Easter Archives - Cookies for Days https://cookiesfordays.com/category/holidays-and-seasons/easter/ Tue, 24 Jun 2025 19:08:41 +0000 en-US hourly 1 https://cookiesfordays.com/wp-content/uploads/2025/06/cropped-flavicon-full-color-copy-32x32.png Easter Archives - Cookies for Days https://cookiesfordays.com/category/holidays-and-seasons/easter/ 32 32 Easter Dirt Cake https://cookiesfordays.com/easter-dirt-cake/ https://cookiesfordays.com/easter-dirt-cake/#comments Fri, 28 Mar 2025 13:21:29 +0000 https://cookiesfordays.com/?p=87241 This no-bake Easter dessert is decadent, delicious, and (in keeping to the theme) looks like dirt! Easter Dirt Cake has a buttery Oreo crust, a layer of whipped cream cheese chocolate pudding, and a dusting of Oreo crumbs. Easter Dirt Cake Recipe Dirt Cake is the perfect no-bake dessert for Easter! It tastes decadent and...

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]]> This no-bake Easter dessert is decadent, delicious, and (in keeping to the theme) looks like dirt! Easter Dirt Cake has a buttery Oreo crust, a layer of whipped cream cheese chocolate pudding, and a dusting of Oreo crumbs.

Jump to Recipe
dirt cake in a glass pan with oreo crumbs and candy eggs on top.

Easter Dirt Cake Recipe

Dirt Cake is the perfect no-bake dessert for Easter! It tastes decadent and special, without being difficult to assemble.

The base of this dessert is a rich, buttery Oreo cookie crust. Then it is topped with a homemade chocolate pudding (SO much better than store-bought) that is  combined with a cream cheese / whipped topping mixture. We finish off the treat with more crushed Oreos and decorations (if you choose)!

I decorated my dirt cake with green-dyed shredded coconut, Cadbury Eggs, and chocolate carrots – but you can add whatever you’d like! Maybe even Peeps?

Ingredients in Easter-Themed Dirt Cake 

Pudding: 

Cream Cheese Mixture

  • Cream cheese, room temperature
  • Salted butter, room temperature
  • Powdered sugar
  • Whipped topping, (or 2 cups whipping cream, whipped to stiff peaks)

Oreo Crust

  • Oreos
  • Salted butter, melted
dirt cake with a serving taken out of the pan.

How to Make Dirt Cake

  1. In a large bowl, whisk together the granulated sugar, cocoa powder, cornstarch and salt. Set aside.
  2. In a large pan, heat the milk until steaming. Once steaming, slowly whisk the dry ingredients into the steaming milk.
  3. Continue whisking constantly until the pudding has thickened and coats the back of a spoon with a thick layer of pudding.
  4. Once the pudding has thickened, remove it from the heat and whisk in the vanilla and butter.
  5. After the pudding is completely mixed, transfer it to a large shallow dish (like a large pie plate or even a 9×13 pan – the larger the pan the faster the pudding will chill). Cover the pudding with plastic wrap, making sure that the plastic wrap is touching the top of the pudding to avoid getting a layer on the top of your pudding.
  6. Cool the pudding in the fridge until completely chilled.

Cream Cheese Mixture, Crust & Assembly

  1. Once chilled, combine the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer until smooth.
  2. To the cream cheese and butter mixture, add the powdered sugar, mixing until combined.
  3. Fold the whipped topping into the cream cheese mixture until smooth.
  4. Once smooth, add the chocolate pudding to the cream cheese mixture and fold until completely combined. Set aside.
  5. Crush the entire package of Oreos into a fine crumb. (I use my blender or food processor for this, but you can also put in a ziplock bag and crush with a rolling pin). 
  6. Divide the Oreo crumbs in half. 
  7. To one half of the crushed oreos, add the melted butter.
  8. Press the oreo/butter mix into the bottom of a 9×13 pan.
  9. Top the oreo crust with the chocolate pudding mixture.
  10. Sprinkle the remaining oreo crumbs on top of the pudding mixture.
  11. Decorate with chocolate eggs, peeps, green colored coconut (for grass) and chocolate carrots, as desired.
pin image for easter dirt cake with text overlay.

Can I use store-bought chocolate pudding?

Yes, you can! You will make it according to the pudding’s directions and then chill. Once chilled, you will mix it into the cream cheese / whipped topping mixture as stated in the instructions.

No-Bake Desserts

dirt cake in a glass pan with oreo crumbs and candy eggs on top.
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Easter Dirt Cake

This no-bake Easter dessert is decadent, delicious, and (in keeping to the theme) looks like dirt! Easter Dirt Cake has a buttery Oreo crust, a layer of whipped cream cheese chocolate pudding, and a dusting of Oreo crumbs.
Course Dessert
Keyword Easter dirt cake
Prep Time 30 minutes
Cook Time 5 hours
Servings 20 servings
Calories 130kcal

Ingredients

Pudding

Cream Cheese Mixture

  • 8 oz cream cheese, room temperature
  • 1/2 cup salted butter, room temperature
  • 1 cup powdered sugar
  • 8 oz whipped topping (or 2 cups whipping cream, whipped to stiff peaks)

Oreo Crust

  • 14 oz package oreos
  • 6 tbsp salted butter, melted

Instructions

  • In a large bowl, whisk together the granulated sugar, cocoa powder, cornstarch and salt. Set aside.
  • In a large pan, heat the milk until steaming. Once steaming, slowly whisk the dry ingredients into the steaming milk.
  • Continue whisking constantly until the pudding has thickened and coats the back of a spoon with a thick layer of pudding.
  • Once the pudding has thickened, remove it from the heat and whisk in the vanilla and butter.
  • After the pudding is completely mixed, transfer it to a large shallow dish (like a large pie plate or even a 9×13 pan – the larger the pan the faster the pudding will chill). Cover the pudding with plastic wrap, making sure that the plastic wrap is touching the top of the pudding to avoid getting a layer on the top of your pudding.
  • Cool the pudding in the fridge until completely chilled.
  • Once chilled, combine the cream cheese and butter in the bowl of a stand mixer or with an electric hand mixer until smooth.
  • To the cream cheese and butter mixture, add the powdered sugar, mixing until combined.
  • Fold the whipped topping into the cream cheese mixture until smooth.
  • Once smooth, add the chocolate pudding to the cream cheese mixture and fold until completely combined. Set aside.
  • Crush the entire package of Oreos into a fine crumb. (I use my blender or food processor for this, but you can also put in a ziplock bag and crush with a rolling pin).
  • Divide the Oreo crumbs in half.
  • To one half of the crushed oreos, add the melted butter.
  • Press the oreo/butter mix into the bottom of a 9×13 pan.
  • Top the oreo crust with the chocolate pudding mixture.
  • Sprinkle the remaining oreo crumbs on top of the pudding mixture.
  • Decorate with chocolate eggs, peeps, green colored coconut (for grass) and chocolate carrots, as desired.

Nutrition

Calories: 130kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 9mg | Sodium: 95mg | Potassium: 108mg | Fiber: 1g | Sugar: 18g | Vitamin A: 122IU | Calcium: 71mg | Iron: 0.2mg

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]]> https://cookiesfordays.com/easter-dirt-cake/feed/ 3 Easter M&M Cookies  https://cookiesfordays.com/easter-mm-cookies/ https://cookiesfordays.com/easter-mm-cookies/#comments Mon, 24 Mar 2025 15:32:48 +0000 https://cookiesfordays.com/?p=87231 The same perfected soft and chewy base as my Best Ever Chocolate Chip Cookies, just made with M&M’s. You’ll be making these Easter M&M Cookies long after the bunny hops away. M&M Cookies Recipe This recipe is the same as my Best Ever Chocolate Chip Cookies, they just have M&M’s instead of chocolate chips. Yes,...

