These little bird’s nest cookies are so easy; you’ll wonder why you’ve never tried to make them before. Our recipe is award-winning and pretty close to Ina Garden’s Macaroon recipe, so you know it’s delicious! You can deck these out for Easter with grass frosting and chocolate candy eggs or leave them simple.

White Chocolate Coconut Macaroons

In our recipe testing, we found that there was minimal benefit from whipping the egg whites beforehand. You can whip the egg whites separately before folding in the coconut mixture, but it’s unnecessary, especially if you mix the macaroon batter with a handheld or stand mixer.

Also, our recipe uses white chocolate for dipping and icing for the center. You can customize this in all sorts of ways- milk chocolate, sprinkles, even caramel centers. Try lemon curd or apricot jam; the possibilities are endless! Mix and match or use whatever you have on hand.

Easy Macaroon Ingredients

Sweetened Coconut: You can find sweetened, shredded coconut in the baking aisle of most grocery stores. You may substitute unsweetened coconut in a pinch.

Sweetened Condensed Milk: Remove 2 Tablespoons from a standard 14 ounce can. There is no need to get every last drop. If your mixture does not keep its shape well when scooping, you can sprinkle in some flour (up to 1/4 cup). Please note- this is not evaporated milk.

Almond Extract: You can substitute pure vanilla extract.

Egg Whites: Most traditional macaroon recipes require beating the egg whites to medium-stiff peaks beforehand, but it is optional. We simplified the recipe to be able to make these macaroons in one bowl for easy clean-up.

Salt: This is a pretty sweet recipe- don’t skip the salt!

Macaroons or Macarons?

Macaroons are made from shredded coconut and are held together by egg whites.

Macarons are a Parisian sandwich cookie made from almond flour and are puffed up like airy meringue cookies.

Prepare and Store White Chocolate Coconut Macaroons

• Be sure to use parchment paper or silicone baking mats. DO NOT use wax paper; macaroons will stick to wax paper.
• Store in an air-tight container for up to one week.
• You can freeze macaroon cookies for up to 3 months.

Gluten-Free Macaroons for Passover

Macaroon cookies are popular during the Passover and Easter season. If you are preparing these cookies for that purpose, please read all packaging and avoid adding any flour or leavening agents.

(more…)

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Deviled eggs are not only for Easter dinner. Our Blackberry Fig Deviled Eggs are a great option for appetizers, brunch, or, dare we even say…dessert. Slightly sweet from the fig and blackberry jam and bursting with rich flavor from the mustard and bacon, these deviled eggs are unlike anything you’ve ever tasted before! What do you think about dessert deviled eggs? This is a sponsored recipe developed for the Ohio Poultry Association.

This recipe was written in 2021 and updated in 2024.

Blackberry Fig Deviled Eggs Recipe

Open your mind to the possibility of a sweet deviled egg! These eggs have all of the savory flavors you associate with traditional hard-boiled egg recipes with the added layers of sweet fig jam and fresh, juicy blackberries.

Top with crispy bacon and a sprig of fresh parsley and chives, or drizzle with a rich balsamic glaze to elevate these Blackberry Fig Deviled Eggs. Your guests will be coming back for more!

Sweet Deviled Egg Ingredients

Hard-boiled Eggs: All eggs, no matter the color of their shell, contain the same nutrients. An eggshell’s color is determined by the breed of the hen that laid it. Usually, white hens lay white eggs, and brown hens lay brown eggs.

Mayonnaise: Choose mayonnaise or Miracle Whip if you prefer. Greek yogurt may also be substituted.

Dijon Mustard: Make sure you use a Dijon with a flavor profile you like. Dijon mustard flavors vary in intensity. Spicy or stone-ground mustard is not recommended for this recipe.

Fig Jam: Fig Jam is sweet but not overpowering. If your fig jam has large chunks of the peel, we suggest removing those for a smooth, deviled egg filling. Chopped fresh or dried figs may be substituted but will result in a chunky filling.

