Easter Cake Pops


Today we had a cake pop making party. The girls love decorating them. I used the same recipe as last time. You can find the recipe here.  Still have some work to do on the decorating part of them. The sprinkled ones are so much easier to do than the animal ones.


I couldn’t find the stand to hold them up, so we improvised. I used a trifle dish lined with Peeps. In the center we filled it with Jordan almonds and jelly beans. It worked perfectly.


We made chickens and bunnies. For the chickens we used leaf sprinkles for the wings, feet and hair. We used triangles for the beak. For the bunnies, we used sliced almonds for the ears, chocolate sprinkles for the whiskers, eyes and pink dots for the nose and tail.  I found all of them at Michaels.


Today’s Leopard Print Find: Reef Women’s Reef Heart Breaker Sandal

Easter Bunny Cinnamon Rolls


Not sure how to describe the feelings I’m having today. Happy to say that the Dallas Police Department arrested the 2 suspects in connection to my aunt’s death. One of the arresting officers happened to be my friend. (he’s now my favorite friend) Words can’t describe the relief that news brought me today. But I never knew I could have so many feelings and emotions all at the same time. The best news is that they are being charged with Capital Murder and since we live in Texas, means the death penalty and some closure for us. R.I.P Aunt Ava you will be truly missed.

Happy stuff….

The girls love cinnamon rolls. They love bunny cinnamon rolls even more. We made these last Easter so this will have to become a new tradition. You can let the kids design their own bunny.


1 can (12.4 oz) Pillsbury Refrigerated Cinnamon Rolls
12 Raisins
8 Sliced Almonds

Preheat oven to 375 degrees. Spray baking sheet with non-stick cooking spray.

Separate dough into 8 rolls. Press down 1 roll to flatten slightly (for bunny’s head). Cut down the middle of next roll to create 2 ears. Press and firmly pinch ears to the top of the head. Shape cut halves into straight or floppy bunny ears. Place bunny on cookie sheet. Repeat with remaining 6 rolls to make 3 more bunnies.

On each bunny, firmly place 2 raisins for eyes, 1 raisin for nose and 2 almonds for teeth.

Bake 13-15 minutes or until golden brown. Spread icing on bunnies. Serve warm.

From Pillsbury

Servings: 4

Today’s Leopard Print Find: Grazie Women’s Leonora Leopard Animal Print Sandal

Easter Bunny Bread


I’m going to attempt to get my life back to normal again. For those of you wondering…no, they still haven’t caught the murderers. In case you need a reminder of what they look like…here is the story. Someone has to recognize them soon though so I still have high hopes. Thank you to everyone that shared and passed along to others. My family and I really appreciate it.

Now on to happier things….

Somehow between last Easter and now, I lost all my step-by-step pictures. :( This little guy was so much fun to make. Last Easter the girls made me a list of everything they wanted to make for Easter. Their list would have taken me a year to get through. So we had to narrowed it down quite a bit. This was one of their priorities.

2 Loaves Frozen Bread Dough, thawed (1 lb each)
2 Raisins
2 Sliced Almonds
Black Olives
1 Egg, lightly beaten
Several Lettuce Leafs
Ranch Dip
Assorted Fresh Vegetables

Spray baking sheet with non-stick cooking spray.

Cut off 1/4 of the dough from 1 loaf and form into a pear-shaped ball for the bunny head.

Form the remaining 3/4 loaf into a fat oval shape for the body.

Place the body onto the baking sheet and attach the head by pinching the 2 pieces together.

Make narrow cuts, about 3/4 in deep, on each side of head for whiskers.

Cut second loaf of dough into 4 equal pieces. Roll 2 of the pieces into 16-inch ropes. Fold each rope in half, and pinch the ends to the head to form ears. Cut the third piece of dough in half and shape into 2 ovals about 3 1/2 inches long for back paws. Attach the paws to the bottom sides of the body. Make two 1 inch cuts on the paws for toes.

Cut the remaining dough into 3 pieces. Form 2 pieces into balls and pinch on sides for front paws. Divide the remaining piece of dough into 3 equal pieces and roll into 1-inch balls. Press the dough balls onto the face to form two cheeks and a nose.

Press raisins onto the face to make eyes.

Press almond slices close together onto face to make bunny teeth.

Fill ears with black olives.

Cover and let dough rise in a warm place for 45 minutes until doubled.

Preheat oven to 350 degrees.

Brush the loaf lightly with beaten egg.

Bake for 25 to 30 minutes, or until golden brown. Cool on a wire rack.

Lay bunny on serving platter. Hollow out tummy and line with lettuce leaves. Fill tummy with dip and place vegetables around bunny.

Adapted from Rhodes Bread

Today’s Leopard Print Find: Scarfand’s Leopard Infinity Scarf