Chocolate Cheesecake Easter Eggs

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I'm celebrating Easter with these cheesecake-filled chocolate Easter eggs! I initially wanted to buy chocolate eggs and cut the tops off, but I couldn't find chocolate eggs in stores. Well, I should say I couldn't find them for under $5 which is ridiculous, and you should absolutely not pay that much money for a hollow egg.

So I made the chocolate egg all by myself using a balloon because I'm an I-N-D-E-P-E-N-D-E-N-T woman. It is incredibly easy to do, all you need is a water balloon and melted chocolate. But before you move onto the recipe I have a very important tip! And if you're tired of my rambling and you've already move onto the recipe PLEASE COME BACK! What I'm about to say is very important for the well-being of the state of your kitchen, your clothes, and your sanity. You absolutely must wait for the chocolate to cool completely before you dip these balloons! If you don't wait, the balloons will pop causing the melted chocolate to fly everywhere. Each time you heat up the chocolate, you should wait until the bowl is not warm to the touch, or about 10 minutes. You may only get a few dips out of it before it starts to harden again, so you'll need to reheat it and wait until it cools again. But that's okay. Do what I do while I'm waiting and "rest your eyes."

Also, if you don't like the way one of your bowls turned out, you can always remelt it and try again. There will be no wasted chocolate in the making of these Easter eggs!

Another tip: If you find that the water balloon is sticking to the inside of the chocolate egg, it's because you didn't let it cool off long enough. Refrigerate your eggs a little longer and try again.



Chocolate Cheesecake Easter Eggs
Yield: Makes about 6 chocolate eggs
Ingredients

• 8 ounces chocolate, melted and cooled
• 8 ounces Challenge cream cheese
• 1/2 cup powdered sugar
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla
• About 1/2 cup lemon curd or lemon pie filling, just enough to make yolks
• Also: Water balloons

Directions

1. Dip balloons in chocolate so bottom portion and part of sides are completely covered. Set on baking sheet covered in wax paper and refrigerate for 20 minutes.
2. Meanwhile, make cheesecake filling by beating together cream cheese, powdered sugar, heavy whipping cream, and vanilla.
3. Pull balloons out of refrigerator and pop balloons. Peel balloon away from inside of egg.
4. Fill eggs with cheesecake filling. I recommend putting the filling in a large plastic bag, cutting off one corner, and piping it in.
5. Add a dollop of the lemon curd to look like a yolk. Refrigerate until ready to serve.

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Bacon, Egg & Cheese Breakfast Bombs

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Do you ever think about how much time you spend worrying about what other people think? I hate to admit it, but it consumes my thoughts for hours every single week.

For example, this week I'm doing a segment on FOX59 about Easter breakfast. I changed my mind about what I was going to make probably 10 times because I was so worried about other people's reactions to it. My parents can attest to this because I'm sure I annoyed the heck out of them asking for their opinion. "Is this unoriginal?" "Do enough people like this?" "Is this festive enough?" "Does this sound good to you?"

I want every recipe I share on my blog to do well, of course. But sometimes this leads me to worry too much about other people's reactions. I forget that the reason people started visiting my blog is to read about my ideas and my opinions.

I'm not going to pretend that I have the magic secret to stop worrying about what other's think, however, I hope this post helps you become more aware of when and why you do it. That's the first step in stopping.



All that being said, I really am excited to share this recipe with you that will be perfect for breakfast or brunch on Easter. I didn't want to make anything sweet because if you're like me you've already eaten at least 2 Reese's Peanut Butter Cup eggs and a handful of jellybeans by the time brunch rolls around.

So I made Bacon, Egg & Cheese Breakfast Bombs! I love this dish because it's unlike anything else I've ever made for breakfast. Family members of all ages will enjoy biting into one of the breakfast bombs. Also, you can easily prep this dish the night before so all you have to do on Easter morning is brush it with Challenge butter and stick it in the oven.

When I make this for Easter, I plan to make it more festive by inserting cupcake toppers into the buns. I also thought about using some Challenge cream cheese to pipe crosses onto the buns so they look like hot cross buns.

Let me know if you try this and what you think about it!



