Easter may be over, but your Easter eggs may not be!
Here at Chimney Gill Cottage, we love to make tasty treats with all the Crème Eggs that we are still finding from our Easter Egg Hunt around the farm (the Easter Bunny has the best hiding places!).
We just had to share our favourite recipes with you!
Homemade Cadbury Crème Egg Pop tarts
Ingredients:
1x packet of pre-made bake at home pastry
24x mini Cadbury Crème Eggs, roughly chopped
1x tablespoon all-purpose flour
1x egg
1x tablespoon milk
½ cup icing sugar
1x table spoon cocoa powder
2x tablespoons maple syrup
1x teaspoon of water
Directions:
Pre-heat the oven to 350 degrees and line a large baking sheet with parchment paper ready to bake your pop tarts on!
Place another large sheet of parchment paper on the work surface, with flour generously rolled onto it.
Place the pre-made pastry in the centre of the paper and roll it into a large rectangle, about ½ inch thick.
Roll out the second piece of pre-made pastry the same way.
Cut each sheet of dough in half lengthwise, then quarters widthwise, leaving you with 16 sheets.
You’re next going to make the filling.
In a small bowl, toss together the 1 tablespoon of flour and the mini crème eggs until the flour is evenly distributed.
Beat the egg and milk together in a separate bowl and brush over the sheets of pastry.
Spoon the crème egg mixture onto the centre of eight of the sheets of dough – these are the bottoms.
Leave a ¼ inch border around the edges.
Place the remaining rectangles on top of these and press the edges together with a fork to seal, pricking the top of each with this fork once done.
Bake the pop tarts for 20 to 25 minutes.
Whilst they are baking, you are going to make the glaze.
In a small bowl, combine the icing sugar, cocoa powder, maple syrup and water and whisk until smooth.
When the pop tarts come out of the oven, let them cool for two minutes before glazing.
You can eat these straight away (like we can’t help but do!) or once the glaze has ‘’set’’.
Recipe sourced from layersofhappiness.com
Ooeey, Gooey, Fudgey Crème Egg Brownies
Ingredients:
8x tablespoons of butter
2x ounces of milk chocolate
1x cup of sugar
2x eggs (beaten)
½ teaspoon of vanilla
½ cup chocolate chips
¼ cup flour
1x pinch of salt
x12 mini Cadbury crème eggs
Instructions:
First, pre-heat your oven to 325 degrees and line an 8-inch pan with parchment paper.
Melt the butter and chocolate together over low heat in a saucepan, stirring with a spoon.
Remove from the heat, add the sugar and stir well.
Add your eggs (not the chocolate ones just yet!), alongside the vanilla – stirring again until smooth.
Add to this the chocolate chips, flour and salt, stirring as you go.
Then, transfer this batter to the pan and place in oven.
Bake for 20 minutes, then remove the pan from the oven and place each mini egg randomly in the half – baked brownie and press down.
Pop back in the oven for another 15 to 20 minutes.
Remove from the oven, allow to cool, slice into squares, and enjoy!
Recipe sourced from cravingsofalunatic.com
Chocolate Crème Martinis (Shaken not stirred!)
Our last recipe is one for the grown-ups! A tasty after-dinner drink!
Ingredients:
3x Cadbury Crème Eggs
½ cup of chocolate chips
1 cup of whole milk
½ cup vodka
Directions:
Combine the crème eggs, chocolate chips and whole milk in a saucepan, cooking over a medium-low heat and stirring until the chocolate is melted.
Remove from heat and let cool for 15 minutes.
Stir in the vodka and transfer to a jar or glass and refrigerate until cool.
Shake well, and pour into a chilled martini glass! Cheers!