Chocolate and peanut butter Easter nests.
Chocolate and peanut butter Easter nests
For the nests:
250g crushed digestive biscuits
100g melted butter
200g icing sugar
200g smooth peanut butter
1 tsp vanilla
For the filling:
200g melted chocolate
100g smooth peanut butter
For the topping:
200g desiccated coconut
Green food colouring
To decorate:
Mini-eggs and jelly beans, to decorate
1 Spray or lightly oil a muffin tin. Set aside.2 Microwave the butter and peanut butter together until melted.3 In a bowl, combine the crushed biscuits, melted butter and peanut butter, vanilla and icing sugar. Mix well. 4 Press the biscuit mixture into the bottom and up the sides of the muffin tin. Place in the fridge to harden.5 Make the filling: melt the chocolate and peanut butter together until well-mixed. 6 Take the nests out of the fridge and spoon some melted chocolate/peanut butter into each nest. Set aside.7 Make the coconut topping: in a bowl, mix the coconut and green food colouring. Check if you have some food-safe gloves to wear for this next bit! Using your hands, mix the green food colouring into the coconut until the coconut turns green. Before the peanut butter/chocolate filling hardens, sprinkle the coconut over the top so it sticks. Put the tray back into the fridge to set.8 When the nests have hardened, and before serving, decorate the tops with mini-eggs and jellybeans. Enjoy!
Little peeper devilled eggs.
Little peeper
devilled eggs
12 eggs, hard boiled
24 raisins
1 carrot
2 tbsp mayonnaise
1 tsp paprika
1 tsp salt
½ tsp pepper
1 tbsp English mustard
1 Have an adult help you boil the eggs. Place the eggs in a pot of boiling water for 10 minutes, then run really cold water over them to stop the cooking. Let the eggs sit in the cold water while you prepare the other ingredients. 2 In a bowl, mix the salt, pepper, mayonnaise, mustard and paprika. Set aside.3 Peel the carrot and ask an adult to help you chop it into tiny triangular pieces. This is for your little peeper’s beak! Set aside the raisins for eye.4 When the eggs are completely cool, have an adult show you how to remove the shells (make sure there aren’t any shelly bits left of the egg! Rinse them in cold water once they’re peeled). Then, slice a little bit off the bottom so the egg can stand up on its own.5 Slice the top off the egg and scoop out the hardened yolks. Place the yolks in the bowl with the mayonnaise and mustard.6 Mix the yoks well with the mustard and mayonnaise mixture and scoop into a piping bag.7 Pipe the yolks back into the eggs. Place two raisins in the yolks for eyes, then a piece of carrot for the beak. Put the piece of egg white on top for a little hat.8 Serve right away or keep in the fridge for a few hours. Enjoy!
Juniper Gannon making chocolate Easter bark.
500g white chocolate (or couverture)
Mixed Easter candies (chocolate eggs, mini-eggs, jellybeans, sprinkles, edible glitter)
Pink, blue and yellow food colouring
1 In a double boiler or in the microwave, melt the white chocolate. 2 Line a baking sheet with a piece of parchment paper and pour the melted white chocolate over thickly (don’t spread it out, just let it fall naturally). 3 Drop some food colouring (all of the different colours) in random areas of the melted white chocolate. Using a few toothpicks, drag the spots of food colouring over the melted chocolate to make a swirly pattern. 4 When you have a nice pattern, sprinkle lots of different candies and sprinkles over the top. 5 Put the white chocolate in the fridge to set. 6 When it’s hardened, break it up into pieces and serve (or, put in Easter gift bags and leave them at the doors of your friends and family!). Emily McCormick (aged 12) from
Clonlara, Co Clare, made this version of our cover cake from Christmas 2019. We think she did a fantastic job! According to her mother, Miriam, it tasted
absolutely delicious. If you’ve tried any of our Easter recipes and would like to send in a photo, we would love to see them. Happy cooking!
Adare Manor Christmas Cake made by Emily McCormick.
