Cadbury Egg Goodness

Every year, one of my favorite things about the Easter holiday is that this commerical comes back on the air:


I am so entertained by those animals sounds I can hardly stand it.

And speaking of Cadbury products, those cream-filled eggs are pretty much better than crack. Probably because they come from a magical bunny that makes chicken noises.

But I’m not really much of a chocolate person,  so just one of those little nuggets of sugary goodness are enough for me. Just imagine my joy when I found this recipe by Katrina at inkatrinaskitchen.com for Cadbury Cream Cookie Cups. Less chocolate. More cookie. And the cream! I think I just died.


 
Ingredients:
 
·        Chocolate chip cookie cups (step 1)
 
·        ½ Cup light corn syrup
 
·        ¼ Cup salted butter, softened
 
·        1 teaspoon vanilla
 
·        3 Cups powdered sugar
 
·        Yellow food coloring
Directions:

1.   Prepare your favorite chocolate chip cookie dough. Spray a muffin pan with nonstick spray and add about 3 Tablespoons of dough to each muffin well. Bake for 13-15 minutes until golden. Let cool 15 minutes in the pan. The middle will sink in. To help it along you can press a small glass (or spice jar) into the well to create a cookie cup. While the cookies are warm but firm use the tips of your fingers to gently twist the cookie cups up and out of the pan. Let cool completely.

2.   In the bowl of your mixer combine corn syrup, butter, and vanilla until smooth. Slowly add powdered sugar and mix until incorporated.

3.   Remove about 1/3 of the cream and dye with yellow food coloring.

4.   Pour white cream into the cookie cups. Finish off with a small drop of yellow cream.

5.   Yield 12 cookie cups

I seriously had no idea it was this easy to make that magical Cadbury cream. This is something I could actually probably attempt to bake!

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