Easter, What A Fun Time!

                             I love Easter, and right now more than ever, because spring is here!

         Small rabbits that are displayed with my blue willow collection add a nice touch for Easter.

 

 Here I have used cake plates that I found in second hand stores to display all my bird nests. When you use mix match ( like the cake plates) it gives texture to the display.



            Easter candy is a good way to bring in color, and it is a wonderful way to make guests feel     

special.                                                                                                                               

 

My husband's side of the family is Greek and our Easter falls on American Easter only so often, this just happens to be that year! Greek Easter is so much fun and every one takes part. The lamb and chicken are cooked on the large cookers with lots of wonderful Greek spices added. Every one prepares there tables, bringing drinks and desserts. I have already started planning my dessert list and thought I would share it with you!

1. Almond Macaroons
2. Coconut bird nests with jelly eggs
3. Chocolate cupcakes with cream cheese icing
4. Greek sour cream pound cake

 

Coconut And Almond Macaroons

 

This is my personal recipe for coconut and almond macaroons that I would like to share with you.

• 1 1/2 cup  coconut
• 1/2 cup almonds ground
• 1 1/2 cup sifted confectioners sugar
• 1/4 cup egg whites, unbeaten
• 1 teaspoon of almond extract
• 1 teaspoon of vanilla extract     

Preheat oven to 325. Line a cookie sheet with parchment paper and spray with cooking oil.

In a medium mixing bowl add all ingredients and mix until it comes together. Now you will take two forks and take a little mixture at a time stack it on top of each other till you have about a tablespoon and a half. I have put a close up picture for you to see how this is done. Stacking the almond coconut mixture is to put air in between the layers to make it a light and crunchy confection.

Bake 325* for 18 - 20 minutes. They will have a nice golden brown look to them. Let cool to touch and slide a spatula under each one and put in cupcake papers. After they are finished cooling you can add icing and sprinkles as you like.

Icing:

• 2 cups confectioners sugar
• 3 tablespoons meringue powder. ( You can find at craft stores or you re local cake supply stores.)
• 1/4 cup of cold water
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Food coloring if you want color     

In a medium bowl with an electric mixer mix all ingredients together. Separate into different bowls if you are adding color. Once mixed put in decorating bags and make them beautiful! ( I do not use a tip for the bag I just cut off a small tip of point and decorate.)

 

This picture shows how to stack it lightly with your two forks.

 

The are ready to go into the oven at 325* for 18-20 minutes.

 

They are out of the oven and placed in to cupcake papers.

 

They are decorated and ready to eat and oh what a wonderful Easter delight, my kids and grand kids love them!

 

Coconut Nest With Jelly Eggs

There is no baking to this recipe so it is so fast and wonderful to do with kids.

 

 

Coconut Nest With Jelly Eggs

• 1  16oz. bag of coconut
• 3 tablespoons meringue powder
• 2 cups confectioners sugar
• 1/4 cup cold water
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• green food coloring
• colored jelly eggs

In a medium bowl mix coconut, meringue, and confectioners sugar. In a separate bowl add cold water, vanilla, almond, and green food coloring. Add your liquid to your coconut mixture and stir well. take about 1 tablespoon full and place in cup cake papers shaping into bird nest as you go. Place jelly eggs in the middle of you nest and let try out for about 2 hours

 

Chocolate Cup cakes With Cream Cheese Frosting.

 

There are many chocolate cake recipes that I like but this is fast and quick and everyone seems to like it including my grand kids.

Chocolate Cake  Preheat oven to 350 F. Put cup cake liners in muffin pans. (makes 24)

• 1 cup unsweetened cocoa powder sifted        
•  2 cups cane sugar
• 2 1/4 cups all purpose flour sifted
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 2/3 cups canola oil
• 2 cups water

Mix all the above ingredients together with mixer. It will be soupy but this is normal. Using a ladle put into repaired pans about 3/4 full and bake 24 to 26 minutes. Let cool before you icing.



Cream Cheese Icing

• Three  8 oz. packages of cream cheese soften to room temperature
• 1 Stick of butter
• 1 teaspoon of vanilla
• 2 1/2 cups powdered sugar
• 1/2 teaspoon almond extract

Blend all ingredients together with mixer. If it seems a little thick just add a little milk to make it the right consistency. Now you can add a little food coloring if you like. To finish off the cup cake, icing by hand or use a piping bag. Take a bite and smile!

 

Greek Sour Cream Pound Cake

 

 

 

 

I make three small pound cakes instead of the one big one.

 

   

 

• 1 cup butter
• 3 cups sugar
• 6 eggs
• 2 1/2 cups flour,sifted
• 1/4 teaspoon baking soda
• pinch salt
• 1 cup sour cream
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract

Cream butter and sugar until light and fluffy. Add eggs, one at a time. Add almond and vanilla extract. Now you are ready to alternate you dry ingredients with the sour cream. Pour into well greased pound cake pound or three small pans. Place in cold oven and set temperature for  325 and bake for 1 hour.