Fudge, creme eggs and mini eggs all in one fantastic recipe, what more could you want this Easter? This recipe from Great British Chefs is actually super easy yet really, really yummy.
Creme eggs have become an Easter staple and with this recipe making 65 pieces of fudge, there will be enough for everyone this Easter. Just throw any of those squashed eggs into this fudge recipe and they will be as good as new.
- 200ml of semi skimmed milk
- 200ml of double cream
- 700g of sugar, white
- 160g of butter
- 6 Creme Eggs, smashed
- 12 mini chocolate eggs, lightly crushed (optional)
- Line an 8” / 20cm square cake tin or gratin dish with foil (I like using parchment backed foil and lightly oil it)
- Place the milk, cream, sugar and butter into a large pan and bring to a gentle simmer
- Allow to cook until the mixture reaches the soft ball stage, or 115°C on a sugar thermometer (I have an electronic one with an alarm that beeps at the correct temperature)
- Remove from the heat and allow to cool for a few minutes
- Beat with an electric mixer on a slow speed (or by hand if you are feeling strong) for about 5 minutes, until the mixture starts to thicken and looks matt rather than glossy
- Stir in the smashed Creme Eggs with a wooden spoon – aim to distribute them throughout the fudge so you have a marbled effect, rather than letting them melt completely
- Pour the mixture into the prepared tin and scatter the crushed mini eggs over and gently press them into the fudge (if using them) to decorate. Allow to cool, then pop into the fridge for a few hours to firm up before cutting into bite sized pieces
With easter around the corner it brings with it one of the greatest easter treats out; creme eggs. This month I am going to share some of the best easter recipes I can find on the web. Everything from rocky road to cheesecake.
I can safely say that my March goals are not going in the direction I hoped they would. Giving up chocolate completely is hard. However, cutting out chocolate a little bit at a time is easy. That is why i don’t feel as bad sharing this fabulous creme egg rocky road recipe by Taming Twins.
- 150g Unsalted butter
- 250g Dark chocolate, chopped
- 150g Milk chocolate, chopped
- 4 Tablespoons Golden syrup
- 180g Mini Creme Eggs, unwrapped
- 180g Mini marshmallows
- 150g Digestive biscuits, crushed into chunks
- 150g White chocolate, chopped
- Yellow gel food colouring
- 8 Creme Eggs (full size, unwrapped)
- Melt the butter in a large pan over a low heat.
- When it’s about half melted, add the dark chocolate, the milk chocolate.and the golden syrup.Over a very low heat, continue to melt it all. Stir until it’s thick and well combined.
- Remove from the heat and set
aside for 10 minutes until it’s cooled slightly.
- Add the mini Creme Eggs, the marshmallows and the digestive biscuits, stir until everything is well coated.
- Line a 20cm x 20cm baking tin with baking paper and press the mixture firmly in.
- Meanwhile melt the white chocolate in a bowl over a saucepan of steaming water. Make sure you keep the temperature very low as white chocolate can seize easily.
- Take half of the melted chocolate and put in another small bowl, colour until very deep yellow using the gel food colour, just a very small amount at a time.
- Drizzle the white chocolate and the coloured white chocolate over the rocky road, cut the full size Creme Eggs in half and sit in the chocolate, pressing in firmly.
- Allow to set in the fridge for at least a couple of hours.
- Turn out of the tin and cut into small chunks using a very sharp knife.
Finally this fabulous recipe also comes with some handy tips to ensure your rocky road turns out just like in the picture and tastes exactly how it should.
- Make sure you do melt the butter slightly before adding the chocolate, this stops the chocolate from burning.
- Only use a very, very low heat. Or the chocolate, butter, syrup mixture will seize and go grainy.
- Make sure you do allow it to cool before adding anything else or the mini Creme Eggs and the marshmallows will melt. Still tasty but not quite as pretty.
- If the slab is too hard to cut straight out of the fridge, allow to come to room temperature for 30 minutes.
This month I am all about trying to save money. Saving for a car and a house is hard work and the one thing I find I am missing most is my weekly Starbucks. So instead of just getting on with it and moaning on a daily basis I thought why not check out Pinterest for all the Starbucks dupes and give them a go.
They were actually super easy to find and make on the cheap. All we need now is the plastic cup and it’s basically the real deal.