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]]> The same perfected soft and chewy base as my Best Ever Chocolate Chip Cookies, just made with M&M’s. You’ll be making these Easter M&M Cookies long after the bunny hops away.

Jump to Recipe
Close up of the texture of a m&m cookie.

M&M Cookies Recipe

This recipe is the same as my Best Ever Chocolate Chip Cookies, they just have M&M’s instead of chocolate chips. Yes, I double-dipped in the recipe creation department. But I have a good reason: I spent 6 years perfecting my basic chocolate chip cookie and now that I’ve finally nailed it I see no reason not to enjoy it in every conceivable form! And stuffing a soft, chewy, vanilla-y cookie base with M&M’s just feels like the best next step, ya feel? 

Here are my top 2 tips for making M&M cookies that are aMazing: 

  1. CRUSH THE M&M’S. It’s a simple step that will change the way you look at M&M cookies forever. It sounds like I’m being dramatic, but I’m not. I just use a nut chopper to quickly crush up the chocolate candies before adding them to the dough and it revolutionizes the finished cookie. I can’t explain why, just trust me. 
  2. The vanilla quantity is NOT a typo. These cookies are vanilla-forward, pulling out all of the flavor of the brown sugar, butter, egg, M&M’s, etc. It’s one of the things that makes these M&M cookies killer good. JUST GO WITH IT. 

These cookies will turn out every time you bake them, pinky promise.

A counter filled with pastel m&ms and Easter m&m cookies.

Ingredients in Cookies with M&M’s

No surprise ingredients here, just the classics executed to perfection. 

  • Salted butter, softened – I use salted butter, if using unsalted butter add an extra pinch or two of salt to the cookie dough.
  • Granulated sugar
  • Brown sugar
  • Egg
  • Vanilla extract – No, that isn’t a typo for the vanilla. These are a vanilla forward cookie and it makes them my FAVORITE ever.
  • All-purpose flour – Just regular all-purpose flour works great
  • Baking soda
  • Salt 
  • Crushed pastel m&m’s – Because these are Easter M&M cookies, we want to use the Pastel candies. But if you’re in a pinch, any color will do.
A side view of a crooked stack of Easter M&M cookies.

How to Make M&M Easter Cookies

  1. Preheat the oven to 350° F.
  2. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture. This will take about 2 minutes. 
  3. Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.
  4. Add in the flour, baking soda and salt. Mix until a soft but not sticky dough forms.
  5. Fold in the crushed m&m’s. 
  6. Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet. Can use parchment paper, a silicone mat or an ungreased cookie sheet.
  7. Bake at 350° F for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown on the edges.
  8. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
A pile of mini and large m&m cookies on the counter.

How to store M&M Cookies

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! 

You can also freeze the uncooked dough or the baked cookies. 

To freeze cookie dough: 

  1. Shape the dough into balls and place on a baking sheet. 
  2. Put the baking sheet in the freezer for about an hour, or until the dough balls are firm. 
  3. Transfer the frozen dough balls to an airtight container or resealable plastic bag. Voila! They’re ready to freeze for up to 3 months.

To freeze baked cookies: 

  1. Let your cookies cool completely. 
  2. Place cooled cookies in a freezer bag and seal, careful to omit as much air as possible. 
  3. Label the bag with the type of cookie and date it. Pop in the freezer and use within 3 months!
A horizontal stack of m&m cookies on the counter. Across the top it says "Easter M&M cookies. Pro tip: crush your m&m's and you'll thank me later." in text.

Other Knock-Out Cookies

Aerial view of m&m cookies scattered on a counter next to a bowl of additional m&ms.
Print

Easter M&M Cookies

The same perfected soft and chewy base as my Best Ever Chocolate Chip Cookies, just made with M&M’s. You’ll be making these Easter M&M Cookies long after the bunny hops away.
Course Dessert
Keyword Easter cookies, m&m cookies
Prep Time 15 minutes
Cook Time 10 minutes
Servings 30 cookies
Calories 60kcal

Ingredients

  • 3/4 cup salted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup crushed pastel m&m’s

Instructions

  • Preheat the oven to 350° F.
  • In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, granulated sugar and brown sugar until light in color and fluffy in texture. This will take about 2 minutes.
  • Scrape the sides of the bowl and add in the egg and vanilla extract. Mix until well combined.
  • Add in the flour, baking soda and salt. Mix until a soft but not sticky dough forms.
  • Fold in the crushed m&m’s.
  • Scoop the dough out into 1 1/2 tbsp portions (a #40 cookie scoop works great here) and arrange on your cookie sheet. Can use parchment paper, a silicone mat or an ungreased cookie sheet.
  • Bake at 350° F for 8-10 minutes or until the cookies have spread and are just beginning to turn golden brown on the edges.
  • Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

Nutrition

Calories: 60kcal | Carbohydrates: 13g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 79mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 8IU | Calcium: 5mg | Iron: 0.4mg

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]]> https://cookiesfordays.com/easter-mm-cookies/feed/ 4 Peanut Butter Eggs  https://cookiesfordays.com/peanut-butter-eggs/ https://cookiesfordays.com/peanut-butter-eggs/#comments Fri, 21 Mar 2025 19:39:23 +0000 https://cookiesfordays.com/?p=87221 It is criminal how good these Peanut Butter Eggs are. If you’re looking for the very best Reese’s dupe, the hunt is over! Homemade Peanut Butter Eggs This is not the regular powdered sugar and peanut butter recipe you’ll find scattered all over the internet. This is a completely homemade version that completely blows those...

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]]> It is criminal how good these Peanut Butter Eggs are. If you’re looking for the very best Reese’s dupe, the hunt is over!

Jump to Recipe
A counter scattered with homemade peanut butter eggs.

Homemade Peanut Butter Eggs

This is not the regular powdered sugar and peanut butter recipe you’ll find scattered all over the internet. This is a completely homemade version that completely blows those other dupes out of the water. 

Here’s what I did differently: in developing this recipe I consulted the actual Reese’s recipe and found that instead of listing ‘peanut butter’, they list ‘peanuts.’ Which led to me making my own peanut butter and you guys, THE TASTE AND TEXTURE IS SPOT ON. When I tell you I ate way too many of these, I might be understating. This recipe for Peanut Butter Eggs is so ridiculously close to the popular Reese’s Egg that you’re going to confuse the Easter bunny. 

A stack of homemade Reese's eggs cut in half, showing the peanut butter in the middle.

Ingredients in Copycat Reese’s Eggs

I bet you didn’t know you could make your favorite Easter candy at home with 6 simple ingredients, did you? Here’s what you’ll need:

  • Salted peanuts – You’ll use these to make your own peanut butter and IT IS WORTH IT. I just bought the Great Value brand, but any shelled salted peanut will work. 
  • Granulated sugar
  • Canola oil
  • Vanilla 
  • Powdered sugar 
  • Milk chocolate melting wafers – You want to use melting wafers here instead of chocolate chips so the chocolate sets up.
Aerial view of peanut butter eggs on the counter. Some are cut in half to show the filling.

