Eggs are an Easter staple, and as much as I enjoy playing 'tsougrisma' (a Greek Easter game where we see whose selected hard boiled egg is stronger) my favorites are the candy ones ^_^ One of the side effects of me spending so much time on Pinterst is finding recipes, and so when I found one for homemade Reese's Peanut butter eggs, I couldn't resist.
They taste soo good, I couldn't help but share the recipe.
4 cups powdered sugar
1 3/4 cups creamy peanut butter
5 tablespoons butter
2-3 tablespoons milk
1 bag of chocolate chips
1/2 cup shortening
Mix together the powdered sugar, peanut butter, and butter. Go slowly (there's a lot of sugar and you don't want it to all leave in a poof of white because the mixer throws it in the air) until it's thoroughly combined. Add the milk, one tablespoon at a time, while you continue mixing. It'll look crumbly, but should be soft and squishy like play-dough.
At this point, start snagging handfuls and molding it into eggs. I found it best to squish it a couple of times to make the dough ball smooth and blended, roll it into a ball between my palms, and then flatten it a bit till it looked like an egg. Place the eggs on a wax paper covered tray and stick in the freezer for an hour.
Shortly before your hour is up, start melting the chocolate. I use an improvised double boiler, nesting pots, but you can just a pan or the microwave. (Though I'd avoid the latter, because you'll find yourself constantly reheating the chocolate as it cools). Simply dump the chocolate chip in your kitchen tool of choice, add the shortening, and put over medium heat. Stir to get rid of lumps.
Next comes dipping! Pretty self explanatory. I found I used two toothpicks, stabbing the eggs and dipping with one, while using the other to scrape off the dripping chocolate before placing it back on the tray (still covered with wax paper, of course). Sometimes a spoon was helpful, especially for the eggs I made that were probably bigger than they should have been. And I could dribble a bit over the holes the toothpicks left.
While the chocolate is still warm and melty, add toppings. I did sprinkles, but I'm sure you could do anything else your little hearts desire. Or royal frosting on them after the chocolate hardens.
I keep mine in the freezer (prevents me and others from eating them so quickly), but they really are simple enough for me to make more before Easter next week if I must.
You're tongue twister for today is:
Extremely Engineered Energetic Eggs