The Joy of the Spring Season

After a season of darkness, there is light, after the grays of winter give way to the colors, there is blossom and bloom, promise and hope. As if in song, Petals open and usher in a season of rebirth. 

Wishing you the beauty and joy of Easter.

And 

to all who celebrate.

Easter Recipe Round-Up

Hop on by Ever Ready's site to find a recipe for your Easter dinner, brunch, or your next spring gathering.
Orange Sorbet and Raspberry Parfaits

Cook's notes: In a time crunch, this recipe is perfect for any special occasion. It's 15 minutes from start to finish using all prepared ingredients with no compromise on taste. Your guests will love the light, refreshing, and tasty finish to their meal.
Any fancy glass will work including a parfait, wine, or sherbet glass.

The recipe is adapted from bettycrocker.com and serves 4.

Ingredients:

• 1-pint raspberries
• 2 tablespoons sugar
• 2 tablespoons orange or raspberry liqueur
• angel food, sponge cake, or pound cake cubes (I used a small angel food cake from the bakery) 
• 1-pint orange sorbet

Directions:

• Reserve 1/4 cup raspberries for garnish.
• Mix remaining raspberries, sugar and liqueur in a bowl.
• Cut cake into 1/2 inch cubes.
• Layer in the following manner: cake,  a drizzle of raspberry mixture, raspberries, and a tablespoon of sorbet. Then repeat layers ending with sorbet on top. Garnish with raspberries.

Other company-worthy Ever Ready Specials

Maple Dijon Baked Carrots

Many other recipes are found on this link below.

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

Asparagus Roasted Red Pepper Strata with Swiss Cheese

Many other recipes are found on this link below  

https://sockfairies.blogspot.com/2020/04/easter-round-up-part-two.html

Resurrection Rolls

https://sockfairies.blogspot.com/2019/04/good-friday-reflections.html

Easter Brunch

https://sockfairies.blogspot.com/2020/04/easter-sunday-brunch.html

Some off the wall egg humor 

Ever Ready will be on spring break and will resume on Monday, April 18th

Wishing you all the blessings and joys of the Easter Season

Raspberry Almond Ricotta Cake

One of the easiest cakes you'll ever make -no mixer needed. The addition of ricotta cheese makes for a dense, moist, and very flavorful cake. Perfect side for your next brunch, coffee party, a spring dinner dessert, or any other special celebration.  

Raspberry Almond Ricotta Cake

Recipe adapted from twopeasandtheirpod.com
Ingredients

• 1-1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1-1/2 cups whole milk ricotta cheese
• 3 large eggs, at room temperature
• 1-1/2 teaspoons pure vanilla extract
• 3/4 teaspoon almond extract
• 1/2 cup butter, melted and slightly cooled
• 1-1/2 cups raspberries, fresh 
• 2 tablespoons turbinado sugar or substitute 1 tablespoon each brown sugar and white sugar 
• 1/2 cup sliced almonds
• Confectioner’s sugar, for dusting, optional

Directions:

• Preheat the oven to 350 degrees.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the ricotta cheese, eggs, vanilla, and almond extract. Gradually add in the melted butter, whisking until combined and smooth.
• Add the ricotta mixture to the dry ingredients and stir with a spatula until just combined. Don’t overmix. Gently fold in the raspberries, being careful not to over mix or the batter will turn pink. It’s ok if you get a few streaks of pink.
• Grease a 9-inch springform pan generously with nonstick cooking spray. Scrape the batter evenly into the pan and sprinkle the top with turbinado sugar mixed with sliced almonds.
• Bake for 30-35 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove the pan from the oven and place it on a cooling rack. Let the cake cool in the pan for 30 minutes, then carefully remove the sides of the springform pan.
Dust the cake with confectioners' sugar, if desired. Cut the cake into slices and serve!

How to Store: Let the cake cool completely. Store covered at room temperature for up to 3 days. It will get moister as it sits. If you live in a hot and humid climate, you can store it in an airtight container in the refrigerator. Let the cake come to room temperature before serving.

You can also freeze the cake for up to 2 months. Wrap the cooled cake in plastic wrap and then cover in aluminum foil. You can freeze the whole cake or individual slices. Thaw before serving.

Hedgehog Cactus

Ocotillo  

Soap Tree (yucca) 

A Sweet Sunday Treat

While you're enjoying a favorite cup of coffee or tea, skip the donut and consider this very easy breakfast treat. It is company worthy! And uses only 6 ingredients!