Blackberry Jam: We liked that burst of fresh blackberries in our recipe testing. Placing just a small drop of blackberry jam on the bottom of the egg white before filling ensures that every bite gets that juicy berry flavor. Be careful not to overdo it here; if left too long, the jam can seep upwards and weep from beneath the filling.

Bacon: Optional. Prosciutto is an excellent substitute for bacon in this recipe as well.

Blackberries: Wash and pat dry. After slicing them in half, place them on a paper towel to absorb excess juice before placing them on top of the deviled eggs.

Salt and Pepper: Don’t forget to taste as you go! Also, a fresh sprinkle of coarse salt just before serving brings out all the flavors.

Parsley: We suggest fresh parsley for an optional garnish, but you can also use dried parsley. Add fresh chives, dill, or sliced green onion if desired.

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Blackberry Fig Deviled Eggs

Rich fig jam pairs with salty bacon, spicy mustard, and tart blackberries for this sweet twist on a classic dish- Blackberry Fig Deviled Eggs.

Course Appetizer

Cuisine American

Keyword bacon, blackberry, brunch, Easter, eggs, figs, jam

Prep Time 15 minutes minutes

Servings 24

Calories 59kcal

Author Katrina Bahl

Ingredients

• 12 eggs hard-boiled
• 1/3 cup mayonnaise
• 2 Tablespoons dijon mustard
• 1 Tablespoon fig jam
• 1 Tablespoon blackberry jam
• 4 slices bacon cooked and cooled
• 6 blackberries halved
• 1 pinch salt and pepper
• 1 fresh parsley

Instructions

• SLICE 12 hard-boiled eggs in half lengthwise.  Set aside the egg yolks in a small bowl.
• Use a fork to MASH the yolks. ADD mayonnaise (or Greek Yogurt), dijon mustard, and fig jam. Season with a pinch of salt and pepper.
• PLACE a small drop of blackberry jam in the bottom of each egg white (optional).
• SCOOP or pipe the fig egg yolk mixture into the egg whites.
• TOP with bacon, blackberry, and a sprig of parsley. SPRINKLE with salt before serving.

Video

Notes

• Greek yogurt may be substituted for mayonnaise.
• Taste the filling as you go for flavor and seasoning.
• Prosciutto is an excellent substitute for bacon in this recipe.
• The egg mixture may be made ahead of time, but it is recommended to fill and garnish before serving. 
• Serve with fresh figs or baguette slices with fig and blackberry jam. 

Nutrition

Calories: 59kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Cholesterol: 83mg | Sodium: 68mg

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Egg Safety Tips from OPA

• How long are hard-boiled eggs safe to eat? Hard-boiled eggs spoil faster than fresh eggs, so be sure to refrigerate hard-boiled Easter eggs within 2 hours and enjoy within one week of cooking. Hard-boiled eggs should be eaten in 1-2 days after peeling.
• How long are eggs safe to eat? When properly refrigerated at 45°F or below, eggs can be safely eaten 4-5 weeks beyond the carton’s Julian date, which is a 3-digit code on the side of a carton that indicates the day of the year when the eggs were packed.
• Can you freeze eggs if they won’t be used before the expiration date? Yes! Just crack eggs into a container, whisk until combined, seal tightly, and freeze for up to one year. Egg whites can also be frozen by themselves.

Visit www.OhioEggs.com and follow the Ohio Poultry Association on Facebook, Twitter, Pinterest, Instagram, and YouTube for more egg recipes and learn about egg nutrition and egg safety tips.

More Egg Recipes

Best Homemade Eggnog

How to Make Cool Whip Easter Eggs

Eggnog Muffins with Eggnog Glaze

The post Blackberry Fig Deviled Eggs appeared first on In Katrinas Kitchen.

This post will cover the Muffin Tin Method and Sheet Pan Method.

Within this post, you will find step-by-step instructions and a video tutorial on how to dye eggs with Cool Whip or whipped cream. Cool Whip Easter Eggs are a food-safe alternative to dying eggs with shaving cream. Because eggshells are porous, you want whatever you use to dye Easter eggs to be safe to consume.

