These super cute nests are the perfect treat for the kids this Easter! Really easy to make and only requiring a few ingredients, you can get the kids involved in helping you put them together! You won’t believe what they’re made of… noodles! By mixing the noodles with marshmallows, peanut butter, and chocolate, you’ve got a yummy treat that everyone will enjoy! Fill up your nests with Cadbury Mini Eggs or Peeps! You can also wrap these up and use them in your Easter scavenger hunt! Keep reading for the recipe below!

Easter Nests Made With Peanut Butter, Chocolate, and Noodles!

Make these cute nests for Easter this year! Fill them up with Cadbury Mini Eggs or Peeps!

       1/4 cup butter

       4 1/2 cups mini marshmallows

       1/2 cup milk chocolate chips

       1/4 cup creamy peanut butter

       4 cups chow mein noodles

       54 Cadbury mini eggs, about 2/3 of a bag

1. Get out a large pot and melt the marshmallows and butter together.
2. Mix in chocolate chips and peanut butter. Wait until it melts then remove it from the heat.
3. Add in noodles and mix until evenly coated.
4. Using a spoon, place the nests on wax paper that’s been greased lightly with oil or butter. Shape the nests using your fingers.
5. While the nests are still warm, place the mini eggs (or Peeps) inside each one. The eggs will stick to the nest.
6. Leave the nests to cool before serving. They can be kept in an airtight container for 5 days.

Photos: Dessert Now, Dinner Later, I Love Peanut Butter.

Try these chocolate snowcap cookies this Christmas – you won’t regret it! They’re really easy and quick to make, which makes these perfect for any last-minute baking this Christmas! For a twist, you can also add in a teaspoon of espresso powder if you want the cookies to have a bit of a kick!

Easy Chocolate Snowcap Cookies

 Photos: Shaws, Buns in My Oven.

These reindeer cupcakes are so easy to make, and we’re sure your kids would love to help out with making them and eating them of course! You can use a boxed Devil’s Food cake mix to save on time, which means the cupcakes will be on the table in no time flat! The reindeer antlers are made from chocolate-covered pretzels, the cupcakes are topped with peppermint buttercream and crushed candy canes.

Devil’s Food Reindeer Cupcakes With Peppermint Buttercream Topped With Crushed Candy Canes

Instructions

Photos: Love Swah.

These snowy cupcakes are a must for your dessert tray this Christmas! They’re really easy to make since you can use cake mix and ready-made frosting. Give them a try and we’re sure that you’ll have the most unique cupcakes on the block!

What You’ll Need:

1) A box of white cake mix

2) 2 containers white frosting

3) Cupcake liners

4) 2 bags of cocoa candy melts

5) 1 bag white candy melts (you can also use white chocolate)

6) Sparkling sugar

7) Granulated sugar

8) Ziploc bags

9) Sheet protectors

10) Tree clip art (there’s tonnes on Google!)

11) Cooking spray

Step #1:

Print out your tree clip art, making several copies of it on one page before printing. Insert your printed clip art into a sheet protector. Grease with a spritz of cooking spray.

Step #2:

Melt the brown candy melts in the microwave. Place the melted candy melts in a Ziploc bag and snip off the corner. Pipe the candy melts along the tree design until the image is filled. Don’t worry about it being perfect!

Step #3:

Leave the trees to harden. During this time, bake your cupcakes according to package directions.

Step #4:

When the trees have hardened, it’s time to add the snow! Melt the white candy melts and place them in a Ziploc bag, snipping off the corner. Pipe the candy melts randomly on the branches.

Step #5:

Before the candy melts have hardened, sprinkle the white areas with sparkling sugar. Allow the candy melts to harden completely.

Step #6:

Frost your cooled cupcakes with white frosting and dip them into the sparkling sugar and granulated sugar mixed in a small bowl.

Step #7:

Remove the chocolate tree carefully from the sheet protector. Insert the tree into the frosting on the cupcake. If the tree needs extra support, you can insert a toothpick into the cupcake to hold it up.

Photos: Not Your Momma’s Cookie.

We just love fudge, and what’s great about it is that it’s so easy to make! You only need a few ingredients, and it can keep for a while, up to three weeks! There are so many combinations of fudge, but we love the pink and white of this one. Make a few batches for your family, because we’re sure they’ll love it! This fudge also makes a great homemade gift.

A Very Sweet Christmas Peppermint Fudge

Photos and recipe: Shugary Sweets.

Craving something sweet? This cookies and cream Oreo bark could be what you’re looking for! It’s really easy to put together, requires no baking, and only needs two ingredients! This bark would be great to serve at a party, or to add a special surprise to your child’s lunch box. Take a look a the delicious recipe below!

