5STAR FOODIE HAS US DROOLING OVER DELICIOUS COMPOUND BUTTER.....

I was tickled pink by 5 STAR FOODIES ,march makeover Compound butter....APRIL 4TH

Yeah i was so so excited and tickled pink.....and hopping with delite... i could actually imagine myself in a cool walk in .............circling all butters or whisking away flavoured butters every single day of the month and here i am.....[ and it was last min over the easter weekend mind ya...except the panackes:-))) ]

And there are cutesy prizes too.....

Super cutesy prizes by I CANT BELIEVE IT'S NOT BUTTER :-)))...I couldn work with this super product coz it aint launced here ....but i worked with some lovely butters ......a french butter , a danish butter and a local butter.......

My mind did a race ,a bit back,maybe in High School when i whisked a compound butter ,not knowing so......a brandied butter for Christmas ,that were also stuffed in a few dates with a sprinkle of walnuts....delicious........


And then a bit back i read about Compound butter and all the eliciousness it carries  ,but it was NATASHA  from 5 STAR FOODIE who made me sit up and notice.....
oh yeah i love to tell her that its time her blog is re named 7 StAR FOODIE and am so so sure all u guys agree with me.....

Butter.....butter....butter ...ok i have no I cant believe Its Not Butter out here but i do crave butter already....butter butter butter.....

Brandied butter,  Sugar toast butter , Strawberry butter, HazELnut butter ,
Cashewnut butter    ie marzipany butter.................

Biscuitty bits butter ,
chocolate butter .......................CC cookie butter ....oh butter butter....

Irish butter and tangy butter....

Aubergine ,tahini butter and pesto butter......

And  an AUBERGINE , TAHINI BUTTER

[grilled aubergine mashed ,tahini ,pepper blended with butter ....]

and PAsta tossed in AUBERGINE TAHINI BUTTER.....

 Olives , peppers and shrimpy butter -for ur stuffed mushrooms.......

Lemon n herb butter...

Guacamole Dip butter


Oh    after my hearts turn ,   its my minds turn to race into a frenzied delight of eliciousness and ideas galore,sending my taste buds ,apetite and cravings into a frenzy........


NATASHA,thats what MArch 5 STAR FOODIE MAKEOVER ,did to me....thanx a ton for bringing us this world of wonderfulness....

Now,ofcourse  the prizes above , are real cutesy too[ thank u ICBINB] ....buts thats another stori....am here coz right now these butters are sending  an aderaline rush into my foodie veins and i actually wanted to have as  many butters as i could by 4th April and here i am......

Now Natasha has this elicious butter whipped jus for us all-a fantastic SMOKED SUN DRIED TOM,OLIVE OIL & BALSAMIC V BUTTER ,sprinkled with loads of salt....wait HIMALAYAN PINK salt it is.............
 U'LL FIND THE SUPER RECIPE HERE...

 A LITTLE ABOUT COMPOUND BUTTER

Now what is this compO und butter am rambling about.....i love what WISE GEEK says....A butter that a flavouring is added to either sweet or savoury ,thats adds a zest to a meal and pings in as a sauce too.......

MAkes ur dinner or high tea feel more special ....more sophisticated .....more bubblier and injects life into a drab meal too........

And the limits are as endless as ur taste buds or creativity really.....

HOW TO MAKE COMPOUND BUTTER

Typically compound butters are rolled into cylinders and chilled or even frozen, and then slices or pats are served on steaks, fish or vegetable...but honestly we can do it jus our little special way and still rock...way to go gurllll.................

And u mix in all the goodies and yeah re chill the butter now compound butter ....b4 u serve or gobble it on toastees or grilled chicken....

So this is how i make the butter for every recipe below-
                                                                                    SOften Butter
                                                                                    Mix in the choice of ingredients that will flavour.
                                                                                    Roll in to a log and chill
                                                                                     And best parts ,the amount of added flavor can be decided jus by ur demanding taste buds:-)))))

I SO WANNA BEGIN WITH  STRAWBERRY BUTTER....

with SUPER PANCAKES and FRESH STRAWBERRIES ........

