My mom still gives my sister and me Easter baskets every year, even though we’re both, well … we’re not in our 20s anymore. But we can still count on, amid kitchen towels and socks and other more grownup goodies, our favorite spring-specific candies: classic Cadbury Eggs. I like the small kind with the crunchy shell, but my sister is a devotee of the one perhaps most beloved – the Cadbury Creme Egg.
Introduced in 1963, the Cadbury Creme Egg boasts an etched milk chocolate shell housing a creamy white-and-yellow fondant filling designed to mimic the innards of a chicken egg. Produced by Cadbury UK overseas, Hershey’s supplies the U.S. with fresh batches every spring.
While it’s easy for fans to stock up on the sweet eggs at the start of the year, Food52 offers a different solution – a recipe for DIY cream-filled eggs, yellow center and all. No, they don’t have the super-sweet, corn-syrupy filling the classics do, but that doesn’t have to be a bad thing. Think of it this way: Indulge on the original in the spring, and watch your waistline with a healthier homemade version the rest of the year.
The recipe comes together easily with the help of our cherry-red KitchenAid Professional 600 Series Stand Mixer and its included flat beater attachment. Easter this year is March 31 – time to get sweet treats in order!
– Lindsey Anne Baker, guest blogger