How to Make Peanut Butter Eggs

  1. Begin by adding the salted peanuts, granulated sugar, canola oil and vanilla into a food processor.
  2. Turn the food processor on and let it run for about 4-5 minutes. The peanuts will get chopped up, then go to a thick ball and then start to smooth. Once it is spreadable (it will still be thick), stop the food processor and transfer the peanut butter to a stand mixer.
  3. To the stand mixer, add the powdered sugar and combine with the homemade peanut butter on low/medium speed until a thick dough forms.
  4. Place some plastic wrap onto the counter and then roll out the dough until approx 3/4 inch thick.
  5. Use a small egg shaped cookie cutter to cut the dough. Place the cut out dough on a parchment or silicone lined cookie sheet and freeze for 30 minutes.
  6. When the 30 minutes is almost up, heat the milk chocolate melting wafers in the microwave according to the directions on the package so they are completely melted.
  7. Remove the egg-shaped peanut butter from the freezer and dip each egg into the melted chocolate, coating completely before setting on a silicone mat or parchment paper to set completely. You may need to refreeze undipped peanut butter eggs while coating other eggs so they are cold and easier to dip. 
  8. Allow chocolate covered eggs to set up on the pan. 
  9. Store at room temperature for up to 4 days. Enjoy!
Close up of homemade chocolate peanut butter egg (a Reese's egg recipe).

Can I make these Chocolate Peanut Butter Eggs with white chocolate?

You sure can! This recipe is for the standard milk chocolate eggs, but you can sub white chocolate melting wafers instead and enjoy white chocolate eggs.

Can I package homemade Reese’s Eggs?

Yes! Once the chocolate on your eggs have set up, you can place them in cellophane bags (or whatever package you’d like) to package.

A stack of homemade peanut butter eggs cut in half. Across the top it says "Reeses Peanut butter Eggs. Salted peanuts, granulated sugar, canola oil, vanilla, powdered sugar, milk chocolate" in text.

Favorite Easter Treats

Aerial view of homemade peanut butter eggs on the counter. Some are cut in half stacked together.
Print

Peanut Butter Eggs

It is criminal how good these Peanut Butter Eggs are. If you’re looking for the very best Reese’s dupe, the hunt is over!
Course Dessert
Keyword peanut butter eggs, Reese’s Peanut Butter Eggs
Prep Time 30 minutes
Servings 24 eggs
Calories 105kcal

Ingredients

  • 2 cups salted peanuts
  • 2 tbsp granulated sugar
  • 2 tbsp canola oil
  • 1 tsp vanilla
  • 1 cup powdered sugar
  • 10 oz milk chocolate melting wafers

Instructions

  • Begin by adding the salted peanuts, granulated sugar, canola oil and vanilla into a food processor.
  • Turn the food processor on and let it run for about 4-5 minutes. The peanuts will get chopped up, then go to a thick ball and then start to smooth. Once it is spreadable (it will still be thick), stop the food processor and transfer the peanut butter to a stand mixer.
  • To the stand mixer, add the powdered sugar and combine with the homemade peanut butter on low/medium speed until a thick dough forms.
  • Place some plastic wrap onto the counter and then roll out the dough until approx 3/4 inch thick.
  • Use a small egg shaped cookie cutter to cut the dough. Place the cut out dough on a parchment or silicone lined cookie sheet and freeze for 30 minutes.
  • When the 30 minutes is almost up, heat the milk chocolate melting wafers in the microwave according to the directions on the package so they are completely melted.
  • Remove the egg-shaped peanut butter from the freezer and dip each egg into the melted chocolate, coating completely before setting on a silicone mat or parchment paper to set completely. You may need to refreeze undipped peanut butter eggs while coating other eggs so they are cold and easier to dip.
  • Allow chocolate covered eggs to set up on the pan.
  • Store at room temperature for up to 4 days. Enjoy!

Nutrition

Calories: 105kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.005g | Sodium: 53mg | Potassium: 95mg | Fiber: 1g | Sugar: 6g | Calcium: 12mg | Iron: 0.3mg

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]]> https://cookiesfordays.com/peanut-butter-eggs/feed/ 5 Carrot Cake Cupcakes https://cookiesfordays.com/carrot-cake-cupcakes/ https://cookiesfordays.com/carrot-cake-cupcakes/#comments Fri, 21 Mar 2025 19:38:18 +0000 https://cookiesfordays.com/?p=87214 This is my mom’s famous Carrot Cake adapted into a Carrot Cake Cupcake recipe. They’re moist, tender, impeccably spiced, and ridiculously good. Carrot Cake Cupcakes Recipe If my mom is the queen of Carrot Cake (she is), I am the princess of Carrot Cake Cupcakes. This recipe takes my mom’s time-honored and perfect carrot cake...

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]]> This is my mom’s famous Carrot Cake adapted into a Carrot Cake Cupcake recipe. They’re moist, tender, impeccably spiced, and ridiculously good.

Jump to Recipe
A carrot cake cupcake on a plate is surrounded by additional cupcakes on the counter.

Carrot Cake Cupcakes Recipe

If my mom is the queen of Carrot Cake (she is), I am the princess of Carrot Cake Cupcakes. This recipe takes my mom’s time-honored and perfect carrot cake recipe and turns it into a cupcake! It has a tender crumb, a delightful cinnamon undertone, and an “I want to eat it by the spoon” thick cream cheese frosting. Here are 3 tips to make sure your cupcakes turn out wonderfully fluffy and yum every time. 

  1. Make sure you grate the carrots fresh. I know it’s tempting to buy the pre-shredded kind from the store, but the fresh carrots make this so much better! 
  2. We all love big cupcakes, but don’t overfill your liners! Spoon about 3 Tbsp worth of batter into the liner and you’ll be golden. Too much batter causes cupcakes to explode over the top in a not-so-pretty fashion. 
  3. Be careful not to over bake your cupcakes! This will dry it out and lose that moistness we crave here. Your cupcakes are ready when you insert a toothpick and it comes out with a few moist crumbs.

If you’d rather just bake a cake, here’s my mom’s Best Ever Carrot Cake recipe.

Side view of a carrot cake cupcake unwrapped with a bite taken out of it.

Ingredients in Carrot Cupcakes 

No surprise ingredients here – just regular pantry staples fashioned into a classic cupcake that will thrill your tastebuds!

  • Canola oil – You can sub vegetable oil if needed! 
  • Granulated sugar
  • Eggs
  • Grated carrots, packed – You need to grate the carrots fresh, it seriously makes a huge difference over buying the pre-shredded package. 
  • All-purpose flour 
  • Baking soda – Make sure your baking soda is fresh! This will help your cupcakes rise beautifully. 
  • Cinnamon – This plays a huge role in flavoring the cupcakes. 
  • Salt

Whipped Cream Cheese Frosting

  • Cream cheese, softened – Make sure you use the block of cream cheese, not the spreadable tub kind. 
  • Powdered sugar
  • Heavy whipping cream – You do need whipping cream here in order to get the thick whipped consistency we’re looking for. 
  • Clear vanilla – You can opt for regular vanilla instead, your frosting just won’t be a brilliant white color.
A frosted carrot cake cupcake sitting on top of an unfrosted cupcake.

