For me, holidays are all about tradition. Family, of course, and tradition, and often times religious backgrounds. I know the true reason Easter exists, but I'm here today to talk about the foods it has inspired me to make from such secular traditions as honoring the iconic animals that have come to symbolize a holiday right smack in the beginning of spring. How could I not dye eggs and bake something for bunnies? Thus I present to you first my recipe for Colored Easter Eggs (my traditional go-to every year) and then a new attempt using a box mix (gasp--yes, I was in a hurry) to create Carrot Cake Muffins.
Colored Easter Eggs
Ingredients:
Hot tap water
Food coloring
Directions:
1.) Fill paper cups about 2/3 of the way full with hot tap water. Add the vinegar and stir.
2.) Place 10-20 drops of food coloring into each cup, stir again, and carefully submerge your egg into the colored water. To get the exact shade of a color you'd like, follow the number of drops recommended on the back of the box. My favorite brand is McCormick, and their food coloring drop tips can be found here.
3.) Leave in 5-10 minutes depending on how dark you want your colors to be. Carefully remove each egg with a plastic spoon and store in the egg carton. Refrigerate overnight and enjoy on Easter morning!
Carrot Cake Muffins
Ingredients:
1 cup hot tap water
1 pouch of carrots and raisins (it comes in the box)
2 eggs
1 stick softened butter
1 cup oats
Directions:
1.) Follow the directions on the box for "Carrot Cake Cookies" but place in a muffin tin lined with paper cupcake liners instead (my cookie attempt did NOT end up tasting as delicious as when I put these into muffin form). First preheat the oven to 350 degrees and rehydrate the carrots and raisins by soaking them in the hot tap water for about 5 minutes. Drain and pat dry with paper towels.
2.) In a large bowl, combine the cake mix, butter and eggs, stir in the oats, then stir in the carrots and raisins.
3.) Fill the muffin cups about 3/4 of the way full and bake approximately 12-15 minutes before removing from oven to cool.
Despite the "cookie" recipe, these really did taste best in muffin form. No frosting necessary--they were already quite sweet on their own. And, of course, presentation is everything. I used the Wilton brand Pink Petal baking cups as paper liners to make my muffins look like garden flowers. In the end, both my families (the one at home and the one at the library) were able to enjoy my favorite holiday tradition of all--sharing and eating delicious food together.
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| The back of the box--recipe at the bottom! |
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| My cookie attempt--in the shape of carrots...kind of.... |
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| A beautiful garden! |
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