Easter is a time to gather family and friends to celebrate the resurrection of Jesus! When I hear family and celebration I think FOOD. Not just any food, but good food - comfort food!
Ham is a very traditional Easter meal and really, I don't think an Easter dinner is complete without it. Last Easter, my friends and I decided to snazz up our traditional Easter feast with our side dishes but keep the traditional elements (ham, potatoes and a veggie), just to make it a little more interesting.
Our menu included:
- "Chick Deviled Eggs"
- Twice baked yukon gold potatoes
- Roasted Beet Salad with Goat Cheese and Arugula
- Carmel Turtle Cheesecake
Everything was seriously, SERIOUSLY delicious, and get the 'Scarlett seal of approval'. So try the recipes below and have a Happy Easter! Bon Appetit!
Ham is a very traditional Easter meal and really, I don't think an Easter dinner is complete without it. Last Easter, my friends and I decided to snazz up our traditional Easter feast with our side dishes but keep the traditional elements (ham, potatoes and a veggie), just to make it a little more interesting.
Our menu included:
- "Chick Deviled Eggs"
- Twice baked yukon gold potatoes
- Roasted Beet Salad with Goat Cheese and Arugula
- Carmel Turtle Cheesecake
Everything was seriously, SERIOUSLY delicious, and get the 'Scarlett seal of approval'. So try the recipes below and have a Happy Easter! Bon Appetit!
"Chick" Deviled Eggs
The start of any easter meal should be eggs! In particular - DEVILED eggs. Something just seems wrong about that since Easter is celebrating Jesus... but hey we made our 'devils' look like chicks so it works right? I found this on Pinterest and had to give it a go. Just make traditional deviled eggs and use black olives for the eyes and carrots for the nose. Super cute.
The start of any easter meal should be eggs! In particular - DEVILED eggs. Something just seems wrong about that since Easter is celebrating Jesus... but hey we made our 'devils' look like chicks so it works right? I found this on Pinterest and had to give it a go. Just make traditional deviled eggs and use black olives for the eyes and carrots for the nose. Super cute.
I LOVE twice baked potatoes. So, instead of traditional mashed potatoes we decided to stuff em' :).
Twice baked potatoes
(serves 4)
Ingredients:
- 4 yukon gold potatoes
- 3/4 cup of sour cream
- 1/4 cup of blue cheese dressing (or another 1/4 cup of sour cream if you prefer)
- 1/3 cup of milk (plus a little more if too thick)
- 4 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup of shredded cheese, divided.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake potatoes in preheated oven for 1 hour.
- When potatoes are done allow them to cool for 10 minutes.
- Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. Don't go too 'deep' otherwise your shell will be really floppy!
- Add sour cream, blue cheese dressing, milk (add slowly, the mixture should not be runny), butter, salt, pepper, 1/2 cup cheese to the potato innards . Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese.
- Bake for another 15 minutes.
When my friend Katie said she was making roast beet salad I was like... say waah. Don't turn your nose up until you try it because it is DELICIOUS! The mixture of the beets, goat cheese and arugula make this my new go - to 'fancy' salad recipe
Roasted Beet Salad with Goat Cheese and Arugula
(serves 4)
Recipe credit: The City Cook
Ingredients
Directions:
Enjoy!
Roasted Beet Salad with Goat Cheese and Arugula
(serves 4)
Recipe credit: The City Cook
Ingredients
- 6 to 8 small to medium beets (enough to have about 4 cups once trimmed and peeled -- about 1 1/2-pounds)
- 4 to 6 cups baby arugula, washed and torn into large bite-sized pieces
- 1 small red onion, halved and thinly sliced
- 2/3 cup crumbled goat cheese, such as Montrachet
- 1/4 cup pine nuts
- 2 tablespoons water
- 1/4 cup extra virgin olive oil plus 2 tablespoons
- 4 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon or tangerine juice
- Salt
- Pepper
Directions:
- Pre-heat the oven to 375º F.
- Scrub the beets and trim off the tops, leaving about 1/4-inch attached. Do not peel them. Place on a sheet of aluminum foil and toss with 2 tablespoons olive oil, 2 tablespoons water, 1/4-teaspoon salt and several grinds of fresh pepper.
- Fold up the ends of the foil to make a sealed envelope around the beets. Place it on a sheet pan and roast for about 1 hour until tender (test with a knife; if the blade cuts easily, they are done). If the beets are larger, it could take another 30 minutes or so to cook and likewise, if they're baby beets, they may be done in only 30 minutes.
