Easter Recipes!

Easter is fast approaching and so is the food! Easter is one of my favorite holidays because all my family can meet up in one place. I have tons of traditions like painting eggs, cooking with my grandmother, and taking part in an egg race! Here are four recipes that I will be trying this weekend with my family. All are from the Food Network and they may need to be modified due to any allergies. Enjoy!

Bunny Butt Sundae Cone

https://www.foodnetwork.com/recipes/food-network-kitchen/bunny-butt-sundae-cone-3588512 

By: Food Network Kitchen

Recipe: Scoop vanilla ice cream into a flat-bottomed cake cone to come just past the rim. Press the top of the ice cream into crushed chocolate cookies. Secure the cone in a 3-ounce paper cup and freeze until firm, about 15 minutes. Place another scoop of ice cream on top of the crushed cookies. Snip a marshmallow in half crosswise and stretch to make an oval paw shape. Draw bunny paw pads on the smooth sides of the marshmallow pieces with a pink edible marker and stick to the ice cream. Pipe or top with a quarter-sized dollop of sweetened whipped cream between the feet for a bunny tail. Push 2 small oval shaped sandwich cookies (such as Mini Milanos) into the top of the ice cream scoop for bunny ears.

Peanut Butter and Chocolate Eggs

https://www.foodnetwork.com/recipes/food-network-kitchen/peanut-butter-and-chocolate-eggs-4694507 

By: Food Network Kitchen 

Ingredients:

• 6 ounces milk chocolate, chopped (about 1 cup)
• 1/2 cup smooth peanut butter
• 1/4 cup confectioners’ sugar
• 1 tablespoon unsalted butter, at room temperature
• 5 saltine crackers, finely crushed
• Pinch of kosher salt
• a plastic or silicone 8-cup egg mold (2 1/2-inch round cups); decorative ribbon – special equipment

Instructions:

1. Put the chocolate in a heatproof bowl set over a pot of simmering water (the bottom of the bowl should not touch the water). Heat the chocolate, stirring occasionally, until completely melted. Alternatively, use a double boiler. Keep the chocolate warm over low heat until ready to use
2. Pour 1 tablespoon of the melted chocolate into each cup of a plastic or silicone 8-cup egg mold (2 1/2-inch round cups) and swirl to coat. Freeze until the chocolate is set and hard, about 10 minutes. Keep the chocolate warm over low heat
3. Meanwhile, put the peanut butter, confectioners’ sugar, butter, crackers and salt in a large bowl and beat with an electric mixer on medium speed until well combined
4. Add 1 tablespoon of the peanut butter mixture to each egg cup, patting down to smooth the tops. Pop 4 of the egg cups out of the mold. Coat the top of each of the remaining egg cups in the mold with 1 tablespoon chocolate. Press the removed egg cups onto the freshly coated ones to make 4 whole eggs. Freeze until set, about 10 minutes
5. Wrap the seam of each egg with a pretty ribbon bow

Mini Carrot Cakes with Cream Cheese Glaze

https://www.foodnetwork.com/recipes/food-network-kitchen/mini-carrot-cakes-with-cream-cheese-glaze-recipe-2125265 

By: Food Network Kitchen

Ingredients:

Cake-

• Pan release spray, for greasing
• 1/2 cup pecan halves
• 1 1/2 cups whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup light brown sugar
• 1/2 cup 2-percent Greek yogurt
• 1/3 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon finely grated lemon zest
• 3 large eggs
• 3 cups shredded carrot (about 3/4 pound)

Glaze –

• 1/2 cup plus 2 tablespoons confectioners’ sugar
• 2 tablespoons 1/3 less fat cream cheese (neufchatel cheese), at room temperature
• 1 teaspoon lemon juice
• 1/4 teaspoon pure vanilla extract
• Pinch fine salt
• Pecan halves, golden raisins and/or ground cinnamon, for garnish, optional

Instructions:

1. For the cake: Preheat the oven to 350 degrees F. Spray twelve 4-ounce mini loaf pans or a 12-cup regular muffin pan with pan release spray
2. Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground
3. Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don’t be alarmed if the batter seems skimpy; the cakes will rise once baked.)
4. Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely
5. For the glaze: Mix together the confectioners’ sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired

Espresso Brownie 

https://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-brownies-recipe-1944965 

By: Giada De Laurentiis

Ingredients:

• Nonstick vegetable oil cooking spray
• 1/3 cup plus 2 tablespoons water
• 1/3 cup vegetable oil
• 2 large eggs
• 2 tablespoons plus 2 teaspoons espresso powder
• 1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
• 3/4 cup semisweet chocolate chips
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 1 tablespoon unsalted butter, room temperature

Instructions:

1. Preheat oven to 350° F
2. Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely
3. Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve

By Sorina Yeghian ‘26, Food and Wellness Editor 

26syeghian@montroseschool.org