How to Make Carrot Cake Cupcakes

  1. Preheat the oven to 350°F. Line a cupcake pan with liners and set aside.
  2. In a bowl with an electric hand mixer combine the oil, sugar, and eggs.
  3. Once combined, stir in the grated carrots.
  4. Next, add the flour, baking soda, cinnamon, and salt. Mix until a very loose batter forms.
  5. Once the batter is ready, scoop 3 tbsp of batter into each liner in the prepped cupcake tin.
  6. Bake at 350°F for 18-22 minutes or until a toothpick comes out with a few moist crumbs on it.
  7. Allow the cupcakes to cool completely before making the frosting.
  8. To make the frosting, combine the cream cheese and powdered sugar until smooth using a stand mixer or an electric hand mixer.
  9. Slow the mixer down and slowly add in the heavy cream and clear vanilla. Once completely combined, change your attachment to the whisk attachment and turn the speed up to as high as it will go. Whip until a thick frosting forms.
  10. Pipe or spread the frosting onto each cupcake and top with chopped pecans, sprinkles or leave plain.
  11. Enjoy! Store in the fridge for up to 4 days.
Close up of a carrot cake cupcake with a bite taken out of it.

How to Store Homemade Cupcakes

Allow your cupcakes to cool completely and frost as desired. Place in an airtight container or cover tightly with plastic wrap and store in the fridge for up to 4 days. Enjoy!

How to Decorate Carrot Cake Cupcakes

Begin by piping or spreading your frosting onto the cupcake. From there, you can leave them plain or top with themed sprinkles, chopped pecans, or get fancy and pipe a carrot onto the top.

A cupcake topped with cream cheese frosting is sitting on a plate. The cupcake is missing a bite. Across the top it says "carrot cake cupcake" in text.

Must-Make Easter Recipes

A carrot cake cupcake unwrapped from its liner sitting on a plate.
Print

Carrot Cake Cupcakes

This is my mom’s famous Carrot Cake adapted into a Carrot Cake Cupcake recipe. They’re moist, tender, impeccably spiced, and ridiculously good.
Course Dessert
Keyword carrot cake cupcakes, Easter
Prep Time 27 minutes
Cook Time 20 minutes
Servings 12 cupcakes
Calories 382kcal

Ingredients

  • 3/4 cup canola oil
  • 1 cups granulated sugar
  • 2 eggs
  • 1 1/2 cups packed fresh grated carrots
  • 1 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt

Whipped Cream Cheese Frosting

  • 12 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1 cup heavy whipping cream
  • 2 tsp clear vanilla

Instructions

  • Preheat the oven to 350°F. Line a cupcake pan with liners and set aside.
  • In a bowl with an electric hand mixer combine the oil, sugar, and eggs.
  • Once combined, stir in the grated carrots.
  • Next, add the flour, baking soda, cinnamon, and salt. Mix until a very loose batter forms.
  • Once the batter is ready, scoop 3 tbsp of batter into each liner in the prepped cupcake tin.
  • Bake at 350°F for 18-22 minutes or until a toothpick comes out with a few moist crumbs on it.
  • Allow the cupcakes to cool completely before making the frosting.
  • To make the frosting, combine the cream cheese and powdered sugar until smooth using a stand mixer or an electric hand mixer.
  • Slow the mixer down and slowly add in the heavy cream and clear vanilla. Once completely combined, change your attachment to the whisk attachment and turn the speed up to as high as it will go. Whip until a thick frosting forms.
  • Pipe or spread the frosting onto each cupcake and top with chopped pecans, sprinkles or leave plain.
  • Enjoy! Store in the fridge for up to 4 days.

Nutrition

Calories: 382kcal | Carbohydrates: 45g | Protein: 3g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 205mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 37g | Vitamin A: 332IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg

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]]> https://cookiesfordays.com/carrot-cake-cupcakes/feed/ 3 Cadbury Egg Parfait https://cookiesfordays.com/cadbury-egg-parfait/ https://cookiesfordays.com/cadbury-egg-parfait/#respond Wed, 27 Mar 2024 15:55:32 +0000 https://cookiesfordays.com/?p=86017 The easiest Easter brunch item! Cadbury Egg Parfaits are fast, easy and so yummy. With creamy yogurt, tart fruit and crunchy granola + cadbury eggs, this is a treat you can feel good about. Cadbury Egg Parfaits are the BEST Easter Breakfast These Cadbury Egg Parfaits are the perfect breakfast to serve on Easter morning....

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]]> The easiest Easter brunch item! Cadbury Egg Parfaits are fast, easy and so yummy. With creamy yogurt, tart fruit and crunchy granola + cadbury eggs, this is a treat you can feel good about.

Jump to Recipe
Profile view of a breakfast parfait with cadbury eggs.

Cadbury Egg Parfaits are the BEST Easter Breakfast

These Cadbury Egg Parfaits are the perfect breakfast to serve on Easter morning. In the midst of your holiday festivities, these individual parfaits are extremely quick to whip up and are sure to satisfy your whole crew. Plus, you can feel good about serving up a protein-packed yogurt with fruit before your family dives headfirst into a giant chocolate bunny. 

A spoon scooping out a bite of cadbury egg parfait.

Ingredients in Easter Parfaits

  • Vanilla greek yogurt – Use whatever yogurt you’d like! 
  • Sliced strawberries – I love the way strawberries taste here, but you can use any fruit you’d like. 
  • Raspberries – You can use fresh or frozen (thawed) fruit. 
  • Granola – Make this homemade or throw in your favorite store brand. 
  • Crushed cadbury mini eggs
Aerial view of a glass serving of easter parfait with cadbury eggs.

How to make Parfaits with Cadbury Eggs

  1. Begin by layering about 1/4 cup of yogurt into the bottom of 4 glasses. 
  2. To the yogurt, add some strawberries and raspberries on top. 
  3. Once you’ve added your fruit, top with granola. 
  4. Add some crushed cadbury mini eggs on top of the granola.
  5. Repeat, layering the ingredients until the glasses are full.
  6. Serve immediately to keep the granola crunchy.
  7. Enjoy!
A spoon in cadbury egg parfait.

How should I store my parfaits?

These Easter parfaits are best eaten immediately so the granola doesn’t get soggy and the cadbury eggs stay crunchy. If you have to store, cover the glass and place in the fridge.

How can I customize my parfait?

This dish is extremely customizable! You can exchange the kind of yogurt you use and what fruit you put into this! I personally like the combo of greek yogurt + strawberries and raspberries but regular yogurt, blueberries, bananas etc are great substitutes.

Profile view of a breakfast parfait with cadbury eggs. Across the top it says "cadbury mini egg breakfast parfait"

Other Brunch Favorites

Profile view of a breakfast parfait with cadbury eggs.
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Cadbury Egg Parfait

The easiest Easter brunch! Cadbury Egg Parfaits with creamy yogurt, fruit, granola + cadbury eggs, is a breakfast you can feel good about.
Course Breakfast
Cuisine American
Keyword cadbury egg parfait
Prep Time 10 minutes
Calories 1177kcal

Ingredients

  • 3 cups vanilla greek yogurt
  • 1 cup sliced strawberries
  • 1 cup raspberries
  • 1 cup granola
  • 1 cup crushed cadbury mini eggs

Instructions

  • Layer approximately 1/4 cup of yogurt into the bottom of 4 glasses.
  • Add some strawberries and raspberries on top of the yogurt.
  • To the top of the fruit, add a layer of granola.
  • Add some crushed cadbury mini eggs on top of the granola.
  • Repeat, layering the ingredients until the glasses are full.
  • Serve immediately to keep the granola crunchy.
  • Enjoy!

