Easter Egg Cream!

Turning chocolate bunnies into an Easter Egg Cream is more than just delicious, it's the most hilarious recipe you'll make all year (cue melting bunny video). But seriously, this twist on a soda shop classic is my favorite Easter dessert...

The Best 5-Ingredient Carrot Waffles Ever!

I could eat wintery food forever; cozy braised dishes, soups, gooey cheesy goodness—that's my jam! But I'm ready to start filling my body with fresh spring veggies again. That doesn't mean I'm depriving myself nor am I only eating salads. Heck, no! I'm talking crunchy Carrot Waffles yo! Get on board.

Bunny-Butt Banana Pancakes for Easter!

I don't often say I'm craving cottontail but these Bunny-Butt Banana Pancakes have me singing a different tune! I've seen a zillion complicated bunny pancake ideas online but (real talk) I'm no pancake artist, nor do I want to be. Not a problem when it comes to this easy recipe...

9 Ways To Have The Hottest, Hoppiest Easter EVER!

When you have Easter on the brain, the only logical thing to do is surround yourself with adorable bunnies, the fluffiest salad, chocolate, ice cream and lots of eggs. When else are you going to do it!? Here are nine easy ways to make this Easter your most epic one yet! One...two...three...cuteness overload!

Funfetti Easter Bread—The Most Epic 4 Ingredient Recipe Ever!

Some years my family gets to celebrate two Easters—one "regular" and one Greek—and some lucky years they fall on the same day. This is a fabulous combo year, so I set out to create an extra-tasty twist on our classic tsoureki (brioche-like bread studded with red eggs) for the occasion. I present to you: Funfetti Easter Bread—EEEKS! I know, me too!!!

Miniature Carrot Pudding Pies—Modern Easter Dessert Idea!

For a festival gal like myself, my Easter routine is surprisingly simple but this year I'm aiming to host an egg decorating party with lots of champagne, glitter bar and these Miniature Carrot Pudding Pies—my (tasty) contribution to Freutcake today!

Easter Idea: My (Totally Edible) Fruity Pebbles Easter Basket—OMG!

Eeks! I'm so darn excited to share this edible DIY project with you. I woke up yesterday with a crazy idea: I should totally make an edible Easter basket out of Fruity Pebbles and marshmallows—it would be the best thing ever!

The Easiest (Last-Minute) Easter Egg: How-To Decorate Eggs In 5 Mins!

 If you're like me and still haven't decorated Easter eggs, there's time! This sponging technique is quick drying and only required 2 ingredients: food coloring and eggs! Here's how you do it...

Peep Pie! Creamy, Dreamy Pie for Easter Sunday!

Good morning and happy Friday, lovely friends! I have been dying to share this pie recipe with you: A salty, crunchy crust with a not-so-secret ingredient in the fluffy filling,—my personal favorites—PEEPS! "But where are the Peeps," you say? A-ha! I will tell you. In the movie Waitress (stay with me), Keri Russel bakes a Marshmallow Mermaid Pie using piles of colorful marshmallows and shaved chocolate. The idea stuck with me, so I decided to make my own version using Peeps for marshmallows and sprinkles instead of chocolate...obviously! This recipe couldn't be easier to make and lends itself quite well to tweaks and mix-ins. It's part of the "13 Things To Do With Peeps!" post I wrote for the Good Housekeeping blog today! Click here to see the other 12 ideas. Anyway, here's how you make the pie...   

MARSHMALLOW PEEP PIE

SERVES: 8 to 10

FOR THE CRUST

1 sleeve graham crackers (9 cookies)

5 tablespoons unsalted butter, melted and cooled slightly

1 tablespoon sugar

1/2 teaspoon salt

FOR THE FILLING

8 ounces marshmallow Peeps

1/2 cup whole milk

1/2 teaspoon vanilla

1 1/4 cups heavy cream

Sprinkles, for topping

1. Make the crust: Preheat the oven to 350˚. Pulse the graham crackers in a food processor until coarsely ground Add the butter, sugar and salt and pulse until the mixture resembles wet sand. Press into a 9-inch pie plate and bake until golden and set, about 10 minutes. Cool completely. 

2. Make the filling: Heat the Peeps, milk and vanilla in a saucepan over medium heat, stirring, until melted; cool completely. 

3. Beat the heavy cream with a mixer on medium-high speed just until stiff peaks form. Fold marshmallow mixture into the whipped cream using a rubber spatula. Spoon into the prepared crust and smooth the top with an offset spatula. Garnish with sprinkles. Chill 3 hours or overnight until set. 

Note: To customize the flavor, spread 1/3 to 1/2 cup raspberry jam, lemon curd, dulce de leche or hot fudge on crust before adding the filling (pop crust in the freezer 5 minutes if using a warm/hot ingredient to chill). 

Easter Egg "Black & White" Cookies—Easy Springtime Treat!

As a lifelong New Yorker, I've been condition to love Black & White Cookies, They're a local specialty! Not everyone shares my obsession but I think you'll enjoy this pastel twist on the classic treat: Easter Egg "Black & White" Cookies! I chilled the cookie dough before baking so I could mold it into egg shapes (you can always do a little plastic surgery on 'em with a pairing knife once cool), then went with double-vanilla frosting instead of traditional chocolate-vanilla—everyone eats the vanilla half first, right?! To tint the frosting, divide it among small bowls and stir 1 or 2 drops food coloring into each. I think these would be super-cute tucked into a grass filled basket! Here's how you make them...

