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Lynsey Lou's

Enjoying Life One Bite at a Time!

Easter

Edible Easter Topiary Trees

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I am so excited to share this recipe with you today!  Not only because how easy it is but because of it’s cuteness! Well, it’s not so much a recipe as a cute Easter craft that can also double as Easter decorations.

Every time a holiday comes around I find myself wondering aimlessly up and down the seasonal isle.  Looking at the cute nick-nacks that I truly don’t need, the fun little crafts and the candy.  Oh, the candy.  My Achilles heel.  There’s just something about that candy that reels me in and makes me grab one bag after another.


My mind starts rolling with all sorts of ideas; different recipes, different “crafts”, oh and just the pure goodness of gorging myself in it.  Please tell me I’m not the only one who looks forward to certain holidays for the candy that comes around once a year?  Okay, stepping away from my guilty pleasure, and back to the topic at hand.  The candy.  I find myself thinking of all sorts of things and then when I come home and unload all that candy I think to myself “What in the world were you thinking?” you’ll never use all of this before it goes bad.  Any of you do that too?

Okay, and now back to the real topic at hand, these cute little topiary trees.  These are so easy to make and this version is almost completely edible, minus the dish and the items used to secure it in the dish (Styrofoam or paper), and they make a fun craft that the kiddos could really get involved in.  What’s not to love; Rice Krispie treats, frosting, pretzels, chocolate and candy.  This is a kid’s dream come true! 

These are so easy to make.  It’s simply a Rice Krispie treat coated in frosting and covered in candy with a white chocolate pretzel trunk.  But, if you are like some of my friends and want true ease, then you can skip the Rice Krispie treats and use a Styrofoam ball, instead of white chocolate pretzel rods a dowel painted white could be used, you could also use glue rather than frosting but at this point it would truly be for looks! 

These would make cute Easter decorations, or could even be used as the centerpieces on the kid’s table or dessert table at your Easter gathering.  You can customize these with the bold jelly beans or go for a more subdued, pastel vibe by using the lighter colored jelly beans or M&M’s would work well too.  The options are endless!  So what are you waiting for, go get on a candy high…I mean make some cute topiaries!

Edible Easter Topiary Trees

Ingredients:


For the topiary base-
1 Tbsp butter
2 1/4 Cups mini marshmallows
3 Cups Rice Krispies

For the trunk-
3 Pretzel sticks
1/2 Cup white chocolate melting chips

For the tree-
1 Package jelly beans (I used Starburst jelly beans)
1 Tub frosting

Directions:


For the topiary base-
Place the butter in a microwave safe dish and heat until melted.  Add the marshmallows and stir until melted, you may need to heat an additional 10 seconds.  Once the marshmallows are melted add the rice krispies and stir until completely incorporated. 

Liberally coat hands in shortening, divide the mixture into three equal portions and form into balls.  Place on a piece of wax paper and allow to set.  Once the treats are almost completely set, take a pretzel stick and insert it into the treat, until it’s a little over halfway through.  Remove the pretzel.

For the trunk-
Place the white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until completely melted.  Coat the pretzels in the white chocolate, hold over the bowl and allow the excess to drip off for about 10 seconds, then place into one of the treat balls.  Continue with the remaining pretzels. 

Allow the chocolate to dry.

To assemble-
Place the trees, securely in three containers.  Coat liberally in the frosting and add the jelly beans in whatever pattern you would like.

Optional garnishes:
Tie a ribbon around the trunk
Place egg candies in the container around the base of the tree
Surround the bottom of the tree in Easter grass

Recipe source/idea: A Lynsey Original

Oreo Truffle Bunny Tails

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Oreo truffles are not new to the scene by any means, but they are still as addicting as ever.  I can’t remember the first time I actually tasted one, but the first time I made a batch was for Tucker’s 1st birthday party.  Once I figured out how incredibly simple they were to make I knew I was in trouble.

