Tag: easter recipes

Lemon Raspberry Streusel Muffins

Lemon Raspberry Streusel Muffins

If you’re in need of a little comfort right now, grab a whisk and whip up a batch of Lemon Raspberry Streusel Muffins. Now you can enjoy light and fluffy, bakery-style muffins at home. These delicious muffins are lightly flavored with lemon, chock-full of sweet […]

White Chocolate Banana Cream Truffles

White Chocolate Banana Cream Truffles

Looking for a fun way to use up some overripe bananas? Well friends, let me introduce you to White Chocolate Banana Cream Truffles! Truffles are an easy dessert to make because they’re no bake. This delicious version is a combination of Golden Oreos and ripe […]

The BEST Rhubarb Meringue Pie

The BEST Rhubarb Meringue Pie

I’ve got pretty high standards especially when it comes to desserts. So when I tell you this is The BEST Rhubarb Meringue Pie out there you better believe it’s the truth! Rhubarb Meringue Pie is a Springtime favorite in these parts. The base is a traditional Pennsylvania Dutch pie crust recipe filled with a sweet and creamy rhubarb custard filling and finished off with a no-fail meringue topping. It’s the absolute perfect balance of sweet and tart, kind of like lemon meringue but with a completely different flavor. This pie takes a little bit of effort but the rave reviews that you’ll receive when it’s done are totally worth the extra steps. Plus I’ll be here the whole time to walk you through it.

Here’s all you’ll need: flour, salt, sugar, shortening, eggs, vinegar, cold water, rhubarb, flour, heavy whipping cream, corn starch and cream of tartar.

The BEST Rhubarb Meringue Pie ingredients list #rhubarbpie #rhubarbrecipes #easterdessert #springdesserts #holidaypierecipe #homemadepiecrust #easymeringue

Ok so really this recipe is three parts: the pie crust, the filling, and the meringue topping. We’ll start at the bottom and work our way up. So let’s cross that pie crust off the list. Combine 3/4 cup flour, 1/4 teaspoon of salt, 1/4 teaspoon of sugar, and shortening in a small bowl. Cut in the shortening until the mixture is crumbly. A pastry blender is a great tool for this step (plus they’re really inexpensive), but if you don’t have one on hand a fork or even your bare hands will work just fine.

Flour, salt, sugar and shortening are combined in a small bowl. #rhubarbpie #rhubarbrecipes #easterdessert #springdesserts #holidaypierecipe #homemadepiecrust #easymeringue

Next combine the vinegar and 1 tablespoon of a lightly beaten egg. Pour over the crumb mixture. Gradually add 4-1/2 teaspoons of water and mix with a fork until a ball forms. Cover and refrigerate for one hour or until the dough is easy to handle.

Homemade pie crust in a glass bowl. #rhubarbpie #rhubarbrecipes #springtimerecipes #easterrecipes #easterdessert

Once the dough is firm enough to handle, roll it out on a lightly floured surface. Roll the dough large enough to fit a 9-inch pie plate. Trim the pastry to a 1/2-inch around the edge of the pie pan and flute the edges. Basically we’re just crimping down the edges. An easy way to do this is to fold over the edge one time. Then I like to go around the whole pie and press my finger into the crust to form little indentations. That’s it! We have a nicely flute pie crust. Easy as…you guessed it…PIE!!!

The pie crust is fitted to a 9-inch pie plate with fluted edges. #rhubarbmeringuepie #rhubarbpie #rhubarbdessert #bestrhubarbrecipes #springtimepie #easterdessert

Chop the rhubarb into small chunks. Don’t be intimidated if you’ve never worked with this colorful crop. It has a very similar look and feel to celery. This brightly colored plant is actually a vegetable but often used in combination with fruits. It can easily be grown in the garden and is known as a hardy and problem-free perennial. 

Chopped rhubarb in a bowl. #rhubarbpie #meringuetoppedrhubarbpie #rhubarbpiewithmeringuetopping #homemaderhubarbpie #rhubarbrecipes

Now onto that deliciously creamy custard filling. In a medium sized bowl whisk together 1 cup of sugar, 2 Tablespoons of flour, a sprinkle of salt, 2 large egg yolks, and 1 cup of heavy whipping cream. Save the egg whites and set them aside. We’ll be using them a little bit later.

