Five Yummy Easter Treats to Try at Home


“It’s not how much we give but how much love we put into giving.” 
~
Mother Theresa

I thought I’d share some of the recipes I’m making for Easter. Don’t worry if you’re not an experienced cook – these recipes are EASY, tasty and lots of fun, and there are plenty of ways to get the kids involved too. Giving home-made treats at Easter is a lovely heart-felt gift.

Or, of course, you could just eat them all yourself! Just click on the link to go directly to the recipe.

1.Green Goji Bliss Balls

I often whip up a batch of these healthy, yummy snacks. Green Goji Bliss Balls are packed full of nutrition, and the lemon gives them a lovely fresh tang. They are vegan and gluten, dairy and refined sugar free.

They are incredibly easy to make, especially if you have a good food processor or blender. If you’re looking for a super-healthy Easter Treat this one works well.

2. Healthy Bounty Bar Easter Eggs!

Bounty Bars are one of my favourite chocolates. Ben’s too. They have a creamy coconut centre covered in chocolate. Who can resist that kind of flavour combo? But they are full of sugar, so I decided to have a play around in the kitchen and see what else I could come up with that might be a bit healthier.

This version is refined sugar-free, and can be made gluten-free, dairy-free, soy-free or vegan depending on what kind of chocolate you use.

3. Walnut and Dark Chocolate Coconut Bites – Fit for a Prince!

In our household we call these little treasures yummy ‘uglies’.  They may not be the prettiest treats, but the taste more than makes up for it. Walnut and dark chocolate is a heavenly combination, made even better with coconut, and they are quick to whip up.

A variation of a macaroon, these Bites are gluten-free and can also be sugar-free, so they are great for diabetics and people with food intolerances or following a paleo diet.

4.Five-Minute Fudge Recipe

A few years ago a friend gave me a recipe she uses to make commercial quantities of fudge for a fudge house.  I couldn’t believe how simple it was, or how great it turned out. And it only takes five minutes.

I make this often for street stalls, gifts and bribes. It may be a cheater’s kind of fudge but it is every kind of delicious. It will be one of the things in my Easter Basket presents for loved ones this year. Sorry, this one is FULL of dairy and sugar. But as an occasional treat it’s just grand!

5. Marshmallow Recipe – Perfect for Easter

Homemade marshmallow is the yummiest, fluffiest thing. Easy and inexpensive too. The recipe will make the sort of standard coconut-covered marshmallows most people know, but it can also be used in moulds to make cool shapes. At Easter, marshmallow eggs or bunnies are very appropriate, and make delicious gifts.

This Easter I’m making quite a lot of marhsmallow eggs for my loved ones – they’ll be nestled in a basket with my home-made fudge, and some rich, moist fruit cake.

I encourage you to give these recipes a try.  Hopefully some of them will become an Easter Tradition in your household too.

Much love to you, ♥ Nicole xx

Cadbury Creme Egg and Salted Caramel Cheesecake Recipe

“Too much of a good thing can be wonderful!” 
Mae West

Easter’s almost here. A while ago a friend and I were throwing around ideas for an Easter Dessert. We wanted something decadent but easy to make – one that was seasonal and delicious and a bit over-the-top.

Welcome to the Cadbury Creme Egg and Salted Caramel White Chocolate Cheesecake.

No. Really. It’s a thing.

A once-a-year thing, or perhaps even a once-a-decade.

This cheesecake has a few steps but it is completely easy to make. And yum. Oh, so yum! It’s a white chocolate no-bake cheesecake with a bottom layer of gooey salted caramel, with nuggets of Cadbury Creme Egg and pockets of more caramel strewn throughout, and topped with more large Cadbury Creme Eggs and drizzles of white and dark chocolate. Please, don’t ask me to make this one sugar-free, dairy-free etc. Sometimes you just have to face the fact that a treat is a treat. This one won’t work with healthy substitutions.

Cadbury Creme Eggs are chocolate eggs with gooey fondant filling made to look like the white and yolk of an egg. If you can’t get hold of any feel free to substitute any of your favourite soft chocolate bars. I’m going to make this next Easter with Turkish Delight. I reckon that would be crazily good as well. 🙂

Happy Easter!

Lots of love, Nicole  xx

PS – Excuse dodgy food styling. I am a psychic and metaphysical mentor, not a food blogger. Also, it was almost impossible to stop Ben attacking cheesecake before I had taken a pic. Yes, it’s that good. 😀

INGREDIENTS

You’ll need a greased 23cm springform pan with the base inverted so that the bottom is flat with no lip (or it’s too hard to get the cheesecake out).

