Hope you're all enjoying a relaxing Easter Sunday. I'm just finishing up some last minute cards, easter treats and soon, Easter dinner will be underway.
Above is a picture of the Easter treat I designed for my daughter. She's no longer a little girl, but you're never too old for a chocolate bunny! I decided to forego the traditional Easter basket and use a container she can actually use after all the chocolate eggs and treats are gone. It couldn't have been simpler, just add some shredded and crimped paper strips and then start adding treats. You can make this as fancy or simple as you wish. I added some gingham ribbon and a tag to the lid, with a few homemade paper flowers.
As I said, I put together a few quick, last-minute Easter cards this morning as well. I always have good intentions of having everything done, but you know it never happens.
Aren't these a hoot! The images are downloaded from The Graphics Fairy blog (see sidebar). I added some quick captions and highlighted the images with markers. These were extremely fast and easy, great when you don't have a lot of time. They are also great for those ever-difficult masculine cards.
I used a pretty vintage image for my daughter's card. This took a little more time, because I made some paper flowers to embellish the border. Although it's not apparent in the photo, the image was enhanced using fine crystal glitter.
Before I leave you, I wanted to share one of my family favorite recipes. My mom always used this mustard and brown sugar glaze on our Easter ham. I've tried a lot glazes since, but never one this good. Enjoy!
Brown Sugar and Mustard Glaze
1/2-cup light brown sugar; packed
1/2-cup brown mustard
In a saucepan, combine the brown sugar and water. Bring to a simmer over medium high heat. After about 5 minutes, stir in mustard. Continue simmering another 2-3 minutes. Thinly coat ham with glaze. Put in a 325 degree oven for 30 minutes, reglazing every 10 minutes.
This glaze comes out so crispy and delicious, it makes my mouth water to think about it.
Til next time,