Today on Hellobee I’m sharing the easiest muffin recipe you will ever use. These muffins are super good for you and super easy to make, and they’re perfect for school lunches, after-school snacks and breakfasts on the go. Hop over to Hellobee and check them out!
If you’re still looking for the perfect dessert for your Easter lunch – look no further. These sweet little chocolate eggs are filled with (no-bake) cheesecake and lemon curd and they come together so quickly and easily! They will be a huge hit – I promise! Learn how to make them on Hellobee here.
Here’s what we made with those pretty ombré-dyed blue eggs: votive calends for our Easter table! I think they’re so pretty and they were really easy to make. See how on Hellobee here.
The funny thing about this cheesecake is that the original recipe is from Martha Stewart Kids. And yes – it’s a good one for kids to make because it’s so crazy easy (and no oven etc), and it always turns out good. I’ve made it with several different flavorings on several different crusts and it is always a hit. I even make it in individual little jars for extra cuteness!
Here’s the recipe:
- 150 grams butter
- 1 package digestive cookies (and a tablespoon of sugar if you wish)
- 600 grams cream cheese
- 1 tin sweetened condensed milk
- 1/4 cup lemon juice
- 1 tsp vanilla
- Melt the butter. Crush the cookies until they are very fine crumbs (I use an immersion blender. A food processor or a plastic bag and a rolling pin work equally well). Mix butter and crumbs together (adding a tablespoon of sugar if you wish) and press the mixture into a 9-inch springform pan. Flatten the bottom and press the crumb mix 1.5 – 2 inches up the sides of the pan. Chill for at least ten minutes.
- To make the filling, beat the cream cheese in a medium mixing bowl using an electric mixer at medium-high until smooth. Beat in the condensed milk, scraping down the sides of the bowl as you go. Beat in the lemon juice and vanilla.
- Pour the filling into the crust and smooth the top with a spatula. Cover with plastic wrap and leave to set in the fridge for at least two and a half hours.
- Unclasp the side of the pan and serve the cheesecake topped with garnishes like fresh fruit, berries or chocolate. I used marzipan Easter eggs. Enjoy!
I got really inspired by these beautiful blue Easter eggs I came across on Pinterest and decided to do something similar myself.
I used one bowl with around one and a half cups of boiling water and two teaspoons of white vinegar. First I added two drops of food colour to the bowl and dipped my first egg for a few minutes. Then I added five more drops for my second egg, another five drops for the third egg, another ten drops for the fourth egg, another 20 drops for the fifth egg, and another 20 drops for the sixth and last egg. You could also set up six bowls in different shades of blue and then dye six eggs at once.
I let the dyed eggs dry off on paper towels before placing them back in an empty egg carton.
Since I was dyeing eggs to use as votives, I had already emptied and rinsed them out, but you could dye hard-boiled eggs or eggs that you have blown out.
That thing about how babies may need to taste (and reject) something 6-12 times before really knowing if they like it or not really holds true for toddlers, and pre-schoolers as well. Tonight I was craving this delicious dhal so I decided to make it, even though, in the past, none of the children have really eaten it. I’ve probably made it four-five times before and even though it’s mild and fragrant, and a little sweet from the coconut milk, the children have tasted and rejected it every time. But this evening, the stars aligned, and all three ate happily and well and Louis even said it was yummy!
Both Alec and Louis (now five and three and a half years old) are in a good place food-wise lately. Both of them have had a few experiences where a new meal they rejected at first sight turned out to be something they liked once we convinced them to taste, and it’s made them more open to trying new things. Yay!
As for this dhal, it really is easy to make and absolutely delicious. I highly recommend it. Recipe here. We’re trying not to have too much rice so I made naan bread from this recipe instead, and they actually turned out pretty good!
Also – tips for picky eaters.