Peanut Butter Chocolate Easter Eggs

What says Easter more than chocolate? And what pairs with chocolate better than peanut butter? A few years ago, I found this recipe in the Country Woman magazine and couldn’t resist giving it a try. I was not disappointed. What a tasty, delightful treat these Peanut Butter Chocolate Easter Eggs proved to be. This is a great recipe to use with children. They will have a lot of fun decorating the finished product. These are the perfect Easter eggs since you get to “paint” them and eat them, too!

peanut butter chocolate easter eggs


  • 3/4 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 2-1/3 cups confectioners’ sugar
  • 1 cup graham cracker crumbs
  • 1-1/2 cups dark chocolate chips
  • 2 tablespoons shortening
  • Confectioners’ sugar icing, optional


In a large bowl, beat peanut butter, butter, and vanilla until well blended. Gradually beat in confectioners’ sugar and cracker crumbs. Shape mixture into 16 eggs;  place on wax paper-lined baking sheets. Refrigerate 30 minutes or until firm.

In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate mixture; allow excess to drip off..

Return eggs to baking sheets. Refrigerate 30 minutes.

If desired, decorate eggs with icing. Let stand until set. Store in airtight containers in refrigerator. Yield: 16 eggs.

Confectioners’ sugar icing: In a bowl, mix 2 cups confectioners’ sugar, 4 teaspoons corn syrup, 1 teaspoon almond extract and 1-2 tablespoons milk until smooth. Tint with paste food coloring if desired. Yield: 2/3 cup.
*I used gel food colouring tubes that I purchased at my local grocery store.
peanut butter chocolate easter eggs

The other fun thing I enjoyed about this recipe, was the chance to share with others. I enjoyed giving these away as gifts to elderly family members. No one is too old for a little Easter chocolate!

Happy baking and until next Saturday, God Bless,


My Favourite Cookie Recipes

Do you love cookies as much as I do? I’ve often called myself the “Cookie Monster” because when there are cookies around, I’m sure to indulge! There is just something about a cookie that I can’t resist, and I assume that many of you have the same problem. So today I am sharing two of my favourite cookie recipes.

When our Harrowsmith Country Life magazine arrived in February 2009, my family couldn’t wait to try this chocolate chip cookie recipe. Both my mother and I have baked this on different occasions. Once we served them at a church fellowship and received raving reviews.

The Best Ever Chocolate Chip Cookies

2 cups large-flake rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded sweetened coconut
1 cup butter, at room temperature
1 cup brown sugar, lightly packed
1/4 cup white sugar
2 tablespoons corn syrup
2 eggs
2 teaspoons vanilla extract
4 oz milk chocolate, grated (113 g)
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup chopped pecans, lightly toasted

Preheat oven to 350F (180C). Lightly oil two baking sheets, or line with baking parchment.

Place oats in the bowl of a food processor and whirl until very fine.

In a large bowl, combine oats, flour, baking powder, baking soda and salt. Stir in coconut. Set aside.

Using an electric mixer, beat butter until light and fluffy. Beat in brown sugar, white sugar and corn syrup until well mixed and fluffy. Add eggs, one at a time, then add vanilla. Using a wooden spoon, stir in flour mixture and grated chocolate. Add chocolate chips and pecans; stir until well combined.

Roll dough into 28 balls; place each on a baking sheet, then flatten to 1 inch thick, leaving lots of space between each cookie. Bake until just golden brown around on the edges, 9 to 12 minutes. Remove from the oven and let cool on racks. Yields: 28 large cookies.

Another of my favourite cookie recipes comes from a Country Woman magazine that my mother received in March/April 2001. I can truly say that whenever I make these, they don’t stay around for long!

Chocolate Cappuccino Cookies

chocolate cappucion cookies
1 tablespoon instant coffee granules
1 tablespoon hot water
1 egg white
3/4 cup plus 1 tablespoon sugar, divided
1/4 cup canola oil
2 tablespoons corn syrup
2 teaspoons corn syrup
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 baking cocoa
1/4 teaspoon salt

In a small bowl, dissolve coffee granules in hot water. In a mixing bowl, combine egg white, 3/4 cup sugar, oil, corn syrup, vanilla, and coffee. Beat until well blended. Combine the flour, cocoa, and salt. Gradually add to coffee mixture.

Roll into 1-in balls. Place 2 in. apart on a ungreased baking sheet. Flatten to 1/4-in. thickness with a glass dipped in remaining sugar. Bake at 350F for 5-7 minutes or until center is set. Remove to wire racks and cool. Store in an airtight container. Yields: 3 1/2 dozen cookies.

