The Sweetest Easter Egg Cakes

By PBK Editors

Written by Leslie Marshall of Camp Makery for Building Blocks.

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I stumbled across an adorable method of baking cupcakes inside a hallowed out eggshell and couldn’t help but think how perfect this would be for Easter! I thought it would be perfect to dip each egg in white chocolate, but I knew that would be entirely too sweet. That’s when I had a complete “Aha” moment — lemon curd filling! I couldn’t be happier with how beautiful it turned out and the little cakes actually looked like eggs when I opened them up!

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Easter Cake Eggs

INGREDIENTS

Cake Eggs

  • Your favorite cupcake (or cake mix) recipe
  • 12-24 Eggs (depending on your recipe)
  • White Chocolate (for coating)
  • Cooking Spray
  • Aluminum Foil (for baking)

Lemon Curd

  • 1-2 Lemons, zested
  • 1/3 C Sugar
  • 3 Tbsp. Melted Butter
  • 1 Egg
  • 1/3 C Lemon Juice

DIRECTIONS

For the Cake Eggs:

  1. Let your eggs come to room temperature. Take a cork screw and gently poke a hole in the top of the egg (the smallest point on the egg). Using a circular motion hollow out a hole the size of a dime. Tip your egg upside down and let the yolk and egg white drain. You may have to use the cork screw to break up the yolk. camp-makery-easter-cake9
  2. Rinse your eggs thoroughly with warm water. Soak in warm salt water for 30 minutes. Let the eggs air dry for about an hour. Note: I found it easiest to place the eggs upside down in the egg crate and let the excess water drain. camp-makery-easter-cake10
  3. Using a generous amount of cooking spray, spray the inside of the eggs and the top of the eggs.
  4. Make a little nest of aluminum foil in each cupcake tin, this will hold each egg upright to make sure it bakes properly. camp-makery-easter-cake11
  5. Make your cupcake or cake mix. Use a piping bag and pipe the cake mix into each egg until it is about ¾ full. If you overfill the eggs, the excess will bake out of the top, and it’s not a big deal as you can just shave it off with a paring knife.
  6. Bake at 350 degrees for about 20 minutes, check the cake by poking a toothpick in the egg and if it comes out clean, it is finished baking.
  7. Allow the eggs to cool for about 15 minutes.
  8. Peel your eggs like you would if you were peeling hard-boiled eggs. Set aside the cake eggs. camp-makery-easter-cake21

For the Lemon Curd:

  1. Using a micro plane, zest 1-2 lemons, depending on how strong you want your lemon flavor. camp-makery-easter-cake15
  2. Add the sugar, melted butter, egg and lemon juice.
  3. Whisk your ingredients together until nice and frothy. camp-makery-easter-cake17
  4. Microwave for 1 minute increments, stirring after each 60 seconds interval. Repeat 5 times. Note: If you prefer to stay away from microwaves you can always whisk ingredients together in a medium saucepan over a medium-medium high heat until it begins to boil, reduce the heat then stir until it begins to thicken, then allow to cool.
  5. Cover with plastic wrap and let chill in freezer for 15 minutes or one hour in your refrigerator.

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Assembling the eggs:

  1. Using a meat injector (you could also pipe into the cake as well, but I didn’t want to create a very large hole in the top of the cake) inject about 1 teaspoon of the lemon curd filling into the center of the egg. Be careful not to overfill, as it will be difficult to cover with white chocolate. camp-makery-easter-cake24
  2. In the same cupcake tins, take the foil nests and make into a little ball, you may have to add a little extra foil, then take a toothpick and push into the foil. After doing this I would also recommend adding a square of wax paper or parchment paper over the top of the toothpick to keep the chocolate from sticking to the foil. I had a little difficulty picking the foil off of the bottom.
  3. Melt white chocolate in a double boiler, or in the microwave (being careful not to burn your chocolate). Use a large slotted spoon and dip each egg in the melted white chocolate. Set the egg on each toothpick, then spoon over a little extra white chocolate to make sure your eggs look smooth. The excess white chocolate will drip down. camp-makery-easter-cake26
  4. Decorate with sprinkles; I was happily surprised at these adorable sugar bows I found in the Easter section of my grocery store. Let the eggs set up, about 15-30 minutes depending on how cool your room is. camp-makery-easter-cake28

Serve in these adorable Easter baskets from Pottery Barn!

