25+ Hearty & Tasty Easter Giada Recipes to Warm Your Soul

Easter is a time for celebration, joy, and delicious food shared with loved ones.

If you’re looking to elevate your Easter menu with a touch of Italian elegance and seasonal charm, Giada De Laurentiis’ recipes are the perfect inspiration.

Known for her ability to blend classic Italian flavors with modern twists, Giada’s Easter recipes cover everything from brunch favorites to indulgent desserts.

Whether you’re hosting a festive feast or simply looking for a few standout dishes to impress your guests, this collection of 25+ Easter Giada Recipes has you covered.

From fresh, vibrant appetizers to hearty mains and whimsical desserts, these recipes capture the spirit of the season and the magic of Easter gatherings.

25+ Hearty & Tasty Easter Giada Recipes to Warm Your Soul

Easter is a time to come together and create memories, and the right recipes can make your celebration even more special.

With Giada’s signature style, these 25+ Easter Giada Recipes offer a perfect blend of sophistication, comfort, and festive flair.

Each dish, from vibrant appetizers to decadent desserts, is crafted to bring out the best of spring’s flavors and the joy of the holiday.

Whether you’re hosting a grand Easter brunch or an intimate family dinner, these recipes will add a touch of Italian-inspired magic to your table.

Let Giada’s creativity and culinary expertise guide you in making this Easter a celebration to remember.

Easter Lemon Ricotta Pancakes

Bright and zesty, these Lemon Ricotta Pancakes are perfect for an Easter morning brunch. Inspired by Giada’s love for Italian flavors, the ricotta adds creaminess while the lemon zest brings a refreshing tang. These pancakes are fluffy yet light, making them an ideal start to your holiday celebrations. Serve with a dusting of powdered sugar and fresh berries for a delightful presentation.

Ingredients:

• 1 cup ricotta cheese
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs, separated
• 1/2 cup whole milk
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• Butter for cooking
• Maple syrup and fresh berries for serving

Instructions:

1. In a large bowl, whisk together the ricotta, egg yolks, milk, lemon zest, and vanilla extract until smooth.
2. In another bowl, sift together the flour, sugar, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate them.
4. Heat a non-stick skillet over medium heat and add a small amount of butter. Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes.
5. Serve warm with maple syrup, fresh berries, and a sprinkle of powdered sugar.

These Lemon Ricotta Pancakes are a bright and elegant way to begin your Easter festivities. The blend of creamy ricotta and citrusy lemon makes this dish memorable and quintessentially spring. Pair with a mimosa or fresh-squeezed orange juice for a truly celebratory meal.

Spring Pea and Mint Crostini

This Spring Pea and Mint Crostini is a light and refreshing appetizer perfect for Easter gatherings. Inspired by Giada’s knack for blending fresh, simple ingredients, this recipe combines sweet peas, fragrant mint, and creamy ricotta on crispy baguette slices. It’s a sophisticated yet easy-to-make dish that will impress your guests.

Ingredients:

• 1 baguette, sliced into 1/2-inch rounds
• 1 cup fresh or frozen peas, thawed
• 1/4 cup fresh mint leaves
• 1/2 cup ricotta cheese
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: Shaved Parmesan for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and drizzle with olive oil. Toast for 7-10 minutes or until golden.
2. In a food processor, blend peas, mint, lemon juice, and olive oil until smooth. Season with salt and pepper to taste.
3. Spread a layer of ricotta cheese on each crostini, then top with a dollop of the pea and mint mixture.
4. Garnish with shaved Parmesan or additional mint leaves if desired.
5. Serve immediately as a vibrant appetizer.

The Spring Pea and Mint Crostini is a crowd-pleasing starter that celebrates the fresh flavors of the season. The combination of creamy ricotta, sweet peas, and fragrant mint is perfect for Easter’s lively and fresh ambiance. It’s simple, elegant, and undeniably delicious.

