Dyeing Easter eggs might be the ultimate Easter project for kids, but it’s not the only fun, food-oriented activity you can do with your crew. Get your kids extra excited for the Easter Bunny’s arrival with these cute and easy ideas!
#1 Baby Carrots
a small clay pot
can of chick peas
1 Tbsp. lemon juice
1/2 tsp. salt
1 tsp. cumin
1/4 cup olive oil
Cut the parsley into small sprigs.
Poke holes into the tops of about 10 carrots using the toothpick
Stick a piece of parsley into the top of the carrots.
Drain the chick peas and put them into a food processor or blender. Add the olive oil, lemon juice, salt, and cumin. Blend til smooth you may need to add a little warm water a teaspoon at a time to help it blend.
Put the hummus into the clay pot and ‘plant’ your carrots in the garden.
Eat and enjoy!
#2 Chocolate-Covered Strawberry “Carrots”
Offering up healthier Easter snacks never looked so good! These chocolate-covered strawberries will delight everyone at your Easter party.
#3 Carrot Cake Roll
With a swirl of cream cheese frosting, this creative take on carrot cake is almost too pretty to eat.
HOW TO MAKE A CARROT CAKE ROLL – IT’S REALLY EASY TO DO!
recipe from crazyforcrust
You need the right equipment a cake rollpan. You’ll also need a clean kitchen towel, foil, and nonstick cooking spray.
Don’t under mix the eggs. Beating them a full 5 minutes will ensure your cake is spongey and not too dense.
Roll it while it’s hot!! Then let it cool completely.
If it cracks, paste it together with frosting then make an extra batch fo frosting and frost the whole thing!
You can make this ahead of time and freeze it if you want. Just sprinkle with powdered sugar before serving.
A delicious mashup of a whoopie pie and a carrot cake, this delicious cookie will be the star of your Easter dinner dessert spread.
These cookies taste just like carrot cake—one of my favorite treats! They’re chewy like regular “dessert” cookies and have the sweetness level of muffins. They’ll keep for at least one week if stored in an airtight container in the refrigerator—if they last that long!
1 cup (100g) instant oats (measured like this and gluten-free if necessary)
¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Gently fold in the carrots. Chill the cookie dough for 30 minutes.
Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width with a spatula. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.