Nutrition

Calories: 1177kcal | Carbohydrates: 182g | Protein: 70g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 23mg | Sodium: 246mg | Potassium: 1267mg | Fiber: 14g | Sugar: 112g | Vitamin A: 40IU | Vitamin C: 32mg | Calcium: 142mg | Iron: 6mg

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]]> https://cookiesfordays.com/cadbury-egg-parfait/feed/ 0 Cadbury Egg Cut Out Cookies https://cookiesfordays.com/cadbury-egg-cut-out-cookies/ https://cookiesfordays.com/cadbury-egg-cut-out-cookies/#respond Tue, 12 Mar 2024 15:30:38 +0000 https://cookiesfordays.com/?p=85904 The Easter version of my popular chocolate chip cut out cookies! Cadbury egg cut out cookies are sweet, soft, yummy and SO cute. Why you NEED to make Cadbury Egg cut out cookies This recipe combines the benefits of two of my very favorite types of cookies: chocolate chip cookies and sugar cookies. Just like...

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]]> The Easter version of my popular chocolate chip cut out cookies! Cadbury egg cut out cookies are sweet, soft, yummy and SO cute.

Jump to Recipe
Scattered cadbury egg cut out cookies on the counter.

Why you NEED to make Cadbury Egg cut out cookies

This recipe combines the benefits of two of my very favorite types of cookies: chocolate chip cookies and sugar cookies. Just like a sugar cookie, you can amp up the fun by cutting these out in festive shapes but you get the flavor of a delicious chocolate chip (or in this case, Cadbury Egg) cookie. These cut out cookies are a simple and fun treat to make with your kiddos or indulge in by yourself this spring. No matter how you slice them, they turn out deliciously and look so pretty. Just be careful not to overbake these – they can go from tender to crunchy really quickly.

Side view of a stack of cadbury egg cut out cookies.

What you’ll need to make Cut Out Cookies with Cadbury Mini Eggs

  • Salted butter, softened – I always use salted butter. You can swap this out for unsalted if you prefer, just add an extra pinch of salt to the dough. 
  • Brown sugar – More brown sugar helps this recipe be soft & chewy. 
  • Granulated sugar 
  • Egg
  • Vanilla – This really pulls the flavors together! 
  • All-purpose flour
  • Baking powder  – This will contribute to the cookie’s soft and chewy texture.
  • Cadbury mini eggs, crushed – You can toss these in a food processor for just a second or hit it with a rolling pin. Use whatever method you’d like to get these eggs a little smaller for the cookies.
Mini cut out cookie with cadbury eggs on the counter.

How to make Cadbury Cut Out Cookies

  1. Preheat your oven to 350°F (180°C) and line a baking sheet with a silicone mat or parchment paper. 
  2. In a large mixing bowl or the bowl of a stand mixer, cream together the salted butter, granulated sugar, and brown sugar for 2 minutes or until light and fluffy.
  3. Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined.
  4. Add the dry ingredients (flour and baking powder) to the wet ingredients, mixing until a soft cookie dough forms.
  5. Fold in the crushed Cadbury mini eggs until evenly distributed throughout the cookie dough.
  6. Using a rolling pin, roll the dough out until about 1/2 inch thick.
  7. Use desired cookie cutters to cut out the cookies. Transfer to the prepared baking sheet.
  8. Bake in the preheated oven for 7-9 minutes or until the edges are lightly golden. Be cautious not to overbake to maintain a soft and chewy texture.
  9. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  10. Top with frosting, if desired. Enjoy!
Round cut out cadbury egg cookies on a striped towel on the counter.

How should I store my cut out cookies?

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Can I frost my Cadbury Egg cookies?

Yes! You absolutely can. These would be delicious with my simple buttercream frosting recipe or my chocolate buttercream!

Close up of a cadbury egg cut out cookie on the counter. Across the top it says "cadbury cut out cookies" in text.

Other Cut Out Cookies I LOVE

Scattered cadbury egg cut out cookies on the counter.
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Cadbury Egg Cut Out Cookies

The Easter version of my popular chocolate chip cut out cookies! Cadbury egg cut out cookies are sweet, soft, yummy and SO cute.
Course Dessert
Cuisine American
Keyword cadbury egg cut out cookies, cadbury eggs
Prep Time 20 minutes
Cook Time 8 minutes
Servings 24 cookies
Calories 103kcal

Ingredients

  • 1 cup salted butter, softened
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp vanilla
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 cups cadbury mini eggs, crushed

Instructions

  • Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a large mixing bowl, cream together the salted butter, granulated sugar, and brown sugar for 2 minutes or until light and fluffy.
  • Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined.
  • Add the dry ingredients (flour and baking powder) to the wet ingredients, mixing until a soft cookie dough forms.
  • Fold in the crushed cadbury eggs until evenly distributed throughout the cookie dough.
  • Using a rolling pin, roll the dough out until about 1/2 inch thick.
  • Use desired cookie cutters to cut out the cookies. Transfer to the prepared baking sheet.
  • Bake in the preheated oven for 7-9 minutes or until the edges are lightly golden. Be cautious not to overbake to maintain a soft and chewy texture.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Top with frosting, if desired. Enjoy!

Nutrition

Calories: 103kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 41mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 10IU | Calcium: 31mg | Iron: 1mg

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]]> https://cookiesfordays.com/cadbury-egg-cut-out-cookies/feed/ 0 Cadbury Egg Ice Cream https://cookiesfordays.com/cadbury-egg-ice-cream/ https://cookiesfordays.com/cadbury-egg-ice-cream/#respond Tue, 12 Mar 2024 15:29:46 +0000 https://cookiesfordays.com/?p=85880 A no-churn ice cream that is easy, creamy, and yummy! Filled with cadbury and fudge swirl, Cadbury Egg Ice Cream is every bunny’s favorite! You’ll LOVE this Cadbury Egg ice cream I love homemade ice cream, but I hate how many hoops you often have to jump through to make it. But that’s no longer...

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]]> A no-churn ice cream that is easy, creamy, and yummy! Filled with cadbury and fudge swirl, Cadbury Egg Ice Cream is every bunny’s favorite!

Jump to Recipe
A scoop of homemade ice cream with cadbury eggs.

You’ll LOVE this Cadbury Egg ice cream

I love homemade ice cream, but I hate how many hoops you often have to jump through to make it. But that’s no longer an issue with this no-churn cadbury egg ice cream. You can quickly whip this up in about 20 minutes without needing to remember to freeze a special bowl or buy fancy salts! Simply make the fudge, mix up the ice cream mixture and pour into a container! Pop it into the freezer, wait for it to set up and you’re good to go. One bite of this cadbury egg ice cream and you’re going to consider making it your Easter dessert for the rest of time.

Aerial view of a pan of cadbury ice cream.

Ingredients needed to make Cadbury Egg Ice Cream

Ice cream

  • Heavy whipping cream 
  • Sweetened condensed milk 
  • Vanilla 
  • Crushed mini cadbury eggs – You can roll over these with a rolling pin to crush them. 

Fudge swirl

  • Heavy whipping cream
  • Chocolate chips – Use whatever brand you’d like. I typically use ghirardelli!
Aerial view of a container of ice cream with a scoop inside.