Italian Easter Bread with Colored Eggs

Bring tradition to your Easter table with Italian Easter Bread adorned with colorful eggs. This slightly sweet bread, inspired by Giada’s love for classic Italian baking, is braided and baked with pastel-dyed eggs nestled within. It’s as delightful to look at as it is to eat, making it a festive centerpiece for any Easter celebration.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 2/3 cup whole milk, warmed
• 3 large eggs, room temperature
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 5 dyed, uncooked eggs
• Optional: Sprinkles for garnish

Instructions:

1. In a small bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
2. In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, eggs, melted butter, and vanilla extract. Knead until the dough is smooth and elastic, about 10 minutes. Cover and let rise in a warm place for 1 hour or until doubled in size.
3. Preheat oven to 350°F (175°C). Divide the dough into three equal pieces and roll each into a long rope. Braid the ropes and form a circle, tucking the ends together. Place the dyed eggs into the braid, spacing them evenly.
4. Let the dough rise again for 30 minutes. Brush with an egg wash and sprinkle with sprinkles if desired.
5. Bake for 25-30 minutes or until golden brown. Cool slightly before serving.

This Italian Easter Bread is more than just a treat—it’s a beautiful tradition that brings family and friends together. Its sweet, tender crumb paired with the festive touch of dyed eggs will create lasting memories and become a beloved Easter tradition in your home.

Herbed Ricotta Stuffed Easter Focaccia

This Herbed Ricotta Stuffed Easter Focaccia is a savory bread stuffed with a flavorful ricotta filling. Inspired by Giada’s love for fresh herbs and Italian breads, this dish combines the soft, pillowy texture of focaccia with a rich, herby ricotta filling. This is perfect for an Easter brunch or as a side dish to accompany your main course. With its rustic appeal and bright herbaceous flavors, it’s sure to be a standout on your table.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 tablespoon olive oil
• 3/4 cup warm water
• 1 cup ricotta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon zest
• Olive oil for drizzling

Instructions:

1. In a large bowl, combine flour, yeast, and salt. Add olive oil and warm water, mixing until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth. Cover and let rise for 1 hour.
2. While the dough rises, mix the ricotta, parsley, basil, garlic powder, and lemon zest in a bowl. Set aside.
3. Once the dough has risen, punch it down and divide it into two equal pieces. Roll out one piece into a flat rectangle on a floured surface.
4. Spread the ricotta mixture evenly over the dough, then place the second piece of dough on top. Pinch the edges to seal, creating a stuffed focaccia.
5. Place the stuffed focaccia on a baking sheet, cover, and let rise for another 30 minutes.
6. Preheat the oven to 375°F (190°C). Drizzle the top of the focaccia with olive oil and bake for 25-30 minutes or until golden brown.
7. Let it cool slightly before serving.

The Herbed Ricotta Stuffed Easter Focaccia is a beautiful and flavorful addition to your Easter spread. The combination of the soft, airy bread with the creamy, herb-infused ricotta makes this dish irresistible. It’s an excellent option for both vegetarians and meat lovers alike, and it pairs wonderfully with a fresh salad or roasted meats.

Giada’s Easter Lamb Chops with Rosemary and Garlic

Giada’s Easter Lamb Chops with Rosemary and Garlic are the perfect main dish for your holiday meal. Marinated in a rich garlic and rosemary mixture, these lamb chops are grilled to perfection, making them tender, flavorful, and absolutely delicious. This recipe is easy to prepare yet elegant enough to serve as the centerpiece of your Easter dinner. The aromatic herbs and succulent lamb are a classic pairing that will impress your guests.

Ingredients:

• 8 lamb chops, bone-in
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• 1 lemon, quartered

Instructions:

1. In a small bowl, combine garlic, rosemary, olive oil, Dijon mustard, salt, and pepper. Stir to form a marinade.
2. Coat the lamb chops with the marinade and let them sit for at least 1 hour, or overnight for more flavor.
3. Preheat the grill to medium-high heat. Grill the lamb chops for about 4-5 minutes per side, or until they reach your desired level of doneness.
4. Remove from the grill and let the lamb chops rest for a few minutes before serving.
5. Serve with a squeeze of fresh lemon juice and a garnish of rosemary.

Giada’s Easter Lamb Chops with Rosemary and Garlic are an ideal dish for any Easter celebration, offering a rich and satisfying flavor profile. The tender, juicy lamb pairs wonderfully with the fragrant rosemary and garlic, making it a memorable centerpiece. Serve with roasted vegetables or a fresh salad for a complete and festive meal that’s sure to delight your guests.

Giada’s Easter Tiramisu with Fresh Berries

For dessert, Giada’s Easter Tiramisu with Fresh Berries adds a fresh twist to the classic Italian dessert. This version incorporates layers of light mascarpone cream, espresso-soaked ladyfingers, and vibrant fresh berries, creating a sweet and tangy contrast that’s perfect for spring. The rich and creamy tiramisu is lightened by the fruity addition of berries, making it a refreshing yet indulgent treat to finish your Easter meal.

