We’ll be moving on from the Easter Theme here shortly, but I thought that I would post one more Carrot Cake idea: This is Carrot Cake Cheesecake, carrot cake on the bottom, light and flavorful cheesecake on the top, lots of pecans in both. Lovely dessert for this Easter Sunday.
Here is my present to the Easter Bunny: A spectacularly delicious Carrot Cake with Almond Cream and cute little flowers made from sliced almonds and candy covered chocolate eggs (you could use M&Ms too. It’s really moist, very carrot-y, not too sweet and very flavorful. Came out great and I am actually really pleased. The photos aren’t so great, because I had to take them early in the morning. The cake was a present for a friend and I needed to deliver it early this morning before prime “photography time”. 🙂
Every year right about this time of year, Champagne Mangoes (the smaller, all yellow ones) go massively on sale at Whole Foods, often 5 for $5, and sometimes even cheaper. That was the impetus of this tart… mangoes are cheap, the weather is miserable and this would cheer up and otherwise dreary day (if nothing else, just the color!). It’s modeled after a Key Lime Pie, but not quite as tart. The coconut is actually a last minute addition, only because I had a package of shredded coconut in the house. All in all, not much of a joke on this April Foods Day.
So it’s getting to that time of the year again: St. Patrick’s Day. And that usually means at least one stereo-typical foodie post on the matter. This year, that involves these Bailey’s Irish Cream Brownies. Even if they are stero-typical, they still taste good! 🙂
Another day of going through the pantry and finding loads more half used bags of chocolate chips and dried fruit, so along those lines — and because I didn’t have time to run to the shops and I had to make a bunch of cookies for a bake sale — here are another one of my “everything but the kitchen sink” cookies, sort of like the Chocolate Toffee Cranberry Cookies from a few weeks ago. They are even sort of healthy this time!