Easter Egg Animal Parade

These DIY Easter eggs are perfect for surprising children Easter morning. Kids will be delighted when they add water to their egg, crack it open, and see an animal pop out! 

Materials:

• Bowl
• 1 dozen eggs
• Food coloring
• Cups
• Water
• Safety pin
• White crayon
• Magic Grow Safari Animal capsules  

Step 1: Using a safety pin, poke two holes in each egg: one the width of an animal capsule, and another the width of the safety pin.

Step 2: Blow out the egg yolk into a bowl.

Step 3: Using a white crayon, write or draw anything you like on the eggs. (We wrote the names of the animals)

Step 4: Soak each egg in a glass of water with food coloring until egg reaches the desired shade.

Step 5: Let eggs dry for approximately 20 mins.

Step 6: Stuff egg with animal capsule.



To make the animal-parade gift case, cut an egg carton in half and spray paint it using vibrant spring colors. Don't forget to tell kids to soak eggs in water before cracking open in order to see the animals!

Easter Basket for Her

This Easter, treat the lovely lady in your life with a little pampering. Whether it's for your wife, mom, girlfriend, sister, or best friend, a lovely and thoughtful basket filled with spa-themed goodies is the perfect thing for helping her to unwind this Sunday and in the weeks to come.

Fill an Easter basket with some DIY Bunny Bath Salts, festive bunny slippers, and a gift certificate to a nearby spa.

Make store-bought shower gel festive by pouring it inside a new container such as this Gama Go Hunny Bunny.

Here are some other Easter-basket ideas perfect for pampering someone you love:

Essie nail polish with nail files
EOS lip balm
Voluspa Mokara Candle
Bottle of wine
Candy
Necklace or bracelet

If you’re a guy or girl who isn’t crafty but still wants to do something special, a bottle of wine, candy-filled Easter eggs, and spa gift certificate is great way to help loved ones relax this Easter. 

DIY Bunny Bath Salts

Surprise the bath-loving ladies in your life with carrot-shaped "Bunny Bath Salts." This DIY gift is super easy to make and will be a welcome respite from all that candy she receives.

Materials:

• Orange blossom bath salts
• 12 in. disposable decorating bag
• Twist tie
• Green paper
• Kraft paper
• White gel pen
• Fringe or reg. scissors 
• Double-sided tape

Step 1: Pour bath salts into the bag.

Step 2: Use the twist tie to seal the bag.

Step 3: Cut a small piece of green paper about 5” x 4".

Step 4: Cut paper into strips of fringe, making sure to leave half an inch of uncut paper at the top.

Step 5: Place double-sided tape along the edge of uncut paper. Wrap fringed paper around the top of the “carrot” and trim any uneven ends.

Step 6: Use the kraft paper and gel pen to make the label, and attach. 

Fun with pancakes

Have you noticed an increase in expensive kitchen gadgetry for kids, like bendy man spatulas and mouse measuring cups? The aim is to make cooking fun for children. Hello! Put away the credits cards and just do this: Clean an empty plastic ketchup bottle and fill it with pancake batter.

The opening is perfectly sized for making funny pancakes. Before the ketchup bottle discovery, the most I could do to impress my toddler was drop two blobs of batter into the skillet to make a lopsided snowman. Now I can spell names and create turtles, flowers, puppy dogs, caterpillars and bunny ears (well, that one looks more like the “peace sign” hand gesture, but whatever). The point is, the sky’s the limit, almost.

Here are a few tips:

• If you’re spelling a name in batter, write backwards so the pretty, golden brown side will be on top when you flip it.

• Since the batter expands, it's best to stick to shapes with rounded features, avoiding sharp angles and triangles. Sadly, that means no kitty ears.

• Use ¼ more mix than your recipe calls for. Otherwise the batter will be too thin to hold a shape.

• To fill a standard 24-ounce ketchup bottle, use about 3 cups of batter.

• Add a tablespoon a flaxseeds for a tasty health boost. Flaxseeds are a great source of Omega-3s, but they also add a mild nutty flavor to pancakes.

Chickens are the new black

Sure, the Obamas planted a Victory Garden, and these days urban and backyard gardeners from Brooklyn to the Midwest to San Fran are impressing their guests with salsas and salads plucked from their own sunny plots.

But can a tomato plant decorate your party? Will it entertain your guests? Certainly not. That’s where chickens come in. They’re budget-friendly — we paid $11 for each of them, plus a coop — and they even supply food!

Plus, chickens bring:

• An element of drama. Where will they run next? What are they scratching at? Can I pet them?
• The ultimate eco-friendly appetizers. From the backyard to the kitchen, there is no carbon footprint for fabulous deviled eggs!
• Coolest kid on the block status. Sure, your friends have the newest iPhone, but chickens? That’s the next level.
• Children love chickens! For petting, have an adult hold the chicken, beak facing away, while the tyke pats the smooth back feathers. Kids love chasing them too; don’t sweat it, chickens outrun little ones. Warning: My birds peck at beak-level food; when kids eat ice cream cones, put your feathered friends in the coop.

