4 Fun Kid-Friendly Recipes to Make This Easter
- ½ honeydew melon (cut crosswise and seeded)
- ½ cantaloupe (cut crosswise and seeded)
- 1 pint fresh blueberries
- 1 pint fresh blackberries
- 1 pint fresh raspberries
- 1 cup red grapes
- 2 large mint leaves
Prep and Cook
1Set honeydew melon half on a large platter. Using a sharp knife, cut two pieces lengthwise from the cantaloupe, for the ears. Cut one piece in half to create the floppy ear; place the other ear parallel to it.
2Slice the remaining cantaloupe, remove the rind and cube the flesh; set aside.
3Arrange one raspberry on the honeydew melon for the nose. Place two blueberries above for the eyes. If the berries are inclined to roll off the melon, use a shark knife to trim the bottoms so they will lay flat.
4Scatter the cubed cantaloupe and remaining fruit around the bunny face and ears. Cover and refrigerate until ready to use.
Coconut and Vanilla Bean Cheesecake Nests
- 1 cup Oreo or graham cracker cookie crumbs
- 3 Tbsp butter, melted
- ¼ tsp fine sea salt
- 1 package (8 ounces) cream cheese, room temperature
- 1 egg
- 1/3 cup sugar
- 1 vanilla bean, split in half lengthwise, seeds scraped
- 1 cup shredded sweetened coconut
- ½ cup assorted jelly beans
Prep and Cook
1Position a rack in the middle of the oven and preheat to 350° F. Line a standard 12-cup muffin tin with paper liners and set aside.
2In a small bowl, stir together the cookie crumbs, melted butter and salt. Divide evenly between muffin cups, pressing the mixture into the bottom of the liners. Bake for 6 minutes, remove from oven and allow to cool slightly.
3Meanwhile, in a medium bowl beat the cream cheese, egg, sugar and vanilla bean seeds with a handheld mixer, until smooth and silky. Divide the cheesecake batter over the cooled cookie crumbs and bake for 15 minutes, or until the edges are set and the centre is still slightly soft. Remove from oven and allow to cool completely.
4Place the coconut on a baking sheet and bake for 4-5 minutes, rotating the pan half way through cooking time, or until most of the coconut is lightly browned. Remove from the oven and allow to cool.
5Spoon coconut over the cheesecake filling and top with jelly beans. These are best served the day they are made, but can be stored covered in the refrigerator for up to two days.
Carrot Patch Pudding Pots
- ½ – ¾ cup chocolate cookie crumbs
- 2 cups whole milk
- 2 Tbsp granulated sugar
- 2 Tbsp cornstarch
- 2 Tbsp cocoa powder
- ½ tsp kosher salt
- ⅔ cup milk chocolate chips
- 12 strawberries
- 2 cups orange candy melts
- 2 tsp canola oil
Prep and Cook
1Place 4 mini terracotta plant pots on a small baking sheet. If the pots have a hole in the bottom, spoon one tablespoon of cookie crumbs into the pot to cover the hole completely.
2Whisk together the milk, sugar, cornstarch, cocoa powder, and salt in a large saucepan set over medium heat.
3Bring the mixture to a boil, stirring constantly, and cook for 1 minute. Remove the pudding from the stove top, and stir in the chocolate chips.
4Once the chocolate has melted and the pudding is thick ladle it into the pots and cover with plastic wrap, pressing it down into the pudding to prevent a film from forming. Refrigerate for two hours.
5While the pudding cools, make the strawberry carrots. Line a large baking sheet with parchment paper. Rinse strawberries and dry completely with paper towels. Microwave candy melts and oil in a glass bowl or measuring cup on medium for 1 minute. Stir. Continue melting at the same temperature in 30-second increments (stirring after each) until smooth.
6Holding a strawberry by the green part, dip into melted candy to cover. Shake off excess and place on prepared pan. Repeat with remaining strawberries.
7Transfer remaining melted candy to a piping bag or zip top plastic bag. Snip off a small corner and drizzle crosswise over berries. Refrigerate until firm.
8When you’re ready to eat the pudding, remove the plastic wrap from the pudding and cover the tops with 2-3 tablespoons of chocolate cookie crumbs. Top with a strawberry carrot and serve immediately with extra ‘carrots’ on the side.
Hot Cross Cookies
Makes 1 dozen
- 1 ¼ cups flour
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup butter, softened
- ¾ cup packed brown sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1/3 cup golden raisins
- 1/3 cup dried cranberries
- 1/3 cup chopped white chocolate
- 1 cup icing sugar
- 2 Tbsp softened butter
- Juice and zest of 1 orange
Prep and Cook
1Position a rack in the middle of the oven and preheat to 375 °F . Line a rimmed baking pan with parchment paper and set aside.
2Sift flour, baking soda, spices and salt together in a bowl and whisk to combine.
3In another bowl, beat together butter, brown sugar and vanilla with a hand mixer until combined. Add the egg and beat until well mixed.
4Add the dry ingredients and mix to combine. Stir in the raisins, dried cranberries and chocolate.
5Spoon or roll the mixture in 1 tablespoon portions about 2-inches apart on the baking tray. Bake in the oven for 8–10 minutes, or until the edges of the cookies are browned. Cool the cookies on the tray for about 5 minutes, then transfer to a cooling rack.
6To make the icing, beat together all the ingredients until smooth. If you think it needs to be thicker, add more icing sugar, or thin with more orange juice. Use a piping bag (or a Ziptop baggie with a hole cut in the corner) to pipe crosses on the cookies. Let them set for 30 minutes so the icing can harden. Cookies can be stored in an airtight container for up to 3 days or in the freezer for up to 3 months.
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