Lemon-Basil Cookies

We have officially entered the time of year when I am filled with jealousy over your budding herb and vegetable gardens.

I am not afraid to admit that gardening skills are not among the characteristics I was blessed with. It is a sad but true fact that I am forced to deal with year after year as the garden-fresh recipes, Instagram photos, and actual plants "crop up" all over the place.

I have had advice given to me by the greenest of green thumbs, everything from the "easiest" plants to maintain to tips and tricks for ensuring that you don't wind up with a pot of withered weeds. But it is all lost on me.

The closest I've gotten to growing anything was recently when I experimented with placing the root ends of scallions in a glass with a little water until they began to regenerate. I was able to keep them going for a few weeks with minimal care, and the sheer joy I experienced from "growing" my own -- well, garnish, let's be real -- was a little sad.

But that doesn't stop my from reaping the benefits of herbaceous goodness. Thanks to my local produce store {yes, the one I can't seem to stop talking about}, I'm able to get bundles of fresh herbs whenever I want them without any self-deprecation. Big, abundant bunches of aromatic basil, mint, cilantro, rosemary... whatever my little herb-lovin' heart desires for just pennies. {Unlike those so-called "bunches" of herbs you can buy at the grocery store in those little plastic containers. Such a rip off.}

I am grateful for green thumbs, even if that means I must accept my limitations.

These Lemon-Basil Cookies are a showcase of one of my favorite herbs. I just can't get enough of basil. Most of the time, savory preparations come to mind when using basil. But over the past few years I've discovered that basil does wonders in sweet things, too.

The scent of lemon and basil mingle together beautifully in this buttery, simple cookie. They're a cinch to make, too -- just toss the ingredients in the food processor, pulse and roll into balls. Give them a little squish with the bottom of a glass and bake for a fragrant, springy treat.

If the Easter Bunny were into cookies like Santa is, I'm thinking these would make a nice welcome for our garden-dwelling  pal. But something tells me they'd be a favorite among the non-cotton-tailed crowd as well. :)

Lemon-Basil Cookies
Adapted from Bon Apetit

1 cup flour
1/2 cup confectioners' sugar
1 stick {8 tablespoons} cold butter, diced
Zest of 1 lemon
1/2 teaspoon lemon juice
1/4 teaspoon vanilla bean paste, or vanilla extract
2 tablespoons fresh basil leaves {about 5 large leaves}, roughly chopped
1/4 teaspoons sea salt
Optional: Sparkling sugar for garnish

1. Preheat oven to 375 degrees. Prepare a cookie sheet by lining with parchment or non-stick cooking spray.

2. Combine all ingredients in the bowl of a food processor. Pulse until the mixture begins to clump together and form a dough.

2. Pour out into a bowl and make sure everything is well incorporated. Using a 1 tablespoon measure, scoop out dough and roll into a ball. {If the dough is too sticky, chill the dough for about 20 minutes or dust your hands with powdered sugar before rolling.}

3. Place dough balls a few inches apart on the prepared cookie sheet. Dip the bottom of a drinking glass in powdered sugar before pressing down lightly to "smash" the cookies into a disk. {Note: I think I smashed mine a little too thin. If I did it again I'd leave them a little thicker, but if you like thin, crisp cookies, smash away.}

4. Sprinkle with sparkling sugar if desired, and bake for about 10-12 minutes or until the edges just begin to turn golden. Remove from oven and allow to cool for a few minutes before moving {they'll be crumbly and hard to move when they're warm}.

Strawberry Cheesecake Muffins

Did you think I disappeared? Was abducted by aliens seeking Earthling recipes? Tried a new cooking technique and sent my kitchen up in flames? {Did you even notice I was gone??}

Nope. I'm still here! The truth is that a jam-packed schedule combined with some tummy troubles and a few big baking projects have contributed to the lull in posting and a very boring social media feed. I mean, who's up for pictures of a sickly, frazzled baker?

While some couch time and a break from posting was exactly what I needed, I figured I'd spare you and wait until I had something a bit more fun to share. You're welcome. :)

Grocery shopping after a bout of not feeling like eating anything is like walking through a candy store after a few weeks of sugar deprivation. Suddenly, everything calls out to you and beckons to be placed in your shopping cart. Shiny, colorful and particularly fragrant things stand out above all.

