Tag Archives: easter recipes

These Banoffee Tartlets = Our New Favourite Spring Baking Project

Inspired by the classic banana and toffee-filled pie, these banoffee tartlets combine all of our favourite flavours into individual desserts. Plunge your spoon past the fluffy whipped cream and through the ripe bananas and chewy toffee before shattering the crisp yet buttery crust on the bottom. Each bite is full of brown sugary goodness and tons of fresh banana. We would never pass up a slice of the classic variation, but these single-serving individual tartlets get us all the more excited for spring baking at home.

Related: These Banana Bread Recipes Will Provide All The Comfort You Need

How to Make Banoffee Tartlets


Bake Time:
25 to 30 minutes
Total Time: 90 minutes
Serves: 7 to 8

Ingredients:

Crust
1 cup all-purpose flour
½ cup whole-wheat pastry flour (or equivalent all-purpose flour)
½ cup confectioners’ sugar
½ tsp salt
9 Tbsp unsalted butter, cold and diced
1 large egg yolk
2 tsp cold water

Toffee
½ cup unsalted butter
1 cup packed brown sugar
2/3 cup heavy cream
Pinch salt

Assembly
4 ripe bananas
Sweetened whipped cream for topping (about 2 cups)

Related: The Most Brilliant Ways to Use Overripe Bananas

Directions:

Crust
1. Combine the flours, sugar, and salt in a mixing bowl. Add the butter and use a pastry cutter, a pair of forks, or your fingers to cut it into the flour mixture. The mixture should look sandy and the butter pieces the size of peas.

2. Stir together the egg yolk and water. Pour the egg mixture into the flour mixture and stir to combine. The dough will be rather shaggy at first, but should stick together when given a tight squeeze.

Related: 50 Best Muffin Recipes That Will Make You Love Baking

3. Gently gather the dough and divide evenly into 7 or 8 portions (depending on the size of your tart pans).

4. Press each portion into sides and bottoms of the tart pans. Use the flat bottom of a small measuring cup to press in the corners and flatten out the bottoms until smooth. Trim the tops of the tart shells by running a paring knife around the top edge of the tart pans. Prick the bottoms of the tart shells with a fork and refrigerate for 15 to 20 minutes.

5. Meanwhile, pre-heat then oven to 375°F. Once chilled, line the tart shells with parchment paper or foil and fill with pie weights (dry beans or uncooked rice will also do). Place the filled tart shells on a baking sheet and bake for 20 minutes. Remove the baking sheet from the oven and carefully remove the parchment/foil and pie weights. Return the tart shells to the oven and continue to bake for 5 to 10 minutes, or until the edges start to brown and the bottoms are dry to the touch. Cool completely before filling.

Related: Delightfully Easy Easter Desserts That You Can Enjoy All Spring

Toffee
1. Melt the butter over medium heat in a small saucepan. Add the brown sugar and cream. While whisking continuously, bring to a slow boil and cook for about 2 to 3 minutes, or until the toffee coats the back of a spoon.

2. Remove from the heat and stir in the salt. Pour the toffee into a heat-safe container or glass jar, then chill in the refrigerator to cool and thicken slightly (don’t let the toffee completely set or it will be difficult to pour into the tart shells).

Related: Peanut Butter Cupcakes with Chocolate Buttercream and Smoked Salt

Assembly
1. Once the tart shells and toffee have cooled, evenly distribute the toffee into the shells (leaving at least ¼ inch gap from the top). Slice the bananas into ¼ to ½ inch coins and place on top of the toffee filling. Top the banana slices with whipped cream.

2. Serve immediately.

3. Tart shells may be baked and cooled in advance. Leftover may be stored in the refrigerator for up to two days, but they are best consumed on the day of assembly.

Related: Molly Yeh’s Carrot Cake with Spiced Cream Cheese Frosting is Simply Show-Stopping

For more inspiration, try our most popular cookie recipes of all time and crave-worthy carrot cake recipes.

