Easter Chocolate Covered Pretzel Rods
Pretzel rods
white chocolate morsels, white candy melts, or vanilla almond bark
Green candy melts
Yellow Candy Melts
Orange candy melts
Spring colored nonpareils including orange, yellow, and green
Spring colored sprinkles including confetti sprinkles and flower sprinkles
You may want to use other spring colored candy melts such as pink, lavender, and turquoise.
Melt the white chocolate morsels and the candy melts according to package directions giving special care not to overheat the candy. If the candy coating is overheated, it will be too thick.
You can add 2 teaspoons of vegetable shortening or coconut oil to help thin the candy but do not add any other type of liquid as the candy will seize and harden.
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Carrot Cake Cookies
FOR THE COOKIES:
1 c. salted butter, softened
1 c. light brown sugar
1/2 c. granulated sugar
2 large eggs, at room temperature
2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tbsp. ground cinnamon
1/2 tsp. ground ginger
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 c. finely grated fresh carrots (from about 6 medium carrots)
1 c. chopped toasted walnuts
FOR THE FROSTING:
8 oz. cream cheese, softened
1/2 c. unsalted butter, softened
1 lb. powdered sugar
1 1/2 tsp. vanilla extract
Orange jimmy sprinkles or chopped toasted walnuts, for sprinkling
For the cookies: Preheat the oven to 350° with oven racks in the upper and lower thirds of the oven. Line 3 baking sheets with parchment paper; set aside.
Beat the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and creamy, about 3 minutes. Add the eggs and vanilla extract. Beat until well combined, stopping to scrape the sides of the bowl, as needed.
Whisk together the flour, cinnamon, ground ginger, baking powder, baking soda, and salt in a medium bowl. Gradually add the flour mixture to the butter mixture with the mixer on low. Beat until well combined, about 1 minute. Stir in the carrots and walnuts.
Drop spoonfuls (about 2 tablespoons each) of the dough on the prepared baking sheets using a 1 3/4-inch cookie scoop, spacing at least 2-inches apart. Bake two pans at a time, rotating halfway through cooking, until the cookies are lightly browned on the edges, 12 to 14 minutes. Cool the cookies on the pans for 3 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat with the remaining cookies.
For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 3 minutes. Add the powdered sugar and vanilla with the mixer on low, beating until combined. Increase the speed to medium and beat until fluffy, about 2 minutes.
Dollop a spoonful of frosting on the top of each cookie and spread all over the top. Sprinkle with orange jimmy sprinkles or chopped toasted walnuts, if you like.
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Mini Cheesecake Baskets#2(photo)
Heat oven to 350°F.
Place 1 wafer in each of 12 paper-lined muffin cups. Beat cream cheese, sugar and vanilla with mixer until
blended. Add eggs; beat just until blended. Spoon over wafers.
Bake 20 min. or until centers are almost set. Cool. Refrigerate 2 hours.
Top with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into
cheesecake to resemble the handle of a basket.
12 vanilla wafers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 pieces red string licorice (4 inch each)
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Lemon Macaroon Chicks
One 14-ounce bag sweetened coconut flakes
1/4 cup prepared lemon curd
4 large egg whites
Pinch fine salt
15 small orange and/or yellow jelly beans
60 mini chocolate chips (about 2 tablespoons)
Preheat the oven to 325°F. Line two baking sheets with parchment paper.
Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency.
Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets. Repeat with the rest of the mix. Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes.
Meanwhile, cut the jelly beans in half lengthwise and set aside.
Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes.
Take one of the jelly bean halves and pinch an end to make a pointed beak. Hold the point, shiny-side up, and push the rounded end into the side of a macaroon. Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes. Repeat with the rest of the macaroons and serve.
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Hummingbird Cupcakes(photo)
1 cup pecans, chopped
2 1/2 cups very ripe chopped bananas, (about 3 bananas) plus 1 firm banana, for garnish
1/2 cup finely chopped fresh pineapple
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon fine salt
3 large eggs, room temperature
1 3/4 cups granulated sugar, plus more for banana garnish
3/4 cup vegetable oil
2 (8-ounce) packages cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature
1 tablespoon finely grated lemon zest (about 1 lemon)
1 teaspoon pure vanilla extract
2 cups confectioners' sugar
Preheat oven to 350°F. Line 2 (12 capacity) standard cupcake pans with paper liners. Toss the pecans, banana pieces and pineapple with 1/2 cup flour in a small bowl. Set aside. Whisk the remaining 2 1/4 cups flour, baking soda,
cinnamon, nutmeg, ginger, and salt together in a medium bowl.