Cool Whip Easter Eggs

Making Cool Whip Easter Eggs is easy for kids of all ages. The dyed eggs have a marbled effect when finished. You can combine many colors to make a tie-dyed Easter egg or stick to one color for a solid, swirled design. The added benefit is that you will not need to buy a special egg dye kit yearly.

Cool Whip Dyed Eggs Ingredients

• Hard-boiled eggs
• White vinegar
• Cool Whip topping (or whipped cream if you choose)
• Food coloring (we suggest gel food color)
• Muffin tin, small bowls, or a rimmed baking sheet
• Disposable gloves, optional

We make Instant Pot Hard Boiled Eggs because you can stuff your steamer basket full of as many eggs as you want. We follow the 5-5-5 rule for making Instant Pot hard-boiled eggs: 5 minutes at high pressure, natural release for 5 minutes (followed by a quick release), and then 5 minutes in an ice bath.

How to Make Cool Whip Easter Eggs- 2 Methods

Muffin Tin Method for Cool Whip Eggs

This method is best if you want distinct and varying colors of eggs because you can choose which colors go into each individual muffin tin.

1. Soak hard-boiled eggs in white vinegar for 5-10 minutes for a more vibrant finished product. Dry the eggs with a paper towel.
2. Place a spoonful of Cool Whip into each muffin tin.
3. Add food coloring and swirl with a toothpick or wooden skewer. Avoid over-mixing, especially if using many colors, or the result may be brown.
4. Insert hard-boiled eggs and cover them with the colored Cool Whip. Let sit for at least 10 minutes for the most vibrant swirls. You can let the eggs sit even longer, but for food safety reasons, you may want to place the muffin tin with eggs into the refrigerator.
5. Remove eggs and plunge into a bowl of cold water. Wipe off any excess Cool Whip.

Cookie Sheet Method for Cool Whip Eggs

This method is best if you have many eggs and don’t mind if the colors mix.

1. Soak hard-boiled eggs in vinegar for 5-10 minutes for a more vibrant finished product. Dry eggs with a paper towel.
2. Using a large tub of Cool Whip, spread it onto the cookie sheet.
3. Add food coloring and swirl with a toothpick or wooden skewer. Avoid over-mixing, especially if using many colors, or the result may be brown.
4. Insert hard-boiled eggs and roll each egg around in the colored Cool Whip. Let sit for at least 10 minutes for the most vibrant swirls. You can let the eggs sit even longer, but you may want to place the cookie sheet with eggs into the refrigerator for food safety reasons.
5. Remove eggs and plunge into a bowl of cold water. Wipe off any excess Cool Whip.

Whipped Cream or Cool Whip Eggs?

You can use fresh whipped cream or whipped cream from a can instead of Cool Whip. We like to save our homemade whipped cream for when we are going to be eating it!

As previously stated, we do not suggest dying eggs with shaving cream.

Best Food Coloring for Dyed Eggs

Gel food color provides the most vibrant colors. You can find gel food coloring at craft supply stores like Michael’s and JoAnne Fabrics. Some grocery stores carry gel food coloring near the baking supplies.

You can use traditional liquid food coloring for Cool Whip Easter Eggs. Be mindful not to use too much liquid with the whipped topping. The result may be pastel, but that’s perfectly fine!

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Cool Whip Easter Eggs

Cool Whip Easter Eggs are quick, easy, and require minimal clean-up. You will love our mess-free way to dye eggs with kids this Easter!

Course Brunch

Cuisine American

Keyword Easter, eggs

Prep Time 20 minutes minutes

Servings 12 eggs

Calories 85kcal

Author Katrina Bahl

Ingredients

• 12 Hard boiled eggs
• 2 cups Vinegar
• 16 oz Cool Whip Topping
• Gel food coloring

Instructions

Muffin Tin Method

• Soak hard-boiled eggs in vinegar for 5-10 minutes for a more vibrant finished product. This step can be skipped, but the eggs will be pastel rather than vibrant colors. Dry eggs with a towel.
• Place a spoonful of Cool Whip into each muffin tin. Add food coloring and swirl with a toothpick. Avoid over-mixing especially if using many colors, or the end result may be brown.
• Insert hard-boiled eggs and cover with the colored Cool Whip. Let sit for at least 10 minutes for the most vibrant swirls. You can let the eggs sit even longer, but you may want to place the muffin tin with eggs into the refrigerator for food safety reasons.
• Remove eggs and plunge into a bowl of water. Wipe off any excess Cool Whip.