I’ve made these countless times for different parties, events and gifts.  Just a few simple ingredients, that I typically always have in my pantry, a little time and that’s all it takes before  you have an abundance of delicious little truffles.  They can be easily customized to fit any holiday or even.  Coat them in red with some white or green sprinkles for Christmas, shape them in hearts and coat in pink for Valentines, green for St. Patrick’s day, the options are endless.

Since Easter is a little over a week away I thought it would be fun to make a Easter version of these ever so tempting truffles.  I decided to make them look like little bunny tails; to resemble a little bunny jumping down in it’s hole.  I coated them in white chocolate and added a marshmallow for the tail.  For the feet, I cut a mini marshmallow in half and dipped the cut sides in sprinkles to make it look like the bottom part of the bunnies feet.  That’s it.

These are so much fun to make and so easy that you can even get your kiddos involved.  Tucker jumped all over the dipping of the marshmallows and sticking the feet and tails on.  These would make a fun treat for Easter parties or a fun addition to your dessert table at your Easter lunch.  To really dress up the presentation, crumble up some Oreos or chocolate cookies, spread it along the platter and make it look like dirt.  Set the truffles on top and it will look like little bunnies all trying to jump in the dirt!

Oreo Truffle Bunny Tails

Ingredients:


1 Package Oreo cookies
1 (8oz) package cream cheese, room temperature
3 1/2-4 Cups white chocolate melting chips
96 Mini marshmallows
Pink sprinkles

Directions:


Line a cookie sheet with wax paper and set aside.

Place Oreos and cream cheese in a food processor and pulse until the Oreos are crumbled and incorporated with the cream cheese.  Once incorporated, remove blade from the bowl. 

Roll the mixture into 48 (1 inch) balls and place on the prepared baking sheet.  Place in the refrigerator and chill for at least 30 minutes, or freeze for 10 minutes. 

Place the white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring between each, until chocolate is smooth and melted. 

Dip the truffles in the melted chocolate and return to the baking sheet.  If you can still see the cookies through the chocolate a second coat will be required.  Once the truffle is completely coated in chocolate, return to the cookie sheet and allow to set for 30 seconds then place on whole marshmallow at the top, and one marshmallow that has been halved and the cut side dipped in sprinkles directly under the whole marshmallow.  This should resemble a bunny tail and feet.

Salted Caramel Chow Mein Bird’s Nest

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These chow mein noodle bird’s nest have been around as long as I can remember.  When Spring appears and Easter is around the corner these nest start making appearances.  They are so cute, delicious, filled with colorful eggs and scream spring.

I know there are a multitude of varieties floating around out there; some just like rice krispie treats but with the chow mein noodles instead of the rice krispie cereal, some coated in a combination of peanut butter, chocolate and butterscotch, and some coated in the white candy bark.  The options and variations are endless.

I opted for a variation that more resembles the classic rice krispie treats.  While I LOVE my chocolate, this kind is my favorite.  Simple, light and packed with delicious marshmallows.  Instead of the traditional butter and marshmallow combination, I decided to twist things up and make a salted caramel mixture to coat those crunchy noodles.  Yum.  Right?

These are so simple to make, and please to be afraid of the word caramel in the title, it’s easier than you think.  Along with being simple, these only require a few simple ingredients that are probably staples in your pantry (assuming you have chow mein noodles in your pantry).  So this is a win win. 

And if you like to play with your food, then this is definitely the recipe for you.  Coat your hands, heavily, in shortening to avoid the caramel marshmallow mixture from sticking to your hands.  And as an added bonus, you’ll have super soft and smooth hands once you’re done!  Then end result are some super cute, delicious salted caramel nests that are filled with colorful Easter candy!

So what are you waiting for?  Head on in your kitchen and made these for your family, your kid’s class party or your Easter celebration.  Whatever you do, just make sure you make these!