Sugar, flour, salt, egg yolks, and heavy whipping cream whisked together in a medium sized bowl. #howtomakerhubarbpie #bakingwithrhubarb #rhubarbdesserts #rhubarbmeringuepie #springpie

Place the rhubarb into the pie crust. Pour the custard filling over the top to cover. Bake in a 350 degree preheated oven for 60-70 minutes. You’ll know that it’s done when the filling is just set and the pie jiggles when gently shaken.

Custard filling is poured over chopped rhubarb in a pie crust. #rhubarbpie #rhubarbdessert #rhubarbrecipes #easterpie #easterdessert #springtimedessert

Meanwhile as the pie bakes we can prep the meringue. Add 4 teaspoons sugar and cornstarch to a small sauce pan. Gradually add in 1/3 cup of water and stir to combine. Bring the mixture to a boil and cook 1-2 minutes, stirring constantly, until the mixture is thickened. Cool this mixture to room temperature and set aside.

Remember those egg whites that we set aside earlier? Place the egg whites and cream of tartar in a small bowl and beat with a hand mixer until nice and frothy.Egg whites and cream of tartar beaten together in a small bowl with a hand mixer. #rhubarbpie #meringuepie #easterrecipes #easterdessert #rhubarbrecipe

Then add in the cornstarch mixture and beat on high until soft peaks form. Soft peaks will barely hold their shape. and flop over immediately when the beaters are lifted. Gradually mix in the remaining 1/3 cup of sugar, 1 Tablespoon at a time and beat on high until stiff glossy peaks form and sugar is dissolved. To achieve this consistency you’re going to have to crank that hand mixer all the way up to its top speed and keep it up there for at least 5 minutes. I find it best to move the hand mixer in a back and forth motion while mixing. Every 30 seconds or so I’ll give it a swirl around the entire bowl. Stiff or firm peaks stand straight up when the beaters are lifted. If you’re working with a five speed mixer this process can take a little longer. Don’t give up on it!

Meringue topping beaten to achieve stiff peaks. #rhubarbpie #rhubarbmeringuepie #rhubarbdessert #dessertrecipes #springtimedesserts

Once the pie is set remove from the oven. Carefully spread the meringue over the hot filling all the way up to the crust. Pop it back in the oven and bake for an additional 15 minutes or until the meringue is golden brown.

Meringue is spread over the top of the rhubarb pie. #rhubarbpie #rhubarbrecipes #rhubarbdessert #howtouserhubarb #reciepsthatuserhubarb #springtimebaking Remove from the oven and cool for 1 hour on a wire rack. Rhubarb Meringue Pie must be stored in the refrigerator. And I would even argue that it’s best served cold. Of course I won’t be refusing a warm from the oven piece any time soon either! Seriously though…could there be a more perfect slice of pie?!? This one’s tough to beat. If you love rhubarb then you’ll absolutely love our Rhubarb Ice Cream and Rhubarb-b-q Chicken Drumsticks recipes too!

The BEST Rhubarb Meringue Pie by Happylifeblogspot #rhubarbpie #rhubarbrecipes #easterdessert #springdesserts #holidaypierecipe #homemadepiecrust #easymeringue

The BEST Rhubarb Meringue Pie

March 15, 2020
: 8 servings
: Medium

By:

