Time to Submit Your Easter Recipes! (And a Recipe for Spring Pasta Salad with Pea Pesto)

Hello, it’s Faith from An Edible Mosaic!  The time has come to submit your recipes!  Your recipes can be for anything that say Easter to you, and you can submit as many recipes as you want.  To submit a recipe, enter it in the MckLiny below or email us if you prefer.  The deadline to submit is tomorrow (April 1st at 9PM EST), which is when the MckLinky list will close.  The roundup and winner will be announced on April 2nd, and the winner will receive a lovely prize.  Brandy and I are both excited to see the amazing recipes you all come up with!

 

Now for the recipe.  Peas are one of the veggies (along with asparagus) that just scream spring! to me.  I was in the mood for a pasta salad with peas, but wanted to come up with something a little different from the ordinary…pea pesto immediately came to mind!  This salad was so delicious I can easily see it becoming one of my summer salad staples.  Combine it with grilled chicken and sliced tomatoes straight from the garden and it would be a phenomenal summertime meal.  Or pair it with lunchmeat sandwiches and I think it’s a pretty perfect Easter lunch…enjoy!

 

Spring Pasta Salad with Pea Pesto

(Yield:  4-6 servings)

8 oz (1/2 lb) small-cut pasta (I used orecchiette)

1 1/2 c frozen green peas, thawed

1/2 c fresh parsley (about 1 handfull)

1 whole sprig fresh mint (plus more to garnish if desired)

1/3 c whole unsalted almonds

1/2 c fresh grated Parmesan or Pecorino cheese

5 TB white balsamic vinaigrette, or more to achieve desired consistency (substitutions:  any vinaigrette you have on hand, or olive oil)

Salt and pepper

Cook the Pasta:  Cook the pasta to al dente according to the package directions.  When it’s done cooking, rinse the pasta with cold water in a strainer. 

Toast the Almonds:  To a small pan over medium heat, add the almonds and cook until they turn a light golden color and have a strong nutty aroma, occasionally shaking the pan so they don’t burn on one side.

Gently pat the thawed peas dry with a clean kitchen towel.  To the bowl of a food processor, add the parsley, mint, almonds, and 1 cup of peas.  Pulse until it’s starting to come together, then stream in the vinaigrette (or olive oil, if using) while still pulsing, until it reaches your desired consistency.  Transfer the pesto to a medium bowl and stir in the cheese.  Stir in the pasta and the remaining 1/2 cup of peas.  Season to taste with salt and pepper.

If desired, garnish with a spring of fresh mint on top.

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Deviled Eggs – A Holiday Favorite

Hi everyone! It’s Brandy from Nutmeg Nanny 🙂 Today I’m bringing you a holiday favorite – Deviled Eggs. It cannot be a holiday in my eyes without this delicious little egg treat. This stems from the fact that EVERY holiday my Aunt Lyn would bring her “famous deviled eggs.” They were not famous in the fact that they were the best eggs ever made, they were famous because no matter what holiday, occasion or random family gathering my aunt was sure to show up with them. I’m sure she can make other food but to be honest the only thing I have ever eaten that she has made was deviled eggs. That shows you how “famous” they are 🙂

Even if deviled eggs are not famous in your family they should be. They are delicious and very Spring looking. What makes them Spring looking? Well they are white and filled with a delicious bright yellow filling…what isn’t Spring about that? Oh plus they come from chickens. Which at one point in their life were a little chick. Possibly that little chick was given as a Easter present. Hahaha. Ok maybe you don’t buy it but I do 🙂 Enjoy!

Just remember that Faith and I will be opening the MckLinky Wednesday March 31st and asking for your submissions. For a full list of rules and how to enter please click here. We cannot wait to see what you all cook up 🙂

Ok here is the thing. I do not have exact measurements because there is not an exact science to making deviled eggs. I like to taste as I make. I will give you an idea of how much and then you can add more if needed.

Deviled Eggs:

6 hard boiled eggs – cut in half length ways
Mayonnaise – 1/3 cup – add more if needed
Mustard – 2 t. – add more if needed
Dried Mustard – small pinch
Apple Cider Vinegar – one small splash
Tarragon – 1/2 t.
Salt and Pepper – to taste
Paprika

Take out yolks and mix together will all ingredients except paprika. If you find the mixture to be to thick simply add more mayonnaise or mustard. After your desired consistency is reached (should be creamy but not to lose) put into piping bag or ziplock baggie with corner cut. Simply pipe into egg halves, sprinkle with paprika and enjoy.

