Graphic patterns on pastel eggs
are easy to pull off using stamps made out of
that’s easy to replicate using pretty paper and Mod
Podge.
what’s
your favorite flavor?
brilliant!
And now for a few adorable recipes…
ORANGE CHAMOMILE CAKE
For the Cake:
2 1/2 c. whole milk
8 chamomile tea bags
Cooking spray
4 1/2 c. all-purpose
flour, spooned and leveled
4 tsp. baking powder
3/4 tsp. kosher salt
1 1/2 c. (3 sticks)
unsalted butter, at room temperature
2 1/4 c. granulated
sugar
5 large eggs, at room
temperature
1 tbsp. finely grated
orange zest
2 tsp. pure vanilla
extract
For the Frosting:
2 c. (4 sticks)
unsalted butter, at room temperature
2 lb. confectioners’
sugar
3 tbsp. fresh orange
juice
1 tbsp. pure vanilla
extract
1/4 tsp. kosher salt
Plus: Bunny Sugar Cookies
and chamomile flowers, for decorating
TOTAL TIME: 1:50
1. Make the cake: Place milk and tea bags in a
small pot. Cook over medium heat until warm to the touch (do not let it boil),
7 to 8 minutes. Turn off heat and cool completely; discard tea bags.
2. Heat oven to 325°F. Grease 4 (8-inch) round
cake pans and line the bottoms with parchment paper; grease parchment. Whisk
together flour, baking powder, and salt in a bowl.
3. Beat butter and granulated sugar on medium
speed with an electric mixer until light and fluffy, 2 to 4 minutes. Add eggs,
one at a time, beating just until blended after each addition. Beat in orange
zest and vanilla. Reduce mixer speed to low and beat in flour mixture and milk
alternately, beginning and ending with flour mixture, just until incorporated.
Divide batter among the prepared pans.
4. Bake until a wooden pick inserted into the
center comes out clean, 25 to 30 minutes. Cool in pans, on wire racks, 10
minutes, then invert onto racks to cool completely.
5. Make the frosting: Beat butter on medium
speed with an electric mixer until creamy, 1 to 2 minutes. Reduce mixer to low
and gradually beat in confectioners’ sugar. Beat in orange juice, vanilla, and
salt. Increase mixer speed to high and beat until fluffy, 1 to 2 minutes.
6. Assemble the cake: Place one cake layer on
a cake stand or plate and top with 1/2 cup frosting; repeat two more times. Top
with the remaining cake layer. Frost top and sides of cake with remaining
frosting (save 1/4 cup frosting for bunny tails). Add bunny sugar cookies.
YIELDS:
16 SERVINGS
Recipe Courtesy of Country Living
Lemon Pudding Cake
4 tbsp. unsalted butter, at room temp,
plus more
for the dish
1 c. granulated sugar
3 large eggs, separated
1/3 c. all-purpose flour
3/4 c. whole milk
1/3 c. fresh lemon juice
Confectioners’ sugar, for dusting
Directions
1. Heat
oven to 350°F and grease shallow 2-quart oval baking dish.
2. Using
an electric mixer, beat butter, granulated sugar and egg yolks in large bowl
until light and fluffy, about 3 minutes. Add flour and mix to combine. Reduce
mixer speed to low and mix in milk and lemon juice (batter may look curdled).
3. In
second bowl, with clean beaters, beat egg whites until stiff peaks form, 3
minutes. Stir one-third of whites into lemon mixture, then fold in remaining
whites until combined.
4. Transfer
mixture to prepared baking dish and place dish in roasting pan. Add enough
boiling water to roasting pan to come one-third of the way up baking dish.
Transfer roasting pan to oven and bake until light golden brown, 35 to 40
minutes.
5. If
desired, place a bunny cutout on top of cake, then dust with confectioners’
sugar. Carefully lift away template and serve.
Yields
6 servings
Edible Crudité Garden
Patch
Spread
about 4 cups of hummus in a 9 x 13 baking dish, and then spread 1 ½ cups of ground
pumpernickel crackers or pumpernickel bread to cover completely. Place your
adorable garden veggies in even rows, as you would in a vegetable garden, and
trim as needed. Recipe courtesy of the Food Network.
ciao! fabiana
photo credit:
1,2,4,5 Martha Stewart
3,6,7, Country Living
8 Good Housekeeping
9 Food Network
