The best baked goods for Easter. Easter baking: recipes

I like this recipe for Viennese Easter dough because... the steam for it is prepared in the evening, and in the morning the cakes are kneaded and baked. You can make the dough in the morning and bake Easter cakes in the evening, so it seems to me that this recipe is the easiest. And I will also note that Easter cake made from Viennese dough does not go stale for very long and only improves over time.

How and what to decorate Easter cakes with

Easter cake decoration can be very diverse. They can be covered with protein glaze and multi-colored sprinkles. Also, the top of the Easter cakes can be decorated with dough figures lined with patterns of nuts and candies. You can also prepare mastic and fashion flowers, figures, tiny eggs and crosses out of it. Often, instead of glaze, the cake is poured with chocolate or syrup.

Easter cakes with cream and yolks

If you have already taken up baking Easter cakes, you can rightfully consider yourself a good housewife, a caretaker in the house. The house is saturated with the indescribable aroma of baking and the exciting feeling of the approaching holiday. All the time, from kneading the dough to baking the cakes, silence is maintained, no one makes sharp sounds, no one slams the door loudly - this is a sign. And this adds mystery and solemnity to the whole process. An excellent master class will help you bake a very tasty Easter cake.

Paska recipe *Always successful*

I got the recipe for this Easter cake from my godmother. She always bakes a lot of Easter cakes, then sells them, so her process is automatic. She has never changed her recipe, because she always turns out successful, hence the name.

Secrets of baking the perfect Easter cake

My grandmother once told me: if you managed to bake a good Easter cake, it rose and baked smooth, round, without dents, then the year will be successful, without illnesses and troubles. But if the dough rose poorly, was not baked, or worse, village, while baking, then expect trouble. So, to prevent this from happening to you, you need to know some secrets of Easter baking, and then everything will turn out perfect for you.

The most delicious Easter cake from my grandmother

This recipe is many years old, it’s older than me. I got it from my grandmother, and she was a renowned master of Easter baking. Previously, there were no molds and housewives baked in whatever they could, and grandma baked large, such chic Easter eggs in metal cans of tomato paste and condensed milk, remember before there were 3 and 5 kilogram cans. It all started with a blank products. We bought market duck eggs, homemade sour cream, and butter. All the action began at 4-5 in the morning.

How to decorate Easter cakes with sugar mastic

Every housewife wants her Easter cake to be the most delicious and beautiful. Nowadays in stores there is quite a large assortment of decorations made from sugar mastic. And chickens with eggs, and all kinds of spring flowers, multi-colored sprinkles and chocolate chips, you can’t even remember everything. In this article I have collected some tips for you on creating decorations for Easter cakes with your own hands. After all, everything that is made with one’s own hands is always tastier and more enjoyable.

Easter is a big Christian holiday. One of their main attributes is Easter baking, the recipes of which I present for you.
The forty days after Easter are festive, but the first week, which is called Bright, is most celebrated. Services, open royal doors, ringing of bells...

The dining room smelled of hyacinths,
Ham, Easter cake and Madeira,
It smelled like Easter in the spring,
Orthodox Russian faith.
The smell of sunshine and window paint
And lemon from a woman's body,
Happy Inspirational Easter,
That the bells were buzzing all around.
Igor Severyanin

When you read the stories about Easter of past centuries, you discover, for the first time with surprise, that the central place on the table has always been cottage cheese Easter. For some reason, I am sure that not only for children, but also for adult modern Russians, the first attribute of the Easter table is Easter cake. In the south of Russia and Ukraine, Easter cakes are lovingly called “pasochka”. How impatiently we waited in childhood when my grandmother, in a huge boiler, wrapped in two or three warm blankets, put the dough on the Easter eggs. It was always possible to improve the moment of unearthing a huge pan: blankets were thrown back, a lid almost a meter in diameter was lifted, and the dough was kneaded. Of course, I immediately managed to pinch off a piece of the raw, but fragrant, finger-stretching, delicious dough... The Easter eggs were baked in tin molds, cooled, waiting for the most important moment - covering the tops with snow-white protein glaze and sprinkling with multi-colored sugar candies. More! More!.. Admit it, this is the most delicious part of the cake.
Easter cake - bread - is given great importance. If you succeed in baking, the whole year will go by like clockwork. The crust cracks and falls off - expect misfortune. Speak later, reassure yourself that the recipe is unsuccessful, and you just need to do it your own way and not listen to anyone.

