5 Easter Treats Your Kids Will Love


Easter is almost there, here at Ventray Kitchen, we hope you all have wonderful days filled with lots of festive fun, colorful eggs, and fabulous food with these 5 Easter treats.

These Easter treats are simple and fun, and a great way to get your kids involved in cooking. There’s nothing more satisfying than coming up with a creative recipe for your kids on Easter Sunday. These easy-to-make tasty and cute desserts will have them asking for seconds and maybe even thirds!

1. Easter Berry Smoothie

About the cuisine-

This berry smoothie recipe is super simple to make, with just a few ingredients. Your kids will love this tasty Easter Berry Smoothie created for this special holiday morning.

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2. Bunny Butt Carrot Cake Pancakes

About the cuisine-

These pancakes combine the familiar flavors of carrot cake, including cream cheese frosting, making your kid’s easter breakfast just got cuter.

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3. Chocolate Peanut Butter Eggs

About the cuisine-

You kids will love these adorable chocolate peanut butter eggs. This recipe is delicious, easy to make, and perfect for Easter!

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4. Easter Dunkaroo Dip

About the cuisine-

This Dunkaroo Dip Recipe is perfect for springtime and Easter brunch or dinner dessert. This dessert dip for Easter is fun and easy to make and great for family gatherings. Pairing it with regular and chocolate animal crackers or graham crackers, both kids and adults will love it!

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5. Deviled Egg Chicks

About the cuisine-

These deviled egg chicks are the cutest Easter chicks! This Easter Egg Recipe is easy, fun, and creative. Making these with your kids will add more fun during this Easter holiday.

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What is included in a traditional Easter dinner?

A traditional Easter dinner includes ham, side dishes, salads, and, desserts. When we gather on Easter Sunday, the table is always set with a beautiful ham and all of our favorite sides like a potato dish, a salad, and hot homemade rolls. Ham is said to be a popular choice for this meal as they were more readily available than lamb or pork, but you can choose whichever meat suits your fancy–roasted beef is also delicious when cooked right!

Easter main dishes
Add some special dishes to your Easter dinner menu this year. Check out all of our favorite ester main dish ideas here:

Easter potatoes
You can’t serve an Easter dinner without a good potato side dish. Check them all out and decide for yourself what suits your family best!

Easter side dish ideas
You can’t go wrong with these Easter side dishes. The following are some of our favorite recipes that we use for celebrating Easter.

Easter Desserts
Whether you’re hosting an Easter dinner or just want to spoil your loved ones with some tasty treats, the following delicious dessert recipes will be sure to satisfy you.

Why is Easter celebrated with eggs?

When did eating an egg become a part of Easter celebrations? It’s not too surprising that the answer to this question lies deep in history. Eggs represent new life and rebirth, making them perfect for celebrating Easter Sunday when people have been lifting their heads skyward as if looking at Jesus Christ who was crucified on Calvary just Examination Day before his resurrection!

What are some weird Easter food traditions?

The Easter holiday is all about celebrating springtime and new beginnings, so it’s no wonder that people around the world have come up with their unique ways to celebrate this joyful occasion. One such tradition seen in America involves ham as a centerpiece at dinner time! Here are some interesting food traditions from other parts of the world you may not know exist yet:

Giant omelet in France
The tradition of making a giant omelet in the town of Bessieres, France has been going on for centuries. Every Easter Monday, 40 cooks mix 15000 fresh eggs into one large four-meter pan with long sticks, as thousands watch and enjoy this unique holiday event!

Cheese rolling in Italy
The Italian town of Panicale is known for its Easter tradition, with residents rolling a 9-pound wheel of Pecorino cheese on the village walls

Red eggs in Greece
Instead of being painted with colorful decorations to make them stand out, Greek eggs are only painted red. This is because red is the color of life, and eggs have been a symbol of the renewal of life since ancient times.

How do you dye Easter eggs with food coloring?

You don’t need much to start dyeing Easter eggs with food coloring. All you need is the following:

  • Eggs
  • Food coloring
  • Vinegar
  •  1/2 cup of boiling or very hot water per color

Egg dyeing supplies

Food coloring: Liquid food color works best for dying eggs.
White vinegar: The second ingredient for homemade egg dye is plain white vinegar.
Clear glasses: Clear glasses can help you get a better idea of what color your dye is before giving your eggs the plunge.

Steps to dye Easter eggs

Step 1: Make hard-boiled eggs
Place the eggs in a saucepan and cover them with water. Then bring the water to a boil, turn off the heat, cover the pan, and let sit for 12 to 15 minutes. Cool the eggs by running them under cold water.

