Carrot Patch Brownie Cups

How adorable! Easter dessert that will wow your guests. The cutest little carrot patch brownie cups. You have to make these with the kids- so easy and delicious

Credit: Delish

Carrot Patch Brownie Cups

You'll Need:

For brownie crumbs:

1 pkg brownie mix
2 eggs
1/3 cup oil
2 Tablespoons water

For chocolate mixture:
8 oz cream cheese, room temperature
1/4 cup powdered sugar
1 Tablespoon milk
1/4 cocoa powder

Credit: Life Made Simple Bakes

For carrot strawberry:
1 can frosting
3 Tbs butter, room temperature
2 Tbs yogurt
1 cup white chocolate chips, melted
1 packet natural orange dye
12 ripe strawberries

DIRECTIONS

Preheat the oven to 325 degrees and spray an 8x8 square baking pan with nonstick spray. In a large bowl, using a hand blender, mix together the eggs, oil and water. Slowly add the brownie mix and blend until a thick batter forms. Pour batter mixture into prepared pan and spread evenly. Bake 18-22 minutes. Remove from oven and cool completely.

In a medium sized bowl, using a hand blender, mix the cream cheese until smooth, then add the powdered sugar, cocoa powder and milk. Mix again one minute to combine. Place mixture into a piping bag, set aside.

To make the strawberry carrots, melt the white chocolate in a microwave safe bowl in 30 second increments until melted. Stir chocolate after each time heating. Hold the stem of the strawberries and dip them into the white chocolate, covering them completely. Transfer to a sheet pan with parchment paper to set the chocolate.

In a small bowl, blend together the butter and yogurt until smooth. Slowly add in the dry frosting mix and orange dye packet and blend until smooth. Place frosting into a piping bag and cut the tip off the end. Pipe orange frosting onto the white chocolate covered strawberries, to create the carrot.

Using your hands, crumble the brownies into large bowl, until the brownies are all small crumbs. Place one tablespoon of brownie crumbs into the bottom of 12 small pudding cups. Next cut the tip off of the piping bag with cream cheese, then pipe a layer of the cream cheese mixture on top of the brownie crumbs. Repeat this step one more time in each cup, ending with brownie crumbs on the top.

Let us know how yours came out!

-Sizza

Easter Cookies - Adorable Bunnies

Good n' Plenty Bunny Cookies - Adorable!

These cookies are almost too cute to eat....but they are simple and quick to make, so you can make a few dozen!

Credit: http://www.etsy.com/transaction/76730776

You'll Need:

• Sugar cookie dough (pre-made is fine)
• Egg shaped cookie cutter (or make-shift small flat ovals with hands and sharp knife)
• Good n' Plenties (or pink lemonade Mike n' Ikes) 
• White icing/glaze (simple whisk 2 tsp water and 1 cup of confectioner's sugar)
• Tube of white frosting for a plump firm tail
• White sugar crystals (regular sugar is OK too)
• Small tube of black icing (the one with small fine pointed tip) 

Directions:

1. Roll out cookie dough
2. Press cookie cutter into dough to create oval shapes
3. Arrange on greased cookie sheet
4. Bake for 7 minutes at 350 (watch to see if they begin to get golden brown at 6 mins)
5. When warm, add icing to top with teaspoon, spreading evenly
6. Press two pink Good n' Plenties onto "head" of bunny for ears (in a "v" shape)
7. Make two small dots for eyes with black decorating icing 
8. Add tail using a circular motion to adhere a little round tail
9. Dust tail with sugar crystals
10. Let cool for about 1 hour!

:)

Hop to it! And make sure to share your pics of our recipe on our facebook wall.

~Sizza

DIY Easter Egg Dye

Avoid chemicals and additives in store bought dyes and make your own!  Or this could simply be a little lesson for the kids to how eggs were colored before all the artificial dyes were created.  The longer you let the egg sit the more vibrant it will be!

credit: http://www.flickr.com/x/t/0099009/photos/9174828@N04/7632723020/

The Basics:
(per color)

• 1 cup water
• 3 tsp vinegar
• small sauce pans or bowls (if you are going to be microwaving)

Now for the color infusions you'll need:

Blue:  1/2 cup blueberries
Orange:  2 tbl turmeric
Purple: 1/8 cup grape juice
Purple: 1/2 cup raspberries
Red: 1/8 cup pomegranate juice
Yellow: 2 tbl cumin
Green: 1/2 cup spinach (chopped)

Add each of your color infusions to your bowl or sauce pan and cover with 1 cup water.  Bring to a boil on the stove or covered in the microwave.  Once boiling remove from heat and cover.  Allow to sit until cooled.  Once cooled, add 3 tsp of vinegar to each color.  Now, pace your eggs into the color.  The longer they sit in the color the more vibrant they will be (you could allow to sit for more than a day).  Enjoy!

