Easter Surprises

Sharing this post from my Summer Arts Camp page for all of you to enjoy.

Wishing all of you a very...



While our baby buns, Cleopatra and Cotton, were playing with painted eggs this week, 

I was in the kitchen making some delicious salted chocolate peanut butter eggs for the boys in the house.  

  I am not much of a baker - the kitchen is not my palette {no pun intended}, but I do have a few truly fabulous treats.  This was the first time I have made these sweet treats and Mr. Reg, whose favorite candy is Reese's Peanut Butter Cups, approved by eating three of my eggs as soon as he could.

I found a simple recipe online and tweaked it a bit to make it even better.

Here is my version of -


3 Cups of Confectioner's Sugar
16 oz. Unsweetened Creamy Peanut Butter
1/2 Stick of Soft Butter
1 Teaspoon of Pure Vanilla Extract
2 Tablespoons of Almond Milk
2 ~ 16 oz. Bags of Semi-sweet Chocolate Chips
1 Tablespoon Coconut Oil
Pink Himalayan Salt

Mix together confectioner's sugar, peanut butter, butter, and vanilla.
Add almond milk, one tablespoon at a time until it becomes a workable dough.
Scoop two tablespoons of dough onto parchment lined baking sheet and form dough into eggs shapes.
Place the peanut butter eggs in the freezer for about one hour.
When ready to dip into the chocolate, place chocolate chips and coconut oil in a microwave safe glass bowl.  Microwave chocolate for 30 seconds at a time, stirring in between, until melted and smooth.  Do not over heat the chocolate or it will become lumpy and bitter.
Carefully dip each peanut butter egg in the chocolate and coat both sides generously.  Place chocolate covered eggs back onto the parchment lined baking sheet.  {You may have to reheat the chocolate during this dipping process if it gets too thick.}
While the chocolate is still wet, sprinkle or grind some pink Himalayan salt on each egg. 
Place the sheet of chocolate covered eggs in the refrigerator to set.
Makes about 24 eggs.

When set and the chocolate is firm, place the eggs on a pretty plate or insert candy sticks at the bottom of the chocolate eggs and tie with colored ribbons to give as gifts.


{If you would like to see the original recipe, I found it here.}

Would love to hear if you try the recipe and how it turns out for you.

Have a wonderful Easter weekend.

Ciao amici,

Hopping to the Music

Sharing some new work that hopped into my Etsy shop for Spring...

I painted these petite gallery wrapped canvases, just six by six inches square, in a soft palette of creamy white and a hint of antique gold.

After the paint on the canvases was dry, I then cut out delicate pieces of original vintage sheet music paper and built some bunnies.

Each piece of the fragile sheet music paper was hand applied as the bunnies came to life on the canvases.

I added a little sparkle to their cottontails with vintage rhinestones...

...and snuggled the rabbits each in a bed of paper posies, which are embellished with tiny white pearls.

With some charcoal ink I pressed the French word for rabbit, LAPIN, onto the canvas.

To protect and preserve the papers and ink, I painted a thin layer of matte gesso over the entire piece, leaving the vintage rhinestones alone so their sparkle would not be tarnished.

These precious buns would be adorable hanging in a child's nursery or sitting on a shelf.  Each is hand signed in ink and ready to hang.

They are available individually or as a pair in my Etsy shop.  I will also be offering them as fine art prints, which can be framed.  Please take a moment to visit my shop for these and more hand made gifts, for any occasion.

As always, thank you for your visit.

Happy Spring!

Ciao amici,

Happy Saint Patrick's Day

I am...

...enjoying the beginnings of Spring.  Hope you are too.

Ciao amici,