Easter in the Princeton area brings a bevy of activity, including a variety of breakfast, brunch and dinner events at local restaurants and beyond. Among those taking reservations are The Nassau Inn at 11 a.m., 1 p.m. and 3 p.m.; The Meeting House; Mistral, 10 a.m. to 2 p.m.; and Agricola.

Breakfast will be served at the fellowship hall of Witherspoon Church after a sunrise service at 6 a.m. sponsored by the Paul Robeson House at Princeton Cemetery with the Nassau Presbyterian Church and Witherspoon Street Presbyterian Church. Register online.

In nearby Lambertville, the Lambertville Station will offer its traditional Easter Sunday buffet at 11 a.m. and 5:30 p.m. in the Riverside Ballroom. Visit lambertvillestation.com for more information.

If you’ve always wanted to know which wines pair best with the array of Easter candies available, that question will be answered Saturday at 2 p.m., when an Easter Candy & Wine Pairing will be held at Crossing Vineyards and Winery in Newtown, Pennsylvania. Wines will be paired with Cadbury Crème Eggs, Reese’s Peanut Butter Cups and Peeps. Reservations can be made online.

Hopping down the bunny trail

Fun is bubbling up at the Bunny Trail Spring Festival April 19 and 20 at Terhune Orchards. An interactive bubble show will be held twice each day of the festival, which features bunny footprints around the farm to guide visitors along the trail.

Food for sale will include the farm’s traditional fare, including doughnuts, pie, cookies, apple cider, soup, chili, salads, hot dogs, cider slushies and ice cream. Purchase tickets and packages at terhuneorchards.com.

Easter egg recipe

Your own chocolate-dipped Easter eggs are easier to make than you may think. This recipe from allrecipes.com includes peanut butter and coconut cream versions.

1 (8-ounce) package cream cheese
1/4 pound margarine, softened
2 teaspoons vanilla extract
2 pounds confectioners’ sugar
12 ounces peanut butter
12 ounces flaked coconut
4 cups semisweet chocolate chips
2 tablespoons shortening

Beat together cream cheese, margarine and vanilla in a large bowl with an electric mixer until well combined. Add confectioners’ sugar in batches, beating well after each addition. Dough will be very stiff.

Divide dough equally into two bowls. Stir peanut butter into one bowl and coconut into the other until incorporated.

Using your hands, mold dough into egg shapes and arrange them on cookie sheets. Place molded eggs in the freezer until frozen, 1 to 2 hours.

Melt together chocolate chips and shortening on top of a double boiler until smooth. Allow to cool slightly at room temperature.

Dip frozen eggs into the melted chocolate mixture until completely coated. Place dipped eggs on wax paper-lined cookie sheets and return to the freezer to harden. Store eggs in the refrigerator.