We have mini Cadbury Creme Eggs here. Send me your address if you would like some.
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Thatâs a great tradition. Our Easter Bunny has a habit of following us to campsites. 
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Years ago, we became aware that the offspring had pretty much sussed out the Easter Bunny, Santa, and the Tooth Fairy. Not a question had every been asked, though, so we continued to sneak around every holiday, unwilling to stop until we got the sign that we were done.
The Bunny followed us to a hotel in Italy, and we were congratulating each other on our ninja skillz at putting out candy without waking the youngun.
Said youngun (about 9 or 10 at this point) got out of bed and stumbled to the loo, then flopped back into bed and pulled the covers over their head, grumbling, âGeez, Dad. How much more noise can you make?!â
It was then we knew the gig was up.
(Turns out the schoolyard buzz was that you wouldnt get any more loot when you let on that you KNEWâŚkid still gets a basket and is closing in on 30)
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That is so sweet of you, thank you!
I went looking at the drugstore sites and apparently I can get them from CVS or Walgreens, but online rather than in store 
â not sure why theyâre not selling them retail around here.
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I suspect our Cadbury Mini Cream Eggs are made in Canada, and yours might be made somewhere else!
On the topic of Cadbury Mini Eggs, these sweets were available at Helm Baked , a gluten-free bakery in London, Ontario, with surprisingly good stuff, today.
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I made a creamed cooked mixed greens with parsley potatoes and a fried egg tonight.
Itâs a tradition in some parts of Germany, Switzerland, Austria, Czech Republic, Slovakia and England, to have greens or spinach on Maundy Thu (today).
When creamed or sauteed spinach is served, itâs usually served with potatoes and eggs. This was my first time making this dish.
I have made a mixed herb and green soup for Maundy Thu before.
The day is called Green Thursday in German-speaking countries.
While I used several herbs and greens, I used this simpler Czech recipe for inspiration.
I really liked this. I can see myself making this throughout the year.
âŚ..
@jammy, hilariously our maple lobby reaches across the Pond
.
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Love it! Weâve been hooked on maple eggs here since I read the Sugar Shack cookbook from Martin Picard. We really wanted to go to his cabane a sucre, but reservations sell out so quickly and, honestly, this yearâs winter driving would have been absolutely horrible. Next year, though, weâre determined to get there.
Thereâs something about the greens, potato and egg combination that is just so satisfying. That looks good!
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I was lucky to visit his Sugar Shack with former Chowhounds TorontoJo, jlunar, fickle, sweetie and PinstripePrincess in Sept 2013, during apple season.
APDC Sugar Shack let us take the leftovers home, and we breakfasted the next day like Queens.
That was the most decadent weekend of my lifetime. Les 400 Coups, Joe Beef, St Viateur, Fairmont, Damas, Satay Bros, Jean Talon Market, Kekou, Kazu, Lawrence, and Iâm probably forgetting a few others! I donât eat croissants, which a few of the other women were comparing and contrasting, so at least I saved a few calories there. LOL
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Currant, dried cherry, cinnamon, vanilla, cardamom, and ginger Hot Cross Buns. I winged the recipe so it would be a small batch, with dough I could keep in the fridge overnight.
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That looks great.
Thanks!
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Wow, thatâs impressive! Iâd still like to make it to Joe Beef at some point. The recipes Iâve made from the cookbook have been very good.
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They turned out beautiful! Taste good?
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My DC said âbest ever!â. They are good, but probably closer in spice profile to a Kannelbullar.
One DC and I like cinnamon and cardamom a bit more than the traditional mixed spice that goes into most Canadian hot cross buns!
I havenât figured out which spice in the typical Mixed Spice Blend is the one that my DC doesnât love. Might be allspice, ground coriander, or nutmeg, or mace. Or the amount of ground ginger. The same DC does not like orange zest or candied peel, which are found in most commercial Cdn Hot Cross Buns.
Here is the blend (true cinnamon, allspice, cloves, nutmeg and ginger)
from one Canadian spice seller:
and their recipe which I have not made
Weirdly, these same spices go over fine with the same DC when making Turkish or Greek savoury food.
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Good Friday:
pickerel and ocean perch, shallow fried in a ginger ale-flour-baking powder batter
russet potatoes fried in butter and olive oil with paprika, oregano and black pepper
pralines and cream hot cross bun ice cream sando
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Free link to the winners of WaPoâs peeps diorama contest.
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Thatâs almost too pretty for what it is. Kudos.
Aw, thanks!
