🍰 Recipe Collections: Delicious Desserts

Amethyst · March 8, 2026, 2:29pm

Easter Egg Sugar Cookies

Total: 4 hr 45 min (includes chilling time)
Active: 1 hr
Yield: 36 cookies

Ingredients:

Sugar Dough:

2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
1/2 teaspoon fine salt
1/8 teaspoon baking soda
1 teaspoon pure vanilla extract
1 large egg
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup confectioners’ sugar

Icing:

3 cups confectioners’ sugar
3 to 4 tablespoons whole milk
Assorted food coloring

Special equipment:

a 2 1/2- by 2 2/4-inch Easter egg cookie cutter

Directions:

For the sugar dough: Whisk together the flour, salt, and baking soda in a medium bowl. Beat together the vanilla and egg in a small bowl.

Beat the butter, granulated sugar, and confectioners’ sugar together in a large bowl with an electric mixer on low speed.

Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl using a rubber spatula as needed.

Reduce the speed to low again, slowly pour in the egg mixture, and beat until combined. Add the flour mixture in 3 additions, beating until combined after each, and increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters as needed.

Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.

Turn the dough out of the bowl and bring it together. Divide into 2 even pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.

Dust another sheet of parchment with flour and put 1 dough piece on top. Dust with more flour and top with another sheet of parchment. Roll the dough out between the parchment sheets into a square about 1/4 inch thick (and about 11 by 9 inches) and place in the freezer for 5 minutes. Repeat with the remaining piece of dough.

Working with 1 dough sheet at a time, cut out cookies with a 2 1/2- by 2 2/4-inch Easter egg cookie cutter and arrange on the prepared baking sheets, about 2 inches apart.

Refrigerate while you cut the remaining cookies. Reroll any scraps of dough and repeat the freezing, cutting, and refrigerating process until all the dough is used. Repeat with the remaining dough sheet.

Bake, rotating the baking sheets front to back and bottom to top about halfway through, until cookies are golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets set on a wire rack, about 30 minutes.

For the icing: Meanwhile, sift the confectioners’ sugar into a large bowl. Add milk, 1 tablespoon at a time, whisking until the icing is thick enough to show the line of the whisk that disappears within about 8 seconds.

Place 3 tablespoons of white icing in each of 3 separate bowls. Tint each a different color and cover with plastic wrap (see Cook’s Note). Place 1/4 cup white icing in another bowl, covering the remaining white icing with plastic wrap so it does not dry out. Drizzle one of the colored icings (about 1 tablespoon) onto the 1/4 cup white icing and swirl with a toothpick.

Next, dip the surface of a cookie in the swirled icing and remove slowly, allowing any excess to drip off. Shake the cookie over the bowl of icing to remove any excess. Gently smooth the icing with a toothpick to fill in any gaps, if necessary. Place the finished cookies on a wire rack over a baking sheet.

Use the tip of the toothpick to pop any bubbles that appear. Drizzle more colored icing as needed. Repeat this process with the next 2 colors and the remaining white icing until all the cookies are decorated.

Let them sit for 30 minutes. Store single layers of cookies, with parchment in between, in a tightly sealed container for up to 1 week.

Notes:

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) For Easter eggs, we like a pastel palette. To get that effect, we used just 1 drop of food coloring to make each shade. The colored icing is vibrant, but when combined with the white icing, it becomes a soft, muted shade.

Recipe courtesy of Food Network.com

Amethyst · March 8, 2026, 2:29pm

Pot of Gold Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 18 cookies

Ingredients:

Cookies:

1 (15.25-ounce) box of cake mix
½ cup canola or vegetable oil
2 large eggs

Frosting:

¾ cup unsalted butter, room temperature
1 ½ teaspoon vanilla extract
¼ teaspoon salt
3 cups powdered sugar
1-3 tablespoons milk or heavy cream
yellow or gold food color
green food color

Decorations:

18 Reese’s miniature cups unwrapped
edible gold spray or luster dust, optional
¼ cup gold candy sequins or round gold sprinkles
⅓ cup green sanding sugar, optional
5-6 rainbow sour belts cut into 1 ½ inch strips

Directions:

Cookies:

Preheat the oven to 350 degrees F.

Line two large baking sheets with parchment paper and set aside.

Mix the cake mix, oil, and eggs in a large bowl until well combined.

Drop scoops of dough onto the prepared baking sheets using a medium cookie scoop, leaving at least two inches between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling.

Frosting:

Beat the butter in a large bowl with a hand or stand mixer until smooth and creamy.

Add the vanilla, salt, and 1 cup of powdered sugar and beat until well combined. Add the remaining powdered sugar 1 cup at a time, beating well after each addition.

Add the milk ½ tablespoon at a time until the desired consistency is reached.

Remove ¼ cup of the frosting and transfer it to a small bowl. Add a few drops of yellow or gold food color and mix until well combined.

Add a few drops of green food color to the remaining frosting in the large bowl and beat until well combined.

Decorating:

Arrange the Reese’s cups on a parchment-lined baking sheet, leaving an inch or two between each cup.

Spray the top and sides of the Reese’s cups with the gold spray and set aside to dry.

Once the gold spray has dried, spread a small amount of gold frosting over the top of the Reese’s cups and dip them in the gold candy confetti to create the pot of gold.

Frost each of the cookies with a layer of green frosting and sprinkle the sanding sugar over the top.

Place a pot of gold in the center of each cookie.

