Salted Caramel Egg Brownies

Salted Caramel Egg Brownies

I’m going to make a big statement here… I honestly think these Salted Caramel Egg Brownies are one of the best things I’ve ever made! They are absolutely heavenly and I could eat them every day! The chocolate brownie is the perfect level of gooeyness and fudgeyness, it’s filled with salted caramel sauce, and each piece is topped with half a Cadbury’s Caramel Egg that I’ve sprinkled some sea salt on. My mouth is actually watering as I type this, I’m not kidding! Go and make these Salted Caramel Egg Brownies immediately – you will not regret it!

Jump straight to the recipe!

I started by melting the dark chocolate and butter together in a pan on a low heat. I let it cool for 5 minutes.

In a bowl I whisked together the eggs and light brown sugar.

I added the chocolate mixture to the egg mixture, whisking constantly as I poured it in. Then I added the plain flour, cocoa powder and baking powder.

I poured the batter into a lined traybake tin, then added blobs of salted caramel sauce all over.

While it baked for 20 minutes, I cut the Caramel Eggs in half and sprinkled coarse sea salt over them.

 

I took the brownies out of the oven, pressed the eggs in, then they went back in the oven for another 10 minutes.

Salted Caramel Egg Brownies

I let the brownies cool completely before removing from the tin and slicing up.

Salted Caramel Egg Brownies

If you like chocolate and salted caramel (does anyone not?!) then get ready for sheer heaven as you tuck into these beauties.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Love Food Eat and Food For The Soul.

5 from 4 votes
Print

Salted Caramel Egg Brownies

Servings 15

Ingredients

For the brownie batter

  • 350 g Dark chocolate broken into squares
  • 250 g Butter or baking spread
  • 250 g Light brown sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 100 g Plain flour
  • 30 g Cocoa Powder

For the topping

  • 8 Cadbury's Caramel Eggs cut in half (one extra half for the chef!)
  • 100 g Salted Caramel Sauce I used Bonn Maman
  • 1/2 tsp Coarse sea salt

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Melt the dark chocolate and butter together in a pan on a low heat. When fully melted, stir together and remove from the heat. Let it cool for 5 minutes

  3. In a bowl whisk together the eggs and light brown sugar until frothy

  4. Add the chocolate mixture to the egg mixture, whisking constantly as you pour it in

  5. Add the plain flour, cocoa powder, vanilla extract and baking powder. Whisk in until you can't see anymore flour

  6. Pour the batter into the  lined traybake tin, add small blobs of salted caramel sauce all over

  7. Bake for 20 minutes. While it is baking, cut the Caramel Eggs in half and sprinkle coarse sea salt over them. There will be one extra half - the perfect snack for the chef or a nearby child!

  8. Take the brownies out of the oven, press the eggs into the batter, then put them back in the oven for 10 minutes

  9. Let the brownies cool completely in the tin before removing and slicing up

  10. Attempt to share them - this is a tricky one!

You can find more of my Traybake recipes by clicking here!

Salted Caramel Egg Brownies

Pin for later!

Reese’s Peanut Butter Egg Cheesecake (No Bake)

Reese’s Peanut Butter Egg Cheesecake (No Bake)

I am totally obsessed with Reese’s Peanut Butter Cups (the mini ones are my favourite!) so when I found out there was a Reese’s Peanut Butter Egg… Well I was pretty damn excited! I really love them because the chocolate on the egg is nice and thick, so there is the perfect chocolate to peanut butter ratio for me. This Reese’s Peanut Butter Egg Cheesecake is filled with peanut butter, drizzled in milk chocolate and topped with whipped cream and of course the Reese’s PB eggs! Every slice gets half an egg each! The cheesecake is super creamy and has plenty of peanut butter flavour. I tasted it as I went along and added more peanut butter than I planned to, as I wanted that flavour to be noticeable. It really is such a delicious cheesecake, and if it’s not Easter time don’t let that stop you! You can put Reese’s Peanut Butter Cups on it as decoration instead of the eggs!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, icing sugar and peanut butter.

Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. I smoothed the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set.

To decorate, I melted the milk chocolate and piped it all over the cheesecake. Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. I placed the Reese’s Peanut Butter eggs, cut in half, on top of the cream, then added some sprinkles.

