Easter Cooking

Easter Cooking

A couple of tasty ideas for Easter weekend cooking!

We do love an occasion in our house! So, this Easter I have let Annabelle loose in the kitchen and the finished product are pretty cute <3

Chocolate Nests


  • 3 cups coco pops (or other chocolate puffed rice cereal)
  • 3 + 2 Moro bars (3 for the recipe and  2 extra for... you know, life!)
  • 60 g butter
  • Sprinkles
  • Mini chocolate eggs



  1. Use cooking spray or butter to coat the inside of a muffin tin, make sure you grease each cup really well so your nests don't stick.
  2. Chop the butter and Mars bars into small pieces and place them in a large microwave safe bowl.
  3. Eat one of the spare m=Moro bars (that's why you always buy extra!) 
  4. Microwave for 30 seconds then mix the melted butter and Moro bars together.
  5. Microwave for another 10 seconds if the Moro need a bit more melting nb. the nougat part might not melt completely.
  6. Add the coco pops to the melted Moro and butter mixture, and stir in until the coco pops are well coated. (constant 'taste tests' start about now!) 
  7. Put spoonfuls of mixture into the muffin tin, pressing down firmly to create a nest shape with a thumb or spoon indent in the middle (for your eggs).
  8. Shake sprinkles onto each nest (and all over the table and carpet) and put them in the fridge for half an hour.
  9. Once set, remove from tins with a hot knife and pop a few eggs in each nest! Add extra green sprinkles too, if needed.

annabelle micing kneeling on her booster cushion  Annabelle making chocolate Easter eggs with her Minene booster cushion  

    The finished product! Chocolate Easter eggs and one very dirty Minene booster cushion

Verdict: It was messy but she loved it! They taste nice with a coffee too! 

Another cute idea that we might try over easter is below!

chick pops


  • 150g white chocolate melts
  • 100g white marshmallows
  • 10 yellow M&M’s
  • 1-2 red licorice twists
  • black icing pen
  • 20 pop sticks or skewers
  1. Melt white chocolate in a microwave proof bowl and melt in short bursts in the microwave.
  2. Push marshmallows onto the pop sticks. One by one, dip into the melted chocolate, allowing excess to drip off.
  3. Cut M&M’s in half with a sharp knife.
  4. Cut 4mm slices of licorice and then cut those across into half moons.
  5. Working quickly before the chocolate has completely set, press a half M&M into the front of the marshmallow and a licorice piece onto the top. Refrigerate to set completely.
  6. Once set, using icing pen, squeeze a small amount onto each marshmallow to form the eyes.

Please share you creations with us on Insta! 

Wishing you all a very happy Easter! xx

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