I found the perfect Easter dessert recipe… Flourless Cheesecake! The finely ground almonds add a pleasing contrast to the smooth silkiness of this cheesecake. Watch and learn how Martha Stewart makes the richest, smoothest cheesecake.

Easter Flourless Cheesecake
You’ll need: One 8-by-3-inch round cake pan

1 Tablespoon unsalted butter, softened
1/4 pound finely ground blanched almonds
Four 8-ounce packages cream cheese, room temperature
1/2 cup heavy cream
1-1/2 cups granulated sugar
4 large eggs, lightly beaten
Grated zest of 1 lemon
Grated zest of 1 orange
1 teaspoon pure vanilla extract

*** For directions, please watch the video.

Want more Easter dessert recipes? Try these…

Chocolate Cake with Crepe Paper Flowers and a Phyllo Nest
Easter Cheesecake
Vanilla Custard Served in Eggshells
Rich Chocolate Cake with Ganache Frosting and Truffle-Egg Nest
Lemon-Mascarpone Crepe Cake



Happy April Fool’s Day! Here are some fun recipes to fool your family and friends…What a sweet way get fooled.

How about having dessert first? Watch how to make these delicious “Fried Chicken” cake pops! If you don’t have time to make the cake from scratch, use a store bought cake and ready made frosting.

Next, watch how Brandi, PoP Sugar Food Host, fools her friends with a “savory” Italian feast, that includes a caprese salad bites, pizza, and spaghetti and meatballs. All made from sweet confections.

Burger for dessert? Now you can, with the Nutella burger, watch how this sweet play on the American lunch and dinnertime staple is made…

Want more April Fool’s recipes? Try these…

Ice Cream Baked Potato
Ice Cream Baked Potato
Ice Cream Steak Frites
Brownies Baked in Eggshells recipe
Brownies Baked in Eggshells


What a sweet way to fool someone on April Fool’s Day! This wonderfully whimsical cupcake recipe is from Karen Tack and can be found in her cookbook “Hello, Cupcake!”. Bake the vanilla cupcakes in silver foil liners, and let is cool completely before decorating.

hello, cupcake! cookbook

TV Dinner Cupcakes
Serves 6

Basic Vanilla Cupcakes:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup vegetable oil
1 stick butter
1 cup sugar
3 eggs

Bone template
1/2 cup white chocolate melting wafers
2 cups vanilla frosting
6 plain doughnut holes
1 cup cereal crumbs (recommended: Cornflakes)

Mashed Potatoes:
3 yellow fruit chews (recommended: Laffy Taffy’s, Starbursts)
1/2 cup vanilla frosting
1/4 cup caramel sauce

Peas and Carrots:
9 orange fruit chews (recommended: Tootsie Fruit Rolls, Starbursts)
6 tablespoons vanilla frosting
Green food coloring
2 tablespoons hard green candies (recommended: M and M’s, Runts)

Basic Vanilla Cupcakes:
Preheat the oven to 350 degrees F.

In a large bowl, whisk together the flour, salt, baking powder and baking soda.

In another bowl, whisk together the vanilla extract, milk and vegetable oil.

Cream together the butter and sugar with a hand-held mixer in a large bowl. Add the eggs 1 at a time and mix to combine. Alternate the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients.

Pour the batter 2/3 full into the cupcake tins and bake for 15 to 20 minutes. Remove from the oven and allow to cool before frosting.

Put a bone template on a waxed paper lined cookie sheet.

Melt the chocolate over a double boiler. When melted, pour the chocolate into a resealable bag. Press out the excess air and seal the bag. Snip a 1/8-inch corner from the bag and, following the bone template, pipe an outline onto the waxed paper. Fill in the bone with chocolate. Tap the cookie sheet lightly to smooth the top of the chocolate. Repeat with the remaining chocolate to make 6 bones.

Refrigerate until firm, about 5 to 10 minutes.

Spread the vanilla frosting on top of 6 cupcakes, mounding it slightly. Using a sharp knife, make a small slit in the top of each doughnut hole. Carefully peel 1 chocolate bone from the waxed paper and insert the pointed end into the slit. Repeat with the remaining bones and doughnut holes. Place 1 doughnut hole on top of each cupcake. Put in the freezer for 15 minutes. Spread the frosting over the doughnut hole until it is smooth and covered. Add the cornflake crumbs to a medium bowl and gently press the frosted cupcakes into the crumbs to cover completely. Transfer the cupcakes to the aluminum tray.

Mashed Potatoes:
Cut the yellow fruit chews into 1-inch squares. Spread the vanilla frosting on 1 cupcake, mounding it slightly. Use a small spoon to create a well in the center of the frosting. Put the cupcake in the baking tray and arrange the fruit chew in the well at an angle. Heat the caramel sauce for 2 to 4 seconds in the microwave and drizzle it on top of the cupcake so that it fills the well and spills over like gravy. Repeat with remaining 5 cupcakes.

Peas and Carrots:
Cut the fruit chews into 1/4-inch cubes. Add the vanilla frosting to a small bowl and add enough green food coloring until it becomes bright green color. Spread on top of the cupcakes. Arrange the green candies and orange chews on top, pressing them into the frosting. Transfer the cupcakes to the aluminum tray.

Adapted from the book Hello, Cupcake! by Karen Tack and Alan Richardson. Copyright © 2008 by Karen Tack and Alan Richardson. Reprinted by permission of Houghton Mifflin Company. All rights reserved.

Want more recipes from Hello, Cupcake! by Karen Tack and Alan Richardson? Get these…