Chef and boutique cake businesswoman LeeAnne Naidoo shares recipes for Easter treats:
Dipped Oreo bunny pops
Time : 25 minutes
These also make for the cutest Easter DIY gifts that gets the entire family involved. The recipe is kid-friendly and a no-bake recipe that is able to let the children’s creativity shine. Adult supervision is always advised.
Ingredients
500g white chocolate melted-normal or baking chocolate
Oreos or any similar round sandwich biscuits
6 x marshmallows pink or white
lollipop sticks or short skewers
pink and white sprinkles with balls – smarties work too
black food gel or edible ink black marker
toothpicks
a pair of scissors
wax paper
ribbon (optional)
pink food dust (optional, for cheeks)
Method
Break the chocolate into pieces and microwave in a glass bowl at 30 second increments until the chocolate is melted… stirring until done. Be careful not to burn chocolate. Do not overheat. Just until melted. Set aside.
Separate each Oreo biscuit, then gently dip the lollipop sticks in the chocolate and place them on the filling of the Oreo. Close the Oreo with the stick secure in the centre.
Then, making sure the chocolate is not too hot or runny, dip each Oreo holding the stick into the melted chocolate and make sure the entire cookie is covered, the back included.
Gently shake off the excess chocolate and place the Oreo stick on wax paper to dry. Once the chocolate is set, repeat this step two more times so the Oreo looks white and not with the brown undertone of the Oreo coming through.
Let it dry completely.
Reheat the remaining chocolate until melted.
Using scissors, cut the marshmallow to form 2 bunny ears then place the sticky side of marshmallow on the sprinkles
Using the melted chocolate as glue, gently attach the marshmallow ears to the bunny face. Then attach the sprinkle ball as a nose, again using chocolate as the glue. Allow it to dry and stick.
Once it is set, either with a toothpick dipped in black food gel or an edible food marker, make the eyes and facial features to your Oreo pop.
Dust the pink food powder to create rosy cheeks, tie a ribbon and enjoy your Easter treat.
Easter Brownie
Servings : 16
Time : 50 minutes
For the brownie
250g sugar white
145g of butter or margarine
80g cocoa
75g chopped nuts - optional
65g plain cake flour
2 large eggs
pinch of salt
cap full of vanilla essence
Spray and Cook
wax paper
15cm square baking tin
To decorate and load brownie
marshmallow eggs
mini marshmallows
speckled eggs
Smarties
chocolate bunnies
sprinkles of any kind
Oreo or any cookie pieces.
Method:
Preheat the oven to 160ºC and make sure the rack is in the centre of the oven
Prepare the baking tin by spraying it with Spray and Cook and using 2 sheets of wax paper, place them so they overlap on opposite ends. Cover the entire tin. Allow the sheet to overlap as it assists in removing the brownie with ease.
Place the butter, sugar and cocoa powder in a glass microwavable bowl. Microwave on high at 30 second increments until the butter is melted and the mixture is warm – but not boiling hot.
Allow the mixture to cool a little if hot when warm to the touch.
Stir in the vanilla essence and add one egg at a time – stirring vigorously after each addition.
When the batter looks thick and glossy and well incorporated, add the flour and salt and then mix thoroughly (approximately beating by hand for 60 seconds) or until the batter pulls away from the bowl.
Stir in the nuts – optional.
Pour the mixture into prepared pans. Bake for 25 to 30 minutes.
Insert a skewer to see if it comes out clean – with no batter on it. Then the brownie is baked. Remove from the oven and let it rest for 5 minutes.
Decorate the brownie to your heart’s desire when warm to the touch – not when it’s too hot as you want the sweets and chocolate visible.
Wait until completely cooled and remove from the pan.
Cut into 16 pieces and serve with your favourite ice cream.
For extra indulgence, add whipped cream.
*Follow LeeAnne on her Facebook page: Indulge Sweet Treats
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