Easter brings with it the heart of Springtime. It’s a time to celebrate, and there is much symbolism in the flowers rising as well as having family or friends gathering for a feast. Each year it has become a tradition to have certain necessities for our meal. Wine and beer are the main drinks for us grown ups with a lightly carbonated juice for the kids. Our table always pops with color. For me the holidays aren’t about just making a plate look good, but the table needs to draw in the crowd as well. My mother-in-law bakes a nice ham with some pineapple and maraschino cherries to accent it. There’s usually a good green vegetable, potatoes, rolls, and coleslaw in the mix as well. Being a baker’s daughter though, I can’t deny the bread, and can’t wait for the dessert.
While planning how I’d decorate the table, I included a side bowl of jelly beans for the color, and after dinner taste. When I found out about Keller’s Creamery Butter Bunny Sculpture, however, I knew I had to have that as well. A regular stick of butter for the bread just wouldn’t do. He may not be the Easter Bunny, but it’s one of the highlights of the table. The kids even look past the jelly beans and dessert to the cute little bunny. Just make sure they see it before you cut off the ears and start spreading him on bread.
Preheat oven to 325 degrees F. Grease and flour a large bundt pan and set aside.
In the bowl of a stand mixer, cream together the butter and sugar until well incorporated. Add in the eggs one at a time, then the vanilla. Add in the salt, baking powder, baking soda and butter milk, then add the sifted flour. Spread the batter evenly into the Bundt pan. Bake for approx. 55 to 60 minutes or until a toothpick comes out clean. Cool for about 1 hour.
Once cake has completely cooled, invert onto a wire rack and dust with powdered sugar.
This post is brought to you in partnership with Keller’s Creamery. All thoughts and opinions are my own.
I love a good pudding. It’s like the perfect ending to a delicious dinner. I have made so many varieties of pudding (vanilla, chocolate, strawberry, lemon and passion fruit), but this coconut one has now become a favorite on the list. This is a must try recipe. You will not be disappointed, and even the kids will want seconds.
1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon table salt
1 3/4 cups milk
1 1/2 cups heavy cream
1 (13.5-oz.) can unsweetened coconut milk
1/4 cup butter, cut into 1/2-inch pieces
2 teaspoons vanilla bean paste
Raspberries, garish optional
Whisk together first 3 ingredients in a large heavy saucepan; whisk in milk and next 2 ingredients. Bring mixture to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat. Place in little ramekins and in the refrigerator for 90 min or overnight. Top with raspberries and chocolate.
There is nothing better in the summer than a bowl of delicious ice cream. Being from Italian descent, I wanted to give gelato a whirl. So I called my dad up and asked for his recipe. He gave me the traditional ingredients but I wanted to bump it up a notch. This combo worked out perfectly. It’s jalapeño and peach. Surprisingly it wasn’t spicy. I went easy on the jalapeños, but it’s just enough to get the flavor of the pepper without the heat. The heat and cold as well as the spice and sweetness in this balance nicely.
Ingredients: 2 jalapeños, spilt and deseeded 1 large peach, cut into pieces 1 teaspoon lemon zest 2 cups heavy cream 1 cup whole milk ( you need whole milk) 5 egg yolks, room temp 1 cup sugar 1/2 teaspoon vanilla extract
In a medium saucepan on medium heat, add milk cream and 1/2 cup sugar, whisk. Heat until bubbles forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks, the remaining sugar and vanilla. Gradually pour the warm milk into the egg yolks, whisking constantly; Tempering the eggs. Return mixture to saucepan; on medium heat and stirring with a wooden spoon consistently until the mixture slightly coats the back of the spoon, 7 to 8 minutes. Now pour the mixture through a fine sieve. Next in a food processor or blender, blend the jalapeno and peaches into a puree. Pur puree into cream mixture, whisk. Cover and place in the freezer overnight.
I don’t have a ice cream maker but I used my blendtec the next day to blend the mix after is been frozen to give it a silky smooth finish. Serve and store in freezer.
Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:
St. Patrick’s day is upon us. This recipe is great for the festivities. Guinness is a great stout beer with which to cook. The flavors of chocolate and beer really compliment each other in this pudding. Making pudding from scratch isn’t as complicated as some may make it seem. Get ready to enjoy some great flavors.
