Happy Easter Day Food Wishes Recipes & Menus
Easter is a day for brunch — whether you eat it first thing in the morning, or well into the afternoon, when the Easter egg hunt is over, with chocolate eggs for hors d’oeuvres. Brunch is also the best excuse to eat with friends and family early in the day, with sticky buns, ham, and platters of asparagus offered up for spring.
We have recipes for you, from make-ahead lemon rolls, to beet-pickled deviled eggs, to Earl Grey hot cross buns, to breakfast sangria. Let these 21 recipes help you celebrate with the people you love.
Every time I’ve made this recipe the rolls have been just as transcendent as that first time — buttery, flaky, sunny with lemon.
For the sticky lemon filling:
1 cup sugar
1 lemon, zested
4 tablespoons (1/2 stick) unsalted butter, very soft
1/4 teaspoon powdered ginger
1/8 teaspoon freshly-ground nutmeg
1/4 cup lemon juice, from 2 lemons
For the lemon cream cheese glaze:
1 lemon, zested and juiced
4 ounces cream cheese, softened
1 cup powdered sugar
For the dough:
2 1/2 teaspoons (1 envelope or 1/4 ounce) active yeast
3/4 cup milk, warmed to about 100°F, warm but not hot on the inside of your wrist
1/2 cup (1 stick) unsalted butter, softened at room temperature for an hour
2 large eggs if want it Vegetarian dont use egg
1/4 cup white sugar
2 teaspoons vanilla extract
1 lemon, zested
4 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
Make the dough: In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir the softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.
Switch to the dough hook and knead at low speed for about 5 minutes, or until the dough is smooth, pliable, and stretchy.
Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled.
→ No stand mixer? If you do not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface. Knead the dough by hand — see (ref:this video for explicit instructions )— for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy. Put back in the bowl to rise.
Make the sticky lemon filling: While the dough is rising, rub the lemon zest into the sugar with the tips of your fingers until well combined. Add the butter and beat together with a hand mixer (or in the bowl of a stand mixer) until it is thick, whipped, and creamy. Add the ginger and nutmeg. Slowly add the lemon juice and whip. It should be a thin yet still creamy mixture of butter and sugar. Refrigerate for at least 1/2 hour, or until you are ready to assemble the rolls.
Assemble the rolls: Lightly grease a 13×9-inch baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle — about 10 x 15 inches.
Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.
Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.
→ Make-Ahead Instructions: You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.)
Bake the rolls: Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
Make the glaze: While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest.) Add the powdered sugar and blend until smooth and creamy.
Glaze the rolls: When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.
How To Make 2-Ingredient Banana Pancakes
What You Need
1 medium ripe banana
2 large eggs
Optional extras (choose a few!):
1/8 teaspoon baking powder, for fluffier pancakes
1/8 teaspoon salt
1/4 teaspoon vanilla
1 tablespoon cocoa powder
1 tablespoon honey
1/2 cup chopped nuts, chocolate chips, or a mix
1/2 cup leftover granola
1 cup fresh fruit, like blueberries, raspberries, or chopped apples
Butter or oil, for the pan
Maple syrup, jam, powdered sugar, or any other toppings, to serve
Small mixing bowls
Cast iron or nonstick griddle or skillet
Very thin, wide spatula, like a pancake spatula or fish spatula
- Mash the banana: Peel the banana and break it up into several big chunks in a bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have 1/3 to 1/2 cup of mashed bananas.
- Add any extra ingredients: These pancakes are pretty great on their own, but a few extras never hurt. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients — like nuts or chocolate chips — for when the pancakes are on the griddle.
- Stir in the eggs: Whisk the eggs together until the yolks and whites are completely combined. Pour the eggs over the banana and stir until the eggs are completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
- Heat a griddle over medium heat: Melt a little butter or warm a little vegetable oil in the pan to prevent sticking, if you like.
- Drop the batter on hot griddle: Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle immediately — if not, turn up the heat slightly.
- Cook for about 1 minute: Cook the pancakes until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O.
- Sprinkle with toppings: Sprinkle any loose toppings, like nuts or chocolate chips, over the top of the pancakes as the first side cooks.
- Flip the pancakes: I’ve found it best to do this very gently and fairly slowly — the opposite of regular pancakes. Gently work a spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet. Lay the pancake back down on its other side. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill and nudge any excess back under the pancake.
- Cook for another minute or so: Cook the pancake for another minute or so, until the other side is also golden-brown. You can flip the pancakes a few times if you need to in order to get them evenly browned. (Flipping is much easier once the second side is set!)
- Continue cooking the pancakes: Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch.
- Serve warm: These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, jam, or any extra toppings you’d like.
- Leftover pancakes: These banana pancakes will keep in the fridge for a few days and can be warmed in the microwave in 30-second bursts until hot. They’re not as delicious as when they’re fresh, but they make a nice snack.
- Larger crêpe-like pancakes: Blend the bananas and eggs in a blender until perfectly smooth. Make slightly larger pancakes and use a very thin spatula to flip.
