Easter Brunch Recap

BRUNCH RECAP

 Easter, a time to pause and reflect on life's blessings. With gratitude, we were able to share part of the day with four other couples. We began with a toast to all of us as we enjoyed adult beverages provided by Ingrid and Terry. The day was picture-perfect for sitting outside and enjoying the nice spring weather. No pun intended, we were "ready" for guests.

Thanks to Bob for being our official photographer.

There was no shortage of food for 10 people. It was a feast! The food contributions for this brunch were beyond amazing. The spiral ham from Costco took center stage. 

We enjoyed a fruit bowl with Yogurt dressing to the right of the ham platter, cheesy potatoes, a salad, Caprese Watermelon Green Beans,  a bacon cheese quiche, and rolls.

  

Of course, stuffed as we were, there was still room for dessert.

Best Ever Carrot Cake and Mini Lemon Tartlets 

Carrot Cake 

Cook's Notes: The best Carrot Cake recipe that's extra moist from buttermilk and crushed pineapple, with a hefty coating of dreamy cream cheese frosting. Note it does not need a holiday to be served and enjoyed. I soaked the raisins in 2 tablespoons of bourbon for 8 minutes.

The recipe was adapted from tastesbetterfromscratch.com

Ingredients:

• 1-1/2 cups granulated sugar 
• 2/3 cup brown sugar, firmly packed
• 1 cup vegetable or canola oil (I used canola because the taste is a little more neutral)
• 1/2 cup buttermilk
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract 
• Optional 1/2 cup crushed pineapple 
• 2 1/4 cups all-purpose flour 
• 1- 1/2 teaspoons baking powder
• 1 teaspoon baking soda 
• 2 teaspoons ground cinnamon or 1 tablespoon Saigon cinnamon 
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt 
• 1/4 teaspoon ground nutmeg 
• 2 1/4 cups carrots, finely grated, about 3-4 large carrots 
• 1 cup chopped pecans  or walnuts
• 1 cup golden or dark raisins 

Cream Cheese Frosting Ingredients: 

• 1 8-oz package of regular cream cheese, softened 
• 1/2 cup butter, softened
• 2  teaspoons vanilla extract 
• 4-5 cups powdered sugar 
• Half and half

Cake Directions: 

• Preheat the oven to 350 degrees. Prepare two 8-inch cake pans* by lightly coating with cooking spray, then lining with parchment paper or one 13 x 9 pan.
• Wet ingredients: Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
• Dry ingredients: In another bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg. Use a whisk for this step.
• Combine: Add the dry ingredients to the wet ingredients, then mix until incorporated. Fold in the carrots, pecans or walnuts, and raisins just until evenly distributed throughout the batter.
• Bake: Pour the batter into prepared pans. Bake on center rack until a toothpick inserted comes out clean, about 25 minutes for a 13 x 9 pan, 22 minutes for a round cake pan. 
• Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.

Cream Cheese Frosting: 

• Beat cream cheese and butter together until smooth. Mix in vanilla. Add powdered sugar, one cup at a time, until the frosting reaches the consistency you want, ading in half and half by tablespoons. Beat for several minutes until smooth and fluffy.
• Assemble: Place the bottom layer on a cardboard round or serving plate. Spoon about ½ cup cream cheese frosting onto the bottom cake layer, spreading evenly over the surface and out to the edge of the cake. Repeat with the remaining cake layers. Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped nuts around the edge of the cake, if desired. If using a 13 x 9 pan, frost the cake in the pan and sprinkle with finely chopped nuts.  
• Chill the cake for at least 30 minutes before serving.
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Mini Lemon Mousse Tarts
The recipe makes about 24 mini tarts.
Ingredients:

• 1-1/4 cups heavy cream, liquid
• 1/2 cup powdered sugar
• 2 oz. softened light or regular cream cheese
• 1/2 tsp. vanilla
• 5 tablespoons prepared jarred Lemon Curd (found in the jelly aisle)
• 2-3 tablespoons lemon zest
• Garnish, raspberries
• 1/3 cup each toasted coconut and almonds
• 2 boxes Mini Phyllo Pastry Shells (prebake unfilled for 3 minutes and set aside) 

Directions:

• In a small bowl, beat the softened cream cheese, vanilla, powdered sugar, lemon zest, and lemon curd until smooth.
• Whip the cream until it is well blended into the cream cheese mixture.
• Refrigerate until serving.
• Mix coconut and almonds together and toast at 350 degrees for 4 minutes. 
• Fill mini pastry shells that have been pre-baked with lemon mousse filling, sprinkle with a toasted coconut and almond mixture, and top with a raspberry. Serve immediately.