Molly Yeh’s Carrot Cake With Spiced Cream Cheese Frosting is Simply Show-Stopping

Your carrot cake game will never be the same once you try Molly Yeh’s sensational spring recipe. The secret ingredient that sets this dessert apart from the other carrot cake recipes you’ve tried in the past? Cardamom-forward hawaij, a warm spice blend from Yemen that Molly adds to both the cake and the creamy frosting. The simple (read: genius!) rainbow carrot rosettes adorning the cake also lend a touch of whimsy. Don’t be surprised if your friends and family ask for a second slice… it really does, dare we say, take the cake as the recipe to bake this season.

Related: Carrot Cake Recipes in Every Form, From Cupcakes to Cookies

Molly Yeh’s Carrot Cake with Spiced Cream Cheese Frosting Recipe

Total Time: 1 hour 10 minutes
Serves:
6-8

Ingredients:

Carrot Cake
Nonstick cooking spray, for the cake pans
2 ½ cups all-purpose flour
2 tsp ground cinnamon
1 ½ tsp kosher salt
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp hawaij (see Cook’s Note)
1 ½ cups neutral oil, such as canola
1 cup packed brown sugar
¾ cup granulated sugar
4 large eggs
1 Tbsp vanilla bean paste or extract
2 cups shredded carrots
2 Tbsp sesame seeds, toasted

Spiced Frosting
½ cup (1 stick) unsalted butter, at room temperature
8 oz cream cheese, room temperature
3 cups powdered sugar
2 Tbsp heavy cream
1 Tsp vanilla extract
½ tsp hawaij
Pinch of kosher salt
Rainbow carrots, peeled into ribbons with a peeler, to decorate
1 rosemary sprig, leaves picked, to decorate

Cook’s Note: Hawaij is a Yemeni warm spice blend that’s heavy on the cardamom and can be used to flavour baked goods, frosting or even sprinkled in coffee! You can make a substitute by mixing 1 Tbsp ground ginger, 1 Tbsp ground cardamom, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves and 1/4 tsp ground cinnamon.

Related: Carrot Cake and Cheesecake Combine Into One Glorious Dessert

Directions:

Carrot Cake
1. Preheat the oven to 350°F. Grease two 8-inch cake pans with non-stick cooking spray and line with parchment. Set aside.

2. Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.

Related: Bright and Beautiful Breakfasts to Get You Excited for Spring

3. Add the dry ingredients to the wet ingredients, using a wooden spoon or rubber spatula, and mix until about 90 per cent incorporated. Add the carrots and sesame seeds, and mix to incorporate (by this time, all of the flour mixture should be incorporated as well).

4. Pour the batter into the prepared cake pans and bake until a toothpick inserted into the centre comes out clean, about 30 minutes. Cool for 10 minutes in the pans, and then turn onto a wire rack to cool completely.

Related: Simple Spring Dinners Ready in 30 Minutes or Less

Spiced Frosting
1. Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.

2. Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary, and serve!

Looking for more standout dishes from the celebrated food blogger and Girl Meets Farm star? Start your day the Molly Yeh way with these breakfast recipes!

Carrot Cake and Cheesecake Combine Into One Glorious Dessert

Moist carrot cake topped with rich cream cheese icing is one of life’s sweetest delights. Cheesecake just happens to be another. Here, we’ve created a super fun and easy dessert recipe that combines the two classic cakes. Squares of creamy cheesecake atop tender, spiced carrot cake will have you reaching for another taste – because when you’re offered two desserts in one, second helpings are encouraged.

