While eggs are symbols of rebirth and new life, Easter egg customs originated in Germany. Some believe that egg hunts date back to the 16th century when the Protestant reformer Martin Luther organized egg hunts for his congregation. Men would hide the eggs, and women and children would search for them. It told the story of the resurrection of Jesus, in which the empty tomb was discovered by women. Egg hunts soon became a popular tradition throughout Europe and America.
Children and parents always love the excitement of an Easter egg hunt with activities, treats, and visiting with one another. I have enjoyed hosting dozens of egg hunts over the years. Egg hunts are so easy to host. All you need are hundreds of plastic eggs filled with wrapped candy (excluding chocolate), one large silver egg filled with lots of candy and a few special treats, and one large golden egg filled with more candy and treats. Children love to discover the eggs and empty candy from the eggs into their baskets.
After the hunt, parents and children are always ready for delicious Easter treats from a table laden with a large white bunny with a spring mix of flowers and a large pink bow, several large standing colorful bunnies, and spring bulbs. Treats are offered on tiered servers with ribbons, white serving platters, and tiny Easter baskets.
At my Easter egg hunts, everyone always requests iced sugar cookies and cupcakes, a tradition from my mother. I usually add some easy favorites for variety. Savories include Pimiento Cheese Bunny Sandwiches, Turkey and Provolone Sandwiches, Charcuterie Baskets, Spicy Pretzels, and Cheese Straw Ribbons. Sweets include Caramel Apple Dip with green apple slices, Brownie Eggs, Cheesecake Baskets with Lemon Curd and Berries, Carrot Cake Cupcake Nests, Rice Krispie Eggs, Almond Bunny Cookies, Sugar Cookie Bunnies, Chocolate-covered Strawberry Carrots, and White Chocolate Bunny Puff Tails. Children are encouraged to add additional treats to their baskets to take home and remember a wonderful day with eggs and friends!
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Pimiento Cheese Bunny Sandwiches
Turkey and Provolone Sandwiches
Charcuterie Baskets
Spicy Pretzels
Cheese Straw Ribbons
Caramel Apple Dip
Brownie Eggs
Cheesecake Baskets with Lemon Curd and Berries
Carrot Cake Cupcake Nests
Rice Krispie Eggs
Almond Bunny Cookies
Sugar Cookie Bunnies
Chocolate-covered Strawberry Carrots
White Chocolate Bunny Puff Tails
Pimiento Cheese Bunny Sandwiches
1 loaf white sandwich bread
1 (4-ounce) jar of diced pimientos with juice
1 (16-ounce) package finely shredded mild cheddar cheese
½ to ¾ cup Hellman’s mayonnaise
½ teaspoon each: salt, black pepper, and white pepper
½ to 1 teaspoon Tony Chachere’s Creole seasoning
With scissors, remove crusts from bread. Roll bread into thin slices with rolling pen; set aside. In a large bowl, stir pimientos in juice, cheese, mayonnaise, and seasonings together. Check seasonings and add more if desired. Spread bread slice with pimiento cheese and top with another bread slice to make a sandwich. Repeat with remaining bread. Cut sandwiches into shapes with bunny cookie cutter.
Yield: about 14 sandwiches
Turkey and Provolone Sandwiches
½ cup mayonnaise
1 teaspoon dried basil
Salt, black pepper, and white pepper to taste
1 package small sandwich rolls
6 slices thin-sliced turkey
6 slices Provolone cheese
1 Roma tomato, thinly sliced
Leaf lettuce
For seasoned mayonnaise, in a bowl, stir together mayonnaise, dried basil, salt, and peppers. Slice each roll and spread both sides with seasoned mayonnaise. Layer each roll with turkey, cheese, tomato slices, and a small leaf of lettuce. Secure each sandwich with a toothpick.
Yield: 1 dozen sandwiches
Charcuterie Baskets
For Mozzarella and tomato skewers:
Cherry and heirloom tomatoes
Fresh basil leaves
Mozzarella cheese balls
Alternate skewers with cherry and heirloom tomatoes, basil leaves, and
cheese balls
For fruit skewers:
Strawberries, grapes, blueberries
Alternate fruits on skewer.