Gently press the short side of the rainbow belt into the pot of gold. Drape the rainbow belt in an arch shape over the side of the pot of gold and into the frosted cookie to create the rainbow.

Allow the frosting to set before serving and enjoying.

Notes:

Store leftovers in an airtight container at room temperature for up to five days.

The cookies can be frozen for up to three months. The cookies should be stored in a single layer so the decorations do not get ruined. Thaw the cookies at room temperature before enjoying them.

Pot of gold placement – If using gold spray to color the pots of gold, leave at least 1 inch between each Reese’s cup on the tray. This allows sufficient space to spray the entire cup for a uniform golden effect.

Uniform cookie size – Utilize a cookie scoop when scooping the dough. This ensures consistent cookie size and shape, promoting even baking.

Complete cooling – Ensure the cookies have cooled entirely before frosting. Applying frosting to warm cookies can cause it to melt and run off. Patience in cooling leads to a well-set frosting.

Soft butter – Soften butter to room temperature before making the frosting. If the butter is too hard, it won’t mix well with the sugar, resulting in a grainy texture. Softened butter is crucial for achieving a creamy buttercream.

Variations and substitutions:

Cookie base flavor – Use your favorite flavor of cake mix for the cookie base. Vanilla, white, or chocolate cake mixes are all excellent options.

Pot of gold alternatives – Rolo candies turned upside down can serve as an alternative to miniature Reese’s cups for creating the pot of gold. This is a great option if you are making these cookies for someone with a nut allergy.

Decorative touches – The gold spray and sanding sugar are optional, but they add a fun effect to the cookies. Sanding sugar creates a grass-like texture and conceals imperfections in the frosting. Alternatively, use green jimmies or sweetened shredded coconut dyed with green food color for a different visual appeal.

Time-saving option – Consider using store-bought frosting for quicker preparation. A tub of white or vanilla frosting can replace homemade frosting, saving you time and effort.

Recipe courtesy of Semi-homemade Kitchen.com

Amethyst · March 8, 2026, 2:30pm

Chocolate Peanut Butter Cup Biscotti

Prep Time: 1 hour
Cook Time: 1 hour 15 minutes
Yield: 3 1/2 - 4 dozen

Ingredients:

Chocolate Dough:

1/2 cup butter, room temperature
1 cup sugar
3 eggs
3 3/4 cups all-purpose flour
1 /4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt

Peanut Butter Dough:

3/4 cup crunchy peanut butter
1 cup sugar
3 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
coating chocolate

Directions:

Preheat oven to 350 degrees.

Chocolate dough: In a medium bowl, mix together flour, baking powder, salt, and cocoa. Set aside.

Cream together butter and sugar.

Add eggs one at a time, mixing well after each addition.

Add 1/3 of the flour mixture at a time to the creamed mixture, mixing well after each addition.

The dough will be stiff.

For peanut butter dough: In a medium bowl, mix together flour, baking powder, and salt. Set aside.

Cream together the peanut butter and sugar.

Add eggs one at a time, mixing well after each addition.

Mix in 1/3 of the flour mixture at a time, mixing well after each addition. Note: You may not have to add all of the flour. The dough will be dry.

If it is too dry and crumbly, knead in a tablespoon (more or less) of water until the dough just comes together.

Divide both the chocolate and the peanut butter dough into 2 equal halves.

On a floured surface (I use cocoa), shape half of the chocolate dough into a flat rectangle, about 15 inches long and 5 inches wide.

Shape peanut butter dough into a log, a little shorter than the chocolate log, and about 2-3 inches wide.

Place in the middle of the chocolate log and gently fold the chocolate dough up over the peanut butter dough.

You want to wrap the peanut butter dough completely with the chocolate dough. Repeat with the other dough.

Place the 2 logs on a parchment-lined baking sheet.

Flatten slightly. You want a log about 15 inches long, 4 inches wide, and 1 - 1 1/2 inches high.

Bake 30 - 35 minutes in a 350-degree oven.

Remove from the oven to a cooling rack and cool for 10 minutes. Reduce oven temperature to 325 degrees.

Slice diagonally into 1/2" - 3/4" slices.

Place slices on a parchment-lined baking sheet and bake a second time for 20-25 minutes.

Remove from the baking sheet to a cooling rack and cool completely.

Melt the coating chocolate according to package directions.

Coat one side of the cooled biscotti with the chocolate.

Allow to set. (If you prefer, you could drizzle the chocolate over the biscotti.)

Recipe courtesy of Just a Pinch.com

Amethyst · March 8, 2026, 2:31pm

St Patrick’s Day Andes Mint Oreo Chocolate Cupcakes

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 1 dozen

Ingredients:

For the chocolate cupcakes:
1 C flour
¼ C unsweetened cocoa powder
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
½ C light brown sugar
½ C sugar
⅓ C Canola oil
½ C buttermilk
1 large egg
1 tsp. vanilla extract

For The Mint Cookie Frosting
1 C unsalted sweet cream butter softened
3 C powdered sugar
1/4 C ground mint Oreo cookies
2-3 drops of mint green food coloring
2 tsp mint extract
5 tbsp heavy whipping cream
1 piping bag fitted with a large star tip

For Decorating
1 C Andes baking chips
22 Mint Oreo cookies cut in half

Directions:

To Make The Cupcakes:

Preheat Oven to 350 degrees and line cupcake pan with St Patrick’s day themed cupcake liners.

In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt, and mix to combine.

