Congratulations, you have made it to spring break! A week off of virtual classes, confusing schedules, and the busy-ness of Gym Meet. And of course, Easter! Why not celebrate the resurrection of Our Lord by taking part in some lively spring activities away from the screen? The following recipes scream warm sunshine, fresh air, and bright blooming flowers!

Hawaiian Cake

This recipe screams sunshine and is a refreshing treat with hints of pineapple and coconut. It is fairly easy to put together and is a popular choice for birthday cake in my family!

Ingredients:

• 1 box yellow cake mix
• 1-2 cans of crushed pineapple, drained
• 8 oz. cream cheese
• 1 small box of vanilla pudding mix
• 1 ¼ cup milk
• 1 large container of cool whip
• Coconut flakes

Directions:

Prepare cake according to directions on box. While pineapple is draining, mix cream cheese, pudding mix, and milk in bowl until thick and creamy. Spread over cool cake, then spread on drained pineapple. Top with cool whip and sprinkle with coconut. Refrigerate cake until used.

Carrot Cake (source: Maida Heatter’s Cakes)

My mother insisted that I include this recipe. While I cannot eat it due to my tree nut allergy, I am sure that the Easter bunny would approve!

Ingredients:

• 5 oz. (1 c.) raisins
• 1 lb. carrots (to make 4 c. shredded, firmly packed)
• 2 c. minus 2 tbsp. sifted all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon
• 1 tbsp. unsweetened cocoa powder
• 4 eggs
• 2 tsp. vanilla extract
• 1 c. granulated sugar
• 1 c. dark brown sugar, firmly packed
• 1 ¼ c. corn oil (we used canola oil which was fine)
• 5 ½ oz. (generous 1.5 c. walnuts, cut into medium-size pieces

Directions:

Adjust 2 racks to divide the oven into thirds, then preheat oven to 350°. Butter 3 round 9 in. layer-cake pans, line with parchment paper cut to fit, butter paper, and dust all over with fine, course bread crumbs. Invert pans and tap out excess crumbs, then set aside. To steam the raisins, place them in a veggie steamer or metal strainer over shallow water in a saucepan. Cover pan, place on high heat, and let water boil for about 10 min. Uncover and set aside.

It’s not necessary to peel the carrots; just cut off the ends, wash them well with vegetable brush, drain or dry them, and grate them. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cocoa, and set aside.

In a large bowl, beat eggs to mix. Beat in vanilla, both sugars, and oil. On low speed, add dry ingredients and mix only until incorporated. Stir in carrots, raisins, and nuts.

Divide among prepared pans. Use the back of a spoon to distribute solid ingredients evenly in pans. Place 2 layers on one rack and 1 layer in center of the other rack – no pan should be directly above another. Bake for 35-40 min, until the tops just spring back when gently pressed with fingertip and cakes begin to come away from sides of pans.

Remove from oven. Let stand for 2-3 min, then turn cakes over onto a rack to cool. When cool, brush loose crumbs of the sides of cakes. Before you fill and ice the layers they should be frozen for at least an hour until they are firm enough to handle.

Cream Cheese Frosting

Ingredients:

• 16 oz. cream cheese (at room temp.)
• 4 oz. unsalted butter (at room temp.)
• 1 tsp. vanilla extract
• 2 c. sifted confectioners sugar

Directions:

In large bowl of electric mixer, beat cheese and butter until soft and smooth. On low speed beat in vanilla and sugar, and then on high speed beat until smooth.

Prepare a large flat cake plate by lining it with 4 strips of wax paper. If you have a cake-decorating turntable place the cake plate on it. If the paper linings are still on the bottoms of the cakes, they should be removed now.

Place one cold and firm cake layer upside down on plate, checking to be sure that paper strips touch cake all around. Spread thin layer (2/3 cup) of icing evenly over cake. Cover with second layer, also upside down, and repeat with icing. Cover with third layer, also upside down. Now use as much icing as you need to cover sides and top of cake.

Lemon Sugar Cookies

(source: The Nerdy Nummies Cookbook by Rosanna Pansino)

These classic cookies have just the right amount of lemon and are perfect for decorating! Have fun with cookie cutters, sprinkles, or royal icing. These cookies also pair nicely with lemon green tea!

*makes about 4 dozen cookies

Ingredients:

• 3 cups all-purpose flour
• 1 tsp. baking powder
• 1/8 tsp. salt
• 2 sticks (8 oz.) salted butter, at room temp.
• 1 ½ cups sugar
• 2 large eggs
• 1 ½ tbsp. finely grated lemon zest
• 1 tbsp. lemon juice
• 1 tsp. vanilla extract

Directions:

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, with an electric mixer, beat butter until softened. Add sugar and beat until light and fluffy, 3-5 min. Scrape down sides of bowl as needed.
3. Add eggs, one at a time, beating well after each addition. Scrape down sides of bowl as needed.
4. Beat in lemon zest, lemon juice, and vanilla.
5. On low speed, beat in flour mixture until well combined.
6. Shape dough into 2 disks about 1 in. thick. Wrap disks in plastic wrap and refrigerate for at least 1 hour and up to overnight.
7. Position the racks in the middle and lower third of the oven and preheat oven to 350° Line 2 baking sheets with parchment paper, or grease and lightly flour.
8. Working with one disk at a time on a lightly floured surface, roll out the dough ¼ in. thick. Cut out cookies using a 2 ½ in. round cookie cutter (or whatever shape you want!!) and place them 1 in. apart on the baking sheets.
9. Bake for 12-13 min., switching pans from top to bottom and rotating them front to back halfway through. The cookies should be firm to the touch, but not browned at the edges.
10. Let cool for 2 min. on baking sheets, then transfer to a wire rack to cool completely.

Whether you try some of these recipes or one of your own, remember to spend some time outside in the sunshine (don’t forget your Allegra!) Go on a walk around your neighborhood and observe the colorful flowers and singing birds, prepare your garden, or simply open the windows and breathe in the fresh air. Enjoy your break!