Seasons > Easter > Activities for the Home > 9 sweet egg shaped treats for Easter
Cocoa Oatmeal Eggs
1 cup sugar
8 T. butter
1/2 cup water
1/3 cup cocoa
(Some people like to add 1/2 cup peanut butter.)
Bring the ingredients to a boil and boil 1 minute, stirring constantly. Remove from heat and add 1 teaspoon vanilla. Mix in the 3 cups quick-cooking oats.
Quickly spoon the hot batter onto a baking sheet, or onto foil spread onto the counter. If you don’t want eggs, let these cool, and they are ready to eat. Or store them in an airtight container.
Egg molds
American craft stores and specialty cooking stores sell plastic egg shaped molds that can be used for making hollow or solid chocolate eggs, or sugar eggs that have figures or scenes inside. If you buy a kit, it comes with recipe booklet and molds.
Hollow chocolate eggs
Melt white, milk, or dark chocolate and pour into half of the mold. Put in the refrigerator to partially harden. When the edge has hardened, pour the still soft chocolate from the middle into the other half of the mold. Put both halves into the fridge to harden. Pour out the soft center of the second half leaving a shell, and return to fridge to finish hardening. When the chocolate looks cloudy through the plastic, pop out of the mold. If you want to put a surprise in the egg, now is the time to do it. Melt chocolate and put a thin layer along the edge and put the two halves together and harden. Decorate as you feel inspired.
Where to get it
Sugarcraft
Michael’s
Hobby Lobby
Ben Franklin
Hearth Song sells pre-made sugar eggs
Jello Eggs
Make jello with half the amount of water called for in the instruction. Close the molds and pour the mixture into the egg molds. If you want to have two tone eggs, pour in half full, then harden before filling the rest of the way with another color of jello.
Nests with Eggs
Melt chocolate and mix in cereal, nuts, coconut, fried noodles, or a combination of the above. Before it hardens. spoon onto tinfoil and press the middle to form an impression. Once they harden, peel off the tinfoil and fill with egg shaped candy.
Sugar eggs
Mix a small amount of water, food color, and flavoring with with sugar until the mixture is the consistency of wet sand. Press into the two halves of an egg mold, then slap out the contents onto a cutting board or cookie sheet. Cut a small section off the larger end so it can stand. Leave this shape to dry. When there is a good crust, gently turn the egg over and scoop out the center of each half with a spoon. Leave the scooped out side up to harden. If you want a window in one side or the end, cut this before it hardens. Make icing to put the two halves together and to decorate. Use molds to make more sugar figures to put in the scene.
Egg Shaped cookies
Use any sugar cookie or spice cookie recipe to make egg shaped cookies. Decorate the cookies with rows of icing and candy or sprinkles.
Rice Krispie Eggs
Melt margarine and marshmallows and mix in any kind of unsweetened cereal. Rice Kripies is the usual choice, but plain cornflakes work well. Press into an egg shape with your hands and leave to cool and harden. Dribble with melted chocolate and sprinkles, or completely coat with melted chocolate and decorate. Poking a skewer into them makes it easier to get the chocolate all the way around the egg, and also allows the chocolate to hardened without sticking to a plate.
Cupcake Baskets
Bake cupcakes and cool. Ice each cupcake and top with egg shaped candy such as jelly beans or peanut m’n’m’s. Add an edible handle by braiding 3 strands of gummy spaghetti and pushing it into the icing. Or simply make handles out of strips of paper, and “glue” them to the outside of the cupcake wrappers with a little bit of icing. The basket shown here is a cupcake liner with a paper handle stapled on. Slip baked cupcakes into the baskets.
Truffle Eggs
Just heat a cup of heavy cream. Turn off the heat and stir in a cup of chopped chocolate until it melts. Mix until the chocolate melts and the mixture is the consistency of pudding (not custard) Leave in the refrigerator to firm up. Use your hands to make egg shapes. If the mixture gets too soft, return to fridge to make it firm again. Freeze truffle eggs. Melt white chocolate that has food coloring added. If you don’t mix it thoroughly, the color will be swirly and have a marble effect. Dip frozen truffles in white chocolate and return to fridge to harden. These truffles should stay refrigerated until eaten.
egg mold
Home Made Cookie Cutter, or No Cookie Cutter At All
If you don’t have an egg shaped cookie cutter, you can use a tin can with both ends cut out and squeeze one side to make it egg shaped. Another option is to buy an egg ring and squeeze one side smaller to make an egg shape. The easiest option may be to roll the cookie dough into a log in plastic wrap, then gently press and rub the top side narrower. Put in the frige. for an hour or more to make the dough firm, then slice into egg shaped cookies. Optional: cut a paper towel tube in half to keep the bottom from flattening out while it is chilling in the refrigerator. The dough will keep in the refrigerator up to a week, and indefinitely in the freezer.
Note:(Ghirardelli chocolate chips work great, but, oddly, Nestle’s does not--neither the semi sweet nor milk chocolate chips would hold their form even with twice the chocolate.)
Alternate nest shape: rather than shaping these cookies into eggs, make them into nests for store-bought egg shaped candy. Indent the middle of each cookie with the back of a small spoon. Once cooled, put several candy eggs in the middle.
If you do want egg shaped cookies, start shaping them into eggs as as soon as you are finished spooning the batter. Start with the cookies that you spooned first, since they will be the coolest--be careful not to burn yourself!! If you wait till they are cool, they will crumble rather than be shaped. Gently squeeze and roll the cookie between your two palms to make egg shapes. For larger cookies, squeeze 2 cookies together.
