Leftover Easter Egg Blondies

I know....I can practically hear you all saying 'You crazy lady, ain't nobody got leftover easter eggs!' 

But in our house we had a big basket of mini eggs sitting on the kitchen bench over the Easter and now that Easter has been and gone, Mr B is no longer eating them. Which just leaves them (the eggs) and me (the weak choc-oholic with no self control). 

The eggs are obviously aware of my inability to resist them because they call my name every time I walk past. 

So the way I see it, I had two options....eat them all myself OR cook something for Mr B's lunches with them so even though he says he is 'over easter eggs' and refusing to eat them anymore, little does he know, I have smuggled them into his lunch box. 

Cue evil laugh......

Obviously this plan backfired a little when I had to physically leave the room to stop eating these blondies fresh out of the pan, but that's a minor detail. These are gooey and chewy and studded with chocolate chip, creme egg goodness which as far as blondies goes makes them good, like REALLY good. 

Leftover Easter Egg Blondies 

170g butter
1 1/2 cups brown sugar
2 tspns vanilla extract
2 large eggs
1 3/4 cups self raising flour
2 x 135g pkts of mini Cadbury Creme Eggs
1 cup chocolate chips (optional)

Preheat oven to 160C and grease and line a slice tin with baking paper.

Place the butter in a microwave safe jug and heat for 60 seconds on Medium High.

In the bowl of an electric mixer, combine the butter and brown sugar and beat until combined. Add the vanilla and eggs and beat well.

Add the flour and beat until combined.

Unwrap the mini eggs. I placed mine on a chopping board and gave them a hit with a meat mallet so they were still whole but kinda flattened. It doesn't matter if they fall apart abit though, you just don't want to completely pulverise them or they creamy filling will disappear into your blondie mix.

Stir the chocolate chips and crushed eggs through your blondie batter.

Spoon the batter into your prepared pan and smooth the surface with a spatula or spoon. Now the recipe I used for these suggested baking them for no longer than 25 mins but I had to bake mine for 40 mins so I would say check them at 25 mins and if a skewer inserted in the centre comes out clean and the top is set, then they are done, if not, check them at 35 and then 40 mins.

Once you remove your blondies from the oven allow them to cool on the bench for 30 mins. At this stage you can dive right in like I did and pick off all the edges because they are amazing....or you could show some restraint and put them in the fridge for a further 30 mins before you slice them. I definitely recommend this as these blondies are super gooey and chewy and are much easier to slice once you remove them from the fridge...but I also recommend having a sneaky taste before you put them in the fridge too!

Enjoy!!

 

Mrs B xx

Guest Post from Mr B!

Hello out there. This is the OTHER HALF here. I was asked to do a guest appearence so here it goes.

It was early in the morning and there was a bit of racket going on in the kitchen so i thought i would investigate. When i got there i found Emily making hot cross buns so me being me decided to stay and give a hand. Luckily all the hard work had been finished :) and I ended up with the easy part. I got to roll the buns and place them in the pan then once they rose i had a crack at piping which isnt that hard lol dont tell EM. When they were ready all was left to do was to put on the glaze and yes I aced it



Yay they looked so shiney. Then all was left to do was my favorite part.... EAT and OMG were they good she is defenitly a keeper that one lol. Well im all out of words so i just want to thank you for reading my rambles and to EM for the opportunity till next time good bye. PS this is for you NETTY




Hot Cross Buns

2 x 8g sachets dried yeast
1 1/4 cups (310ml) milk, warmed
1/4 cup caster sugar
4 cups plain flour
1 tsp ground cinnamon
1 tsp ground mixed spice
1 tsp salt
60g butter
2 cups sultanas
2 eggs
1/3 cup self-raising flour
jam, warmed for brushing (I used a combination of marmalade and strawberry jam)

Whisk the yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes to foam.

Combine the plain flour, cinnamon, mixed spice and salt in the bowl of your electric mixer. Add the softened butter, eggs and yeast mixture. Use the dough hooks on your mixture to combine. Add the sultanas.

Move the dough to a large greased bowl. Cover and leave in warm spot for around 45 mins.

Punch the dough down and knead until smooth.

Grease a 30cm x 20cm baking tray. Shape the dough into 12 balls and place in tray.

Set aside for a further 15 mins to allow the buns to finish rising.

Meanwhile preheat your oven to 200°C.

Combine the self-raising flour and 1/4 cup (60ml) water in a small jug and stir until you get a thick (yet pipeable) paste. Spoon the mixture into a piping bag and pipe crosses onto the buns.

Bake for 10 minutes and then reduce the oven temperature to 180°C and bake for a further 15 minutes. Brush buns while warm with jam.

Enjoy with butter and cuppa!!!

MR B

The Easter Holiday Round Up!

Well we had a pretty busy Easter....