Beat the eggs and granulated sugar in a large bowl with an electric mixer until thick and light, about 5 minutes. While beating slowly, gradually add the oil to the egg mixture. Scatter the dry ingredients over the wet,
and then gently fold them together to make a loose batter. Gently fold in the nut mixture.
Scoop batter into cupcake tins until about 3/4 full. Bake until cupcakes are firm to the touch and a tester, inserted into the cupcakes, comes out clean, 30 to 40 minutes. Cool cupcakes in pans on a rack;
until cool enough to turn cupcakes out of pans. Cool completely on the rack. (For best flavor, wrap tightly and let cupcakes ripen overnight.)
For frosting: Beat cream cheese and butter in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in lemon zest and vanilla.
Sift confectioners' sugar over the cream cheese mixture, and beat until smooth. Refrigerate until just set, about 20 minutes.
To finish the cupcakes, divide icing between the cupcakes, transfer icing to a big plastic bag or piping bag and snip the corner.
Pipe a dollop of icing onto each cupcake and spread with the back of a spoon or an offset spatula to make large swoops.
Thinly slice the remaining firm banana and place on a silicon mat-lined sheet tray. Sprinkle each banana lightly with granulated sugar and use a brulee torch on low to caramelize the sugar.
(Alternatively, place the tray under a low broiler until sugar caramelizes. Use a small off-set spatula to transfer caramelized bananas to top each cupcake.) Serve.
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Herb-Roasted Lamb
12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil
Preheat the oven to 450°F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter.
Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt.
Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350°F and roast for another 1 to 1 1/4 hours,
until a meat thermometer registers 130 to 135°F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.
Source: Ina Garten
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Roasted Boneless Leg of Lamb
5 cloves garlic, crushed
2 tbsp lemon juice, freshly squeezed
3 tbsp fresh rosemary, chopped
1 tbsp Dijon mustard
2 tsp olive oil
1 1/4 tsp kosher salt, more or less to taste
fresh ground black pepper
3 1/2 - 4 lb uncooked trimmed lamb leg, boneless, rolled and tied
Preheat oven to 375°F. Line a roasting pan with aluminum foil and place a rack in the pan.
Combine crushed garlic, rosemary, lemon juice, mustard, olive oil, salt and pepper; mix well and rub mixture all over lamb.
seasoning lamb
Roll the lamb and use butcher's twine to tie it together and place it on the prepared roasting pan.
Roast in the oven until medium-rare and a meat thermometer inserted in center reads 135-140ºF, anywhere from 70 minutes and up depending on the size of your roast.
Leg of Lamb with meat probe
Remove the lamb and let it rest about 15 minutes on a cutting board. Keep in mind the temperature will increase a few degrees once it rests.
Slice lamb into 1/4-inch thick slices and place on a serving platter.
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M&M Easter Cookie Bars
½ Cup of Salted Butter, Melted
1 ½ Cups of Graham Cracker Crumbs
1 - 14 oz Can of Sweetened Condensed Milk
2 Cups of Chocolate Chips
½ Cup of Quick Cook Oats
1 Cup Butterscotch Chips
1 Cup Easter M&M’s
Preheat oven to 350°F.
Combine Melted Butter and Graham Cracker Crumbs in a bowl until crumbly.
Press into the bottom of a Parchment Lined 9x13 Baking Dish.
Pour Sweetened Condensed Milk over the Graham Cracker Layer.
Sprinkle with Oats, Chocolate Chips, Butterscotch Chips and M&M’s.
Bake at 350°F.for around 25-30 Minutes.
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Bunny Oreo Balls (photo)
One 14.3-ounce package chocolate sandwich cookies, such as Oreo (about 36 cookies)
6 ounces cream cheese
3/4 cup confectioners' sugar
3/4 teaspoon meringue powder (available in the baking aisle)
Pink gel food coloring
Black gel food coloring
2 cups white candy melting wafers (about 13 ounces)
1 teaspoon refined coconut oil
White sanding sugar, for decorating
Pink sanding sugar, for decorating
45 mini marshmallows
Line 2 rimmed baking sheets with parchment paper.
Pulse the cookies in a food processor to fine crumbs. Add the cream cheese and pulse together until the mixture begins to ball up. Transfer to a large bowl and knead together a few times until completely combined.
Roll about 1/3 of the mixture into 18 truffles (about 1 level tablespoon each) and place on one of the prepared baking sheets. Roll the remaining mixture into 18 larger truffles, (about 1 heaping tablespoon each), and place on the second prepared baking sheet. Refrigerate until firm and chilled through, about 1 hour.
While the truffles chill, prepare the decorations.