Reese's Peanut Butter Egg Cheesecake

This Reese’s Peanut Butter Egg Cheesecake disappeared in minutes when I had some hungry peanut butter loving friends over! The room fell silent while everyone tucked in. I absolutely loved the cheesecake, it has to be one of my favourites as I love chocolate and peanut butter together so much.

Reese's Peanut Butter Egg Cheesecake

The filling of the Reese’s Peanut Butter Egg Cheesecake is so creamy and the peanut butter flavour is there without a doubt! To me this is the perfect way to enjoy Reese’s Peanut Butter Eggs, or the regular Peanut Butter Cups if it’s not Easter time.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, We Should Cocoa hosted by Tin and Thyme, and Fiesta Fridays hosted by Life Diet Health and Turks Who Eat.

 

5 from 3 votes
Print

Reese's Peanut Butter Egg Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive biscuits
  • 125 g Butter melted

For the cheesecake

  • 750 g Full fat cream cheese
  • 220 g Icing Sugar
  • 340 g Peanut Butter
  • 300 ml Double cream

For the decoration

  • 75 g Milk chocolate
  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 2 tbsp Icing sugar
  • 6 Reese's Peanut Butter Eggs cut in half
  • Sprinkles optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and peanut butter

  4. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake

  8. Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  9. Place the Reese's Peanut Butter eggs, cut in half, on top of the cream, then added some sprinkles if you like

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

NB. This post is not in any way sponsored by Reese’s – I just love their product!

You can find more of my Cheesecake recipes by clicking here!

Reese's Peanut Butter Egg Cheesecake

Pin for later!

Easter Nest Cupcakes

Easter Nest Cupcakes

I recently ran a Cupcake Decorating Class, and I came up with the design for these Easter Nest Cupcakes as a way to use a piping nozzle with multiple openings. When I popped a photo of it on Instagram I got a great reaction! I asked my followers if they wanted to see a full recipe for these cute cupcakes and the result was a resounding yes! So here it is, light vanilla cupcakes with a chocolate buttercream nest, filled with mini eggs. They are super cute, great for Easter and brilliant for making with kids. Piping the nest is really easy with the right nozzle, and it doesn’t matter how it turns out as nests are meant to be rustic!

Jump straight to the recipe!

To make the cupcakes, I creamed together the butter and sugar until smooth.

Then I add eggs, vanilla, and self raising flour.

I divided the mixture between 12 pastel coloured cupcake cases, and baked them for 20 minutes until then were golden brown. I left them to cool completely.

To decorate the Easter Nest Cupcakes I made a chocolate buttercream, then piped it on using a Wilton 233 nozzle. I added three mini eggs in the centre.

Check out my YouTube video show you exactly how to pipe to get the Easter Nest shape! And subscribe to my YouTube channel for more recipe videos like this!

Easter Nest Cupcakes

The Easter Nest Cupcakes looked so pretty and ready for springtime with their pastel paper cases and mini egg decorations! I do love chocolate in all forms, but as the sponge is vanilla it’s nice to have something lighter paired with the chocolate buttercream.

Easter Nest Cupcakes

If you’re planning a baking session with your children or grandchildren in the run up to Easter, these Easter Nest Cupcakes are a fantastic option. They’re so simple to make, and the kids can have fun with decorating! You could use any small egg chocolate or sweets in the middle – there’s Smarties eggs, mini creme eggs, and so many more other options these days!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Three Cats and a Girl and Zoale.

 

4.67 from 3 votes
Print

Easter Nest Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 2 tsp Vanilla extract

For the buttercream

  • 150 g Butter or baking spread
  • 175 g Icing sugar
  • 25 g Cocoa powder
  • 1 tbsp Milk

For decoration

  • 36 Mini Eggs

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. To make the cupcakes, cream together the butter and caster sugar until smooth

  3. Add the eggs and vanilla, and mix well

  4. Add the self raising flour and whisk in

  5. Divide the mixture between the cupcakes cases, and bake them for 20 minutes until then are golden brown. Put them on a rack to cool completely

  6. To make the chocolate buttercream, mix together the butter, icing sugar and cocoa powder. When it starts to come together, add the milk and mix until smooth

  7. Pipe the buttercream onto each cupcake using a piping bag fitted with a Wilton 233 nozzle to make a nest. Add three different coloured mini eggs in the centre

You can find more of my Cupcake recipes by clicking here!

Easter Nest Cupcakes

Pin for later!

