Easter Carrot Cake ~ Featuring Peeps

Happy Easter my Chickadees!!!

I have presented you with an Easter cake that will bring a smile to  the toughest bunny in your bunch as you sit at the table and enjoy. Make memories that last through the years; remember good memories are the priceless gift you give each other. Be kind and be generous and fill your heart as you fill the hearts of others.

Thank you to the Peeps Marshmallow Company for helping to make my Easter holiday delightfully sweet!

**I was given these products for review.  I was not financially compensated for this post.  All opinions expressed are my own.

Adapted from: The Lucky Santangelo Cookbook


¾ cup granulated sugar
1 cup brown sugar
 ¾ cup corn oil
1 tbs. vanilla
4 eggs
2 cups self-rising flour
1 tsp. ground cinnamon
3 ½ cups shredded carrots
¼ cup raisins – chopped
¼ cup chocolate chips - chopped
¼ cup milk


8 oz. cream cheese
4 tbs. unsalted butter
1 cup confectioners’ sugar
1 tsp. vanilla
½ cup shredded coconut – toasted
Peeps Marshmallow Candy for decorating

Preheat Oven 350 degrees:

Using the shredding blade of a food processor shred the carrots and set aside.

Using a food processor combine the sugars, oil, milk, vanilla and the eggs.  Stir in the carrots, raisings, chocolate chips and the flour.

Prepare two 8 inch baking pans with butter and flour and pour the batter evenly into the pans. 

Bake 20 – 25 minutes or until the toothpick test comes out clean.

Let the cakes cool before gently removing from the pan. 

For the Frosting:

In a small frying pan gently brown the coconut.

In a medium bowl, using and electric hand mixer, blend the cream cheese, butter, confectioners’ sugar, vanilla and salt until creamy. 

Place one cake on a cake plate or stand and frost the middle, top with the remaining cake and frost the entire cake. 

Place the toasted coconut around the sides of the cake.

Enjoy with Love,


Guilt Free Cheesecake

*Adapted from Richard Simmons

This is a cheesecake without all of the guilt and yet is delicious!!


3 eggs
9 oz. cottage cheese
¾ cup cream cheese
½ cup sugar
¼ cup cornstarch
1 tsp. baking powder
1 tsp. vanilla
1 tbs. grated lemon zest
1 tbs. lemon juice
Your favorite jam
Whipped cream

For the Crust:

2 cups Cheerios
1 pat of butter

Preheat oven 350 degrees:

In a clean food processor place the Cheerios and process until smooth.

Butter a 9 inch pie dish.

Spread the processed Cheerios along the bottom of the pie dish and set aside.

Place in a food processor the eggs, cottage cheese, cream cheese and sugar; process until smooth.

Add the cornstarch, baking powder, vanilla, lemon zest and lemon juice and give a quick

Pour the batter into the prepared pie dish.

Bake 55 minutes or until firm.

Let cool, then refrigerate.   Top with your favorite jam and whipped cream.

Enjoy with Love,


Oven Fried Chicken

This chicken is a favorite and easy way to serve up some; “fried” chicken, without all the frying.


8 chicken legs and thighs – skin removed
Vegetable oil for drizzling

For the Coating:

2 cups of flour
2 eggs
1 cup milk
2 tablespoons ketchup
2 tablespoons mustard

Beat the eggs, ketchup, mustard and milk together and place in a shallow bowl.

Place the flour in a shallow bowl. 

Dip the chicken first in the flour, then the egg wash and back in the flour.

Place the chicken in a backing pan and drizzle with the vegetable oil.

Preheat Oven 350 degrees:

Bake 50-55 minutes or until golden and the juices run clear.

Enjoy with Love,

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