Easter Bunny Cinnamon Rolls
These Easter Bunny Cinnamon Rolls from Maegan, the talented mom behind The BakerMama, will do double duty as a fun holiday activity and a delicious Easter breakfast. And while you can certainly make your rolls from scratch, Maegan says store bought are perfectly acceptable. “Store-bought cinnamon rolls are so handy and make for such a quick and special breakfast. They go great with a spread of savory items like bacon and eggs as well as fruit for a fabulous breakfast or brunch,” says Maegan.
For the full recipe, go to thebakermama.com!
“Pretty in Pink” Deviled Eggs
These days, we’re all about making holidays a little *extra*. These “Pretty in Pink” Deviled Eggs from celebrity nutritionist and Today Show contributor Joy Bauer, RD, will certainly make your Easter table sparkle a little brighter. “You can’t go wrong with eggs—the whites provide satiating protein and the yolks deliver vitamin D, iron, choline and lutein and zeaxanthin, antioxidants that help protect your eyes,” says Joy. “Here, I’ve reimagined classic deviled eggs by swapping out the yolks and replacing them with heart-healthy guac or hummus.”
- 3 large eggs, hardboiled and shell removed
- 2 tablespoons apple cider vinegar
- 1 can (16 ounces) pickled beets
- ½ tablespoon pink peppercorns
- ½ teaspoon salt
- 2 tablespoons hummus
- 2 tablespoons guacamole
- Optional garnishes: paprika, chopped chives, sriracha
Add eggs to large mason jar. In a small bowl, combine apple cider vinegar, pickled beets with liquid, peppercorns, and salt. Pour mixture into mason jar, making sure eggs are fully coated in liquid. Refrigerate overnight.
Remove eggs from mason jar. Slice the eggs in half lengthwise and discard the yolks. Fill the empty center of egg halves with either 2 teaspoons of hummus or 2 teaspoons of guacamole. Sprinkle a dash of paprika, chopped chives, and/or a dash of sriracha on top of eggs.
Want to be the first to see Joy’s latest recipes? Check out her interactive Amazon Live show, Health, Happiness, Joy, on every Tuesday night at 7 pm ET! You can find all the episodes, follow her page and get more info at joybauer.com/amazon
Carrot Spice Snacking Cake
Fall may have Pumpkin Spice, but this Spring, we’re all about this Carrot Spice Snacking Cake. Thank you to our contributor, CatwithaK Cooks, for sharing this gluten, butter and oil-free healthy treat!
Yield: 1 8×8 inch square cake
1 cups carrot, shredded
2 large eggs, whisked 1⁄2 cup maple syrup
1 cup almond flour
1 1⁄3 cups oat flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon ground cardamom 1⁄2 teaspoon ground ginger
1 teaspoon ground cinnamon 2⁄3 cup walnuts, chopped
1⁄2 teaspoon kosher salt
1⁄4 cup unsalted butter, softened
1⁄2 cup cream cheese, room temperature
3⁄4 cup Monkfruit powdered sugar (or regular powdered sugar) 1⁄4 tsp Kosher salt
1/3 cup candied ginger, chopped, for garnish (optional)
Preheat the oven to 350 degrees F.
Line your pan with parchment and spray with baking spray.
In a large bowl, mix together carrots, eggs, and maple syrup and whisk to combine.
In a separate bowl, combine flours, baking soda, baking powder, spices, and salt and whisk lightly with a fork. Add to wet ingredients and stir to combine. Fold in the walnuts.
Bake for 28-32 minutes until the tester comes out clean. Let cool briefly in the pan and finish cooling completely on a rack before frosting.
To make the frosting – Beat together the butter, cream cheese, and powdered sugar with a hand or stand mixer until smooth and fluffy. Spread over cooled cake and garnish with the candied ginger if using. Enjoy!
This post originally appeared on our parent site, The Local Moms Network.