Galaxy Golden Egg Millionaire’s Shortbread

Galaxy Golden Egg Millionaire’s Shortbread

I’m so excited to share my first Easter recipe of the year! I’ve created recipes around all of the popular Easter chocolate treats which I’ll be sharing in the run up to Easter. First I bring you these luxurious and indulgent Galaxy Golden Egg Millionaire’s Shortbread. Galaxy Golden Eggs have a beautiful golden shimmering exterior, and inside is creamy Galaxy chocolate and crunchy bits. The fact they are golden made me think of decadence and luxury. Millionaire’s shortbread immediately came to mind! This Galaxy Golden Egg Millionaire’s Shortbread features buttery shortbread, gooey caramel and milk and white chocolate swirled on top. A luxury Easter treat!

Jump straight to the recipe!

To make the biscuit base I mixed together butter, golden caster sugar and flour. I pressed it into the bottom of a line tin.

It baked for 30 minutes until it was golden brown. I let it cool completely.

I made the caramel by melting together butter, sugar and condensed milk. Once it was melted I turned up the heat and let it bubble for 7 minutes.

I poured the caramel on top of the biscuit base and put it in the fridge to cool and set.

Next, I brought the caramel and biscuit back to room temperature before adding the melted chocolate. I smoothed the milk chocolate all over then added the white chocolate in blobs.

  

Then I used a cocktail stick to swirl the mixture around, then added the Galaxy Golden eggs in neat rows.

Galaxy Golden Egg Millionaire's Shortbread

Let the chocolate set at room temperature and it will be much easier to cut into neat slices. If you really can’t wait, set in the fridge, then use a hot knife (be careful!) to melt through the chocolate. The Galaxy Golden Egg Millionaire’s Shortbread was absolutely sumptuous, and every bite felt like complete decadence.

Galaxy Golden Egg Millionaire's Shortbread

If you can’t find golden eggs, you could use Mini Eggs, Smarties Eggs, or any other chocolate eggs you like! You could also use Galaxy chocolate for the topping if you’re feeling flush (or it’s on offer!)

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays.

 


5 from 1 vote
Print

Galaxy Golden Egg Millionaire's Shortbread

Servings 35

Ingredients

For the biscuit base

  • 300 g Plain flour
  • 125 g Golden caster sugar
  • 265 g Butter

For the caramel layer

  • 150 g Butter
  • 150 g Light brown sugar
  • 397 g Condensed milk

For the chocolate topping & decoration

  • 350 g Milk chocolate melted
  • 75 g White chocolate melted
  • 35 Galaxy Golden Eggs optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Lined a 12 x 9 traybake tin with baking paper

  2. To make the biscuit base, mix together the butter, golden caster sugar and plain flour. Then press it into the bottom of a line tin in an even layer all over

  3. Bake it for 30 minutes until it is golden brown. Do not remove it from the tin, and let it cool completely

  4. To make the caramel, melt together the butter, light brown sugar and condensed milk. Once it is melted, turn up the heat, keep stirring it constantly, and let it bubble for 7 minutes

  5. Carefully pour the hot caramel on top of the biscuit base and put it in the fridge to cool and set

  6. Bring the caramel and biscuit back to room temperature before adding the melted chocolate otherwise the chocolate will harden and set before you can swirl it together. Smooth the milk chocolate all over then added the white chocolate in blobs

  7. Use a cocktail stick to swirl the white chocolate into the milk chocolate to create a pretty pattern, then add the Galaxy Golden eggs in neat rows

  8. Leave the chocolate to set at room temperature, then remove from the tin, slice into squares and gobble up!

You can find more of my Traybake recipes by clicking here!

Pin for later!

Mini Layered Easter Cakes

Mini Layered Easter Cakes

As you will know if you’ve been to my blog before, or if you follow me on social media, I am a huge fan of The Great British Bake Off and the Queen of Baking that is Mary Berry. I was beyond excited when I was sent a set of Mary Berry Homeware! I first saw Mary Berry’s homeware range at The BBC Good Food Show Winter 2016 and I immediately fell in love with it’s pretty patterns and pastel hues. The range is beautifully packaged and presented and I wanted to make something that really complimented it. So I decided to use the colours in the range – pastel pink and teal to make these gorgeous Mini Layered Easter Cakes. And seen as it’s Easter, they just had to be topped with mini eggs!

Jump straight to the recipe!

You can find Mary Berry’s Homeware range at Meld Home or John Lewis.