Cookie Sheet Method

• Soak hard-boiled eggs in vinegar for 5-10 minutes for a more vibrant finished product. This step can be skipped, but the eggs will be pastel rather than vibrant colors. Dry eggs with a towel.
• Using a large tub of Cool Whip, spread it onto the cookie sheet.
• Insert hard-boiled eggs and cover with the colored Cool Whip. Let sit for at least 10 minutes for the most vibrant swirls. You can let the eggs sit even longer, but you may want to place the cookie sheet with eggs into the refrigerator for food safety reasons.
• Remove eggs and plunge into a bowl of water. Wipe off any excess Cool Whip.

Video

Notes

Some people have had trouble with food dye adhering to eggs.

It is important not to skip the vinegar bath. The acid in vinegar reacts with the calcium in the eggshell to ensure the dye adheres to the shell. Also, coloring may adhere better if your hard-boiled eggs are still warm (not hot). 

Nutrition

Calories: 85kcal | Protein: 6g | Fat: 5g | Cholesterol: 187mg

Egg Safety Information

This is not a sponsored post. We find all our egg safety information at OhioEggs.com and are happy to share some of our most-asked reader questions and answers.

• How long are hard-boiled eggs safe to eat? Hard-boiled eggs spoil faster than fresh eggs, so be sure to refrigerate hard-boiled Easter eggs within 2 hours and enjoy within one week of cooking. Hard-boiled eggs should be eaten the same day they’re peeled.
• How long are eggs safe to eat? When properly refrigerated at 45 °F or lower, eggs can be safely eaten 4-5 weeks beyond the carton’s Julian date, which is a 3-digit code found on the side of a carton that indicates the day of the year when the eggs were packed.
• Are colored Easter eggs safe to eat? If you used food-safe dye and materials to decorate Easter eggs, then they’re safe to eat! Easter eggs should only be eaten if they have not been left out of refrigeration longer than two hours.
• Are there any tricks for making easy-peel hard-boiled eggs? Hard-boiled eggs are easiest to peel right after they’ve finished cooling. Cooling causes the egg to contract slightly in its shell. Try this easy recipe to make perfect easy-peel hard-boiled eggs, every time! Also, eggs that are 7-10 days old are easier to peel, while fresh eggs are often more difficult. Giving eggs time to breathe and take in air helps separate the membranes from the shell, making them easier to peel.

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Quick and Easy Easter Recipes for Kids

Before our children dyed eggs, they made Cereal Treat Easter Eggs.

We love Easter cupcakes, like these PEEPS Peek-a-Boo Cupcakes and Easter Egg Hunt Cupcakes.

Finally, our one-of-a-kind Homemade Cadbury Cream Cookie Cups are an Easter showstopper!

We keep track of some of our favorite Easter Desserts on our I EAT EASTER Pinterest Board. Come pin with us!

The post How to Make Cool Whip Easter Eggs appeared first on In Katrinas Kitchen.

The simplicity of this recipe makes it enjoyable to eat. The unique flavor combinations make it irresistible!

What is Chocolate Puff Corn?

Puff Corn (aka corn puffs) are puffed or extruded corn bits made with cornmeal. When baked, the cornmeal puffs up into an enjoyable and naturally gluten-free snack.

Puffcorn is also referred to as hulless popcorn.

Popcorn is made from whole grains. Both puff corn and popcorn make a delicious and unique snack when drizzled with chocolate.

National Cheese Doodle Day

We’re featuring this recipe as part of National Cheese Doodle Day!

Using White Cheddar Cheese Puffs with white chocolate, and sanding sugars might sound sketchy at first. You can certainly use Butter or Original flavored puff corn (which is more traditional); however, you may be surprised by the taste of white cheddar. We found that the cheddar is perfectly salty and tangy enough to balance out the supreme sweetness of white chocolate in our recipe testing.