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Family Travel: Our Favorite U.S. Beaches

By PBK Editors

Written by Feather + Flip for Building Blocks.

Summer is coming and what better way to spend time with the family than on a sunny beach somewhere warm! We’ve been to countless beaches across the US but today we’re sharing our four favorite domestic destinations with you on Building Blocks.

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1) La Jolla Cove – San Diego, California

A quaint beach nestled among the beautiful cliffs of swanky downtown La Jolla. Kids can play in the waves and look for treasure in the tidepools.

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2) East Beach – Santa Barbara, California

In the middle of everything so when the kids get bored with the sun and sand, you can walk to nearby restaurants, swing by the zoo or walk along the wharf.

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3) Goose Rocks Beach – Kennebunkport, Maine

A barrier reef offshore known as Goose Rocks, visible at low tide, helps protect the soft, nearly three miles of white sand beaches.

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4) Kiwah Island, South Carolina

Located on a beautiful barrier island just a few miles from historic Charleston, South Carolina, Kiawah Island boasts miles of pristine beach, loads of children’s programs and a spa for mom.

Gear up for your next beach vacation with our entire collection of beach essentials at potterybarnkids.com!

Coming Soon: Jenni Kayne x PBK!

By PBK Editors

Did you catch our exciting announcement on Instagram earlier this week? We’ve been working with designer Jenni Kayne on a very special collection!

Check out all of the behind-the-scenes photos with Jenni Kayne below, plus follow us on Instagram for more sneak peeks and a very special giveaway! Read on for more details.

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Enter to win a $250 Pottery Barn Kids gift card to spend on the new collection by regramming your favorite photo from #JenniKayneXPBK! See our instagram page for details.

Enter to win $250 in the #JenniKayneXPBK Giveaway!

A Healthy Pancake Recipe for Easter

By Megan Bailey

Written by Megan Bailey of Little Peanut Magazine for Building Blocks.

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We couldn’t be more excited for Easter to come this year! Between dying eggs, eating festive treats and celebrating with egg hunts, one of the traditions we have every year is celebrating the holiday with a big Easter brunch. The whole family comes together to celebrate and lucky for you we are sharing our favorite carrot pancake recipe! We promise this will become an instant favorite and we know your little peanuts will absolutely love them. Did we mention they are healthy too?! Winning all around!

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Check out how we styled our kids Easter brunch party with Pottery Barn Kids’ darling tabletop essentials and learn how to re-create our fresh floral installation with DIY instructions.

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Healthy Carrot Pancakes

INGREDIENTS

Pancakes

  • 1/4 cup Plain or vanilla protein powder
  • 1/2 cup Plain low fat Greek yogurt (or plain vanilla yogurt)
  • 1/2 tsp Cinnamon
  • 1 Pinch Ground ginger and nutmeg
  • 1 Pinch Salt
  • 1/2 tsp Baking powder
  • 2 Eggs
  • 1 cup Coconut or Almond Flour
  • 1/2 cup Water
  • 2-4 tbs honey or agave syrup (or sweetener of choice to taste)
  • 3/4 cup Carrots, finely grated
  • Optional: 2 tbs walnuts, chopped, 2 tbs golden raisins

Cream Cheese Frosting

  • 1/2 cup (4oz) Low fat cream cheese, softened in the microwave for 30 seconds
  • 1/4 cup Low sugar or sugar free maple syrup
  • Dash Cinnamon and honey (or to taste)

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DIRECTIONS

  1. Blend the pancake ingredients together.
  2. Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked.
  3. To make the cream cheese frosting, whisk together the softened cream cheese, syrup, cinnamon and stevia in a small bowl until smooth. Drizzle over pancakes while warm if desired! Enjoy!

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Floral Design: Allison Baddley | La Fete Floral & Events
Photography: Becky Kimball | Becky Kimball Photography 

 

A Lucky Shamrock Trifle Recipe

By PBK Editors

Written by Leslie Marshall of Camp Makery for Building Blocks.

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There are so many great ways to create healthy, whole food snacks for family and friends to make for their children and their classrooms — especially when it comes to holidays. For any mint and chocolate lovers, this green St. Patrick’s Day treat will surely be a hit; however, if you have picky eaters, feel free to substitute another flavor like coconut or vanilla! These lucky green treats are dairy free and use whole grains — healthy and delicious!

