Best of Heat's Kitchen-December 2012

I slacked a bit on posting in December, but already have a lot set up for January! Either way, here's the most popular Heat's Kitchen articles from December!

1. Buttermilk Corn Muffins by Betty Crocker

2. Baked Spaghetti from the General Store of Minnetonka's Cookbook

3. Artichoke Chicken from Sugarlaws

4. Cadbury Creme Eggs from Instructables

5. Artichoke Hummus from Cookin' Canuck 

Cadbury Creme Eggs-Imitation Recipe

Cadbury Creme Eggs are definitely a guilty pleasure of mine every spring. There's just something about them that's so yummy! I saw this recipe, and knew I had to try. As you can see by the picture below, they turned out a little messy. They're also overly sweet-too much for me! The inside gets really sticky so it's hard to get into an egg shape, unless you're using a mold. The recipe did suggest using cake-pop sticks to dip into chocolate, and I'd definitely recommend it!

Cadbury Creme Eggs

Cadbury Creme Eggs-Imitation-Adapted from Instructables.com
Total Time:
Makes 18 'eggs'

• 1/2 cup light corn syrup
• 1/4 cup butter, room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• Yellow food coloring (optional)
• 12 ounces milk chocolate chips

Cream corn syrup, butter, and vanilla with a hand mixer. Sift in the powdered sugar and beat until incorporated. If you are going to use food color, separate about a third of the mixture and stir in yellow food coloring. Put all the filling into the fridge (or freezer) as it is easier to work with when chilled.

Once chilled, roll into balls, and place the 'yolk' inside the outer egg. Place on a baking sheet with parchment paper to keep from sticking. Place back into the refrigerator to chill.

Melt the chocolate in a double boiler, or closely watch while melting in the microwave. Dip filling into chocolate and place on parchment paper. Place in freezer to harden.