MET Nights Magazine features NSSM’s Carey Reilly!

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Here’s What Carey Reilly is Whipping Up This Easter Brunch


Carey Reilly, (TV Host, Comedian, Actress, Mom & Food Blogger) best known for her frequent appearances on the Today Show, Wendy Williams and more is looking forward to her Easter Brunch this year. Take a look at some of the mouthwatering cocktails and delicious desserts Carey’s gearing up to serve, using UB Irish Whiskey, Bogarts Gin and some great recipes from Sur La Table!

Raspberry Sunrise

rasbury sunris

  • Boggarts Gin
  • Fresh Raspberries
  • Fresh Lime Juice
  • Rose Water
  • Sugar

Pink Slingshot


  • Coarse salt, for rim of glass
  • Grapefruit slice, for garnish
  • Freshly squeezed pink grapefruit juice
  • UB Irish Whisky
  • Campari liqueur, or grenadine
  • Ice cubes

Easter Egg Sugar Cookies

Go to to learn how to make these yourself at Sur La Table!

Yield: Makes 4 dozen cookies

When baking cookies, a great tip is to use flour on your utensils, such as cookie cutters and spatulas, to keep the dough from sticking. Additionally, roll the dough between two sheets of floured parchment paper to prevent the dough from sticking to the rolling pin.


  • 2 3/4 cups all-purpose flour, plus more for rolling
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla bean paste

1 Recipe Royal Icing, for decorating (recipe follows)

Assorted sprinkles or colored sugars for decorating

Preheat an oven to 375°F and position a rack in the center. Line baking sheets with parchment paper.

In a small bowl, combine the flour, baking soda, baking powder and salt.

In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and the sugar on high speed, until light and fluffy, about 5 minutes. Add the egg and vanilla and mix until well combined.

Reduce the mixer speed to low and gradually add the dry ingredients, beating until well combined.

Divide the dough mixture in half and flatten into disks. Wrap each disc in plastic until chilled until firm, about 20 minutes. If sealed tightly, the dough will last in the freezer for up to 3 months.

Remove one disk from the freezer and allow to stand at room temperature for 5 minutes until workable. Roll the dough to 1/8-inch thick between two sheets of floured parchment, dusting the dough with flour as needed. Using cookie cutters cut the desired shapes and use a spatula to transfer to prepared baking sheets. (If the dough becomes too soft to work with, chill until firm, about 10 minutes.) Reroll the scraps of pastry, cutting the shapes. Repeat with the remaining dough.

Transfer the baking sheets to the oven and bake, rotating halfway through, until the edges are golden in color, about 8 to 10 minutes. Transfer to wire racks to allow cooling slightly.

To ice cookies: Use an offset spatula, or the back of a spoon to spread the icing mixture. Use assorted sprinkles or sugars to decorate as desired and allow the icing to harden before serving.

Rice Crispy Easter Bunny and Peeps Treats

Go to to learn how to make these yourself at Sur La Table!

Yield: about a dozen depending on the cookie cutter

  • 6 cups Rice Krispies cereal
  • 4 tablespoons unsalted butter
  • 1 10 ounce package of mini marshmallows
  • 8 ounces white melting chocolate
  • 8 ounces yellow melting chocolate
  • Pastel sprinkles

To prepare the rice crispy treats: Pour the rice krispies into a large bowl. In a large saucepan, combine the butter and marshmallows and cook over medium heat until the butter and marshmallows are melted. Pour the marshmallow mixture over the cereal and stir immediately until the crispy treats are well coated.

Using buttered hands, press the warm mixture onto a greased cookie sheet into a rectangle about 1 inch thick. Using assorted bunny and peeps shaped cookie cutters, cut out shapes.

To decorate treats: Melt the chocolate according to package directions.  Drizzle melted chocolate using a piping bag. Sprinkle with pastel sprinkles.

About Carey Reilly 182 Articles
Carey Reilly is TV Host, Travel and Lifestyle Writer, Comedian and Mom to two children. Carey is a regular contributor to NBC's Today Show,, HLN, CNN, VH-1, Cooking Channel and Food Network. Carey's lifestyle brand keeps people posted on the latest food, cocktails travel and entertainment news.


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