How to Make Sweet and Salty Puff Corn

Method One:

1. Spread out the puff corn on a tray that has been covered with wax paper or parchment paper.
2. Melt the white chocolate. If it is not smooth enough to drizzle, add approximately 1 teaspoon of shortening (Crisco).
3. Drizzle puff corn with chocolate and immediately cover with sprinkles or sanding sugars.

Method Two:

1. Pour the puff corn into a large bowl.
2. Melt the white chocolate. If it is not smooth enough to pour, add approximately 1 teaspoon of shortening (Crisco).
3. Pour the chocolate over the puff corn and stir until completely coated. Sprinkle with sanding sugars.
4. Transfer to a tray that has been covered with wax paper or parchment paper.

Puff Corn Substitutions

Chocolate Puff Corn is addicting to snack on and easy to make. You can substitute the white chocolate for any chocolate candy coating flavor or almond bark. There are many colors to choose from as well.

Sometimes called “White Chocolate Christmas Crack,” this is an easy recipe for Christmas gifts and gatherings. Swap out the pastel sanding sugars with your favorite festive sprinkles.

Chocolate-covered popcorn is one of our most requested holiday treats. If you like this sweet and salty recipe, you should try Chocolate Covered Potato Chip Popcorn or our surprisingly delicious Potato Chip Peppermint Bark!

(more…)

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This post is a continuation of our discussion on The Hershey Company and food allergens. See Part 1 in HERSHEY’S KISSES Milk Chocolate Crescents. Allergen testing and food labeling is a topic near to my heart because I have a son who has a peanut allergy.

I am happy to have an ongoing partnership as a Hershey’s Shared Goodness blogger. The Hershey Company takes food allergies very seriously and wants to provide consumers with options.

Check out their statement about managing allergens:

At The Hershey Company, we take food allergies very seriously and want to provide consumers with options. We have an extensive allergen management program which includes strict ingredient review, extensive training of our employees and procedures for manufacture and cleaning to ensure protection against cross-contact with an allergen. Our ingredient statements are truthful and accurate, but because, on occasion, the list of ingredients can change, we strongly encourageconsumers to check the ingredient label on the package each time before making a purchase. The ultimate goal of The Hershey Company is to provide safe, high quality foods for our consumers.

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The post Chocolate Cherry Trail Mix appeared first on In Katrinas Kitchen.

This recipe was originally published in April 2014. The post was updated with new photos and an instructional video in March 2024.

Why You’ll Love This Peeps Dessert

• These Easter treats are only four ingredients!
• Quick, no-bake, easy Easter dessert recipes are easy for kids and teens to prepare independently.
• Mini pudding pies are a great way to use all those Easter bunny Peeps and marshmallow chicks.
• Do you have leftover Easter candy? Enjoy Peeps Pudding S’mores Pies all springtime!
• After spending all day preparing Easter dinner, this is the perfect, colorful Easter treat.

Ingredients and Substitutions

Mini Graham Cracker Pie Crusts– Start with these store-bought mini pie crusts, or make your own at home with mini pie tins if you prefer. Crushed Oreos would make a delicious crust for these pudding pies.

Chocolate Pudding– We used milk chocolate, but you could choose white chocolate, butterscotch, or any pudding you prefer. Top with green shredded coconut grass to make a cute Easter dirt cake.

Peeps Marshmallows– Chicks or bunnies top these adorable mini pies.

Carrot-shaped Candies- We originally used Carrot Icing Decorations from Wilton but had difficulty finding them in stores recently; the gummy carrots were from our local Dollar Tree store. Add speckled jelly beans, Easter M&M, or malted chocolate Easter eggs to take this fun treat to the next level!

How to Make Peeps Peeps Pudding S’mores Pies

Unlike an Easter cake, cupcakes, or brownies, you won’t need to turn on your oven for these Easter sweets! You don’t even need a microwave.

Layer the chocolate pudding into the pie tins and top with marshmallows and candy.

If you store these in an airtight container, leave the marshmallows off until just before serving.

