Happy belated Easter to all of my chocolate-loving friends out there! We had family over for the holiday which meant that I was in charge of menu planning, as per usual. And what would Easter be without some kind of mini egg themed dessert? Mini egg cheesecake anyone?
Apparently I was a little late with my grocery shopping though because I got there to find that all of the Cadbury Mini Eggs had been cleaned out. So I had to settle for Hershey’s Eggies. What a rip. To tell you the truth though, they tasted pretty much the same. As far as I could tell the major difference was egg color (Hershey’s had white eggs whereas I’m pretty sure Cadbury has green ones). Which is embarrassing for me to admit because I am a self-proclaimed hater of any Hershey’s chocolate. Not their Eggies though…
Here’s another unfortunate disclosure for you, I totally forgot to take pictures. Oops…
I guess it’s a good thing when everything gets eaten before you have time to snap up a couple of pictures.
Aside from eating lots of dessert/other forms of chocolate/candy we also had to color eggs, it being Easter and all. Naturally my dad made one dedicated to the Bruins (as he has done every year since the beginning of time). Addi’s was a Reggie Bush creation inspired by his new team the Lions and their blue and silver colors. But the winner has to go to the penis egg. Admittedly not something you will find in your average Easter egg basket. It’s a long story really, dating back years and involving what was probably the funniest game of charades in the history of the universe. Needless to say, nothing is off limits in our family. We are pretty open people. Maybe a bit too open sometimes.
I hope you all had an equally great holiday filled with family, friends and good times!
Mini Egg Cheesecake
Adapted from Buttercream Blondie
1/2 cup butter, melted
2/3 cup brown sugar
1/3 cup white sugar
1 heaping cup AP flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup mini eggs (Cadbury or Eggies), chopped
Combine the melted butter and sugars until a homogeneous mixture forms. Add the egg and stir until blended. Add the remaining dry ingredients until the dough comes together (but don’t over mix). Press into a 8 or 9 inch square pan or pie dish. Chill for at least an hour or overnight. Bake at 325F for about 30 minutes until the crust is golden around the outside and just set in the centre. Essentially you could just stop here and enjoy yourself a delicious giant mini egg cookie. Now there’s an oxymoron for you!
1 lb. light cream cheese (2 packages), room temperature
3/4 cup white sugar
2 tbsp. sour cream
1 cup mini eggs, chopped
Using an electric mixer, beat the cream cheese until light and fluffy. Add the sugar and continue to beat, scraping down the sides of the bowl occasionally to ensure that no lumps accumulate. Add the eggs one at a time and the sour cream. Finally fold in the mini eggs. Pour the filling into the crust and bake at 325F for about 45-50 minutes until the cheesecake is set around the outside and just a tad jiggly in the centre. Cool to room temperature before refrigerating. Once chilled, slice with a hot knife for clean edges.