Ultimate, No Carbon Footprint Deviled Eggs!
Match the herb to the cuisine you’re serving. Going Greek? Add oregano. Good old American? Chives or dill will do. Italian? Try basil.

• 1 dozen fresh eggs
• salt and freshly ground pepper
• 3/4 cup mayonnaise (low-fat will taste just as good)
• 1 teaspoon. dried herb of your choice, plus a dash for sprinkling (got fresh? Use about 3 times as much, minced)
• 1 teaspoon Dijon mustard

Place eggs in pot; add cold water until eggs are covered by an inch. Bring to boil over high heat. Cover, remove from heat and let sit 17 minutes. Fill a large bowl with ice cubes and water. Transfer eggs to bowl, and chill until cool enough to handle, about 5 minutes (this makes eggs easier to peel and prevents the dark coloring around the yolk).

Crack shells gently; peel, rinsing if necessary to remove shell. Slice each egg in half lengthwise. Transfer yolks to medium bowl and whites to platter.

Using back of fork, break up yolks. Sprinkle with salt and pepper. Add mayonnaise, 1 teaspoon dried herb and mustard; stir to blend thoroughly. Correct seasoning if necessary.

Using small spatula or spoon, portion yolk mixture evenly into halved whites. Sprinkle yolk mixture with herbs and serve.

Serves 12 as appetizer

just chillin'

White wine might be the perfect accompaniment to a summer dinner party. But how many times have you realized only moments before your guests arrive that you've forgotten to chill your bottle of wine? We've got a tip that'll give you ice-cold wine in less than 10 minutes with nothing more than ice, water and salt.

Here's what you do: Fill an ice bucket about a third full of ice cubes. (Staying true to my statement above, if you don't have an ice bucket, you can always use a large mixing bowl or even your kitchen sink.) On top of the ice, spread a generous handful or two of salt — about a third of a cup. Work the bottle of wine into the ice cubes, then fill the ice bucket the rest of the way with cold water making sure as much of the bottle is submerged as possible. Violà! You've got super-cold wine in no time. And trust me, this works a million times better than shoving it in the freezer for a few minutes.

We're filing this under one more way that salt saves the day.

There are plenty of dinner party Evite invitations to choose from, but we like this one for its simplicity. Click here to make it yours. 

hey, mr. dj, put a record on

Like this design? Create an Evite invitation with this image.

Are you adding music playlists to your invitations? Here's why we love them: It's not just the host who gets to play DJ — guests can also add songs to create the perfect party soundtrack.

Setting it up is easy. When you're entering your party details, open the invitation options and select "Add Music Playlist." Follow the instructions to search our music database and add your songs.

Rock out while you check out the invitation's guest list and leave your comment. And hosts, you can use these songs as requests to help you decide what to play at your event. Handy!

Wanna know what songs are on other people's playlists? Here's the current top 10.

10. Girls Just Want to Have Fun — Cyndi Lauper
9. Happy Birthday — Stevie Wonder
8. Just Dance — Lady Gaga
7. I Kissed a Girl — Katy Perry
6. Round Round — Flo Rida
5. If I Were a Boy — Beyonce
4. Celebration — Kool & the Gang
3. I'm Yours — Jason Mraz
2. Hot 'N Cold — Katy Perry
1. Poker Face — Lady Gaga

Requests? Long-distance dedications? Let us know in the comments....

top it off

I’ve learned the hard way that no matter how delicious your dish, people are not going to eat it if it doesn’t look delicious. (Don’t even get me started on the pecan pie incident.)

So over the years I’ve paid close attention to the best way to make my table and food look awesome. Here’s what I’ve picked up:

• Like a big (but extremely prepared and party-savvy) dork, the night before the party I set my buffet table. I place all the serving platters where they’re going to sit on the table, put out corresponding utensils, and then stick Post-its on the dishes indicating which food item goes where. This is helpful in soooo many ways. It makes sure the look of the table doesn’t get lost in the last-minute details of throwing a party. It forces you to make sure all the servingware is available (and not, for example, languishing in the fridge filled with other contents). And if friends come over beforehand to help you with the party, they can just follow the Post-it notes and fill empty dishes without stopping you in your last-minute party-throwing frenzy.
• Group guests’ plates, utensils, napkins, etc., together in an easy-to-spot place. I stumbled upon a new way to present these essentials by placing the plates and napkins upright in a copper basket whose purpose I’ve never understood and putting utensils in short crystal and silver vases.
• Cheese can be downright artful if you vary cheese shapes, such as cubes, small wedges and slices. You can arrange cubes and wedges (for wedges, think slightly larger than a cube) in rows like a little army of cheese. I’ve also seen cubes mounded on top a round of a different type of cheese. Go for a fallen domino effect with slices. Use strawberries and grapes as colorful garnish.
• Melon balls can be ho-hum, but I’ve seen them become adorable when served on skewers. Thread four melon balls on a skewer and serve them sticking upright either in a patch of wheatgrass or in a Styrofoam base placed in a pot.

cheese it up

Like this design? Create an Evite invitation with this image.