So, strawberries. Three for $5 strawberries, to be exact. Plump, vibrant red and as potent to the senses as those scratch-and-sniff stickers you couldn't resist as a kid. {Or, in my case, even as an adult. I'm not gonna lie. The teacher in me still lives when it comes to stickers & office supplies.}

In restocking my fridge after my trip to the store, I became sheepishly aware that I had *maybe* gone a little overboard with the strawberries. Especially because there are only two of us and strawberries are infamous for going all fuzzy before you can say "shortcake."

With strawberry season peaking in the springtime, this is the perfect time to stock up and use them in just about everything!

Sometimes I'll have an idea for a recipe and Google it to see if anyone else has come up with the same thing. Most of the time, it's been done in one way or another. Many times, I start off with someone else's recipe as a jumping off point, and heavily adapt it to suit my taste. But when I Googled "Strawberry Cheesecake Muffins" and came across this streuseled version from The Recipe Critic, I knew there wasn't much I would change {except for the streusel}.

Tender vanilla-scented muffins are speckled with bright bits of ripe strawberry, and a surprise layer of cheesecakey yumminess. Together, they make such a perfect, springy combo. I added an extra flourish of additional cheesecake batter at the top of the muffins, and finished them off with a little sparkling sugar.

Are there there any springtime fruits or veggies that make you fall all over yourself at the grocery store? {Or am I the only crazy chick with 10 pints of strawberries in her basket?} ;)

Strawberry Cheesecake Muffins
Slightly adapted from The Recipe Critic

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons salt
1 egg
1/2 cup sugar
1/4 cup canola or vegetable oil
1 cup milk of your choice
1 teaspoon vanilla extract
1 1/2 cups chopped strawberries

For "cheesecake" filling:

4 oz. {half a block} of cream cheese
1/3 cup sugar
2 tablespoons of beaten egg
1 teaspoon vanilla extract
{Optional} Coarse or sanding sugar for topping

Beat together all ingredients until smooth. Set aside until ready to use or transfer to a zip top bag for easy pouring.

1. Preheat the oven to 350 degrees. Prepare a muffin tin with liners. Set aside.

2. In a medium bowl, combine flour, baking powder & salt.

3. In a separate bowl, whisk together egg, sugar, oil, milk and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just incorporated into a batter {try not to overstir}.

4.  Fill each muffin liner with about a tablespoon of batter. Sprinkle a few strawberry bits over top of the batter, then top with about a tablespoon of cheesecake mixture.* Top with another tablespoon of muffin batter & a few more strawberry bits. {At this point, I had cheesecake batter left over so I drizzled a tiny bit on top & swirled it in with a toothpick. This is optional. The cupcake liners will be pretty full, so just be careful not to add too much.}

5. Bake muffins for 20 to 25 minutes, checking for doneness by inserting a toothpick into the center and making sure it comes out clean or with moist crumbs.

6. Remove from oven and cool for 5 minutes before placing on a cooling rack. Sprinkle with coarse sugar if desired.

Easter Cream Puffs

 

Yesterday a made a shocking confession over on my Facebook page:

I do not enjoy baking fussy things. Things that look like other things. Things that require tedious detail application. Things that make me want to pull my hair out.

Don't get me wrong... I like looking at intricate and gorgeously crafted treats. I am totally amazed at what some people can create out of food, like the things you will find here, here, and here. I'm just not patient enough to ever be one of those people.

Every once in a great while, though, I am struck with an unshakable urge to attempt beauteous feats with my baking. It doesn't happen often, but when it does, I can't seem to get it off of my mind until I give it a try.

Like these cute little Easter chick cream puffs.

I just woke up a few days ago and thought, "I want to make cream puffs that look like chicks."

No, really. That's exactly how it happened.

Ironically, cream puffs are probably one of the easiest things you can make. And I had to go and make them all complicated. Go figure.

Anyway, the cream puffs themselves are not difficult to make at all. A basic choux {the dough that is used in making cream puffs, eclairs, and gougeres} comes together so quickly it's sort of ridiculous. And dangerous. You can have yummy little cream puffs at your fingertips in less than an hour.

But cream puff chicks? Yeah, not so much.

