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

Cupcakes

Easter Cupcakes

No Bake

Easter Dirt Cups

Holidays

Easter M&M Cookies

Easter

Easter Buttercream Board

The post Bunny Munch 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

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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

Other Easter Recipes

Candy

Easter Candy Bark

Cupcakes

Easter Cupcakes

Brownies & Bars

Easter Cookie Bars

No Bake

Easter Dirt Cups

The post Easter Rice Krispie Treats 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

More St. Patrick's Day Recipes

Cookies

Shamrock Sugar Cookies

No Bake

Lucky Charms Rice Krispie Treats

No Bake

Rainbow Buttercream Board

Cookies

Homemade Mint Chip Oreos

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

Lucky Charm Marshmallow Treats

These cereal bars are some of my favorites to make because of how simple they are! Rice Krispie Treats are a classic, but they can be made with just about any cereal. Not only are Lucky Charms my favorite cereal but they include Lucky Charms marshmallows which, when added to cereal treats, make them SO GOOD!

These treats are perfect for kids and adults for any time of the year, but especially during the St. Patties Day season! They’re easy to make, no bake, with a gooey crunchy texture – you’re going to love them!

Ingredients Needed

• Marshmallows: You can use mini marshmallows (a 10 oz bag) or regular size (a 12 ounce bag).
• Lucky Charms Cereal: the best!
• Vanilla: I love using pure vanilla extract
• Butter: You can use unsalted or salted butter. It’s helpful if it’s room temperature, but not required.

How to make Lucky Charm Treats

• Place butter in a large pot over medium low heat. Add the marshmallows to the melted butter and stir until combined. Remove from heat and stir in vanilla extract. It’s best to use a rubber spatula for this.
• Add cereal and stir to coat with the marshmallow mixture. Pour into a 9×9-inch square pan. Press cereal mixture firmly to compact into the baking dish.
• Let set until firm then slice into bars. Store in an airtight container for up to 3 days.

Expert Tips + Tricks

• You can use mini marshmallows if that is what you have on hand. Check out the recipe notes to see how much you will need.
• Spray wax paper or parchment paper with nonstick cooking spray so you can press without it sticking to your hands.

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Lucky Charms Marshmallow Treats Recipe

These Rice Krispie Treats are like the classic treat, but made with lucky charms. Make these marshmallow Krispie treats for St. Patricks Day and you will not be disappointed!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Setting Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Calories 585kcal

Author Dorothy Kern

Cost $8

Ingredients

• 6 cups (246g) Lucky Charms cereal
• 12 ounces (340g) marshmallows
• 5 tablespoons (71g) unsalted butter
• 1 teaspoon vanilla extract

Instructions

• Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
• Melt the butter in a large pot over medium low heat. 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 pan. 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 then slice into bars. Store in an airtight container for up to 3 days.

Video

Notes

• Regular size marshmallows come in 12 ounce bags. Mini marshmallows come in 10 ounce bags.
• You can use 1 (10 ounce) bag of mini marshmallows in place of the 12-ounce bag of normal sized ones without altering the outcome.

Nutrition

Serving: 1serving | Calories: 585kcal | Carbohydrates: 119g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 790mg | Potassium: 266mg | Fiber: 6g | Sugar: 59g | Vitamin A: 3493IU | Vitamin C: 31mg | Calcium: 516mg | Iron: 26mg

Favorite Rice Krispies Treats

No Bake

Chocolate Rice Krispie Treats

No Bake Bars

Banana Pudding Rice Krispie Treats

Recipes

Fruity Pebble Rice Crispy Treats

Easter

Easter Rice Krispie Treats

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

Ingredients in Carrot Cookies

• Cinnamon: for that spice cake/carrot cake flavor
• Unsalted Butter: make sure it’s softened
• Brown sugar: I love the flavor brown sugar adds to these cookies
• Large egg and Vanilla extract: again, typical for cookies
• Shredded carrots: shred your own carrots using a box grater for best results.
• Chopped pecans or walnuts: optional for some crunch

