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.          

Spiced Lava Cakes with Raspberry Coulis

Everyone needs to know how to make a really decadent dessert.  If it's also easy and involves chocolate, then it's a win-win situation.  These lava cakes are delicious and take no time at all to whip up.  The coulis needs a little more time, but it's still quite easy.  Whoever gets the pleasure of sharing these with you will never believe you didn't slave away all day to make them.

Here's what you'll need:
(makes 4)
2 tsp sugar
1 stick butter, room temp
pinch cayenne pepper
1/4 tsp nutmeg (you could also use cinnamon)
pinch salt
4 oz extra dark chocolate, chopped
2 oz semi-sweet chocolate, chopped
1/2 c flour
1 1/2 c powdered sugar
3 eggs, room temp
3 egg yolks, room temp
3/4 tsp vanilla

Heat oven to 400.
Spray 4 (6 oz) ramekins with baking spray.  Sprinkle each with enough granulated sugar to cover the bottoms of the bowls.  Set aside.

Combine the butter, spices and chocolate in a microwave-safe bowl.

Microwave at 30 second intervals, until the butter is melted and the chocolate is soft enough to stir.  Don't overcook it!  Allow the heat of the butter to melt the chocolate.  Stir until smooth.  Set on a cooling rack, and allow to cool slightly, about 10 minutes.

Combine eggs and yolks in another bowl.  Whisk until creamy.

Sift the flour and powdered sugar in to the eggs.

Gently whisk until combined.

Fold in the cooled chocolate mixture, just until blended.

Place the sugared ramekins on a baking sheet.  Divide the chocolate batter between the 4 dishes.

Bake at 400 for 15-18 minutes.  The edges will be set but the center should still look moist.

Let cool on a rack for 5 minutes before serving.

You can make the raspberry coulis up to a day ahead.

Here's what you'll need:
3 cups raspberries, divided
1/3 c granulated sugar
2 TBSP orange juice
2-3 drops vanilla

Combine 2 1/2 c raspberries with the remaining ingredients in a small sauce pan.

Bring to a boil.  Reduce to a simmer, then cook  for about 10 minutes, until the sauce reduces and becomes thick.  Pour the raspberry sauce through a strainer to remove the seeds.

 Press the berries through with a spatula.

You'll have a smooth sauce in the bowl below.

Stir the remaining whole berries into the sauce.

To assemble the dessert, spoon some of the sauce into the bottom of the dish.

Run a knife around the edge of the chocolate cake.

Invert the cake into the puddle of sauce.

Top with a scoop of ice cream or whipped cream, and drizzle with a little more sauce.

Enjoy!

Triple Chocolate Fudge

This is a basic, easy-to-make fudge I started making back in high school oh so many years ago.  If you follow the directions, to a T, it's foolproof.  One BIG thing to remember, though, is not to make fudge if it's humid. The moisture in the air causes the sugar to crystallize, making your fudge grainy in stead of creamy. So, if it's raining, or one of those crazy humid summer days Don't Do It.

Here's what you'll need:
4 1/2 c sugar
2 TBSP butter, plus more for pans
pinch salt
1 12 oz can evaporated milk
1 bag semi-sweet chocolate chips
1 10 oz Hershey bar OR 1 bag milk chocolate chips
2 oz bittersweet chocolate
1 small jar marshmallow cream
1 c peanut butter (optional)

Rub butter inside a LARGE bowl and a 9x13" pan.

Scoop marshmallow cream and peanut butter into the large bowl.  Set aside.

Open chocolate, breaking up large pieces.  Set aside.

In a large pot combine sugar, 2 TBSP butter, salt and evaporated milk.

Bring to a boil over med-high heat.  When it comes to a full rolling boil (a boil that doesn't stop when you stir it), reduce heat to medium and cook EXACTLY 7 minutes, stirring constantly.

Remove from heat and quickly stir in the chocolate until well blended.

Pour the chocolate into the marshmallow-peanut butter mixture.  Work quickly to blend it all together.  The longer it takes, the less shiny and lumpy the fudge will be.

When all blended, pour into the buttered 9x13" pan, smoothing the top.

Cool in pan, on a wire rack, until room temperature.  Cut the fudge into one-inch pieces.  Wait until completely cool to remove from the pan.  I usually store mine in zip top bags in the fridge.  It can also be frozen in bags or air-tight containers, with waxed paper between the layers.

Enjoy!