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.

Is there anyone that doesn’t like cotton candy? We didn’t think so! If you’re craving this sugary treat, you’d be surprised to know that you can make it at home! Although the homemade cotton candy won’t be as fluffy as the carnival kind, it’s still delicious! This gold cotton candy would be an awesome treat to serve at your New Year’s party this year!

Homemade Gold Cotton Candy Supplies:

1) A whisk that you snipped with wire cutters. This is sometimes called a ‘decapitated whisk’. Take a look at the image below to see what it looks like.

2) Parchment paper

3) Candy thermometer (a must!)

4) 4 cups sugar

5) 1 cup corn syrup

6) 1 cup water

7) 1/4 tsp salt

8) 1 tsp raspberry extract

9) 2 drops pink food coloring

11) 4 tsp creme de cassis (this will give the cotton candy a gold color)

‘Decapitated’ Whisk:

Step #1:

In a large saucepan combine sugar, corn syrup, water, and salt over medium heat. Stir until the sugar has melted. Take a damp pastry brush and wipe down the sides of the saucepan to prevent crystals from forming.

Step #2:

Clip a candy thermometer to your saucepan and keep stirring. Heat to 320 F and pour the hot liquid into a shallow heatproof container. Add in extract and food coloring. Stir.

Step #3:

Line work area with parchment paper.

Step #4:

Dip whisk into sugar syrup and hold it over the pot to allow the sugar to drip back into the container. Hold the whisk 1 foot above the parchment paper and swing it back and forth to create thin strands of sugar on the paper. Repeat multiple times until you have a nest of spun sugar.

Step #5:

Immediately wrap the spun sugar around large lollipop sticks. You can eat this straight away or seal it in an air-tight container. Moisture will make the candy soggy.

Photos: Cooking Books.

White chocolate, chocolate cookies, and candy corn are in this cookie bark. Can it get any better? We think not! This recipe requires no baking, so making it is a snap! Keep reading for the delicious recipe!

Halloween Treats: Candy Corn Cookie Bark

Super easy cookie bark that’s the perfect treat for this Halloween season!

Ingredients

• Chocolate wafer cookies
• Candy Corn
• Orange candy melts
• White chocolate almond bark

Instructions

1. Arrange the crushed cookies and candy corn into a layer on a cookie sheet lined with parchment paper.
2. Heat the almond bark/candy melts in the microwave at 30 second intervals until melted. Pour on top of the cookie/candy mixture. Use a spoon to swirl and smooth out.
3. Place in the refrigerator until hardened. Remove and chop into pieces.

Photos and recipe: Sweet Bella Roos.

Making your own dog treats has it’s perks – you know exactly what your dog is eating, and everything homemade always tastes better! If you’ve got any bacon fat lying around, this is a great way to use it up, and we’re sure your dog won’t be complaining any time soon!

Homemade Bacon Fat Dog Treats

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup wheat germ
• 1/2 cup melted bacon fat
• 1 large egg
• 1/2 cup cold water

Instructions

1. Preheat your oven to 350 F.
2. Combine all the ingredients in a large bowl and mix it by hand until a dough forms. Add flour if the dough is too sticky, and add bacon fat or water if it’s too dry.
3. Roll out the dough on a floured surface and cut out shapes with cookie cutters. Place the cookies on a baking sheet and bake them for 20 minutes, or until slightly browned.
4. The treats can be stored at room temperature in a sealed container.

 Photos and recipe: The Kitchn.

As you already know, we’re big fans of frozen yogurt. It’s healthier for you than ice cream, and we think it tastes better, too! There are endless varieties you can make, but we’re sure you’ve never heard of using cantaloupe in your frozen yogurt! This recipe is so easy to make, you’ll never buy store-bought frozen yogurt again! For sweetener, you can always use raw sugar or honey instead of white sugar for an even healthier variety. If you like, you can pour the yogurt into popsicle moulds for frozen yogurt popsicles! Enjoy!

Sweet Cantaloupe Frozen Yogurt

A healthy summer treat, this cantaloupe frozen yogurt is delicious and refreshing. Try substituting white sugar for raw sugar or honey for an even more healthy dessert.

Ingredients

• 3 cups cubed cantaloupe
• 2/3 cup sweetener of your choice (white sugar, raw sugar, or honey)
• 2 cups plain low-fat yogurt

Instructions

1. Place cantaloupe in blender and blend until smooth. Combine with sweetener.
2. If you’re using white or raw sugar, add the mixture to a saucepan and cook over low-medium heat until the sugar is dissolved. If you’re using honey, skip this step. Allow the mixture to cool.
3. Add the cantaloupe and sugar mixture to the yogurt and stir until combined.
4. Chill in the refrigerator for 1 hour. Churn in an ice cream maker according to manufacturer’s instructions, or pour into popsicle moulds and freeze until firm.

Photos: Sugar Laws, Nest Full of Eggs, Net Places.