Special Easter Ham: Baked Cola-Brined Fresh Ham

by liz · Mar 4, 2019

Easter ham is a tradition for many people on Easter Sunday. Brining the meat – soaking or marinating meat overnight using a solution containing salt and other ingredients – is also a popular way to prepare meats. But, have you tried a cola-brined ham? In the South, they’ve been brining meat in cola for a long time. Brining helps the meat stay moist by saturating the cells with the solution before baking it, and cola adds some sweetness and tang to the meat. You can even use another Southern favorite for brining – Dr. Pepper!

Brining is different from braising, although they are both ways to increase the moisture content in meat. Braising is cooking the meat mostly submerged in broth or liquid instead of marinating beforehand (like this Drunken Pork recipe). If you’d rather start with a smoked (fully-cooked) ham, try this Mango & Cider-Roasted Ham.

Brining meats, especially pork in cola, has become a popular way to prepare meat in recent years, and this recipe makes for a tasty new flavor to include in your traditional Easter brunch or dinner. This Oklahoma girl will definitely be brining ham with Dr. Pepper – the only soda worth the calories in my opinion – and thinking of home. Enjoy and Happy Easter!

Baked Cola-Brined Ham

Recipe by El Mejor Nido

Ingredients for 8-10 servings:

3 bottles (2 liters each) cola or other dark-colored soda (such as root beer or Dr. Pepper)
1 1/2 cups salt
1 (6 to 8 pounds) bone-in, shank or butt portion fresh ham (half a leg), skin on
1/3 cup finely chopped fresh parsley
1/4 cup olive oil
2 tablespoons finely chopped garlic (about 8 cloves)
1 tablespoon Granulated Chicken Bouillon

Directions:

COMBINE cola and salt in a medium-size cooler or other 10-quart bucket or stockpot; stir to dissolve the salt.

USING a sharp knife, score entire surface of ham in a crosshatch or diamond pattern, cutting down just through the skin. Place ham in the brine, submerging completely. Cover and refrigerate for 12 to 24 hours.

POSITION oven rack in the lowest position and preheat oven to 500° F.

COMBINE parsley, oil, garlic and bouillon in small bowl; stir well.

REMOVE ham from brine. Rinse it well under cold water then pat dry with paper towels. Place the ham wide-side-down in a large roasting pan with a flat rack. Rub outside of ham all over with the bouillon mixture, pressing it gently into scored slices between the skin.

BAKE uncovered for 20 minutes. Reduce oven temperature to 350° F and continue to bake until the roast reaches 150° F on an instant-read thermometer (this should take 2 to 2 1/2 hours, about 20 to 25 minutes per pound of ham). After the first hour, it’s a good idea to loosely wrap foil around the bone to keep it from burning.

TRANSFER the roast to a carving board and tent with foil; allow the roast to sit at room temperature until the internal roast temperature reaches 160° F (about 20 to 30 minutes). The roast is now ready to carve.

Cola-Brined Easter Ham

Author: Meals.com

Recipe type: Main

Prep time: 30 mins

Cook time: 2 hours 39 mins

Total time: 3 hours 9 mins

Serves: 10

Brining an Easter ham in cola (or Dr. Pepper) is divine.

Ingredients

3 bottles (2 liters each) cola or other dark-colored soda (such as COKE or DR. PEPPER)
1½ cups salt
1 (6 to 8 pounds) bone-in, shank or butt portion fresh ham (half a leg), skin on
⅓ cup finely chopped fresh parsley
¼ cup olive oil
2 tablespoons finely chopped garlic (about 8 cloves)
1 tablespoon Granulated Chicken Bouillon
Directions:
COMBINE cola and salt in a medium-size cooler or other 10-quart bucket or stockpot; stir to dissolve the salt.
USING a sharp knife, score entire surface of ham in a crosshatch or diamond pattern, cutting down just through the skin. Place ham in the brine, submerging completely. Cover and refrigerate for 12 to 24 hours.
POSITION oven rack in the lowest position and preheat oven to 500° F.
COMBINE parsley, oil, garlic and bouillon in small bowl; stir well.
REMOVE ham from brine. Rinse it well under cold water then pat dry with paper towels. Place the ham wide-side-down in a large roasting pan with a flat rack. Rub outside of ham all over with the bouillon mixture, pressing it gently into scored slices between the skin.
BAKE uncovered for 20 minutes. Reduce oven temperature to 350° F and continue to bake until the roast reaches 150° F on an instant-read thermometer (this should take 2 to 2½ hours, about 20 to 25 minutes per pound of ham). After the first hour, it’s a good idea to loosely wrap foil around the bone to keep it from burning.
TRANSFER the roast to a carving board and tent with foil; allow the roast to sit at room temperature until the internal roast temperature reaches 160° F (about 20 to 30 minutes). The roast is now ready to carve.