Bacon, Egg & Cheese Breakfast Bombs
Yield: Makes 16 servings
Ingredients

• 6 eggs
• 1/4 cup milk
• 1 Tablespoon Challenge butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tubes refrigerated biscuit dough (16.3 ounce)
• 1/2 cup cheddar cheese
• 6 slices cooked bacon, cut into small pieces
• 1 jalapeno, finely sliced (optional)
• 4 Tablespoons Challenge butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley

Directions

1. Beat eggs and milk together in large bowl until well-blended.
2. Heat butter in large nonstick skillet over medium heat until melted and add eggs to skillet.
3. As soon as the edges begin to set, pull the eggs across the pan with a spatula. Continue until no liquid egg remains.
4. Season with salt and pepper and set aside.
5. Preheat oven to 350 degrees Fahrenheit. Prepare 9 inch pie pan with nonstick spray and set aside.
6. Remove biscuit dough from tube and flatten and stretch each biscuit until it's about 3 inches in diameter.
7. Sprinkle 1 Tablespoon cheese, 1 Tablespoon scrambled eggs, 1 Tablespoon bacon, and 1 jalapeno slice over biscuit dough.
8. Pull the edges of the dough together and seal with your fingers. Place into prepared pie pan.
9. Repeat process until all dough is in pie pan.
10. Combine butter, garlic powder, and parsley. Brush butter mixture over dough with pastry brush.
11. Bake for 30 to 35 minutes or until tops are golden brown.

Recipe adapted from The Slow Roasted Italian

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Easter Egg Cookie Dough Truffles

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Easter is my favorite holiday. I love what it represents -- the resurrection, the empty tomb and the promise of new life. Growing up I loved getting together with my cousins and going on Easter egg hunts. And I love sitting around the table for a big family dinner with ham and cheesy potatoes and plenty of desserts. Dessert was always the most important part of our family dinners!

I love making festive Easter desserts! Usually I make carrot cake, but the past two years I've decided to mix things up. Last year I made these adorable Coconut Macaroon Easter Egg Nests, and this year I made super indulgent cookie dough truffles!

I decided to make truffles mainly because I wanted to shape them into eggs and decorate them. The first time I made them, I dipped the eggs in white chocolate and then decorated them using a pastry bag with white chocolate that I had dyed with food coloring. And that was a lot of work. So the next time I made them, I dipped them into white chocolate that I had already colored with food coloring. As you can see in the pictures, I used a little bit of red coloring to turn the eggs pink. That was much easier! 

If you're not a fan of food coloring, you can keep the truffles white and decorate them with sprinkles! Or if you prefer dark or milk chocolate, go ahead and dip the eggs in that! 

Also, important reminder, the cookie dough in this recipe is not cooked, so you cannot use just any old cookie dough. As you can see below, there is no egg in the recipe. That is important because eating cookie dough with raw eggs can give you salmonella and no one wants to get sick, especially not on Easter! 

Easter Egg Cookie Dough Truffles

Yield: Makes about 12 truffles

Ingredients

For cookie dough

• 1/2 cup (1 stick) Challenge butter, room temperature
• 3/4 cup brown sugar (156 grams)
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour (125 grams)
• 1/2 teaspoon salt
• 1/2 cup mini semisweet chocolate chips

For chocolate coating

• 8 ounces white chocolate, melted

Directions

1. In a large bowl, beat the butter and brown sugar with a mixer on medium speed until smooth or for about two minutes. Mix in the milk and vanilla. 
2. Mix in the flour and salt on low speed just until incorporated. 
3. Stir in the chocolate chips. 
4. Cover and chill dough for 10 minutes or until it’s firm enough to handle.
5. Form the dough into one-inch balls and then shape into eggs. Arrange on baking sheets lined with parchment paper. Place the sheets in the refrigerator and chill for about 30 minutes or until firm enough to handle.
6. Melt the chocolate in a double boiler or in the microwave in 30-second intervals.
7. Stick one toothpick into a truffle and dip it into in the white chocolate until they’re completely covered. Return truffle to parchment paper. Chill until set.
8. Store chilled in an airtight container.

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