over the weekend

Such a good weekend!

My heart is so full after spending the springy-est Easter Sunday with my little family. 

The perfect end to our March (WHAT?! Where did March go?)

Friday. Pretty big day around here.....

We got.....The Chicks. Our girls.

We named them and gave them a home (uh, it's a box for now).

We'll be back to introduce the ladies tomorrow.....

We  played outside and colored eggs, and played outside some more.

Saturday I ran. And ran and ran. Charly and I found new trails, and explored the hills until they took us to the clouds. The sun was shining, the mud was starting to dry, and the trees were beginning to bud....perfect running.

Saturday afternoon we worked in the yard. 

Dirtied our hands and feet. Spent every hour of daylight outside.

Sunday we woke to birds singing (I swear it was a Disney tune) 

and headed to church in our Sunday best.

And of course this picture had to happen.

We feasted.

Roast Chicken (so I felt a little guilty roasting this bird with baby chickies living in my house.....)

The BEST potatoes ever (Martha's recipe)

Roasted Artichokes

Salad with grilled beets, blue cheese, and sugared pecans

Deviled Eggs

And for dessert......Lemon Cake!

Lemon Yogurt Cake

Ina Garten's recipe. The only thing I changed was using coconut oil instead of vegetable oil, and using a 9" round pan instead of a loaf pan

Ingredients 

1 1/2 cups all-purpose flour 

2 teaspoons baking powder 

1/2 teaspoon kosher salt 

1 cup plain whole-milk yogurt 

1 1/3 cups sugar, divided 

3 extra-large eggs 

2 teaspoons grated lemon zest (2 lemons) 

1/2 teaspoon pure vanilla extract 

1/2 cup coconut oil 

1/3 cup freshly squeezed lemon juice

For the glaze: 

1 cup confectioners' sugar 

2 tablespoons freshly squeezed lemon juice 

 Directions 

Preheat the oven to 350 degrees F. 

Grease a 9" cake pan. Line the bottom with parchment paper. Grease and flour the pan. 

Sift together the flour, baking powder, and salt into 1 bowl. 

In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the coconut oil into the batter, making sure it's all incorporated. 

Pour the batter into the prepared pan and bake for 27-30 minutes, or until a toothpick placed in the center of the cake comes out clean. 

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. 

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. 

For the glaze, combine the confectioners' sugar and lemon juice and drizzle over the cake.

Enjoy!

How was your Easter Weekend?