killing time between meals

where talking about what's for dinner while you're at lunch is totally acceptable


Easter Eats

It was a lovely Easter weekend in Arkansas with my parents. I went fishing, I visited a cowboy church, and I tested two new-to-me recipes.

First, my friend Julie’s Coconut Cold Cake recipe. Ever since she posted about this, I was dying to try it. So Easter seemed like the best time. I cannot get over how easy this cake was. It was a hit, and I’ll definitely be making it for all future potlucks. And the thing is so darn pretty. And fluffy. And ooey-gooey sweet. The only hard part is waiting to eat it.

Cold Coconut Cake
Adapted from Julie Hunt
Serves 12

1 box yellow cake mix, plus ingredients
1 large carton of Cool Whip, thawed
1 can of sweetened condensed milk
1 can of cream of coconut (Note: This is not the same thing as coconut milk. You’ll find it with the cocktail ingredients. My grocery did not have a can, but it did have this squeeze bottle. Either way, use about 15 ounces.)
2 cups flaked sweetened coconut
  • Make the yellow cake as directed on box in a 9″x13″ pan.
  • After the cake cools for a few minutes, poke holes all over it. You want the holes to be larger than a toothpick but not huge. I used the end of a meat thermometer and wished they had been just a little bigger.
  • Mix together condensed milk and cream of coconut and pour evenly over the cake. Beware of pooling around the edges—you may need to use a spatula to move the mixture back and forth over the top of the cake as it soaks in.
  • Spread top with Cool Whip.
  • Sprinkle with coconut.
  • Refrigerate for at least 3 hours, then serve. Keep refrigerated before and after serving.

I have an Easter confession. I still dye eggs when I’m home for Easter. And yes, my Dad still hides them before I get up on Sunday morning.

While dying the above eggs, I realized that I had never made deviled eggs before. (I also realized that I do not have a deviled egg tray, and this must be remedied sooner than later.) Now, how can I call myself a Southern woman without knowing how to make a perfect batch of deviled eggs? The ladies from Steel Magnolias would be ashamed. So, I went for it. And I have to say that I am extremely proud of myself because I totally winged it, and my deviled eggs turned out just right.

Deviled Eggs

12 hard-boiled eggs, cooled
1/4-1/3 cup Miracle Whip (I used two large dollops)
1 good squirt mustard
2 tablespoons sweet pickle relish
Salt & Pepper (to taste)

  • Once hard boiled eggs have cooled, carefully peel off the shells, being careful not to squish them. Slice in half, and scrap out the yolks with a spoon into a bowl.
  • To the yolks add Miracle Whip, mustard, relish, salt, and pepper. Mix well and taste for seasoning.
  • Scoop the eggs salad back into the egg white cavities.
  • Dust with paprika and refrigerate until time to serve.