Category: Desserts

When I made these for our Easter dinner table, my husband wasn’t all that interested in his (no surprise).

He did, however, request a different version which actually tastes really good.  It’s a fun twist on strawberry shortcake, but with a chewy coconut crust on the bottom.  I simply used one of the bird nests and added cream to it, then piled fresh strawberries on top.


To make the crust (or nest):

2 1/4 cups sweetened coconut 1 egg white Mix coconut and egg white together.  Shape into 5 “nests” and place on parchment paper.  Bake at 350 for 16 minutes.  Cool completely, then top with whipped cream and strawberries.


YUM!

Jennifer

I’ve got spring fever in a bad way.  While my husband and son lament the melting snow (it signals the end of snowboarding season) I’m jumping for joy at every bit of sun and warmer temperatures.  I know it will get wet and cold again, but I’m loving the promise of spring just around the bend.


To celebrate the coming season I decided to make my favorite Citrus Lemon Bundt Cake .  Instead of lemon pudding I added vanilla pudding (it was all I had on hand).  At the last second, I got out my miniature bundt cake pan instead and made 36 mini-cakes.


Then an idea came:  what if I add lavender to the glaze?  Why not?  So I adapted the glaze a bit to make it a lavender-lemon flavor.


Heavenly.  Mouthwatering.  And oh, so cute.  I’ve got big plans for these cakes.


The vanilla pudding didn’t hurt the flavor of the cakes at all.  I love how moist they are, and the lavender flavor is a most delicious addition.  I want to experiment a little bit more with the glaze recipe, but I’ll share it when it’s perfect.

What are you doing to welcome spring?

HH