These Peeps Pudding S’mores Pies are easy to make, and your kids will love putting them together in a jiffy. It doesn’t get much better than graham crackers, chocolate, and marshmallows!

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Peeps Pudding S’mores Pies

Satisfy your sweet tooth with these delicious and easy-to-make Peeps Pudding S’mores Pies. This easy Peeps dessert combines the classic flavors of s'mores with the gooey goodness of marshmallows.

Course Dessert

Cuisine American

Keyword chocolate, Easter, pie, pudding, s’mores

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 mini pies

Calories 60kcal

Author Katrina Bahl

Ingredients

• 6 Keebler Mini Graham Cracker Crusts
• 2 Cups chocolate pudding prepared
• 6 Peeps marshmallows
• 6 Carrot candies optional
• 3 Tablespoons Colored sanding sugar optional

Instructions

• DIVIDE prepared chocolate pudding among six mini crusts (approximately 1/3 cup in each crust).
• TOP with a Peep marshmallow and candy carrot. SPRINKLE with matching colored sugar (optional).
• CHILL before serving if desired.

Video

Nutrition

Calories: 60kcal | Carbohydrates: 15g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 122mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 13g | Calcium: 1mg | Iron: 0.1mg

More Peeps Recipes

Peek A Boo PEEPS Cookies

PEEPS Cupcakes

Marshmallow Cupcakes + Marshmallow Frosting

More Easter Recipes

The post Peeps Pudding S’mores Pies appeared first on In Katrinas Kitchen.

If I am asked to bring a dessert to a gathering I try to bring the most basic, simple dessert that is sure to impress. Most of what I do here is smoke and mirrors. Seriously- you can decorate these cupcakes in 15-20 minutes and it looks like you spent all day. That’s why I picked this recipe from McCormick to share with you today.

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The post Easy Lemon Daisy Cupcakes appeared first on In Katrinas Kitchen.

Monday was our first day of Spring Break and we got one of the biggest snowfalls of the year. We truly woke up to a winter wonderland. I protested by making a very Easter-y dessert of Homemade Cadbury Cream Egg Brownies and eating the whole pan while I watched the snow come down. Uhmmmm you need these in your life.

I know I told you last year about how life-changing Homemade Cadbury Cream Egg Filling can be with these Cadbury Cream Cookie Cups. Did you listen? Have you made this cream yet? What are you waiting for- a white Easter?!

While we’re still speaking of the white stuff I just have to say that as much as I dislike snow in almost-April I am happy that my boys got to make our traditional snowman with a popsicle nose. Isn’t it the best? Of course he has chocolate discs for his face and buttons too. Would you expect anything less for such a sweet snowman?

I hope your Spring is off to a sweet start- snow or not! Now please go make yourself Cadbury Cream. Trust me.

UPDATE:

A reader and friend made these in a most epic way. You can read her (hilarious!) story below. Thank you, Maralee!

“Ummmm, so I get up extra early this morning to make your brownie recipe and then your Cadbury cream recipe. I manage to to get it all ready (plus dress four kids for Easter, get breakfast, cut my husband’s hair, take a shower, etc. etc. etc.) and it looks beautiful. Then it sits for an hour at a slight angle in the back of our van during church. And it turns into a total Pinterest fail before it ever makes it to my parents’ place for lunch. What’s a girl to do? Add a bunch of Peeps and turn it into a gory chicken battlefield, obviously.”

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Homemade Cadbury Cream Egg Brownies

Recipe for Homemade Cadbury Cream Egg Filling stuffed into brownies for a delicious, indulgent treat that is sure to wow the family this Easter!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 9 x13 pan

Ingredients

• 9 x13 Family size brownies prepared
• 1/4 Cup light corn syrup
• 2 Tablespoons butter softened
• 1/2 teaspoon vanilla
• 1 1/2 Cups powdered sugar
• Yellow food coloring

Instructions

• Prepare your favorite brownie recipe in a 9x13 dish. Bake and let cool completely.
• In the bowl of your mixer combine corn syrup, butter, and vanilla until smooth. Slowly add powdered sugar and mix until incorporated.
• Remove about 1/4 of the cream and dye with yellow food coloring.
• Press a plastic Easter egg into the brownies to make egg-shaped wells.
• Microwave the Cadbury cream 15-30 seconds until a pouring consistency.
• Pour white cream into the cookie cups. Finish off with a small drop of yellow cream.

