White Chocolate Eggs

The age-old affiliation between eggs, bunnies and the religious holiday of Easter will always baffle me. Then again, Santa doesn't make much sense either, but I still love that jolly guy in red. I believe the eggs symbolize new life, but the bunny bit still has me confused. I really can't complain though, the Easter Bunny always delivers for me on the candy front. It does seem, however, that the older I get the less generous the bunny is with candy and the more insistent he is that I get travel-size toiletries, chap stick, and socks. Can never have too much dental floss, I guess... 

Easter is just a couple weeks away and spring has finally sprung. (Well, sorta.) The arrival of sunny spring days beckon me outside and away from the kitchen. I absolutely love to bake, but after a winter like this–at least for the Northeast–the last thing I want is to be indoors. I created this dessert as the essential "I'd rather be outside" Easter dessert. It's easy to assemble and absolutely delicious. It's the perfect dessert to finish off a heavy meal, plus the fact that it looks like a giant egg is too darn cute! 

This dessert falls somewhere between a fool and lemon trifle, but since it's served in an edible white chocolate egg, it's so much more. Resting inside the white chocolate "egg" shell lies pound cake, perfectly topped with a sweet whipped cream and a spoonful of tart lemon curd. It's about the cutest thing since the Cadbury Creme Egg–but thankfully not as sweet–and about 5 times the size. Maybe calling them "Ostrich Easter eggs" would be more appropriate. Whatever you decide to call them, they're a huge crowd pleaser. Make all the elements in advance and this dessert really comes together in a pinch. That leaves you with all the time in the world for an outdoorsy egg hunt.

As you can see, there was one casualty. I got a little too excited and snipped the balloon before the chocolate had hardened completely. Patience isn't my finest quality.

White Chocolate "Eggs"

INGREDIENTS 

2 (11 oz) bags of white chocolate chips

8 balloons

DIRECTIONS 

1. In a microwavable bowl, melt the white chocolate in 30 second increments. Stir after each increment, until chocolate is smooth and melted. 

2. Inflate balloons to about 4-inch diameter, then knot. Wipe balloons with a damp paper towel to make sure they're nice and clean. Hold balloons by the knot and dip into chocolate, rotating to ensure plenty of chocolate coverage. Place balloon, knotted side up, on parchment paper-lined baking sheet. Repeat with remaining balloons to make 8 cups, then set aside to harden. 

3. Use scissors to snip a hole in each balloon. Once balloon is deflated, carefully peel away from chocolate. Set "eggs" aside until assembly. 

Lemon Curd "Yolks"

INGREDIENTS 

4 egg yolks
1/2 cup granulated sugar
Zest of 1 lemon
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, cubed

DIRECTIONS 
1. In a saucepan set over medium-low heat, combine the egg yolks and sugar and whisk until incorporated.

2. Add in the lemon zest and juice, stirring constantly until thickened, or about 8 minutes.

3. Strain the mixture into a clean bowl. Then stir in the cubes of butter until completely melted. (Don't skip this step! Straining the curd is essential.)

4. Cool to room temperature, stirring occasionally to prevent a skin from forming on the top. Then cover the bowl tightly with plastic wrap and refrigerate until chilled.

The Greek yogurt thickens the whipped cream, making it rich and creamy.

Whipped Cream "Egg Whites"

INGREDIENTS 

1 pint (16 oz.) cold heavy whipping cream
1/4 cup confectioners’ sugar
1/2 cup plain Greek yogurt

DIRECTIONS 

1. Beat the cream and confectioners’ sugar in the bowl of a stand mixer fitted with the whisk attachment. Start on medium so the cream doesn’t splatter, then increase the speed to high once the mixture starts to thicken. 

2. Beat until stiff peaks form, then fold in the Greek yogurt until fully incorporated. Cover and keep in the refrigerator until assembly.

Normally, I'm not one to cut corners, but store bought pound cake is just about one of the greatest inventions of all time. It saves so much time and-assuming you buy a good brand-is actually really tasty. Or, you can always bake it in advance and freeze it for later. 

To Assemble:

1. Cut a pound cake loaf into 1-inch cubes. Place 4-5 cubes in each white chocolate "egg", then top with a few generous spoonfuls of whipped cream. 

2. Place a spoonful of lemon curd on top so it resembles an egg yolk. 

Keep any leftovers refrigerated. 

Irish Cream Sandwich Cookies

When it comes to celebrating St. Patricks day, we Irish keep things pretty simple: Corned beef and cabbage, soda bread, Guinness, whiskey and Baileys Irish Cream. Baileys is smooth, creamy, goes great with coffee and aside from enjoying it on ice, I try to incorporate it into dessert whenever possible. (See: Baileys Marshmallows) Celebrate the luck of the Irish this year by making these delicious chocolate sandwich cookies, filled with Baileys spiked buttercream. They're festive, boozy and travel well. So whether you're stuck at the office, or lucky enough to be at the pub, bring them wherever your travels may take you this March 17th. 

Irish Cream Sandwich Cookies
Makes 2 dozen sandwiches
Ingredients:
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup light brown sugar
1 egg
2 teaspoons Baileys

Directions:
1. Combine flour, cocoa, baking soda, and salt in a small bowl and set aside. 

2. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy. Add the egg and Baileys and continue to mix until incorporated.

3. Add the flour mixture, mixing until dough just comes together. Wrap dough in plastic wrap and refrigerate for at least 2 hours, or until firm.

4. Preheat the oven to 350°F. Line a baking sheet with liners or parchment paper.

5. On a lightly floured work surface, roll out the chilled dough to about 1/8-inch thick. Use a circle cookie cutter to cut out 2 to 3" rounds. (I used a 2 1/4" circle cutter.) Gather and re-roll scraps to make more cookies.

6. Place the cookies 1/2 inch apart on the baking sheet. Bake for 8 minutes, then cool completely.

Irish Buttercream Filling

Ingredients:
1 cup (2 sticks) unsalted butter, softened
4 cups (about 1 lb.) confectioners’ sugar
3 tablespoons Baileys
Pinch of salt

Green decorating sugar

Directions:
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter for about 30 seconds. Turn the mixer on low, then add the confectioners’ sugar.

2. Drizzle in 3 tablespoons of the Baileys and continue to mix until creamy. Beat at medium speed for about a minute, adding more Baileys if needed to achieve desired consistency.

3. Scoop out filling into a zip top bag and snip off about 1/2 inch of the corner.

Assemble the Cookies
Place the green sugar in a shallow dish. Pipe about a tablespoon of filling around the bottom side of a cookie. Top with another cookie, then roll the edge in the green sugar. Cookies will keep in an airtight container in a cool place for about a week.