Spring is almost here, and with it the colourful celebrations of Easter, where chicks and bunnies seem to dominate dessert line-ups and décor.  However, if you really want to ‘wow’ your Easter dinner guests this year, something equally cute but slightly different may be required – like an adorable fluffy lamb cake!

This culinary creation looks like a lot of excessive work, but in actual fact is relatively simple and oh-so fun to craft! Just make sure you purchase a lamb shaped cake pan ahead of time (available at your local baking store) and there is very little that can stand between you and a prized Easter treat!

Courtesy of elizastan

The Things You’ll Need:

2 ¼ cups of all-purpose flour

1 ½ cups white sugar

4 egg whites

1 cup of milk

2 ½ tsp baking powder

½ cup melted butter

1 tsp vanilla extract (pure)

The Things You’ll Need to Do:

1. Before you forget, prep your cake pan. Coat it in vegetable oil, then wipe with a paper towel and grease/flour appropriately. (Make sure to get every nook-and-cranny so that you can make a perfect little lamb.)
2. Sift the flour to remove all bothersome lumps.
3. Cream together butter and sugar, then slowly add in flour, milk, and vanilla, continually creaming until mixture is soft and smooth.
4. In a separate bowl, beat together egg whites until firm peaks rise. Then fold the egg whites into the mixture a third at a time.
5. Fill the two halves of lamb tin with the now completed mixture. Gently run a wooden spoon through each half to relieve any lingering air pockets.
6. Bake at 375 F for about an hour. Remove from oven and allow to cool.
7. Remove cake halves from pan, ice one side of each and firmly stick together to create your very own 3D lamb cake.

Courtesy of Svadilfari

Decorating Tips:

In all honesty you can decorate your little lamb anyway you’d like, but I am personally a fan of smothering the entire cake surface in plain white butter-cream icing. Then add a semi-thick layer of white coconut curls (these look the most like a wooly coat.) Of course, coconut is an acquired taste, so an effective alternative to get the wool-like look is to use a fork and create concentric swirls in the white icing. Use black jelly-beans for the eyes, and a pink jelly-bean for the nose, then pipe on some extra dark icing for the whiskers.

And there you have it – you’re finished! The only challenge remaining is to see whether or not your can bring yourself to eat such an adorable cake. Baa ha ha!

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting (from 16 oz container)
Yellow gel food color
18 semisweet chocolate chips, cut in half
Yellow candy-coated licorice
Orange candy slices

DIRECTIONS

1.Heat oven to 350° F. Cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets.

2.Bake 10 to 12 minutes or unitl edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely.

3.In medium bowl, stir frosting and 2 to 3 drops gel food color until well blended. Frost cookies.

4.Decorate cookies using chocolate chip halves for eyes, yellow candy-coated licorice for feathers and pieces of orange candy slices for beak and feet.

photo and recipe courtesy of Pillsbury.com

photo courtesy of Pillsbury.com

INGREDIENTS

Cupcakes
1 box (1 lb 2.25 oz) yellow or devil’s food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations
2 1/2 cups shredded coconut
Yellow liquid food color
1 container (1 lb) vanilla frosting
48 brown miniature candy-coated chocolate baking bits
24 small orange gumdrops

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.

2. Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.

Recipe courtesy of Pillsbury.com

Ingredients
Crust
1 cup crushed vanilla wafers (28 wafers)
1/2 cup finely chopped blanched almonds or macadamia nuts
1/4 cup butter or margarine, melted

Filling
1 can (14 oz) sweetened condensed milk (not evaporated)
3 tablespoons lemon juice
3 tablespoons orange-flavored liqueur or orange juice
1 package (10 oz) frozen raspberries with syrup, thawed
1 cup whipping cream, whipped
2 drops red food color
Sweetened whipped cream, if desired
Chocolate hearts, if desired

Instructions
1. Heat oven to 375°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 8-inch springform pan. Bake 8 to 10 minutes. Cool completely, about 30 minutes.

