DIY Bunny Party Hats
Hop into the Easter spirit with these bunny party hats that are super easy to make and chic enough for adults to wear too.
Pack their leftovers or egg hunt finds in these adorable bunny bags, so they can bring the holiday cheer back home with them. Cut paper bags to make bunny-ear shapes, then draw on a bunny face with a black marker and finish it off with a pom-pom tail.
Egg Carton Spring Chicks
An adorable bookmark just might inspire you to zip through your spring reading list even faster.
Recycling takes on a new, adorable meaning with these chicks. After making a delicious Easter brunch, save the empty egg cartons for a fun Easter craft for kids.
Easter Egg Balloons
Popsicle Stick Bunny
Ever realize balloons look just like Easter eggs upside down? Simply throw on some craft paint and you got yourself an Easter “egg” bouquet.
With that adorable fluffy tail, it’s pretty hard to resist this Easter bunny decor. Paint the inside of the rabbit for an extra pop of contrast.
Egg Flower Vase
Easter Egg Topiary Tree
Transform eggshells into darling bud vases. Help them stand up with a dot of candle wax on a flat surface, like a mirrored tray.
The pastel colored eggs and green moss detail make this holiday centerpiece look expensive, but you’ll be surprised how affordable it really is.
Washi Tape Easter Egg Picture Frame
Thanks to an embroidery hoop, yarn, and plastic golden eggs, this craft becomes a cutesy wall hanging.
Colorful washi tape is a sure way for your kids to create fun designs that are mess-free. Simply put tape on white paper and cut out egg shapes. A frame will make this craft ever-lasting.
Peanut Butter and Candy Egg Blondies
1 1/4 c. all-purpose flour, spooned and leveled
1 1/4 c. honey-roasted peanuts
1 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 c. packed light brown sugar
1/2 c. (1 stick) unsalted butter, at room temperature
1 c. creamy peanut butter
2 tsp. pure vanilla extract
2 large eggs
1 (12-ounce) bag peanut butter pastel eggs, divided
3/4 c. semisweet chocolate chips
Preheat oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper. Lightly grease paper.
Place flour and peanuts in a food processor. Process until peanuts are broken down and blended with flour, 30 to 45 seconds. Add baking powder and salt; pulse to combine, 2 to 3 times.
Beat sugar and butter with an electric mixer on medium speed until light and fluffy, 2 to 4 minutes. Beat in peanut butter, vanilla, and eggs until incorporated, 1 to 2 minutes. Gradually beat in flour mixture just until combined. Set aside 3/4 cup peanut butter eggs. Stir chocolate chips and remaining peanut butter eggs into batter.
Transfer batter to prepared pan. Scatter reserved peanut butter eggs on top. Bake until puffed, edges are deep golden brown, and a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on a wire rack. Cut into 24 bars.
Iced Hot Cross Buns
1 c. whole milk
1 1/4 oz. package active dry yeast (2 1/4 teaspoon)
1/4 c. plus 1 teaspoon granulated sugar
6 tbsp. unsalted butter, melted
2 large eggs plus 1 large egg yolk
3 1/2 c. all-purpose flour
1 tbsp. orange zest
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. Kosher salt
3/4 c. currants
1/2 c. apricot jam
3/4 c. confectioners’ sugar
In bowl, microwave milk until 100°F to 110°F (warm to touch). Stir in yeast and 1 tsp granulated sugar; set aside until frothy, about 10 minutes. Whisk in butter, 1 large egg and 1 yolk.
Grease large bowl and 13″ by 9″ baking dish. In large bowl of stand mixer, combine flour, zest, spices, salt and remaining 1/4 cup granulated sugar. Make well in center. Stirring from middle outward, gradually add milk mixture, slowly incorporating flour. Using dough hook attachment, knead until smooth, 8 to 10 minutes. Mix in currants.
Transfer dough to greased bowl; cover with plastic wrap. Let rise until nearly doubled in size, 50 to 65 minutes.
Transfer dough to lightly floured work surface. Cut into 12 equal pieces; roll into balls. Arrange in pan. Cover with greased plastic wrap; let rise until sides are touching, 50 to 60 minutes.
Heat oven to 400°F. Whisk remaining egg with 1 teaspoon water; brush over buns. Bake until golden brown and buns sound hollow when tapped, 18 to 22 minutes. Transfer to wire rack to cool.
Gently heat apricot jam until melted, then push through fine sieve. Brush over warm buns.
In bowl, combine confectioners’ sugar and 1 teaspoon water. Transfer to resealable bag and snip corner off end. Pipe crosses on top of cool buns.
Sweet and Sticky Apricot Glazed Ham
1 (8- to 10-lb.) fully cooked bone-in smoked half ham (not spiral-sliced)
1 c. packed brown sugar
1 c. apricot jam
1/2 c. Dijon mustard
Preheat oven to 300°F. Place ham in roasting pan, cut side down. With tip of sharp knife, make long cuts from top of ham to bottom, cutting through tough skin and fat; make perpendicular cuts to form diamonds. Cover with foil. Bake 11/2 hrs.