Add in the sugar and brown sugar, stir until combined.

Add the oil, buttermilk, egg, and vanilla extract. Stir until combined.

Fill cupcake liner 3/4 of the way full.

Sprinkle graham cracker crumbs onto the cupcake batter in the cupcake liners.

Bake for 21 minutes.

Remove the cupcakes from the oven.

Transfer the cupcakes to a wire rack to cool

To Frost The Cupcakes:

Using a blender or food processor, blend up 6 Mint Oreos until fine crumbs. This should equal out to 1/4 C.

Using a standing mixer, beat together the butter, powdered sugar, crushed Oreo cookies, mint extract, and heavy whipping cream until combined, smooth, and thick peak star to form.

Beat in until combined the mint food coloring.

Scoop frosting into a piping bag and pipe cooled cupcakes.

To Decorate The Cupcakes:

Pour the Andes baking chips onto a plate.

Carefully roll the edge of the cupcake into the chips.

Place the Mint Oreos that have been cut in half in the center of the frosting. Enjoy!

Recipe courtesy of 4 Sons*R*Us.com

Amethyst · March 8, 2026, 2:32pm

Easter Bunny Cupcakes

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 cupcakes

Ingredients:

For the Cupcakes:

1 2/3 cups all-purpose flour 105g
1 cup sugar 200g
1/2 tsp baking soda 2g
1 tsp baking powder 4g
1/2 tsp salt
3/4 cup unsalted butter 170g, melted
3 eggs, room temperature
1 tbsp vanilla extract 15mL
1/2 cup sour cream 115g
1/2 cup milk 118mL
1/2 cup sprinkles optional

For the Buttercream:

1 pound unsalted butter 453g, room temperature
8 cups confectioners’ sugar 880g
1/2 cup cream 118mL
1 tsp vanilla extract, optional
1/2 tsp salt, optional

For the Assembly:

1 tbsp fondant
1/2 cup pink sanding sugar 198g
12 marshmallows
24 chocolate chips small
2 cups sweetened shredded coconut 200g, approximately

Directions:

For the Cake:

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl, then whisk together and set aside.

Mix the wet ingredients together in a medium bowl.

Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.

Divide the mixture into cupcake papers

Bake at 340 for about 20 minutes or until the centers are springy to the touch. Baking time depends on the size of your cupcakes

For the buttercream:

Cream the butter, then add the sugar a cup at a time and beat well. Mix in cream until the desired consistency is reached.

To Decorate:

Ice the cupcakes. I used a large round tip, but you can also snip the tip off a piping bag.

Roll in coconut.

Cut marshmallows in half diagonally. Dip the cut sides in the sanding sugar.

Roll fondant into small balls. Wet and roll in sanding sugar.

Place ears, noses, and eyes on the cupcakes and serve!

Notes:

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

Baking papers come in different sizes, and everyone’s oven is slightly different. I like to turn my pan halfway through baking, and toward the end of the baking time, I keep a close eye on the oven.

Once the centers are springy and a toothpick comes out clean, the cupcakes are ready. Being watchful at the end lessens the chances of having caramelized dark edges on your cupcake, ensuring it’s light, soft, and moist!

You can make a few tablespoons of THICK buttercream by adding more powdered sugar to your buttercream and mixing it in with a spatula. This can be rolled for the noses instead of the fondant for those of you who are not fans/don’t have it on hand.

A bit of advice on the ingredients. You can get the cheapest flour, sour cream, milk, and even butter, but you have to get good vanilla for this recipe! It’s the main flavor, and you want it to shine, so go find a good real vanilla extract, and if you want to get points for being fancy, use some vanilla bean paste too while you’re at it. People love seeing the little specks of vanilla in the cupcakes.

Frequently Asked Questions:

How do you make marshmallow bunny ears?

Cut marshmallows diagonally with a pair of clean scissors. Dip the cut side in pin sanding sugar then they’re ready to use on cupcakes!

How do you stick marshmallows to a cupcake?

Use a knife or other tool to scrape the top layer off, the surface loses its tackiness, especially when covered in shredded coconut! You may need to cut the bottom of the marshmallow if it is not sticking to the surface.

Can I make pink sugar?

Yes! While I usually buy colored sanding sugar, it’s quite easy to make. Add sugar to a plastic bag, then a few drops of food coloring. Mix until the color is distributed, then spread onto a baking sheet and allow to dry.

Nutritional Facts:

Recipe courtesy of Preppy Kitchen.com

There are also good pictures and a video on the site if you want to make these cupcakes!

Amethyst · March 8, 2026, 2:34pm

Lemon Curd Cake

Prep Time: 45 minutes
Cook Time: 22 minutes
Total Time: 2 hours 7 minutes
Yield: 12

Ingredients:

Lemon cake:

zest of 2 lemons, no white pith
1 ¾ cups granulated sugar divided (390g)
¾ cup whole milk (6oz), room temperature
¼ cup fresh lemon juice (2oz), strained before measuring
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 ¼ cups bleached cake flour (260g), like Softasilk
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (6oz or 170g), cut into 12 pieces and softened but still cool

Filling:

2 cups Lemon Curd, homemade or store-bought

Lemon Buttercream:

16 tablespoons unsalted butter (226g or 8oz), room temperature
4 ounces block cream cheese, room temperature
4 cups Confectioners’ sugar (480g)
⅛ teaspoon table salt
2 tablespoons fresh lemon juice, strained before measuring
2 teaspoons vanilla extract
2 tablespoons heavy cream, more or less as needed for desired consistency

Directions:

To prepare the cake batter:

Preheat oven to 350°F. Grease three 8-inch cake pans. Line the bottom of the pans with parchment paper circles. Grease the parchment and flour the pans. Set aside.

