Congratulations to Susan of Massachusetts who won the $25 gift certificate to Crumbs Bake Shop for her wacky pepperoni pizza cupcakes! And yes, we do have a new contest for you, and that’s no April Fool joke. Check below this post for details on how you can win the $25 Ultimate Grilling Rub collection from Williams-Sonoma!
It’s hard for me to believe it’s Easter again! Time for Easter dresses, egg dyeing, and a nap-inducing Easter dinner.
Lots of my Easter memories revolve around bunnies, for obvious reasons. I had a large, yellow, inflatable Easter bunny when I was a little girl. And every year my parents read me The Country Bunny and the Little Gold Shoes. I remember being amazed at the little bunny having 21 babies. And they were so well trained! “Wow!” I’d think. “Those are some good bunnies.” And, since any attempt at impressing a work ethic was lost on me, I’d just continue eating my chocolate bunny’s ears off.
My daughter was scared of even the prospect of the Easter bunny when she was little. She’d get assurances that the Easter bunny limited his egg-distribution activities to the downstairs, only.
And now we’ve got two brown little bunnies who eat grass in our backyard every evening and early morning!
Why is carrot cake the perfect Easter dessert? If it’s good enough for bunnies, it’s good enough for us!
Here is an easy carrot cake…and yes, it does use a cake mix! But I don’t think you’ll notice the difference. Well, my Mama would, but not most people.
- 1 (18.5 ounce) package carrot cake mix
- 1/4 cup grated carrots
- 1/2 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 cup finely chopped walnuts (or pecans)
- 1 small box of raisins
- 1 (8 ounce) can crushed pineapple with juice
- Preheat oven to 350 degrees F. Grease and flour two 8 inch round pans or 1 9x13
- In a large mixing bowl, blend cake mix, oil, water, undrained pineapple, eggs, raisins, shredded carrots, and nuts. Beat for 2 minutes with a mixer at medium speed. Pour the batter into the pans.
- Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool. Frost with cream cheese frosting.
Happy Easter, everyone!
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig
The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, I’m throwing a giveaway! :) Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to be entered! Just send us an email to MysteryLoversKitchen@gmail.com with “Contest” in the subject line.
Really, really want to up your chances? You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!