I hope you and your family had a wonderful Easter yesterday!!! The kids and I spent 5 days of Spring Break in South Carolina visiting my parents. On Saturday we made Empty Tomb Rolls, read the Easter story from the gospel of Luke, and went to services at our church. Sunday we hunted eggs, ate pancakes, and then spent the day with my in-laws and extended family down south. (Which just means further south down in Florida…there’s not a lot of the country further south than us!)
The weekend was wonderful, and it was great to see everyone. But I definitely had to share these recipes and pictures with you. I found both of them on Pinterest (follow me by clicking here) and I’ve attribute the recipes with links to the originals below each one. The photos are my own, thanks to the awesome Canon T4i that my husband got for me for Christmas.
Empty Tomb Rolls
Not only are these super tasty, they tell the Easter story so well. When you cook the rolls, the marshmallow inside melts away, leaving a hole inside – just like Jesus left the tomb empty after he rose from the dead. Pete read the Easter story from Luke to the kids while the oven pre-heated, then we dipped the marshmallows (Jesus) in butter and cinnamon (linen cloth), sealed them into the crescent rolls (the tomb) and baked them.
- 1 can jumbo refrigerated crescent rolls
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 8 large marshmallows (not the new jumbo ones!)
- 1/4 cup butter
- Pam cooking spray
Preheat oven to 375 degrees. Prepare a muffin pan by spraying eight of the compartments with Pam cooking spray.
Mix the sugar and cinnamon in one small bowl, and melt the butter in another small bowl in the microwave.
Take a marshmallow on a fork, roll it briefly in the melted butter, then coat with the cinnamon and sugar mixture. Place it on the large end of the crescent roll, and roll the dough and the marshmallow together toward the small point of the roll. Carefully pinch all edges closed to seal them, so that the marshmallow doesn’t leak out while they cook!
Dip just the top of each roll back in the butter and again in the cinnamon and sugar topping, and place (sugar-side up) into the prepared muffin pan.
Bake at 375 degrees for 13 minutes. Allow to cool for 5 minutes before eating.
Found on Around the Family Table – click here for original recipe
Bunny Bum Pancakes
The original pin called these “bunny butts”, but since my kids find potty humor so fascinating, I thought I’d make it a little safer and call them Bunny Bum pancakes. This one really doesn’t require a recipe – just your favorite pancake mix, a can of Ready Whip, fresh sliced strawberries, and chocolate chips. Since there are 5 in our family, I made 5 large round pancakes and 10 smaller oval ones. Then I arranged as shown in the picture, putting a strawberry slice in the middle of each “foot” pancake, and three white chocolate chips for the toes. (Milk chocolate is fine; I just had the white ones already open in my pantry). Just before serving, I made the bunnies’ tails by adding a dollop of Ready Whip onto the “bum” pancake, and served with syrup. And since it was Easter, we had some scrambled eggs to go along with it. (Gotta offset those carbs with a little protein, you know!)
This one originally came from The Chicken Cook (click here for the original post). She provides beautiful step-by-step photos. Personally, my kids were way too anxious for breakfast for me to get a shot of anything but the finished product. And I burned one pancake while trying to take these. Oh well!
I think both of these will be new Easter traditions for our family. What are some of your Easter holiday traditions? Share in the comments below!