Bruschetta With Tomatoes & Basil

FORMULA
4 medium tomatoes , ripe, (about 1 2/3 pounds), cored and cut into 1/2-inch dice
1/3 cup shredded fresh basil leaves
1 loaf country bread (approximately a 12-by-5-inch loaf), sliced crosswise into 1-inch thick pieces, ends removed
1 large clove garlic , peeled
3 tablespoons extra-virgin olive oil

PROCESS
1. Heat broiler or light grill fire.

2. Mix tomatoes, basil, and salt and pepper to taste in medium bowl. Set aside.

3. Broil or grill bread until golden brown on both sides. Place toast slices on large platter, rub garlic over tops, then brush with oil.

4. Use slotted spoon to divide tomato mixture among toast slices. Serve immediately.

Easter Egg Cake

Maeve made this cake for Miles' 2nd Birthday Party and it turned out darling and delicious. The recipe (& photo) is from PickyPalate.com.

FORMULA:

Cake:
1 Box White or Yellow Cake Mix
1/2 Cup vegetable oil
1/2 Cup water
8 oz sour cream or plain yogurt
4 eggs
1 small box instant vanilla pudding mix
Food Coloring or Decorating Paste (red, yellow, blue green)

Frosting:
2 8oz pkgs softened cream cheese
2 sticks softened butter
2 lbs powdered sugar

PROCESS:

Preheat oven to 350 degrees F. In a stand or electric mixer, mix the cake mix, oil, water, sour cream, eggs and pudding mix until well combined; about 1 1/2 minutes. Divide batter evenly into 4 bowls. Add very little food coloring or paste to each bowl to create a pastel color of your choice. Once mixed, pour each colored batter into well greased 9 inch cake pans (4 total). Bake for 15-17 minutes or until cakes are cooked through. Cakes will be thin.

Once cooled completely, remove from pans and stack on top of each other in the color patter you would like. Take a long sharp knife and cut an egg shape, see pics above. Once cut, place each individual layer of cake onto wax paper.

To prepare frosting, beat cream cheese and butter until well combined. Slowly beat in powdered sugar until desired consistency. Place first layer of cake onto a cake stand. Spread frosting over top layer then place second layer of cake on top and continue this pattern until all layers are frosted. Frost top and sides once layers are frosted.

Cut into slices and serve with milk, 10-12 servings

Macy's Coconut Cupcakes.

I believe these cupcakes are actually Barefoot Contessa, but since cousin Macy made them for us they will forever be named after her.

FORMULA:

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

PROCESS:

Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top withbatter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.