Preheat oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment paper, grease pans and the parchment paper.

Whisk flour and baking powder and set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat butter and sugar together on medium-high speed until combined, pale and fluffy. Reduce speed, beat in whites one at a time. Scrape down sides of bowl with a rubber spatula when needed. Add vanilla.

In a large mixing cup, combine milk and buttermilk. Alternate adding flour mixture and milk mixture to the batter, beginning and ending with flour. Blend in 2-3 drops of pink color gel and and mix into batter until blended.

Divide batter between cake pans. Bake for 20–24 minutes or toothpick inserted in the center comes out clean. Cakes should spring back when touched.

Ice and decorate as desired.

Notes: To decorate, I used vanilla buttercream and chocolate buttercream, covered with marshmallow fondant.

While ham is baking, combine sugar, salt, chili powder, and cinnamon in a small bowl.

After 45 minutes, remove the ham from the oven and discard the foil (or save it for tenting later). Brush the ham all over with the mustard and sprinkle all of the spices over the ham. Pour the water in the bottom of the baking dish.

Return the ham uncovered to the oven. Cook for 1 hour more, brushing with the pan juices every 15 minutes. Let rest for 10 minutes before serving.

This ham can be served hot, cold, or at room temperature. Enjoy!

Notes:
• Ham should be cooked for about 12 minutes per pound total at 300ºF. I went a little longer than this, and you can feel free to check package directions and follow them, just add the seasonings and uncover the ham about halfway through the cooking time.
• This is the ham I use in my favorite Ham Delights—it makes them really special!

Press into greased muffin cups. Push down in center of each cup to make an indentation for the “basket”.

Let treats stand until set. Remove baskets from cup and put onto a serving plate.

In a small resealable plastic bag, combine water and food coloring. Add in coconut. Seal bag and shake to tint coconut green.

Divide coconut and top each Rice Krispie treat cup with “Easter grass”. Top the grass with your choice of Easter decorations: jelly beans, chocolate eggs, and/or Peeps.

Beat eggs and egg yolk in a bowl or measuring jug.

Beat the butter in a large mixing bowl until pale, then add sugar. Beat butter and sugar until light and fluffy, and mixture increases in volume a little bit. Add beaten eggs a little at a time, beating through well after each addition. Add orange juice and vanilla extract, then beat through one last time.

Sift in self-raising flour and a pinch of salt, then use a wooden spoon or spatula to gently fold the dry ingredients through.

Fill muffin cases with cake batter a little more than 3/4 full. Bake for 1 hour. Test to see if the cupcakes are cooked by sticking a skewer through the middle of one, leaving it for 2 seconds and pulling it out. If the skewer is clean, then your cupcakes are cooked.

Transfer onto a cooling rack and set aside.

For the buttercream and topping:
Beat butter in a large bowl for about 5 minutes until nice and pale, increased in volume and with a really nice cream-like texture. Add sifted icing sugar a little at a time, beating through well after each addition.

Once the cupcakes have cooled, you can spoon the buttercream over the top, or you can fill a piping bag with a star nozzle and pipe the frosting on top.

When you’ve frosted all of the cupcakes, put halved chocolate Easter eggs on top to make them like little mini cups. Finally, pour caramel sauce inside the chocolate cups and serve.

Scoop a round mound of coconut filling onto each disposable spoon. Try to make each mound smooth and symmetrical, but they don’t have to be perfect.

Place spoons on a baking sheet and refrigerate until ready to dip them in almond bark.

Place almond bark in the crock of a double boiler (see note below). Fill the lower pot with 1 inch of water, set the crock on top, and set the pot over medium-low heat. Stir almond bark until melted, then turn off heat.

Lay a large piece of wax paper out on the counter and open all the sprinkles and candy. Take 2 to 4 truffle spoons out of the refrigerator at a time, leaving the rest to chill as you work. Dip one truffle spoon into the pot of almond bark at a time. Coat well. Then tap to remove the excess coating.

Set each spoon on the wax paper. Quickly sprinkle with candy or sugar sprinkles before coating dries. Repeat with the rest of the spoons.

Once completely dry, wrap each truffle spoon in a small cellophane bag and tie with ribbon. Leave at room temperature for up to 1 week.

Note: Don’t have a double broiler? You can melt the almond bark in the microwave. Place it in a microwave safe bowl, then cook in 1-minute increments, stirring in between, until smooth.

Grill pineapple on a hot grill for a minute or two on each side until each spear has nice grill marks but is not cooked through.

Stir cardamom into maple syrup and brush over grilled pineapple.

Arrange pineapple on a serving platter. Drizzle with yogurt and sprinkle with chopped basil.

In a shallow bowl, whisk panko, paprika, lemon zest, pepper, salt and cayenne until combined. Place flour in one shallow bowl and egg in another.

To assemble, dip fish in flour to coat both sides, shaking off any excess. Follow by dipping fish into eggs, and finally, into breadcrumb mixture. Place on prepared baking sheet.

Liberally spray tops of fish with additional cooking spray. Bake 12–14 minutes or until fish just begins to flake easily with a fork. Serve immediately.

