Monthly Archives: April 2012

Easter basket cupcakes

10 Tuesday Apr 2012

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Every year for as long as I can remember my mom has made cupcakes for Easter. Every year as kids we couldn’t wait to decorate them.

What you need:
Cupcakes with white frosting
Coconut
Green food coloring
Pipe cleaners cut in half
1 bag of small chocolate bunnies

To color your coconut you just pour some in a bowl drop in a few drops of food coloring and mix it with a spoon. Roll your cupcakes in the coconut. Then take one bunny and push it down in the top center of the cupcake. We always put three jelly beans down in front of the bunny. Then take a pipe cleaner and bend it into a U for the handle. Many years we actually took the time to tie a tiny bow to the pipe cleaners.

These little Easter basket cupcakes have been a family tradition for us. Something we all remembered and looked forward to every year. This year my three year old got to help grandma decorate (and taste test) the Easter cupcakes.

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Spring berry and spinach salad

10 Tuesday Apr 2012

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I saw a salad recipe by Paula Dean that had fresh berries and spinach and a hot walnut dressing. You use some of the bacon grease to make the dressing. I modified that salad recipe to make mine.

Spinach
Raspberries
Blackberries
Bacon
Hard Boiled eggs 4-6
Raspberry vinaigrette dressing

I bought fresh spinach at the farmers market. I started my salad off by laying down my spinach first. I had cooked bacon and let it cool overnight. I cut my bacon in small pieces and tossed most of it in with the spinach. I left a little to the side to garnish the top. I tossed in most of the berries, again leaving some to garnish. I sliced my hard boiled eggs in half and then placed them on the top. I sprinkled the remaining bacon and berries over the top. I used a raspberry vinaigrette that I bought at the store. It was delicious and easy. A perfect salad for Easter brunch.

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Deviled egg chicks

09 Monday Apr 2012

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This year I brought deviled eggs to Easter brunch. I wanted to do something a little different and make them festive. I had seen several versions of these Easter chicks on Pinterest so I decided to give it a try. I made a zig zag cut through the egg whites with a sharp knife. I gently pushed the yolks out. I made my filling with mayonnaise, mustard and a little salt and pepper. I refilled my chicks using a small spoon. I took green olive slices and cut little pieces for the eyes and triangles for the beaks. They turned out very cute. Everyone was impressed and more importantly they were delicious.

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Here comes number three

01 Sunday Apr 2012

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So there I was happily creating and blogging along when I was blind sided by some big news. My husband and I are expecting our third child in September. Along with the news of our soon to be bundle came the exhaustion and nausea of the first trimester. Thankfully now as the first trimester is safely behind me the nausea is gone and I have a bit more energy. So I am easing back into my normal routine of creating with and for my beautiful, and growing, family.

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Gluten free scones

01 Sunday Apr 2012

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This morning I decided to break from our normal Sunday morning pancake routine and try making scones. It’s been said that my mom makes the best scones in the world. It’s been years since I’ve had one though because I can’t eat gluten. So this morning I did my best to recreate my moms delicious scones without the gluten. They were pretty close. The flavor was spot on the only difference is they were a bit more crumbly but that’s to be expected when making gluten free versions of things like biscuits and scones. To make gluten free scones you’ll need…

1 cup butter/shortening
3 cups gf flour
1 teaspoon salt
1 tablespoon baking powder
1/2 cup of milk
1 small package of apricots chopped
1/2 cup currants
1 cup white chocolate chips

Mix flour, butter/shortening, and milk. Add the rest of the ingredients and stir. I use a spoon and just scoop my scones out into a greased pan. If you want neat scones you could shape them into balls but my mom never did that. The scones go into a preheated 350 degree oven for 15-20 minutes until the tops are golden brown.

They were so delicious and my three year old discovered a new love, white chocolate.

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