Happy Easter from my darling Holland Lop, Gizmo! This is just a little happy reminder from my fur baby to your family, to spend time with the ones you love, and please do not bring home an Easter Bunny unless you and your family are prepared to treat your new bunny as part of the family.
You can read more about caring for a Rabbit here, and I do have to say that before we adopted Gizmo to be part of the family, I had to do some research! Rabbits are not at all what I expected them to be, but it turns out they have exceeded my expectations. Not only are rabbits adorable, they have their own little personalities too! They are pretty low maintenance, but fragile creatures that deserve your love and attention. If you do not have the time or room for a rabbit, please give your child a Chocolate Bunny for Easter. From my little Easter Bunny Gizmo to you and yours, Happy Easter!
Last Easter I wanted to bring a little Southern Tradition to the table for my soon-to-be husband. He had mentioned chocolate Coca-Cola Cake that he grew up with in Franklin, TN., but since everyone will be indulging with chocolate bunnies I thought of the classic Hummingbird Cake instead. No one from my San Diego Family had ever tried Hummingbird Cake before, so I thought it would be a delicious and fun cake to bake for everyone!
Hummingbird Cake was originally submitted by Mrs. L.H. Wiggins of Greensboro, NC. in Southern Living’s February 1978 issue. This recipe is known to have won numerous blue ribbons at county fairs. The name Hummingbird Cake was derived from the humming sound “mmmmmmm” people made while eating this delicious cake.
Hummingbird Cake Recipe
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
1 bag of malt easter egg candy (for decoration)
3 cups of shredded coconut (for decoration)
green food dye (for decoration)
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
In a small mixing bowl, prepare the shredded coconut with a few drops of green food dye.
Mix food dye and coconut until you have reached the desired green “grass”.
Sprinkle green coconut on top of the cake, and along the rim of the cake plate.
Top off the grass with the malt easter egg candy.
Store in refrigerator until ready to serve.
Ingredients for Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
If you are trying to eat clean or healthy, you may be bored with chicken. Throw in some Avocado and special seasonings, and you have one winning and easy Chicken Week Night Dish!
My husband gave this dish 2 thumbs up not only on the chicken and avocado topping, but gave me one heck of a cute smirk when he realized he was in love with…don’t say it!…Kale Chips.
Pinterest has been such a useful tool in finding healthy recipes for our family, and just say Avocado and I’m there! Without further adieu, here are the Recipes for Both Seared Avocado & Cilantro Chicken, plus Kale Chips.
I prepared the Kale Chips first, so be sure to preheat your oven to 350 Degrees.
Seared Avocado & Cilantro Chicken, Kale Chips
4 boneless chicken breasts (thinner filets are best)
blackening seasoning (I used Chef Paul’s Magic Seasoning: Blackened Redfish Magic)
Avocado & Cilantro:
1 diced peeled avocado
1/2 bunch of diced cilantro
1 tbsp of diced jalepenos (I used 1 tbsp of sliced jalepenos, and then diced them)
1/2 squeezed lime juice
**Mix together ingredients for the Topping in a bowl & set aside.**
Avocado & Cilantro Salsa
Heat your skillet on med/high temp.
Rinse your Chicken & place on a plate.
Cover the chicken with the seasoning on one side.
Add 1 tbsp of Coconut Oil to the hot skillet.
Place Chicken in the Pan to sear for 2 minutes.
Cover the chicken with the seasoning on the empty side.
Sear on the other side for 2 mins.
Flip over, and cook the chicken on each side for 3-4 mins.
Spritz your chicken with the juice from the other half of the lime
Serve on plate with Avocado & Cilantro Topping.
1 bunch of fresh dark green kale
ground sea salt
steak seasoning (optional)
Wash the kale, tear the leaves off of the stalk, and place in mixing bowl.
Drizzle olive oil to lightly coat the kale.
Sprinkle the above seasonings, or choose your own!
Place in the oven to bake for 15-20 minutes, until crispy.
Spring has sprung, and everyone enjoys spending time outside with friends and family. Spend a little extra time in the sunshine by hosting a Spring Garden Party. From the Bloody Mary Bar to all the sweets and snacks, you will find that all the little details make for a fun affair! Gather everyone together outside to smell the roses and welcome Springtime by raising a glass to warmer weather.