How to Make Carrot Cake Cookies from Scratch

1. Whisk the flour, baking soda and cinnamon in a small bowl.
2. Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream the butter and sugar on medium speed. Mix in the egg and pure vanilla extract until smooth Add the dry ingredients and mix. Be sure to scrape the sides of the bowl while mixing. Stir in freshly grated carrots and chopped nuts.
3. Scoop two tablespoons of cookie dough to form each ball. Place them two inches apart on a prepared baking sheet. Gently press each ball to flatten them.
4. Bake the cookies for 13 to 16 minutes at 350 degrees f. The cookies are done when they are no longer glossy on top. Allow them to cool on a wire rack before frosting.
5. Make the cream cheese frosting by mixing all the ingredients in the large bowl of a stand mixer. Frost cooled cookies as desired.

Expert Tips

• Use a cookie scoop to scoop the cookies so they’re uniform in size. Use any size cookie scoop you want.
• Don’t forget to lightly press the cookie ball with the palm of your hand before baking. Don’t flatten too much but they need a little help to get started.
• Swap out walnuts for pecans or omit the nuts entirely!
• Don’t use pre-shredded carrots. Be sure to shred your own so they soften in the oven.
• You can frost these cookies with a knife your piping bag – your choice. I also love sprinkling some chopped nuts or cinnamon onto the top of each cookie for decoration.

FAQ

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Carrot Cake Cookies Recipe

These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 20 cookies

Calories 212kcal

Author Dorothy Kern

Cost $5

Ingredients

Cookies

• 1 ¾ cups (217g) all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (90g) shredded carrots (see note)
• ½ cup (56g) chopped pecans or walnuts

Frosting

• 4 tablespoons (57g) unsalted butter, softened
• 4 ounces (112g) cream cheese, room temperature
• 1½ cups (170g) powdered sugar
• 1 teaspoon vanilla
• ⅙ teaspoon salt

Instructions

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
• In a small bowl, whisk flour with baking soda, cinnamon and salt. Set aside.
• Cream butter and brown sugar in a large bowl with an electric mixer 1-2 minutes. Mix in egg and vanilla until smooth.
• Add dry ingredients to wet and mix until smooth. Stir in carrots and nuts.
• Scoop 2 tablespoon size balls onto cookie sheets 2-inches apart. Lightly flatten with the palms of your hand.
• Bake for 13-16 minutes or until no longer glossy. Cool before frosting.
• To make frosting: beat butter and cream cheese with an electric mixer until smooth. Slowly mix in powdered sugar then add vanilla and salt. Beat on medium high speed until smooth.
• Frost cookies as desired, top with a dusting of cinnamon or finely chopped nuts.
• Store in an airtight container for up to 3 days or freeze (frosted or unfrosted) for up to 2 months.

Notes

• Be sure to shred your own carrots – don’t use the pre-shredded kind. Also – don’t pack them in the measuring cup.
• You can use walnuts or pecans in this recipe or omit them. Substitute/add raisins if you want!

Nutrition

Serving: 1cookie | Calories: 212kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 145mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1371IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Other Carrot Cake Recipes

Pie

Carrot Cake Pie

Cake

Coconut Carrot Cake

Cake

Carrot Cake Roll

Brownies & Bars

Carrot Cake Brownies

The post Carrot Cake Cookies Recipe appeared first on Crazy for Crust.

12 Best Carrot Cake Ideas

Carrot Cake Cookies Recipe

These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake!

Get The Recipe

Carrot Cake Brownies Recipe

Fudgy brownies filled with the flavors of carrot cake topped with a cream cheese drizzle.

Get The Recipe

Carrot Cake Blondies Recipe

Carrot Cake Blondies are made with shredded carrots,cinnamon spice and topped with a luscious cream cheese frosting – which I think is the best part!

Get The Recipe

The BEST Carrot Cake Recipe

Naked Carrot Cake with Pecan Cream Cheese Icing – this easy cake recipe is the BEST carrot cake ever! Plus the frosting is to die for.

