Tag Archives: easter

Colorful Christmas Sugar DIY

Colorful Christmas Sugar

Colorful Christmas Sugar

Here’s a sweet and super-clever idea for your Christmas table – sprinkle some colored decorating sugar (the kind you use for decorating cookies and cakes)  into you sugar bowl and mix it in.   Suddenly your sugar bowl is transformed into a festive conversation piece.

Talk about getting creative right down to the very last detail!

Your guests will be impressed that you thought of everything, and kids think its super-cool.

You can use the same idea for your Easter and Thanksgiving celebrations. For Easter, use pastel sugar sprinkles, (pink, purple, yellow) and for Thanksgiving you can do orange, yellow, and red.  So fun!

Photo Credit

Strawberry Margarita Cupcakes Recipe

Strawberry Margarita Cupcakes Recipe

Strawberry Margarita Cupcakes Recipe
These pretty pink cupcakes are flavored like strawberry margaritas (yum!) and yes, they do have Tequila in them (double YUM!).  That pretty sparkly stuff around the edge is the trademark sugared rim that every strawberry margarita must have (on regular margaritas its a salted rim).  These would be fabulous cupcakes for a bridal shower or wedding, or even an anniversary party. And with that soft pink frosting they’re a perfect Easter color, so why not serve them at your Easter celebration – you’ll have some very happy guests 🙂

Here’s the Recipe

  • 3 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 3 limes, zested and juiced
  • ½ tsp. vanilla extract
  • 1 cup buttermilk
  • Strawberry Tequila Puree:
  • 1- 8 oz container of strawberries
  • Juice and zest of 1 lime
  • 1/2 cup of tequila
  • 2 tablespoons of sugar
  • Frosting:
  • 1 cup organic non-hydrogenated shortening
  • 2 sticks un-salted butter slightly chilled
  • 4 cups powdered sugar
  • 1/3 cup strawberry tequila puree


For the Cupcakes:
    1. Preheat the oven to 325? F. Line two cupcake pans with paper liners.
    2. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.
    3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.
    4. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla.
    5. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
    6. Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely
Meanwhile make the filling:
    1. In a bowl of a food processor, add the strawberries, lime juice, tequila and sugar. Puree the mixture until there are no chunks of strawberry. Set aside.
Filling the cupcakes:
    1. Using a small paring knife, cut a cone out of the top of each cupcake. Remove the cut-out cake and spoon a tablespoon of strawberry puree into each cupcake. Replace the top part of the cone, cutting the tip to leave room for the filling.
For the Frosting:
  1. In a large mixing bowl, cream together the shortening and butter on high until well mixed and fluffy. add the powdered sugar one cup at a time alternating with a tablespoon at a time of the Strawberry puree. Mix until the frosting is thick and creamy. Spread or pipe on cupcakes. Use a spoon to sprinkle some coarse sugar around the edge of the cupcake and top with a lime wedge. Enjoy!

Easter Bunny Dinner Rolls

Easter Bunny dinner rolls

Okay, I don’t usually bother with baking things like bread or rolls… I’m all about visual bang for your buck, so I typically stick to baking all the pretty stuff.  But this inspires me want to want to bake rolls this Easter!  These aren’t just any dinner rolls, no sirreee, they’re Easter Bunny dinner rolls and they’re going on my Easter to-do list right now.   This recipe was originally published in 1999 in the March/ April issue of Country Woman Magazine.  Photo credit goes to  Taste of Home Magazine who re-published the recipe.

  • package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons shortening
  • 1 egg, beaten
  • 2 teaspoons celery seed
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3 to 3-1/2 cups all-purpose flour
  • Melted butter


  1. In a bowl, dissolve yeast in water. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes.
  2. Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover and let rise until doubled, about 25 minutes.
  3. Bake at 375° for 10-12 minutes or until lightly browned. Brush with melted butter. Cool on wire racks. Yield: 2 dozen.
Originally published in Country Woman March/April 1999, p.38

Easter Decor Idea – Bunny in Nest

Easter bunny in nest - deor idea

Easter bunny in nest - deor idea

I fell in love when I saw this photo. What a great idea for Easter decor – really different from anything I’ve done in the past.  A ceramic bunny is nestled amongst the grass  and hyancinth in his comfy little bed of twigs. This charming arrangement is all put together on a big old plate, and then displayed on a weathered old chair. A great way to attract the eye at Easter time.

