Easter Fun Treats #Daily Dish Magazine

 

 

We here at Daily Dish Magazine have put together a great 

collection of Easter Treats for your family…

 

 

 

These adorable Rice Krispie Nests from With a Blast

would be perfect for any Easter kid’s table this year…

 

 

Look at these adorable Carrot Cupcakes from Parents.com

All you need is a cupcake, circus peanuts and green Twizzlers…

 

 

Bunny Biscuits look so cute from Taste of Home

 

 

 

This Peeps Sunflower Cake also from Taste of Home looks so easy.

 

Using a basic chocolate cake, line Peeps Marshmallows around the outside

and then fill in the center with chocolate chips…

 

 

Bunny Bait from Sing for Your Supper would make great “take home treats” for a child’s class…

 

 

These adorable Chick Cookies from Phaedra’s Adventures are made from a CAKE MIX…

 

 

 

 Pretzel Treats from The Curvy Carrot use peanut M&M’s and melted white chocolate…

 

 

 

Using a cake mix and two round cakes, you can make this Bunny Cake

 


(Photo Credit:  Google Images) 

 

(Photo Credit:  Google Images) 

Just use this pattern from Pragmatic Compendium

 

Easter S’Mores from Eclectic Recipes

 

 

Easter Basket Cupcakes from Southern Blue Celebrations

 

 

From Miss Candi-Quik, these cute Chocolate Covered Pretzels.

To make the bunny ears, you cut marshmallows into the shape and

“glue” them on with melted chocolate… 

 

 

And what would Easter be without Chocolate Bark…with jellybeans.

This is from Frugal Girls

 

 

 

And it wouldn’t be Easter without the traditional Hot Cross Buns...

 (Recipe from Martha Stewart)

 

Hot Cross Buns
Yields 24
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Ingredients
  1. 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled,
  2. plus more for bowl and baking sheet
  3. 1 cup plus 1 tablespoon milk
  4. 2 packages active dry yeast
  5. 1/2 cup granulated sugar
  6. 2 teaspoons plus one pinch salt
  7. 3/4 teaspoon ground cinnamon
  8. 3/4 teaspoon freshly grated nutmeg
  9. 4 large eggs, lightly beaten
  10. 5 1/2 cups all-purpose, flour plus more for dusting
  11. 1 1/3 cups currants
  12. 1 large egg white
  13. 2 cups confectioners' sugar
  14. 2 tablespoons freshly squeezed lemon juice
Instructions
  1. Generously butter a large bowl. In a small saucepan set over medium heat, heat 1 cup milk until it is warm to the touch.
  2. Pour warm milk into the bowl of an electric mixer fitted with the dough hook. With mixer on low, add yeast, granulated sugar, 2 teaspoons salt, melted butter, cinnamon, nutmeg, and beaten eggs.
  3. With mixer on low, add flour, 1 cup at a time, until a soft, slightly sticky dough forms around the dough hook, about 3 minutes. Continue kneading, scraping down hook and sides of bowl as necessary until smooth, about 4 minutes longer. Add currants, and knead until combined, about 30 seconds.
  4. Turn dough out onto a heavily floured surface. Knead by hand to evenly distribute currants, about 1 minute.
  5. Shape dough into a ball, and place in the buttered bowl; turn ball to coat with butter, and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 hour 20 minutes. For a richer flavor, let dough rise in a refrigerator overnight.
  6. Generously butter an 11-by-17-inch baking sheet. Turn dough out onto work surface, and knead briefly to redistribute the yeast. Divide dough into 24 equal pieces, about 2 ounces each. Shape pieces into tight balls, and place on baking sheet, spaced 1/2 inch apart. Cover with plastic wrap, and let rise in a warm place until touching and doubled in bulk, 45 minutes to 1 hour.
  7. Heat oven to 375 degrees, with rack positioned in center. To make egg wash, whisk together egg white, 1 tablespoon water, and pinch of salt in a small bowl; brush tops of buns with egg wash. Using very sharp scissors or a buttered slicing knife, slice a cross into the top of each bun. Transfer pan to oven, and bake until golden brown, about 25 minutes. Transfer pan to a wire rack to cool.
  8. Make glaze: In a medium bowl, whisk together 1 tablespoon milk, confectioners’ sugar, and lemon juice. Pipe or ladle glaze over buns, and serve.
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