Get The Recipe

The BEST Carrot Cake Loaf

This is the BEST Carrot Cake Loaf Cake you’ll ever make. It’s soft and FULL of carrot cake flavor with a delicious cream cheese frosting!

Get The Recipe

Carrot Cake Ice Cream Cake

My favorite carrot cake recipe with a cream cheese ice cream layer and topped with cream cheese whipped topping! The perfect cake for spring!

Get The Recipe

Carrot Cake Roll

A delicious spring version of your favorite cake roll: Carrot Cake Roll! An easy spicy carrot cake rolled with cream cheese frosting inside. Check out the video and photo tutorial for tons of tips and tricks!

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Coconut Carrot Bundt Cake Recipe

Coconut Carrot Cake – this easy carrot cake recipe is full of coconut with a cream cheese frosting. The perfect cake for spring, Easter, or any occasion! It’s an easy recipe that starts with a cake mix but you’d never know it.

Get The Recipe

Carrot Cake Pie

Two desserts in one! Carrot Cake Pie combines a pie crust with the flavors of carrot cake in blondie form. Perfect with the cream cheese whipped cream.

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Carrot Cake Cheesecake Cupcakes Recipe

Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting.

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Carrot Cake Cinnamon Rolls Recipe

Carrot Cake Cinnamon Rolls start with the best cinnamon roll dough and are filled with a carrot cake brown sugar filing. These are soft and perfect with cream cheese frosting.

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Carrot Coffee Cake Recipe

This Carrot Cake Coffee Cake is our absolute favorite coffee cake. A traditional crumb coffee cake is mixed with the flavors of carrot cake for a delicious twist on brunch.

Get The Recipe

Other Fun Carrot Cake Desserts

• Carrot Cake Rice Krispies Treats by Simple Joy
• Skillet Carrot Cake by Cookie Rookie
• Carrot Cake Fudge by Simple Joy
• Carrot Cake Jam by Nutmeg Nanny
• Carrot Cake Donuts by A Classic Twist
• Carrot Cake Cupcakes by Grandbaby Cakes
• Carrot Cake Gooey Bars by Life, Love and Sugar
• Carrot Cake Scones by Chef Lindsey Farr
• Carrot Cake Snickerdoodles by A Dash of Sanity
• Carrot Cake Oatmeal by Rachel Cooks
• Carrot Cake Dip by Lemon Tree Dwelling
• Carrot Cake Pancakes by Life’s Ambrosia
• Carrot Cake Muffins by EZ PZ Mealz

The post My Favorite Carrot Cake Recipes appeared first on Crazy for Crust.

Ingredients in a Crustless Quiche Recipe

• Eggs: You can’t have quiche without eggs.
• Milk: I like using whole milk but you can also use nonfat or nondairy.
• Spices: Salt and pepper for flavor, add any other spices you love!
• Frozen Chopped Spinach: Be sure it’s thawed and drained well. Drain the excess moisture out of the spinach by placing it (thawed) in layers of paper towels or a kitchen towel and wring it out over the sink to get out all the water.
• Mozzarella Cheese: You can use any kind of shredded cheese you like: gruyere cheese, cheddar, parmesan cheese, or Swiss cheese are all good options.
• Onion: Caramelized onions takes the flavor to another level!

How to make Crustless Spinach Quiche

• Place a large skillet over medium-low heat. Cook onions in olive oil for about 15-20 minutes, stirring often, or until they’re caramelized.
• Preheat oven to 350°F. Spray a quiche pan (or 9-inch pie dish or square baking dish) with nonstick cooking spray.
• Remove spinach from box and place in several layers of paper towels or a clean kitchen towel. Squeeze out all the water from the spinach. Remove towel.
• Whisk eggs and milk in a large bowl until frothy. Stir in the spinach, onions, cheese, kosher salt, and black pepper.
• Pour egg mixture into prepared pan. Bake 35-45 minutes, or until it’s browned and no longer jiggly. Cool slightly then serve.

