Each Easter my grandfather would go across the street to the candy store and purchase a large chocolate rabbit for myself and a hen for my sister Robin. They had frosting trim, stood three feet tall, and were stored in bright colourful boxes full of enough white shredded paper to start a good fire.
What Grampy thought we were going to do with this amount of chocolate one only knows but my grandmother knew exactly what she was going to do with it.
Mary Knight was going to freeze it like everything else that was considered leftovers. Mary thought the freezer life span was forever and she would some how fit that sucker into one of the tiniest freezers you had ever seen. A few months later in July, she would make some monstrous chocolate cake out of the Easter Rabbit for the annual Oyster Supper that my dad convened at church.
As I have aged I have discovered that Easter candy does not seem to travel as well in my body anymore. I get horrible heart burn and have nightmares for the time span that I devour the sugary treats.
Last night I dreamt I was traveling on a bus for hours, and the night before I was trying to find Jane Austen. Austen was never to be found, but I did see a trail of shredded bright Cadbury Creme Egg foil so I assume she somehow got into my stash. The nerve of her!
Maybe I should have followed the advice of my grandmother and just stashed the rest of the Easter candy on top of the fridge. Grammy claimed she always stored goodies on the top as calories were afraid of heights. Maybe this is my problem; I cannot lose weight because I don’t store candy at a high enough altitude.
Next Easter I am going to store whatever candy is remaining so high they will become instantly fat-free.
Sigh.. and the Easter Bunny is real right?
Ten Things You Can Make With a Cadbury Creme Egg
This is my favourite:
Cadbury Creme Deviled Eggs
- 4 Cadbury Creme Eggs, chilled for 1 hour
- 1/2 cup vanilla buttercream, colored yellow with food coloring
- red sprinkles, to garnish
Unwrap your first Cadbury Creme Egg. Give it a long, hard look and ask if it is ready to meet its destiny.
Using your very sharp knife, gently slice the egg in half lengthwise, following the seam that keeps the two egg halves together. The egg should separate into two separate halves fairly easily; each will have a dollop of fondant inside. Leave the fondant inside of the egg halves.
Using a pastry bag fitted with a star tip, pipe yellow buttercream in a spiral so that it covers the entire exposed inside of each egg half (directly on top of the fondant). You’ll use about 1-2 teaspoons’ worth of frosting per egg.
Garnish with red sprinkles to mimic the look of paprika.
Repeat with the remaining egg halves.