Easter Rocky Road

Easter Rocky Road

If Easter has past when you’re reading this, then this recipe for Easter Rocky Road is perfect for using up your leftover Easter chocolate (if you have any!) by combining it all into one delicious treat! I’ve used lots of Easter favourites in this recipe like Creme Eggs and Mini Eggs, but you can use whatever leftover Easter chocolate you have in the house. You could even use Easter eggs as the chocolate part of the recipe! As it’s a no bake recipe it’s great for making with the kids and it’s such a simple process for anyone to follow as you don’t even have to turn the oven on!

Jump straight to the recipe!

I started by preparing the fillings in a bowl, I broke up the biscuits and added the marshmallows, mini eggs and golden eggs. To make sure the Easter Rocky Road stayed vegetarian friendly I used gelatine free Freedom Mallows, which I have mentioned before as I’m a big fan of them.

Then I melted both chocolates, the golden syrup and butter together in a pan on a low heat.

I mixed almost all of the chocolate into the bowl of fillings until well coated. Then I put the mixture into the tin and pressed it down. I like to save a bit of the melted chocolate mixture to pour on top and fill in any gaps. Then I dotted the top with the Creme Eggs, Malteser Bunnies, and more Mini Eggs and Golden Eggs. It went in the fridge to set for a few hours.

Easter Rocky Road

Once it was set I removed the Easter Rocky Road from the tin and sliced it into squares.

Easter Rocky Road

The Easter Rocky Road was indulgent chocolate heaven! Rocky road is always such a yummy treat, and having all the Easter chocolate makes it so tasty and addictive.

I’m linking this recipe up with Cook Blog Share hosted by Flipped Out Food, and Fiesta Fridays hosted by  Frugal Hausfrau and Fiesta Fridays.

5 from 1 vote
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Easter Rocky Road

Servings 16

Ingredients

For the rocky road

  • 150 g Dark chocolate
  • 350 g Milk chocolate
  • 200 g Butter or baking spread
  • 150 g Golden syrup
  • 100 g Digestive biscuits Broken up
  • 75 g Marshmallows gelatine free if serving to vegetarians, I use Freedom Mallows
  • 225 g Mini eggs and golden eggs

For decoration

  • 60 g Mini eggs
  • 60 g Galaxy golden eggs
  • 5 Mini Malteser Bunnies
  • 4 Creme Eggs cut in half

Instructions

  1. Line an 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it

  2. Prepare a mixing bowl filled with the broken up biscuits, the marshmallows, the mini eggs and the golden eggs

  3. Put the butter, golden syrup, dark chocolate and milk chocolate in a pan and melt together on a low heat, stirring together as it melts

  4. Once it's fully melted and combined, take the pan off the heat

  5. Pour almost all of the chocolate mixture into the mixing bowl of biscuits and mini eggs etc. and stir to fully coat the fillings with chocolate

  6. Pour the whole lot into the lined tin, smooth down then add the remaining chocolate mixture to fill in any gaps

  7. Add the Creme Eggs, Malteser Bunnies and remaining mini eggs and golden eggs on top

  8. Put in the fridge overnight, or for 3-4 hours to set

  9. Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for a softer texture

  10. If you store the rocky road in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge. It is best kept in the fridge

Recipe Notes

You can use any combination of milk and dark chocolate as long as the total amount of 450g is reached. Or you could use all dark or all milk.

You can find more of my Traybake recipes by clicking here! Or for more Easter recipes click here!

Easter Rocky Road

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Caramel Egg Cupcakes

Caramel Egg Cupcakes

I do love a Creme Egg around Easter time, but I’ve always slightly preferred Caramel Eggs – if I have to choose that is! Last year I made Salted Caramel Egg Brownies which are still one of my favourite bakes ever. So this year I wanted to create Caramel Egg Cupcakes! The base is a chocolate sponge that’s super moist and light, I’ve filled it with a hidden caramel centre, then topped it with caramel buttercream and half of a Caramel Egg. I did think of baking a whole Caramel Egg inside the cupcake similar to my Creme Egg Cupcakes, but caramel and chocolate together can be quite intense so I went for a caramel filling instead and it does not disappoint!