For meat and cheese skewers:
Small rounds of thinly sliced ham and turkey
Small blocks of various cheeses
Alternate cheese and meat rounds on skewers.
Crackers
Place skewers and crackers in baskets.
Spicy Pretzels
2 (9-ounce) bags butter snap pretzels
1 cup canola oil
1 teaspoon seasoned salt
1 (1-ounce) package Ranch dressing mix
Pour pretzels into a gallon-size zip-top bag; set aside. In a bowl,
whisk together oil, seasoned salt, and Ranch dressing mix.
Pour mixture over pretzels in bag, and seal top. Turn the bag
until all oil is absorbed.
Yield: 18 ounces pretzels
Cheese Straw Ribbons
1 stick butter, softened
½ cup solid shortening, softened
1 pound sharp cheddar cheese, finely grated
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon dry mustard
½ teaspoon Tony Chachere’s Creole Seasoning, plus extra for dusting (optional)
Preheat oven to 350 degrees. With mixer, cream butter and shortening. Add cheese and mix well. In a separate bowl, combine flour, salt, dry mustard, and Creole seasoning. Add dry mixture to creamed mixture in 3 additions, mixing well after each addition. Fill cookie press fitted with ribbon disk, and pipe rows on lightly greased parchment-lined baking sheet. With a sharp knife, cut ribbons into 3-inch pieces. Sprinkle with additional Creole seasoning, if desired. Bake for 10 to 12 minutes or until edges begin to brown. Remove to wire rack to cool. Store in an airtight container for up to 1 month.
Yield: 8 dozen
Caramel Apple Dip
1 (8-ounce) cream cheese
1/3 cup confectioners’ sugar
1 (16-ounce) container caramel dip
1 (1.4-ounce) Skor candy bar, crushed; optional
With mixer, beat cream cheese and sugar until combined and creamy. Spread layer of cream cheese mixture onto bottom of dish. Spread caramel over cream cheese layer. Sprinkle with Skor bits if desired. Serve with 2 to 3 cored and sliced green apples for dipping.
Yield: 16-20 servings
Sonya Harrison, Winona
Brownie Eggs
Brownies:
1 (16.3-ounce) package brownie mix
½ cup chopped pecans
For garnish: chocolate bunnies
Prepare mix according to package directions, adding pecans. Bake in greased egg-shaped cupcake pans. Remove from pans to wire rack. When cool, ice with chocolate icing. Decorate as desired with tiny chocolate bunnies.
Yield: 1½ dozen
Chocolate Icing:
3 tablespoons unsalted butter
2 tablespoons cocoa powder
1½ cups confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla
In a microwave-safe dish, melt butter. Whisk in cocoa until dissolved. Whisk in sugar, milk, and vanilla until smooth. Thin with additional milk.
Yield: 1-1½ dozen brownies
Carolyn Hodges, Brandon
Cheesecake Baskets, Lemon Curd, and Berries
2 (5-ounce) packages of 6 dessert cups
1 (24.3-ounce) package no-bake cheesecake filling
1 (10-ounce) jar lemon curd
Fresh strawberries, raspberries, and blueberries
Zest of 1 lemon
Fill each dessert cup with 1½ tablespoons cheesecake filling, 1 tablespoon lemon curd, 1 strawberry, several raspberries, and several blueberries. Sprinkle each with lemon zest.
Yield: 12 dessert baskets
Carrot Cake Cupcake Nests
For cupcakes:
1(13.25-ounce) carrot cake mix
3 eggs
½ cup vegetable oil
1 cup water
¼ cup light brown sugar, packed
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon vanilla
½ cup finely shredded carrots
½ cup chopped pecans
½ cup finely shredded sweetened coconut
For decorating: toasted coconut and small egg candy
Preheat oven to 350 degrees. With mixer, combine cake mix, eggs, oil, and water. Beat in brown sugar, cinnamon, salt, and vanilla until smooth. Stir in carrots, pecans, and coconut until incorporated. Pour two-thirds full into cupcake liners in muffin pan. Bake for 16-18 minutes until golden. Place on a wire rack to cool. When cool, use a piping bag with a large star tip to pipe onto cupcakes. Sprinkle each cupcake with toasted coconut, and add three eggs in the center.
