EASTER SUNDAY TREATS EVEN AN APRIL FOOL CAN MAKE
Are you ready for Easter? If you're like me, you're probably just realizing Easter is on Sunday !!!! I don't know where time goes! I personally love being in the kitchen, although, on major holidays I do my best to avoid spending my entire day cooking. I also know no one wants to get stuck taking their first cooking/baking class on a holiday. With that being said,I found some really easy recipes that you could whip up in under 30 mins ! Get creative, make it your own and have fun with it !
KITCHENPRODIGY.COM
SERVING TRAYS AND BUNNY DECOR FROM HOME GOODS
THIS PHOTO OF MY DOG BUTTON
IN HER EASTER DRESS IS FOR MORAL SUPPORT FOR ANY OF YOU THAT FEEL LOST IN THE KITCHEN
POLKA DOT DRESS FROM TARGET
CHOCOLATE MUD BUCKETS
INGREDIENTS
1 PACK OF STRAWBERRIES (rinsed and dried)
2 PACKS OF CHOCOLATE SNACK PACK PUDDING CUPS
1 CUP OF CRUSHED OREOS
1 BAG OF ORANGE CANDY MELTS (I PURCHASED MINE AT MICHAEL'S)
GREEN SPRINKLES (OPTIONAL)
PARCHMENT PAPER
DIRECTIONS
1. START BY RINSING THE STRAWBERRIES , DRY THEM WITH A NAPKIN OR PAPER TOWEL.
2. LINE A COOKIE SHEET WITH PARCHMENT PAPER
3.MELT CHOCOLATE AS INSTRUCTED ON THE LABEL (I USED WILTONS BRAND AND HEATED THE CHOCOLATE IN 10 SEC INCREMENTS 0N 50 PERCENT POWER AND STIRRED IN BETWEEN) ONCE CHOCOLATE IS MELTED YOU MAY DIP THE BERRIES EITHER BY HAND OR WITH A SKEWER. LET THE CHOCOLATES REST ON THE PARCHMENT PAPER.
5. CHOOSE A SERVING DISH , I FOUND THESE BUCKETS AT THE DOLLAR TREE.
6. TAKE THE CHOCOLATE PUDDING AND FILL THE CUP LEAVING THE CUPS A LITTLE MORE THAN HALF FULL.
7.TAKE CRUSHED OREOS AND SPRINKLE THEM ON TOP OFF THE PUDDING.
8.ONCE THE STRAWBERRIES ARE HARD PLACE IN THE CENTER OF THE DISH AND REFIGERATE UNTIL READY TO SERVE.
STRAWBUNNY CAKE BATTER COOKIES
INGREDIENTS
1 BOX OF STRAWBERRY CAKE MIX
2 EGGS
1/3 CUP OF VEGETABLE OIL
PARCHMENT PAPER
DIRECTIONS
1.HEAT OVEN TO 375.
2.LINE A COOKIE SHEET WITH THE PARCHMENT PAPER
3.MIX CAKE MIX,EGGS AND OIL TOGETHER.
4.ROLL COOKIES INTO GOLF SIZED BALLS AND PLACE THEM ONTO COOKIE SHEET.(roll them in powdered sugar the dough is very sticky)
5.BAKE FOR 7-9 MINS OR UNTIL EDGES ARE LIGHT BROWN.
6.LET THE COOKIES COOL COMPLETELY.
7.SERVE ON YOUR FAVORITE EASTER DISH
BUNNYTAIL FRUIT SALAD
Ingredients
1 large (largest size made) container of cool whip (make sure its frozen, or slightly defrosted)
2 cans of pineapple tidbits
3 small cans of mandarin oranges
1 small “standard” package of orange jello
1 and 1/2 container of reduced fat cottage cheese (the largest containers)
1 1/2 cup of mini pastel marshmallows
Directions
1.In a large bowl combine cottage cheese and the package of orange jello powder, mix these two together really well.
2.Next add in your semi thawed semi frozen cool whip (if its fully thawed then the salad won’t set up when chilled in the fridge) mix the cool whip in real well.
3.Then drain your canned fruit really well and add all cans of fruit. Be sure to fold the fruit in, making sure you don’t destroy the mandarin oranges. Once the fruit is all mixed in, you can fold in your marshmallows.
