Make Easter Eggs at Home (Wwith Four Different Fillings)
According to an old Latin proverb, all life comes from an egg. Spring is a time when baby animals are born and flowers bloom, and so the egg was adopted as a symbol of Easter, due to the new life it represents. The practice of painting and decorating eggs originated with the Ancient Persians.
In ancient times, eggs were not eaten during the Lenten fast, and they were thought a real treat once the fast came to end. Children and servants were presented with boiled eggs as gifts, leading to them becoming associated with Easter.
Now-a-days, many beloved traditional games involve Easter eggs, such as egg hunts and egg rolls. The former involves parents (or the Easter Bunny in some households) hiding Easter eggs around the garden or house for their children to find. The latter is a game in which kids either roll their eggs downhill or push them along relatively flat ground with a spoon. The child who gets their egg across the finish line first is the winner.
Simple Recipe for Homemade Easter Eggs
Friends and family will love these yummy Easter eggs. You may use the fillings specified here, or replace them with your own favourites. Serve them as a treat when people come to visit, or give them away as gifts.
Cook Time for Homemade Easter Eggs
- 1 (8 ounce) pack cream cheese
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 2 1/2 pounds confectioner's sugar
- 1 cup flaked coconut
- 1/4 cup unsweetened cocoa powder
- 1 cup creamy peanut butter
- 2 cups semi-sweet chocolate chips
- 2 tablespoons shortening
- Combine the cream cheese, vanilla and butter in a large bowl and mix them together well, then stir in the confectioner's sugar until the dough becomes manageable.
- Split the resulting dough into 4 equal parts. Leave one plain, add coconut to another, cocoa powder to another, and peanut butter to the remaining section.
- Roll each piece of dough into a number of small egg shapes and sit them in rows on a cookie sheet lined with wax paper.
- Leave the eggs to sit in the refrigerator until they've become hard, which should take roughly an hour.
- Toss the chocolate chips into a heat-proof bowl and melt them over a saucepan of simmering water, remembering to stir them from time to time until the pan's contents become smooth.
- Fetch the easter eggs from the fridge and dip them into the melted chocolate, then replace them on the lined cookie sheet and refrigerate them for a further 30 minutes to harden.
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Some Equipment You'll Need
Notes & Tips
-If the chocolate mixture detailed in step 5 is too thick, use some shortening.
-If you do not have easy access to 2 tablespoons of shortening, it can be replaced with the same amount of vegetable oil.
-If you wish to dull the sweetness of the Easter eggs, add 1/2 teaspoon of salt to the mixture in step 1 when adding the confectioner's sugar.
-You do not have to use the flavours I've described here. Replace them with others, if you wish. Some good suggestions are raspberry, mint, and orange flavours. Simply use their extracts to add the taste to each section of dough. If you decide to make eggs different to the ones outlined here, you'll need to add the extracts to the mixture described in step 2.
-Don't be afraid to experiment with the size of the eggs. Make bite-sized ones, or large ones big enough to write names on in icing.
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