This is actually born from many a breakfasts when MY HOMEMADE CHUNKY PRESERVE, makes a fantastic combo with butter on toast .........

SO what goes into the butter is THIS STRAWBERRY PRESERVE  [same recipe as the link but grated apple n whole cinnamon with overload of vanilla beans in there :-))))) ],A VANILLA BEAN, A SMALL PIECE OF CINNAMON ......

[ CINNAMON STRAWBERRY BUTTER ANYONE?] and some STRAWBERRY PRESERVE ...THAT FREEZES THE SPARKLE OF THE MORNING SUN....FOREVER.....

So i think i call this STRAWBERRY APPLE CINNAMON VANILLA BUTTER 

AND paired with this fantastic PANCAKES ,with a light SPRINKLING OF CHOCOLATe chips ,U  have a super breakfast at hands.........

• 2 large eggs
• 1 1/4 cups milk
• 3 tablespoons melted butter or vegetable oil
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons sugar OR 1/4 cup malted milk powder [ i added sugar]

1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.

2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.

3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it"ll thicken slightly.

4. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

5. Drop 1/3 cupfuls of batter onto the lightly greased griddle.  Bake on one side until bubbles begin to form and break,[ at this point i sprinkled HOME DRIED IN THE AFTERNOON SUN ,RAISINS ] then turn the pancakes and cook the other side till brown. Turn over only once. Serve immediately.  A SUPER PANCAKE AND MY FIRST AT THESE KINDA AMERICaN PANCAKES...... .....THE KAF STAMP RINGS TRUE HERE,TO THEIR PROMISE... THE BEST HAVE EVER HAD....FLUFFY ,RISE WELL ,VERY DELICIOUS ...........ANd real quick to put by tooo........... NUTTY BUTTERS

Here's an exciting part on sweet butters ,where u add any of all of the following.........

For a smoother texture ,powder the nuts....for a thicker chunky texture ,chop em fine.....all nuts are lightly roasted....and delicious.....I GROUND EM THICK....

HAZLENUT N LEMON ZEST COMPOUND BUTTER FOR THE PANCAKES......

CASHEWNUT AND ROSEWATER FOR MARZIPAN BUTTER

DATE AND WALNUT TO BRANDIED BUTTER ,STUFF DATES AND ROLL IN CASTOR SUGAR....

CARAMEL BUTTER WITH BUTTERSCOTCH ,GEMS ,LIcORICE CANDY .......

 DELICIOUS AND SO SO GOOD FOR UR MORNING TOAST...... and a flavour butter that leads way to loads more delicious butters......................

MArsmellow BUtter .....JuJUBES butter[love those tangy ones]......maybe i should call this one CARAMEL CANDY BUTTER........or EASTER DELIGHT BUTTER.......add some marmellow fluffs, chopped fine For PINK BUNNY CARAMEL BUTTER.....

PINK DREAMZ DELICIOUS BUTTER.......

 oh this asbolutely delish tickling PINK BUTTER with FRESH  poms and a few seeds crushed to dribble some juice in for that pink juicy hue.....some icing sugar and u have some delicious fruity butter for ur pound cakes instead f regular frosting:-)))

 aint they truly pink dreamz ......

THESE are super with ur breakfast pancakes or over scones ,muffins or cupcakes.......add confectioners sugar to each as per taste...and ofcourse a little vanilla extract i do so love......

 WHAT I LOVE ABOUT FRUITY BUTTTERS...is that the list is endless...as far as ur imagination can take u ...or maybe let ur taste buds take over ......i mean like PASSION FRUIT BUTTER or a GUAVA BUTTER with GOABIADA or a GUAVA JELLY..........MAGO BUTTER ...LEMON BUTTER ....CITRUSY BUTTER........add the fruit curd along with fruit pieces to hieghten the flavour......oh wanna whip them all.......