How to Make Adorable Lamb Cakes

Lamb Cakes, Dr Oetker

Are these not the cutest darn little lambs you ever did see?  And yes, they are individual little cakes – sort of like cupcakes… with legs on them. And a head. And a tail.

How about adding these to your Easter table, or any spring celebration? They’d also be very appropriate for a baby shower, since lambs and babies seem to go together. Why stop there, these little guys are just too cute not to be out there – they’d, be great for a kids birthday too. Heck, I want them at my birthday (I have a thing for lambs and sheep… they are just sooooo utterly adorable).  This super creative recipe is courtesy of Dr Oetker – as a way to say “thanks” to Dr Oetker for creating this awesome little baking project for us all to enjoy, look for quality products from Dr. Oetker when shopping for your baking supplies.

How to Make Dr Oetker Lamb Cakes

Pre-heat oven to 180°C/350°F/Gas Mark 4. Place 12-14 White Baking Cases in a bun tin.

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and Natural Vanilla Extract, if the mixture starts to curdle, add a little flour.

Fold in the remaining flour with a metal spoon.

Place spoonfuls of the mixture in the baking cases and bake for 15 – 20 minutes until well risen and firm to the touch. Remove from oven and leave to cool on a cooling rack.

To decorate

Divide one pack of black Ready to Roll Coloured Icing in to 4. Take one of the four pieces and set the others aside. Use some of the icing to mould the lamb’s ‘head’, adding two small pieces of icing for ‘ears’ and push in Soft Silver Pearls for ‘eyes’. Using a small piece of icing, roll the lamb’s ‘tail’.

Roll the remainder of the icing into a roll of approx. 8cm long and cut in to 4 equal lengths to make the lamb’s ‘legs’. Repeat the process with the remaining pieces of Black Ready to Roll Colored Icing to make heads, legs and tails for three more lambs. Repeat with the other two packs of icing.

To make the butter cream, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar. Mix in the Natural Vanilla Extract and enough milk / water to make the icing fluffy and spreadable.

Cover the base and sides of each cake with Butter Icing. Carefully push four ‘legs’ into the base of each cake and stand upright.

Use a small star nozzle to pipe rosettes of butter icing on the top of each cake and place a ‘head’ and ‘tail’ on each. Use Silver Balls for ‘eyes’.

Have fun!

Pink Lemonade Cupcakes Recipe (Easy!)


Pink Lemonade CupcakesIf what you’re after is a combination of sweet and tart at the same time, Pink Lemonade Cupcakes might be just the thing.  Imagine the taste of pink lemonade – in a cupcake. It’s even better than pink lemonade in a glass!

These little babies are not only yummy, they are super pretty too. Oh yes, and easy – these are EASY. We’re working from a boxed  cake mix here, and just “doctoring” it up a bit….  so you can get these done quick.  Big return for minimal effort 🙂

Pink Lemonade Cupcakes are perfect for a birthday, Bridal shower, Christening or almost any kind of party, really.  But with those pretty pastel colors, it makes me think “spring!”.  So, of course, they’d also be great at Easter.

I think I might just whip up a batch to celebrate the arrival of spring (because remember my mantra – LIFE is a special occasion. Celebrate something EVERY day!)

Pink Lemonade Confetti Cupcakes Recipe

Calories Per Cupcake: 97.4 • Fat: 2.3 g • Carbs: 17.3 g • Fiber: 0 g • Protein: 1.0 g • Sugar: 9.8
Sodium: 103.7 (without salt)


  • 18.25 oz box confetti cake mix
  • 2 1/2 tsp powdered sugar-free pink lemonade mix
  • 1 cup water
  • 1 tbsp vegetable oil
  • 1/4 cup unsweetened applesauce
  • lemon zest from half of a lemon
  • 2 drops pink food coloring (optional)
  • confetti sprinkles, optional


Preheat the oven to 350 degrees F.  Line cupcake tins with 24 paper liners.

Stir together the water and pink lemonade powder.  Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined.

Pour the batter into the prepared cupcake pans.  Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

Recipe Courtesy of Gina’s Weight Watcher Recipes