KM2, my best best friend since third grade, just visited me for a whole week to celebrate her 30th Birthday! She happened to be staying with me over Easter, which was a big deal because it’s one of her favorite holidays (and she was also born on Easter). So to make it feel special I planned a little gathering and we made some delicious Easter themed treats!
KM2 found this cake on Pinterest and set her mind to making it. Unfortunately, we left all the ingredient shopping to Easter morning and had a really hard time finding yellow peeps. But they HAD to be yellow otherwise the sunflower wouldn’t make sense. After trying Lucky’s, CVS, and Safeway with no luck, I thought KM2 was going to lose her shit. But we made one last attempt with a visit to Walmart and luckily they had a few boxes of yellow peeps left. PHEW. She used her this amazing brownie recipe to make the cake, and now I will never eat any brownies other than these. And of course, the hunt for yellow peeps was totally worth it because the cake looked so damn cute.
KM2 also came up with the brilliant idea to make these candy pretzel bites, which can be used for any holiday if you just find the right holiday-themed candies (i.e. Christmas colored M&Ms).
Candy Pretzel Bites (makes 30)
- 30 square-shaped pretzels
- 30 Hershey’s Kiss Hugs
- 30 Easter colored peanut M&Ms
Preheat the oven to 300 degrees. Arrange pretzels on a baking sheet and top each with a Hershey’s Kiss Hug. Bake until just melted (about 1-2 minutes), and watch carefully to make sure the hug doesn’t melt too much. Top each with an M&M and transfer to the fridge for at least 30 minutes to cool. Transfer to a serving bowl and devour! Note: the peanut M&M is key to reach the right salty:sweet ratio.
My job was to make Deviled Eggs. I had only done it once before and all I could remember was how long they took to make. So I decided to cut some corners by buying the Trader Joe’s packaged hard-boiled eggs. This saved A LOT of time but perhaps made the yolks too hard. In any case, they were a big hit and I was happy to contribute something Easter-themed!
Mexican Deviled Eggs (makes 12)
- 12 eggs, hard boiled, cooled and peeled
- 2 TB Dijon mustard
- 2 TB mayo
- 1 TB Greek yogurt
- 1/2 tsp cumin
- 1 tsp hot sauce
- 1 TB chopped chives
- 1 TB chopped cilantro
- salt and pepper, to taste
- 1/2 tsp lime zest
Slice each egg in half and arrange the whites on a serving platter. Using a 1/2 teaspoon, carefully remove the yolk from the eggs and transfer to a medium-sized mixing bowl. Add all other ingredients (except lime zest) and mix until combined and smooth. Taste for seasoning and adjust if necessary.
If you do not have piping equipment, place the egg yolk mixture in a sealed plastic bag, squeezing out all excess air. Snip a corner of the bag to create a hole, then squeeze the yolk out of the hole and into each egg white. Sprinkle with lime zest and serve.
This was sort of experimental, but it worked out well! I liked the addition of cilantro and chives directly in the yolk, rather than sprinkled on top. And the Greek yogurt added a smoother texture to the yolk without adding too much yogurt flavor. But my favorite touch was the lime zest because it really brightened it up. I would definitely make these again – WITH the TJ’s pre-boiled eggs!