Easter was this past Sunday, and as most, we had a special sunrise service at our church. How wonderfully blessed I am to be able to worship and remember the ultimate sacrifice our Lord and Savior, Jesus Christ, made for all of us. I hope you and your family attended an Easter Service, too. I am sure many new Easter frocks were worn and eggs and candy were in abundance. I can hear my grandmother singing the Easter Parade song, “In your Easter bonnet, with all the frills upon it…” Many probably participated in a church breakfast and/or family lunch, as was the plan for our day. Egg hunts (more like eggs just scattered all over the lawn) for the little ones took place as the adults cheered them on to “find” the plastic eggs with treats hidden inside. Lots of photos were taken and games were played, including croquet. However you celebrated Sunday, I hope you enjoyed and remembered the real reason the day is celebrated.
Last Easter (along with most other holidays and celebrations) was odd without my sweet husband. We were married on Easter weekend and always made it a point to celebrate our anniversary with dinner out, a trip to the beach, or a cruise like we took for our honeymoon and a few more milestone years following. The last cruise we took was in celebration of our 35th Anniversary. He was so proud and excited to tell me he had booked it himself…a suite with a balcony! This year would be our 40th Anniversary. I am blessed to have spent most of those years together, and that is a great testament to our love for each other. It is hard not to miss your best friend and soul mate. Much “rain” has fallen along with the April showers. Without a doubt, we would be on a cruise in a suite with a balcony right now.
This year, the timing was off for my class to make and sell our hand-made and decorated peanut butter eggs. Our Spring Break came the week before Easter. The annual sale of 500+ of the confections preceding Easter was just not possible. Many of our customers were disappointed, however my students were not. One class made a few batches, dipped them in chocolate and decorated them for both classes. When we first started making the Peanut Butter Eggs years ago, I remember having some of the filling left over and bringing it home to make a few for my sweet husband who LOVED peanut butter eggs. They were shaped and placed on the island in my kitchen to dry overnight so I could dip them. He had already left for work early that morning before I came into the kitchen only to discover some were missing! I called him to ask why he ate them before I finished them. He replied that he had not eaten any of them. Puzzled, I turned around to see our Jack Russell and realized she had to have jumped up on one of the island chairs and helped herself to the missing eggs! It was like she was giving me the, “I was just making sure they were fit for human consumption” look. She was immediately banned to the yard for the day!
I am including the small recipe we have used for years to make the peanut butter eggs, though converted to make very large batches!
May God bless you and your family as He continues to bless ours,
Peanut Butter Eggs
@ 16 1.4 oz. (@ 3 T.) Eggs before dipping in chocolate
- 1 1/2 c. Softened Butter (3 sticks)
- 3/4 c. Peanut Butter, Smooth or Crunchy
- 1 T. + 1 1/2 t. Light Corn Syrup *Tip-Spray measuring spoons with pan spray before measuring
- 1/2 t. Vanilla Extract
- 2 lbs. Powdered Sugar
- 1 package @ 20 oz. Candy Coating Chocolate, Ghirardelli Chocolate Melts or Wilton Candy Melts
- Royal Icing or Fondant Decorations
- In a mixer bowl combine butter, peanut butter, corn syrup and vanilla.
- Gradually add in powdered sugar a couple of cups at a time to form a stiff dough-like filling.
- Line a sheet pan with waxed or parchment paper.
- Weigh 1.4 oz. or scoop 3 T. together of the filling.
- Roll each portion into a ball and then shape into an egg shape.
- Loosely cover with a paper towel and allow to air-dry overnight or several days. The more dry they are, the better for dipping.
- Melt chocolate per package instructions.
- Dip each egg in chocolate and return to waxed or parchment paper to harden.
- Carefully trim any excess chocolate from bottom of each egg.
- Place each egg in a paper cupcake paper cup.
- Decorate as desired.
- Store at room temperature.