Things You Can Put In Your Kid's Easter Baskets Even When Under Quarantine!
This Easter might be a little different for some… social distancing, quarantines, grocery shortages- what a weird year! I’ve heard a few people express some extreme sadness that they really won’t be able to put together Easter baskets this year, due to being stuck at home for 30 days, shipping falling behind so stuff doesn’t get here in time, etc.
While you may not have access to your traditional Easter goodies, there’s definitely options for filling up your Easter baskets- and with any variances from tradition, you can just tell your kids that the Easter Bunny had to be creative because he’s been quarantined too! ;)
Here are some things you might have around your house that could be Easter basket fillers!
Sometimes life throws us lemons, but that’s when we make lemonade, which is so much sweeter, right? And if you are one of these parents stressing about what you will be able to put in your kids baskets- just remember that at the end of the day, Easter really isn’t about the baskets anyway. It’s about hope. New beginnings. The peace, hope, and life that our Savior brings. What better way to celebrate Easter under quarantine than to spend time remembering Him?
I hope you all have a very Happy Easter, whatever it looks like this year!
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While you may not have access to your traditional Easter goodies, there’s definitely options for filling up your Easter baskets- and with any variances from tradition, you can just tell your kids that the Easter Bunny had to be creative because he’s been quarantined too! ;)
Here are some things you might have around your house that could be Easter basket fillers!
- If you have some extra piping bags, fill them with any orange snacks you might have on hand- Cheetos, goldfish, etc. Tie the top with green ribbon (if you have some- if not, it’s ok!) and you have giant “carrots” that are sure to bring a smile to any child’s face! If you don’t have piping bags, you could use large Ziploc bags instead- just cut off the top.
- Snacks! Treats in the Easter basket don’t have to be Eastery- my kids don’t often get granola bars or their own mini packages of chips, so stuff like this would be met with shrieks of delight at my house! Even if you regularly have this stuff on hand, what kid doesn’t love a basket full of their OWN snacks?
- Do you have a bunny cookie cutter? If not, can you make the shape of an egg pretty easily? ;) Think of all the treats you can make at home that can suddenly become Easter treats just by shaping it like a bunny or egg! Cookies, rice krispies, fudge, cake balls, homemade granola bars, etc. Look at what ingredients you have on hand and get cooking!
- Cookie dough truffles! Here is an example of a tasty treat that might be made at home! I know that I personally would be STOKED to find these in my Easter basket!
- Possibly the most popular Easter treat are Reese’s peanut butter eggs! Well, what if you could make these at home??? With this recipe you can!
- Think outside the box. Kids get excited about all kinds of things. Do you have a package of pens lying around? A secret stash of Mom’s chocolate? Kids toothbrushes in storage? A box of Capri Suns that you bought for your son’s soccer team that are no longer needed? Think of what you already have on hand and make the most of it!
Easter Egg Cookie Dough Truffles
I promise that no one will be disappointed if they find these Easter Egg Cookie Dough Truffles in their baskets Easter morning!
Prep time:
Yield: 22-26
Serving size: 22
Calories per serving: 190
Ingredients:
Yield: 22-26
Serving size: 22
Calories per serving: 190
1/2 cup (1 stick) butter, room temperature
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semi-sweet chocolate chips
1/2 cup finely chopped walnuts or pecans
colored candy chocolate melts of your choice for coating and decorating
Directions:
1) In a bowl combine butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
2) Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition. Stir in chocolate chips and walnuts.
3) Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
4) Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand, since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
5) Then shape dough balls into flat little ovals or egg shapes, ( they look much better flat)
6) Alternatively, you can roll the dough out to desired thickness, on a floured surface, about 1/2 inch thickness and use egg shaped cookie cutters to shape the dough to look like flat eggs.
7) Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
8) Melt the candy melts according to the directions on the bag.
9) Dip the cookie dough egg truffles 3-4 at the time into the chocolate, shake off extra and place on parchment paper. Let the truffles sit until hard, about 15 minutes.
10) Once set, remelt remaining candy melts. Place in a small baggies and cut a small hole in one corner. Carefully drizzle chocolate over truffles.
11) Store in the refrigerator and serve cold. These can also be frozen for longer storage.
Source: cakescottage.com
2) Beat in the flour, sweetened condensed milk and vanilla until incorporated, beating well after each addition. Stir in chocolate chips and walnuts.
3) Cover with plastic wrap and refrigerate for about 1 hour, or until firm enough to handle.
