The Best Recipes for Easter

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Easter’s on its way, and we have some delectable recipes that are sure to delight all your friends and family.


Easter Recipes

CarrotCheesecake (17 of 23) SpringChickCupcakes (29 of 29)

Gluten-Free Carrot Cake Cheesecake | Spring Chick Cupcakes

HotCrossBuns (23 of 25)

Hot Cross Buns

25. A basket of Easter sugar cookies 27. Fun Easter treat: carrot cake pops

Springtime Sugar Cookies | Carrot Cake Cakepops

Hot Cross Buns

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We love sharing hot cross buns with friends, especially since (according to legend) sharing a hot cross bun with a friend will guarantee you a year of good friendship.

Hot Cross Buns

What you need:
For the dough:

  • 3/4 cup (175 ml) warm 2% milk
  • 2 packages or 4 tsp (14 g) active-dry yeast
  • 1/3 cup (67 g) Redpath Granulated Sugar
  • 3 large eggs
  • 1/2 cup (125 ml) vegatable oil
  • 3 – 3 3/4 cup (375 – 460 g) all-purpose flour
  • zest of one lemon
  • 3/4 tsp (3 g) salt
  • 1/2 tsp (2 g) cinnamon
  • 1/4 tsp (1 g) nutmeg
  • 1/4 tsp (1 g) ground cloves
  • 1/3 cup (36 g) dried currants
  • 1/4 cup (30 g) diced candied ginger, or diced orange peel

For the glaze:

  • 1/2 cup (100 g) Redpath Granulated Sugar
  • 3 tbsp (45 ml) water
  • 1 tsp (5 ml) vanilla

For the frosting:

  • 3/4 cup (85 g) Redpath Icing Sugar
  • 1 tbsp (15 ml) milk or cream

Prep Time: 15 minutes
Rise Time: 2 rises of 45min – 1 hour each time
Cook Time: 25 – 30 minutes
Yield: 12 rolls

How to prepare:
For the dough:
1. In a large bowl, mix warm milk and active-dry yeast together. The milk should be between 110°F (43°C) and 100°F (38°C); any hotter and it will kill the yeast. Let stand for 5 – 10 minutes to let the yeast proof.

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2. Once the yeast has proofed, whisk in the sugar, eggs, oil, and spices until well combined.

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3. Begin adding the flour, 1 cup at a time, stirring after each addition. Use only as much flour as you need to form a malleable dough. When the dough begins to pull away from the sides of the bowl, turn out on a lightly floured surface, and knead with your hands until the dough is smooth and supple.

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4. Knead in the currants and candied ginger.

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5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise for 45 minutes to 1 hour, or until doubled in size.

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6. Once dough has risen, turn it out onto a lightly floured work surface and knead again until smooth. Divide the dough into 12 equal pieces, then shape each piece into a ball.

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7. Grease a 9×13 pan, then fill with the 12 shaped rolls. Cover the pan with plastic wrap or a damp towel and let rise for 45 minutes to 1 hour, or until doubled in size.

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8. Heat oven to 350° (175°C).

9. Remove plastic wrap from the buns and bake for 25 – 30 minutes or until brown on top.

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For the glaze:
1. While the buns are still hot, prepare the glaze. Place the sugar, water, and vanilla in a small saucepan and bring to gentle boil, cooking the syrup just long enough to dissolve all the sugar. Remove from heat.

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2. With a pastry brush, brush the glaze overtop of the warm buns. Be sure to use all of the glaze. Let the buns cool completely before frosting.

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For the frosting:
1. In a small bowl, whisk the icing sugar and milk together until thick and creamy.

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2. Transfer the frosting to a piping bag* and pipe a cross on top of the buns. Let the icing set, then serve. The buns will keep for 1 day if well wrapped. *If you don’t have a piping bag, just use a large resealable plastic bag and snip off one of the corners to create your own piping bag.

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Recipe adapted from Anna Olson’s Hot Cross Bun Recipe

Amaretti Cookies

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These delightful Italian cookies are made with meringue and almond flour, so they’re naturally gluten free but still have a wonderful chewy texture. They pair perfectly with tea or coffee, and would also make delicious sandwich cookies if you paired them with a chocolate ganache.

Amaretti Cookies
What you need:

  • 2 large egg whites
  • 1 cup (200 g) Redpath Granulated Sugar
  • 1/4 tsp (1 mL) almond extract
  • 2 1/2 cups (237 g) almond flour (ground almonds)
  • 2 tbsp (24 g) Redpath Granulated Sugar (to coat the cookies)

Prep Time: 20 minutes
Cook Time: 15 – 20 minutes + 5 minutes cooling time
Yield: 2 dozen

How to prepare:
1. Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper, then set aside.

2. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using electric beaters, whip the egg whites until soft peaks form.

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3. Begin beating the sugar into the egg whites, 2 tablespoons at a time, until all of the sugar has been incorporated and stiff glossy peaks form. This can take up to 10 minutes. Beat in the almond extract.

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4. Pour in the almond flour all at once and fold in until fully incorporated.

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5. Roll the dough into small balls, using about 1 tablespoon of dough for each cookie. Roll in a small bowl filled with the 2 tablespoons of granulated sugar, then place on the parchment lined baking sheet, keeping the cookies 2 inches apart.

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6. Bake the cookies on the top and bottom thirds of the preheated oven for about 20 minutes or until firm to the touch and light golden, rotating the pans halfway through. Let the cookies cool for about five minutes on the pan before transferring to a cooling rack to cool completely. Serve immediately or store in an airtight container, layered between waxed paper, for up to 3 days.

