These are absolutely delicious with all of the flavor of mushroom soup stuffed into a crust.They are wonderful appetizers or a late night snack. I used crimini mushrooms but any fresh mushrooms will work. 1 package (8 ounces) of cream cheese, softened 1/2 cup butter, or margarine, softened 1 1/2 cups of all-purpose flour
Filling 1/4 pounds of fresh mushrooms 1/2 red onion, finely chopped 1 Tablespoon butter 2 Tablespoons of sour cream 1 Tablespoon flour 1/4 teaspoon salt 1 egg 2 teaspoons water
Beat cream cheese and butter until smooth.
Gradually add the flour while continuing to beat the mixture. Shape into a ball and cover and refrigerate for 1 hour.
Meanwhile, saute the mushrooms and onion in butter until they are tender. Add the sour cream, flour and salt. Remove from heat and set aside.
Roll dough into 1 inch balls and flatten into 3 inch discs. Put back in the refrigerator for 15 minutes if they become too soft. In a small bowl, beat the egg and water and brush over each 3 inch disc. Place about 1 teaspoon of mushroom mixture in the center of each disc, fold pastry over and seal edges. Brush the tops with the egg wash.
Bake at 450 degrees for 10-15 minutes until golden brown.
Remember when coconut cream eggs were covered with thick chocolate instead of a light coating of brown stuff that resembled wax? And they were filled with lots of creamy coconut not chalky coconut toothpaste, remember? These are the real thing - creamy, coconutty, (yes, that's a word) and made with real chocolate that melts when you hold it, like chocolate should. Enjoy!
4 ounces of cream cheese 1/2 tablespoon of butter, softened - no substitutions 2 cups of powdered sugar 1 cup of sweetened coconut flakes
2 cups of semisweet chocolate 1 tablespoon of coconut oil, or any shortening
In a mixing bowl, whip cream cheese and butter until smooth and light. Add sugar and coconut and continue whipping until completely incorporated. Refrigerate for 1 1/2 hours.
Mold rounded tablespoons of mixture into egg shapes and place on wax paper lined tray. Freeze for 2 hours.
Cut chocolate into small pieces, or use chocolate chips. Melt chocolate and shortening in a microwave for 30 seconds, then 10 second intervals until just melted. Be careful not to overheat.Dip eggs into chocolate to coat and return to wax paper. Refrigerate until hardened.
