The BEST Easter Recipes from Willow Bird Baking

Easter recipes and I are BFFs! Coconut, lemon, and brunch are three of my favorite things. “Freshy springy desserts” is my middle name. I’m JULIE FRESH SPRINGY DESSERTS RUBLE.

So I totally had to throw together a little roundup of the best Easter recipes for you. Whether you’re doing brunch or a full sit down dinner (or both), I’ve got you covered (unless you’re doing ham, in which case, I know a guy). Here are the BEST Easter Recipes from Willow Bird Baking. Which one would look best on your table?

Key Lime Pie Cheesecake with Sky-High Meringue
Key Lime Pie Cheesecake with Sky-High Meringue

Sweet and puckery, dramatic, and refreshing — in other words, perfect for Easter dessert! The story on this one is perfect for Easter, too, I think. Difficulty level: Intermediate.


Buttery Almond Stuffed Morning Buns
Buttery Almond Stuffed Morning Buns

These buns would make an absolutely fantastic Easter brunch sweet dish. Difficulty level: Intermediate.


The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

Coconut is my FAVORITE Easter flavor, and this cake is the cream of the coconut crop! Difficulty level: Intermediate.


Coconut Cream Pie Bars
Coconut Cream Pie Bars

More coconut. Forget about rolling pie dough: make a Coconut Cream Pie in pie bar form! Difficulty level: Easy.


The Best Macaroni Salad Ever
The Best Macaroni Salad Ever

The Best Macaroni Salad Ever is also the Best Easter Side Dish Ever. Mayonnaise-based dressing means this isn’t perfect for picnics, but if you’re eating indoors, go for it! Difficulty level: Easy.


Lemon Cheesecake Morning Buns
Lemon Cheesecake Morning Buns

These are one of the most popular recipes on Willow Bird Baking, and there’s a good reason for that. Make these the sweet portion of your Easter brunch, or dessert after a fancy dinner! Difficulty level: Intermediate.


Strawberry Coconut Cream Pie Bars
Strawberry Coconut Cream Pie Bars

Coconut Cream Pie in bar form . . . with fresh strawberries on top! It doesn’t get more springy than this. Difficulty level: Easy.


Tres Leches Coconut Cake Trifle
Tres Leches Coconut Cake Trifle

It’s a bucket of coconut cream incredibleness. I don’t know what else to say. Difficulty level: Intermediate.


Lemon Cream Pie Bars
Lemon Cream Pie Bars

Lemon Cream Pie in bar form — perfect for an Easter dessert zing! Difficulty level: Easy.


Raspberry Cheesecake Morning Buns
Raspberry Cheesecake Morning Buns

More amazing buns for your Easter brunch or dessert. These are so decadent. Difficulty level: Intermediate.


Sundried Tomato Pasta Salad
Sundried Tomato Pasta Salad

The perfect pasta salad for outdoor events: no mayonnaise involved! Delicious sun-dried tomatoes are included. Difficulty level: Easy.


Banana Coconut Cream Easter Cupcakes
Banana Coconut Cream Easter Cupcakes

Banana cake and coconut cream is one of my all-time favorite combinations. So great! This post also includes ideas for making your cupcakes super cute — perfect if you have kids! Difficulty level: Easy.


Chocolate & Coconut Cream Pie Bars
Chocolate & Coconut Cream Pie Bars

Coconut Cream Pie Bars with a layer of rich, indulgent ganache. These are perfectly proportioned! Difficulty level: Easy.


(Freshly Picked!) Strawberry Cream Pie
(Freshly Picked!) Strawberry Cream Pie

My Aunt Pat’s famous and delicious Strawberry Cream Pie. Difficulty level: Intermediate.


Lemon Blueberry Cheesecake Squares with Shortbread Crust
Lemon Blueberry Cheesecake Squares with Shortbread Crust

These easy lemon cheesecake bars are one of my dad’s favorite desserts. They are so incredibly good! Difficulty level: Easy.


Sassy Sausage Breakfast Pie
Sassy Sausage Breakfast Pie

This Sassy Sausage Breakfast Pie is so beautiful and tasty — perfect for the savory part of an Easter brunch. Difficulty level: Easy or Intermediate (depending on whether you make your own pie crust).


Lemon Raspberry Gooey Butter Cake
Lemon Raspberry Gooey Butter Cake

This gooey butter cake is incredible and I never felt like it got the attention it deserved on the interwebz. Y’all: it has LEMON and RASPBERRY in a GOOEY BUTTER CAKE. ‘Nuff said. Difficulty level: Easy.


