Guys, my life just got turned upside down.
Until right now [when I double checked the packaging to make sure I was spelling it correctly for this post] I had always referred to those perfectly pastel candy delights that I found in my Easter basket as ‘robbin’s eggs’.
Nope. There is no “s” at the end. They are simply ‘robin eggs’. And now I feel like that annoying person who unnecessarily pluralizes everything. Sorry, people!
After not blogging for what seems like a year, I am back. February was long (even though it was short – HA). It was full of big changes and hard decisions. But now we are back in our groove and ready to welcome spring.
And I can’t think of a better way to bring on a new season than with a delicious milkshake. Can you?
This milkshake looks fancy but is super easy to make. Throw a few scoops of vanilla ice cream into your blender with a handful of robin eggs and some milk. That’s it! (although we did have half of a banana waiting to be used on the counter that I threw into the mix tonight)
My trick with milkshakes is to add the milk last, and pour until the milk line is about half an inch away from the top of the rest of your goodies. Perfect consistency every time.
After blending, just throw a dollop of cool whip or whipped cream on top and sprinkle with crushed robin eggs. Voila!
To get the robin eggs rim, I dipped the ends of our cups in Hershey’s chocolate syrup and then rolled around on a plate filled with crushed candy. Then, I placed the cups in the freezer so that the chocolate would harden and the robin eggs pieces wouldn’t fall off.
What’s your favorite Easter candy?