Easter Decor & Treats
As the first signs of spring begin to bloom, the world feels like it’s waking up again. The days stretch a little longer, trees start to bud, and the air carries that fresh, earthy scent of new beginnings. With Easter weekend just around the corner, it’s the perfect time to celebrate the season with nature-inspired traditions.
Dyeing eggs in soft pastels or vibrant hues brings a splash of color to the home, while crafting little birds’ nests from twigs, moss, and dried grasses makes for charming, rustic decorations. These simple touches capture the essence of spring—renewal, creativity, and the beauty of the outdoors. Spring has sprung here in Helsinki, we have not had any snow for quite some time and there is a growth spurt happening in nature. We have been doing a little bit of decorating at home for easter, growing grass from seeds and naturally dyed eggs with my three year old. I also made some simple but beautiful birds nests that we use in our traditional easter egg hunt in the woodlands.
This year, we made vibrant yellow eggs by gently boiling them in cumin, a splash of vinegar and blueberries. After removing them from the water, I dusted a bit of eatable gold glitter on top to give them a bit of shine.
Easter Lemon Lavender Posset
Here’s a lovely and simple recipe for Lemon Lavender Posset served in antique tea cups — a silky, citrusy dessert with a floral twist that’s perfect for spring or Easter weekend.
Serves: 4-6
Prep Time: 15 minutes
Chill Time: 4 hours or overnight
Ingredients:
2 cups (500 ml) heavy cream
¾ cup (150 g) granulated sugar
1 tbsp dried culinary lavender
Zest of 1 lemon
⅓ cup (80 ml) fresh lemon juice (about 2 lemons)
Optional: Edible flowers or extra lemon zest for garnish
Instructions:
Infuse the Cream
In a medium saucepan, combine the cream, sugar, dried lavender, and lemon zest. Heat over medium heat until it just begins to simmer — do not boil. Stir gently to dissolve the sugar. Once you see small bubbles around the edges, remove from heat.Steep the Lavender
Cover and let the mixture steep for 10–15 minutes to infuse the lavender flavor. Strain out the lavender and zest using a fine mesh sieve, then return the infused cream to the saucepan.Add Lemon Juice
Bring the cream back to a gentle simmer, then remove from heat. Stir in the lemon juice. You’ll notice the mixture begins to thicken slightly — that’s the acid working its magic.Pour and Chill
Pour the warm posset mixture into small teacups or ramekins. Let cool at room temperature for 15–20 minutes, then cover and refrigerate for at least 4 hours (or overnight) until set.Serve
Just before serving, garnish with a sprinkle of lemon zest, a sprig of lavender, or edible flowers for a fresh spring touch. As it is Easter, I garnished with little chocolate eggs.
