Happy Good Friday everyone!
Ever since my Facebook was bombarded with pictures of these beautiful looking chocolate treats last Easter, I’ve been dreaming about getting my hands on one. I hunted high and low for these in cafes and shops last year but I still couldn’t find one.
This year I’ve finally made them and OMG were they absolute heaven!! A little sickly to eat a whole one at once but they were absolutely delicious as an afternoon treat with a cuppa tea and also heated up topped with ice cream for a yummy dessert.
Here is my recipe so you can try for yourself at home.
Scotch Creme Egg recipe
- 6 Crème eggs
- 300g milk chocolate
- 175g caster sugar
- 4 eggs
- 120g self-raising flour
- 1 tsp baking powder
- 60g cocoa powder
- 175g softened unsalted butter
- 120g softened unsalted butter
- 120g icing sugar
1. Preheat oven to 180 degrees and grease or line a cake or brownie tin.
2. Cream the butter and sugar together before adding the rest of the cake mix ingredients.
* Top tip: Remember to sieve the flour and cocoa powder to reduce clumps.
*Top top: If the batter is too thick, add a splash of milk.
3. Pour the mixture into the cake tin and bake in the oven for around 25 minutes, until the cake is firm and springy.
* Top tip: Use a skewer to test if the sponge fully baked in the middle. The skewer will come out clean if it’s ready.
4. Take the cake out of the oven and allow to cool for 15 minutes.
5. Once the cake is fully cooled, crumble in a food processor until it resembles breadcrumbs.
6. Add the remainder of your softened butter, icing sugar and cocoa, mixing until a firm dough is formed. It should be similar to shortcrust pastry.
7. This is where it gets messy! Take handfuls of the dough, mould around the Creme Egg and roll into fist-sized balls.
8. Place each cake-covered egg onto a baking tray layered with baking paper and pop in the fridge to chill.
If you haven’t already noticed, shops are now stocked full of cheesy Valentine’s cards, an unlimited supply of heart-shaped chocolates and pretty roses so if you aren’t already in the mood for the most romantic day of the year these DELICIOUS heart-shaped treat are sure to help.
If you’re anything like me… really really bad in the kitchen then these super easy to make desserts will put a great big smile on your face because believe me anyone can make them and everyone will love them (providing you’re not allergic to peanuts).
These delicious treats are perfect for a homemade gift to your loved one if your saving your pennies, great if you’re having the girls over for a Galentine’s night in and even better if you haven’t even got a Valentine but want to treat yourself to something heavenly while watching Magic Mike.
What you will need
- 1 large bar of milk chocolate
- 1 large bar of dark chocolate
- 1 large bar of white chocolate
- 2 tbsp smooth peanut butter
- 2 tbsp icing sugar
- Pink sprinkles of choice
- Heart-shaped cupcake cases
- Start off by melting the dark chocolate either in the microwave in short bursts of 10 seconds stirring to check or in a glass bowl over boiling water
- Spread the chocolate into the base of each cupcake case and leave to set it the fridge until hard (takes roughly 20 minutes)
- Meanwhile mix the peanut butter and icing sugar in a bowl – it will become less sticky to make it easier for spreading
- Once the dark chocolate has hardened, spread a thin layer of peanut butter mix
- Repeat the same process with milk chocolate and then peanut butter mix before topping with the melted white chocolate
- Add your desired sprinkles for the top – this could be pink or any colour sprinkles, mini love heart sweets, marshmallows, edible glitter or popping candy or a combination!
You can have fun with the decorations and be as creative as you wish with your toppings.
Luckily for me my boyfriend has volunteerd to cook for me on Valentine’s Day so these will be a treat for me and the girls this weekend. Thank goodness… otherwise he would have had them all!
I hope you enjoy these as much as we have and they make your Valentine’s Day extra special and TASTY!
Love Leeanna xo
I have such a big sweet tooth like I literally could eat cake for breakfast, biscuits for lunch and chocolate for T- I just never seem to get cravings for anything savoury! So i’ve been trying to find some inspiration for mid-day snacks and desserts I can have that don’t contain all the nasty sugar.
I love a good cereal bar as an afternoon pick-me-up with a cup of tea or as a quick on-the-go breakfast but the sad thing is all of these bars that claim to be ‘healthy’ are actually packed full of sugar… probably why I pick them up for that quick boost of energy.
I’ve created a recipe for flapjacks which is completely refined sugar-free and can be made gluten-free or dairy-free.
Ingredients (makes about 8 flapjacks):
1 cup of gluten-free oats or traditional rolled oats
3 tbsp of butter or coconut oil
1 mashed banana
1 tsp of vanilla extract
1/4 cup of raisins
1/4 cup of designated coconut
1 1/12 tbsp of agave nectar
- Honestly this recipe is just so easy to do and not very messy at all! Firstly melt the butter in a saucepan with the mashed banana, agave nectar and vanilla extract until runny.
- Take the mixture off the heat and pour in the oats, raisins and coconut and combine all of this together.
- Pour the mixture into a baking tray and bake for about 20 minutes (until they start to look a little golden on top.
You can always replace the coconut or raisins with any other alternative like cranberries, apricots, seeds or nuts. Get experimenting! These tasty treats are great with a cuppa for pick-me-up snack or as an on-the-go breakfast.
I hope you enjoy this recipe and have a great start to the week!
Love Leeanna xo