Happy Easter Weekend everyone!
I got a little creative yesterday in the kitchen after splurging on all things Cadbury and Easter related! I love making tray bakes, and so I thought I would put an Easter twist on the classic Millionaire Shortbread.
Here is what you’ll need:
Easter chocolates- I used Cream Eggs and Mini Eggs (my favourite!)
1/2 bar salted butter
126g shortbread biscuits (You could also choose to make your own shortbread if you like for the base)
300g milk chocolate
100g white chocolate
1 tin condensed milk
1 tbsp soft brown sugar
Line a baking tray with grease-proof paper.
Using either a food processor, or a good old rolling pin and plastic bag, break up the shortbread until there are no large chunks.
Melt the butter and mix into the crushed shortbread until well combined, and placed into the baking tray and flatten with a spoon.
To make the caramel, pour the condensed milk and brown sugar into a pot over heat, and stir with a wooden spoon constantly until thickened. Pour the caramel over the shortbread and smooth out.
Allow caramel to cool and set before adding the chocolate.
Melt the milk and white chocolate (I use a microwave, however you can use a bowl over boiling water), and pour over the caramel layer.
Next up is the fun part! Before the chocolate is set, drop a couple of hand fulls of Mini Eggs over the chocolate, followed by a few cut up Cream Eggs. Decorate this part however you like!
Happy Easter everyone!
Today I thought I’d share a well loved family recipe with you all. I grew up with my Mum making these year round, however every Easter she would add Mini Eggs to transform them into little nests. So cute!
There is no baking required so they are very easy to make.
Here is what you need…
6 tbsp Cocoa Powder
½ Cup Butter
½ Cup Milk
1½ Cups Sugar
1/2 tsp Vanilla Essence
3 Cups Rolled Oats
1 Cup Desiccated Coconut
Boil the first 4 ingredients in a pot for around 2 minutes until well combined.
Remove from the heat and add in the vanilla.
Add in the oatmeal and coconut and mix well.
Lay out a sheet of wax proof paper, and then drop tsp of the mixture onto the sheet.
Press two or three Mini Eggs into the nests.
Leave to cool over night, or transfer them to the fridge if you want them to set more quickly.
Hope you all have a lovely Easter weekend! X
On Monday I had to take my Sister through to Edinburgh. It was a gorgeous day, the sun was shining (for once!) and I didn’t have to wrap up in a scarf and winter coat!
We drove through to Portobello Beach, and we went to the Beach House Cafe for a quick cup of tea before my Sister had to go for her interview. I would love to go back there for lunch. They had a huge table full of freshly homemade cakes. It felt like you were in a little beach hut. The walls were wooden panelled and decorated in bright colours. I could sit there for hours looking out at the Forth, with the waves crashing, and seagulls cawing.
I went for a little walk along the Promenade.. It was a little bit windy, but felt so nice to be able to walk along the sandy beach, watching people walking their dogs as they paddled in and out of the tide. Made me wish I had a little corgi on a day like that!
At around half 12 we hopped back into the car and heading along the road to the Shore. We managed to squeeze into a parking space and went to Mimi’s Bake House for a bit to eat. I had only been here once before, but it is one of the best places for a lazy lunch in Edinburgh. Their moto is “It’s all about the cake”, and they mean it! As soon as you walk in, your eyes are drawn to the glass cabinets filled with stacks of freshly made tray bakes, brownies, cheesecakes, and sponges. It’s almost impossible to make up your mind as to what to have!
I got the French Toast with cherry tomatoes, sausages, and of course, maple syrup. Followed by a cup of tea and the most Easter goodie you could think of, Cream Egg Rocky Road!
If you’re in and around Leith, I’d definitely recommend that you pop in to Mimi’s (unless you haven’t already!)