Mini egg rocky road

Easy to make and incredible to eat - the perfect treat for Easter!

Makes 8 rectangles or 12 squares
- 125g slightly salted butter
- 200g dark chocolate
- 2 tbsp runny honey
- 200g dark chocolate biscuits
- 75g dried cranberries
- 100g mini eggs
- handful of white chocolate chips

1. Line and grease a baking tin and set aside.
2. In a pan, heat the butter and dark chocolate and stir until melted, then stir in the honey.
3. Crush the biscuits until mostly crumbed but with some chunks, then stir into the melted chocolate mixture with the dried cranberries and mix until well combined.

4. Leave to cool down a little for a few minutes, then stir in most of the mini eggs, leaving 8 or 12 to place on top depending on how many rocky roads you're making.
5. Pour/spoon the mixture into the prepared tin and smooth down, then place the mini eggs on top and scatter with the white chocolate chips.

6. Leave to set in the fridge for about two hours, then using a sharp knife cut into rectangles or squares.

Enjoy :)

You might also like to try delicious Creme Egg Brownies this Easter!

Creme Egg Brownies

 You know you want me

I even have white chocolate chips in

I am the ultimate chocolatey, gooey brownie

There is no going back this Easter

Makes 12 sensational brownies

- 185g dark chocolate

- 185g slightly salted butter
- 85g plain flour
- 40g cocoa powder
- 3 eggs
- 50g golden caster sugar
- 225g caster sugar
- 75g white chocolate chips- 6 Cadbury creme eggs

(Make sure you get the best ingredients like Belgian cooking chocolate, the cheap stuff won't taste the same!)

1. Pre-heat the oven to 180 degrees and grease and line a deep, rectangular baking tin.

2. Melt the chocolate and butter in a saucepan over a low heat, stirring continuously. Leave to cool to room temperature (and try not to eat it all).

3. In a small bowl, sift together the flour and cocoa powder.

4. Take a large bowl, and whisk the eggs with the sugar until foamy and doubled in size - this may take a while and test the arm muscles!

5. Fold the cooled chocolate and butter mixture into the egg mix until combined.

6. Next, add the flour and cocoa powder and gently fold until smooth. Add around 50g of the white chocolate chips and stir.

7. Pour the brownie mixture into the baking tray, top with half of the remaining chocolate chips and bake in the oven for around 15 minutes.

8. Meanwhile, chop the creme eggs in half.

9. Remove the tray from the oven and gently place the 12 creme egg halves in rows of 4. Sprinkle with the remaining white chocolate chips, and bake in the oven for another 10 minutes.

10. Remove from the oven and leave to cool completely in the tray - the brownie will be very gooey in the middle, don't worry, it will be cooked and it will set more as it cools.

11. When cooled, cut into 12 brownies and oooo and aaahhhh over one, eat, then repeat.

Enjoy :)

For another super quick, easy and delicious Easter treat, try these no bake chocolate biscuit squares!

Easter chocolate biscuit squares

The quickest, most delicious chocolate treats that you will want to make them time and time again.

Top with mini eggs or these cute flower decorations (from Sainsbury's) for Easter/Spring!

This is a recipe I've posted before - I named them Chocolate Smartie Squares because I usually top them with smarties: find here!

Makes 16 squares

- 50g margarine

- 150g dark cooking chocolate, broken into pieces

- 2 tbsp runny honey

- 250g digestive biscuits, crushed

- 16 mini eggs or edible flower decorations

- edible glitter (optional)

1. Line a square tin (7 inch) with grease proof paper, and grease with margarine. (make sure the paper sticks up out the sides of the tin as you will need to use this to grip when removing the squares from the tin)

2. Melt the margarine, chocolate and honey in a saucepan over a low heat, stirring occasionally.

3. Remove from the heat and add the biscuit crumbs, mixing thoroughly until coated.

4. Spoon into the tin and push down, smoothing the top. Mark into 16 squares with a sharp knife, and place a mini egg or edible flower decoration in the centre of each, and sprinkle with edible glitter (if using).

5. Leave to set in the fridge for a couple of hours, then break into the squares and serve.

Enjoy :)

Easter cupcakes

I made a combination of sponges - vanilla sponge, vanilla sponge with cranberries in, and chocolate sponge. Then I made a huge range of different frostings and toppings - creamy chocolate, vanilla buttercream, buttercream with various different colourings, mini eggs, crushed twirl bars, and crispy cakes (see previous post!). Although this took a lot of time, attention to detail, and washing up, it was definitely worth it! They look so cute and I think will put a smile on everyone's face on Easter Sunday tomorrow :) I will post all the recipes below, hope you give them a try! Don't forget that these aren't just for Easter, you can make these anytime - they are brilliant, versatile cupcake and frosting recipes!

Sponge recipes - makes 12-14 cupcakes
- 125g margarine
- 125g caster sugar
- 2 eggs
- 1/2 tsp vanilla essence
- 125g self-raising flour
- 1/2 tsp baking powder
- cocoa powder
- dried cranberries


1. Cream together the marg and sugar until well combined. Gradually whisk in the eggs and vanilla essence.
2. Sieve in the flour and baking powder and fold in, stirring well.
3. Fill this vanilla sponge mixture into cupcake cases - I filled 5 cases.
4. Take half of the rest of the cake mixture and place in another bowl. Mix with a few handfuls of dried cranberries, or other dried fruit (put as much as you want in), and fill another 5 cupcake cases.
5. Sieve some cocoa powder into the remaining mixture and combine until brown in colour. Spoon into the remaining cases. (For me, this was another 4 cases)
6. Bake in a preheated oven (gas mark 5/190 degrees) for around 15 minutes or until golden brown. Cool on a wired rack.

