It’s a Marshmallow (Fudge) World in the Winter

It seems every holiday season there is a different song I favor, and this year it’s Dean Martin and Frank Sinatra’s cover of the 1949 classic “Marshmallow World.” There are many great versions of this song, but the one below is by far my favorite.

After hearing Marshmallow World approximately one hundred times this past week, I started to have strong cravings for a marshmallowy treat. I found so many recipes I want to try, but today is Wednesday. Thursday is my weekly food shopping day, so the pickings are always slim by Wednesday. Sure, I could just run to the store three miles away and buy what I need for whatever recipe strikes my fancy, but where’s the sport in that? I’d rather make due with what’s on hand. More often than not, I am determined to wait until Thursday to do my shopping — it’s an odd mixture of laziness, discipline and stubbornness.

Lucky for me, the folks at Real Simple have the perfect three ingredient recipe for marshmallow fudge: semi-sweet chocolate chips, one can of sweetened condensed milk, and mini-marshmallows. I added a teaspoon of vanilla because I wanted to put my own stamp on it, but you don’t need to. These sit for about twelve hours in the refrigerator to set, but I had to sneak a piece or two right away for a picture and quality endorsement. I know my expectations were low, but I am really impressed with how delicious these are. In fact, I may need to hide them from plain sight for my own good — and pick another holiday song for 2012.

Marshmallow Fudge from Real Simple:

12 ounces semisweet chocolate, chopped
2 14-ounce cans sweetened condensed milk
1½ cups miniature marshmallows

Heat the milk and pour over the chocolate; stir until melted. Stir in the marshmallows. Pour into a parchment-lined 8-inch square baking pan and refrigerate until firm, at least 12 hours. Cut into 36 squares.

marshmallowworld

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Snow Day Brownies

Hooray, it’s snowing! I woke up today to this beautiful scene outside my front door:

I can understand being sick of the snow around here by March, but if you’re complaining about the first beautiful snow in late November, I just feel sorry for you. This is a terrible thing to say, but here goes: If you hate snow and you hate dogs, I don’t know how we can ever be good friends. I will reluctantly allow you to hate one of those things, but never both.

Snow makes me want to bake, and I have my mom to thank for that. It’s hard for me to see snow and not automatically think, “Time to bake some brownies!” By now I have accepted that I have a penchant for the unusual, so when I saw David Lebovitz’s recipe for brownies with crushed Altoids, I knew I’d be incorporating that weirdness into my baking somehow. Sorry, can’t help myself. I combined two different recipes plus my own little touch to create the best snow day brownie ever.

I suppose you could omit the Altoids if you want to be boring or if you hate mint or if you don’t happen to have a pack of Altoids laying in your purse, but I really feel like their strong minty freshness adds that extra little touch of specialness to Snow Day Brownies.

Snow Day Brownies

1 1/4 cup sifted all purpose flour

1 teaspoon salt

1 teaspoon instant coffee

2 sticks unsalted butter

4 oz. unsweetened chocolate (this is usually two squares, but verify)

1/2 cup semi sweet chocolate chips

1 1/2 cup white sugar

1/2 cup brown sugar

4 eggs, room temperature

1 tin of Altoids (see above), finely crushed

Preheat oven to 350 degrees. Line a 9 x 13 inch pan with foil and lightly spray with oil.

Whisk together flour and salt, and set aside. Finely crush Altoids in a freezer bag with a rolling pin (or similar method) and set aside. Over the simmering water of a double boiler, melt butter, chocolate, chocolate chips and instant coffee. Once smooth, remove from heat. In a large bowl, whisk together melted chocolate mixture and sugars until well combined. Add vanilla and four eggs, whisking in one at a time.

Gently fold in flour and Altoids, being very careful to not over mix. Spread in prepared pan and bake 30 minutes. Allow to cool completely before cutting.

Helpful hint: As soon as these brownies hit the oven, be sure to immediately soak all of your bowls and pans in hot soapy water so that you’re not tempted to consume 2000 calorie’s worth of delicious batter under the guise of “cleaning up.” It’s too late for me, but save yourself.