Expert Tips

• Be sure to squeeze all the liquid out of the spinach. Defrosted frozen spinach has a lot of water in it. Wrap the bundle in a few paper towels or a clean kitchen towel and ring it out to get all the liquid out of it.
• You do not need to caramelize the onions–it is totally up to you. If you don’t caramelize them, make sure to at least saute them.
• How to know when quiche is done baking: If you have an instant thermometer, it should read about 170°F internal temperature when it’s done.
• Store leftovers in refrigerator. This is best eaten the day it’s made but you can also store leftovers covered with a layer of plastic wrap or aluminum foil in the refrigerator. For reheating, I like using the microwave or air fryer.

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Spinach Crustless Quiche Recipe

Easy Crustless Quiche with spinach and caramelized onions is the perfect brunch recipe.

Course Breakfast

Cuisine American

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 114kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion diced
• 1 (10 ounce) box frozen chopped spinach thawed
• 3 large eggs
• 1 ½ cups milk
• 1 cup mozzarella cheese shredded
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Instructions

• Place a medium sized frying pan over medium-low heat. Add olive oil and swirl in the pan. Add the onions and cook, stirring often, until they’re brown and caramelized, about 15-20 minutes. Remove from heat to cool.
• Preheat oven to 350°F. Spray a quiche pan (or 9-inch pie pan or square baking dish) with nonstick cooking spray.
• Remove spinach from box and place in several layers of paper towels or a clean kitchen towel. Squeeze out all the water from the spinach. Remove towel.
• Whisk eggs and milk until frothy. Stir in the spinach, onions, cheese, salt, and pepper.
• Pour into prepared pan. Bake 35-45 minutes, or until it’s browned and no longer jiggly. (If you have an instant thermometer, it should read about 170°F internal temperature when it’s done.)
• Cool slightly then serve. Store leftovers in refrigerator. Best eaten the day it’s made.

Video

Notes

• Be sure to remove all the excess water from the spinach when squeezing it.
• Use any cheese you like!
• Quiche is done when it’s lightly golden, no longer wet, and jiggles when tapped (instead of rolling like waves).

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 3g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 204mg | Potassium: 113mg | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 0.4mg

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The post Crustless Spinach Quiche Recipe appeared first on Crazy for Crust.

How to make Taco Lasagna Casserole

1. Cook the meat in a large skillet until it’s browned. Add the taco seasoning, tomatoes, tomato sauce, and green chiles.
2. In a small bowl, combine ricotta cheese with the eggs.
3. Cut your corn tortillas in half and shred your cheese. Drain a can of sliced olives.
4. Spread half of the beef mixture in the bottom of a 9×13 inch baking dish. Place half of the tortillas in an even layer on top. Spread half of the ricotta over the top and the sprinkle half of the shredded cheese over the top.
5. Repeat the layers again starting with the beef and then top the casserole with the rest of the shredded cheese and olives.
6. Bake until the cheese is melted and the casserole is heated through.

Expert Tips

• We love this taco casserole just as it is hot from the oven, but sometimes we add some toppings like you would for enchiladas. Here are some ideas if you want to add some garnishes:
  • Spoon your favorite salsa over the top.
  • Add some sour cream.
  • Sliced avocado, olives and green onions are great.
  • Add a spoonful of guacamole.
  • A sprinkling of chopped cilantro or parsley adds a nice pop of color.
• If you are busy, make it ahead of time! You can make the filling and assemble the casserole, then cover it with plastic wrap and aluminum foil up to a day in advance.
• You can freeze the entire casserole too – thaw in refrigerator before baking.
• If desired, you can add a can of black beans (drained) to the filling while cooking.

