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Food: Favourite Easter Weekend Recipes

Whether you're hosting, attending, or having a relaxing weekend at home, its always useful to have a few new Easter recipes to try. Brainstorming what to make for guests can sometimes be equally as hard as making the actual dish itself! From sweet, to savoury, to traditional, we've listed our all-time favourite Easter recipes. They're easy to make and don't require much time, so you won't be spending the entire weekend in the kitchen. We hope you enjoy! XX. 

Just a Pinch's Mini egg cookies

 

Ingredients: 

  • 2 1/4 cups of flour 
  • 1 tsp of baking soda 
  • 1 cup of butter (unsalted) 
  • 3/4 cups of sugar 
  • 3/4 cups of brown super 
  • 2 tsp of vanilla
  • 2 large eggs
  • 1 pack of Cadbury mini eggs (depends how much you want to put into the dough)  

Directions: 

1. Preheat the oven to 375 F. 

2. Combine flour, salt, baking soda in one bowl. In a large bowl, combine both sugars in bowl, vanilla, and butter. 

3. Add the 2 large eggs one at a time. Beat into the dry ingredients. The dough should be nice and soft. 

4. Pour in mini eggs. You can cut in half if you want smaller pieces or put in whole. 

5. Scoop out tablespoons of dough and roll into balls. Place on baking sheet and bake for 9-10 mins (until golden) at 375 F. 

Eat and enjoy!

Gordan Ramsey's Glazed Ham 

Ingredients: 

For the ham: 

  • 3kg of boneless gammon joint 
  • 4 medium carrots chopped, roughly chopped 
  • 1 leek chopped 
  • 1 tsp of black peppercorns
  • 1 tsp of coriander seeds 
  • 1 cinnamon stick 
  • 3 bay leaves 

For the glaze: 

  • 100g of demerara sugar 
  • 50ml Madeira 
  • 25ml  sherry vinegar
  • 125g honey 

Directions: 

1. Put the ham into a large sauce pan and fill with cold water (enough to cover). Add in the carrots, peppercorns, coriander seeds, cinnamon stick and bay leaves.  Bring the water to a boil and then let the ingredients simmer for about 3 hours (may need to add more water if it gets too low). After it has cooked for 3 hours, remove the ham from the broth and allow for it to cool. 

2. To make the glaze, mix the sugar, Madeira, sherry vinegar and honey into a pan and stir over low heat. Bring the mixture to a boil and let it simmer for a bout 4 minutes. Make the the mixture is a dark and shiny syrup. Keep an eye on the glaze, as it can easily boil over. 

3. Heat your oven to 190 degrees C. Put the ham on a cutting board. Cut the string off and score the outside of the ham (only the fat layer, try to avoid the cutting into the meat). 

4. Place the ham into a roasting pan and pour half of the glaze over top. Let it cook for about 15 mins in the oven. 

5. Pour the rest of the glaze over the ham and cook for 25-35 minutes. Make sure to bast the ham with the pan juices and turn the pan while you bast to make sure all the ham gets cooked evenly. 

6. Remove the glazed ham from the oven and let it cool for about 15 minutes before carving. Enjoy! 

 

Goop's Oven Fried Brussel Sprouts 

Ingredients: 

  • 2 pounds of brussel sprouts 
  • 5 tablespoons of olive oil 
  • Salt and pepper 
  • 2 tablespoons of panko breadcrumbs 
  • 1 medium garlic clove 
  • 1/2 teaspoon 
  • Parmesan cheese to garnish 
  • Juice from 1/2 a lemon 

Directions: 

1. Preheat your oven to 450 degrees Fahrenheit. 

2. Using a pairing knife to cut off the stems of the brussel sprouts or any dirty/wilted leaves. Rinse and dry the brussel sprouts and cut them into quarters (any small ones can be left untouched). Toss the brussel sprouts with the 4 tablespoons of olive oil and salt and pepper. 

3. Remove the baking sheet from the oven and place the sprouts on the baking sheet (they should automatically start to sizzle). Place the baking sheet back into the oven and let them cook for about 20-30 minutes. 

4. While the sprouts are still roasting, toss the breadcrumbs and the mined garlic in a bowl together. Stir in the remaining 1tablespoon of the olive oil , lemon zest and salt. Heat a small saucepan and add the mixture into the pan, letting it cook until the mixture is golden brown (stir consistently for about 3 minutes). 

5. When the brussel sprouts are ready, add the breadcrumb mixture. Sprinkle parmesan cheese over top with a splash of lemon juice. 

 

Lauren Conrad's Mini Carrot Cakes 

Ingredients: 

  • 1 cup of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon 
  • a pinch of nutmeg
  • 1 cup of coconut sugar
  • 3/4 cup of coconut oil, melted 
  • 2 eggs
  • 1 teaspoon of vanilla 
  • 8 ounces of carrots, shredded
  • powdered sugar for topping
  • 1/4 favourite frosting or buttercream (we like vanilla icing) 
  • gel food colouring in green or orange 

Directions: 

1. Cover 3-inch cake pans with baking spray and cover the bottom of the pans with parchment paper. 

2. Preheat your oven to 350 degrees. 

3. In a bowl, mix the coconut sugar, melted coconut oil, eggs, vanilla and carrots. In a separate bowl mix the flour, baking powder, salt, cinnamon and nutmeg. 

4. Add the dry ingredients to the wet ingredients and mix well. Make sure the consistency is blended and silky. 

5. Fill each of your cake pans about a 3/4 full. Bake for about 20 minutes (until a toothpick comes out clean). 

6. Let your cakes cool in their pans for about 20 minutes. Flip the pan and take out the cakes. Flip the cakes right side up and sift powdered sugar on top. 

7. Once the cakes are cool, frost the tops with whatever frosting you want. 

Enjoy! 

 


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