Since they do contain mayonnaise and eggs you should refrigerate if you are not going to serve them right away.

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Carrot Cake with Creamy Cream Cheese Frosting

Hi all! Brandy here from Nutmeg Nanny. Today I’m bringing you a delicious carrot cake. There is just something about carrot cake that says Spring to me. Do you agree? It’s flavored with warm spices that always reminds me of the chilly early Spring weather. It’s topped with a tangy cream cheese frosting, that in my opinion is delicious because it retains the cream cheese flavor with just a hint of sweetness. I am not a fan of overly sugary sweet frosting.

This recipe was also new to me as I did not have a favorite carrot cake on hand. It was Alton Brown’s recipe and I have to say it turned out delicious. It was moist, flavorful and had just enough hint of spice. The recipe called for either vanilla or plain yogurt but I was out so instead I used sour cream. I do not think it changed a lot about the recipe and since it turned out delicious I’m going to say the recipe was successful. Enjoy!!!

Just remember that Faith and I will be opening the MckLinky Wednesday March 31st and asking for your submissions. For a full list of rules and how to enter please click here. We cannot wait to see what you all cook up 🙂

Carrot Cake with Creamy Cream Cheese Frosting:

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots – medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting – recipe follows

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Creamy Cream Cheese Frosting:

8 ounces cream cheese
2 ounces unsalted butter – room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar – sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Source: Alton Brown

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Easter Announcement & Recipe for Coconut Macaroons

Hello, it’s Faith of An Edible Mosaic!  Happy (almost) Easter, everyone!  Brandy and I are thrilled that Easter is nearly here, especially because along with it comes the lovely spring weather.  We’re excited about our Easter event…here is the posting schedule we came up with:

Sunday (3/14):  Faith posts announcement & holiday recipe
Sunday (3/21):  Brandy posts holiday recipe
Sunday (3/28):  Brandy posts holiday recipe
Wednesday (3/31):  MckLinky opens & Faith posts holiday recipe
Thursday (4/1):  MckLinky closes and recipes are due at 9PM EST
Friday (4/2):  Roundup posted and winner announced

Be on the lookout because we will also try to post more Easter-inspired dishes on our other blogs.  🙂  As always, you can submit as many recipes as you want that say Easter to you.  See here for complete rules on participating.  Don’t forget there will be a wonderful prize – check the bottom of this post to see what it is!  😉

 

Now for the recipe.  For some reason coconut always reminds me of Easter.  I think because when I was a kid we would always go out to my grandparents’ house to hunt for our candy-laden baskets, search for hidden eggs, and have Easter dinner (usually lamb).  Of course I can’t forget the infamous lamb-shaped butter.  And then dessert was typically a lamb-shaped cake coated in coconut.  I’ll admit I never cared for the cake much (it was always citrus-flavored, and I’m odd about my cakes and really dislike any citrus-flavored cake), but the coconut-crusted frosting was something else.  I’m telling you, it was enough to (almost) make a 10-year-old want to give up her entire basket full of chocolate goodies for just a spoonful.  Almost. 

 

Most people probably already have a recipe for Coconut Macaroons, but give this recipe a try!  (When I give these cookies out, this is the one recipe I’m asked for more than any other.)  It was originally adopted from an old recipe my mom had handwritten years ago (origin unknown) and then perfected for my sweet hubby Mike, who loves Chocolate-Covered Macaroons. 

 

Coconut Macaroons

(Yield:  3 to 4 dozen macaroons)

14 oz (about 4 1/2 c) sweetened, flaked coconut

1 1/2 c white sugar

6 TB flour

1 tsp salt

5 large egg whites

1 TB almond or vanilla extract

Butter, to grease the baking sheet and a metal spatula

Good quality semisweet chocolate chips, melted (optional, to drizzle on top)

Preheat the oven to 325F.  Combine the coconut, sugar, flour, and salt, then mix in the egg whites and vanilla (I find this is easiest to do using my hands).  Roll the batter into slightly heaping tablespoon-sized balls, then arrange on a lightly greased baking sheet.  Bake until the edges are golden (about 20-25 minutes); immediately remove from baking sheet with a greased thin metal spatula, and allow to cool on a wire rack. 

If desired, drizzle melted chocolate on top.

 

Now for the prize!  The winner of our Easter All Through the Year Cheer Event will receive the following:

 

A lovely vintage canister (which would be great for storing tea), Tea & Crumpets, and two types of flavored loose leaf black tea (Coconut with Coconut Pieces and Caramel with Caramel Pieces)

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