Easter will be here before you know it, so I thought it best to get in early with the Easter recipes. The first recipe is of course, a rocky road one. I almost decided to not to post it this year, as I know I’ve posted a few rocky road variations already, but I think this is a great gift for Easter.
The recipe below is enough to make 8 medium-sized eggs, but I made 1 giant and 4 medium eggs instead. If you do choose to make a larger egg, allow more time for the egg to set in the fridge.
Also, this post constitutes my entry into Kitchen Wench’s competition to win a Cuisinart Ice Cream Maker. Imagine the things I could make with that!
400 g milk chocolate, broken into pieces
100 g raspberry lollies, halved
2 tablespoons pistachio kernels, chopped
2 tablespoons raw cashews, chopped
½ cup mini marshmallows, halved
2 tablespoons shredded coconut
Using a small pastry brush, coat 8 holes of an 8cmx6cm (1/4 cup-capacity) egg-shaped moulds with melted chocolate. Refrigerate moulds for 20 minutes or until set.
Combine raspberries, pistachios, cashews, marshmallows, coconut and melted chocolate in a bowl.
Spoon mixture into moulds, pressing lightly with the back of a spoon.
Refrigerate for 30 minutes or until set.
Very carefully remove eggs from moulds.
Muffins are something that I used to make all the time back in high school, when I used to bake most weekends. Muffins were the perfect addition to school and work lunches, so they would always be eaten. This meant that I could also do a little experimenting with different flavours.
This muffin recipe makes a lovely moist chocolate muffin with coconut and choc chips scatter throughout.
125 g butter, chopped, softened
125 g caster sugar
2 eggs, lightly beaten
250 g self raising flour
30 g cocoa powder
155 g milk choc chips
45 g shredded coconut
185 ml milk
Preheat oven to 180C. Line a 12 1/3 cup capacity muffin tray with paper cases.
Place butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Gradually beat in eggs one at a time.
Sift over combined self-raising flour and cocoa. Stir batter with a wooden spoon until just combined. Add choc chips, coconut and milk and mix until just combined.
Spoon 2 heaped tablespoons of batter into each of the paper cases.
Bake 35 minutes, or until muffins are cooked when a skewer comes out with moist crumbs clinging. Turn out onto a wire rack to cool.
Hummingbird cake is rather delicious, but cupcakes are a little more fun and quicker to make, so I thought I’d have a go at making Hummingbird cupcakes. The results were a delicious success. I have since made these at @dragnflydreamz‘s request, and so they were my donation to his Movember fundraiser. That the cupcakes were gone in 10 minutes, and resulted requests for the recipe, is a sure indication of a winner. The recipe makes 24 – 30 cupcakes depending on how much you fill the patty cases.
2 cups self raising flour
2 teaspoons ground cinnamon
½ teaspoon bicarbonate of soda
¾ cup desiccated coconut
¾ cup shredded coconut
1 ½ cups pecans, chopped
1 ⅓ cups brown sugar, lightly packed
1 cup vegetable oil
4 eggs, lightly beaten
4 medium bananas, mashed
440 g can crushed pineapple, drained
200 g cream cheese, softened
40 g butter, softened
1 lemon zest
3 cups icing sugar
Preheat oven to 180C. Line two 12 1/3 cup capacity muffin trays with paper cases.
Sift flour, cinnamon and bicarbonate of soda together into a large bowl. Stir in desiccated and shredded coconuts, pecans and sugar. Mix well.
In a medium bowl, whisk together oil and eggs. Blend into flour mixture, stirring until smooth. Add the banana and pineapple, stirring until well combined.
Divide mixture between patty cases.
Bake for 25 – 30 minutes or until a skewer inserted into the centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
In a small bowl, beat together the cream cheese, butter and lemon zest until light and fluffy. Slowly add sifted icing sugar, beating until well combined. Spread icing over cupcakes to serve.
Here is the other successful recipe from a Christmas gone by, Raspberry Rocky Road. I love rocky road but just hate glace cherries and I much prefer to use raspberry lollies. There are plenty of rocky road recipes – and they’re all easily adaptable – but I like this one in particular because it makes a nice big slab of rocky road, which makes for an attractive and decadent gift item. My brother always requests this and so I sometimes make some just for him.
Raspberry Rocky Road
750 g milk chocolate
350 g marshmallows, halved
50 g white choc chips
100 g turkish dellight, cut into a 1cm dice
50g raspberry lollies, halved
¼ cup slivered almonds
½ cup shredded coconut
Line base and sides of 26x16cm lamington pan with baking paper.
Melt 300g milk chocolate in microwave, stirring often, until it’s smooth. Pour into the base of the prepared pan. Arrange half of the marshmallows over the top. Next scatter over the white choc chips, turkish delight, raspberry lollies, half the almonds and half the coconut, filling in any gaps.
Scatter over the remaining marshmallows.
Melt remaining milk chocolate in the microwave, stirring often, until it’s smooth. Pour over two thirds of the melted chocolate, covering the marshmallows evenly. Use a small spatula to gently mix and allow chocolate through the layers.
Scatter with the remaining almonds and coconut, pressing down gently to stick to chocolate. Chill for at least 2 hours to set.
Cut into bars or squares to serve.
Rocky road cupcakes. A tiny bit delicate, a tiny bit fiddly, totally delicious!
Just a tip, you need to work very quickly to top the cupcakes with the rocky road once it’s made as it sets pretty quickly.
Makes about 24 cupcakes.
Rocky Road Cupcakes
200 g unsalted butter, roughly chopped, softened
1 teaspoon vanilla extract
1 cup caster sugar
2 ½ cups self raising flour
½ cup milk
250 g marshmallows, quartered
½ cup pecans, roughly chopped
½ cup shredded coconut
375 g milk chocolate melts
125 g dark chocolate melts
Preheat oven to 180C. Line two 12 hole, 1/3 cup capacity muffin pans with paper cases.
Using an electric mixer, beat butter, vanilla and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating after each addition. Sift over half of the flour and stir in with a wooden spoon. Stir in half of the milk. Repeat with remaining flour and milk until combined.
Spoon 2 level tablespoons of mixture into each paper case. Bake for 15 – 17 minutes. Stand cakes in pan for 2 minutes. Transfer to a wire rack to cool.
Combine marshmallows, pecans and shredded coconut in a bowl. Set aside.
Place milk and dark chocolate in a microwave safe bowl bowl and melt, stirring often, until smooth. Add melted coconut to the marshmallow mixture. Mix to combine.
Working very quickly, spoon mixture onto cupcakes. Stand at room temperature and allow rocky road to set completely.