Scrumptious Easter Desserts

To-Die-For Carrot Cake 
Via Mom on Time Out

Easter is almost here!  What do you have planned for dessert?!  How about something more sophisticated than Easter candy to satisfy that sweet tooth?  We've got you covered!  Check out these delicious dessert recipes for Easter or anytime:

To-Die-For Carrot Cake 

Ingredients:
Cake:
One -
1 1/4 c unsweetened applesauce (or oil, this is what my Nana used)
2 c sugar
3 eggs

Two -
2 c flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Three -
2 c grated carrots
1 c coconut
1 c chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple - not drained! (use the pineapple in JUICE not syrup)

Cream Cheese Frosting:
1/2 c butter (softened)
8 oz cream cheese (softened)
1 tsp vanilla
1 lb powdered sugar

Instructions:
Preheat oven to 350 degrees.
Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
Pour into a lightly greased 9 x 13 or two 8 or 9-inch pans.
Bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely!

For the frosting:
Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. 
Invert the cake onto a cake plate or stand.
Apply a generous dollop of frosting and spread...
Gently place the second cake on top and continue frosting.




Lemon Trifle 
Via i2u2ogether cooking blogspot

Lemon Trifle

Container: Trifle bowl
Prep Time: 1.5 hours
Cook Time: 45 minutes
Servings: 16

Ingredients
1 package angle food cake mix - prepared according to instructions on package
1 1/4 cups sugar
4 1/2 tablespoons cornstarch
2 cups water
1/2 teaspoon salt
1/4 cup butter
1 cup lemon juice - with zest
12 ounces whipped topping

Instructions:
Prepare the angle food cake mix as instructed on the package. Allow it to cool completely.
Combine the sugar, cornstarch, water, and salt in a saucepan and stir until the cornstarch is dissolved.

Cook these ingredients over medium heat until the mixture is clear and has come thickened. Cook it until it just comes to a boil.

Remove from the heat and add the butter; stir until melted.
Pour in the lemon juice and stir until completely mixed.

Allow it to cool and then refrigerate the mixture so that it thickens a little more. It should be about the consistency of pudding.

Remove the lemon mixture from the refrigerator and begin to layer all the ingredients. Begin by putting a layer of torn pieces of cake on the bottom of a trifle bowl. Use a little less than half the cake.

Spread half the lemon mixture over the cake and then sprinkle this with coconut.
Add half of the whipped topping and spread out evenly.

Repeat the layers of cake and lemon mixture. You will probably end up with a little of the cake leftover.

Next add the rest of the whipped topping and spread out so that it covers the entire top except for about an inch around the outer edge.

Sprinkle coconut over the entire top of the trifle.

Serve the trifle immediately or it can be refrigerate for a few hours before serving.





Bird’s Nest Brownie Bites  
Via Tastes Better From Scratch.

Bird’s Nest Brownie Bites                                                                                                                                
Ingredients:
Brownies:
1 cup vegetable oil
2 cups sugar
2 tsp vanilla
4 eggs
1 cup all-purpose flour
2/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Coconut frosting:                                
1/2 cup brown sugar
1/2 cup sugar
1/2 cup butter
1 tsp vanilla
3/4 cup evaporated milk
1 cup Pecans
1 1/2 cup shredded coconut
1 package Cadbury mini eggs

Directions: 
Brownies:
In a medium saucepan, mix the first five ingredients together. Stir on medium heat until thickened.

Remove from heat and stir in nuts and coconut.

Preheat oven to 350 degrees F.  Spray muffins tins generously with non-stick cooking spray.

In a bowl, add oil, sugar, and vanilla; mix well. Add eggs and mix again. Add flour, cocoa, baking powder, and salt to wet ingredients and mix well.

Pour batter into muffin tins, filling each only about 1/3 full. ( If you’re using a mini muffin tin, you can fill each about 2/3 full).  Bake for about 12 minutes, or until just set,  taking care not to over bake them.  Once cooled use a small knife to trace around each brownie bite to loosen it from the pan. Prepare coconut frosting.

Coconut frosting:                                                                                                             
In a medium saucepan, mix the first five ingredients together. Stir constantly over   medium heat until it comes to a slow boil.  Cook, stirring constantly until it thickens – this will take about 10 minutes.  Remove saucepan from heat and stir in coconut and pecans. Allow frosting to cool.

Place a spoonful of cooled coconut frosting on each brownie bite. Add 2 Cadbury mini eggs to each brownie bite nest.  

*Recipe makes about 30 brownie bites from a regular muffin pan, or about 50 from a mini muffin pan.


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