Rice Krispie Easter Treats

We have a very special announcement to make! It is our one-year blogaversary!!! It's hard to believe how quickly this past year has flown by. We have learned so much and we are so thankful to have so many amazing readers supporting us this past year. Thank you all. We do this blog purely to share our passion with others and it means the world to us to have you follow along in our creative journey. Okay, sorry to get all mushy on you guys, we are just so appreciative to have made it this far. Now onto the topic of this blog post...bunny butts and egg filled nests!

Not going to lie, the plan was just to make some cute *simple* rice krispie bunny butts. Before I knew it I was molding a nest with my bare hands, coating it in chocolate and toasted coconut and sticking it onto a decorated ice-cream cone filled with candy. Why does this ALWAYS happen to me?!

Another confession, I ate allllllll the mini eggs before they even made it into the nest or cone. I am so weak when it comes to mini eggs. What exactly makes them soooooo tasty?! That combination of crunchy candy and melty milk chocolate is deadly. The Cadbury mini egg is officially my achilles heel...or kryptonite. I tried to get away with using mini marshmallows in place of the mini eggs but the type-A perfectionist in me just wouldn't let me get away with that. I ended up packing up both kids in the double stroller and running to the corner store with them to purchase more mini eggs.

These treats look intimidating but they are actually really easy and don't take too long to make. I managed with 2 kids literally hanging off the kitchen counter- gawking and whining the entire time. 

Ingredients

• Rice Krispie cereal
• Mini marshmallows (save some for the bunny tail)
• Butter
• Vanilla extract
• White chocolate candy melts (you can buy all kinds of coloured melts at Bulk Barn or Michaels)
• Green candy melts
• Toasted shredded coconut (from Bulk Barn) -if you are not a coconut fan, try peanut/other nut crumbs, coloured sugar, sprinkles, cocoa powder even! 
• Green sugar
• Coloured sprinkles
• Plain flat bottom ice-cream cones
• Lollipop sticks (again from Bulk Barn)
• Chocolate coated fingers (I found mini "pointers" at dollarama!)
• Mini eggs

Method

Rice Krispie Base (for both bunny butts and nests)

1. Follow directions to make the original Rice Krispie treats.
   
2. Transfer to a glass bowl and let cool for at least 5 minutes or until you can handle the mixture without it sticking to your hands. It also helps to grease your hands with butter or coconut oil to prevent it from sticking. Using greased hands, mold rice krispie mixture into round balls (approximately 1.5 to 2 inches in diameter). These balls will be the base for both the bunny butts and nests.
   

Bunny Butts

You can make these on a stick or on a cone or just on their own (ha! That rhymed!).

Bunny Butts on a Stick

1. Melt white chocolate candy melts (I find candy melts are the easiest to use) according to instructions on package.
   
2. Dip end of lollipop stick into melted white chocolate. Push stick into rice krispie ball. Chill for at least 10 min in the fridge to allow sticks to set in place.
   
3. Dip chilled balls into melted white chocolate. Allow excess chocolate to drip off. Coat chocolate covered balls in toasted coconut.
   
4. Attach "bunny ears" and "tail" using melted white chocolate as the "glue". Let it set.
   
5. Coat bunny ears in melted white chocolate and then cover in toasted coconut. Note that I did this step last because it was a last minute decision to coat the bunny ears in chocolate and coconut. I originally planned to leave them plain but decided it was much cuter coated.
   

Bunny Butts on a Cone

1. You basically follow the same above instructions above to make the bunny butts, just omit the stick part. You can use a spoon to coat the balls in the melted chocolate and toasted coconut.
   
   
2. Dip the edge of the ice-cream cone in melted green candy melts (I chose green because it looks like the bunny is in "grass") and then into green sugar sprinkles. 
   
3. Fill cone with candy of your choice. Pick your child's favourite treat to surprise them! Add some melted green candy melt around the top edge of the cone and "glue" on the rice krispie bunny.
   

Nests on a Cone (these also look awesome on their own)

1. Using your thumbs, shape rice krispie ball into a nest. It's best to work with the rice krispie balls while they are still slightly warm.
   
2. Coat nest in melted white chocolate melts. Drain off excess chocolate. Toss nest in toasted coconut.
   
3. Use melted white chocolate to "glue" on mini eggs.
   
4. Dip the edge of the ice-cream cone in candy melt in the colour of your choice (I just used white) and then coat with some fun coloured sprinkles.
   
5. Fill cone with candy of your choice. Again, pick your child's favourite treat to surprise them! Add candy melt around the top edge of the cone and "glue" on the rice krispie nest.
   

You can easily wrap up these adorable treats in plastic bags or cellophane. Be sure to add a cute ribbon. Perfect to give away to guests at your Easter brunch, lunch or dinner!

Enjoy making these tasty Easter treats and remember to share your creations with us on instagram (@smocksandsprinkles)!

Chocolate Pudding Series | Decadent Chocolate Coffee Pudding

Sometimes it's okay to indulge, right?  We're wrapping up our chocolate pudding series with a recipe that's delectable!  This chocolate pudding is rich, creamy and smooth.  It's probably the most labour-intensive of our series, but worth it if you want to indulge in a guilty chocolate pleasure!  We adapted the recipe based off of one from The Kitchn, and added coffee for a grown-up flavour.

Please pretend there is sugar in this photo.

