Easter Crafts – Mini Easter Treats

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With a few moulds, melted chocolate and lashings of hundreds and thousands… You can create your very own yummy Easter Treats.

You will need
Chocolate (I got Tesco own brand)
Hundreds and thousands (large tub from Iceland)

Tools
Small Easter Egg Mounds (Sainsburys)
Microwave
Mixing bowl
Spoons

Optional…
Tin foil or sweet wrappers
Ribbons

First melt your chocolate in the microwave (30 seconds to 1 minute is usually long enough).

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Now take your egg moulds and sprinkle with a thin layer of hundreds and thousands covering the surfaces of the mould.

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Now pour the melted chocolate into the moulds over the top of the hundreds and thousands.

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Now add a thicker coat of hundreds and thousands over the top of the chocolate.

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Pop in the fridge for a couple of hours (to speed things up you can put these in the freezer for a bit).

Once set gently remove treats from the moulds and use tin foil and ribbons to wrap if desired.

Simple but yummy

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Oh… These started off being lollypops only the sticks won’t lay flat in the moulds so my advice would be… Don’t even go there with the lolly sticks!

Tutorial – Handmade Sweets for Valentines Day

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Its fun to make your own sweets, especially with the children.

My toddler had equally as much fun making these with me as he did eating them.

I’ve included 3 types of sweets that we made, each very easy make.

All would be greatly appreciated by anyone this Valentines day.

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Chocolate Dipped Peppermints

Ingredients…

200g Icing Sugar
1 Egg White
Plain or Milk Chocolate
Peppermint Flavouring
Green Food Colouring

Equipment…

Foil
Mini Sweet Cases
Mixing Bowl
Bowl (to melt chocolate)
Knife
Board
Tray/Plate
Spoon (for mixing)
Microwave (optional)

1: Add around 100g of your icing sugar to the mixing bowl, followed by one egg white, 5 drops of peppermint flavouring and 10 drops of green food colouring. Mix together well.

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2: slowly add the remaining icing sugar to the mixture and keep stirring until you see the wetness/stickiness disappearing. The mixture should be thickening up into a dough like consistency that you are able to knead into a smooth ball. You may not require the whole 100g of icing sugar you have remaining or you may need to add a little extra.

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3: Now make your mixture into a log shape and cut into disks. If you want the sweets smaller you can break each disk in half, roll into 2 smooth balls and slightly flatten with your thumb.

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4: Now break up your chocolate and add to a non metallic bowl. Melt your chocolate in the microwave for around 30 seconds (adjust the timings if your chocolate is very hard or unrefrigerated). If you don’t have a microwave, then place your bowl in a pan of boiled water and stir till melted.

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5: Lay down some foil on a board. Take each peppermint disk and half dip it into the melted chocolate. Lay it down on the foil.

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6: Once all are done, cover a plate in a new sheet of foil and transfer your disks to the plate. Place the plate in the fridge for an hour.

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7: Once your disks are set transfer them to your mini sweet cases. They will be firm but still mouldable so squash & mould a little if they don’t fit.

8: Place back in the fridge for 20 minutes and they are then ready to eat.

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For gifts place Peppermints directly into a jar, place cases in a cute homemade box or bag them up with pretty heart cellophane bags tied with ribbon

Chocolate & Coconut Cherries

Ingredients…

Tube of Glacé Cherries
Packet of Grated Coconut
Bar Of Plain or Milk Chocolate

Tools…
Mini Heart Foil Sweet Cases
2x Bowls
Mixing Spoon
Cocktail Sticks or Fork
Microwave (optional)

1: Add some coconut to a bowl

2: Add Chocolate to a bowl & melt the chocolate as I did above.

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3: I used my meat fork as didn’t have any cocktail sticks. First pick up your cherry with your stick, roll it in the chocolate and then the coconut.

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4: Gently remove from stick and place in your heart foil case.

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5: Do the same for all your cherries and then pop them in the fridge for an hour.

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Chocolate Coconut Hearts

Ingredients…

Plain or Milk Chocolate
Coconut

Equipment….
Bowl to melt chocolate
Mini foil heart cases
Microwave (optional)
Spoon to mix chocolate

1: Melt chocolate as above.

2: Add coconut to the melted chocolate and mix well.

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3: Spoon mixture into heart foil cases.

4: Sprinkle with coconut.

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5: Place in the fridge for 1 hour.

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Mini Bakers – Halloween Cupcakes

The kids love baking cakes especially the type that involve lots of decorating. Our Halloween cupcakes certainly did.

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I actually won a halloween edition packet of Renshaw my bakes modelling icing in a retweet competition last week, So, I had no excuse but to get baking with the kids.

We used the Renshaw My Bakes Icing to model a number of spooky cupcake toppers. The pack consists of black, white, orange and purple (though green would have been better than the purple, it was an excellent kit all the same)!

My very creative 9 year old daughter Alice-Sara made a fantastic pumpkin with a black and white snake wrapped around it…

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Fantastic, wouldn’t you agree?

Harley the toddler is the biggest baking fan ever and at 2 years old his already displaying some great skills in the kitchen…

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What We Used…

We started off with your everyday sponge mix ingredients and just added some spooky green food colouring…

60g caster sugar
60g brown sugar
125g self raising flour
2 eggs
220g butter
10g white chocolate chips
10g mike chocolate chips
5 splashes of green food colouring

Everything was mixed together with the chocolate chips and food colouring going in last.

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Once complete we spooned the mixture into some cake cases. Note, we doubled these up as to keep them strong. This was because we added an reasonable amount of mixture to each case so they would be big enough for us to cut through the middle.

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We let these bake in a Pre-heated over gas mark 5 for around 15-20 minutes.

Decoration…

The decorated of our spooky cupcakes were made up from…

Renshaw My Bakes Halloween Modelling Kit
Candy Worms
225g Icing Sugar
Green Food Colouring
Black Food Colouring

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Harley did an awesome job at mixing all the icing where Alice did fantastic with her spooky toppers.

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Once the cakes were baked and cooled I sliced them in half covering both in green or black icing. I then sandwiched them together before adding our decorations and a sprinkle of icing sugar to finish.

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We covered them and sat them in the fridge for a while.

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Personally I think they looked better without the sprinkled icing sugar, but this was the children’s project after all and what they say goes!

Checkout the inside… These were some chunky cupcakes that should only be eaten on a full moon (that is unless you are aiming to put your kids on a sugar high everyday).

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I’m linking this post to the appliance online competition “Cakes Win Prizes” and linky.

I’d also like to thank appliances online for the cake jar that I sadly smashed:( I’m sure it would have made some perfect cakes.

My messy but very cute little niece 16/366

Amy-Leigh is my sisters little one, born 10 weeks after my Harley, she will be 2-years-old next month! A right little character is our little Amy-Leigh, she’s also a pretty messy one too!It’s obviously double as messy when my little monster “Harley” meets up with cousin “Amy-Leigh” I’m pretty sure, (No, certain) that I’ll catch a 366 image for that, in the not to near future!

Toddler & Cupcakes 5/366

The toddler loved baking cupcakes with mummy today, and he didn’t do to bad a job with the decorating, as my fifth image in project 366 shows.