Happy Easter!

My day has been filled with a lot of quality family time, starting with brunch out this morning, and and early dinner hosted by by parents this evening. Of course, a day filled with family also means a day filled with amazing food!

And a few glasses of champagne!

My mom made a spread full of all the traditional favorites, including an apple, pomegranate, walnut and goat cheese salad

Steamed asparagus

Scalloped potatoes, sweet potatoes and of course, ham!

I made sure to get a bit of everything

And this year, I also volunteered to make a few contributions.

My first contribution? Hot Cross Buns!

Hot cross buns are a traditional Easter side, but this was the first year they made an appearance in our household.
Traditional Hot Cross Buns

1 package fast-acting yeast
3/4 c. warm water (105-115*F)
2 tbsp sugar
1/2 c. butter, softened
3/4 tsp. cinnamon
1/4 tsp nutmeg
1 1/2 tsp salt
2 eggs
4 c flour
1 c raisins
For Egg Wash
1 egg
2 tbsp water
For Icing
1 c powdered sugar
1 tbsp water
1/2 tsp vanilla extract


  1. In large bowl, dissolve yeast in warm water. Stir in granulated sugar, butter, cinnamon, nutmeg, salt, 2 eggs and 2 cups of the flour. Beat with spoon until smooth. Stir in cranberries, blueberries, cherries and enough remaining flour to make dough easy to handle.
  2. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
  3. Grease cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet. Snip a cross shape in top of each ball with scissors. Cover; let rise in warm place about 40 minutes or until double in size.
  4. Heat oven to 375°F. In small bowl, slightly beat 1 egg and cold water; brush over tops of buns. Bake 18 to 20 minutes or until golden brown.
  5. Meanwhile, in small bowl, mix all icing ingredients until smooth and spreadable. Remove buns from cookie sheet to cooling rack. Cool 5 minutes. Frost cross on top of each bun with icing.
  6. Serve warm.

They were a total hit with everyone, and will be an Easter tradition from now on!

But, I didn’t stop there! My second contribution appeared after dinner in the form of dessert

I made a Lemon-Blueberry layer cake decorated for spring

Just call me Betty Crocker
Dessert also got rave reviews!

Anyone else feeling like a marshmallow Peep right about now? Off to digest and relax a little bit more with the family.
Good night!

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