Answers for Easter Candy & Spring Allergies

Posted on by The Country Cupboard in Fairbury, IL
Easter Baskets …

Sometimes it’s a story and sometimes it’s what’s new. Today it’s all about great things for you!!

‘Tis the season for Easter. Put all your sweet, pastel treats into a basket or choose a pre-made one. We wrap them and add the bow!

There’s chewy and chocolate and crunchy and salty. Candy for the table, candy for the eggs, and candy for the baskets. Whatever you grab, it will be sweet.

LATEST & GREATEST:  SIMPLE FLOUR BLEND 1:1

NEW! 1:1 Gluten Free made easy! Brown Rice Flour, Almond Flour, Tapioca Flour, Sorghum Flour, Xanthan Gum

LATEST & GREATEST: PLANTAIN CHIPS

FAV! Crunchy, salty, tasty. Like potato chips, only better!

Pollen & Allergy Season

‘Tis the season for sinus congestion! Ugh! “DON’T like it,” as one nephew says! Great true relief from these natural options. 

Breathe Throat Drops or Breathe essential oil. (I like to rub it on my chest or put a drop in a steamy shower!) 

Garlic oil capsules helps with ear pain.

My favorite is Tri-Ease! These capsules keep me from getting all sniffle-y and snotty!

Delicious Deli Deals

This sale runs through 3/19

Honey Ham normally $6.19 – now $5.19

Colby normally $5.39 – now $4.39

Smoked Swiss normally $6.59 – now $5.59

Chocolate Granola Cups With Peanut Butter Filling

Prep Time: 15 min Total Time: 30 minutes | 12 cups

No bake! I love these are mobile for breakfast, but perfectly lovely for dessert. Vary them by using a different granola. Choose from Original, Honey Almond, Dark Chocolate Pecan or Peanut Butter! Substitute cashew, almond or sun butter for peanut butter. There are so many ways to make these delicious! I want to know your favorite combo!

2 ½ cups honey granola*

½ cup chopped peanuts*

2 teaspoons coconut oil*

3.5 oz dark chocolate-finely chopped*

2 Tablespoons peanut butter*

3 Tablespoons honey*

1 cup peanut butter*

12 slices of banana-optional

*Ingredients available at The Country Cupboard

  1. If your granola has large clusters, crush them with a rolling pin. Place 2 ½ cups of granola and ½ cup of chopped peanuts in a large bowl and stir.
  2. Melt chopped dark chocolate with 2 teaspoons coconut oil. Stir in 2 tablespoons of peanut butter and 3 tablespoons honey.
  3. Pour the chocolate mixture into granola and stir well, until evenly coated with chocolate. If the mixture is too runny, set it aside to cool slightly and the chocolate starts setting. If the mixture is still too runny, add a little bit more granola. If it’s too dry add more honey to get the sticky consistency of the mixture. Granola should be wet and hold together when you squeeze it.
  4. Now generously grease 12 count cupcake pan. Divide the mixture between the cups. Press it well to hold together and make a dent in the center of each cup. Freeze for 5-10 minutes, until the cups are firm.
  5. When the cups are firm, lift them out from the pan. If you leave them in the freezer too long and can’t lift them from the pan, let them sit for a few minutes at room temperature. Use a thin knife to lose them from the pan.
  6. Then fill each cup with peanut butter. Depending on the type of peanut butter you use, you may need to melt it before filling the cups.
  7. Top each cup with a slice of banana. Store in an air-tight container in the fridge for up to one week, or freeze for up to 3 months

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