In a small food processor, combine the lemon zest with 3 or 4 tablespoons of the granulated sugar. Process until the sugar is bright yellow and the zest is in small flecks. If you don’t have a food processor, combine the sugar and zest in a bowl and blend with your fingers until the zest is broken down and the sugar is bright yellow. You can also muddle the mixture using a mortar and pestle.

Combine the milk, lemon juice, egg whites, and vanilla together and set aside.

Using a stand mixer fitted with the paddle attachment, combine the flour, all remaining granulated sugar, lemon sugar, baking powder, and salt on low until blended. With the mixer running, add the butter, 1 piece at a time, and continue mixing until only pea-size pieces remain.

Pour in half the egg white mixture and increase the speed to medium-high. Beat until the mixture is light and fluffy, about 1 minute. Reduce the speed to medium-low and add the remaining egg white mixture. Blend again until combined.

The batter may look slightly curdled; this is okay. Stir the batter a few times by hand using a spatula, scraping the bottom and sides of the bowl until well blended. Do not overmix.

Divide the batter between the three prepared pans and smooth the tops. Bake until the tops are lightly browned and a toothpick comes out clean, about 18 to 22 minutes. Rotate the pans halfway through baking.

Cool the cakes in the pans for 10 minutes the remove and discard the parchment. Cool completely on a wire rack before frosting.

Prepare the frosting:

Using an electric or stand mixer, beat the butter and cream cheese until smooth, about 30 seconds. Add half the Confectioners’ sugar and salt and blend on medium-low until most of the sugar is incorporated.

Scrape down the sides and bottom of the bowl and blend again. Add the remaining sugar, lemon juice, vanilla, and cream. Blend on medium until smooth and blended. Scrape down the bowl as needed, then fold together using a spatula.

To assemble:

Place one cake layer on a plate or cake stand. Pipe a small border of buttercream around the outside edge of the cake to create a wall. Fill the center with about 3/4 to 1 cup of lemon curd. Add another layer and repeat with a buttercream border and curd filling.

Top with the final layer of cake. Frost the sides and top of the cake, smoothing or decorating as desired. NOTE: If making buttercream flowers with lemon curd centers as shown in the photos, set aside about 1/2 cup of the curd before filling the cake layers.

Notes:

Baked and cooled cake layers can be wrapped and stored for up to 1 day before assembling.

Buttercream frosting can be refrigerated for up to two days before using. Allow the frosting to come to room temperature before using, about 30 minutes.

Refrigerate leftover cake for up to 5 days. Bring the cake to room temperature 30 minutes before serving.

Reverse creaming method adapted from America’s Test Kitchen

Shortcuts and decorating ideas:

Use white or lemon box cake mix in place of homemade.

Use store-bought lemon curd in place of homemade.

Decorate with lemon slices in place of the buttercream flowers.

Scatter yellow sprinkles on top for a festive touch.

Nutritional Facts:

Recipe courtesy of Saving Dessert.com

Amethyst · March 8, 2026, 2:34pm

Lemon Curd Recipe

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 50 minutes
Yield: 16

Ingredients:

2 large eggs lightly whisked
1 large egg yolk
1 cup granulated sugar (222g)
dash of salt
¾ cup lemon juice, strained (6oz), about 4 or 5 large lemons
½ cup unsalted butter, cubed (113g or 4oz)
zest of 2 lemons (no white pith)

Directions:

Zest two lemons and set aside. Juice 4 or 5 lemons or enough to make ¾ cup juice. Strain pulp and seeds before measuring.

In a medium heavy-bottomed saucepan, whisk together the eggs, egg yolk, sugar, salt, and lemon juice until blended. Add butter and lemon zest. Cook over medium heat, stirring constantly with a wooden spoon until the curd is thick and coats the back of a spoon, about 5-8 minutes.

For a silky smooth texture, blend briefly with an immersion or stick blender. Pour into a jar and cool. Cover and refrigerate until needed.

Notes:

Makes 2 cups (2 tablespoons per serving)

Store in the refrigerator for up to a week.

Freeze lemon curd for up to 2 months. Thaw overnight in the refrigerator.

What if your lemons are not juicy?

Warm lemon juice is much easier than cold. Don’t be afraid to microwave the whole lemon for about 15 seconds to warm it up. Repeat if needed until the lemon is slightly warm to the touch.

Also, to get the juices flowing, firmly roll the lemon on a hard countertop or work surface under the palm of your hand. Don’t push too hard, but let it know who’s boss. After you roll a few times, the lemon should soften. Now you’re ready to squeeze out every last drop!

Nutritional Facts:

Recipe courtesy of Saving Dessert.com

Amethyst · March 8, 2026, 2:35pm

St. Patrick’s Day Poke Cake

Active Time: 15 mins
Chill Time: 2 hrs
Total Time: 2 hrs 45 mins
Servings: 15

Directions:

Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with cooking spray.

Prepare cake batter according to package directions. Bake in preheated oven until a wooden pick inserted in center comes out clean, 20 to 22 minutes. Cool in the pan on a wire rack for 15 minutes.

Use a fork to poke holes all over the surface of the cake.

