One of my favorite parts of Easter is all the colors. I love the pretty pastels associated with Easter and springtime. On the other hand, I’m not a big fan of peeps. I recently found a post that will help me appreciate peeps more, and their ability to add some color to Easter cooking.
I found this post on Beyond Frosting, and figured I would add my own little twists. Peeps now come in 6 different colors (plus a few different varieties like party peeps), so why not play around with the colors, and make dyed Rice Krispies eggs? At Beyond Frosting they used one color of peeps, used marshmallow frosting between the layers, and dipped the end in chocolate. With the multi-colored eggs, dipping in chocolate would cover one of the colors, so I used chocolate frosting between the layers and eliminated some of the work.
Start by melting a package of peeps (10 chicks, or 12 bunnies) and 1 tablespoon butter.
Add the melted peeps to 2 cups of Rice Krispies. Stir to combine. Push the Rice Krispies into a greased 9 x 13 pan. You want them to be thinner than normal to make the sandwiches easier to eat, and to maintain the proper treat to frosting ratio. Cut the Rice Krispies into about 1 1/2 inch strips. Repeat with at least 2 more colors of peeps. Place each color right next to the previous color in the pan. Use an egg or bunny cookie cutter to cut the Rice Krispies, making sure to have at least 2 of the colors in each shape.
Place a bit of frosting on one shape (I used this recipe), add a little graham cracker crumbs, cover with the matching shape. Enjoy!
These eggs would be fun to cover with cellophane and place in the Easter baskets. We have a rule that you have to eat breakfast before indulging in all the candy. This is the new Easter Breakfast recipe we will be using this year.
Challah is a traditional Jewish bread, it also makes a great French toast bread. I was a little intimidated to make Challah bread, but it was surprisingly simple.
I found this recipe in a Weight Watchers Cookbook, it took maybe 5 minutes to mix, and then time for the bread to rise.
1/2 c lukewarm water
1 1/2 c + 2 Tbsp all purpose flour
1 envelope active dry yeast
1 egg, beaten
2 tsp corn oil (I used coconut oil)
2 tsp sugar
3/4 tsp salt
1 egg white, beaten with 1 Tbsp water
1/2 tsp poppy seeds (I left these out)
In a small bowl, combine the water and 1 tablespoon of the flour; sprinkle with the yeast. Let stand until foamy, about 10 minutes. Stir in the egg and oil. In a food processor (or blender), combine the remaining flour, the sugar and salt. With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing until it is smooth and elastic, about 30 times. Spray a large bowl with non-stick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise until double in volume, about 1 hour. Punch down the dough, divide it into 3 equal parts. Roll each piece into an 18″ rope. Pinch the ropes together at one end and braid loosely, allow room for the dough to rise again.
Cover the dough and let rise once more, about 1 hour. Brush the top of the loaf with the egg white/water mixture. Bake at 350 for 20 minutes, baste with the egg white again and bake another 10-15 minutes.
You can stop here and enjoy this bread with dinner, or slice it into 10 equal pieces and make some yummy french toast with it. I made an overnight french toast casserole with mine. I made a couple of adjustments to this recipe I found on Betty Crocker’s website.
I had some left over cheesecake filling, so I just used that for the filling in the sandwiches. The original recipe calls for a pineapple cream cheese spread.
1 8 oz tub pineapple cream cheese spread
1 loaf bread (use this Challah, or french bread)
1 c milk
1/4 c sugar
1/4 tsp salt
1/4 tsp cinnamon
2 T butter, melted
Spread the cream cheese (or cheesecake in my case) on one slice of bread. Place in a greased 9 x 13 pan. Cover with another slice of bread. Repeat until all slices have been used. Whisk together the eggs, milk, sugar, salt, and cinnamon. Pour over the sandwiches. Allow to stand 5 minutes at room temperature. Flip the sandwiches, cover and place in the fridge for 8 hours, or overnight.
Heat oven to 400, uncover sandwiches, pour melted butter over the top of the sandwiches. Bake for 25-30 minutes or until golden brown. Enjoy with fresh strawberries, maple syrup, or any other topping of preference.
What are some of your favorite Easter traditions? Will you be trying any new traditions this year? Please share!