Three years ago I made green cupcakes for a St. Patrick’s Day party and the children refused to eat them.
Not because they didn’t want sugar. Children always want sugar. They refused because the cupcakes were the particular shade of green that reads as “something has gone wrong with this food.” I had used generic green gel food coloring in a vanilla batter and produced something that looked like it had been left outside for a week.
I served them anyway. Adults ate them politely. Nobody asked for the recipe.
That failure sent me down a rabbit hole I haven’t fully climbed out of. The question I started asking was: what if the green came from the ingredient rather than the dye? Matcha. Pistachio. Avocado. Spinach (hear me out). Key lime. Mint. Each one produces a different shade of green with a flavor reason for existing, rather than a color that makes guests quietly worried about expiration dates.
The 20 recipes below cover the full range — from naturally green desserts that earn their color honestly, to a few that use food coloring thoughtfully rather than aggressively. Every recipe includes the technique insight that most versions of it get wrong. Because St. Patrick’s Day desserts should be something people actually want to eat, not just photograph.
The Green Color Guide: What to Use and When
Before the recipes, a quick primer on green coloring sources. This is what changes everything.
Matcha powder produces a muted, elegant green with earthy, slightly bitter flavor. Best for sophisticated desserts — cookies, cakes, ice cream. Ceremonial grade (Ippodo or Encha, around $25 for 30g) is worth it for eating raw or barely cooked. Culinary grade (around $10 to $15 for 30g) works fine for anything baked above 300°F.
Pistachio paste gives a warm, yellow-green color and rich, nutty flavor. Best for French-style desserts — tarts, macarons, financiers. Boiron and Sevarome are the professional brands. A jar runs about $15 to $20 online.
Avocado produces a soft sage green and adds fat and creaminess. Best for mousse, pudding, and frosting. Tastes neutral when combined with enough chocolate or sweetener.
Spinach juice or powder sounds alarming and produces no detectable vegetable flavor whatsoever in sweet applications. It creates a bright, vivid green. Use it when you want color without flavor influence.
Gel food coloring (Americolor and Wilton gel colors, both around $3 to $5 per bottle) works well in small quantities. The mistake most home bakers make is using too much, which produces an artificial hue and can add a slightly bitter aftertaste. A toothpick-tip of gel color is usually sufficient.
With that context, here are the 20 recipes.
The 20 Recipes
1. Matcha White Chocolate Cookies
Makes 24 | Time: 25 minutes active + 30 minutes chill
These are the green cookies I make now instead of the dyed disasters of three years ago. The color is sophisticated. The flavor is complex.
Ingredients: 2 cups all-purpose flour, 2 tablespoons culinary matcha powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup unsalted butter (softened), 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 eggs, 1 teaspoon vanilla extract, 1 cup white chocolate chips.
Method: Whisk flour, matcha, baking soda, and salt together. Cream butter and both sugars until pale and fluffy, about 3 minutes. Add eggs and vanilla, mix to combine. Add dry ingredients and mix just until combined. Fold in white chocolate chips. Chill dough 30 minutes. Roll into balls, place on a lined baking sheet 2 inches apart. Bake at 350°F for 11 minutes — they should look underdone when they come out. They firm as they cool. Rest on the pan 5 minutes before transferring.
The white chocolate against the green matcha dough looks intentionally festive without looking manufactured.
2. Key Lime Pie Bars
Makes 16 bars | Time: 20 minutes active + 3 hours chill
Key lime is the most naturally holiday-appropriate green dessert because the color is built in and the flavor is undeniably crowd-pleasing. The bar format makes it easier to serve at a party than a full pie.
Ingredients: For crust: 1.5 cups graham cracker crumbs, 6 tablespoons melted butter, 3 tablespoons sugar. For filling: 4 egg yolks, 2 cans (14 oz each) sweetened condensed milk, 3/4 cup fresh key lime juice (about 20 key limes, or use bottled Nellie and Joe’s), 2 teaspoons lime zest, pinch of salt.
Method: Mix crust ingredients, press into a parchment-lined 9×13 pan. Bake at 325°F for 10 minutes. Whisk egg yolks, condensed milk, lime juice, zest, and salt until combined. Pour over warm crust. Bake at 325°F for 18 minutes until just set with a slight jiggle in the center. Cool to room temperature, then refrigerate minimum 3 hours. Cut into bars with a hot, clean knife. Top with whipped cream for serving.