Prepare the Jell-O according to the package instructions, and immediately pour it over the slightly warm cake.

Chill the cake in the refrigerator, covered, for 1 to 2 hours, until fully cooled.

Frost the cake using the whipped topping and add sprinkles or St. Patrick’s Day candies to give it a festive touch.

Store in an airtight container in the refrigerator. This cake will stay freshest for about 3 days in the fridge. It’s best to avoid the freezer, as it doesn’t freeze well.

Recipe courtesy of Southern Living.com

Amethyst · March 8, 2026, 2:38pm

Strawberry Rhubarb Pie

Prep Time: 3 hours
Cook Time: 50 minutes
Total Time: 7 hours
Yield: 1 pie

Ingredients:

Homemade Pie Crust (my recipe makes 2 crusts; 1 for bottom 1 for top)
3 cups (about 300g) sliced rhubarb (1/2 inch pieces)
2 and 1/2 cups (about 380g) chopped strawberries
1/3 cup (67g) packed light brown sugar
1/3 cup (67g) granulated sugar
1/4 cup (32g) cornstarch
1/4 teaspoon salt
1 Tablespoon (15ml) orange juice
1/2 teaspoon pure vanilla extract
2 Tablespoons (28g) unsalted butter, cut into small pieces
1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
optional: coarse sugar for garnish

Directions:

The crust: Prepare my Pie Crust recipe through step 5.

Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.

Preheat oven to 400°F (204°C).

Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.

Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling—discard it). Dot the pieces of butter on top of the filling.

Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches in diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2- to 1-inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave.

Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the pie crust edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a Crumble or Streusel topping would be great.)

Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes.

After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. The pie is done when the filling’s juices are bubbling all around the edges.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

Notes:

Make Ahead & Freezing Instructions: This is a great pie to make 1 day in advance since it is so juicy – the filling will have time to set overnight. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.

One common issue with strawberry rhubarb pie is the whole “mushy puddle” situation. Bottom line: the filling is known to be a soupy mess. I asked around and found that instant tapioca is usually the fix. I didn’t have any tapioca in my cupboards and wasn’t about to show my face in the grocery store AGAIN that day, so cornstarch was my choice. It was perfect—every time I tried it. I didn’t have a sloppy problem when cutting into the pie using cornstarch, which is exactly what I was hoping for. To combat the mushy puddle situation, I simply spooned the filling into the crust—leaving all the pooled liquid behind.

Recipe courtesy of Sally’s Baking Addiction.com

Amethyst · March 8, 2026, 2:39pm

Mint Chocolate Cheesecake

Prep Time: 15 minutes
Cook Time: 1 hour
Chilling Time: 4 hours
Total Time: 5 hours 15 minutes
Servings: 12

Ingredients:

Chocolate Cheesecake:

24 ounces Philadelphia cream cheese, softened to room temp
1 cup granulated sugar
10 ounces bittersweet chocolate
¼ cup cocoa powder
¼ teaspoon salt
4 extra-large eggs, at room temperature
1 ½ teaspoons vanilla extract
½ cup heavy cream, at room temperature

Oreo Crust:

1 package (1 pound 4 ounces) Mint Oreo cookie wafers
6 tablespoons salted butter

Mint Topping:

Cream filling from a package of Mint Oreos
1 cup heavy cream
1 ½ teaspoons vanilla extract
½ cup granulated sugar

Directions:

Cheesecake Crust:

Preheat oven to 325℉

Separate the cream filling from cookie for the entire package of Mint Oreos, and put them in two separate bowls. Place all cookie wafers into a food processor and blend until fine crumbs…or roll them with a rolling pin.

Melt 6 tablespoons of butter. In a bowl, pour melted butter over cookie crumbs, and mix together using a fork until the cookies and butter stick together a bit.

Grease the bottom and sides of a springform pan with butter and press the crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes. Remove crust from oven and let cool.

Cheesecake Batter:

Melt the chocolate. You can either do this in a bowl in the microwave at 15-second increments or melt it over a double boiler.

Using a hand mixer or stand mixer, cream the cream cheese until smooth.

Add sugar, salt, and cocoa, and mix again.

Then, add the heavy cream and vanilla and mix until the batter is smooth.

Next, with the mixer turning, add the eggs one at a time, letting each incorporate into the batter before adding the next one.

Finally, add the melted chocolate and mix one final time until all ingredients are incorporated into the batter and the color is consistent throughout.

Pour the batter into the crust and smooth the top so it’s level.

Bake at 325℉ for 1 hour or until there’s just a little jiggle left in the center when you shake it slightly.

When the cheesecake has finished baking, turn off the oven but leave the cheesecake in there for another hour before placing it in the fridge.

Mint Topping:

Again, using your mixer, whisk together heavy cream, sugar, vanilla, and cream filling from all Mint Oreos, and mix until firm peaks.

Putting It All Together:

Place your finished mint chocolate cheesecake in the fridge and allow it to set and firm up for several hours or overnight.

Once the cheesecake has cooled in the fridge, remove the ring from the springform pan and spread the mint topping over the entire top of the cake.

Drizzle with melted chocolate and top with a few dollops of whipped cream.

Garnish with mint leaves before serving.

Notes:

How to cut a cheesecake: The best way to cut a cheesecake into smooth slices is to use a sharp knife dipped in hot water. If you don’t have a container large enough to dip a large knife into, then run the knife under hot tap water. Carefully rinse or wipe off the blade between each slice.