I'm not saying these chicks are the most difficult thing you'll ever make. I'm just saying don't go and decide to make them on a day when you're short on time. Or patience. Or on a day when you've had a lot of caffeine.

Maybe you'll think it's a hoot to pick little teeny tiny sprinkles out of their container and give these guys sweet little chickie faces. You might even find it amusing and challenging to try to place them evenly on said chickie face so that it doesn't look like chickie was sneaking the sacramental wine during Easter service.

Or maybe you'll give up after one chickie {like I did} and decide to go the easy route & make "cracked eggs" instead.

To each his own.

{I also made some bunnies that I thought were sort of frightening looking. I texted a picture of them to my sister and she concurred. Ah, the honesty of family. Ha!}

I hope you know I'm just kidding... these would make a really fun Easter/spring project {for patient people}. And a really delicious Easter treat for everyone else. :)

Basic Cream Puffs
Adapted from Martha Stewart Mini Eclair recipe

4 tablespoons unsalted butter
1/4 cup water
1/4 cup milk
a pinch of salt
1/2 cup all purpose flour
2 eggs

Special Tools:
{Not required, but quite helpful}

Piping bag & round tip -OR- zip top plastic bag
Toothpicks
Sprinkles {in orange for beaks} & Nonpareils {the little ball shaped sprinkles}
Food coloring {specifically, yellow}

1. Preheat the oven to 400 degrees. Prepare a large baking sheet with parchment paper or line with a silicone baking mat.

2. In a small pot, bring the butter, milk, water, and salt just to a boil over medium-high heat. {Watch it carefully, dairy is notorious for bubbling over onto stoves!}

3. When it comes to a boil, remove from the burner and add in the flour. Stir, stir, stir with a wooden spoon until a thick paste forms. Return it to the burner and keep stirring until the paste pulls away from the sides of the pot and forms a dough. {This will only take a minute or two.}

4. Transfer the dough to a stand mixer fitted with a paddle attachment. Beat it for a minute or so just to cool it down, then add eggs one at a time, mixing until they are fully incorporated and you have a smooth dough.

5. Scrape the dough into a piping bag fitted with a round tip. {Or you can just use a zip top bag with the tip snipped.} Pipe about 1 1/2 inch mounds of dough onto prepared baking sheet. Bake for 18-20 minutes until the mounds are puffed and golden brown. {You may want to tear one open to test and make sure that the middles are not too moist. If you underbake them they will deflate a little.}

6. Remove the puffs from the baking sheet and cool on a wire rack.

Filling*:

1/2 cup whipping cream
2 {heaping tablespoons} confectioners' sugar
1/4 teaspoon vanilla extract

1. Combine all ingredients in a medium bowl. Beat with a hand mixer until a whipped cream with soft peaks forms.

2. Cut the cream puffs in half with a sharp knife {careful not to smoosh them} and fill with about a tablespoon {or more} of cream filling.

*You can also make profiteroles out of these by filling them with a pastry cream or pudding. Another good variation is to flavor the cream with a different flavor extract {almond?}, or zest {lemon?}, or even fill these babies with ice cream. The possibilities are truly endless!

Glaze:

1 cup confectioners' sugar
2 tablespoons milk or cream {this is not exact, you will have to play with the amount to get the right consistency, so add a little bit at a time}
1-2 drops yellow food coloring

1. Combine sugar and milk or cream {a bit at a time until you get the right consistency} in a small bowl and whisk together until smooth. Add a drop or two of yellow food coloring if you want to make yellow chicks or "egg yolks". Stir until you get an even color.

Tip: In order to "coat" the chicks with a solid color, the glaze will need to be pretty thick. I added a tiny bit of liquid at a time until I had a thick, but pourable consistency that would "cling" to the cream puffs. If you don't make it thick enough, it will form a clearish wash over the puffs.

For Chicks:
 
1. Spoon glaze over tops of cream puffs, making sure it runs down over the whole puff. {I sort of like the drippy look but you can be exact if you want.}

2. Let the glaze set for about 5 minutes before trying to apply eyeballs & beaks. {Trust me, you will be very annoyed if you do not wait.}

3. Once the glaze is semi-set, carefully place black nonpareils in place for eyes, and orange sprinkle in place for beak. You can use little tweezers or a toothpick to help you finagle them into place, or just get a helper with a steady hand.