Caramel Rolls

Ingredients:

• 1 package (12 count) of frozen cinnamon rolls

• 1 stick of butter
• 1/4 cup Light Karo Syrup
• 1 cup packed brown sugar
• 3 tablespoons whipping cream
• 3/4-1 cup pecan halves or chopped walnuts

Directions:

• In 1-quart saucepan, heat brown sugar and butter to boiling, stirring constantly. Remove from heat. Stir in corn syrup and whipping cream. Heat to boiling. Remove from heat; cool for 5 minutes.
• Spray bottom and sides of 13 x 9-inch pan with cooking spray. Pour caramel mixture evenly over the bottom of the pan. Sprinkle with pecans or walnuts.
• Place frozen rolls in 4 rows by 3 rows evenly on the caramel-pecan mixture.

• Cover with plastic wrap generously sprayed with cooking spray or just use a lightweight kitchen towel.
• Place pan on top of stove right before you go to bed to let dough rise overnight or at least 5-6 hours.
• If not doubled in size in the morning turn the oven on for 1 hour. The actual rising time depends also on the temperature of the kitchen.
• Preheat the oven to 375 degrees. Carefully remove plastic wrap from rolls. Bake 20 minutes or until rolls are a deep golden brown. Immediately place a rimmed cookie sheet over the baking pan and invert.

Let the baking pan set a few minutes before removing the rimmed baking sheet.
Cool slightly and transfer to a serving tray.

Cleaning Tip: When finished with the saucepan be sure to add water to soak it immediately as the caramel hardens.

Creamy Oven Baked Risotto and other Spring Ideas

 Step into an Arizona springtime with these recent blooms  

Prickly Pear

Bird of Paradise

Oleander

Then shift to a three-ingredient edible recipe: Flower Pretzel Bites

Follow link below for directions

https://princesspinkygirl.com/spring-flower-pretzel-bites/

Mini Stack Pancakes

https://flavorite.net/mini-pancake-stacks/

Cinnamon Roll Casserole Bake

https://lilluna.com/overnight-cinnamon-roll-french-toast-bake/

Creamy Oven-baked Risotto

Cook's Notes: This recipe was previously posted using asparagus. Recently I changed it up a bit adding in petite peas and bacon for the asparagus. Oh my, so delicious and makes a great side for your next holiday gathering for 6 servings. But I will have to admit since it's so addictive guests will probably eat a heaping serving so 4 might be a more realistic serving number.

The recipe is adapted from carlsbadcravings.com and it's gluten-free!
Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1/3 cup shallots or sweet onions finely chopped
• 3-4 garlic cloves, minced
• 1- 1/2 cups uncooked Arborio rice (do not rinse)
• 5 cups low sodium chicken broth, warmed
• 1/2 cup petite peas
• 5-6 slices of bacon, cooked and crumbled
• 1-1/2 cups freshly grated Parmesan cheese
• 1 teaspoon each dried basil and parsley flakes
• 3 tablespoons dry white wine
• 1/4 cup heavy cream or 2% milk

Directions:

• Warm chicken broth in a small saucepan, cover with a lid. Set aside.
• Preheat the oven to 400 degrees.
• In a large frying pan cook bacon, and set aside. Wipe pan clean.
• Melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat in the frypan. Increase heat to medium-high and saute shallots or onions for 3 minutes.
• Add the rice and stir until well coated with butter and edges begin to look translucent about 3-4 minutes. Add garlic and sauté for an additional 30 seconds.
• Add 4-1/2 cups warm chicken broth and seasonings to the rice mixture with 1/2 cup Parmesan cheese. Bring to a boil and cover to keep warm.
• Transfer rice mixture to an oven-safe bowl with a lid.
• Bake for 16 minutes or until rice is the softer side of al dente.
• Crumble bacon and measure out frozen peas. When rice is tender, remove from oven and stir in 1/4 cup heavy cream, 1 tablespoon butter, 3 tablespoons dry white wine, bacon, peas, and 1 cup Parmesan Cheese.
• Stir until smooth. Place back in the oven, uncovered, and cook 5 minutes more. Add in more Parmesan cheese right before serving. Season with salt and pepper if necessary use the remaining chicken broth if needs to be creamier. 

Easter Treats

Seriously, how cute is this from bakermama.com !!

It makes for a fun healthy appetizer course for your Easter gathering.  

The bunny face is a dish of hummus, ears are formed from pita crackers, red inserts pepper stripes, and olives for eyes. For more detailed instructions check out the website. 

