Easter Weekend may have just been and gone, but for many of us there’s another couple of weeks of Easter holiday left to make the most of and enjoy. Why not keep the Easter theme going with a few simple recipes you can whip up at home? Or perhaps some fun snacks to bring along to your next group picnic?
A classic- Easter nests
A favoured treat this time of year, you can’t go wrong with a simple yet effective chocolate Easter nest. The important question is, of course, Cornflakes or Rice Krispies?
Ingredients:
- 225g/8oz plain chocolate (or preferred kind), broken into squares
- 2 tbsp golden syrup
- 50g/2oz butter
- 75g/2 3/4oz cornflakes, or 100g Rice Krispies
- Mini eggs to decorate
Method:
1. Line a 12-hole cupcake tin with paper cakes
2. Melt the chocolate in the microwaves on 30-second bursts or in a heat-proof bowl over a pan of simmering hot water, making sure the base of the bowl doesn’t touch the water
3. Add the butter and golden syrup until all melted, and stir until smooth
4. Once all melted and combined, gently stir in the cornflakes or Rice Krispies until all of the cereal is covered in the chocolate mixture
5. Divide the mixture between the cupcake cakes evenly and decorate with 3 mini eggs (or however many you fancy!)
6. Chill in the fridge for at least 1 hour until set, then enjoy!
Simple snacks for all
Here’s some super simple snacks which even the clueless in the kitchen can prepare!
Crisp carrots
Really, you can use any orange-flavoured snack to fill your bags, so don’t feel you have to use what’s written below!
Ingredients:
- Cheesy crisps, such as Wotsits
- Green ribbon
- Clear cone-shaped bags
Method:
1. Fill your bag with your crisps
2. Tie it up at the top with the ribbon
3. See, simple!
Jelly eggs
A time-saving sweet treat that you’ll feel proud you made yourself.
Ingredients:
- 12 jelly cubes/1 pack of your preferred flavour
- Handful of chopped up fruit, e.g., raspberries or strawberries
- ½ pint (285ml) boiling water
- ½ pint (285ml) cold water
- Egg-shaped jelly moulds
Method:
1. Line the jelly moulds with a little of your chosen fruit
2. Mix your jelly cubes in a jug with the boiling water until dissolved
3. Add the cold water and stir again
4. Pour the jelly mixture into the silicone moulds over the fruit, then leave to set in the fridge
Cheesecake-stuffed eggs
A decadent treat that’ll make your Easter eggs a little more exciting than normal!
Ingredients:
- 4x ½ a 72g hollow chocolate Easter Egg
- 60g Digestive biscuits, crushed
- 45g melted unsalted butter
- 250g full fat mascarpone cheese
- 120g double cream
- 80g icing sugar
- 1tsp vanilla extract
- 100g mini eggs, crushed
Method:
1. Mix the crushed digestive biscuits with the melted butter, then tip onto a lined baking tray and leave to chill for 15 minutes
2. Beat the mascarpone, vanilla extract and icing sugar until nice and smooth
3. Pour in the double cream into the mixture, and mix until fully combined, then set to one side. The mixture should be nice and thick in order to set properly
4. Remove the chilled biscuit from the fridge, then crush into smaller crumbs
5. Ass a tbsp of the biscuit mixture to each Easter eggs half
6. Top the biscuit in the eggs with the cheesecake mixture and sprinkle with the crushed mini eggs as desired
7. Allow the cheesecake filled eggs to set in the fridge for an hour at least, then tuck in!
(these are best served as made but can be kept for up to 3 days in the fridge)
One for the adults- Mini Egg martini
A bit of a sweet twist on a classic cocktail, this tipple will satisfy chocolate cravings and moments of thirst alike. Who says Easter treats have to just be for kids??
Ingredients:
- 25g Mini Eggs, can work with any type of mini chocolate egg as desired
- 1 tsp honey
- 25ml Crème de Cacao chocolate liqueur
- 25ml Baileys
- 50ml vodka
- Ice
Method:
1. Crush the mini eggs either by putting them in a plastic bag and bashing them with a rolling pin or using a pestle and mortar.
2. Brush the rim of the martini glass with a little of the honey, then dip the glass into the crushed mini eggs so that they stick on. Then pop the glass in the fridge to set.
3. Pour the Crème de Cacao, Baileys and vodka into a cocktail’s shaker with a handful of ice, shaking it until the outside of the shaker feels cold.
4. Strain the cocktail concoction into your cold glass and serve.
We hope this blog post has given you some egg-cellent ideas so you can get cracking on with some simple yet effective Easter treats. If you end up making any of them, share them on your social media account and tag us: @_keepcardifflive, we’d love to see your creations!