Easter-themed desserts for everyone

Easter is just around the corner and in Germany, a plentiful Easter buffet with a selection of sweets is a must. Here are three recipes in which you can easily involve your whole family. They are absolute eye-catchers and will be a delight to share during lazy afternoons.

Carrot patch cupcakes

Ingredients:

For the cupcakes:

• 1 package Pillsbury™ Moist
  Supreme® Chocolate Premium Cake Mix
• ½ cup (1 stick) butter, room temperature
• 1 cup sour cream*
• ¼ cup milk
• 3 eggs
• 20 chocolate cream-filled sandwich cookies

For the frosting:

• 1 package Pillsbury™ Creamy Supreme® Chocolate Frosting

For the carrots:

• 24 strawberries, washed and dried
• 2 teaspoons coconut oil
• 1 pound bag orange candy melts
• Fresh mint for sprouts (optional garnish)

Preparation:

1. Preheat oven to 350 degrees Fahrenheit. Line two standard muffin pans and set aside. Begin by mixing up the cupcake batter, either by hand or in an electric mixer, adding all ingredients, one at a time, until combined with the cake mix. Pour batter into the cupcake tins. Bake the cupcakes for 18-20 minutes at 350 F. While the cupcakes are cooling, prepare your candy covered strawberry “carrots” and the dirt.  Crush the chocolate sandwich cookies, removing the cream center and discarding.
2. Melt a bag of orange candy melts with a small amount of coconut oil. Whisk until smooth. Dip strawberries into the mixture and swirl to remove any excess chocolate. Set on a piece of parchment or wax paper to dry and harden.
3. While the strawberries are setting, cut a hole in the center of the cupcakes, roughly the size of a quarter, going down about ¾-inch deep. Using a butter knife, frost the area around the hole, then sprinkle the cookie crumb “dirt” on top. Place a strawberry “carrot” in the center of each cupcake, surrounded by “dirt.” Use sprigs of mint for foliage, if desired, and serve.

If you don’t have time to make strawberry carrots, you can buy marzipan carrots (pictured) for cake decorating on the economy.

No bake butterscotch and peanut butter bird’s nest cookies

Ingredients:

• ¾ cup butterscotch chips
• ½ cup smooth peanut butter
• 2 cups chow mein noodles, crushed
• ¼ cup chocolate eggs

Preparation:

1. Melt the butterscotch candy chips and peanut butter over low heat in a wide saucepan. Stir continuously until the combination is melted. Pour the butterscotch and peanut butter mixture into a large bowl. Add the chow mein noodles and stir to combine.
2. Scoop mixture into a muffin tin and allow the “nests” to cool for 10 minutes. Carefully remove “nests” from the tray. Place candy eggs into nests and serve.

Easter fruit pizza

Ingredients:

For the cookie:

• 2 packages Pillsbury Cookie dough

For the frosting:

• 8 ounces cream cheese, at room temperature
• ½ cup firm strawberry jam, at room temperature
• 1-1½ cups powdered sugar

To assemble:

• 8 cups assorted fresh fruit, washed and sliced
• ¼ cup apricot jelly or other clear, light-colored jelly
• 1 tablespoon water

Preparation:

1. Shape cookie dough into ball shape. Wrap in plastic wrap and refrigerate. When the dough is firm, preheat the oven to 350 degrees Fahrenheit. Cover a large baking sheet with parchment paper or wax paper. Roll out the cookie dough between two sheets of paper until it is a large egg shape, about ½-inch thick.
2. Place cookie crust on a baking sheet, and bake it at 350 F for 15-19 minutes. Crust should be a light golden color, puffed and set in the middle. Let it cool completely until it is at room temperature. Set aside. The cookie crust can be baked several days in advance.
3. Beat the cream cheese using an electrical or hand mixer until it is smooth and free of lumps. Add the strawberry jam and 1 cup of powdered sugar, and mix combination fully. Taste and add sugar if needed.
4. Spread the frosting mixture in a thin, even layer over the surface of the cookie. Layer the fresh fruit over the frosting, creating desired pattern.
5. In a small microwave-safe bowl, combine the jelly and water, and microwave for 30 seconds. Stir them together until the jelly is fluid and smooth, like a thin gel. Using a brush, smooth the jelly mixture over the entirety of the fruit. This adds shine and prevents the fruit from wilting. Cut the “pizza” into slices and enjoy!