Our kids are so excited Spring is finally here and that Easter is around the corner. We’re excited for both as well, so to celebrate Spring and the upcoming Easter holiday we’ve come up with a few simple and festive Springtime snacks!
Bunny Marshmallow Pops
We had to think of a way to make marshmallow pops for Easter and these were the perfect excuse to try our our new food decorating pens. If you’ve ever wondered how people draw precise lines, letters and pictures on various food items, it’s with these remarkable food decorating pens. Our kids loved testing them out on just about every edible item in our pantry!
- 1 bag of jumbo marshmallows
- 1 bag of regular size marshmllows
- Paper straws in the colors of your choice
- White candy melts
- Pink sprinkles
- Food decorating pens
Start by drawing a bunny nose and bunny whiskers on the jumbo marshmallows. To make sure the whisker line is thin, you’ll want to use a very light hand when drawing them on. We used the black pen as we normally would, and the whiskers came out a bit thick on the first two marshmallows we tried.
Once you have drawn your bunny nose and whiskers, insert the paper straws into the jumbo marshmallows. You’ll want to make sure that the straw is inserted about 2/3 the way through the marshmallow.
Now it’s time to start on the ears! Place the regular size marshmallows on their sides. Using a sharp knife, cut the marshmallows at a diagonal.
Now dip the sticky side of the marshmallows into the pink sprinkles. Once all your ears have been dipped in the sprinkles you are ready to start attaching them to the bunny head.
Place about 1/3 to 1/2 of the bag of candy melts into a microwave safe bowl and heat them for 45 seconds. Stir the candy melts and heat for another 45 seconds. Once the candy melts are almost completely melted you can give them a final stir and they are ready to use. Lay your first bunny head on a flat surface with the bunny face facing up. Dip the flat bottom of a bunny ear in the candy melt mixture and place it on top of the bunny head to one side, with the pink sprinkles facing the front. Repeat with the next ear. Let the bunny ears cool (it should only take about a minute). Voila…you have marshmallow bunnies!
Flower Pot Carrots
Ashley made these snacks for Mia and Henry’s preschool class a couple years ago and they were a hit! Kids love carrots and hummus and this is such a cute way to serve them. A helpful hint if you’re planning to bring them to a party or school, place the pots in a muffin tin so they don’t tip over in the car.
- Mini terracotta flower pots. We found ours at Michaels, but you could also find a large variety at your local nursury.
- Dixie cups
- Tooth picks
- Mini carrots
Start by filling the dixie cups with hummus and then place them in the clay pot. We found that it took about 3 tablespoons to fill each cup. Then poke a hole in the top of the carrots using the toothpick. Cut small pieces of parsley and place one stem in the hole of each carrot. Now you’re ready to plant your carrots in the hummus!
Pastel Cookie Sandwiches
Our kids love helping us bake cookies so they couldn’t wait to help us with this project. These pastel goodies are the perfect sweet treat for a special school snack. We chose to wrap each one up in a small cellophane bag tied with a ribbon and handed them out to friends and family as a “Happy Easter” treat.
- Snickerdoodle cookies (see recipe below)
- 1 container of store bought cream cheese frosting
- Pastel confetti sprinkles
Snickerdoodle Cookie Recipe:
- 1 cup of butter at room tempurature
- 1 1/2 cups sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- Food coloring in the colors of your choice
In a large bowl beat the butter, sugar, vanilla and eggs until they are light and fluffy. In another large bowl combine the flour, cream of tartar and baking soda with a whisk. With your stand mixer or hand mixer on low, gradually add the dry mixture to the butter mixture until everything is well incorporated. Separate the dough into three bowls. Add 5-6 drops of food coloring to each bowl and mix with a spatula until the colors are well incorporated into the dough. Chill the dough for 30 minutes in the fridge. Heat the oven to 350 degrees F. Form the dough into 1 inch round balls and place on a cookie sheet 2-3 inches apart. Bake at 350 for 8-10 minutes or until the bottom edges are just starting to turn golden. Remove from the oven and cool on a wire rack.
Once the cookies have cooled completely you are all set to assemble them into sandwiches. Using a large spatula, place the contents of the frosting into a gallon zip lock bag. Cut the corner off the bag. Squeeze a very large dollop of frosting onto the bottom of one cookie. Place the bottom of another cookie of the same color on top to create the sandwich. Repeat this step with your remaining cookies. Once the sandwiches are all made, place the sprinkles into a small bowl. Now roll the sides of the cookie into the sprinkles.
Ashley + Hallman