April showers bring May flowers… they also bring a bunch of bawling kids, who upon hearing that their outdoor Easter egg hunt was cancelled due to thunderstorms, are heart broken and driving their mothers insane—-indoors! I’m near tears myself.
Thanks Mother Nature.
If you live in the Central portion of the United States, then you too may be forced to spend your day before Easter indoors and out of the rain. If so, then consider salvaging your sanity by getting your kids working on these fabulous edible Easter crafts:
CHOCOLATE EASTER BUNNY ON A STICK
Ingredients:
14 Wooden Popsicle sticks
28 Spring Oreo cookies, divided
6 squares of white chocolate
1 tablespoon oil
35 jelly beans
2 tablespoons silvered almonds
Directions:
Insert the Popsicle sticks into the cream filling of 14 Oreo cookies.
Split the remaining 14 Oreos for the bunny’s “ears.” Be sure to leave the filling on one side of each cookie.
Cut each of the split cookies with filling in half; set aside.
Place the chocolate and oil in small saucepan and cook on low heat until chocolate is completely melted, stirring constantly.
Remove the chocolate from heat.
Dip each cookie pop into the melted chocolate. Turn the pop completely to coat the cookie. (You can support the cookie with a fork to prevent it from detaching from the stick.)
Place chocolate covered cookie pops on a wax paper-covered baking sheet.
Dip the points of the halved Oreos into the remaining chocolate.
Press 2 halved cookies against each head for the “ears.”
Add jelly beans for the “eyes” and “noses” and almonds for the “whiskers.”
Let the cookie pops stand and set before wrapping as gifts. Or, the kids can eat them as soon as they are done decorating them.
EASTER BASKET CUPCAKES
Ingredients:
1 dozen cupcakes (either homemade or store bought)
1 can vanilla frosting (either homemade or store bought)
1/2 cup shredded coconut
1/2 teaspoon green food coloring
1 1/2 teaspoon water
12 – 8 1/2-inch long orange, green or red licorice pieces
8 ounces jelly beans, or Easter colored Whoppers in pastel colors
Directions:
Frost cupcakes generously with white icing, making sure to evenly coat entire top of cupcake.
Bend one licorice piece and insert the ends into the cupcakes to make a basket handle.
Combine water and green food coloring.
Pour over coconut and toss until the coconut is bright green. (You can add more food coloring if you want a darker shade of green.)
Sprinkle green coconut on top of cupcakes.
Place about three or four Whoppers or 10 jelly beans around the cupcake as a border.
Next, place five different color jelly beans in the center of the cupcake to look like Easter eggs.
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Easy and Affordable Easter Decorations
Fun Ways to Get Ready for the Easter Bunny
Fun Easter Activities for Kids
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