Today is Easter, and it’s finally feeling like spring has sprung, and so I wanted to pause from my usual recipe post to say hurray and happy spring and thank you for all your wonderful comments and emails and tweets and all the other ways you put a spring in my step every single day.
I can take no responsibility for that gloriousness of a carrot cake in that picture, because that is my mama’s best carrot cake. Rich and moist and frosted with a buttery cream cheese frosting that is what I imagine clouds must taste like, if clouds have a taste. We love this served on a plate painted with bunnies for Easter dessert, but I would happily eat it on any day of the year. Ready to bake up this classic treat? Let’s make it!
We are hippy-hopping towards Easter, and one of my very favorite parts of Easter are the deviled eggs. I’ve made them with bacon (natch), I’ve made them with tarragon and shallots, and of course I have made them the regular old-fashioned way. But last year we had fancy deviled eggs – little deviled egg bites with all kinds of scrumptious garnishes on them, and that is because of my sister. Because my sister has a knack for taking the things you love, like deviled eggs, and turning them upside down and inside out and making them a whole new and completely delightful thing…even the humble deviled egg. Let’s make them!