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Southwestern Lasagna Casserole Recipe

This family favorite casserole is a Mexican inspired lasagna with taco meat and tortillas. It's a great potluck dinner and it's so easy!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 367kcal

Author Dorothy Kern

Cost $9

Ingredients

• 1 ½ pounds ground beef
• 1 package taco seasoning
• 1 (15 ounce) can diced tomatoes
• 2 (8 ounces each) cans tomato sauce
• 1 (4 ounce) can diced green chilis
• 10 corn tortillas cut in half
• 8 ounces ricotta cheese
• 2 large eggs lightly beaten
• 2-3 cups shredded Monterey Jack cheese
• 1 (2.25 ounce) can sliced olives, drained

Instructions

• Preheat oven to 350°F.
• In a large skillet, brown the beef; drain fat. Add the taco seasoning, diced tomatoes, tomato sauce, and green chilis. Mix well and bring to a boil, reduce heat to low and cook uncovered 5 minutes.
• Combine ricotta cheese and eggs in a small bowl.
• Spread half the meat mixture in the bottom of a 9×13-inch pan. Top with half the tortillas and carefully spread half the ricotta mixture over the tortillas, then sprinkle with half the cheese. Repeat the layers, top with remaining cheese and olives.
• Bake for 20-30 minutes, or until cheese is melted and everything is heated through. Let stand 10 minutes before cutting into squares.

Notes

• You can make the filling and assemble the casserole, then cover it with plastic wrap and aluminum foil up to a day in advance.
• You can freeze the entire casserole too – thaw in refrigerator before baking.
• If desired, you can add a can of black beans (drained) to the filling while cooking.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 13g | Protein: 22g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 226mg | Potassium: 286mg | Fiber: 2g | Sugar: 1g | Vitamin A: 332IU | Calcium: 254mg | Iron: 2mg

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The post Southwestern Lasagna Casserole appeared first on Crazy for Crust.

Valentine’s Day Blondie Bars

I make this classic blondie cookie bar recipe every holiday with different color M&Ms. They are the easiest thing to make and are so festive! They’re chewy, soft, and so flavorful from all the brown sugar – PLUS they have pink and red M&Ms inside, perfect for celebrating Valentine’s Day.

Ingredients Needed

• Butter: Unsalted and softened butter
• Sugar: This recipe has 2 full cups of packed brown sugar!
• Baking powder: for leavening
• Flour: I used all-purpose flour for this 
• Pink and red Valentine’s Day M&Ms: for fit the valentine’s day theme of course

How to make Valentine’s Day Cookie Bars

1. Cream the butter with brown sugar  in a large bowl until fluffy. Then add your eggs, baking powder, vanilla, and salt.
2. Mix until smooth, then slowly mix in your dry ingredients and M&Ms.
3. Press the cookie batter into a 9×13-inch metal pan. Bake for 20-25 minutes or until they just lose their glossy sheen.

Expert Tip

For best results, use a metal pan for this blondie recipe. Using a metal pan will allow the cookie bars to cook more evenly, keeping them soft and fudgy while allowing them to bake all the way.

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Valentine Blondies Recipe

These AMAZING blondies will be so great for anyone this valentines season!

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Servings 24 servings

Calories 238kcal

Author Dorothy Kern

Cost $7

Ingredients

• ½ cup (113g) unsalted butter, softened
• 2 cups (400g) packed brown sugar
• 2 large eggs
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups (248g) all-purpose flour
• 1½ cups Valentine M&Ms

Instructions

• Preheat oven to 350°F. Line a metal 9×13-inch pan with foil and spray with nonstick cooking spray..
• Cream butter and brown sugar in a large bowl until fluffy, 1-2 minutes. Add eggs, baking powder, vanilla, and salt and mix until smooth, then slowly mix in flour. Stir in candy.
• Press batter into prepared pan and bake until it loses its glossy sheen and is very light golden around the edges, about 20-25 minutes. Cool completely before frosting. Slice into bars.
• Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 32mg | Potassium: 78mg | Fiber: 1g | Sugar: 25g | Vitamin A: 143IU | Calcium: 24mg | Iron: 1mg

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The post Easy Valentine Blondies appeared first on Crazy for Crust.