Southwestern Colored Easter Eggs {A very simple easy way to add a little more color and depth to your Easter eggs}

I'm always looking for simple ways to shake things up. Let's face it, in our world of craziness, there's just not always time to be "Martha." Last year while visiting my in-laws, we dyed Easter eggs as part of our holiday festivities. When my mother-in-law broke out the brown eggs, I thought she was certifiably crazy. "Like those are really going to take on any color..." I thought quietly to myself. Thank goodness I never uttered my thoughts aloud, because not only did they take the color, they turned out beautifully. Perfect for Sante Fe styles of Saint George, where we were enjoying the sunshine coloring eggs outdoors, as the eggs turned into different southwestern hues. Instead of the pastel or candy colored eggs we're accustomed to, the brown eggs ended up in deeper sapphire, ruby, emerald, and other jewel colored tones.  I laughed when my son saw these eggs and exclaimed the very same thought that I had the previous year, "Mom, you really think those brown eggs are going to actually change color?!?"

It has thrilling to watch as he experimented with the eggs. He'd dye a white egg one color, and then a brown egg the same color just to see the difference. He was delighted when the brown eggs did actually turn colors, and had such a great time comparing and contrasting the differences between the two.

The eggs in the top row started as white eggs and were dyed using the same color as the brown eggs on the bottom. See how much deeper the colors are?

Not only did he end up with a basket filled with tons of different colors, traditional and southwestern, he set his little brain to work, and made quite the experiment out of our Easter festivities. 

There's not much of a tutorial for this one - simply boil some brown eggs either with or instead of white eggs and color your eggs as directed on dye package.

We've also had fun making speckled eggs and also using vinyl to personalize our eggs. What tips and tricks do you have for coloring Easter eggs?

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Baby's Quilt

You may remember that we are expecting a little one this spring... a little girl. This is her quilt. I used fabrics I had left over from this star quilt, simply because I love them. "Happy," they say happy to me. I know it's not your traditional baby quilt of pastels, but that probably doesn't surprise you either. I wanted something vibrant, full of life, color, and energy - everything I wish for her.

I love how my fabulous quilter, Marge, stitched dragonflies into the design. I like to think that dragonflies remind us to embrace the beauty we already have, rather than to remain in a constant search for something we aren't. While I acknowledge there is always room for growth and improvement, I think it is vital to recognize the amazing gifts and talents we are blessed with, and to value the treasures we already posses because if we constantly search for what we don't have we may never find happiness or be content with ourselves. Again, more of what I want for this little girl, to always see the beauty that I already know she has - even before she's born. 

Can you see it? They are stitched throughout the entire quilt. I lined the back with a raspberry sherbet minky fabric - ultra soft. In fact, it's so soft that sometimes I wish the women at the fabric store would just roll me up in the fabric straight off of the bolt  - now that's my idea of the ultimate cocoon of softness.

To frame everything with a little extra pop of color and add some texture, I used the same minky fabric for the binding.

I don't have a decent picture of the entire quilt to post, and almost didn't share it as a result. But I decided that if I waited for the universe to cooperate, it may never happen, so I apologize in advance for the last picture. Hopefully someday, it will get updated. 

I didn't want to chance my husband having a heart attack if he caught me standing on a ladder right now, so that's about as good as it gets. I think it's good enough that you get the basic idea. Now that her quilt's done, all we need is her. But I don't mind if she takes her time..... I have a feeling she's going take this world by storm :).

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Shamrock Bars {AKA Mint Cookies and Cream Cheesecake Bars}

I'm not sure what you feed the leprechauns in your world, but these went over pretty well in mine. It seems like those little green fellows favor anything minty, and with one layer of cookies and cream cheesecake and another of chocolate fudgie goodness, how could you go wrong? If mint isn't your cup of tea, simply use your favorite Oreo substitute. You are sure to find a winning combination.

