Spring is here! When the weather begins to warm up I am ready to transition from soups and comfort foods to cooking and baking with fresh fruits and vegetables. These scones are springy and sweet – and so simple to make and delicious to eat!

You can use fresh or frozen raspberries. (The original recipe below, used strawberries. I was just a couple of tablespoons short of raspberries, so I put a few strawberries in too.) The lemon and raspberry flavors create sweet and tart flavorful scones and the poppy seeds add a slight crunch.

Start by whisking the dry ingredients and the liquid ingredients together.

Grate frozen butter into the flour mixture, using a box grater.

Combine the flour mixture and butter with a pastry cutter, two forks or your fingers.

Add the liquid ingredients and raspberries and gently mix together until everything is just moistened. Do not overmix.

You can shape the dough into a disk and cut into wedges or use a scone pan. Brush the scones with cream and sprinkle with coarse sugar and poppy seeds, if desired. The coarse sugar gives these scones a crisp sparkly crust and a sweet crunch. (I think next time, I will leave the poppy seeds off of the top, and just top with the coarse sugar.) Bake at 400 degrees for about 22-25 minutes. Cool for just a few minutes before icing.

While the scones are baking you can get the icing ingredients ready. Mix it up when you take the scones out of the oven.

Fresh from the oven, drizzle the lemon icing on the warm scones. That allows it to soak into the scones – mouthwatering!

Yum! Crunchy golden brown on the outside, tender and moist on the inside – bursting with sweet raspberry and tangy lemon flavors.

You can top with even more poppy seeds if you are a big poppy seed fan.

If you put a second layer of lemon icing on the scones, I believe it would now be called a dessert! Enjoy and Happy Spring!

This is another amazing recipe from Sally’s Baking Addiction Blog. For the recipe and full instructions, click on the link below:

https://sallysbakingaddiction.com/strawberry-lemon-poppy-seed-scones/

Can you believe that Easter is almost here? What treats are you going to bake this year? You will want to add these to your list. These are the perfect cookies to bake for your Easter gathering.

Cadbury Eggs are a favorite treat of mine! I have always liked these – they have that wonderful pastel shell that cracks when you bite into it – and then it has that smooth chocolate on the inside – so creamy! YUM! When I saw these used in a chocolate chip cookie recipe I wondered why I didn’t think of that.

These Cadbury Egg Cookies combine colors of spring and crunchy textures to make the perfect cookie. Before you begin, toast coconut in a 350 degree oven for about 5-7 minutes, stirring once or twice, until the coconut is lightly browned and toasted. I toasted coconut flakes to put in the cookies and some larger coconut chips to add to the cookie tops once they were baked. Then preheat the oven to 350 degrees and prepare your baking sheets.

Cream the butter and sugars together for about 1 minute.

Add the eggs and vanilla and mix until combined.

Whisk the dry ingredients together and then add to the egg mixture. Mix on low until just combined.

Then add the most important and most delicious ingredients – the chopped up Cadbury Eggs, the chocolate chips and the toasted coconut. Oh my…can you imagine!

A bit of Easter heaven in a bowl…just look at that yummy combination!

I used a 2 tablespoon scoop, but you could also form the cookie dough into balls, with about 2 tablespoons of dough in each. Place about 2 inches apart on your prepared baking sheet. Bake about 10-12 minutes, until the edges are slightly golden brown.

When the cookies are fresh out of the oven, I add extra chopped up Cadbury Eggs and toasted coconut chips just to make them extra pretty. Let them cool for 5 minutes on the baking sheet, then try one. This is the very best time to eat these cookies…when they are warm and melty…right out of the oven! Transfer the remaining cookies to a cooking rack and let cool completely.

Grab a glass of milk and relax with a big stack of these. This recipe takes chocolate chip cookies to a whole new level!

Pretty in Pink – extra dressed up for spring in a pink sherbet dish.

Yes – you should share these with others! What a fun Easter treat – so pretty and yet so easy! Enjoy!

For the recipe, more photos and complete directions, click on the link below:

https://www.twopeasandtheirpod.com/cadbury-egg-cookies/

Happy Spring! It sounds like we have a few more cold and windy days – then hopefully warmer weather will arrive next week and put all of us in our Easter planning mode. Last year I made this Easter Basket Bundt Cake. It was a cute idea…my frosting techniques definitely lacking on this one, but you can get the idea. I also forgot to attach the handle before I took the photos (the link below has better photos to inspire you). I used the Coffee Chocolate Bundt Cake recipe with the directions in the link below.

Little Peeps are always fun to include in your Easter treats. Mini Cadbury Eggs and Easter sprinkles are piled on top of the “grass” in the Easter basket.

Coconut Poke Cake is a traditional favorite at our house. Right after you take the cake from the oven, you poke holes all over the top of the cake and spread a can of Cream of Coconut over the warm cake. We like it cold, so I refrigerate it and then right before serving, frost with Cool Whip and top with toasted coconut.

Last year I decided to add Easter sprinkles to add a more festive look.

And because sprinkles just always make your treats so pretty and fun!

Here are the links to the recipes and the directions. Have fun!!!!!

https://vintagekitchennotes.com/chocolate-kahlua-mini-bundt-cakes/

https://www.thecountrycook.net/coconut-cream-poke-cake/