EASTER EGG BLACK & WHITE COOKIES

(adapted from February ’02 Gourmet)

MAKES: about 1 dozen cookies

FOR THE COOKIES

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons unsalted butter, at room temperature

1/2 cup granulated sugar

1 large egg

1/3 cup well-shaken buttermilk

1 teaspoon vanilla

FOR THE ICING

1 1/2 cups confectioners’ sugar

1 tablespoon light corn syrup

2 teaspoons fresh lemon juice

1/4 teaspoon vanilla

1 tablespoon water

Assorted food coloring, for tinting

1. Make the cookies: Preheat the oven to 350˚. Line a baking sheet with parchment paper; set aside. 

2. Whisk the flour, baking soda and salt in a bowl. Beat the butter and sugar in a mixer on medium-high speed until light and fluffy. Add the egg and beat until combined, scraping down the bowl if needed. Add the flour mixture and buttermilk, alternating, in 5 additions, starting and ending with the flour mixture. Beat in the vanilla. Chill the dough 15 minutes or until easy to shape with your hands. 

3. Roll rounded tablespoonfuls of dough between your hands to form egg shapes. Arrange about 2 inches apart on the prepared baking sheet and bake 9 to 10 minutes or until lightly golden and the cookies spring back when gently pressed. Transfer to wire racks to cool completely. 

4. Make the icing: Whisk the confectioners’ sugar, corn syrup, lemon juice, vanilla and water in a large bowl. Separate into small bowls and tint with assorted food coloring. For each egg: Frost half of the cookie, flat-side down, with 1 color icing; let stand 5 minutes. Frost the remaining half.  

Easy Easter Entertaining: Goat Cheese & Asparagus Scrambled Egg Recipe!

Good morning, lovely friends! How was your weekend? I'm thinking ahead to Easter (can you believe it's this weekend?) so I'd love to share this super-simple recipe with you, if you're interested: Goat Cheese-Asparagus Scrambled Eggs. This is the perfect brunch recipe to have in your back pocket—gorgeous, easy to make and very budget-friendly. Did I mention it only takes 25 minutes to make? Boyfriend and I served this as part of our Easter brunch last year. It's a fabulous addition if you're looking to round-out your own menu. Here's how you make it...

GOAT CHEESE-ASPARAGUS SCRAMBLED EGGS

SERVES: 4

FOR THE ASPARAGUS 

1 bunch thin asparagus, trimmed

Olive oil, for drizzling

Kosher salt

FOR THE EGGS

8 large eggs

Kosher salt

4 ounces soft goat cheese, crumbled'

1/4 cup snipped chives

1. Make the asparagus: Preheat oven to 450˚. Spread asparagus in a single layer on a rimmed baking sheet. Drizzle generously with olive oil and sprinkle with salt. Roast about 10 minutes or until asparagus are cooked through and slightly crisp at the tips.

2. Meanwhile, make the eggs: Melt 1 tablespoon butter in a nonstick skillet over medium heat. Whisk the eggs, 1 tablespoon water and 1/4 teaspoon salt in bowl until frothy and combined. Add eggs to the skillet and cook, stirring and folding as eggs set, 3 minutes or until just set. Transfer to platter. Top with crumbled goat cheese, cooked asparagus and snipped chives.

 Quick note: If you don't care for goat cheese, try swapping in Parmesan. 

Easy Easter Snack: Pistachio-Coated Rice Krispies Treat Eggs (Crunchy)!

Happy Friday, lovely friends! Yesterday I shared the video of the test kitchen gals and two fabulous blogger making egg-themed DIYs for Easter. I'd love to tell you a little bit more about one of the eggs I demoed, if you're interested:

5 Fabulous Egg-Themed DIY Projects For Easter—Good Talk, Good Food!

Sending a big ol' thank you to Melissa Coleman, of The Faux Martha, and Freutcake's lovely Leah Berman for joining us in our second Google+ Hangout video all about eggs—those ladies are superstars! Incase you missed it live, here's the video of our online recipe/craft session (be aware: the image freezes for a few seconds at 1:33 but keep watching, it remedies itself within 16 seconds)! I can't wait to try Leah's gold-leaf eggs—who knew they were so easy?—and Melissa's adorable birds nest coconut macaroons. Head over to their blogs for the full how-to instructions.

[Gold leaf Easter egg photo by Leah Bergman of Freutcake / Birds nest macaroon photo by Melissa Coleman of The Faux Martha]

Obsessed! With Graphic Marshmallow Peep Art By Erin Jang!

Good morning, lovely friends and happy Monday! Waking up was rough today, huh? I'm feeling extra sluggish myself (thanks daylight savings)! Here's a little something to perk you up: Erin Jang's illustration of leftover marshmallow Peeps! They're a part of her food sketches series—how adorable, right!? We're loading up on Peeps in the test kitchen for a few projects I'm excited to show you later this week :) In the meantime, enjoy these cheery little marshmallow faces—god I love these! 

[Peep illustration by Erin Jang]