Lately I’ve been having a lot of what I refer to as ‘Twilight Zone’ moments. I’m pretty sure it was just Christmas and yet here I am today sharing Easter Recipes and Table Decorating Ideas with you. How did that happen?
I love baking. Honestly I WAY prefer it to cooking. This might have something to do with the fact that anything I bake is received by my family with joy and gratitude as opposed to the meals I cook each night which, frankly, are always a bit like a shot in the dark. Sometimes they hit their target and sometimes they are so far off from the target you would think that I was purposely trying to torture them.
Oh, Gus! Spare me.
Okay, there really isn’t a Gus, or anything to spare, but I’m trying to get your attention because I’m talking about asparagus today. Yep, good ole “green sprig most people run from” asparagus.
Hi, everyone…it’s Julie, from redheadcandecorate.com. I hope you love asparagus as much as I do. I know the ATPF sister’s do. They recently shared “Roasted Asparagus with Goat Cheese” and it sounded so amazing. So much amazing, that it reminded me of my grandmother’s “Creamed of Asparagus on Toast”…
Oh my goodness, doesn’t that look scrumptious.
I was thinking recently about how often I find myself saying something to my children that would sound so ridiculous to anyone else but makes perfect sense to me.
Things like, “Hey guys, we’re not going to pretend to be cheetahs while we’re at church, OK?”
And then there are those times when you’re having a simple conversation with your child, innocently answering their questions, never realizing that those answers could come back up sometime later.
Usually this involves embarrassment, hilarity or both.
I’m having a jealousy issue.
I’m really jealous of people who have never had Crème Brûlée
Because I’ll never again get to experience that very first delectable bite of this most awesome of creations.
And they will.
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.
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!
Garnished with a violet blossom (yes, they are edible!) this cocktail looks like Spring personified!
And when served in vintage goblets which were collected for me and my sister by our grandmother, the cocktail almost seems to sparkle!
All that’s left is to enjoy them with family and friends!
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!
These Carrot Cake Dessert Shots, filled with moist carrot cake, cream cheese frosting and pecans, are topped with a special sweet treat…candied carrots!
Super easy to make and so pretty to serve, these shots of dessert are a perfect after dinner treat! Here’s the recipe!
So, are you ready for two more fabulous Easter Treats!
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!
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!