Looking for something fun and easy to do this Easter? I’ve got you covered with the ultimate in sweet treats – Easter egg chocolate bark! This is a great way to use up the last bit of Easter candies or, as was the case for me, a good excuse to stock up on some of your favourites! I’d like to say that this recipe is fool proof, but unfortunately you do run the very real risk of finishing the ingredients off before they make their way into the melted chocolate! If you managed to keep your taste buds under control though, you’re good to go! I would venture to say that this is even a good one to keep the kiddo’s busy (under supervision of course!) and of course you can customise this to include some of your personal favourites, these just happen to be mine.
I was never the biggest fan of banana bread, or bananas for that matter, until I found this recipe. I’ve made a few changes to it over the years, but now I think it is perfect!
It is fair to say that I have a few hang-ups regarding bananas, as I love artificial banana flavoured things (Beacon’s Fruit Salad sweets come to mind) but I don’t love bananas themselves and the idea of a warm banana freaks me out! They’re okay when eaten slightly green, but after that they just become a slimy mess with an overpowering taste. So I made this recipe with two ripe bananas, not overripe, and the end result has just a hint of banana. Perfect for those of us who believes that bananas only has a small window of time during which they are edible.
This lemon drizzle cake has been a massive success in our house, so much so that I’ve received numerous requests to bake this again soon! I have never actually had a lemon drizzle cake before, so maybe I’m not the best judge, but from my husband feedback I’ll chalk this up as a big success. This is one of those super quick recipes that you could easily whip up on a whim, likely from ingredients already in your pantry.
Both my cousin and I love baking, so on a recent visit we decided to attempt macarons. She had never had much success with them and I could also do with some practice. Despite the fact that we learned the importance of the bicarb, our somewhat sad looking macarons tasted heavenly!
- 90 g almond powder, sifted
- 100 g Castor sugar
- 10 g high quality cocoa powder
- Pinch of Bicarbonate Soda
- 2 egg whites
- 50 g Castor Sugar
- 55 g butter, room temperature
- 100 g icing sugar
- 20 g cocoa powder
- 2 large eggs
- 20 g dark chocolate, melted
- 1 tbs vanilla extract
- Prepare your baking tray. Line it with baking paper and spray it with non-stick spray.
- Sift together the almond meal, cocoa powder and icing sugar, at least twice.
- Beat egg whites until soft peaks form and then add the Bicarbonate soda and castor sugar.
- Beat until hard peaks form and then gently fold in the almond meal and icing sugar mixture as well as your flavouring and colourant.
- Pipe out a few round macaron shells on your prepared tray. Try spacing it equally and to stick to one size. We pencilled out some circles on the other side of the paper which made it easier.
- Give the baking tray a gentle whack on the kitchen counter underneath all rows of macarons.
- Set the oven to 160C and leave the macarons outside whilst the oven preheats, for about half an hour.
- Bake for 6 min on one side and turn around before baking for another 6 min on the other side.
- Place on wire rack to cool before filling it.
- Beat the butter, icing sugar and cocoa powder together.
- Add the eggs one by one.
- Melt the chocolate and add it to the mixture.
- Beat until it becomes light and fuffy.
- Finally, assemble your macaron shells by piping a fair amount of icing on one side of the macaron. There should be more than enough to go around and have a few taste testers!