Sweeten up Easter brunch!
March 31, 2021
Let’s sweeten up Easter brunch with some recipes. First, for the adults, we have a Piccadilly Peep Martini that features a favorite Easter candy—Marshmallow PEEPS®. Then, for everyone’s sweet tooth, there’s a classic carrot cake that has an unusual frosting finish.
Enjoy, and Happy Easter to you and yours!
Piccadilly Peep Martini
1½ ounces cherry vodka
½ ounce triple sec
3 ounces strawberry milk
Dash of grenadine
1 Marshmallow Peep
Rim a martini glass with the lemon wedge and then dip in colored sugar. Set aside. To a shaker filled with ice, add cherry vodka, triple sec, strawberry milk, and grenadine. Shake until chilled. Strain into prepared glass. Garnish with a Marshmallow Peep. Serve immediately. Makes one drink.
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups finely shredded carrot
1 cup cooking oil
In a bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, oil, and eggs. Beat with an electric mixer till combined.
Pour into two greased and floured 9 × 1½-inch round baking pans. Bake in a 350-degree oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks.
- Add one 8¼-ounce can undrained, crushed pineapple with the carrot. Bake about 40 minutes.
- Add ½ cup golden raisins or currants and ½ cup chopped nuts to the batter.
Cream Cheese Frosting
2 3-ounce packages cream cheese
½ cup softened margarine or butter
2 teaspoons vanilla
4½ cups sifted powdered sugar
In a bowl, beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.
Frost tops and sides of cake. For our cake, we went light on the frosting for a more deconstructed look.
Cover cake, store in refrigerator.