CADBURY MINI-EGG COOKIES

Cadbury mini-egg cookies, the perfect Easter treat!

Cadbury Mini Egg Cookies with Browned Butter - Easter Baking!

With Easter around the corner and spring in the air, I’m feeling full of gratitude for all that I have. One way I like to show my appreciation, spread good vibes and give back to others is by baking, and this elevated Cadbury choc chip cookies recipe with Mini eggs for Easter is a guaranteed way to put a smile on peoples faces. The best part, they aren’t hard to make! They do take a little extra time though if you are going to brown you butter (which I highly recommend you do as it gives it this extra rich flavour profile you’ll want in all your cookies moving forward - tips on how to do it below) and cool down the cookie dough before baking to ensure nice, thick, chewy Cadbury mini-egg cookies! You’ll be happy you in the end, trust me!

Hot Tip: When making cookies, if you place the uncooked cookie dough in the fridge for an hour to overnight before baking, the cookies spread less while cooking which helps them stay soft and chewy vs. crunchy. I always like to give them a couple hours in the fridge before baking but this step is totally up to you.

* Please Note - Some links in this post may be affiliate links *

INGREDIENTS FOR MY CADBURY MINI EGG COOKIES

Makes Apx 16 -20 Cadbury cookies

1 CUP of room temperature Browned Butter (instructions on how to brown butter to follow)
1/3 CUP of Granulated Sugar
1.25 CUPS of Brown sugar
1 TBSP of Vanilla Extract
2 Large Eggs ( 1 Egg, 1 Egg Yolk)
2.25 CUPS of All Purpose Flour
1 TSP of Baking Soda
1/2 TSP of Salt
100 Grams-ish of Dark Chocolate Chips
400 Grams of Cadbury Mini Eggs - split into two portions, one for inside the cookie dough (2/3 finely chopped) and the other for garnishing the cookies (1/3 roughly chopped into big chunks)!’

Hot Tip: I used a ziplock bag and the bottom of a olive oil bottle to smash up my Cadbury Mini Eggs! Works great and really contains the pieces/mess!

I like to use a Ziplock bag and the bottom of a bottle to smash up my Cadbury Min Eggs for the cookie dough!

You will also need:

1 Large Mixing Bowl
1 Small to Medium Size Mixing Bowl
Measuring Cups
Measuring Spoons
Hand Blender
Parchment Paper
Baking Tray

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HOW TO BROWN BUTTER

If you have never made browned butter before, don’t fret, it’s actually super easy and only takes a few minutes. What you are going to do is put 1 cup of butter in a sauce pan and place it on medium heat to melt nice and slow.

Once it melts it will slowly start to heat up eventually starting to bubble and them foam. This is when you want to start stirring the butter gently and continuously as it continue to get darker and darker until it turns a rich amber in colour (approximately 4-5 minutes).

NOTE: you want to stay close here so to ensure you don’t burn the butter. Keep stirring, keep the heat low and be patient, the magic will happen.

Once it’s that beautiful amber colour and you can really smell the nutty richness of the butter, remove it from the heat and transfer to a heat safe glass bowl or ramekin. Make sure to get all the little browned butter bits at the bottom as that is where a lot of the flavour lies!

I like to then let the browned butter cool down to room temperature by either leaving it on the counter for a half hour or placing it in the fridge for a few minutes.

Let your browned butter cool to room temperature before you began preparing your cookie dough.

HOW TO MAKE MINI EGGS COOKIES

Once the butter has cooled down to room temperature you are ready to start preparing your cookie dough! The first thing you are going to do is combine your granulated sugar with your brown sugar in a large bowl. Pour in your room temperature butter and mix using a hand blender until the sugar crystals start to melt and combine with the butter to produce a golden amber colour. Apx 2 minutes.

Next add in one egg, on egg yolk and the vanilla, continue to blend for another 2 minutes.

In a separate, smaller bowl, combine all your dry ingredients (flour, baking powder and salt) and using a whisk, give it a good mix.

Next, using a sifter, sift the dry ingredients in three or four parts into the wet ingredients bowl, mixing in between each time. Make sure to scrape the side of the bowl with a spatula to get all the goodness that builds up on the side.

Next add in your dark chocolate chips and cookie dough portion of your Cadbury mini eggs, and give it a good mix until they are well incorporated into the dough.

