EASTER EGG CREAM COCKTAIL RECIPE BY TASTY
A festive, boozy take on a classic egg cream. Creamy chocolate meets boozy liquor for the perfectly balanced Easter beverage.
Provided by Aleya Zenieris
Categories Drinks
Time 20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a medium, high-walled pan, combine the water and sugar and bring to a boil over medium-high heat. Once the sugar has dissolved completely, reduce the heat to medium-low and slowly whisk in the cocoa powder until fully incorporated. Cook until smooth and glossy, about 5 minutes. Remove the pan from the heat and stir in the vanilla and salt. Let the syrup cool in the refrigerator until ready to use.
- Add 1 ounce of cooled syrup, followed by 2 ounces of chocolate liqueur, to a chilled 12-ounce glass. Top with 2 ounces of Irish cream and 2 ounces of half-and-half. Top with about 4 ounces of chilled seltzer and stir to combine. Repeat with the remaining ingredients.
- Garnish each cocktail with whipped cream, an Easter marshmallow, and crushed mini creme eggs.
- Enjoy!
Nutrition Facts : Calories 696 calories, Carbohydrate 58 grams, Fat 39 grams, Fiber 12 grams, Protein 3 grams, Sugar 42 grams
CREME EGG ROCKY ROAD RECIPE BY TASTY
Here's what you need: dark chocolate, butter, milk chocolate, golden syrup, digestive biscuits, mini marshmallows, mini creme eggs, white chocolate, yellow food colouring paste, oil, creme eggs
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- Melt the butter, dark chocolate, milk chocolate, and golden syrup over a bain marie. Allow to cool for 5-10 minutes.
- Stir in the digestives, marshmallows and mini creme eggs until everything is coated.
- Transfer the mixture to a deep tray lined with baking paper.
- Melt 75g (¼ cup) of the white chocolate and stir in some of the yellow food colouring until the desired colour is reached. If it seizes on you, add a little bit of oil and stir it until it reaches a runny consistency again.
- Drizzle over the rocky road mixture.
- Melt the remaining white chocolate and drizzle that over too.
- Cut the creme eggs in half and press firmly into the mixture.
- Chill for at least two hours.
- Carve it up and eat!
- Enjoy!
Nutrition Facts : Calories 575 calories, Carbohydrate 59 grams, Fat 37 grams, Fiber 1 gram, Protein 5 grams, Sugar 49 grams
CANDY EASTER EGGS
I got this delightful a old fashioned recipe from my mother-in-law. She produced many variations from this basic recipe, combining different flavored extracts with specific coloring. -Theresa Stewart Melfort, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, cream butter. Beat in mashed potatoes. Gradually add the confectioners' sugar, beating until smooth. Add coconut and vanilla; mix well. Shape into 1-in. ovals; place on baking sheets. Refrigerate for 4-6 hours., In a microwave, melt candy coating. Dip ovals in coating; allow excess to drip off. Decorate with sprinkles. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 207 calories, Fat 8g fat (6g saturated fat), Cholesterol 7mg cholesterol, Sodium 37mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 1g fiber), Protein 0 protein.
EASTER EGG CHEESECAKE
Provided by My Food and Family
Time 6h25m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
- Refrigerate cheesecake 4 hrs.
- Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form.
- Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird's nest.
- Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.
Nutrition Facts : Calories 490, Fat 34 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 140 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
EGG CREAM
A classic drink that actually uses neither egg nor cream! This is an old NYC drink from back in the days of soda and milkshake shops. This always reminds me of Sunday mornings with my father.
Provided by elanger241
Categories Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 17.9 g, Cholesterol 9.8 mg, Fat 2.6 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 1.6 g, Sodium 67.3 mg, Sugar 15 g
BUTTER CREAM EASTER EGG CANDIES
My grandmother used to make these every year at Easter. They taste very similar to the 'Mary Sue' butter cream Easter eggs that they used to sell during Easter-time when I was a kid.
Provided by FoodJunkie
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 5h
Yield 12
Number Of Ingredients 6
Steps:
- Beat butter in a bowl using an electric mixer until smooth and creamy. Mix cream cheese and vanilla into creamed butter until smooth; stir in confectioners' sugar until incorporated. Cover bowl with plastic wrap and refrigerate until mixture is firm, about 2 hours.
- Roll sugar mixture into small egg-shapes; arrange on a baking sheet. Refrigerate until firm, about 2 hours more.
- Line a baking sheet with waxed paper.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip eggs into melted chocolate using a fork or wooden skewer until evenly coated.
- Arrange dipped eggs on the prepared baking sheet; garnish with sprinkles. Allow chocolate to harden, about 30 minutes. Place eggs in paper muffin or candy cups and store in refrigerator.
Nutrition Facts : Calories 568.4 calories, Carbohydrate 94.1 g, Cholesterol 40.9 mg, Fat 23.1 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 13.9 g, Sodium 113.9 mg, Sugar 90 g
EASTER EGGS
If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!
Provided by Joan Zaffary
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 3h10m
Yield 60
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second.
- Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen.
- Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.2 g, Cholesterol 4.1 mg, Fat 14.3 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 58.8 mg, Sugar 22 g
EASTER EGG CANDIES
Kids will jump at the chance to help in the kitchen when you're making these Easter egg candies. -Gloria Jarrett, Loveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter. Stir in pudding mixes until blended. Whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth. , Divide pudding mixture between two bowls. To the first bowl, add walnuts and maple flavoring; mix well. To the second bowl, add coconut and coconut extract; mix well. Cover and refrigerate for 30 minutes or until firm. Form tablespoonfuls of pudding mixture into egg shapes. Place on a waxed paper-lined pan. Chill for 30 minutes or until firm., In a microwave-safe bowl, melt milk chocolate chips and shortening; stir until smooth. Dip eggs in chocolate. Place on waxed paper until set. Decorate as desired. Store in the refrigerator.
Nutrition Facts : Calories 119 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 51mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
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