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 cupcake batter into cases, 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 and I filled each hole with some Carnation caramel.

I made a buttercream by mixing together butter, icing sugar and caramel extract, then I piped the buttercream onto each of the cupcakes.

Caramel Egg Cupcakes

I topped the Caramel Egg Cupcakes with the halves of Caramel Egg.

Caramel Egg Cupcakes

The Caramel Egg Cupcakes were absolutely divine! I just cannot resist anything caramel!

I’m linking this recipe up with Cook Blog Share hosted by Lost In Food, and Fiesta Fridays hosted by Zoale and Fiesta Fridays.

5 from 3 votes
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Caramel Egg Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 150 g Self raising flour
  • 25 g Cocoa powder
  • 1/4 tsp Baking powder

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 tsp Caramel extract I used Tesco's
  • 1 tsp Milk

For decoration and filling

  • 160 g Carnation caramel
  • 6 Cadbury's Caramel Eggs cut in half

Instructions

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

  2. To make the sponge, cream together the butter and the caster sugar

  3. Add the eggs and milk, and whisk in

  4. Whisk in the self raising flour and cocoa powder

  5. Divide the cupcakes into 12 muffin cases and bake them for 20-25 minutes until risen and a skewer inserted comes out clean. Put them on a rack to cool completely

  6. When they are cool use a cupcake corer or a knife to remove a section from the middle of each cupcake

  7. Fill each hole with the Carnation caramel

  8. To make the buttercream, mix together the butter and icing sugar. When it starts to come together, add the caramel extract and milk, and mix until smooth

  9. Pipe the buttercream onto each cupcake using a piping bag fitted with a nozzle of your choice (I used an Ateco 829) or spread on with a spoon

  10. Top with the halves of Caramel Egg

  11. Store in an airtight container in a cool place, eat leftovers within 3 days

You can find more of my Cupcake recipes by clicking here! Or for more Easter recipes click here!

Caramel Egg Cupcakes

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Creme Egg Trifle

Creme Egg Trifle

Feast your eyes on this epic Creme Egg Trifle! It’s made up of a layer of chocolate brownies, then chocolate custard, then vanilla cheesecake with Creme Egg halves, then I’ve topped it with whipped cream and custard (to look like a fried egg) and of course more Creme Eggs on top! This is the ultimate Easter dessert to impress your friends and family, and best of all it’s easy to make. If you use shop bought brownies then there is no baking involved at all!

Jump straight to the recipe!

To start, I made the chocolate custard. I simply warmed some ready made custard in a pan on a low heat, then added some milk chocolate and stirred until it melted into it. Then I put it in the fridge to cool completely. If you can easily find ready made chocolate custard then you could use that instead to skip this step.

I made homemade brownies for the brownie layer, but you can of course use shop bought if it’s easier. In my trifle dish, I started with the layer of brownie pieces.

Then I poured over the chocolate custard

I made the cheesecake layer by mixing together the cream cheese, icing sugar and vanilla extract. 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 piped some cheesecake mixture over the custard, then added the creme egg halves around the sides. I found adding the Creme Eggs directly on the custard didn’t work as they sank into it, so a layer of cheesecake beneath them keeps them in place. Then I filled in the middle and covered the creme eggs with the remaining mixture and smoothed the top.

To decorate the top I whipped up some cream and piped it around the edges, then I added custard in the middle so it looked like a fried egg!

Creme Egg Trifle

For the final touches on the Creme Egg Trifle, I added more Creme Egg halves on top and some sprinkles.

