Pastel Easter Doughnuts

Servings: 12 Donuts

Ingredients:

For Doughnuts

• 1/3 cup milk
• 1/3 cup water
• 1 (2-1/4 tsp.) envelope Fleischmann’s® Traditional Yeast
• 2 to 3 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon freshly grated lemon peel
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3 tablespoons butter OR margarine, softened
• 1 egg
• 1/2 cup butter OR margarine, melted
• 1/2 cup sugar
• 2 teaspoons ground cinnamon

For Icing

• 1 Cup plus 1 tbsp Unsalted Butter, Softened
• 3 – 3 1/4 Cups Icing Sugar
• 1 tsp Vanilla Extract
• 1 tbsp – 4 tbsp Milk
• Gel Food Colouring

For Topping

• 1/2 Cup Candy Coated Chocolate Eggs, Chopped

Directions:

For Doughnuts

1. Heat milk and water until warm (100ºF to 110ºF) in a small saucepan. Add yeast and allow to rest 5 minutes.

2. Combine 1-1/2 cups flour, 3 tablespoons sugar, salt, lemon peel, and nutmeg in a large mixer bowl. Add 3 tablespoons butter, egg, and yeast mixture. Beat until combined. Add enough remaining flour to make a soft dough.

3. Knead dough on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Shape dough into ball and place in a greased bowl, turning once to coat. Cover and let rise until doubled in size; about 45 minutes.

4. Punch dough down. Roll dough into a 10 x 5-inch rectangle on a lightly floured surface. Cut doughnut shapes with floured doughnut cutter. Reroll dough as needed, first letting the dough rest for a few minutes

5. Place on greased baking sheet. Cover and let rise until doubled in size, about 30 minutes.

6. Dunk doughnuts in melted butter and return to the baking sheet. Bake for 10 to 15 minutes in preheated 375ºF oven, or until lightly browned. Remove from the baking sheet and cool slightly on a wire rack.

For Icing

1. Beat butter at the medium-low speed of an electric mixer until smooth and creamy (1 to 2 minutes.)

2. Gradually add 6 cups powdered sugar, vanilla bean seeds, and vanilla extract with a mixer at low speed, scraping the bowl occasionally. Mix until blended.

3. Beat at medium-high speed for 3 to 5 minutes, until buttercream is light and airy and nearly white. If needed, add the additional powdered sugar or milk until desired consistency.

4. Add food colouring a few drops at a time, if desired. Mix well until the desired colour is achieved.

5. Using a spatula, spread the frosting on top of the doughnuts. Sprinkle with crushed chocolate eggs.

The post Recipe for Pastel Easter Doughnuts from Bake Good appeared first on Toronto Guardian.

Bunny Coconut Carrot Cake

Ingredients:

• 1 cup unsweetened shredded coconut
• 2 1⁄2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp fine sea salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1⁄2 tsp nutmeg
• 1 tsp ginger
• 4 large eggs
• 1 cup white sugar
• 3⁄4 cup brown sugar
• 2 tsp vanilla extract
• 3⁄4 cup Mazola Vegetable Oil
• 3 1⁄2 cups grated carrot
• 1 cup buttermilk

Frosting:

• 2 (250g) bricks cream cheese
• 1 cup unsalted butter
• 1 Tbsp vanilla extract
• Pinch of sea salt
• 2 1⁄3 cups powdered sugar
• 2-3 cups sweetened shredded coconut, pink gel icing, sprinkles

Directions:

1. Preheat oven to 350 °F. On a baking sheet, toast coconut for 3 minutes, cool.

2. Prepare cake pans with 1⁄2 tsp of oil and parchment paper. In a medium bowl, combine dry ingredients. In a
small bowl, add carrots and buttermilk.

3. In a large bowl, mix eggs, sugars, and vanilla. Use an electric mixer on high for 3-5 minutes until thickened. Lower mixer and pour in vegetable oil.

4. Slowly mix in dry ingredients and carrot mixture, alternating. Pour batter into pans, equally.

5. Bake for 40-42 minutes until center comes out clean. Let cool completely before frosting.

6. To make a bunny cake, use a bowl to outline the ears using each side of one of your cakes. You will be left with a piece in the center (which you can cut up as snack squares or use as a bunny bow tie). Frost all pieces of the cake, sprinkle with coconut, assemble and decorate.

The post Recipe for Bunny Coconut Carrot Cake from Mazola + The Best of This Life appeared first on Toronto Guardian.

