Easter desserts

Anyone want to share some Easter dishes?

I will be at my inlaws and would like to make a good dessert

I am going to attempt to make these.

BAKER'S Bunny Chocolate Cupcakes




Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
1 doz. or 12 servings, one cupcake each
What You Need!
4 squares BAKER'S Semi-Sweet Chocolate
6 Tbsp. butter or margarine
3/4 cup sugar
1 tsp. vanilla
2 eggs
1-1/4 cups flour, divided
1/2 tsp. baking soda
3/4 cup water
1-1/2 cups thawed COOL WHIP Whipped Topping
Few drops food coloring
suggested decorations: JET-PUFFED BUNNYMALLOWS Marshmallows, tinted BAKER'S ANGEL FLAKE Coconut, jelly beans
Make It!

PREHEAT oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and vanilla; beat with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating well after each addition.

SPOON into 12 paper-lined 2-1/2-inch muffin cups.

BAKE 19 to 21 min. or until wooden toothpick inserted in centers comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely. Tint whipped topping with food coloring; spread over cupcakes. Decorate as desired. Store in refrigerator.

I don't think this is an 'easter dessert' persay but I made it the other day it was super easy and delicious! I also posted on the NW recipe thread.

Sticky Toffee Pudding

Ingredients

Cake:
4 tablespoons butter
3/4 cup dark brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup boiling water
3/4 cup pitted dates
1 teaspoon vanilla extract

Sauce:

3/4 cup brown sugar
6 tablespoons butter
1/2 cup cream

Directions

1Directions for Pudding:.

2/ Grease and flour four 4-ounce ramekins and line bottom of each with round of parchment paper cut to fit.

3 Set prepared ramekins in deep-side baking or roasting pan lined with clean dish towel.


4 Preheat oven to 350 degrees.

5 Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces).

6 Boil the water and pour over the dates. Add the baking powder, baking soda, and vanilla extract. Let soak for about 5 minutes or so.

7 While the dates soak, cream the softened butter and sugar with a mixer (paddle attachment helps).

8 Add the egg and beat until combined and smooth. Add the flour.

9 Stir in soaked date mixture and mix until combined.

10 Place into 8 x 8 (or something similar) greased baking tray and bake for 30-40 minutes at 350 degrees. Toothpick or knife should come out clean when done. Be sure to check at 30 minutes, since oven times may vary.

Directions for sauce:.

1Melt butter in saucepan.
2 Add brown sugar and cream, bring to a boil.

3 Boil for 2-3 mins until texture is slightly fudgy and velvety.

4 Serve cake warm with warm sauce. We add the cooled sauce to the top of the cake and warm in microwave for 20 seconds, then top with a dollop of whipped cream or cool whip.

***I chose to make individuals but you can def make one cake out of it****

my mom always made a braided easter bread... this is my FAVORITE easter dessert!!!

Braided Easter Bread

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, colored, if desired
2 tablespoons butter, melted

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but has not melted.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Punch dough down and turn it out onto a lightly floured surface.

Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.

Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs.

Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350°F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel.

Place loaf in a warm place free from draft and allow to rise until nearly doubled in bulk, about 45 minutes.

Brush the risen loaf with melted butter (or use cream). Bake in preheated oven for 50 to 55 minutes, or until golden.

Makes 1 – 1 pound loaf.

I always make French Silk Pie for the holidays - everyone loves it!

French Silk Pie, Cooked
All the silky richness of the original recipe with a COOKED filling to guard against possible food poisoning associated with raw eggs.

40 min | 10 min prep

SERVES 8 , 1 pie

Ingredients

1 cup whipping cream
6 ounces semisweet chocolate pieces
1/3 cup butter
1/3 cup sugar
2 egg yolks, beaten
3 tablespoons whipping cream
1 baked 9 inch pie shell
whipped cream (for serving)
chocolate curls (for garnish)

Directions

In a heavy 2-quart saucepan, combine the 1 cup whipping cream, chocolate pieces, butter and sugar.

Cook over low heat, stirring constantly, till chocolate is melted.

About 10 minutes.

Remove pan from heat.

Gradually stir about half of the hot mixture into the beaten egg yolks.

Return egg mixture to saucepan.

Cook over medium-low heat, stirring constantly, till mixture is slightly thickened and almost bubbly-- 3 to 5 minutes.

Remove saucepan from heat.

Stir in whipping cream.

Place saucepan in a bowl of ice water, stir occasionally till mixture stiffens and becomes hard to stir (20 minutes).

Transfer chocolate mixture to a medium mixing bowl.

Beat the cooled chocolate mixture with an electric mixer on Medium to High speed until light and fluffy 2 or 3 mins.

Spread filling in a baked pastry shell.

Cover and chill pie 4-5 hours or until set Best served within 24 hours, but will last 3-4 days if stored properly.

Serve with whipped cream and a garnish with chocolate curls.

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Posted by futuremrsfab

I'm making a carrot cake- going to try sara's recipe- in the shape of a carrot and then a plain white cake and gonna cut it up to look like a bunny- my neice is helping me on saturday

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Yay! I am going to make a vanilla cake with coconut, I just don't know what to do yet. I do know that I want coconut though :)

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Posted by SFAR89

The eggs don't explode in the oven? lol That is so weird, I have never seen anything like this! I am so intrigued! lol

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hahaha no they dont explode.... i've never actually made this myself - but my mom makes it every year and it is SOOOO yummy with some butter and sprinkles on top... yumm!

i dont know if i have enough balls to attempt baking this!