Ingredients
  • PIE CRUST:
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 cup shortening
  • 1 tablespoon beaten egg, room temperature
  • 1/4 teaspoon white vinegar
  • 3 to 4-1/2 teaspoons cold water
  • FILLING:
  • 3 cups chopped fresh rhubarb
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • Dash salt
  • 3 large egg yolks
  • 1 cup heavy whipping cream
  • MERINGUE:
  • 4 teaspoons plus 1/3 cup sugar, divided
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 3 large egg whites, room temperature
  • 1/8 teaspoon cream of tartar
Directions
  • Step 1 Combine 3/4 cup flour, 1/4 teaspoon of salt, 1/4 teaspoon of sugar, and shortening in a small bowl. Cut in the shortening until the mixture is crumbly. Combine the vinegar and 1 tablespoon of a lightly beaten egg. Pour over the crumb mixture. Gradually add 4-1/2 teaspoons of water and mix with a fork until a ball forms. Cover and refrigerate for one hour or until the dough is easy to handle.
  • Step 2 Roll the dough large enough to fit a 9-inch pie plate. Trim the pastry to a 1/2-inch around the edge of the pie pan and flute the edges. Chop the rhubarb into small chunks and place in the pie crust.
  • Step 3 In a medium sized bowl whisk together 1 cup of sugar, 2 Tablespoons of flour, a sprinkle of salt, 2 large egg yolks, and 1 cup of heavy whipping cream. (Set the egg whites aside for later). Pour the custard filling over the top to cover.
  • Step 4 Bake in a 350 degree preheated oven for 60-70 minutes. You’ll know that it’s done when the filling is just set and the pie jiggles when gently shaken.
  • Step 5 Add 4 teaspoons sugar and cornstarch to a small sauce pan. Gradually add in 1/3 cup of water and stir to combine. Bring the mixture to a boil and cook 1-2 minutes, stirring constantly, until the mixture is thickened. Cool this mixture to room temperature and set aside.
  • Step 6 Place the egg whites and cream of tartar in a small bowl and beat with a hand mixer until nice and frothy. Add in the cornstarch mixture and beat on high until soft peaks form. Gradually mix in the remaining 1/3 cup of sugar, 1 Tablespoon at a time and beat on high until stiff glossy peaks form and sugar is dissolved. Stiff or firm peaks stand straight up when the beaters are lifted.
  • Step 7 Once the pie is set remove from the oven. Carefully spread the meringue over the hot filling all the way up to the crust. Pop it back in the oven and bake for an additional 15 minutes or until the meringue is golden brown.
  • Step 8 Remove from the oven and cool for 1 hour on a wire rack. Store in the refrigerator. Enjoy!

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Pina Colada Cake

Pina Colada Cake

If you like Pina Coladas and getting caught in the rain…..then you’ll LOVE this cake!!! Pina Colada Cake is moist, delicious, and loaded with the same tropical goodness as the popular summer drink. Now you can sip your favorite drink and eat it too. This […]

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Happy Spring my friends! Nothing says Springtime quite like these gorgeous little Lemon Meringue Cupcakes, don’t ya think? Add a little sunshine to your life with this cute lemony treat. These show stopping cupcakes are a fun spinoff on the classic and very delicious lemon […]

Make Ahead Crescent Rolls

Make Ahead Crescent Rolls

Once you try our Make Ahead Crescent Rolls, that store bought, canned variety will just never be the same. Sorry not sorry! Crescent Rolls, sometimes called Butterhorns are a fairly simple yeast bread. This beautiful bread bakes up pillowy soft with a subtle sweetness in flavor. Golden and buttery, these versatile rolls make a fabulous addition to brunch or a holiday meal. But since they can be made ahead of time and frozen, it’s easy to enjoy this wonderful lil bun any night of the week. This one’s a classic that you’ll want to hang on to forever.

Here’s all you’ll need: yeast, water, milk, shortening, sugar, eggs, salt, flour, and butter.

Freezer Butterhorns ingredients list.

Let’s get rollin’! Do you see what I did there?!? In a large bowl, dissolve the yeast in warm water. It’s always a good idea to proof the yeast. The idea of proofing the yeast is just a way to prove the yeast is still active. Sprinkle the yeast over top of the surface of the water and let it sit for a few minutes. If the yeast begins to foam, it indicates that the yeast is still good. No foam? You might want to try another batch of yeast.

Yeast mixed with water in a large bowl.

Next mix in the warm milk (nuke it in the microwave for about a minute), shortening, sugar, eggs, salt and 2 cups flour using a hand mixer on a low speed. You’ll see a dough begin to form.

