Updated Mon, Mar 25, 2013 1:46 pm
Updated Mon, Mar 25, 2013 1:46 pm
Easter brings thoughts of happy things. Budding plants and trees and the promise that winter is gone – and summer is not too far away.
It hasn’t felt like spring in Southeast Ohio. In fact, it still feels a little like winter. With only one or two days that have allowed the possibility of flip-flops, most people are yearning for that spring feeling.
Here are a few fun recipes that may help you feel like spring is here (no matter what the weather is).
Of all the Easter recipes I found, I liked this one the most. What a cute and simple way of putting a little sassiness on your table.
Peeps Sunflower Cake
1 package yellow cake mix (regular size)
2 cans (16 ounces each) chocolate frosting
19 yellow chick Peeps candies
1-1/2 cups semisweet chocolate chips
Prepare and bake cake mix according to package directions, using two parchment paper-lined and greased 9-in. round baking pans. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
If cake layers have rounded tops, trim with a long serrated knife to make level. Spread frosting between layers and over top and sides of cake.
For petals, arrange Peeps around edge of cake, curving slightly and being careful not to separate chicks. For sunflower seeds, arrange chocolate chips in center of cake.
Courtesy of tasteofhome.com
Again, here’s a recipe that is a really simple, easy way make your dinner ‘festive’ with just a little food coloring!
Easter Deviled Eggs
10 hard boiled eggs
1 tsp vinegar for each color you are using
½ cup mayonnaise
Remove the shells from the hard-boiled eggs and slice each egg in half. Remove the yolks from the egg halves and place in a bowl. Set the yolks aside. Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses ⅔ of the way full with cold water.
Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup. Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time.
Remove whites from dye and drain on a plate lined with a couple of paper towels.
Take the reserved yolks and mash them with a fork. Then mix in the ½ cup mayonnaise with the mashed yolk.
Pipe or spoon the yolk mix into the colored egg whites. Makes 20 deviled egg halves.
Courtesy of realmomkitchen.com
Who could resist a cute lamb cupcake? Here’s another simple easy way to entertain the kids.
Cupcakes and Frosting
1 box (1 lb 2.25 oz) yellow or devil's food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
1 container (1 lb) vanilla frosting
Red liquid or gel food color
24 red miniature candy-coated chocolate baking bits
48 brown miniature candy-coated chocolate baking bits
24 small white gumdrops cut in half vertically
2 cups miniature marshmallows cut in half crosswise
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
In small bowl, tint 1/4 cup of the frosting with red food color to make pink frosting; set aside. Frost cupcakes with white frosting. For muzzle, spread 1/2 teaspoon pink frosting in small circle on each cupcake; add red baking bit for nose. For eyes, add brown baking bits. For ears, add white gumdrop halves, cut sides down. Place marshmallow halves on face for wool.
Courtesy of www.pillsbury.com
Of course, Pinterest is a never-ending supply of great recipes. Here's a link to help you find some more great spring-themed treats.