Base

  • 250g plain chocolate biscuits, crushed
  • 125g of melted butter

Method – crush biscuit and add melted butter. Use the back of a spoon or a straight-sided glass to push the mixture into the bottom and up the sides of the tin. Place in fridge for 30 minutes

Salted Caramel

  • 1 x 380g can of Nestle Caramel Top and Fill
  • 1/2 teaspoon of sea salt flakes (or equivalent)

Method: Beat the caramel and salt together until smooth. Set aside. When base has chilled add 2/3 as a layer at the bottom of the shell and then return to fridge.

Cheesecake Layer

  • 500g full fat cream cheese
  • 1 cup of thickened cream
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla
  • 200g white chocolate, melted
  • 2 teaspoons gelatin dissolved in 1/4 cup boiling water

Method: beat the cream cheese, sugar and vanilla together on low speed until soft and creamy. Add the melted and cooled chocolate and beat again. Finally add the cooled gelatin mix and cream then gradually increase to high speed. Whip for five minutes. Pour into shell.

Extra

  • 6 Cadbury Creme Eggs plus two more or 8 mini eggs.
  • White and dark melted chocolate to drizzle on the top (about 50g of each)

Method: Chop two large eggs or 8 small ones and sprinkle over cheesecake and then use a spoon to mix gently into the cheesecake layer. Dollop the remaining salted caramel around the top of the cheesecake and then use a knife or the handle of a spoon to swirl it into the cheesecake. Slice the remaining Creme Eggs and place them around the top of the cake. Drizzle the chocolate over the cake in decorative swirls. Return to fridge and chill for 8 hours or overnight.

To serve carefully remove the outer ring of the springform pan and cut the cake into slices. This is a rich dessert so it will give 12 serves, or 8 colossal serves if you want to go straight into a  carb and sugar coma. If you must, I recommend serving this with unsweetened whipped cream or a good vanilla ice-cream.

 

Singing the Blues while baking Easter Treats!

Bluesfest

“I think music in itself is healing. It’s an explosive expression of humanity. It’s something we are all touched by. No matter what culture we’re from, everyone loves music.” ~ Billy Joel



Just one more sleep and it will be here. Bluesfest! The music festival in my own home town that showcases the best of Blues and Roots.

We’ve got five day tickets, and our gumboots are lined up at the back door, ready for all kinds of weather.

I’m not sure just how much dancing there will be for me this year. I’ll just be happy to be out, soaking up the atmosphere, listening to music, catching up with friends and getting a soul injection of the most wonderful kinds of creative expression.

Ben has his best outfit picked out…

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And I’m already dreaming about chai and Byron Bay Organic Donuts.

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I’m not quite sure how much time or energy I’ll have left over for posting in the next few days, but I’ll do my best.

In the meantime, here are some yummy Easter Treats for you to make. Just click the links to follow to the recipe:

Best Coconut Ice Recipe

coco-1 (2)

 

Delicious Marshmallows

toasted-coconut-marshmallows (1)Five Minute Fudge

fudge (1)Cherry Ripe Slice

choc-cherry-slice (1)

 

 

Marshmallow Recipe – Perfect for Easter

Homemade marshmallow is the yummiest, fluffiest thing. Easy and inexpensive too. The recipe will make the sort of standard coconut-covered marshmallows most people know, but it can also be used in moulds to make cool shapes. At Easter, marshmallow eggs or bunnies are very appropriate, and make delicious gifts.

This Easter I’m making quite a lot of marhsmallow eggs for my loved ones – they’ll be nestled in a basket with my home-made fudge, and some rich, moist fruit cake. Ingredients:  3 tablespoons gelatine, 200ml cold water, 1/2 teaspoon salt, 2 1/2 cups of sugar, 180ml hot water, 1 teaspoon lemon juice, 1 teaspoon vanilla, food dyes, coconut.

Method: Put the salt, gelatine and cold water into a bowl.  Stir and allow gelatine to swell. Grease some pans or moulds – you can use a little melted butter or a non-stick cooking spray. (I’m a butter fan myself.)

Add sugar and hot water to large saucepan.  Bring to boil, stirring to ensure sugar is dissolved, and remove from heat. Add the gelatine mix to the saucepan and stir well until the gelatine has dissolved. Then allow mixture to cool slightly.  Beat well with electric beaters until the mixture turns thick and white in colour.  Add the lemon juice and vanilla. Colour the mixture with a few drops of colouring if you wish. Beat well to mix through.

Pour into the tins or moulds and leave for a few hours to set.

If you are making traditional marshmallows, remove from tin, cut into cubes and roll in plain or toasted coconut.

*Toast coconut by placing in dry frypan over high heat and stirring until it colours.  Remove from heat straight away and let cool before using.

If you are making moulded items, remove from shape and place on some non-stick baking paper. Use a small clean brush and some food dye to paint any markings on your shapes.   Shapes can then be joined  if desired by pressing surfaces lightly together.

Roll in coconut or a mixture of 1/2 cup cornflour to 1/2 cup icing (powdered) sugar. Store in a cool, dry place. ♥ Share with the people you love! ♥