C is for Chocolate Crackle Nests

Chocolate Crackle Nests are a simple to make chocolatey treat for the upcoming Easter break.  Not that we need more chocolate but these are fun to do and easy enough for older children to make on their own.  There is no copha to melt which means no need to supervise kids using the stove.

Bee requested we make Chocolate Crackles this weekend.  We usually spend some time talking to both girls about what they would like to do each weekend.  Sometimes they have enough ideas to make a list.  Other times we go with the flow.

Bear and Bee making chocolate crackles with Dad when camping last year.

Bee remembers making Chocolate Crackles as part of the kids' activities at the holiday park we stayed at last year.  She also remembers missing out on the Chocolate Pizza which is on our holiday to do list.

This version of Vegan Healthy Chocolate Crackles from Veggieful is even healthier than the traditional recipe too.  Coconut oil is used instead of copha (a form of vegetable fat shortening) to make everything stick together.  And maple syrup replaces the icing sugar as the sweetener.  I haven't tried them but rice malt syrup and agave nectar would probably work well too.  I prefer these crackles made with maple syrup as I don't find them as sickly sweet as the version made with icing sugar.

You could add in 1 cup of desiccated coconut just like traditional chocolate crackles or some chopped macadamia nuts if allergies aren't a problem.

Chocolate Crackles Nests
Recipe from Veggieful
Makes approximately 12 muffin sized crackles

Ingredients
1/3 cup melted coconut oil
1/3 cup maple syrup
1/3 cup cocoa powder
2 1/2 cups rice bubbles (puffed rice cereal)
24 mini chocolate eggs

Directions

We used a patty cake tray and made slightly smaller crackle nests.

1. Line a regular muffin tray with paper cases.

Adding the maple syrup to the oil.

Bear whisking the oil, syrup and cocoa together.

2. In a large bowl, whisk together the coconut oil, maple syrup and cocoa powder.

Double mixing gets it done faster!

3. Stir in the rice bubbles.

4. Spoon the mixture into the paper cases.

5. Top each nest with the mini eggs.

Ready for the fridge.

6. Refrigerate until set - about 2 hours.

Mini chocolate crackles.

Since we used a patty cake tray which is smaller than a muffin tray we had enough mixture left to make some mini chocolate crackles.

If you are looking for more Easter inspired cooking ideas check out our Easter Pinterest board.

E is for Easter Fun

I love the rainbow lambs in the top left corner.

 Today we finished painting the Easter Ornaments we made yesterday.  We used this idea for Baking Soda Easter Eggs from The DIY Dreamer.  They are similar to salt dough ornaments but a lot faster to cook and are very white.

The recipe for the baking soda ornaments is from Urban Bliss Life. The only change I would make to the recipe is to leave the ornaments in the oven for longer to make sure they are harder.  Maybe up to 1 hour and 15 minutes.  As long as possible without them going brown.  If you are making these in Australia the oven temperature converts to 80 degrees Celcius.

Tomorrow we will hopefully get time to make marshmallows.  I'll make the marshmallow as its not a kid friendly recipe that children Bear and Bee's age can help with.  Then Bear and Bee can help cut up the marshmallow using our Easter themed cookie cutters.  I will post photos of the results on our Facebook page.  

If you find yourself wanting to use up some of the mini easter eggs try out our Easter Surprise Muffins.

M is for Menu Plan Week 4

After a wonderful camping trip last week (thankfully we were back home before Tropical Cyclone Ita swept through) I am finding it hard to get back into the swing of a regular routine.  Thus this post is late.  Sorry about that.  To make up for it I have included next Sunday's meals as well so you can see what we are planning to have for lunch and dinner on Easter Sunday.

Sunday Dinner - Beef and Red Wine Stew
Monday Dinner - Baked Sour Cream Chicken and Veggies
Tuesday Dinner - Sausage Casserole and Mashed Potato
Wednesday Dinner - Cheat's Pastitsio and Green Salad
Thursday Dinner - Chicken in Pyjamas, Chips and Salad
Friday Dinner - Tuna Mornay Vol au Vents and Veggies
Saturday Dinner - Beef Stronganoff and Veggies

Easter Sunday Lunch - Roast Lamb plus sides and Easter Apple Pudding
Easter Sunday Dinner - Lunch leftovers plus Pasta Salad   

Morning and Afternoon Teas include - Malted Milk Chocolate Chip Cookies, Cheese, crackers and veggie sticks, Frozen Yoghurt Pops and Strawberry Yoghurt Cupcakes.

Lunches include -  Savoury Pikelets, Fish Finger Wraps, Sandwiches, Chicken and salad rolls,


What is your family planning to eat over Easter?

B is for Bunny Break Muffins

These Carrot and Banana Muffins are the perfect snack for your hungry bunnies.

Makes approx 12.  We made 9 regular sized muffins and 12 mini muffins.

Carrot and Banana Muffins
Download the recipe card here.

Ingredients
1 medium sized ripe banana, mashed
2 eggs
1/4 cup vegetable or light olive oil
1/2 cup milk
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 3/4 cups self raising flour
1 teaspoon ground cinnamon
1 cup finely grated carrot

Directions
1. Preheat oven to 180 degrees Celsius.
2. Line muffin pan with paper cases. This is a good step for all young children to help with.
3. In a large bowl, whisk together the banana, eggs, oil, milk, sugar and vanilla.
4. Sift flour and cinnamon over the banana mixture.  Add carrot and gently mix together.  Be careful not to mix too much or the muffins will be tough.
5. Spoon the mixture evenly among the paper cases.
6. Bake for 15 to 20 minutes or until muffins spring back when lightly touched.
7. Cool on a wire rack.

Carrot and Banana Muffins

To make these muffins even more Easterish (I'm sure that's a word), we iced them with Cream Cheese Icing and used fruit stick lollies and mini marshallows to make carrot and flower decorations.

Bee decorating the muffins

Cream Cheese Icing
Beat 30 grams soft butter and 80 grams soft cream cheese in a small bowl with an electric mixer until light and fluffy.  Gradually beat in 240g (1 1/2 cups) icing sugar.