- Unwrap the foil and let the beets sit until cool enough to handle. Peel and cut them into large, bite-sized pieces.
- Place in a bowl and while still warm, sprinkle with 2 tablespoons of red wine vinegar. Set aside to cool completely.
- Toast the pine nuts by placing them in a dry sauté pan or skillet over a moderate heat. Watch them carefully because they can easily burn. When the pine nuts become golden brown, remove them from the heat and transfer to a small bowl because they will continue to cook in the hot pan. Hold aside.
- When ready to assemble the salad, place the arugula and sliced red onion into your serving bowl.
- Separately, combine the remaining 2 tablespoons red wine vinegar, 1 tablespoon freshly squeezed lemon or tangerine juice, a generous pinch of salt and a generous amount of freshly ground black pepper. Use a fork or whisk to combine until the salt dissolves. Add the olive oil and whisk to combine. Taste and adjust seasoning and degree of acidity/oiliness.
- Pour 2 tablespoons of the vinaigrette over the peeled, cut and cooled beets. Toss to coat.
- Pour 4 tablespoons of the vinaigrette over the arugula and red onion and toss to combine. Add more if needed.
- Place the dressed beets in a mound on top of the dressed arugula.
- Sprinkle with the goat cheese and toasted pine nuts.
Enjoy!
At the end of a delicious meal - who doesn't want dessert?! This carmel turtle cheesecake is one of the best cheesecakes I've ever had. With a delicious combinations of chocolate ganache, oreos, cheesecake, carmel and pecans- how can you go wrong?!
Carmel Turtle Cheesecake
Recipe Credit: Brown Eyed Baker
For the Crust:
24 Oreo cookies, finely crushed into crumbs
6 tablespoons unsalted butter, melted
Pinch of salt
For the Caramel-Pecan Layer:
1½ cups caramel sauce (omit the salt for a sweeter version)
1 cup chopped pecans
For the Cheesecake:
32 ounces cream cheese, at room temperature
1¼ cups granulated sugar
4 eggs, at room temperature
¾ cup heavy cream
1 tablespoon vanilla extract
For the Chocolate Ganache:
¾ cup heavy cream
¼ cup light corn syrup
8 ounces semisweet chocolate, finely chopped
½ teaspoon vanilla extract
DIRECTIONS:
1. Make the Crust: Preheat oven to 350 degrees F. Toss together the Oreo crumbs, melted butter and salt until all of the crumbs are moistened. Press into the bottom and two inches up the sides of a 9-inch springform pan. Place pan in the freezer for 10 minutes. Bake for 7 minutes, or until crust is firm. Remove from oven and cool completely.
2. Make the Caramel-Pecan Layer: In a small bowl, stir together the caramel sauce and pecans. Pour onto the cooled crust and gently spread into an even layer. Refrigerate while the cheesecake is prepared.
3. Make the Cheesecake: Beat together the cream cheese and sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Pour the batter on top of the caramel-pecan layer and bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little.
4. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, and place the pan on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).
5. Make the Chocolate Ganache: Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for 30 minutes.
6. Pour the ganache over the top of the cheesecake, gently spreading it to the edges. Refrigerate for 15 minutes, or until set. Remove the sides of the pan, garnish with additional caramel sauce and chopped pecans, and serve. Leftover cheesecake can be stored, tightly covered, in the refrigerator for up to 5 days. It can also be frozen for up to 2 months.24 Oreo cookies, finely crushed into crumbs
6 tablespoons unsalted butter, melted
Pinch of salt
For the Caramel-Pecan Layer:
1½ cups caramel sauce (omit the salt for a sweeter version)
1 cup chopped pecans
For the Cheesecake:
32 ounces cream cheese, at room temperature
1¼ cups granulated sugar
4 eggs, at room temperature
¾ cup heavy cream
1 tablespoon vanilla extract
For the Chocolate Ganache:
¾ cup heavy cream
¼ cup light corn syrup
8 ounces semisweet chocolate, finely chopped
½ teaspoon vanilla extract
DIRECTIONS:1. Make the Crust: Preheat oven to 350 degrees F. Toss together the Oreo crumbs, melted butter and salt until all of the crumbs are moistened. Press into the bottom and two inches up the sides of a 9-inch springform pan. Place pan in the freezer for 10 minutes. Bake for 7 minutes, or until crust is firm. Remove from oven and cool completely.