Instructions

COMBINE cola and salt in a medium-size cooler or other 10-quart bucket or stockpot; stir to dissolve the salt.
USING a sharp knife, score entire surface of ham in a crosshatch or diamond pattern, cutting down just through the skin. Place ham in the brine, submerging completely. Cover and refrigerate for 12 to 24 hours.
POSITION oven rack in the lowest position and preheat oven to 500° F.
COMBINE parsley, oil, garlic and bouillon in small bowl; stir well.
REMOVE ham from brine. Rinse it well under cold water then pat dry with paper towels. Place the ham wide-side-down in a large roasting pan with a flat rack. Rub outside of ham all over with the bouillon mixture, pressing it gently into scored slices between the skin.
BAKE uncovered for 20 minutes. Reduce oven temperature to 350° F and continue to bake until the roast reaches 150° F on an instant-read thermometer (this should take 2 to 2½ hours, about 20 to 25 minutes per pound of ham). After the first hour, it’s a good idea to loosely wrap foil around the bone to keep it from burning.
TRANSFER the roast to a carving board and tent with foil; allow the roast to sit at room temperature until the internal roast temperature reaches 160° F (about 20 to 30 minutes). The roast is now ready to carve.

Wordpress Recipe Plugin by EasyRecipe

Eating Fish on Fridays? Two Easy Fish Recipes

by liz · Mar 4, 2019

Eating Fish on Friday? Here are two very easy fish recipes to take advantage of during Lent or anytime of the year!

Fish Baked In Creamy Milk Sauce with Onions & Herbs

Recipe by Very Best Baking

Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety creamy milk sauce in this classic dish from Colombia’s Pacific coast. Thyme, basil and anise give the sauce excellent flavor and will be a recipe you’ll want to try again and again.

Ingredients for 4 servings:

2 tablespoons olive oil, divided
1 small onion, sliced into thick rings
1 lb. white fish of choice, cut into 2-inch pieces
Salt and ground black pepper to taste
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon anise seeds, crushed
2/3 cup (5 fl.-oz. can) evaporated milk
1/4 cup water

Directions:

PREHEAT oven to 325° F. Grease 13 x 9-inch baking dish.

HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.

SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.

BAKE for 20 minutes or until fish flakes easily with a fork.

Fish Baked In Creamy Milk Sauce with Onions & Herbs

Author: Very Best Baking

Recipe type: Main

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety creamy milk sauce in this classic dish from Colombia's Pacific coast. Thyme, basil and anise give the sauce excellent flavor and will be a recipe you'll want to try again and again.

Ingredients

2 tablespoons olive oil, divided
1 small onion, sliced into thick rings
1 pound white fish of choice, cut into 2-inch pieces
Salt and ground black pepper to taste
½ teaspoon dried thyme leaves
½ teaspoon dried basil leaves
¼ teaspoon anise seeds, crushed
⅔ cup (5 fluid-ounce can) Evaporated Milk
¼ cup water

Instructions

PREHEAT oven to 325° F. Grease 13 x 9-inch baking dish.
HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.
SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.
BAKE for 20 minutes or until fish flakes easily with a fork.

Wordpress Recipe Plugin by EasyRecipe

Creamy Tuna Noodle Casserole

Recipe by Very Best Baking

Convenient comfort food at its very best. This Creamy Tuna Noodle Casserole is a comforting option for any weeknight or weekend meals.

Ingredients for 8 servings:

6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions
6 tablespoons butter or margarine
4 stalks celery, chopped
1/2 cup chopped onion
2 cans (9 oz. each) tuna, drained and flaked
2 cans (10 oz. each) condensed cream of mushroom soup
1 can (12 fl. oz.) evaporated milk
2/3 cup crushed potato chips

Directions:

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.

Easy Easter Brunch Menu: Enjoy Spring!

by liz · Mar 3, 2019

Spring is here! And that means time for brunch, spring vegetables and Easter delicacies. You won’t find any cute bunnies or other Easter treats for kids in this Easter Brunch menu; it’s a strictly grown-up affair. You can easily switch out the egg dish, vegetable side dish, coffee or pastry/dessert to come up with your own custom easy Easter brunch menu.

