Easter Eggs

The week leading up to Easter is one usually filled with baking and candy making.  This year with the quarantine, I just really haven't "felt it".  I'm "high risk", so I won't be seeing my family and friends.  Still, it didn't feel right to go into Easter with no eggs.  So, I'm sorry I'm posting this so close to Easter, but you still have time to make some for your family.

The ingredients are simple, and you probably already have all of them.  I make two varieties: peanut butter melt-away and coconut cream.  This post will show you how to make both, that's why there's so many ingredients shown above.
You'll need:

• 2 c creamy peanut butter
• 2 sticks of softened butter
• 1 8-oz block of softened cream cheese
• 2 c shredded coconut
• vanilla
• 1 pound confectioner's sugar
• 12 oz semi-sweet or dark chocolate chips
• 4 TBSP shortening

Start out by making the fillings so they can chill for a bit.  Each of these fillings with make about 3 dozen eggs.

Let's start with the coconut filling.

 Combine 1 stick softened butter and the softened cream cheese in a mixing bowl.

Beat until well blended, then add 2 cups of the confections sugar and the coconut.

Beat until well blended, then add 1 tsp of vanilla and mix in.

 Refrigerate the coconut filling at least 1 hour.

Now to make the peanut butter filling.

Combine 2 cups of peanut butter and 1 stick of softened butter in a mixing bowl.

Beat until well blended.  Then add 2 cups of confectioner's sugar and 1 tsp of vanilla and mix well.

Refrigerate the peanut butter filling for at least 1 hour.

Now let's make some Easter eggs!  I use an egg mould that I bought at a craft store, but you can also shape them by hand if you want.  If you're making them this way, you will need to add more powdered sugar to make the filling(s) stiff enough to hold it's shape.

Combine  1/2 bag of chocolate chips with 1 TBSP of shortening in a microwave-safe dish.  I find it easier to manage by melting the chocolate in smaller batches.  Microwave the chocolate at 30-second intervals, stirring each time until the chocolate is smooth and the shiny.

Now to prepare the moulds*.  Using a spoon, coat the moulds with chocolate.  Be sparing with the chocolate.  You only want enough to cover the mould without making the bottom too thick.  Also, I usually hold them up to the light to make sure there are no thin spots. If you can see through, you need to add more chocolate in those places.  Chill until set, 10-15 minutes.

When you're ready to fill the eggs, remove your desired filling from the refrigerator.  Use a spoon to fill the cavities in the eggs.  Use less than you think.

Tap the mould on the counter a few times.  This levels out the filling so you can see if you need to add more.  This also removes air bubbles.

Top with melted chocolate.  (*if your chocolate has solidified, microwave at 15-second intervals, stirring until melted).  Again, tap on the counter a coupe times to allow the chocolate to fill the gaps and remove air bubbles.

Chill for 2-3 hours, until the chocolate is  set.  Tap the moold on the counter a few times to loosen the eggs.  If chilled thoroughly, they will easily release.  If they don't want to come out, chill a little longer.

Drizzle some of the remaining chocolate over the eggs.  This makes them pretty, but it also helps to hide any imperfections.

Happy Easter!  Enjoy your eggs and your families.

*If you're shaping the eggs by hand, all the molding and chilling steps will be different and, somewhat, easier.  You will need to chill your eggs until very firm so you dip them in the chocolate.          

Gnocchi with Pancetta and Beans

Tuesday is turning into "pasta night" at my house and I've been on a quest to make it more than just a red sauce kind of thing.  I found some beautiful green beans and diced pancetta at the market today and thought the saltiness would pair well with a potato, so we ended up with gnocchi.  This is quick and easy and oh, so, delicious.

Here's what you'll need:

5 oz diced pancetta
1 pint green beans
17 oz pkg of gnocchi
2 TBSP butter
2 cloves garlic, minced
1/4 c shredded Parmesan cheese
1/4 tsp fresh ground black pepper

Bring 4 quarts of salted water to boil in a large saucepan.  Trim the ends off the beans and cut into 1" pieces.

Cook the beans for 2 minutes.  Remove from the water with a spider or slotted spoon and immerse in ice water.  This stops the cooking and keeps the beans' green color.  Set aside.

Bring the water back to a boil.

Cook the pancetta in a large skillet, over low heat, until it's crisp.

Remove from the pan and drain on paper towels.  Set aside.

Add the butter to the skillet.  Over low heat cook the garlic just until fragrant.

Add the beans a saute lightly.

Meanwhile, add the gnocchi to the boiling water.  Cook 2-3 minutes or until they float.  Remove with a slotted spoon or a spider, and put into the skillet with the beans.

Add the pancetta and toss.

Add the Parmesan cheese and the pepper, stirring to coat all the gnocchi, adding 1-2  spoons of the pasta water, if needed, to form a sauce.

Serves 3-4.

Enjoy!

Rigatoni with Sun-dried Tomatoes and Bacon Alfredo

Pasta night has become a weekly occurrence at our house.  Even with all the variations available, it can still become a little old, so I'm always looking for new ways to freshen it up.  Tonight I settled on rigatoni with a creamy Alfredo sauce.  You can make your own Alfredo from scratch, but to make it quick and easy on a work night I used a jarred variety.  I had dinner on the table in under 30 minutes.

Here's what you'll need:

1/2 pkg Rigatoni pasta
5 strips of bacon
4-5 slices of sun-dried tomato, in oil
1 jar garlic Alfredo
1/4 tsp black pepper

Cook pasta according to package directions.  While it cooks, dice the bacon and brown it in a large saute pan.

Coarsely chop the tomatoes and set aside.

When the bacon is crispy, place on paper towels to dry. Drain the grease, leaving about 1 TBSP in the pan.

Add 1 TBSP butter, olive oil or oil from the tomatoes to the bacon drippings.  Add the tomatoes and cook until they soften a little.  Stir in the pepper and jarred Alfredo sauce.  I used the garlic kind to give it an extra kick of flavor.

Warm gently, but don't boil.

When the pasta is cooked, use a slotted spoon to transfer it into the skilled with the sauce.

Gently stir until the pasta is all coated with the sauce.

Fold in the bacon and serve.

Serves 4.

Enjoy!

Pretzel-crusted Peanut Butter Pie

My husband loved the sweet-and-salty combo.  I've been making peanut butter pie for years, but this is the first time I gave it a pretzel crust.  It really did take the dessert to a whole new level.  It's not too salty.  It's not too sweet.  But it is oh so delicious.

Here's what you'll need:
3/4 c finely crushed pretzels
1/2 c graham cracker crumbs
3 TBSP sugar
5 1/3 TBSP melted butter
1/2 c peanut butter
3 oz cream cheese, room temp
1/2 c powdered sugar
2 TBSP milk
1 8-oz tub whipped topping, thawed
1 c mini peanut butter cups

Preheat oven to 425.

Combine the pretzel and graham crumbs, sugar and butter in a large bowl.

Mix until it looks like sand, then pour into a 9-inch pie pan.

I use a glass to press the crumb mixture onto the bottom and up the sides of the pie pan.

Bake at 425 for 8-10, until lightly golden.

Set on a rack and let cool completely.

Combine cream cheese and peanut butter in a mixing bowl and beat until combined and fluffy.

Beat in the powdered sugar.  Add in the milk.  Fold in the whipped topping, mixing well.  Spread in the cooled pie crust.

Use a knife to coarsely chop the peanut butter cups.

Spread evenly over the top of the pie, gently pushing them into the filling.

Refrigerate 3 hours or until set.  Serves 8.

Enjoy!