Shamrock Bars {AKA Mint Cookies and Cream Cheesecake Bars}

*Recipe by Jasey's Crazy Daisy, Adapted from Cookies and Cups White Chocolate Butter Bars

1/2 cup cold butter

1 box devil's food chocolate cake

2 eggs

1 (8 oz.) block of cream cheese, softened

2 cups powdered sugar

2 eggs

2 teaspoons vanilla extract

20 Mint Oreos, chopped into fourths,  15 for for the cheesecake layer, 5 for the topping

1/2 cup chocolate chips

Preheat oven to 325. Spray a 9x13-inch pan with cooking spray. In mixing bowl, combine dry cake mix and butter. Beat on medium until crumbly. Add eggs and beat until smooth. Spread mixture in prepared pan. Sprinkle 15 Mint Oreos, chopped into fourths, evenly over bottom layer. In another mixing bowl, beat cream cheese and powdered sugar until smooth. Add eggs and vanilla and mix until combined. Pour evenly over chopped Oreos. Make sure to pour as evenly as possible across the crust. It may not look like there is enough, but the batter will expand upon baking. If you need to, use a spoon to scoop batter from thicker spots to those that seem a little thin. Sprinkle reserved cookie piece over the top of bars. Pop in oven and bake for about 30 minutes or until center is set. Remove from oven. Set aside. Place chocolate chips into a zip-loc baggie and put into microwave for 20 second intervals. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over bars. Cool until set, the fridge can hasten this process. Cut and enjoy!!!

I think I'll have another. Thank goodness they are so easy to make!

Speaking of leprechauns, have you started thinking about how you might catch one this year? There's still time if you hurry. Maybe this is the year we'll get our hands on all that lucky gold!

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Twix Brownies {Who'd have thought Twix could get any better?}

Brownies, again?!?! Yes, I know I have a problem! I cannot help myself. But really, I have been thinking about this particular brownie for quite some time now. You ask if there was anything wrong with Twix candy bars before they met the brownie. Not really, and yet somehow taking the creamy caramel filling, crunchy cookie base, and delicious chocolate topping and combining them with a rich moist brownie layer some how transforms both desserts into one super decadent treat. Try them. I'm dying to know if you think I'm right!

Twix Brownies
*Recipe by Jasey's Crazy Daisy
Crust Layer
1 (12.8 oz.) package of Simply Sandies Shortbread Cookies
6 Tablespoons butter

Brownie Layer
1 box of brownie mix
Ingredients called for in directions on back of box
1/4 cup hot fudge ice cream topping

Caramel Layer
1 (14 oz.) bag of caramels
2 Tablespoons heavy cream

Chocolate Topping
1 (11.5 oz.) bag milk chocolate chips
2 Tablespoons butter
1/4 cup heavy cream

*Note - If you don't have any cream on hand, and don't want to purchase for such a small amount, just use milk. Things will still turn out deliciously. I bet no one even notices, unless you tell them.

Grease bottom of 9x13-inch baking pan. For easier cutting, line the pan with foil first. Using a food processor, pulse cookies until they resemble sand. In a medium bowl, melt 6 Tablespoons butter. Add cookie crumbs, stirring until all crumbs are moist. Press into bottom of prepared pan.

Prepare brownie batter as directed on the back of the box, mixing 1/4 cup hot fudge ice cream topping into brownie batter (straight from the jar, unheated). Pour batter on top of cookie crust and bake as directed. If baking at a high altitude, don't forget to follow special instructions. Cool.

Place caramels and cream in a saucepan and cook over medium-low heat until caramels are melted smooth and creamy, stirring constantly. Pour over cooled brownies. Try to spread the caramel evenly across the brownie surface while pouring to make spreading easier. Let cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes.

Melt chocolate, butter, and cream together in a saucepan over medium-low heat, stirring occasionally until melted and creamy. Pour over cooled caramel layer. Again, cover as much of the brownies as possible while pouring to make spreading easier. Cool. If you are in a hurry pop them in the fridge for a bit. Cut and enjoy.

Truthfully, I'm not sure I'm over brownies yet. Tell me, what's your favorite brownie like?