1. Main Dish – Egg, Ham & Cheese Brunch Nests (shown above)

These egg nests have a spicy secret: chipotle chiles. You can adjust the amount of chipotle to get just the level of spice you like. And topped with cilantro-avocado crema adds just the right amount of cool to the dish. Thanks to Ericka of Nibbles and Feasts for this recipe; check out her blog for more.

2. Side Dish – Roasted Carrots with Shallots & Thyme

With many vegetables, cooking destroys some of their vitamins, but this isn’t the case with carrots. You can absorb more beta carotene from cooked carrots than from raw ones. If you like garlic, add a few peeled whole cloves to the mix. Or try these Roasted Asparagus with Pesto & Lemon.

Ingredients

2 pounds small carrots, peeled and sliced in half lengthwise

1 cup sliced shallots

2 teaspoons fresh thyme

3 tablespoons extra-virgin olive oil

Coarse salt and ground black pepper

Directions

Preheat oven to 425° F.

Place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.

Roast for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.

3. Bacon Dessert – Maple Browned Butter Bacon Cupcakes

Whether you’re baking for an upscale party, an Easter brunch or a winter respite, cupcakes are a universal favorite. These sweet and savory cupcakes will specifically please bacon lovers with a sweet tooth – and isn’t that everyone??

Ingredients

3 strips center-cut bacon
3/4 cup plus 1/2 teaspoon packed light brown sugar, divided
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, lightly browned*
2 large eggs
1/3 cup low-fat buttermilk
1/4 cup plus 2 tablespoons pure maple syrup, divided
1 teaspoon vanilla extract
Cream cheese frosting or 1 container (16 ounces) white prepared frosting

Directions

Heat oven to 375 degrees F. Arrange strips of bacon on a rack set in a rimmed baking sheet (line baking sheet with foil for easy clean up).
Bake, rotating pan halfway through cooking, for about 15 minutes or until bacon is almost crisp. Remove 2 strips of bacon and place on paper towel to cool. Sprinkle remaining piece of bacon evenly with 1/2 teaspoon brown sugar. Bake for 3 minutes or until sugar melts. Set aside to use as garnish.
Reduce oven temperature to 350 degrees F. Line 12-cup muffin tin with paper or foil liners.
Combine flour, baking powder and salt in large bowl; mix well.
Whisk together browned butter, remaining 3/4 cup sugar, eggs, buttermilk, 1/4 cup maple syrup and vanilla extract in large mixer bowl. Gradually stir in flour mixture. Crumble the 2 strips of bacon and fold into batter. Spoon into prepared cups, filling 2/3 full.
Bake for 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pan on wire rack for 15 minutes. Transfer to wire rack to cool completely.
Stir remaining 2 tablespoons maple syrup into prepared frosting. Pipe onto cupcakes. Crumble remaining sugar-coated strip of bacon; sprinkle over cupcakes.

Maple Browned Butter Bacon Cupcakes

Author: Chris Garboski

Recipe type: Dessert

Prep time: 20 mins

Cook time: 38 mins

Total time: 58 mins

Serves: 12

Whether you’re baking for a group of kids or an upscale party, cupcakes are a universal favorite. These sweet and savory cupcakes were made specifically for bacon lovers with a sweet tooth.

Ingredients

3 strips center-cut bacon
¾ cup plus ½ teaspoon packed light brown sugar, divided
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup butter, lightly browned*
2 large eggs
⅓ cup low-fat buttermilk
¼ cup plus 2 tablespoons pure maple syrup, divided
1 teaspoon vanilla extract
Cream cheese frosting or 1 container (16 ounces) cwhite prepared frosting

Instructions

Instructions
Heat oven to 375 degrees F. Arrange strips of bacon on a rack set in a rimmed baking sheet (line baking sheet with foil for easy clean up).
Bake, rotating pan halfway through cooking, for about 15 minutes or until bacon is almost crisp. Remove 2 strips of bacon and place on paper towel to cool. Sprinkle remaining piece of bacon evenly with ½ teaspoon brown sugar. Bake for 3 minutes or until sugar melts. Set aside to use as garnish.
Reduce oven temperature to 350 degrees F. Line 12-cup muffin tin with paper or foil liners.
Combine flour, baking powder and salt in large bowl; mix well.
Whisk together browned butter, remaining ¾ cup sugar, eggs, buttermilk, ¼ cup maple syrup and vanilla extract in large mixer bowl. Gradually stir in flour mixture. Crumble the 2 strips of bacon and fold into batter. Spoon into prepared cups, filling ⅔ full.
Bake for 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool in pan on wire rack for 15 minutes. Transfer to wire rack to cool completely.
Stir remaining 2 tablespoons maple syrup into prepared frosting. Pipe onto cupcakes. Crumble remaining sugar-coated strip of bacon; sprinkle over cupcakes.

