19 Easter Treats That Will Steal the Show

Easter is one of those holidays where the food gets just as much attention as the celebration itself, and honestly, that’s half the fun. Whether you’re hosting a big brunch, packing baskets for the kids, or just want to bring something sweet to a potluck, having a lineup of crowd-pleasing recipes makes everything easier. The best Easter treats don’t have to be complicated or time-consuming.

Lemon Blueberry Bundt Cake

This cake is bright, moist, and bursting with spring flavor. The lemon adds a refreshing zing while the blueberries give little pops of sweetness in every bite, making it perfect for an Easter dessert table that feels fresh and not too heavy.

Servings: 12
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• ¾ cup whole milk
• 1 ½ cups fresh blueberries
• 1 cup powdered sugar
• 2 tablespoons lemon juice (for glaze)

Instructions:

1. Preheat your oven to 350°F and generously grease a bundt pan with butter or cooking spray.
2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
3. Beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition, then mix in the lemon zest, lemon juice, and vanilla.
5. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
10. Whisk together the powdered sugar and lemon juice, then drizzle over the cooled cake.

Tips and Substitutions:

Toss the blueberries in a tablespoon of flour before folding them in to prevent them from sinking. You can swap frozen blueberries if fresh aren’t available, just don’t thaw them first. This cake stays moist for up to 3 days when tightly covered at room temperature.

Carrot Cake Cookies

These cookies taste just like carrot cake but in a soft, chewy, handheld form. They’re topped with a simple cream cheese frosting that makes them feel special without requiring any fancy decorating skills.

Servings: 24 cookies
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups finely grated carrots
• ½ cup chopped walnuts (optional)
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
3. Beat the butter and both sugars until creamy, then add the egg and vanilla and mix well.
4. Stir in the flour mixture until just combined, then fold in the grated carrots and walnuts if using.
5. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 12 minutes, until the edges are lightly golden.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Beat the cream cheese, powdered sugar, and vanilla until smooth, then spread a small amount on top of each cooled cookie.

Tips and Substitutions:

Make sure to grate the carrots finely so they blend into the dough nicely. You can leave out the walnuts if you prefer or swap them for pecans. Store frosted cookies in the fridge in an airtight container for up to 5 days.

Coconut Macaroon Nests

These little nests are crispy on the outside, chewy on the inside, and filled with pastel candy eggs. They’re adorable, easy to make, and always a hit with kids and adults alike.

Servings: 18 nests
Preparation Time: 10 minutes
Cooking Time: 18 minutes
Total Time: 28 minutes

Ingredients:

• 3 cups sweetened shredded coconut
• ⅔ cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• ¼ teaspoon salt
• 54 small candy eggs (3 per nest)

Instructions:

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. Mix together the coconut, sweetened condensed milk, and vanilla in a large bowl.
3. In a separate bowl, beat the egg whites and salt until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until well combined.
5. Scoop about 2 tablespoons of the mixture onto the baking sheet and shape into a round mound.
6. Use your thumb or the back of a spoon to make a small indent in the center of each mound.
7. Bake for 18 minutes, until the edges are golden brown.
8. Let the nests cool on the baking sheet for 5 minutes, then transfer to a wire rack.
9. Once completely cool, place three candy eggs in the center of each nest.

Tips and Substitutions:

If the mixture feels too sticky, wet your hands slightly before shaping the nests. You can swap the candy eggs for chocolate chips or jelly beans. These keep well in an airtight container at room temperature for up to a week.

Mini Pavlovas with Berries

These individual meringue desserts are light, airy, and topped with fluffy whipped cream and fresh berries. They look elegant but are surprisingly simple to pull off, even if you’ve never made meringue before.

Servings: 8 pavlovas
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• ½ teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)

Instructions:

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. Beat the egg whites in a clean bowl until soft peaks form.
3. Gradually add the sugar, one tablespoon at a time, beating well after each addition until stiff, glossy peaks form.
4. Gently fold in the cornstarch, vinegar, and vanilla.
5. Spoon the meringue into 8 mounds on the prepared baking sheet, then use the back of a spoon to create a shallow well in the center of each.
6. Bake for 60 minutes, then turn off the oven and let the meringues cool inside with the door closed for at least 1 hour.
7. Beat the heavy cream and powdered sugar until soft peaks form.
8. Top each cooled meringue with whipped cream and fresh berries just before serving.