3. Pistachio Cake with Cream Cheese Frosting
Serves 12 | Time: 45 minutes active + 35 minutes bake
This is the showstopper on the list. Naturally green, deeply flavored, and impressive enough for any occasion that extends beyond March 17.
Ingredients: 2 cups all-purpose flour, 1.5 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup shelled pistachios (finely ground in a food processor), 3/4 cup unsalted butter (softened), 1.5 cups sugar, 4 eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 1 cup whole milk, 3 tablespoons pistachio paste (optional but deepens color and flavor significantly). For frosting: 8 oz cream cheese (room temperature), 4 tablespoons butter (softened), 2 cups powdered sugar, 1 teaspoon vanilla, pinch of salt.
Method: Grind pistachios to a fine powder. Whisk with flour, baking powder, and salt. Cream butter and sugar until very pale. Add eggs one at a time. Add extracts and pistachio paste. Alternate adding flour mixture and milk, beginning and ending with flour. Pour into two greased and floured 9-inch round cake pans. Bake at 350°F for 32 to 35 minutes. Cool completely. Beat frosting ingredients until smooth. Frost between layers and outside. Top with roughly chopped pistachios.
4. Matcha Tiramisu
Serves 8 | Time: 30 minutes active + 4 hours chill
A Japanese-Italian fusion that sounds unlikely and tastes completely natural. The bitterness of matcha mirrors espresso’s role in traditional tiramisu.
Ingredients: 3 egg yolks, 1/3 cup sugar, 8 oz mascarpone cheese, 1 cup heavy cream, 24 ladyfinger biscuits, 1.5 cups strong matcha (whisk 2 tablespoons matcha into 1.5 cups warm water), 2 tablespoons sugar added to matcha mixture. For dusting: 1 tablespoon matcha powder mixed with 1 tablespoon powdered sugar.
Method: Whisk egg yolks and sugar over a double boiler until pale and thick, about 5 minutes. Cool slightly. Fold in mascarpone until smooth. Whip cream to soft peaks, fold into mascarpone mixture. Dip ladyfingers briefly in matcha mixture (1 to 2 seconds per side — soggy ladyfingers are the most common tiramisu mistake). Layer dipped ladyfingers in a dish. Spread half the cream mixture. Repeat layers. Dust top with matcha-sugar mixture. Refrigerate minimum 4 hours.
5. Avocado Chocolate Mousse
Serves 6 | Time: 15 minutes + 1 hour chill
The most polarizing dessert on this list and the one that converts the most skeptics once they taste it. Avocado adds zero flavor to this mousse. It adds everything else.
Ingredients: 3 ripe avocados, 1/2 cup unsweetened cocoa powder, 1/2 cup honey or maple syrup, 1 teaspoon vanilla extract, 1/2 cup coconut milk, pinch of sea salt.
Method: Blend all ingredients in a food processor until completely smooth — at least 2 full minutes. Scrape down the sides twice. The texture should be glossy and completely lump-free. Spoon into serving glasses and refrigerate 1 hour minimum. Top with whipped cream and a pinch of flaky sea salt. Serve the same day — avocado oxidizes and darkens after 24 hours even in the refrigerator.
6. Mint Chocolate Chip Ice Cream (No-Churn)
Serves 8 | Time: 15 minutes active + 6 hours freeze
No ice cream machine required. The color comes from a small amount of spinach juice, which produces a vivid mint green with zero vegetable flavor.
Ingredients: 2 cups heavy cream, 1 can (14 oz) sweetened condensed milk, 1.5 teaspoons pure peppermint extract (not mint flavoring — the difference in quality is significant), 2 tablespoons fresh spinach juice (blend spinach with a splash of water, strain through cheesecloth), or 3 drops green gel food coloring, 1 cup mini chocolate chips.
Method: Whip heavy cream to stiff peaks. Fold in condensed milk, peppermint extract, and spinach juice or food coloring. Fold in chocolate chips. Pour into a loaf pan lined with plastic wrap. Press plastic wrap against the surface to prevent ice crystals. Freeze minimum 6 hours. Scoop and serve with additional chocolate shavings.
