Simple Easter Dessert Ideas
February 16, 2008
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Super Easy Easter Brownie Cupcakes
1 (19.5oz) package chocolate brownie mix
36 milk-chocolate mini eggs
12 ounces cream cheese, softened
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups flaked coconut
2 drops green food coloring
Preheat oven to 350° F. Line 24 muffin cups with paper liners. Prepare brownie mix according to package instructions. Stir in 9 unwrapped mini chocolate eggs and stir well. Spoon the batter into the prepared muffin cups. Place in the preheated oven and bake for approximately 15 to 17 minutes or until the edges start to firm but the center is still slightly soft. Remove from oven and cool in pan for approximately 10 minutes. Remove to wire racks to cool completely.
In a separate bowl beat the cream cheese, sugar and vanilla using an electric mixer until smooth. Set aside.
Combine the shredded coconut and food coloring in a small bowl and mix well. Now top each cupcake with a tablespoon full of the cream cheese mixture and smooth the mixture flat. Then sprinkle the “green grass” shredded coconut over the cupcakes. Top each cupcake with one unwrapped chocolate egg.
Easter Ice Cream Nests
This is the perfect kid-friendly dessert. Guaranteed to be a hit!
20 milk chocolate mini-eggs unwrapped
1/2 cup miniature marshmallows
1 tablespoon
Light corn syrup
1 tablespoon butter
1 1/2 cups corn flakes (crushed)
Vanilla ice cream
Chocolate syrup for topping
Lightly grease 6 muffin cups and set aside. Microwave 12 of the 18 chocolate eggs (make sure they’re uncovered) in a microwave-safe bowl for about 1 minute (or a little less) and stir. If not fully melted microwave another 10 seconds.
Combine the butter, corn syrup and marshmallows in another bowl and microwave for about 15 seconds, stir until melted and add the melted chocolate and cereal to it. Mix the mixture well.
Press mixture into the bottom and sides of the muffin cups to form a “nest” shape. Refrigerate for approximately 1 hour. Remove the nests from the muffin cups very carefully and let stand at room temperate for approximately 15 minutes.
Place a small scoop of vanilla ice cream inside each nest, top with another unwrapped chocolate egg and drizzle with chocolate syrup.
Coconut Ambrosia Fruit Salad
Serves 6
Ingredients:
1 cup orange juice
2 (11oz) can mandarin oranges
1 (8oz) can pineapple chunks, undrained
½ cup seedless red grapes, halved
½ cup shredded coconut
½ cup chopped pecans
Instructions:
Combine juice, orange sections, pineapple, and grapes, stirring gently to blend. Refrigerate until serving time. Fold in coconut and pecans just before serving.
To learn more, check out the Mom’s Talk eBook for How to Enjoy a Stress Free Easter Holiday.
Posted by Tishia | Filed Under Food & Drink
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How to finally bring a hot meal to the table every night of the week - even if you work full time or think you have the craziest schedule on earth!