One of Easter’s treasured traditions is giving and receiving colorful baskets, stuffed to the brim with decorative eggs, plush bunnies and chicks, and, of course, candies in all sorts of different shapes and colors.
This year, spend some time in the kitchen and create a memorable, distinctive basket. Set aside the store-bought marshmallows and chocolate treats and craft your own homemade sweets for an Easter offering that is straight from the heart.
Here are some recipe ideas to make your Easter basket shine.
HAND-CRAFTED MARSHMALLOWS
» Cooking spray
» 1 cup water, divided
» 3 tablespoons unflavored gelatin
» 1 cup honey
» 1/4 teaspoon sea salt
» 1 teaspoon vanilla (substitute with 1/2 teaspoon of other extracts such as strawberry or lemon)
» 1 to 2 drops food coloring (optional)
» Powdered sugar for dusting
Generously coat 8-by-8-inch pan with cooking spray and line with 2 sheets parchment, crosswise and lengthwise, each with 1- to 2-inch overhang on each side. Spray parchment with cooking spray; set aside.
In bowl of stand-up mixer, add 1/2 cup water. Sprinkle gelatin over water and let soften.
Meanwhile, in saucepan, add remaining water, honey and salt. Over medium-high heat, bring mixture to a boil. Cook, stirring frequently, about 7 to 9 minutes until mixture reaches 240 degrees; check with candy thermometer. Mixture should begin to form a soft ball in the center of the saucepan as you stir. Remove from heat.
Set mixer to low/medium speed and slowly pour honey mixture into softened gelatin; mix to combine using whisk attachment.
Increase to high speed and continue whipping to achieve a thick, white marshmallow creme (about 10 minutes).
Add flavoring and optional coloring and continue mixing an additional 30 to 60 seconds.
Transfer creme to prepared pan. Smooth out top and let set at least 4 to 6 hours, uncovered.
Once set, sift powdered sugar onto a cutting surface and into small bowl for dredging.
Unmold marshmallows and cut into pieces. Dip pieces into bowl with sifted sugar. Makes 16 2-by-2-inch marshmallows.
Approximate nutritional information, per serving: 70 calories, 0.5 g fat, no saturated fat, 17 g carbohydrate, 17 g sugar, 1 g protein, no cholesterol, sodium or fiber
EASTER CONFETTI POPCORN
» 6 ounces white chocolate chips
» 9 cups popped popcorn, lightly salted
» 8 sandwich-style cookies in any flavor, broken into chunks
» 1-1/2 tablespoons rainbow sprinkles
In small bowl, microwave chocolate chips 2 minutes on medium-high, stirring every 30 seconds, until smooth.
In large bowl, combine popcorn and cookies. Add melted chocolate and toss to coat.
Add rainbow sprinkles and transfer to large baking sheet to let chocolate set. Serves 9.
Approximate nutritional information, per serving: 200 calories, 11 g fat, 5 g saturated fat, 5 mg cholesterol, 100 mg sodium, 25 g carbohydrate, 1 g fiber, 15 g sugar, 2 g protein
HOMEMADE PEANUT BUTTER CUPS
» 30 1-inch paper candy liners
» 1-2/3 cups dark chocolate chips
» 1 tablespoon coconut oil
» 1/3 cup creamy peanut butter
» 1 tablespoon honey
» 3/4 cup powdered sugar
» 1/2 cup crushed cinnamon graham crackers
» 1 tablespoon butter, room temperature
Place candy liners on baking sheet; set aside.
Melt chocolate chips and coconut oil in uncovered, microwave-safe bowl on medium-high for 2 minutes, stirring every 30 seconds, until just melted and smooth.
In separate bowl, combine peanut butter, honey, powdered sugar, crackers and butter. Mix until well incorporated. Spoon about 1 teaspoon chocolate into each cup.
Roll peanut butter into small balls about the size of a penny. Flatten slightly and place on top of melted chocolate, pressing down gently.
Top each with another teaspoon melted chocolate.
Refrigerate 20 minutes or until firm. Store in covered container in refrigerator. Makes 30 mini cups.
Approximate nutritional information, per mini cup: 100 calories, 6 g fat, 3.5 g saturated fat, no cholesterol, 25 mg sodium, 13 g carbohydrate, 1 g fiber, 8 g sugar, 1 g protein
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
