Easter weekend

I was so happy to be home this Easter.
Last year was wonderful, but I was in L.A. visiting with a friend.
I missed having our annual family traditions that we've done year after year
with loads of food, Easter egg hunts with the kids,
and pictures of all the ladies and men by the ol' tree. 

 ^^Kicked the weekend off by decorating sugar cookies with these cute nieces and nephews of mine.

^^As you can see minimalism was not their theme...

Easter

Some pics from Easter Sunday.
Not only am I grateful for my Savior and his resurrection but also
for family traditions that have us gathered around eating
ham and all the other traditional foods, watching the
kids trying to find easter eggs and our traditional photos in
front of the 'tree'.

Hope everyone's Easter was wonderful!

Good Friday & Easter!

Happy Good Friday!

Unfortunately for me, my work 

did not give me the day off,

so rude right?

Ah it's all good, this weekend is Easter

and I love Easter and all that it entails...

{spring weather, bright colored dresses, Cadburry mini eggs and of course all the delish food}

Which is why I thought it only appropriate 

I share a dessert I made the other day.

My taste buds were craving 

something sweet yet refreshing

and this Key Lime Cheesecake from 

The Bakers Chick blog hit the spot.

Honestly best cheesecake I've ever made, 

& not hard to make at all!

If you're needing to make something for Easter,

this dessert just might be what you're looking for.

Key Lime Cheesecake

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 9 inch cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 24 ounces cream cheese, softened
• 1 cup white sugar
• 1 tablespoon cornstarch
• 3 eggs
• zest from 1 lime
• 1/2 cup key lime juice
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar

Instructions

1. Preheat over to 300F.
2. Combine graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Bake for 15 minutes while prepping the filling.
3. In a large bowl, with an electric mixer beat the cream cheese, sugar, lime zest, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until combined. Add key lime juice with mixer on low. Finish mixing by hand. (Don't over-mix.)
4. Place a shallow pan full of boiling water onto the bottom shelf of the oven. Place the cheesecake on a higher shelf and bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set.
5. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches.
6. Remove from oven- let cool completely and then refrigerate cake overnight, and up to three days.
7. When ready to serve, whip the heavy cream with an electric mixer until thick and creamy. Add the powdered sugar, and spread over cheesecake.

Enjoy & Happy Easter everyone!

Image

Easter goodness.

Easter pics.