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Happy Easter everyone! Whether you’re celebrating the holiday by decorating and hiding Easter eggs, putting together beautiful Easter baskets, or dressing in your Sunday best, one common theme for everyone today is the food! We want your tables to be weighed down by the most delightful Easter-themed desserts this year, so we’re giving you all the best inspiration. Now, the only problem is picking which dessert to make!
Easy Carrot Cake
Thank you Grandbaby Cakes for the recipe!
Ingredients
Cake:
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2 cups shredded carrots
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1 + ¾ cup sugar
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½ cup sour cream (room temperature)
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½ cup vegetable oil
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4 large eggs (lightly beaten)
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1 Tbsp vanilla extract
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2 cups all-purpose flour
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2 tsp baking powder
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¼ tsp baking soda
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1 tsp salt
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2 tsp ground cinnamon
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¼ tsp ground cloves
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½ tsp ground nutmeg
Glaze:
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8 oz. cream cheese (room temperature)
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⅓ cup confectioners sugar
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¼ cup orange juice
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1 tsp vanilla extract
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Optional: toasted coconut for garnish
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Optional: robin eggs for garnish
Directions
1. Preheat the oven to 350°F.
2. In a large bowl, whisk the shredded carrots, sugar, sour cream, oil, beaten eggs, and vanilla extract together.
3. In a separate bowl, sift the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg together.
4. Slowly add the dry ingredients to the wet ingredients and whisk until everything is incorporated. Add the batter to a 10-inch bundt pan coated with nonstick spray and bake for 45-55 minutes. Allow the cake to cool for 10 minutes in the pan then turn the cake out on a cooling rack to cool completely.
5. While the cake is baking, add the cream cheese to your mixer and mix at medium-high speed.
6. Turn the mixer down to slow speed and carefully add in the confectioner’s sugar in two separate intervals until it’s fully incorporated. Add the orange juice and vanilla extract and mix until smooth and pourable.
7. Drizzle the icing over the top of the cooled cake and garnish with toasted coconut and robin eggs, if you want!
Easter Sugar Cookie Cake
Thank you Crazy for Crust for the recipe!
Ingredients
Cookie Cake:
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¾ cups unsalted butter (softened)
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¾ cup sugar
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1 large egg
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1 Tbsp vanilla extract
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½ tsp baking soda
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½ tsp salt
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½ tsp cream of tartar
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2 cups all-purpose flour
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1 cup M&Ms (Spring colors)
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½ cup Easter sprinkles
Frosting:
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3 Tbsp unsalted butter (softened)
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1 + ½ cups powdered sugar
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1 tsp vanilla extract
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2 Tbsp heavy whipping cream
Directions
1. Preheat the oven to 350°F. Line a 9-inch round cake pan with foil and spray it with nonstick cooking spray.
2. Beat the butter and sugar for the cake with a hand or stand mixer until the mixture is creamy. Beat the egg and vanilla, then mix in the baking soda, salt, and cream of tartar. Finally, slowly mix in the flour and stir in the M&Ms and sprinkles.
3. Press the batter into the prepared pan and top with more M&Ms on top. Bake the cake for 19-22 minutes, or until the edges are just turning a light golden brown. Let the cake cool completely before frosting it.
4. While the cake is baking, make the frosting. Beat the butter until it’s smooth, then slowly beat in the powdered sugar until the mixture is crumbly. Add salt and vanilla, then 1 teaspoon of heavy whipping cream. Beat the ingredients together until the mixture is smooth, adding another teaspoon of heavy whipping cream to get a spreadable texture.
5. To frost, use a 1M frosting tip and a ziplock or piping bag to decorate the cookie cake. Top with more sprinkles and M&Ms.
Bird’s Nest Funfetti Sugar Cookies
Thank you A Classic Twist for the recipe!
Ingredients
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1 + ¾ cups all-purpose flour
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⅛ tsp cream of tartar
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⅛ tsp baking powder
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½ tsp baking soda
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¼ tsp kosher salt
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¼ cup rainbow sprinkles
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¾ cup unsalted butter (softened at room temperature)
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¾ cup sugar
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2 tsp pure vanilla extract
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1 large egg (room temperature)
Optional Toppings:
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Pastel Easter sprinkles
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Shredded coconut flakes
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Mini Cadbury eggs
Directions
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk the flour, cream of tartar, baking powder, baking soda, salt, and sprinkles together.
