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Cute spring treats to make with your kids

Posted by Sarah Lukemire (Miss CandiQuik), Log House Foods, Inc.
Wednesday, April 16, 2014

It’s finally starting to feel like spring here in Minnesota. To go with it, I’ve whipped up a few Easter treats that will be perfect for you to make with the family or serve as a party favor!

 

Strawberry Carrots
This one is a favorite! Chocolate dipped strawberry ‘carrots.’ I originally saw these in a Harry & David magazine and knew I had to create my own version. They’re very simple to make and will have your friends and family “oohing and awing” over them!

Ingredients

  • 30 fresh strawberries

  • 1 (16 oz.) package vanilla CandiQuik coating

  • 2 packets Duncan Hines Frosting Creations, Orange Creme flavor

Directions
Wash strawberries and pat completely dry. Melt CandiQuik in tray according to directions on package. Stir in both packets of the orange crème Frosting Creations powder.

Holding strawberries by their stem, dip in CandiQuik coating and place on wax paper to dry. Using a spoon (or a piping bag), drizzle strawberries with excess coating to create horizontal lines.


Butterfly Pretzels
These butterfly pretzels are great served on their own or you could dress up a cake or use as a cupcake topper. They may look detailed, but don’t let that fool you – these were a breeze to pull together. I have a couple tricks below that will help!

Ingredients

  • 1 (16 oz.) package vanilla CandiQuik coating

  • 1 bag small pretzels sticks

  • 1 bag M&M candies (spring colored)
  • 1 container of brown sprinkles
  • 1 bag pretzel twists


Directions
Melt vanilla CandiQuik coating in tray according to package directions. Dip pretzel sticks in coating and place on wax paper to dry. Once almost dry, place 5 M&M candies on top of the pretzel to form the body and head of the butterfly. Press two brown sprinkles on the front of the pretzel as the antennas. Dip two pretzel twists in vanilla coating and press one pretzel on each side of the pretzel stick; let dry.


Coconut Macaroon Nests
Coconut definitely makes me think of warmer weather! Not to mention, fresh coconut macaroons rate right up there with a warm chocolate chip cookie fresh out of the oven.
Not only is this version satisfying but also adorable and perfect for spring and Easter.

Ingredients

  • 1 package (14 oz.) sweetened, flaked coconut

  • 2/3 cup granulated sugar

  • 6 tablespoons flour

  • 1/4 teaspoon salt

  • 4 egg whites, lightly beaten

  • 1 teaspoon almond (or vanilla) extract

  • 6 oz. chocolate CandiQuik coating

  • 1 bag chocolate eggs

Directions
Preheat oven to 325°F. Mix coconut, sugar, flour and salt in a large bowl. Lightly beat egg whites and almond extract together by hand. Add to coconut mixture and mix well. Drop mixture by tablespoonful onto a well-greased and floured baking sheet. Press a finger in the center of each macaroon to form an indent for the nest. Bake for 20 minutes or until edges are golden brown. Place on a wire baking rack to cool completely.

Melt CandiQuik coating according to package directions and spoon a small amount into the center of each macaroon. Place 3 unwrapped chocolate eggs in the chocolate center. Let dry.


Lemon Blueberry Cheesecake
Fluffy, light and refreshing! This lemon blueberry no-bake cheesecake is sure to impress!

Ingredients
For CRUST:

  • 1¼ cups graham cracker crumbs

  • 1/3 cup butter, melted

  • 3 Tablespoons sugar


For CHEESECAKE:

  • 1 (16 oz.) package vanilla CandiQuik coating

  • 2 (8 oz.) packages cream cheese, softened to room temperature

  • 1 (8 oz.) package instant lemon pudding

  • 1 (8 oz.) container whipped topping, thawed

  • 1 cup frozen blueberries

  • Sliced lemon for garnish (optional)

Directions
FOR CRUST:
In a medium bowl, combine graham cracker crumbs, butter, and sugar; mix until combined. Press mixture into a 9-inch pie pan and immediately place in the freezer while preparing cheesecake.

FOR CHEESECAKE:
Melt vanilla CandiQuik in tray according to directions on package. In a large bowl, mix melted CandiQuik, softened cream cheese and dry lemon pudding powder; mix until well blended. Add whipped topping and mix until well combined. Fold in frozen blueberries. Carefully spoon mixture into graham cracker crust. Garnish as desired.

*Keep refrigerated.


Visit the Miss Candiquik blog for more fun recipes!

Tags: eastercandiquickcandyspring

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