2. In large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric mixer on medium speed until smooth. Add raspberries; beat on low speed until well blended. Fold in whipped cream and red food color. Pour over crust. Freeze at least 2 hours or until firm.

3. Just before serving, let stand at room temperature about 15 minutes. Garnish with sweetened whipped cream and chocolate hearts. Store dessert in freezer.

Recipe and photo courtesy of Pillsbury.com.

A short little recipe this week folks. Quick and sweet, two of my favourite things in a trustworthy dessert, guaranteed to satisfy that gnawing sugar craving or provide some much needed comfort after a long day.

What is this delightful concoction to which I so vaguely allude? Peach crisp – cheery cousin to the traditionally loved apple crisp, second to none with its rich brown sugary topping and succulent peachy stuffing. A breeze to make and a joy to eat, peach crisp is definitely something to try. Here’s how.

Courtesy of kag2u

The Things You’ll Need:

8 peaches (fresh is best, although canned does work)
1 tbsp lemon juice
1/4 cup melted butter
3/4 cup flour
1/3 cup brown sugar
1/2 cup rolled oats (avoid the instant kind, the trick to the crispy topping is allowing the oats to bake slowly)
1/2 teaspoon cinnamon

photo provided courtesy of elanaspantry.com

And to put it all together…

1. Peel the peaches, slice and place in the bottom of an oven-safe dish.

2. Sprinkle sliced peaches with lemon juice for added sweetness.

3. In a separate bowl, combine all remaining ingredients.

4. Mix and pat over fruit.  Bake at 350F for 30 to 45 minutes.

Remove from the oven, scoop, dollop with vanilla ice-cream and serve.  A luscious and superb peachy feast is yours for the eating! For some added fruity flavour, throw in a handful of rich raspberries or blueberries! Try it today!

Looking for a slice of something refreshing to serve this summer? Why not put a twist on the official Florida state pie – or rather a thick rich layer of meringue topping? Key lime meringue pie is a positively divine deviation from its popular sister recipe, Lemon Meringue, and just as kitchen friendly to make!

To begin with, you will require one ready made 9-inch pie crust (available at any quality grocery store and foolproof!) Often times these types of pie crusts are sold in pairs, so there’s twice as much pie to go around.  What’s not to love about that?

Courtesy of leeno

For the Key-Lime Curd:

4 key limes, finely grated
1/3 cup squeezed key lime juice
½ cup sugar
3 eggs
8 tablespoons butter (unsalted is best)
1 cup heavy cream
A pinch of salt

Courtesy of Bright Star

For the Meringue:

4 separated egg whites
¼ cup sugar (granulated)
1 tsp vanilla extract

The making of this pie is as easy as one, two, three!  Literally! There are three distinct phases when it comes to creating this tasteful tart; crust, filling, and meringue.

But don’t let that deter you!  With a little bit of planning pulsing through your kitchen beat, assembly is a breeze and this oh-so good dessert will be whisked up in a matter of moments.

How to Put it All Together:

1. Defrost the pie crust and poke holes all over it, then pre-bake (if required). Remove from oven and set aside to allow cooling.
2. Whisk together the key lime zest, juice, sugar, eggs and salt in a heatproof bowl. Place over top a pan of boiling water and stir non-stop for about 15 minutes until it thickens
3. Remove from heat and whisk butter into the mixture.
4. Strain curd using a sieve. Next cover the curd with plastic wrap and place in fridge to cool for about 30 minutes.
5. Whip cream into firm peaks and fold into the now chilled curd mixture.
6. Pour entire mixture into the cooled pie crust and preheat your oven to 375F.

Courtesy of linda boucher

…and to top it off…with meringue….
7.  Use an electric mixer to whisk egg whites together, gradually increasing speed and the measured sugar.

