Robin Hood

Robin Hood has a soft spot in my heart as one of my favourite Disney movies from my childhood. I don’t know what it is, but when I watch it I turn back into a kid again and I can’t help but laugh out loud. It’s especially fun watching the kids howl at the same places I do.

We did this movie night at my sister’s again and for the activity the kids made Robin Hood hats. Here is a link for the craft. You’ll need construction paper, scissors, tape or glue and feathers (all available at the dollar store). She used a stapler, as well as paper for the feather, but using tape and a real feather instead makes the craft more kid friendly. When the kids were done making the hats they played a game where they had to sneak up on the sleeping Sheriff of Nottingham (Grandad) and try to steal the bag of gold (chocolate coins). If he heard them and woke up, he pointed at them and they had to start again from the beginning. But if they got to the gold he gave them a chocolate coin. Fun and laughs were had by all.

For the recipe we had chocolate bird’s nests filled with wild forest berries (I didn’t want to serve burnt stew). Very rich but yummy. I was inspired by the recipe from the Usborne Activities Easter Cooking book. I highly recommend all the Usborne Craft books, they are fantastic. The link is to a version with a newer cover but this is the one I have. The recipe calls for milk chocolate, cornflakes and mini eggs but I substituted dark chocolate, shredded wheat cereal and berries to make it look more authentic. Plus the dark chocolate is a nice compliment to the sweetness of the berries.

Here is the recipe:

Chocolate Bird’s Nest (Serves: 8)

225g dark chocolate chips
50g butter
30 mL golden syrup
100g Shredded Wheat cereal
fresh fruit (cherries, strawberries, raspberries, blueberries)

1. Put chocolate chips in a pan. Add butter. Dip a tablespoon in hot water, then use the spoon to add the syrup.
2. Heat the pan gently, stirring the ingredients all the time until the butter and chocolate have completely melted.
3. Turn off the heat, then add the Shredded Wheat to the pan. Stir until coated.
4. Fill cupcake trays with the mixture. Using the back of a teaspoon, make a hollow in the middle of each nest.
5. Allow the mixture to set. You can put it in the fridge for an hour. Then, arrange the fruit in each nest and serve.

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