Carrot Cake Cheesecake Squares

Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: 1 hour (plus cooling time)
Servings: 16 squares

Ingredients:
1 cup flour
1 tsp baking powder
¾ tsp cinnamon
¾ tsp ground ginger
¼ tsp allspice
¼ tsp baking soda
½ tsp salt, divided
4 eggs, divided, room temperature
½ cup packed brown sugar
½ cup canola oil
1 cup grated carrots
2 tsp vanilla, divided
2 bricks (250 g each) cream cheese, room temperature
⅔ cup granulated sugar
⅓ cup sour cream, room temperature

Directions:
1. Heat oven to 350°F. Spray an 8-inch baking pan with cooking spray. Line with parchment so the paper comes up an inch above pan edges. Set aside.
2. Whisk together flour, baking powder, cinnamon, ginger, allspice, baking soda and ¼ tsp salt in a small bowl.
3. Whisk together two eggs and brown sugar in a large bowl. Add oil and whisk to combine. Stir in flour mixture until combined. Stir in carrots and 1 tsp vanilla. Spread mixture into prepared pan. Set aside.
4. Beat together cream cheese and granulated sugar in a large bowl with a hand mixer on high until well combined and fluffy, scraping down bowl occasionally. Add remaining eggs, one at a time, on low speed, scraping bowl between additions. Stir in sour cream along with remaining salt and vanilla.

5. Pour mixture gently over carrot mixture, spreading evenly to edges of pan. Bake for 35 to 40 minutes, until the centre jiggles slightly when gently shaken.
6. Turn oven off and prop door ajar with a wooden spoon for 1 hour. 7. Remove pan to a wire rack to cool completely, about 1 hour.
8. Refrigerate at least 2 hours. Lift from pan by parchment edges and cut into squares to serve.
9. Tip: If you like your carrot cake with some crunch or tender sweetness, add a half cup of chopped walnuts or raisins with the carrots to add another dimension of taste and texture.

For more show-stopping dessert creations, learn to make this Spectacular Spring Carrot Cupcake Bouquet along with this Rhubarb Raspberry Cheesecake For Your Easter Table.

The Best Ham Recipes and Tips for Your Easter Table

With Easter coming up, we’re talking to Food Network Canada Chef School’s Michael Smith, Mark McEwan  and Roger Mooking to help us master the baked holiday ham, a favourite roast this time of year. Your top ham questions for Easter and beyond are answered right here, by the pros. Along with what ham is best, how to cook ham and great tips for keeping your ham moist during roasting, the chefs deliver great ham glaze recipes for the trademark sticky-sweet crackling crust guests can’t get enough of. Intensely savoury, a little sweet and always crowd-pleasing, your Easter ham will be better than ever this year, thanks to the pros.

Best Ham to Buy

For the chefs, it’s all about the best quality, bone-in ham you can find – Easter ham is a once-a-year luxury, but can stretch beyond a single meal. Go big, and be rewarded with incredibly versatile leftovers – ham sandwiches, ham macaroni and cheese, ham omelettes, ham biscuits and more, next-day ham is a recipe-improving boon (we have a handful of leftover ham recipe ideas at the bottom of this article).

Michael Smith offers his advice on the traditional Easter ham, including what to look for when you’re purchasing it, saying, “I only cook one ham a year and that’s right around Easter. The best ham is bone-in, from a trusted source. You want something natural, naturally smoked. Not too many words that you can’t pronounce on the label.”

“To me, the best is buying a smoked, bone-in ham,” says Roger. “If you can go to a really good butcher, they can guarantee that they’re giving you [a good quality] Berkshire Ham or a Red Wattle Ham.” Red Wattle and Berkshire are heritage breeds of pork known for having the best quality meat.

How to Cook a Ham and Best Ham Glaze Recipes

Unlike other holiday meats, the beauty of a smoked ham is that it’s already cooked through. Cooks just have to heat, glaze and slice.

Roger keeps his ham moist and tender by covering it in the first half of cooking and mopping the glaze over the ham to finish. This helps to avoid both dry meat and a burnt crust. “As long as it’s covered you’ll have a nice steamy environment, and then towards the end, you [uncover it] and glaze,” he says.

