I should be doing the mountain of homework that is literally calling my name. That's the hardest part about Easter Break...the week after Easter Break. Does anyone else have a hard time getting back into the swing of things? It was really nice to have a few homework free days.
Favorite memories this Easter...

Love this guy.

Love this little chub...if only the feeling was mutual. Let's just say that I am not her favorite person.

Notice President Monson in the background? Loved Loved Loved conference this year. I felt like a sponge soaking it all in. Love it every year but this year it held so much significance for me. Also love that Ethan is dodging out of this photo and that I look exceptionally awkward.

My grandparents were here for Easter which was a special treat. The most exciting part was the car they GAVE me. Here is Tyler (who had moments before spilled juice on his shirt- with the car). They have been so good to me and really saved me with this car!!

I will probably be murdered for posting this but I couldn't resist. It was just too pretty! Lyns and her comedian husband came and made the day.

These Coconut Cupcakes. I have been playing with this recipe and I think I got it just right... you can find the frosting here (just substitute coconut milk for the milk and coconut extract for the vanilla.)

Cupcake Recipe:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup packed sweetened shredded coconut
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 1/3 cups sugar
• 2 large whole eggs plus 2 egg whites, room temperature
• 1 1/2 teaspoons purse vanilla extract
• 3/4 cup unsweetened coconut milk

1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. Pulse shredded coconut in a food processor until finely ground, and whisk into flour mixture.

2. With and electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Gradually beat in whole eggs, whites and vanilla, scrapping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.

3. Divide batter evenly among lined cups, filling eat three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers come out clean, about 20 minutes. Remove from oven; turn out cupcakes onto wire racks and let cool completely. cupcakes can be stored overnight at room temperature , or freeze up to 2 months, in airtight containers.

4. To finish, use a small offset spatula to spread a generous dome of frosting onto each cupcake, and, if desired, garnish with flaked coconut (press gently to adhere). Cupcakes are best eaten the day they’re frosted; store at room temperature until ready to serve.