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

Chocolate Easter Nests

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“Hedwig didn’t return until the end of the Easter holidays. Percy’s letter was enclosed in a package of Easter eggs that Mrs. Weasley had sent. Both Harry’s and Ron’s were the size of dragon eggs, and full of home-made toffee. Hermione’s, however, was smaller than a chicken’s egg. Her face fell when she saw it.
“Your mum doesn’t read Witch’s Weekly, by any chance, does she, Ron?” she asked quietly.
“Yeah,” said Ron, whose mouth was full of toffee. “Gets it for the recipes.”
Hermione looked sadly at her tiny egg.”
― J.K. Rowling, Harry Potter and the Goblet of Fire

 

This is a super simple Easter Treat to make, and it’s very yum. The nests are made from chocolate and shredded coconut, and they make a perfect home for small candy or chocolate eggs, or other Easter novelties.

Let the kids help you, and you’ll have these whipped up in no time.

 

Ingredients to make six nests:

200g of your favourite milk, dark or white chocolate

60 grams of unsweetened shredded coconut* (Shredded coconut is longer than desiccated coconut and holds the nest shape better! – see pic below)

Small candy or chocolate eggs or chickens for your nests

*If you prefer, you could substitute the coconut for slivered almonds, cornflakes or crunchy chow mein noodles.

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Method:

Line a tray with baking paper.

Melt the chocolate by placing in a bowl over simmering water and stirring until melted (don’t let any steam or water get into your chocolate or it will go lumpy and hard!) or melt in a microwave (use medium heat only and melt in short bursts)

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Allow to cool slightly, dump in coconut and mix well to combine.

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Use a dessert spoon to scoop up a large spoonful of chocolate mix. Place on baking paper and shape into a small circle. Hollow out the centre slightly to make a nest shape.

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Before the chocolate cools completely, place your eggs or chickens in the nest so that they become attached to the nest and don’t roll out!

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Place in the fridge to finish setting hard.

Hint – If you are making several different chocolate batches, start with white chocolate, and then milk, and then make dark chocolate batches last. This way you can use the same mixing bowl without washing between batches.

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Homemade Easter Treats

“Hedwig didn’t return until the end of the Easter holidays. Percy’s letter was enclosed in a package of Easter eggs that Mrs. Weasley had sent. Both Harry’s and Ron’s were the size of dragon eggs, and full of home-made toffee. Hermione’s, however, was smaller than a chicken’s egg. Her face fell when she saw it.
“Your mum doesn’t read Witch’s Weekly, by any chance, does she, Ron?” she asked quietly.
“Yeah,” said Ron, whose mouth was full of toffee. “Gets it for the recipes.”
Hermione looked sadly at her tiny egg.”
~ J.K. Rowling, Harry Potter and the Goblet of Fire

 

Easter is almost here! Ben and I will be gumboot dancing at Bluesfest again this year – a brilliant world-class blues and roots festival here in our home town of Byron Bay. Maybe we’ll see you there.

For those of you who enjoy cooking or who are looking for some easy ideas for Easter gifts, I’ve pulled together a collection of recipes that you can use to make homemade treats for your family and friends. They are all simple enough for beginner cooks and kids in the kitchen.

To access the recipe, just click on the blue link and it will take you to the recipe page.

Easter Treats:

For easy and delicious marshmallows try this marshmallow recipe.

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For a tasty treat that is gluten free and can also easily be made sugar free, try these Walnut and Dark Chocolate Coconut Bites.

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This No Bake Yummy Slice combines chocolate with nuts, seeds and dried fruit. It’s irresistibly good and simple enough for the kids to make.

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Five Minute Fudge lives up to its name, being able to be whipped up in no time at all. Easy as! But gee, it sure is delectable.

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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! ♥

Five-Minute Fudge Recipe

Creamy chocolate fudge – no-one can stop at just one piece…

I have always been an old fashioned, hard-core, boil ’em up kind of fudge maker. This makes great fudge, but it’s fiddly and I have spent many hours testing my batches to get them from ‘soft ball stage’ to ‘hard ball stage’- where I can drop a spoonful of mixture on a cold saucer and be able to get it to form into a firm ball before madly getting it into the tins before it sets too hard to manoeuvre.

After much perseverance I became the ‘Fudge Queen’ – cleaning up in the local agricultural shows and being awarded many ribbons and prizes. (It sounds more glamorous than it is – one of my ‘prizes’ was a tea towel, another was a nifty peg bag full of plastic bags – Oh Hale Goddess of Domesticity… Meanwhile our neighbour’s prizewinning cow netted him a bottle of rum, and several cartons of beer!)

Prize winning cows trump prize winning fudge any day!

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.

Ingredients:

400g chocolate*, 60g butter, 1 x 395g tin of condensed milk, 1 teaspoon vanilla

Note: Use a good quality chocolate. Cheaper chocolate has less cocoa solids and more vegetable oil, which gives a much softer fudge. White chocolate and milk chocolate will also give a softer result. That’s still fine. Just keep it in the fridge or freezer.

Method:

Use baking paper to line a tin.  I use a 16cm square tin, which gives a thick slab of fudge, but you could also use a longer, shallower tray.

Paper lined tin beside my trusty recipe book

Melt butter in a large saucepan over low heat. Then break in your chocolate.

Try not too eat any of the chocolate pieces!

If you are going to prepare any variations now is the time to do it! I made a few batches, but this first one I made with milk chocolate and a cupful of jersey caramels which I chopped into smaller pieces.

Tip the condensed milk and vanilla into your saucepan and then allow it all to melt.  Stir with a strong wooden spoon. The mixture will come together quickly so watch it carefully. Dump in any additions and stir through.Then quickly spoon into the paper-lined tin and leave in fridge for a few hours to set.

Work quickly as it will begin to set quite fast

Variations:

Soak 3/4 cup of raisins or sultanas in 1 to 2 tablespoons of rum until the alcohol has been absorbed (this works best over a few hours or overnight).  Add to dark chocolate.

Add one cup of chopped walnuts and substitute coffee essence for vanilla. Use chocolate of choice.

One cup of chopped cream biscuits such as Oreos added to milk or dark chocolate.

One cup of chopped glace ginger – this is divine with dark chocolate.

OR use 200 g of plain chocolate, and 200g of a flavoured chocolate, such as Lindt Chilli, Orange or Mint.

This is so simple, even non-cooks can make it. *WARNING Highly addictive! ♥

If you live in Australia or anywhere else tropical (or if your central healing is turned up!), keep this fudge in the fridge or freezer, as it will become quite soft in warm weather.

Chocolate caramel fudge