5 Easter desserts that will wow your guests

Easter is on its way We bet you can't wait To prepare some delicious and dazzling dishes at home Easter desserts that will impressively finish the festive table Your classmates will enjoy it.

Looking for something different than classic desserts to wow your guests this Easter? These five different Easter desserts are sure to please.

Bird's nest cookies

Crispy chow mein noodles are folded in melted chocolate and peanut butter and then formed into little nests with chocolate eggs on top…this is probably the best thing you'll make this Easter.

Elements

8 ounces semi-sweet chocolate chips
2 oz. (1/3 oz) peanut butter chips
1 tablespoon creamy peanut butter
2 1/2 grams. Crispy noodles
27 egg-shaped Easter candy

application

Step 1: In a medium heatproof bowl, microwave the chocolate for 20 seconds, then stir until the melted chocolate is smooth, about 1 minute.

Step 2: Add peanut butter chips and peanut butter and mix until combined. Add the chow mein noodles and stir.

Step 3: Pour 1/4 cup of pasta mixture onto a nonstick baking sheet. Build 9 rustic nests. Make a small hole in the middle, then put the eggs in the hole.

Step 4: Place the nests in the refrigerator or place them in a cool place for about 20 minutes.

Preparation time: 20 minutes
Total time: 40 minutes

Banana pudding

Banana pudding, with layers of vanilla pudding, ripe bananas, whipped cream and wafer biscuits, is the classic dessert we can never get enough of and the ultimate Easter dessert.

Elements

1 (14 ounce) can sweetened condensed milk
1 1/3 cup whole milk
1 (5.1 oz) package instant vanilla pudding mix
3 cups cream
1 teaspoon. Pure vanilla extract

1 (12 ounce) package vanilla wafer cookies
4 bananas, cut into slices
2 teaspoons. Crystallized sugar

equipment

1 small plate

application

Step 1: In a large bowl, whisk together the condensed milk, whole milk, and pudding mixture to break up any lumps. Leave it in the refrigerator until it hardens for about 5 minutes.

Step 2: Meanwhile, in another large bowl using a hand mixer on medium-high speed, beat cream and vanilla until stiff peaks form, 2 to 3 minutes. Set half of the whipped cream aside for serving. Add the remaining amount of whipped cream to the milk mixture.

Step 3: Cover the bottom of a small dish with foil. Top with one-third of the candy mixture. Cover with another layer of foil. Place an even layer of banana slices. Continue layering the pudding, wafers and bananas until you reach the top, finishing with a final layer of pudding. Set the remaining chips aside for serving.

Step 4: Refrigerate for at least 3 hours or up to overnight.

Step 5: Add the granulated sugar to the reserved whipped cream and mix until combined. Crumble the reserved chips over the banana pudding.

Rhubarb cake

Rhubarb is strikingly beautiful. The stems are baked into the cake, made smooth as jam and surrounded by a crunchy sugar crust. It's quick and simple – much like a snack cake – which means you can eat it with your hands.

Elements

Cooking spray phytin
10 rhubarb stalks
3 cups all-purpose flour
1 cup almond flour
2 teaspoons. baking powder

1 teaspoon. baking soda
1 teaspoon. Kosher salt
2 sticks of butter, softened
1 cup granulated sugar and a portion for coating

1/2 cup packed light brown sugar
4 large eggs
1 teaspoon. Pure vanilla extract
1/2 teaspoon. Almond extract
1 cup yogurt

application

Step 1: Preheat oven to 350 degrees, then grease a 9 x 13-inch baking pan with cooking spray. Choose your 5 best rhubarb stalks and cut each one vertically. Cut the remaining five stems into thin sticks.

Step 2: In a large bowl, mix flour with baking powder, baking soda and salt.

Step 3: In another large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream the butter and sugar until creamy. Add the eggs, one at a time, beating well after each addition, then add the extracts.

Add the dry ingredients and beat until some dry streaks remain. Add the milk and whisk until smooth. Add the thin rhubarb sprigs.

Step 4: Pour the dough into the mold and smooth the top. Place the rhubarb cut in half diagonally over the top of the cake, cutting pieces as needed to fit. Sprinkle the entire surface generously with sugar.

