As tradition has it my Easter Recipe is usually something for kids to make with you or to enjoy. A batch of popcorn that is definitely on the sweet side and then some little treats that go really nice on a tray of fresh fruit to get just a bit of indulgence with your well intentioned plans to behave at the buffet this weekend.
Mixer with small plastic bowl and single whips
Makes about 25 small tails
Refrigerate till set.
- 4 oz. softened cream cheese
- 2 1/2 cups icing sugar
- 1 tsp. Almond extract
- 1 1/2 cups shredded coconut
Mix the cheese, icing sugar and extract together, should be a fairly firm dough. If not add a bit more icing sugar. Set in fridge to cool a bit to make easier to handle. Shape into small balls and roll coconut. Chill till set. Place in airtight container and store in fridge.
Candy Butter Popcorn
No mixer used for this but a fun treat for Easter a that’s a little different that the usual fair.
- 16 cups air popped popcorn
- 1 cup white chocolate melts
- 3 tbsp. peanut butter
- 2 cups Mini Egg type chocolates
- 1/2 cup chocolate chips (melted)
Pop the popcorn and put into a large bowl. Melt the chocolate and peanut butter together. Pour over the popcorn and stir in the mini eggs. Spread this on a large pan. Drizzle melted chocolate over. I actually skipped this step as felt sweet enough without more chocolate. Cool in fridge, deepfreeze or even outdoors for a bit till no longer sticky. Stir occasionally during this step to ensure the kernels separate. Once firmed up store in fridge or enjoy:-) Happy Easter everyone.