Lucy~

85 Calorie Mini Cinnamon Rolls - Bread Machine Recipe

These cinnamon rolls have every bit of flavor as the larger version....just shrinked a bit.  They are just as sinful but without all the guilt!  They are the perfect 2 bites to have with coffee!

Ingredients:

• 3/4 cup milk
• 3 1/4 cup flour
• 1 package Instant Dry Yeast
• 1/4 cup sugar
• 1 egg 
• 1/2 tsp salt
• 1/4 cup butter, softened 
• 1/2 cup water
• 4 tbsp butter, melted
• 3/4 cup unpacked brown sugar 
• 1 tbsp cinnamon
• dash of nutmeg

Place milk and 1/4 cup butter in microwave safe dish and heat for 1 minute and 30 seconds.  Pour into bread maker and add sugar, yeast, water, flour, salt and egg.  Select your dough setting and allow the dough to mix and rise. 
Once cycle has completed place dough onto floured surface and roll out to about a 16x20 rectangle (you want dough to be rolled to about 1/4 in thickness).   Melt 4 tbl butter and mix together the brown sugar and cinnamon and dash of nutmeg.  Brush butter over the surface of the dough and sprinkle with the brown sugar/cinnamon mixture.  Roll the dough horizontally so you have a long log.  Slice the rolls into about 1/4 inch thickness making 40 mini rolls.  Place onto parchment lined baking sheet so they are almost touching each other. 
Preheat oven to 375 degrees.  Cover the rolls with a clean towel and place the baking sheet on the stove while it preheats.  Allow the rolls to rise again on top of the stove for 30 minutes.  Bake for about 15 minutes or until tops look golden brown.

Simple, Natural Wooden Cutting Board Disinfectant

Here's a simple way to clean your wooden cutting boards.  Lemon has natural disinfectant properties that allows you to clean without any harsh chemicals.  Here's how:

Sprinkle board with coarse salt and cut 1 lemon in half.  With cut side down begin scrubbing the board with the lemon.  The salt acts as an abrasive while the lemon disinfects.  Allow to sit for about 15 minutes then wipe with a damp cloth.

Pumpkin Pie Crumble Bars

Pumpkin pie crunch....Where texture marries taste...YUM! Hope you're not too pumpkin'd out for this  one. It's a must for thanksgiving dessert sharing!

Photo Credit: Duncan Hines

What you will need:

• 1 can (15.5 oz.) solid pack pumpkin
• 1 can (12 oz.) evaporated milk
• 3 large eggs
• 1½ cups sugar
• 1 Tbsp. pumpkin pie spice
• ½ tsp. salt
• 1 package Duncan Hines® Classic Yellow Cake Mix
• 1 cup butter or margarine, melted
• 1 cup chopped pecans                                                                 

1. Preheat oven to 350°F. Grease and flour 13 x 9-inch pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until blended.
3. Pour pumpkin mixture into prepared pan. Sprinkle dry cake mix evenly over pumpkin mixture and drizzle with butter.
4. Bake 25 minutes; remove from oven and sprinkle with chopped pecans. Tightly cover with aluminum foil and bake an additional 25 minutes.
5. Cool completely. To serve, cut into squares. 

Peter Cottontail Pancakes

You have to make these Easter morning! The kids will love helping assemble them too.

Taste of Home

You will need enough pancake batter for:
One Large Pancake (Body)
One Medium Pancake (head)
Two Small Oval Pancakes (feet)
Two Small Oblong Pancakes (Ears)

- Also:
 Banana slices for feet, Chocolate chips for paws, and whipped cream/flaked coconut for tail!

Happy Easter friends!

Sizza

Good n' Plenty Bunny Cookies - Adorable!

These cookies are almost too cute to eat....but they are simple and quick to make, so you can make a few dozen!