 

The Pumpkin Cheesecake Before the Storm

One touch of nature makes the whole world kin. — William Shakespeare

As I mentioned with my Hurricane Irene Penne Pasta, impending severe weather makes me want to cook. The latest hype here in the Northeast is Hurricane Sandy, AKA Frankenstorm, which is currently being touted as the hurricane to end all hurricanes. My kids are terrified of missing Halloween. I am terrified of missing my Ina Garten book signing. However, I know the news media loves the panic inducing rating’s gold of a big storm, and there is a good chance this will be no big deal. When I start getting overly anxious, I try to keep that in perspective. Nevertheless, it’s hard not to get swept up in the hysteria. And when I get swept up in hysteria, I eat. And when I eat, I bake.

This recipe has been sitting in my files for a while, and it’s perfect for some hysterical baking, Frankenstorm or not. Do heed the warnings about letting it sit overnight before releasing it from the spring-form pan; time is your friend when it comes to cheesecakes. This is very rich, so a little slice goes a long way. The ginger snaps in the crust are a lovely addition, as is the sour cream topping. Perfect for Thanksgiving.

Pumpkin Cheesecake from Joy of Baking, original recipe here

Crust:

1 cup (100 grams) graham cracker crumbs (or crushed Digestive Biscuits)

1/2 cup (50 grams) crushed ginger cookies, homemade or store bought

1 tablespoon (15 grams) white sugar

4-5 tablespoons (57-70 grams) melted butter

Pumpkin Cheesecake:

2/3 cup (145 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

2-8 ounce packages (450 grams) full fat cream cheese, room temperature

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup (240 ml) pure pumpkin puree (canned or homemade)

Pumpkin Cheesecake: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick spray, an 8 inch (20 cm) spring form pan.

Crust: In a medium sized bowl combine the graham cracker crumbs, crushed ginger cookies, sugar, and melted butter. Press the mixture evenly onto the bottom of the prepared  pan. Bake 8-10 minutes or until set. Let cool.

In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.

In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.

Pour the filling over the crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (160 degrees C) and continue to bake the cheesecake for another 10 – 20 minutes, or until the edges of the cheesecake are puffed but the center is still a little wet and jiggles when you gently shake the pan. Total baking time 40 – 60 minutes.

Meanwhile stir together 1 cup (240 ml) sour cream, 1 teaspoon pure vanilla extract and 1/4 cup (50 grams) white sugar. Spread the topping over the warm cheesecake and return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.

Serves 10 – 12

Pumpkin-Beer Bread

I don’t usually get my recipes from Slate magazine (although I do love you, Slate, and your brilliant founder Michael Kinsley, whose verbal sparring with Pat Buchanan on CNN’s Crossfire always brought such joy to my young heart. The rapport between Michael and Pat was something to behold; truly the golden age of cable television. Even though many people think Pat is a crotchety old racist dinosaur, and they may not be incorrect, there is still a part of me that will always adore him for the nightly entertainment he provided during his Crossfire years.). If Michael and Pat were my neighbors, I’d bake them each a loaf of this as a thank you.

I have already posted a very good pumpkin bread recipe, but this one is special since it’s made with one cup of pumpkin ale. The addition of a little beer gives this bread a lovely body and texture that’s different than a traditionally sweeter pumpkin bread and definitely worth trying.

Pumpkin-Beer Bread by L. V. Anderson, original recipe here
Yield: One 9-inch loaf (About 12 servings)
Time: 1¼ hours

Oil or butter for greasing the pan
1¼ cup all-purpose flour
½ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
Pinch ground nutmeg
Pinch ground allspice
3 tablespoons unsalted butter
1 cup pumpkin purée
1 cup brown sugar
2 large eggs
1 cup pumpkin ale

1. Heat the oven to 350°F. Grease a 9-inch loaf pan. Combine the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl.

2. Melt the butter in a medium saucepan over low heat (or in a medium bowl in the microwave). Remove from the heat. Stir in the pumpkin and brown sugar, then stir in the eggs. Finally, stir in the pumpkin ale. Add the pumpkin mixture to the dry ingredients and stir just until combined, then transfer the batter to the greased pan.

3. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool thoroughly, then slice and serve. (Leftover pumpkin bread can be wrapped in foil or plastic wrap and stored at room temperature for up to a few days.)

Blueberry Crumble

Even though I’m no stranger in the kitchen, there remain a few areas I’ve yet to conquer. I still cannot bake a respectable pie, and since Ed learned this important life skill in college, I rarely bother to try. How many pie bakers does one family need?

I am a big fan, however, of that show-off Pie’s less glamorous step sisters, Crumble, Cobbler and Crisp. Unlike fussy pie, which can taste so bad when not done properly, crumbles, cobblers and crisps are kind of hard to screw up. I’ve had good ones and I’ve had great ones, but I’ve never had terrible ones. This recipe I’m sharing is a great one.

Nate and I made this lovely blueberry crumble yesterday, and it’s as easy as it is delicious. Sous chef Nate suggested adding some cinnamon to the crumble, and I thought that was a marvelous idea.

Blueberry Crumble adapted from The Farm: Rustic Recipes for a Year of Incredible Food by Ian Knauer, original recipe posted on Leite’s Culinaria here

Filling:

12 ounces (about 1 pint) fresh blueberries
1/2 cup granulated sugar
2 tablespoons flour
1 to 2 tablespoons lemon juice
1/4 teaspoon kosher salt

Crumble:

3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 stick unsalted butter, cut into small pieces

Directions:

Preheat oven to 375°F. Butter a nine inch pie plate. In a medium bowl, gently combine blueberries, sugar, flour, lemon juice and salt. Set aside.

In another bowl, combine all ingredients in crumble except for butter. Thoroughly wash and dry your hands, even if you just did so recently. This is important! Now, with your clean hands, smoosh the butter pieces into the dry ingredients until well combined but still clumpy.

Pour blueberry mixture into buttered pie pan. Top with crumble mixture. Bake about 30 minutes, and allow to cool slightly before serving. Serve plain (boring!), with whipped cream or with vanilla ice cream. As you can see, our family easily devoured this in one sitting — the true mark of a winner!

Let Them Eat Cake

Yesterday, my middle son Nate, affectionately known around here as the pickle in the middle, turned eleven. I don’t know what conventional birth-order wisdom says, but of my three kids, I think of him the most as my baby. The true baby, Andrew, has spent his entire life trying to keep up with his two older brothers, so he always seemed older than his years to me. But my Nate embodies real old school childhood — he is still filled with unabashed little boy enthusiasm over bubbles, balloons, puppies and whoopie cushions. He doesn’t try to pretend he’s too cool for anything, and he loves with his whole heart. Nate is such a joy and has taught everyone in our family so much about what’s important in life. I am so lucky to be his mom.

Our traditional family birthday cake is this one. Nothing fancy, but a very decent chocolate cake suitable for birthdays. I do, however, try to mix things up with the frosting. This year Nate requested chocolate frosting, and I was excited to find one which seemed slightly higher quality with more complex chocolate flavor, yet ridiculously easy. The most exciting part is that it’s made in the…are you sitting down?…FOOD PROCESSOR! What a genius idea. I know I don’t get out much, but this blew my mind.

This frosting requires a decent quality unsweetened chocolate with the highest percentage of cacao you can find. I used Scharffen Berger dark chocolate with 99% cacao.

When you are using chocolate of this caliber, I suggest you melt it slowly in a double boiler rather than a microwave. You don’t need any fancy equipment to fashion a double boiler, just a small pot placed in a larger pot. This link explains the technique in case you’re unfamiliar or intimidated. Don’t be! It’s worth the ten minutes of extra effort.

