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5 Easy Recipes to make with the kids to use up Leftover Easter Eggs
If you are anything like our house, we have received such a HUGE amount of Easter Eggs over the easter period. Now what to do with them all? Well we have found 5 simple recipes that you can make with your kids, to use up some of these leftover eggs. Not only do they taste delicious, but they are great share with family, friends and neighbours! Plus those hungry kids on school holidays will devour them!
Classic Choc Chip Cookies
Who doesn’t like a freshly baked choc chip coookie! These are a great way to use up all the different types of chocolate that you have left over.
125g butter, melted
1⁄2 cup brown sugar, firmly packed
1⁄2 cup caster sugar
1 free-range egg
1½ cups plain flour
1 tsp baking powder
1⁄2 tsp bicarbonate of soda
300g broken easter egg chocolate (you could use a mixture of white, dark and milk chocolate or just 1 type. Whatever you have leftover)
Preheat oven to 160°C fan-forced (180°C conventional). Line 4 oven trays with baking paper.
Put butter and sugars in a large bowl and mix with a wooden spoon until combined. Stir in egg until combined. Sift in flour, baking powder and bicarb and stir until well combined.
Roll dough into Tbsp-sized balls. Arrange on prepared trays about 5cm apart. Use a fork to gently flatten balls into discs about 1cm thick.
Arrange remaining chocolate pieces on tops of dough discs, pressing in to secure.
Bake, 2 trays at a time, for 12–15 minutes or until firm to touch and slightly golden around edges. To serve warm, cool completely on trays for at least 15 minutes. If serving later, cool completely on trays.
- To keep biscuits fresh, for up to 1 week, arrange cooled biscuits in an airtight container in single layers separated by baking paper.
- To store for up to 3 months, cool and arrange as above with baking paper in either freezer bags or containers, and freeze. To serve, that out of container for 15 minutes.
Recipe from Better Homes & Gardens
One bowl wonder chocolate brownies
These easy choc brownies are simple to whip up, making them a perfect recipe for baking with the kids.
- 125 g butter (diced)
- 150 g dark/milk easter egg chocolate (chopped)
- 1 1/2 cup CSR Brown Sugar
- 3 eggs (large)
- 1 tsp vanilla extract
- 3/4 cup plain flour
- 1/4 cup cocoa
- 50 g dark/milk easter egg chocolate chopped
- 50 g walnuts chopped – (optional)
Place butter in a large microwave proof jug and cook on Medium for 1 minute. Continue in 15 second bursts until completely melted. Add chopped chocolate to butter and stir until melted and mixture is smooth.
Using a whisk, mix in sugar until smooth, then add eggs and vanilla, mixing well.
Add flour and cocoa to bowl and continue whisking until mixture is well combined.
Pour into a lined 17 x 27cm slice tray. Sprinkle top of mixture with the chopped chocolate and walnuts (optional), pressing in slightly. Bake at 180°C for 30 minutes. Allow to cool in tray.
Choc chip muffins
Chocolate choc chip muffins are for the chocolate lovers amongst us. These muffins have just the right amount of chocolate. Kids will love them in their lunch boxes, but they taste best warm from the oven.
- 1 3/4 cup plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp cocoa
- 3/4 cup caster sugar
- 1 1/2 cups chopped Milk Chocolate Easter Eggs
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Preheat oven to 180°C. Line a 12 cup muffin tin with patty pans.
- Have the kids chop the easter eggs into small pieces with their Kiddies Food Kutter or Safety Food Kutter
In a bowl, sift together the flour, baking powder, baking soda, cocoa and caster sugar. Stir in 1 cup of chocolate easter egg pieces.
In a jug, whisk together the egg, oil, vanilla extract and milk.
Pour the wet mixture into the dry mixture and fold together until just combined.
Fill the patty pans and sprinkle the extra 1/2 cup of chocolate easter egg pieces over the top of the muffins.
Bake for 20-22 minutes.
One bowl wonder chocolate cake
This is a quick and easy cake to make? This simple chocolate cake will be ready in no time!
- 3 cups plain flour
- 2 cups CSR White Sugar
- 1/2 cup cocoa
- 2 tsp bicarbonate of soda
- 1 tsp salt
- 3/4 cup sunflower oil
- 2 tsp vanilla essence
- 2 cups cold water
- 2 tbsp white vinegar
MILK CHOCOLATE GRANACHE
- 200 g milk chocolate easter eggs
- 1/3 cup cream
Preheat the oven to 180ºC (160ºC fan forced). Grease and line the base of a 22cm cake pan.
Sift the dry ingredients together into bowl and mix to combine. Make three deep wells in the mixture. Pour the oil into one well, the vinegar into the second and vanilla into the third. Pour cold water over the top and stir well with a fork or whisk. Pour into the pan.
Bake for 1hour 10minutes, or until a skewer inserted into the centre of the cake come out clean. Allow to cool for 10 minutes, then gently remove from the pan onto a cooking rack. Cool completely.
For the Milk Chocolate Ganache: Have the kids chop the milk chocolate easter eggs into small pieces using their Safety Food Kutter or Kiddies Food Kutter. Heat the cream in a small saucepan. Remove from the heat and stir in the chocolate until it has melted and the mixture is smooth. Spread cold mixture over the cooled cake.
Recipe from Kidspot
Easy hedgehog slice
Get the kids in the kitchen to make this easy hedgehog slice. Packed with yummy chocolate easter eggs, creamy butter and biscuit crumbs. This simple slice always goes down a treat.
- 250g plain biscuits
- 1/2 cup desiccated coconut
- 2 tbs cocoa
- 150g dark or milk chocolate easter eggs (chopped)
- 100g Western Star Unsalted Butter (chopped)
- 295g condensed milk
- 1/2 cup walnuts (chopped)
- 200g dark or milk chocolate easter eggs (chopped)
- 50g Western Star Unsalted Butter (chopped)
Line the base and sides of a slice or lamington tin with baking paper and set aside.
- Have the kids chop the easter eggs and the butter with their Safety Food Kutter or Kiddies Food Kutter
In a small saucepan, heat 150g chocolate easter eggs, butter and condensed milk over a low heat for five minutes or until the mixture has melted. Set aside for a few minutes to cool.
Meanwhile, place the biscuits into a Ziplock bag, and push out all the air before sealing. Use the end of a rolling pin to carefully crush the biscuits, or get the kids to break them up using their hands! Place the broken biscuits in a large bowl and add the coconut, walnuts and cocoa.
Pour the melted chocolate mixture into the dry ingredients and mix well until everything has combined.
Press firmly into the prepared tin with the back of a wooden spoon, and refrigerate for 30 minutes or until firm.
To make the chocolate topping, place the butter and 200g chocolate in a heatproof bowl over a saucepan of simmering water. Stir regularly for 5-8 minutes or until the chocolate and butter have melted and combined.
Pour the chocolate mixture over the hedgehog, and transfer into the fridge for one hour or until completely set.
Cut the hedgehog into squares and serve.
- Store slice in an airtight container in the fridge.
Recipe from Kidspot
You won’t be short of any ideas on how to use up your leftover easter eggs with these delicious recipies. For more recipes and ways to entertain your kids visit our blog here.