To make it we need flour to make the dough into two parts, roll out both the layers. Leave the bottom layer of the pastry as per the size of your pan. Cut the other layer into strips and leave aside in the freezer. In a bowl, take 450 gms of fresh rhubarb and 454 gms of strawberries, cut them into halves, and mix them together. To sweeten up add granulated sugar, corn flour, and cinnamon, mix them together, and put in the crust, add lemon juice and butter on top and brush the sides with some milk or cream. Then place the stripes in such a way that they intersect each other and seal the edges. 
Brush the upper layer with milk and sprinkle some sugar. Cover it with a plastic foil and put it in the freezer to chill while preheating your oven to 450 degrees. Put the chilled pie in the oven and bake it until golden brown. Take out the pie, set aside for some time for the juice to thicken up, and enjoy.

You will see for yourself how cute these cookies are, and how easy they are to make. You can also involve your child in making this recipe if you want. However, when I make it myself, I mix in almond pieces which adds a nutty texture as well as flavor.
However, you can make a chocolate version by adding cocoa powder to it. You can make a beautiful gift by arranging these cookies in an Easter basket with chocolate eggs and other treats. Moreover, these cookies are able to fit very nicely on any dessert platter, or at a tea party.

Start with 2 tablespoons of milk and 2 egg yolks and mix. In a large bowl take 150gms of all purpose flour, a quarter spoon of salt, 1 quarter cup of sugar and mix whisk it up. Then take some butter ( a bar) , cut it into small pieces and mix with the flour. Time to mix the egg yolk mixture and bind together again using a fork so that you can get a nice dough that will hold together. Then you need to chill it for about an hour, so that you can roll it. Take a pie plate, roll out the dough 2 inches larger than the size of your plate and put the roll in the plate while pushing it down. Once done, put it in the freezer for half an hour. Take it out of the freezer and poke some holes using a fork and bake it into the oven 375 for about 20 minutes, until light golden brown. 

While that bakes we are going to make a delicious lemon curd for the tart. To make this we need 4 eggs and 2 yolks, mix well, and set aside. In a medium pot take half a cup of butter, and 1 cup of sugar, and add the zest of 2 lemons. Cut those lemons and squeeze out all the juice like half a cup and add it to your pot. Now place this pot over medium heat, keep stirring occasionally until the butter is melted. Time to temper the eggs. Here you are not going to put the eggs while making the butter-lemon mixture or else the eggs would scramble. Instead, we will drizzle them slowly over the
mixture while whisking them vigorously. Make sure the mixture is not curdled but smooth and creamy. Now as all these are combined, put the pan over low heat and keep whisking so that the eggs do not burn. As soon as the mixture is burping, turn off the oven and strain the mixture using a colander. Start putting the mixture in the tart shell, fill it up, and pop it into the oven for 8 minutes until the edges are set and the center is wobbly. Let it cool down and chill it for at least 2 hours or you can keep it overnight. Once chilled remove the outer ring from the tart and garnish with whipped cream, powdered sugar berries or enjoy plain.

This dessert is my favorite for Easter because it doesn't require any baking. It tastes as good as it looks. The creamy cheesecake filling, studded with crunchy Mini Eggs, creates a textural contrast that's simply irresistible. This cake can be made with simple ingredients like cream cheese, mini eggs, and milk chocolate.
You can also serve this cheesecake with a layer of lemon curd and garnish it with some sliced ​​strawberries. It pairs beautifully with a light, refreshing beverage, such as sparkling lemonade or a fruit-infused iced tea.

Start with preheating the oven to 350°. Add butter to a 10-inch cast iron skillet and place in the oven for 5 minutes for the butter to melt completely, whirling the pan occasionally. Remove from the oven and set aside. Whisk 1 cup of the sugar with the flour and milk in a medium bowl. Also, mix 1/4 cup of sugar and the cornstarch in another medium bowl. Add the strawberries and lemon juice to the cornstarch mixture, stirring to combine. 
Pour the batter into the melted butter in the cast iron skillet along with the strawberry mixture and any juices left in the bowl evenly over the batter, do not stir. Place the skillet on a foil-lined baking sheet and bake in the oven until golden brown and bubbly, 60 to 75 minutes. Let it cool for at least 15 minutes before serving.

