I hope your day was filled with joy and love as we celebrated the resurrection of Jesus Christ.
My parents came over for the day of fun and food.
I made cake balls. They were my first ever attempt. I have some new ideas/notes for the next time. And yes, there will definitely be a next time. Aren't they cute:
Strawberry cake, chocolate icing, dipped in colored white chocolate. So tasty.Then we dyed Easter eggs. I love Jon's egg in the middle, it was just so perfect:
We did dye a dozen eggs, but we got hungry before the photos were taken ;) The eggs we ate were pink and purple. Sorry they missed the picture party...
Funny little tidbit for you- My dad used to dye eggs as a kid with his family. There were 5 boys in his family. So my mom asked him if he drew bombs and grenades on the eggs. He said "No, we weren't allowed to." And then, the light bulb turned on his head. He immediately created a grenade egg- drawing on the details then dyeing the egg a sort of olive color. It was all very comical.
In reality, most of our egg designs involve the cross, sayings like "He is risen", and pictures of the stone being rolled away from the empty tomb. But, there are always the fun designs such as egg grenades and metallic foiled eggs. :)
After much laughter and entertainment, we were hungry! So it was dinner time. We had ham, mashed potatoes, corn, cranberry relish, hard boiled eggs, and flaky dinner rolls. It was delicious!
The rolls reminded me of some bread my Grandma S. used to make. They were soft on the inside, but crusty on the outside. They had a hint of sweetness. It tasted a lot like her bread when it was toasted. Loved them.
I finished off the day by staying up WAY too late and watching The Passion of the Christ. I couldn't think of a more appropriate way to celebrate Easter. A vivid reminder of the pure love and compassion poured out from the Father for us, his children. It was a fabulous day.
I hope your Easter was fantastic.
Here's to you and your culinary adventures, friends. Cheers!
Flaky Dinner Rolls
160 calories per
Makes 1 dozen rolls
3 TBS sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray
Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.
Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 375°.
Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.
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