I’ve been sharing some older Easter posts. This is a re-post from April, 2017.
I’ve been mixing up a few treats for the weekend activities.
There was a wonderful Good Friday concert at our sending church last night. What an amazing evening with a beautiful group who loves Jesus. We listened to several talented musicians and we all united in praise to our Lord for His completed work on the cross and our great gift of salvation. It was mentioned last night that sometimes it seems that we should keep Good Friday solemn, but it’s difficult to contain our joy when we know that “Sunday is coming”! (If you’ve never heard Tree63’s song, ‘Sunday,” you should definitely look it up on iTunes.) Yes, He suffered all kinds of atrocities prior to and culminating in His horrific death on the cross; but it was His offering of love for us. And of, course we know the end of the story…Jesus wins the victory over sin and death! He is risen! We serve a risen Saviour! We must rejoice!
Forgive me, in my excitement, I digress. If joining together in worship isn’t blessing enough (there is nothing like being with a crowd of people singing their hearts out to the Lord), the evening wrapped up with a multitude of snacks and great fellowship. I love being with this extended church family.
Tomorrow, we will have a ‘sunrise’ celebration here at our home. It will be a casual time with song, and prayer, and sharing in praise to our Saviour. Food is always a given, especially since many will miss breakfast for the early morning gathering. Our regularly scheduled service will include the Lord’s Supper and a fellowship meal–so I’m busy with food preparation.
I thought I’d share a few of the ‘Easter-y’ things I’ve prepared.
Jelly Bean Bark
This is so ridiculously easy, it’s hardly worth mentioning…but it’s a fun and colourful addition to a sweets tray. It has only two ingredients: white chocolate (I used an inexpensive bunny) and jelly beans. If you feel creative, you could add mini eggs, pretzels, anything you fancy. I like the basics. I also prefer that it is not packed tight, but load ’em on, if you’d like. So here it is:
- Chop your chocolate and melt over low heat.
- Remove the black jelly beans (if you wish)
- Spread melted chocolate on a parchment line cookie sheet
- Sprinkle jelly beans on top, pressing them into the chocolate, if necessary.
- Let cool in the refrigerator
- Break into pieces
These are also super easy. Just make your favourite macaroon/haystack/no-bake cookie recipe, then press mini eggs into the top. I’ve been making these no bake cookies, but I wanted these to be nut free. Side bar: We got this awesome Quaker Oats tin when my love worked for Quaker. The Quaker guy’s name is Larry, by the way.
- 2 cups granulated sugar
- 1/2 cup cocoa powder
- 1/2 cup milk
- 1/2 cup unsalted butter
Bring to a boil on medium heat, then continue to cook for 2 minutes. Don’t forget to stir the mixture, it will burn easily.
Remove from heat and add:
- 3 cups rolled oats
- 1 cup unsweetened coconut
- 1 teaspoon vanilla
Stir to combine well. Using my favourite cookie scoop (or a spoon, if you must), scoop out mixture onto a parchment (yes, it would be difficult for me to cook/bake without it…I do not like scrubbing pans) lined cookie sheet. Work quickly (definitely easier if you have helpers) and poke 1-3 mini eggs into the top of each cookie.
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