Now it’s time to head to the kitchen and satisfy your sweet tooth.

Happy baking!


Mom’s Christmas Sweets

Christmas has a way of stimulating all the senses. The sound of Christmas music; the sight of colourful lights; the smell of fresh cut trees; the cool, moist touch of snow; and the taste of delectable treats.

For this week’s post, I asked my Mom to share recipes for two delectable Christmas treats she has made  every year since my childhood.

Taffy Tarts

1/4 cup margarine
2/3 cup brown sugar
3/4 cup corn syrup
dash of salt
1 teaspoon vanilla
2 eggs beaten
1/2 cup milk
1/2 cup walnuts, chopped
12 tart shells (frozen or homemade)

Mix all the ingredients together. Pour mixture into tart shells. Bake for 10 mins at 375 degrees F. Lower temperature to 300 degrees F and bake for 15 more minutes. Enjoy!

Sweet Marie Bars

1/2 cup corn syrup
1/2 cup peanut butter
1/2 cup brown sugar
2 cups rice krispies
1 1/2 cups semisweet chocolate chips

Melt first three ingredients together in a saucepan. Remove from stove and add rice krispies. Put in an 8 inch square baking pan. Melt chocolate chips in a separate saucepan. Pour chocolate over the top of rice krispie mixture. Cool until chocolate hardens. Serve!

Why not add these recipes to your Christmas baking traditions. Remember sweets make good gifts! Put them on a decorative plate, cover with plastic wrap, and add a bow.

Happy baking and Merry Christmas!


My Favourite Fall Recipes

What says fall better than tasty treats made from apples and pumpkins? That is why in this week’s post, I am sharing three of my favourite fall recipes.

my favourite fall recipes

First, let me share with you my mom’s favourite apple pie recipe that she has made for many years. A few years ago, she hand-copied the recipe for me of which I am making reference for this post. And remember, as the old saying goes, “An apple pie without some cheese is like a kiss without a squeeze.” At my family’s gatherings, the pie course would never be complete until the plate of cheese is passed. So here is the recipe:

Mom’s Apple Pie

Crust Ingredients
2 cups all-purpose flour
2/3 cup lard
4-5 tablespoons of cold water

Filling Ingredients
5 cups of thinly sliced peeled and pared apples
1/2 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Margarine or butter

Preheat oven to 375 degrees F.

To prepare crust, measure out flour. Cut in the lard and add cold water. Mix together well into a ball and divide in half. Roll out each half for top and bottom crusts.

For filling, stir together sugar, flour, and spices. Mix with apples. Turn into prepared pastry. Dot top of filling with butter. Cover with top crust and cut slits in it. Bake for 40 minutes. If the crust is loose upon shaking the pan, the pie is done.

Apple Pie Variation

Use the crust recipe above. But only roll out half of the dough for the bottom crust. Also mix together the sugar, flour, and spices from the above filling recipe. Mix the flour mixture with the apples and turn into prepared pastry. Omit the butter and top crust and instead add the following crumb topping:

1 cup flour
1/2 cup butter
1/2 cup brown sugar

Another of my favourite treats includes chocolate, of course! The soft texture of these cookies and the taste of pumpkin also helps to make this one of my favourite recipes for the fall.

Pumpkin Chocolate Chip Cookies

1 cup shortening
1 cup sugar
1 egg
1 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 cup chocolate chips

Cream shortening and sugar. Add egg, pumpkin, and vanilla. Beat well. Combine dry ingredients. Add gradually to wet mixture. Stir in chocolate chips. Bake on greased sheet in dropped teaspoons. Bake at 375 degrees F for 10-12 minutes.

This is another dish that always graces our family’s Thanksgiving table. Many people who have joined us for dinner rave over the pleasant taste of this dish. You’ll more than likely have to double or triple the recipe since seconds are sure to be enjoyed.

Carrot and Apple Side Dish

1 1/2 cup diced carrots
2 cups of water
1 tablespoon margarine
1/4 cup brown sugar
1 tablespoon lemon juice
1/8 teaspoon cinnamon
1 cup diced peeled apple
1 tablespoon cornstarch
2 tablespoons cold water

In a saucepan, cook carrots in water until crisp-tender; drain. Add margarine, brown sugar, lemon juice, cinnamon; mix well. Stir in apples. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered for 2 minutes or until glazed, stirring constantly. Makes four servings.

So warm up the oven, pull out your baking dishes, raid the pantry and have some fun.

Happy Fall and Happy Thanksgiving to my Canadian Followers!