Spring brings with it warmer weather, blooming flowers, and of course, Easter candy! One of the most popular Easter treats are candy eggs. These little sweets are often shaped like eggs and come in various flavors and colors. But have you ever wondered where they got their unique names? In this article, we’ll explore the origin of some of the most popular Easter candy eggs names, and we’ll also share two delicious recipes that feature these sweet treats.
Recipe 1: Cadbury Creme Egg Brownies
Ingredients:
- 1 box of brownie mix
- 2 Cadbury Creme Eggs, chopped into small pieces
- 1/2 cup of vegetable oil
- 2 eggs
- 1/4 cup of water
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking pan with cooking spray.
- In a large mixing bowl, combine the brownie mix, vegetable oil, eggs, and water. Mix until well combined.
- Gently fold in the chopped Cadbury Creme Eggs.
- Pour the batter into the prepared baking pan.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the brownies cool for 10 minutes before cutting and serving.
Nutritional Information:
Serving size: 1 brownie
- Calories: 190
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 160mg
- Total Carbohydrates: 27g
- Dietary Fiber: 1g
- Total Sugars: 19g
- Protein: 2g
Cooking Time:
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Equipment:
- 9×13 inch baking pan
- Mixing bowl
- Cooking spray
- Whisk or mixer
- Cutting board
- Knife
Serving Suggestions:
These Cadbury Creme Egg Brownies are perfect for Easter parties or as a sweet treat for your family. Serve them warm with a scoop of vanilla ice cream and a drizzle of chocolate syrup.
Variations:
You can use any type of chocolate candy egg in this recipe, such as Mini Eggs or Hershey’s Eggs. You can also add chopped nuts or sprinkles to the batter for extra crunch and color.
Substitutions:
If you don’t have brownie mix, you can make your own from scratch using flour, sugar, cocoa powder, and baking powder. You can also replace the vegetable oil with melted butter or coconut oil.
Storage:
Store any leftover brownies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.
Tips:
Be sure to chop the Cadbury Creme Eggs into small pieces to distribute them evenly throughout the brownie batter. You can also use a toothpick to test the doneness of the brownies.
Frequently Asked Questions:
Q: Can I use other types of candy in this recipe?
A: Yes, you can use any type of candy egg or chocolate in this recipe.
Q: Can I make these brownies in advance?
A: Yes, you can make these brownies up to 2 days in advance and store them in an airtight container at room temperature.
Recipe 2: Reese’s Peanut Butter Egg Cookies
Ingredients:
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 1/2 cup of brown sugar, packed
- 1/2 cup of creamy peanut butter
- 1 egg
- 1 tsp of vanilla extract
- 1 1/2 cups of all-purpose flour
- 1 tsp of baking soda
- 1/4 tsp of salt
- 6 Reese’s Peanut Butter Eggs, chopped into small pieces
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter until light and fluffy.
- Add in the egg and vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix until just combined.
- Gently fold in the chopped Reese’s Peanut Butter Eggs.
- Drop the dough by tablespoonfuls onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Serving size: 1 cookie
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 190mg
- Total Carbohydrates: 23g
- Dietary Fiber: 1g
- Total Sugars: 15g
- Protein: 3g
Cooking Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Equipment:
- Mixing bowl
- Whisk or mixer
- Baking sheet
- Parchment paper
- Cutting board
- Knife
- Wire rack
Serving Suggestions:
These Reese’s Peanut Butter Egg Cookies are perfect for Easter dessert or as a sweet snack any time of year. Serve them with a cold glass of milk or a scoop of vanilla ice cream.
Variations:
You can use any type of Reese’s candy in this recipe, such as Miniature Cups or Pieces. You can also add chocolate chips or chopped nuts to the cookie dough for extra texture and flavor.
Substitutions:
If you don’t have peanut butter, you can use almond butter or sunflower seed butter. You can also replace the brown sugar with coconut sugar or honey.
Storage:
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Tips:
Be sure to use softened butter and room temperature eggs for the best cookie texture. You can also chill the cookie dough for 30 minutes before baking to prevent spreading.
Frequently Asked Questions:
Q: Can I use crunchy peanut butter for this recipe?
A: Yes, you can use crunchy peanut butter for extra texture.
Q: Can I use a different type of candy in this recipe?
A: Yes, you can use any type of candy or chocolate in this recipe.
Conclusion:
Whether you love Cadbury Creme Eggs or Reese’s Peanut Butter Eggs, these two recipes are sure to satisfy your sweet tooth this Easter. Both recipes are easy to make and feature the unique flavors of these popular candy eggs. Try them out for yourself and enjoy the taste of Easter candy in a whole new way!