How to make Drop Blueberry Biscuits

• Use my butter hack and grate that butter! I like to freeze mine first but you don’t have to – at least make sure it’s cold straight from the fridge.
• Whisk together all the dry ingredients.
• Use a fork or a pastry blender to cut in the butter until it’s crumbly and worked into the flour. This takes almost no time with grated butter!
• Add the lemon zest then the buttermilk and stir with a wooden spoon or rubber spatula until it’s just mixed.
• Stir the blueberries carefully into the biscuit dough.
• Drop the biscuits on a buttered baking sheet using two spoons. Bake until golden brown on the bottom!

Tip From Dorothy

Expert Tips

• Make sure your butter is cold when you cut it in. The cold butter makes these nice and fluffy, like when you’re making pie dough.
• Don’t crowd these on your baking sheet. They need a little room to grow.
• You can make your own buttermilk with lemon juice OR vinegar and regular, low-fat, or fat-free milk. The rule of thumb is 1 tsp vinegar to 1 cup milk.
• What can I substitute for cream of tartar? If you don’t have cream of tartar you can substitute lemon juice. However, I suggest grabbing a jar in the spice aisle as it is such a helpful kitchen and baking ingredient.
• Add a bit of vanilla extract with the buttermilk for an extra flavor punch.
• Want to make glazed blueberry biscuits? Make a simple glaze with 1/2 cup powdered sugar and 1-2 tablespoons milk or heavy cream and some lemon extract or vanilla and drizzle it over the biscuits.
• This would be fantastic with strawberries or blackberries too! Serve these with honey butter or softened butter – you’re going to love them.

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Easy Blueberry Biscuits Recipe

Make Buttermilk Blueberry Biscuits from scratch – these drop biscuits are great for breakfast or dessert!

Course Breakfast

Cuisine American

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 8 biscuits

Calories 247kcal

Author Dorothy Kern

Cost $8

Ingredients

• ½ cup (113g) + 1 tablespoon cold Challenge Unsalted Butter , plus more for greasing the pan
• 2 cups (248g) all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon granulated sugar , plus more for sprinkling
• ½ teaspoon salt
• ½ teaspoon cream of tartar
• Zest of 1 lemon
• ¾ cup (178ml) buttermilk up to a total of 7 ounces
• 1 cup (145g) fresh blueberries

Instructions

• Preheat oven to 425°F. Grease a cookie sheet with some additional butter.
• Whisk flour, baking powder, granulated sugar, salt and cream of tartar in a large bowl.
• Remove wrapper from ½ cup butter and grate, using the large opening of a box grater, onto a plate. It's best if this is cold from the refrigerator OR has been frozen ahead of time. This makes cutting in the butter so much easier.
• Add butter to dry ingredients and use a pastry cutter or fork to cut the butter into the flour. If you’ve grated your butter this won’t take very long; it should be sandy looking. Add the zest and stir with a fork.
• Add the buttermilk and stir with a fork until you get a shaggy dough. Add the blueberries and continue to fold carefully, adding up to an additional 2 tablespoons buttermilk until the dough just comes together. Some of the blueberries might break during this process, that’s okay.
• Use 2 spoons to scoop 8 biscuits on the prepared cooking sheet. Melt remaining 1 tablespoon butter and brush over biscuits, sprinkle with granulated sugar.
• Bake for 15-20 minutes or until they just turn golden on the bottoms and some of the little points on top turn golden. Cool 5 minutes then remove from cookie sheet (the heat of the cookie sheet might make them soggy). Serve warm or room temperature with butter.
• Store in an airtight container for up to 2 days.

Notes

• Make sure your butter is cold when you cut it in. The cold butter makes these nice and fluffy, like when you’re making pie dough.
• Challenge Butter is the best tasting and the best for baking – be sure to use the best ingredients for the best results.
• Don’t crowd these on your baking sheet. They need a little room to grow.
• You can make your own buttermilk with lemon juice OR vinegar and regular, low-fat, or fat-free milk.
• Add a bit of vanilla extract with the buttermilk for an extra flavor punch.
• Want to make glazed blueberry biscuits? Make a simple glaze with 1/2 cup powdered sugar and 1-2 tablespoons milk or heavy cream and some lemon extract or vanilla and drizzle it over the biscuits.

Nutrition

Serving: 1biscuit | Calories: 247kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 172mg | Potassium: 213mg | Fiber: 1g | Sugar: 5g | Vitamin A: 402IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

Other Favorite Recipes with Butter

Cake

Chocolate Butter Cake

Brownies & Bars

Chocolate Chip Caramel Butter Bars

Bread Recipes

Caramelized Banana Bread

Recipes

Ooey Gooey Butter Cake

This post was sponsored by Challenge Butter in 2021. All opinions are my own.