This frosting had an incredibly smooth, spreadable quality and rich, complex flavor. I have more than enough to frost a double layer cake (three sticks of butter, yo) and I did wind up throwing quite a bit of it out, unfortunately. Damn diet. Another trick I learned is to put aside 1/4 to 1/2 cup of the frosting BEFORE you incorporate the chocolate, and that way you can tint it or leave it white for decorating, and you’re not stuck using that icky toothpastey stuff to decorate with.

Nate’s Birthday Fudge Frosting

6 ounces unsweetened chocolate, melted and cooled
4 1/2 cups confectioners’ sugar
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons half-and-half or whole milk
1 tablespoon vanilla extract

Place all of the ingredients except for chocolate in a food processor and pulse to mix, then process until the frosting is smooth. Set aside a small amount of white frosting if you are using any to decorate. Add cooled chocolate and process until well incorporated, scraping occasionally if necessary. Frost your cooled cake with reckless abandon, and give your birthday boy or girl a big kiss!

Miss Etta’s Coconut Cake

This cake is special to me for a few reasons. First, it represents the very first piece of fan mail received for this blog. One of my mother’s oldest friends, Bobbi, sent me her mother’s favorite cake recipe, which is also said to be the same recipe used for President Harry Truman’s favorite cake. I was intimidated at first, since it involved real coconuts — both hard to find and hard to open without injury, if you’re me. Bobbi did say that packaged coconut could also be used, but being the stickler for rules that I am…I did nothing.

Then my mom nagged repeatedly suggested using her strong words that I make this cake already fergodssake, and Ed’s birthday provided me with the perfect occasion to role up my sleeves and get to work. The cake itself was easy enough to bake, but the frosting was a whole other ballgame. I wound up using packaged unsweetened organic coconut and miniature marshmallows instead of cutting up larger ones, but other than that, I stuck to the recipe. Being more of a pretend baker than a real baker, I tend to gloss over the more scientific side of baking and prefer to think of it as magic. Magic, however, didn’t save Miss Etta’s frosting. In short, it was a hot mess. A hot, sticky mess. I did manage to salvage it and slap together something which resembled a birthday cake for Ed, and the whole family did enjoy it. But is there such a thing as bad cake? Not around here.

There’s nothing better than cake but more cake. — Harry S. Truman

As my regular readers know, I really don’t bother posting the recipes which don’t work on this blog, but I am making an exception today for two reasons: 1) See second paragraph, first sentence. 2) I have a thing for historic recipes and family favorites, so if Bobbi and the ghost of President Harry S. Truman tell me this cake is awesome (when made properly), I choose to believe them. I am hoping someone a bit more skilled in The Art of Baking will find this recipe of use. Thank you for sharing it with me, Bobbi.

Sorry, no pictures. Well, okay, just one below which I took before things went downhill. Bless my heart, I tried.

Miss Etta’s Fresh Coconut Cake by Miss Etta Patterson, from The Florida Cookbook by Jeanne Voltz and Caroline Stuart.

3 cups sifted cake flour (sift just before measuring)

3 teaspoons baking powder

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs, at room temperature

1 1/2 teaspoon vanilla extract

1 cup whole milk

Miss Etta’s Coconut Frosting

2 fresh coconuts, shredded (good luck with that — I used 4 cups packaged/unsweetened)

1 cup water

1/2 teaspoon white vinegar

2 cups sugar

4 egg whites, room temperature

20 regular sized marshmallows cut in pieces (I used half a bag of minis)

1 teaspoon vanilla extract

Butter three 9-inch layer cake pans and line the bottoms with parchment; butter the paper and preheat over to 350 degrees. Sift together flour, baking soda and salt. In a large bowl, cream the butter until fluffy. Add sugar gradually, beating until creamy. Beat in the eggs, one at a time, and then the vanilla. Add the flour mixture alternately with the milk mixture in four or five portions, beginning and ending with the flour, folding gently. Turn the batter into prepared pans and stagger the pans on two oven racks set near the middle, so that no pan is directly over another. Bake 25 to 30 minutes or until cake tester comes out moist but with no batter clinging. Cool for 10 minutes in pan and turn on to wire racks to cool completely.

