Purple Haze All in My Brain! – Purple Haze Stuffed Strawberries

June 24, 2011

A few weeks ago, Jay, John and I headed out to Wolf Trap National Park for the Performing Arts in Vienna, Virginia to see the live version of the radio show A Prairie Home Companion. We’ve been making this pilgrimage to hear Garrison Keillor’s words of wisdom and reports from his home town, Lake Wobegon for many years now. Wolf Trap is a fabulous indoor/outdoor amphitheatre which seats approximately 4,000 people under cover and another 3,000 folks on picnic blankets on their sloping lawn out under the hopefully starry skies.

We always opt for the uncovered lawn seats, willing to take our chances with good old Mother Nature in exchange for the ability to feast on a fabulous picnic meal and enjoy whatever refreshing beverages (and you are definitely right – these are usually adult type beverages) we choose to bring along. Drinking…in a National Park?!  Unheard of, I assure you! But it happens at Wolf Trap. We always have a great time.

Lea & Jay - Eating yummy snacks

John chillin out

Garrison Keillor has recently announced his retirement which will be taking place tentatively in the Spring of 2013. Oh no! Only one more Prairie Home Companion show after this! At least with our beloved Garrison. He is looking for his replacement now. We are happy for him but very saddened to think our annual ritual will be forever altered. I wanted to make some awesome goodies for this year’s Companion. As I’ve mentioned, Jay loves goat cheese and John shares this sentiment. Since the strawberries have been quite tasty this year, I decided to do fresh strawberries, stuffed with Goat Cheese and drizzled with a Balsamic Vinegar Glaze. And not just any goat cheese, but a favourite of ours, Purple Haze goat cheese from the folks at Cypress Grove Chevre.

This particular goat cheese has lavender and fennel pollen mixed in. It has a wonderful fresh taste, a little sweetness from the lavender and fennel followed with the natural tang of goat cheese. The Balsamic Glaze gives it a wonderful savory, sweet finish. They were just perfect for a summer picnic, but would look appropriately fancy at your next dinner soiree. After just one berry you might find yourself haunted by the following words:

Purple Haze, All in my brain,

Lately things just don’t seem the same..

Purple Haze Stuffed Strawberries

Ingredients:

1 pint fresh Strawberries, washed and hulled

4 oz. Purple Haze Goat Cheese

2 Tablespoons Cream, or milk if you prefer

1/2 teaspoon lemon zest

salt and pepper to taste

Balsamic Vinegar glaze *

Directions:

Wash and hull strawberries.

In a small bowl, combine Purple Haze goat cheese, lemon zest and enough cream to make the mixture piping consistency.

Add salt and pepper to taste.

Place goat cheese mixture in piping bag and fill hollowed out portion of each strawberry. If you don’t have a piping bag, I’m sure you could fill the berries with a spoon.

Drizzle balsamic vinegar glaze over the stuffed strawberries and serve.

Bon Appetite!

*I used a store-bought Balsamic Glaze for these strawberries and waited to drizzle it over them right before they were served. If you don’t have a pre-made Glaze, just take about 1/2 Cup of balsamic vinegar and boil it down until it reduces to a glaze consistency.


Banana Brownie Bites

June 8, 2011

So I’m sure you’re your used to my flimsy excuses about bananas going bad by now. But that’s my story and I’m sticking to it. I had two bananas which were a bit too ripe. Today I decided to turn them into delicious little brownie bites. I’m sure something this cute and tiny doesn’t actually have any calories in it to speak of, right? Well, I assure you, I’m certainly not going to be the one talking about it. These brownies are delicious! The banana flavour definitely comes through. And what a great combination, banana and chocolate. And, you not only get the chocolate chocolate, but you get some chunks of white chocolate as well! Yum!!! Keep them in mind when you find some bananas turning on you!

