Ending my Easter baking this year with a little Cardamom Carrot Cake with Pecans and Zante Currants. I love cardamom — my favorite spice — and a nice, healthy carrot cake to balance out all the chocolate Easter Bunnies. I didn’t make the sugar-decorations just bought them; being lazy), but they are a cute addition, don’t you think?
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Desserts
I’m going to call these “adult” rice krispies squares…. yes, indeed, I did actually put bourbon in these, and while I don’t think that you could get drunk off them, they are definitely addictive and delicious. In case the “Easter Bunny” is having a bad day, these might make it just a little bit better. The “Peep-influences” Sprinkles just add to the equation.
I seem to be the queen of finding random ingredients, and this week is no different. Have you ever heard of Banana JAM? I had no idea that you could make jam out of bananas, but you can and it’s pretty darn good. I had to buy a jar when I saw it in the shops and decided to make these here Monkey Pie Bars — Banana Coconut Crumble Bars. Amazingly rich banana flavor and toasted coconut. Perfect “tropical” flavors to warm up this cold March morning.
It’s Valentine’s Day and while I do think that it is a commercial “holiday”, it is a good excuse to bake something so I went for this super-raspberry, super-red, super-delicious Raspberry Curd Tart. It’s really delicious and actually quite easy to make. It can be done all in one day, or you can make the filling up to 3 days in advance and the crust a day in advance, in case you don’t want to be pressed for time.