Monday, April 14, 2014

Easter Bunny Tails

I love Spring and I love Easter! I feel like this time in my life my kids are at the perfect age for Easter! My boys are 5 and 3 and baby girl is 18 months! I cannot wait for Easter egg hunts this year! There is so many fun treats out there for Easter and these Easter Bunny Tails are no exception! We packaged them up with a cute label and handed them out to people along with mini carrot cakes and bunny bait that will be posted later this week! 

Easter Bunny Tails

1 cup butter, unsalted, softened
1/2 cup powdered sugar (plus more for later to roll them in it)
1 teaspoon vanilla
1 3/4 cup flour
1 cup pecans, finely chopped in a food processor

Preheat oven to 400 degrees F. In a bowl mix the butter and powdered sugar together with a hand mixer until creamy and smooth. Then beat in vanilla. Gradually add the flour and then add in the finely chopped pecans. Take a cookie scoop and put flour on it. Scoop up the cookie dough and then roll them into perfect balls and place on a cookie sheet. Continue the process (flouring the cookie scoop each time) until all the dough is done.  (Will make about 2 1/2 dozen cookies) Bake for 10 minutes.  When cookies have cooled off a little but are still warm to the touch roll in powdered sugar. And then let the cookies cool on wire racks! 

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Friday, April 11, 2014

Moist Carrot Cake with Thick Cream Cheese Frosting

If there is any dessert that screams Easter to me it is Carrot Cake. And luckily it is my husbands favorite! That is always his birthday cake of choice! This recipe always hits the spot! I love to top mine with thick cream cheese frosting with a little nutmeg in it and some chopped walnuts! 

Moist Carrot Cake With Thick Cream Cheese Frosting

2 cups sugar
4 eggs
1 1/2 cup vegetable oil
2 teaspoons salt
2 teaspoons cinnamon
2 cups flour
2 teaspoons baking soda
3 cups grated carrots
1 cup walnut, finely chopped, optional 

Preheat oven to 350 degrees F. Combine sugar, oil and eggs. Sift all dry ingredients together and slowly add into wet mixture. Add grated carrots and chopped walnuts. Pour into greased pan. 9 inch rounds cook for 50 minutes. Mini loaves cook for 20-23 minutes. Let cool then frost with cream cheese frosting and top with more walnuts if you want.

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup butter, softened
1 pound powdered sugar
pinch of nutmeg

Mix ingredients all together and then frost cakes once they are cooled.

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Friday, April 4, 2014

Zucchini Bread with Lemon Glaze

During spring time I feel like I am always wanting something fresh and light as a snack or for breakfast. This zucchini bread is just that! My favorite is making them into mini loafs something a little fun and different!

Zucchini Bread with Lemon Glaze
2 cups sugar
2 eggs, room temperature
1 cup oil, or melted butter
2 teaspoon vanilla
2 cups flour, sifted
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups zucchini, shredded

Preheat oven to 350 degrees F. Combined wet ingredients and then in a sifter combine all dry ingredients and sift into the wet ingredients. Then stir in the shredded zucchini. Spray pan (can use mini loafs (my favorite), bread pan, or muffin tin) Bake bread loaf for 45-60 minutes and 20 to 25 minutes for the muffins, and 20 minutes for the mini loaf. Make sure you test them with a toothpick or knife before you take them out to make sure they are cooked all the way!

2 Tablespoons butter
1 Tablespoon lemon juice
1 cup powdered sugar
A little warm water to consistency

Mix all ingredients together. Add a little warm water until the consistency is not thick like icing and can be easily poured. Drizzle over warm loaf.  I like to add a little lemon shavings to the top for decoration.

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