Easter to me is the most important holiday in the Christian religion and also a great family day. I love that each year we do things TOGETHER to prepare for the fun activities on Easter Sunday. Through the years we have done so many different activities but we still do the same thing year after year. Decorate eggs, make bunny bread and worship together. All of those things have evolved as the years have gone by. In the early years, the eggs were done mainly by the parents, then they were toddlers and they made a huge mess. Dropped dye on carpet, bunny with wonky looking legs and ears, constant shshing.. at church. Now our eggs are foiled, glittered, colored and hand decorated. Our bunny bread actually looks like a rabbit and church is done is subsequent quiet. All of these things are MEMORIES!
So with all of this said, I encourage you to have fun this weekend with your family. Get some dye, eggs and get to decorating. Make some bunny bread and go worship at your church of choice! Remember that the greatest blessing Jesus gave us is our family and he wants you to experience life with them!! One of the best quotes I ever heard was this,”When you get to heaven God is never going to ask you for your resume. He wants to know what you did with the blessings he gave you.” So go enjoy this weekend!
I love this set of cookie cutters!! 
The kids and I love to decorate cookies for any occasion and this set is perfect. If you love to decorate cookies and are in need of a specialty cutter…look no further than International Pantry. They have everything!!
Here is my favorite Easter Coconut Cupcakes.
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs, room temperature
1 1/2 teaspoons pure vanilla bean paste
1 1/2 teaspoons pure almond extract
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
FROSTING:
1 pound cream cheese, room temperature
3 sticks unsalted butter, room temperature
1 teaspoon vanilla bean paste
1 1/2 pounds powdered sugar
M&M speckled eggs
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer cream together the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs. Add the vanilla and almond extracts and mix well.
In a separate bowl, mix together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 12 ounces of coconut.
Line a muffin pan with paper liners and fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and cake is done. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In a food processor, pulse the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut and speckled candy eggs
**To color coconut: Place coconut in a Ziploc bag and add 5 drops of green food coloring. Seal and shake till coconut is colored. Add more food coloring as needed to reach the appropriate color.