Ingredients:

• 1 cup strong brewed espresso, cooled
• 1 tablespoon coffee liqueur (optional)
• 24 ladyfingers
• 2 cups mascarpone cheese
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped
• 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
• Cocoa powder for dusting

Instructions:

1. In a shallow dish, combine the cooled espresso and coffee liqueur (if using).
2. Quickly dip each ladyfinger into the espresso mixture and layer them at the bottom of a 9×9-inch serving dish.
3. In a large bowl, whisk together mascarpone, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until fully combined.
4. Spread half of the mascarpone mixture over the ladyfingers, smoothing it into an even layer.
5. Add another layer of dipped ladyfingers on top, followed by the remaining mascarpone mixture.
6. Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
7. Before serving, top with fresh berries and dust with cocoa powder.

Giada’s Easter Tiramisu with Fresh Berries is the perfect way to end your Easter feast. The delicate mascarpone cream, combined with the bold coffee-soaked ladyfingers and fresh, juicy berries, creates a delightful dessert that is both indulgent and refreshing. This lightened-up version of the traditional tiramisu offers a vibrant burst of flavor, making it an unforgettable part of your holiday spread.

Giada’s Easter Shrimp Scampi with Lemon and Parsley

For a light and flavorful main course, Giada’s Easter Shrimp Scampi with Lemon and Parsley brings the fresh, bright flavors of the Mediterranean to your Easter meal. Perfect for seafood lovers, this dish combines tender shrimp with a buttery, garlicky sauce accented by fresh lemon and parsley. It’s simple to prepare but looks and tastes elegant enough to serve as the centerpiece of your Easter dinner.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Zest of 1 lemon
• 1 tablespoon butter

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the wine and chicken broth, scraping up any brown bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.
4. Stir in the lemon juice, parsley, lemon zest, and butter. Return the shrimp to the skillet and toss to coat.
5. Season with salt and pepper to taste and serve immediately. Garnish with extra parsley and lemon wedges.

Giada’s Easter Shrimp Scampi with Lemon and Parsley is a bright, light dish that’s perfect for an Easter celebration. The shrimp soak up the delicious, garlicky sauce, while the lemon and parsley add a refreshing zing. This recipe pairs wonderfully with pasta or a fresh salad for a complete meal that will impress your guests with its elegance and simplicity.

Giada’s Easter Carrot and Fennel Salad with Orange Vinaigrette

This Easter Carrot and Fennel Salad with Orange Vinaigrette is a colorful and refreshing side dish that brings a burst of flavor to your Easter table. With its mix of crunchy carrots, aromatic fennel, and sweet orange dressing, it’s a perfect complement to your holiday meal. Giada’s combination of fresh ingredients and citrusy dressing creates a bright, vibrant salad that adds both flavor and visual appeal to your spread.

Ingredients:

• 4 large carrots, peeled and thinly sliced
• 1 fennel bulb, thinly sliced
• 1/4 cup fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup toasted almonds (optional)

Instructions:

1. In a large bowl, combine the sliced carrots and fennel.
2. In a small bowl, whisk together the orange juice, olive oil, white wine vinegar, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the carrots and fennel, tossing to coat evenly.
4. Let the salad sit for 10-15 minutes to allow the flavors to meld.
5. Garnish with chopped parsley and toasted almonds before serving.

Giada’s Easter Carrot and Fennel Salad with Orange Vinaigrette is a light, flavorful side dish that’s as beautiful as it is delicious. The crunch of the carrots and fennel, combined with the bright, citrusy vinaigrette, makes for an irresistible addition to any Easter spread. This salad pairs well with both lamb and chicken, making it a versatile and crowd-pleasing option for your holiday meal.

Giada’s Easter Ricotta and Spinach Stuffed Shells

For a hearty and comforting dish, Giada’s Easter Ricotta and Spinach Stuffed Shells are the perfect solution. These large pasta shells are filled with a creamy ricotta and spinach mixture, then baked in a rich marinara sauce. It’s a satisfying dish that combines the richness of Italian flavors with the freshness of spinach, making it ideal for Easter. This recipe can also be prepared ahead of time, making it a great option for stress-free entertaining.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 1 1/2 cups cooked spinach, drained and chopped
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 tablespoon fresh basil, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions, drain, and set aside to cool.
3. In a large bowl, combine the ricotta, spinach, Parmesan, egg, garlic powder, salt, and pepper. Mix until well combined.
4. Spread 1 cup of marinara sauce in the bottom of a baking dish.
5. Stuff each pasta shell with the ricotta-spinach mixture and arrange them in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
7. Cover the dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh basil and serve.

