Easter Fun Recipes – Ice Cream Nests and Brownie Cupcakes

This Easter here are a couple of recipes sure to delight the kids and whole family. Easter ice cream nests are a delicious combination of chocolate Easter mini-eggs, marshmellows and ice cream. Super easy brownie cupcakes are everyone’s favorites and very easy to make. Enjoy, I know we will! Easter Ice Cream Nests This is the perfect kid-friendly dessert. Guaranteed to be a hit! 20 milk chocolate mini-eggs unwrapped ½ cup miniature marshmallows 1 tablespoon Light corn syrup 1 tablespoon butter 1 ½ cups corn flakes (crushed) Vanilla ice cream Chocolate syrup for topping Lightly grease 6 muffin cups and set aside. Microwave 12 of the 18 chocolate eggs (make sure they’re uncovered) in a microwave-safe bowl for about 1 minute (or a little less) and stir. If not fully melted microwave another 10 seconds. Combine the butter, corn syrup and marshmallows in another bowl and microwave for about 15 seconds, stir until melted and add the melted chocolate and cereal to it. Mix the mixture well. Press mixture into the bottom and sides of the muffin cups to form a “nest” shape. Refrigerate for approximately 1 hour. Remove the nests from the muffin cups very carefully and let stand at room temperate for approximately 15 minutes. Place a small scoop of vanilla ice cream inside each nest, top with another unwrapped chocolate egg and drizzle with chocolate syrup. Super Easy Easter Brownie Cupcakes 1 (19.5oz) package chocolate brownie mix 36 milk-chocolate mini eggs 12 ounces cream cheese, softened ¼ cup granulated sugar 1 tablespoon vanilla extract 1 ½ cups flaked coconut 2 drops green food coloring Preheat oven to 350° F. Line 24 muffin cups with paper liners. Prepare brownie mix according to package instructions. Stir in 9 unwrapped mini chocolate eggs and stir well. Spoon the batter into the prepared muffin cups. Place in the preheated oven and bake for approximately 15 to 17 minutes or until the edges start to firm but the center is still slightly soft. Remove from oven and cool in pan for approximately 10 minutes. Remove to wire racks to cool completely. In a separate bowl beat the cream cheese, sugar and vanilla using an electric mixer until smooth. Set aside. Combine the shredded coconut and food coloring in a small bowl and mix well. Now top each cupcake with a tablespoon full of the cream cheese mixture and smooth the mixture flat. Then sprinkle the “green grass” shredded coconut over the cupcakes. Top each cupcake with one unwrapped chocolate egg.