In lieu of dying Easter eggs this year, we have decided to make Resurrection Rolls. The process of baking these yummies teaches the resurrection story and creates a simple visual for even the youngest of our kiddos to understand. And the end product is a delicious baked goody to enjoy as you honor the reason for the season. Happy Easter!
1 can of crescent rolls
about 3 tablespoons of sugar
1/2 a tablespoon of cinnamon
8 large marshmallows
2 tablespoons of melted butter
Preheat your oven to 350 degrees.
Line a baking sheet with foil (for easy clean up) and lightly spray with non-stick spray. Set aside. Combine your sugar and cinnamon in a little bowl, set aside.
Unroll each of your crescent rolls into triangles (representing the wrappings Christ was wrapped in after he was crucified). Next, take each marshmallow (representing Christ) and first dip it in the melted butter (representing the oils they anointed Christ with) and then dip it in your spice mixture (representing the spices they used on Christ’s body after he died). Place each marshmallow in the center of a crescent roll and roll it up tightly completely covering the marshmallow (representing the tomb).
Place your baking sheet in the oven and bake about 10 to 12 minutes or until the outsides of your rolls are lightly browned.
Remove from oven. When you go to serve these and they are sliced open, you will notice that your marshmallow is gone…just like Christ was three days later.
*recipe from Mix and Match Mama
With Easter being one week away, we thought we’d spend this Saturday baking up a batch of goodies perfect for next weekend’s celebrations. Easter Cookie Cups are so adorable and incredibly yummy. Go ahead, hippity hoppity yourself to the grocery store to pick up the ingredients so you too can create these treats for “some-bunny” you love.
Make sugar cookie dough acccording to the link below. Place sugar cookie dough in a muffin pan. Bake for 10 minutes. Use a shot glass to make an indention in the middle of each cookie immediately after baking. Allow to cool for 10 minutes. Fill each cookie with cookie batter and top with peanut and regular M&Ms.
Sugar Cookie Recipe
Clutter no more! We’re doing a little spring cleaning by clearing out the kitchen cabinets of ingredients too few to make a treat on their own. No fooling around here! Kitchen Sink Brownies are doing double duty. Clean kitchen! Happy tummy!
Kitchen Sink Brownies
Ingredients and directions
- Bake one box of dark chocolate brownies prepared and bake according to directions on the back of the box
- Allow to cool for 10 minutes. Lightly press toppings on to the top of the baked brownies. Ours include pretzels, potato chips, dark chocolate chips, Heath, Rolos , Smore Girl Scout cookie, Butterfinger cups, Hersheys kisses
Spring has sprung! Not only outside, but in the kitchen too! Just like our flower gardens, the oven is full bloom. Delightfully sweet Cookie Butter Blossoms are brightening up our day. They are best enjoyed outside on this lovely spring Saturday. Cookie Butter Blossoms
1 ¾ cup sifted flour
1 tsp baking soda
½ tsp salt
½ cup melted there butter
¾ cup cookie butter
½ cup sugar
¾ cup brown sugar
1 tsp vanilla
1 cup Heath bits
3 dozen Hershey’s Kisses
Mix together flour, soda and salt and set aside. Cream together cookie butter and Crisco. Gradually add sugars. Add egg and vanilla. Blend in dry ingredients. Stir in Heath bits. Form into balls using a teaspoon of dough for each. Roll in granulated sugar and place on ungreased cookie sheets. Bake at 350° for 10-12 minutes. Immediately place a chocolate kiss on top of each cookie until it cracks around the edges.
Okay people. We’re 100% obsessed with Butterfinger Cups. They’re everything we love about a butterfinger times 10! They make our favorite blondie recipe irresistible. Butterfinger Cup Blondies! We need nothing else! Butterfinger Cup Blondies
1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 egg whites
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
15 Butterfinger Cups (unwrapped)
Pre heat your oven to 350 degrees
Line a 13×9 pan with parchment paper
In a large bowl, combine brown sugar, melted butter, egg whites and vanilla. Add flour, baking powder and salt and stir until incorporated.
Spread evenly into the prepared pan and gently push the Butterfinger Cups into the top of the batter evenly.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 15 minutes before cutting them into bars.
We all know the tale of Little Red Ridinghood. Ever wonder what the muffins tasted like that she set out to deliver to her sick granny? Wonder no more! This Saturday we baked up a batch of Little Red Ridinghood’s Strawberry Muffins. Now we know what the wolf was trying to eat! If you’re lucky to have one near, share with your sweet grandma. If not, enjoy with memories. Miss you Grandma!Little Red Ridinghood’s Strawberry Muffins
1 eggs white
1/4 c. melted butter
1/4 c. Butter Flavored Crisco
1 c. sugar
½ tsp almond extract
2 c. white flour
1 tsp baking powder
½ tsp salt
2 c. strawberries
Mix eggs, Crisco, butter, sugar, and almond extract. Combine flours, baking powder, salt and add to the wet ingredients. Stir until just combined. Gently stir in the strawberries. Fill muffin liners ¾ full, and bake at 350 for about 20-25 minutes.
*recipe inspired by The Sisters Cafe