Reeses | Blissfulbritt

Tag: Reeses

Spring Eggs

Posted at 9:28 AM by Brittany, on March 26, 2013

Spring has sprung!! Sorry to all you east coasters that are still getting inches of snow, that’s rough. Over here in the north west it’s been sunny sunny sunny.

It was so sunny on my run yesterday I felt wildly overdressed. It’s almost time to bust out the running tanks, my favorite! I feel like a cartoon in this picture.

Spring means flowers, sun, birds, birds mating, and Easter for those of you that celebrate. I’d be lying if I said Easter didn’t make me think of candy, eggs, and searching for money in a giant yard. As I get older I am trying to appreciate the real meaning behind Easter, with maybe a chocolate egg or two. Before I went vegan my go to chocolate egg was none other than the Reese’s egg. The thick PB center was far more delicious than their regular PB cup. Any holiday Reese’s was divine.

Last year I tried to give my love to another, which was a terrible mistake. Nothing compares. Sorry TJ’s, I love you, and I love your candy, but your choc eggs suck. Since Easter isn’t complete without chocolate covered eggs. I made my own! I was inspired by this recipe, and if you want a non vegan version give it a try! They also have more pictures, and better egg shaping skills.

Before you judge my egg shaping skills, I’ll have you know that no matter what the shape..everything goes in and out of the same place. So deal with it.

Chocolate PB Eggs

2 cups powdered sugar
3/4 cup PB (I used chunkaayy!)
2 tblsp Earth Balance butter
1-3 tablespoons almond milk (depending on texture)
1.5 cups of semisweet or dark (dairy free) chocolate chips
1/2 tablespoon coconut oil

Mix together the powdered sugar, peanut butter, and butter. Add the milk one tablespoon at a time until it becomes a nice workable dough. Form the dough into egg shapes, or dinosaur turds, and place in the freezer for about an hour.

I used the stove to melt my chocolate chips and coconut oil, but a microwave would work too. Dip each egg into the melted chocolate and place on wax paper.

I put mine back into the freezer to set up. The coconut oil will make these melt quick at room temperature, and I like my treats cold anyway. This made about 16 sm/med eggs. Which were gone in two days..between three people.

These were delicious, and I think it’s time for another sugar detox!! Would you believe I pulled a muscle in my neck reaching for a cupcake?? I did pull a muscle, I’m not sure how, but I’m going to pretend it’s a sign to cut back on sugar…again. HA!

Q: Favorite Easter time treat???

| 50 Comments Tagged Easter, Reeses, Running, Spring, Sun, Vegan

If You Can’t Eat Them..

Posted at 3:18 PM by Brittany, on April 10, 2012

..Recreate them!

I don’t know if everyone is aware of this, but last Sunday was Easter. What is Easter best known for in my house? Reese’s eggs. Gone are the days that I could suck down 5 eggs in one sitting without getting sick or feeling like Carnie Wilson pre surgery number two.

I recently decided to go vegan for a week..which then turned into a month..which may turn into six months..who knows! The point being I wasn’t going to change my diet just for Easter eggs. After successfully avoiding sweets for a week, (this was a challenge..I need chocolate like birds need to dance before they swoon a mate) I decided to satisfy my year round craving and make my own, “vegan friendly” PB cups.

Vegan PB cups

-For the chocolate

1.5 cups vegan semisweet chocolate
2tblsp creamy peanut butter

-For the filling

3/4 cup of creamy peanut butter
1/3 cup of brown sugar

For the chocolate- combine chocolate and peanut butter in a pot using a double boiler (or a microwave safe bowl if you’re into using microwaves.) Once melted, coat a paper liner with chocolate. This recipe makes about 12 cups, so I used a muffin pan and prepared 12 liners. Coat the bottom and about 1/4 of the way up the liner. Once all 12 are complete, place the pan in the fridge to chill, about 20 minutes.

Meanwhile, prepare the filling by mixing the PB and brown sugar in a bowl. Divide the mixture between the 12 chilled paper liners. Chill for 20 minutes. Finally, add the remaining chocolate to the tops of the 12 cups, and chill for another 20 minutes.

Super simple recipe, in fact I concluded the brown sugar isn’t necessary, although it does give a nice grainy crunch to the cups. With that said you could easily melt some chocolate, add PB, and top with chocolate. Voilà. Pair these with some vanilla coconut ice cream and you’ll never be tempted by DQ commercials again.