They say “a friend in need is a friend indeed”…………….
………………. I’m so grateful for some of my wonderful blogging friends. About a month ago, I contacted a few of them, checking to see if they might help out here at The Café while we were busy welcoming a baby granddaughter and helping the new little family get acclimated. The baby, along with mommy and daddy are doing quite well. In fact, if I didn’t know better, I’d think that perhaps they’ve been clandestinely parenting all their life. They’re very relaxed and comfortable in this new role, while at the same time, are adorably smitten with their precious baby girl.
I’m so happy to be guest posting for Chris today! Her delicious desserts and fresh salads with creative dressings always pique my interest. She’s also incredibly loving and giving – most of you know she’s taking some time away from the blog to help out with her new granddaughter.
Since Chris often makes treats with and for her grandchildren, I’m sharing these Cadbury easter egg phyllo cups. These two-bite delights are fun and whimsical, perfect for children or adults! Whether you serve them on a dessert stand or turn them into edible place cards at your Easter table (simply add a name card to each cup), your guests will find them irresistible.
I crisped up the phyllo shells in the oven before filling them with a blend of bittersweet and semisweet chocolate. Toasted coconut gives a “nest” appearance, and pastel mini Cadbury eggs complete the look. Best of all, you can assemble the cups in less than an hour (they’d also be a fun activity to make with your children). Chris, thank you for inviting me to share a recipe!
Cadbury Easter Egg Phyllo Cups
15 (1 package) mini phyllo shells
6 Tbsp sweetened flaked coconut
2 oz bittersweet chocolate, chopped
2 oz semisweet chocolate, chopped
30 Cadbury Mini Eggs
1. Preheat oven to 350°F and place phyllo shells on a baking sheet; bake for 5 minutes or until crisp. Cool completely on a wire rack. Place coconut in a rimmed baking sheet and bake 5 to 7 minutes, until golden. Immediately place into a small bowl to cool.
2. Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Arrange phyllo shells on a rimmed baking sheet and fill halfway with melted chocolate.
3. Top with toasted coconut and chill in the refrigerator for 10 minute. Place two Cadbury eggs in each shell and chill another 10 minutes, until chocolate is set. Store at room temperature in an airtight container.