Homemade Easter Cream EggsCategoriesRecipes
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Homemade Easter Cream Eggs

SERVINGS: 20 eggs

Ingredients

  • 1/2 cup light corn syrup
  • 1/2 cup butter SOFTENED
  • 1 teaspoon vanilla
  • pinch of salt
  • 3 cups powdered sugar
  • 4 drops yellow food coloring
  • 2 drops red food coloring
  • 12 ounces 1 bag milk chocolate chips

Instructions

  • Combine corn syrup, butter, vanilla, and salt in a bowl using an electric mixer.
  • Beat on medium until smooth.
  • Add in about 1/2 cup of powdered sugar, stir by hand to combine.
  • Continue adding small amounts of powdered sugar, stirring each time.
  • Place about 1/4 of the dough into another bowl, add food coloring and stir.
  • Chill dough in freezer for about 1 hour.
  • Shape a small amount of orange dough into a ball.
  • Take about a tablespoon of white dough and flatten.
  • Place orange dough in middle and roll the white dough around it to create an egg shape.
  • Place egg onto a greased dish or wax paper.
  • Continue until with the rest of the dough.
  • Chill eggs in freezer for about 1 hour or until firm.
  • Melt chocolate.
  • Dip eggs into chocolate, place on wax paper to harden.
  • Repeat the dipping process a second time.
  • Enjoy!
Easter SnickerdoodlesCategoriesRecipes
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Easter Snickerdoodles

Makes: 12

Prep time: 20 min

Cook time: 10 min

Ingredients

Dough

1 cup (140 grams) all-purpose flour 

½ teaspoon Club House Cream of Tartar 

½ teaspoon table salt

1 teaspoon Club House Ground Cinnamon

½ teaspoon baking soda

⅔ cup (130 grams) light brown sugar

6 tablespoons (84 grams) unsalted butter, softened

2 tablespoons vegetable oil

1 egg yolk

Cinnamon coating

2 tablespoons granulated sugar 

1 teaspoon Club House Ground Cinnamon 

Royal icing

4 cups (480 g) icing sugar 

3 tablespoons meringue powder

5 to 8 tablespoons water 

Club House Yellow food colouring

Club House Red food colouring

Club House Green food colouring 

Club House Blue food colouring

Preparation

1. Preheat the oven to 375°F (190°C). Line two baking trays with parchment paper. 

2. Whisk together the flour, cinnamon, cream of tartar, baking soda, and table salt. Set aside. Cream the light brown sugar and butter together with an electric hand mixer on high until mixture turns pale and no large spots of butter remain, about 1 minute.

3. Beat oil and egg yolk into the sugar and butter until just incorporated, about 30 seconds. Any longer and the cookies’ texture could become cakey. Add flour mixture to the sugar and butter mixture and beat on low, stopping as soon as no dry spots remain. 

You should be able to roll a piece of dough easily into a ball without it sticking to your hands. Adjust with 1 to 2 tablespoons of water if it seems to dry, or 1 to 2 tablespoons of flour if it’s sticking. 

4. To make the cinnamon coating: Whisk the sugar and cinnamon together in a small bowl. 

5. Roll 2 tablespoons of dough into a ball and toss in the cinnamon mixture. Place on a baking tray and repeat with the rest of the dough, leaving at least 2 inches of space between each cookie with no more than 6 cookies on each baking tray so they have room to spread. 

6. Use the bottom of a glass or jar to flatten the balls slightly into ½-inch-thick rounds. 

Bake on the middle oven rack until the edges of the cookies are just starting to turn golden brown and the middles are puffy but still look a little underbaked (this is key to the cookies’ chewy texture), about 7 to 10 minutes. Rotate halfway through baking. 

7. When the cookies are done, remove the tray from the oven and lift one side up about 4 inches, then let it drop. This will flatten the centre of the cookies and create a level surface for decorating. Repeat with the other side of the baking tray, and then again with the second tray. Let the cookies cool for at least 10 minutes before trying to move them; otherwise, they’ll fall apart. 

9. To make the royal icing: Sift the icing sugar if clumpy and beat it with the meringue powder, and 5 tablespoons of water with electric hand beaters on low until everything is incorporated, about 1 minute. Turn beaters to high and continue beating for 1 minute more. Test the consistency of your icing by lifting a bit out with a spoon and dripping it back down into the bowl. It should take the drip 5 to 10 seconds to settle back into the icing and disappear. If it takes less time, your icing is too thin and you need to add more icing sugar. Any more time and it’s too thick, so adjust with a little water — a teaspoon at a time. 

10. Transfer ¼ cup icing into a small bowl and colour it orange with red and yellow food colouring until you get the desired colour. Transfer ¼ cup icing to another small bowl and colour it dark purple with blue, red, and green food colouring, adjusting to the desired colour. Set a damp paper towel over each of the small bowls so the icing doesn’t form a crust. Dye the remaining icing yellow using 1 drop of red food colouring and enough yellow until you get the desired colour. 