But for now its ...BARBIE PINK DREAMZ POMMY BUTTER..........


ADAPTED FROM THE DELICIOUS LURPAK SITE

125 g / 5 oz soft LURPAK Slightly Salted Butter
100 ml / 4 fl oz acacia honey
1 tsp powdered cinnamon


Mix the butter with honey and cinnamon. Put the cinnamon butter in a small bowl. Leave, covered, in the refrigerator for at least 2 hours. Serve the cinnamon butter and toast for brunch or tea.

A DELICIOUS TANGY BUTTER......perfect warps every time ...:-))))
Butter a la vinaigrette
125 g / 4 oz soft LURPAK Slightly Salted Butter
1 tsp Dijon mustard
1/2 tsp white wine vinegar
1/4 tsp salt
freshly ground pepper

OR 
ITALIAN HERBED DRESSING :-))))

Butter a la vinaigrette: Stir the butter with remaining ingredients. Leave covered on the kitchen table for 1/2-1 hour. Season.



2  STUFFING SUPER STUFFED MUSHROOMS WITH 3 COMPUND BUTTERS......

These are with the local salted butter found here ,,but do add some seasoning if like too like paprika flakes ,pepper crushed ..........would love to try a sprinkle of SURMAC and have 'em with tahini butter and pita bread......

1] COMPOUND BUTTER 1

    Steamed finely chopped spinach
    crumbled cottage cheese

2] COMPOUND BUTTER 2

    filling 1

3] COMPOUND BUTTER 3

 THIS IS WHAT WEN INTO THIS SUPER COMPOUND BUTTER.....

      shrimp pan fried in butter with loads of garlic, seasoned with paprika flakes,
     roasted red pepper, black portuguese olives , portuguese herbed green olives , pink peppercorns.

 add more filling for chunky textured butter as i did.....

or less and blend in a blender for a smoother butter....but i love texture....chunky texture....

4] COMPOUND BUTTER 4

    stuffing 2

SPINACH ,COTTAGE CHEESE ,ALMOND BUTTER..with STUFFED MUSHROOMS AND SHRIMPY BUTTER [above] WITH STUFFED MUSHROOMS,BOTH CAN BE SERVED WITH BOTH :-))))

Well are u also growing ur tresses....ur gloden tresses long and strong?

Well i sure am and there's this amazing combo thats a wonder for hair and honestly i do like to toss a salad of Zuchinni,  SPinach , Cottage cheese , Almonds  And chinese cabbage ,dates... cling wrap in a glass bowl w/o the dressing of ur choice and u have a HIGH PRotien HAIR FOOD at any time u wan whether u wanna add it to a sandwhich or had with grilled chicken or seafood ,it rocks....and i love green peas so toss a few to garnish and for an add on of vibrant green color......yeah green peas do lend a vibrancy in color and sweetness in flavour .....natural goodness galore....

ITs on this inspiration that stuffed mushrooms were born.........


PREPARE MUSHROOMS
 Wash  LARGE mushrooms and carefully remove stems.
  Lay out caps on nonstick pan and pop in oven for 5-10 minutes to dry out and cook slightly.
  Set caps aside.

STUFFIN NUMBER 1

1) Heat oilive oil w a wee bit butter. Add Garlic and when the aroma fills ur kitchen add in a few shallots/onions with a pinch of sugar n salt,this will help in caramalize them real well.

2)Toss in the finely chopped stems of the mushrooms, crumbled cottage cheese, pine nuts , chopped almonds, finely chopped red pepper and let the flavours enevolope.......

3) Season with salt and pepper....

4) Finally add the chopped spinach and turn off the heat......

STUFFIN NUMBER 2

 Roasted chopped walnuts, Parmesan cheese and house-made pesto and chopped cooked shrimp in butter garlic ,all mixed together........

STUFF THE MUSHROOMS

Mound the spinach mixture/ shrimpy mixture or cottage cheese spinach mixture onto the the mushroom caps, pressing it into the caps.

