Traditional holiday desserts can be something to look forward to all year. But once in a while, it’s fun to switch things up! Save the chocolate bunnies, jellybeans and marshmallow candies for later. These Easter desserts are egg-ceptional, so much so that you are likely to start a new Easter tradition this year.
This dessert is a little bit sweet and a little bit tart. You couldn’t ask for a prettier presentation or an easier dessert to put together. Puff Pastry Lemon Tart with Raspberry-Chambord Sauce, courtesy of Grab a Plate, is the perfect springtime dessert. The raspberry-Chambord sauce is great for drizzling, and vanilla ice cream the crowning glory!
Easter Egg Cake Pops
It’s the Easter holiday, so why not get into the spirit of things? Cake pops have been super-popular recently, perhaps because they’re so cute, but also because they’re easier to make than you’d think. Whether you choose to use a prepared cake mix (there are many organic ones on the market now) and frosting or make it from scratch, these directions will get you to Easter Egg Cake Pops cuteness.
1 package white (or lemon) prepared cake mix (or homemade) to fill a 9 x 13-inch pan, baked and cooled
1, 16-ounce container prepared (or 16 ounces of homemade) frosting, any flavor, but we suggest vanilla
1 pound of white candy disks for melting
48 lollipop sticks (available at most baking supply or craft stores)
Several varieties of pastel-colored cake sprinkles (think Easter egg colors) and other small, edible embellishments as desired (you could also coat with toasted coconut or finely chopped nuts)
Bake the cake according to directions. When it has cooled, add it to a large bowl and crumble it into small bits.
Add most of the frosting to the cake crumbs and use your hands to mix everything together so the mixture is moist enough to form a ball that will hold together. If you need more moisture, add more of the frosting.
Begin to form the cake/frosting dough into balls that are about 1 inch in diameter. Work each ball into the shape of an egg.
When all the “eggs” are formed, place some parchment or waxed paper on a baking sheet and lay your eggs on it.
Freeze the cake eggs for about 30 minutes, then remove.
Stick your lollipop sticks into the wider end of your egg
Melt your candy disks; one by one, dip each of the eggs (with the sticks attached) into the melted candy. Allow the excess to drip off and hold each stick until the coating hardens (this should only be a short time). As you move to the next egg, gently lay the coated egg on a baking sheet lined with parchment or waxed paper.
Put the extra melted candy coating into a pastry bag with a small plain tip. Use this to apply designs on your egg, then use the sprinkles to cover the designs.
For easier decorations, simply sprinkle candy coatings, toasted coconut or finely chopped nuts over the melted coating before it hardens.
Courtesy of SheKnows, these cookies are simply divine! Don’t let their French-style fool you into thinking they’re difficult to make – they’re not! These treats are gluten-free and would look scrumptious alongside your other Easter goodies. Since flour isn’t used in this recipe, they’d also make a great Passover treat.
Imagine a bite into a delicious doughnut without (much) guilt. These doughnuts have just 3 grams of fat and 140 calories per serving. Can your neighborhood doughnut chain make that claim? These treats make a great holiday treat. Health.com shares the recipe that includes a variety of topping options, from Lemon Glazed to Chocolate Hazelnut to Cinnamon Sugar.
image: Grab a Plate