11. Fit a piping bag with a #10 tip and fill it with the yellow icing. Pipe a circle around the outside of a cookie, then fill the centre in. Repeat with the rest of the cookies. Fit 2 piping bags with #4 tips and fill the first bag with orange icing and the second bag with purple icing. Pipe beaks, feet, and eyes onto the cookies. 

12. Let the icing dry at least 30 minutes before serving, and 6–8 hours to completely set and harden. 

Easter_Bunny_Buns_CategoriesRecipes
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Easter Bunny Buns

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 2 hours

Makes: Eight

Ingredients:

  • 2 cups all purpose flour or bread flour
  • 2 teaspoons (1 packet/7 grams) instant yeast
  • 2 Tablespoons sugar
  • 3/4 teaspoon salt
  • 1 cup milk (reduced fat or whole milk) heated to 120° F
  • 2 Tablespoons softened butter or trans fat-free margarine
  • 1 egg at room temperature
  • additional 1/2 to 3/4 cup flour
  • 16 raisins

Instructions:

  1. In a large mixing bowl combine flour, yeast, sugar & salt.
  2. Stir in warmed milk & butter (or margarine), then egg.
  3. Beat on high for 2 minutes.
  4. Stir in enough additional flour to make a firm dough.
  5. Remove to a floured surface and knead 100 turns until the dough is smooth and elastic. Cover and let rest for 10 minutes.
  6. Meantime, line 2 large baking sheets with parchment paper and put aside 8 sets of matching size raisins for eyes.
  7. Cut the dough in half and keep one half covered. On a floured board, roll the other half of the dough into a 6 x 12-inch oval about 1/2 inch thick.
  8. Cut the 2 larger circles from each end and 4 smaller ones in the middle. (Click here to see photos.) Place smaller circles on the baking sheet, spaced well apart. They will be the faces.
  9. Using the large cutter, cut four even shapes off the edges of both large circles to make 8 ears. (Click here to see photos.)
  10. Cut four tiny 1/2-inch circles for the noses.
  11. Slightly tuck 2 ears under the top of each bunny’s head. Place the noses on each face and push in raisins for the eyes. (Click here to see photos.)
  12. Cover with a dish towel and let rise in a warm place 30 minutes to an hour, until doubled in size. Repeat with second half of dough. (you can shape any remaining dough into 2-inch balls to rise and bake the same way for extra rolls)
  13. Bake each sheet separately in a preheated 375° F oven for 10-12 minutes until golden brown.
Italian Easter CookiesCategoriesRecipes
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Italian Easter Cookies

PREP TIME 1 HR 15 MINS

COOK TIME 15 MINS

LET COOL 5 MINS

TOTAL TIME 1 HR 35 MINS

SERVINGS 24

INGREDIENTS

  • ▢FOR THE COOKIES:
  • ▢2 1/2 cup All Purpose Flour
  • ▢1/2 cup Butter softened
  • ▢1/2 cup Granulated Sugar
  • ▢3 Large Eggs
  • ▢2 tsp Vanilla Extract
  • ▢Zest of 1 Lemon
  • ▢1 Tbsp Baking Powder
  • ▢1/4 cup Milk
  • ▢1/4 tsp Salt
  • ▢FOR THE GLAZE:
  • ▢2 cups Powdered Sugar shifted
  • ▢2 Tbsp Lemon Juice fresh
  • ▢1 Tbsp Milk
  • ▢Multi-Color Pastel Sprinkles

INSTRUCTIONS

  • Beat together the butter and sugar in a stand up mixer or with a hand held mixer until the ingredients are creamed together and smooth.
  • Then add in the eggs, vanilla extract and lemon zest. 
  • Mix until combined and light and fluffy.
  • Then add in the milk and mix until incorporated.
  • In a separate bowl, mix together the flour, baking powder, and salt together. 
  • Then gradually add these dry ingredients into the wet ingredients. 
  • Mix together until the ingredients are just combined – do not over mix.
  • Then cover the dough and refrigerate for at least 1 hour or overnight.
  • Then preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
  • Remove pieces of dough from the bowl and roll into 5-6 inch long ropes (the ropes should be thin as they will rise as they bake).  Then form knots out of the dough ropes.  Place the formed knot cookies on the baking sheet and bake for 15-18 minutes until the cookies are lightly golden brown.
  • Let the cookies cool on the baking sheet for 5 minutes and then move the cookies to a wire rack to cool completely.
  • While the cookies are cooling, make the glaze. 
  • In a bowl, stir together the powdered sugar, lemon juice and milk.
  • Once the cookies are cool, cover them with the glaze and top  with the pastel sprinkles.
  • Enjoy!