Step 5: Bake until golden brown — and when a toothpick inserted in the center comes out clean — 40 to 45 minutes. Leave to cool before cutting.

Preparation time: 10 minutes
Total time: 1 hour and 30 minutes

Strawberry and Rhubarb Crumb Bars

Do you like these strawberry rhubarb bars? They feature a sweet, tangy fruit filling and a buttery crumb topping.

Elements

Crust and crumb

Cooking spray
3 cups (360 g) all-purpose flour
1 1/2 cup (150 g) oats
1 cup (215 g) packed light brown sugar

1 teaspoon. baking powder
1 teaspoon. Kosher salt
1 1/2 cups unsalted butter, cold, cut into cubes
2 large eggs
2 tablespoons pure milk

Fruit filling

3 cups fresh strawberries (about 12 ounces), peeled and cut into small pieces.
3 cups frozen rhubarb (about 1 1/2 pounds), thawed, drained, squeezed dry, and sliced.
1/3 cup (66 g) granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice

application

1. Crust and crumb

Step 1: Place the rack in the middle of the oven. Preheat to 375 degrees. Grease a 13×9 pan with cooking spray. Line the tray with parchment paper, leaving an overhang on the two long, opposite sides.

Step 2: In a large bowl, mix flour, oats, brown sugar, baking powder, and salt. Add the butter and mix with the dry ingredients. Continue rubbing the butter, breaking it between your fingers, until the butter is incorporated and forms small pea-sized pieces.

Step 3: In a small bowl, whisk the eggs and milk until combined. Sprinkle over the butter mixture. Using a fork, toss lightly to share. Using a rubber spatula or clean hands, continue mixing the crumbs until moistened and holds together when pressed.

Step 4: Transfer about two-thirds of the crumb mixture to the bottom of the prepared pan, pressing down to create a stable base. Refrigerate remaining crumb mixture until ready to use.

Fruit filling

Step 1: In another large bowl, whisk strawberries, rhubarb, granulated sugar, cornstarch and lemon juice until combined.

Step 2: We distribute the fruit filling over the crumbs in the mold. Sprinkle over the reserved crumb mixture, leaving a few large and small clumps.

Step 3: Bake until fruit is puffy in the center and golden brown on top, about 35 minutes.

Step 4: Let cool for at least an hour in the water bath, and with the help of parchment paper, transfer the strip to a cutting board. Cut into small parts. Serve warm or at room temperature.

Preparation time: 15 minutes
Total time: 1 hour and 40 minutes

No-bake cream cheesecake

If you're a fan of creamy, nostalgic desserts, let us introduce you to your new favorite cheesecake. We've incorporated sweet orange flavor into this classic dessert for the perfect summer treat. No need to bake.

Elements

For crust:

24 pieces of whole Golden Oreo cookies, crushed
6 tablespoons melted butter
A pinch of kosher salt

To fill:

1 (3 oz) package orange jelly
1 cup boiling water
1 1/2 cups whipped cream for topping
2 sticks (8 oz) cream cheese, softened

1/4 cup sour cream
1 cup powdered sugar
1 teaspoon. Pure vanilla extract
Pinch some kosher salt

To decorate:

1 cup whipping cream for topping

application

Step 1: In a large bowl, whisk the orange jelly with the boiling water until the jelly is completely dissolved. Leave it aside to cool completely.

Step 2: To prepare the crust: In a medium bowl, mix the Oreo crumbs with the butter and salt. Press into bottom of 8-inch pan and up around sides.

Step 3: To prepare the filling: In another large bowl, beat the cream cheese and sour cream until the mixture is smooth, then add the powdered sugar, vanilla, and salt. Add the cream cheese mixture, then pour half the mixture into the cold jelly. Beat until homogeneous.

Step 4: Spoon onto crust, alternating with 1/4 cup cream cheese and jelly mixture until both mixtures are used. Using a butter knife, gently move the layers around. Cover and place in the refrigerator for 6 hours or until firm.

Step 5: Serviceable: When stationary, Spread the whipped cream on the outside of the cheesecake And serve.

Preparation time: 20 minutes
Total time: 6 hours and 50 minutes