A little peak into our Easter Sunday! I hope everyone enjoyed some downtime with their families. For us, that meant catching the sunrise on the beach, then hanging in the kitchen together, cooking, and sampling sweet treats. My eldest, Elle, loves to help me in the kitchen, so I'm trying to enjoy every single moment of this wonderful stage we're in.

Jack was more into playing with his Easter basket toys, as most 3-year-olds do. Ha! We stayed in our PJ's most of the day and enjoyed not having to work or go to school. We had beautiful weather here too, which was fantastic after all of this rain we've been having.

We did some Easter crafts throughout the day and decorated cookies. That second cookie picture cracks me up because just before I took that shot, Justin dropped one of the cookies on the paper and Jack freaked out and started crying. But what was so funny about it was that when we picked it up, it had this abstract, intentional look to it, and we liked it better. Ha!

I loved how these turned out! It's such a simple recipe, too. They're filled with an herb cream cheese and fresh parsley inside Pillsbury crescent rolls.

Devlied eggs are my husband's favorite, and an Easter classic, so of course we added them to our Easter Brunch menu! Elle loved helping me pipe the filling back into the eggs. We added little sprigs of dill for a pop of freshness and color. 

A touch of pastel pink and white with ratan chargers. ALL of this is from Amazon! Even the faux tulips! They're real touch and nobody knew  they were fake until I told them. Amazon and free shipping for the win!