Frosting recipes


Chocolate cream cheese frosting (used on 4 cupcakes)
- Half a tub (80g) of Cadbury's chocolate Philadelphia 
- small bit of icing sugar
- small knob of butter, melted

Combine everything together in a bowl, fill into a piping bag with a star shaped nozel, and pipe onto the cupcakes. I piped onto 2, and spread on to the other 2. I topped with mini eggs and crushed Twirl bars.

Vanilla buttercream (used on 10 cupcakes)
- 125g butter, softened
- 200g icing sugar, sifted
- 1 tbsp warm milk
- various food colourings

Beat everything together until smooth, and lighter in colour (feel free to add more of anything depending on consistency, flavour and colour). I iced 4 cupcakes with plain vanilla frosting, then used pink food colouring for 2, green for another 2, and yellow for another 2. This requires a lot of different bowls to transfer the icing too! (It is worth it though, so pretty) You can either pipe these onto the cake or simply spread with a knife. For the yellow and the green frosting, I used a piping bag and nozel to dot the icing on making flower shapes - prefect for Spring!

Enjoy :)

Easter nest crispy cakes

 These are really quick and easy Easter treats to make! Everyone has probably eaten or made a chocolate crispy cake before but I thought I would post a recipe that I used today so you can all whip these up tonight or tomorrow to finish off the Easter weekend nicely. They are not just for Easter however, these are yummy treats all year round, with or without the mini eggs. I used cornflakes but you can use any cereal really, such as rice crispies, special k etc. I used some summery cupcake cases to brighten these up and get in the Easter/spring spirit!

Makes about 8
- 30g butter
- 50g milk chocolate
- 25g dark chocolate
- 1 tbsp cocoa powder
- 2 tbsp runny honey
- few handfuls of cornflakes (or other cereal)
- Cadbury's mini eggs, to decorate

1. Melt the butter and chocolate over a low heat.
2. Once melted, turn off the heat and stir in the sieved cocoa powder and honey.
3. Stir in handfuls of cornflakes at a time until completely coated in the chocolate mixture.
4. Spoon into cupcake cases, placing a mini egg in the middle of each.
5. Refrigerate for half an hour or until solid!

Enjoy :)

Jam butterfly cakes

 I think these are so cute, and I love making cupcakes where you don't have to then make a buttercream or other frosting after - less washing up! These are perfect if you want something a bit more special than just a plain vanilla cupcake, and, like the smartie squares, these would be brilliant to bake with kids. With it being spring, and the summery weather emerging, the butterfly design is very fitting - make sure you use pretty, coloured cupcake cases! You can use any flavoured jam you like and fruit or sweet to decorate, so these are versatile as well.

Makes 12-14 cupcakes
- 125g soft margarine
- 125g caster sugar
- 2 medium eggs
- 1/2 tsp vanilla essence
- 125g self-raising flour
- 1/2 tsp baking powder
- spoonfuls of jam (e.g. raspberry or strawberry - I used damson)
- fruit, to decorate
- icing sugar, to dust


1. Pre-heat the oven to gas mark 5/190 degrees.
2. Cream together the butter and the sugar. Gradually stir in the egg and add the vanilla essence.
3. Sift the flour and baking powder and fold into the micture.
4. Spoon into cupcake cases on a baking tray, filling half of the case.

5. Bake in the oven for 15 minutes or until golden. Place on a wired rack to cool.

5. Once cool, carefully cut the tops of with a knife and spoon jam into the centre. Cut the top in half to make butterfly wings and place on top of the jam.

6. Repeat until all done, place a raspberry, or another fruit or sweet, on top (optional), then dust with icing sugar!

Enjoy :)

Chocolate smartie squares

Do you have a particular food that you associate with your childhood? Well, these are mine! My mum used to make these for parties and other special occasions, and I practically begged her for the recipe today. As a kid you can imagine how chocolate squares with bright smarties on top can be so exciting - and they still are... They are no-bake cakes - just need to set in the fridge so are really simple to whip up. They are great for making with children because they are easy and fun. They are also perfect treats for Easter if you don't want to splash out on a ton of expensive shop bought cakes and eggs. For Easter celebrations you could top with cadbury's mini eggs instead of smarties. If you're making these for a party or event with a large number of people then I would recommend doubling the recipe because they don't last for long! (In fact they're so good, my mum was reluctant to give the recipe away, haha)

Makes 16 squares

- 50g margarine

- 150g dark cooking chocolate, broken into pieces

- 2 tbsp runny honey

- 250g digestive biscuits, crushed

- 16 smarties

1. Line a square tin (7 inch) with grease proof paper, and grease with margarine. (make sure the paper sticks up out the sides of the tin as you will need to use this to grip when removing the squares from the tin)

2. Melt the margarine, chocolate and honey in a saucepan over a low heat, stirring occasionally.

3. Remove from the heat and add the biscuit crumbs, mixing thoroughly until coated.

4. Spoon into the tin and push down, smoothing the top. Mark into 16 squares with a sharp knife, and place a smartie in the centre of each.

5. Leave to set in the fridge for a couple of hours, then break into the squares and serve.

Enjoy :)