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A wild hair asserted itself on Good Friday: the unaccountable and sudden interest in dyeing eggs with natural dyes. Usually the joy of fussing with Paas tablets and the hexagonal copper egg sling is enough fun.

But the Interwebs revealed many possibilities for an earthy-toned rainbow: beets, turmeric, onion skins, spinach, blue berries, coffee, and more.

Natural dyes require less activity but also more time to leave their mark on the eggs. After boiling the eggs as normal, they bobbed gently in their respective dyes overnight. A more responsible egg master might have turned or rotated them: we did not. The onion skins produced a brilliant, marbleized tone that was the winner of this experiment.

And the overall result is indeed a lovely one, you might agree:

A plate of naturally dyed eggs, starting from the green egg at left: spinach/green bean, beet stalks, onion skin, and turmeric.

Seven eggs dyed naturally

After a night spent bobbing in boiled beet stalks with vinegar, each egg has a subtle but very pleasant toning.

Grandmothers know best: eggs dyed with onion skins proved the surprising power of an oft-discarded scrap.

And thus ended the baking extravaganza in a utilitarian bent. For the third act of baking Sunday, I tried out a simple, hearty recipe for that staple of the Irish isle: soda bread.

The recipe is courtesy of the good folks at Baking Bites, who rightfully point out that a bread without yeast is an easy kitchen feat indeed: Oats and Honey Irish Soda Bread.

The resulting loaf emerges from the oven with a faint golden tinge, although its free-form shape resembles nothing so much as vacillating amoeba. The flavors mingle ever so well, with a sharp burst of raisin tempered by a hint of mellow honey. And the bread is photogenic, too.

Slabs of honey-raisin Irish soda bread ever so gently toasted.

Act 2 of the baking extravaganza involves chocolate, of course. No rightful whirlwind of Sunday afternoon baking can be complete without a richly flavored chocolate treat.

The chosen recipe for triple chocolate espresso brownies (from cooksillustrated.com) certainly amps up the chocolate quotient. Only three types of chocolate will suffice: I rummage through my pantry for unsweetened, semi-sweet, and bittersweet chocolate. The recipes also directs that this triumvirate be accompanied by cocoa powder and espresso. In the land of brownies, these mighty treats bully lesser brownies and skulk around dark alleys after school.

Chocolate, chopped and thoroughly tasted.

Morse code writ small in the mixing bowl

Thrice delicious: a trio of triple chocolate espresso brownies nestled together.

In fact, the final lines of the recipe illustrate just how robust these brownies are. A proper serving is a one-inch square, no more. Yes, this recipe stays in the recipe box (or recipe file, if you fear anachronisms).

The urge to bake up something tasty—to fling flour at the farthest corners of the kitchen and to fill the house with a gourmand's perfume—shouldn't be denied. And so, I tackled three new recipes on Sunday.

First up in the baking extravaganza: a recipe from Baking Bites for lime-coconut crumble bars. To be fair, this may be the lazy way out of making a key lime pie. But I'm okay with that, particularly when the crust is a sandy and buttery bed studded with oats and coconut.

Eight limes gave their zests and juice for the greater good: lime-coconut crumble bars.

The basement of the bar is studded with oats and shredded coconut.

The mezzanine level contributes satiny texture and the resolute punch of lime juice and zest.

A still life in blue and yellow: three tasty squares of lime-coconut crumble bars.

You put da lime in da coconut... and savor the tart twang that closes with buttery notes of oat and coconut.