Bake at 300-350 for 10-15 minutes until hot and mushroom caps are cooked.

 If you leave them slightly undercooked, you can do these ahead and
 then heat them up in the microwave when needed.

 Fill each mushrooms, piling up. Sprinkle each mushroom with a little Parmesan cheese
Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.

And here i have another 2 special butters for u,  avacado butter  and    pesto butter....oh yeah i did think of lods other butters ...but saved them for another time like say Cilantro lemon garlic herbed butter...rosemary pepper pepped up butter and pudding butter too.....maybe i should have a blog for deliciously flavoured butters :-))))

AVaCADO butter ...

 whicH combines 2 flavours ,both buttery ,yet different ...

resulting in an absolutely smooth ...luscious creamy ...melt in ur mouth butter ...

 and add in a clove or 2 of roasted garlic...crushed pepper ...and u have ur perfect G dip butter ......

toss it as a perfect dressing too...to some lime juice and oilve oil...for ur Avacado ,Spinach and Pumkin seed salad.......

 perfect for Easter Roast or Grilled deliciousness....

left overs of the easter stuffed chicken.........well i kept a bit aside to shoot actually :-)))

ANd a PESTO BUTTER for Pesto lovers...

Add caption

 with home made pesto....over loaded ...

 loads of Pesto for a delicious green butter ...perfect for those stuffed mushrooms or otherwise:-)))

Green Dreamz...go green gurl......u'll love it ....

AM i in love.....oh sure i am with compound butter et all....Come fall in love ........

 ........its so exciting and Natasha's smilin face pops everytime i think butter and add  flavoured to it now....

Its been a wonderful Easter , CAndy & chocolate Eating , Chicken stuffing day and despite all the roast and stuffed mushrooms with delicious butters ...and chocolate ...i have a craving for some thing sweet ....and Guess who come's to rescue ....the Baby Pink Pom butter ....simply super on tarts or buttery pound cakes:-))) or jus plain.....

Now i love Texture and chunky so most of my butters have texture but if u love it smooth ,all u need is a little help from ur blender :-))))

Thats it !!!!!!!

And yeah ,i love more fillers per butter ,u can reduce the fillers for a smoother butter ,these butters are really super luscious ,for ur wraps ,with the leftover roasted stuff chicken [if any]................

And a part which i rolled ,slices so so beautifully [no, i didn pic them,but maybe will add to this :-)) ]....


Sadly , I CANT BELIEVE ITS NOT BUTTER ,aint hit our markets yet ,but if they do ...they take us by storm ....even for a butter lover like myself...i do love eating the ''real'' butter , a little than lods of any other but ICBINB sounds super and would gladly subb it ....

Above i tried the Danish LURPAk butter ,in lightly salted and unsalted and PRESident French butter ,lightly salted and our local salted butter....LOve 'em all......

 AND

 

EASTER BASKET OF GOODIES,COOKIES & MORE.....

DISNEY LAND JOINS HANDS WITH DUCKY LAND TO CELLEBRATE EASTER AT BRIGHT MORNING STAR ...........

EGGS & COOKIES .....ALL TO GET U DONUTS AND WOBLY AND WEAK IN THE KNEES.....

IT SURE IS EASTER AGAIN ....A EASTER WE LOVE N KNOW.....

THERE ARE ALSO LOADS OF GEMS /M& M'S ..........EGG PAINTING SESSIONS GALORE.........

HERE'S A LITTLE SOMETHING I WROTE FOR ALL YOU HAPPY PALS.....MY DEAR.......EASTER BUDDIES ......