For the royal icing, combine the confectioner's sugar and meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed just to combine. Add 2 1/2 teaspoons water and increase the speed to medium. Beat the mixture until the icing is stiff enough to hold a peak but soft enough to pipe, about 2 minutes. If the icing gets too stiff, add up to 1/2 teaspoon more water.
Divide the icing evenly between 2 bowls. Tint one bowl of icing bright pink using the pink food coloring. Tint the remaining bowl of icing with the black food coloring. Transfer the pink and black icings to separate piping bags (with no cut openings) or to resealable plastic bags and set aside.
For the white coating, combine the candy melting wafers and coconut oil in a medium microwave-safe bowl. Microwave the mixture in 20-second intervals, stirring between each, until the wafers are melted and the mixture is smooth, about 1 minute 20 seconds. Set aside.
Put some white sanding sugar and pink sanding sugar in separate bowls.
For the bunny tails: Cut 9 of the marshmallows crosswise to create 18 halves. Carefully dip one flat side of each marshmallow piece in the white candy coating, let the excess drip off and then dip in the white sanding sugar. Place each marshmallow piece sugar-side up on a plate to set. These will be the bunny tails.
For the bunny ears: Cut 18 of the marshmallows in half on the diagonal to create 18 pairs of bunny ears. Dip the cut side of each marshmallow piece in the pink sanding sugar. Place sugar-side up on the plate with the tails to set.
For the bunny feet: Cut the remaining 18 marshmallows in half lengthwise to create 18 pairs of feet. Set aside on the plate with the tails and ears.
Put a truffle in the white coating and use 2 forks to evenly coat. Lift out the truffle, letting any excess drip off, then return to the baking sheet. Continue with the remaining truffles (both sizes) until all are all coated. If the coating cools to room temperature during the dipping process, microwave it in 20-second intervals to reheat. Reserve the leftover white coating to use as glue for the tails, ears and feet.
For the heads: Dip the bottoms of 2 bunny ears in the leftover white coating, place on top of a small truffle and hold in place until the coating sets, about 15 seconds. Snip a very small tip off the corner of each bag of icing. Pipe a small pink heart for a nose on the front (face) of the truffle. Pipe a pair of eyes and mouth using the black royal icing. Repeat with the remaining small truffles.
For the bottoms: Dip the cut side of a marshmallow tail in the leftover white coating. Place the tail on top of one of the large truffles and hold in place until the coating sets, about 15 seconds. Dip the cut sides of two marshmallow feet in the leftover white coating. Position them on the truffle below the tail and hold until set in place. Use the pink royal icing to pipe a large oval on the top each foot and 3 small circles underneath for toes. Repeat with the remaining large truffles.
Return all the truffles to the refrigerator to set, about 10 minutes. Serve chilled.(photo)
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Easter Dinner on Two Sheet Pans
1 cup all-purpose flour, plus more for dusting (see Cook's Note)
3 tablespoons Parmesan
1 1/2 teaspoons baking powder
1/2 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1 3/4 cup heavy cream, plus more for brushing biscuits
1 pound medium carrots, peeled
2 tablespoons unsalted butter, plus more for greasing pan
2 small bunches thick asparagus, tough ends snapped off, bottom half of stalks peeled (about 1 1/2 pounds
1 tablespoon extra-virgin olive oil
1 pound Yukon Gold potatoes (about 2)
1 small clove garlic, minced
2 tablespoons orange marmalade
1/2 cup shredded Gruyere cheese (about 1 1/2 ounces)
Three 7- to 8-ounce ham steaks, halved crosswise
2 tablespoons dark brown sugar
3 slices canned pineapple in heavy syrup, plus 1 teaspoon of the syrup
3 maraschino cherries, halved (optional)
6 whole cloves
1 hard-boiled egg
4 lemon wedges
Mustard, for serving
Special equipment: 2 sheet pans (18 by 13 inches each) and a mandoline or vegetable slicer
Position the oven racks in the upper and lower thirds of the oven and preheat to 425°F.
Make the scones. Whisk the flour, 1 tablespoon of the parmesan, the baking powder, 1/4 teaspoon of the thyme, 1/4 teaspoon of salt and 1/4 teaspoon black pepper together in a large bowl. Add 3/4 cup of the cream and stir with a wooden spoon until the dough just comes together. Gather the dough into a ball, transfer it to a floured surface and pat into a 1-inch-thick square. Cut into 4 equal-sized square biscuits, reshaping if necessary, and transfer to a plate to chill.
Cut the carrots into 1 1/2-inch chunks on the bias, halving any larger pieces to keep them all roughly the same size.
Line one sheet pan with parchment paper and spread the carrots on half. Melt 2 tablespoons of butter in a small bowl in the microwave. Drizzle the carrots with the butter and 1/2 teaspoon salt and toss to coat. On the other side of the tray, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt and some pepper and spread it evenly. Bake on the bottom rack until the vegetables are just beginning to become tender, 15 minutes.
Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or a vegetable slicer and place in a medium skillet with a lid. Stir the remaining 1 cup heavy cream, the garlic, the remaining 1/4 teaspoon chopped thyme, 3/4 teaspoon salt and a pinch of pepper together in a measuring cup or bowl and pour over the potatoes. Bring to a boil over medium heat, cover the pan, and lower the heat to maintain a simmer. Cook, stirring only occasionally, until the potatoes are tender when pierced with the tip of a paring knife and the cream has thickened, 10 to 12 minutes. Remove from heat and set aside, covered.
Remove the carrots from the oven and spoon the marmalade over them, stirring until completely coated. Turn the asparagus spears and return the baking sheet to the oven.
Butter 1/3 of the clean sheet pan. Spoon half the potato slices into an even, overlapping layer on the buttered area and sprinkle evenly with 1 tablespoon of the Parmesan. Top with the remaining potato slices, spoon any remaining cream over, and sprinkle with the Gruyere and remaining tablespoon of Parmesan.
Arrange the ham slices in a single overlapping layer down the center of the sheet pan, leaving an empty space for the biscuits. Mix the brown sugar and pineapple syrup together in a small bowl and heat in the microwave for 30 second increments, stirring in between until the sugar has melted. Spoon the glaze onto the ham slices and spread it with the back of a spoon to cover. Cut the pineapple rings in half and lay a piece on top of each ham slice. If using, place a maraschino cherry half in the center of each pineapple slice and pin it down with a clove. If not, pin the pineapple to the ham with the clove.
Evenly space the chilled biscuits on the tray and brush the tops with cream. Place the tray on the higher rack of the oven. Cook both trays until the potatoes are brown and crusty on top, the carrots are glazed and fully cooked, the asparagus is tender and lightly browned, the scones are golden, and the ham and pineapple are warmed through, about 20 minutes.
To serve: Stir the carrots and grate the hard-boiled egg over the asparagus. Divide evenly among 4 plates. Serve with lemon wedges and mustard on the side.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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Carrot Cake Banana Bread
Carrot Cake Bread
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cups mashed bananas, about 3-4 medium bananas
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tso ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground all spice
1 cup shredded carrots
Cream Cheese Frosting
1/2 cup butter
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla extract
3/4 tsp ground cinnamon
Toppings (optional)
1/2 cup crushed pecans
1/4 cup shredded carrots
Preheat oven to 350°F. Grease two 8x4 pans.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add in eggs, bananas and vanilla; beat until mixed.
To the wet ingredients, sift in flour, baking soda, cinnamon, nutmeg, all spice, ginger and salt.
Stir until just combined. Add in shredded carrots. Mix until combined.
Bake 30-40 min.
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Easter Blondies (Photo)
1/2 cup butter melted
3/4 cup brown sugar
1 teaspoon vanilla
1 large egg
1 cup flour
Pinch of salt
1 cup Easter m&m candies
Preheat oven to 350°F. Line an 8x8 baking dish with foil or parchment paper and spray with
non-stick cooking spray.
In a medium bowl, stir together the melted butter, brown sugar, and vanilla. Stir in the egg until
well combined.
Add the flour and salt to the wet ingredients and stir until well combined. Gently stir in 3/4 of the
candy. The batter will be thick and sticky.
Spread the batter into the prepared pan. Press the remaining m&ms over the top.
Bake for 20-25 minutes. The center should be barely set.
Cool before cutting.
Source: www.bunsinmyoven.com
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Giada's Easter Pie
3/4 cup powdered sugar, plus extra for garnish
3 large eggs
2 teaspoons pure vanilla extract
1 tablespoon orange zest
1 (15-ounce) container whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh phyllo sheets or frozen, thawed
3/4 stick (3 ounces) unsalted butter, melted
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 375°F.
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
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Easter Egg Cake
3/4 cup coconut oil, plus more for the pans
2 cups all-purpose flour, plus more for the pans
1 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces unsweetened chocolate, chopped
1 1/4 cups hot water
1/3 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 teaspoon salt
5 large eggs
1 teaspoon pure vanilla extract
For the frosting:
5 sticks unsalted butter, at room temperature
1/4 teaspoon salt
5 cups confectioners' sugar
1 tablespoon pure vanilla extract
3 tablespoons whole milk
Coarse sugar, nonpareils and candy-coated chocolates, for decorating
Make the cake: Preheat the oven to 350°F. Lightly oil and flour two 8-inch round cake pans, tapping out any excess flour.
Whisk the flour, baking powder and baking soda in a medium bowl; set aside.
