Continue shopping
Have an account?
Log in to check out faster.
The Latest
Let Sydney Set Your Easter Menu
Beatrice Hazlehurst
•
Share
Every holiday is a chance to get creative in the kitchen, but Easter is often overlooked when it comes to having real fun with food. It might not have Thanksgiving’s pie lineup or Christmas’s festive cocktails, but Easter totally delivers when it comes to exciting recipes that are equal parts delicious and adorable. Think: spring-inspired sweet and savory treats that look just as good on your table as they do on TikTok.
Whether you’re throwing something together last-minute or going full hostess mode this Easter, our resident chef Sydney Carlson has rounded up a mix of low-effort gems, as well as more involved showstoppers, that are guaranteed to bring a little extra magic to your Easter celebration.
Baby Chick Deviled Eggs
BY DAWN LOPEZ
Ingredients
- 12 hard boiled eggs (peeled)
- ¼ cup dill pickle juice
- ½-1 tbsp Dijon mustard
- ⅓ cup mayonnaise
- ½ tsp steak seasoning (I used butter steak seasoning by Kinder’s)
- Baby carrots
- Black peppercorns
- Paprika (optional)
Instructions
- 1. Cut each peeled hard boiled egg in half (lengthwise). Carefully remove the yolks and place the yolks in a medium-sized bowl.
- Mix together the yolks, pickle juice, Dijon mustard, mayonnaise, and steak seasoning until a smooth mixture has formed.
- Transfer the mixture into a piping bag with a star tip.
- Pipe the mixture into the divot of each hard boiled egg half.
- Cut the baby carrot into round slices, the each slice into quarters.
- Add two black peppercorns for eyes and one quarter of the carrot for a beak.
- Repeat with the remaining eggs.
- Top with a sprinkle of paprika (optional)
- Serve and enjoy!
Easter Bunny Cinnamon Rolls
BY ALLY'S SWEET AND SAVORY FOOD
Ingredients
- 1 can Pillsbury Grands refrigerated cinnamon rolls
- sprinkles
- jelly beans
Instructions
- Preheat the oven to 350 degrees.
- Place the five cinnamon rolls on a large cookie sheet.
- Use your hands to pull the outer end of the cinnamon roll out and up to form one bunny ear, rotate and then another bunny ear.
- Pinch the edges and sides together to hold.
- Bake the cinnamon rolls as directed. Halfway through remove from the oven and re-pinch the edges together if they are starting to spread.
- Remove from the oven and allow to slightly cool.
- Drizzle with the included icing and top with sprinkles. Or dot the icing on the eyes and nose and top with jelly beans to form a bunny face. Great creative!
Carrot Walnut Loaf with Cream Cheese Frosting
BY TESSA ARIAS
Ingredients
For the loaf:
-
2 1/2 cups (350 grams) all-purpose flour, measured correctly
-
2 teaspoons baking soda
-
1/2 teaspoon salt
-
1 1/2 teaspoons ground cinnamon
-
1/2 teaspoon ground nutmeg
-
1/4 teaspoon ground cloves
-
1/4 teaspoon ground ginger
-
3/4 cup vegetable oil
-
1 cup (200 grams) light brown sugar, lightly packed
-
1/2 cup (100 grams) granulated sugar
-
3 large eggs, at room temperature
-
2 teaspoons vanilla extract
-
3 cups (300 grams) freshly shredded carrots (about 6 to 7 medium carrots)
-
1/2 cup (85 grams) walnuts, roughly chopped
For the frosting:
-
8 ounces (227 grams) cream cheese, at room temperature
-
1 stick (113 grams) unsalted butter, at room temperature
-
2 teaspoons vanilla extract or paste
-
2 cups (250 grams) powdered sugar, sifted
-
Chopped walnuts, for garnish
Instructions
Make the loaf:
-
Preheat the oven to 350°F. Spray an 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray.
-
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
-
In a large bowl, whisk together the oil, brown sugar, granulated sugar, and eggs. Stir in the vanilla and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.
-
Pour the batter into the prepared loaf pan. Bake until a cake tester inserted comes out clean, about 65 to 75 minutes. Let cool for 20 minutes then turn out onto a wire rack to cool completely. At this point the loaf can be wrapped well and stored at room temperature for up to 2 days.
Make the cream cheese frosting:
-
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed gradually add in the sugar and beat until fluffy.
-
Spread evenly over the loaf. Sprinkle with walnuts. Slice and serve.
Leave a comment
Your email address will not be published. Request fields are marked*