Credit: http://www.etsy.com/transaction/76730776

You'll Need:

• Sugar cookie dough (pre-made is fine)
• Egg shaped cookie cutter (or make-shift small flat ovals with hands and sharp knife)
• Good n' Plenties (or pink lemonade Mike n' Ikes)
• White icing/glaze (simple whisk 2 tsp water and 1 cup of confectioner's sugar)
• Tube of white frosting for a plump firm tail
• White sugar crystals (regular sugar is OK too)
• Small tube of black icing (the one with small fine pointed tip)

Directions:

1. Roll out cookie dough
2. Press cookie cutter into dough to create oval shapes
3. Arrange on greased cookie sheet
4. Bake for 7 minutes at 350 (watch to see if they begin to get golden brown at 6 mins)
5. When warm, add icing to top with teaspoon, spreading evenly
6. Press two pink Good n' Plenties onto "head" of bunny for ears (in a "v" shape)
7. Make two small dots for eyes with black decorating icing
8. Add tail using a circular motion to adhere a little round tail
9. Dust tail with sugar crystals
10. Let cool for about 1 hour!

:)

Hop to it! And make sure to share your pics of our recipe on our facebook wall.

~Sizza

Butternut Squash Noodles with Cranberries and Spinach

Butternut squash noodles have become my new obsession.  They are so delicious and satisfying so you don't miss the real pasta noodle.  Tart cranberries and wilted spinach pair perfectly with the sweetness of the butternut squash.  You will need a veggie spiralizer for best results.  This is the one I use, here on amazon.com.

You'll Need:

• 1 small to medium butternut squash (try to find one with a long skinny neck)
• 1 small onion, chopped
• 3 garlic cloves, chopped
• 1 tsp chili flake
• 1/4 cup dried cranberries
• 3 cups fresh spinach (or a box of frozen, thawed and drained)
• extra virgin olive oil for drizzling
• salt & pepper

Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.  Peel squash and cut the bulb off the end so you are left with only the long skinny neck.  Spiralize the squash into thin noodles and place onto baking sheets.  Drizzle with olive oil and season with salt and pepper.  Bake for 7 minutes and remove from oven.

Drizzle large skillet with olive oil and saute onions and garlic for about 5 minutes or until onion is translucent.  Add in chili flake and spinach.  Cook until spinach has wilted.  Add in the butternut squash noodles and saute just until ingredients come together, no longer than 5 minutes.  Serve!

The Ultimate Superbowl Dip Bar

Dips are always a crowd pleaser and they are an easy app for the host to prepare too.  For your Superbowl party why not set up a dip bar to keep your guests snacking through out the game?  Set your table up with all the fixins for the big game!  Here are some dip ideas!

Jalapeno Popper Spread

2 (8oz) packages of cream cheese
1 c mayo
1 (4oz) can chopped green chili's
1 (2oz) can chopped jalapenos
1 c grated Parmesan cheese

Stir all ingredients except the Parmesan cheese until well incorporated.  Place in a microwave safe dish and top with Parmesan cheese and microwave for about 3 minutes.

Taco Dip

credit:  http://www.flickr.com/photos/daanell/351589631/ 

1 package taco seasoning mix
1 (16 oz) can refried beans
1 (8oz) cream cheese
1 (16oz) sour cream
1 (16oz) jar of salsa
1 large tomato chopped
1 green pepper chopped
1 bunch green onions chopped
1 small head lettuce shredded
2 c shredded cheddar cheese

1. In small bowl mix taco seasoning with refried beans.  Spread mixture on the bottom of a large serving platter
2. Mix sour cream and cream cheese together and spread on top of refried beans.
3. Top layers with salsa, tomato's, pepper, green onions and lettuce and top with cheddar cheese.

Corned Beef Stuffed Pumpernickel 

1 loaf of round pumpernickel (about a 2 lb loaf)

1 (12 oz) can corned beef

1 small onion chopped

2 small dill pickles chopped

2 (8oz) packages cream cheese

2 (8oz) containers sour cream

2 tbl mayo

2 tbl dill pickle juice

1 tsp garlic powder

1. Hollow out bread and reserve the filling for when you serve the dip.  
2. Shred the corned beef and place into a medium size bowl.  Incorporate the rest of the ingredients making sure to mix together well.
3. Once mixed, place the dip back into the hollowed out bread and serve with reserved bread chunks.

Beer Cheese Pretzel Dip  

credit:  http://www.flickr.com/photos/24013072@N05/4739994879/ 

2 (8oz) packages cream cheese

1 (1oz) package powdered ranch dressing mix

2 c shredded cheddar

1/2 cup beer

Dash of salt

Dash of Cayenne pepper (or to taste)

Mix all together and place into a serving bowl.

All of these yummy dips can be served with:

• Pretzels
• Nacho chips
• Chips
• Crackers
• Veggies
• Bread chunks

Enjoy!

Lucy~