My sister-in-law Pam always asks me to bring dessert to family gatherings, and I am usually happy to comply. But, about a week ago, I was speaking to my older brother Jim in Tennessee, and said, “I hope Pam doesn’t ask me to bring dessert for Easter. I’m on the road this week, and I don’t think I’ll have much time to make something.”
“Why don’t you contact her now, and offer to bring the wine?” he suggested. Jim has a good handle on pre-emptive strategies.
Of course, I promptly forgot and by Tuesday night when I checked into my hotel in Chicago, I received the anticipated email from Pam requesting that I bring dessert.
What to do? Ice cream? Store-bought crumb cake? I was perplexed. None of those options seemed quite in the spirit of the occasion.
Then, I happened upon this recipe for Easter Chicks Cupcakes. It’s perhaps less a recipe, and more a craft project. The recipe calls for artful arrangement of colored coconut and candy bits and the preparation is faster than a jack rabbit. There’s nothing too deep here. No profound food history or mysterious French pastry techniques. And, no apologies, either. (I used a boxed cake mix - GASP!!)
For someone who grew up on Peter Cottontail, paper mache Easter eggs, neon-colored hard boiled eggs dunked in PAAS dye and Marshmallow Peeps (and still craves M&M’s “Bunny Mix”) Easter Chicks Cupcakes seems a most festive holiday treat. And, they’re a lot easier to tend to than the barnyard variety.
For those of you hoping for a somewhat more nature expression of the season of renewal, feast your eyes on these shots of Manhattan all decked out in Spring finery on the day before Easter.