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Easter is nearly upon us with just a week and a half to go until the glorious holiday.

I’ll begin sharing some of my favorite recipes for the holiday this week!

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CARROT CAKE 

COBBLER

1/2 cup (1 stick) salted butter

1 cup self-rising flour

3/4 cup granulated sugar

2 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/2 tsp. kosher salt

Pinch of ground nutmeg

3/4 cup buttermilk

2 tsp. vanilla extract

1 1/2 cups grated carrots (from 3 medium carrots, grated on the large holes of a box grater)

1/2 cup dark brown sugar

1/2 cup chopped pecans

1 cup boiling water

Vanilla ice cream or whipped cream, for serving

Add the butter to a 10-inch cast-iron skillet or 9-by-9-inch square ceramic baking dish and place it in the oven to melt while the oven preheats to 350°F. The butter should be gently bubbling. 

In a large bowl, whisk the flour, granulated sugar, cinnamon, cardamom, salt, and nutmeg until well combined. Stir in the buttermilk and vanilla until smooth and no lumps remain, then fold in the carrots. Spoon the batter evenly over the melted butter in the preheated pan (do not stir). The batter will not completely cover the surface.

Sprinkle the brown sugar evenly over the batter. Sprinkle the pecans evenly over the batter, making sure you get all the way to the edges. Slowly pour the boiling water evenly over the top, without stirring. Gently transfer the pan to the oven and bake until a nice crust forms and the center is mostly set, about 40 minutes. Serve warm with vanilla ice cream or whipped cream.

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LEMON BARS

For the Crust:

2 cups flour

1/2 cup sugar

1/4 tsp. salt

1 cup salted butter, cut into small cubes, plus more for greasing

For the Filling:

1 1/2 cups sugar

1/4 cup flour

4 large eggs

Zest and juice of 4 medium-sized lemons

Powdered sugar, for topping

For the crust: Preheat the oven to 350°F. Grease a 13-by-9-inch pan with butter. (Use an 8-by-10-inch pan if you'd like the layers to be a little thicker.)

In a large bowl, stir together the flour, sugar, and salt. Add the butter and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.

For the filling: In a medium bowl, stir together the sugar and flour. Crack in the eggs, and whisk to combine. Add the lemon zest and juice, and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.

Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

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APRICOT & 

MUSTARD GLAZED HAM

For the Ham:

1  (12- to 15-pound) fully cooked bone-in ham

Whole cloves 

For the Glaze:

1 cup apricot preserves

1/4 cup whole grain mustard 

1/4 cup light brown sugar

3 Tbsp. apple cider vinegar

1 tsp. ground ginger

Preheat the oven to 325˚F. Score the surface of the ham with a sharp knife in a diamond pattern, about ¼ inch deep. Stick the cloves in between the diamonds. 

Place the ham on a rack in a large roasting pan, tent it with foil and bake until warmed through, about 2 hours.

Make the glaze: Combine the apricot preserves, mustard, brown sugar, apple cider vinegar and ground ginger in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10 to 12 minutes.

Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and bake until glossy and beginning to caramelize, about 1 hour, brushing with more glaze about every 20 minutes. 

Remove the ham from the oven and let rest 15 to 20 minutes before carving. 

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BIRD’S NEST 

COOKIES

1 (12-oz.) package chow mein noodles

1 cup slivered almonds, toasted

3/4 cup coconut flakes, toasted

24 oz. white chocolate, roughly chopped

2 cups creamy peanut butter

1 (9-oz.) bag candy-coated mini eggs

1 (3-oz.) package marshmallow chicks

Line 2 baking sheets with parchment paper.

In a large bowl, stir together the chow mein noodles, almonds, and coconut flakes.

Place the chopped chocolate in a medium heat-proof bowl. Fill a small pot with 2 inches of water, place it over medium heat, and bring to a simmer. Set the bowl on top of the pot and adjust the heat to low so the water is at a gentle simmer. Stir the chocolate every so often until it is fully melted. Turn off the heat and stir in the peanut butter until it is completely combined with the chocolate. Carefully move the bowl to the counter, making sure to dry off the bottom of the bowl with a kitchen towel. Pour in the chow mein noodle mixture, gently folding them together using a rubber spatula until fully coated. 

For ease and consistent sizing in forming the cookies, use a 2-ounce ice cream scoop; if you do not have a scoop, a 1/4-cup dry measure will also work. Scoop the noodle mixture onto the prepared baking sheets and spread out the scoop a little into a nest shape with your fingers. Be sure to stir the mixture together every so often so it stays evenly combined. Form a little platform in the center of the mound and immediately top with 3 candy-coated eggs or a marshmallow chick. Allow the cookies to completely harden on the baking sheets in the refrigerator, about 30 minutes. Store cookies in the fridge, layered between parchment paper.

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PINEAPPLE 

CASSEROLE

4 Tbsp. salted butter, melted, plus more for the baking dish

2 (20-ounce) cans pineapple tidbits

2/3 cup sugar

1/4 cup all-purpose flour

2 cups grated sharp cheddar cheese (about 8 ounces)

1 1/2 cups coarsely crushed butter crackers (such as Ritz; about 1 sleeve)

Preheat the oven to 350°F. Butter a 9-inch square baking dish.

Drain the pineapple tidbits, reserving 1/4 cup of the pineapple juice in a large bowl. Add the sugar and flour to the bowl and whisk to combine. Fold in the drained pineapple and cheddar. Transfer to the prepared baking dish.

Sprinkle the casserole evenly with the cracker crumbs and drizzle the melted butter over the top. Bake until golden and bubbly, 30 to 35 minutes.

Let sit 10 to 15 minutes before serving.

TFD: “From death came life, from sorrow came joy; this is the hope of Easter.”

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