Hallelulah it’s SPRING!!!
I don’t know about you, but we’ve had the worst winter in 31 years! No joke, it’s been the coldest, and we’ve also had an insane amount of snow. I am so glad it’s spring and can’t wait until this icky, dirty, melty, muddy, part is finished and the greenery and pretty flowers pop up!
It’s also almost Easter guys! Bring on the mini eggs! We are huuuge fans at casa de Kuzyk, especially The Twincesses! They are constantly sneaking them this time of year, even at 8am! Every Easter I whip up a few desserts with mini eggs, my most requested and popular among friends and family are vanilla cupcakes with my mini egg buttercream icing, and my fave is a ridiculously easy mini egg trifle-but both are delish!
Last week while on spring break The Twincesses wanted to do some baking, so I figured it was the perfect time to whip up a new Easter treat that we could throw into the freezer for now, and bring to our family dinners on Easter weekend, in a few weeks. The Twincesses really wanted cookies, so we made mini egg cookies, and since I had some leftover buttercream icing in the freezer we threw some mini eggs in there too, and transformed the cookies into mini egg cookie sandwiches! It’s double the mini eggs, and double the deliciousness! They’re super simple to make, and will definitely be a crowd pleaser at Easter dinner! If you give them a shot be sure to let me know how they turned out!
What’s your favorite Easter treat?