Giada’s Easter Ricotta and Spinach Stuffed Shells are the perfect combination of creamy, cheesy goodness and fresh spinach, all wrapped up in tender pasta. This dish is comforting, flavorful, and can be prepared in advance for an easy, stress-free meal. Whether served as the main dish or as a hearty side, these stuffed shells are sure to become a family favorite at your Easter gathering.

Giada’s Easter Lemon Ricotta Pancakes

Start your Easter morning with Giada’s Lemon Ricotta Pancakes—a fluffy and tangy twist on a classic breakfast favorite. The ricotta cheese adds creaminess to the pancakes, while the fresh lemon zest and juice provide a refreshing citrus kick. Topped with a dollop of whipped cream or fresh berries, these pancakes are an indulgent yet light way to begin your holiday.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup ricotta cheese
• 1 cup buttermilk
• 2 large eggs
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Butter, for cooking
• Fresh berries or whipped cream, for serving

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the ricotta, buttermilk, eggs, lemon zest, lemon juice, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick.
4. Heat a griddle or non-stick skillet over medium heat and melt a small amount of butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
6. Remove from the skillet and keep warm.
7. Serve with fresh berries or a dollop of whipped cream.

Giada’s Lemon Ricotta Pancakes are a bright, airy way to enjoy a special Easter breakfast or brunch. The ricotta makes them incredibly soft and light, while the lemon adds the perfect burst of freshness. These pancakes pair wonderfully with fresh fruit or syrup, making them an ideal choice for an Easter gathering or family breakfast.

Giada’s Easter Roasted Leg of Lamb with Rosemary and Garlic

For a show-stopping main course, look no further than Giada’s Roasted Leg of Lamb with Rosemary and Garlic. This flavorful dish is a classic Easter favorite that’s both elegant and simple to prepare. The lamb is rubbed with a fragrant rosemary and garlic mixture, then roasted to perfection. The result is tender, juicy meat with a crispy, savory crust that’s sure to impress your guests.

Ingredients:

• 1 leg of lamb (about 4-5 pounds), bone-in
• 3 tablespoons olive oil
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• 1 cup dry white wine
• 1 cup chicken broth
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the olive oil, garlic, rosemary, thyme, mustard, salt, and pepper. Rub the mixture all over the lamb, ensuring it’s evenly coated.
3. Place the lamb on a roasting rack in a large roasting pan.
4. Roast the lamb for 1 1/2 to 2 hours, or until the internal temperature reaches 135°F (for medium-rare), basting occasionally with the pan juices.
5. Remove the lamb from the oven and let it rest for 15 minutes before slicing.
6. While the lamb is resting, add the white wine and chicken broth to the roasting pan, scraping up any browned bits. Bring to a simmer and cook for 5 minutes.
7. Stir in the lemon juice and strain the sauce if desired. Serve the lamb with the pan sauce.

Giada’s Roasted Leg of Lamb with Rosemary and Garlic is a flavorful and succulent centerpiece for your Easter feast. The combination of rosemary, garlic, and mustard creates a savory crust on the lamb, while the white wine sauce adds a touch of richness. This dish is perfect for an elegant Easter dinner and will leave your guests asking for seconds.

Giada’s Easter Panna Cotta with Fresh Berries

Giada’s Panna Cotta with Fresh Berries is a creamy, indulgent dessert that’s the perfect way to end your Easter meal. This Italian classic is made with a rich vanilla-infused cream base that sets to a smooth, silky texture. Topped with a medley of fresh berries, it’s a light and refreshing dessert that feels indulgent without being overly heavy—ideal for the spring season.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/4 cup sugar
• 1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
• 2 1/2 teaspoons unflavored gelatin
• 2 tablespoons water
• Fresh berries (strawberries, raspberries, blueberries)
• Mint leaves, for garnish (optional)

Instructions:

1. In a saucepan, combine the heavy cream, milk, sugar, and vanilla. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling.
2. In a small bowl, sprinkle the gelatin over the water and let it sit for 5 minutes to bloom.
3. Add the gelatin mixture to the warm cream mixture and stir until dissolved.
4. Remove from the heat and pour the mixture into individual ramekins or serving glasses.
5. Refrigerate for at least 4 hours, or until the panna cotta has set.
6. To serve, top with fresh berries and a sprig of mint for garnish.