Let set before serving.

For "Cracked Eggs":

1. You will only need half of your filled cream puff for these. Remove the top part of the cream puff {and eat it}.

2. Make a small "well" in the center of the whipped cream.

3. Drizzle a small amount of yellow glaze into the well for the appearance of a "yolk".

4. Let set a bit before serving.

{Stuffed} Banana Bread Muffins & Easter Goodies

 

Last week was so busy it flew by and I didn't even get to post once. {It's been a while since that's happened... the not posting part, not the busy part.} Since hubby was out of town all weekend, the pup and I had a little "unplugged" getaway over at my Mom's house for company and a change of scenery, hence the lack of Facebook posts, etc.

Though it was nice to disconnect from the digital grind for a short time, I am SO ready to get back to posting, especially with Easter happening in less than a week! {Where does the time go?!} I'm also going to be wrapping up my Tasty Travels: NYC posts in the very near future, and have quite a few drafts waiting to be shared.

Before I get to all that good stuff, I'm excited to announce that a winner was chosen for the Palm Beach Parties Personalized Tray Giveaway that ended last week. And the winner is...

Tina P.!

Congratulations, Tina! I hope you'll enjoy your tray {and maybe even send us a picture of how you personalize it? Because we're nosy that way. ;)} And thanks again to the lovely Carla from Palm Beach Parties for providing us with such a fabulous giveaway prize! {Be sure to check out her shop if you're into preppy & adorable goodies!}

Ok... now food.

Today I'm sharing a recipe for some extremely moist and delicious Stuffed Banana Bread Muffins that I baked up on Friday to bring to my Mom's over the weekend. I was originally planning on making a traditional loaf, but was running short on time, so I turned the recipe into muffins. Right before putting them in the oven, I decided they needed a little something... peanut butter. And chocolate chips. Because those two ingredients have never made anything worse.

The peanut butter sinks down as the muffins bake and leaves you with a little surprise "plug" of peanutty goodness that makes these even better... and they're pretty darn good on their own. {I actually made a handful with PB, some with PB & chocolate chips, and some plain.}





This is what it looked like hot from the oven. NOM.





I plan on spending some time coming up with some fun Easter foods that you can bring to the table this weekend, but until I get crackin', I'll leave you with a few favorites that would work great for an Easter Brunch and some sweet treats that make great {and easy!} additions to an Easter potluck.

Brunch Offerings:

Orange, Walnut & Rosemary Muffins

 Brie, Jam & Candied Walnut Braid

 Chocolate & Cheese Danish

Easter "Tweets"!

"Bunny Bait" Snack Mix - Free Printables for Bunny Bait tags included in this post!

 

Chocolate "Nests"

Easter Themed Rice Krispie Treat Pops

 

Sweet Spring Desserts

Chewy Strawberry Blondies

 

Orange-Yogurt Bread

 

 

Chewy Lemon Crinkle Cookies

 

 

{Stuffed} Banana Bread Muffins

Adapted from Flour Bakery's recipe via Food Network

 

1 2/3 cups all-purpose flour

1 teaspoon baking soda

Scant 1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar

2 eggs

1/2 cup vegetable or canola oil

3 1/2 very ripe bananas, mashed

2 tablespoons non-fat Greek yogurt

1 teaspoon vanilla extract

 

Optional Add-ins:

Semi-sweet chocolate chips

2/3 cup walnuts, toasted and chopped {optional}

Reduced Fat Peanut Butter

 

1. Preheat the oven to 350 degrees. Spray a muffin tin* with non-stick cooking spray or line with liners. {Note: Make sure you spray the tins well if you aren't using liners, these like to stick.}

 

2. Beat together sugar and eggs until very pale and thick, about 3-4 minutes. Slowly pour in oil to combine, then add bananas, yogurt, and vanilla extract and continue to mix until everything is well incorporated.

 

3. Combine flour, baking soda, cinnamon, and salt in a small bowl.

 

4. Sprinkle the flour mixture into the banana mixture a bit at a time, mixing until just moistened. {Don't overdo it or you'll get gummy, dense banana bread.} The batter will seem pretty liquidy, but that's ok. Note: If you'd like to use walnuts in your muffins, this would be the time to add them in and mix by hand so the mixer doesn't break them up too much.