Ingredients (yields 4 servings):

• 3 tbsp cocoa
• 2 tbsp cornstarch
• pinch of salt
• 3/4 cup heavy cream (oh yeah!)
• 2 egg yolks
• 1 cup milk
• 1/4 cup coffee
• 1/4 cup sugar
• 1/4 cup chocolate chips (approx 50 g)
• 1/2 tsp vanilla extract

Tip!  Use up the egg whites tomorrow morning in an omelette with spinach and cheese.  Mmmmm!

Method:

1. Mix dry ingredients (cocoa, cornstarch, salt) in a large, heat-proof bowl.
   
   
   
   
2. Add in the cream and whisk until mixture is thick and smooth (almost like chocolate mousse).
   
   
   
   
3. Drop in your egg yolks and whisk again until smooth.  Set this aside.
   
   
   
4. In a saucepan, heat up your milk, coffee and sugar.  No need to boil or anything, it's just to dissolve the sugar.
5. Once sugar is dissolved and milk is warm, pour about half of the milk mixture into the bowl with the other ingredients, stirring as you add it.
   
   
   
6. Whisk until smooth again, and then pour this mixture back into the saucepan.

   

   Please excuse the terrible lighting in my kitchen!

7. Bring your lovely chocolate pudding to a boil to thicken it.  You'll see it bubbling.  Let it boil for approximately 2 minutes while mixing continuously, and then remove it from the heat.  Do not leave the mixture unattended on the heat, even if your toddler decides to wake up early from her nap.
   
8. Drop in the chocolate chips and vanilla and stir vigourously until chocolate is melted.
   
9. Transfer pudding to a bowl and cover it with saran wrap.  Make sure the saran is actually in contact with the top of the pudding, so you don't get the pudding skin on top as it cools.
   
10. Cool to room temperature, and then refrigerate for a few hours.
11. Serve with fresh berries and a dollop of fresh whipped cream.
    

Tip!  If you want a lighter, mousse-like texture, consider whipping up some more heavy cream (!!) and folding it into the pudding.

It's probably not the best idea to eat this for breakfast, lunch and dinner, but make it for your next dinner party! And let us know how many groans of pleasure you hear as your guests enjoy it!

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Easy & Healthy Chocolate Bark!

I thought the chocolate avocado pudding was my ultimate favourite chocolate dessert until I caught wind of this incredible chocolate bark recipe. My sister discovered this recipe and raved about it incessantly so I finally decided to give it a try. My only regret...not trying it sooner! Crispy, chewy, rich, cold, chocolatey; it will drive your senses bonkers! Takes literally no time to make and it is a fun activity for the kiddies to participate in.

Ingredients

• Base
• 1/2 cup unsweetened cocoa powder
• 1/2 cup coconut oil (I use virgin cold-pressed)
• 1/4 cup pure maple syrup
• Toppings
• 1/3 cup rice krispies
• 1 tbsp hemp seeds
• 1 tbsp roasted pumpkin seeds
• 2 tbsp dried cranberries
• 2 tbsp shredded unsweetened coconut

Tip! Feel free to add in any other "toppings". You can really add in anything you want! Walnut crumbs, chunks of dried fruit, sunflower seeds...don't be shy!

Method

1. Combine cocoa powder, coconut oil and maple syrup until smooth. 
   
2. Add in toppings: rice krispies, hemp seeds, pumpkin seeds, dried cranberries and shredded coconut.

   

   Such great little helpers!

3. Spread mixture out thinly on parchment paper lined baking pan.
   

   

   So helpful with clean-up:)
4. Place baking pan right in the freezer. Freeze for a couple hours.
5. Break apart and enjoy! Remember to store bark in the freezer!

   

   Yup, they loved it!

We strongly encourage you to try this recipe and let us know how you like it! What fun toppings did you add in?

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Chocolate Pudding Series | Sweet Potato Date Chocolate Pudding

There is nothing like chocolatey pudding goodness! In keeping with our healthy chocolate pudding series, today we are featuring a deeeee-licious sweet potato date pudding.

This recipe is vegan, full of fiber, and has no refined sugars! This special treat will surely satisfy those annoying 3 pm chocolate cravings:)

Did you know dates contain iron and fiber?

Ingredients (makes 2 servings)

• 1 cup mashed roasted sweet potato 
• Bake whole sweet potato for approximately 1 hour at 375 F until soft. Cool, peel off skin and mash.
• 1 large sweet potato yields approximately 1 cup of mashed sweet potato flesh.
• 2 pitted medjool dates 
• You can add in an extra date or two if you want the pudding even sweeter.
• I purchased mine from No Frills; most grocery stores, bulk food stores and health food stores carry them.
• 1/4 cup of soy or almond milk 
• You can use regular milk and if you don't care about the pudding being vegan.
• 1/2 tsp pure vanilla extract
• 1/4 cup unsweetened cocoa powder 

Tip! Feel free to add in 1 or 2 tablespoons of coconut oil or peanut/almond butter if you want to add in some healthy fats/calories. I do this for my daughter since she has the metabolism of a hummingbird and needs all the calories she can get. And let's be honest, peanut butter and chocolate is the best combo ever! If your pudding feels too thick, you can adjust the consistency by adding a little more milk.

Method

1. Blend all ingredients in a food processor, vitamix or using a hand blender until nice and smooth.
   
   
2. Chill in fridge for a couple hours if you prefer it cold.
3. Enjoy!

You will fall in LOVE with this pudding recipe!

Do you have a favourite healthy chocolate pudding recipe? Please share and perhaps we can even feature it on our blog!