Mark doesn’t typically add a liquid to the roasting pan when preparing his ham but that’s not to say you shouldn’t if you’re worried about keeping it moist.

“You could throw a tiny bit of stock in the bottom of the pan. A little bit of moisture with ham is not a bad thing at all. It helps to temper the cooking process and keep the ham moist. And you do want a moist ham.”

Mark also cautions against glazing the ham too early, as it can become too dark, or even burnt.

For a great ham glaze, the chefs love the interplay of sweetness with acid which complements a salty, smoky pork. The sweet component of a ham glaze can come from maple syrup, honey, fruit preserves, brown sugar, fruit puree or a mix of these. The acidic element can come from apple cider vinegar, red wine vinegar, rice wine vinegar, or citrus.  A warm savoury note is welcome, too; some chefs like to add a bit of mustard or a strong spice like allspice to the mix.

You’re after the consistency of loose preserves or maple syrup for a glaze, something viscous enough that it will stick to the ham as you mop it on and baste.

Mark McEwan favours an “old school, old-fashioned bone-in a ham out of the oven, beautifully glazed.  For his glaze, Mark juices clementines and adds it to maple syrup. “I like clementines because they have a really rich colour and there’s a bit of pulp in it.” He rounds out the glaze with a bit of brown sugar and cider vinegar. And on the McEwan table,  ham is served with a good mustard; it’s “oh my goodness” delicious.

You can get Mark’s recipe for his Easter Ham Glaze with Maple and Clementine Juice here.

For Rogers’ glaze, he pairs his naturally smoked ham with honey, grapefruit juice, allspice, five-spice, a touch of strained tomato puree, red wine vinegar, salt and pepper, all stirred together until it reaches the consistency of maple syrup.

You can get Roger’s recipe for his Spiced Grapefruit and Honey-Glazed Ham glaze here.

Lynn Crawford has two delicious glazed ham recipes to serve at your holiday table: Pumpkin, Apple Cider, Maple Syrup and Mustard-Glazed Ham and a Traditional Maple-Glazed Ham with Cloves.

For a glazed ham recipe that gives you flexibility to create your own mix of flavours, try Michael Smith’s Sunday Ham with Apple and Rosemary Mustard Sauce. 

Easter Side Dishes for Ham

The perfect pairing for that beautifully glazed Easter ham is scalloped potatoes.   Try Tyler Florence’s Ultimate Potato Gratin recipe or pick your new favourite recipe from our 24 Seriously Delicious Scalloped Potato Recipes collection.

Our Favourite Recipes for Leftover Ham

Repurpose your holiday Easter ham myriad ways with these leftover ham recipes. It’s worth making extra just for them.

And for more leftover inspiration, here’s our collection of Best Easter Leftovers recipes.  

How to Make the Most of Your Easter Leftovers

When it comes to Easter, most of us are either going to roast a big, beautifully glazed ham or some succulent lamb. Rabbit is also a possibility (for those of us with a strange sense of humour, like myself), but let’s stick with the common denominator: a satisfying Easter ham dinner with all of the fixings.

As delicious as reheated leftovers can be the day after a big holiday meal, it’s a lot more fun to get creative with whatever traces of yesterday’s feast you have lingering in your fridge. It’s probably safe to assume you’ve got plenty of sliced ham, mashed potatoes, a mix of roasted root vegetables (i.e. carrots, squash or parsnips) and some greens, too. Now let’s see what you can do with them!

Easter-leftovers-3

Grilled Cheese Sandwiches: There are few things you can’t do when assembling a grilled cheese sandwich. Slices of ham, some roasted vegetables and a mild cheese like provolone, along with some honey mustard, make for an delicious, gooey sandwich, especially for kids.

Soups: The humble potato makes a great thickener for soups. Combine leftover mashed potatoes with some chicken stock, then puree until you’ve got a smooth consistency. Give your leftover meat and vegetables a quick chop, add them to the pot along with desired spices, and once they’re heated through (10 minutes or so), you’ve got a big batch of soup on your hands.