4.Cover it and let it chill in your fridge for at least 2 hours
CARROT CAKE CUPCAKES
*THESE CUPCAKES ARE VEGAN HOWEVER THE CHOCOLATE TOPPERS ARE NOT
INGREDIENTS
FOR THE CUPCAKES
2 CUPS ALL PURPOSE FLOUR
1 TSP BAKING POWDER
1 TSP BAKING SODA
½ TSP SALT
2 TSP CINNAMON
1 TSP NUTMEG
9 OZ GRATED CARROT
1.5 CUPS BROWN SUGAR
2 TABLESPOONS FLAXMEAL
½ CUP OLIVE OIL
1 TSP VANILLA
1 TBSP APPLE CIDER VINEGAR
FOR THE LEMON BUTTERCREAM FROSTING:
-3 AND ¾ CUPS POWDERED (CONFECTIONERS) SUGAR
-3 TBSP VEGAN BUTTER
-2 TSP APPLE CIDER VINEGAR
-3-4 TBSP FRESH LEMON JUICE
FOR THE CANDY TOPPER
1 BAG OF ORANGE CANDY MELTS
1 BAG OF GREEN CANDY MELTS
DIRECTIONS
1.PREHEAT THE OVEN TO 350 DEGREES.
2.LINE A CUPCAKE BAKING DISH WITH CUPCAKE LINERS.
3.SIFT THE FLOUR, BAKING POWDER, BAKING SODA, SALT, CINNAMON AND NUTMEG INTO A MIXING BOWL.
3.ADD THE GRATED CARROT AND THE BROWN SUGAR.
4.PREPARE THE FLAX EGGS, BY MIXING 2 TBSP FLAXSEED MEAL WITH 6 TBSP WATER AND ALLOWING TO SIT FOR A MINUTE.
5.IN THE MEANTIME, ADD THE OIL, VANILLA AND APPLE CIDER VINEGAR TO THE MIXING BOWL.
6.ADD THE FLAX EGGS.
7.MIX EVERYTHING TOGETHER IN THE MIXING BOWL.
*IF YOUR BATTER IS TOO DRY AT THIS POINT (AND ONLY IF IT'S TOO DRY TO MIX) THEN ADD IN A LITTLE NON-DAIRY MILK, ONLY AS MUCH AS YOU NEED TO GET THE BATTER TO A WET ENOUGH CONSISTENCY SO THAT IT CAN MIX PROPERLY.
8.POUR THE BATTER INTO BAKING CUPS (HALF WAY FULL)
PLACE INTO THE OVEN FOR 25-30 MINUTES OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN.
*ALLOW THE CAKES TO COOL COMPLETELY ON A COOLING RACK.
WHILE THE CAKES ARE COOLING, PREPARE YOUR FROSTING.
9.ADD THE POWDERED SUGAR, VEGAN BUTTER, VANILLA, APPLE CIDER VINEGAR AND 3 TBSP OF LEMON JUICE TO AN ELECTRIC MIXER BOWL.
START MIXING ON LOW SPEED.
*IF YOUR FROSTING IS TOO THICK THEN ADD IN MORE LEMON JUICE A DROP AT A TIME AS NEEDED TO GET YOUR FROSTING MIX TO THE PERFECT CONSISTENCY. IF YOUR FROSTING ENDS UP TOO THIN, ADD MORE POWDERED SUGAR.
10.ADD FROSTING BY PIPING THEM USING A TIP OF YOUR CHOICE (I USED A WILTON PIPING KIT AND USED THE TIP 1A)
CANDY MELT TOPPER INSTRUCTIONS
-LINE A BAKING SHEET WITH WAX PAPER. MELT THE GREEN CANDY MELTS PER THE PACKAGE INSTRUCTIONS
- TRANSFER THEM TO A SEALABLE PLASTIC BAG OR PIPING BAG.
-CUT OFF THE TIP AND PIPE THE GREENS OF EACH CARROT.
-MELT THE ORANGE CANDY MELTS PER THE PACKAGE INSTRUCTIONS
-TRANSFER THEM TO A SEALABLE PLASTIC BAG OR PIPING BAG.
