Spring in Maine - YESSSSSS

Spring has finally arrived in Maine!

This stunning photo was taken Easter Eve by Maine Magazine - Elizabeth Quaglieri

Chocolate Coconut Easter Pie

This recipe came out of my Martha Stewart Pies & Tarts Cookbook.  I've made some notes below before you begin.  Mostly because sometimes the recipes fall short of my expectations.

-I made one tweak, you really need six cups of coconut.  

-You will need to make a foil ring for the crust or use a pie crust ring.

- Use convection if you have it, and you will want the bottom lightly browned before you take the pie shell out of the oven.

Ingredients

For the crust

•    4 tablespoons unsalted butter, softened

•     6 cups of sweetened shredded coconut

For the filling

•    1 cup heavy cream

•    8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Directions

1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

3 Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

Makes one 9-inch pie.

Ya baby, it's that easy to make & it's gluten free!

Happy Easter!

P.S. I can't wait for school vacation at 3:35 p.m. today!  Eleven glorious days off to catch up on blogs!

Happy Easter & Passover Friends

Joy

The blooming lilies

The empty tomb

A welcome respite

from winters gloom.

Easter is here

To bring us joy

And happiness

to each girl and boy.

~Author Unknown

Easter Peepers Cocktail

Here's another Easter cocktail.  This was made and served by a friend of mine who runs a small catering business.  I hope you enjoy this cocktail as much as yesterday's cocktail!  

1-1/2 ounces marshmallow vodka
1/2 ounce of Godiva White Liquor
1 ounce cream
Sugar

Directions:

Pour a small amount of Godiva onto a plate and sprinkle sugar onto another plate. Dip rim of glass into Godiva and then into sugar to coat.
Put vodka, Godiva Liquor, and cream in a cocktail shaker with ice.
Shake.
Strain into glass and garnish with a Marshmallow Peep.

Easter Cheers

I saw this on Pinterest and thought it was adorable and delicious looking! I hope or "hop" you like it too!  I have a companion cocktail I'll post tomorrow!

For the cocktail:

Rim a martini glass with thick simple syrup and then dip into dyed green coconut flakes, then adorn with a little marshmallow peep!

Prepare the glasses ahead of time and put them on a tray decorated with jelly beans and other seasonal delights for a stunning effect.

For the cocktail:

1 1/2 ounces cherry vodka

1/2 ounce Triple Sec

3 ounces half and half or milk

Shake with ice until chilled, pour into decorated glasses, garnish with peep and serve!

Happy Easterversary!

How lucky are we to celebrate 18 wonderful years of marriage and Easter Sunday on the same day this year.  Easter has always been a special day for us, we became engaged on Easter Sunday in 1992.  Now, I had an a feeling about our engagement, but I wasn't quite sure when . . . so my fiancé now husband set up a surprise Easter egg hunt using colored plastic eggs - you know those eggs.  Inside each egg was a clue to the next egg, there was a lot of laughing, and just before I found the last egg, which I couldn't reach, he proposed!

I was attracted to my husband by his smile.  He has the nicest smile in the world!  My husband is kind, extremely smart, thoughtful, and my best friend.  He gave me the encouragement and confidence to achieve my dreams.  We have fun, and he makes me laugh every day!  Happy 18th Anniversary to my best friend!  XOXO!

She's here cried the priest! 

Sacred Heart Church.

The ceremony, a few of my friends have been married here.

My nieces and nephew, see how they've grown, 

check out their photo on my side bar.

Happy Easter Everyone!

Home-style Easter decorations

I didn't make this, but it's my favorite Dedham pottery bunny!

Here are a bunch of eggs, can you guess which ones I 

painted, which ones I bought and which one is real?

I made and painted these cute little lambs about 

20 years ago.  Duke love to look at them!

This is a really cute lamp that I made many years ago, it's one of my favorite Easter decorations.  The light is inside the handle.

These were the bunnies on top of our wedding rehearsal dinner cake!

This little girl is from my bridal shower, 18 years ago!

Duke with his friends, he likes to bark at the male bunny!

My centerpiece on the kitchen table.

My favorite painting, resting on the mantle. 

Potato Gratin for Easter

This is one dish that will be gracing my Easter table!  I love a cheesy potato dish with my Easter ham, and because russets have a lower moisture and higher starch content than most other potatoes, they are ideal for baking and are excellent in gratins. I use a mandolin to ensure uniformly sliced potatoes, the key to making a perfect, tender gratin! If you don't have one don't worry, just slice your potatoes thin.  

Easter dinner will be in New Hampshire at Pushy Sister #3's home.  My three brothers and their families will be joining us too - should be fun!  Pushy Sister #2 & Pushy Sister #4 will be at their in-laws!  They'll be joining us for dessert!

This is one of four recipes that I'll be making.  I'm also making an asparagus tart for an appetizer, apple raisin relish, and a country peach cake! Oh yes, there will be wine! LOL!!!

Ingredients:

• 2 cups heavy cream
• 2 eggs
• 1 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 tsp. freshly grated nutmeg
• 6 large russet potatoes, peeled and cut
    crosswise into 1/16-inch-thick slices
• 4 oz. Gruyère cheese, shredded
• 1 Tbs. chopped fresh flat-leaf parsley

Directions:

Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.

In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.

Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more. Let stand for 10 minutes before serving.

Serves 8 to 10.