Lemon & White Chocolate Candy Eggs

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Lemon & White Chocolate Candy Eggs

I love lemon curd. Like, keep-it-away-from-me-or-I’ll-eat-it-straight-out-of-the-jar-with-a-spoon-or-my-finger-if-I-can’t-find-a-spoon love. It’s dangerous. We don’t keep a lot of lemon curd around, then, for obvious reasons.

Buuuuut it’s spring now and I feel like after this awful winter, I deserved a little lemon curd. You deserve it, too! It’s like the light at the end of a dark tunnel, the tunnel being winter and the lemon curd being the light, of course. Isn’t that what the expression has always meant?

Lemon & White Chocolate Candy Eggs

This was my first time using molds to create shaped chocolate candies. I cannot believe how easy these are to make. Before I made these, I thought, “eh, well, let’s just give these a shot and I can adjust before I make them a second and third time.” Nope. Literally (and I’m not misusing the word “literally” here) all you do is melt the chocolate, set it in the mold, and add lemon filling. That’s it! It looks impressive too, right? Somehow, chocolate just got better.

Lemon & White Chocolate Candy Eggs

There are so many things you can do with these eggs! Use them as cupcake toppers (here I’ve placed them on German chocolate cupcakes with chocolate buttercream – but if you’re looking to make a slightly more Easter-y dessert, I think these would be awesome on carrot cake cupcakes!) or make nests out of no-bake cookies. Or, you can wrap them in colorful foil and present them as homemade packaged chocolates.

I found this speckled technique tutorial from The Cake Blog (isn’t that cake beautiful?) to be very useful. It does get messy, so be sure to cover your work area with paper towels prior to speckling! But it’s fun and easy, and I felt strangely satisfied after each egg was finished.

Lemon & White Chocolate Candy Eggs

Lemon and White Chocolate Candy Eggs
makes 14 candy eggs

1 cup white chocolate (I use Chocoley’s Bada Bing Bada Boom Candy & Molding Formula)
1/4 cup lemon curd
an egg candy mold, like this one
1 teaspoon cocoa powder
1 tablespoon vanilla extract
a clean, unused paintbrush (I always keep a package of brushes from the dollar store for baking purposes!)

1. Melt half of the white chocolate using either a double boiler or the microwave. I usually melt in the microwave, and I only microwave the chocolate for 15 seconds at a time, stirring in between.

2. Once the chocolate is melted, carefully fill each about half way full. Gently tap the mold on the counter a few times to release any air bubbles. Place the mold in the refrigerator for 3-5 minutes, or just until the chocolate has firmed.

3. Place the lemon curd in a plastic bag and snip off a small corner. Pipe about a teaspoon of the curd into the middle of each egg mold. Don’t let the curd touch the sides of the mold. Place the mold back into the refrigerator for just a few more minutes while you melt the remaining white chocolate.

4. Repeat step #1 with the remaining white chocolate. Remove the egg mold from the refrigerator and fill the cavities to the top with more chocolate. Again, gently tap the mold against the counter. Return the mold to the refrigerator for a final time, another 3-5 minutes, or until the chocolate has hardened completely.

5. Carefully bend the mold to loosen and release each egg.  To make the eggs speckled, in a small bowl, combine cocoa powder and vanilla extract. Using a new paintbrush, dip just the very ends of the brush into the cocoa mixture and using your fingernails, tap the brush over the egg chocolate to create the speckles. Store the chocolate eggs at room temperature.

Cream Cheese Pound Cake with Raspberry Hibiscus Glaze

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Cream Cheese Pound Cake with Raspberry Hibiscus Glaze

Well, well, well. Hello spring break.

I’ve got one week off from university and I’ve already spent half of it with a cough and cold. So I’m trying to make the best of my precious time off and thought I’d revisit this little ol’ baking blog.

Because raspberry + hibiscus is my newest most favorite flavor combination in the entire world, I wanted to give you a little sneak peek of what kind of recipes you’ll be seeing all summer. (Hint: everything will be raspberry hibiscus. Yes!)

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Pineapple Upside Down Brownies

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Pineapple Upside Down Brownies from TheBakingRobot.com

The following is a short list of things I have planned to do this winter break:

1. Study math so I can take an opt-out exam next semester.
2. Finally finish Northanger Abbey because it’s taking me months.
3. Keep looking over Korean notes so I don’t forget anything during this time off.

The following is a list of things I have been doing (please note that none of the above is included on this list):

1. Watch really bad movies on Netflix.
2. Obsessively check the Serial podcast Reddit.
3. Bake brownies.

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Homemade Peanut Butter Pocky

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Homemade Peanut Butter Pocky from TheBakingRobot.com

One of my classes this semester was Korean, and I was surprised at how often my classmates and professors would talk about Pepero. Korea even has a Pepero Day on November 11. Get it, 11/11? Like the shape of the snack? It’s actually kind of adorable.

But I’d never had Pepero (or the more popular Japanese version, Pocky) until last week, when a classmate brought strawberry Pocky to celebrate the last day of class. My fellow classmates cheered and I was just like, “Uhh did NO ONE else see these Japanese lemonade gummies behind the Pocky? No? Good.”

Let’s take a moment to reflect on how weird it is that we only ate Japanese candy in Korean class.

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Christmas Dark Chocolate Fudge Red Velvet Ice Cream

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Christmas Dark Chocolate Fudge Red Velvet Ice Cream from TheBakingRobot.com

The following is a long overdue explanation, from a human-pretending-to-be-a-robot-on-the-Internet. (That’s a weird thing to admit.)

Hi, fellow humans. Please, refrain from screaming! Suppress those gasps! Stop crying, please, I’m begging you!

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