Tips and Substitutions:

Make sure your mixing bowl is completely grease-free or the egg whites won’t whip properly. You can make the meringue bases a day ahead and store them in an airtight container. Add the cream and berries right before serving so they stay crisp.

Hot Cross Bun Bread Pudding

This dessert turns leftover hot cross buns into a warm, custardy bread pudding that’s perfect for using up extras after Easter morning. The spices and dried fruit make it feel cozy and indulgent without any extra effort.

Servings: 8
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Ingredients:

• 6 hot cross buns, cut into 1-inch cubes
• 3 large eggs
• 2 cups whole milk
• ½ cup heavy cream
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F and grease a 9×9-inch baking dish.
2. Spread the hot cross bun cubes in the prepared baking dish.
3. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon in a large bowl.
4. Pour the custard mixture evenly over the bread cubes, pressing down gently so everything gets soaked.
5. Let it sit for 10 minutes so the bread absorbs the liquid.
6. Drizzle the melted butter over the top.
7. Bake for 45 minutes, until the top is golden and the center is set.
8. Let it cool for 10 minutes, then dust with powdered sugar before serving.

Tips and Substitutions:

Day-old or slightly stale buns work even better because they soak up more custard. You can use regular raisin bread or brioche if you don’t have hot cross buns. Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.

Strawberry Shortcake Skewers

These skewers are a fun, no-bake way to serve strawberry shortcake. They’re easy to assemble, perfect for kids to help with, and you can make them ahead for stress-free entertaining.

Servings: 12 skewers
Preparation Time: 15 minutes
Chilling Time: 0 minutes
Total Time: 15 minutes

Ingredients:

• 1 pound fresh strawberries, hulled
• 1 store-bought pound cake, cut into 1-inch cubes
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• 12 small wooden skewers

Instructions:

1. Beat the heavy cream, powdered sugar, and vanilla in a bowl until stiff peaks form.
2. Thread one strawberry onto a skewer, followed by a cube of pound cake, then another strawberry.
3. Repeat until all skewers are assembled.
4. Arrange the skewers on a serving platter.
5. Serve with the whipped cream on the side for dipping, or pipe a small dollop onto each skewer.

Tips and Substitutions:

You can swap the pound cake for angel food cake or even store-bought biscuits. Make these up to 2 hours ahead and keep them in the fridge until serving. For a fun twist, drizzle melted white chocolate over the assembled skewers.

Lemon Curd Tarts

These buttery little tarts are filled with bright, tangy lemon curd and topped with a swirl of meringue. They’re bite-sized, beautiful, and taste like sunshine on a plate.

Servings: 12 tarts
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Ingredients:

• 1 package refrigerated pie crusts (2 crusts)
• ¾ cup prepared lemon curd
• 3 large egg whites
• ¼ teaspoon cream of tartar
• 6 tablespoons granulated sugar

Instructions:

1. Preheat your oven to 375°F and grease a 12-cup muffin tin.
2. Roll out the pie crusts and use a round cutter to cut 12 circles slightly larger than the muffin cups.
3. Press each circle into a muffin cup, trimming any excess dough.
4. Prick the bottoms with a fork and bake for 12 minutes, until lightly golden.
5. Let the tart shells cool completely, then spoon about 1 tablespoon of lemon curd into each.
6. Beat the egg whites and cream of tartar until soft peaks form, then gradually add the sugar and beat until stiff, glossy peaks form.
7. Pipe or spoon the meringue on top of each tart.
8. Use a kitchen torch to lightly brown the meringue, or place under the broiler for 1 to 2 minutes, watching closely.

Tips and Substitutions:

You can use store-bought lemon curd to save time, or make your own if you prefer. If you don’t have a kitchen torch, the broiler works just fine for browning the meringue. These are best served the same day but can be made a few hours ahead and kept chilled.

Raspberry Cream Cheese Danish

These pastries are flaky, buttery, and filled with sweetened cream cheese and fresh raspberries. They look bakery-quality but come together quickly using store-bought puff pastry.