Giada’s Panna Cotta with Fresh Berries is a luxurious yet simple dessert that will impress your guests at Easter. The creamy, vanilla-flavored panna cotta pairs perfectly with the fresh, sweet berries, creating a balance of textures and flavors. This dessert is the perfect way to cap off your meal with a refreshing and elegant treat.

Giada’s Easter Frittata with Asparagus and Goat Cheese

Giada’s Easter Frittata with Asparagus and Goat Cheese is the perfect brunch dish for Easter morning. It’s light, flavorful, and packed with fresh vegetables and creamy goat cheese. The asparagus provides a subtle earthy taste, while the goat cheese adds a tangy richness. This frittata is a beautiful and satisfying way to celebrate the season, especially when paired with a side salad or crusty bread.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1 tablespoon olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 cup goat cheese, crumbled
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the asparagus, onion, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
4. Pour the egg mixture over the cooked vegetables, stirring gently to combine.
5. Sprinkle the goat cheese and chopped parsley over the top.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is set and golden brown around the edges.
7. Remove from the oven and let it cool for a few minutes before slicing and serving.

Giada’s Frittata with Asparagus and Goat Cheese is a delicious and light way to start your Easter celebration. It’s a great make-ahead dish for brunch, offering a balance of savory vegetables and creamy cheese. The fresh flavors make it a perfect fit for a spring holiday meal, and it can be enjoyed warm or at room temperature.

Giada’s Easter Easter Bunny Cupcakes

Bring a touch of whimsy to your Easter table with Easter Bunny Cupcakes from Giada. These adorable cupcakes feature a moist, vanilla base and are decorated with bunny ears and a cute tail using marshmallows and fondant. Whether you’re hosting a family gathering or an Easter egg hunt, these cupcakes are sure to delight both kids and adults with their charm and delicious flavor.

Ingredients:

• 1 box of vanilla cake mix (or homemade cake batter)
• 3 eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Pink food coloring
• 1 cup mini marshmallows
• White fondant, for bunny ears and tail

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Prepare the vanilla cake mix according to the package instructions (or make your homemade batter) and fill each cupcake liner about 2/3 full.
3. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
4. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well. Add the vanilla extract and a few drops of pink food coloring to create a soft pink frosting.
5. Frost each cupcake with the pink buttercream.
6. Cut mini marshmallows in half to create bunny tails and place them on the cupcakes.
7. Roll out white fondant and cut into ear shapes. Attach the ears to the cupcakes with a small amount of frosting.
8. Decorate with additional fondant or edible decorations to complete the bunny faces.

Giada’s Easter Bunny Cupcakes are as fun to make as they are to eat. These sweet and fluffy cupcakes are perfect for an Easter celebration, especially for kids who will love the playful bunny design. The homemade pink frosting and marshmallow tail add extra sweetness to these charming treats. Whether you’re serving them at a holiday gathering or gifting them to friends and family, these cupcakes are sure to bring a smile to everyone’s face.

Giada’s Easter Lemon-Blueberry Pound Cake

Giada’s Lemon-Blueberry Pound Cake is a light, zesty dessert that’s perfect for Easter. The tangy lemon pairs beautifully with the burst of sweet blueberries, making this pound cake a refreshing spring treat. The cake’s moist, buttery texture will melt in your mouth, and the lemon glaze adds an extra layer of sweetness and brightness. This cake is an ideal dessert to enjoy after your Easter meal or to bring to a family gathering.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• Zest and juice of 1 lemon
• 1 cup fresh blueberries
• 1 cup powdered sugar (for glaze)
• 2 tablespoons lemon juice (for glaze)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the sour cream, vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake cools, make the glaze by whisking together the powdered sugar and lemon juice until smooth.
10. Drizzle the glaze over the cooled pound cake and serve.

Giada’s Lemon-Blueberry Pound Cake is a perfect way to celebrate Easter with its light and fruity flavor. The tartness of the lemon balances the sweetness of the blueberries, and the moist cake provides the perfect texture. The lemon glaze gives a final touch of citrusy sweetness, making it an irresistible dessert that will brighten up any Easter gathering. Whether served as a dessert or enjoyed with tea, this cake is sure to be a crowd-pleaser.

Note: More recipes are coming soon!