- 1 cup large ice cubes
- 2 shots espresso, cooled (or ⅓ cup strongly brewed coffee, cooled)
- ½ cup milk, cold
- 1 tablespoon caramel sauce
- 3 tablespoons caramel syrup (45ml)
- Xanthan gum, optional
- Whipped cream
- Caramel sauce
- * When large ice cubes are used, there will be less than 10 cubes for each drink.
- In a blender, add in 1 cup of large ice cubes and 2 shots of espresso. You can also use ⅓ cup of strongly brewed coffee. If you use Nespresso capsules like me, I recommend that you use capsules of mild intensity. Then ½ cup of cold milk, any milk as you want. Add in 1 tablespoon of caramel sauce. And add in 3 tablespoons of caramel syrup depending on your preference. Then add in just a pinch of xanthan gum, which is optional. Actually these days I use Xanthan gum quite frequently because it is also used in milkshake, ice cream, and gluten-free cooking for better texture.
- Pulse and blend. It should take about 30 seconds.
- For finishing touch, top with whipped cream and drizzle homemade caramel sauce.
My all time favourite frappuccino is the mocha and this one by Eugenie Kitchen is one of the best dupes ever. There is something about coffee and chocolate that I just can’t get enough of. I just wish that you could buy whipped cream from Starbucks and it would be basically the really thing.
- 2 shots espresso, chilled (or 80ml strongly brewed coffee)
- ⅓ cup milk (80ml)
- 1 tablespoon granulated sugar (8.3g)
- 1 cup ice cubes, large
- 2 tablespoons chocolate syrup (30ml)
- To serve: Whipped cream, Chocolate syrup
- In a blender, add 1 cup of ice cubes, and add ⅓ cup of chilled espresso. Today I used Nespresso Roma capsules but strongly brewed coffee works as well. Just make sure your coffee is chilled.
- Add in ⅓ cup of milk (any milk you want: full-fat, low-fat, soy milk, etc), 1 tablespoon of granulated sugar, and 2 tablespoons of chocolate syrup.
- Blend for about 30 seconds, or until smooth.
- 1/2 cup Milk
- 1/4 cup Vanilla Ice Cream
- 1 cup Ice
- 2 Strawberries
- 2 tbsp Strawberry Syrup
- Whipped Cream
- Add Milk, Vanilla Ice Cream, Strawberries, Ice and Syrup into a blender.
- Once blended give it a good stir and put into a serving glass.
- Top with whipped cream. I suggest adding stawberries for garnish!
Healthy never looked so good.
Pick your frozen fruit, pick your veggies, add your juice and some protein if you fancy it. Throw it all together in a blender and bobs your uncle, you have the smoothie for your smoothie bowl. Then it’s all about making it look beautiful. Use anything from nuts to more fruit. Anything you want, you could even add chocolate shavings for a decadent and less healthy bowl.
Struggling for ideas or just can’t seem to get it right? Then why not check out a couple of recipes that I have been loving.
First off, we have a gorgeous and super simple mango smoothie bowl curtsey of Downshiftology. It is the perfect sweet and tropical bowl which leaves your topping options open so this is one bowl you will never get bored of.
- 1½ cup frozen mango chunks
- ½ cup frozen pineapple chunks
- ½ banana
- 1 cup coconut water
- ½ cup mango and pineapple chunks
- ½ cup blueberries
- ¼ cup coconut flakes
- ¼ cup chai spiced granola
Super duper healthy looking green bowl
- For the Green Smoothie Bowl:
- 1/2 ripe banana
- 1 cup fresh baby spinach
- 1/4 cup frozen mango
- 1/4 cup frozen pineapples
- sliced bananas
- sliced kiwis
- shredded coconut
- chia seeds
Chocolate Dream Smoothie Bowl By Plantily
I have possibly saved the best for last. This chocolate and banana smoothie bowl only have three ingredients and it tastes like an absolute dream. If you fancy something to curb those chocolate cravings then this is definitely the smoothie bowl for you.
- Frozen Bananas
- Cocoa Powder
- Milk of your choice
Cut up your frozen bananas, so they’ll blend more easily. Add them to your blender or food processor. Add in cocoa powder to taste (probably start slow, you can always add more!). Now, add in the smallest possible amount of your chosen milk. This is key if you want a thicker smoothie/nice cream. You want to add just enough liquid that you’re able to blend the frozen bananas. Blend, and add more liquid as needed.
- Nature’s Path Organic Love Crunch granola in dark chocolate & red berries
- Some defrosted strawberries
- Toasted coconut flakes
- Green & Black’s organic milk chocolate with chopped almonds