Banana Brownie Bites

recipe from Lemon Drop

makes 66 bites (I cut the recipe in half, so I sadly only got 33 of the little morsels)

Ingredients:

1 pound of dark chocolate, chopped
1 cup of unsalted butter
4 eggs
4 ripe bananas (med size preferred)
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 cup granulated sugar
1 tablespoon cocoa powder
1 tablespoon baking powder
4 ounces chopped white baking chocolate

Directions:

Preheat oven 325°F
Butter and flour 8″ X 8″ square baking pan
In a medium saucepan, melt butter and dark chocolate. Set aside to cool.
In a large bowl, mash together eggs, bananas and vanilla extract
With a wooden spoon, stir in flour, cocoa powder, baking powder
Fold in melted chocolate/butter
Fold in chopped white chocolate
Pour into prepared pan
Bake for 1 hr 15 minutes or until toothpick comes out clean & brownies are firm to the touch.

* I made half of the above recipe (I only had 2 bananas on hand) and baked the brownies in a mini muffin pan. I reduced the baking time to 15 minutes.


Scrambled Egg with Goat Cheese & Pancetta Spread on Toast

June 4, 2011

I figure by now you may have made the Goat Cheese, Pancetta & Chive Stuffed Mushrooms  from my previous post – if you haven’t…get crackin! Here is one of the lovely creations I made with the left-over goat cheese stuffing. For those of you who haven’t seen that particular recipe, I urge you to take a look. It is really delicious. But for right now, the goat cheese stuffing I am referring to is goat cheese, cream cheese, pancetta, shallots, garlic and chives all whipped together. How could you go wrong! I toasted an english muffin, though I must admit, I think a nice thick toasted crusty slice of french bread would have been better. Alas, there was no such bread in the kitchen and by the time I went out and found it, breakfast would have been long over! I smeared a healthy dollop of that delicious goat cheese, pancetta filling over it and then topped it with freshly scrambled eggs. Boy was my husband surprized!  Give this one a whirl!

Scrambled Egg, Goat Cheese & Pancetta Spread on Toast

Ingredients:

  • Slice of Bread-anything you have in the house – bagel, french bread, english muffin, etc – toasted
  • 2 eggs-scrambled
  • Goat Cheese, Pancetta and Chives spread (left over from my previous recipe – Goat Cheese, Pancetta & Chives Stuffed Mushrooms)

Directions:

Toast your bread of choice.

Spread left-over Goat Cheese Stuffing over one side. For those of you who are not interested in mushrooms, I will include the goat cheese stuffing part of that recipe below. However, it will make quite a lot of this stuffing, you may want to half the ingredients.

Scramble the eggs.

Place eggs over top of Goat Cheese Stuffing topped toast.

Enjoy!

Goat Cheese, Pancetta & Chive Spread

recipe an excerpt originally from Spoon with Me

  • 1 package (8 0z) cream cheese (leave out of the fridge for 30 minutes to soften)
  • 1 log (6 oz) goat cheese (leave out of the fridge for 30 minutes to soften)
  • 3 oz thinly sliced pancetta – chopped
  • 1/3 cup minced shallots
  • 3 cloves garlic, minced
  • 1 small bunch fresh chives, minced (about 1/4 cup)

Directions:

In a medium bowl, mix cream cheese and goat cheese until combined. Set aside.

Heat a medium frying pan over medium-high heat.  Cook the pancetta until golden (about 1 1/2 to 2 minutes per side) until golden (the pancetta will crisp up as it cools).  Remove to paper towels.  When cool, crumble the pancetta and set aside.

In the same pan, saute the shallots in the pancetta drippings until softened (about 3 minutes).  Add garlic and cook for another minute.

In a medium bowl, mix the cream cheese and goat cheese until combined.  Add the crumbled pancetta, shallots and garlic, chives, salt and pepper.  Stir to combine.



Bacon Chocolate Chip Cookies

May 30, 2011

That’s right! Bacon Chocolate Chip cookies!!! My husband had scheduled a band rehearsal a week or so ago. He plays in several different groups and the folks from this ensemble hadn’t been here to play in quite some time. I wanted to whip up some sort of treat for the guys. Jay assured me that the Bacon Chocolate Chip cookies were the way to go. He was right. They were a big hit! In fact, I think these chocolate chip cookies are the best I’ve ever had, without the bacon. When you add that great, savory, salty bacon flavour to the sweet, chocolaty cookie….watch out! Perfection!

Bacon Chocolate Chip Cookies

recipe from The Craving Chronicles

makes 52 cookies

Ingredients:

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 2 1/4 cups bittersweet chocolate chips, at least 60 percent cacao content
  • 6 slices crisp cooked bacon, chopped

Directions

In a medium bowl, whisk together flours, baking soda, baking powder and salt. Set aside.

