INGREDIENTS:
The secret of a great sweet treats board is to find your favorites treats – and to have a few surprises!  The goal is to assemble a board filled with texture and color that fits with your theme. 
For my Bunny Patch Easter Treat Board, I used a loving mix of some homemade treats and some store-bought items too.  Mix and match your favorites for something wonderful and unique every time – whether you’re making it for your little ones, an Easter egg hunt, or as a treat to enjoy after Easter brunch or dinner!  Pick your childhood favorites and HAVE FUN!
 
FOR MY EASTER LAMBS & CHICKS TREATS BOARD I USED:

• Easter Eggs & Chicks Sugar Cookies – some simple, some decorated - but all fun!
• Gummy Bunnies
• Starburst Jelly Beans
• Ghirardelli Milk Chocolate Chicks
• Ghirardelli Milk Chocolate Lambs
• Lindt Chocolate Bunnies - all different sizes!
• Lindt Chocolate Eggs
• Confetti Jelly Beans
• Springtime M&M Milk Chocolate Candies
• Gummy Springtime Butterflies

 
BAKERY & HOMEMADE TREATS:  a selection of some of our favorites:

• Easter Sugar Cookies – some simple, some decorated
• Carrot Cake Cupcakes (both mini and regular cupcakes work great)
• Jam-Filled Almond Shortbread Cookies
• Ultimate Easter Rice Krispies Bars
• Easter Shaped Macarons
• Chocolate Coconut Nests filled with Candy Eggs
• Carrot Patch Pretzel Rods (fudge-covered pretzels with drizzle & sprinkles)
• Chocolate Covered Strawberries

 
SWEET TREATS:  Something sweet, something classic, something new!

• Ghirardelli Bunnies & Eggs: Milk Chocolate, Dark Chocolate, Sea Salt Caramel
• Russell Stover Whipped Eggs: Maple Cream, Marshmallow, Raspberry, Caramel,

           Strawberry, Coconut Cream

• Chocolate Marshmallow Bunnies
• Cadbury Cream Eggs (regular sized or miniature)
• Gourmet Jelly Beans & Speckled Jelly Bird Eggs
• Easter Gummi Peach Rings & Easter Gummies, Sour Gummies
• Spring Fruit Snacks
• Hershey Springtime Kisses & Hugs
• Easter M&M’s (your favorite plain, peanut, pretzel, caramel, etc.)
• Malted Milk Eggs & Whooper Mini Eggs
• Lindt Chocolate Carrots, Bunnies, Lambs & Chicks
• Reese’s Peanut Butter Eggs
• Rolos (spring colors)
• Peeps

 
HOW I MAKE THIS:

1. Choose a nice solid cutting board or wooden serving tray to create your platter. 
2. Set out your favorites so that you know what you’ll be working with.
3. Place small dishes or bowls on board that will hold smaller treats.
4. Next, place larger bakery items on your board – cupcakes, cookies, cheesecake slices, chocolate-covered pretzels, etc.
5. Arrange candy in patterns around and across the board, filling in empty spaces with smaller treats.
6. Fill small bowls with smaller candies to complete your board.
7. Start with small amounts of each item – you can always refresh your platter as time goes by!

YIELD:  Serves 4 or more - perfect for a party!

Original recipe created by Snowflakes & Coffeecakes; published April 2025.

© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
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​INGREDIENTS:

• 1 large egg (room temperature)
• ¼ cup (56g, 4 tablespoons) unsalted butter (softened to room temperature)
• 1 cup (240ml) whole milk (warmed to about 110°F)

• 2 and 1/4 teaspoons (1 standard packet) Red Star Platinum Yeast
• 2 tablespoons (25g) granulated sugar, divided
• 1 teaspoon salt  
• 3 cups (390g) all-purpose flour or bread flour (weigh digitally or spoon & level)
• TOPPING: 2 tablespoons (28g) unsalted butter (melted) mixed with 1 tablespoon honey

 
HOW I MAKE THESE:

1. PREPARE DOUGH:  Remove egg and butter from refrigerator and bring to room temperature. Whisk the warm milk, yeast, and 1 tablespoon of sugar together in the bowl of a stand mixer. Cover and allow to sit for 5 minutes. (You can also prepare these in a large mixing bowl and mix the dough together with a large wooden spoon/silicone spatula, but it will take a LOT of arm muscle. A hand mixer works, but the dough is sticky and will repeatedly get stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice if you don’t have a stand mixer.)
2. Add the remaining sugar, egg, butter, salt and 1 cup (130g) flour.
3. With a dough hook or paddle attachment, mix on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl (about 2 minutes). Dough should be soft and a little sticky, but still easy to knead with lightly floured hands.
4. KNEAD DOUGH: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want to create a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. (You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small golf-ball piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
5. FIRST RISE: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size (it usually takes about 2 hours).
6. Grease a 9×13 inch baking pan or two 9-inch square or round baking pans.
7. SHAPE ROLLS: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. I recommend using a bench scraper for ease in cutting dough. Shape each piece into a smooth ball. Arrange in prepared baking pan.
8. SECOND RISE: Cover shaped rolls with plastic wrap, aluminum foil or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
9. Adjust oven rack to a lower position and preheat oven to 350°F.  (Bake in the lower position of oven so that the tops don’t burn.)
10. BAKE ROLLS: Bake for 20-25 minutes in preheated oven or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping.
11. Allow rolls to cool for a few minutes before serving.
12. Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week (you can easily reheat on a baking sheet in 300°F oven for 10 minutes or until warm).

 
RECIPE NOTES:

• FREEZING INSTRUCTIONS: Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together and you can place them in a freezer bag. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise for about 4-5 hours. Bake as directed. You can also freeze the baked dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired. If reheating, lightly cover and reheat in a 300°F oven for about 10 minutes or until warm.
• OVERNIGHT INSTRUCTIONS: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its first rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours.
• BAKING PAN: I prefer baking the rolls in a 9x13-inch glass baking dish   because I find they brown a little too quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan will work.
• YEAST: Red Star Platinum Yeast is an instant yeast and my preferred brand. You can also use Red Star Yeast active dry yeast, but rise times will be slightly longer using active dry yeast.
• FLOUR: You can use all-purpose flour or bread flour (I recommend King Arthur brand). All-purpose flour is works well, but bread flour produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use.
  
  

YIELD:  14-16 rolls
​
RECIPE VARIATIONS:

• HERB & GARLIC DINNER ROLLS: Add 1-2 teaspoons of dried herbs (rosemary, thyme, or parsley) and a pinch of garlic powder to the dough. Brush the rolls with garlic butter after baking for extra flavor.
• CHEESY DINNER ROLLS: Mix shredded cheddar, Parmesan, or mozzarella into the dough before kneading. Sprinkle some cheese on top before baking for a gooey, cheesy delight.
• SWEET CINNAMON DINNER ROLLS: Swap the honey topping for a cinnamon-sugar mix. Brush the rolls with melted butter and sprinkle the cinnamon-sugar mixture on top before baking.
• JALAPENO & CHEESE DINNER ROLLS: Add diced jalapeños and shredded cheese to the dough for a spicy twist. Perfect for pairing with chili or barbecue.
• WHOLE WHEAT DINNER ROLLS: Replace half of the all-purpose flour with whole wheat flour for a heartier, healthier option.
• EVERYTHING BAGEL DINNER ROLLS: Sprinkle everything bagel seasoning on top of the rolls before baking for a savory, crunchy topping.
• PUMPKIN DINNER ROLLS: Replace 1/4 cup of the milk with pumpkin puree and add a pinch of pumpkin spice to the dough for a seasonal twist.
• STUFFED DINNER ROLLS: Roll out the dough and place a small piece of chocolate, jam, or cream cheese in the center before shaping into balls. Bake as usual for a surprise filling.

