Go get the instructions at Suzy’s Artsy-Crafty Sitcom: Make Homemade Conversation Hearts

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I have called this my “budin de huevos”, or egg bread pudding cake, because it’s somewhere between a sponge cake and a bread pudding. It has the eggy-ness of a sponge cake, but the denseness and compactness of a bread pudding. Give this a try if you have six eggs and some cake flour lying around, it may just become your new favorite – it did for me!!

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Usually you see this cake frosted and dusted with coconut.  My husband and son are not fans of coconut, though, so I chose to dust mine this year with grated white chocolate.  The effect is very similar, and the flavor is just divine.

For the cake, I baked a Pink Lady Cake, using fresh strawberries.  You can find the recipe over at my other site: life, in recipes.  The strawberries are just lovely right now, so I also made a batch of strawberry curd to serve along side the cake.

To make the bunny, bake a cake using two 8-inch round cake pans.  You can use any recipe you like, although you want something that’s going to stand up to being cut up later on (so nothing too crumbly).

Once you’ve baked and cooled your cakes, you want to take one of the cake rounds and cut two crescent-shaped segments on either side.  These will serve as your ears. You will be left with the center portion, which resembles a bow-tie.  You can either use this piece, giving your bunny a sophisticated air (a dapper Easter bunny in a tuxedo), or you can reserve it and use it in a trifle or something.  As you can see, I chose not to dress my bunny up this year.

At this point, frost the entire thing using butter cream or cream-cheese frosting.  Once you’ve got the whole thing frosted, you can decorate it however you want.  I mixed up a small batch of powdered-sugar icing (1 cup of powdered sugar mixed with about a tablespoon of milk) and colored half of it pink and half of it blue.  I used this for the bunny’s ears, nose and eyes.  For the pupils, I stuck a couple of chocolate-chips upside down in the middle of the blue icing.

To give him fur, I grated 4 oz. of white chocolate on my handy-dandy box grater and sprinkled it all over his face, ears, and the sides of the cake.  I was careful to avoid his eyes, nose and mouth.

What you’re left with is a sweet, simple Easter bunny that your children will adore.  I’m relatively challenged when it comes to decorating cakes (I’m a great baker, just not so much on the decorating side of things), and even I can do this without too much trouble.

So, if you’re looking for something fun and whimsical to serve for Easter dessert, this cake is just the thing!

Enjoy!

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Easy!  Festive!  Delicious! Refreshing! Pretty!  This is my favorite go-to dessert after a simple, quiet meal for two or a blow-out family celebration.  It works perfectly with a quiche brunch or a prime rib dinner!  Adults love it made with Champagne and kids love it made with ginger ale.  A delicious summertime treat!

Ingredients:

• Rainbow Sherbet
• Champagne (we use Spumante Sparkling Wine)
• or Ginger Ale
• or Club Soda
• Very pretty glass serving dishes

Directions:

1. Place two or three scoops of Rainbow Sherbet in each serving dish.

2. Slowly and carefully pour the beverage of your choice over the sherbet.

Hint: Be careful as you pour.  If you pour too much, too fast, it might fizz up and spill out of the dish.

Just so you know:  Champagne – left; Club Soda – center; Ginger Ale – right

Club soda may not be sweet enough for your family, but I know people who prefer it to the sweeter beverages.

Pam Harris writes Gingerbread Snowflakes, a blog about crafts, cooking, and other seasonal celebrations.

Previous by Pam on Foodwhirl: Low Sugar Mocha Tapioca

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I wanted something a little bit more sophisticated to serve with our Easter bunny cake, so I decided to try my hand at a strawberry curd.

Ingredients:
2 cups fresh strawberry puree
9 egg yolks
1/2 cup sugar
4 tablespoons butter
juice from one lemon

1.  Heat puree in a saucepan over medium heat.

2. In a heat-proof bowl, whisk together egg yolks and sugar

3.  Once puree is hot, remove from heat and drizzle slowly into egg yolk mixture, whisking constantly.

4. Place bowl over pot of simmering water, creating a double boiler.  Stir constantly until mixture thickens, about five minutes.

5  Remove from heat, and whisk in butter one tablespoon at a time, being sure to fully incorporate before next addition.  Add lemon juice and stir to combine.

6. Chill thoroughly – it will thicken further as it cools.

7. Enjoy!

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She writes:

I’m not very good at getting things posted for the holidays, they usually come and go and I’m left thinking ” oh yes… that’s right .. I forgot about that” But this time I remembered to make something for Easter! Most likely because every time I go into the supermarket I am visually bombarded with chocolate eggs of all shapes and sizes, it’s a reminder that it’s coming up.

