Hunt no further for amazing Easter eggs to make over the holidays
PHOTOS COURTESY OF Adobe Stock
Hunt no further for amazing Easter eggs to make over the holidays
PHOTOS COURTESY OF Adobe Stock
Makes 30
114g butter, softened
1 tsp vanilla extract
8oz package cream
cheese, softened
40oz icing sugar
340g creamy
peanut butter
128g flaked coconut
136g unsweetened
cocoa powder
200g chocolate pieces
1 tbsp vegetable oil
In a large bowl, mix together the butter, vanilla and cream cheese. Stir in the sugar to make a workable dough. Divide the dough into four parts. Leave one of the parts plain. Mix peanut butter into the second part, coconut into the third part, and cocoa powder into the fourth. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour.
Melt the chocolate pieces in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate and return to the waxed paper-lined sheet to set. Refrigerate for 30 minutes to harden.
Makes 6
6 small bowls
6tsp vinegar
6tsp food colouring
6 hard-boiled eggs
1 white crayon
12 rubber bands
1 egg carton
Fill small bowls halfway with hot water, adding 1 teaspoon of vinegar and 1 teaspoon of food colouring, one for each colour you want to use. To dye an egg a solid colour, place in a bowl for 5 minutes.
Alternatively, write a message or draw a pattern on an egg in white crayon, before you dip it. When it comes out of the dye, the wax will remain white, highlighting the pattern against the coloured background. For a striped design, place rubber bands around an egg before dipping it. Remove the bands, and you’ll see stripes where the bands were.
Once done, place the eggs in an empty egg carton to dry. Then you can hide them for a hunt, place them in a decorative basket, or if you’re really hungry, peel and eat them!