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Tasty Treats For This Easter

Tasty Treats For This Easter

March 4, 2023/ Food/

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Easter cakes and eggs on festive table

Hot Cross Bun Bread Pudding

Hot cross buns are a popular Easter treat that are perfect for making bread pudding. This classic dessert is easy to make and perfect for serving a crowd. Here’s how to make hot cross bun bread pudding:

Ingredients:

  • 6 hot cross buns, sliced in half
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/2 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 cup raisins (optional)
  • Whipped cream, for serving

Instructions:

  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt.
  3. Arrange the sliced hot cross buns in a 9-inch baking dish, cut side up. If desired, sprinkle raisins over the buns.
  4. Pour the milk mixture over the buns, making sure each bun is well coated.
  5. Let the mixture soak for at least 30 minutes, or until the buns have absorbed the liquid.
  6. Bake the bread pudding for 40-45 minutes, or until it’s golden brown and set.
  7. Serve warm with a dollop of whipped cream.

Enjoy your delicious hot cross bun bread pudding, perfect for Easter brunch or dessert!

Carrot Cake Cupcakes

Carrot cake is a classic Easter dessert, and cupcakes are a fun and easy way to serve it. These delicious cupcakes are moist, fluffy, and loaded with grated carrots, nuts, and warm spices. Here’s how to make carrot cake cupcakes:

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped nuts (walnuts or pecans)
  • Cream cheese frosting (homemade or store-bought)

Instructions:

  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a large bowl, whisk together the oil, brown sugar, eggs, and vanilla extract until smooth.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Fold in the grated carrots and chopped nuts.
  6. Line a muffin tin with cupcake liners and fill each liner about 2/3 full with the batter.
  7. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cupcakes cool completely before frosting with cream cheese frosting.
  9. Pipe the frosting onto the cupcakes using a piping bag or spread it on with a knife.

Enjoy your delicious carrot cake cupcakes, perfect for Easter celebrations or any time you’re in the mood for something sweet!

Lemon Tart

Lemon tart is a classic dessert that is perfect for spring and Easter celebrations. This delicious dessert has a tangy lemon filling and a buttery crust that’s sure to satisfy your sweet tooth. Here’s how to make a lemon tart:

Ingredients:

For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1/4 cup sugar
  • 1 large egg yolk

For the filling:

  • 1 cup freshly squeezed lemon juice
  • 1/2 cup sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, cut into small pieces
  • 1 tbsp lemon zest

Instructions:

  1. Preheat the oven to 375°F.
  2. To make the crust, combine the flour, butter, and sugar in a food processor and pulse until the mixture resembles coarse crumbs.
  3. Add the egg yolk and pulse until the dough comes together.
  4. Press the dough into a 9-inch tart pan, making sure to press it up the sides.
  5. Prick the bottom of the crust with a fork and chill it in the refrigerator for 30 minutes.
  6. Bake the crust for 15-20 minutes, or until it’s golden brown. Let it cool completely.
  7. To make the filling, whisk together the lemon juice, sugar, and eggs in a saucepan.
  8. Add the butter and lemon zest and cook over medium heat, whisking constantly, until the mixture thickens, about 8-10 minutes.
  9. Pour the filling into the cooled crust and smooth it out.
  10. Bake the tart for 10-15 minutes, or until the filling is set.
  11. Let the tart cool completely before slicing and serving.

Enjoy your delicious lemon tart, garnished with fresh berries or whipped cream if desired.

Bunny-Shaped Sugar Cookies

Bunny-shaped sugar cookies are a classic Easter treat that are fun to make and decorate. Here’s a simple recipe for making bunny-shaped sugar cookies:

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • Bunny-shaped cookie cutter
  • Frosting (homemade or store-bought)
  • Food coloring (optional)
  • Sprinkles (optional)

Instructions:

  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, and then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  5. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  7. On a floured surface, roll out the chilled dough to about 1/4 inch thickness.
  8. Use the bunny-shaped cookie cutter to cut out the cookie shapes and transfer them to the prepared baking sheet.
  9. Bake the cookies for 10-12 minutes, or until lightly golden brown.
  10. Let the cookies cool completely before decorating with frosting and sprinkles.
  11. To make colored frosting, divide the frosting into separate bowls and add food coloring until you reach your desired color.
  12. Use a piping bag or a knife to decorate the cookies with frosting, adding eyes, noses, and other details to create cute bunny faces.
  13. Add sprinkles or other decorative elements to the cookies, if desired.

Enjoy your delicious bunny-shaped sugar cookies, perfect for Easter celebrations or any time you’re in the mood for a sweet treat!

