While the Easter bread or Easter ham may be the pièce de résistance on the table, there is something extra special about a sweet ending to a holiday. So coming up with a great dessert is the best way to send your guests off feeling as if they really celebrated the season. The best part about this holiday, though, is that there is already a plethora of sweet treats at the ready, thanks to the Easter Bunny and his baskets! By using a little imagination, anything from Peeps to Cadbury mini eggs can be turned into a show-stopping dessert. Or, go more traditional with cakes or cookies that embody the flavors of the season.
Whether you’re looking to impress guests or just looking for some creative ways to use up leftover Easter basket candy, here are a few great recipes that are perfect for the holiday.
Leftover Easter Candy Crispy Treats
Courtesy of Food Network
Ingredients:
4 tablespoons unsalted butter, plus more for the pan
One 10-ounce bag mini marshmallows
1 teaspoon pure vanilla extract
Kosher salt
6 cups crispy rice cereal, such as Rice Krispies
1 cup chopped sugar-coated marshmallow chicks, such as Peeps (about 8)
1 cup candy-coated mini chocolate eggs or other candy-coated chocolates
1/3 cup chopped chocolate bunnies (about one 1.5 ounce hollow bunny)
Directions:
- Line an 8-by-8-inch baking dish with a sheet of foil large enough to leave a 2-inch overhang on all sides. Grease the foil with 1 tablespoon of butter.
- Melt the remaining 4 tablespoons butter in a large pot over medium heat. Add the marshmallows, stirring occasionally until they melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt.
- Working quickly, add the rice cereal and candy to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Wet your hands to keep the mixture from sticking.) Let sit at room temperature until firm, about 30 minutes. Cut into 16 squares.
- Store the treats at room temperature in an airtight container for up to 3 days.
Peep Sunflower Cake
Recipe Courtesy of Taste of Home
Makes 12 Servings
Ingredients:
1 yellow cake mix (regular size)
2 cans (16 ounces each) chocolate frosting
19 to 20 yellow chick Peeps candies
Directions:
- Prepare and bake cake mix according to package directions, using two parchment-lined and greased 9-in. round baking pans.
- Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- If cake layers have rounded tops, trim with a long serrated knife to make level. Spread frosting between layers and over top and sides of cake.
- For petals, arrange Peeps around edge of cake, curving slightly and being careful not to separate chicks. For sunflower seeds, arrange chocolate chips in center of cake.
Hummingbird Cake
Recipe Courtesy of Pioneer Woman
Makes 10 to 12 Servings
Ingredients:
Cake:
2 c. all-purpose flour
1 1/3 c. granulated sugar
1 tsp. ground cinnamon
3/4 tsp. salt
3/4 tsp. baking soda
1/4 tsp. baking powder
1 c. canola oil
2 large eggs, beaten
1 1/2 tsp. vanilla extract
2 8-oz. cans crushed pineapple in juice, undrained
2 ripe bananas, chopped
1 c. chopped pecans
Nonstick baking spray with flour
Frosting:
3/4 c. unsalted butter, softened
8 oz. cream cheese, softened
4 c. powdered sugar
1 tsp. vanilla extract
Pinch of salt
Decorating
1 c. toasted pecan halves
Directions:
For the cake:
- Preheat the oven to 350°.
- Whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl. Stir in the oil, eggs, vanilla, and pineapple until evenly combined. Mash the bananas then add to the bowl with the pecans. Stir to combine.
- Spray 2 (8-inch) round baking pans with nonstick baking spray (or, butter and flour the pans). Divide the batter evenly between the prepared pans. Bake in the preheated oven until a wooden pick inserted in the center comes out with just a few small crumbs, 33 to 37 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert the cakes onto the wire rack and cool completely, about 1 hour.
For the frosting:
- Beat the butter and cream cheese in a stand mixer fitted with the paddle attachment on medium until smooth and creamy, 2 to 3 minutes. Add the powdered sugar then mix at low speed just until combined. Scrape the sides and bottom of the bowl. Add the vanilla and salt. Beat frosting on medium-high speed until light and fluffy, about 2 minutes.
- Place one of the cake layers on a serving plate and top with about 1 cup of the frosting, spreading evenly to the edge. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake.
To decorate the cake:
- Press the pecan halves along the base of the cake and around the top of the cake to create a ring. Slice and serve.
Carrot Cake With Cream Cheese Frosting
Recipe Courtesy of Food Network
Makes 10 Servings
Ingredients:
Cake:
Cooking spray
2 cups pecan halves
2 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
Kosher salt
4 large eggs
2 cups granulated sugar
1 cup vegetable oil
3 cups finely grated carrots (about 1 pound carrots)
2 teaspoons pure vanilla extract
Frosting:
1 pound cream cheese, cut into cubes, at room temperature
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2 sticks unsalted butter, cut into cubes, at room temperature
2 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
Kosher salt
1/4 cup heavy cream, cold
Directions:
- For the cake: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray.
- Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes. Set aside 12 pecan halves to decorate the finished cake; chop the remaining pecans. Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake.
- Whisk together the flour, baking powder, cinnamon, nutmeg and 1 teaspoon salt in a medium bowl.
- Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well. Add the dry ingredients, and stir until just combined. Divide the batter evenly between the prepared pans.
- Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes. Let cool on a cooling rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours. Remove the parchment before frosting.
- For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer on medium-high, add the cream a few drops at time until it's all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy.
- To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake. Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between.
