“Blessed are those who have not seen and yet have believed.” John 20:25
At church today, my Pastor gave a very moving sermon on the Resurrection of Jesus and what it means for us.
The passage from which he taught was John 20:19-31, where Christ comes to the disciples and they all see and believe the Resurrection except for Thomas who was ‘out of the office’ at the time. Infamously known as “Doubting Thomas,” after the disciples pass on the message to him that Christ has been brought back from the dead, he reacts with unbelief. “So you’re telling me he rolled away that huge stone and came back to life. Okay guys, I’m never going to believe until I see Him for myself.” (This is my modern day interpretation, obviously). Jesus knew what Thomas needed for belief and so he came to the group again and went directly to Thomas showing him the wounds from the crucifixion.
We all have to make a decision in life to believe what we can’t see and to confront our doubts… it’s the essence of faith. Thankfully, we have a Savior available to us who knows what it is we need to believe. Do you need to see the wounds from the Cross for yourself? He’ll show you, just ask.
Check out the song by Nickel Creek called “Doubting Thomas.” So good and so perfect.
Phew… okay, onto the lighter things of Easter… like candy and chocolate. No need for doubt here when I say that you need to make these peanut butter eggs.
This is a Paula Deen recipe so of course its going to be ultra tasty and slightly diabetes inducing.
Add powdered sugar and rice crispies with the creamed butter and peanut butter…
After the eggs have been shaped and are hardening in the freezer, melt the chocolate with 1-2 tablespoons of butter or crisco (for smoothness and shine) in a double boiler. This is my makeshift version. It’s a bowl over a pot with water that you heat slowly to melt the chips.
I had a hard time getting this shot just right, if you know what I mean….
Peanut Butter Eggs
Recipe slightly adapted from Paula Deen
- 2 cups creamy peanut butter
- 3/4 cup butter, room temperature
- 3 cups confectioners’ sugar, sifted
- 3 1/2 cups crispy rice cereal
- 1 1/2 packages (18 ounces) semisweet chocolate chips
- 2 tablespoons shortening/butter, additional to that above
- Sprinkles (any type)
- Coconut (optional)
In the bowl of a standing mixer, combine peanut butter and butter until light and fluffy. Gradually add the sifted confectioners’ sugar. Reduce the speed to low and add the crispy rice cereal just until combined. Cover and place the bowl in the refrigerator for about an hour (do not skip this step).
Line a baking tray with wax paper. Remove the bowl from the refrigerator. Shape mixture into egg shapes and place on the wax lined baking tray. Recipe makes approximately 20 eggs. Place baking tray in the freezer for a minimum of 30 minutes.
While eggs are freezing, use a double boiler and melt chocolate chips and shortening over low heat. Remove eggs from the freezer and using toothpicks, dip eggs in melted chocolate. Place back on wax lined baking tray. (At this point, you can sprinkle the eggs with coconut if you like.) Once all eggs are covered in chocolate, decorate with sprinkles, place tray in refrigerator to cool. To serve, line a plate with coconut and place the eggs on top.