Original recipe created by Snowflakes & Coffeecakes; originally published December 2010, revised and republished April 2025.
​
© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
 
Tried it and loved it? Snap a picture and share it with me on Instagram @SnowflakesandCoffeecakes and by using the hashtag #SnowflakesandCoffeecakes.

​INGREDIENTS:
MACAROON COOKIES:

• 3 large egg whites (room temperature)
• 2 ⅔ cups flaked unsweetened coconut (7 ounces)
• ⅔ cup sugar
• 1 teaspoon light corn syrup
• ⅓ cup all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract

CHOCOLATE DIP:

• one 4-ounce Ghirardelli (113g) chocolate bar (dark or semi-sweet chocolate)
• ½ teaspoon coconut oil or shortening

​HOW I MAKE THESE: 

1. Remove eggs from refrigerator and bring to room temperature.
2. Preheat oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
3. In a large mixing bowl stir together coconut, sugar, flour, and salt.
4. In a small bowl, whisk together the egg whites, light corn syrup, vanilla extract and almond extract until frothy.
5. Using a wooden spoon, stir egg white mixture into coconut mixture.
6. Using a medium cookie scoop (2 tablespoons), roll mixture into a ball shape with your hands and place 3 inches apart on the prepared baking sheet. Slightly press down a glass on top of each cookie ball, flattening it slightly and gently.
7. Bake for 20-25 minutes or until edges are golden brown. Remove from oven. Transfer to a wire rack to cool.
8. CHOCOLATE DIP: Melt chocolate and oil in a double boiler over simmering water. Dip the cookies in chocolate and top with sprinkles, if desired. Allow the chocolate to set completely at room temperature for about 1 hour.
9. Cookies stay fresh in an airtight container at room temperature for 3 days, or in a cool location for up to 2 weeks. For best results, do not freeze.

YIELD:  10 cookies

Original recipe created by Snowflakes & Coffeecakes; published April 2025.

© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
 
Tried it and loved it? Snap a picture and share it with me on Instagram @SnowflakesandCoffeecakes and by using the hashtag #SnowflakesandCoffeecakes.

​INGREDIENTS:
White Chocolate Bundt Cake:
1 pkg. (18 oz.) white cake mix
1 (3.4 oz.) package white chocolate or vanilla instant pudding
1 cup (190g) sour cream (room temperature)
4 large eggs (room temperature)
½ cup vegetable oil
½ cup water (room temperature)
1-1/2 cups (255g) Ghirardelli white chocolate chips or bar (measure, then roughly chop)
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
1 cup (250g) raspberry pastry/pie filling or seedless raspberry jam
 
Cream Cheese Frosting:
8 ounces full-fat block cream cheese, softened to room temperature
1/2 cup (110g) unsalted butter, softened to room temperature
3-1/4 cups (750g) confectioners' sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
 
Garnish:
Fresh Raspberries
 
HOW I MAKE THESE:
1.  Preheat oven to 350 degrees*.  Generously grease and flour a 10-cup bundt pan or spray with baking non-stick spray; set aside.

2.  Make the Cake: In the bowl of your stand mixer fitted with a paddle attachment, combine the cake mix, pudding, sour cream, eggs, water, oil, vanilla and almond extract.  Mix on low speed just until ingredients are blended, and then increase speed to medium and continue blending for 3 minutes.  Fold in chopped white chocolate chips. 

3.  Pour one-third of the batter into the bottom of the prepared bundt pan.  Spoon half of the raspberry filling in separate spoonfuls over the middle of the batter.  Pour remaining cake batter evenly and gently over top.  Spoon remaining raspberry filling around the middle of the cake batter.  Use a knife to gently swirl the filling through the cake. 

4.  Bake for 15 minutes and then reduce oven temp to 325 degrees; continue baking for an additional 30-40 minutes or until a knife inserted comes out clean. 

5.  Remove from oven.  Let cool for 10 minutes.  Invert cake onto a serving platter, place your hand in an oven mitt and tap all around the bottom of the pan until the cake releases completely.  Cool for an additional 30 minutes at room temperature.   I recommend covering the cake with plastic wrap at this point and placing in the refrigerator until you are ready to frost it – this will seal in the moisture!

