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.