Saturday, April 15, 2017

3 Easy Easter Treats



This year I share my birthday with Easter, which is both a blessing and a curse. Curse because no one is around to celebrate with me and a lot of the shops and restaurants in are closed. Blessing because I don't have to feel bad binging on Easter treats because they're birthday treats too! It's written in the Bible - "Thou must eat copious amounts of candy if you share a birthday with second coming of Christ" (Corinthians 13:4-56544322)



This year I've been getting loads of Easter treat inspo from Pinterest, and these goodies caught my eye because they all have two things in common - 1) Super cute and festive looking 2) Very, very difficult to fuck up.

I didn't use the recipes on Pinterest, instead I made up my own and it surprisingly turned out well! There's a couple tweaks I would make in the future that I've noted below - but other than that, these turned out goooooooood.

Note: all of these recipes serve 2-3 people!




White Chocolate Easter Popcorn:

Ingredients:
1 packet of salted popcorn
1 bar of white chocolate
1 package of pastel colored chocolate almonds  (Cadbury Mini Eggs also entirely appropriate)
1 rainbow sprinkle shaker
1 packet of edible floral wafers

Method:
Melt the bar of white chocolate (I did mine over a stove, microwave also works) and pop a bag of your favorite salty, buttery popcorn. Pour a quarter of the popcorn into a bowl, drizzle it with white chocolate, and add in a handful of the pastel candies of your choice. Repeat 3 more times until the entire bag of popcorn has been emptied into the bowl. Garnish with sprinkles and edible floral wafers.

Rating: 10/10
(this was sexual)



Chocolate Covered Strawberry Carrots:

Ingredients:
1 package of fresh ripe strawberries
1 bar of white chocolate
1 bottle of orange food coloring (or you can mix yellow and red!) 


Method:
Melt the bar of white chocolate (I did mine over a stove, microwave also works). Let cool for 1-2 minutes. Add in food coloring, stir well. Dip strawberry into the chocolate, avoiding the green stems. Place onto a pan covered in parchment paper and place in fridge for 10 minutes.

Rating: 9/10 
Would be a 10 if I could figure out a way to not use synthetic food coloring! Note: do not try tumeric, the taste is no bueno 


White Chocolate Covered Cookie Dough Eggs:

Ingredients:
1 bar of white chocolate
1/2 cup sweetener of your choice (I used maple syrup)
1/2 cup dark chocolate chunks
2/3 cup flour of your choice (I used brown flour)
1/4 teaspoon salt
2 tbsp milk of your choice (I used almond milk)
3 tbsp butter 
Multi-colored food dye

Method:
Melt the bar of white chocolate (I did mine over a stove, microwave also works). In a separate bowl, mix the flour, salt, sweetener, milk, butter, and chocolate chunks.  Manually take balls of the mixture and mold into egg shapes with your hands. Place in fridge for 10 minutes or until solid. Dip eggs into the white chocolate, place back into fridge for 5 minutes. While this is chilling, add color to small bowls of the white chocolate. Mix well. Remove eggs from fridge. Using a spoon, drizzle the colored chocolate over eggs as you please. Place in fridge for another 5 minutes.

Rating: 7/10
I didn't want to make my dough too sweet since it was being covered in white chocolate so I used 1/4 cup sweetener, but the result was a little too bland - definitely stick to 1/2 cup! Also I next time I would use white chocolate on the inside instead of dark as it was difficult for the white chocolate coating to cover up the darkness of the egg. I'd also try to make these prettier, they definitely turned out very homemade looking!




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