7. Pistachio Financiers
Makes 24 mini financiers | Time: 20 minutes active + 15 minutes bake
Financiers are small French butter cakes traditionally made with almond flour. This pistachio version is naturally green, deeply nutty, and the kind of thing that makes people ask where you bought them.
Ingredients: 3/4 cup shelled pistachios, 1/2 cup all-purpose flour, 1.5 cups powdered sugar, 1/4 teaspoon salt, 5 egg whites, 3/4 cup unsalted butter (browned until nutty and golden).
Method: Grind pistachios to a fine powder. Combine with flour, powdered sugar, and salt. Whisk in egg whites until smooth. Fold in warm browned butter. Rest batter 30 minutes. Fill buttered mini muffin tins three-quarters full. Bake at 400°F for 13 to 15 minutes until golden at edges and spring back when touched. The browned butter is the flavor backbone here — it takes 5 minutes and transforms the entire result.
8. Green Velvet Cake
Serves 12 | Time: 45 minutes active + 30 minutes bake
Red velvet’s St. Patrick’s Day cousin. Same tangy cream cheese frosting, same tender crumb, different color occasion.
Ingredients: 2.5 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1.5 teaspoons baking soda, 1 teaspoon salt, 1.5 cups buttermilk, 2 tablespoons white vinegar, 1 tablespoon green gel food coloring (Americolor Leaf Green), 1 cup vegetable oil, 1.5 cups sugar, 2 eggs, 2 teaspoons vanilla extract. For frosting: classic cream cheese frosting as in recipe 3.
Method: Combine buttermilk, vinegar, and food coloring. Whisk flour, cocoa, baking soda, and salt. Beat oil, sugar, eggs, and vanilla until combined. Alternate adding flour mixture and buttermilk mixture. The batter will be a vivid green — it bakes to a deeper, more muted tone. Pour into two 9-inch prepared pans. Bake at 350°F for 28 to 32 minutes. Cool completely before frosting.
The cocoa powder here is structural rather than flavoring — it provides color depth and tenderness to the crumb without producing a chocolate taste.
9. Matcha Cheesecake Bars
Makes 16 bars | Time: 25 minutes active + 35 minutes bake + 3 hours chill
Ingredients: For crust: 1.5 cups Oreo crumbs (golden Oreos preserve the green color better than chocolate), 4 tablespoons melted butter. For filling: 16 oz cream cheese (room temperature), 3/4 cup sugar, 2 eggs, 1/2 cup sour cream, 2 tablespoons ceremonial matcha powder, 1 teaspoon vanilla.
Method: Press crust into a parchment-lined 9×9 pan and bake at 325°F for 8 minutes. Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, matcha, and vanilla. Pour over crust. Bake at 325°F for 30 to 35 minutes — edges should be set, center slightly wobbly. Cool to room temperature, then chill minimum 3 hours. Cut with a hot knife for clean edges.
10. Grasshopper Pie
Serves 10 | Time: 30 minutes active + 4 hours chill
A mid-century American classic that deserves more attention. Minty, creamy, chocolate-crusted, and vibrantly green in the most festive possible way.
Ingredients: 1 Oreo cookie crust (24 crushed Oreos, 5 tablespoons melted butter, pressed into a 9-inch pie dish and chilled). For filling: 25 large marshmallows, 1/3 cup whole milk, 3 tablespoons creme de menthe (or 2 teaspoons peppermint extract plus 2 drops green food coloring for non-alcoholic version), 2 tablespoons creme de cacao (or 1 teaspoon vanilla extract), 2 cups heavy cream.
Method: Melt marshmallows with milk in a saucepan over low heat, stirring constantly. Cool to room temperature. Stir in creme de menthe and creme de cacao. Whip cream to stiff peaks. Fold into marshmallow mixture. Pour into prepared crust. Refrigerate minimum 4 hours. Garnish with chocolate shavings.
