#easterbaking

[tianasimstreehouse]

Chocolate Egg Sundaes

Just the colourful, sweet, gooey dessert to make the children's eyes go wide with delight!

Celebrate this Spring Day in vintage, chocolate-y style.

* REQUIRES the latest version of my TianaSims Cookbook to work*

Category: Desserts

Ingredients: Any Chocolate, Milk, Cherry

Skill Level: 1 (Homestyle)

Available sizes: Party, Family, Single

Dietary: Vegetarian-Safe

DOWNLOAD (Early Access): Chocolate Egg Sundaes Milk and Cookies: Now! Sugar Cookies: 14th April Public: 20th April

[lavandamichelle]

Easter Recipes to Make with Your Kids

Easter is the perfect time to get creative in the kitchen with your little ones. Not only does it bring the family together, but it also gives kids a chance to get hands-on with fun, festive recipes. Whether it’s baking bunny-shaped treats, decorating colorful cupcakes, or making easy no-bake snacks, these Easter-themed recipes will keep everyone smiling. Here are some simple and fun ideas that…

[seyitaylor]

Easter Cookies // Marbleized Easter Egg Cookies Recipe Elevate your Easter celebration with our irresistible marbleized Easter egg cookies. These delectable treats are sure to impress your guests, while adding a touch of elegance to your dessert table.

[sixamsims]

Easter Cookies // Flower Sugar Cookies Recipe Elevate your Easter celebrations with these divine flower sugar cookies. Indulge in the delightful flavors and enchanting designs of our must-try recipe.

[treecraftdiary]

Recipe for Skinny Easter Egg Cake Balls

Elevate your Easter celebrations with these delectable Skinny Easter Egg Cake Balls. Discover a light and flavorful twist on traditional desserts with our easy-to-follow recipe.

[happeningsineducation]

Easter Desserts // Lemon Cake Recipe Recipe Looking for the perfect Easter dessert? Look no further. Our lemon cake recipe is a crowd-pleaser that will have your family and friends asking for seconds. Get ready to savor the flavors of spring with this delightful treat.

[worldmusictravelblog]

Easter Cookies // Marbleized Easter Egg Cookies Recipe Searching for a show-stopping Easter dessert? Look no further. Our marbleized Easter egg cookies are the ultimate confectionery masterpiece, bringing a burst of vibrant colors and heavenly flavors to the holiday festivities.

[jonsnork]

Cool cakes for Easter: Chocolate Bunny cake DIY. It's actually super easy! Get inspired this Easter with our mouth-watering Chocolate Bunny cake DIY. Unleash your creativity and impress your guests with this delightful treat.

[endasher]

TELL: MODERN EASTER COOKIES Upgrade your Easter cookie game with these trendy and beautiful creations. From pastel hues to unique designs, these modern Easter cookies are a feast for both the eyes and the taste buds. Get inspired and make this holiday extra special with your baking skills.

[generativetenebrousautomata]

[yashrana11]

[theuntemperedschism]

Cookies with Easter Eggs in a Nest Looking for a fun and delicious Easter baking idea? These Easter Eggs in a Nest Cookies are perfect. Check out our step-by-step guide to make the most adorable and tasty treats.

[creativemedianews]

Homemade Hot Cross Buns Recipe: Easter Tradition

Homemade Hot Cross Buns Recipe: Easter Tradition #Britishbaking #Easterbaking #Easterbreadrecipe #Easterdessert

[tianasimstreehouse]

Hot Cross Buns - Easter/Spring Day Treat #2!

Happy Easter weekend!

I love spring - the flowers, the longer days, and most of all the baking... Here is a second little surprise to celebrate this beautiful Spring time.

Here is a basket of freshly baked, raisin-filled Hot Cross Buns for your Sims to enjoy.

Category: Breakfast I put this in the Breakfast category rather than Baking so it could be Base Game <3

Ingredients: Flour or Sugar, Eggs, Any Fruit

Skill Level: 3 (Homestyle)

Available sizes: Single, Family, Party

Dietary: Vegetarian-Safe, Lactose-Free

*REQUIRES the latest version of my TianaSims Cookbook to work* Download this here: https://www.patreon.com/posts/tianasims-64612779

DOWNLOAD: Patreon (free): https://www.patreon.com/posts/hot-cross-buns-2-65170233

[kitchenhermit]

Pastiera Napoletana

Pastiera Napoletana, also known as grain pie, is a delicious and luxurious sweet enjoyed in Naples, Italy, throughout Easter. It is filled with a rich wheat and ricotta custard, brightened with candied fruit, orange blossom water, and lemon zest - baked in sweet shortcrust pastry. 

Recipe notes:

Shortcrust pastry: I have an easy recipe included. You can use store-bought dough, just make sure it’s sweet pastry. I’d also recommend buying an extra sheet of pastry, to cut the strips to put on top of the pastiera!