Easter Chick Cake Pops

Equipment:

– Lollipop sticks
– 8” round cake pan
– Styrofoam block
– Fine-tipped paint brush dedicated for food use only

Ingredients:

Cake:

● 1 cup all-purpose flour
● 2/3 cup brown sugar
● 1-1/2 teaspoons Fleischmann’s® Baking Powder
● ½ teaspoon salt
● 1/3 cup Mazola® Vegetable Oil
● ½ cup milk
● 1 egg

Vanilla Buttercream Frosting:

● 1/2 cup butter OR margarine, softened
● 2 tablespoons Crown® Lily White® Corn Syrup
● 1 teaspoon vanilla extract
● A dash of salt
● 2-½ cups powdered sugar
● 2 to 3 teaspoons milk

For Decorating:

● 2-3 cups yellow coloured white chocolate molding/candy wafers
● 1 dash Mazola® Canola, Corn OR Vegetable Oil
● ½ cup orange coloured white chocolate molding/candy wafers for beak and feet
● 12 gummy candies cut in half for wings, we used fuzzy peaches
● Black food colouring or dark chocolate for eyes

Instructions:

1. Preheat oven to 350F. Grease an 8” round cake pan, line bottom with parchment paper.

2. Place flour, sugar, baking powder, salt and oil into a freestanding mixer with paddle attachment or in a bowl and mix with an electric mixer until you get a sandy consistency. Add in the milk and egg, beat until smooth and well mixed.

3. Pour mixture into prepared pan and bake for 20-25 minutes, or until cake bounces back when touched or toothpick in center comes out clean. Cool 5 minutes, remove from pan, break into large chunks and let cool.

4. To make buttercream, beat butter, corn syrup, vanilla and salt in a large mixing bowl until light and fluffy. Gradually beat in powdered sugar and 2 teaspoons of milk. Add additional milk, 1 teaspoon at a time as needed, to reach desired consistency.

5. Crumble cake into a large bowl until it resembles fine breadcrumbs, you can use the mixer for this step, then mix in some of the frosting, just until the mixture can be formed into small balls without cracking, don’t make it too moist or the balls will not hold their shape. Make 1.5” size balls by rolling between your hands, place cake balls on a tray.

6. Follow the directions for your molding/candy wafers and melt in a double boiler or in a microwave safe bowl. Melt ¼ cup of the yellow chocolate wafers.

7. Dip the tip of a lollipop stick into the chocolate and place in the cake ball halfway in, set on tray. Once you have sticks in every ball, place tray in the freezer for 15 minutes or fridge for 30 minutes to set and firm up the cake balls.

8. Once pops have chilled, melt remaining yellow chocolate wafers in a large bowl ordouble boiler. You can add a dash of oil to loosen up the consistency if needed, dip each pop in chocolate coating to entirely cover the ball, making contact with the stick.

9. Gently twist and roll cake pop and tap off extra coating, once it has stopped dripping use a cake pop stand or Styrofoam block to stick pops in to dry completely, leave to set. Continue with remaining pops until all are covered in
yellow chocolate coating.

10. Prepare for decorating your pops by cutting gummy candies in half, using some of your yellow chocolate, brush a small amount onto cut edge and stick onto the cake pop for the Chick “wings”. Add enough chocolate to seal around the edge of the wing so it is secured. You can leave like this, or once set, re-dip your pops a second time to hide the gummy candy in coating completely.

11. Melt the orange chocolate molding wafers. Using a skewer or paint brush, create the feet and beak by dabbing a bit of chocolate on your cake pop.

12. Using black food colouring paint dots for eyes or melt a small amount of dark chocolate to create eyes.

The post Easter Chick Cake Pops from Mazola appeared first on Toronto Guardian.

If you live in Toronto, chances are you don’t have space to roast an entire lamb on your balcony. To help you celebrate Easter and highlight one of their newest products, West Side Beef has created a delicious Butterflied Leg of Lamb recipe!

Readers will love this modern twist on a traditional Easter dinner staple. Flavoured with barbecue spices and rosemary, this recipe can be cooked outdoors on a grill, or indoors in the oven.

Butterflied Leg of Lamb

Ingredients

• 1 Butterflied Leg of Lamb
• 1 sprig rosemary, leaves stripped from stem
• 1 Tbsp. olive oil
• 2 cloves garlic
• 1 tsp. sea salt  
• 1 tsp. paprika  
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. ground pepper 
• 1 tsp. cayenne pepper 
• 1 tsp. red pepper spices

Method

1. Place butterflied lamb leg on top of a clean cutting board.
2. In a bowl, combine spices with 1 Tbsp. olive oil, one chopped clove of garlic and rosemary leaves. Mix to combine and spoon half the mixture on top of the lamb. 
3. Using your hands, thoroughly rub the mixture into the meat, then flip the lamb over and apply the other half of the rub. Once finished transfer the lamb into a ziplock bag and refrigerate for 20 minutes-8 hours to let flavours of the rub work their way into the lamb. 
4. When ready to cook, take the lamb out of the refrigerator 20-30 minutes before cooking to let it come to room temperature. 

For BBQ Cooking

1. Turn your BBQ to medium heat and let it warm up for 5-10 minutes. 
2. Sear the lamb on the grill for 4-5 minutes per side, or until the lamb is nicely caramelized on both sides. 
3. Turn off one of your BBQ burners and transfer the lamb over to that side, then roast the lamb for 30-45 minutes or until a thermometer inserted into the thickest part of the meat reads 125 F for rare, 135 F for medium rare, or 145 F for medium. 
4. Remove the lamb from your grill and let it rest covered in foil on a cutting board or plate for 15 minutes before slicing.

For Indoor Cooking

1. Preheat your oven to 400 degrees F
2. While oven is preheating, heat an oven-safe frying pan or cast iron pan on the stove top on medium high heat with a bit of oil. 
3. Once the oil is hot, sear your lamb in the pan for 2-3 minutes per side until caramelized, then transfer the pan into the oven for 30-45 minutes or until a thermometer inserted into the thickest part of the meat reads 125 F for rare, 135 F for medium rare, or 145 F for medium.
4. Remove the lamb from the oven and let it rest covered in foil on a cutting board or plate for 15 minutes before slicing.

The post Butterflied Leg of Lamb Roast appeared first on Toronto Guardian.

SUPERPOWER DOGS: Ontario Science Centre IMAX theatre. Opens April 12

Over 500 people worked on this film in 5 countries. Meet some of the most exceptional dogs from around the world. This documentary shows remarkable working dogs and their handlers from rescue missions to everyday help with those living with special needs. This stunning film with IMAX technology offers views of remote places with a fresh lens on our furry friends.

ONTARIO SCIENCE CENTRE FAMILY SLEEPOVER: April 27

Another opportunity for families to experience this very popular sleepover at the Science Centre. The fun events don’t happen too often and they are every bit worth it! Phenomenal Forensics is the theme at this sleepover where kids and parents have access after hours. Enjoy an IMAX movie, hands-on activities like dusting for fingerprints, reveal secret messages, and solve a mystery before joining in the pajama dance party.  Bring your sleeping back and pillows. Snacks and breakfast included.

UNDER THE STAIRS: Young People’s Theatre, April 1-16. Suitable for ages 8 and up.

The door under the stairs is a portal to a magical place where young Tim can escape his parents’ bickering. One day he enters and discovers other children are on the other side. With his new found friends they discover surprising secrets.

EARTH DAY FAMILY CELEBRATION at Toronto Botanical Garden: April 27, 12:00 pm to 3:00 pm.

Help plant the Teaching Garden, make nature crafts, listen to nature themed stories, ride the blender bike and more.

EARTH DAY at Downsview Park:  April 28 11:00 am to 4:00 pm. Free admission

Popular annual family event celebrates the planet with many activities including “Green Your Life” workshops, seed ball making, nature art stations, guided nature walks, scavenger hunts, Urban Farm Open House, outdoor vendors’ market and much more.

MARLIES FAN APPRECIATION NIGHT: April 14. Coca Cola Colesium

It’s the final game of the regular hockey season and the Marlies are celebrating with a big thank you to all the fans. Giveaways throughout the game between the Toronto Marlies and the Cleveland Monsters. Get down to the game 90 minutes earlier to check out Marlies Alley featuring interactive fun.

EASTER AT THE TORONTO ZOO: April 19 to 22

Get your cameras ready! The Easter Bunny will be making several appearances throughout Easter Weekend. Kids can take in the Easter themed hands-on activities including planting a spring flower and decorating cookie. Attend a Wildlife Centre Keeper Talk for your chance to win a golden egg redeemable for a special Easter plush at the Zootique shop. Keep your eyes peeled for the special Easter enrichment  treats that will be offered to the animals of the zoo (schedule on the website)

BARKWORKS: Toronto Evergreen Brick Works, April 13, 11:00 am to 4:00 pm.

Toronto’s latest outdoor dog festival brings together dog lovers and owners to this pet friendly event. The day includes fun activities and games for all ages to attend with their dogs. Dog training sessions, Easter egg hunt, and a pop-up market with vendors are just a few of the features. The event is in support of the Toronto Humane Society.

BEACHES EASTER PARADE: April 21 starting at 2:00 pm.

The 53rd annual Easter Parade in the Beaches area is hosted by the Beaches Lions Club. Families line the streets to enjoy the colourful fun, musical and entertaining parade. Parade route along Queen Street East starting at Munro Park and ending at Woodbine Avenue.

BEACHES EASTER EGG HUNT: Kew Gardens. April 19, 11 am to 2 pm

There will be three dedicated Easter Egg Hunt zones for children organized in age groups. Groups will be let in on a staggered basis to allow time to replenish eggs.BYOBasket. Stay for the live children’s entertainment with Peppa Pig and Sonshine and Broccoli, face painting and a special visit from the Easter Bunny.No registration is required and admission is free!

Easter EGGstravaganza at Centreville: Centre Island,  April 19, 20, and 21

Join Beasley Bear and the Easter Bunny at this egg-citing pre-season event featuring select favourite kiddie rides. Get your face painted, visit the farm animals at Far Enough Farm, and join the Easter Egg hunt! Lots of prizes and surprises. Purchase an Easter Basket on site (proceeds will go to the support Cystic Fibrosis Canada). Event is presented by Lindt Gold Bunny.

Hit The Floor World-Class Dance Event: Metro Toronto Convention Centre’s John Bassett Theatre. April 25 to 28

Over 2000 dancers of all ages from 50 dance schools across Canada are expected to compete for scholarships and prizes at this four day event. In addition to the competition, there will be dance workshops in various styles from contemporary to hip hop with professional choreographers, the highly anticipated All-Stars Showcase and a public afterparty at the roof of Lavelle.

The post Top Family Friendly Events Happening in April appeared first on Toronto Guardian.