We've put together some super-cute EASTER gift baskets with our clients' kids and grandkids in mind.

Each colourful basket is $20 and includes:

• -a large decorated sugar cookie,
• a chocolate bunny,
• a foil wrapped chocolate carrot, foil wrapped chocolate eggs in a "nest",
• a toy (yo-yo or sidewalk chalk) and
• an easter themed pencil and eraser.

My little guy John will definitely be getting one this year!

All of our Easter chocolate is now in store and on display.

Check out Reid's famous filled easter eggs (dark peanut butter are my fav).

New this year - we're carrying a wide selection of Easter treats from Exquisitely Chocolate (hand made in Waterloo) as well as some new Easter items from Rheo Thompson Candies.

We get asked all the time - is is hard to work in a store filled with this much chocolate?!? The honest answer is a resounding YES! Not many a day goes by without us "sampling" at least one piece...

Who doesn't love butter tarts? or home-made muffins? This recipe combines two favourite treats in one. Easy - and delicious - and perfect for your Easter brunch menu.

This recipe comes from Chef Lynda Young, a former chef at DSG.

butter tart muffins
makes 12 muffins

ingredients

• 1 1/2 cups raisins
• 3/4 cup granulated sugar
• 1/2 cup butter, cut into chunks
• 2 eggs, beaten
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• pinch of salt
• 1/4 cup maple syrup

method

1. Place raisins, sugar, butter, eggs, milk and vanilla in a large saucepan. Place over medium heat and cook, stirring frequently, until mixture is hot and slightly thickened and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the fridge, while continuing with the recipe.
2. Preheat oven to 350 F. Grease 12 muffin cups or coat with cooking spray. Stir flour with baking powder, baking soda and salt in a large mixing bowl. Make a well in centre and pour in warm raisin mixture, stirring until just combined (do not overmix, it will result in tough muffins).
3. Spoon batter into muffin cups. Bake in centre of preheated 350 F oven until light golden and a cake tester comes out clean, about 15-17 minutes. Remove from oven and immediately brush about 1 teaspoon of syrup over the top of each muffin. Cool in cups for 10 minutes, then turn out onto a rack. Muffins are wonderful served warm. Store in a sealed bag at room temperature for up to 2 days or freeze.

Administrative Professionals Week is Monday, April 25th - Saturday, April 30th (Admin. Prof. Day is Wed, April 27th).

Treat your hardworking assistant and/or team to one of our $20 "thank you" gourmet gift packages. We'll have a large number of these pre-wrapped and ready for easy gift giving.

The packages will include:

• 1/4 lb. box of rheo thompson candies chocolates from Stratford
• a dozen of our melt-in-your-mouth dsg shorttbread cookies
• a package of artisan almond & walnut confections
• Reid foil wrapped spring chocolates
• a package of english breakfast tea

The packages are attractively wrapped in printed cellophane bags tied with ribbons

(note: our chocolate brown paper shopping bags can be substituted for a more masculine look).

On Wednesday, April 20th and Thursday, April 21st, we will be featuring the following special menu items in our fresh fridge:

• greek yogurt with citrus, cranberries & honey
• tons of ready-to-bake scones
• vegetable and goat cheese quesadilla's
• spring carrot soup
• lamb stew with spring vegetables
• deep dish croissant quiches, assorted varieties - available fresh OR frozen
• ham, cauliflower, red pepper & 3-cheese gratin

Mon. April 18th - Thurs., April 21st
OPEN regular hours (10 am - 7 pm)

Fri., April 22nd - CLOSED
(Good Friday)

Sat., April 23th - OPEN
10 am - 5 pm

Sun, April 24th - CLOSED
(Easter Sunday)

Mon, April 25th - CLOSED
(Easter Monday)

Tuesday, April 26th -
OPEN 10 am - 7 pm
regular hours resume

20% off all Village Kitchen: entrees, soups and side dishes for the entire month of April!

My fav. item? Their chicken breasts stuffed with mushrooms in a dijon cream sauce. Their beef barley soup is a close second.

We are also offering our dessert squares in a new format... instead of selling them by the slab for $11.98, we are now selling them by the half-slab for $6.98 - $7.98 each or a special price of 4 half-slabs for $20.00.

The store manager Jennifer and I will soon be off to San Francisco to complete a training course on an amazing new line of products that we will be bringing into the store in late Spring.

The product line is top-secret at this point - and we'll be one of only two stores in Canada to feature these products.

They are INCREDIBLY delicious and unique and I can't wait to tell you more about them in an upcoming newsletter!

One last thing – we’re hoping that all of you receiving this newsletter want to be on our distribution list.

If you would like to be removed from this list, please let me know and we will fulfill your request asap.