As promised here is a dessert recipe but with Easter coming up, I thought it would be appropriate that we also include the Easter Bunny. I am sure he will be tempted by the looks of these little treats and so will all of your guests.
This recipe uses ounces or grams instead of cups so I hope you have a set of scales to do the measuring with. I find that a recipe is actually more exact when you use scales. That way you are not over loading the recipe with extra ingredients.
5 1/2 oz lightly salted butter, softened, extra for greasing
5 1/2 oz light brown sugar
5 1/2 oz self-raising flour
1/2 tsp baking powder
1/2 tsp ground mixed spice
3 oz round almonds
finely grated rind of 1 lemon
5 1/2 oz grated carrots
3 oz raisins
Preheat oven to 350 degrees. Grease and line the bottom and sides of a 8×10 cake pan. Grease the paper lining in the pan with butter.
Put the butter, brown sugar, eggs, flour, baking powder, spice, almonds and lemon rind in a mixing bowl and beat together with mixer until smooth and creamy. Stir in carrots and raisins. Pour into prepared pan and bake 35 minutes or until risen and firm to the touch. Leave in tin for 10 minutes then transfer to a cooling rack.
5 1/2 oz cream cheese
1 1/2 oz softened butter
4 oz powdered sugar
2 tbsp lemon juice
2 1/4 oz marzipan – you can get this at the grocery store usually around the fondant icing
orange food coloring
several sprigs of dill
For the decorations, beat together the cream cheese, butter, powdered sugar, and lemon juice until creamy, set aside. Color the marzipan a deep orange. When I color fondant or marzipan, I place it in a ziploc bag and mix the colors. That way the coloring does not get all over your hands and also make your hands that color the color you are working with. Roll the marzipan into a sausage shape on a surface lightly dusted with powdered sugar. Divide it into 20 pieces and form each one into a small carrot shape, marking shallow grooves around each with a knife.
Using a palatte knife. spread the frosting over the cake, taking it almost to the edges. Trim the crusts from the cake to neaten it then cut into 20 squares. You might have to clean your knife several times to get clean cuts or cut cross ways rather than long way. Place a marzipan carrot on each cake and add a small sprig of dill.
Now here is another idea for Easter and it is kind of a cute idea. If you are going to have several people over but they want a snack or you just don’t want to cook a big meal. How about you take your favorite kind of bread and use a bunny cookie cutter to cut out bunnies then fill them with ham salad, egg salad or even chicken salad. These would be great for kids as well and then serve some of those carrots you didn’t use along side.
OK, until next time we might go back to doing a salad because the weather is suppose to be more like spring and salads usually get you to thinking summer will be just around the corner. If you got your peas in by March 17th they should be growing (ha ha) and soon you will be able to pick some to throw in a nice salad. Think Spring and Farmers Markets