Easter is magic. The building of nests, new green shoots, hungry baby birdies, and a fresh start! Vibrant colors and reawakening. Doesn’t that sound lovely?
I am here today to scream at the top of my lungs “Easter is not just for small children!!!” My grandmother, Mama, received an Easter basket every year of her life until she passed away at the age of 86. That’s the norm with us. Easter is a big big deal in my family. You might say it is the holiday. If we had to chose between Christmas and Easter…that would be the simplest decision ever. Is that blasphemy? Maybe we just vibe with the resurrection. Or maybe deep down we are still viking pagans, celebrating life.
This was my great great grandmothers egg slicer. My Mei Mei thinks it looks like a medieval torture device. How appropriate that the little eggs in the background are huddled together, looking quite worried. Evan’s photography is blowing me away more and more these days. Everything I throw him he turns into a masterpiece. He has earned a super big Easter basket this year, filled with all sorts of things that men love to devour.
Easter is a time to act wacky, jump up and down with glee, feast, set new goals, and wake the heck up!
This year I am grabbing the torch and running with it. I hope people can keep up. We are having a fiesta over her with Turkey, a very bazaar Easter Egg Hunt, and lots of little bunny shrines in every nook and cranny.
Before I delve out the recipe for this beauty, I have a secret to tell you. How do you ruin a yoga teacher’s day? Bring them a cupcake! I brought in a couple of these yellow cake and ganache cupcakes to my studio yesterday, and I’m pretty sure they hate me now. They looked as though they were pained by the sight of these treats, and not in a good way. Oh, well. Now I know how they stay so thin. Glad I’m not them, because these are divine!
This yellow cake is my all time favorite! So moist and perfect.
Martha Stewart’s Basic Yellow Cake= Makes about 18-20 large cupcakes
4 & 1/4 Cups Flour
3 & 1/3 Cups Sugar
3 1/2 teaspoons Baking Soda
1 & 3/4 teaspoons Baking Powder
pinch of salt
3 Large Eggs plus 1 Yolk
1 & 3/4 Cups Warm Water
2 Cups Buttermilk
3/4 Cups Vegetable Oil (I used a little less)
2 teaspoons Vanilla Extract (I like Almond)
In a mixing bowl, sift all dry ingredients together. Slowly beat in all of your other ingredients. See how easy that was? Bake your cupcakes at 360 degrees for about 20 minutes or until slightly brown on top and firm to the touch. Let cool…and dip in ganache. Top with cute little nests made out of chopped phyllo dough! Yippee!
And there has to be hot cross buns on Easter!!! I followed this recipe (click for recipe!), and although they are a bit dense, they are wonderful. Next time I don’t think I’ll add nutmeg.
Happy Easter to all! I hope your day is filled with butterfly kisses, glee, lots of sugar and dangerous fun. The Easter Bunny Man and I adore you very much! Happy Spring!