...On a large tray - I can lie down on it - the Easter cakes are darkening, the Easter eggs are turning white. Roses on Easter cakes and red eggs seem black... Easter cakes and Easter cakes, covered in flowers, are studded with raisins.

The man chose bread and an Easter egg as the main attributes of the holiday. In our family, Easter breakfast begins with a selection of colorful eggs.

However, according to Orthodox tradition, each family member must eat a piece of an egg consecrated in the church in silence, but we can’t do it.

Painted eggs

No matter how many craftsmen decorate eggs! Pysanky are multi-colored eggs, painted with wax. Krashenki are solid colors and my favorite eggs. Drapankas are eggs painted with a scratched pattern. Children love drawings most of all - brushes, felt-tip pens, and pencils are used.

In Rus', not only bird eggs were painted, but also wooden, stone, and clay ones.

Each ornament on the egg has its own meaning, as does the color. Here are symbols of eternal life, masculine and feminine principles, symbols of the sun and fire, eternal life.

A red egg always symbolizes life and joy, health and strength - blue, spring and the awakening of nature, strength - green, brown and gold shades mean the earth and its gifts to humanity.

The Easter egg was endowed with unusual and magical properties. According to legend, an egg can put out a fire, make seedlings friendly, and cure livestock from illness.

Give each other colored eggs!

Do you know the legend?

Mary Magdalene presented the Emperor with an egg with the words:
- Christ is risen!
The Emperor responded in surprise:
- Is it possible to rise from the dead? This is impossible, just like this white egg cannot turn red!
And suddenly the egg turned bright red.

Since then, people have been giving each other colored eggs. Moreover, there are many games and fun. “Battles” are common in our family. Everyone selects their own battle egg for the final showdown. Who will win? The game is called differently in the regions of Russia: cue balls, knockers, knockers.

...I look at the testicles given to me. Here is the crystal-golden one, through which everything is magical. Here is a stretchable fat worm: it has a black head, black beady eyes and a tongue made of scarlet cloth. With soldiers, with ducks, carved bones... And now, porcelain, my father’s. It has a wonderful panorama. Behind the pink and blue immortelle flowers and moss, behind a piece of glass in a blue rim, a picture is seen in the depths: a snow-white Christ with a banner has risen from the Tomb. My nanny told me that if you look behind the glass for a long, long time, you will see a living angel. Tired of strict days, of bright lights and ringing sounds, I peer through the glass.

Cottage cheese Easter without baking

Cottage cheese Easter is a sweet mass of cottage cheese, sour cream, cream, butter, spices, candied fruits, raisins, nuts, and almonds. Cottage cheese Easter is prepared without baking in special pyramid shapes of different sizes. Forms have recently been sold absolutely everywhere, there are no difficulties with choosing a volume or design.

“... Tolstoy Voronin crumples the cottage cheese in a wide tub and the baker, with his hands rolled up, pokes his red fists into the cottage cheese, pours raisins and sugar into it and deftly presses it into the pans. They let me try it on my finger: how is it? It's sour, but I praise it out of politeness. They are pounding almonds in our dining room and you can hear it all over the house. I help grate the cottage cheese on a sieve. Golden worms fall onto the dish - completely alive! They wipe everything in five sieves; We need a lot of Passover. For us it’s the real thing, it smells like Easter. Then - for guests, the front door, another “little” Easter, two for people and another for poor relatives.”

I show you how to prepare mine, for which I choose fresh homemade cottage cheese from whole milk, aromatic vanilla, and selected candied fruits from exotic fruits. The choice of high-quality dairy and fermented milk products is the basis for success and excellent rich taste.