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Let Me Introduce, Urban Walls- Where Walls Become Your Canvas {$50 Gift Card Givewaway!!!}

I am so excited to introduce you to, Urban Walls, a vinyl decal decor company. Danielle is the crazy talented graphic artist behind the store. Urban Walls is stocked with tons of beautiful ready made designs, or you have the option of custom ordering just about anything you can think of. They can customize almost any wall decal for you. From a simple jpeg picture to a thought in your head, they can make your vision a reality on your wall. Offering a wide variety of designs, there is surely something to add that special touch to any room. Here are just a few examples of their decals.

Impressed yet? I have one $50 Urban Wall gift card up for grabs!

To enter...

(1) Head over to Urban Walls' Facebook Page, click "Like" and leave them a comment telling them I sent you and how excited you are about this giveaway! Come back to this post and leave a comment saying you did so. 

(2) Check out the Urban Walls Store, come back to this post and leave a comment describing your favorite design.

(3,4,5) Finally, follow me on GFC, Facebook, and/or Twitter and leave a comment under this post saying you did so. If you already do, just say so:). If you do/did each of these, you would leave three separate comments.

Make sure you leave a comment under this post for each thing that you do or your entries may not count. You have to leave a separate comment for each thing you complete ~ you may be leaving up to 5 separate comments if you choose to enter every way possible. This giveaway closes Monday, March 12, 2012 at midnight. The winner will have 24 hours to claim their prize or another winner will be randomly selected.

Are you ready to shop yet? Urban Walls is offering JCD readers a 15% off discount for the entire month of March! Just use the code: crazydaisy. I think I just might have to order this.

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Chewy Mint Chocolate Cocoa Crispy Treats

Mint chocolate anything is always one of my favorites. Since this flavor combination seem to be everywhere this time of year, I thought I would share one of my favorite mint chocolatey treats with you. Rice Krispie Treats, meet mint and chocolate. Not only would they be festive topped with shamrock sprinkles or an extra drizzle of green candy melts for St. Patrick's Day, they are a perfectly easy treat for anytime just as they are.

Chewy Mint Chocolate Cocoa Crispy Treats

*Recipe  by Jasey's Crazy Daisy

4 1/2 Tablespoons butter

2 (8 oz.) bags of Jet-Puffed Chocolate Mint Marshmallows

6 cups Cocoa Krispies

1/3 cup Andes baking chips

Grease or butter a 8X8 pan. Pour Cocoa Krispies into a large bowl. In another large microwave-safe bowl, melt marshmallows and butter for 60 seconds. Stir. Repeat until mixture is melted and mixed together. Pour over Cocoa Krispies. Stir, using a wooden spoon, until mixed well. Keep mixing until all the crumbs are incorporated. Pour into prepared pan and press to spread evenly. I find it helps to spray my fingers, or a wooden spoon with cooking spray to press the mixture without sticking. Set aside. Place Andes baking chips in a zip-loc baggie. Place in microwave for 20 seconds. Take out and knead to mix. Repeat until mint chocolate is melted. Cut off a small piece of the corner of the bag and drizzle bars with mint chocolate. I usually place them in the fridge to hurry the process (but if you leave them too long, you will have to let them sit out to soften before cutting). Once chocolate has set, cut into bars and enjoy.

*Note - If you omit the Andes mint chocolate drizzle, the mint flavor that results from the marshmallows is very subtle. The drizzle completes the minty taste of these treats perfectly.  Next time I make these, I may even try to mix in some of the Andes baking chips just after the cereal has been stirred into the marshmallow mixture, and has cooled just a bit, before spreading the treats in my pan. Yum!

Now to wrap up a little business by announcing a winner! If you are tuned into my facebook page, you already know who won this cookbook.

If not, our winner is,

aliptak80Feb 27, 2012 08:12 PM

I love all of your ideas! My favorite cake is german chocolate cake! The photos you post of your cakes bring back so many memories of my grandma who used to be a cake decorator for many years!
Amanda

Congrats, Amanda, enjoy your new cakebook! What's your favorite mint chocolate treat?

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