I had a blast being back on The Social this past Thursday showcasing Easter Hacks to keep this holiday weekend waste-free!
You can watch the video clip above, or find it on CTV here.
Below are the recipes from the episode!
These adorable little easter baskets will use up all your miscelaneous pantry supplies and fun for the children!
- 3 Tbsp melted unsalted butter
- 4 cups mini marshmallows or/1 package 10 oz. marshmallows
- 1 Tbsp pure vanilla extract
- 5-6 cups dry cereal popcorn, puffed grains such as quinoa or dry chow mein noodles or/ mix and match
- Substitutions: nuts seeds, chopped dried fruit, candies, chopped chocolate, chopped graham wafers, oats, granola or coconut for 1-2 cups of cereal.
- Grease muffin tins or small bowls/ramekins with melted butter or cooking spray.
- In a large pot over low heat melt butter. Stir in marshmallows, coating in butter until melted. Add vanilla and stir to mix. Remove from heat.
- Add cereal and any other remaining ingredients and stir until well coated.
- Using buttered spatula or spoon evenly press mixture into muffin tins or bowls to create nests or small baskets. Cool and the fill with Easter treats!
Zucchini Cookies – Easter Edition!
- 1½ cups grated zucchini about 1 large or 2 small zucchini
- 2 cups large flake or old-fashioned rolled oats
- 1 cup AP flour or flour of choice
- 1 tsp baking powder
- Good pinch of sea salt
- ½ cup unsalted butter at room temperature
- ½ cup cane sugar
- ½ cup dark brown sugar
- 1 Tbsp pure maple syrup
- 1 egg at room temperature
- 1 Tbsp pure vanilla extract
- 1/2 cup pumpkin seeds
- 1 cup leftover chopped Easter treats such as chopped chocolate or mini eggs
- pumpkin seeds for hemp or sesame seeds pumpkin seeds for chopped or whole nuts
- preheat oven to 350°F and line baking sheet(s) with silicone baking mat or parchment. After grating zucchini, place in a colander over a bowl and gently squeeze to drain any excess water. Let zucchini sit to drain while preparing the cookie dough.
- In a large bowl whisk the oats, flour, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream butter and sugars together until light and fluffy, about 2 minutes. Beat in the egg and mix until combined, about 1 minute, scraping down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and continue to mix until combined.
- In 2 additions, add in the dry ingredients, scraping down the sides of the bowl in between additions.
- On low speed, fold zucchini into the dough until incorporated. Fold in Easter treats and pumpkin seeds. Dough can be stored in the fridge for up to 4 days before baking and is also freezer friendly.
- Scoop dough in heaping Tbsps for each cookie, and place 2 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned. For crispier edges, bake for 15 minutes. These cookies will not flatten too much, so if you want flatter cookies, press balls of dough down with fingers before baking.
- Remove from the oven to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature for up to 5 days or in the refrigerator for 1 week. Freezer friendly.