Easter Egg Hunt

Spring...I remember, all too well, this time of year.  I would have finished sewing our daughter's Easter outfits and they would have picked out their favorite patten leather shoes and hats to complete their ensemble.  I was looking forward to baking Mama's Hot Cross Buns (which I'll do tomorrow for Good Friday!) but I also loved making our own candy Easter eggs.  The first recipe comes from Mama; well, actually, The Washington Post.  It was the early 60s and she wanted to make Easter eggs instead of buying them.  There's an unique ingredient, but don't let that deter you because they really are good and better yet...you know exactly what the ingredients are!

COCONUT CREAM EASTER EGGS

3/4 cup mashed potato (no seasonings or milk)
2 c unsweetened cocount
1/4 tsp. salt
1 tsp. pure Vanilla extract
1/4 tsp. Coconut flavoring (optional)
6 cups confectioners' sugar

Peel 2 medium potatoes and dice.  Cook until tender and drain.  Mash or "rice" the potatoes and measure out 3/4 cup.  Place in large bowl and let cool completely.  When cooled, add the coconut, salt, and extract/flavoring.   Stir well.  Add confectioners' sugar, 1 cup at  time, stirring until it's all incorporated.  Place mixture in a bowl and cover.  Refrigerate overnight.
Next day, shape the mixture into eggs and place on a tray.  Refrigerate at least an hour.

PEANUT BUTTER EASTER EGG

1 stick unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
2 lb. confectioners' sugar
1 1/2 cups creamy peanut butter
1 1/2 tsp. pure Vanilla extract
1/2 tsp. Peanut Butter flavoring
1/2 tsp. salt

In the KitchenAid and using the paddle attachment, beat together butter and cream cheese until fluffy.  Add the confectioners' sugar and mix well.  Add the peanut butter, salt, flavorings and beat until well-blended.  Place this mixture in the refrigerator to chill 1-2 hours.  Remove from refrigerator and form into egg shapes.  Return eggs to the refrigerator or do like I did, place in the freezer for 30 minutes while preparing to temper the chocolate.

TEMPERING CHOCOLATE
Chocolate tempering, which is melting chocolate and then, cooling the chocolate to a predetermined temperature, is a necessary process for achieving professional chocolates.  The recipe my mother used, back in the 60s, called for adding an ounce of food parafin to give the chocolate its shine and get it to set up.  I learned to temper chocolate at The Culinary Institute in New York when we lived on the east coast.  I've never gone back to adding anything to chocolate since then!

3 bars (9.7 oz) Scharfenberger Bittersweet chocolate
Chocolate Temper Thermometer

Set up a double boiler.  I use a silicon bowl over a saucepan of simmering hot water.

Heat the chocolate to a temperature of 120F-125F-degrees.  Remove the chocolate and cool chocolate to 86-degrees.  This can be done by adding small amounts of additional chopped chocolate.

Raise the temperature again by placing over the heat.  The thermometer should read between 88F-90F-degrees. (88F-degrees for white or milk chocolate; 90F-degrees for dark).

Now, the chocolate is ready to dip the eggs in.  Since the eggs have been refrigerated (or frozen) watch the thermometer.  Return bowl to the simmering hot water to maintain temperature.  (Alternatively, you can place the bowl on a heating pad.)

You can use "dipping forks", a skewer, or what I found worked best...my hand.  For this reason, this process allows your children to help.  (88F or 90F-degrees is cooler than bath water!!)  Wouldn't these make wonderful gifts for family and friends...Enjoy!