Easy Cookies and Cream Oreo Bark

A tasty cookies and cream Oreo bark that’s really easy and quick to make.

Ingredients

• 10 oz. white chocolate chips
• 15 regular sized Oreos, plus 3 more for topping

Instructions

1. Line an 8×8″ pan with parchment paper, leaving a 1″ overhang on each side.
2. Place the chocolate in a double boiler over low heat and stir continuously to prevent burning (you can also place the chocolate in the microwave). When the chocolate has melted, pour it into a bowl to cool for 5 minutes.
3. Add in chopped Oreos and stir until combined.
4. Pour mixture into pan and use a spatula to smooth the top.
5. Finely chop the remaining Oreos and sprinkle them over the top.
6. Chill bark in the fridge for 10 minutes, or until the chocolate has hardened.
7. Lift the bark out of the pan by using the parchment paper overhang. Transfer it to a cutting board and peel off the parchment paper. Cut into pieces using a knife.

 Photos: Bakers Royale.

Who doesn’t love peanut butter cups? This cake has chocolate on the outside, and peanut butter deliciousness on the inside! Although the cake is labor intensive, and needs to be made over 2 days, it’s worth it! Take a look at the gorgeous cake below!

Scrumptious Peanut Butter Cup Cake

Ingredients

For the chocolate cake

• butter, for greasing the pans
• 1 3/4 cups flour, plus more for pans
• 2 cups sugar
• 3/4 cups cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 cup freshly brewed hot coffee

For the peanut butter cake

• 1 cup flour
• 1 cup sugar
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 cup butter
• 3 tbsp peanut butter
• 2 tsp PB2 (optional)
• 6 tbsp milk
• 1 large egg
• 1/3 cup buttermilk
• 1 scant tsp vanilla extract

For the peanut butter filling

• 4 cups powdered sugar
• 1 1/3 cups creamy peanut butter
• 5 tbsp melted butter
• 1/4 cup heavy cream

For the chocolate icing

• 1 1/2 cups butter, softened
• 1 cup cocoa powder
• 4-5 cups powdered sugar
• 1/2 cup whipping cream (or milk)
• 2 tsp vanilla extract
• 1/2 tsp espresso powder

Garnish

• 3/4 of a bag of mini Reese’s Peanut Butter Cups, roughly chopped

Instructions

For the chocolate cake

1. Preheat oven to 350F. Butter two 8-inch round cake pans and line with parchment paper. Butter and flour the pans.
2. Sift flour, sugar, cocoa, baking soda, baking powder, and salt into a bowl and mix on low speed until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
4. Mixing on low speed, slowly add the wet ingredients to the dry. Add coffee and stir just to combine.
5. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a toothpick or knife put into the middle comes out clean.
6. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

For the peanut butter cake

1. Heat oven to 350°. Grease and flour an 8-inch round cake pan.
2. In a large bowl, combine the flour, sugar, salt, and soda.
3. In a saucepan, heat the butter, peanut butter, and milk until the butter has melted and mixture is hot. Stir the hot mixture into the flour mixture until blended.
4. Whisk eggs, buttermilk, and vanilla. Slowly beat into the first mixture until smooth and well blended.
5. Pour into prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted into the middle comes out clean.

For the peanut butter filling layer

1. Mix powdered sugar, peanut butter and melted butter with a mixer (it will be crumbly). Add cream 1 tablespoon at a time until the mixture becomes a consistent workable dough. It should not be crumbly or stick to your fingers. The mixture should hold together easily when a small amount is squeezed tight in the palm of your hand.
2. Divide the dough into two even portions. Line two 8-inch cake pans with parchment paper. Press peanut butter dough into the bottom of the pans evenly, forming the peanut butter layers. Place in freezer until frozen, about 6 hours.

For the chocolate frosting

1. Add cocoa to a bowl and whisk through to remove any lumps.
2. Cream together butter and cocoa powder until well-combined.
3. Add powdered sugar and milk to cocoa mixture by adding 1 cup of powdered sugar followed by about a tablespoon of cream. After each addition has been combined, turn mixer onto a high speed for 1 minute. Repeat until all sugar and cream have been added.
4. Add vanilla extract and espresso powder and combine well.
5. If frosting appears too dry, add more cream, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more sugar, a tablespoon at a time.

Assembling the cake

1. Level your cakes to remove domed tops.
2. Place 1 layer of chocolate cake on a cardboard round and top with 1/4 cup of chocolate frosting. Top with a layer of frozen peanut butter filling and add another layer of frosting. Follow with the peanut butter cake layer, a layer of frosting, the second peanut butter filling layer, a layer of frosting, then top off with the second chocolate cake layer.
3. Once all your layers are stacked, frost the cake with a very thin crumb coat layer of icing and refrigerate until icing is set (about 30 minutes).
4. Use the remaining icing to frost the outside of the cake then top with a mountain of chopped Reese’s Cups.

