Rachel and I went to DC this past weekend and the cherry blossoms are budding! There’s still nothing on the trees but you can see the buds getting ready to bloom. It’s supposedly already cherry blossom festival time around here but if you’re here now, you won’t see much. Hopefully in the next couple weeks, it’ll really start to bloom and the tidal basin area will be full of pretty pink flowers!
If you come to DC, I highly recommend seeing the monuments at night. This has been something I’ve always wanted to do but never got around to it. Really, just didn’t want to sit in traffic to go to DC since I already work there. Rachel has always wanted to do a nighttime monument tour so since she was in town, we decided to do it Saturday night. It was so awesome. It’s probably the best time to see monuments, honestly. They’re all lit up and you get to see much more detail than in the daylight. At first I thought it was going to be scary roaming the grounds at night but it’s actually not bad. There are still a lot of people out around sunset and beyond. Just watch your surroundings and go with a friend and you’ll be fine :) we did a lot of walking and I think I earned a couple blisters from that walk! It was definitely worth it though :)
How cute are these mini cheesecake nests?! The perfect little treat for Easter! I’m obsessed with the chocolate speckled eggs. I get a bag each year around Easter time. I have a bowl sitting on our ottoman right now and I’ve almost gotten to the bottom of the bowl. I’m thinking I’m going to have to get another bag before Easter comes and goes!
These mini cheesecake nests are super easy to make and you can get the kiddos to come help you decorate them after you’re done! I think the toasted coconut for the ‘nest’ is simply adorable.
These are perfect for Easter and a great activity to do with the kids!
- 1 cup graham cracker crumbs
- 3/4 cup plus 2 tablespoons granulated sugar, divided
- 3 tablespoons unsalted butter, melted
- 3: 8 ounce packages of cream cheese, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- Toasted coconut flakes
- Speckled chocolate eggs
- Preheat oven to 325 degrees Fahrenheit. Line one 12-cup muffin pan completely with muffin liners and line half of a second 12-cup muffin pan with muffin liners so you have 12 lined cups in one muffin pan and 6 lined cups in the other muffin pan.
- In a medium bowl, mix together graham cracker crumbs, 2 tablespoons sugar and melted butter. Evenly divide mixture amongst the muffin cups and gently press into the bottoms of the muffin cups.
- In the bowl of a stand mixer or using a hand mixer, beat cream cheese, vanilla, and remaining sugar until smooth.
- Add eggs, 1 at a time, mixing on low until just incorporated.
- Spoon mixture over the crusts.
- Bake 25-30 minutes, or until the centers are just set. Cool completely then refrigerate for 2 hours.
- Top each cheesecake with toasted coconut flakes and chocolate eggs.
Recipe from Philadelphia Cream Cheese from the Cooking Light magazine
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