Easter is right around the corner. People keep on putting Crème Eggs in everything. This is not ok with me. At their best, Crème Eggs are sickly, at their worst they’re nauseating. I don’t dislike them, I just don’t see what they add to anything. At Easter these days there are so many better options, even from Cadburys. But king of the high street readily available eggs has to be the Galaxy Caramel Eggs. They are just better, hands down. They are better than the Cadbury’s Caramel ones too, but the same can be said for the chocolate bars of both. Sorry Cadbury’s! My dream would be for Lindt to turn their salted caramel bars into an egg though, then I’d probably be found in a coma surrounded by empty foils murmuring “just one more egg, it’ll be ok” over and over again.
Easter was two weeks ago, and here’s an Easter recipe, what ya gonna do about it? Probably just be less interested, oops. But hey, who says you can’t just bookmark this in preparation for next year? This is also the continuation of my Easter Scotland posts. One of the reasons it is late is because this was actually baked on Easter itself when I was, ya know, busy. It was also a fairly time consuming bake.
As I type this it’s the morning of Good Friday and I’m sat on a train passing through mountains and past lakes. I’m on my way up to my parent’s on the Isle of Mull once again to spend the Easter weekend eating food, baking cakes and going on hikes. Speaking of Easter and cake, it brings me on to this week’s recipe. I actually made this last Sunday. Just before payday I was excruciatingly poor and couldn’t actually afford to bake. My workmates very kindly clubbed together and organised a collection at work to raise money for me to get ingredients to do something worthy of Easter.
Easter is here. Which means mini eggs, everywhere. All the time. On top of everything. Inside everything (why not in brownies instead of the chocolate chips?). It also means the obligatory mini egg nests. Which is possibly one of the easiest “bakes” around and requires absolutely zero baking. Just some melting. And who doesn’t like melting stuff? (I tried to find a video of Phoebe first meeting her brother and him spending the whole time melting things, but the internet, for once, failed me).
I’m going to keep this one short and sweet just because there isn’t all that much you can say about Easter (especially as a non-religious person) and even less you can say about nests. The one thing I would say is that I prefer shredded wheat to cornflakes. It goes less soggy and gives a much better crispiness/nest look. Let me know what you’re baking for Easter in the comments below!
- 300g Milk Chocolate
- Tablespoon Peanut Butter (Optional)
- 3-4 Large Shredded Wheat
- 1 Packet of Cadbury’s Mini Eggs or equivalent non-brand.
- Either in a microwave or in a heatproof bowl over simmering water (make sure the bottom of the bowl doesn’t touch the water), melt the chocolate with the peanut butter until it’s smooth.
- Break in the shredded wheat and mix together, coating the shredded wheat well.
- Transfer spoonfuls of the mixture to cupcake cases, allowing to cool slightly before adding the eggs.
- Chill in the fridge to set.
- Eat. All of them.
- Have a good Easter.