The dough for my Cadbury Mini-Egg Cookies is ready to be portioned out!

What I like to do next is roll the dough into a giant log approximately two inches thick before cutting it into 1/2 inch to 3/4 inch pieces. I then roll each cut up piece into a ball using my palms and place it on a parchment paper lined baking tray or in a ziplock back. Once I have done this will all the pieces I place the tray in the fridge for at least an hour to overnight.

I find rolling out the cookie dough into balls make them easier to store and bake!

To avoid the cookies from spreading to much/thinning out, I like to place the dough in the fridge for a few hours or overnight before baking.

When ready to start baking, preheat oven to 350 degrees! Place cookie balls on a parchment paper lined baking tray about two inches apart. Allow the cookies to bake for 9 minutes before removing them from the oven and topping them with your 2nd portion (the garnishing portion) of your lightly crushed Cadbury mini eggs. Once each cookie has been garnished, place cookie tray back in the oven for an additional 3-5 minutes*.

After 9 minutes of baking I like to take the cookie dough out of the oven and add some extra chunky pieces of Cadbury Mini Eggs to the top before placing them back into the oven again for the last 3-5 minutes

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*I prefer my cookies soft and chewy but if you prefer you cookies to have more crunch to them you can continue to bake them for 5-7 minutes.

Optional: When ready, remove the cookies from the oven and using a round cookie cutter or a glass, twirl your cookies to make them perfectly round.

Once done, allow the Cadbury cookies to cool on the baking tray for 10 minutes before transferring them to a cooling rack.

Allow your Mini-Egg Cookies to cool for 10 minutes before eating!

I hope you enjoyed this Easter Cadbury min egg cookies with browned butter recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy Easter and happy baking!!!

I like my Mini Egg Cookies to be soft and chewy but if you like yours more crumbly, bake them for an extra couple minutes!

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CHRISTMAS DESSERTS: EGGNOG GLAZED BAKED DOUGHNUTS RECIPE

Eggnog Glazed Baked Donuts - A Delicious Holiday Treat!

The sweet smell of cinnamon and nutmeg filled my kitchen as fluffy pillows of dough began to bake and rise in the oven. I have always enjoyed baking but there is something about the holiday season and Christmas desserts that makes me love it! Perhaps it’s the great memories attached to these quintessential holiday scents or the fact that I get to share it with others. Either way, I’m finding holiday baking even more intoxicating this year, pushing my excitement level to an all time high!

With restrictions beginning to ease, it seems as though I am not the only one feeling excited about the upcoming holiday festivities. I have already begun to see my agenda populate with upcoming events and parties, and it looks as though my friends are also eager to make up for lost time. In preparation, my friend Kate and I have begun to comb through some of our favourite recipes for scrumptious Christmas desserts that we plan to offer up as additions to dessert tables, edible hostess gifts, and baked goods for charity bake sales this holiday season.

Gifted a box of these delicious eggnog glazed baked donuts last year from Kate herself, I have waited a whole year to share this Christmas dessert recipe for baked donuts with you. I was never a huge fan of spiked eggnog but incorporating virgin eggnog into desserts has been a huge game changer for me. I love it now! Funny enough, because I was prepping the release of this recipe so early in the season, eggnog was not available in stores yet so I had to make my own. Turns out it’s very simple (let me know if you need a recipe below) and I have tons left over to use in future recipe and experiment with! Point being, even if you are not a big fan of eggnog, don’t knock this glaze until you try it! It’s like a creamy custard melted into one delicious topping that will make you second guess why you ever took a stance against eggnog! Haha! Trust me it’s good!

I love baked doughnuts and find them way easier to make symmetrical in shape and size than fried as well as more satisfying and filling. If you don’t have a donut baking tray, I have linked one below along with a few other items you may find helpful when assembling this recipe. Honestly though, this finger licking eggnog glazed baked donuts recipe is so easy and will definitly impress anyone you share it with this holiday season.

Happy Baking!