Blueberry Biscuits are an easy and quick buttermilk biscuit recipe! These have a hint of sweet and tons of fresh blueberries and are delicious for breakfast, brunch or dessert!

Last Updated on March 3, 2024

The post Easy Blueberry Biscuits Recipe appeared first on Crazy for Crust.

Birthday Frosting Shots

A few weeks ago, a good friend of mine turned 40 and we threw her a party with our closest friends. She’s a mom of 3 boys and rarely gets to feel girly (it’s all baseball and basketball and rough and tumble over at her house) so we pampered her with an extra girly evening full of flowers and food and fun.

I was in charge of desserts for the party (obviously, when am I not?) and I made an assortment of things like red velvet cake, lemon tarts, and drunk cherries. (PSA, if you make those cherries, I urge you to re-think soaking them for a full week before serving or you will go from 0 to drunk in no time at all!) I’d originally planned to make lots of flowery decorations for her cake using canned frosting (the cake was frosted with the real stuff) but then I got lazy and did my default rosette pattern instead. I found myself with a can of frosting and as I was setting up the bar I thought…why not mix FROSTING with VODKA? Sometimes I’m a genius.

These frosting shots are so easy to make, and so good – everyone loves them. Two ingredients – which are easy to switch up for flavor variations or for what you already have – and how fun do they look? Drink your frosting – with a side of vodka!

I rimmed each shot glass with sprinkles by dipping them in corn syrup first. You can also use honey or maple syrup. I suggest using nonpareils for this rather than big jimmies because they’re more dainty. Sugar would be okay too, but it’ll dissolve faster.

Speaking of sprinkles, chocolate cake batter ice cream with sprinkles or snickerdoodle sprinkle cookies would be great to pair up with your vodka shots.

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Frosting Shots Recipe

Frosting Shots – this easy cocktail recipe has just two ingredients, vodka and frosting! They’re the perfect dessert drink recipe especially for a birthday.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 shots

Calories 362kcal

Author Dorothy Kern

Ingredients

• 1 cup frosting canned or from scratch; try vanilla or cream cheese or chocolate
• 2-4 ounces vodka depending on how strong you want it
• Sprinkles and corn syrup or honey for rimming the glasses

Instructions

• To rim the glasses: place corn syrup or honey on a small plate and sprinkles in a small bowl. Dip the rim of each glass in the sticky syrup, then in the sprinkles.
• If using canned frosting, heat it until it’s warm and pourable but not too hot (15-25 seconds for most microwaves). If using a homemade frosting, make sure it is very room temperature and smooth. Pour into a jar or something with a tight fitting lid. Add the vodka, then seal and shake vigorously, until the frosting is mixed with the vodka.
• Pour into glasses and serve. You can also let this sit for up to 3 hours, then shake and pour before serving. They’ll last in the glasses at least an hour before starting to separate.

Video

Nutrition

Serving: 1Shot | Calories: 362kcal | Carbohydrates: 30g | Fat: 20g | Saturated Fat: 14g | Sodium: 88mg | Sugar: 23g

Last Updated on March 1, 2024

The post Frosting Shots appeared first on Crazy for Crust.

The Best Easter Snack Mix Recipe

My Easter Bunny Bait Recipe is the perfect Easter treat for the holiday! Make this recipe in a large bowl for a party, or package it up in individual treat bags for lunch boxes and Easter baskets! Everyone will be loving this recipe – it’s one of my favorite sweet and salty snack mixes.

Snack mixes are one of my favorites to make because they can be changed so easily – If there is something I have put in my recipe that you do not like, feel free to change it! Plus you can change up the M&M colors for any holiday – it’s the perfect movie night snack and it lasts up to a week in an airtight container.

Ingredients Needed

• Rice Chex Cereal: You can use any kind of Chex cereal you like.
• Multi-Grain Cherrios: Or any flavor of Cherrios.
• Pretzels: Mini twists or pretzel sticks
• Peanuts: Feel free to use pecans or almonds, or omit the nuts
• White Almond Bark: Or white candy melts (Ghirardelli are my favorite). I don’t recommend using white chocolate chips for this.
• Easter M&M candies: The bright pastel colors really pop in this snack mix recipe.

How to make Bunny Snack Mix

• Line a large baking sheet with wax paper or parchment paper.
• Stir together cereals and pretzels in a large bowl.
• Melt candy according to package directions in a microwave-safe bowl. I usually heat it for one minute, then stir, heating in additional 30 second increments until melted and smooth. Pour over cereal mixture in bowl. Stir to combine.
• Lay out the snack mix on the prepared baking sheet and allow to set (chill to set to make it harden faster).
• Break up mix into pieces and add peanuts and M&Ms.

