Well, I’m going to call this a win, and not one of my usual “Never-On-Time Series.” Yeah, I’m late in posting these Easter goodies from last year, but they are perfectly on schedule for THIS year. Go me!
Our friends, Matt & Amber, hosted a big Easter party last year, and we were able to attend for a few hours. (Philip had to leave early to go to work, and A.J. is “way too big” for Easter egg hunts anymore. *sniffle*) I can’t remember exactly what Amber asked me to bring, but I’m sure it was something sweet, and that’s how I ended up with a big ol’ platter of Easter-themed cookies.
I also seem to recall bringing two Pineapple Carrot Cakes:
And lastly, the pièce de résistance, the Easter Bunny Bread:
I had been saving the how-to for the Easter Bunny Bread for years from an old Quick Cooking, and I was delighted to finally have a big party to bring it for sharing! I could walk you through the recipe, but it’s really SO EASY, and you can find it right here on Taste of Home’s own website. I promise it’s not difficult in the slightest!
I actually bought twice the frozen bread dough I would need, sure that I would mess things up the first time. I didn’t (remember how easy it is?!), and then we had lots of bread for making later. Win-win! Here’s how Mr. Bunny looked straight out of the oven:
He smelled so fantastically yummy, I really just wanted to eat him all up right then! I didn’t have a big enough tray for displaying him, so I just had to fill up that same half-sheet baking tray with all the lettuce & veggies for dipping, but I think it turned out well enough. I filled his tummy with a simple, yummy spinach dip, and he was ready to hop!
But back to the cookies for a little bit. I made a handful of different designs, all fairly easy.
But I did spend a little bit more time on one sweet “Happy Easter” cookie. I think it might be my favorite from the platter, too.
Now, if you’re looking for a sweet to share, this Pineapple Carrot Cake indeed fits the bill. Again, the recipe is easy enough to follow, and I didn’t really change anything. (I simply am not as good at decorating cakes as they are over at the Taste of Home kitchens!)
And even though my boys are so grown-up now, I still love looking back at pictures from past holidays. Here’s one I want to share with you from a handful of Easters ago:
I hope you each have a blessed & hope-filled Easter! Be sure to have just a bit of chocolate, too. After all, there’s a bit of a “holiday drought” after this for a while!
It’s that time of year, folks! The time when families come together that can’t get away during the school/work/winter months, and when I bring out a warm recipe just for “the holidays!”
Well, it sounds nice, right? I mean, it wasn’t necessarily my plan, but it sure does SOUND like a great idea. I once visited some extended family in a gorgeous Adobe-style home, and I remember most that they were celebrating ‘Christmas in July.’ I’d never heard of such things at the tender age of 11, but they assured me it was the only time of year they could all get away to meet. Hey, any time I see a Christmas tree bedecked with presents, I’m willing to believe WHATEVER YOU SAY!
And so, I present you with a lovely piece of Christmas bread on this hot July day. I promise your tastebuds will thank you for the seasonal mistake.
(If nothing else, my pals in Australia appreciate this timely winter recipe, right?!)
After you drag your dripping self out of the pool, you sit back in a cabana chair. If you’re like me, sitting still is a rarity, and instead of relaxing thoughts, you’re hit with ideas at mind-whizzing speed. In one particular case, it was, “What should I make with the leftover pie filling?” … followed by, “How should I use up the leftover sour cream?” Next up, “Hey, I wonder if I can use ‘em both at the SAME TIME?”
Fast-forward to typing ingredients at AllRecipes.com, and finding this recipe among the yielded results. It sounded perfect, but I was ever-so-stumped. When/where was I to use the sour cream, egg, sugar, and almond extract? Was I supposed to combine it with the pie filling? Was I just too dumb to make this bread??
So I asked friends for advice. Almost unanimously, my friends suggested they would combine with the pie filling. I was all set to bake, yet something distracted me, and I’m forever thankful for it. In the time where I was away, my friend Miriam suggested that the recipe sounded like a German pastry she’d made several times before, and that I was to combine the sour cream, etc. and DRIZZLE it over the pie filling. She even researched further and found the same recipe (by the same baker!) on a different website here!
Hooray! The day was saved, and so was my Christmas Bread! I don’t know why I didn’t think to look further for the same recipe elsewhere, but I wasn’t surprised in the least that it showed up at Taste of Home. Me & ToH are practically best friends, after all. We work together every night in the kitchen, and sometimes even more often!