Homemade raw will please you and your family.

Easter baking: recipes and traditions

All Christians celebrate Easter, and every corner has its own culinary traditions. It is unlikely that any other holiday can boast of an abundance of baking recipes, except perhaps Catholic Christmas.

Each product has its own history and legend. Some legends have been passed down by people from mouth to mouth for centuries, accumulating their magical, yes, power. Is this why you feel joyful when you work with dough, and it’s very pleasant to look, touch, and inhale the aroma of finished baked goods? At the same time, I want to know all the details, history, choose the optimal recipe, select the appropriate ingredients, forms, find printed and video sources.

I have several successful Easter baking recipes in my holiday arsenal, which I share with you. Baking something new every year is wonderful!

I hope you are interested in playful . Cross buns are a sweet and airy pastry, fragrant with spices. Each bun is coated with a thin, shiny layer of simple sugar glaze. The dough is mixed with dried currants, raisins or candied fruits, and is baked in homes in England, Ireland, Australia and America on Good Friday for breakfast.

Tasty Notes has a detailed recipe and interesting history of these little buns. I tried to describe in detail the simple cooking process itself, which will pay off with the delight of your family. In the note and recipe you will find not only folklore - songs, poems, signs, proverbs and sayings, but also the very birth of the tradition.

I talk about another wonderful tradition in the recipe. Every fourth Sunday in Lent is called Mothering Sunday in England. At first they visited only their native parish, and then they came to their mothers on this day with cupcakes and flowers as a sign of love and respect. The tradition dates back to the 16th century, when bakers used simila, a fine, snow-white flour. It is impossible to confirm or deny the name of simnel. Read the material I collected - it is not much, but it was compiled with the help of historical printed sources.

Simnel is prepared according to the optimal recipe. Famous ancient Simnel recipes include candied flowers, dried currants, dried fruit pieces, saffron, lemon zest, almond kernels. Over time, Simnel has become an iconic Easter bake. Marzipan appeared in the decoration of the cake. Eleven funny egg balls top the Simnel cake. The number of balls according to the number of Apostles at the Last Supper without Judas is eleven.

In the center you can place a figurine of Christ or symbols of Easter - chocolate eggs, funny little yellow chickens, Easter bunnies and symbolic flowers. I made almond marzipan with my own hands – it’s tender and doesn’t dry out.

The Bolearic Islands have their own culinary traditions - baking. My recipe contains only the traditional ingredients of this simple but very tasty pastry - fresh orange juice, aromatic olive oil, lard. The dough is crumbly, tender, and does not go stale for a long time.

I was interested in the history of Austrian traditional baking -. Firstly, there was a suitable cupcake form in the storeroom, and secondly, I really love rum, and any baking with it delights me. As is tradition, I started looking for a “real” recipe. It turned out that my cake pan “with a hole” will not be needed, and the authentic Carinthian Reindling has a different shape, and the baked goods themselves are recognized as the culinary heritage of Austria, as reported on the ministerial website. Traditions are supported, they try to convey them and pass them on to subsequent generations.

Since I didn’t have time to order a mold in Austria, I got hold of a cute pan that faithfully served as a mold for my pie or roll, I don’t know what to call this unique pastry.

All ingredients are available and the process is simple.

On the pages of “Tasty Notes” you will get acquainted with Spanish Easter pastries and its unambiguous history, namely the sweet version. The molding of the baked goods is interesting, as is the funny story.

However, read for yourself and try to cook!

Italian Easter bread is fluffy, moderately sweet, rich in taste, flaky, soft and airy like brioche. The bread is flavored by orange zest and anise.

With delicate milk-sugar glaze and splashes of multi-colored sweet sequins, children will love it and will decorate the Easter table. They bake braided loaves of bread, braiding them from soft, pliable dough, and decorate them with multi-colored eggs. I offer you a proven recipe.