1 cup sugar
14.9 oz Guinness Stout beer
3 cups heavy whipping cream
1 1/4 cups chocolate chips
1/2 teaspoon vanilla extract
In a medium bowl whisk together eggs and sugar. Add half of beer to mixture and stir. Set aside.
Next in a medium saucepan on medium heat, add heavy cream and remaining beer. Whisk occasionally until it comes to a simmer. Remove from heat and add chocolate chips, stir until chocolate melts. Now take the chocolate mixture and add to the eggs. Remember to keep rapidly whisking while doing this as you don’t want the eggs to curdle (You need to temper the eggs).
Pour mixture through a sieve to remove an clumps and to make the mixture creamier and smooth. Next place into serving dishes. Refrigerate for 1 hour or overnight.
Did you ever think about roasting fruit? I think roasting fruit really brings out the sweetness of it. This dessert is a great way to enjoy fruit in the winter months. In the summer we usually grill our fruits because we want to avoid having the oven on. These pineapples came out perfect. I made some homemade mint and lemon whip cream. But feel free to enjoy it on its own or with a scoop of your favorite ice cream.
Pineapple, peeled and cut into chunks
1/3 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon lemon zest
Preheat oven to 400 F degrees
Toss pineapple chunks with brown sugar, salt, cinnamon and lemon zest. Place on parchment paper atop of baking sheet. Roast for 15 to 20 minutes. Half way through turn pineapples.
Place on serving dish and enjoy.
Homemade lemon and mint whip cream
1 cup heavy whipping cream
2 tablespoons powdered sugar, more to taste
6 mint leaves, chopped
1/2 teaspoon lemon zest
Place a medium bowl in the freezer for about 5 minutes.
Now that the bowl is cold, add all the ingredients to the bowl. Using a standup mixer or hand mixer beat on high speed for about 3 to 4 minutes until you have firm stiff peaks. Serve with you favorite dessert.
I love having something sweet after dinner, but sometimes I don’t really feel like baking a whole big cake just to satisfy that sweet tooth. This recipe is super easy and great for entertaining. My dad makes an almond version of this cake which is fantastic as well. The mini cakes basically come out looking like cupcakes. I used my small food processor to make these. Its an easy clean up too. You can top this little delight with what ever your taste buds desire. I know summer is now behind us but I am still a sucker for raspberries they have become one of my favorite fruits. I made a raspberry sauce for this mini cake which is easy to prepare as well. You can also add a scoop of vanilla ice cream and enjoy with a glass of red wine or coffee.
Makes only 4 Servings
1/4 cup Coconut flour
1/4 cup flour
1/4 cup sugar
1/4 teaspoon baking soda
3 tablespoons unsalted butter, melted
1-2 tablespoons dark rum
1/4 cup almond milk
Preheat oven to 375 F degrees
In a small to medium food processor add the ingredients. Mix for about 1 Minute until well incorporated. Take 4 baking cups that are lined with parchment paper and foil (picture provided in slide show of cups). Pour mixture into cups and into the oven. Bake for about 15 minutes until golden brown on top and toothpick comes out clean. Set aside to cool. Remove from paper and set on a plate. Turn mini cake upside down. This will give it more of a cake look.
2 pint fresh Raspberries, washed
1/4 cup sugar
1 Tablespoon lime or lemon juice
In a small saucepan on medium to low heat add ingredients. Stir occasionally and press down on raspberries. Takes about 8 to 10 minutes until you get a good sauce. If it dries out add a splash of water and stir.I love the seeds so I did not strain it. But feel free to do so. Drizzle sauce over mini cake.
As some of you may know I have a sweet tooth. I can’t go without having dessert after dinner. I love experimenting with different things. I wanted to try and make a peanut butter cup but instead of using peanut butter I went ahead and used Trader Joe’s cookie butter. If you haven’t tried cookie butter you need go out and get it right now. Anyway the filling is cookie butter and some graham cracker crumble. My kids enjoyed this so much they even dipped it in milk. I hope you enjoy. This would be a great idea to make mini ones for birthdays or even for gifts.
