While slowly sipping on your second cup of coffee this morning, you glance over to your calendar with complete shock. Easter is THIS Sunday! Chills flow down your spine. How did this happen? You haven’t prepared.
Not to worry, my procrastinating pals, I’m here to ease your troubles! I have compiled a delicious list of goodies that will make your Easter celebration complete. With the easy, last-minute recipes below, you will hold your title as Master Chef and no one will know that you nearly forgot dessert 😉 Take a look↓↓READ MORE: PEOPLE & The CW Team Up For 2 Royal Primetime Specials
No-Bake Pound Cake Bites | via shakentogetherlife.com
- 16 oz. Sara Lee Pound Cake (or your own homemade pound cake)
- 16 oz. package of Candiquick candy coating (or white chocolate chips)
- Sprinkles or Cadbury eggs for decor
Do: Line a sheet tray with parchment paper. Slice the pound cake into ten 1 – 1 1/2 in slices. Cut two rounds from each slice of pound cake with round cookie cutter. Melt the Candiquik according to package directions. Spoon tablespoon of melted candy coating over each round. Add additional candy coating until the entire pound cake round is covered. Add Cadbury eggs to the top of each pound cake bite. Once the Candiquik is set, use a sharp knife to cut away any of the “puddle” around each pound cake bite.
No Fuss Berry Tartlets | via sweetandsavorybyshinee.com
- 24 wonton wrappers
- 1 tablespoon unsalted butter, melted
- 8oz mascarpone cheese, room temp
- 5 tablespoons sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 6-7 medium strawberries, hulled
- ½ cup blueberries
Do: Preheat the oven to 350°F. Place the wonton wrappers in muffin tin. Lightly brush melted butter in the bottom of each wonton cups. Bake them for 7-8 minutes. In mixing bowl with whisk attachment mix together mascarpone cheese, condensed milk, vanilla extract and salt until smooth. Chop the strawberries into small pieces. Once the wonton cups are baked, let cool. Transfer the filling mixture into pastry bag and pipe it into the wonton cups. Place the berries on top of the filling.
Pastel Meringue Nests | via sweetapolita.com
NeedREAD MORE: Holiday Programming Updates: iHeartRadio Jingle Ball
- 5 egg whites (room temp.)
- Cream of tartar
- 1-1/4 cup caster sugar
- Drop of food color (color of your choice)
- Lemon curd
Do: Preheat oven to 175°F and line baking sheet with parchment paper. Separate eggs. Add egg whites to a bowl. Let them sit to reach room temp. Mix egg whites in stand mixer with whisk attachment on low until they become frothy. Add pinch of cream of tartar. Increase speed to medium and beat until soft peaks form. Gradually add all of the sugar and beat on high-speed until stiff peaks form. Add drop of food color and beat until combined. With pastry bag, pipe 3-inch circle (work from the middle outwards) followed by three full rings atop one another around the perimeter of the nest. Pipe 7 nests per baking sheet, placing a few inches apart. Bake until completely dry and crisp (NOT browned) about 90 minutes. Nests should lift from parchment with ease. Fill with lemon curd.
Chocolate Peanut Butter Bird Nests | via skiptomylou.org
- 1 lb. milk chocolate candy melts
- 1 package chow mein noodles
- 1/2 cup peanut butter
- Cadbury eggs
Do: Lay parchment paper on a tray. Slowly melt candy coating and peanut butter in a double boiler (or microwave, 30 sec. at a time). Gently fold in 1 package of noodles. Drop spoonful of mixture onto parchment paper. Place eggs in nests BEFORE it hardens. Let harden, then serve.
Carrot Chocolate Covered Strawberries | via lilluna.com
- Strawberries (rinsed and dried)
- Bag of Orange Candy Melts
- Parchment Paper
- Plastic Baggie
Do: Rinse and dry your strawberries. Line tray with parchment paper. Melt Candy Melts (nearly whole bag) by pouring them into a pan on LOW heat, stirring CONSTANTLY with a rubber spatula. When candy coating is completely smooth, remove from heat. Hold your pot of chocolate at an angle. Grab strawberries by the stem and dip both sides in the chocolate and place on your parchment paper. Let strawberries set until hard. Take a sandwich bag and cut the tip for the chocolate drizzle part. Melt reserve candy melts. Pour the chocolate into the un-cut side of the baggie. It will be hot, so use a dish towel to hold the baggie and drizzle the chocolate from side to side over the strawberries on the parchment paper. Let set.
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Vanessa Rao | CW44 Tampa Bay