After the addition of milk, shortening, sugar, eggs, salt and 2 cups flour, a dough begins to form.

Add the remaining flour by hand. Knead the dough lightly until all of the flour has been absorbed into the dough. Kneading dough activates the gluten, resulting in bread and rolls that are light, airy, and chewy. Your hands will get a little messy which is why I think kneading is the perfect time to bring in those cute little kitchen helpers, in my case the nieces and nephews. The resulting dough will be soft and just a little bit sticky.

The remaining flour is kneaded into the dough by hand.

Cover the dough and let it rise in a warm place (think near the oven if it’s a baking day) until it has doubled in size, or about 2 hours. Since you’ve got some time to kill, why not whip up a batch of our Tomato Basil Soup or maybe even some Broccoli Cheese Soup? Did I mention crescent rolls are perfect for dunking?

Dough ball that has doubled in size.

Punch down the dough and divide it into 2 equal parts. Right hook, upper cut, now’s the time to get all those aggressions out! Kidding!!

Dough being punched down in a large bowl.

Shape each portion of dough into a ball. Roll each portion into a 9 inch circle. A silicone baking mat is a great tool to have when working with dough. But if you’re not that fancy yet, you can gauge your circle size against a 9 inch baking pan for reference. Brush the dough with melted butter.

Dough ball rolled out into a 9 inch circle.

Next cut the dough into 8 pie-shaped wedges. My first instinct for cutting dough was always a sharp knife, but a pizza cutter actually makes the perfect tool. It seems so obvious now that I’m sharing my secret with you guys!!

Dough cut into 8 pie-shaped wedges.

Lastly roll up the dough, starting with the wider side to form that crescent roll shape. Be sure to pinch the tip seal, otherwise these babies will completely unravel in the oven. It’s also helpful to bake them with the tip tucked slightly underneath the roll. Place the crescent rolls on a baking sheet lined with parchment paper (for best results). Bake immediately in a 375 degree preheated oven for 12-15 minutes or until golden brown.

Or if you’d like to freeze some to save for a later date, which I highly recommend that you do, skip the baking time for the moment. Store in ziplock bags in the freezer for up to 4 weeks. When you’re ready to use, place on a baking sheet and thaw for 5 hours or until doubled in size. Bake as directed and enjoy!

Crescent roll on a parchment lined baking sheet.

You may as well just go ahead and double the batch right now because your family will be begging for seconds! Breakfast, lunch, and dinner…it’s always the perfect time for crescent rolls!

Make Ahead Crescent Rolls

March 12, 2019
: 16
: Easy

By:

Ingredients
  • 1 packages (or 2-1/2 teaspoons) active dry yeast
  • 1/4 cup warm water
  • 1 cups warm 2% milk
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon salt
  • 4-1/2 cups all-purpose flour, divided
  • 2 tablespoons butter, melted
Directions
  • Step 1 In a large bowl, dissolve the yeast in warm water. Mix in the warm milk, shortening, sugar, eggs, salt and 2 cups flour using a hand mixer on a low speed.
  • Step 2 Add the remaining flour by hand. Knead the dough lightly until all of the flour has been absorbed into the dough.
  • Step 3 Cover the dough and let it rise in a warm place until doubled in size, about 2 hours.
  • Step 4 Punch down the dough and divide it into 2 equal parts.
  • Step 5 Shape each portion of dough into a ball. Roll each portion into a 9 inch circle. Brush the dough with melted butter.
  • Step 6 Cut the dough into 8 pie-shaped wedges. Roll up the dough, starting with the wider side to form that crescent roll shape. Be sure to pinch the tip seal.
  • Step 7 Place the crescent rolls on a baking sheet lined with parchment paper. Bake immediately in a 375 degree preheated oven for 12-15 minutes or until golden brown.
  • Step 8 Or if you’d like to freeze some to save for a later date, skip the baking time. Store the uncooked rolls in ziplock bags in the freezer for up to 4 weeks. When you’re ready to use, place on a baking sheet and thaw for 5 hours or until doubled in size. Bake as directed and enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Spinach Artichoke Dip

