easter eggs

<p>Let the Easter egg dyeing begin! Create beautiful, colorful eggs with your family with this handy <a rel="noopener noreferrer" href="http://www.mccormick.com/Recipes/Easter#!/Easter%20Eggs" target="_blank">Easter Egg Recipes, Tips, &amp; Tricks</a>&nbsp;guide.</p>

Easter Eggs

eggs

Vinegar

McCormick® Assorted Food Colors & Egg Dye

McCormick® Assorted NEON! Food Colors & Egg Dye

Up your Easter egg game with this over-the-top layered rocky road. Made with mini marshmallows, you can throw in any leftover (as if!) chocolate Easter eggs you may have lying around, or even switch up the colours to suit your fancy.

Triple decker mini egg rocky road recipe

pkt milk chocolate, finely chopped

12.00 Arnott’s Raspberry Shortcake biscuits, coarsely chopped

pkt Mini Eggs, coarsely chopped

80.00 ml mini marshmallows

20.80 gm shredded coconut

Oil-based pink food colouring, to tint (see note)

Oil-based blue food colouring, to tint (see note)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691356001&=domain=taste

5348771529001-5834691356001

A truly egg-citing treat for Easter! This Easter Egg Cheesecake is created with a chocolate Easter egg shell and filled with a delicious, smooth and creamy no-bake cheesecake that is simply too good to be true!

Easter Egg Cheesecake

160 g smooth vegan chocolate

cashew nuts (soaked

110 g white chocolate (melted)

g cream cheese (unflavored)

g sugar

coconut cream

chocolate

strawberries

Easter candy

chocolate sprinkles

Melt the chocolate in a heatproof boil over simmering water, then coat the chocolate mold in 5-6 layers, resting it upside down in the fridge between each coat.*

Create the chocolate Easter egg

Drain and rinse the soaked cashew nuts and melt your white chocolate, then transfer both to a blender alongside the cream cheese, powdered sugar and coconut cream.

Process at low speed, gradually increasing, and give your blender a break to scrape down the sides regularly. Blend until smooth and creamy.

Transfer the cheesecake filling into the chocolatser egg mold.

Prepare the cheesecake filling

Get creative and decorate your cheesecake filled Easter egg to your liking with more chocolate, fresh fruit and Co!

Decorate the filled Easter egg

A delicious chocolate fudge brownie stuffed with mini Easter eggs.

Easter Egg Chocolate Brownie Slice

(1 cup or 2 sticks) unsalted butter, room temperature

(1 cup) caster sugar

(1/2 cup) brown sugar

vanilla extract

eggs, room temperature

(1 and 1/2 cups) plain flour

baking powder

(1/2 cup) cocoa powder

(1 and 1/4 cup) mini chocolate Easter eggs

Preheat the oven to 180 C (360 F). Grease and line an 8-inch square pan with baking or parchment paper.

In a large mixing bowl, add the butter and sugars and beat until pale and creamy. Add the vanilla and eggs and beat again until combined.

Sift in the flour, baking powder and cocoa powder and stir until combined. Add the Easter eggs and stir.

Place the chocolate batter into your prepared tin and bake in the oven for 35-40 minutes or until a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely. Cut into small squares to serve.

Amazing recipe. Got many complements on look and taste. Will make this again.

It could be a variation of oven, but I had to cook it for an hour at 180C, because after 40mins it was more like a chocolate self-saucing pudding, crusted on top and sauce underneath - which was still delicious though! 
The final product (fully cooked) was great texture and taste too. 
I used a greased and baking paper lined square pyrex glass cake tin.

Vegan + Gluten-free macarons filled with a delicious dark chocolate hazelnut ganache! Perfect for easter!

Vegan Easter Egg Macarons

almond milk

chocolate chips

hazelnut butter (or almond/peanut butter)

tsp vanilla extract

55 g reduced aquafaba (see notes)

tsp white vinegar

tsp beetroot powder (optional,

g white sugar

sugar

almond flour (sifted)

dark chocolate chips (for decorating)

Add the dark chocolate chips, hazelnut butter, and vanilla extract to a small mixing bowl. Set aside.

Bring the almond milk to a boil over medium heat. As soon as it starts to boil, pour it over the chocolate chips. Wait a couple of minutes for the chocolate to melt, and stir to combine. Let cool completely, cover with plastic wrap and refrigerate for about 30 minutes, or until it has hardened a bit.

Chocolate Hazelnut Filling

Add the aquafaba and white vinegar to a stand mixer, or mixing bowl. Whisk on high-speed until it starts to get white and foamy. Add the beetroot powder and whisk again until it starts to form soft peaks. Slowly pour in the granulated sugar and keep whisking until it forms stiff peaks.

In another bowl, mix together the powdered sugar and sifted almond flour. Transfer half of the almond flour mixture to the bowl of whipped aquafaba and gently fold it using a spatula. Once incorporated, add the rest of the almond flour mixture and fold the batter again (in a circle figure). At first the batter will be quite thick like a brownie batter, keep folding until the batter becomes shiny and stop once it falls into ribbons when holding the spatula up.

Transfer the mixture to a piping bag fitted with a 1-inch tip. Pipe ovals (2-inch long) onto a baking sheet lined with parchment paper, leaving about 1.5-inch between each one. Tap the baking sheet 4-5 times on your counter to remove any air bubble.

Let the macaron shells dry at room temperature for about 50 minutes.

20 minutes before, pre-heat your oven to 270°F (130°C). Please note that this temperature can change depending on your oven, you might have to adjust it for your next batches.

Bake the macarons for 25 minutes. Once you see the macarons has developed a feet, turn down the oven to 230°F (110°C). Then turn off the oven and let the door slightly opened. Leave the macarons inside the oven for another 15 minutes.

Remove from the oven and let the macarons cool completely before removing them from the baking sheet.

Pipe the chocolate ganache onto a macaron shell and sandwich with another macaron. Repeat with the remaining macarons and ganache. You can enjoy immediately or let them &quot;rest&quot; for a few hours.

To decorate, melt dark chocolate over a double boiler. Once melted, transfer to a piping bag and pipe the melted chocolate on top of each macaron.

Macarons will keep in the refrigerator in an airtight container for up to 3 days.

Macaron Shells

Amazingly delicious, thank you for the recipe! However, they did not keep - even though in an airtight container in the fridge, the macarons totally disintegrated, only the ganache remained solid! Tasty nonetheless!

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Top Tags

Easter Eggs

Triple decker mini egg rocky road r...

Easter Egg Cheesecake

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Vegan Easter Egg Macarons

Top 5 easter eggs recipes from across the web

The most viewed easter eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easter Eggs

Triple decker mini egg rocky road r...

Easter Egg Cheesecake

Easter Egg Chocolate Brownie Slice

Vegan Easter Egg Macarons

The most viewed easter eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine