Tag Archives: Cadbury Easter egg recipe

Time for my Easter Eggs!

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Every year, I post one of my favourite recipes ever! How to make Easter eggs.
I love this recipe because I think it tastes better than the Cadbury Easter Cream Eggs, and I love it because I know all the ingredients. Not that I am saying that this is healthy by any stretch of the imagination, but at least I can pronounce all of the ingredients. It makes a huge batch of eggs.

You need:
10 cups of icing sugar
1 teaspoon of vanilla
1/2 cup of butter
1 can of Eaglebrand condensed milk
1/4 tsp of salt

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As you can see, I melted the butter before starting, it is a whole lot easier to mix that way! This is a really tough recipe….. dump all of the ingredients together in a big bowl and mix.
Those of you who know me know that measuring is not really my thing… When I am cooking, I estimate A LOT. So for this reason sometimes my recipes don’t always turn out exactly the same each time I make them. So when I was “measuring” the icing sugar yesterday, I guess I added a little too much because the mixture was a little crumbly.

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No problem. I added about a teaspoon of milk at a time until it looked like this:

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When everything is thoroughly mixed together, it should all stick together, and you should be able to knead it like a dough. If it ends up too sticky, just add more icing sugar.
To make the yolks, break off about 1/4 to 1/3 of the mixture, and add yellow colouring by kneading it in. This year I tried using a colour in paste form, however, liquid food colouring works fine too, you might just have to add some more icing sugar if it gets too wet or sticky.

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Mix in the food colouring until it is a solid colour.

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This part is where the kids come in handy. Every year, their job is to roll the yolks. Tonight, I had Sam as my assistant. I recommend rolling a few yolks at a time, rather than rolling them all out at once because they do tend to dry out, and they start crumbling.
I like to make smaller eggs because these are so rich. Besides, if I make them a third of the size that means I can eat three rather than one! That makes sense right?? I would say the best size to roll the yolks is the size of one of your fingernails, or a bit bigger then a pea.

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To make the egg whites, Roll the white “dough” into balls, I would say about three times larger than the yolks.

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Then flatten the white ball, and wrap it around the yellow yolk ball.

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Then roll it into the palm of your hands to make it into an egg shape.

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Repeat these steps over and over about a hundred times. (Seriously, this batch made almost a hundred…this photo is only showing about half of the eggs!) I line a cookie sheet with parchment paper to put the eggs on to cool in the fridge. I would recommend the parchment paper because I have had them stick to the cookie sheet before, and trust me, it is really frustrating to have them stick.

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Then on my double broiler (the fancy name for my pyrex bowl on top of a saucepan), I melted some milk chocolate bunnies.

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And dipped each egg in the chocolate. I have tried a few different techniques here, but whatever utensils you use, be sure that the eggs are cold. When the eggs start to warm up, they start to melt and they are really difficult to dip. So, divide the batch into three or four, and keep the rest in the fridge.

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Then, I melted some dark chocolate by putting it in a sandwich bag, then in hot water and I squeezed out a few designs on top of the eggs. This part is total unnecessary, but makes them look real pretty!

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Every year, I decorate them a little differently. One year I used different coloured chocolate…

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They look great served in the decorative cupcake liners you buy at Bulk Barn, or the dollar store. I usually put them on a little easter plate, and add some grass.

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Or, check out these adorable little mini take out boxes I found at the dollar store. I used thm last Easter as place settings.

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Enjoy, and Happy Easter!!!

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Annual Easter eggs

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This recipe is an absolute must to make every year at Easter. i have made these eggs every year for about 10 years. every year i make them a little differently, but they are always amazing! I like the taste of them much better than the Cadbury cream eggs, and the best thing is that i actually know every ingredient! I make them fairly small, because they are so rich. I made 75 eggs from the recipe this year. If you want to simplify the recipe, just skip making the yolks…they still taste just as good!

You need 10 cups of icing sugar
1/2 cup butter
1 tsp vanilla
1/4 tsp salt
1can condensed milk

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Start by softening the butter in the microwave for about 20 seconds.
Then mix everything together. The hardest part is being patient enough to wait for all of the condensed milk to come out of the can….

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Mix as much as you can in the bowl with a spoon. It should be wet enough that it sticks together, and all of the icing sugar has mixed together.

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When it gets difficult to stir with a fork or spoon, take the mixture out and knead it with your hands. It should form a ball without cracking.

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Once you can knead it, break off about 1/6 of the dough to use for yolk. I never get the ratio right, I always end up with a couple eggs where the insides are all white or yellow.

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Then add 10 drops of yellow food colouring at a time, and mix the colouring in.

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Keep adding drops 10 at a time until the yellow is the shade that you want. You might also add some icing sugar here as the food colouring will make the dough all sticky.
For this part, i have the kids roll the yolks.

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Then, to put the yolks in the center of the eggs, i pinch off a small piece of white, probably a bit more than double the size of the yolk. I flatten it into a pancake.

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Then put the yolk in the middle…

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Then wrap it like present.
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And roll it in the palm of your hand to make it an egg shape.

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You might find that the “dough” dries out a little by the time you get to making the last few eggs. like i said, this batch made 75 eggs. Also, as i finished a few at a time, I put them somewhere cool to harden up a little. Right outside our back door works well now!

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After the eggs have cooled for at least an hour, they are firm enough to dip in chocolate. This time of year the solid bunnies are always on sale, so I melted a Mr. Bunny to use.

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Line a cookie sheet with parchment paper so the eggs won’t stick, and dip each egg in chocolate. I always make a bit of a mess here. I still haven’t found a nice neat way to dip things in chocolate.

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I gave them a few minutes to cool, then I put some semi sweet chocolate chips into a sandwich bag, put the bag into hot water. This is the absolute easiest way to melt chocolate. You just squish the chocolate around every few minutes, and put it back into the hot water until it has melted. Then, cut off the corner of the bag, leaving a tiny opening, and drizzle or squeeze the chocolate out. On the Easter eggs, I did some swirls, stripes, and yes, even some squiggles!

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Here are the finished eggs! I wish I could let you taste them, because they are delicious!

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Have a great Easter weekend!