To start, I made the sponges. I had three mixing bowls and into each one I put 120g butter and 120g caster sugar. I then put drops of blue, pink and yellow food colourings into the mixtures, I made the colour slightly stronger than I wanted the final result to be as the eggs and flour would lighten it. My preference is to add food colouring at this stage as later on it can remove air from the mixture as you over mix to get the colour right.

I added 2 eggs and 1 tsp vanilla extract to each bowl and whisked in. Finally I folded 120g self raising flour into each bowl.

I baked each sponge in a lined traybake tin on 180C/160C Fan/350F/Gas Mark 4 for between 10-15 minutes. To make sure they were done I inserted a skewer into them. I don’t have three traybake tins, I only have two, so I baked two first and then the third. I made sure not to add the flour to the mixture of the one that was waiting to be baked as this would affect the texture of the final cake.

When the cakes were fully cooled I used a 3 inch cookie cutter to cut 6 circles out of each sponge. I didn’t throw away the leftovers, I whizzed them up in my food processor then put them in a freezer bag and froze them. I’ll use them to make cake truffles in the future (check my recipe finder page for all my cake truffle recipes if you’d like to do the same).

I made a vanilla buttercream and used my Wilton Number 6B Open Star tip to pipe blobs of it on the blue bottom layer.

Then I did the same with the middle yellow layer, then topped with the final pink layer.

I then used a Wilton 1M tip to pipe rosettes on top of each cake and I placed three different coloured mini eggs carefully into the middle.

I was so pleased with these Mini Layered Easter Cakes, they look so pretty and I though they really complimented Mary’s beautiful homeware range. They tasted pretty scrumptious too! The sponge was lovely and light and the delicate vanilla buttercream was the perfect finishing touch. I felt like I could almost have been at afternoon tea with Mary Berry herself – a girl can dream!

My friends and partner absolutely loved the Mini Layered Easter Cakes. They looked so pretty, and the colours and decoration could easily be changed for any occasion.

 

     

I’m linking this recipe up with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation and I’m also linking up to Cook Blog Share hosted this week by Easy Peasy Foodie.


Mini Layered Easter Cakes

Servings 6

Ingredients

For the sponges

  • 360 g Butter or baking spread
  • 360 g Caster sugar
  • 6 Eggs large
  • 360 g Self raising flour
  • 3 tsp Vanilla extract
  • Pink, blue & yellow Food colouring

For the buttercream

  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 2 tsp Vanilla extract

For decoration

  • 1 bag of Mini eggs

Instructions

  1. Grease and line three 12" x 9" traybake tins, or if you have one or two tins, grease and line them and then wash between batches

  2. To make the sponges you need three mixing bowls. Into each one put 120g of the butter and 120g of the caster sugar. Cream them all together, then in the first bowl put a drop of blue food colouring, in the second bowl a drop of pink food colouring and in the third bowl a drop of yellow food colouring. Mix in well and add more if needed. Make the colour slightly stronger than you want as the final result will be lightened by the addition of the eggs and flour
  3. Add 2 of the eggs and 1 tsp of the vanilla extract to each bowl and whisk in
  4. Fold 120g of the self raising flour into each bowl. Tip: If you have three traybake tins then add the flour to all of the batters, if not, wait to add the flour until you're ready to bake
  5. Pour and smooth out the batter into the traybake tin(s) and bake them on 180C/160C Fan/350F/Gas Mark 4 for 10-15 minutes until a skewer inserted into the sponge comes out clean
  6. Cool the sponges fully on cooling racks. When they are cool use 3 inch round cookie cutter to cut 6 circles out of each sponge
  7. Make a vanilla buttercream by mixing together the butter, the icing sugar and the vanilla extract. Put half of it into a piping bag fitted with a Wilton Number 6B Open Star tip and pipe blobs of it on the blue bottom layer of sponge

  8. Cover with the yellow sponge layer and again pipe blobs of buttercream onto it, then top with the final pink layer
  9. Put the other half of the buttercream into a piping bag fitted with a Wilton 1M tip and pipe rosettes onto the top of each mini cake, then place 3 different coloured Mini Eggs into the middle

You can find more of my Cake recipes by clicking here!

Pin for later!