* Please Note - Some links in this post may be affiliate links *

INGREDIENTS FOR BAKED DOUGHNUTS:

MAKES 6 BAKED DOUGHNUTS

- BAKED DOUGHNUTS -

1 Cup of Flour
1 TSP of Baking Powder
1/4 TSP of ground Nutmeg
1/4 TSP of Salt
1/3 Cup of Sugar
1 Egg
1/2 Cup + 1 TBSP of Eggnog
2 TBSP of Unsalted Butter (melted)
1 TSP of Vanilla Extract

- EGGNOG GLAZE -
1 Cup of Powder Sugar
3 TBSP of Eggnog
1/2 TSP of Vanilla
Pinch of ground Nutmeg

- FROSTED ROSEMARY SPRIG GARNISH -

Rosemary Sprigs
1/2 Cup of Sugar
1/2 Cup of Water

- Additional Items -
Pipping Bag - you can use a zip lock bag if you don’t have one
Doughnut Baking Tray - greased with unsalted butter!
Cooling Rack

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HOW TO MAKE BAKED DOUGHNUTS:

Prep your garnish first by bringing equal parts sugar and water to a simmer before adding in one or two rosemary sprigs for flavor. Once it simmers for 1-2 minutes set aside to cool.

Preheat oven to 450 degrees.

In a large bowl, combine flour, nutmeg, sugar, salt and baking powder. Whisk until well incorporated.

In a second large bowl, combine eggnog, 1 egg (beaten), vanilla and butter (melted). Mix well.

Combine the wet ingredients with the dry ingredients and mix until the batter forms with no dry clumps.

Next, add batter to a pipping bag and pipe batter into a greased doughnut baking tray.

Bake for 8-10 Minutes until donuts become lightly browned and sponge-like. You can do the toothpick test to see if it comes out clean! Set aside when ready and allow to cool on a cooling rack before glazing.

While doughnuts are cooling, go back to the rosemary simple syrup you made earlier and dip a few small pieces of rosemary sprig inside it before setting on a rack till they become sticky. Once sticky, toss them in granulated sugar for a frosted look. Return garnish to cooling rack until you are ready to use them.

After you are done with the garnish, create your eggnog glaze by combining eggnog, sugar, and vanilla to a bowl wide enough to dip your doughnuts in. If your glaze is to watery, add more sugar. If it’s too thick, add more eggnog.

When doughnuts are cool, dip them in the eggnog glaze and place back on the cooling rack. Garnish with a frosted rosemary sprig and a dash of nutmeg before allowing the glaze and garnish to harden together on the cooling rack.

Enjoy!

P.s Although best fresh, these doughnuts can be stored in the fridge for up to a week.

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I hope you enjoyed this Christmas dessert recipe for eggnog glazed baked donuts as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

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S'MORES COOKIES IN A JAR

Friendly reminder, you don’t need to spend a million dollars to show loved ones that you care about them this holiday season. Instead, give them a gift that is both homemade and personalized like that of some freshly baked sweets!

I for one love receiving homemade cookies or handmade gifts during the holiday season and one such gift I love to not only give but receive is ‘cookies in a jar’. This year, wow your friends with this festive s’more’s cookies recipe! No matter if you decide to bake them yourself or give a jar of cookie mix to someone as a gift, these cookies are sure to impress everyone on your list!

INGREDIENTS:

You will need 1L jars! Each jar yields approximately 9-10 cookies!

- FOR THE JAR -
1.75 CUPS of All-Purpose Flour
1 TSP of Cornstarch
1/2 TSP of Baking Soda
1/2 TSP of Salt
1/3 CUP of Brown Sugar
1/4 CUP of Granulated Sugar
1/4 CUP of Semi-Sweet Chocolate Chips
4-5 Graham Crackers
1 Cups of Mini Marshmallows
9 Hersey Pieces

- FOR BAKING -

1/2 CUP of Salted Butter
1 Egg
1/2 TSP of Vanilla

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DIRECTIONS:

When building the cookie mix jar, first make sure they are clean and dry inside.

Mix all-purpose flour, cornstarch, baking soda, and salt in a bowl, and then dump it into the jar using a paper funnel and packing it down.

Next dump in your Brown sugar, followed by your granulated sugar, and topped with the semi-sweet chocolate chip to create three additional layers.

Next, add a layer of cling wrap followed by your graham crackers, marshmallows, and Hershey bars. You want to do this so that they can be easily removed from the jar and separated from the mix when your recipient is ready to make the cookies.

