Easter Chocolate Chip Cookies 

Ingredients: 
Dry Ingredients
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract

Coloring and Mix-Ins
Gel food coloring (pastel pink, purple, yellow, and blue)
2 cups chocolate chips, or pastel chocolate chips , plus extra for topping

Instructions:
Preheat your oven to 350°F
Line baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
Set aside.

In a large bowl using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Add the eggs to the butter mixture one at a time, beating well after each addition.
Stir in the vanilla extract until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Fold in 1½ cups of the chocolate chips, reserving the remaining ½ cup for topping the cookies later.

Divide the cookie dough into four equal portions. Add a different pastel food coloring to each portion (pink, purple, yellow, and blue), mixing gently until the color is evenly distributed.

Take small pieces from each colored dough and gently press them together without fully mixing them. This creates the marbled effect. Form into balls about 2 tablespoons in size.

Place the marbled dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Slightly flatten each ball with your palm.
Press some of the reserved chocolate chips onto the tops of the cookies.

Bake in the preheated oven for 10-12 minutes, or until the edges are just set and beginning to turn golden.
The centers will still look slightly soft.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Once cooled, serve these colorful Easter cookies with a glass of milk.
Store any leftovers in an airtight container at room temperature.

Raspberry Cheesecake Cookies 

Ingredients: 
1 cup unsalted butter, softened
2 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 cup crushed graham cracker crumbs (about 6.5 whole crackers)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon

Frosting: 
1/2 cup unsalted butter, softened
8 ounces cream cheese
3 tablespoons Greek yogurt
1 teaspoon vanilla
Pinch of salt
3 cups powdered sugar
Fresh Raspberries
2/3 cup raspberry preserves (for drizzle)

Instructions:
Preheat oven to 350°F and line a baking sheet with parchment paper.

In a stand mixer, beat softened butter and brown sugar until light and fluffy.
Add eggs and vanilla, mixing until smooth.

Mix in the flour, graham cracker crumbs, baking powder, salt, and cinnamon on medium-low speed until fully combined.

Roll the dough into balls slightly larger than golf balls, and flatten them to 1/2 inch thickness on the baking sheet.

Bake for 8-10 minutes until the edges are lightly golden.
Cool on the baking sheet for 3-4 minutes before transferring to a wire rack.

To make the frosting, beat softened butter, cream cheese, Greek yogurt, vanilla, and a pinch of salt in a stand mixer until creamy.
Gradually add powdered sugar and mix until smooth.
Transfer to a piping bag.

Pipe the frosting in a spiral from the center outward on the cooled cookies.

Place fresh raspberries on cookies Soon the raspberry preserves into a small ziplock bag, cut the tip off one corner, and drizzle over the frosting in a zigzag pattern.

Coconut Cream Pie Bars

Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 can (14 oz) sweetened condensed milk
1 can (13.5 oz) coconut milk, full-fat, well-shaken
1 cup whole milk
1/2 cup cornstarch
1/2 cup granulated sugar
4 large egg yolks
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut
2 cups whipped cream or whipped topping
1/2 cup toasted shredded coconut
Pastel confetti sprinkles or seasonal candy dots

Instructions:
1. Preheat the oven to 350°F (175°C).
2. Line an 8x8-inch or 9x9-inch baking pan with parchment paper.
3. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
4. Mix until the texture resembles wet sand.
5. Press the mixture firmly into the bottom of the pan to form an even crust.
6. Bake for 10 minutes, then set aside to cool.
7. In a medium saucepan, whisk together sweetened condensed milk, coconut milk, whole milk, cornstarch, sugar, and egg yolks over medium heat.
8. Cook while whisking constantly until the mixture thickens into a pudding-like consistency, about 6 to 8 minutes.
9. Remove from heat and stir in vanilla extract and shredded coconut.
10. Mix until smooth and well combined.
11. Pour the coconut cream over the cooled crust and smooth the top.
12. Chill the bars in the refrigerator for at least 4 hours, preferably overnight, until fully set.
13. Once chilled and firm, cut into squares.
14. Pipe or spoon a swirl of whipped cream on top of each square.
15. Sprinkle each whipped cream swirl with toasted shredded coconut and add pastel confetti sprinkles or mini candy dots for decoration.

Raspberry Chocolate Lava Cupcakes

Ingredients

For the Chocolate Cupcakes:

3/4 cup (95g) all-purpose flour

1/2 cup (45g) unsweetened cocoa powder

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup (135g) granulated sugar

1/2 cup (120ml) vegetable oil

2 large eggs

2 tsp vanilla extract

1/2 cup (120ml) buttermilk

1/3 cup (80ml) hot coffee or boiling water (for richness)

For the Chocolate Lava Filling (Ganache):

1/2 cup (120ml) heavy cream

1 cup (170g) semi-sweet or dark chocolate chips

1/2 tsp vanilla extract

For the Raspberry Buttercream:

1 cup (230g) unsalted butter, softened

3–4 cups (360–480g) powdered sugar

1/3 cup (80g) raspberry puree (strained to remove seeds)

1 tsp vanilla extract

Pinch of salt

Pink gel food coloring (optional)

Toppings:

Fresh raspberries

Chocolate ganache drizzle or syrup

Chocolate chips (optional for garnish)

Instructions

1. Make the Ganache Filling
Heat cream until just steaming. Pour over chocolate chips.

Let sit 2 minutes, then stir until smooth.

Stir in vanilla. Let cool slightly, then refrigerate until thick but scoopable (30–40 minutes).

2. Bake the Chocolate Cupcakes
Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.

In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, beat sugar and oil. Add eggs, one at a time. Mix in vanilla.

Alternate adding dry ingredients and buttermilk, mixing until combined. Stir in hot coffee.

Fill liners 2/3 full. Bake 18–20 minutes. Let cool.

3. Fill the Cupcakes
Once cupcakes are cool, use a cupcake corer or knife to remove a small center.

Fill each center with chilled ganache using a piping bag or spoon.

4. Make the Raspberry Buttercream
Beat butter until fluffy. Gradually add powdered sugar.

Add raspberry puree, vanilla, and salt. Beat until smooth.

Add food coloring if desired. Pipe onto cupcakes using a large star tip.

5. Finish and Serve
Drizzle with chocolate syrup or ganache.

Top with a fresh raspberry.