Melt the coconut oil and unsweetened chocolate in a small saucepan over medium-low heat, stirring occasionally;
remove from the heat. Whisk the hot water and cocoa powder in a large bowl until smooth.
Drizzle in the melted chocolate mixture, whisking until combined. Whisk in the granulated sugar and salt until smooth.
Whisk in the eggs, one at a time, then add the vanilla. Whisk in the flour mixture just until smooth.
Divide the batter between the prepared pans. Bake until the tops of the cakes spring back when lightly pressed, 30 to 35 minutes.
Transfer to a rack and let cool 10 minutes in the pans, then run a knife around the edges and turn out onto the rack to cool completely.
Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute.
Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to medium and beat until combined.
Add the vanilla and beat on medium-high speed until fluffy, 2 to 3 minutes. Beat in the milk until smooth.
Assemble the cake: Trim the domed tops of the cakes using a long serrated knife; transfer the scraps to a bowl.
Cut each cake into 2 equal layers (leave the layers stacked). Cut both cakes in half, about 1/2 inch off-center.
You will have 4 slightly smaller half moons and 4 slightly larger ones.
Stack the 4 larger half-moons, spreading frosting between the layers. Place the stack cut-side down on a piece of parchment paper.
Repeat with the smaller half-moons to make another 4-layer stack, then turn the stack cut-side down and attach it to the larger stack using more frosting.
Trim the sides of the smaller cake sandwiches to make a slightly pointed shape. Transfer the cake scraps to the bowl.
Trim the curved top of the cake so that it has an even, rounded shape; add the scraps to the bowl.
Add 2 to 3 tablespoons frosting to the bowl of cake scraps and mash with a fork until moistened. Pat the scraps mixture around the top,
bottom and sides of the cake to round it out and form an egg shape.
Cover the entire cake in a thin layer of frosting (this is the crumb coat; it doesn¿t have to be perfect).
Refrigerate until firm, about 30 minutes. Cover the cake with the remaining frosting, building out the egg shape where needed with more frosting.
Cover the cake with rows of coarse sugar, nonpareils and candy-coated chocolates. Refrigerate until set, at least 20 minutes.
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Carrot Cake Jelly Roll
Cake:
Unsalted butter for greasing pan, at room temperature
3/4 cup all-purpose flour (see Cook's Note)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
4 large eggs, at room temperature
1 cup granulated sugar
1/2 cup finely grated carrot, from 1 medium carrot with top, fronds reserved
1/4 cup confectioners' sugar, plus extra for dusting
Candied Carrots:
1 cup finely grated carrot, from 2 medium carrots with greens
1/2 cup granulated sugar
Cream Cheese Frosting:
Two 8-ounce packages cream cheese, at room temperature
1 stick (1/2 cup) unsalted butter, at room temperature
Pinch of fine salt
2 cups confectioners' sugar
2 teaspoons pure vanilla extract
1 to 2 teaspoons milk
Orange gel food coloring
1/4 cup chopped walnuts
1/4 cup raisins
1/4 cup golden raisins
1 cup sweetened shredded coconut
Preheat the oven to 375°F. For the cake: Grease a 13-by-18-inch sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.
In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack.
For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.)
For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners¿ sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more.
To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully reroll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours.
Cook's Note:
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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Chocolate Pastel Easter Cake with a Chocolate Vermicelli Nest
Chocolate Nest:
8 cups vegetable oil, for frying
2 ounces dried rice vermicelli noodles (see Cook's Note)
Kosher salt
Two 3-ounce bars semisweet chocolate, chopped
Chocolate Cake:
2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
12 tablespoons unsalted butter, at room temperature, plus more for the pans
2 cups plus 2 tablespoons sugar
3/4 cup unsweetened cocoa powder (not Dutch Process)
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1/4 cup milk
Vanilla Buttercream:
2 sticks unsalted butter, at room temperature
4 cups confectioners¿ sugar
Pinch fine salt
2 1/2 teaspoons pure vanilla extract
2 to 3 tablespoons milk
Yellow food coloring, optional
Mini candy-coated chocolate eggs, for decorating
Make the nest:
Heat the oil to 375 degrees F in a large Dutch oven over medium-high heat. Line an 8-inch diameter bowl with plastic wrap leaving some overhang. Line another medium bowl with paper towels. Separate the vermicelli bundles lengthwise into 1-inch-wide sections. (It's okay if some noodles break off, you may still use them.) Drop one bunch into the oil; the noodles will immediately puff and the oil will bubble vigorously. Cook for 10 to 15 seconds, until the oil stops bubbling and the vermicelli are crisp. Using a spider or mesh strainer, transfer the noodles to the paper towel-lined bowl and immediately sprinkle with salt, tossing to coat. When the temperature returns to 375 drop another bunch in. Repeat the frying process until all of the vermicelli, including any loose or broken pieces are cooked. Set the fried vermicelli aside.
Heat the chocolate in a small microwavable bowl in the microwave until melted, about 2 minutes, pausing every 30 seconds to stir with a rubber spatula. Remove the paper towels from the bowl of vermicelli and discard. Scrape the melted chocolate into the bowl of vermicelli. Wearing latex gloves, use your hands to toss the vermicelli with the chocolate until the noodles are completely coated and sticky. Gently press the mixture into the bottom and up the sides of the plastic lined bowl leaving the edges uneven and ragged to resemble a bird's nest. Chill the nest in the bowl until firm, at least 30 minutes.
Make the cake:
Position a rack in the center of the oven and preheat to 350°F. Lightly butter two 9-inch round cake pans and line the bottoms with circles of parchment paper. Whisk the flour, baking soda, baking powder and salt together in a medium bowl and set aside.
Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Increase the speed to medium-high and slowly add the sugar, beating until the mixture is light and smooth, about 4 minutes. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Add the cocoa powder and vanilla and beat on medium, 1 minute more. Reduce the mixer speed to medium-low and add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the sides of the bowl.
Combine the milk with 1 1/4 cups water in a small saucepan, bring just to a boil and remove from the heat.
With the mixer on low, add the flour mixture, about 1/4 cup at a time, until it is incorporated. Turn off the mixer, then carefully pour the hot liquid into the batter and combine by hand with a whisk until smooth. Divide the batter evenly between the prepared pans. Lightly tap each pan on the counter to settle the batter.
Bake until the cakes begin to pull away from the sides of the pans and the centers spring back when touched lightly, 30 to 35 minutes. Cool the cakes in the pans on a rack for 10 minutes. Run a thin knife or small spatula around the edges of the pan, turn out the cake layers and place on the rack to cool completely.
Make the buttercream:
Beat the butter, confectioners¿ sugar and salt in a large bowl with an electric mixer on medium speed until just combined. Add the vanilla extract and increase the speed to medium-high, beating until fluffy and creamy, about 3 minutes. Beat in 2 tablespoons milk and the food coloring, if using, to make a pastel shade. Continue beating until light and spreadable, 2 minutes. If the frosting seems too stiff, add the remaining tablespoon of milk.
To assemble:
Place 1 cake layer right-side up on a cake stand or flat plate and top with 1 cup of frosting. Using a large offset spatula, spread the icing evenly over the layer to the edges. Place the other layer, on top. Evenly spread half of the remaining frosting over the top, leaving a small off-center mound to place the nest on. Spread the remaining frosting around the sides of the cake in a swirly pattern. Lift the chocolate nest from the bowl by the plastic-wrap overhang. Peel off the plastic and discard. Place the nest on the top of the cake on the mound of frosting and fill with candy coated eggs.
Cook's Note:
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry bakedgoods.) Rice vermicelli can be found in specialty food stores, Asian markets and online.
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Bunny Bait
20 cups Popped Popcorn (2 microwave bags or 3/4 cups kernels popped)
1 bag of White, Pink, Yellow, Blue, & Purple Candy Melts (12 ounces each)
1 bag of Easter M&M’s
Easter Sprinkles
Bunny Bait Printable (find it below)
Pop your popcorn & place it in a bowl. Melt your white candy melts according to the package directions.
Poor your melted chocolate on the popcorn & stir to coat…
Place your colored candy melts in different bowls & melt them according to the package directions. Spoon the different colors on top using a spoon…
You can use any colors you would like. We thought that pink, yellow, blue, and purple would look pretty to match the candies…
Easter Bunny Bait White Chocolate Funfetti Popcorn with a Free Printable from KitchenFunWithMy3Sons.com
Let it set for about 10-15 minutes. Then you can transfer it in large pieces into a large bowl…
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Sugar Cookie Nests
1 package sugar cookie dough Coupons
green icing
Cadbury Mini Eggs
Roll dough into one inch balls for mini muffin pan or 1½ inch for regular muffin pan. Place into greased pan.
Bake according to package directions.
Remove from oven and let sit for 2 minutes before removing to wire rack to cool completely.
Using green icing, pipe into the cookie nests and top with eggs.
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Lemon Coconut Truffles
8 oz cream cheese, softened
1 tbsp powdered sugar
½ tsp coconut extract
¾ c sweetened coconut flakes
1 lemon zest
3 c ground lemon sandwich cookies
Vanilla Almond Bark, melted for dipping (can also use white chocolate)
Beat the cream cheese, powdered sugar and coconut extract together until fluffy.
