They both sound good and the decision is totally yours. They are both very good. The Easter Poke Cake is fun, flavorful and an easy to make Easter dessert and the cookies are simply colorful and delicious!

Easter is on April 20th this year. We love to celebrate Easter and the meaning behind it. We also look forward to the warmer weather and to flowers blooming everywhere. We see the color of clothing change to reflect the season. When I was looking for foods that would reflect the season I came across Lemon Crinkle Cookies in pastel colors. Just right for spring and the lemon flavor would be perfect. I ordered Wilton Food coloring so I would have pink, blue, green, and I had yellow colors. It was then I realized that some people are avoiding foods with dyes in them. But that is alright. You can have the same tasty light and fluffy lemon cookies only they will be white. As I was finishing I couldn't resist mixing some dough so there would be all the colors in one cookie. Fun, but I prefer one single color in each cookie. The cookies are delicious with just the right amount of lemon flavor, not crispy but bursting with flavor. I shared with my neighbor's children and they were all smiles and said "Delicious". My adult friends gave the same comment, "Delicious". I agree so I am sharing.

1 box white cake mix

Ingredients listed on the box (eggs, water, oil)

2 (3.3 ounces) boxes instant white chocolate pudding

3 1/2 cups milk

2 cups heavy cream

1/2 cup powdered sugar 

1 teaspoon vanilla extract

Food coloring (blue, green, pink, and yellow)

1.  Preheat the oven to the temperature specified on the box. Grease a 9x13 baking pan. 

2.  Prepare the cake mix according to the directions listed on box.

3.  Next divide the mixture into 4 equal portions. (I divided the batter into 1 cup portions.) Add a few drops of food coloring in each bowl and stir well.

4.  Then using a spoon, make small drops of each mixture into the bottom of the baking pan. Drops will spread in greased baking pan so you should do this quickly. Drop one color at a time leaving a few inches apart between the drops, then make the drops with second color, then the third, then the fourth, until you cover the bottom of the pan. Then drop another layer on top until you use all the batter. Tap the baking pan on the counter to flatten the surface, do not spread with the spatula to avoid mixing the colors. Using a toothpick, swirl the colors just a little. Do not over mix, you want the colors swirled not mixing together. Bake as directed on the box.

5.  When the cake is baked, sit at room temperature for about 10 minutes, poke holes in the cake using a wooden spoon handle. Poke holes about 1 inch apart. Allow to cool completely.

6.  In a bowl, combine the white chocolate pudding and milk, whisking until the pudding is dissolved. Before the pudding is set completely, pour it over the cooled cake, trying to fill all the holes completely. Spread the remaining pudding on top and place in the refrigerator to set completely.

7.  When the pudding is set and the cake is completely cooled, top the cake with whipped cream. Mix chilled heavy cream and vanilla extract until soft peaks form. Add powdered sugar and mix until stiff peaks form. Spread over the pudding layer.

8.  Garnish with sprinkles before serving.

9.  Store in refrigerator.

*The batter is so pretty.  

**The layer of white chocolate is just visible under the whipped cream. Sprinkles add a festive touch just right for Easter.

INGREDIENTS: 

1 cup butter, softened

2 cups granulated sugar

4 large eggs

4 tablespoons lemon juice

4 tablespoons lemon zest

4 teaspoons baking powder

4 1/2 cups flour

Food coloring (pink, blue, yellow and green) *

1/2 to 1 cup powdered sugar (to roll the cookie dough in)

1.  Cream the softened butter and sugar until completely combined.

2.  Add in eggs and mix until the dough is fluffy.

3.  Add in lemon juice and lemon zest and mix until fully incorporated.

4.  Add in the baking powder.

5.  Mix in the flour, a third at a time.

6.  Split into four equal portions and use food coloring to tint the cookie dough pink, yellow, blue and purple.*

7.  Refrigerate the dough for 2 hours.

8.  Roll dough into balls and roll in powdered sugar. (You should have about 36 to 40 cookies. I used a 2 tablespoon dipper for the dough. It was probably a little more than 2 tablespoons.)

9.  Bake in a 350 degree oven for about 10 minutes.*

Food Coloring Formulas

Pink-3 drops of pink

Blue: 3 drops of blue

Yellow: 3 drops of yellow

Purple: 3 drops of pink and 1 drop of blue 

* Oven times vary and I baked mine 15 minutes longer.

* I used Wilton food colors and they have purple.

To learn more about how you can become a partner with Stroll Our Community please reach out to Teri Preas
teri.preas@n2co.com
https://linktr.ee/marketingsolutionsbyteri