4) Shape mixture into 1 inch balls by rolling a spoonful in the palm of your hand, since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
5) Then shape dough balls into flat little ovals or egg shapes, ( they look much better flat)
6) Alternatively, you can roll the dough out to desired thickness, on a floured surface, about 1/2 inch thickness and use egg shaped cookie cutters to shape the dough to look like flat eggs.
7) Place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 15-20 minutes or until firm again.
8) Melt the candy melts according to the directions on the bag.
9) Dip the cookie dough egg truffles 3-4 at the time into the chocolate, shake off extra and place on parchment paper. Let the truffles sit until hard, about 15 minutes.
10) Once set, remelt remaining candy melts. Place in a small baggies and cut a small hole in one corner. Carefully drizzle chocolate over truffles.
11) Store in the refrigerator and serve cold. These can also be frozen for longer storage.
Source: cakescottage.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Homemade Chocolate Peanut Butter Eggs
Reese's Peanut Butter Cup copy-cat recipe! Yum!!!
Prep time:
Yield: 18
Serving size: 18
Calories per serving: 160
Ingredients:
Yield: 18
Serving size: 18
Calories per serving: 160
1 cup creamy peanut butter (I used jif)
1/4 cup unsalted butter
1/4 cup light brown sugar
1 3/4 - 2 cups powdered sugar (add more if needed)
dash salt, optional
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
2 tablespoons vegetable shortening
Directions:
1) Line a baking sheet with wax paper and set aside.
2) In a medium saucepan over medium heat, combine the peanut butter, butter, and brown sugar and heat until melted stirring constantly. Mixture will bubble, so make sure you keep stirring. Remove from the heat.
3) Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture.
4) 2 Options: Using a tablespoon ice cream scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs or you can roll out your peanut butter dough about 1/2 inch thick and use an egg or round cookie cutter and cut out your eggs. If using a round cookie cutter, just smush the top and bottom of the circle together to resemble an egg.
5) Place eggs on the baking sheet and refrigerate the peanut butter eggs to allow them to set for about 30 minutes. If you're in a hurry, you could place them in the freeze for 5 - 10 minutes.
6) Once the eggs are set, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each, until completely melted, approximately 2 minutes or so.
7) Use a long-tined fork to flip each peanut butter egg when dipping it in melted chocolate to cover, letting excess chocolate drip off and place on waxed paper. Add an extra spoonful of chocolate to the top to give it some extra chocolate on top, but don't go overboard. Decorate the eggs however you like. Sprinkles are always good!
8) Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes.
9) Store in the refrigerator in an airtight container until ready to serve.
Source: thebakingchocolatess.com
2) In a medium saucepan over medium heat, combine the peanut butter, butter, and brown sugar and heat until melted stirring constantly. Mixture will bubble, so make sure you keep stirring. Remove from the heat.
3) Add the powdered sugar a little at a time, stirring until completely combined with the peanut butter mixture.
4) 2 Options: Using a tablespoon ice cream scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs or you can roll out your peanut butter dough about 1/2 inch thick and use an egg or round cookie cutter and cut out your eggs. If using a round cookie cutter, just smush the top and bottom of the circle together to resemble an egg.
5) Place eggs on the baking sheet and refrigerate the peanut butter eggs to allow them to set for about 30 minutes. If you're in a hurry, you could place them in the freeze for 5 - 10 minutes.
6) Once the eggs are set, melt the chocolate chips and shortening together in the microwave in 30-second increments, stirring after each, until completely melted, approximately 2 minutes or so.
7) Use a long-tined fork to flip each peanut butter egg when dipping it in melted chocolate to cover, letting excess chocolate drip off and place on waxed paper. Add an extra spoonful of chocolate to the top to give it some extra chocolate on top, but don't go overboard. Decorate the eggs however you like. Sprinkles are always good!
8) Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes.
9) Store in the refrigerator in an airtight container until ready to serve.
Source: thebakingchocolatess.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sometimes life throws us lemons, but that’s when we make lemonade, which is so much sweeter, right? And if you are one of these parents stressing about what you will be able to put in your kids baskets- just remember that at the end of the day, Easter really isn’t about the baskets anyway. It’s about hope. New beginnings. The peace, hope, and life that our Savior brings. What better way to celebrate Easter under quarantine than to spend time remembering Him?
I hope you all have a very Happy Easter, whatever it looks like this year!
Sources:
https://cakescottage.com/2017/03/02/easter-egg-cookie-dough-truffles/
https://www.pxfuel.com/en/free-photo-qeetv
Camille Hoffmann
Monthly Newsletter Contributor since 2014
Email the author! camille@dvo.com
