Easter Parade

luckkywilliamson1's Easter album on Photobucket

Wednesday, April 23, 2014

Cream Cheese Pound Cake


I promised you the incredible
Cream Cheese Pound Cake
baked in these fun cupcake pans.

This is so buttery and delicious that 
you can get away with little or no frosting.
I just piped some almond flavored frosting
around each tier to make them pretty.

Cream Cheese Pound Cake Recipe
3 C. cake flour
3 C. sugar
1 1/2 C. softened butter (no substitute)
8 oz. cream cheese (don't go low fat on this one)
6 large eggs
1 tablespoon vanilla

In a large mixer bowl cream the butter, cream 
cheese, sugar and vanilla until fluffy.  Add the
eggs two at a time, alternating with the flour
(1 C. at a time).  Mix well and scrape the
bowl down after each addition.

Preheat the oven to 325 degrees.
Use the Pam with flour made for baking
and generously spray the pans.  
Let the pans sit for a minute to let the
bubbles settle down.  Spoon in the 
batter to about 3/4 full.  Bake at 325 for
about 20 minutes.  Check to see if they
are baked by using a toothpick inserted
in the center.  If it comes out clean they
are baked.  Let cool in pan for 10 minutes
then gently remove.

I had no problem with removing them.  I love
the baking spray with flour for these kinds of pans.

This recipe made 15 of these
tiered cake cupcakes.

You can also bake it in a bundt pan for 
about 40 minutes.  

Store in an airtight container if you aren't
going to use them that day.



This is how I presented them for the birthday
lunch with a little frosting and some raspberries
garnished with fresh flowers.


This is how hubby used up some of 
the extras, on a bed of whipped cream
with fresh strawberries and strawberry
sauce for a darling Strawberry Shortcake.

I can just imagine them for a wedding
shower or little girl's parties
(that was how I first saw them,
my daughter in law had them for
one of my granddaughter's birthday
parties and each little girl got to
decorate her own - how fun!) or
a lot of other fun celebrations.



Monday, April 21, 2014

Trying Out New Fun Recipes for Easter Dinner - Easter Bunny Bread with Dip, Easter Bunny Rolls and White Chocolate Mousse Egg Cups


I hope you had a wonderful
Easter Sunday.

We had 17 for dinner and I decided
to try out some fun new recipes.
We spotted this adorable bunny
on Pinterest (from Taste of Home)
and decided to give it
a try.  The kids loved the veggies and
thought the bunny was almost too cute
to pull apart.

I made it with my favorite easy roll
dough, making two batches.  After the dough
had risen, I shaped a round ball about 7 inches
across for the belly and placed it on a 15x10 inch
pan lined with parchment paper.  Then I shaped
a ball about 5 inches and 
shaped it into a triangular shape.
 I "glued" the two together with a lightly 
beaten egg mixed with 1 tsp. water.  

For the ears, I rolled out snakes about 8 inches
long and attached them with the egg wash, bending
the one down.  I then slashed the dough so it
would spread when baking.

I formed the upper paws and the
lower ones into elongated shapes and cut
three toes on the lower ones.  Everything gets
brushed with the egg wash and baked at 350 
for about 25 minutes or until golden.





I noticed that on many of the ones I
saw on Pinterest the cheeks and noses had
migrated while rising and baking so I decided
to bake my cheeks separately.  Sure enough, 
my nose was out of position, 
so the last 10 minutes of
baking, I pulled the nose off and repositioned it 
with a little eggwash for glue and then I picked up
the partially baked cheeks and glued them on and
finished baking.

When I make this again, I will bake
the nose separately too.
(The reason I chose to make it
with homemade dough is that it is
cheaper, quicker and it is a firmer
dough so that it keeps its shape well.)
Click here for the recipe.



Here he is all golden brown but faceless.


I took two slivered almonds and cut one
end off so they looked flat and "glued" those
on with a dab of light corn syrup on a
toothpick.  One of the cheeks got bumped
and fell off so I attached that back on with a
toothpick.  Everyone used raisins for the eyes
but I didn't have any so I looked around and
these beautiful blue jelly beans turned
out even cuter.  I cut off a toothpick and used
it to attach the eyes to the head.


After the bunny cools, cut out a round in his belly 
and remove the bread, then line the opening with
lettuce and tuck lettuce around the body.  I used
baby butterleaf so that the lettuce around the
body could help hold the veggies like cups.


Then fill in with lots of yummy veggies.


Too stinkin' cute!


I had a little extra dough left over and so
I decided to make these Rosemary and Parmesan
Bunny Rolls. 
(Adaptation of Sister's Cafe Bunny Buns.)


Just roll your dough out and cut about 3/4 inch
strips.  Roll into a snake.


Twist it twice, leaving a hole at the
bottom for the body and position the
ears out and pinch their ends to a point.
Roll a small ball and place it in the body
for the tail.  Brush with melted butter,
crushed rosemary and parmesan cheeese.

I baked these at 350 for about 15 minutes.



These disappeared first!


 I also had seen these adorable
on my sister Joni's blog
Red Couch Recipes and my
girlfriend and I decided we had to make
them for Easter dinner.


Barb and I got together and made 27 of
them.  Seventeen for my family and ten for
hers.  They really went pretty quickly.