Chocolate & Caramel Golden Egg Cupcakes

Chocolate & Caramel Golden Egg Cupcakes
Easter is one of my favourite celebrations as it’s such a lovely time of year. Seeing spring flowers popping up all over the place brings a smile to my face every time. And it’s nice not to feel that cold bite in the air anymore. Plus there’s a ton of chocolate and an extra two days off work which never hurts! In celebration of all the delicious chocolate around, I’ve made these Chocolate & Caramel Golden Egg Cupcakes. They feature a chocolate sponge, hidden caramel filling, Galaxy chocolate infused buttercream and luxurious Galaxy golden eggs on top. If you’re looking for a classy adult cupcake this Easter, then these Chocolate & Caramel Golden Egg Cupcakes are perfect for you!

Jump straight to the recipe!

To make the chocolate sponge I first creamed together the baking spread and caster sugar.

I added the eggs and mixed them in.

Then I mixed in self raising flour, cocoa powder and baking powder.

I divided the cupcakes into cases (I used some brown ones and some gold foil ones as I wasn’t sure which would look best!)

Then I baked them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes.

When they were cool I used a cupcake corer to remove a section from the middle.

I filled each hole with some Carnation caramel.

I made a buttercream by mixing together baking spread, icing sugar and vanilla extract. Then I added melted Galaxy chocolate and mixed until smooth.

I piped the buttercream onto each of the Chocolate & Caramel Golden Egg Cupcakes to resemble a nest, then placed 3 Golden Galaxy Eggs into the middle.

These Chocolate & Caramel Golden Egg Cupcakes are so decadent and indulgent! The sponge is light, the caramel is rich and the buttercream has that hint of chocolate flavour that is fully satisfied by the shimmering golden eggs. And if you don’t tell your friends and family about the caramel inside, they will get a yummy surprise when they dig in!

    

I’m linking these cupcakes up with a few blogger link ups this month. Desert Island Dish hosted by Good Egg Foodie. Also linking up to Cook Blog Share hosted this month by Hijacked By Twins, and We Should Cocoa hosted by Tin & Thyme.


Chocolate & Caramel Golden Egg Cupcakes

Servings 12
Author thebakingexplorer

Ingredients

For the sponge

  • 170 g Butter or Baking spread
  • 170 g Caster sugar
  • 3 Eggs large
  • 140 g Self raising flour
  • 30 g Cocoa powder
  • 1/2 tsp Baking powder

For the buttercream

  • 150 g Butter or Baking spread
  • 300 g Icing sugar
  • 1 tsp Vanilla extract
  • 75 g Galaxy chocolate melted

For decoration & filling

  • About 1/3 can of Carnation Caramel
  • 2 packs of Golden Galaxy Eggs

Instructions

  1. To make the chocolate sponge cream together the butter and the caster sugar

  2. Add the eggs and mix them in
  3. Mix in the self raising flour, cocoa powder and baking powder
  4. Divide the cupcakes into 12 muffin cases and bake them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes
  5. When they are cool use a cupcake corer or a knife to remove a section from the middle of each cupcake
  6. Fill each hole with some of the Carnation caramel
  7. Made a buttercream by mixing together 150g of the baking spread, the icing sugar and the vanilla extract. Then add the melted Galaxy chocolate and mix until smooth
  8. Pipe the buttercream onto each cupcake to resemble a nest, then place 3 Golden Galaxy Eggs into the middle

You can find more of my Cupcake recipes by clicking here!

Pin for later!

Simnel Spiced Easter Cheesecake (No Bake)

Simnel Spiced Easter Cheesecake (No Bake)

Simnel cake is a traditional option over the Easter season, it’s packed with fruit, spices and covered in marzipan. This delicious Easter cheesecake is a modern way of enjoying those flavours. The base is made from fruity shortcake biscuits, the cheesecake filling has added spices like cinnamon and nutmeg, and the whipped cream is flavoured with almond. It’s also decorated with Galaxy Golden Eggs which are so pretty and yummy! I also used them to decorate my Chocolate & Caramel Golden Egg Cupcakes. It is also so easy to make, which is just what I needed as I’ve had a really rough couple of weeks. I had a wisdom tooth removed and the wound got infected so it made me very sick for several days. It’s now nearly two weeks later and I’m finally back to myself, and most importantly I can eat and chew again!

Jump straight to the recipe!

I started by whizzing up fruit shortcake biscuits (I got mine from Tesco and they were the own brand in a purple packet) in my food processor until they were fine crumbs. Then I added melted butter, mixed it all together, then pressed into the bottom of a 23cm springform tin. I put it in the fridge for 30 mins to set.

