Cadbury Creme Egg Brownies | How to be Awesome on $20 a Day

Cadbury Creme Egg Brownies

Cadbury Creme Egg Brownies | How to be Awesome on $20 a Day

As I write this, it’s 7:55 pm, and I’m strongly wishing I could go to bed right now. I don’t even have work in the morning. I cannot possibly express how happy I am to have turned my alarm off and not have to get up at any specific time tomorrow morning. I’m definitely an old lady. 

I also can’t believe Easter has snuck up so quickly. It’s still absolutely frigid here, so that may be part of the reason it hadn’t occurred to me that the Easter bunny might be visiting soon. Or it could be that I’m so completely consumed by my work schedule that I’m lucky to know what day it is most of the time, let alone the season. I have a blessed four day weekend coming my way, and two weeks in which I will hopefully be able to work relatively uninterrupted by teen angst. I’m worried it won’t be enough. 

Cadbury Creme Egg Brownies | How to be Awesome on $20 a Day

Allow me to sneak in a recipe that ticks that Easter box and also helps us smother our stress in the most ridiculous chocolate situation you can imagine. These Cadbury Creme Egg Brownies are just unreal. Not only does every piece have half a Cadbury Creme Egg submerged in its fudgy depths, but the brownies themselves are so gooey and dense they almost shouldn’t be allowed. Geoff and I ate this whole pan between us. It was hard work, but I don’t regret a single bite.

These brownies are really easy to make. You might want to bake yours a little bit longer than I did. I had to refrigerate mine in order to keep them from falling apart. I thought initially they were too gooey, but when I was actually eating them, it was amazing. So if you’re worried about salmonella or something stupid like that, take your brownies more into the properly baked zone. Chopping your Cadbury Creme Eggs can be a little bit tricky, so I recommend buying an extra one just in case one of yours gets crushed in the chopping process. The good news is, you get to eat leftover Creme Eggs while your brownies are baking then cooling. As these are by far the best Easter candy, this can only be a good thing. 

Cadbury Creme Egg Brownies | How to be Awesome on $20 a Day

I hope your Easter is filled with joy and chocolate and that you don’t think about work once the entire weekend. 

Cadbury Creme Egg Brownies
Serves 9
Cadbury Creme Egg Brownies are about to make your Easter chocolate next level awesome.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 185 grams unsalted butter
  2. 185 grams chocolate chips or chopped chocolate
  3. 3 eggs
  4. 275 grams sugar
  5. 85 grams all purpose flour
  6. 40 grams cocoa powder
  7. a pinch of salt
  8. 5 Cadbury Creme Eggs, cut in half top to bottom
Instructions
  1. Preheat oven to 325 and butter a 9x9 inch pan.
  2. Put butter and chocolate in a microwave safe bowl and heat for thirty seconds at a time, stirring after each interval. Continue until everything is smooth. Set aside to cool slightly.
  3. Crack your eggs into a bowl and add sugar. Beat them together until they're pale and fluffy and double in size. You can use an electric mixer or get your arm workout for the day by using a whisk.
  4. Pour your melted butter and chocolate into the egg mixture and fold to combine. Keep working until the streaks are gone.
  5. Sift your flour, cocoa powder, and salt into the batter. Gently fold this in.
  6. Pour your brownie batter into your prepared pan and bake for 15 minutes.
  7. Remove the brownies from the oven and gently drp your Cadbury Creme Eggs, cut side up, into the the partly cooked brownies. They should sink in on their own.
  8. Return the brownies to the oven for 15 minutes or so, depending on your desired gooeyness level. They may take a bit longer if you want them completely cooked through.
  9. Torture yourself by allowing these to cool completely before cutting. Good luck.
Notes
  1. If you do manage do cut all your creme eggs properly, you can make each serving a bit smaller by dropping in three rows of four creme egg halves.
Adapted from How to be Awesome on $20 a Day
http://awesomeon20.com/
Awesome in December

Awesome in December

Awesome in December

December is so jam packed with awesomeness it’s almost hard to take. My favorite thing about this December was that I got to spend my birthday with my daughter for the first time a long time. It made turning 39 much less harsh. The burgers and milkshakes from Five Guys didn’t hurt the day, either.

The weather has been unforgiving which is a perfect excuse to drink all the hot chocolate. We visited the Christmas market, took in the lights, and spent lots of time at home cooking, eating, and watching all the latest Golden Globe nominees.

Santa brought me three new Nigella Lawson books this year, and I’m so excited to read every single word. So many new treats coming your way!

Food blogs were absolutely out of control with unbelievable holiday food this month. It was practically raining pomegranates out there.

I’m dying to try these Baked Brie and Prosciutto Rolls. Anything filled with cheese goes n my must eat list.

These Overnight Chai Spice Sweet Rolls seem absolutely dreamy. Why did I marry someone who hates cinnamon?

This White Christmas Sparkle Cake is absolutely gorgeous. 

Poinsettia Champagne Cocktail | How to be Awesome on $20 a Day

Your favorite recipes this month were Poinsettia Champagne Cocktail, Whipped Ricotta, and the Brown Elephant Cocktail. Sounds like a swanky cocktail party. Count me in.