Salted Caramel Bird’s Nest

Ingredients:


4 Tbsp unsalted butter
1/4 Cup light brown sugar
2 Tbsp heavy cream
3 Tsp corn syrup
1 Tsp coarse salt
3 Cups mini marshmallows
3 1/2-4 Cup chow mein noodles
54 Egg shaped candies

Directions:


Pour 3 1/2 cups of the chow mein noodles in a large, heat proof bowl.  Line a work surface with wax paper. 

Place butter in a large saucepan and place over low heat and allow to melt.  Once the butter has melted add the sugar, cream and corn syrup and cook over medium-low heat until the mixture has thickened, stirring frequently.  Once the mixture has thickened, add the salt and stir to combine.  Remove from heat and add the marshmallows and stir until completely melted and incorporated. 

Pour the mixture over the noodles and stir to combine.  If the mixture seems a little too gooey add the remaining noodles and stir to combine.  Once all the noodles are completely coated in the marshmallow mixture, coat your hands in shortening (not butter).  Take golf ball sized portions of the noodles and from into nests, set on the wax paper and continue the process, reapplying the shortening as needed. 

Once the nests are set, place egg shaped candies in each nest.

Yields approximately 18 nests.

Recipe source: A Lynsey Original

Bird’s Nest Chocolate Stirring Spoons

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Tucker always enjoys helping my in the kitchen.  It doesn’t matter if it’s scooping flour, pouring vanilla, or making pigs in a blanket; he loves it all.  As much as he enjoys those different tasks, I am always trying to think of different ideas and activities to let him take the reigns in the kitchen.  There’s nothing better than seeing his face light up after he finished a fun project.  He is beyond proud.

So while this is not really much of a recipe, it is a fun and festive activity that you can do with you kids and helped them get involved in the kitchen and the Easter season.  The process of these spoons is really simple; dip the spoon in chocolate, add some sprinkles and then put some eggs in the center.  Viola!  You have a fun stirring spoon that is so cute and so simple.

These spoons are covered in dark chocolate, but you could easily substitute milk, semi-sweet or white chocolate to suite your tastes.  These spoons are fun and festive option that can be wrapped in cellophane and tied with a cute ribbon for classroom treats or party favors.  But they can also serve as décor as well as serving spoons on the beverage table at your Sunday brunch or meal.  These are the perfect thing to stir your coffee, hot chocolate or the kiddos chocolate milk with. 

It doesn’t get much better than dipping a spoon covered in chocolate, sprinkles and chocolate eggs in your drink.  This is a fun treat that will bring out the kid in all of us this Easter!

Bird’s Nest Chocolate Stirring Spoons

Ingredients:


1/2 Cup dark melting chocolate
Brown sprinkles
36 Mini Cadbury chocolate eggs
12 Plastic spoons

Directions:


Spread wax paper over a clean, flat work surface.

Place chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until completely melted.

Dip spoon in the melted chocolate, completely coating the top and bottom sides of the spoon.  Place on the wax paper, coat the edges with sprinkles and place three eggs in the center of the spoon.  Allow to dry completely. 

Wrap in plastic bags and tie with a cute, festive ribbon or store in an airtight container.  When ready to serve, place the handle in a cup or container filled with eggs, jelly beans or other candy.

Recipe source: A Lynsey Original

Bird’s Nest and Peter Cotton Tail Cookies

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Happy Good Friday!  I have a fun idea to share with you today.  I saw this incredibly cute idea for  Easter nest sugar cookies the other day on Pennies on a Platter.  I agree with Nikki, this is a perfect activity to do with your family and/or friends this Easter weekend.    

Bake a batch of these chewy frosted sugar cookies, then gather your family, friends and kiddos around to help decorate them and turn them into mini bird’s nests.  I think these are so cute and fun and they can be enjoyed by kids of all ages!  I made a few changes to the original recipe, by making the cookie smaller ( I used a tablespoon of dough for each cookie and reduce baking time by 1-2 minutes) and added a little more powdered sugar to improve the consistency to making piping easer.

