Seasons & Holidays

Crafts for the holidays and the different seasons.

Chocolate Bunny Lava Muffins

~ lindy

Easter Chocolate Bunny Lava Muffins

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*1 cup Extra Dark Chocolate Chips, Guittard (more for topping, optional)

*1/2 cup Butter

*1 teaspoon Vanilla Extract

*1/2 cup Sugar

*1/2 cup Almond Flour, not Almond Meal

*1/4 teaspoon Sea Salt

*4 Eggs, room temperature

*Cupcake Liners

*Cocoa Powder, dusting cupcake liners

*Muffin Tins/Pans

*Milk Chocolate Frosting, Pillsbury or frosting of your choice

*Guittard Chocolate Bunnies or other small chocolate bunnies

*Green Apple Edible Candy Grass

Melt chocolate, butter and vanilla in a double boiler. Set aside and cool for 10 minutes.

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Sift together into a bowl Sugar, almond flour and sea salt. Slowly add to the melted chocolate mixture until well combined. Then using a hand mixer on medium speed mixing and add eggs one at a time for 3-4 minutes or until lighter in color.

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Refrigerate muffin mixture until chilled about 15 minutes.

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Scoop 1/4 cup or (fill 2/3 full) of the mixture into cupcake liners, lined with cocoa powder.

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Bake in a 375*F. oven for 11-15 minutes, cook longer if you want a firmer muffin but the center of the muffins are supposed to be moist/gooey.

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Allow muffins to cool, frost muffins and add bunny to the middle of the frosted muffin and add edible grass scattering on top of the frosting. (Cut edible grass as desired.).

Enjoy!

Lindy

Easter Chocolate Nests

~ lindy

 

Easter Chocolate Nests

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*1 cup Ghirardelli Dark Melting Wafers (more if you want extra thick layers on chocolate nest), melted in a double boiler

*1 cup coconut, sweetened or unsweetened

*1 tablespoon Special Dark Hershey’s Cocoa Powder

*1 Bag 9.9 ounce Easter Peanut Butter M&M’s or Cadbury Eggs, etc…

*Pastry Bag with round small tip, for piping melted chocolate

*Round Silicon Baking Cups

*Wax Paper

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Melt wafers on low heat in double boiler then scoop warm chocolate into pastry bag with tip and pipe lines onto wax paper covered silicone cups, drizzling/piping the melted chocolate back and forth across until desired nest shape and thickness. (You can drizzle in one layer and allow that layer to set and then add another layer to get more of a stick nest look, always allow the chocolate to set between layers.) Also you can place in the chocolate nest in the fridge to speed setting.

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When finished nests have set, carefully remove nests from the silicone wax paper covered molds and then fill with cocoa coconut.

Cocoa Coconut

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Place the coconut and cocoa powder in a re-sealable plastic bag and shake until all the coconut is coated. Now, sprinkle cocoa coconut in the bottom of your chocolate nests and add candy peanut butter or chocolate eggs.

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Serve at dinner parties as a favor to take home or for a fun children’s treat.

Enjoy!

Lindy