2. Make the Caramel-Pecan Layer: In a small bowl, stir together the caramel sauce and pecans. Pour onto the cooled crust and gently spread into an even layer. Refrigerate while the cheesecake is prepared.
3. Make the Cheesecake: Beat together the cream cheese and sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Pour the batter on top of the caramel-pecan layer and bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little.
4. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, and place the pan on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).
5. Make the Chocolate Ganache: Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for 30 minutes.
6. Pour the ganache over the top of the cheesecake, gently spreading it to the edges. Refrigerate for 15 minutes, or until set. Remove the sides of the pan, garnish with additional caramel sauce and chopped pecans, and serve. Leftover cheesecake can be stored, tightly covered, in the refrigerator for up to 5 days. It can also be frozen for up to 2 months.
Carmel Turtle Cheesecake
Recipe Credit: Brown Eyed Baker
For the Crust:
24 Oreo cookies, finely crushed into crumbs
6 tablespoons unsalted butter, melted
Pinch of salt
For the Caramel-Pecan Layer:
1½ cups caramel sauce (omit the salt for a sweeter version)
1 cup chopped pecans
For the Cheesecake:
32 ounces cream cheese, at room temperature
1¼ cups granulated sugar
4 eggs, at room temperature
¾ cup heavy cream
1 tablespoon vanilla extract
For the Chocolate Ganache:
¾ cup heavy cream
¼ cup light corn syrup
8 ounces semisweet chocolate, finely chopped
½ teaspoon vanilla extract
DIRECTIONS:
1. Make the Crust: Preheat oven to 350 degrees F. Toss together the Oreo crumbs, melted butter and salt until all of the crumbs are moistened. Press into the bottom and two inches up the sides of a 9-inch springform pan. Place pan in the freezer for 10 minutes. Bake for 7 minutes, or until crust is firm. Remove from oven and cool completely.
2. Make the Caramel-Pecan Layer: In a small bowl, stir together the caramel sauce and pecans. Pour onto the cooled crust and gently spread into an even layer. Refrigerate while the cheesecake is prepared.
3. Make the Cheesecake: Beat together the cream cheese and sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Pour the batter on top of the caramel-pecan layer and bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little.
4. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, and place the pan on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).
5. Make the Chocolate Ganache: Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for 30 minutes.
6. Pour the ganache over the top of the cheesecake, gently spreading it to the edges. Refrigerate for 15 minutes, or until set. Remove the sides of the pan, garnish with additional caramel sauce and chopped pecans, and serve. Leftover cheesecake can be stored, tightly covered, in the refrigerator for up to 5 days. It can also be frozen for up to 2 months.24 Oreo cookies, finely crushed into crumbs
6 tablespoons unsalted butter, melted
Pinch of salt
For the Caramel-Pecan Layer:
1½ cups caramel sauce (omit the salt for a sweeter version)
1 cup chopped pecans
For the Cheesecake:
32 ounces cream cheese, at room temperature
1¼ cups granulated sugar
4 eggs, at room temperature
¾ cup heavy cream
1 tablespoon vanilla extract
For the Chocolate Ganache:
¾ cup heavy cream
¼ cup light corn syrup
8 ounces semisweet chocolate, finely chopped
½ teaspoon vanilla extract
DIRECTIONS:1. Make the Crust: Preheat oven to 350 degrees F. Toss together the Oreo crumbs, melted butter and salt until all of the crumbs are moistened. Press into the bottom and two inches up the sides of a 9-inch springform pan. Place pan in the freezer for 10 minutes. Bake for 7 minutes, or until crust is firm. Remove from oven and cool completely.
2. Make the Caramel-Pecan Layer: In a small bowl, stir together the caramel sauce and pecans. Pour onto the cooled crust and gently spread into an even layer. Refrigerate while the cheesecake is prepared.
3. Make the Cheesecake: Beat together the cream cheese and sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Pour the batter on top of the caramel-pecan layer and bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little.
4. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, and place the pan on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).
5. Make the Chocolate Ganache: Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for 30 minutes.
6. Pour the ganache over the top of the cheesecake, gently spreading it to the edges. Refrigerate for 15 minutes, or until set. Remove the sides of the pan, garnish with additional caramel sauce and chopped pecans, and serve. Leftover cheesecake can be stored, tightly covered, in the refrigerator for up to 5 days. It can also be frozen for up to 2 months.
So there you have it, a fantastic easter dinner with some modern twists. Happy Easter everyone!
-knowgirl Scarlett
-knowgirl Scarlett