What a wonderful week! We had such a blast talking about Easter with you guys and celebrating with our family. We love any occasion that brings family together, especially sitting around the dinner table.
We have more pickup locations opening in the next couple weeks! And of course, keep stopping by our Warehouse. We can’t say enough how much we love cooking with Kamut.
If you haven’t tried it yet, check out our pickup locations and grab some! And for those of you that don’t live near the warehouse or a pickup spot, you can always order online.
To start the week off, we had an amazing live on Tuesday! We showed you some last minute Easter ideas. We showed you how to make Swiss Buttercream and carrot cookies!
We absolutely LOVE the buttercream recipe that we typically make with our chocolate cupcakes. But we have been having some fun playing around with different buttercreams, and this Swiss variation does not disappoint!
It is a little bit of a labor of love, and may seem a little intimidating! It does take more time and is a little more temperamental, but it is worth it. Food Nanny Sr. prefers this over any buttercream she has ever tried! So you have to give this a try if you are a buttercream fan like us.
We made these cupcakes special for Easter with some amazing cupcake liners. We found these at Homegoods, so make sure and check them out! We also decorated with some coconut and cadbury eggs for the perfect touch.
For a second option, we showed you how to make our delicious Kamut carrot cookies. They are perfect for all Spring long! They take a little bit of time since you have to boil the carrots down. But this makes them feel extra special! The fresh orange frosting takes these to the next level.
On Wednesday, Lizi (Jr. Food Nanny) made another appearance on Studio 5! She made our cheesy scalloped potatoes with ham and corn casserole that the whole family loves. It’s Easter dinner all in one!
It is always such an honor to be invited on the show. And of course we had a blast talking about our beloved Kamut. Click here to watch the segment in case you missed it!
And finally, we gave you some fun ideas for an Easter picnic on Friday. With the perfect weather this time of year, we just want to enjoy the sunshine! And the perfect way to do this is at a family picnic.
We showed you how to make some amazing sandwiches on our french baguettes. To make the perfect size, use mini baguette pans! They are the same length as traditional, but much skinnier. Here are so scrumptious ideas for different sandwiches:
- Tuna: We love a good tuna sandwich! Just add mayo, mustard, dill, and salt and pepper. Tastes delicious every time.
- Egg Salad: Perfect for Easter! We showed you a little tip of shredding your eggs with the cheese grader. This makes life so easy!
- Prosciutto, swiss, and butter. Thats all you need to make an amazing sandwich.
- Fresh mozzarella with tomatoes and fresh basil. Make sure and cut all you ingredients nice and thin. This makes such a light and refreshing sandwich!
- Turkey or ham and cheese: Add some jalapeño jam to take this traditional sandwich up a notch! So tasty, and something the whole family can enjoy!
Make a variety of sandwiches and let everyone have a little bit of each! It is very easy to pull off, but still feels fun and special.
And don’t forget about your sides! Bring along some fruit, a yummy dessert (like our carrot cookies), a fun drink, and a little cheese board.
For our cheese board, we brought a couple different cheeses, our jalapeño jam, olives, and crackers. I don’t know what it is about a good cheese board, but it just makes us feel fancy! I have yet to be disappoint with a meal that starts with this!
We hope you all had a wonderful Easter spending time with those you love. We know we sure did! And for those of you cooking along side us this next week, here is what we will be making:
Monday: Beef Stroganoff
Tuesday: Italian Peasant Soup
Wednesday: Tuna Noodle Casserole with Sour Cream Sauce
Thursday: Chicken Taquitos
Friday: Choose a Flavor Pizza
Saturday: The Wedge with Homemade Blue Cheese Dressing
Sunday: Crock Pot Turkey Breast