It’s officially spring. From egg hunts to epic brunches, Easter is one of the year’s most splendid holidays, mostly thanks to the copious amounts of vibrant candy available, such as the beloved jelly bean.
The exact origin of jelly beans is up for debate. Many believe they are a mash-up of Turkish delight’s jelly center and Jordan almonds’ hard candy coating. In the United States, credit for the jelly bean often goes to a Boston candymaker named William Schrafft, who advertised them in 1861 during the Civil War.
With their unique shells and gooey centers, jelly beans were a sugary game changer. The outer layer made them durable, giving them a long and stable shelf life. This made them an attractive item in candy stores throughout the country. It wasn’t until the 1930s that jelly beans became synonymous with Easter simply because of their egg-like shape.
Fast-forward 90 years, jelly beans have withstood the test of time and are still one of the most popular items found in Easter baskets across America. With hundreds of flavors and colors (thanks, Jelly Belly) as well as a variety of shapes and sizes, it’s easy to use jelly beans to elevate everyday items into Easter holiday favorites. Here are three ideas.
Jelly Bean Pancakes
If you’re not up for a high-pressure brunch, you can still have a festive, low-key Easter breakfast with these easy-to-make jelly bean pancakes. It’s not complicated. Simply add jelly beans as you would blueberries or chocolate chips to pancake batter. Serve with salted butter and syrup for the win.
Prep time: 5 minutes. Cook time: 15 minutes. Yield: 8 pancakes.
Ingredients
- 1½ cups flour
- 2 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups milk
- 1 egg
- 2 tablespoons oil, plus additional for cooking
- 2 teaspoons vanilla extract
- ½ teaspoon orange zest [add “orange zest” somewhere in the instructions below?]
- 1 cup assorted jelly beans
- butter and maple syrup for serving
Instructions
- Combine flour, sugar, baking powder, and salt and set aside. Whisk together the milk, egg, oil, and vanilla. Pour the wet ingredients onto the dry ingredients, and mix until a thick batter has formed.
- Preheat a griddle or nonstick pan, and grease with oil if necessary. Pour ¼ cup batter on top. Drop 8 to 10 jelly beans onto batter, and cook until bubbles form, about 1 to 2 minutes. Flip and cook 1 minute longer or until golden. Repeat with remaining batter.
- Serve pancakes warm with butter and maple syrup.
Jelly Bean Smoothie Bowl
Skipping egg decorating this year? Consider jazzing up a smoothie bowl as an unconventional alternative. This healthy, non-egg breakfast option can be accented with a range of colorful hues from fruits and jelly beans.
Prep time: 20 minutes. Cook time: 5 minutes. Chill time: 15 minutes. Yield: 1 serving.
Ingredients
For the smoothie base:
- ¾ cup almond milk
- ¾ cup plain Greek yogurt
- 1 carrot
- ½ cup frozen raspberries
- 1 banana
For the topping:
- 12 jelly beans
- 4 kiwi slices, quartered
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon pomegranate arils
- 1 teaspoon chia seeds
Instructions
- Place all ingredients for the smoothie base in a high-powered blender. Puree until smooth. Transfer to a bowl.
- Decorate the top of the smoothie with jelly beans, coconut, kiwi, pomegranate, and chia seeds.
Jelly Bean Waffles
Creating an inviting waffle bar with fresh whipped cream and fruit is a welcome addition to any Easter brunch. Adding a bowl of jelly beans to your spread is an easy way to provide festive flair to the indulgent breakfast dish.
Prep time: 5 minutes. Cook time: 20 minutes. Yield: 4 7-inch waffles.
Ingredients
For the waffles:
- 1½ cups flour
- ¼ cup cornstarch
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1½ cups milk
- 2 eggs
- 6 tablespoons salted butter, melted
- 1 tablespoon vanilla
For the topping:
- 8 to 10 strawberries
- 1 cup whipped cream
- ½ cup jelly beans
Instructions
- In a large bowl, whisk together flour, cornstarch, sugar, and baking powder.
- In a separate bowl combine milk, eggs, butter, and vanilla. Pour over dry ingredients, and stir until a thick batter has formed. Set aside to rest while preheating the waffle iron.
- Preheat oven waffle iron based on the manufacturer’s instructions. Spray iron with nonstick cooking spray.
- Transfer about ⅓ cup batter to preheated waffle iron and close. Cook until just golden, about 2 to 3 minutes. Repeat with remaining batter.
- Add whipped cream, fresh fruit, and jelly beans, then serve immediately.
Adrienne Blumthal is a formally trained pastry chef, recipe developer, and food stylist based in Chicago.
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