Another yummy addition to your Easter gathering 

Torta Caprese 

Cook's Notes: Torta Caprese is a quintessential dessert served in Capri, Italy. It’s light, airy, fudgy, moist, tender, and oh, so chocolatey. It's definitely an elegant and decadent showstopper you can make at home without a trip to Italy. For best results use good quality bittersweet chocolate e.g. Ghirardelli and Dutch-processed cocoa e.g. Droste Cocoa. The Torta Caprese can stand on its own with a dusting of powdered sugar or add a dollop of Amaretto Cream with jarred Cherry Fruit Filling.

Make the dessert a day ahead as a timesaver. It keeps well for three days.

Recipe adapted from Cooks Illustrated November/December 2018
Ingredients:

• 12 tablespoons of butter, cut into 12 pieces
• 4 oz. bar bittersweet chocolate, chopped
• 1 teaspoon vanilla
• 4 large eggs, separated
• 1 teaspoon vanilla
• 1 cup sugar, divided
• 1/4 teaspoon crème of tartar
• 2 cups almond flour
• 2 tablespoons Dutch-processed cocoa powder
• 1/4 teaspoon salt

Directions:

• Preheat the oven to 325 degrees. Grease a 9-inch springform pan.
• In a small bowl mix together almond flour, cocoa powder, and salt. Set aside.
• Microwave chocolate and butter at 50% power, stirring often until melted. Stir in vanilla and set aside.
• In a medium bowl beat egg whites, and add in the creme of tartar and 1/2 cup sugar. Beat until egg whites are stiff. Set aside.
• In a large bowl mix egg yolks with 1/2 cup sugar. Beat on medium-high until thick and pale yellow. Add in chocolate/butter mixture and mix until incorporated about 15 seconds.
• Add flour mixture to chocolate mixture mix on low just until incorporated.
• Fold whipped egg whites in thirds to the chocolate mixture using a spatula.
• Pour batter into prepared pan and bake 35 minutes or until a toothpick inserted in the center comes with just a few moist crumbs.
• Place torta on a wire rack to cool. Remove springform sides and wrap torta in plastic wrap until serving. 

Amaretto Cream (mix 1 teaspoon Amaretto with whipped cream)

"Spring" by Longfellow

Strawberry Broccoli Spinach Salad with a Creamy Poppyseed Dressing

A Strawberry Broccoli Spinach Salad bursting with healthy fresh ingredients; strawberries, broccoli, apples, salty sunflower seeds, sweet dried cranberries, and tangy feta. It's definitely texture and flavor-packed, the perfect side for any meal.
Cook's Notes: The creamy poppy seed dressing is made with only 1 tablespoon sugar, half vanilla Greek yogurt, and half mayonnaise so it’s much healthier than dressings made with a lot of sugar and all mayonnaise. You can even use fat-free or low-fat mayonnaise, or sub some of the mayonnaise for Greek yogurt. I find Greek yogurt to be a little tart so if you decide to make the mayo/Greek yogurt swap you will want to add sugar or honey to taste.

The recipe serves 4 and was adapted from carlsbadcravings.com 
Salad Ingredients: 

• 5 heaping cups of chopped broccoli florets
• 4-5 cups torn spinach leaves
• 1 1/2 cups chopped strawberries (a little less than 1 lb)
• 1/3 cup diced red onion
• 1 pear, chopped
• 1 sweet apple, like Fuji, chopped
• 1 large avocado, chopped
• 3/4 cup dried cranberries
• 1/2 cup sunflower seeds
• 1/3 cup crumbled feta

Poppyseed Dressing Ingredients: 

• 1/2 cup vanilla Greek yogurt (I use nonfat)
• 1/2 cup real mayonnaise
• 1 tablespoon lemon juice 
• 1 tablespoon red wine vinegar
• 1-2 tablespoons sugar (2 for sweeter)
• 1 tablespoon poppy seeds
• 1/4 teaspoon salt 
• 1/8 teaspoon pepper

Directions: 

• Whisk all dressing ingredients and chill for at least 30 minutes. 
• Add all of the salad ingredients to a large bowl except avocados.
• Add in the desired amount of dressing to the salad, toss until evenly coated. Add in avocados just before serving.
  
  Same ingredients but a different meal adding slices of chicken and rolling in a flatout wrap!

A healthy wrap that comes in at 70 calories

Directions:

Place the desired amount of filling on the flatout. Add in cooked slices of chicken, roll, and slice.

How easy is all that! 

Spring Thought