Easter at The Philly Farm


Happy Easter!

You all know by now I loved crafting, etc.. It fuels so much joy from me and I have a gazillion ideas that swim around in my head day-to-day.
So when I finally get them documented on camera and on here, hip hip hurray.
A few years ago,  the kids and I painted wooden eggs. Still to this day, they play with them in their little pretend kitchen.
I found some cute cardboard type ones and set the kids up after school one day to decorate and paint them.

I wanted to find the kids some cute baskets that could be used all year round. I got the girls these wire mesh and rattan ones and the boys got a basic chestnut one. They’re always collecting flowers in the garden or playing house/family with them.
I left the boys baskets plain, maybe I’ll jazz them up eventually.
On the girls baskets, I added a small bouquet of flowers and simply glue-gunned it onto the side.

Two years ago (maybe it was even three..) I made the kids some bunny ear headbands.
I used them for a bit of spring decor in their rooms, and they wore them around Easter.
The ones I made them before were with an old headband and then I took wire and used it to make the ears- because back then, you couldn’t find them.
Now they sell them online and in stores, and you can jazz them up!
I took some twine/ ribbon and just hot glued a little area on both the inside and outside- then wrapped the ribbon around the headband (See picture below)
I got mine from Party City, they’re perfect!

If you want to order some headbands before Easter, just choose 2 day shipping
HERE | HERE | HERE | AND one already made and arrives on friday for only $10 | 

The older boys said they didn’t want one, but Cove was so excited to have his own!
So if you have boys, you can make this too!
I loved keeping his simple. A little faux eucalyptus does the trick!

I loved these neutral colours of ribbon- but you can use anything, as long as its not too wide


I added this ribbon/twine so that it could be tied around and not fall off (it gets a little top heavy, and with the kids looking down trying to find eggs, it needed some reinforcement)

All photos are taken by me you can find my photography page @WhatDreamsMayBecomePhotography on IG and B


Meadow and Harlan’s dresses are from @Lavenderandlilliehandmade


Happy Easter friends.

Here is the Paska recipe I use every year from Mennonite Girls Can Cook (for icing -the store bought kind works great!)

  • 2 tablespoons active dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  1. In a large bowl, put your yeast, sugar and warm water. Let sit 10 minutes.
  • 1 medium lemon
  • 1 medium orange
  1. Take your citrus and peel it very thin. I use a vegetable peeler. You don’t want to use any of the white parts of the peel. Put the thinly sliced peel in the blender.
  2. Once you have removed and discarded the white pith of the citrus. Chop your lemon and orange, removing all the seeds. Add the chopped lemon and orange to the blender.
  • 1 1/4 cup milk
  • 1/2 cup of real butter
  1. In a microwave-safe bowl, heat the butter and milk until the butter melts or do it in a saucepan on the stove.
  2. Once it is melted add it to the blender. Start the blender .. and begin to puree.
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon salt
  1. Start the blender on high and allow the citrus, peel and milk, butter mixture to run for about 2 or 3 minutes.
  2. Add the eggs, sugar, and salt.
  3. Continue to run the blender for another minute or two until very smooth.
  4. Measure the milk/citrus and sugar mixture it should be about 4 1/2 cups. If you have a bit more or less that is fine. .you will just adjust the flour likewise.
  5. Pour the mixture, along with the yeast mixture into a large bowl .. or the bowl of your kitchen machine, which has a dough hook.
  6. Add flour one cup at a time until you have a smooth soft dough it will be sticky. I think about 7 cups of flour should be right. . but it will depend on the size of your eggs and the size of your lemon and orange. With a plastic bowl, it is easy to tell when the dough has enough flour because it will stop sticking to the side of the bowl but with a metal bowl you really do need to stop the mixer often and touch your dough before adding additional flour. It really is best to stop the machine once it is getting close. . and knead the last bit of flour by hand. . .a little at a time until it is smooth. Do not add more than 7 1/2 cups flour allow it to remain sticky. If you measured the milk mixture and had 4 1/2 cups 7 cups of flour will be enough sticky but enough.
  7. The amount of flour is a guide. .if your dough is still super sticky add a little more flour a dusting at a time. Look at the picture in the collage of my dough .. .that is how it should look. It should be able to hold its shape. There will be several factors in how your dough could be different than mine, the flour you purchase or how you fill your cup of flour.  (I scoop and shake to level). It could be that you have slightly more liquid. Don’t despair if you think it is still too sticky, slowly add a dusting more, turn the dough on the counter and knead until you are out of flour again and then give it another dusting and continue this way until it looks silky and is elastic.  (like mine in the picture).
  8. After kneading it by hand or with the machine for about 8 – 10 minutes, transfer to a large bowl, cover with plastic wrap, a tea towel and allow to rise until doubled. This should take about an hour. .to an hour and a half.
  9. At this point, give it a bit of a punch down and let rest at least 10 minutes or up to another hour.
  10. During this time prepare your pans. I spray mine with Pam. Make loaves and let rise until doubled in bulk .. .or about an hour to an hour and a half.
  11. Preheat the oven to 350 F. If you have a convection oven, set it at 325 F. Bake the loaves approximately 20 – 30 minutes depending on the size of your pans.
  12. Gently remove from pans and place on cooling racks.  Once they are completely cool,  put them in the freezer unless you are eating them the same day.