Fun Easter Recipes!
Bunny Cream Puffs
1 c. water
1/2 c. butter
1 c. all-purpose flour
4 lg. eggs
1 (3.3 oz.) pkg. white chocolate instant pudding
1 1/4 c. cold milk
1 c. whipping cream, whipped
Vanilla flavored candy-coating, melted
Mini semi-sweet chocolate chips
Black string licorice, cut into thin 3/4 inch strips
Small round pink candies, such as mini candy-covered chocolate pieces
Powdered sugar, if desired
Heat oven to 400 degrees F. Combine water and butter in saucepan. Cook over medium heat until mixture comes to a full boil. Reduce heat to low, stir in flour vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Beat in 1 egg at a time until mixture is smooth.
Drop dough by 1/4 cupfuls, 3 inches apart onto ungreased baking sheet. Bake for 35 to 40 minutes or until puffed and golden brown. Pierce each puff gently with fork to allow steam to escape. Cool completely.
Prepare pudding mix using 1 1/4 cups milk, as directed on package. After pudding is set, gently stir in whipped cream. Cover; refrigerate until serving time.
To create bunnies, cut off cream puff tops. Cut large marshmallows crosswise into 3 pieces. Dip cut sides into decorator sugar for ears. Using toothpicks, attach marshmallows into top of cream puff for ears. Use melted candy coating to attach chocolate chips for eyes.
Just before serving, fill bottom half of cream puff with 1/3 cup filling. Press licorice strips for whiskers and pink candies for nose into filling. Place decorated cream puff top over filling. Sprinkle with powdered sugar, if desired.
recipe from Land O Lakes
What an adorable addition to your next veggie platter! Little veggie tulips on your Easter table? Adorable!!! A fun craft to do with the kids!
Good n’ Plenty Bunny Cookies
Sugar cookie dough (pre-made is fine)
Egg shaped cookie cutter (or make-shift small flat ovals with hands and sharp knife)
Good n’ Plenties (or pink lemonade Mike n’ Ikes)
White icing/glaze (simple whisk 2 tsp water and 1 cup of confectioner’s sugar)
Tube of white frosting for a plump firm tail
White sugar crystals (regular sugar is OK too)
Small tube of black icing (the one with small fine pointed tip)
Roll out cookie dough
Press cookie cutter into dough to create oval shapes
Arrange on greased cookie sheet
Bake for 7 minutes at 350 (watch to see if they begin to get golden brown at 6 mins)
When warm, add icing to top with teaspoon, spreading evenly
Press two pink Good n’ Plenties onto “head” of bunny for ears (in a “v” shape)
Make two small dots for eyes with black decorating icing
Add tail using a circular motion to adhere a little round tail
Dust tail with sugar crystals
Let cool for about 1 hour!
recipe from Six in the Suburbs
How cute are these?? And you certainly don’t have to be a chef to make them! Just shape as shown, and add raisins for eyes and almonds for teeth. Just imagine the smiles on the kid’s faces when they see these on the table!!
This would work with a homemade bread recipe or even frozen bread dough. Just a little snip during the rising process and you’re done! Love it! —
Here’s a recipe to make these with homemade dough:
•2-1/2 to 3 cups all-purpose flour
•2 tablespoons sugar
•1 package (1/4 ounce) active dry yeast
•1 teaspoon salt
•1 cup (8 ounces) sour cream
•1/4 cup water
•2 tablespoons butter
optional: pepper grains (for bunny’s eyes)
1.Put the butter, the sour cream and water in a small saucepan and heat thoroughly until warm, but do not allow to boil. Allow to cool, then add the remaining ingredients. Knead until all ingredients are combined. If dough is too thick to knead, add small amounts of water until the dough is pliable but not sticky.
2.Cover and allow the dough to rise until double in size. Divide into 16 equal parts and shape into oval balls (these will be your bunny’s body).
3.Place balls onto a baking tray lined with parchment paper or a silicone baking mat and cut the bunny ears with scissors as shown in the photo above. Bunny Eyes: Place 2 pepper grains in each roll for bunny’s eyes or make 2 indentions in the dough where the eyes should be placed.
4.Bake at 375° for about 10 minutes or until golden brown.
Easter Egg Popcorn
1 bag of popcorn, popped
8 ounces of white chocolate candy coating, melted (I used Ghiradelli white chocolate and a handful of white chocolate melts)
4 heaping teaspoons of yellow cake mix
Pop popcorn and spread out on a paper towel, removing any kernels or burnt pieces, and place in a large bowl. Mix in mini M&Ms.
Melt white chocolate in the microwave in 30 second intervals, stirring in between, until melted and smooth. Stir in cake mix until smooth, then stir in about 3 teaspoons of sprinkles. Immediately pour over popcorn. Using a wooden spoon, mix the popcorn and M&Ms until completely coated.
Pour out onto wax paper or into a wax-paper lined jelly roll pan and spread into a single layer. Sprinkle with sprinkles until festive, then let cool and harden. Break into pieces and enjoy!
Source: A Bakergirl original.
Ingredients: shopping list
2 loaves (1 pound each) frozen bread dough, thawed
2 sliced almonds
1 egg, lightly beaten
lettuce or kale leaves
Dip of your choice
Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf.
Coconut Macaroon Nutella Nests
2/3 cup sweetened condensed milk
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups sweetened coconut
1 cup Nutella
M&M Speck-tacular Eggs (or other Easter candy)
1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
3. With a spoon, scoop up about 2 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb.
4. Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.
5. Place about a tablespoon of Nutella in the center of each nest. Place 3 egg candies in the center of the nest. Finish decorating the nests and serve.
Note-you can make these 2-3 days in advance. Store in an air tight container on the counter.
recipe from Two Peas and Their Pod
Here is another great idea for Easter. Instead of buying those dying kits, use Kool-aid. One pack of Kool-aid and 2/3 cups water makes awesome egg dye. Two bonuses is: it’s cheaper than those boxes of egg dye and it smells so much better! :) Side note, if you use the lemonade flavor, mix it with a little bit of orange because the lemonade doesn’t dye very well..
Tips adapted from Parent Support Page
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