You know how sometimes the best-laid plans don’t quite turn out? Well, that’s what happened this week.

My vintage Heavenly Hash recipe flopped, probably because ingredients today aren’t quite what they were in 1955. After a few quick adjustments, crisis was averted — for now.

Then, my second recipe, which was centered on pretty green pistachios, had to be scrapped after the brand of pistachios I bought was in the middle of a voluntary recall. C’est la vie, right?

No matter how much you plan, life is full of unexpected surprises. When that happens, I remind myself of the phrase, “Necessity is the mother of invention.” Then I can banish any thought of defeat and concentrate on creatively coping with surprises.

I needed to fix these recipes quickly, and I needed to do it with what was already on hand. No time left for shopping.

Thankfully, I always have an assortment of chocolates, dried fruit and nuts on hand, which allowed me to come up with some new flavor combinations and simple fixes for some old recipes. Keep a few ingredients like these, along with honey, jellies and preserves, and you can work your way out of quite a few confectionery catastrophes.

Turns out toasted almonds, while not pistachios, are delicious with white chocolate. The Pineapple Almond Bar recipe is a unique combination of sweet, bright pineapple and toasty, warm almonds that is easily made festive with candy molds or cookie cutters.

The Heavenly Hash Candy recipe is very easy and very rich. You may need to control the urge to lick your fingers in front of the company.

I hope you can use one of these or make your own sweet candy recipes to share. Homemade gifts are always special (especially when they turn out like they’re supposed to!).

Happy Easter y’all. I hope the Easter Bunny brings you lots of sweet surprises.

Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at ieatbrla@gmail.com.