Our baby boy surprised us a month early, arriving just a few days before Easter this year. We have been fortunate to have a steady stream of family and visitors helping us. Our nieces were a huge help, especially by entertaining our older son. And they made these adorable Easter cupcakes to boot! Though Easter has already come and gone I thought that these cupcakes were too cute not to share.
I know what you’re thinking: spinach or beet juice in my buttercream frosting?! Yuck! But you will be amazed at how you don’t even taste them, especially with the small quantities being used. As far as I’m concerned, I would much rather have my family consume a little spinach, beet or other natural dye than a chemically-produced version.
This Easter I decided that it was time to continue a family tradition and make my family’s pineapple meringue tarts in honor of Great Aunt Tadsie. Similar to lemon meringue pie, there is something light and refreshing about these tarts. And the bright yellow color and sunny pineapple flavor make them a perfect spring treat.
This Easter season I decided to mix it up and try a new hot cross bun recipe from The Good Housekeeping Illustrated Cookbook. It’s a classic sweet bread recipe that can be used for many purposes. These moist, buttery rolls are yummy plain or with dried fruit.
Hot Cross Buns were traditionally made on Good Friday but they have become a typical breakfast treat during the entire Easter season. The following recipe is the one that my mom still makes every Easter.
Deviled eggs make me think of Easter brunch but they make a great appetizer at any party or picnic. And they are the perfect dish for using up your Easter eggs.
Appreciate the vivid colors and natural beauty of fruits, vegetables and spices: dye your Easter eggs with everyday foods rather than boxes of chemical colorings. This is a great family project and learning experience. Though it will take a little more planning than your basic Easter egg dye kit, I think you will find the extra time well worth it. Even though I’m a “grown-up,” I felt a child-like excitement watching the eggs turn colors in bowls of cabbage, spinach, blueberries and more!
Wednesday, May 4, 2011
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