The sun is out, the birds are singing and we have springtime sweets on our minds! This month we’re sharing three unique treats that are perfect for your sunny parties, spring showers and Easter celebrations.

Photos by Dawn Paul

PISTACHIO PUDDING LAYERED DESSERT

By Hailey Minton

Adapted from mybakingaddiction.com

1 cup shelled pistachios, very finely chopped, divided
1 1/4 cup all-purpose flour
3 Tbsp. granulated sugar
1/2 cup unsalted butter, room temperature
1 (8-oz.) package cream cheese, room temperature
1 cup powdered sugar
1 1/2 tsp. vanilla extract
2 8-oz. containers of frozen whipped topping, thawed
2 (3.4-oz.) packages instant pistachio pudding mix
2 1/2 cup whole milk

Preheat the oven to 350 degrees. Spray a 9X13 pan with nonstick cooking spray. Mix together 1/2 cup pistachios, flour, granulated sugar, and butter until you have a crumbly dough. Press into the bottom of the pan and bake for 12-15 minutes. Allow the crust to cool completely before adding the next layer. Prepare the cream cheese layer by mixing the cream cheese, vanilla, and powdered sugar until it is smooth. Use a rubber spatula to fold in one container of whipped topping. Spread it evenly onto the crust. Next mix the milk, 1/4 cup of pistachios, and the two pudding mixes together and allow to thicken for 5 minutes before spreading it onto the cream cheese layer. Lastly, top with the remaining container of whipped topping. Refrigerate for at least 6 hours before serving. Sprinkle the remaining 1/4 cup of pistachios just before serving.

BUNNY BAIT

by Melissa Spelts

Serves 12

3 1⁄2 cup Corn Chex cereal
3 1⁄2 cup Cheerios
1 1⁄2 cup pretzels
10 oz. Peanut M&M’s
10 oz. Milk Chocolate M&M’s
Fun Easter Sprinkles
16 oz. vanilla almond
Bark (8 squares)

This is such a fun recipe for an easy but yummy Easter treat.

Line a cookie sheet with parchment paper and set aside.

Grab a bowl and pour in your Chex Mix, Cheerios and Pretzels (we used the sticks but the mini pretzels would be fun too), and set aside.

Place your vanilla almond bark in a microwave safe bowl and heat it up for 30 seconds at a time. Stirring in between until the chocolate is melted. Pour into your bowl of chex, cheerios and pretzels. Once everything is coated pour everything from the bowl onto your cookie sheet and spread out. At this point your melted almond bark will not be too hot to melt the M&Ms so you can pour those into your pan and mix them up. My favorite part is next adding the sprinkles. This really is a yummy combination of flavors. The greatest part of this bunny bait is that it is open to your imagination. If you see something in the store that you think would be a fun addition then try it!

LEMON POUND CAKE

by Crystal Rappleye

Cake
3 cup flour
1 tsp. salt
1⁄2 tsp. baking powder
1 cup butter, softened
1⁄2 cup shortening
3 cup sugar
5 large eggs
1 cup milk
1 Tbsp. Pure lemon extract
1 Tbsp. lemon zest

Glaze
1⁄4 cup butter, softened
1 1⁄4 cup powdered sugar
1-2 Tbsp. lemon extract
1 tsp. lemon zest
2 Tbsp. water, if needed to make glaze thinner

Mix all ingredients together until smooth and pour over warm cake.

Add flour, salt, and baking powder together in a bowl and set aside. In a mixing bowl, cream the butter, shortening and sugar together. Add eggs one at a time until well blended. Add flour mixture and milk alternately, ending with flour mixture blend well after each one until batter is smooth. Add lemon extract and zest and blend well. Pour into a greased and floured bunt pan or just use a baking spray that has flour in it. Bake at 350 degrees for 55-60 minutes or until tests done. Cake is done when you poke it with a toothpick, and it comes out clean. Take cake out of oven, place the cooling rack over the top of cake, turn upside down and remove pan.