Servings: 9 danishes
Preparation Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 1 cup fresh raspberries
• 1 egg, beaten (for egg wash)
• ½ cup powdered sugar
• 1 to 2 tablespoons milk

Instructions:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface and cut into 9 squares.
3. Beat together the cream cheese, granulated sugar, vanilla, and egg yolk until smooth.
4. Place the pastry squares on the prepared baking sheet and use a knife to score a border about ½ inch from the edges without cutting all the way through.
5. Spoon about 1 tablespoon of the cream cheese mixture into the center of each square, then top with a few raspberries.
6. Brush the edges with the beaten egg.
7. Bake for 18 minutes, until puffed and golden brown.
8. Let the danishes cool slightly, then whisk together the powdered sugar and milk and drizzle over the top.

Tips and Substitutions:

Blueberries, blackberries, or sliced strawberries work just as well as raspberries. You can prep these the night before, cover with plastic wrap, and bake them fresh in the morning. They’re best eaten the same day but can be stored in an airtight container for up to two days.

Chocolate Dipped Pretzel Rods

These are crunchy, salty, sweet, and covered in pastel sprinkles. They’re one of the easiest treats to make, and kids love helping decorate them.

Servings: 20 pretzel rods
Preparation Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 40 minutes

Ingredients:

• 20 pretzel rods
• 12 oz white chocolate chips
• 1 tablespoon coconut oil
• Pastel sprinkles

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the white chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
3. Dip each pretzel rod about two-thirds of the way into the melted chocolate, letting the excess drip off.
4. Place the dipped pretzel on the prepared baking sheet and immediately add sprinkles while the chocolate is still wet.
5. Repeat with all the pretzel rods.
6. Refrigerate for 30 minutes, or until the chocolate is fully set.

Tips and Substitutions:

You can use milk or dark chocolate instead of white if you prefer. The coconut oil makes the chocolate smoother and easier to dip. Store these in an airtight container at room temperature for up to two weeks.

Lemon Poppy Seed Muffins

These muffins are moist, tender, and have a lovely lemon glaze that soaks into the tops. The poppy seeds add a little crunch and make them look extra pretty on a brunch table.

Servings: 12 muffins
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 cup buttermilk
• 2 tablespoons lemon zest
• 3 tablespoons fresh lemon juice
• ½ cup powdered sugar
• 2 tablespoons lemon juice (for glaze)

Instructions:

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, poppy seeds, baking powder, and salt in a bowl.
3. In a separate bowl, whisk together the sugar, melted butter, eggs, buttermilk, lemon zest, and lemon juice.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
8. Whisk together the powdered sugar and lemon juice, then drizzle or brush over the warm muffins.

Tips and Substitutions:

If you don’t have buttermilk, stir 1 tablespoon of white vinegar into 1 cup of regular milk and let it sit for 5 minutes. These muffins freeze beautifully for up to three months. You can leave out the poppy seeds if you’re not a fan.

Related

• 15 Easter Dinner Ideas for Small Gatherings
• 15 Easy Easter Cookie Recipes Kids Can Help Make
• 15 Easter Breakfast Ideas Kids Will Love
• 15 Quick Deviled Egg Recipe Ideas for Easter

White Chocolate Raspberry Cheesecake Bars

These creamy cheesecake bars are swirled with raspberry and dotted with white chocolate. They’re rich, impressive, and easier than making a full cheesecake.

Servings: 16 bars
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes (plus chilling)

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup white chocolate chips
• ⅓ cup raspberry preserves

Instructions:

1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper.
2. Mix together the graham cracker crumbs, ¼ cup sugar, and melted butter, then press firmly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then remove and let cool slightly.
4. Beat the cream cheese and ½ cup sugar until smooth and creamy.
5. Add the eggs one at a time, beating well after each, then mix in the vanilla.
6. Fold in the white chocolate chips.
7. Pour the cream cheese mixture over the baked crust and smooth the top.
8. Drop small spoonfuls of raspberry preserves over the top, then use a knife to gently swirl.
9. Bake for 35 minutes, until the center is just set.
10. Let the bars cool to room temperature, then refrigerate for at least 3 hours before slicing.

Tips and Substitutions:

Use a hot, clean knife to get neat slices. You can swap the raspberry preserves for strawberry or apricot if you prefer. These bars keep well in the fridge for up to five days covered tightly.

Funfetti Sugar Cookies

These soft, chewy cookies are loaded with colorful sprinkles and topped with a simple buttercream frosting. They’re fun, festive, and always a crowd favorite.