For the cheesecake filling I used my electric hand whisk to mix together full fat cream cheese, icing sugar, cinnamon, mixed spice and nutmeg. Once it was combined I added double cream and continued too mix until it was thick.

I put the filling over the base and smoothed it down as best I could. I left it in the fridge overnight to set.

To decorate the Easter cheesecake I whipped up double cream along with icing sugar and almond extract. Then I piped two rows of cream using my Wilton Number 6B Open Star tip (slightly obsessed with this tip at the moment!)

Simnel Spiced Easter Cheesecake

I then added Golden Galaxy Eggs all around in between the rows of cream, and in the middle I sprinkled a mixture of toasted flaked almonds and some gold confetti sprinkles I found in Tesco. I then added some gold glitter all over the cheesecake as the final touch!

Simnel Spiced Easter Cheesecake

The Easter cheesecake was so creamy and the spices and almond in the cream all combined to create that Easter flavour that reminds you of simnel cake and hot cross buns. The Galaxy golden eggs and gold glitter made it look decadent and added extra indulgence. This would be an amazing dessert to enjoy after Sunday lunch, or any time over the Easter season.

       

I’m linking this Easter cheesecake recipe up with Cook Blog Share hosted this month by Easy Peasy Foodie, with Recipe Of The Week hosted by A Mummy Too, and with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

 

Simnel Spiced Easter Cheesecake (No Bake)

Servings 12

Ingredients

Base

  • 80 g Butter melted
  • 250 g Fruit shortcake biscuits

Filling

  • 750 g Full fat cream cheese
  • 180 g Icing sugar
  • 300 ml Double cream
  • 1 tsp Cinnamon
  • 1 1/2 tsp Mixed Spice
  • 1/4 tsp Nutmeg

Decoration

  • 1 tbsp Icing sugar
  • 1 tsp Almond extract
  • 300 ml Double cream
  • 1 pack of Golden Galaxy Eggs
  • A handful of Toasted flaked almonds
  • Golden confetti sprinkles optional
  • Edible golden glitter spray optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Add the melted butter and mix together, then press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 mins to set

  3. For the cheesecake filling use an electric hand whisk to mix together the full fat cream cheese, the icing sugar, the cinnamon, mixed spice and nutmeg. Once it is combined add the double cream and continue to mix until it thickens

  4. Pour the filling over the biscuit base and smooth it down. Leave it in the fridge overnight, or for at least 4 hours, to set

  5. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  6. To decorate the cheesecake whip up the double cream along with the icing sugar and the almond extract. Pipe two rows of cream using a Wilton Number 6B Open Star tip, or any other rosette tip you have

  7. Add the Golden Galaxy Eggs all around the cheesecake in between the rows of cream, in the middle sprinkle a mixture of the toasted flaked almonds and the gold confetti sprinkles. Then add gold edible glitter all over the cheesecake as the final touch

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Cheesecake recipes by clicking here!

Simnel Spiced Easter Cheesecake

Pin for later!

Chocolate Meringue Easter Nests

Chocolate Meringue Easter Nests
Easter being so early this year is really throwing me off. I like to do a lot of baking around this time of year as there are so many fantastic foods to enjoy. I’ll be carrying on with Easter baking in April so I can have enough time to enjoy it all! I made a giant version of these Chocolate Meringue Easter Nests last year for a family dinner, I never ended up blogging about it but I knew that when Easter came around again I wanted to re-create the recipe as individual nests, and I’m so glad I did!

Jump straight to the recipe!

To start, I finely grated dark chocolate and then stirred cocoa powder into it.

I whisked up egg whites and cream of tartar in a food mixer until soft peaks formed.

Keeping the mixer going, I added vanilla extract and poured in caster sugar. Always measure your egg whites and then double the amount of sugar to get the perfect meringue. Once stiff peaks formed – turn the bowl upside for the true test of this! – then I turned the mixer off.

I folded the chocolate and cocoa powder mix into the meringue.

I put the meringue into a piping bag with a star nozzle and piped out nest shapes onto a lined baking tray. There were 12 in total.

I baked the meringue nests on 140C (120C Fan)/275F/Gas Mark 1 for 40 minutes.

I whipped up double cream and also grabbed a bag of Cadbury Mini Eggs.

