Lucy had her school easter egg hunt the other day that Lynlee and I got to. And Mimi got to meet us over there too. Luckily, Mimi was able to help me with Lynlee...
They were watching through the glass from the room next door. :) The easter egg hunt was done in the classroom due to the yucko weather that day. And Lucy was a pro at hunting eggs. I'm not sure how she knew exactly what to do either since this was her first hunt of the year but she had it down...
She put her basket in the middle of the room and ran to eggs, grabbing 3 or 4 at a time...
and then ran to her basket to "unload" before starting over again.
And nothing could stop her! If she couldn't reach it, she'd pull up a chair...
She did pretty good and ended up with a basket full of eggs!
Now completely switching topics, I wanted to share a recipe that I make every year for Easter and is also the perfect spring/summer dessert...Lemon Berry Trifle. It is so good and pretty easy to make, especially if you buy store bought lemon curd as opposed to making it (hint, hint) :) Anyhow, enjoy!
Lemon Berry Trifle
6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake
1/4 cup Limoncello or Grand Marnier
Fresh mint leaves, for garnish
To make the lemon curd: Bring a pot of water to a simmer, simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and lemon zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.
To build the trifle, put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whip cream into the chilled lemon curd. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint.
And I shared this the other day but wanted to repost here too...Bunny Cupcakes.
Bunny Cupcakes
A cupcake (baked from your favorite recipe)
White icing
Shredded coconut
Pink decorators’ sugar
mini marshmallows
large marshmallows
jellybean, m&m's or other candy to decorate
Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur. Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators’ sugar or icing and set them in place for ears.
Add blue m&m's or jellybeans for the eyes and place them with a bit of icing on the back to hold in place
Add a jelly bean nose (I forgot to buy jellybeans at the store) and mini marshmallows for cheeks. For a finishing touch, draw on decorators’ gel pupils or whiskers if you like. You can also use twizzlers (the kind that peel apart) if you can find them. Just cut them down to size.
I hope you all have a wonderfully Happy Easter!
"Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead..." 1 Peter 1:3
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