Using a mixer with paddle attachment, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, incorporating completely after each addition. Add vanilla. Reduce mixer to lowest speed and carefully add flour mixture. Mix until just combined. Fold in chocolate chips by hand.

Cover dough with plastic wrap and refrigerate 24 – 36 hours, up to 72 hours.

When ready to bake, set dough out at room temperature. Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.

When dough has warmed enough to be pliable but not too soft, fold in chopped bacon. Using a 1 tablespoon cookie scoop, measure cookies out on a baking sheet. Bake one sheet at a time, 15-20 minutes or until edges are starting to brown. Cool 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.


Goat Cheese, Pancetta & Chive Stuffed Mushrooms

May 20, 2011

I made this delicious appetizer for a little gathering a while ago now. I kid you not when I say folks haven’t stopped asking for the recipe – sorry I’m just getting around to posting it now. 🙂 It was a huge hit! My husband, who has previously professed his dislike for mushrooms, was even enticed to try them. This was mostly due to his stronger love of goat cheese. He was an instant fan and is now reconsidering his relationship with mushrooms. Really…this recipe is that yummy. The combination of the creamy goat cheese, whipped up with the savory garlic and shallots, crispy, salty pancetta with the satisfying crunch of the panko topping in unforgettable.

Crispy Pancetta & Shallot/Garlic Mix

The recipe actually makes a good amount of this filling (enough for 60 mushrooms!), so you will likely have some left over, no matter how generous you are in stuffing the mushrooms. You will be very happy about these leftovers the morning after you whip these up. You can just reach in the fridge, grab that filling out and spread it over a freshly toasted crust of bread or a bagel. Have mercy! It is also great as a sandwich spread. You can prepare this filling two days prior to making your mushrooms – that is if you can resist gobbling it all up before you need it – and store it in the refrigerator. I found this recipe on one of my absolute favourite blogs, Spoon with Me. As I have mentioned before, make sure you take a look at her site. She has the most amazing photographs! And with this recipe, she explains a great way to wash mushrooms. Mushrooms will absorb a lot of water, so you don’t want to leave them soaking in it for too long. She recommends placing some salt in your hand, wetting the mushroom and then rubbing it in the salt. With this technique you manage to not only clean the mushroom, but also season it as well. So, what are you waiting for? Make this appetizer for your next gathering. Folks won’t stop talking about it!

Little tasty Gem!

Goat Cheese, Pancetta & Chive Stuffed Mushrooms

Recipe from Spoon With Me

Ingredients:

  • 1 1/2 lb to 2 lb crimini or Baby Bella Mushrooms
  • 1 package (8 0z) cream cheese (leave out of the fridge for 30 minutes to soften)
  • 1 log (6 oz) goat cheese (leave out of the fridge for 30 minutes to soften)
  • 3 oz thinly sliced pancetta (I found this already chopped at Harris Teeter. You can substitute in regular bacon)
  • 1/3 cup minced shallots
  • 3 cloves garlic, minced
  • 1 small bunch fresh chives, minced (about 1/4 cup) and extra for garnishing (if desired)
  • 1 cup panko (japanese breadcrumbs)
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper

Directions:

Preheat oven to 400˚F

Wash and season the Mushrooms by taking each wet mushroom, pouring some salt in your hand and rubbing it in the salt. This removes the dirt and also seasons the mushrooms. Rinse and dry the mushrooms, then remove to a large rimmed baking sheet.

In a medium bowl, mix cream cheese and goat cheese until combined. Set aside.

Heat a medium frying pan over medium-high heat.  Cook the pancetta until golden (about 1 1/2 to 2 minutes per side) until golden (the pancetta will crisp up as it cools).  Remove to paper towels.  When cool, crumble the pancetta and set aside.

In the same pan, saute the shallots in the pancetta drippings until softened (about 3 minutes).  Add garlic and cook for another minute.

In a medium bowl, mix the cream cheese and goat cheese until combined.  Add the crumbled pancetta, shallots and garlic, chives, salt and pepper.  Stir to combine.