Line 6-12 muffin tins with paper cupcake liners. Melt the chocolate chips on a double boiler. Next distribute 1 tablespoon or a cookie scooper of melted chocolate into the bottom of the trays. Bang the tray on the counter so it flattens and becomes nice and smooth. Place in the freezer for 15 to 20 minutes.
Next with an electric mixer, mix cookie butter, sugar and butter. Blend until smooth. Take the tray out of the freezer and add the same amount of cookie butter as you did with the chocolate in the trays and sprinkle graham cracker crumble. Bang on the counter again. Place in the freezer for another 10 to 15 minutes. Repeat final step with the last of the chocolate. Finally place back into the freezer for another 15 minutes. Enjoy with a glass of milk, coffee or even some wine.
It’s been a super busy couple of weeks. Sorry for being MIA on the blog. Of course, you should follow me on twitter, instagram, and facebook too if you aren’t already. I’m constantly on the go, so I update those more often with news and fun little things. Back to this delicious recipe though… Now that it’s summertime we do a lot of our cooking on the grill. I love to make lots of fresh fruit desserts without too much baking. This idea came to me one night while we were thinking about what to have for dessert. We wanted something somewhat healthy for you and fast. I found coconut milk, a box of banana pudding, chia seeds and nectarines. Now usually I would make the banana pudding from scratch which is super easy but I didn’t have bananas in the house. The results of my concoction were awesome. The flavor was awesome. This is a great little treat if you’re on the run or running out of time for a party dessert idea.
In a medium bowl stir together pudding powder and coconut milk. Next mix in the chia seeds. Take small bowls and line the bottom of them with nectarine slices. Now pour the pudding mix on top. Place in the refrigerator for about 8-10 minutes. Enjoy
Cookies are always fun to make. You can pretty much create any type of cookie to your taste. My kids love oatmeal raisin cookies but instead of making those I went ahead and did something different. If you haven’t tried adding different fruits to your cookies this cookie will definitely change your mind. The raspberry flavor really comes through in it. Enjoy with a nice glass of milk or coffee.
3/4 cup of butter, softened
1/2 cup packed light born sugar
1/2 cup natural sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
2 eggs, room temperature
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 cup frozen raspberries, chopped
Pinch of salt
Preheat oven to 375 degrees.
In mixing bowl beat butter for about 30 seconds. Next add sugar, baking powder, baking soda, salt and cinnamon. Beat until well combined. Remember to scrape the sides of the bowl. Now beat in one egg at a time and vanilla. Beat in 1/2 cup of flour at a time. If it gets too rough stir the rest of the flour in.
Stir in the oats and raspberries. Take a tablespoon or a small ice cream scoop. Drop the dough on to parchment paper about 2 inches apart. Flatten them down a bit. Bake them for 10 to 12 minutes or until edges are light brown. Cool and enjoy.
As I have mentioned before I am a big sweets fan. I always need something sweet after dinner and sometimes even lunch. I had some really ripe bananas and I didn’t want to just toss them. There are so many things you can do with them from ice cream to banana bread. This time I wanted to make a cookie. As soon as these cookies came out of the oven my kids were all over them. I really think these cookies are by far the best cookies I have made. I made them pretty big, but you can make them any size. As soon as they come out of the oven you can either enjoy it with a cup of milk, coffee or a scoop of ice cream. Enjoy!
1/2 cup of unsalted butter, room temperature
1 cup of dark brown sugar
1 egg, room temperature
2 large mashed bananas
1 teaspoon of baking soda
2 cups of flour
pinch of salt
1/2 teaspoon of ground cinnamon
pinch of ground nutmeg
1 cup of dark chocolate chips
Preheat the oven to 350°F.
Blend with mixer ,butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
In a medium bowl, mash the bananas and baking soda together. Let sit for about 2 minutes. The baking soda will react with the acid in the bananas which will give the cookies a lift and rise.
Mix the banana mixture with the butter mix. Then sift the flour, salt, and spices into the butter and banana mix and fold until just combined.
Fold into the batter the chocolate chips. Either use an ice cream scooper for big cookies or a tablespoon for smaller cookies. Place them on a baking sheet. Bake for 12-15 minutes or until nicely golden brown. Let cool on racks