Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Happy Easter weekend! Just in time for spring and renewal, here are some Easter dessert ideas for your family gathering, or just for yourself.

• No Bake Butterscotch and Peanut Butter Bird’s Nest Cookies (courtesy of aheadofthyme.com)

Ingredients

• ¾ cup butterscotch chips

• ½ cup smooth peanut butter

• 2 cups chow mein noodles

• ¼ cup chocolate eggs (such as Cadbury mini eggs)

Directions

1. Melt the butterscotch chips with the peanut butter in a wide saucepan over low heat. Stir continuously until melted.

2. Pour the mixture into a large bowl of the chow mein noodles and stir to combine.

3. Fill up each compartment of a muffin tray with a spoonful of this mixture. (Note: to aid in removal of the cookies when set, use a silicone muffin tray or line your muffin tray with cupcake liners).

4. Let cool for 10 minutes and remove from the tray. Be careful when you are removing the nests, as to not break them.

5. Add in some chocolate Easter eggs (like Cadbury mini eggs).

• Carrot Cake Shortbread Cookies (courtesy of aheadofthyme.com)

Ingredients

• 1 cup unsalted butter, softened to room temperature

• ½ cup confectioners' sugar

• 1 teaspoon vanilla extract

• 2 + ¼ cups all-purpose flour

• 1 teaspoon ground cinnamon

• ⅓ cup walnuts, finely chopped

• ⅓ cup carrots, grated

• 2 oz. white chocolate, chopped (optional, for drizzling on top)

Directions

1. Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.

2. Add vanilla and beat on medium until incorporated. Gradually add the flour and cinnamon and beat on low speed until combined. Add walnuts and carrots and beat until incorporated. Turn the mixer to high speed and beat for 2 minutes until dough becomes more breadcrumb like and less dry.

3. Using your hands, form the dough into a ball, then flatten into a disc. Wrap the disc tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.

4. Preheat oven to 350 F. Line two half sheet baking pans with a silicone baking mat or parchment paper. If you are using a dough that has been chilled overnight, you will need to let the dough sit at room temperature for 10-20 minutes to soften slightly and become more workable.

5. Lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use a cookie cutter to cut out the cookies. Re-roll the scraps and repeat.

6. Place the cookies half-inch apart on the lined baking sheet, and chill in the refrigerator for another 10 minutes, while the oven is preheating.

7. Bake the cookies for 12-14 minutes, or until edges turn light brown (or 10-12 minutes for a softer cookie). Allow the cookies to cool on the baking sheet for 5 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.

8. Enjoy the cookies as is, or drizzle white chocolate over them.

9. For the White Chocolate Drizzle: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the white chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes. Once the cookies have cooled, use a small spoon and drizzle the melted chocolate over the cookies. Allow the chocolate to set before stacking and storing.

• Easter Egg Caramel Brownies (courtesy of aheadofthyme.com)

Ingredients

• 6 oz. semi-sweet chocolate, coarsely chopped (or 1 cup chocolate chips)

• ½ cup butter, unsalted

• ½ cup granulated sugar

• ½ cup brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ¾ cup all-purpose flour

• ½ cup cocoa powder

• ½ teaspoon salt

For the Caramel Topping:

• ¾ cup granulated sugar

• 4 + ½ tablespoons unsalted butter, cubed

• 6 tablespoons heavy cream

• ½ cup mini chocolate eggs, half of them

Directions

1. Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper so that it hangs over two sides to make it easy to life the brownies out of the pan when baked.

2. Melt the chocolate with butter in a medium heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water, or you will burn the chocolate. Whisk until melted and smooth. Remove from heat.

3. Add sugars into the chocolate mixture and whisk until completely combined. Then, whisk in eggs and vanilla, until just combined.

4. Add in flour, cocoa powder, and salt and fold together using a large spatula until just combined. Transfer the thick batter into the prepared baking pan.

5. Bake for 25-30 minutes, until a toothpick inserted comes out clean with moist a few moist crumbs attached. If it comes out clean, it's overbaked.

6. Make the Caramel Sauce: Meanwhile, make the caramel sauce by heating sugar in a large shallow saucepan over medium-high heat. Whisk continuously as the sugar as it begins to melt. It will form clumps but will eventually melt completely. This can take 10-15 minutes. Continue to stir continuously until the sugar reaches a deep amber colour. Keep a close eye because the sugar will burn if you overcook.

7. Add the butter (note that the butter will immediately begin bubbling and may splatter, so be careful). Whisk until the butter is completely melted, then cook for 1 minute without stirring.

8. Slowly pour in the heavy cream and whisk until combined in the mixture. Again, be careful as the mixture will bubble and may splatter. Remove from heat and allow the sauce to cool in the saucepan for 10 minutes. The caramel will thicken as it cools.

9. Add the Topping: Once the brownies are done, remove the baking pan from the oven and place it on a wire cooling rack. Allow the brownies to cool for 10 minutes in the pan, then remove from the pan and place on the wire cooling rack.

10. Pour the slightly cooled caramel sauce on top of the brownies. Spread it evenly with a metal spatula.

11. Top with mini chocolate eggs (half of the eggs should be crushed, while the other half are whole pieces).

12. Allow the caramel to set, then cut into squares. You can place it in the refrigerator to help it firm up faster.

Enjoy!