until it resembles egg yolk.

3. Freeze both the white and yellow mixtures for 2 hours. Once firm, roll balls of the yellow filling. Surround with white mixture. Roll into an egg shape and place back in the freezer for 45 minutes or overnight. (Your "egg" should be ⅓ yellow and ⅔ white)

4. Melt the chips in a small bowl on 50% power until just about melted. Remove "eggs" from the freezer a couple at a time, roll in the melted chocolate and place on parchment paper to set.

5. If there are any bits that set and are exposed, just dab a little bit of melted chocolate on them to hold the filling in.

6. Once set, serve at room temperature.

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