8.  Add vanilla extract and continue mixing until meringue is quite thick and stiff.

9.  Spread meringue over the curd, making sure to create swirls with a fork or handy spatula.

10. Bake for 10-12 minutes, rotating the pie in the over half way through the baking time (this ensures an even gold ‘toasting’ effect all over.)

Allow time to cool, then dig in! There is really only one word that can truly be used to describe the key lime meringue pie – sublime!

Sometimes the hustle and bustle of concocting delicious dessert dishes for hungry sugar-starved guests make us never want to turn on the oven again. But thanks to this handy little recipe presented on CanadianLiving.com,the pressure’s off…and so is the oven.

Lime Cheesecake Squares already sound delightful, but add the term ‘no-bake’ to their name and suddenly they are one of the greatest desserts ever to hit the mixing bowls. Whip up a batch of these in a matter of minutes and let the entertaining begin!

Courtesy of hirotomo

The Things You Need:

3 packages of plain cream cheese

2/3 cup sweetened condensed milk

1 ½ cups chocolate cookie crumbs

½ cup whipping cream

1/3 cup melted butter & 1 tbsp sugar

1 tbsp slivered lime and lemon rind & 2 tsp grated lime rind

¼ cup lime juice

Method:

1. Put lime and lemon slivers in a bowl of iced water and place in the refrigerator.
2. Line a 9 inch dish (preferably square) with parchment paper.
3. Combine butter and chocolate cookie crumbs in a bowl. Once thoroughly mixed, press into the pan. Refrigerate for about half an hour until firm.
4. In a fresh bowl, beat cream cheese until smooth. Add in ¼ cup of the cream, condensed milk, lime rind, juice
   

   Courtesy of star5112

   and sugar – beat until also smooth.

5. Bring back the chilled base and smooth the cream cheese mixture over top. Return to the refrigerator for about 4 hours, until all is set.
6. When set, cut into squares, or fashion into circles and place large dollops of whipped cream on-top of each. Drain the lemon and lime slivers, dry and arrange upon whipped cream; although of course, strawberries or any other kind of fruit can be used as a garnish.

Refreshingly light, yet devilishly decadent, no-bake lime cheesecake squares, circles, tiny cakes (whatever shape you wish!) are perfect for any occasion, and thanks to their easy to make recipe can be ready for any occasion at the drop of a hat!

When did breakfast become ‘the’ meal to eat?

Well, for me, it was shortly after the discovery of these insanely decadent Strawberry Cheesecake Crepes (original recipe compliments of the ingenious folks at “Key Ingredients.”)

Breakfast since never been the same.

Courtesy of bursonm123

The Things You Need:

(other than an enormous sugar boost first thing in the morning)

• 1 package of plain cream cheese (soft)
• 1/4 cup of icing sugar
• 1 tablespoon of lemon zest and another of lemon juice
• 1/2 cup of whipped cream
• 1/2 teaspoon of vanilla extract
• about 4 tablespoons of strawberry jam (homemade, of course, is best, but if you must use store bought, no worries)
• 2 cups of fresh sliced strawberries; although applause will be given to those who use more, obviously
• 1 batch of crepes

The Things You Do:

1. Combine together the cream cheese, lemon juice and zest, icing sugar, and vanilla in a bowl.  Electric mixers work best, but a strong arm will do the trick as well.

2. Gently fold in the whipped cream to the rest of the mixture.

3. Take a large spoon and spread a thin layer of strawberry jam onto each crepe.

4. Add approximately 1/4 cup of the cheesecake mixture and a generous handful of strawberries onto each jam slathered crepe.

5. Roll, serve, and enjoy!

photo courtesy of Baha'i Views/ Flitzy Phoebie

Final Touches:

If you want to make this mouthwatering breakfast fancier still, serve the rolled crepes with a dusting of icing sugar, dollop of whipped cream, or drizzle of rich strawberry and chocolate sauces and truly put your morning over the top.

