Jelly Beans, Easter Eggs and Lemon Cheesecake Squares

This past weekend was a wonderful time as we prepared for and celebrated Easter. I love traditions, but this year I decided to try a few new things and they turned out so well that I thought I would share them with you!

As my boys are both getting older, I thought I would change things up and do something other than a traditional Easter basket for them. I decided to make some candy jars and I had a lot of fun putting them together.

I picked up a couple of canning jars and some bulk candy and I simply layered the candy in the jars. Then I added some ribbon and a tag and I think my guys were quite happy to be greeted by these colorful, candy-filled jars on Easter morning!

The next thing we did was try some new egg dyeing techniques, compliments of Martha Stewart. In a recent issue of her magazine, I read how you can use electrical tape to mask off areas and add designs to your eggs. The color is achieved using regular food coloring!

This is a sampling of our finished eggs. We had so much fun trying different designs and I think they turned out so pretty!

After doing some basic designs, we got really creative and added food coloring directly to the egg with a Q-tip. Then we added some detailing with a black fine-point marker. I just love the little chick and butterfly! I think egg decorating has been taken to a whole new level in our house!

Last, but not least, I tried a great new recipe for Lemon Cheesecake Squares. Oh my - they are were fabulous!!!

Here is the recipe if you would like to give them a try. I guarantee you won't be disappointed.

Lemon Cheesecake Squares

Base:
30 Lemon Social Tea Cookies
1/2 cup butter, melted

Cheesecake Layer:
1 pkg. (8 oz/250 g) cream cheese, softened
1/4 cup sugar
1 egg

Top Layer:
4 eggs
1-1/4 cups granulated sugar
2 Tbsp. finely grated lemon rind
1/2 cup lemon juice
1/4 cup all-purpose flour
1 tsp. baking powder
1 Tbsp. icing sugar

In food processor, crush cookies to make 2 cups; pulse in butter until moistened. Press into parchment lined 9 x 13-inch metal pan. Bake in 325 degree oven until firm, about 12 minutes. Let cool in pan on rack.

In bowl, beat cream cheese with sugar until smooth; beat in egg. Spread over base. Set aside.

In bowl, beat eggs with granulated sugar until thickened. Beat in lemon rind and juice, flour and baking powder until smooth; pour over cheese layer.

Bake in 325 degree oven until edges are set and brown, about 35 minutes. Let cool in pan on rack. Cut into squares. Dust with icing sugar. Yummm!

I hope you weekend was equally delightful and was filled with lots of special moments.