Author: Jessi Rose

Cinnamon Rolls

I made homemade cinnamon rolls for Easter morning breakfast…

Ingredients:

Dough

• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons white granulated sugar
• 1 teaspoon salt
• 3 tablespoons softened butter
• 1 large egg
• 3 cups all-purpose flour

Filling

• 1/2 cup butter
• 1 cup brown sugar
• 2 tablespoons ground cinnamon

Icing

• 4 ounces cream softened cheese
• 1/4 cup softened butter
• 1 to 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Directions:

1. In the bowl of a stand mixer, combine warm milk and yeast… let set for 5-10 minutes.
2. Add sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
3. Once the flour starts to mix into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. It should be soft, but not stick to your hands.
4. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
5. Lightly grease a baking pan. Punch down the dough and roll into a 12inch by 18inch rectangle.
6. In a small bowl, combine the butter, brown sugar and cinnamon. Spread on top of the dough. Roll up tightly lengthwise so you have one long roll. Use a sharp knife to cut the dough into 12 one-inch slices.
7. Place the slices onto a lightly 9×13 pan. Cover and let rise 30 to 45 minutes.
8. Preheat oven to 325 degrees. Bake the rolls for about 20 minutes, until the tops have a touch of brown.
9. While the cinnamon rolls are baking, make the cream cheese icing by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to get a super soft consistency.
10. Frost the rolls while still warm and spring sprinkles. Serve immediately or cool and store. Stays good for 4 to 5 days.

Easter Bunny Booty Cake

Ingredients:

• 2 Cholate Cake Mix Boxes
• Eggs
• Oil
• Wilton Giant Cupcake Cake Pan
• Candy Easter Eggs
• 12 inch cake board

Directions:

1. Pre heat oven to 325 degrees.
2. Mix cake mix as directed on cake box.
3. Spray the pan.
4. Pour 3 1/2 cups of batter into the bottom of the cupcake and bake for 15 minutes.
5. Then pour 2 1/2 cups of batter into the top of the cake and bake for 45 minutes. (I used the extra batter to make a few cupcakes).
6. Let it cool in the pan for 15 minutes, then remove to a cooling grid until is completely cools.
7. Level both cakes with a sharp knife and add butter cream between the layers.

Buttercream Icing

Ingredients:

• 1 cup butter
• 1 cup Crisco
• 4 cups powdered sugar (2 lbs)
• 2 teaspoons vanilla
• 1 tablespoon milk (if thick)

Directions:

1. Cream together the butter and Crisco with a mixer.
2. Slowly add in 1 cup of powdered sugar at a time.
3. Add the vanilla, if it seems too thick you can add a bit of milk.

Marshmallow Fondant Recipe

Ingredients:

• 16 oz. Mini Marshmallows
• 3 TBSP water
• 2 lbs Powdered Sugar (4 cups)
• Crisco

Directions:

1. Grease a large glass bowl with Crisco.
2. Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
3. Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
4. Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
5. Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
6. Grease a clean work surface with Crisco and dump out the fondant and all the loose bits. Grease your hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
7. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
8. Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.
9. When you have your colors finished coat the fondant in a light layer or Crisco; wrap in plastic wrap and place in a large baggie for at least an hour, preferably overnight.
10. Store at room temperature for several months. To us it, dust the surface and rolling pin with powdered sugar and roll out to 1/8 of an inch.

Coconut Bunny Cupcakes

I used the extra cake batter from the Bunny Booty Cake to make a few cupcakes.

Ingredients:

• Cupcakes
• Buttercream Icing
• Coconut
• Mini Marshmallows
• Pink Sugar Sprinkles
• Candy Eyes

Directions:

1. Put the icing on the top of the cupcakes and dip them into the coconut.
2. Then cut the mini marshmallows diagonally and dip the sticky part into the pink sugar sprinkles.
3. Place the marshmallows on the cupcake for the ears.
4. Place 2 candy eyes on the cupcake too.
5. Cut a tiny marshmallow ball and roll it into the pink sugar for the nose.

Easter Candy Charcuterie Board

This year I decided not to give the older kids individual Easter baskets. Instead I made yummy snack mix on a tray with their favorite Easter foods. I chose to use an oval shaped serving tray to look like an egg, but you can use any shape serving tray.

• Easter Peeps
• White Chocolate Cross
• Yogurt Covered Pretzels
• Gourmet Chocolate Eggs
• Sugar Cookies
• Reese’s Eggs
• M&M’s

Easter Day Family Fun

Dying Eggs

Hunting Eggs

Easter Baskets