Easter egg

Easter egg with Nitinha, a photo by good mood factory on Flickr.

We did not dye eggs this year but we decorated them as always. Titus made Easter eggs with his favorite characters, and I put as well my illustrations with Nitinha.
Did you decorate your Easter eggs? Is it in your tradition to do it?

Whimsical Chocolate Easter Cake

S.Kenney 2011

Easter brings so many special memories to mind.  When my children were 3 and 5, we decided to take a trip to Italy during the Easter holiday.  I know what many of you are saying... Italy?  TransAtlantic flight?  With 2 toddlers?  

I know.  And...Guess what...

S.Kenney 2011

We went on this trip to Italy with 2 toddlers and my IN-LAWS!

S.Kenney 2011

It was all fabulous.  We had a wonderful trip.  It was hectic.  It was crazy at times.  Finding diapers between 2:00pm and 4:00pm in the afternoon was an interesting predicament on one day.  All stores close for "nap time"!

S.Kenney 2011

We stayed on a family run olive oil farm in Tarvarnelle Val di Pesa.  The farm is named "Sovigliano".  We were actually only 20 minutes from Florence but it felt like everything you imagine the Italian countryside should look like.  Outside our  shuttered windows grew the largest rosemary bushes I had ever seen.

S.Kenney 2011

So many memories.  But, one of our fondest is when we went to the local church of this tiniest of tiny Italian villages for Easter Sunday mass.  The owners of our farm told us to listen for the church bells and begin walking in that direction to find the location.

Seriously?

Incredible.  The bells were beautiful.  We started walking...

S.Kenney 2011

I had dressed my little toddlers in their carefully thought-out Easter attire.  Madeleine had a pale pink linen dress with white crocheted collar (huge pink bow in her hair of course).  Riley, I dressed in a pale lemon linen sailor jumper with little canvas white tennis shoes.  (He even had a yellow sailor cap)

**I must interrupt this visit to my memories of Easter past for a moment.  I just have to comment on these chocolate curls.  The incredible blog "Sprinkle Bakes" posted an absolutely gorgeous cheesecake that she made for The Cheesecake Factory.  Yes, The Cheesecake Factory.  She is that good...and her photography is incredible.  She made these chocolate curls and posted a video "tutorial".  I loved it.  I had to try it.  So, these are my chocolate curls.

...Back to small Italian village reminiscing...

We had been encouraged by our farm hosts to purchase little woven baskets for the children, line them with white linen napkins, and fill them with simply decorated boiled eggs.  During mass on Easter, the children are invited to walk up to the altar and place their baskets there to be blessed.  With some prodding and coaxing, we hoped that  our wee ones would participate in this little procession.

What we weren't prepared for, however, was to undoubtedly become the town spectacle the minute we entered the tiny chapel.  There we were:  My in-laws, husband, 2 toddlers and me!  We were dressed in our typical Easter pastel outfits just like our children.

S.Kenney 2011

No kidding when I say this...every pair of eyes was turned on us as we attempted to look as casual as possible filing into an empty pew.  It was evident within minutes that our dress was making us into quite the local spectacle.  The other little children were completely turned around in their seats staring open-eyed at my children.

S.Kenney 2011

It was at this moment that  I discreetly took off my son's sailor cap and tucked it into my purse.

That must be it...

the sailor cap was too much and it was drawing attention.

My colorful floral silk scarf now felt rather garish and loud.  My husband's yellow Ralph Lauren button-down even seemed too bright.

S.Kenney 2011

After sweeping our eyes over the local dress on this Easter Sunday, we couldn't help but notice that Americans (that would be...us) definitely dress brighter and a bit...um... "louder" than do the Italians.  The Italian people in that little chapel dressed beautifully, don't get me wrong.  I'm not being insulting.  Honest!  Its just one of those wonderful cultural opportunities to truly notice the differences between cultural styles.  Their dress was more somber, quiet, natural, and fresh.  I loved it.

S.Kenney 2011

Everything about Italy was somber, fresh, beautiful and under-stated.  Try as we might, there was no way we were going to slip in anywhere and not be undoubtedly cast as Americans.

We dubbed our children the "lolli-pop" kids the rest of the trip.  We had many good laughs remembering the shy glances as well as the overt stares that we received traveling through this stunning country with my Gymboree attired "lolli-pops".

The Lollipop Kids chasing pigeons in Florence, Italy

Alas...no sailor cap

Aren't these experiences, and chuckles, and memories what make traveling the world so wonderful?  Easter will always be filled with these adorable memories for our family.

So, about this cake?  Do you think its a tad bit over the top?  I'm thinking the majority will say "YES".  Oh dear, so American.  

So sugary. 

So chocolate-y.  

So Froo-Froo!

