Cadbury’s Mini Egg & White Chocolate Cookies

You literally cannot beat the smell of Mini Eggs. As soon as I open a bag of these babies the smell hits me and I immediately think of Easter. Does anyone know of a Mini Egg scented air freshener? Did you know there is even a Facebook page called ‘I love the smell of Mini Eggs’, but I haven’t provided the link as that would be taking it a step too far! Anyway enough rambling and onto the recipe…

For the past few years i’ve always baked a batch of cookies for the whole family to enjoy on Easter Sunday, it’s become somewhat of a tradition! 2014’s bake was my Creme Egg Cookie Cups, 2015’s bake was my Mini Egg Easter Nest Cookie Cups and this year is certainly no exception. However for Easter 2016 I’ve decided to strip it back to basics and rework my go-to cookie recipe and so far this one is the winner. I’ve used less butter than my previous recipe as generally in cookies more fat equals flat, crispy cookies and I prefer mine chewy, thick and soft. I’ve also added an extra egg yolk as it helps bind the dough, increase the softness of the cookie and add richness to the flavour. Crushed Mini Eggs have been added to the dough to make them taste Eastery (<—-is that a word!?) and I also added white chocolate chunks because… well why not, it is Easter after all!

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Ingredients (makes 12 large cookies)

100g unsalted butter, soft at room temperature
50g granulated sugar
75g light brown sugar
1 medium egg + 1 egg yolk, cold from the fridge
1 teaspoon vanilla extract
150g self-raising flour
2 bags of Cadbury Mini-Eggs (180g), crushed into pieces (I used a wooden spoon to bash them)
100g white chocolate, chopped into chunks

Method

Preheat oven to 180°C. Line two baking trays with greaseproof paper.

In a medium bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract, crack in the eggs and mix together (don’t worry if the mixture has split, this is normal!).

Add the flour, chopped white chocolate & 100g of the crushed Mini Eggs and fold everything together until all ingredients are combined and a sticky dough has formed. Cover the bowl with clingfilm and place in the fridge for at least an hour/up to 3 days (the longer the better as your cookies will become super soft and chewy).

Once chilled, take approx. 1 tablespoon of cookie dough, roll it into a ball and place it onto the baking tray (do not flatten it out as the cookies will expand in the oven). Repeat this for all 12 cookies, leaving roughly 2 inches between each one. Press the remaining Mini Egg pieces into the tops of each cookie balls.

Bake in the oven for 11 minutes until the edges are a light golden brown but the middle still looks pale and underdone. Remove from the oven and leave to completely cool (the cookies will continue to cook as they cool so it’s important not to overbake them in the oven).

Carrot Cake with Cream Cheese Frosting

Two layers of moist carrot cake, sandwiched together with sweet creme cheese frosting, dusted and cinnamon and sprinkled with chopped walnuts. A classic bake, perfect for your Easter Sunday celebrations! SONY DSC SONY DSC

Ingredients (makes  a two layer 8inch cake)

300g soft light brown sugar
4 medium eggs, at room temp
300ml sunflower oil
150g self-raising flour
150g wholemeal self-raising flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp vanilla extract
300g carrots, grated
Zest of a large orange
100g walnuts, chopped
100g sultanas

For the cream cheese frosting:
100g full-fat cream cheese (cold from the fridge)
200g icing sugar
35g unsalted butter (at room temp)
Cinnamon, for dusting
20g extra walnuts, to decorate

Method
Preheat the oven to 180°C. Grease and line two 8inch round baking tin with greaseproof paper.

Put the sugar, eggs, oil and vanilla extract into a large mixing bowl and beat until all the ingredients are well mixed (don’t worry if it looks slightly split). In a separate bowl combine the flours, baking powder, cinnamon, ginger, and orange zest.

Slowly add the wet ingredients into the dry and continue to beat until everything is just combined (be careful not to overmix). Finally, fold in the grated carrot, sultanas and chopped walnuts into the until entirely covered with mixture.

