1. Food

Swirled Chocolate Easter Egg Bark

Friday April 18, 2014
Here's a fun last-minute Easter candy idea! This chocolate bark is fast and easy to make, but the beautiful pastel swirls and color-coordinated candies on top make it look more impressive and time-consuming than it actually is! You just need a handful of ingredients and about 10 minutes (plus chilling time) to make this sweet Easter candy. Break it into small pieces, package it in bags, and give it as a gift in Easter baskets this year. You can use your favorite candies to really personalize this bark--candy-coated chocolates and jelly beans both work well. Enjoy!

Get the recipe: Swirled Chocolate Easter Egg Bark


Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Swirled Chocolate Easter Egg Bark Photo ©2014 Elizabeth LaBau, licensed to About.com, Inc.

Peanut Butter Eggs

Wednesday April 16, 2014
We're big peanut butter fans at my house, so every year we have to buy a few peanut butter eggs to enjoy around Easter time. It finally occurred to me this year that peanut butter eggs are one of the easiest Easter candies to make at home, so why was I wasting my time and money buying them, when I could spend a few minutes and end up with several dozen? Sometimes I'm not the brightest lollipop in the candy dish.

I'm glad I finally had that brainstorm, though, because I may never buy peanut butter eggs again! This Peanut Butter Eggs recipe comes together in just a few minutes, and the filling is so good I had a hard time not nibbling all of it before it was formed into egg shapes and dipped. It's a little smoother and less grainy than the store-bought kind, but if you like more texture you can always use crunchy peanut butter instead. Keep this recipe handy and once Easter passes, you can roll the filling into balls instead of eggs and get your peanut butter fix year-round.

Get the recipe: Peanut Butter Eggs


Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Peanut Butter Eggs Photo ©2013 Elizabeth LaBau, licensed to About.com, Inc.

Deep Fried Easter Creme Eggs

Tuesday April 15, 2014
Oh no I didn't.

Oh yes I did.

In my quest to answer the question, "How do you improve upon creme eggs?" I accidentally created the world's most deadly--and possibly most delicious--Easter candy concoction. It turns out that creme eggs, when dipped into a quick batter and deep-fried until golden brown, are, to use a technical term, super-duper tasty. The vanilla creme filling liquefies, the chocolate melts, and the outer shell stays lightly crisp. You could serve Deep Fried Easter Creme Eggs as a fun alternative dessert at an Easter dinner, or whip them up next week once the novelty of noshing on plain Easter basket candy has worn off. I like them with just a sprinkling of powdered sugar, but you could get a little fancier and drizzle them with chocolate sauce, caramel, or a quick berry puree. Store-bought Cadbury creme eggs work well, but you could also try your hand at homemade creme eggs if you're feeling fancy.

Get the recipe: Deep Fried Easter Creme Eggs


Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Deep Fried Easter Creme Eggs Photo ©2012 Elizabeth LaBau, licensed to About.com, Inc.

Creme Eggs

Monday April 14, 2014
When I die, I want my tombstone to say "Here Lies Elizabeth--She Never Met A Candy She Didn't Want to Copy." Obviously I want it to say other nice things, too, but that little blurb really sums up my life philosophy. If I can buy it in a store, I want to see if I can make a better version at home.

I've been toying with the idea of re-creating the famous Cadbury Easter egg for a few years, and I finally tackled it this year. I've had a recipe for "Fondant Eggs" on my site for awhile, and they were pretty good. They were suitably egg-shaped and had the obligatory egg white/yolk thing going on, but the major problem was that they never really liquefied. And as we all know, an egg is not a Cadbury egg until it has the gooey frosting center. So I put on my Mad Scientist Cap, turned to my good friend invertase, and Creme Eggs were born!

This candy starts out as a soft fondant, which allows you to mold the yolks and whites, and dip the eggs without any trouble. After they're dipped comes the hard part--the waiting! Invertase, the secret weapon, gradually liquefies the sugar in the fondant, turning the solid candy into a semi-solid goo that's oh-so-slurpable. If you can't find invertase, or don't want to wait for the liquefying process, try this recipe for Fondant Eggs instead--you'll still get the yellow yolk and white filling, with a little less fuss!

Get the recipe: Creme Eggs


Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Creme Eggs Photo ©2012 Elizabeth LaBau, licensed to About.com, Inc.

Easter Bunny Truffles

Friday April 11, 2014
I feel a little guilty liking these Easter Bunny Truffles so much. After all, there's something a little...savage..about joyfully biting into the Easter bunny's head. One second he's there, grinning innocently through his chubby little cheeks, the next moment I'm chomping his head. It's awkward. But the fact remains: I love eating these little guys. Rich chocolate truffles, dunked in white chocolate and decorated with marshmallows, almonds, and chocolate-covered sunflower seeds, make the cutest animal heads I have ever had the pleasure of devouring.