The Internet is flashing with attractive photographs of all kinds of braids, plaits and braids. However, not everyone knows that this is a traditional Greek pastry - tsoureki. Its Easter version, decorated with bright red eggs, as a tribute to the legend, is called lambropsomo. Tsoureki contains a couple of rather rare ingredients. But in times of continuous communications and travel, it will not be difficult to find and buy Magaleb cherries and resin from pistachio trees.

The note uses excerpts from the work of Ivan Shmelev “The Lord’s Summer” and Igor Severyanin’s “Easter in St. Petersburg”. I hope that you will take advantage of my experience and find the recipes for your Easter table useful. In total, there are more than 600 proven recipes on my website, some of which I included in the article. The material is being supplemented. Stay tuned!

Happy Easter to all visitors! Live deliciously and cook with pleasure! Don't forget to share information with your friends!

As you know, Easter cake dough is very capricious: if it is not kneaded thoroughly (the correct dough lags behind your hands), it will not rise. In addition, in no case should it be either liquid (the products will simply melt in the oven) or too thick (the cakes will turn out heavy). The optimal consistency of thick sour cream. It is worth considering that Easter cake dough does not like drafts - leave it to rise in a warm place. Fill the baking dish halfway with dough and allow it to rise to three-quarters of the height of the container. The top of the Easter cake should be greased with an egg beaten with a tablespoon of water, and then sprinkled with nuts, coarse sugar and breadcrumbs and insert a wooden stick into the center of the product. To determine whether the cake is baked, you need to remove the stick: if it is dry and clean (without sticky dough), the cake is ready. And a few more useful tips that will help you achieve excellent results. To avoid drying out the cakes, place a tray with water on the lowest shelf of the oven. Bake products at a temperature of 200-220 °C. Small Easter cakes (up to 700 g) are baked in half an hour, Easter cakes weighing less than 1 kg take 30 minutes, medium ones (800-1000 g) take 45 minutes, and large ones (over 1.5 kg) take an hour and a half. If the top of the baked goods begins to burn, cover it with a sheet of dry paper.

Delicious Greek bread in the shape of a braid will also decorate the table. It is baked from sweet butter dough (grated lemon zest must be added to it). The dough is divided into four equal parts. Three thin sausages are rolled into long, thin sausages, from which a braid is braided. The fourth part is also twisted, placed on the braid, pressed and holes are made in it for the eggs. Hard-boiled eggs are greased with vegetable oil, screwed into the recesses, the bread is left to proof for 20 minutes, and then placed in an oven preheated to 180 °C for 45 minutes. You should remove the eggs from the finished bread, cool it and then put the dye in the pigtail.

To decorate Easter baked goods, you can make figurines of hares, lambs or birds. Marzipan is perfect for this purpose. You can buy marzipan mass in the store or make it yourself. Scald the almond kernels with boiling water, remove the skins and lightly dry them in the oven with the door open. After this, grind the nuts in a blender, mix with powdered sugar (2.5 cups of almonds per 0.5 cup of powdered sugar), sprinkle the mixture with water, add some finely chopped raisins and fruit sugar and heat it over low heat, stirring. Cool the mass and make figures out of it, and put the excess in a bag and leave it in the freezer - marzipan can be stored there for a long time without losing its taste.

Russian Easter cake

For 2 persons: milk - 500 g, fresh yeast - 50 g, flour - 1.5 kg, eggs - 6 pcs., butter - 200 g, sugar - 300 g, raisins - 300 g, vanilla sugar - 1 tsp, sugar powder - 100 g, lemons - 1 pc., salt, colored sugar sprinkles

Heat the milk and dissolve the yeast in it. Add 500 g of flour, stir, cover with a towel, and place in a warm place for 30 minutes. Separate the whites from the yolks. Beat the whites with a pinch of salt, grind the yolks with sugar, including vanilla, and add to the dough. Put butter there too. Add whites and remaining flour. Knead the dough. Place it in a saucepan, sprinkle with flour, and place in a warm place for an hour. Prepare the glaze by mixing powdered sugar and lemon juice. When the dough has risen, add raisins and place in a warm place for another 30 minutes. Transfer to form. Cover with a napkin and place in a warm place for 15 minutes. After the dough has risen, place it in the oven preheated to 100°C for 10 minutes. Then increase the temperature to 190 °C and bake for 40 minutes. Cover the finished cake with glaze and decorate with colored sugar sprinkles.