Step 2: Prepare the dye
Prepare a few heatproof mugs or bowls. You need one for each color egg you plan to mix. Pour in a half cup of boiling water, a teaspoon of vinegar, and the food coloring of your choice in each cup. You will need 10 to 20 drops of food coloring, according to your desired shade and intensity of the color. Consider mixing different colors together to create more colors.

Step 3: Dye the Easter eggs
When the eggs are completely cool and your colors are mixed, the fun to dye the Easter eggs begins.

Step 4: Dry and store
Dry the dyed eggs on paper towels or in a cardboard carton. Flip them when the tops of the eggs are dry. Store them in the fridge until you need them.

Enjoy easy, fun, and delicious Easter treats with your kids this Spring!

Our Recipes

Bunny Butt Carrot Cake Pancakes

Bunny Butt Carrot Cake Pancakes

Active: 25 mins     Total: 35 mins     Yield: 4 servings


• 1 1/2 cups all-purpose flour

• 3 tablespoons granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1 1/4 cups buttermilk

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 cup loosely packed finely shredded carrots (about 2 small carrots)

• 1/2 stick (4 tablespoons) unsalted butter, melted and cooled, plus more for cooking the pancakes

• 1/3 cup finely chopped pecans

• 4 ounces cream cheese, at room temperature

• 1/4 cup confectioners’ sugar

• 2 bananas

• 24 chocolate chips or raisins

• Honey or maple syrup



1. Preheat the Ventray Oven to 225 degrees F. Place a baking sheet in the oven to preheat.

2. In a large bowl, mix together the flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg.

3. In a medium bowl, mix together the buttermilk, eggs, vanilla, carrots, and melted butter.

4. Mix wet ingredients into dry ingredients until fully combined. Stir in the pecans.

5. Heat Ventray Nonstick Smokeless Grill over medium heat, and brush with melted butter. Start by making 4 round pancake “bodies” (about 1/4 cup batter per pancake).

6. Cook until the bottom of the pancakes becomes golden and the top of the pancakes is bubbly. Then flip and cook until the second side becomes golden. Place the finished pancakes on the preheated baking sheet in the oven to keep them warm.

7. Use the same method to make 4 round “bunny head” pancakes and 8 oval “bunny feet” pancakes with the remaining batter (about 2 tablespoons of batter per pancake). Keep them warm in the oven.

8. Whisk together the cream cheese, confectioners’ sugar, and vanilla in a small bowl until well combined and smooth.

9. Place a large pancake in the center of the plate to make a “bunny body”.

10. Then place a small round pancake at the top of the large pancake to make a “bunny head”.

11. Place two small dots of the cream cheese mixture at the bottom of the large pancake to attach the oval “bunny feet” pancakes.

12. Dollop a dot of the cream cheese mixture on a proper spot of the large pancake to make a “bunny tail”.

13. Peel and cut the top and bottom from both bananas. Use the halved banana pieces to make “bunny ears”.

14. Slice the leftover pieces of banana crosswise and add them to the feet.

15. Finish the feet with 3 chocolate chips or raisins each.

16. Drizzle with honey or maple syrup on the side.

17. Enjoy!

Make This Recipe With

Easter Berry Smoothie

Easter Berry Smoothie

Prep Time: 15 mins    Cook Time: 10 mins    Total Time: 25 mins    Servings: 4



• 2 large bananas, cut into slices and frozen

• 1 cup frozen mixed berries

• 3/4 cups milk, or milk alternative

•3 tablespoons chia seeds



1. Slice bananas and put them in a freezer-safe bag. Freeze at least 4 hours or overnight.

2. Add frozen bananas to the Ventray Pro 600 Blender, blend until smooth, and all lumps are gone.

3. Add the frozen berries, milk, chia seeds, and blend again.

4. When you get your desired consistency, pour it into a glass or a bowl.

5. Top with desired toppings and enjoy!

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Our Recipes

Deviled Egg Chicks

Deviled Egg Chicks

Prep Time: 10 mins     Cook Time: 15 mins    Total Time: 25 mins     Servings: 12 deviled egg chicks


• 12 large eggs, hard-boiled and peeled

• 1/3 cup mayonnaise

• 1 1/2 tsp dijon mustard, or add to taste

• 1/4 tsp garlic powder

• 1/8 tsp salt, or add to taste

• 1 small carrot, peeled and sliced into rings

• 6 black olives



1. Peel 12 hard-boiled eggs.

2. Slice off a very thin layer from the base of the egg with a sharp knife.

3. Cut off a generous top third of the egg.

4. Squeeze around the egg base gently to loosen the yolk and it should pop right out.

5. Keep the lids paired with their bases.

6. Mash the cooked yolks well with a fork.

7. Mix the mashed yolks, mayonnaise, Dijon, garlic powder, salt together in Ventray MK37 stand mixer, blend until smooth.

8. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.

9. Insert 2 olive spots for the eyes and 2 carrot wedges for the beak.

10. Set chicks on a platter and garnish with fresh parsley. 

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Our Recipes

Easter Dunkaroo Dip

Easter Dunkaroo Dip

Prep Time: 15 mins    Cook Time: 15 mins    Total Time: 30 mins    Servings: 5 cups


• 15.25 oz. box Funfetti cake mix, dry

• 8 ounces cool whip thawed

• 3.25 oz. snack packs vanilla pudding (not dry)

• 3 tablespoons rainbow sprinkles



1. Add the cake mix to a microwave-safe bowl (in the microwave) using 30-second intervals (stirring after each interval), until it reaches a temperature of 165 degrees F to heat the cake mix.

2. Cool the cake mix for about 10 minutes, stirring every few times to release heat.

3. Mix the cooled cake mix, cool whip, pudding, and sprinkles together in Ventray SM600 stand mixer until fully blended.

4. Serve.


Chocolate Peanut Butter Eggs

Chocolate Peanut Butter Eggs

Prep Time: 5 mins     Cook Time: 1 min     Freezing: 45 mins     Total Time: 51 mins     Servings: 20


• 1 1/2 cups creamy peanut butter

• 1/4 cup butter softened

• 3 cups sifted powdered sugar

• 1 tbsp. vanilla

• 3 tbsp. milk

• 14-16 oz. melting chocolate wafers

• Sprinkles optional


1. Use Ventray SM600 stand mixer to mix all ingredients together. Mix until it forms a soft dough.

2. Scoop peanut butter mixture with a cookie scoop. Roll and form into an egg shape, slightly press down to flatten.

3. Place peanut butter eggs on a baking sheet lined with parchment paper. Place in the freezer for 45 minutes or until hard.

4. Melt chocolate in a microwave-safe bowl (in the microwave) using 30-second intervals (stirring after each interval) until smooth.

5. Dip peanut butter eggs in chocolate. Then set them on the baking sheet lined with wax paper.

6. Add sprinkles immediately before the chocolate hardens.

Coconut Bunny Butt Cake

Coconut Bunny Butt Cake

This adorable coconut cake is perfect for Easter. It’s easy to make and is sure to impress your guests.


• 1 box of white cake mix

• 1 can of sweetened condensed milk

• 1 cup shredded coconut

• 2 cups of confectioners sugar

• 1/2 cup butter

• 2 eggs


1. Preheat the Ventray Oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

2. In the Ventray Mixing Bowl, combine the cake mix, sweetened condensed milk, coconut, confectioners sugar, butter, and eggs. Mix until well combined.

3. Pour the batter into the prepared pans and bake for 25-30 minutes.

4. Allow the cake to cool for 10 minutes before removing it from the pans to cool completely on a wire rack.

5. Frost with your favorite frosting and top with shredded coconut, if desired.

Cracker Barrel Baby Carrots

Cracker Barrel Baby Carrots

These delicious carrots are crispy, sweet, and salty – perfect for a snack or side dish.


• 1 bag of Cracker Barrel Baby Carrots

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper


1. Preheat the Ventray Oven to 400 degrees F.

2. Spread the carrots out on a baking sheet and drizzle with olive oil.

3. Sprinkle with salt and pepper and bake for 15-20 minutes, until crispy. 

4. Enjoy!

Four Ingredient Funfetti Cake Batter Dip

Four Ingredient Funfetti Cake Batter Dip

This easy dip is perfect for parties and potlucks. It’s made with just four ingredients, and it can be whipped up in minutes.


• 1 box of cake mix

• 1 cup milk

• 1/2 cup vegetable oil

• 8 oz. cream cheese softened

• Sprinkles, for garnishing


1. Add the cake mix, milk, vegetable oil, and cream cheese to a VENTRAY Pro600 Blender and blend until smooth.

2. Pour the dip into a serving bowl.

3. Garnish with sprinkles and serve. Enjoy!

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Our Recipes

Easy Baked Ham

Easy Baked Ham

This easy-baked ham is perfect for a crowd. It’s delicious, juicy, and simple to make – just bake it in the oven for a few minutes and you’re done!


• 1 (4 pounds) fully-cooked spiral cut ham

• 1/2 cup brown sugar, packed

• 1/2 cup Dijon mustard

• 1/4 cup honey


1. Preheat the VENTRAY oven to 350 degrees F.

2. In a small bowl, combine the brown sugar, Dijon mustard, and honey.

3. Place the ham in the baking pan and spread the mustard mixture over the top.

4. Bake for 25 minutes, or until the ham is brown and bubbly.

5. Let cool for 10 minutes before slicing.