Chocolate and peanut butter Easter nests.
Chocolate and peanut butter Easter nests
For the nests:
250g crushed digestive biscuits
100g melted butter
200g icing sugar
200g smooth peanut butter
1 tsp vanilla
For the filling:
200g melted chocolate
100g smooth peanut butter
For the topping:
200g desiccated coconut
Green food colouring
To decorate:
Mini-eggs and jelly beans, to decorate
1 Spray or lightly oil a muffin tin. Set aside.2 Microwave the butter and peanut butter together until melted.3 In a bowl, combine the crushed biscuits, melted butter and peanut butter, vanilla and icing sugar. Mix well. 4 Press the biscuit mixture into the bottom and up the sides of the muffin tin. Place in the fridge to harden.5 Make the filling: melt the chocolate and peanut butter together until well-mixed. 6 Take the nests out of the fridge and spoon some melted chocolate/peanut butter into each nest. Set aside.7 Make the coconut topping: in a bowl, mix the coconut and green food colouring. Check if you have some food-safe gloves to wear for this next bit! Using your hands, mix the green food colouring into the coconut until the coconut turns green. Before the peanut butter/chocolate filling hardens, sprinkle the coconut over the top so it sticks. Put the tray back into the fridge to set.8 When the nests have hardened, and before serving, decorate the tops with mini-eggs and jellybeans. Enjoy!
Little peeper devilled eggs.
Little peeper
devilled eggs
12 eggs, hard boiled
24 raisins
1 carrot
2 tbsp mayonnaise
1 tsp paprika
1 tsp salt
½ tsp pepper
1 tbsp English mustard
1 Have an adult help you boil the eggs. Place the eggs in a pot of boiling water for 10 minutes, then run really cold water over them to stop the cooking. Let the eggs sit in the cold water while you prepare the other ingredients. 2 In a bowl, mix the salt, pepper, mayonnaise, mustard and paprika. Set aside.3 Peel the carrot and ask an adult to help you chop it into tiny triangular pieces. This is for your little peeper’s beak! Set aside the raisins for eye.4 When the eggs are completely cool, have an adult show you how to remove the shells (make sure there aren’t any shelly bits left of the egg! Rinse them in cold water once they’re peeled). Then, slice a little bit off the bottom so the egg can stand up on its own.5 Slice the top off the egg and scoop out the hardened yolks. Place the yolks in the bowl with the mayonnaise and mustard.6 Mix the yoks well with the mustard and mayonnaise mixture and scoop into a piping bag.7 Pipe the yolks back into the eggs. Place two raisins in the yolks for eyes, then a piece of carrot for the beak. Put the piece of egg white on top for a little hat.8 Serve right away or keep in the fridge for a few hours. Enjoy!
Juniper Gannon making chocolate Easter bark.
500g white chocolate (or couverture)
Mixed Easter candies (chocolate eggs, mini-eggs, jellybeans, sprinkles, edible glitter)
Pink, blue and yellow food colouring
1 In a double boiler or in the microwave, melt the white chocolate. 2 Line a baking sheet with a piece of parchment paper and pour the melted white chocolate over thickly (don’t spread it out, just let it fall naturally). 3 Drop some food colouring (all of the different colours) in random areas of the melted white chocolate. Using a few toothpicks, drag the spots of food colouring over the melted chocolate to make a swirly pattern. 4 When you have a nice pattern, sprinkle lots of different candies and sprinkles over the top. 5 Put the white chocolate in the fridge to set. 6 When it’s hardened, break it up into pieces and serve (or, put in Easter gift bags and leave them at the doors of your friends and family!). Emily McCormick (aged 12) from
Clonlara, Co Clare, made this version of our cover cake from Christmas 2019. We think she did a fantastic job! According to her mother, Miriam, it tasted
absolutely delicious. If you’ve tried any of our Easter recipes and would like to send in a photo, we would love to see them. Happy cooking!
Adare Manor Christmas Cake made by Emily McCormick.
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