I made these cookies a few weeks ago in celebration of my mom’s birthday. She loves anything having to do with toffee and these cookies were delicious! Chocolate chips, white chocolate chips, and toffee bits were incorporated into the dough. What’s not to like?

Toffee Chocolate Chip Cookies
Recipe source: Rebel Without a Sauce
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1/2 cup sugar
1/2 cup light brown sugar
1/2 cup (1 sticks) butter, softened
1 egg
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1-1/2 cups all-purpose flour
1/4 cup semisweet chocolate chips
1/4 cup white chocolate chips
1/2 cup toffee bits

1. Preheat oven to 375F and line cookie sheets with parchment paper.
2. Place sugar, brown sugar, butter, eggs and vanilla in a bowl and beat until smooth.
3. Add baking soda, salt and flour to the sugar mixture and beat until smooth.
4. Fold in chocolate chips and toffee bits.
5. Drop rounded tablespoonfuls (or use a cookie scoop) onto baking sheet approximately 2 inches apart. Bake for 5 minutes, rotate the baking sheet and then bake for another 5 minutes.
6. Remove from the oven and allow to cool on baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.

Hmmm… what’s in this delicious-looking Bundt cake covered in sprinkles of powdered sugar?

Pistachio and chocolate cake! This recipe is super easy (thank youuuu, box cake mix) and fast… and of course, it’s delicious. Because pistachios are involved. Though I will say, the pistachio flavor is a little weak.

Pistachio Cake
Recipe source: The Pioneer Woman
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1 box white cake mix
1 package (4 oz) pistachio instant pudding mix
1/2 cup orange juice
1/2 cup water
1/2 cup vegetable oil
4 eggs
3/4 cups chocolate syrup

1. Preheat oven to 350 degrees. Grease and flour bundt pan.
2. Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan.
3. Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter.
4. Bake for 1 hour at 350 degrees.

Happy Easter, everyone! Hope you all have a safe and happy holiday.

Here’s a collection of Easter-inspired recipes in case you need last-minute ideas! Hope you’re all having a great holiday weekend.

1. Tuxedo Peeps
2. Happy Easter
3. Hot Cross Buns
4. Peeps Sunflower Cake
5. Butterscotch Birds’ Nests
6. Coconut Easter Cupcakes
7. Cadbury Creme Egg Cupcakes
8. Homemade Peanut Butter Eggs
9. Carrot Cake
10. Cadbury Mini Egg Cookies
11. Peep Cupcakes
12. Carrot Cake Cupcakes

Aww, look how handsome and distinguished they are! I will be honest: I’m not a huge fan of Peeps. To me, they taste like stale cane sugar. However, they can be improved upon if coated in delicious white and milk chocolate! These were easy to make, but just a little tedious.

Tuxedo Peeps
Recipe source: The Family Kitchen
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1 bag white chocolate chips
1 bag milk or dark chocolate chips
Variety of Peep bunnies
Large sprinkles (optional)

1. Remove the Peeps from their packaging and cut them as neatly as possible so they’re not all stuck together.
2. Melt the white chocolate in a microwave-safe bowl – for 30 seconds at a time to ensure that the chocolate does not burn. You can also use a double boiler for this step if you’d like.
3. Dip each Peep into the white chocolate and coat the lower half. Set the Peeps on wax paper to cool and set.
4. Once the white chocolate has cooled and set completely, melt the milk or dark chocolate. Dip the Peeps into the chocolate diagonally, on their left and right sides. Set the Peeps on wax paper to cool and set.
5. Add the rest of the milk or dark chocolate to a piping bag or ziploc bag; snip off a very small corner of the bag. Pipe a little bow tie onto each Peep.
6. If you’d like, add a “button” by affixing a large sprinkle just beneath the piped bow tie.