Calorie content per serving 502 kcal

Cooking time 4 hours

9 points

Polish mazurek

For 6 persons: eggs - 9 pcs., butter - 200 g, vanilla sugar - 1 tsp, flour - 300 g, powdered sugar - 140 g, oranges - 1 pc., orange juice - 100 ml, sugar - 150 g, starch corn - 2 tbsp. l., roasted almonds - 100 g, candied fruits - 100 g, vegetable oil - 1 tbsp. l, pink food coloring

Hard boil three eggs, grind the yolks with powdered sugar and vanilla sugar. Grind butter with flour. Mix everything, cover with a napkin, refrigerate for 30 minutes, roll out, place in a mold, forming sides. Bake at 170°C for 10 minutes. Take 6 eggs, separate the yolks from the whites. Mix the yolks with orange juice, 150 g of sugar and orange zest. Beat the whites, add to the mixture, add starch, dye, candied fruits, almonds and orange. Mix. Pour into the mold with the dough and place in the oven at 180°C for 20 minutes.

Calorie content per serving 480 kcal

Cooking time 2 hours

Difficulty level on a 10-point scale 7 points

Simnel Easter Cake (UK)

For 8 persons: butter - 300 g, sugar - 3.5 cups, flour - 4 cups, eggs - 8 pcs., salt - 1 tsp, oranges - 1 pc., raisins - 2 cups, marzipan mass - 300 g, sugar powder

Soften the butter, mix with sugar, beat until white. While beating, add eggs one at a time and add salt. Gradually add sifted flour, stir everything well. Peel the orange, grate the zest, mix it with raisins, add to the dough. Fill the greased form halfway with dough. Bake in an oven preheated to 150°C for about 40 minutes. Roll out the marzipan mixture into a round cake the size of a cake and make 11 balls. Cool the finished cake, cover with a marzipan cake, sprinkle with powdered sugar, and decorate with marzipan balls.

Calorie content per serving 610 kcal

Cooking time 1.5 hours

Difficulty level on a 10-point scale 7 points

Italian Easter Colombo Cake

For 4 persons: milk - 1 glass, eggs - 5 pcs., candied fruits - 150 g, dry yeast - 10 g, flour - 500 g, almonds - 50 g, butter - 300 g, sugar - 170 g, lemons - 1 pc., salt

Dissolve the yeast in a small amount of warm water, add 100 g of flour, knead the dough. Place it in a saucepan, add 200 g of warm water, cover with a napkin, and place in a warm place for an hour. Sift the remaining flour with salt, add sugar, the zest of half a lemon, four eggs and butter. Mix with the dough that was infused, pour in the milk and knead. Sprinkle with flour, cover with a napkin, leave for another hour in a warm place. Chop the candied fruits, add to the dough, mix and leave for another hour. Line a baking pan with oiled parchment, place the dough in it, and leave for 15 minutes. Brush the cake with whipped egg white. Dry the almonds in a frying pan and sprinkle them over the cake. Bake at 200°C for 40 minutes, then at 170°C for another 30 minutes.

Calorie content per serving 495 kcal

Cooking time 4 hours

Difficulty level on a 10-point scale 9 points

Greek Easter bread tsoureki

For 6 persons: butter - 80 g, milk - 100 g, eggs - 4 pcs., sugar - 160 g, fresh yeast - 40 g, flour - 650 g, oranges - 1 pc., makhlepi - 5 g, matiha - 5 g, cardamom - 3 g, sesame seeds - 50 g, vegetable oil - 2 tbsp. l., salt

