Spring is here and Easter is just around the corner. If you’re looking for ways to celebrate the season with your family, try making one of these creative (and easy!) recipes that the whole family can help with. You’ll find these recipes and more in Food Network Magazine’s The Recipe-A-Day Kids Cookbook, which offers a recipe for every occasion, big and small, whether it’s the first day of school, a big birthday, or just a lazy Sunday.
Peep Ice Cream Sandwiches
Remove the Peeps from two 3-ounce packages but don’t separate them (you’ll have four rows). Turn a rectangular 1 1/2-quart container of vanilla ice cream on its side and cut off a 1 1/4-inch-thick slab. Peel off the carton, then cut the slab in half lengthwise. Sandwich each half between two rows of Peeps and trim any extra ice cream. Freeze, then slice into individual treats.
Using kitchen shears, sip off a thin strip from the long side of a marshmallow to make a petal. Work your way around the marshmallow to snip off more petals; you’ll need 10 to 12 petals per cupcake. Snip a thin round from the top and bottom of a marshmallow; press the cut sides into yellow nonpareils to coat. Arrange the petals on vanilla-frosted cupcakes, then place a nonpareil-covered marshmallow in each center.
Fake-Out Tea Sandwiches
Put out a dessert tray that looks just like a platter of classic tea sandwiches.
- For “cucumber” tea sandwiches (left): Mix room-temperature cream cheese with finely chopped fresh mint. Sandwich between squares of angel food cake with thinly sliced green apple.
- For “smoked salmon” tea sandwiches (middle): Sandwich cream cheese frosting and thinly slices papaya between rectangles of chocolate pound cake.
- For “egg salad” tea sandwiches (right): Mix French vanilla pudding with mini marshmallows, diced pineapple, shredded coconut and finely chopped green apple licorice. Sandwich between triangles of vanilla pound cake.
Dye hard-boiled eggs bright yellow (you don’t need a kit — food coloring works!). When they’re dry, draw faces with food-safe markers.
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