Divide the mixture evenly between the two tins, tapping them lightly on the side to remove any air bubbles, and bake in the oven for 40-50 mins until the cake has turned a golden colour and a skewer inserted in the middle comes out clean. Leave to completely cool before removing the cakes from the tins.

Once the cake is cooled, make your frosting by first beating the butter with an electric whisk until light and fluffy. Next, drain of any excess liquid from the cream cheese then beat into the butter until just combined. *Be careful not to overbeat as this will make the cream cheese loosen and too liquid*  Finally, sift in half the icing sugar and beat together, add the remaining icing sugar and mix again.

Spread half of the frosting on top of one of the cakes, place the other on top and do the same. Dust the cake with cinnamon and dot the walnuts on top of the cake. Slice into 8/10 and serve!

Mini Egg Easter Nest Cookie Cups

Only 6 sleeps until Easter Sunday! I love this time of the year, dafodills, spring weather, family time and of course chocolate! With all the different Easter chocolates and sweets in the shops its the perfect excuse to bake someting to celebrate. So why not try these Easter cookie cups?

A soft baked cookie base with a hidden Mini Egg centre, topped with a chocolate nest filled with more Mini Eggs. Not only do they look super cute but they also taste bloomin delicious and are easy peasy to make! Enjoy 🙂

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Ingredients (makes 8 Easter cups)

For the cookie cups
125g unsalted butter (at room temp)
75g light brown sugar
50g caster sugar
150g self-raising flour
1 tsp vanilla extract
1 large egg (cold from the fridge)
12 Mini Eggs

For the Easter Nests
200g milk chocolate
3 large Shredded Wheat biscuits
1-2 bags Mini Eggs

Method

Make your cookie dough by first creaming together the butter and two sugars until light and fluffy. Now add the vanilla extract, crack in the egg and mix. Fold in the flour fold until the mixture has formed a wet dough. Cover with cling film and chill in the fridge for a minimum of 1 hour (leave over night for best results).

Whilst your cookie dough is chilling, make your Easter Nests by melting 180g of the chocolate in the microwave in 10 second blasts. Once melted, crush in the Shredded Wheat and stir until covered in the chocolate. Take a large teaspoon of mixture and put it in a small cupcake case, use the back of the teaspoon to make a little indent in the middle and fill with 3 Mini Eggs. Repeat this for all 8 nests. Chill the nests in the fridge for at least an hour.

Once your cookie dough has been chilled, remove from the fridge and leave to rest for 5 minutes. Meanwhile, preheat the oven to 180°C and line a 12 hole muffin tray with 8 cupcake cases.

Take approx. 1 tbsp of dough and flatten in the palm of your hand. Now place a Mini Egg in the middle and wrap the dough around the egg until completely concealed, now place it in a cupcake case. Repeat this for all 8 cookie cups. Bake in the oven for 13-15 minutes. Keep checking on them, you want the edges to be slightly browned and the middle cooked through but still pale in colour. Remove from the oven and leave to cool.

Once your cookie cups are completely cool and your Easter nests are set remove the nests from the fridge and peel of the paper cases.  Finally, melt the remaining 20g milk chocolate in the microwave and use this as ‘glue’ to stick your nests on top of the cookie cups.

Smartie Mini Egg Brownies

Let me start by saying that these were meant to be Cadbury’s Mini Egg brownies however, after being in a mad rush on Saturday, I kindly asked my mumsie to pop out and pick me up some Mini Eggs.
She returned with the Smartie Mini Egg’s instead….. ermmm sorry not sorry… these brownies are amazing, and it’s all because of the Smartie Egg. They are fatter than the Cadbury’s eggs, they contain more milk chocolate and their shells are super glossy, colourful and crisp. So thank you to my mum for making the most perfect mistake.
With six sleeps until Easter Sunday you have bundles of time to pick up the goods and bake these brownies. I promise they will not disappoint and will be the perfect Easter chocolatey treat!

