March is a pretty blahhhh month in New England.
Oh and I turn 31. Meh.
But since Easter happens to fall on the 31st this year, March just got a little more awesome. Not because Easter’s my fave or anything, but because there’s one thing involving Easter that IS my fave.
CADBURY MINI EGGS. Those pretty pastels – that crunchy outer shell – that first taste of Cadbury chocolate that’s just a smidgen different than Hershey or Dove. I always try to suck on them to make them last longer (there was really no other way to phrase that to make it sound less gross, sorry) but, in the end, I gotta get my teeth into that crunchy skin. Fast.
Something about these eggs brings people together too. Even Dave, the self-proclaimed ‘not that into sweets’ person, nearly jumped out of his seat when I took out the pretty purple bag to make this recipe. “Mini Eggs! Can I have some?” (I only gave him three – didn’t want to recipe to be off ya know)
I broke my 2013 mini egg seal a couple of weeks ago, and since then, I won’t tell you how many have succumbed to my sweet tooth. But there is no way I’m letting this short span of time in which we can all rejoice in the presence of mini eggs pass by without including it in some recipes!
This one couldn’t be easier or more addicting. It’s like getting to lick the last few strips of cake batter left in the bowl over and over and OVER again. With mini egg chunks. Booosh.