-CUT OFF THE TIP AND PIPE THE SHAPE OF A CARROT PARTIALLY OVERLAPPING THE BOTTOM OF EACH GREEN STEM (SO THE TWO PARTS STICK TOGETHER).
-TRANSFER THE BAKING SHEET TO THE FRIDGE FOR 5 MINUTES OR UNTIL THE CANDY MELTS HAVE FULLY HARDENED.
-USING AN OFFSET SPATULA, CAREFULLY RELEASE EACH CARROT FROM THE BAKING SHEET.
-ONCE THE CUPCAKES HAVE COOLED COMPLETELY, TOP THEM WITH THE CREAM CHEESE FROSTING AND A CANDY MELT CARROT.
GARDEN CHEESE PLATE
INGREDIENTS
1 BOX OF VEGETABLE CRACKERS
1 BUNDLE OF DILL (PARSLEY WORKS TOO)
1 CUP OF CHEDDAR CHEESE (SHREDDED)
1 6.5 0Z CONTAINER OF ALOUETTE GARLIC AND HERBS SPREADABLE CHEESE (ANY CHEESE SPREAD WORKS)
DIRECTIONS
1. START OF BY FINDING A SERVING TRAY WITH A FLAT SURFACE
2.TAKE CHEESE OUT OF THE CONTAINER AND SHAPE IT INTO A CARROT USING A FORK OR BUTTER KNIFE.
3.PRESS CHEDDAR CHEESE INTO THE SPREADABLE CHEESE UNTIL IT STICKS AND HOLDS ITS SHAPE.
4.ADD DILL GARNISH AND CRACKERS
GRANDMA'S EASTER SUNDAY EGGS
INGREDIENTS
8 EGGS
1 TEASPOON OF MUSTARD
2 TABLESPOONS OF MAYO (I USED VEGAN MAYO FROM TRADER JOES I LOVE THE FLAVOR)
PINCH OF PAPRIKA
SALT AND PEPPER TO TASTE
1/2 TABLESPOON OF CHOPPED CHIVES
DIRECTIONS
1.PLACE EGGS IN SAUCEPAN AND COVER WITH WATER. BRING TO A BOIL. ...
PEEL AND CUT IN HALF LENGTHWISE.
2.REMOVE YOLKS AND COMBINE WITH MUSTARD, SALAD DRESSING AND SALT AND PEPPER.
3.REFILL EACH EGG HALF WITH THE YOLK MIXTURE AND SPRINKLE WITH PAPRIKA AND CHIVES.
BUNNY RABBIT CHEESE ROLLS
INGREDIENTS
12X4-INCH SHEETS OF FOIL
1CAN (8 OZ) REFRIGERATED CRESCENT DINNER ROLLS
1PACKAGE (8 OZ) CREAM CHEESE, SOFTENED
1/4 CUP CHOPPED FRESH PARSLEY
1/3 CUP CHOPPED FRESH CHIVES
1 TEASPOON GRATED LEMON PEEL
1/4 TEASPOON SALT
1 BUNDLE OF PARSLEY (for garnish)
DIRECTIONS
1.HEAT OVEN TO 400°F. ROLL SHEETS OF FOIL FROM SHORTER ENDS INTO CONE-SHAPED MOLDS. UNROLL DOUGH ON WORK SURFACE; IF USING CRESCENT ROLLS, PRESS SEAMS TO SEAL. USE PIZZA CUTTER OR KNIFE TO CUT DOUGH LENGTHWISE INTO 8 (1-INCH) STRIPS.
2.WRAP 1 STRIP AROUND EACH FOIL MOLD TO CREATE CARROT SHAPE. PLACE 1 INCH APART ON UNGREASED COOKIE SHEET. (WRA
3.BAKE 7 TO 9 MINUTES OR UNTIL GOLDEN BROWN. TRANSFER TO COOLING RACK,COOL COMPLETELY BEFORE REMOVING FOIL MOLDS.
4.IN A MEDIUM BOWL, BEAT CREAM CHEESE, PARSLEY, CHIVES, LEMON PEEL AND SALT WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL SMOOTH AND COMBINED. PIPE OR SPOON CREAM CHEESE MIXTURE INTO CAVITY OF EACH CRESCENT. TOP WITH 2 SPRIGS PARSLEY FOR CARROT TOP.