Easter is fast approaching and time is running out! What are YOU going to do to make the Easter festivities special this year?
Every Easter families celebrate the Resurrection of Jesus Christ. Part of the festivities include hiding pastel eggs, celebrating as friends and family and, of course, eating delicious food!
Whether you’re looking for cute ideas for the family or to impress at a party, the following desserts are the perfect addition to any Easter event.
Rice Krispies Easter Cup
What kid doesn’t like Rice Krispies?
With this recipe, found at Lil’ Luna, you can turn heads with this fast, easy and adorable dessert!
- Grease cupcake pans and set aside.
- Melt marshmallows and butter in a microwave safe bowl for about two minutes. Microwaves vary so keep a close eye to ensure the marshmallows don’t puff out and over the edge of the bowl.
- Stir marshmallows until well blended. Pour in Rice Krispies and stir until well combined.
- Pour mixture into greased cupcake pans and press down with wax paper.
- Let sit for 30 minutes.
- Combine butter, milk, vanilla and 2 cups of the powdered sugar in a large bowl. Mix until smooth, about 5 minutes. Add remaining powdered sugar and food coloring of your choice.
- Pipe frosting into cookie cups and top with Easter egg candies.
Easter bunny Cupcake
What’s easier than decorating a cupcake? These simple designs will be a hit at any party!
This recipe was found at Country Living:
- Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. Prepare cake mix as directed for 24 cupcakes, substituting milk for water and adding vanilla extract to batter. Bake and cool completely as directed.
- Spoon 2 cups frosting into a bowl and tint yellow, light blue, pale green or pink with food coloring (or make different colors). Frost your cupcakes.
- Spoon a dollop of remaining white frosting onto center of each cupcake for bunny faces. To make ears: Cut each marshmallow in half crosswise with kitchen shears, then cut each piece in half diagonally to form 2 ears, flattening slightly with your fingers. Press in pink decorating sugar. Stick 2 ears into each white frosting mound.
- Use pink candies to make noses, blue candies for eyes and chocolate sprinkles for whiskers.
Garden Carrot Cupcakes
These are an adorable twist on the average cupcake. Not only is it beautiful but it shows the dedication and love you put into making them!
Enjoy this great recipe from Your Cup of Cake:
- Preheat oven to 350 degrees and line pans with cupcake liners or grease small mason jars and place on a cookie sheet.
- Sift cake mix into a large bowl to remove any lumps and add remaining “cake” ingredients. Stir until smooth.
- Fill cupcake liners 3/4 full or jars 2/3 full and bake for 15-20 minutes for cupcakes or 18-22 minutes for jars.
- Let cool.
- Chocolate Frosting: Beat butter until smooth. Add cocoa powder, vanilla and milk and beat. Slowly add powdered sugar until you reach your desired consistency.
- Dip strawberries in melted orange chocolate melts and let let on wax or parchment paper. Drizzle extra chocolate over the strawberries to give a carrot look! (I put chocolate in a small plastic bag a snipped off the corner to drizzle.)
- Frost cupcakes and cover with crushed Oreos, then top with chocolate dipped strawberries!
Easter Egg Cookie Dough Truffles
Do you like cookie dough? Do you like truffles? Feeling fancy?
Take it from Wine and Glue, these truffles will blow your friends and family away!
- In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
- Slowly add the flour, scraping down the sides as necessary.
- With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides. (DO NOT SCRAPE THE CAN WITH A SPATULA)
- Once it is fully combined, stir in the chocolate chips.
- Form the dough into one inch balls, and then shape into eggs. Place on a wax paper lined pan and cover loosely with plastic wrap. Refrigerate overnight.
- Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.
The butter should be soft, but not at all melted. You should be able to push your finger into it but not all the way through the stick. To achieve room temperature butter quickly, cut up the butter in one inch pieces and leave out on the counter for a half hour.
Please note: To prevent risk of e. coli, spread the flour on a baking sheet and bake at 350 degrees for 5 minutes. Allow to cool and then proceed to use in this recipe.
Orange Cheesecake Carrots
Chosen from Hungry Happenings, these orange cheesecake carrots are adorable, festive and perfect for Easter!
This recipe isn’t quite as fast as the others but in the end it is truly a simple dessert. If you have the extra time, give it a try!
Orange Cheesecake Filling:
6 ounces green confectionery coating, melted
- Preheat oven to 325 degrees.
- Turn the plate of the springform pan upside down and clamp it into the outer ring. This will make cutting and removing your cheesecake slices easier. Wrap two layers of heavy duty tin foil around the bottom of the pan.
- Mix together the vanilla wafer crumbs and melted butter. Press it into the bottom of the pan.
- Beat cream cheese on low speed until smooth and free of lumps. Add sugar and mix until well blended. Add the eggs one at a time and mix until creamy, scraping down bowl as needed. Add sour cream, orange juice, carrot juice and orange zest and mix until combined.
- Pour cheesecake filling over crust in springform pan.
- Place filled springform pan in a roasting pan and set inside oven. Carefully pour boiling water into roasting pan, filling the pan so the water goes half way up the sides of the springform pan. Be careful you don’t splash any water in the cheesecake.
- Bake for 70-75 minutes, until the top of the cheesecake looks set, but the center is still jiggly. Turn the oven off, and leave the cheesecake in the oven for 10-25 minutes. You want the baked cheesecake to look firm, not wet, yet still jiggle just a bit in the center.
- Remove the roasting pan from the oven and allow the cake to sit in the hot water for 30 minutes, then remove pan from water, remove the tin foil, dry the bottom of the pan, and set on a cooling rack to cool for an hour. Refrigerate for at least 8 hours.
- I found it easiest to get really nice slices from my cheesecake if I froze it for 30 minutes before cutting.
- To make the carrot tops, pour the melted green confectionery coating into a squeeze bottle fitted with a small round decorating tip or into a zip top bag (snip off one corner.) Pipe a 5-6 inch long line onto parchment paper lined baking sheets, then add some leaves. Freeze for 3-4 minutes just until set.
- Just before serving, cut cheesecake into 12 slices. Arrange cheesecake either on dessert plates or on serving dishes. Poke three of the green carrot tops into each slice of cheesecake, making sure you don’t poke them through the sides of your slices.