Our church holds Easter Sunday Masses at our local “Expo” center. I remember the first year being a bit upset over the venue. I’ve learned to be grateful for the ample parking and seats, the reason behind the location. Easter at “the expo” has simply become part of our tradition. Silas came down with a cough and fever over the weekend, so he ended up staying home with Jonny Sunday morning while I took everyone else to Mass. On our way inside, Beatrix noticed a policeman standing in front of the building. She began repeatedly shouting, “Look mommy, it’s the po po!” Rather than shush her, I just kept moving forward, not wanting to be late getting in our seats. Thankfully, the officer (and the dozens of people within earshot) had a good laugh and didn’t seem offended.
It sure does feel good to sing the Alleluia again. We were all singing for the rest of the day.
After Mass we had our traditional Easter scavenger hunt (We do this each year rather than Easter baskets. It’s just a tradition that has evolved for us.) At each stop on the hunt there is typically a small gift, although the kids don’t really care about the gifts, but rather figuring out the clues. This year the gifts included a felted basket, knitted Easter eggs, and Bunny Nuggets! We used to picnic somewhere outdoors at the end of the hunt, but for the past two years, the last clue has sent the kids back home to the kitchen where we eat homemade peanut butter cups and lemon cupcakes (cupcake recipe from Gluten-Free Baking Classics.) I don’t know how those treats became our Easter staples, but they have. We don’t eat very much sugar on a daily basis, so these are major treats. Unfortunately, after eating a couple of them, I feel a little sick. If sweets don’t give you a tummyache, you might want to try making your own homemade peanut butter cups. They’re really easy. Too easy really. Somehow we manage to only make them once a year, with Valentine’s Day being an occasional exception.
Peanut Butter Cups:
1/2 cup unsalted butter
3/4 cup peanut butter (we use natural)
3/4 cup cookie crumbs (we use crushed mi-del gluten free animal cookies, you could use graham crackers)
1/4 cup granulated sugar
1 cup milk chocolate chips (or semi sweet, whatever you prefer)
1/4 cup milk
12 foil cupcake liners
Melt butter over low heat, add peanut butter, and sugar, stir until well combined. add cookie crumbs and stir.
Spoon about 2 Tbsp of p.b. mixture into each of the cupcake liners and place in freezer to harden.
Combine chocolate chips and milk in a saucepan and melt over low heat stirring frequently (or use your method of choice for melting chocolate here) until smooth.
Remove peanut butter cups from freezer (they should be firm by now) and spoon melted chocolate over each. Return to freezer to harden.
I keep these in the freezer until we are ready to eat them. They are great cold.
This recipe makes about a dozen cups, but I always double it because twelve isn’t enough!