Saturday, 31 March 2012

Eggs, Eggs, Everywhere...

It has come to this. I have so many Easter egg candy recipes, it became impossible to choose which ones should be featured on the blog and which should languish in relative obscurity. They're like my children. I love them all. (And then, unlike children, I eat them.) Aaanyhow, let's forget cannibalism and get back to Easter candy. Here's a quick and dirty guide to a few Easter egg recipes you might enjoy making & eating over the next few weeks:

Chocolate-Peanut Butter Easter Eggs are flavored with chocolate and peanut butter, natch, but also cream cheese to add a smoothness, tang, and bit of intrigue to this familiar flavor combination. Reviewers say they're "wonderful" and "yummy"--try them yourself and see what you think!

And on the other end of the PB spectrum, we have Marshmallow-Peanut Butter Easter Eggs. Salty peanut butter and sweet marshmallow combine to produce delicious, light, and fluffy Marshmallow-Peanut Butter Easter Eggs. I like to coat these in peanut butter candy coating (Wilton's is one brand that makes this) but if you can't find it, you can use regular chocolate candy coating or even melted chocolate chips.

You'd think I could come up with a better name than "Crunchy Easter Eggs," but sometimes my creativity is used up in the kitchen, leaving me with descriptive but vaguely boring candy names. You'll just have to trust me when I say the taste of these treats is more exciting than the moniker. Crunchy Easter Eggs feature graham crackers, toasted coconut, and chunky peanut butter, giving the eggs lots of texture and a slightly savory flavor that's a nice break from the traditional sweeter-than-sweet Eater candies.

Did somebody say sweet? Coconut Easter Eggs, reporting for duty! I'm not going to sugarcoat it--these puppies are sugarcoated. But if you love the taste and texture of shredded coconut, you will love these eggs, which mix coconut with cream cheese for a soft and chewy filling.

Finally, try a little something different with these Double Chocolate Easter Eggs. The filling is made from chocolate pudding, but the chocolate coating on the outside is the real secret: the eggs use unsweetened chocolate, as opposed to the more common semi-sweet or milk chocolate varieties. It's a bold move, but the unsweetened chocolate isn't too bitter when combined with the sweet filling, and it gives these eggs a deeper chocolate taste that makes them stand out.

Get my Weekly Newsletter | Connect on Facebook | Find me on Twitter.

Photo c2011 Elizabeth LaBau, licensed to, Inc.

View the original article here

0 意見 :

Post a Comment


Candy Recipes Template by Ipietoon Cute Blog Design