Wordpress Recipe Plugin by EasyRecipe

4. Caramel Macchiato Cappuccino

Fancy coffee drinks are so easy to make at home!

Ingredients

1 shot (1 ounce) espresso
1/3 cup milk
1 tablespoon Caramel coffee creamer or Caramel sauce
Ground cinnamon

Directions

Mix together and voila!

5. Breakfast Bread – Pull-Apart Cinnamon Chocolate Coffeecake (above)

This coffeecake has the best of all breakfast breads: cinnamon, glaze on top and chocolate. Pull-apart bread is so easy to serve, and it goes really well with coffee before the meal, or as a dessert. And all week long!

Southern Citrus Twist: Citrus Buttermilk Raisinets Muffins

by liz · Mar 1, 2019

As any real Southerner (or Midwesterner) knows, buttermilk is a very important part of any kitchen. It adds creaminess and light texture to biscuits, pancakes, breads, donuts, soups, salad dressings…and the list goes on and on. In fact, many say a biscuit isn’t a real biscuit without buttermilk, whether it’s the traditional left-over milk from churning butter or commercial-grade cultured buttermilk. It’s so important, there’s even a buttermilk-themed food truck in Los Angeles!

These muffins, created by Maria of Two Peas and their Pod, incorporate buttermilk to give it that creamy texture, along with orange juice/peel and chocolate Raisinets for a citrus-sweet twist. If you’ve never baked with buttermilk, this recipe is an easy way to start — no dough coaxing skills required.

Citrus Buttermilk Raisinets Muffins

Ingredients for 12 muffins:

Nonstick cooking spray or paper baking liners
1/3 cup granulated sugar
2 teaspoons grated orange peel
2 cups all-purpose flour
1/3 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (melted and cooled)
2 large eggs (lightly beaten)
2/3 cup buttermilk
1 teaspoon vanilla extract
1 cup Dark or Milk Chocolate-Covered Raisins
2 tablespoons freshly squeezed orange juice
3/4 cup powdered sugar
1/2 teaspoon grated orange peel

Directions:

FOR MUFFINS:
PREHEAT oven to 375° F. Spray 12 muffin cups with nonstick cooking spray or line with paper liners.

COMBINE granulated sugar and orange peel in small bowl. Rub together with your fingers until fragrant. Whisk together flour, orange sugar mixture, brown sugar, baking powder and salt in large bowl. Stir together melted butter, eggs, buttermilk and vanilla extract in medium bowl until well blended. Make a well in the center of flour mixture. Pour liquid mixture into the well; gently stir until combined. Fold in Raisinets. Spoon batter into prepared muffin cups.

BAKE for 17 to 20 minutes or until a wooden pick inserted in muffins comes out clean. While the muffins are baking, make the orange glaze. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.

FOR ORANGE GLAZE:
COMBINE orange juice, powdered sugar and orange peel in a small bowl. Whisk together until smooth, adding more juice if necessary until desired consistency.

Citrus Buttermilk Raisinets Muffins

Author: Chris Garboski

Recipe type: Dessert

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 12

These muffins, created by Maria of Two Peas and their Pod, incorporate buttermilk to give it that creamy texture, along with orange juice/peel and chocolate Raisinets for a citrus-sweet twist. If you've never baked with buttermilk, this recipe is an easy way to start — no dough coaxing skills required.

