With Easter less than a week away we thought we’d provide a few ideas for this weekend. A craft for the kids, a great recipe for your friends and or family and a fun but easy centre piece for your table.
TIME TO GET CRAFTY
- white eggs
- empty egg carton
- Hard-boil white eggs. Remove them from the hot water with tongs or a slotted spoon, dry them, and rest them in an empty egg carton or on plastic bottle caps (an adult’s job).
- Color them with the crayons’ tips or remove the paper coverings and use the crayons’ sides. For a speckled effect, grate a crayon and sprinkle the bits over the eggs. The waxy eggs are very slippery, so take care when turning them to color the underside.
- When you’re done coloring, leave them to dry for about an hour.
How about brunch… here’s a great drink and tasty treat for your company to enjoy. (Compliments of www.marthastewart.com)
Time for some Mimosa’
- 6 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons orange flavored liqueur, such as Grand Marnier
- Prosecco, chilled
- Fresh mint leaf
- In a Champagne flute, mix together orange juice, lemon juice, and liqueur. Fill with Prosecco. Garnish with mint leaf and serve immediately.
- Now what about something sweet… Cinnamon Bites
- 1/2 cup warm water
- 1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
- 4 1/2 cups all-purpose flour, plus more if needed
- 4 large eggs
- 1 1/4 cups sugar
- 2 teaspoons coarse salt
- 1 stick unsalted butter, softened, plus 1/2 stick, melted, and more for dish
- 2 tablespoons ground cinnamon
- Vanilla Glaze
- Pour water into the bowl of a stand mixer. Sprinkle yeast evenly over water, and let stand until foamy, 5 to 7 minutes. Whisk until smooth, then whisk in 1/2 cup flour to form a loose paste. Let rise in a warm place until yeast mixture has risen and fallen, about 30 minutes.
- Add eggs, 1/4 cup sugar, salt, and remaining flour to yeast mixture. Knead dough, using dough hook attachment on mixer, until smooth, 4 to 5 minutes.
- Add 1 stick butter, and knead until dough is smooth and elastic, about 10 minutes (add a little more flour if the dough is too sticky). Turn out dough onto an unfloured work surface, and knead by hand until very smooth, about 3 minutes. Transfer dough to another bowl, and let rise in a warm place, covered with a damp cloth or plastic wrap, until doubled, 1 1/2 to 2 hours. Punch down dough; press out air bubbles.
- Lightly butter a 9-inch pie plate or 9-inch square glass baking dish. Place melted butter in a bowl. Stir together remaining 1 cup sugar and the cinnamon in another bowl.
- Roll dough into 1-inch balls (you should have about 45). Working with 1 at a time, dip balls into melted butter, then roll in cinnamon sugar and place in pie plate. Stack balls to form a dome. Sprinkle with any remaining cinnamon sugar, and drizzle with any leftover butter. Cover with plastic wrap, and let balls rise by half, about 1 hour.
- Preheat oven to 350 degrees. Unwrap balls, and place pie plate on a baking sheet. Bake until golden and firm, and a wooden skewer inserted into the center comes out clean, 50 to 55 minutes. Let bites cool in dish 15 minutes, then drizzle with glaze.
TIME FOR SOME PRETTY
Hollowed-out eggshells make naturally beautiful vases for tiny flower arrangements. Break an egg at the top of its shell, drain the contents, and carefully rinse out the inside. Next, fill the empty shell with room-temperature water and place it in an eggcup for stability. Finally, insert small cuttings of your favorite blossoms (we used lilacs, lily of the valley, and violas). Individually or grouped together in a centerpiece, these tiny arrangements make a wonderful addition to the place settings at your table.