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TRB donned a brand new apron this past weekend (very exciting, indeed!), while whipping up some treats for Easter. On the menu: an old standby — Emeril’s Butter Cookies with vanilla frosting and festive spring sprinkles –and a scrumptious Vanilla Bundt Cake with a vanilla glaze.
For the butter cookies, TRB purchased bunny, egg, butterfly and flower cookie cutters and those festive sprinkles at Michaels. She snagged the Vanilla Bundt Cake mix (loaded with Madagascar vanilla beans!) at Williams Sonoma.
The treats were a big hit, but don’t take TRB‘s word for it. See for yourself:
Hoppy Easter to all!
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