Add the coconut, zest and ground cookies. Combine well.
Roll into 1" or so balls and place on a parchment lined cookie sheet. Refrigerate for at least 30 minutes.
Melt your almond bark and dip the balls, letting excess drip off. Place back on sheet and refrigerate again until coating hardens.
Store in the fridge but remove at least 20 minutes before serving.
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Fruit Rainbow with Lemon Dip
Fruit Rainbow:
red grapes
blueberries or blackberries
sliced kiwis
pineapple, cut into chunks
oranges, sliced
strawberries, quartered
Lemon Dip:
1 package instant lemon pudding (either the 1-oz sugar-free or the 3.4-oz regular)
1 cup fat-free milk
1 (5.3-oz) container fat-free plain Greek yogurt
1 cup lite whipped topping*
To make Fruit Rainbow: layer grapes, then blackberries or blueberries on top of the grapes. Then add kiwis on top, Then pineapple, oranges and lastly, strawberries.
To make Lemon Dip: Mix the pudding with milk and whisk. Add in yogurt and whisk.
Fold in whipped topping until incorporated. Serve with fruit rainbow. Enjoy!
Notes
*can whip 1 cup heavy whipping cream with a little vanilla and powdered sugar to sweeten in place of whipped topping, if desired)
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Easter Bunny Cake
Frosting:
3 sticks (12 ounces) unsalted butter, at room temperature
6 cups confectioners' sugar
Pinch fine salt
1 tablespoon vanilla extract
2 to 3 tablespoons milk
Bunny:
2 baked 9-inch round cake layers (your favorite recipe or a 18.25-ounce boxed cake mix)
1 1/4 cup sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo
For the frosting: Combine the butter, sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
For the bunny: Spread a thin layer of frosting on the flat side of one cake layer, about 2/3 cup, and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating two layered pieces that are slightly different sizes.
Place the larger piece of cake, cut-side down, on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have two layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife, and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1-inch from the end of the bunny's body.
Mix the cake scraps in the bowl with a fork until mashed, and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts, and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece, and press the 2 end circles, cut-sides-in, into the front of the face for the bunny cheeks. Take the white jelly bean halves and push them into face below the cheeks, round-sides-out, for the teeth. Place the pink jelly bean above for the nose.
Unroll the licorice wheel and cut 2 pieces about 1 1/2 inches long each. For each piece, peel the strips apart halfway down, and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out, for the whiskers.
Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with icing if necessary.
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Easter Crockery Ham
6 lbs cooked ham
1 tbs vinegar
whole cloves
1/2 tsp dry mustard
1/2 c. currant jelly
1/4 tsp cinnamon
Place ham in crockpot. Cover and cook on low 5 to 6 hours.
Pour off juice; remove rind. Score ham and stud with cloves. In
small saucepan melt jelly with remaining ingredients. Return meat to
crockpot. Spoon sauce over ham. Cover and cook on high for at least 30
minutes, brushing with sauce at least once more if possible. Makes 8 to 10
servings.
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Wilton Bunny Cookies
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons pure vanilla extract Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
1/2 teaspoon No Color Almond Extract Easy-Add No Color Almond Extract Add to shopping list No Color Almond Extract
2 3/4 cups all-purpose flour
1 teaspoon salt
Preheat oven to 350°F. Lightly spray pan cavities with vegetable pan spray.
In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended.
Press dough into cavities, filling 2/3 full.
Bake 9-10 minutes or until light brown around edges.
Cool in pan 5 minutes. Turn pan over; lightly tap pan to re-move cookies. Cool completely on cooling grid.
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Perfect Easter Ham
1/4 cup firmly packed brown sugar
2 teaspoons grated orange peel
2 teaspoons grated lemon peel
3/4 teaspoon ginger
1/2 teaspoon cinnamon
1 fully cooked (6-9#) bone-in smoked ham, shank portion
1 tablespoon whole cloves
1 cup port wine
2/3 cup fresh orange juice
1/4 cup fresh lemon juice
1/3 cup apricot preserves
2 tablespoons port wine
2 teaspoons chopped fresh chives
Fresh fruits, for garnish
Heat oven to 300° F.
Combine brown sugar, orange and lemon peels, ginger, and cinnamon in bowl.
Score top and sides of ham with knife in a crisscross pattern. Pat with spice mixture and stud with cloves.
Combine port and orange and lemon juices in a 13x9-inch roasting pan. Place ham, scored side up, in pan. Bake 30 minutes. Cover ham loosely with foil. Bake 1 hour 15 minutes to 2 hours more, basting every 30 minutes, until instant-read thermometer inserted in center of ham registers 135° F.
