Our Favorite Easter Treats

Carrot Patch Chocolate Muffins

This recipe is so fun! I love to purchase chocolate muffins for this recipe or make your own! Add in a cute strawberry “carrot” and you are sure to have a delectable Easter brunch!

Carrot Patch Chocolate Muffins

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Ingredients

  

• 2 cups all-purpose flour
• 2/3 cup brown sugar
• 1/2 cup cocoa powder
• 2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 6 T. unsalted butter, melted
• 1 1/2 cups buttermilk
• 2 eggs

Streusel Topping

• 1/3 cup all-purpse flour
• 3 T. brown sugar
• 2 T. unsalted butter, softened

Strawberry "Carrots"

• 6 strawberries
• 1 package orange candy melts

Instructions

 

• Preheat oven to 350 degrees F. Line 6 jumbo muffin pan cups with paper liners.
• In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt and whisk to blend.
• In a medium bowl, combine buttermilk, eggs, and butter. Add the flour mixture and stir to combine.
• Spoon the batter into the muffin cups and fill 3/4 full.
• Make the streusel in a small bowl. Mix the flour and sugar. Add the butter and mix with a fork until crumbly. Spoon about 1 T. of the streusel over each muffin.
• Bake the muffins until set, about 30-35 minutes for jumbo muffin cups. Let cool for 5 minutes.
• Prepare strawberry "carrots". Melt candy melts in 30 second increments. Once melted dip strawberries to cover all the way up to the stem. Place on parchment to let harden.
• Once muffins have cooled, add your strawberry "carrot" to the center of the muffin and enjoy!

Lamb Cake

This wonderful tradition is one that has lasted through many generations. This is a recipe that a follower sent to me when I purchased my cast iron lamb pan.

Lambie Cake

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Ingredients

  

• 2 cups sifted flour
• 2 1/2 t. baking powder
• 3/4 t. salt
• 1 c. sugar
• 1/2 c. shortening
• 3/4 c. milk
• 1 t. vanilla
• 3 egg whites, beaten

Instructions

 

• Sift all dry ingredients together.
• Stir shortening in a mixing bowl, to soften. Mix in sifted dry ingredients.
• Add milk and vanilla and beat with an electric mixer for two minutes.
• Fold in beaten egg whites and beat for one minute.
• Grease lambie mold VERY well, flour and fill with half containing lamb's face. Insert a tookpick inthe nose for reinforcement, and cover with the other half of mold, being sure the edges lock together.
• Bake cake for 50-60 minutes at 375 degrees F. and let cook slightly before removing from the mold. Frost with white icing, sprinkle with coconut, and decorate with a cherry for the nose, raisins for eyes, and a ribbon or flowers around the neck.
• A GOOD WAY TO INSURE AGAINST LEAKING IS TO BAKE WITH NOSE DOWN FOR 25 MINUTES, THEN TURNED TO THE BACK TO FINISH THE BAKING TIME.

Corn Flake Peep Egg Nests

This was a great recipe for our girls to help with! I made the corn flake “nests” and then the girls added the cutie Peep birds and chocolate covered eggs.

Corn Flake Peep Bird's Nests

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Ingredients

  

• 6 cups corn flakes
• 3 T. butter
• 2 packages marshmallows
• 3 drops green food coloring
• 1/2 cup coconut
• 12 Easter bird Peeps

Instructions

 

• In a large saucepan, melt 3 T. of butter over medium heat. Add marshmallows and stir until completly melted.
• Mix in corn flakes to combine. Drop spoon fulls of mixture into greased muffin cups.
• Use a piece of wax paper to press corn flake mixture into the cup and create a "nest".
• Drop 3 drops of green food coloring with 1/2 c. of coconut to create "grass".
• Spoon a small amount of coconut onto each nest. Top with candy eggs or Easter Peep birds.

Italian Easter Braid

For a long time, my family has always pretended that we are Italian, mostly because we love Italian food. This one is a great one to incorporate for Easter because who doesn’t love baking those bright and beautiful Easter eggs right into the dough!

Italian Easter Braid

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Ingredients

  

• 1 3/4 c. all-purpose flour
• 1 pinch salt
• zest of one orange
• 2 1/2 T. sugar
• 1/4 c. lukewarm milk
• 1 1/2 t. active dry yeast
• 2 eggs, beaten
• 1/2 c. butter, softened

Egg Wash

• 1 egg
• 1 T. water
• 2-4 uncooked, dyed Easter eggs
• 2-4 T. sprinkles

Instructions

 

• In the bowl of a stand mixer, whisk together flour, salt, zest and sugar. Make a well and add the milk and yeast. Then add the egg. With the dough hook attachment, knead for 1 minute to combine.
• Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends in the middle, repeating 4 times.
• When the time has passed, add the butter in, a little at a time, on medium high speed with the dough hook. Knead just to combine. Then let dough rest for 10 minutes. Knead again for 5-6 minutes until smooth. Place the dough in a lightly greased bown and let rise for 1-2 hours.
• On a floured surface, dive the dough into three parts. Roll each part into a rope. Twist each end and start to braid. Creat a long braid and wrap into a circular shape. Place on a parchment lined baking pan, cover and let rise until doubled.
• Preheat oven to 375 degrees F. Add the dyed uncooked egg to your bread braid. Brush the bread with the egg wash, water and egg. Be careful not to brush the eggs. and sprinkle with sprinkles. Bake for 20 minutes or until golden brown.