10 Mouth-Watering Easter Recipes Your Kids Will Love – Get Creative in the Kitchen!
Easter is just around the corner, and what better way to celebrate than by cooking up some delicious treats with your kids?
Here at Dr. Gummer’s Good Play Guide, we’ve placed our chef hats firmly on our heads to compile a list of (mostly) Easter-themed recipes for kids that are easy to make, fun to decorate, and absolutely scrumptious to eat.
So, get your aprons on, grab your little ones, and let’s get cooking!
*chefs kiss*
Savoury Recipes
Rainbow Veggie Skewers
About the dish: These colourful veggie skewers are perfect for a healthy Easter lunch or dinner. Kids will love assembling their own skewers and tasting the rainbow of veggies.
Ingredients:
- 1 red pepper, chopped into bite-sized pieces
- 1 orange pepper, chopped into bite-sized pieces
- 1 yellow pepper, chopped into bite-sized pieces
- 1 zucchini, sliced into rounds
- 1 red onion, chopped into bite-sized pieces
- 8 wooden skewers
Recipe:
- Preheat the grill or oven to medium-high heat (185°C to 205°C).
- Thread the veggies onto the skewers in a rainbow pattern.
- Grill for 8-10 minutes, turning occasionally until the veggies are slightly charred.
- Serve immediately.
How to make this recipe better: For an extra burst of flavour, marinate the veggies in your favourite dressing for an hour before threading them onto the skewers.
Allergy advice: This recipe is gluten-free, vegan, and pescatarian-friendly. Replace the wooden skewers with metal ones if anyone has a wood allergy.
Crispy Baked Fish Fingers
About the dish: These crispy baked fish fingers are a healthier take on the classic fish and chips. Kids will love the crunchy texture and mild flavour.
Ingredients:
- 4 white fish fillets, cut into finger-sized pieces
- 1 cup panko breadcrumbs
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp paprika
- 1 egg, beaten
- Salt and pepper, to taste
Recipe:
- Preheat the oven to 200°C.
- Line a baking sheet with parchment paper.
- In a shallow bowl, mix together the panko breadcrumbs, oregano, garlic powder, and paprika.
- Dip each fish finger into the beaten egg, then coat it with the breadcrumb mixture.
- Place the fish fingers on the baking sheet and season with salt and pepper.
- Bake for 12-15 minutes, until golden and crispy.
- Serve with your favourite dipping sauce.
How to make this recipe better:
For a more flavourful coating, mix grated Parmesan cheese into the breadcrumb mixture.
Allergy advice:
This recipe is coeliac-friendly if gluten-free breadcrumbs are used. You can also replace the egg with an egg substitute for a vegan version.
Cheesy Broccoli Quiche
About the dish: This cheesy broccoli quiche is a great way to sneak some veggies into your child’s diet. It’s perfect for brunch or lunch gatherings.
Ingredients:
- 1 pre-made pie crust
- 2 cups chopped broccoli florets
- 1 cup shredded cheddar cheese
- 4 eggs
- 1 cup milk
- Salt and pepper, to taste
Recipe:
- Preheat the oven to 180°C.
- Roll out the pie crust and place it into a 9-inch pie dish.
- In a large bowl, mix together the broccoli florets and shredded cheddar cheese.
- In a separate bowl, whisk together the eggs and milk. Season with salt and pepper.
- Pour the egg mixture over the broccoli and cheese mixture.
- Pour the mixture into the pie crust.
- Bake for 35-40 minutes, until the filling is set and the crust is golden.
How to make this recipe better:
For a meaty version, add some chopped cooked ham or bacon to the filling. For a vegetarian version, replace the eggs with an egg substitute and use vegan cheese.
Allergy advice:
This recipe is coeliac-friendly if a gluten-free pie crust is used. For a vegetarian version, ensure that the cheese is vegetarian-friendly.
Spring Vegetable Frittata
About the Dish:
A spring vegetable frittata is a delicious and healthy way to use up any leftover vegetables in your fridge. This dish is perfect for brunch or as a light lunch or dinner.
Ingredients:
- 6 large eggs
- 100g asparagus, trimmed and chopped into small pieces
- 1 small courgette, chopped into small pieces
- 1 small red onion, chopped
- 1 small red pepper, chopped
- 50g cherry tomatoes, halved
- 50g feta cheese, crumbled
- 1 tbsp olive oil
- Salt and pepper to taste
Recipe:
- Preheat the grill to medium-high heat.
- In a non-stick frying pan, heat the olive oil over medium heat.
- Add the asparagus, courgette, red onion, and red pepper to the pan and cook for 5-7 minutes until the vegetables are tender.