Chocolate Easter Egg Nests

Chocolate Easter egg nests are a fun and festive treat to make for the holiday. They are made from melted chocolate and crunchy noodles or shredded wheat, and are usually topped with mini chocolate eggs or other Easter candies. Here’s a simple recipe for making chocolate Easter egg nests:

Ingredients:

  • 1 cup semisweet chocolate chips
  • 1 cup chow mein noodles or shredded wheat
  • Mini chocolate eggs or other Easter candies

Instructions:

  1. Line a muffin tin with paper liners.
  2. Melt the chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until smooth.
  3. Add the chow mein noodles or shredded wheat to the melted chocolate, and stir until the noodles are completely coated.
  4. Using a spoon, drop spoonfuls of the chocolate-noodle mixture into each muffin cup.
  5. Use your fingers or the back of a spoon to press the chocolate-noodle mixture down into a nest shape.
  6. Place the muffin tin in the refrigerator for 10-15 minutes, or until the chocolate has hardened.
  7. Once the nests are firm, remove them from the muffin tin and place them on a serving platter.
  8. Fill each nest with mini chocolate eggs or other Easter candies.
  9. Serve and enjoy your delicious chocolate Easter egg nests!

These treats are easy to make and are sure to be a hit with kids and adults alike. You can also get creative with your toppings and use different types of candy or Easter treats to customize your chocolate nests.

Coconut Cream Pie

Coconut cream pie is a classic dessert that’s creamy, sweet, and has a delicious coconut flavor. Here’s a simple recipe for making coconut cream pie:

Ingredients: For the pie crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 3-4 tbsp ice water

For the filling:

  • 1 1/2 cups whole milk
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 tsp salt
  • 3 egg yolks
  • 1 1/2 cups sweetened shredded coconut
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

For the topping:

  • 1 1/2 cups heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Sweetened shredded coconut, toasted (optional)

Instructions:

  1. To make the pie crust, combine the flour and salt in a food processor and pulse a few times to mix. Add the butter and pulse until the mixture resembles coarse crumbs.
  2. Add the ice water, one tablespoon at a time, and pulse until the dough comes together in a ball.
  3. Flatten the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  4. Preheat the oven to 375°F.
  5. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
  6. Transfer the dough to a 9-inch pie dish and trim the edges. Crimp the edges with a fork or your fingers.
  7. Prick the bottom of the crust all over with a fork, then bake for 10-12 minutes, or until lightly golden brown. Let cool completely.
  8. To make the filling, in a medium saucepan, whisk together the whole milk, coconut milk, sugar, cornstarch, and salt.
  9. Whisk in the egg yolks and place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a boil.
  10. Stir in the shredded coconut, butter, and vanilla extract until the butter is melted and the coconut is evenly distributed.
  11. Pour the filling into the cooled pie crust and smooth the top with a spatula. Chill the pie in the refrigerator for at least 2 hours, or until set.
  12. To make the topping, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl with an electric mixer until stiff peaks form.
  13. Spread the whipped cream over the chilled pie filling and sprinkle with toasted coconut, if desired.
  14. Serve and enjoy your delicious homemade coconut cream pie!

This recipe makes one 9-inch pie and can be easily doubled if you want to make more. You can also experiment with different crusts and toppings to make this pie your own.

Strawberry Shortcake

Strawberry shortcake is a classic dessert that’s perfect for spring and summer. It consists of a sweet, crumbly biscuit or cake topped with fresh strawberries and whipped cream. Here’s a simple recipe for making strawberry shortcake:

Ingredients: For the biscuits:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 3/4 cup heavy cream

For the filling:

  • 2 lbs fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

For the whipped cream:

  • 1 1/2 cups heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat the oven to 400°F.
  2. To make the biscuits, combine the flour, sugar, baking powder, and salt in a large bowl.
  3. Add the butter to the bowl and use a pastry blender or your fingers to cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  4. Add the heavy cream and stir until the dough comes together.
  5. Turn the dough out onto a lightly floured surface and knead a few times until it comes together into a smooth ball.
  6. Pat the dough out to about 1/2-inch thickness and use a biscuit cutter or a drinking glass to cut out 6-8 rounds.
  7. Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until lightly golden brown.
  8. While the biscuits are baking, prepare the filling. In a large bowl, toss the sliced strawberries with the sugar and vanilla extract.
  9. To make the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl with an electric mixer until stiff peaks form.
  10. To assemble the strawberry shortcakes, split the warm biscuits in half and place the bottom halves on plates.
  11. Spoon some of the strawberry mixture over each biscuit bottom, then top with a dollop of whipped cream.
  12. Place the biscuit tops on the whipped cream, then spoon more strawberry mixture and whipped cream over the top.
  13. Serve and enjoy your delicious homemade strawberry shortcake!

This recipe makes 6-8 servings, but can be easily doubled if you need to feed a crowd. You can also experiment with different types of biscuits or cakes and toppings to make this dessert your own.

