This past weekend my husband and I went to a wedding in Pismo Beach, CA, which is a couple of hours South from where we live. The ceremony was held at The Cliffs Resort on the lawn garden overlooking the ocean, and the reception was just a few steps away in a big white tent. Saying it was held in a tent doesn’t give it the grandeur it deserves. I mean, this partly indoor/outdoor celebration was just a few steps away from the most beautiful sunset! It was romantic, cozy, and intimately decorated with candles, beautiful linen, and several sweet personal touches from the bride and groom, including a photo booth for guests to take pictures!
After seeing this relationship blossom for several years, I looked forward to the marriage celebration of my running coach & friends! I was also anxious to see some of my exercise enthusiast buddies (sans the tech shirts) dressed in more polished attire :)!!
We were honored to be included in Kristine and Andrew’s partners for life celebration, so much so, that when we returned our “YES” RSVP we didn’t pay to much attention to the fact that it would be on Easter weekend! Well, sometimes you just gotta mix it up a bit and enjoy the moment.
The weather was perfect, and we had a lovely day and evening, but I can’t let a special day like Easter come and go without being surrounded by my family and FOOD!
On Sunday, we hit the highway and headed home to have bunch with our kids and my parents. I prepared in advance, green chili frittata, buttermilk biscuits, and lemon curd. My kids made an asparagus salad, stuffed strawberries with fruit dip, and my mom brought a load of goodies too! What I didn’t have was the big traditional ham or my yearly carrot cake made to look like a bunny!
This year my sweet treats were homemade copycat Reece’s peanut butter eggs! Milk chocolate wrapped around peanut butter filling has to be one of the grandest combinations, and also happens to have similar ingredients as the groom’s famous homemade peanut butter bars that he makes!
Peanut Butter Eggs (Brown Eyed Baker)
- 1 cup creamy peanut butter (I used Jiff)
- ½ cup unsalted butter
- ¼ cup light brown sugar
- 1 ¼ cups powdered sugar
- 2 cups milk chocolate chips (I used Ghirardelli)
- 2 Tablespoons vegetable shortening (try coconut oil)
In a medium saucepan combine first three ingredients over medium heat. Stir constantly, until the mixture starts to bubble slightly. Remove from the heat.
Stir in powdered sugar ¼ cup at a time until fully incorporated into the peanut butter mixture. Set aside and let cool to room temperature. Prepare a waxed or parchment covered baking sheet. Scoop out a heaping teaspoon of the mixture and roll into a ball. Use your fingers to shape the peanut butter balls into an egg oval shape. Refrigerate for approximately 30 minutes.
When ready to dip in the chocolate, melt the chocolate and oil together in the microwave on 50% power, stirring every 30 seconds until completely melted. Using a fork or bamboo spear, individually dip each egg into the chocolate coating both sides. Let the excess chocolate drip off and place on the prepared waxed or parchment covered baking sheet. Decorate and place the eggs back in the refrigerator until the chocolates hardens.
If you want to speed up the hardening process a little, you can put these in the freezer for about 15-20 minutes instead of the refrigerator.
Don’t wait until next year to whip up a batch of these eggs. Try a new shape by forming the filling into patties, balls, squares or make mini peanut butter cups.
This recipe has just enough sugar to give the sweet taste buds a joyful dance, but not so much you are looking for salted chips immediately after a bite. Enjoy!