Mix butter in a saucepan, add 100 g of sugar, milk, orange zest, heat. Makhlepi, matihu, cardamom and 2 tbsp. l. Grind the sugar into powder, pour into a saucepan, stir. Add three eggs. Separately, heat 100 g of water, dissolve the yeast in it, pour into a saucepan with the milk-butter mixture and add flour. Knead the dough, transfer to a bowl. Cover with a towel and leave in a warm place for 3 hours to rise. Then divide the dough into two parts and roll each into a rope. Intertwine the strands and connect the ends to form a braided ring. Line a baking sheet with parchment paper, place the tsoureki and leave it at room temperature until it doubles in size. Brush with beaten egg white, sprinkle with sesame seeds, place in oven preheated to 170°C for 30 minutes. Place colored eggs in the middle of the finished tsoureki.

Calorie content per serving 495 kcal

Cooking time 5 hours

Difficulty level on a 10-point scale 9 points

Sicilian cassata

For 6 persons: eggs - 4 pcs., sugar - 200 g, flour - 200 g, dry yeast - 1 sachet, lemons - 1 pc., vermouth - 2 tbsp. l., butter - 50 g, candied fruits - 100 g, almonds - 250 g, powdered sugar - 400 g, almond extract - 3 drops, ricotta - 500 g, vegetable oil - 2 tbsp. l., salt, vanillin, green food coloring

Separate the whites from the yolks. Beat the whites with a pinch of salt, grind the yolks with 150 g of sugar. Add flour, yeast, lemon zest to the yolks, stir. Add whites. Transfer the dough into the mold. Bake for 40 minutes at 180°C. Cool, cut lengthwise into three parts. Grind the almonds, add 250 g of powdered sugar, a pinch of vanillin, almond extract diluted in water. Beat everything until smooth. Transfer the dough to a work surface sprinkled with powdered sugar and add a few drops of water and coloring. Mix the mixture, wrap in cling film and refrigerate. Grate the ricotta, add 2 tbsp. l. sugar, a pinch of salt, a pinch of vanillin and candied fruits. Roll out the almond paste in a layer of 1.5 cm. Cover a mold with removable walls with cling film and lay out the almond paste. On it - a layer of sponge cake, then a layer of ricotta cream, again a sponge cake layer, cream and again a layer of sponge cake. Cover with a container of the same diameter as the mold. Refrigerate for 20 minutes. Remove, turn over onto a plate, and remove the film. Decorate with candied fruits.

Calorie content per serving 620 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 8 points

English cross buns

For 14 persons: flour - 700 g, salt - 1 tbsp. l., butter - 75 g, dry yeast - 7 g, cinnamon - 2 tbsp. l., crushed nutmeg - 0.5 tbsp. l., sugar - 100 g, dried fruits - 250 g, milk - 300 g, eggs - 2 pcs., vegetable oil - 1 tbsp. l.

Make the glaze. Boil milk (4 tbsp) with sugar (2 tbsp) over low heat, stirring until it thickens. Cool. Sift the flour. Grind butter with flour, add yeast, spices, remaining sugar, dried fruits. Make a well in the center of the dough and pour in the remaining milk, beaten with eggs. Mix well, knead into a homogeneous dough. On a floured work surface, knead for 10 minutes. Place in a bowl greased with vegetable oil, cover with film, and place in a warm place for 45 minutes until it doubles in size. Knead again and divide into 14 equal pieces. Form round buns and place them on a baking sheet greased with vegetable oil. Lightly press each bun and make a cross-shaped cut on top, cover with film and leave for another 45 minutes. Using a pastry syringe, fill the slits on the buns with icing to create crosses. Bake in the oven at 200°C for 20 minutes until golden brown.

Calorie content per serving 450 kcal

Cooking time 3 hours

Difficulty level on a 10-point scale 9 points

Spanish Easter cake Mona de pascua

For 2 persons: flour - 500 g, sugar - 140 g, olive oil - 75 ml, milk - 75 g, eggs - 3 pcs., fresh yeast - 25 g, lemons - 1 pc., cognac - 2 tbsp. l., colored sugar sprinkles

Pour olive oil into a small saucepan, heat slightly, add lemon zest. Cool. Dissolve yeast in warm milk, add eggs, sugar, butter with zest, and cognac. Mix everything. Sift the flour and add to the resulting mixture. Knead the dough, cover with a napkin and place in a warm place for 40 minutes. After the dough has risen, knead it again and put it in a warm place for an hour. Then mold the dough into an oval shape, into which insert a boiled colored egg. Line a baking sheet with oiled parchment, place the dough on the baking sheet, sprinkle with colored sprinkles and place in an oven preheated to 180°C for 20 minutes.