Creme Egg Trifle

I am so pleased with how the Creme Egg Trifle looks! I imagined this idea for a long time, and although it’s a bit messier around the sides than I wanted, I think that is the nature of trifles! This Creme Egg Trifle is such a decadent and impressive dessert for Easter, plus it’s easy to make too, especially if you use shop bought brownies.

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, and Fiesta Fridays hosted by Ai Made It For You and Fiesta Fridays.

5 from 1 vote
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Creme Egg Trifle

Servings 10

Ingredients

For the brownies - or use shop bought!

  • 350 g Dark chocolate
  • 250 g Butter or baking spread
  • 250 g Dark brown sugar
  • 3 Eggs large
  • 120 g Plain flour
  • 1 tsp Baking powder

For the chocolate custard

  • 900 g Ready made custard
  • 150 g Milk chocolate

For the cheesecake

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 300 ml Double cream
  • 2 tsp Vanilla extract
  • 6 Cadbury's Creme Eggs cut in half

For the decoration

  • 100 g Ready made custard
  • 4 Cadbury's Creme Eggs cut in half
  • 300ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • Sprinkles optional

Instructions

If you are making the brownies from scratch:

  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 in a pan on a low heat, once melted, set aside to cool for 5 minutes

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

  4. Slowly pour the melted chocolate and butter into the mixture, whilst constantly whisking

  5. Add the plain flour and baking powder and mix in

  6. Bake it for 35 minutes, then leave to cool completely

If using shop bought brownies:

  1. To make the chocolate custard, warm the custard in a pan on a low heat, then add the chocolate and stir until melted

  2. Pour the chocolate into a bowl, cover with cling film and make sure the cling film touches the top of the custard to prevent a skin from forming. Then put in the fridge to cool completely

  3. Start layering your trifle with a layer of brownies at the bottom of a trifle dish - the dish I used is 12cm deep and 20cm diameter

  4. Then add the cooled chocolate custard

  5. For the cheesecake layer use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps

  6. Add the double cream and whisk until it is very thick and holds it's shape

  7. Pipe or spoon a thin layer of the cheesecake over the custard, you need to do this so the Creme Eggs have something to 'sit' on - otherwise they will sink into the custard layer

  8. Add the Creme Egg halves around the sides, then cover them with the rest of the cheesecake mixture and smooth it over the top, then put it in the fridge overnight, or for at least 4 hours, to set

  9. To decorate, whip up the double cream with the icing sugar and vanilla, and pipe or dollop it all around the edges

  10. Add the custard in the middle, and the Creme Eggs around the edge - and some sprinkles if you like

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

NB. This post is NOT in any way sponsored by Cadburys Creme Eggs, I am just a fan of their product!

You can find more of my Dessert recipes by clicking here! Or click here for more Easter recipes!

Creme Egg Trifle

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Creme Egg Brownies

Creme Egg Brownies

Creme Egg Brownies are not a new concept, but they’ve remained popular over the years because they’re so damn delicious! I’ve made them several times but I hadn’t shared the recipe on my blog yet, so I thought it was about time as they are so indulgent and heavenly! So I’ve combined my favourite gooey chocolate brownie recipe with Creme Eggs baked into it for the ultimate Easter treat. They are super easy to make too, and the secret is that you add the Creme Eggs in part way through baking so they don’t melt completely. If you make one thing this Easter let it be these Creme Egg Brownies!

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.

While it baked for 20 minutes, I cut the Creme Eggs in half.

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

Creme Egg Brownies

I let the Creme Egg Brownies cool completely before removing from the tin and slicing up.

Creme Egg Brownies

The Creme Egg Brownies were absolutely delicious as I expected! The brownie is super gooey and rich, and the Creme Egg on top is the perfect Easter addition!

   

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Bake Of The Week hosted by Casa Costello and Mummy Mishaps, Baking Crumbs hosted by Apply To Face Blog, and Fiesta Fridays hosted by The Not So Creative Cook and Fiesta Fridays.

