Good morning my little marshmallow peeps! Happy Easter Sunday! I hope you are all having a great holiday and are able to spend it with family and friends. And for those of you who gave up sweets for Lent…try not to get too much of a tummy ache! 😉
Pretty sure the kiddos around these parts are going to be hunting for Easter eggs in the dryer and under the sofa today…unless they WANT to take a little trip to Oz…
Yeah, I had a feeling it was you little guys!
When I think about Easter, the first things that always come to mind are carrots and coconut. So I figured today would be the perfect day to whip up a batch of some rich and creamy homemade coconut butter!
As content as I could be just going at this with a spoon, I figured it’d be best to actually have a real breakfast this morning. And what’s the best thing to have for breakfast on Easter Sunday? Carrot Pan-CAKES of course!
I followed my recipe from my recipe tab, but since I didn’t have any pineapple juice, I had to improvise a bit…pineapple Greek yogurt anyone? Yes, please!
I also omitted the honey from the original recipe and didn’t miss the sweetness a bit!
What is your favorite Easter candy?
I’ve never been a fan of peeps….I like marshmallows, but I’m sorry, peeps are right up there with the Lollipop Guild on a level of creepiness.
My fave would have to be Reese’s eggs…though I’ve made up my mind that I AM going to try a Cadbury egg for the first time this year…tomorrow, when they go on sale! 😉