Currently, I would guess I have well over a thousand recipes saved, just waiting for me to try them out. It’s a bit overwhelming when there are so many great recipes and so little time. I try to prioritize, plan ahead, and try what’s in season. Things get a little backlogged, and this recipe has been saved since I received the March 2013 issue of Southern Living. The combination of fennel, oranges, asparagus, and beautiful pink lentils was really intriguing to me. End result: I’ve made this salad twice since Easter and can’t get enough. It’s one of those salads that keeps well for lunches the next day, which is a rare occurrence in the world of Salads. Continue reading
My April Sugar Cookie of the month was a tough call. Between Bunnies, Carrots, and pretty Easter Eggs, I had a lot of options on what to make!
Then, dangerously close to Easter, I realized I hadn’t yet purchased my FAVORITE Easter Candy in the entire World – Cadbury Mini Eggs. Then I thought…why not pay homage to my favorite Easter treat this year?
Cadbury Mini Egg Sugar Cookies
By Baked Northwest
Makes about 30 Egg-shaped sugar cookies (you will only use half of the cookie dough)
For the Cookies:
1 cup (2 sticks) butter, softened
1 ½ cups sugar
1 tsp. vanilla
½ cup sour cream
4 cups flour, plus more for rolling out the dough
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp nutmeg
For the Frosting:
1/4 cup butter, softened
1/2 teaspoon salt
2 teaspoons pure vanilla extract
the scrapings from 1 vanilla bean (about 1/2 tsp)
about 2 1/2 cups powdered sugar
2 tablespoons milk (nonfat is fine)
Blue Food Coloring
Red Food Coloring
Yellow Food Coloring
For the Cookies:
In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly.
Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly.
Divide the dough into two parts and wrap each in wax paper. Refrigerate at least 1 hour. For the amount of frosting we are making, you will only use half of the dough. You can freeze the 2nd batch of dough for another use, or just double the frosting recipe!
Preheat oven to 400 degrees F.
On a clean, floured surface, roll out the dough with a rolling pin. Roll the dough so it’s about 1/4 – 1/2 inch thick, and use your favorite cookie cutters to cut out shapes of the dough. For these cookies, I used an egg-shaped cookie cutter. Use a cookie spatula (better known as a pancake flipper) to move your cookies from the floured surface to a well greased baking sheet. Ungreased silicone baking sheet liners work great here too.
Bake the cookies at 400 degrees F for 8 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side. Baking time depends on what shapes you cut your cookies into – we have adjusted baking times from 8-12 minutes depending on the size of our cookies. Let cool completely before frosting.
For the Frosting:
Combine butter, salt, vanilla, vanilla bean, and 1 cup of the powdered sugar. Add milk and remaining sugar, alternately. Mix until smooth & creamy.
Divide frosting evenly into 4 bowls. Add a tiny drop of blue food coloring to one bowl, a tiny drop of red to one bowl, a tiny drop of yellow to another bowl, and leave the last bowl white, without coloring. Mix each bowl with a clean fork until combined and to desired Cadbury Mini Egg Colors. Mini Eggs aren’t very dark, so you do not need much food coloring. Frost the cooled cookies. Cookies keep well in the fridge for a up to a week, a few days at room temperature. Enjoy!
NOTE: I made a full recipe of the dough and only used half. This cookie dough freezes really well and can be saved for another use, or you can double the frosting recipe and go crazy and bake all of the cookies!
These cinnamon rolls are, without a doubt, one of the top family recipes in existence. I don’t remember the first time I had them, but all I know is Grammy made them, then my mom, and now it’s my turn. In other words these cinnamon rolls are totally emotional (er, they make me emotional. On a flavor level and personal level. Now it’s getting weird). They are super decadent and rich, and they are so good I refuse to feel guilty any time I eat them. The fact that it’s mandatory to put butter on top of your hot roll in my family is just amazingly ridiculous, and I LOVE IT. (Totally know you are judging us, and judge away, if you had these, you would want to do it too).I have never really been a pro at making cinnamon rolls, but I love them so much. These are definitely worth the time and effort. Plus they freeze great. Let’s not talk about how I came home one (late) night and microwaved one and it tasted EVEN better than it ever had before. Let’s also not talk about WHY that could have been the case…But in all (semi) seriousness, this is just one of my favorite recipes of all time. It would probably go on my last-meal list, which makes sense since these rolls do send you straight to heaven.