(Cake adapted from Martha Stewart magazine)

Ingredients

For The Cake

Unsalted butter, room temperature, for pans

2 1/2 cups all-purpose flour

2 1/2 cups granulated sugar

1 1/4 cups unsweetened Dutch-process cocoa powder, plus more for pans

2 1/2 teaspoons baking soda

1 1/4 teaspoons baking powder

1 1/4 teaspoons salt

2 large eggs, plus 1 large egg yolk

1 1/4 cups buttermilk

3/4 cup warm water

1/2 cup plus 2 tablespoons vegetable oil

1/2 cup dark rum

1 1/4 teaspoons vanilla extract

For The Frosting

4 1/2 cups confectioners' sugar

1/2 cup unsweetened Dutch-process cocoa powder

1/4 teaspoon salt

12 ounces cream cheese, room temperature

1 1/2 sticks (3/4 cup) unsalted butter, room temperature

18 ounces bittersweet chocolate, melted

1 1/2 cups sour cream

For The Garnish

1 thick 16-ounce block bittersweet chocolate, room temperature

Confectioners' sugar, for dusting (optional)

Phyllo nest

Small candy-coated chocolate eggs

For The Nest

2 teaspoons unsalted butter, melted, plus more for mold

1/2 ounce ( 1/2 cup) kataifi (a type of phyllo), thawed (Snippet's note:  I used regular phyllo dough and cut it in thin strips.  I couldn't find this kataifi variety)

Cocoa powder, for dusting

Directions:

Make the nest: Preheat oven to 350 degrees. Lightly brush a 1/3-cup-capacity round silicone mold with butter. In a bowl, gently toss butter and kataifi to combine. (Snippet's note:  butter made my phyllo dough all soggy so I just left it out...)

Lift kataifi out of bowl, gently stretching strands to form a loose rope. Lay 1 end in the cupped fingers of 1 hand. Gently spiral rope to shape into a nest.

Fit nest into mold, pulling up edges to rest over rim. Place on a baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool completely in mold on a wire rack. Unmold. Dust with cocoa.

Make the cake: Butter two 10-by-2-inch round cake pans. Line with parchment cut to fit, and butter parchment. Dust with cocoa, and tap out excess. Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Add remaining ingredients. Mix on low speed until smooth, about 3 minutes. Divide batter among prepared pans.

Bake, rotating pans halfway through, until a toothpick inserted into centers of cakes comes out clean, about 35 minutes. Let cool in pans on wire racks for 45 minutes. Run a knife around edges of cakes to loosen, and turn onto racks. Remove parchment, turn cakes right side up, and let cool completely.

Make the frosting: Sift confectioners' sugar, cocoa, and salt into a bowl. In the bowl of a mixer, beat cream cheese and butter on medium-high speed until fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture, beating until combined. Beat in melted chocolate and sour cream until combined.

Make the garnish: Using a vegetable peeler, scrape chocolate at a 45-degree angle. Using a spatula, transfer curls to a parchment-lined baking sheet. Cover with plastic wrap, and refrigerate for at least 30 minutes (or up to 4 days). (Snippet's Note:  I used the chocolate curls found on SprinkleBakes's blog.)

To assemble: Using a serrated knife, trim tops of cakes to create level surfaces. Reserve trimmings. Place 1 cake, cut side up, on a cake stand. Spread 2 cups frosting over top. Top with remaining cake, cut side up. (Snippet's note:  My cakes were unbelievably flat.  So I crushed chocolate graham crackers for the top) Spread remaining frosting over top and sides. Finely grind cake trimmings in a food processor. Sprinkle crumbs over top of cake.

Using tweezers, gently press chocolate curls to sides of cake. Dust top with confectioners' sugar if desired. Decorate with nest, chocolate eggs, and flowers.  (Snippet's Note:  Get one big glass of milk because this is one killer chocolate cake!!)

Baby Blue Bird Nest Cupcakes

S.Kenney - 2011

I just love Martha Stewart's magazines.  For about 7 years now, I have been keeping her Easter editions. I put them all in a basket in my guest bedroom.  When I am looking for cute placecards, or holiday ideas, I often end up with something out one of her magazines.  This link can take you to the online page of where I found these fun Easter treats.

My son's "Odyssey of the Mind" group lucked out again.  They were the recipients of these cupcakes!


The little nest on top of these coconuts is made from toasted coconut flakes.  I have never toasted coconut before.  Honestly, though, anyone who likes coconut should just toast some in the oven even if they don't want to make cupcakes.  The smell is wonderfully potent...nutty, sweet, tropical.  I'm afraid I burned the first batch of coconut flakes and that was not so terrific a smell but the second batch improved.

