Before and After Easter Treats!


Before and After Easter Treats from

We are so thrilled to be joining our wonderful and lovely friends Debbie from Oh So Shabby Debbie and Karianne of Thistlewood Farms in a sort of virtual potluck today. And, let us tell you that this is definitely our kind of potluck!

Forget the jello mold with mini-marshmallows on top and “mystery” casserole. We’re sharing some of our favorite Spring recipes and we don’t know about you but any potluck that consists of cocktails and desserts is right up our ally!

Just as the turkey is the centerpiece of Thanksgiving, ham seems to be the centerpiece of Easter or other Spring celebrations. But, we all know the truth, don’t we? That those are just the gateway to all of the wonderful side dishes, beverages and desserts.

So, we thought it would be fun to do a “Before and After” project of a different sort today and share some of our favorite new recipes which we believe would be wonderful accompaniments to ham, turkey, pork or anything really!

First, Vanessa is going to share with you a lovely Spring Brunch Cocktail which is the perfect way to start off any gathering this season.

Spring Brunch Cocktail on silver tray from

When it comes to brunch, Mimosas seem to have cornered the cocktail market. But, I thought it would be fun to try out a new recipe which also brings a fresh pop of color to my Spring celebration. 

Adapted from a Martha Stewart recipe, this Spring Cocktail shouldn’t be reserved only for Brunch. We even made some to go with our Mexican take-out the other night! Shhhh…don’t tell Martha! 

Lillet brunch cocktail At the Picket Fence

 Garnished with a violet blossom (yes, they are edible!) this cocktail looks like Spring personified!

cocktail with violet garnish At the Picket Fence

And when served in vintage goblets which were collected for me and my sister by our grandmother, the cocktail almost seems to sparkle!

vintage cocktail glasses At the Picket Fence

All that’s left is to enjoy them with family and friends! 

Spring Brunch Cocktail on silver tray At the Picket Fence

Lillet Spring Brunch Cocktail

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6

Lillet Spring Brunch Cocktail


  • 12 oz. Lillet aperitif wine
  • 12 oz. Ruby Red grapefruit juice
  • 6 oz. gin
  • edible flowers as garnish (optional)


  • Combine 6 oz. Lillet, 6 oz. grapefruit juice and 3 oz. gin and ice in a cocktail shaker. Shake until well chilled. Strain and divide among cocktail glasses. Repeat.
  • Garnish with flowers if desired and serve immediately.

After stuffing yourself on ham and potato salad, sometimes dessert can seem like an afterthought!  We often want just a “little bite” of something sweet without adding anymore calories to an already laden meal.  Well now you can have your “cake and eat it too”…literally!

Carrot Cake Dessert Shots from

These Carrot Cake Dessert Shots, filled with moist carrot cake,  cream cheese frosting and pecans, are topped with a special sweet treat…candied carrots!

Carrot Cake Dessert Shots from

Super easy to make and so pretty to serve, these shots of dessert are a perfect after dinner treat! Here’s the recipe!

Carrot Cake Dessert Shots with Candied Carrots

Carrot Cake Dessert Shots with Candied Carrots


  • 1 Box of Betty Crocker carrot cake mix or carrot cake recipe of choice
  • 1 can cream cheese frosting or cream cheese frosting of choice
  • 2 cups pecans, finely chopped
  • 1 frosting bag and frosting tip of choice
  • Dessert shot glasses or small dessert bowls
  • Candied Carrots!
  • 1 large carrot
  • 1/4 cup sugar
  • 1/4 cup water


    Cake and Frosting Layers!
  • Bake cake according to directions in a 9 X 13 pan. Allow to cool completely
  • Finely chop pecans
  • Place frosting in piping bag with piping bag of choice
  • Cut several 1 inch cubes of cake
  • Layer desserts with pecans, cake, frosting and repeat ending with frosting. Top frosting with chopped pecans and coarsely chopped candied carrots
  • Candied Carrots!
  • Shred carrot using peeler
  • Bring sugar and water to a boil. Add carrots and reduce to a simmer
  • Simmer carrots for 15 minutes. Strain out carrots and place on wax paper until hardened. Coarsely chop and sprinkle on top of dessert shots

Carrot Cake Dessert Shots from

So, are you ready for two more fabulous Easter Treats!

Our dear friend Debbie, from Oh So Shabby by Debbie is sharing her fabulous Easter Bark she makes every year for her grandchildren. Be sure to visit her to get the recipe!

Oh So Shabby by Debbie Easter Bark

Our BBFF (Blogging Best Friend Forever) KariAnne of Thistlewood Farm, has created these darling Speckled Egg No Bake Oreo Cake Pops in edible nests! Wouldn’t these be fabulous at the place of each Easter dinner guest?! Be sure to stop by her blog to see a step by step tutorial!

No Bake Oreo Cake Pops from Thistlewood Farm

Do you have a favorite Easter Treat? Share it with us in the comments!
We’ll see you back here soon…at the picket fence!

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  1. says

    You go girls! It looks like perfection from start to finish! Love the edible flowers and the tiny crystalized carrots! So happy to be having a little spring fun with you both and Debbie!

    Have a great day rock stars!
    Thistle recently posted..Easter Egg Cake PopsMy Profile

  2. christine aldinger says

    i want to rush right out and get what i need for those c-cake shots……but 1 question….where in the world did you find the the glassware??

    • Gina says

      I have “boopie” glasses too that were my mother-in-laws and then I found six more at an estate sale. Now I am always on the hunt for them. :) I use mine as dessert glasses too!! :)

  3. says

    I’m thinking some cake pops in fun Easter colors would be the best. I had some cake pops a friend made months ago – she used a yellow cake mix and added a can of cream-of-coconut to it and then dipped the balls in white chocolate. it was a pass-the-plate-and-back-off kind of moment!
    Jill Flory recently posted..Apron TutorialMy Profile

  4. says

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