April has got to be our favourite month of the year (ok, maybe a close contender with December) because of the Easter weekends and all the many public holidays we celebrate during April in South Africa. April essentially equals weekends away, spending time with family and friends and, of course, the Easter bunny and lots of yummy treats.
I didn’t want to do a conventional picture of a bunny on a mug, but something with a twist. And that’s how the bunny ears on the body of the mug, with the face underneath, came about. How cute to have a happy bunny face to look at when your friend raises her cup?
Designing this piece got me thinking about Easter traditions and how families like to spend this time. My husband and I are still busy establishing our own traditions, but we like to go camping (an activity we enjoy year-round) with friends, play games and just have a relaxing time. Oh, and we’ll have the odd chocolate Easter egg… or five.
I love hearing stories of how other families spend this time. I know some people like to do a big traditional lunch on Friday, with an (sometimes very intricate) Easter egg hunt in the afternoon. Hot Cross Buns tend to feature prominently on most people’s Easter menu, and with the wonderful selection available these days that include yummy things like chocolate and cranberries, I say bring it on.
It is of course worth mentioning that these wonderful Hot Cross Buns are best served on one of our platters… just putting it out there! And of course the Bunny Mugs are going camping with us this weekend.
I’d love to know what your Easter traditions are. Feel free to share on social media.
Enter the BIG BUNNY GIVEAWAY over on Lovilee’s blog, you can WIN a set of Sugar & Vice 2 x adult and 1 x toddler bunny mug set. Whoop whoop!
To add just another dash of sweetness to the celebrations, try these delicious chocolate mousse-filled Easter eggs, courtesy of the lovely Lovilee.
CHOCOLATE MOUSSE FILLED EASTER EGGS
- 6 White Chocolate Eggs (Carefully cut the top of the eggs off with a sharp knife)
- 500ml Cream
- 2 Slabs of Dark Chocolate (broken into pieces)
- 2 Teaspoons of Vanilla Essence
- Put the cream, chocolate and vanilla essence into a saucepan on a medium heat.
- Stir the mixture until the chocolate has melted into the cream.
- Turn the heat up until the mixture just about boils (but take it off the heat before it boils)
- Let the mixture cool and pour into a glass bowl and place into the fridge overnight.
- When ready to serve, remove the creamy mixture from the fridge and using electric beaters beat the chocolate cream to stiff peaks.
- Place the mousse into a piping bag and pipe the mousse into the hollow chocolate eggs.
- Enjoy with family and friends.