Yield: 2 dozen cupcakes
For Buttercream Frosting:
1 stick unsalted butter, softened
½ cup solid shortening, softened
3½ cups confectioners’ sugar
2 tablespoons meringue powder
½ teaspoon salt
3 tablespoons heavy whipping cream, room temperature
1½ teaspoons vanilla
With mixer, cream butter and shortening until creamy. Beat in sugar, meringue powder, and salt. Beat in whipping cream and vanilla until incorporated.
Rice Krispie Eggs
1½ sticks unsalted butter, softened
2(10-ounce) packages miniature marshmallows
½ teaspoon vanilla
1/8 teaspoon salt
9 cups rice krispie cereal
For garnish: Pink, blue, and yellow sprinkles
In a large saucepan, melt butter. Stir in marshmallows until melted. Remove from heat, and stir in vanilla and salt. Fold in cereal. Pour into a 9”x 13” greased parchment-lined baking dish. Lightly press down with greased fingers. Using an egg-shaped cookie cutter, cut out rice krispie eggs. Dip top of each egg into colored sprinkles.
Yield: 18 eggs
Almond Bunny Cookies
2 sticks unsalted butter, softened
1 cup sugar, plus extra for sprinkling
1 egg
4 tablespoons milk
½ teaspoon vanilla
1 teaspoon almond extract
2½ cups all-purpose flour
¼ teaspoon salt
For garnish: Sliced almonds for sprinkling
Preheat oven to 350 degrees. With mixer, cream butter and 1 cup sugar until creamy. Beat in egg, milk, vanilla, and almond extract until smooth. Beat in flour and salt until soft dough forms. Transfer half of dough to a pastry bag fitted with a large star tip. Pipe dough into 2-inch round rosettes with two small straight lines for ears onto a parchment-lined baking sheet. Sprinkle with sugar and sliced almonds. Bake for 8 to 11 minutes until bottoms are lightly browned. Transfer to a wire rack to cool. Repeat with remaining dough.
Yield: about 2½ dozen cookies
Sugar Cookie Bunnies
Cookies:
2 sticks unsalted butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2½ cups all-purpose flour
¼ teaspoon salt
For garnish: ½ mini marshmallows, white sprinkles, or buttercream rosette for bunny tails
With mixer, cream butter and sugar; add egg and vanilla. Combine flour and salt; gradually add to creamed mixture. Shape into 3 balls. Place balls in a large zipper bag and chill for 1 hour. Preheat oven to 375 degrees. Remove one ball at a time and roll to ¼- to ½-inch thickness on a floured surface. Cut into shape with a bunny cookie cutter. Place on a parchment-lined baking sheet and bake for 8-9 minutes. Remove to wire racks placed over wax paper to cool. When cool, brush with Fondant Icing and decorate with bunny tail.
Yield: 2 dozen cookies
Fondant Icing:
7/8 cup milk
3 tablespoons solid shortening
1/8 teaspoon salt
1½ teaspoons clear butter flavoring
1½ teaspoons vanilla
1/8 teaspoon almond extract
1 (2-pound) bag confectioners’ sugar
In a glass bowl, combine milk, shortening, and salt; microwave on low until melted. Pour into bowl of mixer, and add flavorings. With mixer, beat in sugar until light and fluffy. Thin with warm milk, if needed.
Chocolate-covered Strawberry Carrots
1 (8-ounce) package orange candy melts
1 (8-ounce) package fresh strawberries
In a microwave bowl, melt candy melts according to package directions. Dip each strawberry into melted chocolate. Place on waxed paper to dry.
Yield: about 2 dozen
White Chocolate Bunny Puff Tails
2 (3.25-ounce) packages Chester’s butter Puffcorn
1 (24-ounce) package white chocolate almond bark
1 (10-ounce) package pastel colored M&M’s
Place puffcorn in a large bowl. In a microwave bowl, melt almond bark according to directions on package. Pour over puff corn and stir. Add M&M’s and continue stirring until coated. Drop onto waxed paper and allow to dry. Break into small pieces.
Yield:
Ann Speedling, Brandon
Resources
Large white bunny container – Hobby Lobby
Colorful bunnies – Hobby Lobby
Tiered Servers and China – Bloomingdeals, Jackson