Whether you have big plans, little plans or no plans, you can whip up one of these spring-y sweets to help celebrate the day. I have rated these recipes based on difficulty and time needed so you can choose the one that fits into your life.
Braided Bread Stuffed with Lemon Curd. This soft, delicate, flaky filled bread is so tangy and sweet. It is really a perfectly beautiful bread to BRING to a brunch, one that you are not hosting and you are only responsible for ONE THING. Because this one is a solid 9/10 in difficulty level (maybe a 10…let’s not mince words) and is totally worth it if you have the time and energy.
Perhaps you should try this Carrot and Poppy Seed Bundt Cake. It is honestly surprisingly scrumptious. I only say surprisingly because it is not chocolate, but it is pleasantly different, pretty and hits many notes of flavor with the sweet carrots, licorice-y poppy seeds and all in an easy to make bundt cake. This is a 3/10 for difficulty and time IF you have a food processor to grate your carrots. Otherwise, it may shoot up to a solid 7 for pain in the assness (I hate grating carrots and in my personal experience no one likes to get a smidgen of skin in their cake from my scraped up knuckles). I NEVER claim to be coordinated. Never ever.
My Lemon Layer Chiffon Cake Filled with Lemon Curd is a stunning show piece for any Easter table and would make any hostess shout with glee if you brought it to her party. It is definitely a 10/10 for fussiness, but if you have a good brand of prepared Lemon Curd you like that helps make it more do-able.
My spicy Parsnip Cupcakes with Tangy Cream Cheese Frosting are addicting, disappear in minutes and are EASY to make (3/10). Again, the easy part depends on you having a food processor. Otherwise, same problem as in the Carrot Cake above.
And for My GF Followers, I would highly recommend making my Gluten Free Cinnamon Spice Cupcakes with Cinnamon Butter Cream. My blog started before we started to eat more Gluten Free so I don’t have many GF recipes for the occasion yet. In my experience, most cakes and cupcakes can be made gluten free by using my GF Flour Blend 1 in place of AP flour, adding 3/4 a teaspoon of Xanthan gum and only including 1/4 a teaspoon of salt regardless of the recipe. This tends to work well.
I hope everyone has a Happy Easter, and to those celebrating Passover, I wish you a wonderful Passover as well.
April 15, 2014 at 3:23 pm
Reblogged this on Recipes For You 2013.
April 15, 2014 at 7:47 pm
April 15, 2014 at 9:12 pm
A great roundup, Geni. Love those parsnip cupcakes!
April 15, 2014 at 11:29 pm
Wow, Genie! This is one Easter Parade I’d gladly wait for. So many delicious treats in one post. My sweet tooth is going crazy.
April 16, 2014 at 5:35 am
I want to make all of these!!! But especially that lemon chiffon layer cake – talk about YUM!!!
April 16, 2014 at 6:01 pm
I love the Easter breads at local Italian bakeries, so the braided bread with the stuffed lemond curd just makes my mouth-water…just need to find the time and patience 🙂
April 17, 2014 at 11:45 am
I want all of the above, pretty please 🙂 Yum! Happy almost Easter, Geni!
April 17, 2014 at 6:14 pm
Such a nice round-up Geni…I sure would love to try them all.
Hope you are having a great week 😀
April 18, 2014 at 8:38 pm
Reblogged this on Scratch This with Sandy and commented:
Need some more inspiration for this weekends festivities? Check out this fellow Blogger’s
April 19, 2014 at 12:48 pm
I just made all of the components for the lemon chiffon cake for Easter dinner. It IS totally fussy but looks amazing. If I assemble the cake tonight, will it hold together, or should I just refrigerate all of the parts and assemble tomorrow?
April 19, 2014 at 1:20 pm
Hi Emily, I have not tried putting it together ahead of time, but looking at the components, It might be fine, although all cakes seem to look their best on the first day. I found these instructions on Fine Cooking, “Up to a few hours before serving, spread a thin layer of frosting on the cake, filling in any gaps as you go. Chill until the frosting firms a bit, about 1/2 hour. (This “crumb coat” will keep crumbs from catching on your spatula and marring the finished cake.) Spread the remaining frosting decoratively over the top and sides of the cake. Scatter with bits of lemon zest and dragees, or garnish as you like.”
Please let me know what you did and how it went so I can learn from your experiment. Thanks!
April 19, 2014 at 12:50 pm
Will the lemon chiffon cake hold well overnight, or should I assemble the day of?