11. Lime Coconut Macaroons
Makes 24 | Time: 15 minutes active + 25 minutes bake
Ingredients: 3 cups sweetened shredded coconut, 3 egg whites, 1/2 cup sugar, 1/2 teaspoon vanilla, zest of 2 limes, juice of 1 lime, pinch of salt, 2 drops green food coloring (optional — the lime zest naturally tints these a very pale green).
Method: Combine all ingredients and mix well. Let sit 5 minutes. Scoop into 1.5-inch mounds on a parchment-lined baking sheet. Bake at 325°F for 22 to 25 minutes until golden at edges and lightly browned on top. Cool completely. Dip bottoms in melted dark chocolate for an elegant finish.
12. Pistachio Baklava
Makes 24 pieces | Time: 45 minutes active + 45 minutes bake
Baklava is one of the world’s great uses of pistachio. The green layers through the phyllo create a naturally festive effect without any artificial effort.
Ingredients: 1 lb phyllo dough (thawed overnight in refrigerator), 1 cup melted butter, 2.5 cups shelled pistachios (finely chopped), 1/4 cup sugar, 1 teaspoon cinnamon. For syrup: 1 cup sugar, 1 cup water, 1/2 cup honey, 1 tablespoon lemon juice, 1 teaspoon rose water.
Method: Mix pistachios, sugar, and cinnamon. Layer 8 sheets of phyllo in a buttered 9×13 pan, brushing each sheet with butter. Add a thin layer of pistachio mixture. Continue alternating phyllo (2 to 3 sheets, buttered) and pistachio filling. Top with 8 sheets phyllo. Cut into diamonds before baking. Bake at 350°F for 40 to 45 minutes until deeply golden. Boil syrup ingredients 10 minutes. Pour hot syrup over hot baklava immediately from oven. Cool 4 hours minimum before serving.
13. Matcha Pound Cake
Serves 10 | Time: 20 minutes active + 55 minutes bake
Ingredients: 1.5 cups all-purpose flour, 2 tablespoons culinary matcha, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 3/4 cup unsalted butter (softened), 1.25 cups sugar, 3 eggs, 1/2 cup sour cream, 1 teaspoon vanilla. For glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon matcha.
Method: Cream butter and sugar until pale. Add eggs one at a time. Mix in sour cream and vanilla. Fold in dry ingredients. Pour into a greased loaf pan. Bake at 325°F for 55 to 60 minutes — test with a skewer, which should come out clean. Cool 15 minutes in pan, then turn out. Drizzle with matcha glaze once completely cool. The pound cake improves significantly on day two as the flavors settle.
14. Avocado Lime Tart
Serves 8 | Time: 30 minutes active + 2 hours chill
Ingredients: For crust: 1.5 cups almond flour, 3 tablespoons coconut oil (melted), 2 tablespoons maple syrup, pinch of salt. For filling: 3 ripe avocados, 1/2 cup fresh lime juice (4 to 5 limes), 1/3 cup honey or maple syrup, 1 teaspoon lime zest, 1 teaspoon vanilla, pinch of salt.
Method: Combine crust ingredients and press firmly into a 9-inch tart pan with a removable bottom. Freeze 15 minutes until firm. Blend filling ingredients until completely smooth — no lumps. Taste and adjust lime juice and sweetener. Pour into frozen crust. Refrigerate minimum 2 hours. Serve topped with thin lime slices and a sprinkle of lime zest.
15. Mint Oreo Truffles
Makes 30 truffles | Time: 30 minutes active + 1 hour chill
The fastest impressive dessert on this list. Zero baking.
Ingredients: 36 mint Oreos (crushed to fine crumbs in a food processor), 8 oz cream cheese (room temperature), 2 cups dark or white chocolate melting wafers (Ghirardelli or Guittard, around $5 to $7 per bag), green food coloring if using white chocolate for coating.
Method: Mix crushed Oreos and cream cheese until a uniform dough forms. Roll into 1-inch balls. Refrigerate 30 minutes until firm. Melt chocolate in 30-second microwave intervals, stirring between each. Add green food coloring to white chocolate if desired. Dip chilled truffles in chocolate using a fork, letting excess drip off. Place on parchment, refrigerate until set. Top with crushed Oreo crumbs before the chocolate hardens.
16. Pistachio Semifreddo
Serves 8 | Time: 30 minutes active + 6 hours freeze
Semifreddo is Italian frozen dessert that sits between mousse and ice cream. No machine required. The pistachio version is extraordinary.