EASTER AND SPRING GREETINGS

 

Easter Weekend Reflections

It’s Easter Weekend, and right on cue, the dogwoods are blooming across the South. It’s a natural symbol of rebirth and renewal. There is a beautiful story about the Dogwood Tree being the wood used for the crucifixion of Jesus Christ.

The story, typically told at Easter when the dogwoods bloom, adds that Christ caused the dogwood flowers to serve as a reminder of the cross on which He died. He allegedly did this by giving the flower two long and two short petals, and having what appear to be nail prints on the petals to remind us that Christ suffered on the cross with nails through His hands. The story is remarkable, but unfortunately, the legend is not true. There is no biblical basis for it, but it's a lovely poem and suitable for Easter reflections.

"In Jesus' time, the dogwood grew
To a stately size and a lovely hue.
'Twas strong and firm, its branches interwoven.
For the cross of Christ, its timbers were chosen.
Seeing the distress at this use of their wood
Christ made a promise which still holds good:
"Never again shall the dogwood grow
Large enough to be used so.
Slender and twisted, it shall be
With blossoms like the cross for all to see.
As blood stains the petals marked in brown,
The blossom's center wears a thorny crown.
All who see it will remember Me
Crucified on a cross from the dogwood tree.
Cherished and protected, this tree shall be
A reminder to all of my agony."

These dogwood photos were taken in Kentucky several years ago.

Have you heard of Resurrection Rolls? 

A kid-friendly treat to try this weekend 

You will need  these supplies 

and the recipe can be found at  https://mixandmatchmama.com/2016/03/resurrection-rolls/

Spring Foods Peter Rabbit Approved

 Peter Rabbit Approved 

Easy Last Minute Ideas

Chunky Guacamole Deviled Eggs 

Cook's Notes:  Deviled eggs meet guacamole for a perfect Easter treat or your next Margarita and Chip gathering. 
The recipe yields 12 servings and can be easily scaled up to serve more. Inspiration comes from Food Network Magazine April 2020. 
Cooking Tip:  Peel hard boiled eggs right after they have been submerged in cold water for 2 minutes. Chill peeled eggs for 30 minutes, which helps eggs hold shape better for slicing and filling.  
Ingredients: 

• 6 hard-boiled eggs, peeled and chilled
• 1 avocado, peeled, remove the inside, and mash
• 2 tablespoons red onion, minced
• 2 tablespoons Miracle Whip or mayonnaise
• Lime squeeze 
• 3 tablespoons diced cherry tomatoes, patted dry on a paper towel 
• A dash of sea salt and red pepper flakes
• Optional: cilantro

Directions:

• Slice each egg in half and remove yolks. 
• In a small bowl, add yolks, mashed avocado, onion, spices, mayonnaise, and lime juice.
• Mix all the ingredients together and fold in the diced tomatoes.
• Fill each white with the mixture. Refrigerate several hours before serving. 

Easter Brunch Round-up Part One

 

PART ONE: MAIN ENTREE

Ham and Asparagus Quiche 

https://sockfairies.blogspot.com/2020/03/asparagus-round-up.html

Cinnamon Roll Casserole 

https://sockfairies.blogspot.com/2022/04/cinnamon-roll-breakfast-casserole.html

Asparagus and Red Pepper Strata

https://sockfairies.blogspot.com/2019/04/easter-round-up-part-2.html

Overnight Breakfast Casserole

http://sockfairies.blogspot.com/2015/12/christmas-brunch-from-seasonal-plate.html

Puff Pastry Cups 

https://sockfairies.blogspot.com/2018/03/easter-brunch.html

Tex Mex Brunch Cups

http://sockfairies.blogspot.com/2017/06/weekend-round-up-part-one_25.html

Puff Pastry with Chicken Pot Pie Topping 

https://sockfairies.blogspot.com/2025/01/chicken-pot-pie-with-puff-pastry-topping.html