Dis very cute easter bunny,
comes with words of honey.
As he hops along, singing the best love song,
With good news that brings us cheer and hope.
The best news v cud eva hear,
of our Lord n risen saviour!
Wit joy in our hearts we reciv d news,
cz HE gve us a lifE in fulLnes to live!
A wondErfULL day4u n ur fly frm me,
nt only 2dy bt in2 eternity!
N indulge in d array of eastEr eggs,
of difFErEnt hues,sizes&shapes!
SuprizE wit an egg, a LONELY soul TODAY WHO nobOdy has,
n mAke deir day W UR  lv u share!
Ok buddy,wil ctchya agn soon,
wit sme mOre goodnews!
Have a briliant easter in d light dat shines forth frm HIS heart to ours!

AND EASTER EGG HUNTS  GALORE......................................

LOVE IS SO IN THE AIR @ 365 ....WISH U BUNNY LOADS OF IT :-)))))
And what does Easter bring..................a new life to love.........................Pink Bunnies to play with..................eggs for joy.................fresh air................spring [summer]....gold ribbons ........flowers in bloom and more.....:-))))
Satin in pastel hues and goodies in whites......

EASTER EGG COOKIES 

A FEW COOKIES were  dressed as these CHRISTMAS COOKIES.....

but they vanished before i could take any more  pics :-)))) Yeah somebody came over and a little basket was being made and they were gone ,but will repeat the dressing again in the next batch yeah :-)))

D-I-Y COOKIE CUTTER 

 MADE MY OWN COOKIE CUTTER HERE,COZ IT WAS IMPOSSIBLE TO FIND AN EGG SHAPED COOKIE CUTTER ,IN THIS SIDE OF TOWN AND TOO LATE TO ORDER......THANK GOD FOR  KRAFT.....

Glaze these with pastel colours or pipe names on them to use as place cards.I BAKED THESE AS EGGS WITH DESIGNS

Cream of tartar makes these cookies crisp, while the icing sugar makes them tender.-THESE SURE ARE CRISPY N CRUNCHY....BUTTERY WITH A SNAP.....sounds like so much my go to Roll out cookie:-))))

ADAPTED FROM CANADIAN LIVING

Ingredients

1 1cup cup(250 mL) (250 mL) butter, softened  

1-1/2 1-1/2cups cups(375 mL) (375 mL) icing sugar 

1 1eggeggs  ( used half an egg ,more egg white -yellow would make it softer)

1-1/2 1-1/2tsp tsp(7 mL) (7 mL) vanilla  (used a whole vanilla bean)

2-3/4 2-3/4cups cups(675 mL) (675 mL) all-purpose flour  

1 1tsp tsp(5 mL) (5 mL) baking soda  

1 1tsp tsp(5 mL) (5 mL) cream of tartar  

1 1pinch pinchsalt 

icing Paint: 2 2cups cups(500 mL) (500 mL) icing sugar  

1/4 1/4cup cup(50 mL) (50 mL) lemon juice 

Paste food colouring

FOR THE COOKIES....

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking soda, cream of tartar and salt. Stir into butter mixture in 3 additions. Divide in half; flatten into discs. Wrap each in plastic wrap; refrigerate until firm, about 1 hour.
(Make-ahead: Refrigerate for up to 24 hours.)

Dust each disc with flour. Between waxed paper, roll out to scant 1/4-inch (5 mm) thickness. Using 3-inch (8 cm) egg-shaped cookie cutter, cut out shapes, rerolling scraps. Place on waxed paper-lined baking sheets; freeze just until firm, about 15 minutes.

Transfer to parchment paper-lined or greased rimless baking sheets, arranging about 1 inch (2.5 cm) apart. Bake in centre of 375°F (190°C) oven until firm and golden on edges, about 8 minutes. Transfer to racks; let cool completely.
(Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Icing Paint: In small bowl, mix sugar with lemon juice until smooth. Divide and tint as desired. Using small offset spatula, spread 1 tsp (5 mL) onto each cookie. Let dry on rack.

