Sweet and tasty!
I am 38 years old and I still love Cadbury Easter Creme Eggs. I am also a huge life-long fan of Laura Secord Easter Eggs. This recipe is basically a combination of the two.
I found the recipe here.
For my own records, here’s how I adapted it slightly (and, below, some notes on what I’d do differently next time).
Makes about 15 eggs.
1/2 cup Lyle’s golden syrup
6 tablespoons butter, softened
½ teaspoon salt
1 teaspoon vanilla bean paste
1 teaspoon vanilla
3 cups powdered sugar
small blob of yellow gel food colouring
6 ounces semi-sweet chocolate chips
6 ounces milk chocolate chips
- Cream together butter, golden syrup, salt, vanilla bean paste, and vanilla extract in stand mixer.
- Mix on medium and make sure to scrape down the sides repeatedly.
- Turn the mixer to low and slowly add the powdered sugar. Mix until completely smooth, scraping down the sides of the bowl as necessary.
- Place 1/4 of the mixture into a small bowl and add enough yellow food coloring gel to obtain your desired color. Cover both bowls with plastic wrap and put into the freezer for at least 15 minutes; your mixture must be very cold while you work with it.
- When the sugar mixture is thoroughly chilled, remove from the freezer. Make small balls out of the yellow mixture. Place them on a bit of parchment paper, on a cookie tray, and put them in the freezer.
- Scoop out blobs of your “whites” and roll them into balls.
- Remove the yolks from the freezer. Place a white in the palm of your hand and gently flatten it a bit. Press a yolk into the centre and carefully mush the white around to hide the yolk.
- Continue this process until all your eggs are complete. Return them to the freezer.
- Microwave the chocolate chips in a large bowl in 30 second intervals, stirring very well in between.
- Remove eggs from the freezer and dunk them in the melted chocolate. Place them on parchment paper on a cookie sheet. When they’re all finished, put the tray into the fridge for about 10 minutes to allow the chocolate to set.
I adjusted this recipe for ease of use – no toothpicks! my eggs are sorta’ round! If I were making this as a gift for someone, I’d probably try harder to make them look like actual eggs.
Next time, I’ll make them much smaller. I think you could easily make 30 eggs out of this recipe.
Next time, I’ll try using homemade icing sugar (better flavour)
Put the mixtures in the freezer for a few minutes any time it gets a bit soft – it’s much easier to work with when it’s harder.
Lyle’s Golden Syrup is available in my grocery store and at the Bulk Barn.
This is a guest post from my delightful friend Abby. She made this recipe for our work holiday drop-in; I am pretty sure that all of it was gone into the bellies of our staff before anyone managed to drop in. It’s called “Christmas Crack” but I feel confident that we could rename it “Violet’s Birthday Crack” or “Monday Crack”. Whatever. Here we go. Let’s start with a photo that Abby stole from the internet..
1 cup butter
1 cup brown sugar (use light probably – dark was kinda weird)
about a half a bag of pretzels (mini ones or square ones are best but in a pinch just rough crush sticks or regular pretzels in your hands)
1 bag chocolate chips (mini work best)
coarse sea salt
- First and foremost – relax! this is kind of a no-brainer type of recipe so don’t freak out about it. don’t go all A-type or freak-out – just make the damn thing. Maybe have a drink to help with the relaxing (this part is optional but recommended).
- Start by lining a medium-size/regular cookie sheet with tinfoil. The thing needs to have sides. Don’t be all Martha Stewart-y and think parchment is better here – it will stick. $.50 dollarstore tin foil will do the job, just make sure it covers the cookie sheet (and up the sides) to make for easy clean-up.
- Dump the pretzels onto the cookie sheet and give’r a shake. Aim for about a single layer – roughly half of the bags I buy. But again, refer back to step 1.
- Preheat the oven to 350F. Meanwhile, melt the butter and stir in the sugar in a pot. Again, go back to step one. This isn’t rocket science folks. Melt the butter however you want – hi, medium heat – doesn’t matter. Add in the sugar and stir until the butter is fully incorporated. This takes a few minutes but really, just take a breath (or a drink) and it will happen. Keep stirring til it comes to a pretty decent bubble, then turn down the heat to low. Watch the pretty bubbles and stir for about 2 minutes.