PART TWO EASTER SPRING BRUNCH SIDES

Power House Grain Bowl Korean Beef

Grain Bowl 101 Refresher

1. Pick Your Grain
2. Bring Some Vegetables Into The Mix
3. Pick A Protein 
4. Use Your Favorite Sauce 
5. Add Finishing Touch with Some Garnishes 

Korean Beef Bowl

This easy, delicious beef powerhouse grain bowl will surely please your family. It's definitely worth a dinner rotation this week. It's an economical dish using cauliflower rice for the grain, pea pods, tomatoes, mini sweet peppers for the veggies, and ground beef for the protein. Sweet, salty, and umami flavors add richness to the ground beef, topped with crunchy nuts, making this dish really shine.   

The recipe was adapted from cookingclassy.com  and serves four. 

Following the package directions, I used frozen cauliflower with lemon and garlic.  

Ingredients:

• 1 1/2 tablespoons honey 
• 1 1/2 tablespoons dark brown sugar 
• 1 tablespoon sesame oil 
• 2 teaspoons fresh lime juice 
• 3 tablespoons soy sauce 
• 2 tablespoons water
• 2 teaspoons olive oil 
• 1 lb. 85% lean ground beef
• 1/3 cup chopped green onions, white and light portion
• 1 tablespoon minced fresh garlic 
• 1 tablespoon peeled and minced fresh ginger
• 1/2 teaspoon red pepper flakes
• 1 heaping teaspoon of cornstarch mixed with 2 tablespoons of water 
• Chopped green onions (green portion), chopped unsalted peanuts, or toasted sesame seeds
• 2 cups cooked white or brown rice, or cauliflower "rice" 

Directions:

• Whisk together honey, brown sugar, sesame oil, lime juice, soy sauce, cornstarch, and water in a small mixing bowl. Set aside.
• Saute ginger, onions, and garlic in olive oil. Add in crumbled beef and red pepper flakes.  
• Stir-fry beef until browned. Remove from the pan and wipe the pan free of grease. Add meat back in.   
• Mix in the honey sauce mixture and reduce the heat to medium-low. 
• Simmer beef with sauce, stirring frequently for about 1 minute uncovered. Taste for more soy sauce or a little salt if needed.
• Serve warm over rice, sprinkle with green onions, peanuts, or toasted sesame seeds.

NEW SPRING BLOOMS

 

Book Review Halo Moon

Spur Award-winning Jim Jones' latest book, "Halo Moon," in the Jared Delaney series, captures the spirit of the Old West. Author Jim Jones takes advantage of the historical context of the late 1880s by incorporating factual details into his books. Jones, who lives in the Albuquerque area, is familiar with the landscape of New Mexico, the towns of Springer and Cimarrón, as well as the aspects of cowboys and ranching, which lend credibility to his writing. Many popular elements of a western novel, characters who are cowboys, ranchers, homesteaders, gunfighters, sheriffs, rangers, and frontiersmen against the backdrop of a harsh but beautiful land, are incorporated into the storyline.  

As  Jared Delaney rides home to his ranch from a cattle drive to Colorado, he is haunted by a nightmare of past menace and an ominous sign of change signified by the moon encircled by a hazy band of light called a halo moon. When he arrives in Cimarrón, he is shocked to discover that his friend and mentor, Sheriff Nathan Averill, has been murdered. Jared seeks vigilante justice to avenge Nathan's death. Many obstacles impede his quest for justice, as well as putting his own life, his family, and his close friends' lives in danger. At times, he fails to heed the well-meaning advice of his wife Eleanor and friends. Jared's tenacious and persistent spirit makes him resolute to see justice served to Felipe Alvarado and his accomplices no matter the cost. The anticipation by readers eager to discover if Jared can outsmart the killers keeps the pace of the last part of the story moving along.  

