We hosted Easter dinner this year, a first for us! Our old house was a bit on the small side for hosting 13 (including us), but the new house worked perfectly. We moved the furniture that we usually have in the dining space (dining table and chairs, coffee table, arm chairs, and rug) and set-up two 8 foot tables next to each other and placed chairs all around it. We had room for everyone, including Henry in his high chair and room for the buffet on our kitchen counter peninsula.
Since we were hosting and making dinner, we didn’t bake any deserts this year, but Dave did bake bread and I tried a couple of new side dish recipes. I made twice baked mashed potato casserole from Tracey’s Culinary Adventures and green chile corn pudding from Scarletta Bakes. Both were excellent, if I do say so myself, and are definitely keepers.
Dave baked Italian Easter cheese bread from King Arthur Flour and Hawaiian sweet bread from Barbara Bakes, both were new recipes as well. And they both turned out great too! The Italian Easter cheese bread was a nice and simple substitute for our usual, labor intense Stud Muffin. It had great cheese flavor and a nice texture. The Hawaiian sweet bread was also an easy recipe, so easy that Dave made it the day of and it turned out delicious. I especially liked the leftovers as toast, great texture and a subtle sweetness.