Ingredients: 4 eggs (separated), 1/2 cup plus 2 tablespoons sugar (divided), 1 cup heavy cream, 1 cup shelled pistachios (toasted and roughly chopped), 3 tablespoons pistachio paste, 1/4 teaspoon almond extract, pinch of salt.
Method: Whisk egg yolks with 1/2 cup sugar until thick and pale. Whip egg whites with remaining 2 tablespoons sugar to stiff peaks. Whip cream to soft peaks. Fold pistachio paste and almond extract into yolk mixture. Fold in whipped cream. Fold in egg whites. Fold in half the chopped pistachios. Pour into a plastic-wrap-lined loaf pan. Top with remaining pistachios. Freeze minimum 6 hours. Slice and serve directly from freezer.
17. Spinach and White Chocolate Bark
Makes about 20 pieces | Time: 15 minutes active + 30 minutes chill
This is the conversation-starter dessert. The bright green comes from spinach powder, the flavor is purely sweet white chocolate with no detectable vegetable flavor, and the result looks like a modern art piece.
Ingredients: 12 oz white chocolate melting wafers, 2 tablespoons spinach powder (or 3 tablespoons freeze-dried spinach blended to a powder), toppings: crushed pistachios, freeze-dried raspberries, flaky sea salt.
Method: Melt white chocolate until smooth. Stir in spinach powder until evenly combined and color is uniform. Pour onto a parchment-lined baking sheet and spread to about 1/4 inch thickness. Immediately scatter toppings across the surface. Press toppings gently into chocolate. Refrigerate 30 minutes until firm. Break into irregular pieces.
18. Key Lime Cheesecake
Serves 12 | Time: 30 minutes active + 55 minutes bake + overnight chill
Ingredients: For crust: 2 cups graham cracker crumbs, 1/3 cup sugar, 6 tablespoons melted butter. For filling: 24 oz cream cheese (room temperature), 1.25 cups sugar, 3 eggs, 1/2 cup sour cream, 1/2 cup fresh key lime juice, 2 teaspoons lime zest, 1 teaspoon vanilla.
Method: Press crust into a greased 9-inch springform pan. Bake at 325°F for 10 minutes. Beat cream cheese and sugar until completely smooth — lumps in the batter become lumps in the cheesecake. Add eggs one at a time on low speed. Add sour cream, lime juice, zest, and vanilla. Pour over crust. Bake at 325°F for 55 minutes in a water bath (wrap springform in two layers of foil, place in a roasting pan with 1 inch of hot water). The water bath prevents cracking. Cool in oven with door cracked 1 hour. Refrigerate overnight.
19. Matcha Mochi
Makes 16 pieces | Time: 20 minutes active + 1 hour chill
Mochi is Japanese rice cake with a chewy, uniquely satisfying texture that most Western dessert traditions don’t have an equivalent for. Matcha mochi is legitimately simple to make at home and genuinely impressive to serve.
Ingredients: 1 cup glutinous rice flour (Mochiko brand is the most widely available, around $3 to $4 per pound), 1 tablespoon matcha powder, 1/2 cup sugar, 1 cup water, potato starch or cornstarch for dusting.
Method: Whisk rice flour, matcha, sugar, and water until smooth. Pour into a microwave-safe bowl and microwave on high for 2 minutes. Stir well. Microwave another 90 seconds, stir again. The mixture should be thick, glossy, and elastic. Generously dust a work surface with potato starch. Turn out mochi and dust the top. While still warm and pliable, roll to about 1/2 inch thickness. Cut into 16 pieces. Dust each piece to prevent sticking. Serve at room temperature. Fill with red bean paste or ice cream for a more substantial version.
20. Shamrock Sugar Cookies with Royal Icing
Makes 24 | Time: 30 minutes active + 1 hour chill + 20 minutes bake + 2 hours decorating
The classic, done with technique rather than hope.
Ingredients: For cookies: 3 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 cup unsalted butter (softened), 1 cup sugar, 1 egg, 2 teaspoons vanilla extract, 1 teaspoon almond extract. For royal icing: 3 cups powdered sugar, 2 tablespoons meringue powder (Wilton brand, around $7 for 4 oz), 4 to 6 tablespoons water, Americolor Leaf Green gel color.
