Edwina’s Lemon and Passionfruit Cheesecake Easter Eggs
4-6 hollow chocolate easter eggs,
150g cream cheese at room temperature,
30g icing sugar,
Juice of 1 lemon
1/2 tsp pure vanilla extract
150ml whipping cream,
1 tsp apricot jam,
1 tsp butter
- Remove the tops of your eggs with a knife.
- Pop your cream cheese, lemon, vanilla & icing sugar into a mixing bowl & beat until light and fluffy.
- In another bowl whisk your cream until it begins to form soft peaks.
- Gently combine the two.
- Fill your hollowed-out chocolate eggs with the cheesecake mixture and smooth down with the back of a spoon.
- Juice both of your passionfruits and sieve over a small saucepan to remove the pips.
- Add the apricot jam and butter, and heat gently until combined.
- Make a small hole in the centre of the cream cheese filling and add your jammy mixture
- Leave in the fridge for at least 15 minutes to set
- They will keep for up to 2 days in an airtight container
Rachael’s Marshmallow Rice Crispie Squares
300g mini marshmallows
180g rice krispies
1 bag of mini eggs
- Melt the butter in a large, heavy-based saucepan over a low heat.
- Add the marshmallows and cook gently until they are completely melted and blended, stirring constantly.
- Take the pan off the heat and immediately add the cereal, mixing lightly until well coated.
- Press the mixture into a greased 32cm x 23cm tin. Flatten the top and then swirl some melted chocolate across the top, and finally add your mini eggs as decoration.
- Let the marshmallow crispy squares cool completely in the tin and then cut them into 24 squares.
Lauren’s Wholemeal Oreo Cupcakes
1 stick unsalted butter, at room temperature
1 cup milk
2 tbsps vanilla extract
2 1/4 cups of wholemeal flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups of sugar
3 large egg whites, at room temperature
1 package Oreo Cookies
6 tbsp softened butter
3 cups powdered sugar
1 tsp vanilla
2-4 tbsp milk
- Pre-heat the oven to 350F.
- Line 24 cupcake tins with paper lines.
- Twist apart 24 Oreos.
- Place the cookie with filling on it, filling side up, in the bottom of each cupcake pan.
- Cut 12 of the filling-less cookies in half for garnish.
- Crush the 3 of the filling-less cookies in a plastic bags into crumbs, and put aside for the frosting.
- Roughly chop the remaining 9 filling-less cookies, and put aside for the batter.
- Cream the butter in a mixing bowl until light and fluffy.
- Beat in the milk and vanilla.
- Sift the flour, baking powder and salt together into the butter mixture.
- Stir a few times, then mix in the sugar and beat with the mixer on low for about 30 seconds.
- Add the egg whites and turn the speed up to medium and beat for two minutes.
- Fold in the roughly chopped cookies.
- Divide the batter evenly among the prepared pans and bake for about 18 minutes, or unit a toothpick inserted in the centre of cupcakes comes out clean.
- Cool cupcake in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the butter, powdered sugar, and vanilla in a mixing bowl and add milk ½ tsbp at a time until it has a smooth, spreadable consistency.
- Add the Oreo crumbs and mix well.
- Once the cupcakes are cool, frost the cupcakes and place the cut filling-less cookies as garnish.
Tamara’s Hot Cross Pancakes
2 tablespoons unsalted butter, melted and slightly cooled
1 cup buttermilk
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1/4 cup dried currants
1 teaspoon fresh lemon zest
1 teaspoon fresh orange zest
butter and oil for cooking
pure maple syrup for serving
Cream Cheese Cross:
4 ounces (1/2 cup) cream cheese, softened to room temperature
2/3 cup powdered sugar
2 tablespoons milk or heavy cream
- In a small bowl whisk together butter, buttermilk, egg, and vanilla extract.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.
- Add the wet ingredients all at once to the dry ingredients, and stir to combine.
- Add the currants and fruit zest and stir to combine.
- Preheat oven to 150 degrees F.
- Place a oven-proof plate in the oven.
- Heat a griddle (or nonstick skillet) over medium heat.
- Add about a teaspoon of butter and a splash of vegetable oil, and heat until fat is hot.
- Spoon 2 tablespoons of batter onto the griddle for each pancake.
- Fry until golden brown on each side, flipping once.
- Place cooked pancakes on the warm plate in the oven and cover with a clean towel.
- Place a bit more oil or butter in the pan after each batch of pancakes are cooked.
- To make the cream cheese mixture, stir together the three ingredients in a small bowl.
- Place in a pastry bag with a medium round tip.
- Top stack of pancakes with cream cheese cross.
- Serve warm with maple syrup.
Melissa’s Warm Chocolate and Amaretto Pudding
500ml/18fl oz milk
1 tbsp plain flour
2 tbsp caster sugar
1 vanilla pod, halved lengthways, seeds removed
80ml/2½fl oz Amaretto (or other almond liqueur)
100g/3½oz dark chocolate, finely chopped
50g/2oz unsalted butter
30g/1oz amaretti biscuits, crushed
- Warm the milk in a saucepan over a low heat.
- Mix the flour, sugar and vanilla seeds in a separate saucepan until smooth, then whisk in the warm milk, a little at a time, until smooth.
- Place the pan onto the heat and cook over a gentle heat for 2-3 minutes, stirring continuously.
- Whisk in the Amaretto liqueur and continue to whisk until the mixture thickens.
- Remove the pan from the heat and stir in the chocolate and butter.
- To serve, spoon the mixture into serving glasses and sprinkle over the crushed amaretti biscuits.
Brittany’s Cadbury Creme Egg Brownies
150gr unsalted butter cut in small cubes
200gr chopped Cadbury Bournville chocolate
100ml strong expresso coffe
250gr golden caster sugar
1 sachet of vanilla paste
3 medium eggs
100gr plain flour
4 Cadbury Creme Eggs (cut in halves)
- Preheat the oven to 180c.
- Grease and line a brownie tray with butter and baking paper.
- In a heat proof bowl melt the chocolate and butter over a pan of simmering water – make sure the bowl doesn touch the water.
- When all melted out of the bain marie stir in the sugar, vanilla and coffee.
- Beat the eggs witha fork and mix them into the mixture.
- When smooth fold in the sieved flour.
- Turn the mixture into the prepared tin and bake for 15min.
- Remove from the oven and push in the Creme Egg halves.
- Put back in the oven for another 10mn until the mixture is set, but still a bit sticky.
- Leave to cool completely before slicing in squares.
And be sure to check out Williams-Sonoma’s blog for some great Easter Egg Decorating Ideas!