Hot Cross Buns & A Happy Easter



There is a song that comes once a year
It is the song of spring and it fills the air
It gently flows from the tree tops to the earth
It is the song of new birth
The earth bursts into color of every hue
Celebrating the life that is so very new
The song of spring flows with effortless grace
With the magnificent splendor it leaves to embrace

Catherine Cappiello Pappas

I hope you all have your Easter baskets filled, eggs brightly colored and best clothes ready. May your day be bountiful and beautiful and the sun shine brightly for your Easter parade. May you have many happy memories for all your loved ones to take home.

While we may get caught up in the all excitement of decorating and preparing our Easter table, let us not forget what Easter is really about. As we celebrate our time with family and close friends, let us also celebrate that this is Resurrection Sunday.


Hot Cross Buns

Rum Raisins:

1/3 cup raisins, chopped
Zest of 1 orange
1 tsp. mixed berry marmalade
1 tblsp. culinary rum
1/2 tsp. maple syrup
1/4 cup fruit juice


3 cups self-rising flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 cup canola oil
1/4 cup brown sugar
1 egg
1 cup milk


1 cup confectioner's sugar
1/4 teaspoon vanilla
1/4 - 1/2 teaspoon of milk

Preheat oven to 350 degrees F.  

Grease a 3 qt. baking dish and set aside.

Simmer, in a small sauce pan,over a medium heat all of the ingredients for the rum raisins.  Remove from heat and transfer to a bowl to allow to cool.

In a medium bowl, sift together flour, salt and cinnamon.  Add oil, brown sugar, and egg.  Mix well until well incorporated.  Add the milk, half cup, at a time until a fine dough comes together.  Add rum raisins and mix with your hands.

Turn the dough onto a well-floured surface and knead until it all comes together and is smooth. 

Pull the dough apart making pool ball sized buns; the dough should make about 1 dozen hot cross buns.  

Brush each bun with an egg wash (1 egg white + 1 teaspoon milk or water).

Bake for 25-30 minutes or until golden.

Remove from the oven and transfer to a cooling rack.

While buns cool, whisk confectioner's sugar, vanilla and milk to make a glaze.  Add more sugar or milk until you get a thick consistency.  

Drizzle a cross pattern over each bun. 

Let the glaze set before serving.

Enjoy with butter, cream cheese or jam!



Easter Carrot Cake ~ Featuring Peeps

Happy Easter my Chickadees!!!

I have presented you with an Easter cake that will bring a smile to  the toughest bunny in your bunch as you sit at the table and enjoy. Make memories that last through the years; remember good memories are the priceless gift you give each other. Be kind and be generous and fill your heart as you fill the hearts of others.

Thank you to the Peeps Marshmallow Company for helping to make my Easter holiday delightfully sweet!

**I was given these products for review.  I was not financially compensated for this post.  All opinions expressed are my own.

Adapted from: The Lucky Santangelo Cookbook


¾ cup granulated sugar
1 cup brown sugar
 ¾ cup corn oil
1 tbs. vanilla
4 eggs
2 cups self-rising flour
1 tsp. ground cinnamon
3 ½ cups shredded carrots
¼ cup raisins – chopped
¼ cup chocolate chips - chopped
¼ cup milk


8 oz. cream cheese
4 tbs. unsalted butter
1 cup confectioners’ sugar
1 tsp. vanilla
½ cup shredded coconut – toasted
Peeps Marshmallow Candy for decorating

Preheat Oven 350 degrees:

Using the shredding blade of a food processor shred the carrots and set aside.

Using a food processor combine the sugars, oil, milk, vanilla and the eggs.  Stir in the carrots, raisings, chocolate chips and the flour.

Prepare two 8 inch baking pans with butter and flour and pour the batter evenly into the pans. 

Bake 20 – 25 minutes or until the toothpick test comes out clean.

Let the cakes cool before gently removing from the pan. 

For the Frosting:

In a small frying pan gently brown the coconut.

In a medium bowl, using and electric hand mixer, blend the cream cheese, butter, confectioners’ sugar, vanilla and salt until creamy. 

Place one cake on a cake plate or stand and frost the middle, top with the remaining cake and frost the entire cake. 

Place the toasted coconut around the sides of the cake.

Enjoy with Love,


Guilt Free Cheesecake

*Adapted from Richard Simmons

This is a cheesecake without all of the guilt and yet is delicious!!


3 eggs
9 oz. cottage cheese
¾ cup cream cheese
½ cup sugar
¼ cup cornstarch
1 tsp. baking powder
1 tsp. vanilla
1 tbs. grated lemon zest
1 tbs. lemon juice
Your favorite jam
Whipped cream

For the Crust:

2 cups Cheerios
1 pat of butter

Preheat oven 350 degrees:

In a clean food processor place the Cheerios and process until smooth.

Butter a 9 inch pie dish.

Spread the processed Cheerios along the bottom of the pie dish and set aside.

Place in a food processor the eggs, cottage cheese, cream cheese and sugar; process until smooth.

Add the cornstarch, baking powder, vanilla, lemon zest and lemon juice and give a quick

Pour the batter into the prepared pie dish.

Bake 55 minutes or until firm.

Let cool, then refrigerate.   Top with your favorite jam and whipped cream.

Enjoy with Love,

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