A few months ago, I would have expected my Easter plans to look like they have in my past two years of college. Just another year of our traditions: Church, followed by brunch with our close family friends in Delaware, and taking a bunch of Easter candy back to my friends at school. But due to recent events, I’ve had the opportunity to have Easter at home with my immediate family. Although the conditions made this year slightly less exciting, it did mean revisiting an Easter tradition that I have missed in the past two years- making Easter Candy! Due to my allergies, my mom has always made homemade shaped chocolates and buttercream eggs since most store-bought chocolate has a nut warning on the label. Once I got a little older, she let me in on the candy-making madness, and now I’m going to share it with you.
The buttercream eggs that we made are very simple and free from nuts (obviously), wheat/gluten, and eggs. It can also be soy free depending on the chocolate you use. You just cream together ½ stick of butter, 1 stick of cream cheese, and 1tsp of vanilla, then slowly add in 2 lbs of powdered sugar to make the filling. After you shape this filling into egg shaped balls on a wax-lined cookie sheet, you stick them in the fridge for about an hour. Once they are cooled, you can dip them in melted chocolate (our family uses Vermont Nut-free) then store in the fridge until you eat them.
After we finished making our eggs, my mom and I decided to break out the Easter lamb cake pan out of the basement. We baked a marble cake together and then this year I got to play with all the tips to frost it (and I learned that I should never be given the responsibility of dying a wee bit of icing “pastel pink”). It’s been great having the opportunity to bake more as I’ve been home, and I’m so excited to keep trying new recipes.