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Welcome to WFAEats — a fun adventure where we explore all things tasty and interesting in the Charlotte food scene. We want to share stories, recipes and culinary escapades and hear about yours!

Easter Eats And Sweets


Quick! What do dinosaurs, Spiderman, and Hello Kitty have in common?

They’re all edible candy creations you can buy for Easter enjoyment. No longer will you be limited to plain, old jelly beans or boring bunnies for your sweet treats.

This is the year eco-conscious snackers can go green by eating everything in the basket, right down to the edible Easter grass. Plenty of people are dipping their marshmallow Peeps in chocolate, but you’ll top that when you serve PEEPsicles. Delight your friends and family with the Hubba Bubba Chicken dispenser that “lays” bubble gum eggs.

Yes, some of these Easter confections are awfully silly. But others are as artful as they are tasty. Pastel speckled eggs filled with chocolate truffle look as realistic as Mother Nature’s own. Hand-decorated candy shells are perfect for filling with tiny treats. Check out these cheerful lemon-filled chocolate ladybugs.

Even gluten-free and vegan candies can be found for the holiday.

But getting back to jelly beans: It’s uncertain how many flavors are in existence, but Jelly Belly’s official list of 50 is a good place to start. And as for bunnies, there’s good news and bad news. The Zombie Peter Rabbit Chocolate Bunny was so popular this season, it’s sold out. Luckily, Darth Vader and other Star Wars bunnies are still available if you order in a hurry.

You’d better hop to it.

Amy Rogers is the author of Hungry for Home: Stories of Food from Across the Carolinas and Red Pepper Fudge and Blue Ribbon Biscuits. Her writing has also been featured in Cornbread Nation 1: The Best of Southern Food Writing, the Oxford American, and the Charlotte Observer. She is founding publisher of the award-winning Novello Festival Press. She received a Creative Artist Fellowship from the Arts and Science Council, and was the first person to receive the award for non-fiction writing. Her reporting has also won multiple awards from the N.C. Working Press Association. She has been Writer in Residence at the Wildacres Center, and a program presenter at dozens of events, festivals, arts centers, schools, and other venues. Amy Rogers considers herself “Southern by choice,” and is a food and culture commentator for NPR station WFAE.