Place panko in a small dish. Using a spoon, generously  fill each mushroom cap.  Dip the top of each mushroom in the panko, and then put back on the baking sheet.  Lightly spray the mushroom tops with olive or canola oil.

Bake the mushrooms in a 400˚ oven for 12-18 minutes, or until the tops are golden brown.


Rum Raisin Banana Bread

May 14, 2011

Oh Dear! It’s happened again! I’ve let two bananas go past their prime! What to do? I think a nice loaf of Rum Raisin Banana Bread is called for here! This banana bread is wonderfully moist. The rum soaked raisins provide a fantastic complementary flavour to each banana infused bite. One might begin to think I’m not as inattentive to the state of my bananas as I’m making out. Perhaps I’m doing this on purpose…..Hmmm…..I should probably think it over while enjoying a butter slathered slice of that bread!

Rum Raisin Banana Bread

Ingredients:

3/4 Cup Raisins

1/3 Cup Dark Rum

1/2 Cup butter, melted

1 Cup Sugar

2 Eggs

1 teaspoon Vanilla Extract

1 1/2 Cups All-purpose Flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 Cup Sour Cream

1/2 Cup Pecans, chopped

2 Bananas, sliced

Directions:

Preheat oven to 350°F (175° C). Grease a 9×5 bread pan.

Place raisins and rum in a saucepan. Bring to a boil. Remove from heat and let raisins sit and plump in rum mixture for about 1 hour.

Combine the four, baking soda and salt. Set aside. In a large bowl, mix together the melted butter and sugar. Add the eggs and vanilla and stir until mixed well. Slowly add the flour mixture and stir until batter is smooth.

Gently fold in the sour cream, bananas, pecans and rum raisin mixture.

Spread batter into the prepared loaf pan.

Bake at 350°F for 60 minutes or until a toothpick inserted into the loaf comes out clean. Cool bread in the pan for 10 minutes. Turn out onto wire rack to cool completely.


Oreo Truffles

May 7, 2011

Who doesn’t love Oreo Cookies? I don’t know a single soul. Indeed  if I did know someone who claimed they didn’t, I’d certainly be a little suspicious of them. Oreo cookies are great comfort food which likely evoke happy childhood memories (or maybe memories more recent – say, last night perhaps) of dunking them in an ice-cold glass of milk.

So I was sure I couldn’t go wrong with this recipe for Oreo Truffles. Not that I thought I should “guild the lily” by any means, but adding some cream cheese and a enfolding the whole thing in a blanket of delectable chocolate – I couldn’t resist!

Nor should you. Really. These Truffles are very easy to make. Toss the cookies into the food processor. Give it a whirr.

Oreo crumbles

Add the cream cheese. Pulse until blended. Roll the mixture into balls.

Truffle filling - waiting to chill

Chill and then dip into chocolate. The only bit of the whole process that requires some patience is the dipping the truffles into the chocolate bit. I used prepackaged melting chocolate by Baker’s. You just pop the package in the microwave until melted and then start dipping away. I guess the waiting for them to chill in the fridge before devouring them all was a bit difficult as well.

Everyone will think you slaved in the kitchen for hours to create these treats. Believe me,  folks will go absolutely wild for them. Soooooo delicious!

Oreo Truffles

Recipe from Someone Left the Cake Out in the Rain

Makes 36 Oreo Truffles

Ingredients:
1 package (16.6 oz) Oreo cookies – I used the Double Stuff variety 🙂
1 (8 oz) package cream cheese, softened
2 -(7 oz.) containers Baker’s Dipping Chocolate

Directions:

In the bowl of a food processor, pulse the Oreo cookies until they are coarsely chopped.  Add cream cheese and continue to pulse until they are well-combined.

Roll into 1-inch balls and place on a parchment paper lined baking sheet.

Refrigerate until firm, 4 hours, or optimally, overnight.

Melt chocolate according to package.  Dip balls into chocolate and place on waxed paper lined trays to harden.

Sprinkle with any sort of decoration you prefer before the chocolate begins to set up.

Chill and serve cold.



Rock Cakes

April 29, 2011

I was trying to think of something wonderfully British for us to eat while we watched the highly anticipated Royal Wedding. Since it’s an early morning affair for us (6 a.m.), I was leaning towards a breakfast type food. We’ve eaten a lot of scones in the past and don’t get me wrong, I’m sure we’ll eat a lot more. They’re a definite favourite. But I was looking for something a little different and that’s when I remembered Rock Cakes. Rock Cakes are a traditional British tea time treat.

