More eggs, y’all!

I made a bunch of deviled egg recipes one day before my husband left (best day of his life) and this was his favorite. He loves everything spicy so of course I knew he would love it.

I did not, however, expect him to kill the whole batch within 30 minutes.

It’s a pretty basic deviled egg recipe but you add a bunch of minced pickled jalapenos and then top it with another jalapeno slice. If you’re looking for a way to spice up your eggs, this is perfect!

So who’s already dyed their eggs? We’re waiting until later this week, I think. Maybe sooner if I run out of ways to entertain the crazies. I had planned on doing the silk-dyed eggs but I never got around to searching for silk ties. Boo! Hopefully next year!

5 from 1 vote
Southwestern Deviled Eggs
adapted from Southern Living
Ingredients
  • 1 dozen large eggs hard-boiled and peeled
  • 6 tablespoons mayonnaise
  • 2 to 4 tablespoons sliced pickled jalapeno peppers minced
  • 1 tablespoon mustard
  • ½ teaspoon cumin
  • â…› teaspoon salt
  • pickled jalapeno slices for garnish
Instructions
  1. Cut eggs in half lengthwise; remove yolks. Place yolks, mayonnaise, minced jalapeno peppers, mustard, cumin, and salt in a bowl; mash everything together. Spoon or pipe the mixture into the egg whites. Garnish with sliced jalapenos. Refrigerate until serving.
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Easter is probably my favorite holiday (after Mardi Gras, obviously). I don’t know why – maybe it’s all the bright colored eggs or the fun baskets I get to make these days. I just love it.

Another great thing about Easter? Hot Cross Buns! Slightly sweet, yeast rolls studded with currants (or dried fruit of choice) and lots of cinnamon. And as if that’s not enough, they’re brushed with a deliciously sweet glaze. Hot Cross Buns are traditionally eaten on Good Friday so make sure you save this recipe for next week!

The recipe is very easy and the dough can even be made in your bread machine if you’re pressed for time. For the glaze, I brushed it over the buns and then thickened it up with more powdered sugar to make the crosses. So simple and so delicious!

5 from 1 vote
Hot Cross Buns
Ingredients
For the buns:
  • ½ cup water
  • ½ cup milk
  • ¼ butter room temperature
  • 1 egg room temperature
  • cups bread flour
  • 1 teaspoon salt
  • ¼ cup sugar
  • 2 tablespoons lemon zest
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • teaspoons active dry yeast
  • ¾ cup dried currants
For the glaze:
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 3 to 4 teaspoons water
Instructions
To make the dough using a bread machine:
  1. Have liquid ingredients at 80F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select dough/manual cycle. Currants can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Take dough out after kneading cycle is complete. Follow Shaping, Rising and Baking directions below. TIP: Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
To make using a hand-held mixer:
  1. Combine yeast, 1 cup flour, and other dry ingredients, except currants. Combine water and milk; heat to 120to 130F.
  2. Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
To make using a stand mixer:
  1. Combine yeast, 1 cup flour, and other dry ingredients, except currants. Combine water and milk; heat to 120to 130F.
  2. Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
To make using a food processor:
  1. Put dry mixture in processing bowl with steel blade. While motor is running, add butter, egg, and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  2. Shaping, rising, and baking:
  3. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 3 parts. Divide each third into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheet, sides touching. Cover; let rise until indentation remains after touching. Combine 1 egg yolk and 1 tablespoon water; brush buns. Bake in preheated 375F oven for 10 to 12 minutes. Remove from cookie sheets; cool. Frost with glaze.
To make the glaze:
  1. Whisk together sugar, vanilla, and water until you get your desired consistency.

The post sponsored by Red Star Yeast. All opinions are my own.

10

With one day left until the big day, I hope those of you that celebrate have your Easter menus all ready to go! If you’re still searching for a great dessert this Pasca, which is a Romanian Easter cake, would be perfect.

I went into this a little intimidated. It looks and sounds far more complicated than it really was. Although I do have to say that the recipe (which was the only Pasca recipe I could find) was complete crap. I ended up adding almost 3 cups of flour to the dough so hopefully I’ve adjusted the recipe to reflect all the changes I had to make. If you have a favorite sweet dough recipe – like cinnamon roll dough – use it! Just add a touch of lemon zest and you’re good to go.

I started planning my week of Easter goodies a few weeks back and this recipe reminded me of something but I just couldn’t figure out what. As soon as I started braiding the dough I went “OMG! It’s like a giant cream cheese danish from Starbucks!” And it totally was. My only complaint was that I let the dough rise too much before adding the filling. Next time I won’t skimp on the lovely raisin studded cream cheese.

Pasca (Romanian Easter Cake)
Ingredients
For the dough:
  • 1 cup milk warm
  • 1 tablespoon yeast
  • 3 eggs lightly beaten
  • 6 tablespoon sugar
  • 1 tablespoon butter melted and cooled
  • 1 tablespoon canola or vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • zest from 1/2 lemon
  • 4 to 5 cups flour
For the filling:
  • 1 8 ounce brick of cream cheese
  • 1 egg
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup raisins
For the egg wash:
  • 1 egg
  • 1 teaspoon water
Instructions
  1. In a large bowl, combine milk and yeast. Allow to sit until foamy. Using a wooden spoon stir in eggs, sugar, butter, oil, salt, vanilla extract, and lemon zest. Add in flour 1/2 cup at a time until the dough comes together in a ball. It should be soft but not sticky. Put down on a floured surface and knead for about 10 minutes. Spray another large bowl with oil and place ball of dough in, turning to coat in oil. Cover and let rise in a warm place until doubled, about 2 hours.
  2. When dough has risen, divide into 2 equal pieces. Lightly spray a 9 inch springform pan with oil. Take one of the dough pieces and roll it out to fit in the springform. (I found it easiest to put the dough in the pan and use my fingertips to spread the dough, like you would with focaccia). With the other half of the dough, divide it into 3 equal pieces. Roll those pieces out into long thin ropes and braid them all together. Once it’s braided, gently move it to the springform, braiding the end together. Allow to rise just high enough for you to put filling in, 30 - 45 minutes.
  3. Preheat oven to 400.
  4. To make filling, beat cream cheese, egg, sugar, and vanilla together until the cream cheese is smooth. Fold in raisins. Gently spoon into the bread.
  5. Whisk together egg and water. Brush the mixture over the top of the braided bread. Bake for 45 - 50 minutes or until deeply brown and it sounds hollow when tapped. Remove from pan shortly after and allow to cool on a wire rack.


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