Living Gluten Free

I love these. Awesome !!!!!

Free Range Cookies

An ode to my least favorite Easter candy, this recipe is adapted from an excellent tutorial at instructables.  After making vanilla creme eggs, I made chocolate eggs by modifying the recipe a bit.  It’s important to note that if you use corn syrup like in the original recipe, you’ll definitely want to let your filling chill in the fridge before shaping.  If you use  maple syrup, chilling might make your eggs more difficult to work with.  And nobody wants that!

Hide these eggs well on Easter.  They’re so good, you’ll want to be the one who finds them, too.

Maple chocolate eggs

1/2 cup maple syrup

1/4 cup earth balance butter, softened

2½ cups powdered sugar

½ cup unsweetened cocoa powder

1 teaspoon espresso powder

1½ teaspoons pure vanilla extract

¼ teaspoon salt

Beat the softened butter, syrup, and extract together.  Add dry  ingredients and blend thoroughly.  Let…

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