Spinach Artichoke Dip

If Spinach Artichoke Dip is involved then you can count me in people! It’s pretty much one of my main weaknesses. I just can’t say no to this luscious, creamy, absolutely delicious dip. I’ve tried all the recipes, the restaurant knock offs, the crockpot versions, […]

Watermelon Cucumber Salad

Watermelon Cucumber Salad

Watermelon Cucumber Salad is the salad I’ve been missing all my life! Our garden is overflowing with cucumbers right about now and my hubby is. In. His. Glory!! But I’m not the type to just sit there and munch on a plain cucumber all on […]

April Fools Deviled Eggs

April Fools Deviled Eggs

April Fools Deviled Eggs makes the perfect Easter treat, especially this year since Easter actually falls on April Fools Day. But don’t let these cute little goodies fool ya! They’re actually made entirely of chocolate! This cute little homemade confection is the sweetest way to trick your guests this year. I love making this deviled egg lookalike candy for my family at Easter time. Everyone loves how realistic they look. They’re sure to trick even your sneakiest prankster! Serve them on an egg plate or package them up for Easter baskets. Either way, they’ll be the talk of your Easter festivities.

Here’s all you’ll need: Rice Krispies, white chocolate wafers (or candy melts), yellow wafers (or candy melts), and red sugar sprinkles.

April Fools Deviled Eggs ingredients list

First melt the white chocolate wafers or candy melts in a microwave safe dish for 30 seconds. Stir up the chocolate and microwave for an addition 30 seconds. Continue this cycle until the chocolate is smooth and creamy and completely melted. Pour the white chocolate into a candy egg mold. I got all of my chocolate making supplies from Candy Makers, a local chocolate making supply store here in Buffalo. You can also find these things at your local craft store, like Michaels or Hobby Lobby.

Melt the white chocolate in the microwave in 30 second intervals, stirring in between each interval. Pour the white chocolate into a candy egg mold.

Next place the mold in the refrigerator and allow the chocolate to set. The times will vary depending on how cold your fridge is and the depth and size of the candy mold. This took about 30 minutes for me. Once the chocolate is set, flip the mold over and pop the chocolate eggs out. If you find that any are stuck, rub the outside of the chocolate mold with the palm of your hand. The heat from your hand will help to loosen them out.

Place the mold in the refrigerator for 30 minutes. Remove the chocolate form the mold.

Now we’re going to repeat the melting process but with the yellow chocolate. Melt in the microwave in 30 second intervals, stirring in between. Once it’s completely melted, toss in some Rice Krispies and then toss to coat. You want to add enough cereal to give you a thick and clumpy consistency that mimics deviled egg filling.

Melt the yellow chocolate. Stir in the Rice Krispies and toss to coat.

Layer the Rice Krispie mixture on top of the egg base. You can see how we’re starting to get that realistic looking deviled egg look! Which do you prefer chocolate deviled eggs or real deviled eggs? I gotta go with the chocolate version!

Layer the Rice Krispie mixture on top of the egg base.

Before the yellow chocolate has a chance to set, sprinkle with red sugar sprinkles to mimic paprika. Allow the candy to completely harden. You can toss them back in fridge to speed this up a bit if you like. If you really want this to take this trick to the next level, store April Fools Deviled Eggs in the refrigerator on an egg platter and cover with clear plastic wrap, just like you would for actual deviled eggs. Remove from the fridge when you’re ready to serve appetizers and SAY NOTHING!!! Ta-da!! That’s how you pull off the sweetest April Fools trick this Easter!

April Fools Deviled Eggs by Happylifeblogspot.com #aprilfools #chocolate #eastercandy #easter

We’d love to hear from you! Leave us your comments and love down below!

Smoky Roasted Cauliflower

Smoky Roasted Cauliflower

I’ll admit it! We jumped on the trend train when it comes to cauliflower. We’ve tried the cauliflower pizza crust, and the breadsticks, and the cauliflower rice. But Smoky Roasted Cauliflower is hands down our favorite way to prepare it! The secret ingredient is smoked […]