Clementine Mousse Cheesecake
Clementine Mousse Cheesecake

This baby is a show-stopper. If you love clementines, get started early and make this amazing cheesecake. Difficulty level: Advanced (due to number of steps; break it up over a couple of days).


Buttery Coconut & Almond Morning Buns
Buttery Coconut & Almond Morning Buns

More sweet buns! These might be my favorite buns of all time — they are so buttery and incredible. Difficulty level: Intermediate.


Coconut Cream Tart
Coconut Cream Tart

Another beautiful show-stopper of a dessert: a Coconut Cream Tart! Difficulty level: Easy.


Sassy Sausage and Hash Brown Breakfast Bake
Sassy Sausage and Hash Brown Breakfast Bake

A scrumptious savory brunch treat that you can make the night before! Difficulty level: Easy.


Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)
Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)

The pull-apart bread that’s perfect for springtime! This was so amazing. Be prepared for your kitchen to smell incredible all day. Difficulty level: Intermediate.


Lemon Berry Crumble Breakup Bars
Lemon Berry Crumble Breakup Bars

Don’t read the post. The post is so sad I can’t even stand it. But the bars themselves are heavenly for Easter. Difficulty level: Easy.


Happy Easter!

Easter Sides: The Best Macaroni Salad Ever & Sundried Tomato Pasta Salad

Easter Sides: The Best Macaroni Salad Ever & Sundried Tomato Pasta Salad
Easter Sides: The Best Macaroni Salad Ever & Sundried Tomato Pasta Salad

Strawberry Coconut Cream Pie Bars

Strawberry Coconut Cream Pie Bars
Strawberry Coconut Cream Pie Bars

Strawberry Coconut Cream Pie Bars



Recipe by: Willow Bird Baking, with filling adapted from All Recipes
Yield: 9 bars

These Strawberry Coconut Cream Pie Bars are an incredible mixture of coconut cream pie and strawberry cream pie — just perfect for a beautiful spring dessert. Seriously, they are SO GOOD. They’re easy to make, too (no pie crust rolling)!

Crust Ingredients:
1/2 cup (1 stick) butter
1 cup all-purpose flour
1/4 cup powdered sugar

Filling Ingredients:
1 1/2 cups half-and-half
1 1/2 cups coconut milk
2 eggs
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 cup flaked coconut
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

Topping Ingredients:
1 1/2 strawberries (I had some leftover, but I always buy two packs just in case)
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
red food coloring (optional; I skipped this)

Directions:
Make shortbread crust: Preheat your oven to 350°F. Prepare an 8-inch square baking pan by lining it with parchment paper. Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack to cool.

Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this can take anywhere from 10-20 minutes. Just do it. It’s worth it.) Add coconut and vanilla extracts and the shredded coconut and stir. Pour this filling over your cooled crust, letting it cool for a bit on the counter before sticking the whole thing in the fridge to chill until firm, about 2 to 4 hours.

Assemble and make glaze: Slice most of a pound of strawberries in thin slices lengthwise and layer the slices in pretty alternating diagonal rows on the top of the coconut cream. Set this in the fridge to chill while you make your glaze.

Crush remaining 1/2 cup of strawberries and boil with water in a saucepan over medium-high heat for two minutes. Strain through a fine mesh sieve and discard the pulp. Pour a little of the resulting strawberry juice into the glass with the cornstarch and stir to make a slurry. Put the rest of the juice back into the saucepan over medium-high heat and gradually whisk in sugar and cornstarch slurry. Cook until thickened. If you want, you can tint this glaze with food coloring to desired hue, but mine was plenty bright enough! Cool the glaze slightly (I transferred mine to a heat-proof measuring cup with a pour spout to cool for a bit) and then pour over top of strawberry slices on your pie. Chill bars before serving.

Easy AND Delicious Sunday Dinners

Okay, no judging. But I asked you guys what you were eating for dinner, and while I got a few “spaghetti carbonaras” and even one full Thanksgiving-style turkey dinner (!!), I also got “leftovers,” takeout, and my personal favorite, “Thin Mints.” (I happen to know that one comes from a gal who loves fresh vegetables — even really horrible ones like celery — so I’ll let her off the hook.) But seriously, let’s chat about easy AND delicious Sunday dinners.


Thanks, Foodie, for sponsoring this post.

Lately, my dinners are frozen meals. If I’d given up freezer food for Lent, I’d have already starved. Of course I bake like a fiend all weekend, but the closest I’ve come to cooking in quite a while is making avocado toast. So I’m in no position to tell you how to live your life.