 

5. Using an ice cream scoop, spoon batter into muffin tins until 2/3 of the way full. Spoon about a teaspoon or so of peanut butter onto the tops of the muffins and push down just a tiny bit with your finger. {It'll sink as it bakes.} Sprinkle tops of muffins with chocolate chips if desired.

 

6. Bake for about 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. {Don't forget there's molten peanut butter in there so you'll have some stickiness, but you should be able to tell whether it's batter or PB.}

 

7. Let cool for about 5 minutes in the tins, and then use a small paring knife to loosen from the tins and help you pull out the muffins. Cool on a wire baking rack.

 

*You can make this as a loaf, too, just pour the batter into a greased loaf pan and bake for 45 minutes to 1 hour, until the top is golden brown, testing with a skewer to ensure that the center is cooked through.

 

Makes about standard 20 muffins, or 1 loaf.

Good Egg!

We're heading to the in laws' house to start our Easter celebrations in just a few hours, but I couldn't wait until next week to show you my Easter cake creation!

The cake is an Almond-Scented White Cake with Raspberry filling. I had some trouble cutting the tender layers in half when I was assembling it {read: There was crumbled cake & a very disgruntled baker in my kitchen yesterday afternoon...}, so I wound up with a 2 layer cake instead of a 4 layer cake as intended.

Do you think anyone will care how many layers there are when they see this super cute nest on top?! {Distract them with pretty decorations, that's the plan!}

I made the nest out of Chow Mein noodles tossed in chocolate candy coating, and let them set in a small bowl lined with plastic wrap so it would take it's "nesty" shape. The eggs are malted milk eggs I found at the grocery store. Super easy!

Did you get creative in the kitchen for your Easter or Passover celebrations? Were your recipes new, first time endeavors or are you sticking with old, tried and true traditional ones?

No matter what you are celebrating with family & friends this weekend, I hope there are smiles all around!

Hop To It! {A Speedy Easter Treat}

I am up to my {bunny} ears in projects, orders, and baking today, but I wanted to leave you with a super quick "recipe" for something that you must make for the special little ones that will be gathering around your Easter table this weekend.

As I mentioned yesterday, my original plans for Easter treats kinda fell apart through, so I went on my very own Easter hunt of sorts for an alternative plan. Ever the treasure trove of creative ideas, Pinterest came through for me once again when I found this idea for "Bunny Bait" {I would credit the original, but I've seen so many versions I have no idea where it started!}.

It was the perfect solution for whipping up a speedy treat to take to the kiddies at work. {Thank goodness, because I literally had half an hour to make something!}

The combo of popcorn, pretzels, M&M's, mini marshmallows, Easter sprinkles, and white chocolate coating makes a sweet and salty snack that will please kids, adults, and cotton-tailed visitors alike.

Package the mix in a cute little bag, print out an adorable tag, tie on some pretty ribbon, and just like that you've got a fun little gift to add to any Easter basket!

You can add or omit any ingredient you want to this customizable mix {I was thinking next time I'd try out a healthier version}, and make it your own.

As a little bonus, I'm sharing the labels I made on Publisher for you to download & print onto some cardstock! {You're welcome, cheaters!} ;)
Bunny Bait Labels

{*Labels made using background downloaded from 4shared.com, Office clipart, and font from dafont.com}

Bunny Bait

1/2 cup unpopped popcorn kernels

1 cup Easter M&M's or pastel candies

1 cup broken mini pretzels or whole pretzel sticks

1/2 cup mini marshmallows

1/2 cup white chocolate candy coating, melted to pourable consistency {I used Ghiradelli. If your coating isn't liquid enough, you can add 1 tablespoon of vegetable or canola oil and stir until desired thickness is reached.}

Pastel sprinkles

Pop popcorn. {I make my own by adding unpopped kernels to a brown paper bag & microwaving, but you can use the regular stuff if you prefer.}

Place onto a large sheet tray or in a very large bowl.

Toss M&M's, pretzels, marshmallows, and sprinkles together on sheet tray or in bowl.