Not to mention a particular favourite of none other than Harry Potter! Apparently, Mrs. Weasley’s cakes are much tastier than Hagrid’s, which resemble an actual rock a little too closely! I’ve wanted to make these for quite a while now, so I got busy. These little treats are very easy to make. They are perfect with a cup of tea or coffee as you prefer.

These tasty gems are crumbly, buttery, sweet and spicy. YUM! Served slathered with butter. You can’t go wrong!

Thankfully mine were closer to Mrs. Weasley’s than Hagrids!

Rock Cakes

Serves 12

Recipe adapted from Mrs. Maged’s Kitchen

Ingredients:
1 cup (225g) all-purpose flour

1 tsp baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup (110g) butter

1/4 cup (55g) granulated sugar

1 cup (115g) sultanas

1/4 cup (55g) chopped crystalized ginger

1/2 teaspoon zest from lemon

2 medium-sized eggs

1-3 tbsp milk

A pinch of salt

Demerara sugar for sprinkling

Directions:

Pre-heat the oven to 400° F (200C/180C fan/Gas 6) and grease or line two baking sheets with parchment paper.

Place sultanas in bowl and cover with hot water. Allow them to sit for 5-10 minutes and then drain and pat dry.

Place flour, baking powder, cinnamon and nutmeg in food processor. Pulse to mix together. Add butter, cut into small 1″ cubes and pulse until mixture resembles coarse meal.

Add sugar and pulse until combined.

Lightly beat one of the eggs. Remove flour mixture from food processor and place in large bowl. Add egg to flour mixture and stir until thoroughly combined.

Add sultanas, crystallized ginger and lemon zest to bowl. Stir gently until just combined.

Add milk one tablespoon at a time until a stiff batter is achieved.

In a small bowl, lightly beat remaining egg with 1 tablespoon of  milk.

Drop the batter 1 heaping tablespoon at a time onto the prepared baking sheets. Create 12 equal-sized portions, evenly spaced out on the sheets. Paint the top of each cake with the egg/milk wash. Rough the top of each cake with the prongs of a fork. Sprinkle with the Demerara sugar.

Place in the oven for 15 minutes until they’re lovely and golden. Remove to wire rack to cool.


Cadbury Bunny-skivers!

April 24, 2011

Happy Easter! What better way to start off this sugar drenched day but with the Easter breakfast of champions – Ebelskivers stuffed with mini Cadbury Creme Eggs and mini Cadbury Caramel Eggs! O.k. So I’m sure everyone knows what the Cadbury candies are, but you may be wondering “what is an Ebelskiver?” If you missed my previous post on Nutella and Banana stuffed Peanut Butter Ebelskivers, they are round pancakes which originated in Denmark and are perfect for breakfast, appetizers or snacks. You will of coarse need one special piece of equipment to make these goodies – namely the Ebelskiver Pan.

Ebelskiver Pan & Turners

My husband received one for his birthday a couple of years ago. The ebelskiver turners, long, carved wooden sticks, are great to have, but you could possibly get by with chopsticks, wooden skewers or even knitting needles in a pinch. For these treats, I made a vanilla ebelskiver batter. Unwrapped all of my Cadbury Candies.

Mmmmm....Cadbury yummies!

Placed a bit of butter in each well of my pan. Once this butter started to bubble, I placed 1 tablespoon of the batter in the pan and then placed my mini Cadbury Egg in the center of the batter.

mini Cadbury Egg filling in place

Then you place 1 more tablespoon of the batter on top to cover the filling.Turning the treats takes a bit of practice, but you’ll get the hang of it pretty quickly. Once it is time to turn them, place your turners on opposite sides of the pancakes and slide them down between the wall of the well and the cooked edges.Gently lift and rotate. Rather than flip mine over all at once, I quickly move around the pan rotating them 1/4 turn at a time until they are completely turned over. Once these Easter-skivers were done cooking, I dusted a bit of confectioners sugar over top and Voila!

I’m not sure whether I prefer the traditional creme filled egg ebelskivers or the caramel filled egg variety.

