As a self-proclaimed cook, I love researching and testing new recipes at home in Pennsylvania while my mom and my dog are my sous chefs. Easter is a special time during the spring season for florals, pastels, and recipes to bring spring into bloom. Ina Garten, Bobby Flay, and Giada De Laurentiis have fantastic recipes that are easy to make while channeling the Easter occasion. Whether you want to try this for Easter with your family, or give these recipes a try yourself when the holiday has passed, it’s safe to say these will be tasty for everyone!
My favorite chef, Ina Garten, has a recipe for a sweet treat of carrot cake with ginger mascarpone frosting that will rock your world! Fans of carrot cake will always make it known that they love it, as it is not the most popular cake flavor (except for this time of year). The cake recipe calls for 2 cups sugar, 1-⅓ cups vegetable oil, 3 extra-large eggs at room temperature, 1 teaspoon pure vanilla extract, 2 cups plus 1 tbsp all-purpose flour, 2 tsp ground cinnamon, 2 tsp baking soda, 1-½ tsp kosher salt, 1 pound grated carrots, 1 cup raisins and finally 1 cup chopping walnuts. As an alternative, you could buy a grocery store carrot cake mix if you are not the best with baking from scratch (no judgment).
For the unforgettable ginger mascarpone frosting, the recipe calls for 12 ounces Italian mascarpone cheese, at room temperature, 4 ounces cream cheese also at room temperature, 2 cups sifted confectioners’ sugar, 2 tbsp heavy cream, ½ tsp pure vanilla extract, ⅛ cup minced crystallized ginger (not in syrup), ¼ tsp kosher salt. This special frosting will leave a tangy taste for your Easter carrot cake! This cake serves 8 to 10 people on the special occasion (or when you are snacking on the leftovers).
The next recipe is a savory one by the one and only Bobby Flay, for his Easter egg leftover recipe of Spanish Spiced Deviled Eggs. This recipe is perfect for the eggs that were boiled and put on display for a day or two during the holiday. It calls for 8 large eggs, hard cooked, ¼ cup plus 2 tbsp prepared mayonnaise, 3 tbsp finely diced Spanish or red onion, 1 tbsp smoked paprika, plus more for garnishing, 2 tbsp finely chopped fresh chives, 3 tbsp finely chopped fresh flat leaf parsley, salt and ground black pepper. After removing the yolk from each egg and mashing them with the ingredients above, this recipe is sure to wow you and your guests. Bobby’s recipes never disappoint and this is a perfectly easy platter to try!
Lastly, Giada De Laurentiis has a special recipe for an Easter brunch that will have your taste buds thanking you. A spinach and artichoke frittata is exactly what an Easter holiday spread needs to pull together the sweet and savory of the day. For the frittata the recipe calls for 10 large eggs, 1 tsp kosher salt, 2 tbsp olive oil, 2 shallots chopped, 1 garlic cloves chopped, 1 (12 ounce) jar marinated artichokes roughly chopped, and 1 (5 ounce) container baby spinach roughly chopped. For the ricotta ½ cup whole milk ricotta cheese, ½ tsp dried oregano, 1 tsp lemon zest, and ½ tsp kosher salt. This recipe looks delicious while also satisfying the hunger after an egg scavenger hunt on your lawn!
Trying out these recipes will hopefully make Easter feel even more special, whether you’re cooking with family or just having fun in the kitchen like I do with my mom and my dog. From sweet treats to savory bites, each dish brings a little bit of spring to life.