Lemon Jelly Roll

An Easter favourite, indulge yourself with some lovely, sticky vegan hot cross buns.

Say goodbye to dry and boring vanilla cupcakes, and HELLO to these supremely moist and flavorful vanilla cupcakes of your dreams!

The Best Vegan Quiche Ever: Perfectly cheesy creamy filling over whole grain crust topped with crunchy asparagus. 40 minute easy recipe!

These Chocolate Orange Hots Cross Buns make a great Easter dessert or Breakfast!

Rich, tender scones loaded with cheese and bacon. These are perfect to serve for Easter brunch. Always a crowd pleaser.

Surprise your guests with these insanely bizarre treats, that actually tastes sweet and tropical!

Boneless leg of lamb, roasted with mustard and herbs, yielding a flavorful pan sauce for gravy. Easter or Sunday dinner right here.

Easy Overnight Broccolini & Goat Cheese Strata with Crispy Prosciutto. Perfect for Breakfast, Brunch, Easter or Mother’s Day!

Pinkalicious Deviled Eggs Recipe with picked beets and sriracha sauce.

These cute, delicious and easy-to-make Easter egg sugar cookies are the perfect treat to indulge in this Easter!

Carrot Cake Baked Doughnuts with Maple Coconut Icing (Vegan)

Learn to make this delicious, no-bake, easy savory cake, perfect for Easter or brunch!

Learn to make this delicious, easy Brazilian carrot cake with chocolate ganache topping, perfect for Easter or brunch!

“Wow is there feta in here?” Yup, they’re Greek Deviled Eggs, with tangy feta and savory dill. Perfect for picnics, Easter or Mother’s Day!

This easy poke cake has a great spring flavor combo – coconut and lemon!

Make these chocolate salted caramel cupcakes, top with bunny ears and you’ll have a cute and very delicious easter treat.

Roasted Spring Asparagus with Sweet Peppers & Feta Cheese.

Bunny shaped almond shortbread linzer cookies filled with jam and sprinkled with powdered sugar

With double the coconut, these dark chocolate dipped coconut macaroons have a deliciously chewy inside and crispy outside!

Lamb and shrimp stew is a classic Scandinavian dish that I’ve turned into a tartlet appetizer for Easter.