Did you guys think I was going to miss Easter as a holiday-to-bake-food-for too? Did you? WELL. This is where I prove you wrong, hah! I actually made TWO Easter-candy-themed recipes, though the second one will come later in the week or potentially after Easter, since I'm sure we all will have leftover candy or even half price candy we buy on Monday to use for it :)
Saturday was fantastic. John, Emma, Dan and I cooked ALL. DAY. We started at about 2pm and didn't stop until nearly midnight. It was fantastic. So many delicious things were made, even a second batch of pretzels (I added some new pics to that post) and by the end of the night we were all seriously stuffed. Now that I've accepted that I won't have my own kitchen in the near future, I've had to rely on my friends' kitchens more and more. So getting all my baking into one day a week will certainly be a challenge, but thankfully I have friends who also love to cook and bake!
I found these adorable little Cadbury Egg Cups a couple weeks ago on Beantown Baker and knew I had to make them. I remember my Dad used to LOVE Cadbury Creme eggs when I was little, but I didn't get a taste for them until at least my teen years but these days I simply cannot get enough of them. I stock up during Easter and my stock lasts for about a month and then they're gone for another year. So sad. Recently I've been more into the mini creme eggs, since you get the same satisfying sweet treat but it's not overwhelming or as many calories.
And these were so easy! The cupcake-type part is slightly sweet and crisps up well in the oven. The star of the pastry is definitely the Cadbury egg, as it well should be. These take no time at all to whip up and I'm sure they'd be an excellent addition to any Easter dessert table :)
Cadbury Creme Egg Cups
(Recipe adapted only slightly from Beantown Baker)
(Her recipe says it makes 15-18 but I got 24 out of it)
- 1/2 cup butter, softened
- 1 package cream cheese
- 1/4 cup sugar
- 1 cup flour
- 24 unwrapped mini Cadbury creme eggs
Preheat oven to 375F. In a medium bowl, mix together the butter, cream cheese and sugar until smooth. Stir in the flour and mix until well combined. Roll into 24 small balls, place them in mini cupcake pan and put in the fridge to chill. Also chill the mini eggs.
Press the chilled dough balls into the bottom and up the sides of the mini cupcake pan wells. Bake for 15 minutes in preheated oven. IMMEDIATELY upon removing from oven, push one mini-egg into each cup. Allow to cook 5 minutes in the pan before removing to a cooling rack. Beantown Baker suggests you eat them the same day, but I'm on Day 3 now and they're just as good. If you put them in the microwave for under 10 seconds they come out nice and gooey too :)