How long does a cheesecake last? In my house, about 30 minutes…just kidding! In the refrigerator, a cheesecake wrapped in plastic wrap or aluminum foil will last 5 to 7 days.

Can you freeze cheesecake? Absolutely! After the cheesecake has cooled on the counter, simply wrap it in plastic wrap, then aluminum foil, and keep in the freezer for up to 1 month. I can’t speak for the topping, however, so just freeze the cheesecake itself, then make the topping after you’ve defrosted it.

To defrost a cheesecake, just remove the foil (but leave the plastic wrap on) and place it in the fridge for 8 to 12 hours.

Nutritional Facts:

Recipe courtesy of Maplewood Road.com

Amethyst · March 8, 2026, 2:39pm

The Best Hummingbird Cake

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12 servings

Ingredients:

Cake:

3 cups All Purpose Flour, regular or gluten-free measure-for-measure flour blend
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup fresh pineapple crushed (see below)
2 cups roasted bananas* mashed (approximately 4 large or 6 medium-small bananas with peel left on; instructions below)
1 cup chopped pecans
Parchment paper to line the bottom of the cake pan

Cream Cheese Frosting:

1 ½ sticks (12 tablespoons) unsalted butter, chilled
3 8-ounce packages of cream cheese, chilled
1 teaspoon vanilla extract
1 ½ cups powdered/ Confectioners sugar sifted
1 ½ cups finely chopped pecans

Directions:

Preheat the oven to 350 degrees.

How to Roast Bananas:

Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak, which is fine). NOTE: Leave the oven heated to 350 degrees.

Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl, and mash. Set aside.

Peel bananas, place in a small mixing bowl, and mash. Set aside.

Making the Hummingbird Cake:

Butter and flour 3 9-inch round baking pans.

Trace the bottom of the pan (for all three pans) onto parchment paper, cut out a circle, and place it in the bottom of each pan.

Using a sifter over a large mixing bowl, combine the flour, cinnamon, baking soda, and salt. Sift into the bowl. Set aside.

In a second large mixing bowl, combine the granulated and brown sugar; stir to combine.

Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.

Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.

Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.

To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and, using a potato masher, crush the pineapple.

Add the crushed pineapple fruit and juice to the batter.

Add the mashed banana and the pecans. Stir just until combined; do not over stir.

Divide the batter evenly between the three pans. Tap the pans on the countertop to release any air bubbles and place in the 350-degree oven for 25-30 minutes until the cake bounces back to the touch and a toothpick inserted in the cake comes out clean.

Allow to cool in pans on racks for 5 minutes, then turn out onto cooling racks to fully cool before frosting. NOTE: Be sure to peel off and discard the parchment paper.

Instructions for Cream Cheese Frosting:

Cut sticks of chilled butter into 1-inch pieces and place in the bowl of a standing mixer (can use a handheld mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).

Cut the cream cheese into 1-inch strips and add to the butter. Mix at medium speed until fully combined and smooth.

Add the vanilla and slowly add the sifted powdered confectioners’ sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.

Fold in pecans by hand

Instructions for Cake Assembly:

Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.

Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).

Place the last cake layer with the cake right side up and use the remaining frosting to cover the top of the cake and the sides.

Allow cake to stand at room temperature for 30 minutes before serving, and store any uneaten cake in the refrigerator. Cake is best when made the day prior to serving!

Notes:

We’ve only made this cake recipe as written; however are often asked how to make it in a different form. To convert the cake into a different size, this guide may be helpful: https://www.allrecipes.com/article/cake-pan-size-conversions/

How To Store Hummingbird Cake:

Hummingbird Cake should be stored in the refrigerator due to the cream cheese frosting.

It may be stored in the refrigerator for 5-6 days (or may be frozen).

Store it in an airtight cake container and take it out 1 hour before serving to allow it to warm to room temperature for the best flavor.

Can Hummingbird Cake be Frozen?

YES! It can be kept in the freezer for 4-6 months.

The BEST way to freeze it:

Clear space in your freezer and place the cake, unwrapped, in the freezer to fully freeze (about 4 hours).

When the cake is frozen, wrap it well with plastic wrap, followed by foil.

This will ensure it is well enclosed, so it will not dry out.

When ready to eat it, allow it to thaw in the refrigerator overnight or at room temperature (providing it isn’t too hot).

Nutritional Facts:

Recipe courtesy of Boulder Locavore.com

Amethyst · March 8, 2026, 2:41pm

Green Velvet Cake with Cream Cheese Frosting

Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling and Assembly Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 12 servings

Ingredients:

For the Green Velvet Cake:

2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ cups granulated sugar
1½ cups vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup buttermilk
1 Tablespoon green food coloring, about 20 to 30 drops

For the Cream Cheese Frosting:

½ cup (1 stick) unsalted butter, softened at room temperature
8 ounces (1 package) cream cheese, softened at room temperature
1 teaspoon vanilla extract
¼ teaspoon kosher salt
4 cups sifted powdered sugar

Directions:

Make the Green Velvet Cake:

Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and set aside.

In a large bowl, whisk together flour, baking soda, baking powder, and salt.

In a separate large bowl, whisk together the sugar and vegetable oil until combined. Then whisk in the eggs, one at a time, until combined. Whisk in the vanilla.

Slowly whisk in ⅓ of the flour mixture then ⅓ of the buttermilk until combined. Then repeat twice, alternating the flour mixture and the buttermilk mixture, until everything is combined.