After piping the nest, simply place egg shapped candies in the center of the cookie (nest) and allow to set.  Since I have a slight addiction to the mini cadburry eggs, I used those.  If you would like to have a more cost effective treat, Nikki suggested using jelly eggs (jelly beans) in place of the Cadburry eggs.  The choice is yours! 

Tucker had a blast helping me make these. He even had to sample a few eggs…and a cookie to make sure they were okay to share with his friends!

For the Peter Cotton Tail cookies, simply pipe green icing (to resemble grass-I used Wilton tip number 233).  Allow the frosting to set and harden slightly (you can place the cookies in the refrigerator or freezer for a few minutes to speed up the process).  Using the white frosting, pipe a small ball in the center of the cookie (I used Wilton tip 7), then pipe two small dots under the large ball for the bunny leggs (I used Wilton tip 1).  For the tail, pipe a couple of dots of pink frosting in the center of the large white frosting ball.  Then you have Peter Cotton Tail’s rear in the air. 

Have a happy Easter weekend!

Click here to get the cookie recipe.

Idea source: Bird’s nest cookies- Pennies on a Platter
                   Petter Cotton Tail Cookies- A Lynsey Original  

Bird’s Nest Cupcakes and Fluffy Yellow Cupcakes

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Easter is just a few days away!  I have always enjoyed making holiday goodies to share with everyone, but now that Spencer and I have a little one of our own making those goodies to share with him and his friends is just that much more fun.  There is nothing better, or more rewarding than the look on Tucker’s face when he spots the different goodies I have made for him.  His reaction was no different with these cupcakes.

While I in the process of baking and decorating these cupcakes for Tucker’s class Easter party, he walked in the kitchen and immediately said “those are Tucker’s cupcakes” and had the biggest smile while saying so.  He then proceeded to say he needed one…isn’t he the greatest, my own little quality control department!  After he approved the cupcakes he walked away, then came in a few minutes later once the decorations were coming into place.  I picked him up and he said “oohhh, little birdies, chirp chirp chirp”.  Then continued to say “cute, momma”.  I would say these little bird’s nest cupcakes got Tucker’s seal of approval; both in the look and taste department.

Every pretty, topped cupcake has to start out with a delicious base.  I already had the decorations for the cupcake nailed down, now I just needed to find the best cake to put these cute decorations on.  Since she has never let me down before, with all of her wonderful and completely honest recipe comparisons, I turned to the way the cookie crumbles blog to find the best yellow cake recipe.  I know yellow cake is nothing mind blowing, or extroidinarily out of the norm, but it’s hard to beat a perfectly buttery and moist yellow cake.  Plus, I was giving this to a room full of two-year olds so yellow cake fit the bill perfectly!  I have to say, she did it again, she led me to the most perfect yellow cake I’ve ever put in my mouth.  The cupcake came out just as she described; light, fluffy, extremely buttery, moist and full of flavor…the tops were even a tinge sticky but still oh so good.  Alone, they are delicious, but once they are topped with a simple vanilla buttercream (or chocolate would be yummy too) they are oh, so good!  I have been on the search for the perfect yellow cake, and thanks to the way the cookie crumbles I have found the perfect, and my new “go to” yellow cake recipe!        

Be sure to come back tomorrow because I have another fun and easy treat you can make with your family, friends and kiddos!

Fluffy Yellow Cupcakes

Ingredients:

2 1/2 Cups sugar
1 1/4 Tsp baking powder
1/4 Tsp baking soda
3/4 Tsp salt
1 3/4 Cups sugar
10 Tbsp unsalted butter, melted and cooled slightly
1 Cup buttermilk, room temperature
3 Tbsp vegetable oil
2 Tsp vanilla
6 Large egg yolks, room temperature
3 Large egg whites, room temperature

Directions:

Position oven rack to the center position.  Preheat oven to 350.  Line cupcake tin with liners and set aside.

Combine flour, baking powder, baking soda, salt and 1 1/2 cups sugar in a medium bowl and whisk to combine.  In a 4 cup liquid measuring cup, or small bowl, combine the melted butter, buttermilk, oil, vanilla and egg yolks and whisk to combine.  Set aside.

