Easter Noms
BABE. Thank you for telling me about toasting nuts for baking recipes. It was totes key. I did it for the “rustic” carrot cake I baked for Easter yesterday, and it made all the difference. (And yes, I call anything that doesn’t look Instagram perfect “rustic.”)
Also, I haven’t forgotten that I said I’d share my go-to brownie recipe, but my pants have been feeling a wee big snug lately, and I want to bookend the recipe with new pictures of fresh brownies… But I have it on deck for this week, much to El Hub’s delight.
I made four Easter dishes yesterday — the carrot cake, roasted chicken and potatoes, corned beef and cabbage (which I made in the Instant Pot, and IT WAS A REVELATION), and roasted lemony asparagus and rice. 🙂
So that was the spread! I didn’t do a lot, but I ended up doing more than I anticipated. At first I thought I’d just do the roasted chicken and potatoes dish because it’s so easy, but then I thought, “What about dessert?” so then I added the carrot caked and the couple other things from there.