Posts Tagged ‘easter recipe’

The Real Simple Way to Dye Easter Eggs

Tuesday, April 11th, 2017

Dyeing Easter eggs is a great activity for adults and kids alike. Have an Easter egg dyeing party beforehand and incorporate the eggs into your spring decor, or offer it as an activity during Easter weekend as your family and friends gather around.

Easter Egg Race SculptureThere are a variety of Easter egg dye kits available, as well as fun food coloring options, but you can also use natural ingredients to make your own dyes. We like Real Simple’s ingredient list and related video, which offers instructions for making a handful of fun colors to decorate your eggs with.

For blue, you guessed it, blueberries come into play. Turmeric makes yellow, and a paprika mixture gives eggs an orange hue. Raspberries are perfect for pink, and coffee grounds can give a white egg a traditional brown exterior. Find the complete ingredient lists HERE, and let us know if you try any of them out this year!

Real Simple All Natural Easter Egg Dye

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tuesday Recipe: Cream Cheese Pound Cake

Tuesday, March 1st, 2016

Cream cheese pound cake is a little variation on the classic vanilla pound cake recipe, but is still as delicious and creamy as the cake your grandmother used to make. You can serve it at Easter brunch, pack it as a snack to eat at work or freeze it to save for a later occasion; we suggest serving it with honey tea or a specialty coffee drink. You’re likely to have all of these ingredients in the house, so let’s get to baking!

What you’ll need:

  • 1 1/2 cups unsalted butterTasteful Tuesday
  • 1 (8 oz.) package cream cheese
  • 3 cups white sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon  almond extract
  • 6 medium eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt

Directions:

  1. Preheat oven to 350°F.  With an electric mixer, beat butter and cream cheese until smooth. Add sugar and beat until lightly fluffy.
  2. Stir in  vanilla and almond extracts. Add in eggs one at a time, beating into mixture after each egg. With mixer on low, mix in 2 cups of the flour and the teaspoon of salt until well combined. Add remaining flour and mix well.
  3. Coat two  8 x 4 inch loaf pans* with cooking spray and immediately pour in batter, halving the mixture between the two pans. Place in preheated oven and cook for 1 hour – 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!

a

b

*One 10 inch Bundt or tube pan can be substituted for the two 8 x 4 loaf pans

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon

Tuesday Recipe: Carrot Cake With Cream Cheese Frosting

Tuesday, April 15th, 2014
Carrot cake is a delightful dessert for any occasion, especially yummy for a spring or Easter celebration with friends and family.
Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon fine salt
  • 4 large eggs
  • 1 1/3 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup vegetable oil
  • 1/2 cup whole-milk plain yogurt
  • 1 1/2 pounds carrots, peeled and grated  (5 cups)
  • 1 cup walnut halves (about 3 ounces)
  • Cream Cheese Frosting
Carrots of Many Colors
Directions

For the cake:

  1. Heat the oven to 350°F and arrange a rack in the middle.
  2. Place the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
  3. Place the eggs, sugars, oil, and yogurt in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Stir in the carrots until evenly mixed.
  4. Pour the batter into a 13-by-9-inch glass baking dish (no need to coat with butter), smoothing it into the corners with the rubber spatula.
  5. Bake, rotating the dish after 20 minutes, until a toothpick or cake tester inserted in the center comes out dry with just a few crumbs, about 40 to 50 minutes total. Transfer to a wire rack to cool completely before frosting, at least 2 hours.
  6. Meanwhile, place the nuts on a baking sheet and bake until lightly browned and fragrant, about 10 minutes. Transfer the nuts to a cutting board to cool slightly, coarsely chop them, and set aside.
  7. Spread the frosting in an even layer over the cooled cake and evenly sprinkle the toasted nuts over the frosting. If you don’t plan to eat the cake within 4 hours, cover it with plastic wrap and refrigerate for up to 3 days. Before serving, let the cake sit at room temperature for about 45 minutes to take the chill off.

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to MySpace Post to StumbleUpon