It all began on Friday with lunch at Mum and Dad's - homemade Hot Cross Buns, Cheese, Biscuits, Chocolate Dip and most importantly Tea...you thought I was going to say chocolate didn't you....


Well never fear, the Easter Eggs are here!!


After a very satisfying lunch, OH and I jumped on a plane for Melbourne where we spent our first night indulging in Lord of the Fries and some Rockstar Bowling!


The next day we had a hearty breakfast of Spanish Donuts and Irish Cream flavoured Hot Chocolates, went to Brunswick, did some shopping, got ready for a night out and met one of OH's friends for a few 'manly' cocktails


Then we went out for dinner where lil ol vegetarian me had my first beef schnitzel which came with buffalo mozarella, roast capsicum, tomatoes and polenta chips! Delicious!! It even got the thumbs up from OH!



Sunday started off down at Ackland St, St Kilda....decisions, decisions....


We eventually settled on the perfect breakfast - strawberry meringues! But they ended up lasting us all day!


Then it was out to Luna Park for some hair raising excitement and a leisurely stroll out and along the pier.



Sunday night we went to a burger place called Grill'd (highly highly recomment it - best burgers EVER!) for tea and rocked out at the Disturbed concert.


Monday morning we had our traditional last day in Melbourne Pancake Parlour brekkie which included Swiss Malt Milkshakes!


But I couldn't finish mine....luckily OH was happy to assist!


Then it was time to jump on the plane home!!

Hope you all had a fantastic Easter break :)

Em xx

Hot Cross Bun Pudding

Ok so being Easter and all and with Mum and Dad coming out tonight, I thought I better pull out all the stops. I made some fresh Hot Cross Buns yesterday and thought they would look pretty specky as a bread and butter pudding in individual ramekins. I had images of one hot cross bun surrounded by a sea of custard....but upon putting them together, I figured it would be better to tear the buns up, so whilst not as pretty as I had planned, they taste pretty damn good!

Hot Cross Bun Pudding

4 mini Hot Cross Buns
3 eggs
375ml milk
2 tbspn caster sugar
1 tspn vanilla essence

Tear the hot cross buns up or leave whole and place in 4 small individual ramekins.

Combine the eggs, milk, sugar and vanilla in a jug and whisk until combined.

Pour over buns and let soak for at least 20 mins.

Bake in the oven for around 30mins at 180C or until custard is set. Serve with cream.

I got such a suprise when I went back to the oven, I may have squealed a little, my lil bowls of mush had turned into these big (like huge!) gorgeous golden puddings!!

Would be extra yummy with choc chip hot cross buns too not to mention a perfect way to use up any left over or stale buns, but let's be honest, who ever has left over hot cross buns!?

Happy Easter everyone!!

Em x

Hot Cross Buns and ANZACS

Well seeing as next weekend is not only Easter, but Anzac Day too, I was really left with no choice but to spend yesterday afternoon whipping up some Hot Cross Buns and some Anzacs - keeping in mind I had to make enough Anzacs to keep OH and Dad happy (coz they fight over them) so I made 3 batches (around 72 biscuits!) and I had to make Hot Cross Buns for OH (who doesn't like fruit in them), for me (who likes them low cal and with sultanas) and for Mum and Dad (who like sultanas too!). So we had quite a flurry of baking activity yesterday afternoon, but after having a chewy Anzac straight out of the oven and a soft buttery Hot Cross Bun for brekkie this morning, it was well worth it!

I think I have posted my Anzac recipe before, but I've changed it a touch so I'll do it again!

ANZACS

Too easy!! All you need is:

1 cup plain flour
1 cup rolled oats
1 cup brown sugar
3/4 cup coconut
2 tbspn golden syrup
125g butter
1/2 tspn bicarb
1 tbspn water

Pre-heat oven to 150C (fan forced) and grease two baking trays.

Combine flour, oats, sugar and coconut in a bowl.

Melt the golden syrup and butter together in the microwave. Once combined, add the bicarb and water and stir well.

Pour wet ingredients into dry ingredients and mix.

Shape the mixture into 24 balls with your hands and place on the trays. You will probably only get 6 on each tray so you might have to do two batches.

Bake for 12-15 mins until the biscuits are golden. They will still be soft but they will harden up once out of the oven (but still keep that gorgeous chewy centre we all love!)


Hot Cross Buns (with or without sultanas!)

You will need:

7g sachet (2 teaspoons) dry yeast
3/4 cup milk, warmed
2.5 tbspns caster sugar
2.25 cups plain flour
1 teaspoon allspice
40g butter chopped at room temp
1 egg, lightly beaten
1/2 cup sultanas

For the Glaze
1 teaspoon powdered gelatine
1 tablespoon boiling water

For the Flour Paste
1/4 cup plain flour
1 teaspoon caster sugar

Grease a large square cake pan.

Place yeast, milk and 2 tablespoons sugar in a heatproof jug. Stir to combine. Cover and set aside in a warm place for 10 minutes or until foamy.