Drizzle melted candy coating over popcorn mixture. Toss together carefully, making sure to coat all pieces. {I have a Calphalon sheet tray with a lid that I closed & shook to coat evenly.}

Allow candy coating to set. {If you're in a rush, place in the rerigerator for 10-15 minutes.}

Break apart any large clumps and scoop into desired packaging.

Cake for Any Occasion

I have to confess: I buckled a little under the pressure of coming up with an Easter recipe post.

{It seems to happen to me every time a holiday comes around.}

I wanted to make something cutesy -- you know, bunnies and eggs and chicks and the like -- but sadly, all my plans of fluffy grandeur crumbled to pieces. {Literally. I was making Easter Oreo pops, but the darn things kept falling apart!}

Once those fell through, I figured I could share what I'd be making for the weekend... but my family and I are celebrating Easter Sunday with brunch at a restaurant, so the only cooking I will be responsible for is a cake for Saturday's celebration with my in laws. Since that cake won't be baked until tomorrow, that leaves me with... well... nothing to post about until after the fact. No good.

I have gone through this enough times now that I've learned not to fight it when things start to go awry in the kitchen. And since my pulse began racing the minute I woke up this morning as I started thinking about my list of things to do before the start of this very busy weekend, the solution became glaringly obvious: Share something not intended for Easter that could be made for Easter.

No one will know the difference. Except now I've just divulged my secret and the truth is out.

Regardless, I think you might forgive the manipulation after I give you the recipe for this cake because, despite the lack of bunnies and all, it is beautiful, impressive, and so very good.

 When I found this recipe on the Lindt website a few months back, it screamed "special occasion cake" to me. The gorgeous display of strawberries lining the perimeter of the cake; the pillowy center of coconut creme; the smooth, silky layer of ganache glistening on the top... there's no doubt about it, this cake is a showstopper.

Pardon my thumbprint on the left side of the cake... a little removal issue. ;)

I made this Strawberry Coconut Torte for my sister's birthday in March, and everyone loved it. {In fact, my sweet grandma - Queen of Moderation - had two slices! Here's photo evidence of her admiration of the cake that I posted on TKP's Facebook page.} It is surprisingly light and just the right amount of sweet. {And there's fruit involved. Bonus points.}

So, while this wasn't originally intended for my Easter post, I think it will make the perfect dessert for your celebration this weekend. And if you insist upon dressing it up to make it a little more "Easter", then heck, I can't see why a Peep wouldn't be perfectly content sitting atop this masterpiece. :)

Strawberry Coconut Torte
Adapted from Lindt

Cake

4 eggs, separated
1 cup confectioner's sugar
2/3 cup flour
2 tablespoons cocoa powder
1.75oz Lindt Excellence 70% Cocoa Bar, melted
3 1/2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

For Simple Syrup:

1/2 cup granulated sugar
6 tablespoons water

Coconut Créme

1 pint strawberries, washed and cleaned, tops cut off
1 1/4 envelopes of granulated gelatin
1 cup + 4 tablespoons unsweetened coconut milk
1 cup heavy whipping cream
1/3 cup sugar

Ganache

1/2 cup heavy cream
1 tablespoon butter
3.5oz Lindt Excellence 70% Cocoa Bar
1/4 cup sugar
1 tablespoon sour cream or Greek yogurt {optional}

Preheat the oven to 350°F. Spray an 8" or 9" springform pan with non-stick cooking spray.

In a mixer, combine egg yolks and powdered sugar and whip until creamy. Meanwhile, sift the flour and cocoa together in a small bowl. Slowly add flour mixture to the yolk mixture until just combined.
Fold in the melted butter and melted chocolate.

In a clean bowl, whip the egg whites until stiff. Carefully fold 1/3 of the whipped egg whites into the batter.Fold in the remaining egg whites. {This part might be tricky because the batter is super thick & sticky. Just take your time, it will incorporate eventually.}

Pour the batter into the prepared springform pan and bake approximately 25 minutes {keep an eye out, once the edges start to pull away a little and the cake springs back when touched lightly, it's ready}. Once baked, remove from springform pan and cool completely.

To make simple syrup: In a saucepan, combine the 1/2 cup sugar with 6 tablespoons of water and bring to a boil. Remove from heat. Pour half of syrup into a small bowl and set aside for later use. Stir vanilla & almond extracts into remaining half of syrup.