SourcE-Canadian Living Magazine: April 2007

These were all the loads of cookies and eggs had planned but am still making them , a little leg injury set me aback;-)))....slowed me a little but will catch up soonnnnnnnnnnnnnnnnn

FANTASTIC EASTER EGGS

Easter Eggs

 

 

By The Canadian Living Test Kitchen

 

 

 

 

 

 

Ingredients

1 1cup cup(250 mL) (250 mL) butter, softened  - 30 grams

3 3lb lb(1.4 kg) (1.4 kg) icing sugar  - 175 grams

2/3 2/3cup cup(150 mL) (150 mL) condensed milk - 15ml

1 1tbsp tbsp(15 mL) (15 mL) vanilla  

1/2 1/2tsp tsp(2 mL) (2 mL) salt 

1 1lb lb(454 g) (454 g) semisweet chocolate, chopped -60

2 2tbsp tbsp(25 mL) (25 mL) Vegetable shortening 

Icing: 2 2lb lb(907 g) (907 g) icing sugar  

1 1cup cup(250 mL) (250 mL) Vegetable shortening  

1/2 1/2cup cup(125 mL) (125 mL) milk 1 1food colouring, (optional)

In large bowl, beat butter until fluffy; gradually beat in icing sugar, milk, vanilla and salt.
On work surface, knead until smooth.
Shape into 32 eggs.
Refrigerate for 1 hour or until firm.
In bowl over hot (not boiling) water, melt chocolate with shortening; remove from heat.
Using 2 forks, dip 1 egg into chocolate to coat; shake off excess.
Repeat with remaining eggs.
Place on waxed paper-lined baking sheets; refrigerate until chocolate is set.


Icing:[ OPTIONAL - I DIDN DO THIS ]
  In large bowl, gradually beat sugar into shortening until fluffy. Beat in milk until smooth. Divide into batches; beat in food colouring (if using). Decorate eggs.

Additional Information

Extra Flavours:
(per one quarter of egg mixture):
Chocolate: Beat in 1 tbsp (15 mL) unsweetened cocoa powder.
Maple walnut: Add 2 tbsp (25 mL) chopped walnuts and 1/2 tsp (2 mL) maple extract.

MARZIPAN EASTER EGGs IN CUTEY DELICIOUS BASKETS

MARZIPAN EGGS

1] I USE HOME MADE MARZIPAN, WHERE I KEEP ADDIN CASHEWNUTS [i prefer cashewnuts to almonds but do mix the 2 at times:-))) ] And CONFECTIONERS SUGAR , till i get it right :-))))


2] Its usually is 1 part sugar to 2 parts ground nuts...around that muc:-)))

3]Bring together with a few srpinkles of ROSEWATER , yeah thats right  ROsewater ....lends a PINK CANDY FLOSS FLAVOUR.....DELICATE YET DELIGHTFULLY BLOSSOMING On The TASTE BUDS........PURE indulgence.....

4] ColOR with Icing color for SPRING COLORED EGGS.....or  Dip in White /milk /dark Chocolate for CHOCOLATE MARZIPAN EGGS....

Chocolate nests recipe (printable version) TO PLACE UR PRETTY EGGS.....

ADAPTED FROM  the LAnd of  DAFFODILS & PINK FLOWERS......SATIN MACROONS .....PLANET MOWIELICIOUS

100g rice krispies [ cant find any so added butterscoth /gems /crushed jam cookies/little hearts/ marie biscuits....but keep in mind that the volume of the rice k's will be far more at 100grams tan the rest,i tried both ways,by weight n volume ,both are different ,but good,one is more chocolate ,one is more fillers]
100g milk chocolate
100g dark chocolate[ tried with milk compound n coverture ,i may be wrong but compound sets better ,doesnt need any tempet and coverture has this delicious flavour to it :-)]
75g butter
3tbs golden syrup

NOTES:-
1] Made 2 batches and halved the recipe but didn do the same to the golden syrup in the first batch:-)))
glossy swwet milk chocolate cups is what i got and set them in a muffin paper and case :-)))

2] Used only milk chocolate and cut down the golden syrup to halve in the next batch coz golden syrup would sweeten the already sweet milk chocolate way too muc...