Expert Tips

• This recipe adds the nuts in after the chocolate melts, but if you want them to be coated in chocolate as well–add them before!
• Feel free to remove the nuts entirely if you do not want them.
• Chex and Cherrios have so many flavors…use your favorite flavor.
• Store in an airtight container and it will last up to a week.

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Easter Bunny Bait Snack Mix Recipe

Bunny bait is a simple snack mix with Chex cereal and M&Ms – the perfect easy Easter treat!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Servings 16 servings

Calories 268kcal

Author Dorothy Kern

Cost $8

Ingredients

• 3 cups (112g) Rice Chex Cereal (or any flavor)
• 3 cups (81g) Multigrain Cheerios (or any flavor)
• 2 cups (86g) mini pretzel twists
• 1 cup (132g) peanuts (or almonds)
• 16 ounces (472g) vanilla almond bark (or white chocolate melts)
• 1 (10 ounce) bag Easter M&Ms (any flavor)

Instructions

• Line a large cookie sheet with wax paper or parchment paper.
• Stir together cereals and pretzels in a large bowl.
• Melt candy according to package directions in a microwave safe bowl. Pour over cereal in bowl. Stir to combine.
• Lay out the snack mix on the prepared baking sheet and allow to set (chill to set to make it harden faster).
• Break up mix into pieces and add peanuts and M&Ms.
• Store in an airtight container for up to 1 week.

Notes

• Use any flavor Chex or Cheerios
• Use any nuts, or omit
• You can also add the nuts in with the cereal if you want them to be coated with white chocolate – your choice.
• Don’t use white chocolate chips. Use either vanilla (white) almond bark or Ghirardelli white melts (or Candiqik)

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 0.01mg | Sodium: 137mg | Potassium: 114mg | Fiber: 2g | Sugar: 21g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg

Other Easter Desserts

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Easter Dirt Cups

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Easter M&M Cookies

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Easter Buttercream Board

Last Updated on February 29, 2024

The post Bunny Munch appeared first on Crazy for Crust.

Ingredients Needed

• Chocolate Pudding: Use Instant chocolate pudding mix!
• Milk: Nonfat or regular – it must be cows milk for the pudding to set up.
• Peanut Butter: No-stir peanut butter works best (not natural peanut butter), I like Skippy or Jif.
• Cool Whip: You can use regular, light, sugar-free, or any brand. Using whipped topping makes this so easy.
• Oreo Crust: Use my homemade one or buy one at the store.

How to Make Chocolate Peanut Butter Pie

• Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half a container of Cool Whip.
• Pour and spread mixture in prepared chocolate cookie crust. Cover and chill 4 hours or overnight. Before serving, spoon remaining Cool Whip over the top of the peanut butter mixture and sprinkle with chopped peanut butter cups.

Expert Tips

• If you find your pie didn’t set properly, this is typically due to mixing it too much and the cool whip/whipped cream breaks. Therefore, make sure to fold it slowly. Usually I do not have this issue with cool whip!
• I like to garnish this pie with broken peanut butter cups or chocolate chips. You can use Reese’s Pieces, but they’ll bleed into the topping.
• How to make this with freshly whipped cream: beat 1 1/2 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Gently fold half into the chocolate layer – if the whipped cream isn’t stiff enough or breaks your pie will be loose.

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The BEST No Bake Chocolate Peanut Butter Pie Recipe

The PERFECT recipe with only five ingredients! It's the easiest pie recipe you'll ever make and everyone will devour it.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 305kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 9-inch Oreo Crust (store bought or my Oreo Crust Recipe)
• 1 3.9-ounces box (110g) instant chocolate pudding mix
• 1 ¼ cups (294ml) nonfat milk
• ¾ cup (204g) creamy peanut butter
• 1 8 ounce container (226g) Cool Whip
• Peanut butter cups for garnish, optional

Instructions

• Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half the container (4 ounces/113g) Cool Whip.
• Spread mixture in prepared pie crust. Cover and chill 4 hours or overnight. Before serving, top with remaining Cool Whip and chopped peanut butter cups.

Notes

• I don’t recommend substituting freshly whipped cream because it’s easier for the pie to be too loose, but you can whip 1 1/2 cups heavy whipping cream with 2 tablespoons powdered sugar and a teaspoon of vanilla extract.
• Store pie loosely covered in the refrigerator or you can even freeze the pie.

