After the weekend from hell, I decided I would indeed cook an Easter dinner. Luckily I found an open grocery store and picked up some essential ingredients, and at about 7pm I began cooking.Nothing too fancy, I had some steak tips marinaded already. My mom taught me a trick with these - if you buy your meat ahead of time and freeze it, put the meat and marinade in a ziploc bag and freeze it together. The meat will marinade as it thaws, before you cook it - saving you a step! I also had some zucchini and yellow squash, which I just cut up and threw into a pan with some evoo, and then some frozen green beans - talk about fancy. I bought some potatoes, and made mashed potatoes. I tried something new with these, and put in some grated parmesan cheese, and in fact they were delicious. I bought some pillsbury crescent rolls, and ate about 154 of them!
Last, but not least, I made a carrot cake. I blame Mel for making me crave this. It started off as Carrot Cake Cupcakes, but - I don't seem to have any cupcake pans, is this possible?! So it turned into a Carrot Bundt Cake, and I'd say it came out very well. I followed the same recipe as the cupcakes, but I cooked it a little longer - about 15 minutes at 400 degrees and then maybe 35 or 40 at 350 degrees. I wish I'd used less walnuts though, I'm not a huge fan. I used my hand food chopper with the carrots, and of course I prepared my bundt pan with lots of Baker's Joy! I used a little bit less sugar than the recipe called for the frosting, and I think it came out great - there's a ton left over. I'm going to go dig in with a spoon!