3] Couldn find rice krispies any where around and didn wanna use chocos ,my second options so crushed some LITTLE HEARTS- which are crispy puffed heart shaped biscuits instead, crushed largely :-))

4] I got 4 bakets with the above quantity:-)))

1. In a large, non-stick pan, melt both chocolate bars with the butter and golden syrup. Mix well.
2. Add the rice krispies into the pan and stir, coating everything evenly.
3. Spoon 5 mounds onto a tray lined with baking paper or a silicone sheet. Form a dip in the centre.
4. Refrigerate for 1-2 hours or until set. Peel the nests off, fill with chocolate eggs and serve.

GOT AN AMAZING SUPRISE HERE...MY FAV LYLE'S GOLDEN SYRUP COMBINED WITH MY FAV MILK CHOCOLATE [cAllebaut] and BUTTER ,COULD GIVE ME THIS DELICIOUSNESS GALORE...A CHOCOLATE BASKET WITH JUS THE CONSISTENCY I SO MUC LOVE :-)))
I mean i buy those 5 stars bars of goey chocolate or my fav melodys...GLide to PURE BLISS......

CHOCOLATE BITES @ EASTER ..

ADAPTED FROM MY VALENTINE CHOCOLATES 

  If u have egg / bunny  mould ,super ,if not [ mine have still not arrived] ,use any mould but for filling stick to Marshmellows in pink and white:-))))

SOME MORE EASTER COOKIES.....

OK DELICIOUS  BISCUITs - adapted from Rachana's Veggi Fare

for easter and with a fantastic filling too.....

Ingredients

115 grams - all purpose flour

2 tbsp - cocoa powder sweetened

5 tbsp - sunflower oil ( i used butter mixed with oil )

3 tbsp - sugar ( confectioners sugar-4.5 tbh but it wasnt sweet enuf for me so next time i add some more :-))) but every body else said the sweetness is perfect to go with ur chai)

4 tbsp - low fat milk (half n half)

For the filling 

60 grams nutella
60 grams milk chocolate callets (i used single origin callebaut -any dark chocolate is fine....)

2 tsp - cream
2 tsp each butter n oil (optional)

4 tbsp - hazelnuts,toasted &  finely crushed

CAFE TWIST FILLING

I used a bit of espresso powder IN  half the filling for a Coffee kick ,whick makes me tick-this is so so optional but i love this coz my taste buds go donuts with chocolate filling, intensified with Espresso-it brings out the best in chocolate ......made for each other ...and what have u.......

CUT OUTS
 Used cookie cutters using the easter theme....EASTEr Dolls.........................

  Easter Cookle doo..........Easter Birds ....Easter Teddy....Easter Stars...they are all right here :-)))))

Method

1. Preheat the oven to 150 degree C and line a baking tray.
2. Mix together the flour and cocoa powder in a bowl.
3. In another bowl, mix together the oil, milk and sugar.
4. Add the liquid mixture to the flour mixture and mix to form a dough.
5. Roll out the dough and cut into rounds with the help of a cookie cutter and place on the baking tray.
6. Place the tray in the centre of the preheated oven and bake until done. 
7. Let the cookies cool on the baking tray for a couple of minutes and then transfer to a wire rack to cool completely.
8. Meanwhile, place the chocolates usuing and cream ,butter(if using)in  a glass bowl and mix inbetween 30 seconds, until the chocolate melts completely.
9. Add toasted, finely crushed hazelnuts and mix well.
10. Scoop up approx 1 tbsp of chcolate mixture and roll them into balls and flatten them gently and sandwich the biscuits with the chocolate cream. 
11. Spread a little melted chocolate and dress up as u want :-)))))

So all these goodies ,add to my other Easter bakes and more for dear Faiths ALL THRU THE YEAR CHEER Easter PArty.....am so excited about this one round....

3 CHEERS for ALL THRU THE YEAr CHEER at EASTER.........