January is a time for new beginnings. Let’s make it more awesome than ever.

Buche de Noel | How to be Awesome on $20 a Day

Buche de Noel

Buche de Noel | How to be Awesome on $20 a Day

I’ve been digging deep for that Christmas feeling. I’m counting the days until I get a break from work so I can go into full relaxation mode. We bought our Christmas Tree last week. I even made Geoff take me on a date to the Christmas market so I could eat a Yorkshire pudding wrap and drink hot chocolate with Bailey’s. We took the route home that has a walk past the most twinkling lights possible. I’ve been finding a few moments of holiday zen, and it’s delightful.

Of course, I still have a bunch of presents to buy, and the idea of wrapping them is close to sending me over the edge. Practical geometry was never my strong suit. Then there’s the Christmas menu to finalize. Geoff’s requested this turkey recipe, along with some other British Christmas classics. As for me, I’m more interested in what cocktail to serve. A poinsettia is always a good choice.

Buche de Noel | How to be Awesome on $20 a Day

If you’re looking for a deceptively impressive dessert this Christmas, may I suggest you make this Buche de Noel? The first time I made this, I thought it would definitely be a disaster. I don’t have the patience or fine motor skills to make fancy cakes, and I had never tried to make a rolled cake before. It all came together surprisingly easy, and it was so chocolaty and tender, I couldn’t stop eating it. 

You don’t need to worry if your cake cracks a bit as you’re rolling it up because the fluffy chocolate frosting will cover up any problems. And you don’t need to be Van Gogh to make it look like a log, either. All you need is a toothpick and an unsteady hand. Squiggly lines are a bad artist’s best friend. A few fresh cranberries and a couple of snips off of a sprig of rosemary, and you’ve got yourself a guaranteed masterpiece.

Buche de Noel | How to be Awesome on $20 a Day

Maintain your holiday bliss and impress your family with a Buche de Noel this Christmas. It’s gonna be awesome.

Buche de Noel
Serves 8
A Buche de Noel is a great way to impress your family this Christmas without adding any stress to your life.
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Prep Time
1 hr
Cook Time
20 min
Prep Time
1 hr
Cook Time
20 min
For the cake
  1. 6 eggs, separated
  2. 3/4 cup superfine sugar
  3. 2 teaspoons vanilla extract
  4. 1/2 cup cocoa powder
For the frosting
  1. 6 ounces semisweet chocolate (about 60%)
  2. 2 cups powdered sugar
  3. 8 ounces unsalted butter, softened
  4. 1 tablespoon vanilla extract
  5. Pinch of salt
For the cake
  1. Preheat your oven to 350F (175C) and line a jelly roll pan with parchment paper. Give yourself plenty of paper to hang over the edge, and fold it up in the corners to give it a bit of structure.
  2. In a large, very clean mixing bowl, use an electric mixer to whisk your egg whites until they're nice and foamy. With the mixer still running, add in 1/4 cup of your sugar and continue to whisk until your have stiff peaks.
  3. In another mixing bowl (I used my stand mixer for this part) whisk your egg yolks with your remaining 1/2 cup of sugar until the mixture is pale and thick. Ditch your electric mixer at this point.
  4. Add the vanilla to the egg yolk mixture, then sift over the cocoa powder. Fold this all together with a rubber spatula.
  5. Next, fold in your egg white in three batches. A few streaks aren't the end of the world. The egg white are all you have to leaven this cake, so don't overwork it.
  6. Pour your cake batter into your waiting jelly roll pan and gently spread it evenly with an offset spatula. Bake for 20 minutes. Let the cake cool in the pan for about 10 minutes, the use the overhanging edges of your parchment paper to lift out the cake and allow it to cool completely.
For the frosting
  1. Melt your chocolate by breaking it up into pieces and microwaving it for 30 seconds at a time, stirring after each go until it's completely melted and smooth. Should take about a minute. Allow this to cool for a few minutes.
  2. Add your powdered sugar to the bowl of your food processor and pulse a few times to make sure you get rid of any lumps.
  3. Add the butter to the food processor and process until smooth. Add the vanilla and melted chocolate and process until smooth and incorporated.
To assemble
  1. Once your cake is completely cool, spread a layer of your frosting over the entire top of your cake.
  2. Use your parchment paper to help you roll your cake. You want the short end facing toward you as you roll away from you. Don't panic if you have a crack or two. It will all get covered up with the frosting.
  3. If you want to have a stump or two coming out of your log, slice the ends of your roll at a gentle angle. This will also give the ends of log a cleaner look. You can then use a bit of your frosting to stick this slices onto the side of your cake. Once they're covered in frosting, they'll look like stumps of branches. It's almost too easy.
  4. Don't be afraid to use all of your frosting to completely cover all parts of your cake. No need to make it smooth. The rougher it is, the more it will look like bark.
  5. To complete the look, us a toothpick or skewer to to make some wobbly, bark like lines down your cake. Make some rough concentric circles at each end to resemble tree rings.
  6. If you want to get extra artsy. add a few cranberries and some rosemary to make a few sprigs of holly. If you want it to snow on your log, sprinkle it with some powdered sugar.
Adapted from Feast by Nigella Lawson
http://awesomeon20.com/
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