In medium bowl, whisk sugar, jam, mustard and 2 teaspoon pepper. Transfer 1 cup glaze to separate bowl; cover and refrigerate. Remove foil from ham. Brush some of remaining glaze all over ham. Bake, uncovered, another 1 to 11/2 hours or until glaze is dark brown and internal temperature of ham has reached 140°F, brushing with glaze every 1/2 hour. Allow ham to rest 20 minutes before carving. Serve with reserved glaze.
Roasted Asparagus and Ricotta Tart
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 large egg
1 c. ricotta cheese
2 scallions, chopped
1/4 c. fresh flat-leaf parsley, chopped
1 tbsp. fresh tarragon, chopped
12 oz. asparagus, trimmed, halved
1/2 tbsp. olive oi
Heat oven to 425°F; place oven rack in lower third of oven. Unfold pastry onto piece of parchment paper and roll ½ in. bigger on all sides. Slide parchment and pastry onto baking sheet. In medium bowl, beat egg. Lightly brush 1/2-inch border of egg around pastry.
Add ricotta and 1/4 teaspoon each salt and pepper to bowl with remaining egg. Finely grate zest of lemon into bowl, then fold in scallions and herbs. Spread onto pastry, leaving border uncovered.
Top filling with asparagus; drizzle with oil. Bake until crust is golden brown, 18 to 20 minutes.
Orange and Cumin Leg of Lamb with Roasted Tomatoes and Garlic
Heat oven to 400°F. In a large roasting pan, toss the tomatoes, garlic, thyme, oil, 3/4 tsp salt and 1/2 tsp pepper.
Using a vegetable peeler, remove strips of orange zest. Thinly slice the zest. Nestle the lamb in the tomatoes, pushing them to the sides of the pan as necessary. Season the lamb with the cumin, 2 tsp salt and 3/4 tsp pepper, then rub with the orange zest.
Roast the lamb to desired doneness, 130°F for medium-rare, 90 to 105 minutes. Transfer the lamb to a cutting board and let rest for at least 15 minutes before slicing. Serve with the tomatoes and garlic.
Spring Daisy Lemon Layer Cake
Cornstarch, for work surface
16 oz. white gum paste
Daisy plunger cookie cutters
Royal icing or white candy melts, melted (optional)
For the cake:
2 1/2 c. cake flour, spooned and leveled
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
2 c. granulated sugar
4 large eggs, separated
1 tsp. pure vanilla extract
1 c. sour cream
1/4 c. whole milk
1 tbsp. grated lemon zest, plus 1/4 c. lemon juice
For the buttercream and decorations:
1 1/2 c. (3 sticks) unsalted butter, at room temperature
1 (16-ounce) package confectioners’ sugar
1 1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
3 tbsp. heavy cream
1 tbsp. lemon zest, plus 3 tbsp. lemon juice
12 lemon jelly candies
2 (0.75-ounce) packages green-apple fruit leather, plus more, thinly sliced for grass.
Make flowers: Line a rimmed baking sheet with parchment paper. Lightly dust a work surface with cornstarch. Roll out gum paste to 1/8-inch thickness. Cut out desired number of flowers using 1 1/2- and 2 1/2- inch daisy-shaped cookie cutters. Place on prepared baking sheet or in cups of a mini muffin pan to make shaped flowers. Let stand, uncovered, at room temperature overnight or up to 2 weeks. To make a double-layered flower, place a small dot of royal icing or melted candy melts onto center of one flower; top with another flower, and press gently. Let stand until dry.
Make cake: Preheat oven to 350°F . Line three 8-inch round cake pans with parchment paper. Lightly grease paper. Whisk together flour, baking powder, and salt in a bowl.
Beat butter with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Gradually beat in granulated sugar. Beat until light and fluffy, 2 to 4 minutes. Add egg yolks, one at a time, beating until incorporated after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and sour cream, beginning and ending with flour mixture. Beat in milk and lemon zest and juice.
Using a clean bowl and beaters, beat egg whites on high speed until soft peaks form, 1 to 2 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites. Divide batter among prepared pans. Bake until cake is golden brown and edges pull away from sides, 30 to 35 minutes. Cool in pans on wire racks 10 minutes; then invert onto racks to cool completely.
Make frosting: Beat butter on medium speed until creamy, 1 to 2 minutes. Reduce mixer speed to low and gradually beat in confectioners’ sugar. Beat in vanilla, salt, cream, and lemon zest and juice. Increase speed to medium and beat until fluffy, 1 to 2 minutes.
Place one cake layer on a cake stand or plate. Top with 3/4 cup frosting and spread to edges. Repeat one more time. Top with third layer. Frost top and sides with remaining frosting. Chill 30 minutes.
Cut lemon jellies in half horizontally. Cut into small rounds using large opening of a piping tip. Attach to centers of flowers, sticky sides down. Cut fruit leather into 12 (1/4-inch-wide) strips of various lengths for stems. Cut out some small leaves with scissors. Arrange flowers on cake (placing some toward the top of the cake so they overlap the edge), pressing into icing to adhere. Add a stem (trimming length as necessary) and leaves for each flower, pressing gently to help them adhere. Scatter fruit-leather grass around cake, if desired..