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Ingredients (makes 12 brownies)

150g unsalted butter (at room temp)
175g 70% dark chocolate
225g caster sugar
2 eggs (at room temp)
150g self-raising flour
200g Smartie Mini Eggs (remove 12 eggs and keep them in the fridge)

Method

 Preheat the oven to 180°C. Lightly grease and base line a 23cm square/rectangular tin.

Gently melt the butter and chocolate in a bowl sat over a pan of water on a low heat. Now in a separate bowl whisk together the sugar and eggs. Then pour in the chocolate and butter mixture and the flour. Fold together until just combined.

Finally, fold in the Smartie Mini eggs (but not the ones in the fridge) and pour the mixture into the prepared tin. Smoothing it out with a knife.

Bake for 16 mins, remove the brownies and stud the top with the cold Smartie eggs from the fridge. Now put the brownies back in for a further 5-6 minutes until the top is starting to crack. (Depending on your oven they may take a bit longer, test the brownies by inserting a knife into the middle and if it comes out covered in chocolate put them back in. If the knife comes out almost clear and the top of the brownies are cracking then remove from the oven and leave to cool- brownies will continue to cook a little as they cool).

Leave to cool completely before cutting into 12 squares.

The Easiest Easter Treat

Making these was like travelling back in time, to when I was a little girl wearing an oversized apron, baking with my Grandma and getting the kitchen in a state. Honestly, whoever came up with the idea of combining wheat cereal with chocolate to create a nest is a genius. The only difficult part of this recipe is restraining yourself from eating all the mixture and waiting for them to chill in the fridge! Oh and did I mention how amazing they taste!

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Ingredients (makes 12 nests)
200g milk chocolate
3 large Shredded Wheat biscuits
1-2 packs Smartie Eggs/Mini Eggs

Method

Melt the chocolate in a glass bowl set over a pan of simmering water. Once melted, crush in the Shredded Wheat and stir until covered in the chocolate.

Take a teaspoon of the mixture and put it in a small cupcake case, use the back of the teaspoon to make a little indent in the middle and fill with 3 eggs.

Repeat this for all 12 nests. Chill the nests in the fridge for at least an hour before serving.

Cadbury’s Creme Egg Cookie Cups

Easter baking just has to be the best! This year I have made it my mission to bake up some extra special treats, using everyone’s favourite easter exclusive chocolatey goodies. So i present to you my first bake of the season… Choc-chunk Cookie Cups stuffed with insanely delicious Creme Eggs. Sound good to you? This recipe is an absolute doddle so make it a must bake for Easter Sunday!
P.S – What is your favourite Easter chocolate bar/sweet/egg?

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Ingredients (makes 12 cookie cups)

125g unsalted butter (at room temp)
75g light brown sugar
50g caster sugar
150g self-raising flour
1 tsp vanilla extract
1 large egg (cold from the fridge)
200g milk chocolate chunks
12 Mini Creme Eggs

Method

In a bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract and crack in the egg and mix.

Add the flour and chocolate chunks and fold until the mixture is combined and has formed a wet dough. Cover with cling film and chill in the fridge for a minimum of 1 hour (leave over night for best results).

Once chilled, remove from the fridge and leave to rest for 5 minutes. Meanwhile, preheat the oven to 180°C and line a 12 hole muffin tray with cupcake cases.

Take approx. 1 tbsp of dough and flatten in the palm of your hand. Now place a creme egg in the middle and wrap the dough around the egg until completely concealed, now place it in a cupcake case. Repeat this for all 12 cookie cups.

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Bake in the oven for 13-15 minutes. Keep checking on them, you want the edges to be slightly browned and the middle cooked through but still pale in colour.

Remove from the oven and leave to completely cool before removing the paper cases. Best served warm!