Nutrition

Serving: 1slice | Calories: 305kcal | Carbohydrates: 29g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 349mg | Fiber: 2g | Sugar: 21g

Other No-Bake Pies

Pie

No Bake Lemon Pie

Fall

No Bake Pumpkin Pie

Pie

No Bake Oreo Pie

Pie

Easy No Bake Coconut Cream Pie

Last Updated on February 28, 2024

The post No Bake Chocolate Peanut Butter Pie appeared first on Crazy for Crust.

Ingredients in Easter Bird’s Nest Cookies

• Candy Melts – I recommend Ghiradelli Melts, Candiquik, or Almond bark. While you can use milk chocolate chips, semi-sweet chocolate chips or dark chocolate chips, I recommend buying the melts as they won’t melt in your hands as easily.
• Chow Mein Noodles – these are crunchy noodles in a can. You can find them in the Asian aisle at the grocery store.
• Chocolate Eggs – Cadbury Mini Eggs are great, but you can also use jelly beans, robins’ eggs, or M&M eggs.

How to Make Birds Nest Cookies

1. Place the candy melts in a large microwave-safe bowl. Warm them in 30-second increments on 50% powder, stirring between each increment until smooth.
2. Add the chow mein noodles to the melted candy melts and stir.
3. Drop scoops of the mixture onto a prepared baking sheet. Top each nest with three to four candy eggs.
4. Chill the Easter haystacks until they are set.

Expert Tips

• For the best birds nest cookies, use good-quality candy melts. Ghiradelli is best, but Candiquick and almond bark are also good. I would avoid the kind you can get at craft stores because they don’t taste as good.
• Use white chocolate, dark, or milk chocolate candy – your choice!
• You can top the chocolate Easter nests with any candy eggs you like.
• Use a cookie scoop to form the nests and place the eggs before the candy melts set.
• Store in an air-tight container in the refrigerator for up to 2 weeks.

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Easter Birds Nest Cookies

Easter Birds Nest Cookies are SO easy to make with just 3 ingredients – these are fun for the kids and delicious too. Use any kind of candy eggs for the top!

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 15 Cookies

Calories 69kcal

Author Dorothy Kern

Cost $8

Ingredients

• 10 ounces candy melts see note
• 2 cups (134 g) chow mein noodles
• Candy eggs see note

Instructions

• Line a cookie sheet with wax or parchment paper.
• Melt candy melts in a microwave safe bowl in 30 second increments on 50% power, stirring after each interval.
• Once the candy is melted and smooth, stir in chow mein noodles. Scoop mounds of the chocolate noodle mixture onto the cookie sheet. Top with 3-4 candy eggs.
• Chill to set. Store in an airtight container in the refrigerator for up to 2 weeks.

Video

Notes

• Candy Melts: You can find these in the baking aisle. I recommend, in order of taste, Ghiradelli Melts, Candiquik, or Almond Bark. You can also buy them in colors at the craft store but they don’t taste very good.
• Flavor: Use chocolate or vanilla or a combination of both!
• Candy eggs: We love using Mini Cadbury Eggs but you can also use jelly beans, Robins eggs, or M&M eggs.

Nutrition

Serving: 1cookie | Calories: 69kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 59mg | Potassium: 7mg | Fiber: 1g | Sugar: 5g | Calcium: 1mg | Iron: 1mg

Last Updated on February 27, 2024

The post Easter Birds Nest Cookies appeared first on Crazy for Crust.

Best Coffee Cake Recipe Ingredients

• Sugar: Granulated Sugar is needed in the cake and brown sugar in the streusel
• All-purpose Flour: Be sure to measure it correctly
• Ground Cinnamon: Necessary!!
• Butter: I use unsalted butter and I start with it melted to keep the cake moist
• Baking Powder: For that fluffy cake texture
• Salt: Reduce to 1/2 teaspoon if using salted butter
• Large Eggs: The fat from the yolk keeps the cake moist and the whites add structure
• Vanilla Extract: For flavor
• Milk: You can use nonfat, 2%, whole or nondairy

• Preheat oven to 375°F. Spray a 9×13 baking dish with nonstick cooking spray or parchment paper.
• Whisk cinnamon filling ingredients in a small bowl. Set aside.
• Place streusel ingredients in a medium bowl and stir with a fork until it looks like wet sand.
• Whisk flour, baking powder, and salt in a small bowl. Set aside.
• Mix melted butter and sugar in a large bowl with a hand mixer at medium speed. You can also use a stand mixer fitted with the paddle attachment, or stir by hand. Mix in egg and vanilla. Stir in milk, then stir in dry ingredients until just moistened.
• Spread half of cake batter in prepared pan. Sprinkle with cinnamon filling. Top with remaining cake batter. Sprinkle with streusel topping.
• Bake for 30-35 minutes, or until a toothpick comes out clean. I don’t add a drizzle to this but you could make a simple powdered sugar icing with milk if you want to!