Calorie content per serving 505 kcal

Cooking time 3 hours

Difficulty level on a 10-point scale 9 points

Photo: Thinkstock.com/Gettyimages.ru

Pie - belly friend

Sweets for Easter - recipes with photos

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A traditional Easter sweet is Easter cake. Beautiful Easter cakes decorate our table, and a wide variety of recipes allows us to make Easter baked goods for every taste. But should we limit ourselves to just Easter cakes? After all, Easter is a bright and bright holiday, and what will definitely add brightness are beautiful desserts. Satisfy your inner sweet tooth and make some delicious treats!

We have collected 11 especially for you simple recipes for Easter sweets with step-by-step photos or illustrations of ready-made desserts. Candies, cakes, cupcakes, jelly eggs - there is a choice for every taste. Both adults and children will be delighted!

All collected here Easter desserts can be cooked do it yourself, quickly and without baking! You don't need any special skills or complicated ingredients. This is also a great way to introduce children to cooking and keep them busy with useful work. We are sure they will be interested in helping you create bright and beautiful goodies.
Happy cooking!

Chocolate cake "Easter eggs". No baking!

Yogurt Easter ice cream “eggs” on a stick. Ideal for children!

Ingredients:
500 ml. yogurt;
a handful of granola muesli (can be replaced with a mixture of nuts);
a handful of blueberries;
a handful of raspberries;
or use any other berries you like.
Three types of yogurt were used in this recipe to create different colors. You can take any one you like, and for the most healthy dessert for children, make your own yogurt or buy Greek yogurt (it has the lowest sugar content).
Additionally you will need:
oval silicone mold or muffin cups;
lollipop or ice cream sticks.
Cooking process:
Fill each mold one-third full with yogurt. Place granola or nuts and berries on top. Place lollipop sticks inside. Pour yoghurt on top to fill the pan to the brim. Make sure the top layer completely covers the fruit and stick.
Place the pan in the freezer for at least 2 hours, or you can leave it there overnight. After the “testicles” are properly frozen, remove them from the mold and hold them at room temperature for a while so that they thaw and soften a little. Serve immediately.
Source: eatsamazing.co.uk

No-bake Bird's Nest cookies.

Ingredients:
100 g butter
half a glass of milk
2 cups sugar
1/4 cup unsweetened cocoa
half a cup of creamy peanut butter or Nutella
1 teaspoon vanilla extract
1 cup instant oatmeal
1 cup chopped pretzel cookies
1/4 teaspoon salt
2 cups of Easter egg candies. These could be jelly beans, white chocolates, or large chocolate eggs if you want to make a big nest.
Cooking process:
In a small saucepan, melt the butter over low heat. Add milk, sugar, cocoa and mix thoroughly, making sure the ingredients are well combined, but do not bring to a boil. Cook for 1-2 minutes, stirring occasionally. Remove the pan from the heat. Add peanut butter and vanilla and mix until smooth. Now it’s the turn of the oatmeal and cookies – pour them into the mixture and stir.
Spoon the mixture onto parchment paper and form it into bird's nests. Make a hole in the center so there is somewhere to put the egg candies. Leave the nests to cool completely; you can place them in the refrigerator. Once cooled, place the candies in the center and serve.
These cookies can be stored in an airtight container in the refrigerator for up to 4 days.
Source: twopeasandtheirpod.com

