Homemade Easter Eggs (2 Varieties)

Two Varieties Homemade Easter Eggs Recipe with Confectioner's Sugar and Chocolate

Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 24

Introduction

Homemade Easter eggs are a delicious and fun treat to make during the Easter season. In this recipe, we will show you how to make two different varieties of Easter eggs - peanut butter eggs and butter cream eggs. These sweet treats are perfect for gifting or enjoying with your loved ones during the holiday.

History

Easter eggs have been a symbol of rebirth and new beginnings for centuries. The tradition of decorating eggs dates back to ancient civilizations, with Christians adopting the practice as a symbol of the resurrection of Jesus Christ. Today, Easter eggs are a popular treat enjoyed by people of all ages during the Easter holiday.

Ingredients

Peanut butter eggs

1 lb (454 g) of confectioner's sugar
1 lb (454 g) of peanut butter
1.5 lb (680 g) of butter; no substitutes

Butter cream eggs

4 oz (113 g) of cream cheese
0.5 cup of butter
1.5 tsp of vanilla
5 cups of confectioner's sugar

Chocolate coating

0.5 lb (227 g) of semisweet chocolate
0.5 lb (227 g) of unsweetened chocolate
0.25 lb (113 g) of paraffin

How to prepare

Peanut butter eggs

Mix all the ingredients together.
Shape the mixture into small eggs.
Refrigerate for about 0.5 hour on a cookie sheet covered with wax paper.
Dip the eggs in hot chocolate coating using a fork.

Butter cream eggs

Cream together cream cheese, butter, and vanilla.
Knead in sugar and shape into eggs.
Refrigerate for a short time on a cookie sheet covered with wax paper.

Chocolate coating

Dip the eggs into hot chocolate coating using a fork.
To make the chocolate coating, melt the ingredients in a double boiler.
Keep the mixture over heat as you coat the eggs.
The candies can be stored at room temperature for 4-5 days.

Variations

Add chopped nuts or dried fruit to the mixture for added texture and flavor.
Use white chocolate or colored candy melts for a different coating option.

Cooking Tips & Tricks

Make sure to refrigerate the mixture before shaping it into eggs to make it easier to work with.

- Use a fork to dip the eggs into the chocolate coating for a smooth and even finish.

- Store the candies in an airtight container to keep them fresh for longer.

Serving Suggestions

Serve these homemade Easter eggs as a sweet treat after Easter dinner or package them up in a decorative box to give as gifts to friends and family.

Cooking Techniques

Use a double boiler to melt the chocolate coating for a smooth and glossy finish.

- Refrigerate the eggs before dipping them in the chocolate to prevent them from falling apart.

Ingredient Substitutions

Substitute almond butter or sunflower seed butter for peanut butter for a different flavor profile.

- Use margarine or coconut oil instead of butter for a dairy-free option.

Make Ahead Tips

These Easter eggs can be made ahead of time and stored in the refrigerator for up to a week before serving.

Presentation Ideas

Arrange the Easter eggs on a decorative platter or in a gift box lined with colorful tissue paper for a festive presentation.

Pairing Recommendations

Serve these Easter eggs with a glass of milk or a cup of coffee for a delicious and satisfying treat.

Storage and Reheating Instructions

Store the Easter eggs in an airtight container at room temperature for up to 4-5 days. Do not refrigerate as it may cause the chocolate coating to sweat.

Nutrition Information

Calories per serving

Peanut butter eggs: Approximately 200 calories per serving

Butter cream eggs: Approximately 250 calories per serving

Carbohydrates

Peanut butter eggs: Approximately 20g of carbohydrates per serving

Butter cream eggs: Approximately 30g of carbohydrates per serving

Fats

Peanut butter eggs: Approximately 15g of fats per serving

Butter cream eggs: Approximately 10g of fats per serving

Proteins

Peanut butter eggs: Approximately 5g of proteins per serving

Butter cream eggs: Approximately 2g of proteins per serving

Vitamins and minerals

Both varieties of Easter eggs contain small amounts of calcium, iron, and vitamin A.

Alergens

Both varieties of Easter eggs contain peanuts and dairy.

Summary

Both varieties of Easter eggs are high in carbohydrates and fats, making them a delicious and indulgent treat for the holiday season.

Summary

Homemade Easter eggs are a delightful and nostalgic treat to make during the Easter season. Whether you prefer peanut butter or butter cream, these sweet treats are sure to be a hit with your family and friends. Enjoy making and sharing these delicious Easter eggs this holiday season!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Homemade Easter Eggs. It was many years ago, when I was just a young girl, and my own grandmother had passed down the recipe to me. She had learned it from her mother, who had in turn learned it from her own mother. The recipe had been passed down through the generations, and now it was my turn to carry on the tradition.

The recipe for Homemade Easter Eggs was a special one, made only once a year during the Easter season. It was a time-consuming process, but one that was well worth the effort. The end result was a delicious treat that was sure to delight both young and old alike.

The first variety of Homemade Easter Eggs that I learned to make was a simple one, made with just a few ingredients. I remember watching my grandmother as she carefully melted the chocolate in a double boiler, stirring it constantly until it was smooth and glossy. She then added in a splash of vanilla extract and a pinch of salt, giving the chocolate a rich and flavorful taste.

Next, she poured the melted chocolate into small egg-shaped molds, swirling it around to coat the entire inside. Once the molds were filled, she placed them in the refrigerator to set, patiently waiting for the chocolate to harden. When they were ready, she carefully removed the eggs from the molds, revealing perfectly shaped chocolate eggs that were ready to be enjoyed.

The second variety of Homemade Easter Eggs was a bit more intricate, but just as delicious. This time, my grandmother taught me how to make a creamy filling to go inside the chocolate eggs. She mixed together powdered sugar, butter, and a splash of milk, creating a smooth and creamy mixture that was perfect for filling the chocolate shells.

Once the filling was ready, she carefully spooned it into the chocolate eggs, being careful not to overfill them. She then sealed the eggs with more melted chocolate, creating a seamless and beautiful finish. The eggs were once again placed in the refrigerator to set, allowing the filling to firm up and the chocolate to harden.

When the eggs were finally ready to be enjoyed, my grandmother would carefully package them up in colorful foil wrappers, each one a work of art in its own right. She would then share them with family and friends, spreading joy and happiness wherever she went.

As I grew older, I continued to make Homemade Easter Eggs every year, each time adding my own twist to the recipe. I experimented with different fillings, such as peanut butter and marshmallow cream, and even tried my hand at decorating the eggs with colorful sprinkles and edible glitter.

But no matter how much I changed the recipe, the sense of wonder and joy that I felt when making Homemade Easter Eggs never faded. It was a tradition that I was proud to carry on, a way of connecting with my past and creating memories for the future.

And so, every Easter season, I would once again don my apron and gather my ingredients, ready to create a batch of Homemade Easter Eggs that would bring smiles to the faces of those I loved. It was a labor of love, a way of sharing a piece of myself with others, and a tradition that I hoped would continue for many generations to come.