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!

Sprinkle with shredded cheddar cheese. Top with the remaining french fried onions. Bake for 25–30 minutes.

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.

In a large bowl, whisk eggs and vegetable oil together. Add cake mix and whisk until a thick dough forms. Fold in white chocolate chips with a spatula.

Using a cookie scoop, place cookie dough 2 inches apart onto ungreased baking sheets. Bake for 10–12 minutes.

Put the pasta pot used for boiling the noodles (or another large pot) over medium heat. Add butter, onion, garlic, spices, and tomato paste to the pot. Stir to combine until mixture is sizzling, then sprinkle over the flour. Whisk together to form a paste.

Very slowly pour in stock, whisking as you go, to create a thickened sauce. Pour in the cream and continue to stir.

Let mixture come just to a simmer, then stir in fontina cheese a handful at a time until it melts, reserving 1 cup of grated cheese. When the she-crab soup base (and mac and cheese base) is done, turn the stove off.

Add cooked pasta, crab, and remaining cheese to the pot. Stir gently to combine and taste, adding more salt, pasta water, or cream to your preference. The mixture should be saucy but not soupy.

Transfer mixture to a baking dish and sprinkle with panko and black pepper. Bake the she-crab mac and cheese for 15–20 minutes until bubbly. Serve with flaky salt, olive oil, cracked pepper, and lemon wedges.

Yes.

Whisk in shortening and eggs. Whisk in 2 cups flour and the kosher salt. Add remaining flour and knead by hand until combined, then continue kneading 5 minutes more. Cover the bowl and allow dough to rise for 5 minutes.

Dust work surface and rolling pin with flour. Knead dough for 3 minutes, then roll out to ½-inch thickness. Cut donuts. I recommend a 3 ¾-inch ring and a 1 ½-inch ring if you are making holes.

Place cut donuts onto a floured sheetpan and cover. Allow to rise in a warm location for 1 hour.

Heat at least 4 to 5 inhces of oil in a deep pan to between 350ºF and 360ºF. Or set a deep fryer to 356ºF. Fry donuts in batches. The donuts fry about 1 minute per side until golden in color.

Roll in sugar, fill, glaze or decorate as desired. Donuts are best fresh. Store at room temperature for up to 24 hours or refrigerate for 2–3 days. Serve cold or room temperature. Do not reheat.

Form the cream cheese mixture into 2 balls, one slightly bigger than the other. Wrap each cheese ball with plastic wrap. Refrigerate for at least 2 hours.

Place remaining shredded mozzarella cheese into a shallow dish. Roll both of the cheese balls into the mixture to fully coat. Place the bigger cheese ball onto a plate and place the smaller cheese ball on top of it. Decorate with the carrot for a nose and sliced olives for the eyes, mouth and buttons.

Melt the milk (or dark) chocolate in a heat-safe bowl in the microwave using 30-40 second intervals, stirring after each one. Two or three rounds in the microwave should be sufficient.

Spread the chocolate out on the parchment in a thin, even layer. Using a large, offset spatula works well, if you have one. Put the pan in a cool place for about 10 minutes or until the chocolate is completely firm, either in the refrigerator or outside, if it’s chilly.

Meanwhile, melt the white chocolate the same way, using 30-40 second intervals and stirring after each. Stir in the peppermint essential oil.

Spread the white chocolate over the milk chocolate quickly and then sprinkle the crushed candy canes over the top. You’ll want to do these steps quickly because the cooled milk chocolate will make the white chocolate firm up quickly. You’ll want the white chocolate wet when you put the crushed candy canes on it so they’ll stick better.

Let the white chocolate firm up completely (you can put the pan back in the fridge if you like) and then break it up into big pieces.

The bark is ready to eat immediately or you can package it up to give away. Store it in a covered container and keep it away from heat.

Place the chocolate in a heat proof bowl. Set the bowl over a pan of simmering water. Stir until the chocolate is completely melted. Allow to cool for 15 minutes. 

Pour the pretzels into the melted chocolate. Very gently toss the pretzels in the chocolate until they are completely coated.

Using a fork, transfer the pretzels individually to the parchment lined baking sheet. Allow to cool at room temperature for 2 hours or in the refrigerator for 30–60 minutes,  or until firm. Store in an airtight container.