Ok, so I’ve been getting behind. Just a quick heads-up, days 19-21 were recipes from a magazine, so I have to write down the entire recipe here for you. That will come in a week or two, purely because I’m feeling lazy.
For Easter Dinner, which also coincided with my grandmother’s birthday, we made a loaded potato casserole, a slow cooker maple brown sugar ham, brown sugar and bacon green beans, and chocolate cake. (We also made a few things from a package, like gravy and yorkies, so we’ll pretend those never happened!)
Firstly, the potato casserole wasn’t that fantastic. I should mention that I overfilled the dish, so it leaked all over the oven floor…and somehow leaked onto the kitchen floor, too. For that recipe, I would have to recommend adding waaaay more cheese than they recommend, as well as making sure you don’t fill your potatoes up to the brim.
For the maple brown sugar ham, which we found at our local meat store, we actually had to chop the top off the ham. It was far too big to fit, but it was amazing. Definitely a recipe I’ll repeat over the years. Just a note, don’t cook it over the time recommended, because you can actually dry out the ham a bit (news to me!). The glaze is phenomenal and you’ll have meat left-overs for days.
As for the bacon and brown sugar green beans, I believe in you. Don’t use the recipe, just go with your judgement and add as much bacon and brown sugar as you see fit. There’s no wrong amount, unless your beans taste too healthy…then you’ve gone wrong and not even I can help you come back from that mess.
THE CAKE. Oh my gosh. I would like to mention using parchment paper tracings to line the cake pans is brilliant. If you’re just tuning into the baking and cooking world like I am, it’s tricks like this that really save the day. The cake isn’t too rich at all, which I usually fear with chocolate cake; however, the icing is very rich, so don’t apply it too liberally. You probably need 1/2-3/4 of the icing to actually ice the cake. I was feeling lazy and decided to make my icing in my mixer, but this made my icing way too smooth. It slid right off the cake. On another note, if you like super smooth-looking cakes, this is a great way to ice a cake if you are willing to transfer it to a clean cake stand.
Here’s links to all the recipes, I’d recommend all but the potatoes (I’ll try it again some other time):