Category: Easter

Classroom Easter Minute-to-Win-it

Titus’s Middle School class Easter party had fun with a competition called Tournament of the Peeps. We had 4 teams, each a different color of Peep, and they played Minute-to-Win-it type games.

Angry Peeps

Stand 4 bunny Peeps of each color at one side of the table. 1 participant from each team will stand at the other side of the room. Use a rubber band to knock over the Peeps of the other team colors in one minute. Once all of your Peeps are knocked over you are out while the other teams keep playing.

Peeps in a Nest

One of your teammates will hold an Easter basket on his head, at one side of the room. Another teammate will get 10 Peeps and stand 6 feet away from the buckets. The teammate with the Peeps will see how many of the 10 he can toss into their teams bucket. You only have 1 minute.

Peep Tower

Teams will use 6 Chick Peeps to build the tallest Peep Tower in 1 minute. Peeps can be torn, stacked, or whatever other method the team comes up with to make the tallest tower (no other supplies allowed).

Peep in Your Face

Place 8 Peeps on a place at the table. 1 player from each team will stand at the table with hands behind their back. They player has 1 minutes to eat as many Peeps as he can.

Peep Catapult

Each team will build a catapult in 5 minutes. Teams will have access to craft sticks, rubber bands, and plastic spoons. First stack 5-7 craft sticks and use the rubber bands to fasten them on each end. Then make a stack of 2 craft sticks and fasten them together on 1 end only. Pull the 2 sticks apart and wedge the stack of sticks between them. Use 2 rubber bands to secure the spoon to the upper craft stick. Place a Peep on the spoon and hold the base of the catapult securely against the floor with one hand. Use the other hand to push down the spoon. Release the spoon and the Peep should fly.

Place an Easter basket 3 feet away from the catapult See how many Peeps you can catapult into your basket in 1 minute.

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Easter Bunny Booty Cake

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:

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:

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 Day Family Fun

Dying Eggs

Hunting Eggs

Easter Baskets

Easter Pizzas

I made Fruit Pizza and Vegge Pizza for Easter this year. This is also the first year that I made a homemade Easter meal for the family. Because of the COVID-19 pandemic we had to stay home rather than going to family’s houses for Easter dinner.

Fruit Pizza

Ingredients:

  • 1 Sugar Cookie Dough
  • 1 Marshmallow Cream
  • 1 Cream Cheese
  • Fruit

Directions:

  1. First grease a cookie sheet and place roll out the sugar cookie dough in the shape of an Easter egg.
  2. Bake at 350 for 12 minutes.
  3. Let it completely cool.
  4. Mix together the marshmallow cream and the cream cheese and cover the cookie egg.
  5. Cut the fruit to small pieces and decorate the Easter egg.

Vegge Pizza

Ingredients:

  • 1 Crescent Roll Dough
  • 1 Ranch Packet
  • 1 Cream Cheese
  • Broccoli
  • Carrots
  • Shredded Cheddar Cheese

Directions:

  1. First grease a cookie sheet and place crescent roll triangles on the sheet.
  2. Bake at 350 for 8 minutes.
  3. Let it completely cool.
  4. Mix together the ranch packet and the cream cheese and cover the triangles.
  5. Chop the broccoli and place on the wide end of the triangles.
  6. Shred the carrot and cover the rest of the triangles.
  7. Add shredded cheddar to the carrot portion of the triangles.
  8. They should look like triangle carrots 🙂

Traditional Easter

Even though we had to stay home we tried to have all of the traditional Easter fun that we usually do (except attending church)… egg dying, egg hunting, and Easter baskets!

Long-Distance Family Easter Baskets

My nieces and nephews live so far away and I usually mail them each an Easter basket. But the baskets are so expensive to mail, so I tried something new this year. I looked for flatter Easter items to fill a large envelope for each of them.

They sent me pictures with some of the things from their basket envelopes for me.

Easter Baskets

I, of course, made Easter baskets for my kids as well…

Filled with all of their favorite things!

Dyeing Eggs

Egg Hunt

Easter Hunt

We always have an egg hunt and Easter baskets for the kids, but this year we decided to have one for the adults too with huge prize baskets.  Everyone pitched in a few dollars to pay for the prizes and it ended up being tons of fun.  The boys enjoyed dying and hunting eggs and they loved their Easter baskets too.

My husband hid 3 dozen eggs for the adult egg hunt while I assembled the prize baskets.  We had one for the guy with the most eggs and one for the gal with the most eggs.  Some of the eggs were camo colored for more fun!

My father-in-law won the guys and my sister-in-law won the gals basket!

The kids also had a fun egg hunt as well!