clock menu more-arrow no yes

Filed under:

Blog Bites: Four sweet treat ideas for Easter

Spring is here, and Easter is right around the corner. Food bloggers thrive on holidays. They post recipes and ideas weeks in advance, getting all of us excited and ready to celebrate. Many recipes popping up on food blogs in preparation for Easter use candy that comes out but once a year, and others teach readers how to create nests, bunnies and other spring-related items. Here are four delicious-looking and delicious-tasting recipes:

Cadbury Mini Egg blondie brownies. I haven’t met a person who doesn’t love the Cadbury Mini Eggs. They are plentiful this time of year, and why not use them to make some blondie brownies? Carrie from Bakeaholic Mama makes her normal blondie recipe and then folds the Cadbury Mini Eggs to the batter at the end, though it “pains [her] to dump a whole bag of precious mini eggs into the mixing bowl!”

Easter bunny buns. These adorable treats are the perfect addition to your Easter brunch menu. The bunnies are formed out of premade dough, which makes them quick and easy. The simplicity of this recipe makes it a great opprotunity to get kids involved in the kitchen. Laura from Real Mom Kitchen says, “Kids would be hopping like bunnies to get to eat these for Easter breakfast!”

Coconut macaroon Nutella nests. The macaroons from Two Peas and Their Pod are so cute, and they taste remarkable. The nests are made out of coconut macaroons, and after they’re cooled, a dollop of Nutella is spooned into the middle of each nest. Then the cookies are decorated with your favorite chocolate-based Easter candy (think Cadbury Mini Eggs, Robin Eggs or Easter M&Ms). Blogger Maria says, “Make these coconut macaroon Nutella nests for Easter this year. They would be a great addition to any Easter basket or a great treat to place at each place setting for Easter brunch or dinner. They are almost too pretty and cute to eat — almost!”

Cadbury Mini Egg chocolate cookies. Sara from Our Best Bites shares this scrumptious recipe that uses chopped Mini Cadbury Eggs, which she lovingly refers to as “crack-bury eggs.” The cookies are “soft and fudgy in the middle and a little crisp on the edges with crunchy little candy bits throughout.”

Cadbury Mini Egg blondie brownies


2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups milk chocolate Mini Eggs


In a medium sized mixing bowl sift flower, baking soda and salt together. Melt butter over medium heat. Once melted, add to the bowl of your electric mixer. Cream together with sugars. Add in vanilla and eggs. Mix until creamy. Slowly add in flour mixture until it is incorporated. Fold in Mini Eggs. Spread batter into a greased 8x8 or 9x9 baking dish. Bake at 325°F for about 40 minutes, or until a toothpick is inserted in the center and comes out clean. Let the bars cool for 30 minutes before slicing.

Easter bunny buns


1 (13.9 oz) pkg. Pillsbury orange sweet rolls 8 M&M candies 4 raisins 8 almond slices


Place 4 of the sweet rolls on a baking sheet; this will be the bunny’s face. Unroll the remaining 4 rolls. Fold each unrolled roll in half, then each half in half again, creating bunny ears. Place each one touching the top of a roll placed on the cookie sheet. Adjust accordingly to make bunny ears.

Bake according to package directions. Use the frosting included to frost the bunny ears and face.

Once frosted place 2 M&M’s on each bunny making eyes. Use a rain for the nose and 2 sliced almonds for the teeth.

Coconut macaroon Nutella nests


2/3 cup sweetened condensed milk

1 large egg white

1-1/2 teaspoons vanilla

1/8 teaspoon salt

3-1/2 cups sweetened coconut

1 cup Nutella

M&M Speck-tacular Eggs (or other Easter candy)


Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract and salt. Stir until combined. Add in the coconut and mix well. With a spoon, scoop up about 3 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird's nest. Press down the center with your thumb. Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again. Cool the cookies on the baking sheets for about 5 minutes, or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely. Place about a tablespoon of Nutella in the center of each nest. Place 3 egg candies in the center of the nest. Finish decorating the nests and serve.

(All recipes are used with permission from the authors.)

Karen is the author of "365 Days of Slow Cooking." Visit her blog at