Make it at Home: Sip’s Chocolate Easter Eggs

Sip Issaquah Easter Eggs Recipe Grand Ridge Plaza

Sip Issaquah Easter Eggs Recipe Grand Ridge PlazaGive the Easter Bunny a helping hand and make a batch of delicious homemade chocolate peanut butter Easter eggs. Based on a favorite recipe from the staff at Sip at the wine bar & restaurant, these eggs put a gourmet twist on a classic Easter treat. Children will love to make them with the help of an adult.

Ingredients

1 cup powdered sugar

1 cup creamy peanut butter

¼ cup butter

1 tablespoon whole milk (if needed for moisture)

8 oz. semi-sweet chocolate (or your preferred chocolate variety)

1 tablespoon vegetable shortening

1 cup sprinkles (optional)

Directions

  1. Soften the butter by leaving it on the counter for a few minutes, bringing it to room temperature.
  2. In a mixing bowl, combine sugar, peanut butter, butter and milk (if needed for moisture) until blended.
  3. Shape the mixture into either two half-pound eggs or make smaller eggs.
  4. Place eggs on a tray and freeze for one hour.
  5. While the eggs are freezing, cut chocolate into small pieces and place in the top of a double boiler with the shortening. Melting the chocolate in a double boiler will allow it to melt slowly and ensure it doesn’t burn). For a double boiler method demonstration, click here.
  6. Melt the chocolate and shortening over medium heat, stirring frequently until smooth.
  7. Remove the eggs from the freezer.
  8. Stick a long-tined fork in the top of each peanut butter egg, dip the eggs in the melted chocolate. Make sure the eggs are completely covered, then drain on waxed paper.
  9. Add sprinkles of your choice.
  10. When the eggs are cooled and set, decorate them to suit your fancy. Write names with frosting, design bunnies and flowers, or add candies. To make decorating easier, sit an egg in a glass or small cup, or use a classic egg cup as a stand.

Sip Wine Bar Issaquah Grand Ridge PlazaMeet the Easter Bunny at Sip: Indulge in delicious Easter Brunch on Sunday, April 16 from 10 am to 2 pm. Meet the Easter Bunny and have fun taking photos. For reservations, call (425) 369-1181. Reservations can also be made at siprestaurant.com.

Sip at the wine bar & restaurant is located at 1084 NE Park Drive in Issaquah Highlands. There is plenty of free parking throughout the shopping center.

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Sip Hosts Benefit for Cancer Research

Sip Issaquah 2Chef Emran Chowdhury and Sip at the wine bar & restaurant aim to raise $20,000 for pediatric brain tumor research at an upcoming wine dinner fundraiser. Presented at Sip and inspired by Larry Snyder’s new book Miracles in Montanare: Ten Years in Tuscany, the event will benefit Strong4Sam – Project Violet at Fred Hutchinson Cancer Research Center.

Chef Emran has prepared a special five-course menu for the June 7 wine dinner. Each course of this authentic Tuscan meal celebrates the lessons chronicled in Miracles in Montanare: Ten Years in Tuscany, and each guest will receive a signed copy of the book. Chef Emran and the Sip team plan to sell out the event.

Tickets are $125/per person and each course is paired with an Italian wine. The menu features:

Crostini

Pomodoro, Basilico, aglio (Diced Fresh Tomatoes, tossed with extra virgin olive oil and garlic, served onSip Special Event housemade bread, garnished with fresh basil)

Mozzarella fresca e anchovie (Sliced fresh Mozzarella garnished with Anchovies and fresh herbs)

Prosciutto e Mozzarella fresca (Sliced fresh mozzarella and thin sliced prosciutto served over crostini)

Soppersata e Mozzarella fresca (Sliced fresh mozzarella and spicy salami served over crostini)

Antipasti (First Course)

Insalata Mista- Fave, Pecorino Toscano (Steel wheel Farm baby Lettuce tossed with champagne vinaigrette, garnished with marinated fresh fava beans and pecorino cheese )

Sip wine dinnerPrimi (Second Course)

Pici Alla Fumo – Pasta fresca, pancetta, rosemarino, Pomodoro (Hand-rolled fresh pasta, cooked in rosemary, smoked ham and tomato sauce. Finished with dollop on mascarpone cheese)

Secondi (Third Course)

Stractti al Balsamico- Pollo Biologico, balsamico (Draper Valley organic chicken lightly dusted in flour and pan fried then drizzled with 15 year balsamic)

Contorni (Side Dish)

Asparagus Locali- Limone, Olio (Local Asparagus marinated with preserved lemon, grilled with olive oil and finished with maldon salt)

Dolci (Dessert)

Tiramisu d’ Rosetta (Housemade Tiramisu, layered with Caffe Vitta espresso soaked lady finger cookies, mascarpone cream and finished with cocoa powder)

To learn more and purchase event tickets, visit Brown Paper Tickets or call (425) 369-1181.

About Strong4Sam – Project Violet at Fred Hutchinson Cancer Research Center

At Fred Hutchinson Cancer Research Center (Fred Hutch), Project Violet researchers already have had one big success: a “molecular flashlight” called Tumor Paint, derived from scorpion venom, which chemically adheres to cancer cells and causes them to light up. Today, the research team developing breakthrough treatments with one goal: to create a new class of drugs that effectively cures diseases that are currently considered incurable.

Strong4Sam was created as a fundraising group in support of Project Violet, which is funded exclusively through private donations. Sam is an Issaquah middle-schooler.

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