The strength of Jones's novel lies in his character development. He creates characters who are resourceful, rugged, emotional, and resilient. While some lack morals, others demonstrate strong convictions to see justice played out. Most of the characters in this novel are men, though the women who play secondary roles are resilient with strong voices. Jones effectively uses dialogue to move the story's action along rather than employing lengthy descriptions of place.  Sometimes during the story, a character (the narrator) will digress from the storyline with an introspective comment or two on lessons learned. 

I thought Jones made an astute decision in his writing process by not wrapping up all the story's loose ends, thus leaving a door ajar for the fifth and final book of the Jared Delaney series.   

ALL ABOUT THE AUTHOR JIM JONES

Spur Award-winning author Jim Jones is a popular western writer whose five novels are set in Northern New Mexico in the late 1880s during the Colfax County Wars. These land disputes ranged from wars between the settlers to wars between the new owners of the Maxwell Land Grant. Several of the same characters appear throughout Jones's books, adding continuity to the storyline.

Jim Jones was the Western Music Association’s 2014 Male Performer of the Year. He’s a winner of the 2022 Western Heritage Wrangler Award for Outstanding Original Western Composition, the International Western Music Association 2019 Song of the Year, the Academy of Western Artists 2016 Western Song of the Year, and the Western Writers of America 2013, 2017, and 2021 Spur Awards for Best Western Song. His songs and books are about the West, cowboys, horses, cattle and cattle rustlers, the coming of the train … songs about people and land, rivers and mountains, the beauty of the Western sky. Western novels, published by Speaking Volumes Press, include the Jared Delaney series- Rustler’s Moon, Colorado Moon, Waning Moon, Halo Moon, and, coming soon in June 2025, Hunter’s Moon, the final book in the series. He also has a spin-off series from the Jared Delaney series that includes The Big Empty (2016) and The Lights of Cimarron (2019).

For more information, check out his website https://jimjoneswestern.com/

Strawberry Bread

 

Becky Flansburg is an author, freelance writer, content creator, copywriter, and storyteller who lives in Northern Minnesota.  She is also a non-fiction/memoir ghostwriter because she firmly believes that everyone has at least one story inside of them. Becky is part of the Blue Cottage Agency team in Brainerd. As the former Project Manager for the non-profit children’s literacy initiative, Multicultural Children's Book Day, she fully supports this band of amazing people who work tirelessly to raise awareness for the kids’ books that celebrate diversity and to get more of these books into classrooms and libraries. Becky is also known as The Quiet Thrifter, a part of the eBay community. To learn more about Becky and her services, visit her website  https://franticmommy.com/about-me.

Social Media Links:
Instagram: https://www.instagram.com/beckyflansburg/
Facebook: https://www.facebook.com/AuthorBeckyFlansburg/

I dedicate this Strawberry Bread recipe to Becky, who sent me the recipe link to try. I have known Becky for well over ten years. She was instrumental in helping me get started on my blogging adventures and encouraging me to participate in Read Your World, formerly known as Multicultural Children's Book Day, as a book reviewer. She frequently checks my blog to see what I am up to. THANK YOU, BECKY, for your support. 

Strawberry Bread Ingredients:

• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• ¼ cup fresh lemon juice
• zest of 2 lemons (or however many lemons you needed for the juice)
• 2 teaspoons vanilla extract
• ¼ teaspoon almond extract
• 1 cup low-fat Greek yogurt. I used 2% Fage, room temperature
• 2 cups flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon of cinnamon
• 1 ½ cups chopped strawberries
• 1 cup crumbled almonds 

Ingredients:

• 1/2 cup powdered sugar
• zest of one lemon
• 1 tablespoon melted butter
• 2-3 tablespoons fresh lemon juice

Directions:

• Preheat the oven to 350. Grease a 9 x 5 glass loaf pan.
• Wash and cut strawberries into small pieces. Pat dry with paper towels to absorb the moisture.
• Cream the butter and sugar until fluffy in a large bowl, about 5 minutes. Mix in the eggs. Add the lemon juice, lemon zest, extracts, and Greek yogurt until well combined.
• Sift in the flour, salt, baking powder, and baking soda. Use a wooden spoon to stir until just combined. Gently fold in the strawberries and almonds.
• Spoon the batter into the prepared pan and smooth out the top with a knife. Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean with moist crumbs. Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread from the pan and let it cool completely on the wire rack.