I spotted these tiny little chocolate eggs, and I knew exactly what I wanted to make with these as soon as I saw them. I could just picture them sitting in little nests for Easter. They are less than half an inch from end to end.

These cookies were fun to make and the adults enjoyed them as much as my five year old did.

Read the whole thing and get the recipe!

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Make Green Velvet cupcakes and cakeballs with (the always fabulous) Bakerella!

Magically delicious cupcakes from Saucy’s Sprinkles

A whole list of St. Pat’s cupcake ideas, from Beer to Leprechaun hats at Hostess with the Mostess

St Pat’s Whoopie Pies at Dunk Twice

A lovely green dessert without food coloring!  Pistachio² macarons at Daydreamer Desserts. (Pictured left)

St Patrick’s Day Lazy Grasshopper Dessert

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I wanted to make something fun and personal, yet artful and representative of good fortune.  Ann is a talented artist with an extensive background in print making.  Early in our friendship, we both were intrigued by the beauty of Mehndi design.  We even had a Mehndi/henna decorating party of our own.

The idea came to me that I should do a Mehndi inspired cookie for her.  With our busy lives, we may not have the time to practice this intricate art form, but we can reminisce about it over some delicious spiced roll-out cookies.

Go read the whole thing, and get the recipe at Sprinkle Bakes!

Found via Refrigerator Soup

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Now it can be your favorite too… Here’s the Recipe:

(Can double and make 2 pies—freeze one*)
1 ½ lemons (3/8 cup lemon juice)
1 ½ cup sugar
1/3 cup butter, melted
3 eggs
dash salt
unbaked pastry shell, 9”

1. How to Make a Lemon Pie: Ingredients (2 pies), 2. Zesting Lemon*, 3. Lemon Pie: Ingredient Prepwork, 4. Juicing Lemons**, 5. Whisk Melted Butter, Sugar, 6. Add Eggs, 7. Whisk well to combine… ready for pie shells!, 8. Place crust pastry in 2 pie plates***, 9. Crimp Edges, 10. Continue around Pan, crimping edges, 11. Split into the 2 pie shells., 12. Lemon Pie, all done.

(Get the recipe as a PDF here)

Gear Recommendations:
*A Microplane is the best way to zest a lemon! I love mine.
**You’ll need a juicer of some sort.. here’s my nifty little juicer.
***I love my Pyrex pie plates. They cook evenly and seem to do much better than metal.

Recipe:

(Can double and make 2 pies—freeze one*)
1 ½ lemons (3/8 cup lemon juice)
1 ½ cup sugar
1/3 cup butter, melted
3 eggs
dash salt
unbaked pastry shell, 9” (See recipe below, or use storebought refrigerated crust)

Place pastry in pie pan and crimp edges. (If you’re using storebought pie dough, let it get to room temperature first for ease of unrolling)
Have lemon at room temperature or soak in warm water (to get more juice).
Zest rind (note, you just want the yellow on top, not the white pith, so zest shallowly).
Ream out or squeeze lemon , measure juice.
Add sugar, melted butter, eggs, salt. Mix with wire whip until smooth. Mix in grated rind or just put it in the pie shell. Pour rest over.
(For making 2 pies, I used a measuring cup to alternate scoops into each pie shell)
Bake at 325 about 45 minutes.
Makes one large pie.

*note: If you want to freeze a pie, just bake the pie, then cool it. Wrap tightly with plastic wrap, cover with foil, label, and freeze. Thaw in the refrigerator before serving.

Pastry: For this, I cheated and used prepackaged all ready pie crust from the refrigerated section. But making your own isn’t hard, here’s the recipe:

Oil Pastry:
Quick, easy, & healthier

2 cups sifted all purpose flour
1 ½ tsp salt
½ cup corn, canola, or light olive oil
¼ cup cold milk

Fluff flour & salt together with fork. Pour salad oil and milk into measuring cup (do not stir). Add all at once to flour mixture.
Stir lightly with fork until it forms a ball. Divide into 2 parts.
Flatten one ball slightly. Sprinkle both sides of dough with extra flour. Roll between 2 floured sheets of wax paper. Peel off top sheet and invert over 9” pie pan. Continue according to recipe.
The extra ball can be used for a top crust, to make 2 pies, or frozen for use later.

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