I think this recipe was made just for Easter. With the soft, chewy texture of Cadbury Mini Eggs and a pop of bright color, these blondes offer a sweet and satisfying treat for any celebration. This recipe is also very easy to make without any heavy preparation.
If you want a richer flavor in these, you can add white chocolate chips or chopped pecans to the batter. It can be served beautifully with chocolate syrup drizzled on top or with vanilla ice cream. For a festive touch, arrange them on a platter with other Easter treats, such as chocolate-dipped strawberries or marshmallow chicks.

Though carrots are not really available at the time of the year when Easter is celebrated, these carrot cake muffins will turn out extremely delicious to eat. So let's jump into the making. Preheat oven to 350 degrees and line a 12-count muffin pan with paper liners. In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together all-purpose flour, granulated and light brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in canola oil. Add eggs, one at a time, pausing to scrape down the sides of the bowl after each addition. Beat until well combined. Stir in vanilla extract and milk. 
Add finely grated carrots and chopped walnuts or pecans. and stir well until combined. Evenly divide the batter into cupcake liners, filling each of the muffin liners halfway. Transfer to the oven and bake at 350 degrees for 20 minutes. Allow to cool completely before decorating with cream cheese frosting.

Made with egg whites, sugar, and a touch of vanilla, this basic meringue recipe serves as a versatile canvas for creative variation. For an Easter flavor, add a hint of lemon or orange peel to the batter, infusing the kisses with a refreshing citrus scent. Mix in a few drops of natural food coloring to create a rainbow of pastel colors, like spring flowers. For textural contrast, gently fold in mini chocolate chips or crushed nuts before baking.
You can serve these beautifully decorated Easter baskets with colorful tissue paper. These kisses are not only beautiful to look at, but they are also gluten-free, meaning even those with dietary restrictions can enjoy them with ease.

First, we are going to prepare 3 cake pans by placing a parchment paper into each of them after spraying some baking spray in it. Moving onto the making of our ingredients for our cake we need 270 gms of all-purpose flour, half a spoon of salt, one spoon of baking soda, ¼ teaspoon of baking powder, and 1 tablespoon of cocoa powder and whisk it up and set aside. 
Now for the chocolate we need 1 bar of sweet dark chocolate, finely grated or chopped so that it can be melted with hot coffee. Or you microwave the mixture to melt the mixture down. For the other parts of the batter we ¼ cups of unsalted room temperature butter into a stand mixer fitted with a whisk attachment. Cream it up and add ¼ cup sugar and whisk again to get a nice fluffy mixture. Separate 4 egg yolks from the whites and put the yolks in while the mixture is running, also add ½ teaspoon of vanilla extract, whisk again, and combine the chocolate ganache mixture while the mixture is running. 
Put in some of the dry mixtures and take 1 cup of buttermilk, use ½. Repeat back and forth. And you have your cake mix ready. Using a spatula, scoop out the mixture and we are going to use the reserved egg whites to make the froth. Add ½ cup of sugar to make it sweet. Once done combine both the mixtures well. You get that amazing fluffy chocolate batter. 
Now it's time to spread the batter evenly into the pans. Fill halfway of the pans as the cake mixture might pop out while baking. Time to bake them for half an hour. 
Into a medium saucepan add ¼ cup of packed light brown sugar, a quarter teaspoon of salt, 1 ½ sticks of unsalted room temperature butter, one can of evaporated milk, and lastly 3 egg yolks. Reserve the whites. We are going to mix this up using a whisk and put it on medium heat, of course, don't forget that splash of vanilla, which is 1 teaspoon. Stir vigorously to avoid lumps. In 5 minutes you are going to have a very thick mixture coming to a boil. Transfer it to a bowl to let it cool down and add roughly chopped toasted pecans and shredded coconut. Mix together. 
Time for the decoration. To begin with, first, we are going to flip the cake layers upside down to remove the parchment paper from the bottom. Remember to let everything cool down completely before you assemble. 
Once everything is cooled down, start by taking one layer of the cake and topping it up with the frosting. Add on the next 2 layers and repeat the process. You can refrigerate it for the cake to be firmer. Or enjoy it at room temperature.