Expert Tips

• For the best crumb, it’s important to measure the flour accurately. Ideally, you should measure it with a kitchen scale, but I have also included the cup measurements.
• I also recommend using room-temperature eggs because cold eggs are harder to mix into the batter.
• You can also make this with nonfat, 2% or nondairy milk. I recommend whole milk.
• Don’t over bake the cake – it’s done when a toothpick comes out clean.
• If you like nuts you can add 1/2 cup chopped pecans, walnuts, or almonds to the streusel or filling.
• Store leftover cake covered with plastic wrap or store in the freezer for up to a month.

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Streusel Coffee Cake Recipe

This Streusel Coffee Cake is the best coffee cake recipe with a cinnamon filling, delicious streusel topping, and the cake has the softest and most tender crumb.

Course Breakfast, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 servings

Calories 355kcal

Author Dorothy Kern

Cost $8

Ingredients

Cinnamon Filling:

• ⅔ cup (134g) packed brown sugar
• ¼ cup (31g) all-purpose flour
• 2 teaspoons ground cinnamon

Streusel Topping:

• ¼ cup (57g) unsalted butter, melted
• ¼ cup (31g) all-purpose flour
• 1 cup (200g) packed brown sugar
• 2 teaspoons ground cinnamon

Cake:

• 3 cups (372g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup (113g) unsalted butter, melted
• 1 ½ cups (300g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (237ml) milk

Instructions

• Preheat oven to 375°F. Spray a 9×13 pan with nonstick cooking.
• Whisk cinnamon filling ingredients in a small bowl. Set aside.
• Place streusel ingredients in a medium bowl and stir with a fork until combined (will look like wet sand). Set aside.
• Whisk flour, baking powder, and salt in a small bowl. Set aside.
• Mix melted butter and sugar in a large bowl with a hand mixer at medium speed. Mixture will be grainy. Mix in egg and vanilla. Stir in milk, then stir in flour mixture until just mixed.
• Spread half of cake batter in prepared pan. Sprinkle with cinnamon filling. Top with remaining cake batter. Sprinkle with streusel topping.
• Bake for 30-35 minutes, or until a toothpick comes out clean. It cuts best when completely cooled, but you can serve it warm. Store in an airtight container for up to 3 days. Cooled cake can be sliced and placed in an airtight container and frozen for up to 1 month.

Video

Notes

• You can substitute vegetable oil for the butter in the cake batter but I do not recommend it in the topping.
• You can also mix the cake by hand with a whisk.
• I recommend using room temperature eggs if you remember to take them out of the refrigerator.
• You can also make this with nonfat, 2% or nondairy milk. I recommend whole milk. If you’re using nondairy milk use a higher fat one. More fat in the milk makes a more moist cake.

Nutrition

Serving: 1serving | Calories: 355kcal | Carbohydrates: 64g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 169mg | Potassium: 169mg | Fiber: 1g | Sugar: 42g | Vitamin A: 322IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg

Other Coffee Cake Recipes

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Breakfast Recipes

BEST Apple Coffee Cake Recipe

Breakfast Recipes

Pumpkin Coffee Cake

Breakfast Recipes

Apple Cider Coffee Cake

Last Updated on February 27, 2024

The post Streusel Coffee Cake Recipe appeared first on Crazy for Crust.

Ingredients Needed

• Mini Marshmallows: You can swap an equal amount of regular size if needed.
• Rice Krispie Treats Cereal: My recipe uses 9 cups of Rice Krispie cereal. You can use any brand of crisp rice cereal.
• Mini M&Ms: These are the perfect topping!
• Butter: Unsalted is best for this recipe but salted may be substituted.
• Candy Melts: I used chocolate melts, but you can also use chocolate chips or white candy melts.

How to make Mickey Treats

• Line two 9-inch baking pans with foil or parchment paper and spray with nonstick cooking spray. Melt the butter over medium low heat in a large saucepan. Then add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture and press into pans. Tip: spray wax paper with nonstick cooking spray so you can press the treat mixture without it sticking to your hands.
• Let set until firm. Remove the pressed mixture from pan using foil and remove foil from the bottoms. Use a mickey mouse shaped cookie cutter to cut shapes.
• Melt chocolate according to package directions (I like using a paper bowl and melting on 50% power in 30 second increments, stirring after each). Dip each treat in the chocolate and then cover with mini M&Ms, press to adhere. Place on a wax paper lined cookie sheet. Let harden. If you want you can drizzle them with additional chocolate.

