I know I am a bit behind but we got attacked by that Cyber-bug a week and a half ago !!! We are still not up and running at 100% and still may need a new computer ...and a new car, (I've been car less for a week and I kind of like it!) ...and my daughters mouth surgery ...oh well it never ends but such is life and I will take it happily.
Ok back on point ..take a peak of the latest happenings..
|Blooms in the snowy window the week before Easter|
|2013 pot holder swap Flickr|
|Vintage Japanese tea cup|
|The Egg Artists|
|My familiy's traditional Easter Ham pie|
|The hunt begins|
|She wouldnt pick up the egg that was near the deer droppings..my oldest was a bugger this year when he hid the eggs.|
|He found the Golden egg|
|Ohh My Precious....just like Lord of the Rings|
|Kissing his egg|
|My two oldest, my goddaughter, and my youngest|
|Look at those faces|
|Love my Cappucino|
|My Easter Ricotta pie|
|My vintage English dishware...these are my favorites, got the whole set for $10.|
|My Vintage Egg dish|
|The finished eggs, the 5 yr old was in charge|
|Blooms from my sister|
Well it was a wondeful holiday. My little one is just at that perfect age for enjoying the holidays.
As for my pies I believe these were my best yet. The crust were the flakiest they have ever been and the fillings were just perfect. I spent three days baking and these pies were only the tip of the iceberg. I start on HolyThursday and don't stop until Easter. My kids love to watch me, yes WATCH me bake for days . Its all part of their tradition and every year they get more nad more involved. example my oldest putting in his two cents "ughh Mom you ar going to make peanut butter and cocount eggs right?" you just can't say no...can you? Come on have you seen his big brown eyes?!
There were peanut butter, coconut, and buttercream eggs, Italian easter bread and Italian anise cookies as well. Each child has their favorite.
I know the holiday has passed but I am going to include the Ricotta pie recipe as it is very light and is a great dessert in the spring .
Italian Riotta Pie ...or as my family calls it Sweet cheese pie
For the dough ( Pasta Frolla) makes 2- 8 inch tarts/crust
2 cups flour
1/2 cup sugar ( I used pure cane sugar not white sugar)
pinch of salt
1 3/4 sticks of butter
2 large eggs
1 tsp vanilla extract
1 teaspoon fresh lemon juice
grated zest of 1 lemon
In a food processor
place flour salt sugar pulse
cut butter into small pieces and add
pulse until mix resemble a coarse meal
mix the eggs with vanilla and lemon juice
with the machine running add the egg mixture until it gathers together
take it out and knead it until it no longer sticky and chill for an hour or so
For the filling..makes 2 to 3 pies depending on pie pan size
3 pounds impastata ricotta ( this is a ricotta used for baking but you can still use regular Ricotta)
1 container mascrapone cheese ( either 1 large conatiner or 2 small)
1 to 1 1/2 cups sugar ..according to your liking of sweetness
2 tsp vanilla
1/2 tsp fiori di sicilia ( i get mine from King Arthur Flour)
orange or lemon zest
pinch of salt
mix all together in a mixer until well blended
roll the dough into pie pan
fill with the ricotta mixture
bake at 350 degrees Farhenheight for about 50 min or until set
*Fioir di Sicilia is an Italian extract that is basically an orange and vanilla extracts together, may also be called 1,000 blossom water. It is truly amazing
Hope you are all starting to enjoy some spring weather and had a wonderful holiday as well! What are your holiday traditions?
Peace and love to all,