Servings: 24 cookies
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup rainbow sprinkles
• ½ cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar
• 2 tablespoons milk
• Additional sprinkles for topping

Instructions:

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the flour, baking soda, baking powder, and salt in a bowl.
3. Beat the butter and sugar until light and fluffy, about 3 minutes.
4. Add the egg, vanilla, and almond extract and beat until combined.
5. Gradually mix in the flour mixture, then gently fold in the sprinkles.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheets.
7. Bake for 10 minutes, until the edges are just set.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
9. Beat together the butter, powdered sugar, and milk until smooth, then spread on cooled cookies and top with extra sprinkles.

Tips and Substitutions:

Don’t skip the almond extract, it really makes these cookies taste bakery-style. You can make the dough ahead and freeze it for up to three months. These cookies stay soft for up to a week in an airtight container.

Honey Glazed Carrots with Thyme

These roasted carrots are sweet, savory, and beautifully caramelized. They’re an easy side dish that looks elegant and pairs well with any Easter main course.

Servings: 6
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients:

• 2 pounds carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons unsalted butter, melted
• 1 teaspoon fresh thyme leaves
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the carrots with the olive oil, honey, melted butter, thyme, salt, and pepper.
3. Spread the carrots in a single layer on the prepared baking sheet.
4. Roast for 30 minutes, stirring halfway through, until the carrots are tender and caramelized at the edges.
5. Transfer to a serving dish and drizzle with any glaze left on the baking sheet.

Tips and Substitutions:

You can use maple syrup instead of honey if you prefer. Baby carrots work too, just adjust the cooking time to about 25 minutes. These can be made a day ahead and reheated in a 350°F oven for 10 minutes.

Lemon Meringue Pie Bars

These bars have all the flavor of lemon meringue pie but in an easy-to-serve form. The shortbread crust, tangy lemon filling, and toasted meringue topping make them irresistible.

Servings: 16 bars
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 1 hour

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¾ cup unsalted butter, cold and cubed
• 4 large eggs
• 1 ½ cups granulated sugar
• ¼ cup all-purpose flour
• ⅔ cup fresh lemon juice
• 1 tablespoon lemon zest
• 3 large egg whites
• ¼ teaspoon cream of tartar
• 6 tablespoons granulated sugar

Instructions:

1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. Mix together 1 ½ cups flour and powdered sugar, then cut in the cold butter until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake for 15 minutes, until lightly golden.
5. While the crust bakes, whisk together the eggs, 1 ½ cups granulated sugar, ¼ cup flour, lemon juice, and lemon zest.
6. Pour the lemon mixture over the hot crust and bake for 20 minutes, until the filling is set.
7. Let the bars cool to room temperature.
8. Beat the egg whites and cream of tartar until soft peaks form, then gradually add 6 tablespoons sugar and beat until stiff, glossy peaks form.
9. Spread the meringue over the cooled lemon layer, then use a kitchen torch to lightly brown, or place under the broiler for 1 to 2 minutes.
10. Let cool completely, then refrigerate for at least 1 hour before slicing.

Tips and Substitutions:

Make sure the lemon filling is completely cool before adding the meringue. You can skip the meringue and just dust with powdered sugar if you prefer. These bars keep well in the fridge for up to four days.

Mini Egg Brownies

These fudgy brownies are studded with colorful mini chocolate eggs and have a crackly top. They’re rich, festive, and disappear faster than you’d think.

Servings: 16 brownies
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• ½ cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 1 cup mini chocolate eggs, divided

Instructions:

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Melt the butter in a medium saucepan over low heat, then remove from heat.
3. Stir in the sugar, eggs, and vanilla until well combined.
4. Add the cocoa powder, flour, salt, and baking powder and mix until just combined.
5. Fold in half of the mini chocolate eggs.
6. Pour the batter into the prepared pan and smooth the top.
7. Press the remaining mini eggs gently into the top of the batter.
8. Bake for 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
9. Let the brownies cool completely in the pan before slicing.

Tips and Substitutions:

Don’t overbake these or they’ll lose their fudgy texture. You can swap the mini eggs for chocolate chips or chopped candy bars. These brownies keep well at room temperature for up to four days in an airtight container.

Spring Vegetable Tart

This savory tart is loaded with fresh asparagus, peas, and herbs on a flaky puff pastry base. It’s light, colorful, and makes a beautiful addition to any brunch spread.

