Cadbury Creme Eggs

So, I ran to CVS after work the other day, only to be met with an awful Easter tragedy. Not a single Cadbury Creme Egg remained on those stinkin shelves. And it's not even Easter yet! Isn't there supposed to be an overabundance of those things so we can all buy extras at half price on Monday? I'm not sure who stocks those shelves, but that's just a shame. 

I mean, really, there were plenty of Peep Imposters (aka Bunnies) and an assortment of lovely pastel-coated chocolate bits. But not a single creme egg in sight. Tear.

Just look at that delicious ooey, gooey center. Beautiful. Not that I wouldn't be thrilled to find a basket full of commercial-crafted creme eggs on my doorstep this Sunday morning, but, dare I say, this version might just be a little bit better than the original. What!

Also, if you have self-control issues but still want the eggs all for yourself but don't want to eat them all in one day, they freeze really well...if they last that long!

Cadbury Creme Eggs [click to print]
Makes about 15 eggies

• 1/2 c. corn syrup
• 1/4 c. unsalted butter, softened
• 1 tsp. clear vanilla extract
• 1/4 tsp. salt
• 3 c. powdered sugar
• 1/2 to 1 tsp. orange zest
• 1/4 to 1/2 tsp. yellow food coloring, liquid
• 12 oz. milk chocolate chips

Combine corn syrup, butter, vanilla and salt in mixing bowl and beat until smooth. Add powdered sugar, one cup at a time, and beat until smooth. Scoop about 2/3 of mixture into separate bowl and put in fridge or freezer to chill. Add food coloring and zest to remaining mixture and beat until well combined; chill about 15 minutes.

Scoop white mixture, about 1 tablespoon at a time, onto parchment paper. Make a small depression in the center of each white and chill. Roll yolk mixture into balls, about 1/2 teaspoon at a time, and chill on a piece of parchment paper until firm to the touch.

Place a yolk in the center of each white and pinch sides of white together to enclose yolk. Roll into an oblong egg shape and return to parchment paper; chill again. If things get too sticky while you're working, you guessed it, chill for a few minutes and then continue.

Melt chocolate in double boiler or in microwave safe bowl in 30 second intervals, stirring well between each nuke. You can add a tablespoon of oil or shortening to the chocolate to make it easier to coat the eggs, but it won't have as crisp of a crack when you bite into the chocolate shell. Insert a toothpick into each egg and dip in chocolate to coat. Stick egg-topped toothpicks into potatoes until set. Or just drop egg into chocolate bowl and cover with chocolate, tap off excess chocolate and place on parchment paper to harden.

Source: Adapted from Instructables and Not Without Salt

Peep Brownie S'mores

I know Easter is about far more than pastel colors and plastic eggs and sugar covered sugar treats, but when I see those Peeps on the shelf, I know it's Easter in America! And while I'm admitting my shame, I'll tell you like it is: I'm an eye-eater. Bite off those beady little eyes and then nibble off the tail. After that, it doesn't really matter if you inhale the entire body in a single bite because those Peeps have been reduced to a sugary marshmallow blob at that point.

These sugar-laden bars are basically upgraded s'mores. Normal s'mores, as any normal person can attest, are pure deliciousness served on a crunchy bed of graham cracker. Now look at that graham crackery, chocolatey, Peepy goodness! I dare say that these s'more are just a little more exciting with their neon animal-shaped counterpart sitting atop a dense brownie and graham cracker crust.

The only bad thing is their eyes kind of melt away during the baking. But it's totally worth it.

Peep S'mores [click to print]
Makes about 20 squares


For Graham Cracker Crust

• 1-1/2 c. graham cracker crumbs (about 1 sleeve graham crackers, crushed)
• 1/3 c. sugar
• 6 T. unsalted butter, melted

Preheat oven to 375 F. Line 8x8 pan with parchment paper and set aside. 

Combine all ingredients in bowl and mix until evenly combined. Press mixture into pan with the back of a spoon and bake for 7 minutes. Remove from oven and reduce heat to 325 F. 

For Brownie Layer

• 10 T. unsalted butter
• 1-1/4 c. sugar
• 3/4 c. plus 2 T. cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. vanilla extract
• 2 large eggs, cold
• 1/2 c. flour
• 20 Peeps

In medium saucepan, combine butter, sugar, cocoa and salt. Stir on low heat until butter is melted and mixture is hot, but not boiling. You should be able to stick your finger in it (and lick it) and not cry. It's going to look kind of grainy and that's okay.

Remove from heat. Stir in vanilla. Beat in eggs, one at a time, incorporating well between each addition. Stir in flour; when combined, stir vigorously about 40 strokes. Pour batter over crust and bake for 25 minutes. Remove from oven and gently press peeps on surface, about one peep every two inches. Return to oven and continue baking about 5 minutes. Remove from oven and allow to cool just enough to eat while still warm.

Source: Inspired by Busy Mommy; Crust adapted from Make and Takes; Brownies adapted from Sis Boom Blog

Sweet Sixteen: Easter Egg-stravaganza!

What would Easter be without an array of sugar-filled pastel treats and eggs scattered throughout the yard? Enjoy this week's Easter dessert round up!

(Left to Right, Top to Bottom)

Chicky Nests, Lemon Cake, Easter Nest Cookies, Garden Cookies

Ravenous Rabbit Cupcakes, PB Fudge Filled Chubby Bunnies, Easter Dove, Raspberry Orange Trifle

Tropical Carrot Cake, Easy Strawberry Pie, Rice Pudding, Deep Fried Cadbury Caramel Eggs

Carrot Sheet Cake Cutouts, Jelly Bean Cake, Bunny Pops, Easter Eggs