Okay. I’m done with the bad puns. At least for today.
Upside-down Pecan Rolls
makes 12 cinnamon rolls
- 2/3 cup milk (nonfat is ok)
- 1 3/4 cups sugar
- 1 tsp. salt
- 1/2 cup butter
- 2 packages active dry yeast
- 1/2 cup warm water (about 110 degrees F)
- 5 1/2 – 6 cups flour
- 2 eggs
- 1/4 cup butter, melted
- 1 tbsp ground cinnamon
- 1 cup coarsely chopped pecans
For the Brown Sugar Nut Syrup:
- 1/4 cup butter
- 2 tbsp water
- 1 cup firmly packed dark brown sugar
- 1 cup Pecan halves
In a pan, combine milk, 3/4 cups of the sugar, salt and 1/2 cup of the butter (cut into pieces). Heat, stirring, to about 110 degrees (butter need not melt completely).
In a large bowl, dissolve yeast in water. Blend in milk mixture. Gradually mix in 3 cups of the flour, then beat for 5 minutes. Beat in 1 whole egg and 1 egg yolk (reserve remaining egg white), then gradually beat in enough of the remaining flour (about 2 cups) to make a stiff dough.
Turn dough out on to floured board, knead until smooth and satiny (10-20 minutes), adding flour as needed to prevent sticking. Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (about 2 hours).
Punch dough down. knead briefly on a lightly floured board to release air; let rest for 10 minutes. Then roll and stretch dough into a 24×18 inch rectangle. Brush evenly with the 1/4 cup melted butter. Combine the remaining 1 cup sugar with cinnamon. Sprinkle evenly over butter, and then sprinkle with chopped pecans. Starting with a narrow side, roll up jellyroll fashion. Moisten edge of dough with water and pinch it snugly against roll to seal. With a sharp knife, cut roll into 12 equal parts.
Prepare brown sugar nut syrup. Boil together 1/4 cup butter, 2 tbsp water and 1 cup firmly packed dark brown sugar for 1 minute. Immediately pour into a 9×13 inch baking pan; tilt pan so syrup forms an even layer. Arrange 1 cup pecan halves, flat side up, on syrup.
Arrange cinnamon roll slices cut side up in pan. Cover and let rise in a warm place until almost doubled (about 1 1/2 hours). Brush surfaces of rolls with reserved egg white beaten with 1 tsp water. Bake, uncovered in a 350 degree oven for 30-35 minutes or until well browned. Immediately invert onto a serving tray. Makes 12 rolls.
*NOTE: The original recipe makes 6 GIANT rolls. You can do this, and we used to do this, however this year we downsized and everyone liked having 1 manageable roll to eat!
I have Pinterest to thank for these beautiful blondies. Seriously, I didn’t think I could love Easter or Cadbury mini eggs more than I already do…but these came along and changed my world.
First of all, super easy to make. I have never made blondies before, but this seems like a really good base recipe. I would definitely revisit this with white chocolate, M&Ms, dried fruit, the possibilities are endless…But the mini eggs are definitely a win in this situation. I really thought mini eggs were perfect in their original form, but the blondie batter changed everything! Continue reading
Part of me feels like you can’t bring out the Easter Bunny in you unless you have some carrots, so I served these at the Easter brunch I threw yesterday. Glazed in maple and brown sugar, you can’t really go wrong.
They were super easy to throw together ahead of time, I would just make sure you keep them as warm as possible before serving.
My mom either made this exact same recipe or one similar to it many years ago at Thanksgiving, and it was one of the first times I thought that maybe vegetables weren’t all that bad…This is a gateway veggie recipe.
Just an FYI, I halved this recipe and still had plenty as a side dish for 8 people at my Easter brunch.
Maple Glazed Carrots
- 4 1/2 cups water
- 4 pounds carrots, peeled, cut on sharp diagonal into 1/4-inch-thick ovals (about 11 cups)
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 3 tablespoons sugar
- 1 1/2 teaspoons coarse salt
- 6 tablespoons pure maple syrup
- 3 tablespoons (packed) dark brown sugar
- 2 tablespoons chopped fresh Italian parsley
Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)
Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
Transfer carrots to large bowl. Sprinkle with parsley and serve.