Tips for Leftover Easter Candy

easter candy

Easter baskets are full of treats, but afterwards, we are left with tons of uneaten chocolates and so much leftover Easter candy! Below are three tasty ways to transform leftover candy from pastry chef and owner of Ava’s Cupcakes, Michelle Spell.

easter candy 

  • TIP 1: Protein Shake – My kids always get tons of those foil covered bunnies and we don’t allow them to eat it so we do things with it. We make a peanut butter cup protein shake using the Reese’s eggs and whoppers, but we mix the chocolate with healthy things. In a blender mix Reese’s eggs and whoppers with Greek Yogurt or Almond Milk. Add fresh or frozen berries. For a little green add spinach. Spinach has a mild flavor and it loaded with tons of great vitamins and minerals.

 

  • TIP 2: Dessert Fondue – Fun way to get eat fruit, and Easter chocolates are very easy to melt.
  1. Bring a cup of heavy cream to a boil
  2. Crush up 2 cups of bunnies/plain chocolates
  3. Pour boiling cream over chocolate and stir until smooth and completely melted
  4. Add a high quality Vanilla extract or more cream to thin it out
  5. Dip your favorite fruit like pineapples, bananas, apples, blueberries, strawberries

 

  • TIP 3: Dress Up Your Yogurt – Greek yogurt is loaded in protein. To transform your yogurt cup into an after dinner treat, chill your yogurt for about an hour in the freezer. Then, chop your Reese’s chocolate peanut butter eggs and sprinkle the pieces onto your homemade frozen Greek yogurt.

 

Additionally, Ava’s Cupcakes is offering an Easter Cupcake Sampler that includes two of the following flavors:

  • Toasted Coconut Spring Nest
  • Lemon Drop Chickie
  • Cookies & Cream Digging Bunny
  • Chocolate with Vanilla Chocolate Bunny
  • Classic Vanilla Cross
  • Ava’s Chocolate Golden Egg

 

As well as, Sugar Cookies: featuring Chickies, Crosses, Bunny Feet, and Eggs.

 

Michelle Spell

Owner Ava’s Cupcakes

 
easter candy Michelle Spell is the owner, pastry chef and recipe inventor at Ava’s Cupcakes, a premier bakery offering gourmet and seasonal ingredient combinations. Named after her youngest daughter, Ava’s Cupcakes opened its doors in 2011 and has proudly been serving complex cupcake flavor profiles and award-winning baked desserts.

 

Ava’s Cupcakes and compotes are baked fresh daily and only feature fresh, seasonal ingredients. With more than two decades of culinary experience and ServSafe certified, Michelle prides herself in introducing consumers to a world of new and exotic flavor combinations, as well as providing signature nostalgic cupcakes for any occasion or celebration. In 2012, Michelle competed and won season 4 “Food Network Cupcake Wars: I Love Lucy 60th Anniversary” and was recently voted as one of the best cupcakes in America by The Daily Meal.

 

Michelle currently resides in Northern New Jersey. On her spare time, you’ll find Michelle in the kitchen with her four children and husband cooking Sunday dinner or volunteering at their local church.

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