- Pour the bubbly sugar/butter mixture over the pretzels. You guessed it – refer back to #1. Try to pour it over most of the pan but the stuff will spread out in the oven. Promise.
- Pop the pan into the oven for 5 minutes.
- Turn off the oven. Pull out the pan – that delicious goo spread out didn’t it? Evenly sprinkle the chocolate chips over the whole bubbly thing. Pop back into the (now off but still hot) oven for a minute-ish to melt the chocolate. Remove from oven – use a spatula to spread out the chocolate. Some of the pretzels might not be fully covered, some might shift – this ain’t a beauty pageant kids. Relax. Sprinkle with coarse sea-salt – however much you want.
- Let sit for a few minutes while you clean up (one pot. nice.) and then pop in the freezer for about an hour. Remove from tinfoil and break into piece. Done!
Store in a container in the freezer. Best served if it’s sit out at room temp for a little bit but I’ve been known to grab a piece every time I pass by the freezer. Ain’t no shame.
Looks like a lot of steps but to review: Line a pan. Dump pretzels. Shake. Let butter and sugar make pretty bubbles. Pour. Oven. Chocolate. Oven. Salt. Freezer. BAM.
‘Tis the season to make cookies, right? So I searched all over the place to find a sugar cookie that wasn’t too crisp, wasn’t too soft, and wasn’t too difficult to make. I’m okay with making dough and putting it in the fridge for a bit – I’m not okay with anything that requires me to scald milk or anything along those lines.
And so, I present some soft, sweet, really tasty sugar cookies. The recipe is below – and I’m including the recipe for the frosting that I used because it, too, turned out to be quite lovely!
Makes about 4-5 dozen cookies
5 1/2 cups flour
- 1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 cup unsalted butter, room temperature
2 cups sugar
1 teaspoon vanilla
- In large bowl, whisk together flour, baking soda, and salt. Set this bowl aside for a bit.
- Using an electric mixer, cream the sour cream and butter at a low speed. Add the sugar, eggs, and vanilla and mix until combined.
- Sloooooooowly add the flour mixture to the sour cream mixture, and mix until everything is combined. The dough will be sticky to touch. Your mixer will probably protest a little. Scrape down the sides and make sure everything is combined!
- Divide dough into two chunks. Wrap each chunk in some plastic wrap and flatten them. Put them in the fridge for at least 2 hours – or up to 3 days.
- When you’re ready to bake them, preheat your oven to 350 degrees. Line your baking sheets with parchment paper.
- Flour the crap out of your counter or work surface – this dough is sticky! Cover your rolling pin in flour, too.
- Set one of the chilled dough chunks on top of the floured surface and liberally coat the top with even more flour. Roll the dough out until it’s about 1/4″ thick.
- Cut out dough shapes using a cookie cutter. If needed, put flour on that, too. Put the cut-outs onto your baking sheets.
- Bake for 8-10 minutes.
- Here’s the trick – bake them until there’s just the tiniest hint of brown on the bottom. This will keep them soft.
- Move the cookies to a rack to cool, then frost them!
When you frost them, the stars turn into circles! (No, not really.)
Sugar Cookie Frosting
Makes about 3 cups
1 package cream cheese, room temperature
1 cup powdered sugar (plus more to taste)
2 tablespoons milk
1 teaspoon vanilla extract
- Beat cream cheese on medium speed for 1 minute, or until creamy and soft. Add powdered sugar, milk, and vanilla. Beat for another minute or two, to make sure everything is smooth and fluffy.
- Crank the mixer speed up to high and beat for 2 more minutes. Taste. Try not to eat all of it with a spoon. Add more powdered sugar if needed (for taste).
Now I’m hungry for donuts.
My friend Rebs sent me this link. They’re not difficult to make – just paint some pumpkins – but the entire Universe was conspiring against me actually doing it. The dollar store, where I went to buy paint, didn’t have many colours (so all 3 of mine are frosted with pink icing). The grocery store where we normally get pumpkins didn’t have any that were the right shape (so I bought squash instead).
But, all that aside, they turned out nicely and I’m pleased.