Chocolate Meringue Easter Nests

Then I spooned some of the cream into the middle of each of the Chocolate Meringue Easter Nests, added 3 Mini Eggs, and then drizzled over some melted dark chocolate to finish.

Chocolate Meringue Easter Nests

The Chocolate Meringue Easter Nests were so chocolatey and melt in the mouth, and I think we all know how well freshly whipped cream goes with crisp meringue! I thought they looked really cute. You could also top the Chocolate Meringue Easter Nests with mini creme eggs, caramel eggs, oreo eggs… whichever you prefer!


Chocolate Meringue Easter Nests

Ingredients

For the meringue

  • 100 g Dark chocolate
  • 4 tbsp Cocoa powder
  • 6 Egg whites large
  • 1 tsp Cream of tartar
  • 1 tsp Vanilla extract
  • Double the weight of the egg whites Caster sugar

For filling & decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • Mini Eggs
  • 6 squares Dark chocolate melted

Instructions

  1. Pre-heat your oven to 140C/120C Fan/275F/Gas Mark 1, line a baking tray with greaseproof paper

  2. Finely grate the dark chocolate and stir the cocoa powder into it
  3. Whisk up the egg whites and cream of tartar in a food mixer until soft peaks form
  4. Keeping the mixer going, add the vanilla extract and slowly pour in the caster sugar. Once stiff peaks form turn the mixer off
  5. Fold the chocolate and cocoa powder mix into the meringue
  6. Put the meringue into a piping bag with a star nozzle and pipe out nest shapes onto the baking tray

  7. Bake the meringue nests for 40 minutes. Allow to cool fully before filling

  8. Whip up the double cream with the icing sugar and vanilla, then spoon it into the middle of each nest, add 3 Mini Eggs, and then drizzle over the melted dark chocolate to finish

You can find more of my Meringue recipes by clicking here!

Pin it for later!

20 Best Creme Egg Recipes

20 Best Creme Egg Recipes

It’s arguably the most famous Easter Egg in the world and has been on our confectionery shelves for over 50 years. The Creme Egg is constantly evolving, and in recent years has been making more and more appearances in baked goods, much to our delight! I’ve watched with hungry eyes as creative bakers think of new ways to incorporate Creme Eggs into other delicious desserts. I thought I’d collect together this list of the most drool worthy Best Creme Egg Recipes I’ve seen, so get ready to feast your eyes on these…

Cadbury Creme Egg Cheesecake by Taming Twins Cadbury Creme Egg Chocolate Caramel Shortbread by Kerry Cooks Cadbury Creme Egg Shake by Fuss Free Flavours
This cheesecake is epically deep and I love the decorative drizzle! I have made this recipe and I can confirm that it is incredible! I can almost taste how deliciously creamy this milkshake must be.
Creme Egg Brownies by Casa Costello Creme Egg Bakewell Tart by Emily’s Recipes & Reviews Easter Creme Egg Mousse Cake (Gluten Free) by The Gluten Free Alchemist
Probably the most popular Creme Egg bake, gooey brownies littered with eggs in every bite! I am loving the idea of adding Creme Eggs to Bakewell Tart – fantastic. I can’t get over how stunning this cake looks, just gorgeous!
Cadbury Creme Egg Pancakes by Foodie Quine Creme Egg Chocolate Ganache Tart by BakingQueen74 Cadbury Creme Egg Fudge by Kerry Cooks
Hello Easter breakfast! So much chocolatey goodness all wrapped up in this tart. This would be a great Easter gift for lucky friends and family.
Creme Egg Cupcakes by The Baking Explorer Deep Fried Cadbury Eggs by Something Swanky Hot Cross Creme Egg Pudding by Good To Know
Well, I had to include one of my own recipes! A whole creme egg inside a cupcake, plus half a mini one on top. For that full calorie hit! Yes yes yes! I need this in my life.
Creme Egg Rocky Road by Charlotte’s Lively Kitchen Creme Egg Meringue Nests by Emily’s Recipes & Reviews Mini Creme Egg Easter Bundt Cakes by Belleau Kitchen
An easy recipe to get the kids involved in the kitchen. Meringue is one of my favourite things to have around this time of year. These adorable mini bundt cakes look delicious enough, but there’s the bonus of a Creme Egg on top!
Cadbury Creme Egg Ice Cream by Culinary Concoctions by Peabody Creme Egg Cookies by She Who Bakes Cadbury Creme Mini Egg Chocolate Flapjack by Recipes From A Normal Mum
Save some Creme Eggs for summer and when it gets hot enough to enjoy this ice cream! Or just put the heating on and pretend… I wish I could reach into this photo and grab one of these amazing cookies! Flapjacks are brilliantly versatile so why not stick a creme egg on top!
Creme Egg Chocolate Mug Cake by My Fussy Eater Cadbury Creme Egg Martini by Barbells & Bellinis
Need your Creme Egg fix fast? This microwave mug cake is for you. Well after eating all that you’re gonna need a drink…!

