Easter Weekend

Ahhh! Spring break! I love knowing that I have a whole week off ahead of me.  I also love know that I will get to spend it all with my Avery!  It just so happens that this is Avery’s first Easter too!  Even though she is really too young to participate in many of the traditional Easter activities, I wanted her to be a part of things.  So we went to the Easter egg hunt at my church with Grandma, Aunt Lizzy and Jaxen.

Jaxen (my nephew) had a blast and got a lot of eggs filled with goodies!

Avery even got in on the party and picked up a carrot shaped egg!

My little bunny munching on a carrot!

We followed the egg hunt up with food prep for Easter dinner.  It also happened to be my husband’s birthday too!  I decided to get creative with the cake and went with no-bake strawberry chocolate cake truffles

and Oreo truffles.

They are super easy and super delicious!

If you would like to make either of these truffles…

Here’s what you need…

No-bake strawberry chocolate cake truffles:

1 cup strawberry box cake mix

1 1/2 cup of flour

1/2 cup of sugar

1 stick of butter, softened

1/8 tsp of salt

1 tsp of vanilla


16 oz of semi sweet chocolate chips (I used 1 and a half bags of chocolate chips)

Oreo truffles:

1 package of double stuffed Oreos

4 oz. of cream cheese, softened

1 bag of white chocolate chips

Here’s what you do…

Strawberry chocolate cake truffles:

Cream sugar and butter, add in vanilla,cake mix, sugar, flour, and salt. Mix until combined.  Stir in 2 tablespoons of sprinkles.  Roll into 1 inch balls, place on a cookie sheet covered either in parchment paper or a silpat.  Chill in freezer for a couple of minutes or until firm.  Meanwhile, melt chocolate in the microwave, stirring every 30 seconds until smooth.  It took roughly 1 1/2 minutes.  Dip cake balls into the melted chocolate, remove using a fork and place back onto the covered cookie sheet.  Top with sprinkles.  Chill until firm.

Oreo truffles:

Process Oreos in a food processor until they are a the consistency of bread crumbs.  Mix the cookie crumbs with the softened cream cheese.  Form into 1 inch balls and place on  a lined cookie sheet.  Chill until firm.  Meanwhile, melt the white chocolate in the microwave, stirring every 30 seconds, until smooth.  Dip the cookie balls into the chocolate, remove using a fork to scoop out the ball and drain off some of the excess chocolate.  Place on the cookie sheet and chill until firm.


This was not the only thing I made for Easter dinner.  I was in charge of the ham.  I chose to do a Sweet Vermouth and Rosemary baked ham, which I found on My Recipes.com.

Oh this is a keeper!  It was so good that we hardly had any left overs!  If you would like to make this baked ham…

Here’s what you need…

6-7lb ham

2 tablespoons fresh rosemary, chopped

2 cups of sweet vermouth

2 tablespoons honey

1 tsp of black pepper

3 garlic cloves, minced

Here’s what you do…

On the stove top, bring the vermouth and honey to a boil.  Reduce to about 3/4 of a cup.  Remove from heat.  Rub the minced garlic, rosemary and black pepper over the ham and bake at 350 degrees for 1 1/2 hours.  Baste the ham with the vermouth/honey reduction.  Bake for an additional 45 minutes, tented with foil.  Basting every 15 minutes.  Remove from oven and let rest.

The food was truly to star of the show, but the family time was what was the best.  Our little bunnies had such a fun time digging into their Easter baskets!

I hope you and your family had an equally blessed Easter.

Go and Create!




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