Treat Petite March 2016 – Round Up

Happy Easter everyone! I hope you all had a wonderful weekend. This month’s Treat Petite theme was Easter & Spring and there were some beautiful and tasty looking bakes that all perfectly represented the season. Do check out the blogs below if you like the look of their recipes! Look out over on Cakeyboi for April’s theme to be announced soon…

Belleau Kitchen entered these Mini Chocolate & Orange Marble Bundt Cakes, which he made for his mum.

The Gluten Free Alchemist sent over her Choc-Cross Buns (Gluten Free), which are crammed with chocolate chips!

Tales from the Kitchen Shed made Healthy Hot Cross Buns which are sweetened with agave syrup and have no added fat.

These Lapsang Souchong Red Wine & Sea Salt Dark Chocolate Covered Prunes were made by De Tout Coeur Limousin and they are inspried by a Polish sweet.

Farmersgirl Kitchen made these Fiesta Rice Krunchie Bars which are a fab treat for children and grown ups alike.

These Rice Krispie Easter Egg Nests are from United Cakedom and they make a delicious bowl to hold mini eggs or any other tasty treats.

Simnel cake in bitesize form from Only Crumbs Remain with these Simnel Cupcakes.

Family Friends Food made these Boozy ‘mince pie’ Hamantaschen which are a traditional Jewish treat for Purim.

Add a little spirit to your Easter baking with these Spiced Rum Easter Chocolate Cakes from Tin & Thyme.

The Gluten Free Alchemist also sent over these Peanut Magic Bars which were made by her daughter.

My entry was Chocolate Meringue Easter Nests which were filled with whipped cream and decorated with mini eggs and a drizzle of dark chocolate.

Caroline Makes… entered these pastel green spring flavoured Kiwi & Lime Cupcakes.

United Cakedom experimented with mini eggs again and made these tasty looking Mini Egg Chocolate Cookies.

My Treat Petite co-host made these super cute Easy Snowball Bunnies, which look like so much fun!

These adorable Easter Nest Cupcakes are from Charlotte’s Lively Kitchen and her post includes a video to help you re-create the decoration.

A Slighty More Healthy Cupcake Recipe from Elizabeth’s Kitchen Diary uses wholegrain flour and raw cacao nibs.

Caroline Makes… also sent over these Chocolate Easter Cupcakes which she made for some very lucky colleagues of hers.

These gorgeous Easter Caramel Meringue Nests were made by How To Cook Good Food.

I love these cute Easter Chick Cupcakes from Caroline Makes… which are sat in some special cupcake cases from Lakeland.

These bitesize Hot Cross Balls from Veggie Desserts are vegan and gluten free. They would make a great snack any time of year.

In case you have any Easter egg chocolate left you can upgrade it into these gooey Easter Egg Brownies from Belleau Kitchen.

Ending in style with these gorgeously shiny Hot Magen David Buns from Family Friends Food, decorated very neatly with the Star of David.

Pin on Pinterest0Share on Facebook0Share on Google+0Tweet about this on TwitterShare on LinkedIn0Share on Yummly0Email this to someonePrint this pageShare on StumbleUpon0Share on Reddit0Share on Tumblr0

6 comments / Add your comment below

Leave a Reply