S.Kenney 2011

While I am confessing my mistakes on the World Wide Web, I'll also spill the news that I've never made cupcakes from scratch.  Yep, its always been from a box. Now, there is no going back.  I followed the recipe very carefully and the result was delicious.  These cupcakes had a richer, deeper flavor and texture than any out of the box mix.

S.Kenney 2011

Cupcakes... They are so pretty; they are like an empty canvas waiting for creativity.  The buttercream frosting was especially tasty.  It was very light but with a very deep rich flavor. 

The original recipe for these sweet nest cupcakes made the little baby bluebirds out of piped, colored frosting.  I decided to use Hershey's milk chocolate Easter eggs instead.  I thought that was much easier and tastier than a mouthful of frosting.  

Cute cupcake-making interruption!!

While writing this article, my daughter begged me to see the movie "Burlesque" with her.  This is the movie featuring Cher and Christina Aguilera.  

Woah!!  

From describing my sweet little baby blue bird cupcakes to this steamy, sultry, va-va-voom Burlesque story was QUITE a distraction and required a mental shift.  I'm not sure I agree with the PG-13 rating on this movie.  And, I hope every wanna-be dancer out there doesn't run off to L.A. thinking that a burlesque lifestyle is that innocent.  

However, I must give a strong thumbs up for those who can appreciate the music, choreography, and cinematography of this movie.  It was visually stunning, musically captivating, and choreographically superb.  The acting was weak, the plot was predictable and cheesy moments were the basis of the movie but being a former dancer myself (of the classical ballet variety however!!) the dancers were incredible.  

I have to return to these cupcakes, a little frazzled, but admitting I thoroughly enjoyed the movie.  (Still can't figure out the why Jack wore that black eyeliner...)

Interruption over...back to the innocent little baby bird cupcakes.  Whew!  If I can divert myself back, that is.

S.Kenney 2011

The beaks were the most difficult details in making these cupcakes.  I didn't pipe frosting like the recipe entailed.  I used little chewy candies that were colored yellow.  That didn't quite work so well.  They were sticky and hard to handle.  Perhaps something drier would work better that could be secured with frosting to the tops.  Perhaps crushed lemon drops...

Baby Blue Birds' Nest Cupcakes:

Frosting:

Yield

Makes 2 1/2 cups

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Ingredients

3/4 cup sugar

3 large egg whites

1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature

3 ounces semisweet chocolate, melted and cooled

Directions

Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.

Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using.

Cupcakes:

Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; bake until light brown, 8 to 10 minutes, rotating pan once. Set aside to cool.

Lightly frost cupcakes with 1 cup chocolate buttercream; set aside. Tint 2 tablespoons reserved buttercream pale yellow; place in a pastry bag fitted with a #349 Ateco leaf tip; set aside. Tint remaining buttercream light blue; place in a pastry bag fitted with a #11 Ateco plain round tip, and pipe three bluebird heads, 3/4 inch in diameter, onto each cupcake. Using leaf tip, pipe yellow beaks. With a toothpick, add melted-chocolate eyes. Form each nest with 2 tablespoons toasted coconut.

Bunny Napkin Placecard Holders

Isn't this little napkin bunny cute?  Do you see the little wad of cotton ball for the tail?  


Because we have always lived far from family, Easter was one of those holidays that was often spent with friends.  I remember this Easter with the bunny napkins well.  We had a french student, Anne-Gaelle, living with us.  Her family came for Easter.  They brought this huge chocolate Easter Egg.  It was HUGE and we laughed and gasped as we imagined them carrying this enormous orb all the way from France.


It was so "over the top" impressive, I used the chocolate egg for the centerpiece of the kids' table.  We took out a small hammer and let the kids all take turns "cracking" into the egg.  It was toooo  much fun and the kids have vivid memories of this holiday.


Anyway, my memories made me digress (now I need to go dig up a photo of that incredible egg).  


Adding to Easter memories  was a trip to  Bath, England. The most delicious smell of roasting lamb was being cooked in the Bed and Breakfast where we stayed.  So?  Big surprise?  I'm cooking lamb for Easter. 


Back to the Martha Stewart bunny napkin placecard holder thingys.  I dare say, I am easily distracted.


I saw this idea for table napkins on the Martha Stewart site for Easter ideas (Easter bunny fold napkins).   Her napkins were dinner napkins made out of pure linen.  I didn't have any of those.  I did, however, have these little dessert napkins I picked up because the pattern attracted me.  You could use any paper napkins.  Even the plate sized paper napkins would work.


I thought I would follow her fold pattern to see if it worked on a much smaller scale.  I thought I could place these little bunnies on the table and stick place cards in between the bunny ears.  It wasn't difficult. They don't have to be thrown away afterwards but can be put in a plastic bag and used again.


Hippity-hop!

Gi-Normous Chocolate Egg - New York