Then whisk in the green food coloring. Start by adding about 10 drops, whisking, then adding more as needed until the color reaches the color of green you like. For me, that’s usually between 20 and 30 drops.

Pour the batter evenly between the two prepared cake pans. Bake at 350°F for 30 to 40 minutes, until a toothpick inserted into the center of the cakes comes out clean. While the cakes are baking, make the frosting.

Make the Cream Cheese Frosting:

In a stand mixer using the paddle attachment (or using a hand mixer and a large bowl) cream the butter and cream cheese together until light yellow and fluffy, about 3 to 5 minutes. Use a spatula to scrape down the sides as needed.
Beat in the salt and vanilla.

Then beat the powdered sugar in, one cup at a time, until fully combined, scraping the sides down with a spatula as needed. Set aside until the cakes are done baking. (See NOTES for helpful tips.)

Cooling Time:

Once the cakes are done, remove from the oven and allow the cakes to cool in the pans for about 20 minutes. Then invert the cake pans onto a cooling rack and allow the cakes to cool at room temperature until completely cooled.

Assemble:

Once the cakes are cool, use an offset spatula to spread the frosting over the cakes. Decorate as you wish!

Notes:

Makes: one 8-inch two-layer cake with approximately 12 servings.

Tips:
Make sure your eggs, butter, and cream cheese are all at room temperature before you start baking. Take them out of the refrigerator about 30 minutes before you are ready to start.

Frosting tips:

If your frosting is too thin, add more powdered sugar.

If your frosting is too thick, add a little milk, one tablespoon at a time.

Make sure the cakes are completely cool before frosting. You can also refrigerate the cakes before frosting them.

Cake Storage Tips & FAQs

How long will a cake stay fresh after baking?

If you cover unfrosted cake layers, they will stay fresh at room temperature for three to four days after baking. After that, they start to dry out.

A frosted cake will stay fresh for a few days longer if wrapped in plastic wrap and refrigerated. The frosting will help seal in the moisture in the cake.

What’s the best way to store frosted cake?

You can store frosted cakes on a cake plate with cover at room temperature for four to five days.

Chill frosted cakes in the refrigerator for 15 minutes to allow the frosting to harden a bit. Then cover the entire frosted cakes with plastic wrap and refrigerate

How long do individually cut slices of cake last?

Once sliced, wrap each individual slice with plastic wrap. You can store wrapped slices at room temperature for about three days before they start to lose moisture.

Is there a difference in storing oil-based cakes versus butter-based cakes?

Cakes that are made with oil, such as this green velvet cake recipe, will keep for a few days longer than cakes that are made with butter.

Nutritional Facts:

Calories: 652kcal, Carbohydrates: 87g, Protein: 6g, Fat: 43g, Saturated Fat: 13g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 372mg, Potassium: 101mg, Fiber: 1g, Sugar: 66g, Vitamin A: 583IU, Calcium: 74mg, Iron: 2mg

Recipe courtesy of Urban Bliss Life.com

Amethyst · March 8, 2026, 2:42pm

Bunny Butt Cake

Prep Time: 35 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 10

Ingredients:

For the Cake:

1 ½ cup all-purpose flour 190g
1 ½ cup granulated sugar 300g
¼ cup cocoa powder 25g, nice quality
¾ tsp baking powder 3g
½ tsp baking soda 3g
½ tsp kosher salt 3g
¼ cup sour cream 120g, room temp
½ cup buttermilk 118mL, room temp
2 eggs room temp
¾ cup coffee 177mL, hot, strong
⅓ cup vegetable oil 79ml
2 tsp vanilla 10mL

For the Buttercream:

2 lbs confectioners sugar 907g
5 sticks butter 565g, unsalted, room temp
Pinch salt
2 tbsp cocoa powder 15g, nice quality
1/4 cup dark chocolate 45g, chopped, melted
2 tsp vanilla extract 10mL
1 tbsp heavy cream 15mL
Soft pink food coloring
Green food coloring

For the Bunny Butt:

½ cup fondant
Pink food coloring

Directions:

For the Cake:

Preheat oven to 350 degrees F. Butter and flour 3 six inch cake pans.

In a large bowl, sift the dry ingredients together until incorporated. Including the sugar.

In another bowl, whisk together the wet ingredients until combined. (The batter will be clumpy! Do not worry!)

Add the wet ingredients to the dry ingredients. Mix until combined.

Distribute the batter into three 6-inch cake pans fitted with damp baking strips.

Bake for 30 min or until the centers are set and the cake is springy to the touch.

For the Buttercream:

In a stand mixer fitted with a paddle attachment, cream the room temperature butter, confectioners sugar and salt until fluffy. Add a dash of cream and vanilla.

Separate into 4 batches. 3 batches can be equal, the last must be double the others.

Add melted and cooled dark chocolate and cocoa powder to the largest batch. Mix until smooth. Transfer to a piping bag and snip off the tip.

Use a drop of soft pink food coloring in one batch. Mix until desired color is reached.

Save about 1 cup of the pink. Add 2 tsp cream to soften the consistency.

Transfer both pink buttercreams to piping bags. Snip off the tips.

Add a drop of green to another batch. Mix until you get a soft green. Transfer to a piping bag. Snip off the tip.

Add pink and green bags to 1 piping bag fitted with a large round tip.

Add multiple drops of the green food coloring to another batch. This will be used for the grass. Transfer to a piping bag fitted with a grass tip.