How to make homemade Ice Cream with Cadbury Mini Eggs

  1. First, let’s make the fudge swirl. In a microwave safe bowl, heat the heavy whipping cream until boiling.
  2. Add the chocolate chips and stir to coat the chocolate chips in the heavy cream. Allow this to sit undisturbed for 5 minutes.
  3. Slowly stir to combine the cream and chocolate. Once smooth, set aside.
  4. In the bowl of a stand mixer, or with an electric hand mixer, whip the whipping cream on high speed until the cream has thickened and stiff peaks form.
  5. While mixing slowly, add in the can of sweetened condensed milk and vanilla.
  6. Fold in about 2/3 of the crushed cadbury eggs, reserving the rest for the top of the ice cream.
  7. Pour half of the ice cream into your desired container and then drizzle and swirl half of the cooled fudge layer into the ice cream.
  8. Top with the remaining ice cream and swirl the remaining fudge layer into the ice cream.
  9. Freeze for at least 12 hours before serving.
  10. Enjoy!
Picture of ice cream scoop next to a container of cadbury egg ice cream.

How should I store my homemade ice cream with Cadbury Eggs?

Store any leftover ice cream covered in the freezer for up to 1 week!

What are some other additions I can make to this homemade ice cream?

First, it’s worth noting that this ice cream completely stands on its own. But if you’re looking to make it a little fancier, try topping it with extra Cadbury mini eggs, hot fudge, caramel, or whipped cream. You can also eat it with warm brownies or drizzle warmed peanut butter over the top!

A serving dish of cadbury egg ice cream witha scoop taken out of it. Across the top it says "cadbury fudge swirl ice cream" in text.

More ways to eat a Cadbury Mini Egg

A serving dish of cadbury egg ice cream witha scoop taken out of it.
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Cadbury Egg Ice Cream

A no-churn ice cream that is easy, creamy, and yummy! Filled with cadbury and fudge swirl, Cadbury Egg Ice Cream is every bunny’s favorite!
Course Dessert
Cuisine American
Keyword cadbury egg ice cream
Prep Time 20 minutes
Cool Tim 12 hours
Servings 12 servings
Calories 340kcal

Ingredients

  • 2 cups heavy whipping cream
  • 14 oz (1 can) sweetened condensed milk
  • 2 tsp vanilla
  • 2 cups crushed mini cadbury eggs

Fudge swirl

  • 1/3 cup heavy whipping cream
  • 1 cup chocolate chips

Instructions

  • First, let’s make the fudge swirl. In a microwave safe bowl, heat the heavy whipping cream until boiling.
  • Add the chocolate chips and stir to coat the chocolate chips in the heavy cream. Allow this to sit undisturbed for 5 minutes.
  • Slowly stir to combine the cream and chocolate. Once smooth, set aside.
  • In the bowl of a stand mixer, or with an electric hand mixer whip the whipping cream on high speed until the cream has thickened and stiff peaks form.
  • While mixing slowly, add in the can of sweetened condensed milk and vanilla.
  • Fold in about 2/3 of the crushed cadbury eggs, reserving the rest for the top of the ice cream.
  • Pour half of the ice cream into your desired container and then drizzle and swirl half of the cooled fudge layer into the ice cream.
  • Top with the remaining ice cream and swirl the remaining fudge layer into the ice cream.
  • Freeze for at least 12 hours before serving.
  • Enjoy!

Nutrition

Calories: 340kcal | Carbohydrates: 29g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 55mg | Potassium: 211mg | Sugar: 28g | Vitamin A: 769IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 0.1mg

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]]> https://cookiesfordays.com/cadbury-egg-ice-cream/feed/ 0 Cadbury Egg Brownies https://cookiesfordays.com/cadbury-egg-brownies/ https://cookiesfordays.com/cadbury-egg-brownies/#respond Tue, 12 Mar 2024 15:29:01 +0000 https://cookiesfordays.com/?p=85861 The Easter version of my favorite elevated box brownies! Stuffed with extra chocolate, Cadbury egg brownies are easy AND taste scratch-made. You’re going to love this EASY Cadbury Egg Brownie Recipe I’m going to spill all of my secrets right off of the bat – this recipe doctors up a boxed brownie mix to make...

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]]> The Easter version of my favorite elevated box brownies! Stuffed with extra chocolate, Cadbury egg brownies are easy AND taste scratch-made.

Jump to Recipe
Close up of a cadbury egg brownie square on a piece of parchment paper on additional squares.

You’re going to love this EASY Cadbury Egg Brownie Recipe

I’m going to spill all of my secrets right off of the bat – this recipe doctors up a boxed brownie mix to make it extra thick, fudgy, and decadent. With a few extra ingredients like heavy whipping cream, chopped chocolate and of course Cadbury mini eggs, you can make your brownies festive and phenomenal. 

If you’re interested in more information on making easy yet delicious brownies, you can also check out my post, “how to make your boxed brownies better.”

Aerial view of a pan of cadbury egg brownies cut into squares.

What you’ll need to make Cadbury Egg Brownies

  • Brownie mix – Use whatever brand you like! 
  • Melted butter – I always use salted butter, but you can use unsalted if preferred. 
  • Heavy whipping cream 
  • Egg yolks 
  • Chopped chocolate – Again, use whatever brand or type of chocolate you’d like. 
  • Chopped cadbury mini eggs
Side view of a cadbury egg brownie.

How to make Brownies with Cadbury Eggs

  1. Preheat the oven to 350° F and line a 9×9 pan with parchment paper and set aside. 
  2. In a medium sized bowl, fold together the brownie mix, melted butter, heavy cream and egg yolks until combined. Avoid over mixing.
  3. Fold in the chopped chocolate and chopped mini cadbury eggs. Reserve some extra for the top, if desired.
  4. Pour the brownie batter into the 9×9 pan and bake at 350° for 35-45 minutes until a toothpick is inserted and a few moist crumbs are left on the toothpick. If the toothpick comes out completely clean, the brownies will be over baked. The brownies will still be very soft and still jiggle slightly when they come out of the oven. The internal temp should register above 160° F and then they are cooked through.
  5. Allow the brownies to cool completely in the pan prior to cutting and serving.
  6. Store in an airtight container for up to 3 days. Enjoy!
Aerial image of brownies with cadbury eggs on the counter.

How should I store my cadbury egg brownies?

Store your cooled brownies in an airtight container on the counter for up to 3 days.

Why are my brownies dry?

If these brownies turn out dry, it is likely because they were overbaked. When your brownies are cooked, they will have an internal temperature of 160° F. They will still look slightly jiggly and a toothpick will come out with a few crumbs. Following these steps will ensure your brownies are perfectly baked and not dried out.

Aerial view of a pan of Easter brownies cut into squares. Across the top it says "cadbury brownies"

Brownies you NEED to try

A cross section of cadbury egg brownies.
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Cadbury Egg Brownies

The Easter version of my favorite elevated box brownies! Stuffed with extra chocolate, Cadbury egg brownies are easy AND taste scratch-made.
Course Dessert
Cuisine American
Keyword cadbury egg brownies
Prep Time 15 minutes
Cook Time 30 minutes
Servings 16 brownies
Calories 168kcal

Ingredients

  • 1 box brownie mix
  • 2/3 cup melted butter
  • 1/4 cup heavy whipping cream
  • 4 egg yolks
  • 1/2 cup chopped chocolate
  • 1 cup chopped cadbury mini eggs

Instructions

  • Preheat the oven to 350° F and line a 9×9 pan with parchment paper and set aside.
  • In a medium sized bowl, fold together the brownie mix, melted butter, heavy cream and egg yolks until combined. Make sure you avoid over mixing.
  • Fold in the chopped chocolate and chopped mini cadbury eggs. Reserve some extra for the top, if desired.
  • Pour the brownie batter into the 9×9 pan and bake at 350° for 35-45 minutes until a toothpick is inserted and a few moist crumbs are left on the toothpick. If the toothpick comes out completely clean, the brownies will be over baked. The brownies will still be very soft and still jiggle slightly when they come out of the oven. The internal temp should register above 160° F and then they are cooked through.
  • Allow the brownies to cool completely in the pan prior to cutting and serving.
  • Store in an airtight container for up to 3 days. Enjoy!