Make Glaze: Meanwhile, press preserves through a strainer into a cup (to equal 1/4 cup); stir in port. Uncover ham; brush with glaze. Bake 5 minutes. Let stand 15 minutes.
Skim fat from pan juices. Combine 1 cup juices and chives in bowl. (If there are more than 1 cup juices, return to roasting pan and bring to a boil over medium-high heat. Gently boil until liquid is reduced to 1 cup.)
To Serve: Cut a few slices from thin side of ham to form level cutting surface. Transfer ham cut side down to a large cutting board. Holding ham steady with fork, cut horizontally along top of bone to cut off a boneless wedge of ham. Place ham wedge cut side down on carving board and cut into thin slices. Transfer slices to a serving platter. Turn ham thin side up and repeat. Serve with sauce. Garnish with fruit, if desired. Makes 12 servings.
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Asparagus Au Gratin
½ c. water
1 ½# asparagus spears, trimmed
½ c. Swiss cheese, shredded
1/4 c. dry bread crumbs
2 tbl. butter, melted
½ tsp. dry mustard
1/8 tsp. pepper
Heat oven to 400°F.
Bring ½ c. water to boil in 10" skillet; add asparagus.
Cook 2 min.’ drain (asparagus will still be crisp).
Place in 10x6" baking dish.
Mix remaining ingredients; sprinkle over asparagus.
Bake 8-10 min. or until cheese mixture is lightly browned.
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Scalloped Potatoes with Spinach
5 med. potatoes, peeled and sliced, 5 cups
1/4 c. water
3/4 c. shred ched.
1/8 tsp. salt
1/2 pkg. chop. spinach
1/3 c. chop. onion
1 tbl. pimiento
3 tbl. marg.
3 tbl. flour
2 c. milk
Paprika
In 2 qt. micro dish micro-cook potatoes,
water and salt for 8-10 min.
Drain; remove from casserole and set aside.
In same casserole cook onion in marg,
covered, on high for 2-3 min. Stir in flour.
Add milk all at once; stir to combine.
Cook, uncovered, on high about 6 min.
stirring every min. til sauce thickens.
Add cheese; stir until melted.
Stir in the cooked potatoes, spinach and pimiento.
Cook, covered, on high for 1-2 min.
Sprinkle with paprika.
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Baked Ham
1 Picnic Ham
1 large pineapple, orange, apricot or grape preserves
Whole cloves or ground (I use ground) cinnamon (optional)
Prepared Mustard
Rinse ham, cut off skin if using a picnic ham.
Lay fat side up in baking pan or dish.
I usually use my corning casserole dish,
or if large ham, wrap in aluminum foil.
Smear preserves on ham, sprinkle cloves,
cinnamon and cover with prepared mustard.
Bake til done, in 350F oven, depending on the size of ham you bake.
I cook it til just starting to brown. I have cooked it til dark, and it is still delicious.
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Easter Eggs
1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semi-sweet chocolate
Beat butter, salt and vanilla until fluffy.
Add milk, beat in sugar. Blend until stiff.
Dust with brown sugar. Knead til smooth.
Set aside more then 2/3 of mixture.
To the remaining mixture add yellow food coloring.
Blend in well. Divide yellow and white into 16 or 24 pieces.
Shape yellow into ball, mold white around yellow to form an egg shape.
Dry at room temperature on paper towels for 24 hours.
Melt chocolate in double boiler or in microwave until smooth.
Dip eggs in chocolate. (parafin wax may be added and melted with chocolate to prevent chocolate from melting in your hands).
Once dipped cool at room temperature.
Refrigerate after cool.
When sliced these eggs will have a white cream
filling with a yellow filling that appears to be the yolk.
They look nice sitting in an Easter basket!!
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Easter Nest Cookies
4 cups chow mein noodles
1/2 cup light corn syrup
1/2 cup sugar
3/4 cup creamy or crunchy peanut butter
jelly beans or other egg ~ shaped candies
In large mixing bowl, use your hands to break noodles into smaller pieces. In a large sauce pan, combine sugar and syrup. Cook over medium heat until sugar is melted and edges begin to bubble. Add peanut butter and stir until smooth. Pour mixture over noodles and toss to coat.
Carefully test for temperature. With slightly buttered hands, form mixture into tight balls using approximately 1/4 cup mixture per ball. Make indention in center of each ball to resemble a bird's nest. Place on waxed paper and allow to cool completely.
Place 3 or 4 jelly beans or other egg shaped candies into each nest. Makes 1 dozen nests. Easily doubled.
The Kitchen Corner: http://glendasattic.com/r3/cc/enc.htm
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tested and liked by me)