A cheese plate is a welcome addition to any party. But creating one can be intimidating if you don't know your way around the wheels. Here are answers to the basic cheese questions:

• What kinds should I get? There's no right or wrong cheese — you can buy a brie or a cheddar and call it a day. Or, you could choose a variety of cheeses, based on one of these attributes:
  • texture: soft, semi-firm and firm
  • milk: sheep, goat and cow
  • country/region: Spanish, French, Italian and US cheeses are among the easiest to find
• Okay...but what should I get? For soft cheeses, brie (cow's milk) is always popular. Wow brie fans by upgrading to a triple-cream cheese like the French Saint-Andre (cow) or adding a bite with cambozola (cow), a combination of French triple-cream cheese and the sharper Italian blue cheese gorgonzola. Another option: a goat cheese like the California crowdpleaser Humboldt Fog, a runny, creamy cheese bisected by a line of edible ash. You have lots of great choices for semi-hard cheeses: nutty Spanish manchego (sheep), sweet French cantal (cow), mild Dutch edam (cow) and sweet-salty Swiss gruyere (cow) are all winners. Hard cheese options include the salty Italian Parmigiano-Reggiano (cow), sharp aged Italian asiago (cow) or earthy UK aged cheddar (cow).
• Where should I buy them? You'll get the best selection from a cheese shop, but you can also find great cheeses in a higher-end supermarket or store like Trader Joe's. Do not be afraid to ask the cheesemonger (yes, that's what they're called) for help choosing. They'll not only steer you toward cheeses you'll like in the price ranges you want, they'll give free samples to help you make your selections.
• How daring should I get? Know your audience. If your guests are not stinky-cheese people, you probably won't convert them. Either skip the stiltons altogether, or serve one "scary" cheese alongside some "safe" cheeses. And give the scary one its own knife.
• How much should I buy? The general rule is about 3 to 6 ounces per person, depending on how much other food you're serving. 
• What temperature should I serve them at? Cheese should be served at room temperature to get the full flavor. An average-size soft cheese should warm up from the fridge in as little as a half hour, but a larger piece and/or a harder cheese could take as much as 2 hours.
• How do I plate them? Put the part of the cheese people will be cutting into facing the edge of your plate. If you like, cut a few pieces of each cheese. That will prevent guests from being too intimidated or polite to take the first piece, and it will show them how the cheese should be cut.
• What kind of knife should I put out? Setting out the wrong kind of cheese knife could cause injury — or just embarrassment if pieces go flying. Harder cheeses need a sharper knife. Knives specifically made for harder cheeses often have a forked tip (to pick up pieces) or a serrated edge. A cheese plane is preferred for some firmer cheeses, like aged cheeses. Knives for softer cheeses look more like butter knives, with rounded edges, and double as cheese spreaders. Do you need to have special knives just to serve cheese? Nope. Just make sure the knife you choose can safely cut through the cheese.
• Bread or crackers? Whichever you like. Or both. If you're serving a variety of cheeses, a selection of crackers and thinly sliced crusty bread complements them nicely. One cheese? One type of cracker or bread is fine.
• What should I serve alongside? Sweet and savory accompaniments, like grapes, apple and pear slices, dried fruit, quince paste, nuts, cornichons, sliced meats and olives.
• Where do I store leftovers? In your mouth. Or, if you have more willpower, wrap leftovers in clean parchment paper, wax paper or plastic wrap and pop into your fridge's crisper.

steal this look, part 2

I’m a complementary color sort of girl — give me a yellow shirt, and I’ll pair it with a red necklace. I go for same sort of opposites-attract color scheme with party décor, so when I saw the image of watermelon martinis above, courtesy of Washington-based Occasions Caterers, I had to rethink my go-to game plan. 

Next time I serve cocktails, I’ll likely follow Occasions' lead. If you want to do the same, follow these tips:

• Serve a drink with a vibrant hue, and go for a one-two color punch with a garnish of the same color. Or, achieve a similar effect by matching the color of the cocktail napkins to the cocktails.
• Get creative with garnishes. I thought for sure the above was some sort of homemade colored sugar wafer, but no — it turns out it’s an (infinitely easier) thin slice of watermelon cut with a cookie cutter. Slicing the watermelon near the rind gives it that interesting gradation effect. Other stiff-ish fruits (honeydew, cantaloupe, maybe even kiwi) can be cut with cookie cutters of all shapes. Or, if you like the layering of a single color but don’t want to deal with slicing and/or cookie-cutting fruit, go with the crowd-pleasing colored sugar rim.
• Opt for white tray to make the bright colors of the drink pop and twisting greenery to warm up the presentation. If you don’t plan on carrying around a tray of drinks (truth be told: I don’t), place a little greenery around a pitcher or punch bowl to keep the drink area from feeling spare.
• Serve your colorful cocktails in tall glasses for an exceptionally pretty presentation. I like how these have the martini glass effect at the rim, but they’re longer and without teeny-tiny stems. This allows you to give a guest a healthy pour and still leave space at the top of the drink — and lessens the chance for spillage. (Hurrah!)

Photo by Dean Alexander