5 from 1 vote
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Creme Egg Brownies

Servings 15

Ingredients

For the brownies

  • 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 Creme Eggs cut in half (one extra half for the chef!)

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 and bake for 20 minutes

  7. While it is baking, cut the Creme Eggs in half. 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 Creme 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. Store in an airtight container in a cool place and eat within 3 days

You can find more of my Brownie recipes by clicking here! Or for more Easter recipes click here!

Creme Egg Brownies

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Easter Chocolate Cake

Easter Chocolate Cake

If there’s one thing Easter is all about for me then it’s chocolate! So I’ve made this rich Easter Chocolate Cake that’s perfect for celebrating with. It’s a chocolate sponge filled and topped with plenty of chocolate buttercream, and I’ve decorated the top with crushed flake bar and mini eggs to create an Easter nest appearance. Even if it’s not Easter this is a great classic chocolate cake recipe that you can make any time of year and decorate with any chocolate of your choice. Pretty much everyone loves a good chocolate cake, and this Easter Chocolate Cake would be perfect to serve to your friends and family for dessert after a delicious meal.

Jump straight to the recipe!

To make the sponge I creamed the butter and sugar together, then whisked in the eggs and milk.

I added self raising flour and cocoa powder, and whisked in.

  

Then I divided the mixture between the cake tins. They baked for 35 minutes and I left them to cool fully.

To make the buttercream I mixed the cocoa powder, icing sugar and milk together until smooth.

  

I piped the buttercream onto the bottom layer, then added the second sponge and piped the remaining buttercream on top.

I piled plenty of mini eggs in the middle and added crushed flakes all around them.

I love how pretty pastel mini eggs add Easter fun to anything so easily, plus they make this Easter Chocolate Cake look extra tempting!

The Easter Chocolate Cake was so moist and absolute chocolate heaven!

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Frugal Hausfrau and Ai Made It For You.

5 from 1 vote
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Easter Chocolate Cake

Ingredients

For the sponge

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 300 g Self raising flour
  • 50 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Milk

For the chocolate buttercream

  • 250 g Butter or baking spread
  • 450 g Icing sugar
  • 50 g Cocoa powder
  • 2 tbsp Milk

For decoration

  • 2 Flake bars crushed
  • 270 g Mini eggs

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the tins, use scales for accuracy

  6. Bake them for 30-35 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  7. To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  8. If the cakes have domed on top, level them off with a cake leveller or a serrated knife

  9. Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it

  10. Add the other sponge on top and pipe or spread the remaining buttercream on top

  11. Decorate with the flake bars and mini eggs

  12. Leftovers will keep in an airtight container in a cool place for 2-3 days

You can find more of my Cake recipes by clicking here! Or for more Easter recipes click here!

Easter Chocolate Cake

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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.

Salted Caramel Cheesecake Salted Caramel Cupcakes
Salted Caramel Cheesecake (No Bake) Salted Caramel Cupcakes Salted Caramel Fudge
5 from 1 vote
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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!

  11. Store in an airtight container in a cool place and eat within 3 days

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

Salted Caramel Egg Brownies

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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.

More Peanut Butter recipes…

Reese's Peanut Butter Cup Fudge Chocolate & Peanut Butter Cheesecake Bundt Cake Reese's Peanut Butter Cupcakes
Reese’s Peanut Butter Cup Fudge Chocolate & Peanut Butter Cheesecake Bundt Cake Reese’s Peanut Butter Cupcakes
Chocolate & Peanut Butter Baked Donuts Reese's Peanut Butter Cup Cookies
Chocolate & Peanut Butter Baked Donuts Reese’s Peanut Butter Cup Cookies

    

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 1 vote
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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

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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.

 

5 from 1 vote
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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 20-25 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

  8. Store in an airtight container in a cool place, eat leftovers within 3 days

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

Easter Nest Cupcakes

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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
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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!

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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!

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