I'll be taking the next few days off from blogging as I'll be in Cincinnati for Easter. I decided to make some candy and cookies for the family, so here they all are!
I absolutely LOVE
Bakerella's Cake Pops...they're just amazing. I decided to make them, but use fudge balls rather than cake balls... I think the fudge balls have a longer shelf life, and they're easier to make smooth than cake.
Here's what I put in the baskets:
Easter M&M CookiesTriple Chocolate Brownies with
Chocolate Buttercream and Easter Sprinkles
Spritz Daisies with Pink Chocolate Centers
Rolled Carrot Cake Bunny Cookies with Coconut Peanut Butter Fudge Balls
Peanut Butter Fudge Balls:
3 1/4 c. sugar
3/4 c. butter
1/2 tsp. Salt
2/3 c. (5 1/3 fl. oz. can) Carnation evaporated milk
14 oz. Peanut Butter Chips
2 c. Kraft marshmallow crème
¼ c. Peanut Butter
In a saucepot over medium heat, bring sugar, butter, salt and milk to a boil. Stir, and cook for 5 minutes, constantly simmering.
Turn heat off, add chips, creme and peanut butter. Whisk until fully combined.
Pour into a bowl, and cool for 3-4 hours.
Use a cookie scoop to portion out into balls.
I absolutely LOVE Bakerella's Cake Pops...they're just amazing. I decided to make them, but use fudge balls rather than cake balls... I think the fudge balls have a longer shelf life, and they're easier to make smooth than cake.
Here's what I put in the baskets:
Easter M&M Cookies
Triple Chocolate Brownies with Chocolate Buttercream and Easter Sprinkles
Spritz Daisies with Pink Chocolate Centers
Rolled Carrot Cake Bunny Cookies with Coconut
Peanut Butter Fudge Balls
3/4 c. butter
1/2 tsp. Salt
14 oz. Peanut Butter Chips
2 c. Kraft marshmallow crème