Expert Tips

• It is important to remember to get fresh marshmallows because stale ones will not melt the same.
• To make them in the microwave, heat butter and marshmallows in a microwave safe bowl for 2 minutes. Stir, then continue heating approx. 1 more minute or until melted.
• I don’t add popsicle sticks to my treats, but you can if you want. I just find it easier to make them without – and easier is my jam. You can even make Minnie Mouse Rice Krispies treats by adding a candy bow or using white and red candy melts!
• Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

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Disney Mickey Mouse Rice Krispie Treats Recipe

These Rice Krispie Treats are the best homemade treats you will make! They are Mickey Mouse themed and have a delicious chocolate and M&M topping!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 14 servings

Calories 806kcal

Author Dorothy Kern

Cost $8

Ingredients

• 9 cups (237g) Rice Krispies Cereal
• 20 ounces (566g) mini marshmallows, divided
• 8 tablespoons (113g) unsalted butter
• 1 teaspoon (15ml) vanilla extract
• 8 ounces chocolate candy melts
• 1 16.9 ounce (family size) bag Mini M&Ms

Instructions

• Line two 9-inch pans with foil or parchment and spray with nonstick cooking spray.
• Measure out cereal and place in a large bowl.
• Melt the butter over medium heat in a large saucepan. Then add the marshmallows and stir until melted. Remove from heat and stir in vanilla extract.
• Add cereal and stir to coat with the marshmallow mixture. Pour into prepared pans. Press firmly to compact. Tip: spray wax paper with nonstick cooking spray so you can press without it sticking to your hands.
• Let set until firm. Remove from pan using foil and remove foil from the bottoms. Use a mickey mouse shaped cookie cutter to cut shapes.
• Melt chocolate according to package directions (I like using a paper bowl and melting on 50% power in 30 second increments, stirring after each). Dip each treat in the chocolate and then cover with mini M&Ms, press to adhere. Place on a wax paper lined cookie sheet. Let harden.
• Store in an airtight container for up to 3 days. To freeze, let cool completely then cut into bars and wrap each individual bar in wax paper and freeze in an airtight container for up to 3 months.

Video

Notes

• Use any flavor Rice Krispies cereal.
• You can use any size marshmallows, just make sure you’re only using 15
  ounces in the actual mixture – you’ll want mini ones to mix in or you’ll have to
  slice large ones to fold in at the end.
• Only use FRESH marshmallows and not-stale cereal for best results.
• You can use any color candy melts, chocolate chips, or white chocolate for different designs, but I recommend Ghirardelli candy melts.
• You may have some M&Ms left over. My recipe made 14 but it will depend on the size of your cookie cutter.

Nutrition

Serving: 1serving | Calories: 806kcal | Carbohydrates: 167g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 842mg | Potassium: 195mg | Fiber: 1g | Sugar: 43g | Vitamin A: 10328IU | Vitamin C: 96mg | Calcium: 11mg | Iron: 46mg

Other Rice Krispie Treat Recipes

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The BEST Rice Krispie Treats

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Fruity Pebble Rice Crispy Treats

Easter

Easter Rice Krispie Treats

The post Disney Rice Krispie Treats appeared first on Crazy for Crust.

Ingredients in Rice Krispie Treats

• Butter: I always use unsalted butter but you can substitute salted
• Marshmallows: I find it easiest to use mini marshmallows but you can substitute an equal weight in large if that’s all you have.
• Rice Krispies: feel free to use generic cereal (or any flavor, like cocoa Krispies or fruity pebbles)
• Mini eggs – some crushed and some left whole. This is what makes them EASTER Rice Krispie Treats! Cadbury Mini Eggs are my favorite but you can use any chocolate mini eggs.

How to Make Easter Krispie Treats

• Line a 9×13” baking with parchment paper and set it aside.
• Melt the marshmallows and butter in a pot over medium low heat. Stir as the butter and marshmallows melt, and as soon as the mixture is smooth, take it off the heat so it doesn’t burn and stir in vanilla extract.
• Fold the cereal and chocolate eggs into the melted marshmallows. Fold them in until evenly coated in the marshmallow mixture. 
• Transfer the mixture to the prepared baking dish. Use a greased spatula to lightly press the bars into an even layer.
• Let the bars set for one hour at room temperature. Remove them from the pan and slice them into squares and serve.

Recipe Tips

• Make sure you use fresh marshmallows for your treats! Even slightly stale marshmallows will change the texture of the bars – instead of soft, they’ll end up chewy. If they’re really stale, the bars will be too hard to even eat.
• Use a light hand when you press the mixture into the pan. You don’t want to compact the cereal too much because it will make the bars too dense.
• You can switch out the chocolate eggs for other Easter-themed candy like M&Ms or try mixing in nuts or Easter-colored sprinkles.
• Make gluten-free Rice Krispie treats by using gluten-free cereal and marshmallows.