Pour the egg whites in a clean bowl of a stand mixer; using the whisk attachment beat the eggs on medium-high for about 30 seconds.  While the mixer is running, slowly add the remaining 1/4 cup sugar and continue to beat until stiff peaks form.  Transfer to bowl and set aside.

Fit the mixer with the whisk attachment.  Transfer flour mixture to mixing bowl, turn mixer on low, slowly add the butter mixture to the flour mixture and mix until almost incorporated.  Stop mixing momentarily, scrape down the sides of the bowl and return to mixer.  Turn mixer on medium-low speed and beat until smooth and ingredients are incorporated.

Remove bowl from mixer.  Add 1/3 of the egg whites, using a rubber spatula gently fold them into the cake batter.  Add the remaining egg whites, gently fold into batter until completely incorporated.  Spoon batter into prepared cupcake tin.  For regular cupcakes bake for 18 minutes (for mini bake for approximately 11 minutes), until golden and tops are springy to touch, and toothpick inserted comes out clean.

Immediately remove from cupcake tin and transfer to cooling rack and allow to cool completely.

Click here for buttercream frosting recipe.

For the bird’s nest cupcake-
Toast 1-1 1/2 cups unsweetend coconut.  Allow to cool.

Prepare the frosting of your choice.  Place 3 tablespoons of frosting in a small bowl and tint with yellow food coloring.  Place yellow frosting in a piping bag fitted with Wilton tip number 65, set aside.  Place 1/4-1/3 frosting in a separate bowl and tint with blue food coloring.  Fit another piping bag with Wilton tip number 11, fill with blue frosting and set aside.

Using an offset spatula, spread a layer of frosting over the top of each cupcake.  Ensure the entire top of the cupcake is covered in frosting.  Roll the edges of the frosted cupcake in the toasted coconut.  Sprinkle the top outer edges of the cupcake with toasted coconut, leaving a small circle in the center of the cupcake.  Repeat process with remaining cupcakes.

Using the piping bag with blue frosting, pipe 3 bluebird heads.  Once the heads have been piped, use the yellow piping bag to pipe beaks on each bluebird.  For the eyes, melt chocolate and use a toothpick to place chocolate eyes on each bird.

Store cupcakes in an airtight container.

Recipe sources:
Fluffy yellow cake, Cooks Illustrated via  The Way The Cookie Crumbles
Frosting, a Lynsey Original
Nesting Bluebird Cupcakes: Martha Stewart

Easter Menu Inspiration

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Easter is this Sunday, April 8.  For many of us it’s a time to celebrate the resurrection of our Lord and Savior, Jesus Christ.  This Sunday represents His rising from the grave after sacrificing His life for us.  A sacrifice for which I am truly grateful. 

This is also a time many people to gather around a table with family and friends and feast on a multitude of incredibly delicious food.  Have you started preparing your Easter menu yet?  I have some suggestions for recipes that are sure to please.

Muffins are always a perfect and easy option for breakfast.  There are so many options when it comes to muffin flavors; so this is the perfect way to accomodate the tastes multiple guests.  Here are a few of my favorite muffin recipes:

Blueberry muffins-loaded with tons of blueberry flavor.  These muffins not only have healthy helping of whole blueberries, but a blueberry reduction is swirled into the batter right before baking.  Top these delicious muffins with a simple and slightly sweet streusel topping and everyone is sure to be please.

Brown butter banana muffins-These muffins are packed full of flavor.  The nutty flavor the brown butter brings to this dish is incredible.  The brown butter not only brings a flavor all it’s own, but it compliments the banana flavor as well as cuts the sweetness slightly.  These were a hit with my family and friends and I know they will be a hit with yours, as well.  

Sour cream muffins– These are incredible.  These muffins have a slight citrus flavor from the orange zest that is complimented by the slight tang added by the sour cream.  The streusel topping adds a slight crunch which is a wonderful addition, not only for flavor but texture, as well.

