When the holiday season rolls around, sweet treats seem to always be on the menu. So, why should this Easter be any different? Indulge in delicious goodies with these easy to follow recipes.
Mini White Chocolate Strawberry Cheesecakes
You’ll need: 1 cup of graham crackers (in crumbs), 1/2 cup of butter (melted), 1 1/2 cup of thin pretzel sticks, 1 cup of white chocolate candy coating (melted), 1/2 cup of strawberry puree, 2 ounces of white chocolate (melted), 8 ounces of cream cheese, 8 ounces of frozen whipped topping, 2/3 cup of powdered sugar (sifted), Robin’s Eggs Candy (for topping)
Step 1: Lightly grease three mini spring-form pans (or line six standard muffin tins with liners).
Step 2: Take a bowl and combine the melted butter and graham cracker crumbs. After combined, press the crumb mixture into the previously prepared pans and set aside.
Step 3: To begin preparing the cheesecake filling, pour the strawberry puree into a saucepan and place it over medium heat. Then, bring it to a simmer for about 10 minutes. Stir the mixture occasionally until it is reduced by about half. Remove the cheesecake filling from the heat allow it to cool. After cooled, there should be about 1/4 cup of reduced puree remaining.
Step 4: Take a large bowl and beat the cream cheese and melted white chocolate until smooth. Then, add the strawberry puree and powdered sugar and beat the mixture until everything is fully incorporated and smooth. Next, add in the thawed whipped topping and beat until fluffy and creamy.
Step 5: Divide the filling evenly between the crusts. Then, take a spatula and smooth out the top. Afterward, refrigerate the pies for about two hours.
Step 6: While your cheesecakes are cooling, take a baking sheet or plate and line it with parchment paper. Next, place the pretzel sticks in a bowl and pour the melted candy coating over them. Use a fork to fully coat them. Then, use the pretzels to form nests. Place the Robin’s Egg candy pieces into the nests while the chocolate coating is still warm and allow the nests to cool and harden on the parchment paper.
Step 7: Once the nests have cooled completely, place them on top of the cooled cheesecakes and serve.
You’ll need: 3 cups of all-purpose flour, 3 cups of grated carrots, 2 cups of sugar, 1 cup of raisins, 1 cup of pecans (chopped), 1 1/2 teaspoon of salt, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, 1 1/2 cup of oil, 1 teaspoon of pure vanilla extract, 4 large eggs
Cream Frosting: 1/2 cup of butter (softened), 1 teaspoon of pure vanilla extract, 1 (8 ounce) block of cream cheese (softened), 4 cups of powdered sugar
Step 1: Preheat your oven to 350 degrees. Then, take some cooking spray and grease 2 8-inch round cake pans.
Step 2: Take a large bowl and whisk together the salt, flour, cinnamon, and baking soda.
Step 3: Next, in a separate large bowl (or a mixer), beat together the oil and sugar until they are well combined. Then, add the eggs in one at a time and mix after each addition. Then, add the previously combined dry ingredients into the mixture. Once combined, stir in the walnuts, raisins, and carrots.
Step 4: Divide the batter evenly between the previously prepare pans. Then, bake the cakes for about 45 minutes, or until an inserted toothpick comes out clean. Allow the cakes to cool completely.
Step 5: Start preparing the frosting. Put the cream cheese and butter into a large bowl and beat it with a hand mixer until smooth. Then, add the powdered sugar and vanilla to the mixture and beat until smooth.
Step 6: Frost the cake. Then, serve and enjoy.
Be sure to try these recipes for your Easter celebration. Hop into a high-quality vehicle from Toyota of Boerne and visit the grocery store nearest you to pick up the ingredients that you’ll need.