Oh, how we all love Easter! The excitement and anticipation, the kids go crazy. We all spend time with family and friends over the Easter weekend, celebrating what Easter means, to everyone it different. But after the Easter long weekend comes to a close you are left with the reminder that you have way TOO MUCH CHOCOLATE, every time you go into the kitchen cupboard that bunny is screaming to you “EAT ME!!”

But before you do, how about you try some of these Easter cooking idea’s to help ease the pain of them little chocolate bunnies cheekily grinning at you every time you go into the kitchen pantry…

 

Apple Doughnuts

Here is a “semi” healthy alternative for the kids and they will love the fun with a candy station to decorate their Apple Doughnuts with:

Ingredients

4 large Apples

Chocolate eggs

Hundreds and thousands, Popping Candy, etc..

Nuts, Frozen Rasberry’s, dried fruit

 

Method

1: Peel, remove core and slice apples into rings

2: Set up a double boiler and add chocolate to a heat proof bowl

3: once chocolate in melted place in a cool bowl

4: set up your toppings into different bowls ready for decorating

5: let the kids decorate the apple rings with any ingredient adding their own touch

6: These can be eaten straight away or out in the fridge for 2 hours or until chocolate is set

 

Frozen Chocolate Bananas

Ingredients

4 Large ripe bananas

¾ of any chocolate

¼ cup shredded coconut

¼ hundreds and thousands

¼ crushed nuts

Method:

1: Place a pot a water on to boil

2: Line a freezer proof dish with baking paper

3: Insert a clean Popsicle stick into each banana

4: Set out your decorations into a separate bowls

5: Melt chocolate in a heat proof dish

6: Take it off the heat and dip a banana in one at a time then roll banana into your decoration of choice.

7: Put into the freezer for about 2 hours

 

Easter Collage

We have a fun and fantastic way to get rid off you left over Easter egg wrappers, why not lay them out all flat and make a collage.

All you will need is paper, glue, scissors and your Easter egg wrappers.

Feel free to add any other items such as buttons and to add to it with a drawing.

Here are some fun pictures of the girls having fun making there collages.

 

Rocky Road

Ingredients

600grams of any chocolate Easter egg

250grams copha

1/2 cup crushed nuts

2 cups marshmallows

1 cup of coconut

2 cups of lollies of your choice eg snakes, jelly beans

Method:

1: Place a pot of water of the stove and leave to boil

2: Line a large square ceramic dish with baking paper

3: Place all dry Ingredients in a large mixing bowl and give a good mix

3: Melt copha and chocolate in a heatproof bowl and stir until it’s all melted

4: Add chocolate mixture to the dry Ingredients bowl and mix well

5: Place mixture into the dish and leave for a few hours until set

 

 

Salted Carmel Cups

Ingredients

20 large pitted dates

1 ½ tablespoons coconut oil melted

¼ coconut milk

2 teaspoons sea salt

2 cups cacao butter, finely chopped

1 cup cacao powder

½ cup honey to taste

Method:

1: Place 20 small patty cake cases on a baking try. Check your dates are sticky and super moist when squeezed. If they aren’t soak in hot water for 10 15 minutes to soften. Then drain thoroughly and pit.

2: Process dates in a food processor with coconut oil and milk. Add salt and mix. Taste and adjust the saltiness. Set aside.

3: Make chocolate, place cacao butter into a heatproof bowl over a pot of slowly simmering water. Take the bowl off the pot when cacao butter has melted. Stir through cacao power and honey. Place chocolate in the fridge for 20 minutes. Pour a small amount of chocolate up the sides of each patty case freeze for 5 minutes.

Remove from freezer and add a large teaspoon of salted Carmel in each case and pour remaining chocolate over the top. Freeze for an extra 30 minutes and remove from patty cases and sprinkle with extra salt to serve.

 

Chocolate Muffins

Ingredients 

2 1/4 cups self-raising flour, sifted

1/2 cup cocoa powder, sifted 1 cup caster sugar

3/4 cup any Easter chocolate

1/2 cup vegetable oil

2/3 cup milk

1 teaspoon vanilla extract

2 eggs

Method

1. Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
2. Combine flour, cocoa, sugar and chocolate chips in a large bowl. Make a well in centre. Whisk vegetable oil, milk, vanilla and eggs in a large jug. Add oil mixture to well (see Cooking class, below). Using a wooden spoon, stir until just combined (don’t over-mix). Spoon mixture into paper cases.
3. Bake for 25 minutes or until firm to touch and a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

Hope you enjoy our After Easter blog and it has given you some inspiration to do some cooking with the kids to try to keep them busy these school holidays.

Cheers Katie