Another bunny cake

Years ago ld bought me a Holiday Betty Crocker Cake book. It had some cool stuff in it, including this bunny. I found it today at Betty's site.


Here's the how to:

Egg Shell Cakes

I find these simply magical. Going to be making them this weekend and will let you know how they turn out.

Can use a cake mix if you don't feel up to doing a cake from scratch. Also, you can bake the eggs, peel them and freeze them a bit and then coat them in a "Magic Shell" type chocolate (the kind found by Ice Cream toppings and cones, Walmart has them). I'm going to be dipping mine in a petit four glaze.

1. Poke a tiny whole in the bottom side of the egg by using a needle or an egg poker. Carefully enlarge the hole using a pointy knife, make sure to only break small pieces of the egg shell to better control the size of the hole. Turn the eggs upside down and empty them in a small bowl, some of the egg white/yolk will be used later for the cake batter. If the yolk and egg white refuse to come out, take a wooden skewer and poke inside the egg.



Clean the shells in cold water and prepare a bowl with salt water (dissolve 6 Tablespoons of salt in about 1 quart of water), fully immerse the egg shell, make sure there's no air trapped inside. Remove them after about half an hour, rinse them under cold water and let them dry on a paper towel, with the hole pointing down. Meanwhile preheat the oven to 350°.

Baking prep: A muffin tray works great, use little pieces of aluminum foil to form rings, which will help the eggs to stand upright during the filling and baking process.

Make up your cake batter using fav recipe or cake mix.

Drizzle about 1 teaspoon of oil in each egg and turn/flip it in your hand until the inside is completely covered. Get rid of any excessive oil. The hardest part is to fill the eggs, you can do it with a teaspoon and A LOT OF patience or you use a piping bag with a small nozzle. (I also read where a Turkey baster would work, too. Think I'm going to use a cake decorating bag). Fill the eggs up to half and two thirds full, sort of trial and error - too few and the eggs will look incomplete or it is too much and the batter escapes through the holes, making a mess. You can easily remove the excessive parts after they're cooled down, so better add a bit more.
Bake for 25 to 30 minutes. A wooden skewer or uncooked spaghetti noodle should come out clean, if the cake eggs are done. Remove from the oven and let cool down completely before cracking them open and peeling off the shell. Surprise, surprise, here's a cake egg.

Easter S'mores in a Jar

I hope the sisters I visit teach don't happen upon this blog. If they do then it will ruin the surprise. Yup, I plan on making and giving these away to my sisters on my April visit. Let's see, Easter is on the 12th, that means I have to get out early:)

Here's the how to:
INGREDIENTS AND DIRECTIONS:

1. Reduce 1 sleeve graham crackers to crumbs.
2. Layer 2/3 of the crumbs in a 1 quart jar.
3. Place 8 marshmallow bunny peeps standing up, facing out around the inside of the jar.
4. Press them up against the glass, but don't squash them.
5. Carefully spoon remaining crumbs in the center of the jar to support the bunnies, pressing down to keep it snug.
6. On top of this pour 1-1/4 cup Easter M&M's.
7. Spoon 1/3 cup brown sugar into center of M&M's, gently pressing with a spoon.
Alternate layering: Do M&M's first, then Peeps, then put combined brown sugar and graham cracker crumbs in baggie. Because the crumbs kind of make a mess in the jar.

Attach a gift tag giving the following instructions:

1. Empty the jar contents into a bowl. Snip the bunnies into bits with kitchen sheers or cut up with a knife. Return the bunny bits to the mixture. Mix well.
2. Melt 1/2 cup butter; add 1 teaspoon vanilla. Pour this over the dry ingredients, mixing well. Pat into a greased 9" square pan. Bake at 350 degrees F for 15 minutes. Cool and cut into bars.
(Makes 9 to 12 bars.)

*Option - leave bunnies whole; combine remaining ingredients and place the bunnies on top; then bake as directed.

*This gift jar may be created to suit any holiday for which marshmallow candies are available.

Cheesy Bunny

I'm not going to lie, I think this cheese ball bunny is kinda creepy. It's clever, to be sure, but not appetizing. Now if it were made out of popcorn... Still, the recipe is good.

Easter Bunny Cheese Spread
Serves 32
Ingredients:
3 packages (8 ounces each) cream cheese, softened
2 packages (2-1/2 ounces each) thinly sliced deli beef
12 pimiento-stuffed olives, chopped
2 teaspoons dill weed
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
3 green onions
6 miniature jelly beans
1 small carrot
Fresh vegetables and/or crackers
Directions:
In a bowl, combine the cream cheese, beef, olives, dill, horseradish and Worcestershire sauce. Finely chop two green onions; add to cream cheese mixture. On a large platter, form cheese mixture into a bunny shape. Cover and refrigerate for 8 hours or overnight.
Insert jelly beans for bunny's eyes, nose and buttons. Cut carrot in half lengthwise; place cut side up above head for ears. Cut green portion of remaining onion into six 2-in.-long pieces; place next to nose for whiskers. Serve with vegetables and/or crackers. Makes 4 cups.

Bunny Pear Salad

Again, I first saw this years ago in the Children's Friend. Here's another version.

Bunny Pear Salad
Serves 4
Ingredients:
Red lettuce leaves
1 can (15-1/4 ounces) pear halves, drained
12 dried currants or raisins
8 whole almonds
4 baby carrots
4 parsley sprigs
Whipped cream in a can

Directions:
Arrange lettuce on four salad plates; place a pear half cut side down on each plate. For eyes, insert two currants at narrow end of pear; add one currant for nose. For ears, insert almonds upright behind eyes.
With a sharp knife, cut a small hole at one end of each carrot; insert a parsley sprig for carrot top. Place under bunny's nose. For tail, spray a small mound of whipped cream at the wide end of each pear. Makes 4.

Bunny Cut Up Cake

Those of you oldsters will recognize this cake idea from the old Baker's Coconut Cut Up Cake book. It's an old classic, I made it when I was about 11 or 12. I found it online from ALL FREE CRAFTS and got all nostalgic. It's super, super easy.

Here's how:
1. Bake two round cakes from your favorite cake recipe or cake mix.
2. One round cake will become the bunny's face, while the other is cut according to the diagram at right, creating two bunny ears and a bow tie.
3. Position the ears at the top of the round cake, and the bow tie at the bottom, as shown in the colored diagram at left.
4. Use frosting, or thawed Cool Whip topping to attach the cake pieces together, then continue frosting the cake as usual.
5. Sprinkle the entire cake with shredded coconut. (Okay, when I have made this I never used coconut as I don't like it in frosting. I just frosted it with frosting. Works fine, if you smooth as you go.) You may wish to use pink tinted coconut on the inside of the ears and for all or part of the bow tie.
6. Finish creating the bunny's facial features using small chocolate easter eggs, gumdrops, jelly beans or smarties for the eyes and nose and red licorice strings to form the whiskers and a smiling mouth. Don't forget to add some candy polka dots to the bow tie.

Chocolate Covered Easter Eggs

A great recipe that you can add different ingredients to that will make 4 different kind of eggs.

INGREDIENTS
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 1/2 pounds powdered sugar
1 cup creamy peanut butter (optional)
1 cup flaked coconut (optional)
1 cup unsweetened cocoa powder (optional)
2 cups semisweet chocolate pieces
2 tablespoons shortening or vegetable oil (optional)

DIRECTIONS
In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing.
Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet. Refrigerate until hard, at least an hour.
Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in some of the shortening or oil until it thins. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

Bunny in a Cup

Got this idea originally from A Taste of Home. Love it. It’s such a Grandma thing.

Ingredients:
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 twists black licorice
1/4 cup vanilla frosting
Red liquid or paste food coloring
8 cream-filled oval vanilla sandwich cookies
8 green jelly beans
4 pink jelly beans

Directions:
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour into four small bowls; cover and refrigerate.
Meanwhile, cut licorice widthwise into fourths, then lengthwise into thirds; set aside. Combine frosting and red food coloring; frost top of cookies to within 1/2-in. of edge.
Just before serving, insert tow cookies into each bowl of pudding for ears. Add green jelly beans for eyes and a pink jelly bean for nose. Place three pieces of licorice on each side of the nose for whiskers. Makes 4 servings.

Orange Bunny Rolls

This recipe is very similar to one I loved originally from an old issue of the Children’s Friend. Makes about. 12
Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter or margarine
2 eggs
1/3 cup Sugar
1/4 cup orange juice
2 tablespoons grated orange peel
1 teaspoon salt
5 to 5-1/2 cups all-purpose flour

GLAZE:
2 cups Powdered Sugar
1/4 cup water
1 tablespoon orange marmalade
1/2 teaspoon butter, softened

Directions:
In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, orange juice, orange peel, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled; about 1 hour.
Punch dough down; turn on a lightly floured surface. Divide into 13 pieces. Shape 12 pieces into 12-in. ropes. Fold each in half; twist top half of the open and twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 12 balls. Place one on the loop end of each roll to form a tail; press into dough. cover and let rise until doubled, about 30 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients; beat until blended. Spread over rolls. Yield: 1 dozen.

Aunt Luella's Divinity Eggs

Okay, Aunt Luella never made this into easter eggs that I know of. But here's her recipe for divinity, maybe it would work, maybe not, it's not exactly a nougat (scroll down for the real easter egg recipe).

Aunt Luella's Divinity
4 cups sugar
1 cup water
2/3 cup Karo
4 egg whites
1 tsp. vanilla
nuts

Mix sugar, water, Karo. Cover and boil 5 min. Uncover, wipe sides of pan with damp cloth. Boil without stirring until it forms a good long string when dropped from spoon.
Pour half of this mixture over beaten stiff egg whites. Beat constantly. Put other half of syrup mixture back on fire and cook without stirring until it forms a hard 'crackling' ball in water. Add it quickly and beat constantly. Add vanilla and nuts. Beat it until it stands up in peaks. Drop from spoon onto wax paper (or in this case shape into eggs after cool enough to handle)




Vanilla Nut Easter Egg (nougat center)

Ingredients for candy center:
2 large egg whites
2 1/2 cups granulated sugar
1/2 cup light corn syrup (Karo)
1/2 cup water
1/4 teaspoon salt
2 teaspoons vanilla
1 cup (8 ounces) white chocolate, broken into small pieces
1 cup walnut or pecans, chopped coarsely

Line a baking sheet with parchment paper, set aside. In a large bowl using your electric mixer, beat egg whites just until soft peaks form; turn mixer off and set aside.
In a med.size heavy bottom saucepan over medium heat, combine sugar, corn syrup, water and salt. Stir until sugar is dissolved and the mixture comes to a boil. Clip a candy thermometer to the inside of the pan; raise the heat to medium high and continue to cook, without stirring. The sugar mixture will cook until it reaches a temp of 260 degrees.
As the temperature of the sugar mixture reaches 245 to 250 degrees, resume beating the egg whites until stiff peaks form; turn mixer off and set aside.
When the temp reaches 260 degrees immediately remove the pan from the heat. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with mixer on high. Slowly add the vanilla and continue beating on high until the candy changes from a smooth shiny texture to a rough dull texture. This takes about 10 -20 minutes. As soon as the texture changes to dull texture, slow the mixer to a medium speed and add the white chocolate pieces, stirring until the chocolate is melted and well mixed in. Add the nuts and stir until combined. Note: candy will be stiff and difficult to stir. If necessary, knead with your hands until nuts are mixed in.
Using your hands, shape candy into egg shapes, about 2 inches in diameter. Place the candy eggs on the baking sheet, cover and refrigerate until well chilled about 1-2 hours.

Chocolate Coating:

1 1 /2 cups (12 ounces) milk chocolate (or semi-sweet chocolate)

1 tablespoon vegetable shortening
 (remember don't use butter or marg as it contains water and ruins the choc)
Royal Icing (optional)
In the top of a double boiler over hot water, or using your favorite method of melting, melt chocolate and vegetable shortening; stirring to combine. HINT: You can create a double boiler by filling a saucepan with 2 inches of water; bring just to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water (the upper pan/dish should not touch the water below).
Remove the chilled candy eggs from the refrigerator. One at a time, place each egg on the end of a dinner fork; dip the eggs into the melted chocolate mixture to coat, allowing any excess chocolate to drip back into the pan. Use a toothpick to push the eggs off the fork and onto the baking pans; let sit until the chocolate is set.
When the chocolate has set on the candy eggs, decorate with Royal Icing if desired.

Royal Icing Made with Meringue Powder (edible):
3 tablespoons meringue powder (or powdered egg whites)

4 cups powdered sugar

¼ to ½ cup warm water (or more if needed)

Food coloring (optional)

Flavoring (optional) If using an extract for flavoring, use one that is clear so it does not add unwanted color to the finished icing, such as orange, lemon, mint, almond, and clear vanilla.

In a medium bowl, and using an electric mixer or hand mixer, combine meringue powder and powdered sugar. Add water in small quantities, start with tablespoons of water, then when it’s getting close to the right consistency add water in teaspoonfuls or just drops of water at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring and flavoring (optional.)

Use immediately. Keep unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until the water is thoroughly combined.

Place unused icing in an airtight container or sealable plastic bag and store in the refrigerator or at room temperature.

or...
Royal Icing Made with Egg Whites

2 large egg whites

3 cups powdered sugar

1 to 3 teaspoons warm water (or more if needed)

Food coloring (optional)
In a medium bowl, and using an electric mixer or hand mixer, beat egg whites until frothy. Add the powdered sugar, 1 cup at a time, beating after each cup until smooth. Add water, a few drops at a time, until it is the desired consistency; for piping and outlining, the icing should be like a thick sour cream. Add food coloring (optional.)

Use icing immediately, keeping unused portions covered with plastic wrap, as exposed icing will start to thicken and harden. If the icing starts to become too thick, add a few drops of water and beat until water is thoroughly combined.

Place unused icing in an airtight container or sealable plastic bagand store in the refrigerator.

Easter Bunny Bread (using Frozen Bread Dough)

What's not to love about a tummy that holds dip? Serves 24.

Ingredients:
2 loaves (1 pound each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
Lettuce leaves
Dip of your choice (Penee's got a great Dill one. Ask her to post it:)
Directions:
Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. x 6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers.
Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body.
Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth.
Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool.
Place bread on a lettuce-lined 16-in. x 13-in. serving tray. Cut a 5-in. x 4-in. oval in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Makes 1 loaf.

The Easter Series Part 1

Yup. I'm gonna do it again. I'm going to dump all Easter treats and recipes here. Just like Valentine's day. Feel free to contribute, ladies, as ahem, it's been rather silent around here lately. C'mon, cough up those recipes:) The Easter ideas posted here I can't take credit for but are recipes/treats I have either made in the past or ones I plan on doing soon. Many you may already know how to do. I just needed a place to keep them all together. Bear with my Holiday obsessions, k?

Easy Chocolate Peanut Butter Easter Nests

Easy, and tastes great. Make them in mini muffin tins for candies, or large muffin tins for Easter nest cookies. Yield depends on what size you make them, but total this should serve 10-15 people. Takes just 10 to 15 minutes to make.


Ingredients:

2 cups chocolate chips

2 tbsp. peanut butter (creamy is best)

4 cups crunch chow mein noodles, broken into small pieces

Chocolate Easter eggs or jelly beans, as desired

Butter or cooking spray

Instructions:
1. In a microwave or over a double boiler, melt chocolate halfway, stirring often.
2. Add peanut butter and continue melting, stirring often, until creamy and combined.
3. Remove from heat and stir in chow mein noodles until sticky and coated in chocolate mixture.
4. Let sit until just cool enough to handle ( don't burn yourself, but don't want to let the mixture set up too much), about 5 minutes.
5. Meanwhile grease muffin tins (size of your choice) with butter or cooking spray.
6. Spoon chocolate/noodle mixture into muffin tins, making a well in the middle for your "nest."
7. Repeat until you've used all of your nest mix.
8. Chill nests inside muffin pans at least one hour, or until set. Remove and serve.


Jelly Bean/Cheetos Carrots

Okay, these have been around forever. But I like the Cheetos idea instead, not as sweet for Cate. 'Cept the orange residue gets everywhere. Also, jelly beans are more expensive, especially for one color only. Which isn't a problem if you're only doing one, but doing a bunch of them to give as gifts can get pricey. So Cheetos are a good alternative. (I can't believe I just said that)

Ingredients
12 count decorating bags, Disposable (or just use the cellophane bags and tape down the sides, I've done that before)
22 1/2 ounces Cheetos
12 pieces ribbon, green curling
12 paper, square sheets green tissue paper (3 full sheets cut into 4 squares should work fine)
Directions
Fill each clear bag 2/3full with cheese puffs.
Push tissue paperdown into top with tips sticking out the top.
Tie ribbon around top nearest where the cheese puffs and tissue meet.
Curl ends of ribbon.
Display in basket until passing out.

Zoorific Party Food

Some recipes from our recent Zoo theme extravaganza.

Tutti Fruitti Zoo Brew This is an unbelievably good pina colada drink. You'll love it.

Pina Colada Punch

Serves 30

1 (10 ounce) can frozen Pina Colada mix, (like Bicardi), thawed
1 (5 ounce) can frozen pineapple juice concentrate, thawed
1 liter ginger ale
5 cups crushed ice
1 pint pineapple sherbet

Mix the pina colada mix, the pineapple juice concentrate and the pop in punch bowl. Add the ice and mix well. Add the sherbet.

Critter Crunch

Makes 10 servings (1/2 cup each)

• 1 cup animal crackers (3 cups to triple)
• 1 cup Teddy grahams (3 cups) or similar type cookie, choc or honey flavored
• 1 cup small pretzel twists (3 cups)
• 1 cup yogurt covered raisins (3 cups) (we didn't use)
• 1 cup M & M’s (3 cups)

10 ice cream cones, if desired
Mix all ingredients except ice-cream cones.
Serve in cones, or how every going to serve it., cupcake wrappers, paper cups, etc

Can be made a month ahead of time, and store in a covered container.

Veggie Lion
Somehow I came away without a pic of this veggie tray. But I got the idea from this picture online. Very cute and very simple.
Uses baby carrots, yellow squash (only I used small sliced cucumbers), olives for the eyes and a red pepper for the mouth.

Veggie Palm Tree
Here's the how to:





This is best if you cut up carrot and green pepper a day or two before and set in cold water in fridge. This causes the cuts to 'open' up. Assemble the palm tree top to the carrot with a toothpick. Attach the carrot to a potato half or a pineapple that has been sliced off. This is so easy and fun to make. Really.

The Panda Bear Cake (because it's a tradition)


Wild Thing Cupcakes

Chicken Cheesesteak

Whitney Morris (formerly Hendrix) had me over for dinner last night. She served THIS and it was truly to die for. I think the possibilities for variations are truly endless. I can't wait to try it on my own, I think it could become a favorite.

Instead of serving on a hoagie bun she served on some healthy sized round rolls.......delicious!