Flowers, cake stand and cookie platter from HomeGoods
I was so late in making reservations for Easter Sunday brunch that all the restaurants I looked into, and even my own neighborhood club, were either all booked up or way too expensive. So I decided to make a special brunch for Steve and I after we got back from Easter services. I made an herb-encrusted roasted rack of lamb, roasted asparagus, and mashed potatoes. We finished our meal off with this delicious coconut cake, a recipe I found in the most recent issue of Paula Deen’s Southern Desserts.