There’s something about being really heavily pregnant that makes me just want to bake! Maybe it’s a nesting thing, or maybe it’s just because it’s something easy to do with delicious results – who knows?! When I was pregnant with Little One, I made a batch of lemon curd and some flapjacks the day before she was born. It has been lovely to make things with her this time round – although I made these during her nap time so that she wouldn’t eat all of the mini eggs in the process! I found this recipe on the Lakeland blog, and it’s really easy to make this delicious Easter treat.

Ingredients

270g plain flour

1tsp baking powder

1/2 tsp salt

170g unsalted butter, softened

100g caster sugar

135g light soft brown sugar

1 tbsp vanilla extract

2 large eggs, beaten

200g white chocolate chips (or a block of chocolate chopped into small chunks works fine)

1 or 2 90g packets of mini eggs

Method

1. Preheat the oven to 190c/Gas 5. Lightly grease a 12″ x 9″ traybake tin (I used my brownie pan – anything roughly 1″ deep will be fine).

2. Place the flour, baking powder and salt in a small bowl and mix together. Set aside.

3. Place the butter, sugars and vanilla extract in a large bowl and, using an electric mixer, cream together until combined.

4. Add the eggs one at a time, beating well between each addition.

5. Add the flour mixture, and mix until just combined. Be careful not to over mix. Stir in the white chocolate chips and mini eggs until combined.

6. Press the mix into the traybake tin, and bake for 20-25 minutes or until the edges start to turn golden brown. Allow to cool completely before cutting into 12 squares. Enjoy!

These blondies are so yummy, they didn’t really last long! I’ll have to make another batch before Easter I think. Depending on what happens with our new arrival! I’m hoping to get back into blogging more regularly once things have settled down a bit – I know that’s not the first time I have said that here, but I know I’ve been neglecting this little space a lot and I want to get back to it. So fingers crossed, there will be more posts in the not too distant future!

The post White chocolate mini egg blondies appeared first on Hello! Hooray!.

Easter is so late this year! I’m so ready for a holiday and looking forward to having some family time together. 

But it wouldn’t be Easter without a little treat or two, and this year I found this simple and delicious recipe for Mini Egg rocky road, which really is a treat! You can make it with or without the fruit, depending on your taste. It’s super easy to make so will be perfect if you need a last-minute Easter treat!

This recipe is originally from BBC Good Food online.

Ingredients

225g dark chocolate, broken into pieces

100g unsalted butter, cubed

2 tbsp cocoa powder

2 tbsp golden syrup

100g rich tea biscuits

50g mini marshmallows (chop up larger ones if you can’t find these)

50g dried cranberries

200g chocolate mini eggs

Method

1. Line a 20 x 30cm traybake tin with 2 sheets of cling film (in a criss-cross pattern). Put the chocolate and butter in a large bowl set over a saucepan of gently simmering water, and melt until smooth and glossy.

2. Remove from the heat and add the cocoa powder and golden syrup. Mix together until fully combined and leave to cool at room temperature for about 15 mins.

3. Put the biscuits in a freezer bag and use a rolling pin to bash them, leaving some pieces chunkier than others. Stir into the cooled chocolate with the marshmallows, cranberries and 150g of the mini eggs.

4. Pour the mix into the tin and press down with the back of a spoon until even. Scatter over the remaining mini eggs, pressing them in a little, and leave to set in the fridge for 1 hr.

5. Remove from the tin and cut into bars to serve. Will keep for up to 1 week in an airtight container – if you can make them last that long!

The post Mini Egg rocky road appeared first on Hello! Hooray!.