logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance
Comedy Movies
Romance Novels


dailyclick
All times in EST

Full Schedule
g
g Home Cooking Site

BellaOnline's Home Cooking Editor

g

Homemade Chocolate Easter Eggs

Guest Author - Sandy Moyer

Peanut Butter Easter Eggs

  • 1/4 lb. butter, softened
  • 8 oz. cream cheese, softened
  • 2 lb. confectioners' sugar
  • 1-1/2 cups peanut butter
  • 1-1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 12 oz. milk chocolate candy melts, milk chocolate coating chocolate, or milk chocolate chips

Preparation -
Mix the butter and cream cheese together. Add the confectioners' sugar and mix well. Add the peanut butter, vanilla, and salt and mix until well-blended. Place the mixture in the refrigerator to chill for at least one hour. Form the peanut butter mixture into egg shapes, then refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each peanut butter egg in the melted chocolate. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each peanut butter egg in a paper candy cup.

Click Here for a printer friendly version of this recipe.

Coconut Cream Easter Eggs

  • 1/4 lb. butter, softened
  • 8 oz. cream cheese, softened
  • 2 lb. confectioners' sugar
  • 1/4 tsp. salt
  • 1-1/2 tsp. vanilla
  • 15 oz. flaked coconut (2 bags)
  • 12 oz. dark chocolate melts, dark coating chocolate or semi-sweet chocolate chips.

Preparation -
Mix the butter and cream cheese together. Add the confectioners' sugar, salt and vanilla and mix well. Add the coconut and mix until well blended. Place the mixture in the refrigerator to chill for at least one hour. Form the mixture into egg shapes and refrigerate again for at least one hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each coconut egg in melted chocolate to coat. Arrange the chocolate coated eggs on a waxed paper lined tray and allow the chocolate to harden. Place each coconut cream egg in a paper candy cup.

Click Here for a printer friendly version of this recipe.

Fruit and Nut Easter Eggs

  • 1-1/2 cups butter
  • 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 2 lbs. confectioners' sugar
  • 1/2 cup (4 oz.) maraschino cherries, drained and finely chopped
  • 1 cup finely chopped pecans
  • 1/2 cup coconut
  • sweetened condensed milk
  • extra confectioners' sugar
  • 1 lb. dark chocolate candy melts, dark coating chocolate, or semi-sweet chocolate chips

Preparation -
In a medium size mixing bowl, combine the butter, vanilla and salt. Mix well with an electric mixer. Beat in the confectioners' sugar gradually. Stir in the chopped cherries, pecans and coconut. Add just enough sweetened condensed milk to moisten and hold the mixture together. Knead the mixture until it is well blended. It should be easy to handle and shape, but not sticky. Use the palms of your hands to roll the mixture, a small amount at a time, into egg shapes. (The amount depends on the size and number of eggs you want to make. Use additional confectioners' sugar to prevent it from sticking to your hands.) Place the candy egg shapes on a wax paper lined cookie sheet. Chill in the refrigerator for several hours or overnight. Melt the chocolate in a microwave oven or in a double boiler. Dip each egg in the melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.

Click Here for a printer friendly version of this recipe.

Butter Cream Easter Eggs

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/4 lb. butter, softened
  • 1 tsp. vanilla
  • 2 lbs. confectioners' sugar
  • 12 oz. dark chocolate melts, dark chocolate coating or semi-sweet chocolate chips

Preparation -
Mix the cream cheese, butter and vanilla together until well blended. Add the confectioners' sugar and mix well. Place the mixture in the refrigerator to chill for at least 2 hours. Using the palms of your hands, roll the mixture, a small amount at a time, into small egg shapes. Refrigerate again for at least 1 hour. Melt the chocolate in a microwave oven or in a double boiler. Using a large toothpick, dip each cream egg in melted chocolate to coat, then lay on a waxed paper lined tray and allow the chocolate to harden. Place the eggs in paper candy cups.


Click Here for a Cherry, Pineapple & Coconut Eggs recipe.


Make Chocolate Easter Lollipops - Click Here!



Chocolate Pro Melting Pot
Melt chocolate in minutes with this clever electric pot from Wilton®. The removable non-stick pot has an easy-pour spout and holds up to 2-1/2 cups of melted chocolate. It's great for making chocolate covered candy, snacks and fruit... also for drizzling chocolate over cookies and cakes, or even fondue dipping. It has a stay-cool base with non-skid feet.

Add Homemade+Chocolate+Easter+Eggs to Twitter Add Homemade+Chocolate+Easter+Eggs to Facebook Add Homemade+Chocolate+Easter+Eggs to MySpace Add Homemade+Chocolate+Easter+Eggs to Del.icio.us Digg Homemade+Chocolate+Easter+Eggs Add Homemade+Chocolate+Easter+Eggs to Yahoo My Web Add Homemade+Chocolate+Easter+Eggs to Google Bookmarks Add Homemade+Chocolate+Easter+Eggs to Stumbleupon Add Homemade+Chocolate+Easter+Eggs to Reddit




The HomecCooking Recipe Index and Site Map
The Home Cooking Cookbook Corner
More Home Cooking Easter Articles
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Home Cooking Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

g


g features
Cool Cucumber Facts and Recipe Ideas

Stuffed Pork Rolls with Spinach Saute Recipe

Sauteed Radish with Green Tops and Spinach Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor