The long weekend of Easter is here and I feel the air of Spring slowly making its way in. My Aunt used to make these super yummy Easter Cream Eggs for us every Easter when we were little. It was a real treat and the bonus was seeing the extra love and attention to detail that she would put to them – neatly decorating them with icing flowers and personalizing them with each child’s name. I’m all grown up now but I still long for that sweet taste of chocolate and sugar. So, over the last few years I have made my own batch of Easter Cream Eggs!
Even for me (the one who says NO food is BAD for you) I was struggling with whether to post this recipe or not. I was feeling some guilt over the amount of sugar that’s in one batch. But, remembering the intent of Foodie Fridays is to show how Intuitive Eating allows for the indulgences while blending some sound nutritional concepts (in a neutral, non-dieting way), my mixed feelings began to wane. After all, it is only once a year and you need only a small portion to satisfy that sweet tooth. You really can incorporate ALL foods into your meals by listening to what your body really wants/needs and respecting when it has been satisfied.
If you’re in the mood for some sweets and have a couple of hours to devote in making them, go on and give these chocolate eggs a try. Just remember, a little goes a long way!! Oftentimes I’ll have just a sliver or two with a neutral flavoured food like milk to balance out my taste buds.
Easter Cream Eggs
- 1 8oz package cream cheese
- 1/4 lb unsalted butter
- 1 tsp vanilla
- 1 kg bag of icing sugar
- A few droplets of yellow food colouring
- 4 cups of semi-sweet chocolate chips
- Cream the cream cheese, butter and vanilla together
- Add icing sugar slowly and mix together until the mixture is of a hard, doughy consistency
- For the yolk of the “egg”, separate 1/3 of the mixture and add yellow food colouring
- Roll small yellow balls and set aside
- Then place white mixture around each yellow ball, form into an egg shape
- Place on wax paper, cover with plastic wrap and chill in fridge for at least 2 hours
- Melt chocolate chips in double broiler
- Dip eggs in chocolate mixture until well coated
- Place eggs back on wax paper and return to fridge to harden
Foodie Fridays is a weekly blog series from Michelle Pitman, attempting to remove the stigma and the labelling of food that tastes good as being bad for you; to show how supportive choices can incorporate all categories of food and that balanced eating means you are satisfying your physical needs as well as the emotional ones. Bon Appetit!!