Simply Celebrate Life!
An easy and elegant Dessert buffet for any Spring occasion!
Fresh Spring Desserts
For our family Easter feast, we always enjoy our Sweets, but wanted to keep it simple knowing that we were going to have a lot of food at dinner! So we opted for three simple, Spring inspired, fresh flavor desserts. All inspired by three fresh, and natural ingredients that complemented my nature inspired Easter theme. (see my Elegant nature inspired table)
What is more fresh and satisfying than a bowl full of red, ripe berries!?
A simple way to dress up your Strawberries are to serve them alongside a bowl of fresh, cream and soft brown sugar for dipping. Oh, so simple!
Carrot Cake with Cream Cheese Frosting
Another fresh, Spring ingredient that comes to mind are Carrots! So I made this decadent and moist
Carrot Cake with Cream Cheese frosting!
Coconut Macadamia Tartlets
Another fresh ingredient, Coconut! Patty made these cute little Coconut Tartlets.
This chocolate Butterfly garnish ties so cute to a natural Spring theme.
1/3 cup flour
3/4 cup sugar
4 large eggs
2 cups milk
1 tablespoon vanilla extract
1 1/2 cups flaked coconut, divided
2 1/2 cups all-purpose flour
3/4 cup cold butter or margarine, cut up
2 tablespoons water
1 1/2 cups macadamia nuts, chopped
1 cup whipping cream
3 tablespoons sugar
Stir together 1/3 cup flour and 3/4 cup sugar; whisk in eggs.
Cook milk in a heavy saucepan over medium heat until hot. Gradually whisk about one-fourth of hot milk into egg mixture; add to remaining hot milk, whisking constantly.
Cook over medium-high heat, whisking constantly, 5 to 6 minutes or until thickened. Remove from heat; stir in vanilla and 1 cup coconut. Cover and chill 3 hours.
Bake remaining 1/2 cup coconut in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted; set aside.
Pulse 2 1/2 cups flour and butter in a food processor until crumbly. Add 2 tablespoons water, and pulse 30 seconds or until dough forms a ball. Turn out onto a lightly floured surface; knead in nuts.
Divide dough into 12 equal portions; press each portion into a(3- to 4-inch) tart pan. Prick bottoms with a fork, and place on a 15- x 10-inch jellyroll pan. Cover and freeze 30 minutes.
Bake on jellyroll pan at 375° for 15 to 20 minutes or until golden. Cool in tart pans 5 minutes; remove from pans, and cool completely on a wire rack.
Spoon coconut custard mixture into tart shells. Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until soft peaks form; dollop or pipe onto tarts. Sprinkle with toasted coconut; chill.
We served a fresh Strawberry Lemonade in this beautiful crystal Beverage dispenser.
Patty thought the kids would appreciate having their own Sweet Treat to take home with them. She wrapped clean cans with a variety of Spring colored scrapbook papers and tied them with a bow. She filled them with fun, Easter candy, and each child had their own special, sweet memory of our Easter together.
The idea for these cute, filled cans could be applied to any party favor ideas you might have!
Have a Very Sweet Spring!