But recently I started thinking about all the easy weeknight dinners I made last year. Even though those meals were simple enough to make on a weeknight, I realized that many of them were also snazzy enough for a special Sunday dinner. And even I can manage to cook ONE night a week. I think.

I thought I’d gather those easy AND delicious Sunday dinner recipes in one spot. In the slideshow above, you’ll find some amazing options from my friends around the web. And here are a few of mine:

Hot Sausage & Tomatoes Over Fried Polenta
Hot Sausage & Tomatoes Over Fried Polenta. This is one of my favorite simple meals. I can’t believe how great it tastes considering how easy it is!

Oven Baked Macaroni and Cheese
Oven Baked Macaroni and Cheese. This is my favorite macaroni and cheese recipe in the world, and you don’t have to cook the pasta first OR make a roux — and adding breakfast sausage makes it a hearty dinner!

Sausage & Corn Chile Con Queso Taco Ring
Sausage & Corn Chile Con Queso Taco Ring: looks fancy, but super easy to create!

Warm Chickpea Salad with Shallots & Red Wine Vinaigrette
Warm Chickpea Salad with Shallots & Red Wine Vinaigrette: serve this with a big arugula salad, some fresh melon, and some crusty bread.

Lasagna Stuffed Portobello Mushrooms
Lasagna Stuffed Portobello Mushrooms. Forget the fuss (and the carbs) of a full lasagna.

Easy, Healthy Couscous Tabbouleh
Easy, Healthy Couscous Tabbouleh: serve this with warm pita, tahini and hummus, and a big salad.

Magnificent Cream of Mushroom Soup with Crispy Leeks
Magnificent Cream of Mushroom Soup with Crispy Leeks: you won’t believe how great this soup is! Serve it with crusty bread and a salad and you’re all set for dinner.

French Silk Pie Bars (and a Surprise-Inside Cakes giveaway!)

French Silk Pie Bars
French Silk Pie Bars

French Silk Pie Bars



Recipe by: Willow Bird Baking adapted from Brown Eyed Baker
Yield: 9 bars

If you love French Silk pie, this is your kind of dessert! A buttery shortbread crust forms the base for creamy chocolate mousse and fluffy whipped cream. Use Pioneer Woman’s tutorial for making cute chocolate curls to boost the presentation!

Crust Ingredients:
1 cup (2 sticks) butter
2 cups all-purpose flour
1/2 cup icing sugar

Filling Ingredients:
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
3 eggs
¾ cup granulated sugar
2 tablespoons water
1 tablespoon vanilla extract
8 tablespoons unsalted butter, at room temperature, cut into ½-inch pieces

Topping Ingredients:
1 cup heavy whipping cream
1/2 teaspoon gelatin
2 tablespoons cold water
4-5 tablespoons powdered sugar
chocolate curls (optional)

Directions:
Make shortbread crust: Preheat your oven to 350°F. Prepare an 8-inch square baking dish by lining it with parchment paper. Cut the butter into the flour and icing sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack.

Make the filling: Melt your chocolate by heating in 30-second intervals on half power, stirring between each. Once melted, set the chocolate aside as you complete the filling. In a chilled bowl, beat the heavy whipping cream to stiff peaks. Place it in a bowl in the fridge to chill until it’s needed. In the heatproof bowl of a stand mixer, beat together eggs, sugar, and water for 5 minutes until pale yellow and slightly thickened. Set the bowl over a saucepan of simmering water to form a sort of double boiler. Heat, whisking occasionally, until a candy thermometer reads 160 degrees F.

Put the bowl onto the stand mixer carefully and beat on medium speed until cooled to room temperature and thickened, about 8 minutes. While beating, add in the chocolate and vanilla. My chocolate almost seemed to stick to the bowl and get difficult here, but I just turned the mixer up for a few seconds and all was well. Beat in the room temperature butter a piece at a time, mixing between each. Fold in the whipped cream until no white streaks remain, and then pour the mixture over your cooled shortbread crust and smooth the top. Cover and chill the bars for at least 3 hours or overnight.

Make the topping: In a small bowl, sprinkle the gelatin over the 2 tablespoons cold water to soften for 2 minutes. Heat for 15 or so seconds in the microwave, whisking to dissolve the gelatin. Whip 1 cup heavy whipping cream to stiff peaks, adding the gelatin and powdered sugar halfway through. Chill in the fridge until set.

Want to see some of my own “surprise inside” cakes? I’ll be honest: I use a special pan to craft my heart-shaped creations. Amanda’s book will help you to be much more crafty!

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