If you’re serving brunch, a muffin bar would be a wonderful option for your guests who are looking for a lighter option.  If you are looking for options that are more filling then I have the perfect suggestion for you!

Cornmeal-herb waffles with salsa and poached eggs-these would be perfect for your Easter brunch.  Simple, elegant and full of flavor.  These waffles topped with brightly colored salsa and poached eggs; are not only full of flavor and simply impressive.

If you are hosting lunch here are some of my suggestions that have been reader favorites for quite some time now.
Red wine pork roast– This roast has the best flavor; pan seared with crust of roughly chopped peppercorns not only helps to seal the juices in the roast but add a nice crunchy layer of flavor.  The red wine adds another level of rich flavor that permeates the entire roast.  Since Easter, or any occasion where entertaining is involved can be chaotic, to say the least we look for every little bit of help.  This roast can be assembled the night before, and either cooked over night on low/warm or refrigerated overnight and cooked starting in the morning.

Pork tenderloin with balsamic-cranberry glaze- pork tenderloin is such a simple dish that can be easily dressed up.  That is exactly what has been done with this tenderloin; lightly seasoned and cooked to perfection then topped with a glaze that’s a combinatin of cranberries and balsamic vinegar that’s been cooked down.

Chicken with tomato-herb pan sauce-This is one of my favorite chicken recipes.  The chicken is lightly coated in flour, then pan fried to achieve a light crispy coating.  This cooking method allows for the best, most tender and juicy chicken you’ve ever tasted.  If that isn’t enough, this deliciously cooked piece of meat is then topped with the most incredibly, buttery tomato sauce.  The brightly colored tomatoes and herbs would be the perfect addition to any Easter table.  Simple sides are perfect; steamed asparagus and lightly seasoned rice
                                                        compliment this dish perfectly.

Pancetta wrapped asparagus-this side dish is simple, yet elegant and full of flavor.  The salty pancetta helps to add a lot of flavor as well as crunch to this side dish.  This asparagus wrapped pancetta would compliment any dish and be perfect on your Easter table.

From scratch green bean casserole-I love green bean casserole and, honestly, I think it’s a staple at pretty much every holiday table, no matter the holiday.  This year, if you’re having green bean casserole, you have to try this recipe.  It consist of fresh green beans, homemade cream of mushroom soup that is incredibly tasty, a topping that not only contains those ever so popular fried onions but butter, and homemade bread crumbs.  A bonus about this recipe, it can be assembled in advance and stored in the refrigerator until ready to cook.  A great help for an already chaotic kitchen! 

Now that we’ve covered breakfast, brunch and lunch let’s move on to the good stuff!  Here are some of my recommendations for dessert.

White cake with apricot filling-I made this cake last year for my brother’s wife (then girlfriend) for her birthday.  It was such a hit that I ended up making it three more times for various Easter gatherings.  The white cake is so moist, light and fluffy and incredibly delicious.  The apricot filling adds a tangy sweetness, then everything is encased with a delicious buttercream frosting.  The white and orange in this cake sream spring.

Italian cream cake-this dessert is a classic that has been around forever.  It’s dessert that is traditional, that is a favorite of everyone and is full of flavor without being heavy.  This dessert can be served as a cake or in a more playful way as cupcakes. 

 Blueberry lemon cupcakes-Blueberries and lemon go hand in hand with spring.  These cupcakes combine these two flavors to make the most delicious cupcake that is sweet and slightly tart.  These little cakes are then topped with a light POM buttercream frosting.  Pomegranite, blueberries and lemon are incredibly delicious in this beautiful cupake that screams Easter and spring.

Pound cake-The quintessential of all pound cakes.  This cake is simple yet delicious.  To brighten up the plate and presentation serve with fresh, sliced fruit and fresh whipped cream.  This dessert is so refreshing and light, and the perfect end to a wonderful celebration with family and friends.

I hope you and your family have a truly wonderful Easter holiday!  Happy Easter from our family to yours!

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