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Easter Rice Kripsie Treats Recipe

If you’re looking for a super easy dessert bar for your Easter celebration, these Easter Rice Krispie Treats are it! They are a fun spin on the traditional dessert.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 15 pieces

Calories 356kcal

Author Dorothy Kern

Cost 10

Ingredients

• ½ cup (113g) unsalted butter
• 15 ounces (426g) mini white marshmallows
• 1 teaspoon vanilla extract
• 9 cups Rice Kripsies (approximately 400g)
• 2 cups mini eggs crushed and whole

Instructions

• Prepare a 9×13 baking pan by lining it with parchment paper
• In a large saucepan/pot over medium heat, heat the marshmallows and butter while continuously mixing until both are completely melted and the mixture is smooth. Careful not to let it burn. Remove from the heat and stir in vanilla.
• With a wooden spoon, fold in the Rice Kripsies until the cereal and mini eggs until completely coated with the marshmallow mixture.
• Pour the mixture into the lined baking pan and spread it evenly in the pan. Use a greased spatula to press the mixture gently down into the pan.
• Leave to set for 1 hour at room temperature. Once set, remove from the pan and cut into squares.
• Best if served fresh but stays fresh in an airtight container at room temperature for up to 3 days.

Video

Notes

• Use fresh marshmallows for best results.
• Do not press into the pan firmly as this will make them very hard to eat.
• Can be made without the mini eggs or substitute them for m&m’s or other candy, nuts etc.
• Make a gluten-free version by using gluten-free cereal and marshmallows.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 59g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 125mg | Potassium: 22mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1245IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 5mg

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Last Updated on February 26, 2024

The post Easter Rice Krispie Treats appeared first on Crazy for Crust.

Peanut Butter Cup Martini

Reese’s Peanut Butter Cups are some of the best candies out there and I thought turning it into this dessert martini would be a great idea–and it is! It uses real peanut butter and chocolate milk, as well as chocolate liqueur and vodka. They all work so well together in creating this peanut butter cup martini.

I drizzle chocolate syrup in my martini glass before pouring the drink in and it added the extra chocolate layer! And I of course put a peanut butter cup on the martini glass rims! This drink is great for any occasion and anyone who likes peanut butter cups will love this recipe. It’s a decadent cocktail that really does taste like a peanut butter cup!

Ingredients Needed

• Creamy Peanut Butter: I recommend using no-stir (not natural) peanut butter
• Vodka: You can use vanilla vodka as well, any brand
• Creme De Cocoa: Any brand, but use the clear kind.
• Chocolate Milk: Any kind of chocolate milk (fat content/nondairy)

How to make Peanut Butter Martini

• Add peanut butter to a microwave safe bowl and heat 30-45 seconds or until pourable.
• Pour peanut butter into an EMPTY cocktail shaker. Add vodka, chocolate liqueur, and chocolate milk. Do not add ice at this point. Close the shaker and shake vigorously to combine the peanut butter with the other ingredients.
• Add ice to the shaker, replace the lid, and shake again to chill.
• Rim glass with chocolate sauce or add a drizzle of chocolate syrup around the sides and bottom of glass. Strain drink into glass. Serve with a peanut butter cup for garnish.

Expert Tips

• If you don’t have chocolate milk, low fat milk will work as well, or nondairy, you’ll just need to add some chocolate sauce to make the drink more chocolatey.
• Sprinkle chopped peanut butter cups on top!
• I love serving this in a traditional martini glass or a coupe glass.

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Peanut Butter Cup Martini Recipe

Easy Peanut Butter Cup Martini – just two ingredients and no fuss to your FAVORITE dessert martini ever!! Oh so sweet and chocolate, this is one of the best dessert cocktails I’ve ever had.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Calories 414kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 tablespoon (17g) creamy peanut butter
• 2 ounces vodka (or vanilla vodka)
• 1 ounce Creme de Cacao
• 3 ounces chocolate milk (see note)
• Chocolate sauce to rim the glass

Instructions

• Add peanut butter to a microwave safe bowl and heat 30-45 seconds or until pourable.
• Pour peanut butter into an EMPTY cocktail shaker. Add vodka, creme de cacao, and chocolate milk. Do not add ice at this point. Close the shaker and shake vigorously to combine the peanut butter with the other ingredients.
• Add ice to the shaker and shake again to chill.
• Rim glass with chocolate sauce (optional). Pour into glass. Serve with a peanut butter cup for garnish.