Mini Cheesecakes

Mini cheesecakes are a great dessert option for parties and gatherings because they are easy to make, serve, and portion. Here is a simple recipe for making mini cheesecakes:

Ingredients: For the crust:

  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

For the cheesecake filling:

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract

Instructions:

  1. Preheat the oven to 325°F.
  2. To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl and stir until the mixture is evenly moistened.
  3. Line a muffin tin with paper liners.
  4. Spoon about 1 tablespoon of the crust mixture into each liner and press down with a spoon or your fingers to make a compact layer.
  5. In a large mixing bowl, beat the cream cheese and sugar together until smooth.
  6. Add the eggs, one at a time, beating well after each addition.
  7. Stir in the vanilla extract.
  8. Spoon the cheesecake mixture into each muffin cup, filling them about 2/3 full.
  9. Bake the mini cheesecakes for 18-20 minutes, or until the centers are set and the edges are lightly golden brown.
  10. Remove the cheesecakes from the oven and allow them to cool to room temperature.
  11. Once cooled, refrigerate the mini cheesecakes for at least 2 hours, or until firm.
  12. When ready to serve, remove the cheesecakes from the muffin tin and gently peel away the paper liners.
  13. Top the mini cheesecakes with your favorite toppings, such as fruit, chocolate sauce, or whipped cream.

This recipe makes about 12 mini cheesecakes, but can easily be doubled or tripled for larger crowds. You can also experiment with different crusts and fillings to make a variety of flavors. Enjoy your delicious homemade mini cheesecakes!

Chocolate Mousse

Chocolate mousse is a rich and decadent dessert that’s perfect for special occasions. Here’s a simple recipe for making chocolate mousse:

Ingredients:

  • 8 oz bittersweet chocolate, chopped
  • 3 tbsp unsalted butter, cut into small pieces
  • 3 large eggs, separated
  • 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 1/2 tsp vanilla extract

Instructions:

  1. Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring occasionally, until smooth and melted. Remove the bowl from the heat and let it cool for a few minutes.
  2. In a large mixing bowl, beat the egg yolks and sugar together until light and fluffy.
  3. Gradually whisk in the cooled chocolate mixture until well combined.
  4. In a separate bowl, beat the egg whites until stiff peaks form.
  5. In another bowl, whip the heavy cream and vanilla extract until soft peaks form.
  6. Gently fold the whipped cream into the chocolate mixture, then fold in the beaten egg whites.
  7. Pour the chocolate mousse mixture into individual serving dishes or one large bowl.
  8. Chill the mousse in the refrigerator for at least 2 hours, or until set.
  9. Before serving, garnish the chocolate mousse with whipped cream, shaved chocolate, or fresh berries.

This recipe makes about 4-6 servings of chocolate mousse, depending on the size of your serving dishes. You can also experiment with different types of chocolate and flavorings to make a variety of chocolate mousses. Enjoy your delicious homemade chocolate mousse!

Blueberry Galette

Blueberry galette is a rustic and delicious dessert that’s perfect for showcasing fresh blueberries in the summer. Here’s a simple recipe for making blueberry galette:

Ingredients:

For the crust:

  • 1 1/4 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 8 tbsp unsalted butter, chilled and cut into small pieces
  • 3-4 tbsp ice water

For the filling:

  • 3 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1/2 tsp vanilla extract
  • 1 egg, beaten (for egg wash)
  • Coarse sugar (for sprinkling)

Instructions:

  1. Preheat the oven to 375°F.
  2. To make the crust, whisk together the flour, sugar, and salt in a bowl.
  3. Cut in the butter using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
  4. Add 3 tablespoons of ice water to the mixture, and stir until the dough comes together. If it’s still too crumbly, add another tablespoon of ice water.
  5. Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Chill it in the refrigerator for at least 30 minutes.
  6. To make the filling, combine the blueberries, sugar, lemon juice, cornstarch, and vanilla extract in a large mixing bowl. Stir until well combined.
  7. On a lightly floured surface, roll out the dough into a circle that’s about 12 inches in diameter and 1/8 inch thick.
  8. Transfer the dough to a baking sheet lined with parchment paper.
  9. Pour the blueberry filling into the center of the dough, leaving about 2 inches of dough around the edges.
  10. Fold the edges of the dough up and over the filling, pleating as you go, leaving the center exposed.
  11. Brush the beaten egg over the crust, then sprinkle with coarse sugar.
  12. Bake the blueberry galette for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
  13. Remove the galette from the oven and let it cool for a few minutes.
  14. Serve the blueberry galette warm, topped with whipped cream or vanilla ice cream if desired.

This recipe makes one 9-inch blueberry galette, but can easily be doubled or tripled for larger crowds. Enjoy your delicious homemade blueberry galette!

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