questionswhat dessert do you plan on making for easter?


I'll be at a science fiction convention Easter weekend, but my Easter tradition is white chocolate, so I am looking for a chance to pick up a bit of good quality white chocolate to enjoy between panels. But if I were going somewhere that I wanted to bring a special dessert for Easter, I would definitely make a Pavlova. It's easier than it looks and it's delicious and gorgeous. Plus most people have never had it. It's an Aussie thing, our hosts at our bed and breakfast in Sydney made it for us on our last evening with them.


Recipe (you can find lots, this is just a couple):

One recipe recommended brushing the interior of the meringue shell with melted chocolate to seal it. It sounds like a good idea. I make a skinny version of this by substituting a creamy mixture of Greek yogurt, fat free half & half and stevia for the whipped cream.


I'm hoping to have time to make a French Silk Pie to share with friends I'm getting together to play games with on Sunday evening (different churches, different service times, gathering for a big meal just won't work). But I need to check to see if I have a pie crust in the freezer. And it will also depend on if the disaster response team I'm a part of gets asked to help with tornado clean-up this weekend. If I can't make pie, I'll probably make triple chocolate brownies. Almost as good and much easier and quicker.


@moondrake: I've never even heard of Pavlova, but it looks and sounds delicious! I read one of the recipes and it seems pretty simple. I might have to try that one out. Can you put any fruits you want on it?


I'm bringing the potatoes, not dessert, but my vote goes to the Oreo Cheesecake cupcakes. They sound fabulous and should be pretty easy to make. I make cheesecake bites in mini muffin tins and it's one of my favorite go-to recipes.


I'm making a Key Lime Pie. We'll have candy and chocolate out all day, figured it would be refreshing to have something sweet but not too rich. Also, my mom is making Mexican Rice Pudding for the same concept. Dessert-ish but not heavy.


We always have a bunny cake, and we're not breaking tradition after 40+ years. I'll be making it, and it's super easy. You bake 2 9" rounds of cake, then let cool. Cut 2 ears out of one of them () () and the center part that is left over will look like a bow tie. Frost and decorate with coconut, jellybeans, etc. Yum. Here's one year's photo -

We also have monkey bread and an Angel Pie (meringue crust, topped with real whipped cream, and then shaved chocolate). We're celebrating Easter and my brother's birthday, hence the Angel Pie, which is our usual birthday "cake"


@staceroo: Yes, just not too wet, as you want them to lay on top of the whipped cream. I generally just make it with kiwi fruit and strawberries as they are always available and gorgeous. For a special occasion I'd look for some star fruit to add to it for that extra fancy look. But I hardly ever see star fruit available here.


I always make coconut custard pie. It's very light and doesnt make you feel completely stuffed like thanksgiving desserts do. It's also very easy. Here's one recipe that seems pretty similar to mine.,1637,147179-234200,00.html


I have already put my order in with my mom - a 3D bunny cake - she had to make it twice last year as the first one didn't turn out right (mmmmmmm... ..dead bunny cake)


Irish Cream Bundt Cake with a Jameson Glaze. Nom Nom Nom!


Very bad egg's yo ho. Oh, and a bottle of rum.


@zxzgrifterzxz: Do you have a recipe? My boyfriend would probably cry tears of joy if I made that for him.



Irish Cream Bundt Cake:

1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur

1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
2 tbls Jameson Irish Whiskey

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.

2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.


3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.

4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream and 2 tablespoons of Jameson.

Enjoy. :-)


Lower carb gluten-free angel food cake with fresh berries & whipped cream.

Palova! I haven't heard of that in years. I wonder how well it would harden with stevia used as a sweetener?