Ingredients

Nonstick cooking spray or paper baking liners
⅓ cup granulated sugar
2 teaspoons grated orange peel
2 cups all-purpose flour
⅓ cup packed light brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted and cooled
2 large eggs, lightly beaten
⅔ cup buttermilk
1 teaspoon vanilla extract
1 cup Dark or Milk Chocolate-Covered Raisins
ORANGE GLAZE
2 tablespoons freshly squeezed orange juice
¾ cup powdered sugar
½ teaspoon grated orange peel

Instructions

FOR MUFFINS: PREHEAT oven to 375° F. Spray 12 muffin cups with nonstick cooking spray or line with paper liners.
COMBINE granulated sugar and orange peel in small bowl. Rub together with your fingers until fragrant. Whisk together flour, orange sugar mixture, brown sugar, baking powder and salt in large bowl. Stir together melted butter, eggs, buttermilk and vanilla extract in medium bowl until well blended. Make a well in the center of flour mixture. Pour liquid mixture into the well; gently stir until combined. Fold in Raisinets. Spoon batter into prepared muffin cups.
BAKE for 17 to 20 minutes or until a wooden pick inserted in muffins comes out clean. While the muffins are baking, make the orange glaze. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.
FOR ORANGE GLAZE: COMBINE orange juice, powdered sugar and orange peel in a small bowl. Whisk together until smooth, adding more juice if necessary until desired consistency.

Wordpress Recipe Plugin by EasyRecipe

Easter Sweets: Butterfinger Panna Cotta with Easter Egg Nests

by liz · Mar 1, 2019

One of my favorite Easter sweets is panna cotta, or Italian “cooked cream.” It’s an eggless custard that is silky-smooth and so easy to make. In fact, David Lebovitz writes that if it takes you more than 5 minutes to put it together, you’re doing something wrong. If you haven’t yet tried to make custard, crème brulée or flan, panna cotta is the recipe to try first.

Our easy version for Easter, Butterfinger Panna Cotta Nests, uses items you already have in your pantry, since it replaces the cream with evaporated milk. That also lowers the fat and increases the nutrients! This dish has to be made in advance so it can set in the refrigerator, leaving you free on the day of the meal to entertain or cook other dishes. Putting the ingredients together and warming them in a pan are a snap, and the shredded coconut egg nests on top are perfect for a pretty Easter table.

Panna cotta is also an extremely versatile recipe. You can experiment and make your own version by adding lemon or orange zest, almond extract or even spices like saffron, pepper or rosemary. Here are some panna cotta recipes we love using chocolate and amaretto, as well as pumpkin spice and chocolate pistachio.

Happy Easter!

Butterfinger Panna Cotta Nests

Ingredients for 4 servings:

PANNA COTTA

3 tablespoons water
1 envelope (7 grams) unflavored gelatin
1 can (12 fluid ounces) Evaporated Milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup crushed BUTTERFINGER BITES Candy

NESTS

1 cup shredded sweetened coconut
4 drops green liquid food coloring
2 drops yellow liquid food coloring
BUTTERFINGER NestEggs

Directions:

FOR PANNA COTTA:
GREASE four 6-ounce or six 4-ounce ramekins or custard cups.

PLACE water in a small bowl; add gelatin and let stand to soften.

PLACE evaporated milk, sugar and vanilla extract in a small saucepan. Heat over medium heat, stirring frequently, for about 5 minutes or until sugar is dissolved. Turn off heat. Add gelatin mixture; stir gently to dissolve gelatin.

POUR into prepared ramekins; sprinkle with crushed Butterfinger.

REFRIGERATE for 2 hours or until panna cottas are firm.

FOR NESTS:
PLACE coconut in a resealable bag. Add green and yellow food coloring; seal bag and shake to thoroughly mix. If necessary, add 1 to 2 teaspoons of water to help color mix.

TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.

Butterfinger Panna Cotta with Easter Egg Nests

Author: Meals.com

Recipe type: Dessert

Serves: 4

Scrumptious Italian dessert with chocolate for spring or Easter!

Ingredients

PANNA COTTA:
3 tablespoons water
1 envelope (7 grams) unflavored gelatin
1 can (12 fluid ounces) Evaporated Milk
¼ cup granulated sugar
1 teaspoon vanilla extract
⅓ cup crushed BUTTERFINGER BITES Candy
NESTS:
1 cup shredded sweetened coconut
4 drops green liquid food coloring
2 drops yellow liquid food coloring
BUTTERFINGER NestEggs

Instructions

FOR PANNA COTTA:
GREASE four 6-ounce or six 4-ounce ramekins or custard cups.
PLACE water in a small bowl; add gelatin and let stand to soften.
PLACE evaporated milk, sugar and vanilla extract in a small saucepan. Heat over medium heat, stirring frequently, for about 5 minutes or until sugar is dissolved. Turn off heat. Add gelatin mixture; stir gently to dissolve gelatin.
POUR into prepared ramekins; sprinkle with crushed Butterfinger.
REFRIGERATE for 2 hours or until panna cottas are firm.
FOR NESTS:
PLACE coconut in a resealable bag. Add green and yellow food coloring; seal bag and shake to thoroughly mix. If necessary, add 1 to 2 teaspoons of water to help color mix.
TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.

