Chocolates and other sweets just in time for spring
The Easter season is exciting for kids since they are out of school and need some projects to do to stay occupied. Dyeing hard boiled eggs and decorating with stickers and markers are fun. Making flowers from tissue paper is also fun, as is drawing them on colored paper, cutting them out and sticking them on Popsicle sticks to decorate the dinner table. Maybe put a name on each flower for the dinner guest. My favorite project with the grandchildren is to make cards from colored or white sheets of paper, decorate, write a message and send to our troops overseas, our local police and first responders, the nursing homes and shut-ins who would love a homemade card. Just a small piece of paper with a drawing can make someone’s day and put a smile on a face.
Another Easter tradition is making homemade Easter eggs. For many years I made chocolatedipped peanut butter eggs. I would put names on them using frosting and decorate with bunnies and flowers. Make some Easter eggs and memories this year with your children and grandchildren.
Peanut butter Easter eggs
Ingredients: One 16-oz. package confectioners sugar 1 cup creamy peanut butter 1/4 cup butter 1 tbsp. milk Eight 1-oz. squares semi-sweet chocolate 1 tbsp. shortening In a mixing bowl, combine confectioners sugar, peanut butter, milk and butter. Blend well. Shape mixture into a bunch of small eggs. Freeze eggs for about an hour. While the eggs are freezing, cut semi sweet chocolate into small pieces and place in top of double boiler with the shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork into top of each peanut butter egg, dip it in melted chocolate to cover and then drain on waxed paper. When the eggs are cooled and set, decorate them to your desire.
This is a great recipe that you can add different ingredients to that will make four different kinds of eggs, all yummy. Ingredients: 1/2 cup softened butter 1 tsp. vanilla extract One 8-oz. package softened cream cheese 2-1/2 lbs. confectioners sugar 1 cup flaked coconut 1 cup unsweetened cocoa powder 1 cup creamy peanut butter 2 cups semisweet chocolate pieces 1 tbsp. shortening In a large bowl, mix the butter, vanilla and cream cheese. Stir in the confectioners sugar to make a workable dough; for best results, use your hands. Divide the dough into four parts. Leave one of the parts plain. To the second part mix in the peanut butter. Mix the coconut into the third part and the cocoa powder into the last part. Roll each type of dough into egg shapes and place on a wax paper-lined cookie sheet. Refrigerate until hard, at least an hour. Melt the chocolate chips in a heat proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems to be too thick for coating, stir in 1 tsp. of shortening until it thins to your desired consistency. Dip the chilled eggs in the chocolate and return to the waxed paper lined cookie sheet to set. Refrigerate for 30 minutes to harden. Then decorate as you wish.
It’s hard to believe spring arrived yesterday, March 20, and Easter will arrive in 11 days, April 1.
Enjoy making these candy eggs and next week we will cook our Easter dinner for family and friends.