GMG is known for fashion, travel and beauty content, but we’ve always wanted to introduce more topics just as compelling to you, our readers. We’ve never felt comfortable covering subjects we’re are not experts in, but know there’s interest in many more topics beyond what we’re currently sharing. That’s why we’re so excited to announce a new collection we have deemed, “The Contributor Series.” The Contributor Series is a collaboration with local experts in new lifestyle categories. From interior design tips to recipes straight from the kitchen, the series offers top suggestions from masters of their crafts. To make each post fun, interactive and informative, each article will be presented as a “how-to” post, where an expert walks through the episode’s topic with me as the student. We’re starting the series with a new contributor post every other week on Gal Meets Glam. We welcome your feedback and ideas on topics you want to learn more about!

If there’s one topic that I want to get better at, it’s cooking, so I’m eager to learn right beside you. If your mind’s been pinwheeling over recipes to try this Spring, look no further. Our first Cooking Contributor, Elisabeth Epperson, will offer-up easy and delicious recipes you’ll love to prepare in the first Contributor Series post.

Elisabeth, known through her business as Elisabeth and Butter, shares her passion for baking and her artful approach to desserts. As soon as I met Elisabeth, I knew she’d be a perfect contributor. Elisabeth bakes for weddings and events, and teaches cooking courses as well. She’s best known for her decorated sugar cookies, which she delicately paints by hand. We are so excited to learn from her many years of crafting in the kitchen. And be sure to check out the mini Q&A we did with her over here.

Up this week on the Contributor’s Series? Learning how to make three delightful desserts for the Easter season. Special thanks to 86 Cannon (our favorite Charleston hotel) for letting us shoot this post in their beautiful kitchen.

Carrot Cake Cupcakes with Cream Cheese Frosting

Growing up, my mom would always make the best carrot cake and I would ask for it for almost every birthday. When I began to bake years ago, this recipe was my favorite because it only requires one bowl and was simple to make. I began substituting ingredients and learned that my favorite carrot cake could be just as good with lighter, healthier ingredients such as coconut oil, honey, and whole wheat flour.

Yields 12-14 cupcakes

INGREDIENTS

For the Cupcakes:

1 cup white whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup Honey

3/4 cups melted coconut oil (has to be melted before measured)

2 large eggs, beaten together

1 1/2 cups finely grated carrots
For the Frosting:

1/2 stick butter (1/4 cup), softened

1/2 package cream cheese (4 oz), softened

2 cups confectioners sugar

1/2 teaspoon vanilla extract

DIRECTIONS:

For the Cupcakes:

Preheat oven to 350 degrees and line your muffin tins with cupcake liners. Set aside.
In a large mixing bowl, combine all dry ingredients and whisk together. Using a food processor or a fine grater, grate carrots. Add honey, coconut oil, eggs, and grated carrots to the dry ingredients, and using the paddle attachment, beat until the batter is combined, about 1 minute.
Using a large ice cream scoop, divide batter among liners and fill 3/4 of the way full. Place in the oven for 15-20 minutes or until a toothpick comes out clean and the cupcake springs back when you touch it. Remove cupcakes from the pan and place on a drying rack to cool to room temperature.

For the Frosting:

Place softened butter and cream cheese in a mixing bowl fitted with a paddle attachment and beat together for about 3 minutes on medium speed until it is light and fluffy. Turn mixer to low and slowly add the confectioners sugar a little bit at a time. Once incorporated, add vanilla extract and beat on medium speed for 1 minute.
Fill a large piping bag with half of the frosting, being careful to keep the top twisted so the frosting doesn’t come out the back. Pipe swirls on each cupcake. You can also use an offset spatula to spread the frosting.

Grapefruit Sorbet with Fresh Fruit

This is the perfect refreshing dessert that is completely guilt-free. Grapefruits, nectarines, and blackberries are all in season, but you can easily switch this recipe around and substitute with other seasonal fruits.

Grapefruit Sorbet with Fresh Fruit

Serves 5-6

INGREDIENTS:

For the sorbet:

4 1/2 cups fresh grapefruit juice (about 5 large grapefruits)

1/4 cup agave nectar
For the fruit:

3 nectarines, pitted and sliced into wedges

3 cups fresh blackberries

Juice of 1 lime

1 Tablespoon chopped mint leaves

DIRECTIONS:

Line a 9×13 baking dish with parchment paper covering the bottom and the sides, this allows for easy removal.
Mix grapefruit juice and agave nectar and pour into the lined baking dish and place in freezer overnight or until frozen.
Remove from freezer and cut the frozen mixture into small chunks and add it to a food processor or blender, pulse until completely smooth. You may have to carefully stir it a few times and blend again.
Toss fresh fruit with lime juice and chopped mint.
Serve sorbet immediately with fresh fruit or pour in a loaf pan lined with parchment paper and keep frozen.
*You can also skip the freezing method if you have an ice cream maker. Pour the juice mixture straight into the ice cream maker and run until frozen.

Lemon Tart with Almond Flour Crust (Gluten Free)

INGREDIENTS:

For the Crust:

2 cups Super Fine Almond Flour

1/4 cup sugar

1/8 teaspoon salt

1/4 cup salted butter, softened

1/2 teaspoon vanilla extract

1 large egg

For the Lemon Filling

½ cup fresh squeezed lemon juice (about 5-6 lemons)

2 teaspoons lemon zest

¾ cup sugar, divided

3 large eggs

¾ cup butter, softened to room temperature
For the Whipping Cream:

1 Cup Heavy Cream

2 Tablespoons Sugar

*Berries and fresh mint for garnish (optional)

DIRECTIONS:

For the Crust:

Preheat oven to 350 and lightly grease tart pan and line the bottom with parchment paper.
In a large bowl, mix together the almond flour, sugar, and salt.
Stir in the softened butter until it resembles course crumbs, and then stir in the vanilla extract and egg. Mix until well combined.
Use your hands to press the dough evenly into the bottoms and side of the pan. The dough will
be sticky. Poke a few holes into the dough using a fork.
Bake for 15-20 minutes until golden brown. Place a layer of aluminum foil on top if the edges are browning too fast.
Cool before making lemon filling.

For the Lemon Filling:

In a medium saucepan, heat the lemon juice, lemon zest, and 6 tablespoons of sugar until sugar is dissolved, then bring to a boil. Set aside.
In a large mixing bowl, whisk the eggs and remaining sugar until smooth and no lumps.
While whisking egg mixture, slowly pour a quarter of the boiled lemon juice to the egg and whisk continuously until combined. Pour this egg/lemon mixture back into the saucepan with the lemon juice and whisk over medium heat until it is at a boil. While continually whisking, reduce heat and let simmer until it is thickened like a sauce.
Fill a large bowl with ice water and set saucepan in the ice bath until it cools for about 3 minutes, or until it is warm but not hot.
Remove from ice bath and add the softened butter in 5 increments, stirring with a rubber spatula until it is completely smooth and butter is thoroughly combined. Pour through a fine mesh strainer to remove any lumps.
Pour lemon filling into the baked tart shell and refrigerate overnight or until cooled and set.
Spread whipped cream over the tart once chilled and garnish with fresh berries and a sprig of mint.

Recipe adapted from Taming of the Spoon