3. In the bowl of a standing mixer or using an electric handheld mixer, cream the butter and sugar on medium speed until the mixture is light and creamy — about 2 minutes. Beat in the vanilla extract until it’s well combined, then add in the egg. Reduce the speed to low and add in the flour mixture and mix until just combined.
4. Using a medium cookie scoop, scoop out the dough onto prepared baking sheets. Roll each dough circle in either the pastel Easter sprinkles or shredded coconut flakes. Place the cookies about 2 inches apart on the prepared cookie sheet.
5. Bake the cookies until golden brown, about 11-12 minutes. When the cookies are immediately out of the oven, place 2-3 mini Cadbury eggs in the center of each cookie. Let them cool and enjoy!
Easter Shortbread Cut Out Cookies
Thank you A Pretty Life in the Suburbs for the recipe!
Ingredients
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1 cup butter
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1 cup icing sugar
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1 tsp vanilla
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2 cups sifted flour
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1 Tbsp milk
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Sprinkles
Directions
1. Preheat the oven to 350°F.
2. Use a mixer to whip together the butter, icing sugar, and vanilla until the mixture is light and fluffy. Slowly add in the sifted flour and mix until the cookie dough looks like sand. Add 1-2 tablespoons of milk and mix until the batter comes together.
3. Refrigerate the dough for 15 minutes.
4. Once the dough has been refrigerated, press it into a ball. Place the ball of dough onto a piece of parchment paper, then use a rolling pin to roll the dough to ¼-inch thickness.
5. Using Easter-themed cookie cutters, cut out different shapes and place them onto a parchment paper-lined baking sheet.
6. Sprinkle the cookies with candy sprinkles and bake for 10 minutes.
Chocolate Peanut Butter Peeps Skillet S’Mores
Thank you How Sweet Eats for the recipe!
Ingredients
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3 cups chocolate chips
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½ cup creamy peanut butter
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2 packages Peeps
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Graham crackers (for serving)
Directions
1. Place the chocolate chips in a 9-inch oven-safe skillet in an even layer. Drop spoonfuls of peanut butter on top of the chocolate chips. Cover the peanut butter with a layer of Peeps.
2. Heat the broiler to ‘high’ and place the skillet underneath it for 1-2 minutes, just until the marshmallows are golden and the chocolate chips are melting. Watch the skillet the entire time.
3. Serve immediately and use graham crackers to dip!
Easter Bark
Thank you Ahead of Thyme for the recipe!
Ingredients
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12 oz. semi-sweet chocolate
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8 oz. white chocolate
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Food coloring (2-3 pastel colors)
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1 cup chocolate mini eggs
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Pastel-colored sprinkles
Directions
1. Line a large baking sheet with parchment paper and set it aside. Crush half of the chocolate mini eggs and set them aside.
2. Place the semi-sweet chocolate into a microwave-safe bowl and microwave the chocolate in 30-second intervals. Remove the bowl at each interval and stir the ingredients well. Repeat until the chocolate has melted completely.
3. Melt the white chocolate by repeating the process above. Divide the white chocolate into 2-3 separate small mixing bowls. Add the pastel food coloring (pink, green, and blue) into each bowl and mix until combined. To best achieve the pastel colors, use only a drop or two of the primary food coloring.
4. Spread the melted semi-sweet chocolate into a thin layer onto the prepared baking sheet, forming an approximate 9×12-inch rectangle that’s about ⅓ inch thick. Dollop the melted and colored white chocolate on top in alternating patterns. Use a toothpick to swirl the semi-sweet and white chocolate together.
5. Immediately arrange the chocolate eggs onto the swirled chocolate, pressing them lightly into the chocolate if necessary. Sprinkle the remaining surface with sprinkles.
6. Transfer the pan to the refrigerator to allow the chocolate to set, about 45 minutes. Transfer the parchment paper to a cutting board and cut the bark into pieces.
No-Bake Butterscotch and Peanut Butter Bird’s Nest Cookies
Thank you Ahead of Thyme for the recipe!
Ingredients
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¾ cups butterscotch chips
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½ cup smooth peanut butter
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2 cups chow mein noodles
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¼ cup chocolate eggs
Directions
1. Melt the butterscotch chips with the peanut butter in a wide saucepan over low heat. Stir continuously until the mixture has melted.
2. Pour the mixture into a large bowl of the chow mein noodles and stir to combine. Fill up each compartment of a muffin tray with a spoonful of the mixture.
4. Let the nests cool for 10 minutes, then remove them from the tray.
5. Add in some Easter eggs and serve!
Which Easter recipe are you most excited for? Comment below!
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