Homemade Peanut Butter Eggs

i did this recipe last year for easter and i thought i would retake the photos i made such a mess last time they were pretty hard to cover in chocolate and this time i used white chocolate too! i also needed an excuse to use my easter sprinkles. 

1/4 lb butter, softened
8 ounces cream cheese, softened
2 lbs confectioners' sugar
1 1/2 cups peanut butter
1 1/2 teaspoons vanilla
1/2 teaspoon salt
20-23 ounces milk chocolate chips, or white chocolate dipping chocolate.


Mix the butter and cream cheese together. (I put mine in the microwave for 40 secs. to soften), then cream together.

Add the confectionery sugar about 1 cup at a time, and mix well.

Add the peanut butter, vanilla, and salt, and mix until well-blended.

Place the mixture in the refrigerator to chill for at least 1 hours (I stuck the bowl in the freezer for about 1/2 hr., to harden the dough.)

Form the peanut butter mixture into egg shapes, then refrigerate again for at least 1 hour (Again, I put them in the freezer instead of the fridge).

Melt the chocolate in a microwave oven or in a double boiler.

Quickly place the eggs, doing one at a time, in the chocolate mixture to coat the bottom, then lift it with a thin spatula, and with a knife I spread all along the sides and top of the egg, then with the knife I fluff the top of the chocolate to make the eggs look pretty.

You have to work quickly while the eggs are frozen, as the heat from the chocolate chips makes them soft again rather quickly. If you notice them getting too soft, stick them back in the freezer for a few minutes.

Arrange the chocolate coated eggs on a waxed paper lined tray, and allow the chocolate to harden. (I stick mine in the freezer for easier handling when coating with the chocolate).

Easter M&M Cookies

well i was going to take a few days off to rest since my husband has gone back overseas the other day. we had a lot of fun during R&R we are hoping deployment only lasts 8 or 9 more months but you never know it could be longer. i totally forgot i had bought some Easter M&Ms to make cookies. i also bought some Easter sprinkles i don't know what I'm going to use those for yet since i have no cupcake pan or cake pans lol.

2–1/4 cups all-purpose flour
1 teaspoon salt
1–1/8 teaspoons baking soda
1 cup (2 sticks) unsalted butter (room temperature)
1 cup white sugar
1/2 cup brown sugar, golden or dark
1 generous teaspoon vanilla
2 eggs (room temperature)
M & M’s (about half a bag)

Preheat oven to 375° F.

In a small bowl, stir together flour, salt and baking soda. Set aside.

In a large bowl, cream together butter and sugars with an electric mixer until creamy. Add vanilla, then the eggs (one at a time), mixing well after each addition. Beat in flour mixture until fully combined. The dough will be very sticky, recommend refrigerating it until it stiffens up (about 5–10 minutes).

Spray a baking sheet with cooking spray. Form dough into balls (a little smaller than golf balls) and space well apart on a baking sheet. These do spread. also use an ice cream scoop to measure out the dough and keep the cookies consistent in size.

Place sheet in oven for about 9 minutes. Remove the sheet and lightly place six M & M’s on top of each of the partially baked cookies. Return the sheet to oven for another 3–5 minutes. The cookies are done when the edges just start to turn golden brown.

Remove from oven. Allow cookies to sit on sheet for 2 minutes before transferring them to a rack to completely cool.