These bunny sugar cookies couldn’t be easier. Use store-bought cookie icing to frost, then sprinkle with sugar to make them fuzzy. I’ve used simple pink and white but you can mix and match any pastels you like to get the perfect assortment.
Best Bunnies Ever:
I’m a sucker for family traditions. Somewhere along the way I picked up the belief that if you faithfully repeat the same holiday events, music and recipes year after year your kids will grow up with happy memories of childhood. I think in my kids’ case, the best I can hope for is Stockholm Syndrome but at least I’m trying. Bunny sugar cookies are my Easter tradition, no exceptions. Now that the kids are a bit older I’ve given up on elaborately planned Easter baskets and sugar-sweet Easter egg hunts in matching outfits. But you’re going to have pry the bunny cookies out of my cold, dead, lightly floured hands. I know you probably think you don’t have the time or creativity or whatever to decorate Easter cookies, but I really think you do. Continue reading “Bunny Sugar Cookies-Simple Iced Cookies For Easter” →
Every year I make violet jelly just like my mom taught me when I was a girl. But because the season is so brief and the color of the violet tea is so divine, I’m always looking to make something new and different with the foraged flowers. Last year it was Violet Lemonade, the year before that was Violet and Elderflower Gummies.
Continue reading “Lilac and Violet Panna Cotta Tart” →
Why Spruce Tip Syrup?
During all those walks around the neighborhood gathering violets and dandelions for jelly, I started to notice that baking inspiration literally grows on trees around here. There are lilacs, redbuds and magnolias galore. They all have edible parts but I was all flowered out. Then I happened to see a post from Once Upon A Weed about spruce syrup and remembered there’s a spruce growing in the parkway just a few blocks from here. It’s about 40 feet tall and absolutely covered in itty-bitty spruce tips. Continue reading “Caramelized Spruce Tip Syrup” →
Along with the lovely tradition of making dandelion jelly in the spring, I also grew up with violet jelly. As a girl it took a lot of time to gather the hundreds of flowers needed to fill my mom’s pint jar. It often involved walking with my sister to parks and lawns that were further from the house than we were used to roaming. It was an adventure. Continue reading “Violet Jelly” →
Every spring, my kids and I make violet jelly. Walking through the neighborhood on one of those rare spring days where it’s warm in the sun and cool in the shade and picking violets is a lovely way to spend an afternoon. Yesterday when we were making our jelly for the year, my youngest asked if we could make violet and dandelion candies. I’m still working on that…but it did remind me that last year we made some bonkers-good violet lemonade and I never posted the recipe. Which is awfully selfish. So here you go!
Continue reading “Violet Lemonade” →
Thanksgiving Pie Perfection
My quest for the perfect Thanksgiving pie is over. This Bourbon Butterscotch Pie with Molasses Whipped Cream is going to make you a dessert table hero. Rich and buttery with deep butterscotch flavor, the brown sugar and molasses help cut the sweetness and a crust sturdy enough to resist sogginess. If you’re looking for a non-pie Thanksgiving dessert check out this Cranberry Curd Tart with White Chocolate Mousse, but if you want pie, this is your new best friend.
Continue reading “Bourbon Butterscotch Pie with Molasses Whipped Cream” →
I have been very impatient for spring this year. It’s been exceptionally cold in Chicago and everything has just been talking for-ev-er to come up. So when I saw the first bursts of yellow dotting the yards of the lazy I got super excited! I could almost hear Oprah announcing her next guest. Please welcome, Spriiiiinnnnnggg! Continue reading “Dandelion Lemon Bars” →
