Seasons & Holidays Archives - Page 97 of 430 - Garden Seeds and Honey Bees

Easter Rice Krispie Treats

Ingredients:

*6 tablespoons Butter, melted

*1 package Mini Marshmallows, 16 ounces (use freshest marshmallows you can find)

*1 teaspoon Vanilla Extract

*8 cups Rice Cereal, Kellogg’s Rice Krispies recommended

*Pam Cooking Spray

*9 x13 Baking Dish

*1 and 1/2 cups White Melting Wafers, like Ghirardelli, melted in the microwave (microwave safe bowl) in 30 second intervals until almost melted stirring after each interval. Then stir until smooth.

*Sprinkles/nonpareils candy, Pastel Colors and Bunny Shapes, found at Walmart

*Peanut or Caramel Pastel M&M candies

Directions:

Melt together the butter and marshmallows in a stock pot on medium-low heat. Then remove from heat and add the vanilla, stir until combined then add the rice cereal.

Spray baking dish with cooking spray and spread out hot marshmallow mixture evenly using your hands covered with cooking spray and press mixture until an even top layer.

Melt wafers as described above and spread evenly on top of the Rice Krispie Treats.

Add Sprinkles/nonpareils candies and Peanut or Caramel Pastel M&M candies, to the top of the melted wafers while still warm. Allow the topping to set. Then cut into squares and enjoy!

Enjoy!

Lindy

St. Patrick’s Oreo Cookies

Homemade Oreo Cookies

*2 and 1/2 cups All-purpose Flour

*1 cup Hershey’s Special Dark Chocolate Cocoa Powder

*2 teaspoons Baking Soda

*1/4 teaspoons Sea Salt

*1/2 cup Salted Butter, room temperature

*1/2 cup Butter Flavored Shortening

*1 and 1/2 cups Granulated Sugar

*1/2 cup light Brown Sugar

*2 Eggs, room temperature

*2 teaspoons Vanilla Extract

Directions:

In a stand mixer cream together butter, shortening, granulated sugar and brown sugar. Then add eggs and vanilla and mix just until combined.

Whisk together or Sift: Flour, chocolate powder, soda, salt and slowly add to the above creamed mixture until it forms a soft dough ball, cover cookie dough ball in plastic wrap and refrigerate at least 30 minutes.

Remove from fridge and using a cookie scoop (size of your choice or about 1 tablespoon per dough ball ) scoop cookie dough out onto Silpat covered 1/2 baking sheet, 12 cookie balls per sheet, pressing each dough ball slightly flat. Keep cookie dough cold in the fridge while each batch bakes. (For best results use a cool baking sheet for each batch of cookies.)

In a pre-heated oven bake 350* F. for 6-8 minutes. Allow to cool on baking sheet for 5 minutes before removing cookies to cooling rack. (Careful not to over bake)

Makes about 20 to 25 sandwich cookies (1 tablespoon dough ball per cookie)

Chocolate cookie recipe adapted from Sally’s Baking Addiction

Butter Cream Frosting

*2 cups Confectioners’ Sugar, add more as needed, until desired consistency

*1 cup Butter, softened

*1 teaspoon Cream Cheese Flavoring

*1 teaspoons Vanilla, clear if desired

*2 tablespoons Heavy Whipping cream

*Green Food Coloring, we used Mint Green Americolor

Directions:

*Sift into bowl Confectioners’ Sugar

*Mix in a stand mixer with paddle attachment on medium speed, cream together butter, cream cheese and vanilla, until a pale yellow color.

Slowly add confectioners’ sugar to creamed mixture, mixing on medium speed until well combined and desired texture, scraping sides every so often. Then stir by had to get rid of any air pockets.

Frost or pipe the frosting filling onto one cookie bottom and top with another cookie making a sandwich cookie, repeat and enjoy.

Store in an airtight container for a couple of days or freeze up to 2 weeks, I suggest if you are going to freeze frost/fill them after thawing.