Nutrition

Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 96mg | Potassium: 8mg | Sugar: 16g | Vitamin A: 120IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 1mg

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]]> https://cookiesfordays.com/cadbury-egg-brownies/feed/ 0 Cadbury Egg Eclairs https://cookiesfordays.com/cadbury-egg-eclairs/ https://cookiesfordays.com/cadbury-egg-eclairs/#respond Tue, 12 Mar 2024 15:28:10 +0000 https://cookiesfordays.com/?p=85847 Stuffed with a fluffy, Cadbury whipped cream filling these tender homemade Cadbury Egg Eclairs are bakery-level good. You’re going to love these elegant Easter eclairs! To me, eclairs feel next level *fancy* so I’ve hesitated to even try baking them all of these years. But recently I decided to give it a shot and went...

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]]> Stuffed with a fluffy, Cadbury whipped cream filling these tender homemade Cadbury Egg Eclairs are bakery-level good.

Jump to Recipe
Cadbury egg chocolate eclairs scattered on the counter. One is cut in half with cream filling exposed.

You’re going to love these elegant Easter eclairs!

To me, eclairs feel next level *fancy* so I’ve hesitated to even try baking them all of these years. But recently I decided to give it a shot and went on a quest to develop the perfect homemade eclair recipe. And guys, this Cadbury Egg Eclair recipe delivers! With a basic (but insanely good) choux pastry as the base, a Cadbury Egg filling that is whipped and fluffy instead of being pudding-y, and an easy creamy chocolate ganache on the top, these are the best chocolate eclairs I’ve ever eaten.  The perfect end to your Easter Dinner of Spiral Ham and Potatoes.

Tips for making the perfect Eclairs

And they aren’t that difficult!! I know The Great British Baking Show has us all thinking that choux pastry is only for the professionals, but it’s not. Here are a few tips I’ve learned along the way that help your Cadbury Egg Eclairs turn out perfectly (even Paul Hollywood approves…I assume). 

  1. When piping your choux pastry onto the pan, use an even pressure and hold the piping bag at an angle. This will give your eclairs a more uniform size! 
  2. You will bake your chocolate eclairs at 2 different temperatures. Start at 425° F for 10 minutes and then without removing the eclairs form the oven, reduce the heat to 350° F and bake for an additional 25-30 minutes, or until they are golden brown. This will help them cook all the way through, maintaining their shape, without burning the outside. 
  3. Right when they come out of the oven, use a skewer to poke a hole through the pastry lengthwise to help the steam escape from the inside! This will prevent them from collapsing while they cool.
Aerial view of homemade eclairs on a plate.

What you’ll need to make Chocolate Eclairs

Choux Pastry

  • Salted butter – I prefer to use salted butter when I bake, but you can also use unsalted and just add a little bit more salt to the dough. 
  • Water
  • All-purpose flour – Yep, you read that right! No need for bread flour here. 
  • Salt
  • Eggs

Cadbury Egg Filling

  • Cream cheese – I would recommend using the regular cream cheese, not a low-fat alternative. 
  • Powdered sugar
  • Heavy whipping cream
  • Clear vanilla – You don’t need to use clear vanilla, but it provides a brighter white color for your filling. 
  • Mini cadbury eggs, blended to a powder 

Ganache topping

  • Heavy whipping cream
  • Milk chocolate chips – Please use a quality brand of chocolate. I like Ghirardelli!
Choux pastry for eclairs piped onto a baking sheet.

How to make this Eclair Recipe

Choux Pastry

  1. In a large pot, combine the butter and water.
  2. Heat over medium high heat until it reaches a rolling boil.
  3. Remove from the heat and add in 1 cup of flour all at one time and the salt. Stir until a thick paste forms.
  4. Add the eggs, one egg at a time, mixing thoroughly in-between each addition with a wooden spoon or heavy duty silicone spatula.
  5. Mix until you have a smooth pastry batter.
  6. Allow the batter to rest for 15 minutes.
  7. While the batter is resting, preheat your oven to 425° F.
  8. After the batter has rested, add the batter to a large piping bag.
  9. Pipe 4 inch long lines on a silicone lined cookie sheet. Try to use even pressure while holding the piping bag at an angle, this will help your eclairs to be more uniform in size.
  10. Bake the eclairs at 425° F for 10 minutes and then without removing the eclairs form the oven, reduce the heat to 350° F and bake for an additional 25-30 minutes, or until they are golden brown.
  11. Immediately after they come out of the oven, use a skewer to poke a hole through the pastry lengthwise to help the steam escape from the inside so they don’t collapse while cooling.
  12. Once the pastries are cool, make the filling.

Eclair Filling 

  1. To make the filling, cream the butter and powdered sugar together until smooth using the whisk attachment on a stand mixer.
  2. Reduce the speed of the mixer and slowly add in all of the heavy whipping cream.
  3. Once all of the cream has been added, increase the speed and whip until thick.
  4. Add the clear vanilla extract and stir thoroughly.
  5. Fold in the cadbury mini egg powder.
  6. Using a small pastry tip, poke 2-3 holes through the bottom of each cooled pastry and pipe the filling inside, scraping off any excess. Repeat this step until all of the eclairs have been filled.

Chocolate Ganache 

  1. To make the chocolate ganache, microwave the heavy whipping cream in a large microwave safe bowl until it is boiling.
  2. Add the chocolate chips to the bowl and shake so the hot heavy whipping cream is covering all of the chocolate chips. Allow the mixture to sit for 5 minutes.
  3. After the mixture has sat, slowly stir until smooth. If unmelted chocolate chips persist, you can microwave for 15 seconds to help any stubborn chocolate chips.
  4. Either dip the top of each eclair into the ganache or wait for the ganache to thicken up and use a piping bag to pipe the ganache onto the top of each eclair. (I used the Ateco #789)
  5. Top with additional cadbury egg crumbs, if desired.
  6. Store in the fridge for up to 4 days. Enjoy!
3 cadbury eclairs on a plate. The middle one has a bite taken out of it.

How should I store my Cadbury Egg Eclairs?

Store your completed chocolate eclairs in an airtight container in the fridge for up to 4 days.

Can I use a different candy other than Cadbury Mini Eggs in this recipe?

Yes, you can! I was thinking of doing a Reese’s Eclair (doesn’t that sound yummy??)

Why did my choux pastry collapse?

This may have happened because the inside was not completely cooked or you did not allow the steam to escape before letting them cool. By cooking at 2 different temperatures and poking a hole with a skewer as soon as it gets out of the oven, you’ll prevent the choux from collapsing!

Homemade chocolate eclairs on a plate. Across the top it says "cadbury eclairs" in text.

Other Fancy Easter Treats to Try!