6.  Make the Cream Cheese Frosting:  In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.  Add 2-1/4 cups confectioners' sugar, vanilla and salt. Beat on low speed for 30 seconds, until well blended, then add remaining 1 cup of powdered sugar.  Continue beating until well blended, then switch to high speed and beat for 2 minutes. 

7.  Place cream cheese frosting in a gallon size Ziploc bag, squeeze out excess air and seal bag; refrigerate for 20 minutes.  Cut ¾-inch diagonally off the bottom corner of the bag.   If you’re trying to get a “Nothing Bundt Cakes” look, pipe frosting starting at the bottom outside of the cake and move upward towards the center of the cake. 

8.  Refrigerate for an hour, garnish with fresh raspberries right before serving.  The cake can be kept, covered, in the refrigerator for up to 3 days - if it lasts that long!

NOTES: 
If you prefer a more tender and lighter cake exterior, bake at 325 degrees for about 75-80 minutes, or until a knife inserted in the middle comes out clean.

This cake is even better after it has had time to chill in fridge for a day.  Bake it one day, enjoy it the next – the cake is moister and more flavorful the day after you bake it!

YIELD:  16 servings

Originally posted May 2012; Revised and reposted February 2018 & March 2025.
​
© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected unless otherwise indicated.  All rights reserved.   Please do not use my images without prior permission.  If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.

Original recipe created by Snowflakes & Coffeecakes; reposted March 2025.
​
© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
 
Tried it and loved it? Snap a picture and share it with me on Instagram @SnowflakesandCoffeecakes and by using the hashtag #SnowflakesandCoffeecakes.
​
NEVER MISS A NEW RECIPE!  FOLLOW SNOWFLAKES & COFFEECAKES ON FACEBOOK, INSTAGRAM & PINTEREST!

INGREDIENTS:
1 (4-5 pound) corned beef brisket
2 (2 liter) bottles ginger ale
2 large onions, peeled and quartered (divided)
6 cloves garlic, minced
1 cup brown sugar (packed)
8 whole cloves
3 sprigs fresh thyme
3 bay leaves
1 Tablespoon whole black peppercorns
1/3 cup Worcestershire sauce
1 bottle Guinness Stout Beer
 
Roast Vegetables:
8-10 carrots, peeled and sliced or cut into thirds
2 lbs. baby red potatoes, washed and cut into halves
Fresh snipped parsley
 
Apricot Dijon Glaze:
10 oz. apricot preserves
2 Tablespoons Dijon mustard
2 Tablespoons brown sugar, packed
 
Garnish:  Fresh Parsley, snipped

HOW I MAKE THIS:

1. TWO  OPTIONS:  Prepping the Night Before, or the Day Of.  If you have a large piece of corned beef (over 4 pounds) or if want to serve your corned beef early in the day, I heartily recommend using The Night Before method!  For either method, I discard the spice packet that typically comes with the corned beef and use my own fresh spices.
2. THE NIGHT BEFORE:  Use a sharp knife to carefully trim off the excess fat on the corned beef.  Rinse beef under cold water.  Place corned beef in a large container and cover with ginger ale.  Seal tightly and refrigerate overnight.  The next day, remove the corned beef from the ginger ale. 
3. THE DAY OF:  In a large heavy Dutch oven, place the trimmed corned beef and pour in enough ginger ale to cover the corned beef.  Cover and bring to a boil; reduce heat to medium/low so that it will continue to simmer; cover and cook for one hour.  Remove pan from stove, and remove corned beef to a large strainer; rinse with hot water. 
4. In a large Dutch oven or slow cooker, place the sliced onions on the bottom. Sprinkle minced garlic on top of onions.  Sprinkle with brown sugar and all spices.  Place corned beef on top – fat side on top.  Drizzle Worcestershire sauce on top of corned beef.  Pour bottle of Guinness Stout over meat and enough ginger ale to cover the meat half way. 
5. FOR OVEN PREPARATION:  Cover and bake in a 300 degree preheated oven for 1 hour per pound of corned beef. 
6. FOR SLOW COOKER PREPARATION: cook on high until the liquid begins to simmer, then reduce heat to low and continue cooking for 1 hour per pound of corned beef.  With either method, do not touch or uncover during this cooking period.  
7. Prepare Apricot Dijon Glaze:  Combine all glaze ingredients in a small saucepan and bring to a low simmer over medium heat, stirring constantly.  Continue cooking and stirring for 3 minutes or until the mixture is blended and has thickened slightly.  Remove from heat and set aside. 
8. Move corned beef to oven-safe pan that has been lined with non-stick foil, and cover the corned beef with foil.  RESERVE JUICE FROM PAN.
9. Reheat oven to 325 degrees. 
10. Place corned beef fat-side down on prepared pan.  Brush corned beef with glaze, cover with non-stick foil and return to oven for 20-30 minutes, until the glaze begins to caramelize. 
11. Reheat pan/slow cooker juices to simmering and add carrots and potatoes. Simmer for vegetables while corned beef is glazing in oven for about 30 minutes or until tender. 
12. Remove corned beef from oven, cover with foil and let rest for 10 minutes before carving.
13. Brush with additional glaze right before serving and garnish with chopped parsley.  I usually warm up the extra Apricot Dijon Glaze and serve it on the side as well.  So good!