Seal the jar and decorate as desired.

Make sure while decorating the jar to add a tag with the following instructions on how to bake the cookies:

- Preheat oven at 350
- Add 1/2 Cup of Salted Butter, 1 Eggs, and 1/2 TSP of Vanilla to a large bowl and beat until well combined.
- Open the jar and removed the top layer that is wrapped in cling wrap - set aside
- Dump the remainder of the jar in with butter and egg mixture and blend till cookie dough starts to form.
- Break graham crackers up and add 2/3 of broken crackers and 2/3 of mini marshmallows to the dough, folding it in. *You will want to save the remaining 1/3’s for garnish!
- Line a baking tray with parchment paper and create dough balls 2-3 TBSP in size and bake for 8 -10 minutes or until almost done, before removing the cookie trays from the oven, garnish with the remaining graham crackers, marshmallows, and pieces of the Hersey chocolate, and return to oven for an additional 2 minutes. (If desired, switch the oven to broil and toast the marshmallows on top. Just be sure to watch them because the small marshmallows burn quickly!)
- Cool for 2-3 minutes on a wire cooling rack before eating or storing in an airtight container.

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CHOCOLATE COVERED CHRISTMAS WAFER RODS

This chocolate covered Christmas wafer rod recipe is so easy to do and makes for a fun DIY you can get your nieces and nephews involved in. Plus, they are super festive and another great way to dress up the dessert table or package and added to your Christmas gifts as a personalized decoration!

Enjoy!

INGREDIENTS:

1 Can of Pirouline Wafer Rods
1 Bag of Pure White Chocolate Chips
1 Bag of Milk Chocolate Chips

- Toppings -
Sprinkles
Candy Cane - crushed
Cookie Icing

- Tools -
Wax Paper
2 Small Sauce Pans for Melting Chocolate
Piping Bag for Icing

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DIRECTIONS:

Prepare a banking sheet by lining it with wax paper.

In a bowl, place one bag of chocolate chips and slowly melt using a double boiling method, stirring every once and a while until completely melted.

Dip wafers into chocolate or use a spoon to pour chocolate over 2/3rds of the wafer and gently shake off excess before placing on the wax paper to cool.

Immediately after, coat in sprinkles or crushed candy cane so they adhere to the chocolate-covered wafers.

If you are going to dress a few rods with cookie icing, first allow them to cool completely before adding icing and moving them to a new clean baking sheet with a new sheet of wax paper to dry.

Make sure all rods are dry before removing from the wax paper before packaging or displaying, or store in an airtight container at room temperature.

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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HOLIDAY POMEGRANATE-CRANBERRY MOJITO

I know it’s only November but I am already so excited for the upcoming holidays! One thing that I’m really looking forward to is being reunited with close family again and although I know this COVID Christmas will probably look completely different than previous years, I’m still looking forward to celebrating all that we have to be grateful for. To help you get in the festive mood I thought I’d share a recipe for a welcome cocktail you can serve at your family gathering to help kick off the celebrations. This cocktail uses seasonal favorites like pomegranate and cranberry and can easily be made into a mocktail for kids simply by removing the rum!

Enjoy!

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INGREDIENTS:

- Cranberry Sauce -
3 TBSP of Sugar
1/4 CUP of Water
1/2 CUP of Fresh Cranberries

- Cocktail -
Sugar for Rim
1 Slice of Lime
8 Mint Leaves
2 TBSP of Lime Juice
2 Oz of Pomegranate
2 Oz of White Rum
Splash of Canada Dry or Soda Water if you like it less sweet
Ice - as needed

- Garnish -
Mint Sprigs
Fresh Cranberries
Pomegranate Seeds
Lime Wheels

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DIRECTIONS:

Add cranberries, sugar and water to a saucepan and bring it to a boil. Once it starts to boil, reduce to low heat and allow to simmer for 5 minutes until cranberries start to open and a thick sauce starts to form. Set aside to cool

Use a lime wedge to wet the rim of your glass and use the sugar to create a rim.

Add mint leaves and lime juice to the glass and muddle for a minute to release the mint flavors.

Add ice followed by a dollop of the cranberry reduction, rum, and pomegranate juice.

Add a splash of ginger ale or soda water, give it a stir, garnish with your fav garnishes and serve!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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