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?
Continuing the tradition of making a new variation on Hot Cross Buns, this year, I made Apricot Pecan Hot Cross Buns. Dried apricots soaked in rum and toasted pecan bits in a sweet, yeasted dough. Very “Easter-y” to me and delicious for breakfast for the next few days as I have company for the holiday weekend.
Here’s a cookie for all the carrot cake fans out there — complete with a little dollop of cream cheese frosting. And these actually may be good for you. Sure, it’s got lots of butter and sugar, but carrots, oatmeal and maple syrup are good (better?) for you than average, right? Good way to round out the weekend!
Another Spring-time baking recipe. Instead of chocolate chips — or white chocolate, butterscotch/caramel or peanut butter — something completely different: Blueberry and strawberry yogurt chips! Found on the King Arthur Baking website, these chips are packed with flavor and make a great cookie, perfect for Spring. And my kitchen smells like blueberry muffins, which is never a bad thing. 🙂
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.