Monday, April 9, 2012

Easter Goodies Recipes

I went ALL out this year for Easter!!! Here are all of the recipes I used, including my notes!

Saturday Pot Luck in Selma

Pasta Salad (from the Pioneer Woman--a cooking club recipe)

ingredients

  • 12 ounces, weight Farfalle (bowtie) Pasta (I used 16oz and just upped the other ingredients)
  • 2 Tablespoons Extra Virgin Olive Oil (I used garlic infused)
  • 1 whole Lemons (more To Taste)
  • Salt
  • Freshly Ground Black Pepper
  • 2 whole Zucchini, Cut Into Small Wedges Or Diced (I used cucumbers, accidentally, but they were perfect)
  • 10 ounces, weight Grape Tomatoes, Halved Lengthwise
  • 1/3 cup Minced Fresh Parsley
  • 6 ounces, weight Crumbled Feta Cheese (I used 5 oz and then several ounces of shredded Parmesan)
  • I also added halved black olives and some chopped carrots for color and texture)
  • I also seasoned with garlic powder and Italian seasoning

Preparation Instructions

Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not undersalt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture. (This is definitely a guessing game!!)
That's a whole lotta cheese!!!

Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving.
Tada!!! finished product

*Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.

Red Velvet Cheese Ball (a delicious pinterest find!)
Ingredients
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup butter, at room temperature
  • 1 1/2 cups red velvet cake mix, dry
  • 2 tablespoons brown sugar
  • 1/2 cup powdered sugar
  • 1/2 cup mini chocolate chips
  • assorted cookies and crackers 
Instructions
  • In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.
  • Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours.
  • I tried to make it look ball-like while it was still in the bowl and then just dumped it onto the plate covered in plastic wrap


  • Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. (This might get messy!) Place on a serving plate and serve with cookies or graham crackers. (I used Vanilla Wafers)

  • Yummo!!!!


Ingredients

  • 1 box White Cake Mix
  • 1 package (4 Ounce) Pistachio Instant Pudding Mix
  • 1/2 cup Orange Juice
  • 1/2 cup Water
  • 1/2 cup Vegetable Oil
  • 4 whole Eggs
  • 3/4 cups Chocolate Syrup (such As Hershey's)

Preparation Instructions

Preheat oven to 350 degrees. Grease and flour bundt pan.
Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan.
Doesn't it look pretty??

 Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter.
Bake for 1 hour at 350 degrees.
Note: You can use a knife to swirl chocolate batter into the pistachio batter for more of a marbled design.
I went with the swirl idea!
 Variation: Coat cake with chocolate ganache! (Definitely do this. I think people thought my cake was burned but it was just the chocolate. The ganache would definitely help the appearance!
See??? Not the cutest cake ever!


Birmingham Easter Feast



Ingredients

  • 1 package (18-1/4 ounces) French vanilla cake mix
  • FILLING:
  • 1 carton (16 ounces) ricotta cheese
  • 1/2 cup confectioners' sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon almond extract
  • 1 teaspoon rum extract ( I used real rum---why not?)
  • 1 teaspoon vanilla extract
  • 2 ounces semisweet chocolate, finely chopped (I used mini choc chips)
  • FROSTING:
  • 2 cartons (8 ounces each) Mascarpone cheese
  • 3/4 cup confectioners' sugar, sifted
  • 1/4 cup whole milk
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1 cup sliced almonds
  • 2 tablespoons miniature semisweet chocolate chips

Directions

  • Prepare and bake cake mix according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a large bowl, combine the ricotta cheese, confectioners' sugar, cinnamon and extracts; stir in chocolate. In another bowl, beat the Mascarpone cheese, confectioners' sugar, milk and extracts on medium speed until creamy (do not overmix).

  • Place one cake layer on a serving plate; spread with 1 cup filling. Top with second cake layer. Spread remaining filling over top of cake to within 1 in. of edges. Frost sides and top edge of cake with 2 cups frosting.
  • Press almonds into sides of cake. Sprinkle chocolate chips over top. Refrigerate until serving. Yield: 12 servings.

A word to those shopping in Gadsden--this is ONLY available at Food World!! Save yourself the trip to 4 grocery stores!!


Slightly lopsided, but still delicious!

Not too shabby!

Cadbury Cream Egg Brownies
These??

Like this?

In these????
YES PLEASE!!!!
4 1/2 Cadbury Creme Eggs (total of 9 halves)
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
3/4 cup packed light brown sugar
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1 Tablespoon vanilla extract
2 large eggs, at room temperature
1/2 cup semi sweet chocolate chips
Preheat the oven to 350 degrees F.
Cut the Cadbury Eggs along the crease. You should have a total of 9 halves. Set aside.
Sift together the flour, unsweetened cocoa powder and kosher salt. Set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works too), mix together the packed light brown sugar, sugar, melted unsalted butter and vanilla extract on medium speed for 3 minutes.
Add in the eggs one at a time and mix.
Slowly add in the dry ingredients on low speed. Mix until just combined. Take a spatula and fold the ingredients together.
Throw in the semi sweet chocolate chips and fold them in.
Spread the brownie batter into a lightly greased 8×8 inch baking pan. The brownies will bake for a total of 30 minutes at 350 degrees F.
Once the brownies have baked for 25 minutes, remove them from the oven and carefully press the Cadbury Creme Eggs on top of the brownies. The center of the Cadbury Eggs should be facing up.
Put the brownies back in the oven and continue baking for 5 more minutes.
Cool the brownies and then cut into pieces. Enjoy!


Easter Basket Cookies
These were the most frustrating things to make. The dough was delicious but the cookies wouldn't stay in the basket!! I didn't even dignify them with a pic, however, like I said, they tasted delicious!!!

1 cup butter
8oz cream cheese
2 cups sugar
1 egg
1 tsp vanilla
1/4 tsp coconut extract
1/4 tsp almond extract
3 1/2 cups flour
1 tsp baking powder
Flaked coconut and green food coloring
Egg shaped candies: Reese's eggs, Cadbury eggs, Peanut M&M's or jelly beans work great!
Beat together butter and cream cheese till smooth. Beat in sugar. Add egg, vanilla, and extracts. Mix well. Stir in the flour and baking powder. Roll dough in balls (about the size of ping pongs). Place on lightly greased cookie sheets. Make an indentation in each one using the back of a Tablespoon. Bake at 350 for 10-12 minutes. Cookies won't brown. Remove from oven and use the spoon to press down the indentation again. Let cookies cool completely. Mix coconut with a couple of drops of green food coloring in a small bowl with a lid. Cover and shake till coconut is tinted green. Fill nests with coconut, and add a few egg candies.

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