Today was my last class of college. Ever. Kiiiiiiiind of excited.
I started this blog in 2010 during the last year of my undergrad degree. I had just moved to Ottawa and was trying to figure out what to do next. A Masters? A job? College? Everything seemed confusing, and I really didn’t know where I belonged, or what I should be doing.
After thinking long and hard about what I enjoyed doing and where I saw myself in the next couple of years I decided to go to college and take a biotechnology program. This gave me the skills to be able to do the science lab work that I love, but most importantly, allowed me to be hirable (or so I hope) in most major cities which is **key** when you’re dating a dude who works with the parasitoids of stink bugs for his PhD project (I’m not kidding).
Knowing EXACTLY what you’re going to do when you graduate is rare, and frankly, right now I’m not that worried about it. I have a job for the summer, I’m getting married in a couple of months and will be finished college next week….so life should probably figure itself out pretty soon. And if not? It’s a good thing I have hobbies!
Like these Easter eggs that seemed like way more fun to make than studying. And boooooy were they ever. And so tasty. You can totally taste the peanut butter and honey combo, and the chocolate coating makes these babies shine. Plus, homemade Easter eggs are kind of the best.
What are you guys doing for Easter this year?! I’m so excited!!
- 1 cup peanut butter
- 1/2 cup liquid honey
- 1 1/2 cups icing sugar
- 1/4 cup unsalted butter, room temperature
- 1 cup milk chocolate chips
- 1 tbsp unsalted butter, room temperature
- Beat the peanut butter, honey, icing sugar and butter together until well combined. Form the mixture into tablespoon sized balls, squish them a little and form into egg shapes. If they look too thin, or start melting, simply stick them in the freezer for about 20 minutes. Once the balls look the way you want them, put them in the freezer and freeze until firm, at least 30 minutes.
- Melt the chocolate and butter together in a bowl in the microwave and stir every 30 seconds, until thoroughly melted.
- Dip the frozen eggs in the chocolate and flip over so that they’re well-coated. Place on a piece of wax paper and let them set about 30 minutes in the fridge. Decorate with Easter sprinkles, if desired.
- Refrigerate in an airtight container for up to 2 weeks.
Recipe adapted from Texanerin