- In a separate bowl, whisk together the eggs and season with salt and pepper.
- Pour the egg mixture over the vegetables and scatter the cherry tomatoes and crumbled feta over the top.
- Cook for 5-7 minutes until the edges are set.
- Place the pan under the grill and cook for a further 3-5 minutes until the top is golden and the eggs are fully set.
How to Make this Recipe Better:
To make this frittata even more flavorful, you can add herbs and spices to the egg mixture, such as chopped parsley, chives, or thyme. You can also add other vegetables to the dish, such as mushrooms, spinach, or sweetcorn.
Allergy Advice:
This recipe contains eggs and dairy. If your child has an egg allergy, you can use an egg substitute, such as silken tofu. If your child has a dairy allergy, you can omit the feta cheese or use a dairy-free cheese alternative.
Sweet Recipes
Chocolate Nests
About the Dish:
Chocolate nests are a classic Easter treat that is loved by kids and adults alike. They are made from chocolate, shredded wheat, and mini eggs, and are shaped like little birds’ nests. These nests are perfect for an Easter party or as a homemade gift for friends and family.
Ingredients:
- 200g milk chocolate
- 100g shredded wheat
- 36 mini eggs
Recipe:
- Break the chocolate into small pieces and melt it in a heatproof bowl set over a pan of simmering water.
- Crush the shredded wheat into small pieces and add it to the melted chocolate.
- Mix well until the shredded wheat is fully coated in chocolate.
- Spoon the mixture into 12 cupcake cases and press it down with a spoon to create a nest shape.
- Place 3 mini eggs in each nest and leave to set in the fridge for 1 hour.
How to Make this Recipe Better:
To make these nests even more delicious, you can add a tablespoon of golden syrup to the melted chocolate. You can also swap the milk chocolate for dark or white chocolate, or mix them together for a marbled effect.
Allergy Advice:
This recipe contains wheat and dairy. If your child has a wheat or dairy allergy, you can use dairy-free chocolate and a wheat-free alternative to shredded wheat, such as rice puffs or cornflakes.
Easter Egg Cookies
About the Dish:
Easter egg cookies are a fun and easy way to celebrate Easter with your kids. These cookies are made from a simple sugar cookie recipe and decorated with colourful icing and sprinkles.
Ingredients:
- 225g unsalted butter, softened
- 200g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 400g plain flour
- 1 tsp baking powder
- Pinch of salt
- Icing sugar, food colouring, and sprinkles for decoration
Recipe:
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs and vanilla extract.
- Sift in the flour, baking powder, and salt and mix until the dough comes together.
- Roll out the dough on a floured surface and cut out Easter egg shapes with a cookie cutter.
- Place the cookies on the baking sheet and bake for 10-12 minutes until lightly golden.
- Leave to cool completely before decorating with icing and sprinkles.
How to Make this Recipe Better:
To make these cookies even more festive, you can use Easter-themed cookie cutters, such as bunnies or chicks. You can also add flavourings to the dough, such as lemon or orange zest, or almond extract.
Allergy Advice:
This recipe contains gluten, eggs, and dairy. If your child has a gluten or dairy allergy, you can use gluten-free flour and dairy-free butter.
Hot Cross Bun Pudding
About the Dish:
Hot cross bun bread pudding is a twist on the classic Easter treat. It’s made from leftover hot cross buns, custard, and spices, and is a delicious way to use up any extra buns you may have.
Ingredients:
- 4 hot cross buns
- 2 eggs
- 250ml milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp caster sugar
- Butter for greasing
Recipe:
- Preheat the oven to 180°C and grease a small baking dish with butter.
- Slice the hot cross buns in half and butter each half.
- Cut the buns into quarters and arrange them in the baking dish.
- In a separate bowl, whisk together the eggs, milk, vanilla extract, cinnamon, nutmeg, and sugar.
- Pour the custard mixture over the hot cross buns, making sure that they are all fully coated.
- Bake in the oven for 25-30 minutes until the custard is set and the top is golden.
How to Make this Recipe Better:
To make this bread pudding even more indulgent, you can add a handful of chocolate chips or dried fruit to the custard mixture. You can also serve it with a dollop of whipped cream or vanilla ice cream.
Allergy Advice:
This recipe contains gluten, eggs, and dairy. If your child has a gluten or dairy allergy, you can use gluten-free hot cross buns and dairy-free milk.
Easter Bunny Pancakes
About the Dish:
Easter bunny pancakes are a fun and cute way to start the day on Easter morning. These pancakes are made from a simple pancake recipe and decorated with fresh fruit and whipped cream.