 
YIELD:  Allow 1/3 to ½ pound of corned beef per serving. 
​
NOTES:   This meal is actually the best if you refrigerate the cooked corned beef in its juices overnight.  Follow recipe thru Step 2.  Cover pan and refrigerate overnight. The next day, you can easily remove the fat from the surface of the liquid. Start with Step 3 and serve to rave reviews!

​INGREDIENTS:
8 ounces udon noodles (fresh)
2 tablespoons sesame or peanut oil
2 red bell peppers (seeded and sliced)
1 medium onion (cut into 1/3-inch slices)
8 ounces fresh or frozen edamame (shelled soybeans)
2 tablespoons sesame seeds
 
Ginger Soy Sauce:
4 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
2 tablespoons mirin (aji-mirin is a Japanese sweet cooking wine)
2 tablespoons rice wine vinegar
2 tablespoons honey or brown sugar
1 teaspoon red pepper flakes or Asian Sriracha Seasoning
1 teaspoon sesame oil
2 cloves garlic (very finely minced or grated with a microplane)
1-1/2 inch piece fresh ginger (peeled & grated with microplane)
 
HOW I MAKE THIS:

1.  PREPARE GINGER SOY SAUCE:  In a medium saucepan, whisk together all sauce ingredients.  Bring to a simmer and reduce heat to low; whisk constantly until the sauce just starts to thicken.  Remove from heat and stir in sesame seeds; set aside. 

2.  PREPARE STIR-FRY:  Heat a large frying pan or wok over medium-high heat.  Add oil and when hot, stir-fry the onions for 4 to 5 minutes or until they soften and start to caramelize; add red peppers and continue stir frying until tender (about 2-3 minutes); add edamame and cook for an additional minute or two; remove from pan and cover to keep warm.

3.  Add fresh (or prepared & drained) udon noodles to the center of the pan.  If you are using fresh udon noodles, they will be “springy” but will become tender as you cook them; if you are using dried noodles that have been cooked and drained, they will already be tender when you place them in your pan.  Stir-fry for 2-3 minutes, turning until lightly golden. 

4.  Drizzle with Ginger Soy Sauce and combine everything together. Add sautéed vegetables back to pan.  Continue cooking until the noodles have softened and cooked through, about 2 to 3 additional minutes. 

5.  Sprinkle with sesame seeds and serve warm.  Enjoy!
 
NOTES:  You can substitute dried Udon, Soba or any other Asian noodle – simply cook according to package directions; drain well before using.  Please note that some soba noodles contain wheat flour, which takes them out of the gluten-free category.
​
YIELD:  4 servings

© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected.  All rights reserved.   Please do not use my images without prior permission.  If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe. ​