Wednesday, 13 March 2013

Easy Kiddie Easter Egg Recipes.

Hi All
Once again, time seems to be getting the better of us. Easter is just around the corner and thanks to some cool fb peeps like Nancy Lucas Senn (hahaha we got same surname but no relation); I was introduced to two fun ways to do Easter Eggs with your little people. I will also be making these with my kids as well because Craig tends to chomp all the store-bought marshmallow Easter eggs before the Easter egg hunt even begins. Hahaha no kidding around, its so bad that I have to buy a whole box just for Craig so I have eggs left to hide for the girls. Craig + sweet stuff = trouble.

So here's two cool ways to make Easter Eggs with your munchkins:

Easy Marbleized Candy Eggs:
You can buy the six-packs of the white coated candy eggs and then...

1. Spread cheap white shaving cream on a baking sheet
2. Apply drops of neon food coloring across surface
3. Use toothpicks to swirl colors around
4. Roll the white candy-coated easter eggs in the colorful cream (we used disposable kitchen gloves to reduce the tattoo effect)
5. Allow to set for 3-4 minutes on a paper plate
6. Wipe off shaving cream with paper toweling
7. Rinse! Voila! Beautiful marbleized eggs, done quickly!

Jelly 'Deviled' Easter Eggs with Vanilla Filling

Jelly Eggs
(makes 3 whole jelly eggs, or 6 halves)
1 package of jelly, any flavor
1 1/4 cups boiling water
Lightly spray egg mold with non-stick cooking spray. Snap mold together and set it on a small tray to catch any spills. Combine jelly and boiling water together; stir for 3 minutes until the jelly is completely dissolved. Slowly pour mixture into 3 whole eggs (or 6 halves). Repeat as many times as you like, with as many jelly flavors you like, until all your eggs are filled. Chill for at least 4 hours.
When you're ready to unmold the eggs, slowly pry the mold halves apart (I use a butter knife to gently coax the halves apart). Using a sharp chef's knife, cut the eggs in half lengthwise using one continuous motion. Next use a melon ball tool to make a well in the large end of each egg half.

Vanilla Filling
(makes enough to fill about 24 egg halves)
1 tub cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup cream
Cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a star tip and pipe the filling into the egg halves. Chill until service.
How cool is this! Funky hey! Oh boy, better make sure the girls and I make plenty of each coz daddy's gonna be in Easter Egg heaven!

See ya'll tomorrow peeps :-D
Chef Shants xxxxx

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