I love making little treats for the kiddies. I try to find recipe that are quick and can be made in a moments notice, provided you have the ingredients of course.
Since Easter is coming up fast, I’ve decided to make these Easter egg nests for a treat. It’s also perfect if you want to bring a little something to a friend’s place to eat after a meal.
This has only 4 ingredients and the kids can help decorate them. You can garnish these nests with anything you like, it doesn’t have to be for only an Easter treat. Use your imagination :)
- 1 tbs butter
- 100g mini marshmallows
- 2 cups Rice bubbles (rice krispies)
- Mini Chocolate Easter eggs
- Prepare a 12 hole muffin tin with cupcake cases. Set aside
- In a saucepan melt butter over low heat then add the marshmallows
- Continue stirring until the marshmallow has melted. Careful not to burn the bottom of the pan
- Add the rice bubbles and stir until all the cereal has been coated with the marshmallow mix.
- Using a tablespoon that has been lightly coated in oil, spoon the mixtures into the cupcake cases.
- Use the back of the spoon to make a little dent in the centre.
- Place in fridge for about 15-30 mins to set a little
- Garnish with Easter eggs
OMG! My Hubby baked! My Hubby is an eater, not a baker. So you can imagine my surprise when he came up with this. He did a great job and I was so proud of him :) He saw the recipe for Yorkshire brack on “Ade in Britain”, an English cooking show featuring Ade Edmondson. You’ve would’ve seen him in shows such as “Young ones” and “Bottom”. He hosted this cooking show which is one of Hubby’s favourites to watch. Ade travels around Britain learning about local produce and of course, cooking along the way. Yorkshire Brack is a fruit cake with a tea infusion and is usually eaten for afternoon tea with a nice pot of tea but honestly, it can be eaten anytime you like.
He decided to make this one day. It’s so easy to make that even a non-baker can make this. It only has a handful of ingredients and basically everything is thrown into a bowl and mixed together. The only thing is though, you need to plan ahead as the dried fruit need to soak in tea the night before. No offense to Hubby, but if he can make this, anyone can. I’m not really a fruit cake fan but I have to say, this cake is probably the only one I have enjoyed eating. It has a treacley, caramely flavour and the sultanas and raisins give it a real sweetness. You can play with the type of tea you use to give the cake different flavours. Recipe:
- 150ml of hot tea
- 454g of mixed dried fruit (sultanas, raisins and currants)
- 225g self raising flour
- 175g demerara sugar (can also use raw sugar)
- 1 egg, beatened
- Soak the dried fruit in the hot tea overnight
- Next day, Preheat oven to 160degC
- Drain the dried fruit into a large bowl and add the rest of the ingredients. Mix well to combine. If mixture is too dry, add another egg and mix.
- Spoon the mixture into a prepared loaf tin and bake for approximately for 1 hour or until a skewer comes out clean
- Best served warm with butter and a slice of cheese.
Bon Appetite, Cherrie