Servings: 8
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• ½ cup fresh or frozen peas
• 1 tablespoon olive oil
• 2 tablespoons fresh dill or mint, chopped

Instructions:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry on the prepared baking sheet and use a knife to score a border about 1 inch from the edges.
3. Mix together the ricotta, Parmesan, lemon juice, lemon zest, garlic, salt, and pepper.
4. Spread the ricotta mixture evenly inside the border of the pastry.
5. Toss the asparagus and peas with the olive oil, then arrange them over the ricotta layer.
6. Bake for 25 minutes, until the pastry is puffed and golden.
7. Remove from the oven and sprinkle with fresh dill or mint before slicing.

Tips and Substitutions:

You can swap the asparagus for zucchini ribbons or cherry tomatoes. This tart is best served warm or at room temperature and can be made up to 2 hours ahead. Leftovers keep in the fridge for up to two days and can be reheated in the oven.

Peeps S’mores Bars

These gooey bars combine graham crackers, chocolate, and marshmallow Peeps for a fun twist on classic s’mores. They’re playful, easy, and a great way to use up leftover Easter candy.

Servings: 12 bars
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Ingredients:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 ½ cups milk chocolate chips
• 12 marshmallow Peeps, any color

Instructions:

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Mix together the graham cracker crumbs, melted butter, and sugar, then press firmly into the bottom of the prepared pan.
3. Sprinkle the chocolate chips evenly over the crust.
4. Arrange the Peeps on top of the chocolate chips, pressing them down slightly.
5. Bake for 15 minutes, until the Peeps are puffed and lightly toasted and the chocolate is melted.
6. Let the bars cool completely in the pan before slicing.

Tips and Substitutions:

These are messy and sticky in the best way possible. Use a greased knife to cut clean slices. You can swap the milk chocolate chips for dark or white chocolate. These bars keep at room temperature for up to three days.

Coconut Cream Pie Cups

These individual dessert cups have a graham cracker crust, creamy coconut filling, and a pile of whipped cream on top. They’re easy to serve and perfect for a crowd.

Servings: 12 cups
Preparation Time: 20 minutes
Chilling Time: 120 minutes
Total Time: 2 hours 20 minutes

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1 package (3.4 oz) instant vanilla pudding mix
• 1 ½ cups cold whole milk
• ½ cup cream of coconut
• 1 cup sweetened shredded coconut
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Toasted coconut for topping

Instructions:

1. Mix together the graham cracker crumbs, granulated sugar, and melted butter.
2. Press about 2 tablespoons of the mixture into the bottom of each of 12 small cups or jars.
3. Whisk together the pudding mix, milk, and cream of coconut until smooth and thickened, about 2 minutes.
4. Fold in the shredded coconut.
5. Spoon the pudding mixture over the crusts, dividing it evenly among the cups.
6. Refrigerate for at least 2 hours, until set.
7. Beat the heavy cream and powdered sugar until stiff peaks form.
8. Top each cup with whipped cream and a sprinkle of toasted coconut just before serving.

Tips and Substitutions:

Toast the coconut by spreading it on a baking sheet and baking at 350°F for 5 to 7 minutes, stirring frequently. You can make these a day ahead and add the whipped cream right before serving. They keep well in the fridge for up to three days.

Deviled Egg Potato Salad

This creamy potato salad tastes just like deviled eggs and is packed with hard-boiled eggs, mustard, and fresh herbs. It’s a guaranteed hit at any Easter gathering.

Servings: 10
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Ingredients:

• 3 pounds Yukon gold potatoes, peeled and cubed
• 6 hard-boiled eggs, peeled and chopped
• ¾ cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon yellow mustard
• 2 tablespoons white vinegar
• 1 teaspoon granulated sugar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• 3 green onions, thinly sliced
• 2 tablespoons fresh dill, chopped

Instructions:

1. Bring a large pot of salted water to a boil and add the potatoes.
2. Cook for 15 minutes, or until the potatoes are tender when pierced with a fork.
3. Drain the potatoes and let them cool to room temperature.
4. In a large bowl, whisk together the mayonnaise, both mustards, vinegar, sugar, salt, pepper, and paprika.
5. Add the cooled potatoes, chopped eggs, green onions, and dill and gently toss to combine.
6. Refrigerate for at least 1 hour before serving to let the flavors meld.

Tips and Substitutions:

You can make this salad up to two days ahead and keep it covered in the fridge. For extra flavor, add a tablespoon of sweet pickle relish. Red potatoes work just as well as Yukon golds.