Nutrition Transitions: McNamee Family Chocolate Easter Eggs

Greg invited me to his family's Easter celebration for the first time in 2004. We had been dating for two years, yet I hadn't met much of his extended family. I met a bunch of relatives, sang sorority songs with his sister and cousin (both Chi Omegas from different schools), and first experienced one of the McNamee family's most cherished traditions: Chocolate Easter Eggs. Seven years later, I finally had the honor of learning how to make these delicious treats on our recent trip back to Palm Springs. They're like gourmet Cadbury cream eggs...without the fake "yolk" and with a better consistency. Passed down from Grandma Benkert on Greg's dad's side, they are they highlight of McNamee Easters. Even though this is a prized family recipe, Chris assured me that Grandma Benkert would have liked others to experience these delicious treats!

Note to my loyal readers: this is certainly a "play" food and not a "vital" food, but we definitely need play in our lives, right? These eggs are dipped in chocolate and are traditionally made into five cream-filling flavors:

Vanilla

Vanilla with Nuts

Vanilla with Coconut

Chocolate

Chocolate with Nuts

I've made a recommendation for one change - swapping out the margarine for real butter. I doubt it would affect the flavor (it might make them even more delicious), and it would take out the trans fat! At the time this recipe was written down, there's a good chance that margarine was deemed healthier than butter. We know better now :)

Please note that the original recipe doesn't have instructions and is very hard to read, so some of these ingredients are estimates. We had to add some extra powdered sugar to make the eggs less "sticky."

Ingredients:

Vanilla Cream Filling

4 oz cream cheese

1/2 lb. margarine (try butter)

1 tsp. vanilla

2 bags powdered sugar

Approximately 1/2 cup toasted almonds (for the Vanilla and Nuts flavor)

Shredded sweetened coconut (for the Vanilla and Coconut flavor)

Chocolate Cream Filling

8 oz cream cheese

1/4 cup margarine (try butter)

3 squares semi-sweet chocolate

2 bags powdered sugar

Approximately 1/2 cup chopped toasted almonds (for the Chocolate and Nuts flavor)

2 tsp. vanilla

Outer Shell

Semi-sweet chocolate squares (2 packages)

Instructions:

Make the vanilla and the chocolate flavors separately.

Blend the cream cheese, margarine/butter, and vanilla in a food processor. If making chocolate, stir in the melted semi-sweet chocolate.

Separate the vanilla into 3 bowls. Add coconut to one bowl and almonds to another. The third bowl will remain plain vanilla.

Separate the chocolate flavor into 2 bowls.

Add almonds to one bowl. The second bowl will remain plain chocolate.

Refrigerate the bowls to set the cream fillings. When the cream filling is pliable but not too sticky, remove from refrigerator. Form about 6 "eggs" from each cream filling bowl. You might be able to make more or less, depending on how much cream filling you have. Set the eggs on cookie sheets (don't forget to label!) and place in the refrigerator for at least one hour.

Meanwhile, melt the semi-sweet chocolate over low to medium heat or over a double boiler until smooth. Pour into a bowl.

Remove the eggs from the refrigerator. Dip one half of each egg in the chocolate and place on the cookie sheet. Repeat with all eggs of all flavors. (This is where it gets messy!)

Return the cookie sheets to the refrigerator and cool for 20 minutes. Remove from the refrigerator and dip the other half of the egg in the chocolate.

Return to the refrigerator to cool.

When the chocolate shells have set, wrap each egg in tin foil, then wrap each foiled egg in color-coded cellophane, tying the opening with matching ribbon. Each flavor is associated with a different cellophane color:

Plain Vanilla - Blue

Vanilla with Nuts - Pink

Vanilla with Coconut - Yellow

Plain Chocolate - Purple

Chocolate with Nuts - Green

It is very important that you keep the flavors straight so that you use the correct cellophane wrapping colors. The presentation is as important, if not more, as what's inside!