Rose Cake - Kentucky Derby Weekend!

It was certainly an eventful weekend for festive folks like us.  The Kentucky Derby and Cinco de Mayo in one weekend?  And they are both holidays that revolve largely around food and drink.  Yes and yes, please!

We get very into Derby Day for two Pennsylvania yanks.  We like the tradition, the pageantry, and the competition of who can pick the winning horses throughout the day.  Hubs and I hosted a party to mark the occasion and I knew right away I wanted to make a red Rose cake as the most literal interpretation of the "Run for the Roses".  This style of cake decorating has been everywhere around the web as of late, and I made it once before successfully for Mother's Day so I was pretty comfortable with the technique.  There is something very impressive and classic about the presentation, and it is surprisingly easy to do.

You can use a Wilton 1M or 2D tip.  Start in the middle of where you want your first rose, and pipe in an outward circle.  All you have to do is repeat until your cake is covered!  If you want a more in-depth tutorial on how to make your own rose cake, i am baker has a great one you can find here.

 

We also enjoyed some traditional Benedictine sandwiches and these Pecan Pie Truffles with a healthy dose of bourbon as our spin on Derby Pies.  Everything was delicious and Greg picked the winning horse... all in all a great day! 

 



Chocolate Covered Easter Eggs (Peanut Butter and Coconut Crème)

I must be feeling awfully generous today.  I have not one, but two wonderfully festive Easter candy recipes for you!

I have enjoyed these recipes my entire life and they are two of the many reasons I look forward to Spring every year.  I love Starburst jelly beans and Cadbury eggs as much as the next girl, but homemade peanut butter eggs and coconut crème-filled eggs pretty much rock my world.  I would eat these all year long if it wasn't for fear of my waistline exponentially expanding.  My mother got the recipe almost 40 years ago from a Pennsylvania Dutch woman named Bonnie Dry, who had the recipe in her family as long as she could remember.  You can tell it's a really old school recipe by the presence of egg whites.  If this skeeves you out, you can totally omit them, but I like what they do for the consistency.  You can read more about egg safety here.  We've been eating them this way forever and while I may be a little strange, I am otherwise unscathed. 

And let's get real for a second.  You people that don't like coconut... we can't really be friends anymore.  Okay we can still be friends, but I will outwardly judge you and try to change your mind every. single. year.  Because you're crazy.  Don't worry, my husband is among you, but you're crazy.

Homemade Peanut Butter Eggs:
Makes around 75 eggs (depending on the size you roll them)

2 sticks of butter, softened
2 teaspoons vanilla
2 egg whites
1 small jar peanut butter
1 1/2 lbs powdered sugar
chocolate for dipping (I usually use dark)

In the bowl of a mixer fitted with the paddle attachment, mix the butter, vanilla, the egg whites and the peanut butter until smooth.  Gradually add the powdered sugar.  Mix until uniformly combined.  Roll into egg-shaped blobs and refrigerate or freeze for 20 minutes or so to make them easier to dip.  Melt the chocolate, dip the peanut butter eggs into the chocolate, and shake off excess chocolate.  Decorate, if desired, but I mostly prefer mine naked.  Refrigerate until hardened.

Homemade Coconut Crème Eggs:
Makes about 75 eggs (depending on the size you roll them)

8 oz cream cheese, softened
1 stick butter, softened
2 cups coconut
2 teaspoons vanilla
2 lbs powdered sugar
chocolate for dipping (I use dark)

In the bowl of a mixer fitted with the paddle attachment, mix together cream cheese, butter, coconut, and vanilla until combined.  Gradually add the powdered sugar.  Mix until uniformly combined.  Roll into egg-shaped blobs and refrigerate for 20 minutes or so to make them easier to dip.  Melt the chocolate, dip the coconut eggs into the chocolate, and shake off excess chocolate.  Decorate, if desired.  Refrigerate until hardened.