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Spring Chick Cupcakes

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With spring on its way, we had to celebrate with these fun and adorable chick cupcakes. They’re so easy to make, and are so much fun to decorate, especially if you have friends or little ones to help you put the finishing touches on these cute desserts.

Spring Chick Cupcakes

What you need:
For the Cupcakes:

  • 2 cups (190 g) cake flour or 1 3/4 cup (210 g) all-purpose flour + 1/4 cup (32 g) cornstarch
  • 1 tsp (3.5 g) baking powder
  • 3/4 tsp (3.5 g) baking soda
  • 1/2 tsp (3 g) salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 1 cup (100 g) Redpath Granulated Sugar
  • 1 tsp (5 ml) vanilla extract
  • 2 large eggs
  • 1 cup buttermilk OR 1 cup milk + 1 tbsp white vinegar or lemon juice

For the Cream Cheese Icing:

For Decorating:

  • 2 cups shredded unsweetened coconut
  • whole almonds
  • currants, chocolate chips, or raisins
  • candied ginger
  • red liquorice nibs

Prep Time: 30 minutes
Cook Time: 25 – 35 minutes
Yield: 12 – 14 regular cupcakes are 24 – 30 mini cupcakes

How to prepare:
1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners and set aside.

2. In a bowl, sifter together the flour and cornstarch (or cake flour). Whisk in the baking powder, baking soda, and salt. Set aside.

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3. In a large bowl, cream together the butter and sugar until light and fluffy.

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4. Beat the eggs into the sugar mixture, one at a time, scraping down the bowl after each addition. Beat in the vanilla.

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5. Alternate mixing in the dry ingredients and the buttermilk, beginning and ending with the dry, mixing until everything is well incorporated after each addition.

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6. Fill cupcake liners 3/4 full with batter, then bake in the preheated oven for 25 – 35 minutes, or until the tops spring back when lightly touched and an inserted toothpick comes out clean. Let cool in the pan for about five minutes before transferring to wire racks to cool completely before icing.

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To Assemble:
1. Prepare your icing of choice and set aside.

2. Preheat oven to 325°F (160°C). Spread the coconut on a baking sheet and toast in the preheated oven until golden brown, 6 – 10 minutes. Watch the coconut carefully, stirring it after 5 minutes if necessary, as coconut can burn easily.

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3. Next, remove the wrappers from each cupcake.

4. Using a knife or an offset spatula, ice each cupcake, coating it completely in icing save for the bottom. Roll the iced cupcake in the toasted coconut and set aside. Repeat with each cupcake until all of them have been iced and coated in coconut.

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5. Add the finishing touches to your spring chick cupcakes. Use almonds for the beaks, currants or chocolate chips for the eyes, and red liquorice nibs or candied ginger for the feet and crests. Serve immediately or store covered in the fridge for up to four days.

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Decorating idea from Martha Stewart

Dirt Pudding

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This dessert is so much fun to make – especially with kids. All you need is to prep your ingredients ahead of time, then assemble each pudding however with friends or a few hungry helpers.

Dirt Pudding

What you need:
For the Chocolate Pudding

  • 1/4 cup (30 g) cornstarch
  • 1/2 cup (100 g) Redpath Granulated Sugar
  • 1/8 tsp (0.5 g) salt
  • 3 cups (710 ml) whole milk
  • 6 oz (170 g) semisweet or dark chocolate, coarsely chopped OR 1 cup chocolate chips
  • 1 tsp (5 ml) vanilla extract

For the Chocolate Whipping Cream:

  • 1 1/2 cups (375 ml) whipping cream, chilled
  • 1/4 cup (30 g) cocoa
  • 2 tbsp (24 g) Redpath Granulated Sugar (or more, taste to see)

For the “Dirt” and “Worm” Layers:

  • 2 cups (200 g) chocolate cookie crumbs
  • 1 cup (100 g) chopped chocolate sandwich cookies
  • 1/2 cup (50 g) gummy worms

Prep Time: 20 minutes
Cooking Time: 3 hours
Yield: 8 – 10 servings

How to prepare:
For the Chocolate Pudding:
1. Combine the cornstarch, sugar, and salt in a medium saucepan. Whisk in a little bit of the milk at first, just enough to create a smooth paste so that lumps don’t form, then pour in the rest, whisking as you do so.

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2. Place pan over medium-low heat and stir the mixture occasionally, scraping the bottom and sides, and whisking as necessary should any lumps begin to form. Continue cooking the mixture for about 10 minutes, making sure not to let it get to a simmer, until the mixture thickens enough that it will coat the back of a spoon.

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3. Add the chocolate to the thickened milk mixture, and continue to cook over low heat, stirring until the chocolate is fully incorporated and the mixture is quite thick. Remove from the heat and stir in the vanilla. Note: If you’re concerned about lumps, pour the pudding through a fine mesh strainer before chilling.

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4. Transfer the pudding to a large serving bowl or among individual ramekins or glasses. To prevent skins from forming on the tops, place a piece of plastic wrap directly on top of the pudding. Store in the refrigerator and chill until completely cool, about 2 – 3 hours.

For the Chocolate Whipped Cream:
1. Pour the whipping cream into a large bowl, then whisk in the cocoa and the sugar. Using electric beaters (or a stand mixer fitted with the whisk attachment) beat the cream until thick and stiff peaks have formed. Set aside.

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To Assemble:
1. In glass cups or in a large trifle dish, begin layering your ingredients. Start with the cookie crumbs and crush cookies, then add a thick layer of chocolate pudding, followed by the chocolate whipped cream, then top with more cookie crumbs and crushed cookies. Top with a few gummy worms.

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2. Serve immediately or store in the fridge for up to 3 days.

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