Egg-stra special Easter treats
It's true — the kitchen is the heart of the home. Ever notice how people always gather there?
Whether baking treats, making dinner or spending time with family and friends, the kitchen is my favorite place to be. Since my day job is Consumer Test Kitchen Project Manager for the Nestle Test Kitchens, you can bet I love to stir things up. This column lets me pass along to you some of my best recipes, tips and baking secrets.
I love making Easter baskets really special. It's a fun tradition to put some nontraditional treats and surprises into each basket. I like to look for little gifts that say a lot about the person getting them, such as sports stickers for the little athlete or movie tickets for the film buff. What kinds of egg-stras do you like to give?
For younger children, try sidewalk chalk, bubbles and bubble wands, and coloring books of their favorite characters. Older children might enjoy a new journal, CD or gift card.
And who says grown-ups can't join in the Easter fun? Give your special someone a favorite DVD or a certificate for a fun night out together.
As always, I'll be including some homemade goodies in all the baskets. These darling Easter Nests are a cinch to make — and taste great, too. And the Very Best Fudge is a delicious addition to any Easter basket! I'm glad it makes a lot, so there's plenty to go around.
1 2/3 to 2 cups (11- to 12-ounce package) butterscotch or semi-sweet chocolate morsels¼ cup creamy peanut butter2 cans (5 ounces each) chow mein noodles30 to 60 foil-covered chocolate eggs, any flavorLine trays with wax paper.Microwave morsels in large, uncovered, microwave-safe bowl on medium-high power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended.Add chow mein noodles to morsel mixture; toss until coated. Using ice cream scoop that measures about 2 rounded tablespoons, scoop and drop onto prepared trays then immediately shape into nests. Refrigerate until ready to serve. Before serving, place one or two foil-chocolate eggs in each nest. Store prepared nests in covered container for up to 1 day. Makes 30 nests.
Put a new spin on Easter; serve brownies in bunny and egg shapes — an easy way to make a yummy impression. Even Peter Cottontail would be proud to deliver these fudgy treats!Simply bake a pan of brownies using your favorite mix or recipe. Cool completely, then smooth on fudge icing. Bunnies and eggs will practically hop out of the pan when you use comfort-grip cutters. These easy-grip stainless steel cutters have extra deep sides, perfect for cutting shapes from thick desserts like brownies, sheet cakes, fudge and crispy rice treats.Decorate brownies using the pastel palette of the season. Create cute bunny faces by piping icing to make eyes, ears, muzzle and tongue. Finish the eyes with candy-coated chocolate pupils and add a jelly bean nose.Brownie Bunnies will love sharing the Easter basket with colorful Egg-stra Special Brownies adorned with pink and blue sugar stripes and accents of confetti sprinkles. Everyone will look forward to these treats in their baskets, so hop to it!By Family Features
1 package (about 20 ounces) brownie mix (13 x 9 inch size)Eggs, water and oil to prepare mix1 can (16 ounces) fudge icingTubes of pink and white decorating IcingMini candy-coated chocolates, purple jelly beansPink and blue Dusting SugarConfetti SprinklesPreheat oven to 350 degrees. Spray 13x9-inch baking pan with vegetable pan spray.In large bowl, prepare brownie mix following package instructions; spread into prepared pan. Bake 35 to 38 minutes; cool completely. Ice smooth with fudge icing.Cut brownie with Bunny-shaped cookie cutter. With round decorating tip, pipe white icing eyes and muzzle and pink icing ears and tongue; smooth with spatula. Attach candy-coated chocolate pupils and jelly bean nose with dots of icing.Or cut brownie with egg-shaped cookie cutter. Place parchment paper strips to keep sections free from dusting sugar. Using shaker, dust stripes of pink and blue sugar; carefully remove strips. Attach confetti sprinkles with dots of icing.Note: Bunny Brownies can also be decorated completely with candy. Use regular marshmallows, sliced, for muzzle and halved mini marshmallows for eyes. Use pink taffy, rolled out and cut to size, for ears.
3 cups granulated sugar1 can (12 fluid ounces) evaporated ,ilk¼ cup (½ stick) butter or margarine½ teaspoon salt4 cups miniature marshmallows4 cups (24 ounces) or 2 packages (12 ounces each) semi-sweet chocolate morsels1 cup chopped pecans or walnuts (optional)2 teaspoons vanilla extractLine 13 x 9-inch or two 8-inch-square baking pan(s) with foil.Combine sugar, evaporated milk, butter and salt in 4- to 5-quart, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan(s).Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator.
