Giant Lemon Cheesecake Mousse Cream Egg!

Easter is almost here and that means Cream Eggs! So lets make a GIANT cream egg!!! You can definitely make this mousse in a glass or serving dish, but I am making it in a giant egg so I can crack it open! Yay! dessert and a show!

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pre-smashing!

Lemon Curd

Yield: about 2 cups

• 1/2 cup Lemon Juice

• 1/2 cup Sugar

• 3 Eggs

• 1/2 cup Butter, cubed

1. In a pot bring your lemon juice to a boil on the stove.

2. which together your eggs and sugar in a bowl, set to the side.

3. Slowly pour the hot lemon juice into the eggs while constantly whisking until about 75% of your lemon juice has been whisked in.

4. Pour the egg mixture back into the pot and over a low-med heat on the stove, constantly stirring until the mixture begins to thicken.

5. Take off heat and then stir in the butter until melted.

6. Pour your lemon curd into a bowl and let chill in the fridge.

Lemon Cheesecake Mousse

Yield: about 4-5 cups

• 1 cup Lemon Curd

• 8 oz. Cream Cheese (1 cup), softened

• 1/4 teaspoon Salt

• 1 cup Whipped Cream

• 2/3 cup Icing Sugar

1. Whip your cream to medium peaks, set aside in the fridge.

2. in a mixer whip up your cream cheese and salt until soft.

3. Add your lemon curd to the cream cheese and using a whisk in the mixer, whip up until fluffy.

4. Add your icing sugar to the cream cheese mix, and whip until fluffy.

5. Using a spatula, fold your whipped cream into the cream cheese mix in 2-3 additions, folding as gently as possible to not deflate your mousse.

6. Pour into moulds or glasses!

Giant Egg Method

Yield: 1 giant egg!

You will need a giant easter egg that opens up to use as a mould

• 1 package of Candy Melts (I used white, but you can use any colour

• Lemon Curd (just the leftovers from your mousse is perfect)

• Lemon Cheesecake Mousse

• Sprinkles and candies to decorate your egg

1. Line your easter egg with saran wrap on the inside of the egg, pressed as smoothly as possible against the sides and letting the excess go over the edge so you have something to grab onto when you want to pop out the egg shell from the mould.

2. Melt your candy melts in the microwave doing just 10 second intervals so you don’t burn the candy, you can also do this on a double boiler.

3. Once you candy melts are completely melted, using a small spatula or a spoon, brush the candy melts onto the saran wrap, it’s easiest to do a few layers, so brush your layer on, pop it in the fridge or freezer, once it’s hardened add another layer until your “shell” is thick enough that you can pop it out of the mould and it will stand on it’s own. I did 2 thick layers.

4. Fill your egg shells with the lemon cheesecake mousse, smoothing out the top so it is not higher than the edges.

5. In the centre of the mousse, scoop out an egg sized hole on both sides of the egg, as a yolk would be on a real egg.

6. Fill the hole with lemon curd.

7. Freeze your eggs until firm, I let them freeze overnight.

8. Once frozen, pop your eggs out of the moulds and remove the saran wrap.

9. Using a sharp knife, trim the edges until they are flat and the two halves will fit together.

10. Heat up your remaining candy melts and place them into a piping bag if you have one.

11. Pipe the candy melts around the edges and glue the two halves together, then smooth any candy melts that squished out with your finger.

12. Now using your candy melts as glue, decorate your egg using sprinkles and candies.

13. Your beautiful egg is not ready to go! Let it sit in the fridge for at least 4 hours so the mousse thaws and isn’t frozen!

14. Happy Easter!

It's the most delicious GIANT cream egg!!!

Mud ball Cookies aka Easter Nests!

Mud ball cookies, sounds like your eating mud, but they’re actually a delicious chocolate coconut oatmeal cookie! This recipe is from my mom! We made them ALL the time growing up, and they are still a favourite today. They are a great cookie because they are quick to make and don’t involve any baking! Today we shaped them into nests with little mini eggs in the centre, but you can just scoop them and eat them without any chocolate eggs on top. These are also egg free and wheat free, which is great for anyone with allergies!

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The most delicious bird’s nest you will ever eat!

Mud Ball Cookies

Recipe courtesy of Patty Lotecki - mama extraordinare

Yield: about 12 nests, or 24 smaller cookies

No oven required for these cookies!

• 1/4 cup Butter

• 1/4 cup Milk

• 3/4 cup Sugar

• 1 1/2 cups Oats (quick or rolled, both work great)

• 1/4 cup Cocoa Powder

• 1/2 cup Coconut (sweetened or unsweetened)

• pinch Salt

• 1 teaspoon Vanilla extract (optional)

• Mini Eggs for garnish (optional)

1. In a pot heat bring your butter, milk and sugar to a boil, then boil for 1 minute while stirring.

2. In a bowl combine all your dry ingredients - oats, cocoa, coconut, and salt. Stir to combine, breaking up any cocoa balls.

3. Once your butter mixture has boiled, pour it into the dry ingredients and add your vanilla extract. Stir until everything is well combined.

4. Grab a baking tray lined with parchment, and scoop your batter into little mounds on the tray. I used an ice cream scoop, but two spoons work great too! Then press the centre of each mound down slightly so it looks more like a nest shape.

5. Place a few mini eggs in the centre of each mound like eggs would be placed in a nest.

6. Let them cool at room temperature for about 2-4 hours, or until set and you can remove them from the parchment paper.

7. Eat! You can also store these in a sealed container…if you don’t eat them all!

These chocolate coconut cookies are shaped into the cutest little nests! Just in time for the Easter bunny!