“Twas Easter-Sunday. The full-blossomed trees filled all the air with fragrance and with joy.” ~ Henry Wadsworth Longfellow
Good morning, everyone! I hope wherever you may be, this finds you enjoying this most beautiful of seasons, and that you have plans for a lovely, peaceful Easter Sunday.
I don’t know about you, but Easter has rather crept up on me this year. I am going to blame it on the weather. Until just the past few days it has been quite cold, and there isn’t much blooming, with the exception of a few daffodils. However, if you also feel like you may have a few loose ends, are scurrying about with regard to plans for your Easter table, or wondering what to give as a token of love and appreciation for someone special ~ take heart. I am sending along a few ideas. All of which can be quickly arranged, easily transported, and materials are readily available at garden centers this time of year.
First, and a favorite are: Sweet Tete~a~Tete daffodils. They are a miniature daffodil, an early season bloomer, are perfect for an Easter table, or to take as a small gift. They are most always available in small pots at garden centers and grocery stores. They can easily be placed in a grapevine nest or basket. Afterwards, they can be planted in the garden ~ spring blooms for years to come.
Don’t you love this grapevine centerpiece? It is simply a woven basket, filled with any gorgeousness of your choice, and placed in the middle of a grapevine wreath. It doesn’t get much easier than that.
Here is another example of the same type centerpiece. It is filled with a cute bunny, greens, and a nest of eggs. The possibilities of this type of arrangement are never-ending.
Another of my favorites for an Easter table are pansies. I enjoy seeing a fairly large container of them for the center of the table and a small cup or mug at each place setting. Because they come in such a wide variety of colors, they are easily paired with almost any color scheme.
Now that you have a few easy ideas for dressing your table, I am sending a tried and true dessert recipe. I really can’t tell you why, but I associate coconut with spring. Although, in the deep south, a coconut cake is often served at Christmas. But, really this recipe is great anytime of the year. It is an elegant~looking cake (4 layers), but so easy to prepare. It is a perfect choice for any special occasion, especially if you are making last minute plans.
Fresh Coconut Cake
1 Box Duncan Hines Butter Recipe Golden Cake Mix
2 packages fresh frozen coconut
1 cup sugar
1 and 1/2 cups sour cream
1~9oz. container cool whip
Prepare the cake according to package directions. Bake in 2 layers. Let the layers completely cool. Slice each one, making 4 layers.
Filling and Frosting:
Thaw coconut completely. Reserve 1/2 of 1 package to use on top of the cake. Add sugar to sour cream and mix well, then add coconut and mix again. Place 1st layer on serving plate. Add a layer of filling and a layer of cool whip. Repeat with 2 more layers. On the top layer – use cool whip only. Spread remaining coconut(not mixed with sour cream and sugar) on top of cool whip. Cover cake well and refrigerate over-night before cutting and serving. Enjoy!
“I think of the garden after the rain; And hope to my heart comes singing, at morn the cherry-blooms will be white, and the Easter bells be ringing !” ~ Edna Dean Proctor,Easter Bells
“For I remember it is Easter Morn, and Life and Love and Peace are all New Born.” ~ Alice Freeman Palmer
Wishing you and all those you love, a glorious Easter weekend !
Photos: Martha Stewart.com, Pinterest and Facebook