Photos and recipe: Butter Lust Blog.

These caramel and chocolate pecan bars are so moist and delicious, we promise they’ll be gone in minutes! Sweet and with the perfect amount of crunch, these bars will set you right in the mood for fall!

Caramel and Chocolate Pecan Pie Bars

Ingredients

For the Crust

• 1/2 cup unsalted butter, softened
• 1 cup flour
• 1/4 cup sugar
• 1 tbsp cornstarch
• pinch of salt

For the Filling

• 2 cups roasted salted pecans
• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/3 cup whipping cream or heavy cream
• 1 tbsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat oven to 350 F and line a 8×8 inch baking pan with aluminum foil. Spray the foil with cooking spray and set aside.
2. To make the crust, combine all the crust ingredients in a bowl and using a fork (or your hands), cut the butter into dry ingredients until evenly distributed and pea-sized lumps are formed.
3. Put the mixture into the prepared pan and pack it down with a spatula. Create an even, flat crust layer.
4. For the filling, evenly sprinkle the pecans onto the crust. Sprinkle the chocolate chips on top and set the pan aside.
5. In a microwave-safe bowl, combine 1/2 cup of butter, whipping cream, and brown sugar. Heat on high for 1 minute, or until melted.
6. Remove the bowl from the microwave and whisk mixture until smooth.
7. Return bowl to the microwave and heat again for 1 minute on high.
8. Remove the bowl and whisk again. Whisk in vanilla and salt.
9. Pour the caramel sauce over the chocolate chips and pecans evenly.
10. Place pan on a cookie sheet and bake for 30 minutes or until caramel is bubbling around the edges. Allow the bars to cool for at least 3 hours before slicing or serving.
11. Bars can be kept at room temperature for 1 week, or frozen for up to 6 months.

Photos and recipe: Averie Cooks.

Decorating the perfect cake isn’t just for professionals anymore! There are tonnes of different ways you can decorate your cake for that special occasion, and none of them require any special skills or ingredients. We’ve picked 9 of the easiest ways to decorate your cake that’ll wow your family and friends!

1. Candied Lemons

Candied lemons sound complicated, but they’re really not! To make them, simply bring 3/4 cup water and 3/4 cup sugar to a boil in a small saucepan. Stir until the sugar dissolves and add 1 thinly sliced lemon. Simmer until tender and translucent, about 5-7 minutes. Drain and cool them on a rack before decorating your cake.

2. Meringues

For a last-minute cake decorating idea, arrange store-bought meringues on your cake. They’re a great alternative for when you don’t have time to make piped-frosting rosettes.

3. Gumdrop Roses

To make these adorable gumdrop roses, first dust your work surface with granulated sugar. Using a rolling pin, roll 3 gumdrops until they are 1/8 inch thick. Cut the rounds in half crosswise and roll 1 piece into a tight bud. Pinch it at one end to form the center of the flower. Take the remaining pieces and place them around the center. Make sure they overlap slightly and press them together at the base. Trim the bottom so that they have a flat base and sit nicely on your cake.

4. Raid Your Pantry

This simple cake topper consists of basic pantry ingredients like waffle cones, mini marshmallows, and peanuts. This topping goes great with a simple chocolate cake and requires minimal effort, making it easy for last-minute decorating. Pile the ingredients high and drizzle with chocolate syrup.

5. Sprinkled Frosting

Before you start frosting your cake, add sprinkles to your frosting. Festive and fun, this cake decorating trick requires no effort and the results are so pretty!

6. Chocolate Drizzle

All this requires is slowly pouring melted chocolate over your cake and allowing it to drip down the sides. Perfect for chocolate lovers!

7. Fondant Shapes

Dress up any cake in an instant using precolored fondant. Roll it out into thin sheets on parchment paper and cut out shapes with cookie cutters.

8. Powdered Sugar

To decorate a cake in a snap, cut shapes out of paper and place them on your cake. Lightly sprinkle powdered sugar over the stencil and remove the paper. You’re left with a lovely design that’s sure to impress everyone! Try using a paper doily for a more intricate pattern.

9. Edible Flowers

Yes, there actually are flowers that you can eat! You can find edible flowers at your local farmers’ market, grocery store, or online. There are tonnes of different varieties to choose from, and all of them have their own unique flavor.

Photos: Wedding Cupcakery, BHG, Coffee and Quinoa, Best Friends for Frosting, Raspberri Cupcakes, Sweetapolita, Good Housekeeping, Entertaining Any Time.