Notes

This recipe originally included using peanut butter cup International Delight, which is no longer available. The recipe has been updated with easy to find ingredients.

If you don’t have chocolate milk, use regular or low fat milk and add 1 tablespoon chocolate sauce to the shaker as well.

Nutrition

Serving: 1g | Calories: 414kcal | Carbohydrates: 39g | Fat: 12g | Saturated Fat: 4g | Sodium: 39mg | Sugar: 39g

Other Martini Recipes

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SaveSave

Last Updated on February 23, 2024

The post Peanut Butter Cup Martini appeared first on Crazy for Crust.

How to Make Shamrock Sugar Cookies

1. Place all of the cookie dough ingredients in a large bowl. Use an electric mixer to combine them at medium speed. Stop to scrape the bowl if needed. You can also use a stand mixer fitted with a paddle attachment.
2. I roll out my cookie dough between sheets of wax paper to avoid a messy lightly floured surface. Use a rolling pin to roll them to approximately 1/4 inch thick. Once the dough is rolled out it needs to chill until firm.
3. Cut out the cookies using a shamrock cookie cutter (approximately a 4-inch one for the size I made). Chill the cookies again.
4. Bake the sugar cookies for six to ten minutes (if you do a different shape or size, the baking time will vary). Cool on a wire rack before frosting.

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Shamrock Sugar Cookies Recipe

If you need a sweet treat for St. Patrick’s Day, these Shamrock Sugar Cookies are what to make. Soft sugar cookies topped with green frosting and decorative sugar are easy to make and so cute.

Course Dessert, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour

Servings 24 cookies

Calories 257kcal

Author Dorothy Kern

Cost $8

Ingredients

Cookies:

• 2 ½ cups (310g) all-purpose flour
• 1 ¼ cups (141g) powdered sugar
• 1 cup (226g) unsalted butter , softened
• 1 large egg
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)

Frosting:

• 2 cups (452g) powdered sugar
• ½ cup unsalted butter softened
• 2 teaspoons vanilla extract
• 3 to 4 tablespoons milk regular low- or non-fat are all fine
• Green Food Coloring
• Green Sanding Sugar

Instructions

• Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer). Mix on low, scraping the bowl occasionally, until the mixture forms a cookie dough. Be sure to start on low or the dry ingredients will fly everywhere!
• Divide the dough in half. Place a large sheet of waxed paper on a large cutting board or flat surface. Place the cookie dough on the wax paper. Place another large sheet of wax paper on top of the cookie dough. Press down into a flat disk with the palm of your hand, then roll out the dough between the two pieces of wax paper. After each 3-4 rolls, carefully lift the top sheet of wax paper off the dough, then replace it, flip the dough over, and carefully peel the other wax paper sheet, replace it, then continue rolling until the dough is about 1/4” thick. Place the dough, still between the wax paper sheets, on another cutting board or cookie sheet.
• Repeat with second half of dough. Place both rolled out cookie dough sheets in the refrigerator for at least 30 minutes (or wrap them well with plastic wrap and chill overnight).
• When ready to cut cookies, preheat oven to 375°F.
• Cut cookies in desired shapes and place them on a parchment or silpat lined baking sheet. Save the scraps of dough and re-roll them as needed. Note: once you re-roll the dough, you may want to chill those cutouts for about 10 minutes before baking them so they’ll keep their shape.
• Bake cookies for 6-10 minutes depending on the size. I take them out as soon as the bottoms start to brown because we like them softer. If you want crunchy cookies, let them cook longer. Cool completely before frosting and decorating.
• To make frosting, beat butter until smooth in a large bowl with an electric mixer. Slowly mix in powdered sugar, then vanilla and 1 tablespoon of milk at a time until the frosting is the consistency you desire.
• Tint the frosting green. Place sanding sugar in a shallow bowl or plate. Frost cookie then dip frosting-side down in sugar.
• Store in a single layer in an airtight container for up to 3 days. Can freeze cookies in a single layer, then stack in an airtight container (be sure to unstack them before thawing). Or freeze cookies unfrosted in an airtight container.

Notes

Swaps:

• Use store-bought sugar cookie dough to make the cookies.
• Skip making the frosting and use canned icing instead. Look for green, or you can tint white frosting with food coloring.

Nutrition

Serving: 1cookie | Calories: 257kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 100mg | Potassium: 44mg | Fiber: 1g | Sugar: 26g | Vitamin A: 367IU | Calcium: 9mg | Iron: 1mg

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Last Updated on February 23, 2024

The post Shamrock Sugar Cookies appeared first on Crazy for Crust.