I have been longing for spring colors, pussy willows, bunnies and daffodils. It sure does brighten a room!
Last evening, I cooked dinner in the DAYLIGHT!!. I typically get home from work at 5:30, and have been cooking in the dark since we turned the clocks back last year. It feels so good to have daylight in the evening! I just noticed the reflection of the trees on the glass tabletop.
I found yellow flatware on eBay, and I just love the handles.
My dear sister made 16 of these adorable napkins using her embroidery machine. I have used them every Easter for the last five years, and they still look brand new even after washing.
The yellow and turquoise plates are from the Oneida "Ala Mode" collection. The bunny plates are from Pottery Barn, and the wooden chargers from Pier One.
Sharing one of my favorite Easter desserts Lemon Brownies.
They are wonderful.
Source: Marilyn (DanaIN, Garden Web Cooking Forum)
1 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
Juice from 1/2 lemon
Zest from 1 lemon
1 cup powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish
Preheat oven to 350°F.
Line the bottom only of a 9 X 13 X 2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set, use a toothpick to check. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest.
Thank you for stopping by! I am joining The Tablescaper for Seasonal Sunday, Between Naps on the Porch for Tablescape Thursday and Rattlebridge Farm for Foodie Friday.