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Posted by TommysWife08

my mom always made a braided easter bread... this is my FAVORITE easter dessert!!!

Braided Easter Bread

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, colored, if desired
2 tablespoons butter, melted

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but has not melted.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Punch dough down and turn it out onto a lightly floured surface.

Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.

Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs.

Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350°F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel.

Place loaf in a warm place free from draft and allow to rise until nearly doubled in bulk, about 45 minutes.

Brush the risen loaf with melted butter (or use cream). Bake in preheated oven for 50 to 55 minutes, or until golden.

Makes 1 – 1 pound loaf.

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I love this!!!!!! Crack the egg open and have a little egg on the bread with a cup of coffee!!!! YUMMM!

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Posted by Ayne11


I love this!!!!!! Crack the egg open and have a little egg on the bread with a cup of coffee!!!! YUMMM!

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OHHH YEAHHHH!!!!!!!!!!!!

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Posted by TommysWife08

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Posted by Ayne11


I love this!!!!!! Crack the egg open and have a little egg on the bread with a cup of coffee!!!! YUMMM!

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OHHH YEAHHHH!!!!!!!!!!!!

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I LOVE easter bread! my mom used to make it all the time! SO GOOD!

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Posted by futuremrsfab

I'm making a carrot cake- going to try sara's recipe- in the shape of a carrot and then a plain white cake and gonna cut it up to look like a bunny- my neice is helping me on saturday

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Good idea! I'll make this.

Key Lime Pie is always a hit!!

Im gonna have DH make his for easter!

I'm making this. I always make oreo cheesecake, but something about this just appeals to me and I want to try something different.

Lemon Curd Marbled Cheesecake
Gourmet | July 2006

Yield: Makes 10 servings
Active Time: 30 min
Total Time: 8 hr (includes chilling)


For lemon curd
1 teaspoon finely grated fresh lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar
3 large eggs
1/2 stick (1/4 cup) unsalted butter, cut into small pieces

For crust
1 1/3 cups finely ground graham cracker crumbs (5 oz)
1/3 cup sugar
3/4 teaspoon salt
5 tablespoons unsalted butter, melted

For filling
3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs
3/4 cup sour cream
1 teaspoon vanilla
Special equipment: a 9- to 91/2-inch (24-cm) springform pan
Accompaniment: blueberries


Make lemon curd:

Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.

Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.


Make and bake crust:

Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.


Make filling and bake cheesecake:

Reduce oven temperature to 300°F.

Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.

Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.

Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.


Cooks' Notes:
·Lemon curd can be made 1 week ahead and chilled, covered.
·Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.
·Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.

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Posted by Browneyesncute

I wanted to make a cheese caked but dont know if i have the patience

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Try the Philly 3-Step Cheescake :

Ingredients:

2 pkgs (8 oz each) cream cheese, softened/room temp
1 premade graham cracker crust, 9' diameter (or 6 oz)
1/2 c sugar
1/2 tsp vanilla
2 eggs

Directions:

1. MIX 2 pkgs cream cheese, sugar, and vanilla w/electric mixer on medium speed until well-blended. Add 2 eggs; mix.

2. POUR into graham cracker crust.

3. BAKE at 350 degrees for 40 minutes ir until center is almost set. Cool; refrigerate 3 hours or overnight.

lots of good ideas, they all seem hard to me. Im not much of a baker

Check this out
Rice Krispy Treat Easter Eggs


Rice Krispies Easter Eggs

Peanut Butter Rice Krispies Easter Eggs
7oz Marshmallow
1.5oz Butter
3.5oz Rice Krispies
2.7oz Peanut Butter
2.7oz Spanish Peanuts, chopped

In a heavy bottomed saucepot whisk together the butter, marshmallow and peanut butter over medium heat until they have melted together completely. In a mixing bowl fold the Rice Krispies and chopped peanuts into the peanut butter mixture.When cool enough to handle, shape the Rice Krispies mixture into small egg shapes..

Strawberry Rice Krispies Easter Eggs
7oz Marshmallow
1.5oz Butter
4.5oz Rice Krispies
0.4oz Dehydrated Strawberries, chopped (can substitute with freeze-dried)
1.25oz Strawberry Compound (this is a natural concentrate paste imported from France)
4 drops Red Food Color

In a heavy bottomed saucepot whisk together the butter, marshmallow, strawberry compound and food coloring over medium heat until they have melted together completely. In a mixing bowl fold the Rice Krispies and dehydrated strawberries into the marshmallow mixture. When cool enough to handle, shape the Rice Krispies mixture into small egg shapes.

Chocolate Rice Krispies Easter Eggs
7oz Marshmallow
1.5oz Butter
3.5oz Rice Krispies
2.7oz Crunchy Pearls (these are dark, milk and white chocolate covered cereal from Valrhona)
2.1oz 64% Cocoa Chocolate
0.5oz 100% Cocoa Chocolate
0.35oz Cocoa Powder

Bring 2” of water to a boil in a saucepot and place a bowl on top to create a double boiler. In the bowl, melt the chocolates together and then stir in the butter, marshmallow and cocoa powder until the mixture has completely melted together. In a mixing bowl fold the Rice Krispies and crunchy pearls into the marshmallow mixture. When cool enough to handle, shape the Rice Krispies mixture into small egg shapes.

Note: The recipe doesn't explain what to roll these in, but we think black sesame seeds, powdered Oreos, crushed pistachios, toasted coconut, and colored sugars will give you the same effect as the pictured eggs. You may need brush the eggs with a little extra marshmallow to get coatings to stick effectively, too.