We brought my folks some sweet Easter Flowers.
I made Melanie a little bag of Easter funnies... these Easter Bunny masks were part of it... so like the festive person that I am, I made everyone wear them and captured their Easter Joy!
Barrie and Julie.
Daddy and Mommy bunny.
and little Stephanie... she still has to grow into them though!
We gave Stepanie a little pink Easter bunny- how cute that it's almost as big as her!
Uncle Brent holding her wearing her First Easter Bunny bib.
Julie thought it would be nice to take photos with this sweet little dress one of our American cousins sent for her. So we dressed her up.... all girly and proper- all that's missin is the little matching headband with a bow on it.
Stephanie seemed to like the photo shoot.... she just might be a 'girly-girl' one day!
We quickly put her back into her pj's and I think that made her Daddy happy... he likes the casual look! And here is my Daddy carving the delicious Easter Ham.
Pretty Spring Colours.
Here's my Easter Dinner plate. Some great ham, a bit of corn, mashed potato and delicious green beans and red pepper stirfry with cashews. My mother did such a nice job... as usual!
My sister and I think alike, we both brought pretty flowers for my mom. I made 2 'light' deserts. Lemon-Scented Blueberry cupcakes and those Birds Nests I blogged about a few days ago.
These cupcakes were delicious, the light cream cheese icing was delicious and tangy- I doubled the amount of lemon rind and lemon juice. Next time, I would add lemon juice in the cupcakes for more of a lemony taste. I used festive Easter cupcake holders and little chick toothpicks too! These are a treat dessert at 236 calories each- but it's made with good wholesome ingredients and blueberries which are full of antioxidants.
Lemon-Scented Blueberry Cupcakes (cookinglight.com)
YIELD: 1 dozen (serving size: 1 cupcake)
Ingredients:
Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)
Preparation
Preheat oven to 350°.
Place 12 decorative paper muffin cup liners into muffin cups.
To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.
Nutritional Information (for one cupcake):
Calories: 236, Fat: 7.7g, Protein: 3.7g, Carbohydrate: 38.7g, Fiber: 0.7g
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