For the Bunny Butt:

Roll white fondant against a cup or glass with a rounded bottom to create the body of the bunny.

Roll out 2 medium ovals for the feet.

Dye some fondant pink. Cut out circles for the pads of the bunny feet. Add them to the white ovals. Place the feet on the body.

Roll a ball. Dip in water then in white sanding sugar. Attach to the body for a tail.

For the Assembly:

Pipe the pink/green swirl between each layer.

Cover the cake with chocolate buttercream. Pipe pink buttercream on the top of the cake. Smooth with an offset spatula and scraper. Transfer to the fridge to chill for about 10 min.

Use a comb to create a grooved, horizontal stripe pattern. Chill the cake again for about 10 min. Using the softened pink buttercream with added cream, pipe over the grooves. Smooth with a scraper.

Pipe grass on top of the cake.

Add the bunny butt and chocolate eggs.

Arrange a skirt of chocolate eggs along the bottom.

Notes:

The key is to have a smooth but slightly firm buttercream, which you smooth with a straight edge then use the toothed side of the comb to create the stripes.

Don’t let your buttercream sit too long before using as it will loose consistency, give it a final whip, transfer into the piping bag and assemble the cake.

Once you’ve combed your grooves then it’s time to chill the cake so the buttercream firms up. Afterwards you’ll add some soft pink buttercream to the side of the cake, smooth and remove the excess.

Decorating Comb & Icing Smoother

Notes:

Recipe courtesy of Preppy Kitchen.com

Feathertip · March 8, 2026, 3:16pm

That is just too adorable for words! Perfect for Ostara.

Moonbeam · March 8, 2026, 4:18pm

They all look so good and to try some of the cakes you have in the US will be a new experience a good change from the UK.

Again definitely bookmark

Blessings

Amethyst · March 8, 2026, 10:32pm

I love that bunny butt cake! It’s too funny!

Some of these are special, like I don’t think many people would make the Bunny Butt Cake, but it’s sure fun to think about taking it to a potluck and seeing the reactions!

Amethyst · March 14, 2026, 3:25pm

Happy Pi Day!

Today is Pi Day, so I thought I’d post an extra bit of Pie. Because who doesn’t love Pie?

Salted Caramel Toffee Pie

Prep Time: 1 hour hr
Total Time: 6 hours hrs
Servings: 10

Ingredients:

For the graham cracker crust:

12 full sheet graham crackers, 1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the chocolate ganache layer:

1/2 cup semisweet chocolate chips, melted
1/3 cup heavy whipping cream

For the whipped cream:

1 cup heavy whipping cream
2 tablespoons confectioner’s sugar

For the caramel filling:

16 ounces brick cream cheese, at room temperature
1 cup confectioner’s sugar
2 teaspoons pure vanilla extract
1/2 cup salted caramel sauce, at room temperature

Toppings:

2 or 3 Heath candy bars, chopped
3 tablespoons Salted Caramel Sauce
3 tablespoons melted chocolate

Directions:

Place the graham crackers in a food processor and run the processor until they’re finely ground. You should have 1 ½ cups finely crushed graham cracker crumbs.

In a large bowl, stir together graham cracker crumbs, sugar and melted butter with a fork. Pat the mixture into the bottom and up the sides of a 9-inch pie plate. Freeze the pie crust for 30 minutes.

Heat the heavy cream in a medium microwave-safe bowl for 30 to 60 seconds until hot but not boiling. Pour the hot cream over the chocolate chips, let sit for 5 minutes. Stir with a spoon until the mixture is completely smooth. Pour the ganache evenly over the bottom of the graham cracker crust. Place the pie in the freezer and chill for 10 minutes.

In the bowl of a stand mixer (or with a hand mixer), beat the heavy whipping cream with the whisk attachment on medium-high until thick. Add 2 tablespoons confectioner’s sugar and beat until stiff peaks form. Transfer the whipped cream into a separate bowl and place in the refrigerator until ready to use.

In the same mixing bowl, beat the cream cheese on low until smooth. Add the confectioner’s sugar, salted caramel sauce, and vanilla extract and beat until smooth. With a spatula, gently fold in the whipped cream until combined.

Remove the pie from the freezer and pour the filling into the crust. Use a spatula to spread into an even layer.

Chill the pie in the refrigerator for at least 5 hours or overnight.

When ready to serve, drizzle the pie with salted caramel sauce and melted chocolate. Top with chopped Heath bars. Cut into slices and serve.

Notes:

How to Store:

Refrigerator: Use plastic wrap to cover the pie and store in the fridge for up to 4 days. You can store the pie with the toppings or without and then add them when you are ready to serve.

Freezing: Wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer container. Freeze for up to 2 months. When ready to eat, allow the pie to thaw in the fridge for several hours or overnight.

Nutritional; Facts:

Calories: 562kcal, Carbohydrates: 49g, Protein: 6g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 100mg, Sodium: 323mg, Potassium: 186mg, Fiber: 1g, Sugar: 38g, Vitamin A: 1306IU, Vitamin C: 0.3mg, Calcium: 95mg, Iron: 1mg

Recipe courtesy of Two Peas and Their Pod.com

Feathertip · March 14, 2026, 4:39pm

Awesome! Happy Pi Day! 3.14159…zzzzzz

Amethyst · March 14, 2026, 10:42pm

I was awful at math; I can only remember 3.14. LOL!

Feathertip · March 14, 2026, 10:59pm

Babe - I am, too - I had to look it up!