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.          

Chocolate Butter Cream

I love butter cream!  It's light, fluffy and not too sweet.  But once in a while, a chocolate butter cream is a nice change.  It's no harder to make, but the the increase in flavor is worth the extra step.

Here's what you'll need:
2/3 c dark chocolate chunks
12 TBSP butter, room temp
1 tsp vanilla
2 1/2 c powdered sugar, sifted
2-3 TBSP milk

Put chocolate chunks in a small bowl.

Microwave at 30-second intervals, until melted.  Stir until smooth.  Let cool slightly.

With a mixer, beat the butter until light and fluffy.  Beat in the vanilla and melted chocolate.

Gradually add the sugar, mixing well.  Add just enough milk to loosen the mixture and make it spreadable. Then, beat on high for 5 minutes.

This will frost a 9-inch layer cake.

Enjoy!

Quick, Extra-Chocolate Pudding

Pudding is one of the standard comfort foods for most people.  It conjures memories of childhood and carefree days.  Ours was more of a gelatin family, so when we had pudding, it was a real treat.

I know you can make "pudding" from a box in five minutes, but this one is so easy.  It doesn't take much more time and the taste and texture are well worth the effort.

Here's what you'll need:
1/2 c sugar
1/3 c unsweetened cocoa (I used Special Dark)
2 TBSP corn starch
1/8 tsp salt
1 TBSP instant espresso powder
2 c milk (I used 1% and it's still creamy and delicious!)
2 egg yolks
2 Tbsp butter, room temp
2 tsp vanilla

In a small bowl, beat the egg yolks.  Set aside.

In a 1 1/2-quart sauce pan combine the cocoa, sugar, corn starch and salt.  Whisk together.

Slowly whisk in the milk.

Bring to a boil over medium heat, stirring constantly.  Boil 1 minute.  Remove from the heat.  Gradually whisk about 1/2 of the hot mixture into the beaten eggs.  This will "temper" them, or keep them from scrambling in your pudding when they hit the heat.

Whisk the egg mixture into the rest of the hot mixture.

Return to the heat.  Bring to a boil and boil for 1 minute.  Remove from the heat, then stir in the butter and the vanilla.

Pour the pudding into one bowl or 4 dessert dishes.  Cover with plastic wrap.  Make sure you press it to the top of the pudding!  This will keep it from developing a "skin" on top.

Refrigerate until chilled.  Makes 4 servings.

Enjoy!

Chocolate Pudding-- Love in a Bowl

Pudding is one of those foods that instantly transports me back to childhood.  We didn't have it all that often- mom was more of a jell-o gal- which made it all the more special when we did have it, even if it was a boxed mix.

When I was 10 or 11, I began making pies and I discovered pudding "made from scratch".  It was creamy and rich.  It's a wonder any of it made it into my cream pies!  Some of the steps didn't make sense to me, like tempering the eggs.  It amazes me that I never ended up with scrambled eggs in my pudding.  I've now mastered the technique, and am sharing it with you.  It takes a little more time than the mixed kind, but is SO worth it.  No more boxed pudding!

Here's what you'll need:
1 c sugar
2/3 c cocoa powder
4 TBSP cornstarch
4 c whole milk (you can use reduced-fat versions, but it will be thinner and less rich)
4 egg yolks, lightly beaten
1 TBSP vanilla
1 TBSP butter

Combine sugar, cocoa and cornstarch in a heavy pot.  Whisk to combine.  Slowly add the milk.

Heat, over medium heat, to boiling, stirring constantly.  Remove from heat.

Slowly mix 1/3 of the chocolate mixture into the beaten eggs.  This is called "tempering", which means bringing the eggs to the temp of the hot mixture, and will prevent the eggs from scrambling when you add them to the pudding.

Add the egg mixture back into the pot.

Return to boiling, over medium heat.  Cook 1 minute.

Remove from the heat.  Whisk in the vanilla and butter.  Why butter?  It adds richness and makes the pudding glossy.

Pour into a large bowl or 8 dessert dishes.  Cover with plastic wrap. Make sure you pres the plastic onto the surface of the pudding.  This will prevent it from forming a skin as it cools (which is GROSS).  Refrigerate until cool, about 3 hours.

Enjoy!