Casseroles: Layered leftovers can give the illusion of a brand new dish, while it’s basically the same as reheating them (shh, it will be our secret!). Try layering your roasted vegetables, followed by ham (pour on some leftover glaze or gravy if you’ve got it) and a layer of mashed potatoes, then bake until golden brown on top. Dinner is served!

Easter-leftovers-1

Last, but not least, try taking your Easter dinner odds and ends, and transforming them into this dinner-worthy quiche that actually uses mashed potatoes and cheese to make a gluten-free crust.

Who knew leftovers could be so impressive? You did, of course!

Easter Dinner Leftovers Casserole

Cook and Prep Time: 50 minutes
Serves: 4-5

Easter-leftovers-8

Ingredients:

Mashed Potato Crust:
4 cups leftover mashed potatoes (room temperature)
2 cups finely grated Parmesan cheese
1 1/2 Tbsp canola oil
9 inch cast iron skillet

Quiche Filling:
2/3 cup leftover ham roast, diced
1/2 cup leftover roasted carrots, diced
1/2 cup leftover braised kale, finely sliced
1/3 cup half and half cream
4 large eggs
1 Tbsp grainy mustard
1 tsp maple syrup (optional, only suggested if the leftover ham was not glazed)
1/2 tsp sea salt
1/2 tsp ground black pepper

Easter-leftovers-4

Directions:

Mashed Potato Crust:
1. Preheat oven to 400°F
2. Place potatoes and cheese in a medium bowl and mix well to combine.
3. Brush skillet with canola oil thoroughly, covering bottom of pan and sides.
4. Gently press the potato mixture into the skillet until it’s a fairly even thickness throughout the pan and sides.
5. Bake in oven until it starts to turn golden brown, approximately 18-20 minutes. (Note: potato “crust” will fluff up slightly while baking, don’t worry about that.)
6. Remove, reduce oven heat to 375°F and let cool for a few minutes before adding filling.

Quiche Filling:
1. Place all ingredients in a medium bowl and stir well with a spoon to combine.

Easter-leftovers-6

2. Pour egg mixture into pre-baked potato crust and return skillet to oven.

Easter-leftovers-7

3. Cook for 25 minutes or until a toothpick placed in the centre of quiche comes out clean.

Easter-leftovers-2

4. If serving right away, allow to cool slightly before slicing. Will keep in the fridge for up to four days.

Looking for more post-holiday dinner ideas? Here are 20 delicious ways to reinvent your Easter leftovers.

Gorgeously Gooey Creme Egg Nanaimo Bars for Easter

Creme Eggs are one of the guiltiest pleasures around Easter, with a deliciously sweet centre covered with smooth milk chocolate. Everyone has their different way of eating them, weather it be licking out the middle or biting into it whole. Our way is the Canadian way: in the form of Nanaimo bars.

In this recipe, we start with the classic coconut base and swapped out the custard middle layer of the classic Nanaimo bar, replacing it with a cream egg centre and topping the chocolate layer off with some crushed mini eggs. The result is an ooey, gooey scrumptious Easter treat.

creme egg nanaimo bar

Prep Time: 35 minutes
Total Time: 1 hour 55 minutes
Serves: 16

Ingredients:
Crumb:
1 1/4 cup graham cracker crumbs
1/4 cocoa powder
1 cup unsweetened shredded coconut
3 Tbsp granulated sugar
1/2 tsp salt
1/2 cup butter, melted
1 egg, lightly beaten

Cream Egg Centre:
1/2 cup light corn syrup
1/4 cup butter, softened
1 tsp vanilla extract
3 cups icing sugar
4 drops yellow food colouring
1 drop red food colouring

Chocolate Topping:
4 oz bittersweet chocolate, finely chopped
1 Tbsp butter
1/2 cup candy coated chocolate mini eggs, roughly chopped

creme egg nanaimo bar

Directions:
1. Preheat oven to 350°F. Mix the graham cracker crumb with the cocoa powder, coconut, sugar and salt in a bowl. Pour in butter and egg and stir to combine. Press mixture into an even layer in a greased 9×9-inch cake pan. Bake in oven for 10 minutes. Let cool.