I added 1 tsp. almonds flavoring to my
mousse filling and I think I whipped my
cream a little stiffer than Joni did.  These 
were so stunning and everyone loved
them.  I nestled some in grass as they
have a round bottom.
Thanks for the idea Joni, we loved them!

So that was some of the new, fun
Easter delights 
at
Purple Chocolat Home 
this year.
It was so fun to try out so many
new recipes and have everyone
love them.





Saturday, April 19, 2014

Happy Easter

Happy Easter



Although we represent this
glorious event of Christ's
resurrection with the symbols
of spring as in new bunnies and
eggs, let us not forget the 
GOOD NEWS
that He lives
and because He lives, we too
can live again! 


Tuesday, April 15, 2014

Easter Bunny Birthday Lunch


Easter time is one of the most marvelous
times of the year when life returns and
flowers bloom and we celebrate
Christ's resurrection.


Today's table celebrates Easter in
shades of purple and pink with the
most adorable bunny dishes that I got
this year at a Pottery Barn outlet in Texas.


I knew when I saw them that I had to make 
them the star of an Easter table with the
two naughty bunnies trying to climb up
and snitch the cake!


Could they be any more adorable?

My dear friend Barb was having a birthday
so these fun tiered birthday cakes are what
our darling bunnies are trying to grab a bite of.

They are Cream Cheese Pound Cakes that I will
post the recipe for later.



I decided to fill the table with beautiful purples,
my favorite colors.  I love all of the fun shapes 
and textures.


These beautiful iridescent flower plates I
purchased last year, but I only had four in 
purple so I alternated them with pink ones.


I was going to use pink accents in 
the centerpiece so these worked out well.



I have had these square purple plates for
over a year now and just happened to 
have enough for this table of six.  
What amazing color and I just love that edge.
They were a find at Home Goods.



Little butterfly napkin rings
fit our spring table.


You can see the square amethyst glass plates
that I turned on an angle and set them as a charger.


Some real grass with fresh cut flowers
tuck into a mercury glass urn for
the center of our table.
Real grass is so fun for a
spring table and you can
buy it at the grocery store.


These micro mini daffodils were given
to me last year and after they died
off I planted the bulbs outside.  They
are just perfect tucked into the spring grass.


Chocolate and foil bunnies
sit on a pedestal for the center of the table.  
The table is accented with fresh flowers.











They just can't wait for lunch!


And neither could I!  It was so pretty.



The tiered cake pan was purchased at
 Orson Gygi in Salt Lake City,
The Cream Cheese Pound Cake is
so buttery and yummy that I just piped
a little bit of frosting around all
three layers.


Fresh flowers from the garden in
purple hues were used to garnish the cakes.


Just before lunch I added fresh raspberries
and a candle for each cake.  It was fun 
to have everyone blow out the candle 
on their cakes.


What better lunch to prepared for
our little bunnies than
Lettuce Wraps.
(I will post this recipe next week too.)



Happy birthday Barb!
Glad those little bunnies couldn't nibble
on the cakes.

I will be posting with

Sources
Goblets - Horchow (years ago)
Silver ware - Horchow (discontinued)
Tablecloth - Your Chair Covers
Purple glass charger - Tai Pan
Napkin rings - Tai Pan
Square plates - Home Goods
Flower plates - Home Goods
Bunny pedestals - Pottery Barn Outlet
Chocolate bunnies - Tai Pan
Foil and glass bunnies - Home Goods




Sunday, April 13, 2014

Chocolate Sugar Cookies - Easter Bunnies


These chocolate bunnies remind me
of my granddaughter's chocolate
colored bunny that she had for a pet.
You can imagine how much fun little 
ones had munching on these and of
course the ears go first.

I found this adorable cookie cutter
and stamp at Wal Mart for $.97
and had too much fun making these
fun Chocolate Bunnies with Pink
royal frosting ears.


You cut the cookie out with
one side of the cookie cutter
and then turn it over and stamp the
other side.  

I found it was easier to stamp and
then cut so that the ear holes didn't
get cut off. 



I left the ear centers in some and 
removed them in others, filling in after
they baked with pale pink royal frosting.


I used the recipe from Allrecipes posted
by KRISTA3
with the only change that I added 1 tsp. almond
flavoring.  They were beautifully chocolate
and yummy and didn't stick around at all.
I love how the chocolate cookies look too.

Chocolate Rolled Sugar Cookies

1 1/2 C. flour
3/4 C. unsweetened cocoa
1 1/4 tsp. baking powder
1/8 tsp salt
3/4 C. softened butter
1 1/4 C. sugar
1 egg
1 tsp. almond flavor (optional)

Sift together the flower, cocoa, baking
powder and salt into a large mixing
bowl.  Set aside.

In a medium bowl cream together the
butter and sugar until smooth.  Then beat
in the egg and flavoring if desired.

Gather the dough into a ball  and flatten
it out and cover it with plastic wrap.  
Refrigerate for 2 hours.

(I rolled mine out on parchment paper
and didn't need to refrigerate it.  They
worked perfectly.

Bake in a preheated oven on
parchment paper for 7 minutes.
Remove and let cool on the pan
for a few minutes then remove to
a cooling rack to cool completely.

Decorate with royal frosting or
regular frosting if desired.

Click here for printable recipe.




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