Easter Bunny

Elliott’s first Easter has come and gone, and although she was too young to get into hunting for eggs, she had plenty of fun sticking those colorful plastic orbs into her mouth.

We were able to get out of the house this morning, after a series of competing mishaps, and get to the ward Easter Breakfast. We ate food and talked with old and new friends, and Elliott kept making her new squishy face, which is my favorite, so it was great. I even got two picture of Elliott and Ryan before my battery died! (It was one of those mornings.)

She looked adorable in her Easter dress from Grandma Robbins!

When we got home I was able to charge my battery during Elliott’s morning nap (blessed nap time). And following her nap, Elliott was the perfect Easter photo shoot participant. Except for when she fell out of her chair while trying to take her hat off. Thankfully I was lucky enough to catch it on camera.

I really wanted to find a “woah woah woah!” sound effect, but couldn’t locate one. Alas.

After the tumble the photo shoot continued. It was pretty cute, but I only got two, TWO, smiles out of the little peanut. She’s much more interested in her new scrunchy face.

Also, she loves this bunny. I can’t remember who gave it to us at my baby shower, but she is a big fan. She squeezes it and screams in its face (affectionately, of course) and she really loves to bite it all over. But she would not let me move her more than an arm’s length away from this rabbit the whole time I was taking pictures of her. What a nut!

Elvis impersonation: “Thank ya, thank ya very much…”

Ugh. And look at those eyelashes! This girl has black eyelashes a mile long. Sigh… my little beauty queen. And she’s so smart too… 🙂

Then she decided the photo shoot was over, and stalked angrily towards me and started swatting at the camera. Thus ended the pictures.

On ACTUAL Easter, Ryan, Elliott, and I went to John and Jena’s house for an Easter dinner for kings! We had ham, mashed potatoes, a zucchini/squash/potato gratin, baked parmesan green beans, homemade rolls, and devilled eggs. And for dessert we had Grandma Koebbe’s éclairs. (we ate all but four) I didn’t take any pictures of all of this, but I will put up the éclair recipe in case anyone wants to make these delicious treats!

Grandma’s Éclairs

The Cream Puffs

1 cup sifted flour
1/4 tsp salt
1 cup water
1/2 cup butter
4 eggs
Measure the sifted flour and the salt
In the top pot of a double boiler, heat the water and butter to boiling point. Place the top of the double boiler over the bottom pot of boiling water. Slowly add the flour and salt, stirring to form a smooth batter. Cook and stir until the batter loosens from the side of the pan. Move the batter into a mixing bowl, stir it a little to release some steam. Cool the dough to lukewarm (or until it won’t cook an egg), and add your eggs, one at a time, beating each one until well mixed. The dough will be very creamy and soft.
Drop the batter by heaping tablespoon on a baking sheet, about 2 inches apart. Bake for 15 minutes @ 450ºF then reduce heat to 350ºF and bake for 30-35 minutes. Don’t open the door for the first 15 minutes. Remove your puffs from the over, and let them cool. Split in half, leaving tops connected, like on a hinge.
The Custard

1/2 cup flour
2/3 cup sugar
1/4 tsp salt
2 cup milk
1 tsp vanilla
2 eggs
Measure and sift the dry ingredients.
Scald the milk in double boiler. Add your dry ingredients slowly, stirring continuously.
Cook until mixture thickens.
Beat the eggs in a small bowl. Add a small amount of the hot milk/flour/sugar mixture to the eggs and stir well (this brings the temp of the eggs up a little, and changes the consistency so they don’t cook when you add them to the hot ingredients)
Add the eggs to the mixture and stir until well-blended.
Cook 1 minute (stirring occasionally), then remove from double boiler and let it cool.
Add Vanilla
Chocolate Frosting

2 ounces unsweetened chocolate, or 70% cocoa dark chocolate (I used Ghirardelli’s 60% dark, and it was really good)
2 Tbsp butter
1/4 cup milk (At most. Start with about half this, then add more if your chocolate is too thick)
1/2 cup powdered sugar (more or less depending on how “dark” you want your frosting)
Melt the chocolate and butter in your double boiler
Add the milk and sugar alternately–beating until smooth after each addition–until you reach desired taste/thickness.
Now just fill your pastries, and frost them! I used a Ziploc bag with the corner snipped off to fill these bad boys. It was less messy than using a spoon. A piping bag would work perfectly.
Eat and enjoy. Just don’t eat six of them. It will make you sick (not that I know from recent experience or anything like that.)
Happy Easter, everyone!


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