2. To make the cream filling, combine corn syrup, butter and vanilla in the bowl of an electric mixer. Mix on high speed until fully combined and creamy colour. Add in icing sugar 1/2 cup at a time until mixture is thick and creamy. Remove about 1/3 of mixture and place in a separate bowl. Mix separated mixture with yellow and red colouring until colour is a rich even yellow.

3. Spread the white mixture over crumb into smooth even layer. Swirl spoonfuls of yellow mixture into white layer. Place in the refrigerator to chill.

4. Place chocolate and butter into a glass bowl set over a heated pot of water. Do not boil water. Stir until chocolate is melted and shiny. Remove bars from refrigerator and spread chocolate evenly over cream filling. Sprinkle chopped mini eggs over chocolate. Refrigerate until chocolate is set, about 1 hour. Cut bars into 16 even squares.

Looking for more treats? Try 10 Tasty Nanaimo Bar Recipes.

Easy Easter Egg Chocolate Chip Cookies

Every family kitchen needs a go-to chocolate chip cookie recipe. One day, a couple of years ago, the kids and I decided to add some leftover mini chocolate eggs to our chocolate chip cookie dough.

We were pleasantly surprised at how well they turned out — and it was so easy! It has now become our family’s Easter tradition. They are perfect for an Easter potluck or as a bright addition to your own Easter table.

Easter-egg-chocolate-chip-cookie-recipe

Chocolate Easter Egg Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 36 cookies

Ingredients:
1 cup butter
1 cup sugar
½ cup brown sugar, packed
2 eggs
1 Tbsp vanilla
2¾ cups flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2 cups semisweet chocolate chips
1 to 2 cups Cadbury Mini Easter Eggs

Easter-egg-chocolate-chip-cookie-recipe1

Directions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
2. In a large bowl beat together butter and both sugars until smooth. Mix in your eggs and vanilla.
3. In a smaller bowl whisk together flour, baking soda, cinnamon and salt. Stir into wet ingredients. Pour in your chocolate chips and mix well.
4. Drop rounded teaspoonfuls of mixture onto parchment lined baking sheets about 1 to 2 inches apart. Next gently press 2 chocolate eggs on each cookie.
5. Bake in oven for 8 to 9 minutes, turning and rotating pans half way through until edges are lightly browned.
6. Let cool completely on racks. Can be frozen for up to two weeks.

Mini Easter Brunch Quiches

Hosting Easter brunch this year? Don’t panic. What we have here is your little saving grace.

Mini spinach quiches are healthy, delicious and totally easy to make…and that’s not even the best part. They can be made ahead of time then re-heated when guests arrive so you don’t spend all morning hidden away in the kitchen. If those aren’t good enough reasons to make mini quiches then how about this: they’ll cost you well under $10.

Ingredients:
1 dozen eggs
1 (6-8 ounce) bag of baby spinach
1 small onion, chopped
1 /4 cup grated cheddar cheese
1 Tbsp extra virgin olive oil

Directions:
1. Preheat oven to 375, and lightly grease muffin pan with butter or oil.
2. Saute chopped onions in a pan with the oil until onions are translucent.
3. Crack eggs into a bowl and whisk. Fill about ? of muffin cups with spinach, and sprinkle about a teaspoon of the sauteed onions on top.
4. Pour whipped eggs into muffin cups and fill them about two-thirds full, then add a pinch of grated cheddar cheese.
5. Bake for about 15 minutes, until golden on top.
6. Gently remove them from pan with butter knife, then serve.