Making ahead: You can make the pastry and the ricotta mixture up to two days before baking. Pastiera is even better on the second day because the sweetness softens and the flavours become much more complex and nuanced. I love it the most on the second day - so this is perfect to make ahead.  

Ricotta: I use 200 grams of sheep’s milk ricotta (which is sweet and creamy) and 200 grams of cow’s milk ricotta (which is denser and slightly more savoury). This combination makes a delicious pastiera, but it’s also fine two use 400 grams of cow’s milk ricotta if you prefer!

Cooked wheat: This is an absolute must for pastiera! In Italy, it’s known as grano cotto, and you can buy it in jars at the supermarket around Easter time. If you can’t find it online, check out an Italian speciality grocer, or even a health-food store.  

Ingredients:

Sweet shortcrust pastry: 

315 grams all-purpose / 00 flour

135 grams granulated white sugar

180 grams cold lard/shortening 

3 egg yolks (whisked)

Wheat ricotta custard: 

250 grams whole milk

350 grams cooked whole wheat berries (grano cotto)

Zest from 1 lemon

30 grams lard/shortening

400 grams ricotta 

3 eggs 

350 grams white granulated sugar

100 grams finely diced candied orange/citron (optional*)

15 grams orange blossom water 

A pinch of ground cinnamon 

Seeds from one vanilla bean / 1 tsp vanilla extract 

Method:

Sweet shortcrust pastry: 

Sift flour into a large bowl. Then add the sugar and the cold lard in small pieces. Using a pastry cutter/fork, or your fingers, cut the lard into the flour until there are only pea-sized amounts remaining and the mixture looks sandy. Add in the egg yolks and mix the dough with your hands until it comes together. You may need to add 1 tsp of water, but the dough will be quite crackly and delicate. There may be little spots of egg yolk throughout, but this isn't important. Just don't over-mix! 

When it comes together, put the dough out on plastic wrap and shape it into a flat disk. Cover well with the plastic, and refrigerate for at least one hour and up to two days. 

Wheat ricotta custard:

While the pastry is in the fridge, add the milk, lemon zest, lard, and cooked wheat into a small pot. Cook over low-medium heat, stirring regularly and breaking up the large pieces of wheat. The cream is done when the lard is melted and isn’t separated from the milk, the wheat has softened and isn’t clumped together, and the mixture has just started to simmer. Take it off the heat, and let it cool while you prepare the ricotta. 

Push the ricotta through a fine-mesh strainer (use a rubber spatula to force it through). If you have a food mill, use that! The reason we do this extra step is to make sure the ricotta is nice and fluffy. If you don’t have these tools, just whisk it together well. 

Add in the eggs, sugar, and the cooled wheat and milk mixture. Then whisk in the candied fruit, orange blossom water, vanilla beans, and a pinch of cinnamon.

Putting it together: 

Grease a 22cm/9cm pie tin with lard/shortening. Dust generously with flour and set aside. 

Take the shortcrust pastry out of the fridge. If it's been in the fridge for more than an hour, let it rest for a few minutes on the counter. Lightly dust some flour on a silicone pastry mat or your counter top, and gently roll out the dough. This is a very delicate dough, so cracks are normal. Just gently press the broken dough back together and try not to use too much flour. Roll out into a circle until it's about 1/2 inch/ 1.5cm thick and 12 inches/30cm in diameter. Gently place it in the greased tin. Don't worry if it breaks in the process, just press it into the baking tin and it'll work fine! This is a very forgiving dough. Cut off the extra dough overhanging the baking tin. Gather it all together, dust with flour and roll it out into a rectangle, around 22cm/9 inches in length. With a pastry wheel cutter, cut as many 2-inch strips as you can. Gently place them across the pastiera in a weave pattern. I usually get around 6. 

Pour the mixture into the pie crust, and place the strips on top. Put the pie into an oven, preheated at 180C/356F. Bake for 60 minutes. Then, place the oven tray on the bottom and bake for 10 minutes more. The pastiera is done when it’s dark (but not burnt on top), the pie has puffed up, and there is a fragrant smell of orange blossom water throughout your kitchen. 

Once the pie is finished, open the oven door slightly and let the pastiera rest there until completely cool. I use a piece of aluminium foil, to keep the oven door slightly ajar. If you take it out too quickly the middle will sink, causing the pastiera to have a crackly hole in the middle. If this happens, don’t worry, the pastiera will still be delicious!

When the pastiera has cooled down, cover with plastic wrap and store it at room temperature. It will be good to eat for up to 5 days.

Serve with a light dusting of icing sugar, and enjoy your Neapolitan easter treat! 

Notes:

1- The pastiera is very delicate, so it may not be possible to take the entire pie out of the tin to serve. In Naples, bakeries actually sell the pastiera inside its baking tin, because it's so fragile! 

*Candied fruit: This is an optional mix-in, but highly recommended! Candied citrus fruit cuts through the sweetness, and adds to the floral notes of the pie. If possible, try to find candied citron (a large type of green lemon that’s grown in the south of Italy). If you can’t, orange or lemon peel will work just as well!