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St. Patrick’s Day Shamrock Trifle

Ingredients:

For the Pudding

  • 14 oz Can Whole Fat Coconut Milk
  • 3 Tablespoons Arrow Root Powder
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Peppermint Extract
  • 2 Tablespoons Coconut Oil
  • 2 Eggs
  • 2 Tablespoons coconut sugar
  • All-Natural Green Food Coloring

For the Whipped Cream

  • 1 Can Whole Fat Coconut Milk
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Coconut Sugar

For the Chocolate Crumbs

  • 1 Box Annie’s Chocolate Bunnies (or any natural, whole grain chocolate cookie), crushed

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Directions

For the pudding:

  1. In a medium saucepan combine coconut milk and coconut sugar and bring to a simmer over a low-medium heat stirring constantly. Raise the heat slowly so you do not scorch the milk.
  2. While your milk is heating, whisk eggs and arrowroot powder in a separate bowl. Once your milk starts to bubble, take a ladel-full of the milk and whisk it into the eggs. This tempers the eggs so they don’t scramble when you add them to the milk.
  3. Add the rest of the egg mix to the milk and whisk continuously over a medium heat until it thickens to the consistency of pudding.
  4. Remove from the heat then add coconut oil and your vanilla and peppermint extracts. Add in 2 drops of your green food coloring and stir until your color is well incorporated. Let it cool for at least 3 hours in the refrigerator or overnight. Make sure you keep it covered while it cools.

For the Whipped Cream

  1. Place your can of coconut milk in the refrigerator overnight.
  2. Once it is completely chilled, turn the can upside down, and pour off the liquid (don’t throw it away though, this is full of nutrients!)
  3. Scoop out the solid cream, place in a mixing bowl. Add coconut sugar and vanilla extract and whip the cream until it comes to stiff peaks.

To Assemble the Trifle:

  1. In tumbler cups layer the crushed chocolate bunnies, then add the pudding and whipped cream. If your cups are large enough, add another layer.

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NOTE: You could always just make one large trifle, especially if you want to make this for a dinner party or something special for your family dinner!

  1. Optional: Top with Sprinkles and these adorable plastic gold doublooms I found at my local craft store. I also added a cute St. Patrick’s Day paper straw, wrapped the cups in cellophane and tied them with an adorable St. Patty’s ribbon.

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A Fresh Floral Installation for Easter

By Megan Bailey

Written by Megan Bailey of Little Peanut Magazine for Building Blocks.

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Easter is always such an exciting holiday because it welcomes spring and warmer weather! For our Easter Brunch party we really wanted to bring those elements to the table design and create something whimsical and unexpected – different than just the usual table arrangement or centerpiece. That’s how we came across the idea for a fresh floral installation (that also smells amazing)!

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To recreate a hanging floral arrangement like this for your Easter table you will need the following supplies:

  • Chicken wire (available at home improvement stores)
  • Wood slats (available at home improvement stores)
  • Floral wire (available at floral supply or craft supply store)
  • Wire cutters
  • Fresh spring flowers (lilac, roses, stock, tulips, ranunculus and greens like Italian ruscus or eucalyptus- flowers can be from your garden)
  • Floral frogs and floral food (floral supply or local florist)

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  1. For this installation, make a wood frame to the desired size. We measured our frame to go above the entire kids table). Attach the chicken wire to the frame with a staple gun. Hang your frame from the ceiling.  You can also use a chandelier or wire wreaths as the main structure as well.
  1. Lay out flowers to be used. Fill floral frogs with water (preferably with floral food and place on the ends of stems like lilac or ranunculus (for flowers that tend to wilt easily)

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  1. Cut wire at different lengths depending on how low you want them to hang from the structure.
  1. Choose 1-3 flowers per wire. Wrap the end of the stem with wire then layer and wire with one or two more flowers as desired (then hide frogs with wiring on greenery)

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  1. Hang wired flowers from the chicken wire or chandelier – Flowers should be upside down.
  1. Repeat steps 4-5 until you have a desired amount of flowers hanging at varied lengths, spaced equally apart

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Note: If you choose, you can wire additional greens along the top if you need to hide the structure.

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Floral Design: Allison Baddley | La Fete Floral & Events | instagram @lafetefloral
Photography: Becky Kimball | Becky Kimball Photography | instagram @_beckykimball