Disclosure / Disclaimer: I received this info, free of charge,from Ava's Cupcakes, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it
|Courtesy of Pixabay|
Ugh, so maybe you aren't QUITE thinking about this yet, but you know by tomorrow, when the kids are on their sugar highs and driving you NUTS, you are going to confiscate the Easter candy.
Just admit it now and we can move on!
Easter baskets are full of treats, like chocolates, that can actually be recycled into healthy snacks! Who knew?
Check out these tasty ways to transform leftover candy from pastry chef and owner of Ava’s Cupcakes, Michelle Spell.
|Courtesy of Pixabay|
· TIP 1: Protein Shake – My kids always get tons of those foil covered bunnies and we don't allow them to eat them, so we do things with the chocolate instead. We make a peanut butter cup protein shake using the Reese's eggs and whoppers, but we add in healthy ingredients too. A typical recipe- 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. Hmmm, now that's a protein shake that's yummy and great for energy!
· TIP 2: Dessert Fondue – This is a fun way to get kids to eat fruit, and Easter chocolates are very easy to melt. It's also great if you are having a party during Spring break for the kids!
1. Crush up 2 cups of bunnies/plain chocolates
2. Bring a cup of heavy cream to a boil
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 mixture out
5. Dip your favorite fruit like pineapples, bananas, apples, blueberries, strawberries, in mixture and enjoy!
· 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 up your Reese's chocolate peanut butter eggs and sprinkle the pieces onto your homemade frozen Greek yogurt. Waa-la instant desert!
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 dinner or volunteering at their local church.