Wordpress Recipe Plugin by EasyRecipe

Top Ten Easter Sweets Recipes

by liz · Feb 28, 2019

1. Easter Eggs in a Nest

Get ready for the Easter Bunny’s visit with this unforgettable treat shown above. Nestled in delicious butterscotch or chocolate nests, the unforgettable taste of these elegantly wrapped candy eggs will leave kids hopping for more.

2. Premier White Lemony Cheesecakes

Premier white baking bars give this elegant and lemony cheesecake a smooth and creamy consistency. Try this in the Spring, Easter or a bridal shower—to rave reviews.

3. Carrot Patch Cupcakes

These are almost too cute to eat! Cultivate a crop of carrots with dollops of orange icing topped with fresh mint sprigs in mini 2 1/2-inch terra-cotta pots.

4. Peanut Butter and Candy Egg Blondies

If you love peanut butter, you’re in for a real treat with these amazing blondies above. Kids and adults alike will adore these peanut butter blondies that are both baked and topped with peanut butter candy eggs.

5. Classic Easter Cake with Coconut and Jelly Beans

This cake is nothing short of pure American ingenuity, in my mind — a sweet and sticky confection of angel food cake, marshmallow icing, and all the jelly beans you can handle. It’s a little bird’s nest for your Easter table, and its deep nostalgia for me is only matched by how easy it is to make and how fun it is to eat.

6. Hot Cross Buns

Hot cross buns are lightly sweetened, mildly spiced rolls with a distinct image of a cross that runs across the top. They are specifically associated with Good Friday, and have been for almost a millennium. Over time, hot cross buns in the U.S. became extremely sweet, and today are often criss-crossed with a sugary icing, but that isn’t the recipe of yore; the original crossing mixture was more of a paste.

7. Warm Carrot Cakes with Cream Cheese Sauce

This warm mini carrot cake recipe is made in two tiny ramekins (the same size you use for creme brulee–6 ounces). Then, make the warm cream cheese sauce the moment the cakes come out of the oven. A sprinkling of toasted pecans on top is, well, the icing on the cake.

8. Egg-Ceptional Easter Cookies

These egg-shaped chocolate chip cookies can be festively decorated with colored frosting for a sweet Easter treat.

9. Mini Lemon Lime Tartlets

These cute Mini Lemon Lime Tartlets above give the fresh taste of spring and are the perfect way to celebrate any occasion.

10. Chocolate Chip Easter Baskets

These little Easter baskets above are sure to delight everyone in your Easter celebration.

A Girl Needs Her Greens: How to Eat More Greens

by liz · Feb 27, 2019

I had joined a CSA program in my hood, and I was starting to see green. Every week I picked up two large bags full of vegetables, many of them greens of some kind. Curly mustard greens, Chicoria (dandelion greens), Mizuna (Japanese mustard greens) and stinging nettles. What’s a girl to do with all these greens?

The Purist told me the way to cook greens was to wilt them with olive oil and garlic, which was delicious. I began wilting greens at every meal. I had wilted greens on top of my fried eggs and toast, for lunch on a warm goat cheese crostini, as a side to tomato risotto for dinner. I also made salads with the greens, then went back to wilting them. It was all good, and good for me, but I needed something different.

One day we got stinging nettles. I had to handle them with gloves or plastic bags before cooking them so as not to get a red rash from the stinging hairs on the stalk. And what to do with nettles besides wilt them like greens? Then, during a weekend in Santa Barbara wine country, I had a a wild nettle flatbread with farm egg, leek cream sauce, smoked mozzarella and thyme at a local organic restaurant (Full of Life Flatbread Bakery). Pizza! With the slightly bitter/smoky twist nettles had on greens – combined with local produce and mozzerella on crispy organic pizza dough! Oh!

A new flatbread obsession took hold: I had to recreate this flatbread – over and over. A girl’s gonna need more greens.

Thank god for CSA.

Read the results of this eating-more-vegetables-in-season experiment:

« Previous Page