3 chocolate eclairs with cadbury eggs lined up on a plate.
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Cadbury Egg Eclairs

Stuffed with a fluffy, Cadbury whipped cream filling these tender homemade Cadbury Egg Eclairs are bakery-level good.
Course Dessert
Cuisine American
Keyword cadbury egg, chocolate eclairs
Prep Time 1 hour
Cook Time 40 minutes
Servings 24 Eclairs
Calories 286kcal

Ingredients

Choux Pastry

  • 6 tbsp salted butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 4 eggs

Cadbury Egg Filling

  • 8 oz cream cheese
  • 2 cups powdered sugar
  • 2 cups whipping cream
  • 2 tsp clear vanilla
  • 1 cup mini cadbury eggs, blended to a powder

Ganache Topping

  • 1/2 cup heavy whipping cream
  • 2 cups milk chocolate chips

Instructions

Choux Pastry

  • In a large pot, combine the butter and water.
  • Heat over medium high heat until it reaches a rolling boil.
  • Remove from the heat and add in the 1 cup of flour all at one time and salt. Stir until a thick paste forms.
  • Add the eggs, one egg at a time, mixing thoroughly in-between each addition with a wooden spoon or heavy duty silicone spatula.
  • Mix until you have a smooth pastry batter.
  • Allow the batter to rest for 15 minutes.
  • While the batter is resting, preheat your oven to 425° F.
  • After the batter has rested, add the batter to a large piping bag.
  • Pipe 4 inch long lines on a silicone lined cookie sheet. Try to use even pressure while holding the piping bag at an angle, this will help your eclairs to be more uniform in size.
  • Bake the eclairs at 425° F for 10 minutes and then without removing the eclairs form the oven, reduce the heat to 350° F and bake for an additional 25-30 minutes, or until they are golden brown.
  • Immediately after they come out of the oven, use a skewer to poke a hole through the pastry lengthwise to help the steam escape from the inside so they don’t collapse while cooling.
  • Once the pastries are cool, make the filling.

Cadbury Egg Filling

  • To make the filling, cream the cream cheese and powdered sugar together until smooth using the whisk attachment on a stand mixer.
  • Reduce the speed of the mixer and slowly add in all of the heavy whipping cream.
  • Once all of the cream has been added, increase the speed and whip until thick.
  • Add the clear vanilla extract and stir thoroughly.
  • Fold in the cadbury mini egg powder.
  • Using a small pastry tip, poke 2-3 holes through the bottom of each cooled pastry and pipe the filling inside, scraping off any excess. Repeat this step until all of the eclairs have been filled.

Chocolate Ganache Topping

  • To make the chocolate ganache, microwave the heavy whipping cream in a large microwave safe bowl until it is boiling.
  • Add the chocolate chips to the bowl and shake so the hot heavy whipping cream is covering all of the chocolate chips. Allow the mixture to sit for 5 minutes.
  • After the mixture has sat, slowly stir until smooth. If unmelted chocolate chips persist, you can microwave for 15 seconds to help any stubborn chocolate chips.
  • Either dip the top of each eclair into the ganache or wait for the ganache to thicken up and use a piping bag to pipe the ganache onto the top of each eclair. (I used the Ateco #789)
  • Top with additional cadbury egg crumbs, if desired.
  • Store in the fridge for up to 4 days. Enjoy!

Nutrition

Calories: 286kcal | Carbohydrates: 25g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 119mg | Potassium: 96mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 618IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 0.4mg

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]]> https://cookiesfordays.com/cadbury-egg-eclairs/feed/ 0 Cadbury Egg Milkshake https://cookiesfordays.com/cadbury-egg-milkshake/ https://cookiesfordays.com/cadbury-egg-milkshake/#respond Wed, 06 Mar 2024 14:13:36 +0000 https://cookiesfordays.com/?p=85768 A creamy, decadent and EASY dessert that you can make from home in minutes! Cadbury Egg Milkshakes are egg-celent for any occasion!  Give this Homemade Milkshake with Cadbury Eggs a try! I LOVE a good milkshake! But unfortunately there aren’t a lot of great options where we live, so I started blending them up myself....

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]]> A creamy, decadent and EASY dessert that you can make from home in minutes! Cadbury Egg Milkshakes are egg-celent for any occasion! 

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A cadbury egg milkshake with hot fudge streaming down the side of the glass and topped with whipped cream.

Give this Homemade Milkshake with Cadbury Eggs a try!

I LOVE a good milkshake! But unfortunately there aren’t a lot of great options where we live, so I started blending them up myself. And this Cadbury mini egg milkshake is *phenomenal.* It only takes a few minutes to blend up and is so flavorful and creamy that it’s almost ridiculous! If I had enough Cadbury eggs, I would make this every single night.

A few tips for making your Cadbury Egg Milkshake

This seems like a no brainer, but buy good vanilla ice cream when you make this! It really makes all the difference. I like to make these extra fancy by coating the inside and the edges of my glass with hot fudge and extra crushed Cadbury Mini Eggs. But that’s definitely not necessary!

Close up of the side of the cadbury egg milkshake glass.

What you need to make Cadbury Milkshakes at home

  • Vanilla ice cream – I buy Tillamook vanilla ice cream, but you can use any vanilla ice cream you like. 
  • Milk – I typically use 1% because that is what I have at my house, but you can use any grade you’d like. 
  • Cadbury mini eggs, plus extra for garnish
  • Hot fudge sauce – If you want to go the extra mile, you can make my homemade hot fudge! 
  • Whipped cream, optional
Aerial view of homemade milkshake with cadbury eggs.

How to make Cadbury Egg Milkshakes

  1. Start by adding the vanilla ice cream and milk to a blender. Combine until smooth.
  2. Once the ice cream mixture is smooth, add in the cadbury mini eggs to the blender and blend until desired consistency.
  3. Drizzle hot fudge onto the inside of the serving glass and then spread some on the edge of the cup. Sprinkle with mini Cadbury egg crumbs, if desired.
  4. Pour the milkshake into the glass and top with whipped cream and extra Cadbury mini eggs, if desired.
  5. Enjoy!
Side shot of cadbury egg milkshake swirled with hot fudge and topped with mini eggs and whipped cream.

Can I make Cadbury Egg Milkshakes with a different ice cream?

For sure! I love the way vanilla ice cream brings out the Cadbury Mini Egg flavor. But chocolate ice cream would also be delish in this!

Can I freeze the leftover milkshake?

If you have extra milkshake, you can stick it in an airtight container in the freezer for a couple of days but it is definitely best served fresh!

Close up of a cadbury egg milkshake with hot fudge. Across the top it says "cadbury mini egg milkshake"

Other Frozen Treats

A cadbury egg milkshake with hot fudge streaming down the side of the glass and topped with whipped cream.
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Cadbury Egg Milkshake

A creamy, decadent and EASY dessert that you can make from home in minutes! Cadbury Egg Milkshakes are egg-celent for any occasion! 
Course Dessert
Cuisine American
Keyword cadbury egg milkshakes
Calories 861kcal

Ingredients

  • 2 cups vanilla ice cream
  • 1/3 cup milk
  • 1 cup cadbury mini eggs, plus extra for garnish
  • 1/4 cup hot fudge sauce
  • whipped cream, optional

Instructions

  • Add the vanilla ice cream and milk to a blender. Combine until smooth.
  • Add the cadbury mini eggs to the blender and blend until desired consistency.
  • Drizzle hot fudge onto the inside of the serving glass and then spread some on the edge of the cup. Sprinkle with mini Cadbury egg crumbs, if desired.
  • Pour the milkshake into the glass and top with whipped cream and extra Cadbury mini eggs, if desired.
  • Enjoy!

Nutrition

Calories: 861kcal | Carbohydrates: 114g | Protein: 15g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 127mg | Sodium: 505mg | Potassium: 863mg | Fiber: 4g | Sugar: 86g | Vitamin A: 1245IU | Vitamin C: 2mg | Calcium: 475mg | Iron: 1mg

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