Make the Lemon Glaze

• Place the powdered sugar, lemon zest, and melted butter in a small bowl. Stir in the lemon juice a little at a time until it reaches a drizzling consistency. Drizzle the glaze over the bread and let it set.
  
  
  
  
  
  

Must Go Party Part 2

 

LEMON BUTTERMILK CAKE 

The wonderful thing about this Lemon Buttermilk Cake is that it comes together quickly with just one bowl and no mixer necessary. The glaze and buttercream are also super simple and don't require a mixer or any fancy equipment. It's a versatile cake recipe that can go in many directions. I added fresh lemon zest to the cake batter, a lemon glaze that's brushed on after baking, and a fabulous lemon buttercream. You could serve it plain with fresh fruit. I had some toasted coconut and crushed almonds leftover from another recipe, so I sprinkled that on top.

The recipe was adapted from Chris Scheuer

Ingredients: For the cake:

• ¾ cup granulated sugar
• finely grated zest from 1 medium lemon
• 1 large egg
• 1 cup buttermilk
• ¼ cup melted butter
• ¼ cup neutral flavored oil, sunflower, safflower, grape seed, avocado, canola…
• 1 teaspoon each vanilla extract and almond extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1¼ cups all-purpose flour

For the lemon glaze:

• ½ cup powdered sugar
• 3 tablespoons fresh lemon juice

For the lemon buttercream:

• 4 tablespoons butter
• 2 cups powdered sugar, maybe a bit more
• 2 tablespoons fresh lemon juice
• 1 tablespoon half and half, or milk, maybe a bit more
• ½ teaspoon each vanilla and almond extract

Directions:
For the prep:

• Preheat the oven to 325 degrees with a rack in the center of the oven. Spray an 8-inch round cake pan (with sides that are at least 2 inches tall) generously with baking spray and rub to coat the inner surface well. (if your round pam does not have sides that are at least 2 inches tall, use 9-inch pans instead.)
• Set a cooling rack over a piece of parchment paper and set it aside.

For the cake:

• In a medium-large bowl, combine the sugar and the lemon zest. Rub the zest into the sugar with your fingers or a silicone spatula until well melded. Take a sniff, you have released the amazing-smelling lemon oils from the zest! Add the egg and whisk for 30-45 seconds until well combined and a little frothy. The yellow color should get lighter as you whisk.
• Add the buttermilk, melted butter, oil, and vanilla and whisk until combined. Add the baking powder, baking soda, and salt. Whisk again until smooth and lump-free.
• Lastly, add the flour and whisk just until smooth. The batter will be fairly thin.
• Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with a knife or offset spatula. Bake for 40-50 minutes or until golden and a toothpick inserted into the centre comes out clean. The best way to test doneness is with an instant thermometer. The cake is done when the temperature reads 200-210˚F.
• While the cake is baking, make the glaze (directions below).
• Allow the cake to cool for 10 minutes then turn it out onto a cooling rack and peel off the parchment paper. The bottom of the cake will now become the top. Brush the cake all over with the lemon glaze. Use all of the glaze. some of it will drip onto the parchment paper but most of it will sink in. Cool completely before topping with the buttercream.

For the lemon glaze:

• Combine all of the glaze ingredients in a microwave-safe measuring cup or bowl and whisk vigorously to combine. If the glaze is still lumpy, place the cup (or bowl) in the microwave and heat on high power for 20-30 seconds. Whisk again until smooth. Set aside.

For the lemon buttercream:

• Place the butter in a large microwave-safe bowl. Cover with a paper towel and cook on high power for 30-45 seconds or until melted.
• Add the powdered sugar, lemon juice, and half-and-half and whisk until smooth and creamy. You want a nice spreadable consistency. If the icing seems too thin, add a bit more powdered sugar and whisk well. If it’s too thick, add more half-and-half (or milk), just a little splash at a time, and whisk until smooth.
• Plop the icing onto the center of the cake and spread it to the edges, swirling it with a knife.

Martha and Chris hosted the party and ensured everyone had a great time with their advanced preparations. Two tables had more food than we all could consume in one sitting. Sharing food was an integral part of this gathering, as was sharing friendships.