Vegan Banana & Chocolate Coconut Pie
For the crust:1 3/4 cups (228 grams) unbleached, all-purpose flour1/3 cup (68 grams) granulated sugar1/2 teaspoon (3 grams) baking powder3/4 teaspoon (4 grams) saltSeeds of 1 vanilla bean (see Recipe Notes)1/2 cup (96 grams) non-hydrogenated vegetable shortening, cut into small pieces and chilled (see Recipe Notes)
1/3 cup (75 grams) coconut butter, cut into small pieces and chilled
2 teaspoons (10 grams) vanilla bean paste, chilled (see Recipe Notes)
2 to 3 fluid ounces icy-cold vodka, plain or vanilla-flavored
For the filling:1 (13.5-ounce) can coconut milk (1 3/4 cups)2 (5.4-ounce) cans coconut cream (1 1/4 to 1 1/3 cups)1 1/4 cups (255 grams) granulated sugar2 teaspoons (10 grams) vanilla bean paste or vanilla extract2 teaspoons (2.6 grams) cornstarch4 teaspoons water1 1/2 teaspoons (3 grams) agar-agar powder (see Recipe Notes)8 ounces dark or semi-sweet, dairy-free chocolate (between 53% and 70% cacao)
4 large ripe, but not mushy, bananas
For the whipped coconut cream:
1 cup (240 grams) canned unsweetened coconut cream, chilled overnight
1/2 cup (62 grams) confectioners’ sugar, sifted
1 teaspoon (4 grams) coconut butter, room temperature
Seeds of 1 vanilla bean pod (see Recipe Notes)
For the garnish:
3/4 cup (56 grams) toasted coconut chips
Make the crust: Chill your food processor’s metal blade in the refrigerator for about 15 minutes. Fit the chilled blade into the food processor bowl and add the flour, baking powder, sugar, salt and vanilla seeds. Pulse for 10 to 15 seconds, until fully combined.
Add the shortening and process in 6 (1-second) pulses. Add the coconut butter and process in 3 (1-second) pulses. The mixture should look like sand with clumps of butter. It will not look particularly wet. While pulsing about 6 to 8 times, drizzle in the vodka just until the dough has large clumps; do not overmix or over-pulse. The dough will not form a ball. Scoop the mixture out of the processor and pat into a flat round shape and wrap well with plastic wrap. Refrigerate until completely chilled, about 3 hours or overnight.
When the dough is chilled, place it on a nonstick or a lightly floured work surface. Let stand for 1 to 2 minutes until softened, but still chilled. Then, with a nonstick or very lightly floured rolling pin, roll gently, starting from the center and working outward 11 to 12 inches, rolling back and forth as little as possible, until you have a circle that is about 1/8- to 1/4-inch thick. Make sure that the crust will not stick by gently sliding it around as you roll.
Fold the dough in half and place on one half of a 9-, 9 1/2- or 10-inch pie plate, making sure to leave about 1 inch of overhang over the edge. Unfold to open and gently tuck the crust into the pie plate, making sure to get into the edges and bends. Pinch together any cracks that form while fitting it into the pan. Trim any excess dough hanging off the edges. Prick the bottom of the crust all over with a fork to prevent bubbling. This dough does not hold a crimp well; just shape it gently so it is level with the top of the pan. Refrigerate uncovered, overnight, or up to 2 days.
Preheat the oven to 385°F. Cut enough 3- by 4-inch pieces of aluminum foil to cover the edges of the crust (to prevent burning). Line the crust with a 14- by 16-inch sheet of parchment paper. Add enough pie weights, dry rice, or dried beans to fill the pan 3/4 full, making sure that the weights press against the edges and sides. Bake for 24 to 28 minutes, or until the center no longer looks wet or moist. Remove from the oven and lift out the paper and weights. Return the crust to the oven and bake for an additional 14 to 18 minutes, until the crust is golden all over. Allow to cool completely.
Make the filling: In a medium saucepan set over high heat, combine the coconut milk, coconut cream, sugar, and vanilla bean paste, and cook, stirring gently with a whisk, about 4 minutes, until it comes to a boil.
In a small bowl, combine the cornstarch and water and whisk gently to combine fully. While vigorously whisking the coconut milk mixture, slowly drizzle in the cornstarch mixture and cook for 2 minutes.
Add the agar-agar and cook for 4 to 6 minutes longer, stirring vigorously until the mixture reaches a boil. It will thicken considerably.
Remove from heat and let stand for 3 to 4 minutes to cool a bit. When the mixture reaches about 160°F to 165°F, add the chocolate and whisk well as it melts.
Cut the bananas into 1/8-inch rounds and arrange in the crust, placing them so they overlap one another about halfway. Pour the chocolate mixture over the bananas and let cool. Spray a sheet of plastic wrap with nonstick vegetable oil spray and cover the cooled pie with it. Refrigerate for about 1 hour or until fully chilled.
Make the whipped cream: In a large mixing bowl, whip the chilled coconut cream with a handheld mixer at medium speed for 4 to 6 minutes, until light and frothy. Add the sugar, coconut butter, and vanilla bean seeds. Increase the speed to high and mix until sturdy peaks form and hold well.
Top the chilled pie decoratively with the whipped cream. You can pipe it on with a pastry bag, or spoon it on in dollops, curling them into decorative swirls with the back of a soft silicone or rubber spatula dipped in water. Refrigerate until chilled and ready for serving. Just before you serve, decorate the pie with the toasted coconut.
- I’ve used Spectrum and Earth Balance shortening, both to good results; Nutiva is made with too much coconut oil and does not produce desirable results.
To remove the seeds from a whole vanilla bean, slit it lengthwise with a sharp knife, and with the knife, scrape out the tiny seeds. The “empty” pod can be added to a container of granulated sugar to make vanilla-scented sugar (aka vanilla sugar) or added to liquid infusions.
Agar-agar is an animal-free alternative to gelatin. It is usually made from an array of sea vegetables and is used as a thickening agent.
- Pie dish conversions: If your pie plate is 10 inches in diameter, roll dough to 1/8-inch thick; if it’s 9 inches, roll to 1/4-inch thickness.