Frosting: Combine water and vinegar in heavy saucepan. Bring to a boil and stir in sugar until dissolved, cover and boil for 2 minutes to melt crystals on the side of the pan; uncover and boil without stirring over moderate heat until the syrup spins a 4-inch thread (238 degrees on a candy thermometer). In a large bowl, beat the egg whites until stiff but not dry. Pour the hot syrup in a thin stream over the egg whites, beating constantly. Add the marshmallow, a few pieces at a time, beating in the syrup until all are used. Add the vanilla and continue to beat until cool and thick enough to spread. Frost and stack the layers, pressing in as much coconut as will cling easily before stacking. Frost the top and the side and press the remaining coconut on top and around the cake. Allow the cake to stand 2 to 3 hours before cutting. Slice in thin wedges, as this cake is tall and very rich.

Pina Colada Muffins

The fabulous Deb at Smitten Kitchen posted a recipe for Double Coconut Muffins recently, and while they do look wonderful exactly as is, she did say the recipe has a high potential for adaptation. That’s all I needed to hear!

My boys all love pina coladas. We are strictly a milk and water family, so if there is ever juice or soda in this house, you know we’re having a party. A few summers ago, we brought Logan’s friend on vacation with us to Vermont, and at every restaurant, he would order a (virgin) pina colada. Seven days on vacation = a lot of pina coladas. Nate and Andrew quickly picked up this pina colada habit, and since Mean Milk and Water Mom was on vacation, she let them have a few.

The following September, Andrew started Kindergarten. And when asked what his favorite food was on his All About Me worksheet, he drew a pina colada, complete with umbrella and ornamental pineapple chunk. Proud Mom Moment right there.

These muffins are great for breakfast. They are sweet but really not too sweet. In fact, if you are looking for a Starbucks or Panera style muffin, this recipe isn’t for you. There is only 1/3 of a cup of white sugar in them, plus one cup of drained pineapple. I love that this recipe uses coconut oil which is so good for you (blahblahblahDrOzsayssoblahblahjusttryitokay?) and while I frequently use coconut oil to make popcorn or to stir fry, I have never baked with it and I was excited to try.

The thing about coconut oil is that it is solid and needs to be warmed up before using. I like to think of it as high class Crisco. Just scoop it out and warm it up in a sauce pan until it’s liquid. Make sure it’s not too hot before adding it to the other wet ingredients. (And please ignore all the clutter on my counter top; just keeping it real.)

Pina Colada Muffins, adapted from Smitten Kitchen’s Double Coconut Muffins

1/2 cup coconut oil
1 1/4 cup  all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1/2 cup full fat Greek-style yogurt, at room temperature is best
1 cup canned crushed pineapple, drained well
1/3 cup granulated white sugar
1 large egg, at room temperature is best
1 teaspoon vanilla extract
1 Tablespoon rum (optional but good)
3/4 cup sweetened shredded coconut, divided

Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.

In a small saucepan on medium low, warm your coconut oil until it melts. It should still be on the cool side. Remember, too warm will coddle the egg, and then…yuck!

In a medium bowl, whisk together flour, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, pineapple, rum, yogurt and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.

Bake until a tester inserted into the center comes out clean, about 20 minutes. Transfer muffins to a rack and let cool.

Cinnamon Bun Popcorn

Yes, you read that right. Cinnamon. Bun. Popcorn. I KNOW! So simple, yet so genius.  I realize people have been doing all kinds of pimped up stuff to their popcorn for ages, so I thought I’d seen it all. Frankly, I’m disappointed that I didn’t think of something so obviously delicious myself. And the best part is you probably have everything you need to make this already in your kitchen — just in time for the Oscars tomorrow night!