Method: Beat butter and sugar until light. Add egg and extracts. Add flour, baking powder, and salt. Chill dough 1 hour. Roll to 1/4 inch thickness on a floured surface. Cut with shamrock cutters (Ateco makes excellent quality cutters, around $10 for a set). Bake at 375°F for 10 to 12 minutes — they should not brown. Cool completely before icing.
For royal icing: beat meringue powder, powdered sugar, and 4 tablespoons water on high until stiff peaks form, about 5 minutes. Thin with remaining water one teaspoon at a time until icing falls off a spoon in a thick ribbon. Add gel color in tiny amounts until you reach a true shamrock green — brighter than sage, not as vivid as neon. Pipe an outline around each cookie. Thin icing further with water until it flows smoothly. Flood the interior. Let set 4 hours minimum before stacking.
The almond extract is the secret in sugar cookies that everyone comments on but can’t identify.
The Timeline Strategy for St. Patrick’s Day
If you’re making desserts for March 17, here’s the production order that produces the least chaos.
Make five days ahead: pistachio baklava (it actually improves with time), matcha pound cake, and any bar cookies. Make three days ahead: key lime cheesecake, matcha tiramisu, grasshopper pie. Make two days ahead: royal icing sugar cookies (fully decorated), pistachio semifreddo. Make one day ahead: cheesecake bars, avocado mousse, mint ice cream. Make day of: mochi (best fresh), white chocolate bark, truffles.
Frequently Asked Questions
What is the most popular green dessert for St. Patrick’s Day? Mint chocolate chip ice cream, grasshopper pie, and green velvet cake consistently rank as the most searched St. Patrick’s Day desserts. Among naturally green options, matcha cookies and key lime pie bars have grown significantly in popularity over the past five years, reflecting a broader interest in desserts where the color has a flavor reason.
How do I make green frosting without food coloring? Blend 2 tablespoons of fresh spinach into 1 tablespoon of water and strain through cheesecloth. Add the liquid gradually to white buttercream. You’ll get a pale, natural green with zero spinach flavor. Avocado blended into cream cheese frosting also produces a soft sage green, though it should be used the same day.
Can I make green desserts ahead of time for a party? Most of these desserts are specifically designed for make-ahead convenience. Cheesecakes, pies, tiramisu, and bar cookies all improve after 24 to 48 hours of refrigeration. The exceptions are fresh avocado-based desserts (best within 12 hours) and mochi (best same day).
What does matcha taste like in desserts? High-quality matcha has a complex, slightly bitter, grassy flavor with a lingering sweetness. In baked goods, the bitterness softens considerably and the flavor becomes earthy and nuanced. People who don’t enjoy matcha on its own often find they enjoy it in desserts because the sugar and fat moderate the bitterness significantly.
How much food coloring do I need for green desserts? Far less than most people use. For 2 cups of frosting, start with a toothpick-tip of gel color and mix thoroughly before adding more. Gel colors are three to four times more concentrated than liquid food coloring. Americolor Leaf Green and Forest Green mixed in a 2:1 ratio produces the most realistic shamrock color.
Which Recipe to Make First
If you have a party this weekend and three hours: make the key lime pie bars (recipe 2) and the mint Oreo truffles (recipe 15). Both are crowd-pleasing, visually striking, and require no specialized equipment.
If you want to genuinely impress someone who likes food: make the pistachio cake (recipe 3) or the matcha tiramisu (recipe 4). Both require slightly more effort and produce results that people remember past March 17.
If you’ve never baked anything green that tasted as good as it looked: start with recipe 1 — the matcha white chocolate cookies. They will rehabilitate your relationship with green desserts in one batch.
My orange-cement-green cupcakes from three years ago taught me that the color isn’t the problem. The reason for the color is the problem. Give green a flavor reason to be there, and everything else follows.
What green dessert are you planning to make this St. Patrick’s Day? Tell me in the comments — especially if you’ve found a naturally green ingredient I haven’t covered here.
You may also like to read:https://caloriehive.com/easter-treats-kids/recipes/