When it comes to getting a great start to your day, you can’t go wrong with the power and delight of Strawberry Cheesecake Crepes.

Courtesy of http://familyfun.go.com

Looking for something a little bit different to serve at your next holiday party?  Why not try mug cakes! (Recipe compliments of Family Fun Magazine.)

These simple individualized desserts look just like a mug of hot chocolate, but bonus, won’t be ruined if turned cold.

All you need is a standard box of cupcake mix (preferably chocolate, of course), a canister of cooking spray and some marshmallow creme.

The Steps:

1. Use oven safe mugs, available at any kitchen supply store. Ideally you want to use glass mugs so that you can see the cake in all its glory once baked. Spray the inside of the mugs with cooking spray.

2. Fill the mugs approximately halfway with the chocolate batter.
3. Pay attention to the baking instructions on the cupcake package.  When the cakes are cooked, leave to cool for 10 to 15 minutes.
4. Next, put a generous (key word ‘generous’) dollop of marshmallow creme on top of each cake and serve with a fork or spoon.

Courtesy of Ssimpson13

(NOTE:  Depending on the type of cupcake batter being used, it is possible to whip up a batch of mug cakes in the microwave too!)

Any kind of cupcake mix will work for this fun and quirky dessert.  Feel free to use angel-food cake, vanilla, or even layer different kinds  of cakes within the mug if you’re feeling ambitious.  If marshmallow from a jar isn’t really your thing, go ahead and decorate with icing and sprinkles, ice-cream, or better yet, whipped cream!

Whatever you do, mug cakes are quick to make, handy and a little something different to offer guests this season.  The saying “easy as pie” should really be “easy as a mug cake.”

This recipe is courtesy of aoitea.com

Makes 12

Cupcakes
1 ¼ cups all purpose flour (measure by “scoop and level” method)
2 teaspoons AOI Chef’s Choice Matcha Green Tea
1 teaspoon baking powder
¼ teaspoon salt
½ cup whole milk
¼ cup buttermilk
½ teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, at room temperature
¾ cup sugar
1 ½ teaspoons finely grated lime peel
2 large eggs

Meringue
4 large egg whites, room temperature
½ teaspoon vanilla extract
Large pinch of salt
1/3 cup sugar
1/3 cup powdered sugar

Directions:
Cupcakes: Preheat oven to 350˚ F. Line 12 standard (1/3 cup capacity) muffin cups with paper liners. Combine flour, Matcha, baking powder, and salt in medium bowl; whisk until blended. Combine milk, buttermilk, and vanilla in small bowl.

Using hand-held electric mixer, beat butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in lime peel. Add eggs, 1 at a time, and beat until blended after each. Clean off beaters.

Using rubber spatula, fold 1/3 of dry ingredients into butter mixture. Add half of milk mixture and stir to blend. Fold in half of remaining dry ingredients, then remaining milk mixture. Fold in remaining dry ingredients. Spoon batter into paper liners, dividing evenly.

Bake cupcakes until tester (long toothpick) inserted into center comes out clean, about 22 minutes. Cool cupcakes in pan 10 minutes. Transfer cupcakes to rack and allow to cool completely.

Meanwhile, increase oven temperature to 450˚ F. Using clean dry beaters and hand-held electric mixer, beat egg whites, vanilla, and salt in medium bowl until soft peaks form. Beat in sugar, then powdered sugar, 1 tablespoon at a time, beating until firm peaks form, about 5 minutes.

Working with 1 at a time, mound 1/3 cup meringue on cupcake. Using an offset spatula, seal meringue to top edge of paper liner, then swirl meringue decoratively into peaks. Place cupcakes on large rimmed baking sheet, spaced 2 to 3 inches apart.

Bake cupcakes until meringue is singed in spots, 3 to 4 minutes. Transfer cupcakes to rack and cool completely.

Serve on same day made. Refrigerate any leftovers.