Posts Tagged 'halloween'

Pipe Dream #147: To Have An Edition of Something- Homemade Cream Eggs

A few Saturdays ago, I made three different recipes with one 15 ounce can of pumpkin puree. It was like Saturday: Pumpkin Edition, except the days of my life don’t have titles like that. It was just a Saturday, and I had ruminating on all the beautiful pumpkin bakes on other blogs all week. After a solid week of thinking about pumpkin cinnamon rolls, you might go crazy too. Hm. Maybe it should be Saturday: Pumpkin-Craving Edition.

Anyway, seeing as Halloween is coming up, I purposely placed this candy-making post today. Not that it will do you any good. It’s not like you can hand these out from the front door as a frugal substitute for a fun size Butterfinger Bar. Everyone knows that the houses who hand out homemade stuff are weird, and they probably poisoned the candy. My family used to sift through our bags at the end of the night and check for suspect goods, opened wrappers, that sort of thing.

I had trouble taking the Tootsie Roll pop with a Kleenex taped over it to make it into a little mini ghost from the house in the cul-de-sac. Thoughts from my 10-year-old mind:

1. Where has this Kleenex been? Gross.

2. I am trying to ignore the fact that this is like, a heathen holiday. Why are you reminding me with this ghost? I just want to gorge myself on candy and skip the church “Harvest Fest” Halloween replacement party, ok?

3. I wonder how these candy poisoners poison candy? Probably they have to inject it through the wrapper so that no one notices.

Don’t ask my why I was puzzling over the best way to poison candy. I don’t even think I’ve ever heard of that happening.

So this is the Halloween edition of my blog that is actually not a Halloween edition. It is more like the Easter edition of the Halloween candy that will be completely useless to you. Except for eating, of course. Or giving to your sister, who is addicted to Cadbury Cream Eggs.

And p.s. This recipe is particularly good for those of you who have recently moved back to the U.S. from England, where Cadbury is abundant in all its forms and Cream Eggs are sold year-round. Can you even imagine a more perfect world?

I can’t,


Homemade Cadbury Cream Eggs

Makes about 2 dozen. Adapted from here.

1/2 cup light corn syrup
1/4 cup butter
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar, sifted
red and yellow food coloring

1 bag (12 ounces) chocolate chips
2 teaspoons vegetable shortening

Combine the corn syrup, butter, vanilla and salt in a large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, a little bit at at time and mix by hand after each addition. Mix until creamy.

Remove about 1/3 of the sugar mixture and place in a small bowl. Add a bit of yellow food coloring (like, three drops), then a drop or two of red food coloring. Mix well. Cover both mixtures and chill for at least 2 hours or until firm and workable.

Roll a small, marble size from the orange filling. Wrap a small amount of the white filling around the orange. Form into the shape of eggs and place on a lightly greased cookie sheet. Chill for at least 4 hours, or until set.

When the centers are firm, combine the chocolate chips and shortening in a double boiler or ceramic bowl. Melt, stirring gently, until mixture is smooth. Dip each center into the chocolate with a fork, shake to remove drips, and place back on the baking sheet. I touched up my eggs a bit with some leftover chocolate. They looked spotty. Let set out or stick them in the fridge until the chocolate is set.

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