Ingredients:
- 125g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp caster sugar
- 150ml milk
- 1 large egg
- Butter for frying
- Fresh fruit and whipped cream for decoration
Recipe:
- In a mixing bowl, mix together the flour, baking powder, salt, and caster sugar.
- 2. In a separate bowl, whisk together the milk and egg until well combined.
- Pour the wet ingredients into the dry ingredients and mix until the batter is smooth.
- Melt a small knob of butter in a non-stick frying pan over medium heat.
- Pour a ladleful of batter into the pan and cook until bubbles appear on the surface, then flip the pancake and cook for a further minute on the other side.
- Repeat until all the batter is used up.
- To make the bunny shape, use a round cookie cutter to cut out two circles from each pancake. Cut one of the circles in half to make the bunny ears.
- Stack the circles on top of each other and decorate with fresh fruit and whipped cream to create the bunny’s face.
How to Make this Recipe Better
To make these pancakes even more fun, you can use food colouring to dye the batter different colours, such as pink or blue. You can also use different fruits and toppings to decorate the bunny faces, such as chocolate chips, marshmallows, or sprinkles.
Allergy Advice:
This recipe contains gluten, eggs, and dairy. If your child has a gluten or dairy allergy, you can use gluten-free flour and dairy-free milk.
Carrot Cake Cupcakes
About the dish:
These cute carrot cake cupcakes are a fun and tasty dessert for Easter. Kids will love the cute carrot decorations on top.
Ingredients:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup grated carrot
- Cream cheese frosting
- Fondant icing in orange and green
Recipe:
- Preheat the oven to 180°C.
- Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg.
- In a separate bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrot.
- Pour the batter into the cupcake liners, filling each one about 3/4 full.
- Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
- Roll out the orange fondant icing and cut it into small carrot shapes. Roll out the green fondant icing and cut it into small leaf shapes. Stick the leaves on top of the carrots.
- Top each cupcake with cream cheese frosting and a fondant carrot decoration.
How to make this recipe better:
For a spicier flavour, add some grated fresh ginger to the batter. For an extra decadent touch, fill the cupcakes with a dollop of cream cheese frosting before frosting the tops.
Allergy advice:
This recipe can be made coeliac-friendly by using gluten-free flour. For a vegan version, use a vegan egg substitute and vegan cream cheese frosting.
Easter Bunny Cupcakes
About the Dish:
These bunny cupcakes are the cutest addition to any Easter celebration. With fluffy vanilla cupcakes, creamy frosting, and adorable bunny ears and faces made from marshmallows and candy, these treats are sure to delight kids and adults alike.
Ingredients:
- 120g unsalted butter, softened
- 120g caster sugar
- 2 large eggs
- 120g self-raising flour
- 1 tsp vanilla extract
- 2 tbsp milk
- 12 marshmallows
- 24 pink candy-coated chocolate pieces
- 12 small pink jellybeans
- 150g icing sugar
- 75g unsalted butter, softened
- 1 tbsp milk
- 1 tsp vanilla extract
- Pink food colouring (optional)
Recipe:
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
- Beat in the eggs, one at a time, then add the flour and vanilla extract and mix until well combined.
- Stir in the milk until the batter is smooth and even.
- Divide the batter evenly between 12 cupcake cases in a muffin tin.
- Bake for 15-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.
- Allow the cupcakes to cool completely before decorating.
- To make the frosting, beat together the icing sugar, softened butter, milk, vanilla extract, and food colouring (if using) until light and fluffy.
- Spoon the frosting into a piping bag fitted with a large star nozzle.
- Pipe a swirl of frosting onto each cupcake, starting at the outer edge and working inwards.
- Cut each marshmallow in half diagonally to make two bunny ears.
- Press two ears into the top of each cupcake, then add two candy-coated chocolate pieces for the eyes and a jellybean for the nose.
- Use a small amount of frosting to stick two more candy-coated chocolate pieces onto the front of each cupcake to create the bunny’s feet.
How to Make this Recipe Better:
To make these bunny cupcakes even more fun, you can use different colours of frosting and decorations to create a variety of bunny expressions and styles. You can also experiment with different flavours of cupcakes, such as chocolate or lemon.
Allergy Advice:
This recipe contains gluten, eggs, and dairy. If your child has a gluten or dairy allergy, you can use gluten-free flour and dairy-free milk and butter substitutes.
Conclusion
Cooking with your kids is a great way to spend quality time together and teach them valuable skills that they can use throughout their lives.
By making these Easter recipes for kids, you’ll create memories that will last a lifetime. So, get your kids involved in the kitchen and have fun creating these tasty treats together!