I went a little crazy this Easter on the baking front :)
I was asked to bake a coconut cream cake for a friend, so after fulfilling the order, I decided I might as well crank out a few baked goods for our Easter dinner with the family.
I started by baking 2 dozen cupcakes...and then some cake balls...and then 2 dozen gluten-free brownies for my sista.
It was a FABULOUS bake-fest.
White Chocolate Strawberry Cupcakes with Cream Cheese Frosting (half topped with sprinks, half with coconut) for our lovely Easter dessert!
I also was in charge of the Easter entrees, which consisted of Bacon-Wrapped Honey Mustard Pork (marinated all day...so tender!!), Gnocchi Alfredo with Spinach, Mushrooms, and Sun-Dried Tomatoes, and a Sausage & Zucchini saute. It was a feast!
My sister contributed a delicious salad that consisted of romaine with honey roasted nuts, feta cheese, Craisins, and a raspberry walnut vinaigrette. SO good.
Cupcakes and ice cream for dessert!
This lovely Easter Sunday began with me sleeping in until 8 AM, then demolishing two slices of Great Harvest Cinnamon Chip, toasted and topped with Justin's Maple Almond Butter.
Toast + nut butter + coffee = the easiest and most perfect breakfast!
The remainder of the day included wonderful time with family, more sweets, a delicious fish taco dinner with the in-laws, and most importantly, celebrating the resurrection of my Lord and Savior!
HE IS RISEN!!!