Get Ready for a Tasty Easter Celebration with Half Baked Harvest
Easter is just around the corner, and what better way to celebrate this festive occasion than with some delicious and easy-to-make recipes from Half Baked Harvest. Whether you’re preparing a family brunch or a fancy dinner, these recipes are sure to impress your guests and leave them wanting more. So, let’s get started!
Recipe 1: Easter Egg Nest Cake
This Easter Egg Nest Cake is not only fun to make, but it’s also a showstopper on the dessert table. With its colorful and festive appearance, this cake will be the highlight of your Easter gathering. Here’s what you’ll need: Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup mini chocolate eggs
- 1/4 cup chocolate chips, melted
Instructions:
- Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until well combined.
- Stir in the shredded coconut, then divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool completely, then place one layer on a cake plate. Spread a layer of frosting on top, then top with the second cake layer.
- To make the nest, use your hands to shape the shredded coconut into a nest shape on top of the cake. Press the mini chocolate eggs into the center of the nest.
- Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth. Drizzle the melted chocolate over the top of the nest.
- Chill the cake in the refrigerator for at least 30 minutes before serving.
Nutritional Information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 62g
- Protein: 5g
- Sugar: 46g
Cooking Time: 1 hour Equipment: 2 9-inch cake pans, mixing bowls, hand mixer or stand mixer, spatula Serving Suggestions: Serve this cake as the centerpiece of your Easter dessert table. Variations: Swap out the mini chocolate eggs for jelly beans or other Easter candy. Substitutions: You can use vegetable oil instead of butter in this recipe, and almond milk or regular milk instead of buttermilk. Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Tips: Make sure the cake layers are completely cooled before frosting and decorating. Notes: This cake is best served chilled. Frequently Asked Questions:
- Can I use a different flavor of cake mix?
- How far in advance can I make this cake?
- Can I use fresh coconut instead of sweetened shredded coconut?
Recipe 2: Easter Brunch Board
If you’re looking for a fun and easy way to serve brunch to a crowd, try making this Easter Brunch Board. This board is filled with an assortment of sweet and savory treats that are sure to please everyone’s taste buds. Here’s what you’ll need: Ingredients:
- Assorted fresh fruit (such as strawberries, blueberries, kiwi, and pineapple)
- Assorted vegetables (such as cherry tomatoes, sliced cucumbers, and bell pepper strips)
- Assorted breads and pastries (such as croissants, muffins, and bagels)
- Assorted cheeses (such as cheddar, brie, and goat cheese)
- Assorted meats (such as ham, prosciutto, and salami)
- Assorted spreads (such as honey, jam, and cream cheese)
- Hard-boiled eggs, sliced in half
- Assorted nuts and dried fruits (such as almonds, cashews, and apricots)
Instructions:
- Arrange the fruit, vegetables, breads, cheeses, meats, spreads, eggs, nuts, and dried fruits on a large serving board or platter.
- Group similar items together for a cohesive look. For example, arrange the cheeses and meats in clusters, and group the breads and pastries together.
- Fill in any empty spaces with additional fruit or nuts.
- Serve the board at room temperature, and let your guests help themselves.
Nutritional Information:
- Calories: Varies depending on serving size and selection of items
- Fat: Varies depending on selection of items
- Carbohydrates: Varies depending on selection of items
- Protein: Varies depending on selection of items
- Sugar: Varies depending on selection of items
Cooking Time: 30 minutes Equipment: Large serving board or platter Serving Suggestions: Serve this brunch board as the main attraction at your Easter brunch or as an appetizer before dinner. Variations: Customize the board to your liking by adding or removing items. Substitutions: You can use any type of fruit, vegetable, cheese, meat, or spread that you like. Storage: Any leftovers can be stored in the refrigerator for up to 3 days. Tips: Use small bowls or ramekins to hold spreads or dips. Notes: This brunch board is perfect for feeding a crowd. Frequently Asked Questions:
- Can I make this brunch board in advance?
- What other items can I add to the board?
- How many people will this board serve?
Final Thoughts
These two Half Baked Harvest Easter recipes are both delicious and easy to make. The Easter Egg Nest Cake is a fun and festive dessert that everyone will love, while the Easter Brunch Board is a great way to feed a crowd with minimal effort. Whether you choose to make one or both of these recipes, your Easter celebration is sure to be a hit. So, what are you waiting for? Get in the kitchen and start cooking!