Cut the cooled cake in half horizontally {like a layer cake}. Spoon or brush the syrup equally onto both cut halves of the cake. Place half of the cake into the clean springform pan.

Cut half the container of strawberries in half and place along the edge of the spring form pan with the cut side facing out, touching the walls of the pan. {You will want to use like sized strawberries for this part, if possible, for a uniform look}. Slice the rest of the strawberries and arrange along cake bottom. {If desired, set aside a few strawberries to decorate the top of the cake.}

For the coconut creme: Heat 4 tablespoons of the coconut milk in a heatproof bowl until warm {about 30-45 seconds in microwave}. Sprinkle the granulated gelatin over the coconut milk and do not stir. After 5 minutes, whisk until completely dissolved.

Warm the remaining coconut milk, and stir in the gelatin. Cool.

In the bowl of a stand mixer {or with a hand held mixer}, whip heavy cream until until stiff, then slowly add the sugar. Fold whipped cream into cooled coconut milk.

Carefully pour the coconut créme over the strawberries in the springform pan, making sure to cover strawberry tops and smooth out evenly. Place the second half of the cake on top and very lightly press down.

Place in the refrigerator for minimum of 1 hour.

For Ganache: Bring the heavy cream to a slight simmer, remove from heat and stir in the butter and chocolate and let the mixture cool down. Stir remaining simple syrup into the chocolate. Stir in tablespoon of sour cream or Greek yogurt if desired. Pour evenly over the torte.

Return to the refrigerator and cool for minimum 2 hours.

To Serve: Carefully run a knife along the edge of the pan. {Take care not to displace strawberries.} Release the springform and carefully remove.Transfer the torte to a serving plate or cake stand.

Garnish with strawberries or Easter accouterments!

Easter Treats on the "Cheep"

My husband's plan to eat a little healthier this week must've really had an effect on my energy levels, because here I am with yet another post for the week. ;) {A personal record, I think!}

Who wouldn't be excited, though, by all the fun Easter preparations going on? In the food blogging world, I've seen a multitude of charming Easter projects, recipes, and treats. Check out some of my faves:

Coconut Bunny Cake. :)
Source: Baked Bree



Easter Chick Cupcakes!
Source: The Pastry Affair



HOMEMADE PEEPS!!!!!!!
Source: Twig & Thistle


If that doesn't inspire, then I don't know what will!

For me, it doesn't take much to spark the desire to get in the kitchen and crank out some new confections. But the truth is, trying out all these cute little projects can really impact the pocketbook if you're not careful. So, I set out this week to come up with cost effective Easter treats to share with family & friends.

I had some strict criteria for my search: They needed to be inexpensive, cute, and appeal to both young & old. After thinking it over, there was one well-loved snack that fit the bill perfectly: Rice Krispie Treats!

When I saw a version of these on The Novice Chef a few weeks ago, I knew it wouldn't be long before I made a batch of my own. With a little creativity, some embellishments, and some Easter chick cookie cutters {ok, it's actually a rubber ducky cookie cutter, but it doesn't hurt to use your imagination.}, these quickly became the perfect answer to my penny saving project. I handed them out to my co-workers, my students, and even the people at my husband's office, and everyone loved them! Mission accomplished. :)

Rice Krispie Treat Pops: Easter Edition

Adapted from Kellog's Rice Krispie Treats, and inspired by Jessica's post from The Novice Chef

You'll Need:

• 3 tablespoons butter
• 1 package (10 oz., about 40) regular marshmallows
• - OR -
• 4 cups miniature marshmallows
• 6 cups Rice Krispies® or other puffed rice cereal
• 1 package Candy Quick or other candy coating
• Sprinkles, food coloring, lollipop sticks

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add rice cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.

4. Use desired cookie cutters to cut out shapes.

5. Heat candy coating 30 seconds at a time, until completely melted. (I only used 1/2 the package each time just to be safe.) If using food coloring, stir in a small amount until desired tint is reached.

6. Dip or spread coating onto cut outs, and embellish with sprinkles, etc., while still wet.

7. Wrap up in pretty packaging, and make someone smile! :)

Happy Easter, everyone!