I first heard of the food blog Lauren’s Latest when my friend Kristan pinned some of her sinfully good looking Garlic Cheesy Bread on Pintrest and it showed up on her Facebook feed (more on that subject later…perhaps). Then today, less than a week later, Fine Cooking posted Lauren’s recipe for Cinnamon Bun Popcorn on its Facebook feed. Could Facebook be conspiring with the universe to make me fat? And, if so, should I blame cute little Lauren? She looks so harmless, but, oh, these recipes!

My only advice with this recipe would be to double it. Make the popcorn however you feel like making it. Like Lauren, I do it on the stove top. Unlike Lauren, I try to use coconut oil, since I think it’s healthier. But pop your corn however you wish.

I have a major aversion to stickiness, but this popcorn was so good that I managed to push my issues aside and eat more than my fair share. I have a feeling you may do the same.

Cinnamon Bun Popcorn by Lauren’s Latest (recipe here)

yield: 4 servings

2 tablespoons vegetable or canola oil
1/2 cup popcorn kernels
a few dashes of salt
1/4 cup butter, melted
1 teaspoon cinnamon, or more if desired
1/2 cup powdered sugar
1 tablespoon half & half

Directions:
In a small bowl, mix butter and cinnamon together. Set aside. In a separate small bowl, mix powdered sugar with half & half until smooth. You may have to stir in a little more half & half to get it to drizzling consistency. Set aside.

Place oil and popcorn kernels into a large pot. Cover with tight fitting lid or foil. Place pot over high heat. Shake pot back and forth over hot burner to heat kernels evenly. Continue shaking the pot until the popcorn starts to pop. After a minute or two, the popping will slow right down and you’ll have a pot full of popcorn. Dump the hot popcorn onto a baking sheet and drizzle with cinnamon butter immediately. Stir to coat. Drizzle the icing over the top and toss to coat as well. Serve warm, or let it cool so the icing can harden up a bit.

Recipe notes: It’s important to keep the pot moving the entire time its over the heat–this ensures the kernels don’t ever burn.

Review: Zitner’s Butter Krak Eggs

Note: If you came here looking for a recipe, please see the last paragraph for link.

For a couple months a year, it is very, very good to live in the Philadelphia metropolitan area. That is when our local gems, Zitner’s chocolate Easter eggs make their brief appearance. Like many Philadelphians, I grew up first seeing these eggs at the checkout counter of a Wawa convenience store, and I was immediately hooked.

There are a number of flavors available, but my favorite one by a mile is Butter Krak. Now I know what you’re thinking: Huh? How can candy with the words, “Zit, Butt, and Crack” — and misspelled, at that — possibly taste any good? Poor, illiterate Philadelphians with no sense of proper marketing language! You’re just going to have to trust me on this one. They are so good. They taste like Easter. They taste like childhood.

In a world of mass produced candy with infinite shelf lives, the centers of these eggs are still placed on wooden trays by hand in limited batches from the same factory in North Philadelphia since 1922. While some automation has occurred over the last 90 years, the recipe has remained the same. I still prefer the earlier versions of Butter Krak eggs which had little pieces of coconut poking through the chocolate (just like someone’s nana would have made in her own kitchen), but the machines they use for coating now provide a thicker layer of chocolate than when done by hand, and those stray pieces of coconut are now covered. Call me crazy, but that little detail makes a difference to me.

I can’t devour the chocolate Easter eggs like I once did, so I try to limit myself to two or three spread throughout the two month season. I love that they’re so little and 140 calories, so while eating one is very satisfying and always feels a wee bit naughty, it’s not doing too much damage. Assuming you stop at one. Which I highly advise.

I love these eggs because they are special to me, but I do wonder if they will hold the same appeal to food-loving folks who didn’t grow up with them. For this reason, I hesitate to yell, “EVERYONE MUST TRY THESE!” Nostalgia is funny that way, and I’m the first to admit it completely robs me of my objectivity. But just in case any of you non-Philadelphians or transplanted Philadelphians are interested, they can be purchased here or through the Zitner’s website.

EDITED: Feb 2013

The following recipe, while not an exact duplicate of Zitner’s Butter Krak eggs, is still quite good, especially if you use higher end chocolate. Give it a try!