Jelly Easter eggs

Ingredients:
2 teaspoons vegetable oil;
4 packages of jelly mix of different colors (about 80 grams each);
hot water (just boiled);
4 tablespoons yogurt.
You will also need:
10 plastic egg-shaped molds, ideally with a hole on one side;
empty egg tray;
plastic syringe 10 cc or more.
Cooking process:
Preparation of forms:
Make a small hole on the sharp side of the plastic egg mold to accommodate the syringe nozzle.
Grease the inside of the molds thoroughly with vegetable oil.
Place the plastic eggs in a container.
Filling:
Dilute 1 sachet of jelly with hot water as directed on the package. Mix thoroughly so that there are no lumps. Using a plastic syringe, fill the molds approximately 1cm with the first color. You should have about half of the jelly left unused after completing this step. Place the container with the eggs in the refrigerator to cool for 10-15 minutes.
Once cooled, add 1 teaspoon of yogurt to half of the unused jelly, stir and syringe this mixture on top of the first layer. Let the layer cool.
Repeat the above with each color, remembering to refrigerate previous layers, until the eggs are full. Refrigerate the eggs for at least 4 hours, preferably overnight.
To remove the jelly from the mold, hold it under hot water and lightly squeeze the sides; the molds should open without any problems. If not, keep it under water for a couple more minutes.
Source: spendwithpennies.com

Easter crisps

Ingredients:
100 g unsalted butter;
half a glass of honey;
300 grams of not too sweet chocolate;
4 cups Choco Krispies. You can use puffed rice or Nesquik-type chocolate balls.
For topping:
half a glass of Nutella
Easter powder
egg-shaped candies or m&ms
you will also need muffin tins and some vegetable oil to grease the pans
Cooking process:
Grease the molds with vegetable oil, very thinly and carefully. If you have silicone molds, so much the better; the crunches will be easier to get out of them.
In a saucepan, combine butter, honey and chocolate chopped into small pieces. Stir the mixture constantly, heating over low heat until the chocolate has melted and the mixture is smooth.
Remove from heat, cool for 5 minutes and add your crisps (puffed rice, balls, or any other similar).
Pour the mixture into the ramekins to the brim and make a small well in the center to allow room for the topping and eggs.
Place in the refrigerator for at least 3 hours.
When the crisps have cooled, remove them from the molds and pour Nutella melted in the microwave or in a water bath on top. Decorate with Easter sprinkles or egg-shaped candies.
Source: omgchocolateddesserts.com

Two ways to decorate pretzel cookies for Easter:Flowers

Ingredients:
white chocolate drops;
pretzels;
M&M'S.
You will also need:
a baking sheet or flat dish for the microwave;
parchment;
oven or microwave.
Cooking process:
1 – Preheat oven to 250°.
2 – Line a baking sheet with parchment paper and place on top of the pretzels. You can use as many cookies as you like, as long as they are in one layer and you have enough chocolate and candies for everything.
4 – Place one white chocolate drop on top of the pretzels and place in the oven for 3 minutes or until the chocolate has melted. Please note that the drops should just melt, become soft, and not melt.
5 – Remove the baking sheet from the oven and place M&M’S on top of the soft chocolate, forming flowers.
6 – Place the tray in the refrigerator for approximately 15 minutes until the chocolate has set.
All! Take out, serve and enjoy the bright and delicious flower sweets! Everything is extremely simple!
1 – Place the pretzels on the parchment paper as shown in the photo.

3 – Fill the inside of the pretzels with chocolate. Use a fork to form wings.
4 – Use confectionery gel to draw an eye and a beak.

All! Elementary, but how charming!

Baby rabbits

Ingredients:
white chocolate drops (or white chocolate bar);
pretzels;
pink and black confectionery gel for decoration.
parchment paper
Cooking process:
The basic steps are the same as for the “ducklings”.
1 – Place the pretzels on the parchment paper as shown in the photo.
2 – Melt the chocolate in a water bath or in the microwave.
3 – Fill the inside of the pretzels with chocolate. Using a fork, form ears and cheeks.
4 – Using confectionery gel, draw eyes, ears, nose and mustache.
5 – Place in the refrigerator to cool.
Cute, isn't it?