 

Best Creme Egg Recipes

Pin it for later!

Golden Layered Simnel Cake

Golden Layered Simnel Cake
Simnel Cakes go way back, all the way to medival times in fact. I’ve never actually eaten a traditional one before, which just have one layer of fruit cake, but I see them in the shops every Easter. The marzipan balls on top represent the twele apostles, minus Judas. Although I’m not religious myself, I love Easter and baking around this time of year. I wanted to make the Simnel cake a bit more modern and also more to my own tastes, so this Golden Layered Simnel Cake is filled with delicious almond buttercream and the sponge is much lighter with less fruit.

Jump straight to the recipe!

I started by creaming together butter and golden caster sugar.

Then I whisked in eggs, adding two at a time and mixing well.

I folded in mixed spice, salt and self raising flour. Then I gently mixed in lemon zest and dried fruit.

I divided the mixture between 3 lined cake tins.

They baked for 25 minutes until golden brown. I tipped the sponges out of the tins and left to cool.

When the sponges were fully cool I made some buttercream by mixing icing sugar, butter and almond extract together. I piped it around the edge of the first layer and smeared it in the middle.

I placed the second layer on top and did the same with the remaining buttercream.

Then I added the final sponge layer and brushed some apricot jam over the top to help the marzipan stick.

I used natural marzipan for the decoration. Each ball was 15g each and the rest I rolled out into a disc.

I placed it on top of the cake and trimmed the edges. Then I brushed it all over with egg white, placed the balls around the cake and brushed them with egg white too.

I then used my handy cook’s blowtorch to scorch the marzipan in the centre and on top of each ball. If you don’t have a blowtorch you can put the cake under the grill to achieve this effect, however I would recommend decorating the top sponge on it’s own and grilling it before placing it over the buttercream, which will melt under a grill!

I loved the final effect of the Golden Layered Simnel Cake, a gorgeous golden delight! My boyfriend’s eyes lit up with excitement when he saw it as he loves marzipan. He quickly ate up the first slice and was full of compliments for the flavour.

The sponge of the Golden Layered Simnel Cake was lovely and light with just enough fruit for me and the sweet almond buttercream was the perfect accompaniment. It was a large cake and was cut into about 18 slices – plenty for a hungry group of family and friends at Easter!


Golden Layered Simnel Cake

Servings 12

Ingredients

For the cake

  • 350 g Butter or baking spread
  • 350 g Golden caster sugar
  • 6 Eggs large
  • 350 g Self raising flour
  • 250 g Dried fruit
  • 2 tsp Mixed spice
  • 1 Lemon

For the buttercream

  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 1 tsp Almond extract

For decoration

  • 320 g Natural marzipan
  • A pinch of Salt
  • 2 tbsp Apricot jam
  • 1 Egg white

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line three 9" sandwich tins

  2. For the cake, cream together the butter and the golden caster sugar

  3. Whisk in the eggs, adding them two at a time, and mix well

  4. Fold in the mixed spice, salt and self raising flour. Then gently mix in the zest of the lemon and the dried fruit
  5. Divide the mixture between the cake tins

  6. Bake for 25 minutes until golden brown. Tip the sponges out of the tins and leave to cool

  7. To make the buttercream by mix the icing sugar with the butter and the almond extract until smooth. Pipe it around the edge of the first layer and smear it in the middle Place the second layer of cake on top and do the same with the remaining buttercream

  8. Add the final sponge layer and brush the apricot jam over the top to help the marzipan stick
  9. Roll up 11 marzipan balls weighing 15g each and roll the rest out into a disc
  10. Place it on top of the cake and trim the edges. Then brush it all over with egg white, place the balls around the cake and brush them with egg white too
  11. Use a cook's blowtorch to scorch the marzipan in the centre and on top of each ball

Recipe Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

You can find more of my Cake recipes by clicking here!