Easter Archives - Jenny is baking

Inspiration for Easter Recipes

Are you looking for inspiration for Easter? I’ve got you covered. Below you will find lots of recipes either for brunch or breakfast, but also if you wish to serve some special cupcakes or treats or even a cake. Check the links below the pictures, I always start from left to right. You will find all recipes from the featured picture in this blog post.

Breakfast or Brunch

Waffeltörtchen mit Rhabarberkompott und frischen Erdbeeren

Traditional braided bread from Germany

Waffle cake with rhubarb and strawberries

Hot Cross Buns

Sauerteig-Pfannkuchen mit Heidelbeer-Soße

Die besten belgischen Waffeln mit karamellisierten Bananen

Fluffiger Kaiserschmarren mit Rhabarberkompott

Sourdough pancakes with blueberry sauce,

Thick Belgian waffles with caramelized bananas,

Broken-up pancakes with rhubarb compote

Cupcakes and Cookies

Die allersüßesten Schafs-Cupcakes zu Ostern

Die allerbesten Möhren-Cupcakes mit Frischkäse-Creme

Cute sheep cupcakes

Simple sour cream cookies

Carrot cupcakes

Zitronen-Heidelbeer-Cupcakes mit Zitronenfrosting

Ostereier-Macarons nach der italienischen Methode

Blueberry lemon cupcakes

French macarons in egg shape

Double lemon cupcakes

(Fancy) Cakes

Cremiger Käsekuchen mit Rhabarber- und Erdbeersoße

Cheesecake with rhubarb and strawberries

Pavlova with lemon curd

Strawberry chocolate cake

Amerikanischer Carrot-Cake mit Frischkäse-Creme

Einfacher Blechkuchen mit Erdbeeren und Sahne

Traditional carrot cake

Strawberry slab cake

Blueberry lemon cake

26/03/2021

The Fluffiest Braided Bread

This fluffy and soft braided bread is traditionally served for breakfast on Easter in Germany. I made it the first time last year in 2020 when Europe was in heavy lockdown due to COVID19 and it was hard to get flour and yeast. I was grateful I always have active-dry yeast on hand, otherwise I wouldn’t have been able to make this delicious bread. I have tried many different types of this bread, but this one is by far the fluffiest and softest and for that reason I am confident to present it here.

06/03/2021

Egg Macarons with the Italian Method

Is it OK to say “Happy Easter”? I do believe so. To be “happy” also means to be relaxed and baking definitely relaxes me. Baking is my way of dealing with the crisis, it is a wonderful method to beat depression and sadness. Yes, I also know people who got fired or are now working part-time. But regardless, I do see Easter as the feast of hope despite all the horrible things currently happening. And for that reason I decided to make macarons according to the Italian method. I already have a few macarons recipes on my blog, my very first try, strawberry macarons with no food coloring as well as coffee macarons with dulce de leche filling. But all of the listed recipes follow the French method. This is the very first recipe according to the Italian method. I will explain below what this entails.

10/04/2020

Vegan Meringue Nests for Easter

I don’t know about you, but suddenly I am forced to cook all the time. So the other day I made a chickpea curry which lasted a few days and was really delicious. It has taken me a while, but now I know that you shouldn’t throw away the chickpea water, this can be beaten into meringue. Truly delicious meringue. For me this still is such a surprise, every time I beat this weird liquid into meringue, it is like a true miracle. Called aquafaba, I have to say, I am excited each and every time. It truly tastes just the same as meringue made with egg whites. And since I am a huge fan of meringue, I wanted to make a vegan version of it. Hence these vegan meringue nests for Easter were born.

03/04/2020

Creamy Cheesecake with Rhubarb and Strawberry Sauce

I love spring! I love the fresh and vibrant colors, I love that you will find rhubarb and strawberries. Aren’t they just the best combination ever? If you are up for it, below I will show you a very German cheesecake with a delicious rhubarb and strawberry sauce. You wonder what makes a German cheesecake German? We love using quark. I believe you find that in Lidl ind Aldi nowadays also in places outside of Germany. Sour cream, cream cheese, quark, we love the combination of a lot of dairy products.

27/03/2020

Chocolate Hot-Cross Buns

Today you will get chocolate hot-cross buns! Never heard of this? It is tradition, I believe originating in the UK. Lent is broken on Good Friday with these buns, hence the cross on them. I thought this was such a special ritual and since Easter is approaching, I felt like introducing the recipe here. You may not celebrate as big as you would normally, but hey, I will definitely make something special event even if it is only the two of us celebrating Easter this time.

25/03/2020

My Favorite Carrot Cake with Cream Cheese Frosting

Today I am presenting a classic American carrot cake with cream cheese frosting to you. The only difference? I cut back on the sugar. Especially in the frosting. Because I do think that American recipes are sickly sweet, I will never forget my first cake I ate when I spent a year in Canada after highschool in Germany. I only tasted sugar, nothing else. I really love carrot cake, I love the moist texture, the crunch you get from the nuts, I love the creamy frosting with this carrot flavor, so good! I love it all – if you give me the chance to taste something beside sugar. I already made this cake about a year ago, but back then I barely got a piece, it was gone so quickly. So I decided to try again. With my favorite recipe. However, due to the Corona virus, I had to wait before flour was in stock again. But I patiently waited and got lucky. And then, bam, I made this wonderful carrot cake again!

20/03/2020

Third Blog Birthday and Strawberry Elderflower Cake

Where is the champagne? Where are the streamers and glitter? You are invited to a nice helping of this strawberry and elderflower cake! Why, you ask? I am celebrating my third year of blogging. The first recipe that went online on my blog was this lemon tart, which I still love to make. I honestly never thought I would be blogging for three years. I have always been a person who just learns things by doing them. Instead of figuring everything out beforehand, I just give it a go and see what happens. The reason I started this blog was because I got tired of having to pass on recipes I was asked to provide to my friends and family. I also wanted to have some kind of organization so I thought a blog may come in handy. I would have never believed that I would enjoy taking pictures as much as baking. Mind you, I once was a professional pianist, I always thought my visual ability was not as good. However, I am still enjoying my blog immensely, be it baking, food photography or anything else, and for that reason I hope there are many more blog years to come. How about a slice of this delicious strawberry elderberry cake for this special occasion?

15/02/2020

Fluffy “Kaiserschmarren” with Rhubarb Compote

Have you every heard of “Kaiserschmarren”? This is a giant pancake cut into small pieces, dusted with icing sugar and served with compote. It is very famous in Austria and the south of Germany. Since I recently moved from the north of Germany to the south, to Munich, I felt it was time I gave this traditional recipe another go. There is a whole war going on whether to include raisins or not, but I love the plain version, sorry. However, I decided to serve it with rhubarb compote. Normally you would serve it with a plum compote, but it is spring and I like rhubarb, so why not give this a little spin. So think a pancake cut in neat pieces, dusted with icing sugar and some nice fruit compote on the side and you get this Kaiserschmarren. Sounds good?

16/04/2019

The Cutest Sheep Cupcakes for Easter

Aren’t these sheep cupcakes the cutest? I am telling you, these are definitely a show-stopper, for Easter, but probably also for a baby shower. You get a super delicious vanilla cupcake with Italian buttercream, which serves as the fur, yum! This is a simple and plain cupcake dressed up to be all fancy for Easter. I’d say, you are all set, aren’t you?

12/04/2019

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