So Banana Pudding is one of the traditional and easy easter desserts and of course, can be made for other special occasions as well. Let's jump into the real quick to see how this is made. 

Start off with 2 cups of whole milk (no need to warm it up) along with a can of sweetened condensed milk, use pudding powder (to save up your time) and whisk until combined. Whisk until there are absolutely 0 lumps and chill for about 5 minutes. Whip up 2 cups of heavy creams along with 2 spoons of sugar and 2 teaspoons of vanilla. Whip until you have nice, firm but still silky peaks of cream. In the meantime, while the milk mixture is being chilled, slice up 3-4 bananas into thin coins. Back to the mixture, we are going to fold the whipped cream into the set custard and mix.
Time to assemble, we are going to use shortbread cookies (1 layer) in a trifle cup, add a quarter of the mixture, and spread out evenly. Add another layer of cookies on top; even on the sides and add a layer of bananas in the middle followed by the whipped cream. The layers depend on the size of the container we are using to make the dish. 
Lastly, top the pudding with a mound of whipped cream. Crumble a few cookies on top and you are ready to enjoy this for your easter brunch or easter dinner.

In this festive easter season, Cadbury eggs are worth the hype. So of course we are going to make it today. Start with making the yolks and whites using. Cream together the corn syrup, butter, vanilla, and some powdered sugar and beat until incorporated. In a separate bowl take ⅓ of the mixture and stir some yellow food coloring to make your yolks. Let both the mixtures chill for some time or you can make little yolk balls, and place them on parchment paper to let them firm up (follow this only for the yellow-colored mixture).

Make your own easter candy treats at home without any hustle. Start with peeling 2-3 oranges and cutting the peels into thin strips. In a pot, boil some water, reduce the heat to medium, and cook the peels in boiling water for 15 minutes, drain and rinse. 
In a separate pan, bring to boil some water along with some sugar over medium heat. Then add the peel, reduce the heat to medium-low, and simmer until the peels are tender about 45 minutes. Drain the excess liquid and coat them in powdered sugar. Place them in a cooking rack or tray and let them sit for about 24-48 hours. You can also dip it into melted chocolate, set it for an hour or so (my personal preference), and enjoy. Your kids will enjoy these candy treats for sure.

While you buy these from the markets, you can also make them at home as well to enjoy authentic Pecan pralines. In a heavy metal saucepan, bring 1 1/2 cups Brown sugar, packed light, 1 1/2 cups Granulated sugar, 3 tbsp of molasses, and 1 cup Heavy cream to a boil. Cook until the mixture reaches 240 degrees F or until the consistency is heavy and creamy. 
Once done, remove the pan from the heat and add 4 tbsp of butter, 2 cups toasted pecans, 1 Pinch Salt, and 1 tsp Vanilla extract and stir the mixture vigorously until it thickens. Once it has the right thickness, quickly scoop the mixture using a tablespoon onto the baking sheet. Let them cool completely and they are ready to be enjoyed.

While there are several kinds of cheesecakes, Strawberry cheesecake is a regular New York-style cheesecake, topped off with a decadent dollop of homemade fresh strawberry sauce. The graham cracker crust gives it a classic feel. To make this we need only 8 ingredients. Start by stirring graham cracker crumbs, sugar, and melted butter together and press into a 9-inch springform pan. Bake for 7 minutes in a 350-degree oven. Set aside to cool.