They were both quite decadent! As you can see, I couldn’t resist dressing one up as a bunny.

I’m afraid we ate the others too quickly before they had a chance to get into their bunny suits! If you have any mini Cadbury Eggs left over from your Easter baskets (I’m not sure how that could possibly happen…) give these a try. You’ll love ’em!

 Cadbury Bunny-skivers

Makes batter for 20 Ebelskivers

Ingredients

1 Cup (5 oz/155g) all-purpose flour

1 1/2 teaspoons sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, separated

1 Cup (8 fl oz/250 ml) milk

2 tablespoons + 1 tablespoon unsalted butter, melted and slightly cooled

1/2 teaspoon pure vanilla extract

20 mini Cadbury Creme Eggs or mini Caramel Eggs – your choice, or a mix of both as I did

Confectioners’ Sugar for dusting

Directions

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk, 2 tablespoons of the melted butter and the vanilla extract until smooth. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. Don’t worry-the batter will be lumpy.

In a clean bowl, beat the egg whites until stiff peaks form. Fold one-third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain.

Add butter to the wells of the ebelskiver pan. This can be done with a pastry brush, or I often just put about 1/8 tsp. in each well. Place the pan over medium heat. When the butter starts to bubble, add 1 tablespoon of the batter to each well. Working quickly, carefully place one Cadbury mini egg into the center of each pancake. Top each with another 1 tablespoon of the batter.

Cook until the bottoms of the pancakes are lightly browned and crisp, about 3-5 minutes. Use your ebelskiver turners or whatever you have, turn all of the pancakes and cook until browned on the second side-about 3 minutes longer.

Remove the pancakes from the pan. Dust them with confectioners’ sugar.  Serve immeadiatly.

Recipe for Vanilla Ebelskiver Batter from Ebelskivers by Kevin Crafts


Bird’s Nests

April 23, 2011

This is a fantastic Easter treat! I saw several versions of these whimsical Bird’s Nests around on various food blogs. I really liked the one featured on the Curvy Carrot blog and followed that recipe. The treats were very easy to make and chock full of ingredients that I love – chocolate, butterscotch and peanut butter…YUM! Even better, these little nests were filled with mini Cadbury Eggs.

Now, I really, really love them. (to the point that I often refer to them as “Crack-bury Eggs”…soooo delicious and addictive!) I can hardly restrain myself when they make their appearance in the stores around Easter. Yup, I”m doing the “Cadbury Happy Dance” through the grocery store aisles! This year I managed to score not only the traditional milk chocolate Cadbury Mini Eggs, but I also found the dark chocolate version. Be still my heart!

Another favourite Easter candy of mine is Robin’s Eggs. For those of you who don’t know what they are, they’re malted milk balls essentially dressed up for Easter! I decided that some of my nests would hold the mini version of them as well.

What can I say? These goodies taste phenomenally good and look just as great! They were a big hit at a party I went to just last night. Make some today and fill them with your Easter candy favourites!

Birds’ Nests

Recipe from the Curvy Carrot

Servings: 12

Ingredients

1 tablespoon of unsalted butter, for greasing the muffin pan

6 ounces of semi-sweet chocolate chips

6 ounces of butterscotch chips

1 cup creamy peanut butter

6 ounces of chow mein noodles

mini Cadbury Eggs

mini Robin’s Eggs

marshmallow fluff

Instructions

1. Generously grease the wells of a muffin pan with the butter (this will help later when you are taking out the chilled nests).

2. In a large microwave-proof bowl, heat the chocolate and butterscotch chips in 30 second intervals until thoroughly melted, stirring after each increment.

3. Once melted, add the peanut butter to the chocolate/butterscotch mixture, mixing well until smooth and completely combined.

4. Carefully add the chow mein noodles, stirring with a wooden spoon or rubber spatula, until completely coated.

5. Using a large spoon, mold the mixture into the wells of your muffin tin, indenting the tops slightly with the back of the spoon.

6.  Chill the nests until hardened, about 1 hour or so.

7.  Once chilled, remove the nests from the muffin tin. Gently prying them loose with a butter knife worked well.

8.  Place mini eggs, or treats of your choice in each nest, securing them to the nest with a bit of marshmallow fluff.


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