All Things Beautiful: Easter Cooking YUMMY

If anyone knows anything about me it is the fact that I love to cook. I will give most things a go once and if it is scrumptious I will cook it again - don't have alot of bad recipes fall into my hands but there is always the odd one.

So lets get started - the Day 7 of the Egg-ceptional Egg-xtravaganza was to cook easter things... YUMMY!!!
These are the adorable chocolate crackles that Mel did over on her blog site and I couldn't resist but make them for a girlfriends at home day care easter day party which happened yesterday so if you would like the recipe for this one toddle over to Mel's blog...

This one was a bit on the funny side as when I went over to Fionas blog to see what sort of a cooking storm she was arousing in the kitchen it was something similar to what I cooked for Easter dinner here at home on Tuesday night...

Here is the recipe for the Chocolate And Custard Tart
It serves 6 takes 30 minutes prep. + 1 hour chilling and 4 hours setting time.
Cooking time:10 minutes and this recipe can be made up to 1 day ahead.
Store in an airtight container in the fridge - that is if it lasts that long!!!!

70g (1/3 cup) caster sugar
1 vanilla bean, halved lengthways
1 x 600ml ctn thickened cream
4 egg yolks
200g good-quality dark chocolate, coarsely chopped
100ml thin cream
4 bought hot cross buns, thinly sliced vertically
2tbs warm water
2 1/2 tsp gelatine powder
2 tsp cocoa powder

1. Place the sugar, vanilla bean and half the thickened cream in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to a gentle boil. Strain through a fine sieve into a medium heatproof jug. Discard the vanilla bean.
2. Place the egg yolks in a medium bowl. Gradually whisk in the cream mixture. Return to the saucepan over low heat and cook, stirring, 4 minutes or until the custard coats the back of a spoon. Transfer to heatproof bowl. Place in the fridge for 1 hour to chill.
3. Meanwhile, combine the chocolate and thin cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal sppon to stir until the chocolate melts and the mixture is smooth.
4. Line the base of a round 24cm (base measurement) springform pan with non-stick baking paper. Arrange half the hot cross bun slices, in a single layer, over the base of the pan. Spread half the chocolate mixture evenly over the base to cover completely. Repeat with the remaining hot cross bun and chocolate mixture. Cover with plastic wrap and place in the fridge for 1 hour or until set.
5. Whisk the remaining thickened cream in a bowl until soft peaks form. Use a large metal spoon and gently fold the cream into the custard mixture.
6. Place the warm water in a small heatproof jug. Sprinkle with gelatine and whisk with a fork until the gelatine dissolves. Gengly fold the gelatine mixture into the custart mixture. Pour over the chocolate base. Cover and place in the fridge for 3 hours or overnight to set. Dust with cocoa powder to serve.
YUM!YUM!YUM!

Oh!!! These are the kids favourite cookies and we made some so they could give them out as easter treats - the bunny cookie cutter I have didn't want to play today so we made them into rounds but don't worry they still taste delicious!!!!

Here is the recipe for the double chocolate freckles

Makes about 42 - depends on the size of cutter

125g butter, softened
165g Firmly packed brown sugar
1 egg
225g plain flour
35g self-raising flour
35g cocoa powder
200g dark eating chocolate , melted
hundreds and thousands

1. Beat butter, sugar and egg in small bowl with electric mixer until combined. Sift in dry ingredients in two batches.
2. Knead dough on floured surface until smooth; roll dough between sheets of baking paper until about 5mm thick. Cover; refrigerate for 30 minutes.
Preheat oven to 180C/160C fan-forced. Grease oven trays; line with baking paper.
4. Using cutters cut out dough and place on prepared tray.
5. If using
3cm cookie cutter -round - bake for 10 minutes
5cm cookie cutter - round - bake for 12 minutes
6. Let bikkies cool on wire racks
7. Spread tops of cookies with melted chocolate and sprinkle with hundreds and thousands. Set at room temperature.

An extra tip. If you cook the cookies but don't chocolate top them you can store them in the freezer then whip them out when you need them. Ice them with the chocolate and sprinkle when defrosted.

This recipe is called "Bon Bons" and sorry to tempt you all but this recipe has been passed down to me and I have been sworn to secrecy but they are devine and white chocolate is one of my fav's.