Break up a chocolate bar (or use melting chocolate chips). Melt in microwave or over a water bath. Add toasted nuts and stir well.

Using about 2 teaspoons of chocolate and nut mix, place small mounds on a sheet pan lined with baking parchment. Make a small well in the middle. Sprinkle with the reserved toasted coconut and place mini eggs in the middle.

Freeze cookies on the sheet pan for 10–15 minutes, or until firm. I prefer to store them in the fridge or freezer for up to 2 weeks.

Push cooked potatoes through a moulin or a ricer to puree. If you don’t have either, you could push the potato through a sieve or just mash them with a potato masher.

If you haven’t already, transfer the pureed potato back in the pot, then put over low-medium heat. Add butter and cream bit by bit at a time, stirring through until well-incorporated on each occasion.

Once you have a nice rich mixture, season to taste with salt and pepper. Turn heat off and set aside.

For the rack of lamb:
Preheat oven to 220ºC (425ºF). Season lamb all over with salt and pepper.

Preheat a large ovenproof frying pan or pot over high heat. Add oil and sear lamb for a couple of minutes on both sides until it has a nice golden colour.

Lay breadcrumbs, rosemary and a pinch of salt and pepper out on a plate and mix together. Roll the seared lamb on breadcrumb mixture and coat it.

Get tin foil, cut into individual squares and wrap around each bone to prevent them from burning in the oven (watch the video in the post if you are confused). Put the rack of lamb back in the pan, then cook in preheated oven for 20–25 minutes.

Take lamb out of oven, then put a tea towel over the handle of the pan to remind you that it’s hot. Transfer the rack of lamb to a board and cover with tin foil to let it rest. Do not wash the pan!

For the sauce:
Put the pan you used to cook the rack of lamb over medium heat. Add onions and fry for about 5 minutes, stirring occasionally. You should notice the onions clean up the bottom of the pan as they fry.

Add cornflour and stir through. Add whine and cook out the alcohol. Add stock, bring up to to a boil on high heat, then turn heat down and simmer for about 5 minutes.

Reheat potato puree and slice the lamb. Serve and enjoy!

Fill each cup with pudding, leaving about 1 inch to 1-1/2 inch of empty space at the top. Top the pudding with cookie crumbs. Reserve some of the cookie crumbs to make a “mound” in each cup where the bunny bottom will be placed. If making these ahead of time, don’t add the cookie crumbs until just before serving because they tend to get soggy from the moisture in the pudding. Set aside while making the marshmallow bunny bottoms.

For the bunny tail:
Squeeze 2 miniature marshmallows together and roll them into a ball. Depending on the brand of marshmallows, an additional half marshmallow may be needed for each tail so that they will look proportional. Right after rolling the marshmallows into a ball (while they’re still sticky), roll them in sanding sugar (or another sugar with large white/clear crystals). In place of rolling them in sugar, they can be rolled in white nonpareil candy sprinkles.

For the bunny bottoms:
Using kitchen scissors for food, cut the large marshmallows in half crosswise. Lay them on a plate sticky side up, and set aside for a moment while making the bunny feet. Just 1 half is needed for each cup.

For the bunny feet:
On a plate, lay a piece of parchment or wax paper. Melt white candy melts according to the package instructions. In one corner of a snack-size zipper plastic bag, spoon in the melted candy. In the corner of the bag where the candy is, snip a very small hole. Pipe the melted candy from the bag on to the parchment/wax paper to form the bunny feet. Use the flat side of a toothpick to spread the top of the candy feet as flat as possible because after these are cooled they’ll be turned over; the smooth bottom will be where the bunny pads and toes are added. So the flatter that the feet lay when turned over, the better for piping on the pink pads and toes. Chill in the refrigerator for about 10 minutes or until they’re set.

When the bunny feet are set, turn them over smooth-side up (this is where the bunny pads and toes will be added). Melt the pink candy melts according to the package instructions. Spoon the pink candy in a snack-size plastic bag just like it was done for the white candy melts. Only this time, make an ultra super tiny snip in the corner where the pink candy is. Pipe the melted pink candy on to the white candy feet to form the pads (try not to hold on to the white part of the feet because the candy melts super quick when touched). To make the toes, an option is to use a toothpick (dipped in the melted pink candy) rather than piping the candy from the bag. Chill the feet in the refrigerator for about 5 minutes or until the pink pads and toes are set.

For assembly of the bunny bottom, tail and feet:
Lay a piece of parchment/wax paper on a plate. Lay the bunny bottom marshmallow sticky-side down on the parchment/wax paper. Using a toothpick, dab melted white candy on to the top side of the large marshmallow and lay the tail on top of it. Under the tail, dab melted white candy where the left foot will go and lay a candy foot on top of it. Then dab melted white candy where the right foot will go and lay the other candy foot on top of it. It’s best to add melted candy for one foot at a time so that the melted candy doesn’t start to set. With the remaining cookie crumbs, make a small “mound” in the middle of the dirt. Lay a bunny bottom in the mound. Add candy grass, jelly beans, and/or candy sprinkles in the dirt just outside of the “mound” where the bunny is. Repeat with remaining desserts.

Cover and store in the refrigerator. These are best served right away.