The post Homemade Cadbury Cream Egg Brownies appeared first on In Katrinas Kitchen.

Cheesecake screams Easter to me. I can’t remember an Easter that hasn’t included cheesecake in fact. So I was happy to partner with PHILADELPHIA Cream Cheese for their Bring Out The Silver campaign along with some other delicious bloggers. Today I’m sharing the recipe for Mini Malted Milk Cheesecakes. We’re all sharing delicious mini cheesecake recipes with you today- so you’re going to have a difficult time deciding which one will make an appearance at your table this Easter!

Do you bring out the silver when it comes to cream cheese? PHILADELPHIA = silver packaging 🙂 I sure do! I love that PHILADELPHIA Cream Cheese bricks have zero preservatives and that they use fresh milk and real cream that goes from farm to fridge in just six days, all since 1872. That’s why PHILADELPHIA sets the standard for making such a rich, moist cheesecake for your family gatherings.

If you are intimidated from making a cheesecake I would suggest starting with minis- either in a mini cheesecake pan or in a muffin tin lined with paper cups. To make the best cheesecake you always want to bring your ingredients to room temperature by setting cream cheese out for at least 10 minutes. I always set my eggs in a dish of tepid water as well. Be gentle with your batter when mixing, and be patient with your oven (no peeking!) while baking. I adapted my recipe from this very delicious PHILADELPHIA Mini Cheesecake Recipe.

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This Giveaway is CLOSED. A winner has been chosen and the prize(s) have been fulfilled.

You cannot deny that Peeps are an Easter icon, and these Peek-a-Boo Peeps Cookies are just perfect for your Easter table! I had so much fun with last year’s Peek-a-Book Peeps Cupcakes that I had to cookie them. **Here’s a fun fact… As stated in that post you’ll see further inspiration came from Amanda at I am Baker with her Peeps Cake Pops.** I just can’t quit beheading Peeps. And I just love how these little guys look like they are all puffed out in the middle of the cookie, peeking through.

You can make these with any homemade or store-bought cookie but today I’m giving you my recipe for THE BEST, soft, chewy, giant Biscoff Cookies in all the land. In a moment of pure evil genius, I sandwiched them together with marshmallow fluff.

If you don’t know my story, the short version is this: I’m a peanut butter addict whose son was diagnosed with a peanut allergy so I bake with Biscoff spread as a peanut butter alternative. I have lots and lots of Biscoff recipes if you’re looking. For those who may be wondering- I usually purchase Biscoff in the peanut butter aisle at Wal-Mart or my local grocery store.

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Giant Chewy Biscoff Cookies (with Peeps)

PEEPS Cookies recipe for giant, soft, chewy cookies sandwiched together with marshmallow fluff.

Cook Time 15 minutes minutes

Servings 36 cookies

Ingredients

• 1 Cup 2 sticks butter
• 1 Cup brown sugar
• 1 Cup granulated sugar
• 1 1/2 Cups Biscoff spread
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 Cups flour
• 1 teaspoon baking soda
• Additional sugar

Optional

• Marshmallow Fluff
• Sprinkles
• Peeps

Instructions

• Combine butter, sugars, and Biscoff and mix until smooth in the bowl of your mixer. 
• In a separate bowl combine the flour and baking soda.
• Add eggs and vanilla to the mixer. Then slowly incorporate the dry ingredients. Dough will be wet. For best results refrigerate for at least 30 minutes to 1 hour.
• Form dough into 1 inch balls and roll in sugar. Place on ungreased cookie sheet and bake at 350°F for about 15 minutes or until firm and golden brown.

This Giveaway is CLOSED. A winner has been chosen and the prize(s) have been fulfilled.

Want to win your own GIANT BOX of PEEPS?

The post Peek A Boo PEEPS Cookies appeared first on In Katrinas Kitchen.