You could also use this basic method to make Easter bunnies out of fondant, marzipan, chocolate plastic, or chocolate clay. If all the decorating instructions get a little confusing, I've put together a handy-dandy photo tutorial with step-by-step pictures showing how to make Easter Bunny Truffles. Now go forth and eat a bunny!

Get the recipe: Easter Bunny Truffles
Easter Bunny Truffles Photo Tutorial


Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Easter Bunny Truffles Photo ©2011 Elizabeth LaBau, licensed to About.com, Inc.

Peeps S'mores

Wednesday April 9, 2014
And now, another installment in the "Duh, why didn't I think of that sooner?" category. Peeps are nothing more than sugar-coated marshmallows. S'mores are made with marshmallows, chocolate, and graham crackers. So, what happens when you treat Peeps like regular marshmallows and toast them, combine them with some melty chocolate, and sandwich it all between two crunchy graham crackers? Magic happens, that's what.

I like to make my s'mores in the oven (to give the marshmallows that toasty flavor) but you can also make these in the microwave, or for an extra-authentic experience, over an open fire. I'll admit that Peeps are not the most gourmet marshmallow you can use, but this recipe is a fun way to repurpose Easter candy and enjoy your Peeps in a new light!

Get the recipe: Peeps S'mores


Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Peeps S'mores Photo ©2013 Elizabeth LaBau, licensed to About.com, Inc.

Peanut Butter and Jelly Chocolate Cups

Friday April 4, 2014
The only thing better than traditional peanut butter chocolate cups? Adding a layer of tart, fruity jam on top of the peanut butter! Yes, everyone's favorite childhood sandwich gets a deluxe candy makeover in these sweet and salty bite-sized candies.

If you want to save time, you can definitely use plain peanut butter in the candy, but I like to jazz it up a little and make a peanut butter filling similar to the one found in most peanut butter cups. My favorite touch, though, is the eye-catching topping! I sprinkled the tops of the cups with chopped salted peanuts and freeze-dried strawberries to create a beautiful design that looks as good as it tastes. Once you try these, you may never go back to plain peanut butter cups again!

Get the recipe: Peanut Butter and Jelly Chocolate Cups


Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Peanut Butter and Jelly Chocolate Cups Photo ©2013 Elizabeth LaBau, licensed to About.com, Inc.

Peanut Butter and Jelly Pops

Thursday April 3, 2014
Cake pops are sooo last year. And I say this with love, as someone who has a bunch of cake pop recipes on her website. But after years of celebrating cake pops, molding them into new and different shapes, and eating them by the handful, I'm ready for something different. Enter...the doughnut hole.

I propose that all cake pops now be made with doughnut holes instead. Yes, those little round doughnuts you can buy in grocery stores and bakeries. If you think about it, a doughnut hole is like someone already making a cake pop for you! How easy and convenient is that? Of course, I couldn't just feature plain doughnut holes, I had to stuff them with peanut butter & jelly to make Peanut Butter and Jelly Pops. You can follow my lead, or substitute frosting, or coconut butter, or Nutella...the list of fillings is endless. Just make sure you put them on a stick and dunk them in chocolate for a true "doughnut pop" experience.

Get the recipe: Peanut Butter and Jelly Pops


Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Peanut Butter and Jelly Pops Photo ©2011 Elizabeth LaBau, licensed to About.com, Inc.

Peanut Butter and Jelly Poppers

Wednesday April 2, 2014
These Peanut Butter and Jelly Poppers may not be quite as nutritious as a sandwich, but they sure are fun! They have a doubly strategic name: they're small, addicting, and extremely "poppable," and they also have a great crunchy texture that pops in your mouth. The secret to their charm is the inclusion of crunchy granola bar bits that add a lovely honey flavor along with an interesting texture. This is a fun recipe to make with kids, because the bars can be crushed with a rolling pin right in their wrappers. I like to use a chunky fruit preserve in this recipe to give the balls pockets of fruit flavor, but you can use any jam or jelly you have on hand.

Get the recipe: Peanut Butter and Jelly Poppers


Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Peanut Butter & Jelly Poppers Photo ©2010 Elizabeth LaBau, licensed to About.com, Inc.

Peanut Butter and Jelly Fudge

Tuesday April 1, 2014
If you're anything like me, you enjoyed peanut butter and jelly sandwiches as a child, but have moved on to more sophisticated lunch fare as an adult. I certainly can't dispute the allure of more filling, exciting lunches, but sometimes I miss the simple pleasures of good ole PB&J. To console myself, I took these two beloved sandwich ingredients and combined them in this recipe for Peanut Butter and Jelly Fudge. Jam or jelly is swirled through creamy peanut butter fudge, for a candy that looks striking, tastes great, and makes a very satisfying end to a grown-up lunch.

Get the recipe: Peanut Butter and Jelly Fudge


Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.
PB&J Fudge Photo ©2007 Elizabeth LaBau, licensed to About.com, Inc.

©2014 About.com. All rights reserved.