Sift flour and spice into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in centre. Add yeast mixture, egg (and sultanas if you want them). Stir to combine. Cover and set aside in a warm place for 1 hour or until doubled in size. I always sit mine in the microwave :)

Turn dough out onto a floured surface. Knead for 5 to 8 minutes or until smooth. Roll into 16 balls. Place balls in prepared pan. Cover and set aside in a warm place for 30 minutes or until risen slightly. Be warned they will spread! I had mine nestled all snug in the pan....but then they rose a bit more and got a bit too snug!

Meanwhile preheat oven to 200°C (fan-forced).

For the flour paste - combine flour, sugar and 2 tablespoons cold water in a jug - it should be nice and thick. Spoon into a snap-lock bag. Snip off 1 corner from bag. Pipe crosses onto buns. Bake for 15 minutes or until golden and cooked through.

For the glaze - place gelatine, boiling water and remaining sugar in a heatproof jug. Stir with a fork until gelatine and sugar dissolve. Place buns, top-side up, on a wire rack. Brush with gelatine mixture. Sometimes I skip this step coz OH prefers them unglazed but it does make them look pretty.


This is my favourite bun recipe though, they come out light and fluffy and they just pull apart like hot cross buns should and they are spectacular hot or cold with a bit of butter. We have a tradition in our house that we always have home made hot cross buns for brekkie on Easter Sunday but we are in Melbourne this year so I might have to smuggle some over in my bag!

Em x

Round 2 of the Easter Baking Madness

It is officially filled easter egg madness around here! We have caramel filled white chocolate eggs, caramel filled chocolate eggs, rocky road eggs with marshmallow and turkish delight and even some filled with starburst lollies (purely at OH's request!)


Above we have caramel filled white chocolate and starburst filled chocolate and below we have caramel filled chocolate and rocky road!


Nom nom nom nom!!!

I think I need to stop now coz I wanna make some with nutella fillings and rum and raisin fillings and the possibilities are just endless!! Did I mention I have some caramel and some strawberry filled bunnies setting in the fridge - someone stop me!!

Oh and I went to Habitat today...god I love that shop, it just makes me happy you know? And look what I got - a big glass heat proof board and it has all these old fashioned recipes for gingerbread and sponge cakes and chocolate cakes on it - it's so adorable!


Hope your all having a great weekend!!

Em x

Round 1 of the Hopping Good Easter Goodies

So many goodies, so little time!

Ok so our first easter treats are these Chocolate and Strawberry Hot Cross Cake Balls!


These are so easy to make and so worth it!!! Just try not to eat all the mixture before you have made your balls!

All you need is
1 pkt of chocolate cake mix (I just use the home brand one)
200g of strawberry fondant (you can buy it in jars at craft stores like Spotlight)
250g of chocolate melts
plus 50g of chocolate melts in the opposite colour for your crosses (so if you coat the balls in milk chocolate, use white or dark chocolate for your crosses)

Make your cake as per the packet directions. Once cooked, let it cool for 10-15 mins and then tip it into a bowl and take out all your frustrations on it. Punch it, squish it, do whatever you like to it, just break it up!

Add the fondant and get your hands in there to combine it all. Squish it all together until you have a big ball of strawberry chocolatey goodness. You might need to add a bit more fondant if it's not holding together or you feel it needs more strawberry flavour. Once you have a nice big round ball, leave it in the bowl and place in the fridge for an hour or so to cool down and firm up. You can even leave overnight if you prefer.

Remove from the fridge and roll the mixture into smaller balls. Place on a lined baking tray - you should get around 20-24 (depending on how much mix you ate!). Place the tray in the fridge for another hour or so to firm up.

Melt your 250g of chocolate in the microwave - it's best to do this in batches of say 60g at a time so the chocolate doesn't harden while your working.

Roll the balls in the melted chocolate and place back on the lined tray. Make sure you clean your bowl well between chocolate batches so it doesn't seize whilst melting the next lot.

Put the tray back in the fridge and an hour later you should be ready to pipe your crosses. Melt the 50g of chocolate in the microwave and spoon into a zip lock bag. Cut a small corner out of the bottom and pipe your crosses over. As the chocolate is cold, these will harden fairly quickly.

And there you have some delicious Chocolate and Strawberry Hot Cross Cake Balls! I know the recipe sounds long but it's really easy, make your cake, mush it up, add your flavouring and let it set then roll into small balls and coat with chocolate! Plus the flavour combinations are endless, I have several batches setting in the fridge at the moment including vanilla cake and caramel fondant, coconut cake with chocolate fondant and chocolate cake with cream cheese banana frosting (Dead easy - one tub of cream cheese mixed with about 1/4 cup of banana quick)!! Mmmmmmmmmmmmm yummo!!!

And here are some of our easter chocolates from our new moulds


Aren't they adorable!!

Hope you all had a fabulous weekend!!

Em x