Decorating for Easter and Spring a perfect start to a new season. Go Crazy with flowers and bright colors!
These easy to make chocolate covered Easter Eggs will delight all your family members young and old alike. I sometimes omit the coconut and just make cream eggs and peanut butter. You can serve them plain or decorated with purchased sugar appliqués. However, you choose to embellish these candy eggs will be a big success.
CHOCOLATE COVERED EASTER EGGS
8 tablespoon butter softened
4 cups confectioners sugar
1 teaspoon vanilla
3/4 cups sweetened condensed milk
7 ounces sweetened coconut
2/3 cup creamy peanut butter
1 package(12 ounces) Ghirardelli Semi-Sweet Chocolate Chips
6 tablespoon butter
2 tablespoon heavy cream
Cream butter gradually with confectioners sugar. Add sweetened condensed milk and vanilla. Mix until combined. Divide sugar mixture in half adding coconut to one half and peanut butter to the other. Shape cream mixtures into small eggs. Place on wax paper
Place chocolate and butter in a large glass bowl. Then, microwave one minute on high. The chocolate will look shiny; stir to combine butter. Microwave in 20-second intervals, stirring after each, until totally smooth. Chocolate continues to melt once you take it out of the microwave. If you microwave the chocolate until it looks completely melted, you risk burning the chocolate.
Add cream to chocolate mixture until combined.
Roll eggs in chocolate and place on wax paper. Don’t coat the underside of eggs. Use a small spatula to smooth out the chocolate and cover the eggs of the filing. Decorate. Store in refrigerator until ready to serve. The eggs can be made ahead and frozen. Makes 36 eggs.
Looking for some casual New Year’s Eve Appetizers for an easy celebration with no fuss yet so tasty to your family and friends will just love; I have a few suggestions for you. Both my Baked Brie with Olive Tapenade and Baked Artichoke are perfect for any celebration. I usually purchase hummus, tabbouleh, and tzatziki cut up some carrots, celery, peppers, cucumbers and serve for an array of snacks. Then we open some bubbly and ring in the New Year!
Purchased puff pastry is so easy to use with the wonderful professional results that anyone even a beginning cook can wow their guests. I like to make different spreads for my baked brie, sometimes sweet and sometimes savory. If you love olives this is your baked brie. You can either make your own olive tapenade, you can find the recipe below or save time by purchasing store made tapenade. Decorate with sliced olives creating a delicious tasting, easy, appetizer.
Baked Brie with Olive Tapenade
1/2 package of frozen puff pastry (one sheet)
1 teaspoon water
1/4 cup homemade tapenade or purchased
1 (8 ounce) Brie Round
Thaw the pastry sheet at room temperature for 20 minutes. Preheat oven to 400 F. Mix egg and water. Unfold the pastry sheet on a lightly floured surface. Roll into 12″ square. Cut pastry to make a 10-inch circle. Spread olive tapenade spread to within 1 inch of pastry edge. Place cheese round on top. Brush edges of puff pastry with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2″ from the edge of cheese. Fold these two sides on the Brie. Press edges to seal. Place seam side down on a baking sheet. Decorate the top with rolled out reaming pastry to decorate like a holiday package. Brush with egg mixture. Bake 20 minutes or until golden. Let stand for 1 hour. Serve with crackers.
1 cup pitted kalamata olives (you can use any vary of olives)
1 clove chopped garlic
1/4 cup olive oil
1 teaspoon capers
1 teaspoon herbs de Provence
In a mini food processor, combine olives garlic and process until olives are from a spread. Add oil, capers, and herbs de Provence. Process until blended.
Baked Artichoke Dip
I keep marinated artichokes in my pantry, along with mayonnaise and parmesan cheese in my refrigerator for this quick and easy dip which I can make for guests. A favorite with my family!
2 jars(6.5 oz) marinated artichokes, chopped
1 cup mayonnaise
1 cup grated parmesan cheese
1 tablespoon capers, chopped
whole capers for garnish
Preheat oven 350F. Combine the first four ingredients. Place in a baking dish, I like to use a decorative pie dish or white baking dish. Tope with whole capers. Bake for 25 – 30 minutes until golden. Serve with crackers or toasted pita bread.