Easter Desserts

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MXCSOY139_9x16_ORANGE-CHAMOMILE CAKE

You don’t need to do an egg hunt to find a basketful of Easter dessert recipes! Get egg-cited about sweet treats like Rice Krispie Bunnies and Easter Egg Blondies, and celebrate the spring season with a sugar rush.

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

  • 1.5 pounds (680g) pork ribs, divided into individual ribs
  • 1 small carrot (2 ounces; 60g)
  • 1 small yellow onion, halved (4 ounces; 120g)
  • 5 black peppercorns
  • 2 bay leaves

Directions:

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Recipe 1/6

Easter Egg Haystacks

20 minutes

Easy

5 servings

Ingredients:

  • 4 oz pretzel sticks
  • 5 milk chocolate Easter eggs, melted
  • 15 mini chocolate pastel egg candies

Directions:

  1. Cut the pretzel sticks in half.  
  2. In a small bowl, combine the melted chocolate eggs and halved pretzels.
  3. Take a spoonful of the mixture and transfer it to a baking sheet lined with parchment paper.
  4. Using a smaller spoon, create your haystack shape by compressing your pretzel sticks into a ball, then hollowing out the center.
  5. Refrigerate for 5-10 minutes or until fully set.
  6. Add 3 mini chocolate eggs in the center of each haystack, and enjoy!

Recipe 2/6

Easter Egg Cheesecake

2 hours 30 minutes

Easy

2 servings

Ingredients:

  • 2 3.5 oz milk chocolate eggs, halved
  • ¾ cup butter biscuits, crushed
  • 2 Tbsp butter, melted
  • 1 ½ cups cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • ¾ cup heavy whipping cream
  • ¼ cup dark chocolate, melted
  • ¼ cup peanut butter egg candies
  • ¼ cup edible flowers, for serving

Directions:

  1. Add crushed butter biscuits into a large bowl, pour melted butter over them and stir until evenly coated.
  2. Add cookie base to halved milk chocolate eggs. Gently press it down using the back of a spoon to compress.
  3. Chill the eggs in the fridge for 15 minutes while preparing the cheesecake filling.
  4. In a mixing bowl, beat the cream cheese, powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture and stir until combined.
  5. Spoon the cheesecake filling into the egg halves and smooth out the top with a spatula.
  6. Refrigerate for 2 hours or until set.
  7. Add a dark chocolate drizzle to the eggs. Decorate with egg candies and edible flowers. Enjoy!

Recipe 3/6

Easter Egg Blondies

45 minutes

Easy

12 servings

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ½ cups brown sugar
  • ½ cup unsalted butter, at room temperature
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup peanut butter, creamy
  • 1 cup mini peanut butter pastel egg candies
  • ¾ cup white chocolate chips

Directions:

  1. Preheat the oven to 350°F. Line a baking dish with parchment paper and lightly grease it.
  2. Mix the flour, baking powder and salt in a small bowl.
  3. Separately, cream the sugar and butter until light and fluffy. Beat in eggs, vanilla extract and peanut butter until fully incorporated.
  4. Gradually add the flour mixture to the wet ingredient mixture until well combined.
  5. Add ¾ C peanut butter eggs and ¾ C white chocolate chips, and mix.
  6. Transfer the batter to your prepared pan and scatter the remaining peanut butter eggs and white chocolate chips on top.
  7. Bake for 25 to 30 minutes or until golden brown.
  8. Let cool, cut into squares and enjoy!

Recipe 4/6

Rice Krispie Bunnies

1 hour

Easy

6 servings

Ingredients:

  • 4 ¼ cups puffed rice cereal
  • 16 purple Peeps marshmallows
  • 3 Tbsp butter, softened
  • ½ cup white candy melts, melted

Directions:

  1. Preheat the oven to 325ºF.
  2. Combine puffed rice cereal, Peeps marshmallows and butter, then transfer to a greased baking dish.
  3. Bake for 10 minutes or until marshmallows start to turn golden. Remove from the oven.
  4. Stir the mixture until fully incorporated, then press into the baking dish.
  5. Refrigerate for 30 minutes.
  6. Use a cookie cutter to cut out bunny shapes and stick a skewer in each.
  7. Add ears to the bunnies using white candy melts. Let set.
  8. Place the bunny krispie treats in a jar to serve, and enjoy!

Recipe 5/6

Bunny Sugar Cookies

30 minutes

Easy

6 servings

Ingredients:

  • For the sugar cookies:
  • ½ cup granulated sugar
  • ½ cup butter
  • 1 large egg
  • 1 Tbsp vanilla extract
  • 2 cups all-purpose flour
  • 3 Tbsp cornstarch
  • For the icing:
  • 1 Tbsp meringue powder
  • 3 Tbsp lemon juice
  • 2 cups powdered sugar
  • 3-5 drops white food coloring
  • ¼ cup vanilla buttercream
  • ¼ cup shredded coconut

Directions:

    1. To make the sugar cookies: Preheat the oven to 320ºF and lightly grease a baking sheet with parchment paper.
    2. Cream together the sugar and butter until light and fluffy. Whisk in the egg and vanilla extract.
    3. Separately, mix the flour and cornstarch.
    4. Gradually add the flour mixture to the wet ingredients, and mix until a dough forms.
    5. Roll the dough out. Cut out bunny shapes with a cookie cutter and transfer to a parchment lined sheet.
    6. Bake for 13-15 minutes or until slightly golden. Let cool on the pan for a few minutes before transferring to a wire rack.
    7. To make the icing: Whisk the meringue powder, lemon juice, powdered sugar and white food coloring in a bowl until fully combined. Transfer mixture to a piping bag.
    8. First, use the white icing to trace the border of each cookie. Then, flood fill with more icing for an even layer.
    9. Pipe bunny tails with buttercream, then coat the tails with shredded coconut. Enjoy!

Recipe 6/6

Orange Chamomile Cake

Easy

1 hour

12 servings

Ingredients:

  • 2 cups milk, hot
  • ½ cup chamomile flowers
  • 1 tsp cinnamon powder
  • 2 Tbsp finely grated orange zest
  • 2 boxes yellow cake mix
  • 1 cup vegetable oil
  • 6 eggs
  • 4 cups buttercream frosting
  • ¼ cup chamomile flowers, to decorate
  • 4 bunny sugar cookies, to decorate

Directions:

  1. Infuse your milk with the chamomile and cinnamon powder for 30 minutes.
  2. Preheat the oven to 360ºF. Line two lightly greased 8” cake pans with parchment.
  3. In a large bowl, combine the milk, orange zest, cake mix, vegetable oil and eggs, and whisk until smooth.
  4. Divide the mixture between the prepared cake pans, and bake for 28-33 minutes or until a toothpick comes out clean. Let cool in the pans for a few minutes before transferring to a wire rack.
  5. Move one of the cakes to a cake stand and pipe a layer of buttercream over it. Add the remaining cake on top.
  6. Pipe buttercream on top of the cake and smooth out with a spatula. Next, add frosting to the sides and smooth.
  7. Decorate your cake with chamomile flowers and bunny sugar cookies. Enjoy!

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