Easter Bunny Peep Cake

Whew, it has been a busy few weeks and I just realized that I didn't post Miss V's Easter Bunny Peep Cake.  Word of advice, buy the Bunnies early!  I bought a couple packs of yellow a week or so before Easter and the Saturday before Miss V decided to make this and wanted a couple other colors and well Target, Walmart, and Walgreens had ZERO bunny peeps.  Only the chicks.

2 prepared cake layers (either square or round – 8×8 or 9×9)
1 jar of white frosting (I made butter cream)
1 cup shredded coconut
green food coloring
1 tsp water
jelly beans
3 packages of Peeps® (bunny shape)
And other Easter candy like chocolate eggs or bunnies  I found a cute package of tiny Lindt Bunnies to use.

Lay one prepared cake layer on cake plate.

Frost a thin layer on top of cake and lay the other cake layer on top of it.

Next frost the whole cake on top and sides; set aside.

Place shredded coconut into a ziploc bag, add 5-6 drops of green food coloring and 1 tsp of water. Close bag and shake until all of the coconut is dyed green.

Sprinkle coconut on top of the cake.

Open Peeps® packages and assemble around the sides of the cake. Place jelly beans on top of the cake and decorate with chocolate eggs and bunnies.

Tangerine Glazed Ham, Carrots and Spinach and Pear Salad

This year I made Tyler Florence's Tangerine Glazed Ham for Easter Dinner and took pictures of it.  Woo Hoo!

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1 1/2 pounds carrots, peeled

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Pear and Spinach Salad with Mustard Vinaigrette


2 Bosc or Anjou pears, cored and thinly sliced
1 package fresh baby spinach
1/2 English Cucumber sliced
1/2 cup of dried Cranberries
1/4 cup of roasted salted Sunflower Seeds
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons olive oil
1 1/2 teaspoons coarse stone-ground mustard
3/4 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 cup shaved Asiago cheese


Combine salad ingredients in a large bowl. Combine water and the next six ingredients. Whisk together until well blended. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.

 
Hope everyone had a wonderful Easter!

Woops!

Yesterday at Walmart, I realized I forgot to buy an egg dying kit.  We couldn't find them anywhere and when we asked someone she pointed us to a certain aisle and said they only had the sports kits left.  Hmm....we looked and they were sold out!  I looked at Miss V and she didn't look very happy so I said we could try another store.

Well in the check out line I had a great thought!  I have tons of pretty gel food coloring, I bet we would just make up our own!  Miss V perked up at that thought.

When we got home I boiled up the eggs and let them cool.  She picked through my bin of Wilton and Americolor food gels.

She picked Wilton pink, Wilton Golden Yellow, Wilton Leaf Green, Wilton Royal Blue and Americolor Electric Purple.

So I mixed up about 1/2 cup of hot water in each glass, 2 tsp of white vinegar and the food color.

It was fun experimenting with the colors and how long to leave them in each glass. 

Here is an example of the blue eggs.  One she left in for only a minute and the other she left in for a couple minutes.

Ha!  No more buying overpriced kits for us!

Peep Bunny Cupcakes

I made these cute little cupcakes today for our neighborhood Easter Egg Hunt.

You will need:
2 packages of Bunny Peeps
Jelly Beans, we used Jolly Rancher Fruit Smoothie Jelly Beans
24 of your favorite cupcakes (had to have Victoria's Favorite, Rainbow Chip aka Funfetti)
2 cans of white frosting
Leaf Green Gel food dye  (you could get really festive and use pink, yellow or purple)
Disposable piping bag
Wilton Tip #233
Toothpicks

Make and cool your cupcakes.

In a stand mixer add the two cans of white frosting and a bit of gel food coloring until you reach a nice grassy color.

Fit your disposable piping bag with the tip and fill with the green frosting.

You do not need to be neat when piping on the frosting.  You want it to look like the Easter Basket Grass.  Make sure you put a good amount on each cupcake.

Gently place one toothpick through the bottom of the Bunny Peep and leave an inch or so out.  Place your Peep on the cupcake and the toothpick will help the Bunny to stay upright.

Decorate all around the bunny with the jelly beans.

Enjoy!  I hope you all have a wonderful Easter tomorrow!

Resurrection Cookies 2010

Last year Miss V and I made Resurrection cookies.  She asked me the other day if we could make them again this year.  I think we should. 

The pictures below are from last year and her face has been blurred out for her own online safety.  For the bible verses we use the King James Version.  I like to use the site Bible Gateway.

1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a ziploc bag
1 wooden spoon
Painter's tape

This step is super important!  These are to be made the evening before Easter. Preheat oven to 300F.

Place pecans in zipper baggy and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested. He was beaten by the Roman soldiers.

Read: John 19:1-3

¹ Then Pilate took Jesus and had him flogged. ² The soldiers twisted together a crown of thorns and put it on his head. They clothed him in a purple robe ³ and went up to him again and again, saying, “Hail, king of the Jews!” And they slapped him in the face.

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink.

Read: John 19:28-30

28 After this, Jesus, knowing[a] that all things were now accomplished, that the Scripture might be fulfilled, said, “I thirst!” 29 Now a vessel full of sour wine was sitting there; and they filled a sponge with sour wine, put it on hyssop, and put it to His mouth. 30 So when Jesus had received the sour wine, He said, “It is finished!” And bowing His head, He gave up His spirit.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life.

Read: John 10:10 - 11.

10 The thief does not come except to steal, and to kill, and to destroy. I have come that they may have life, and that they may have it more abundantly. 11 “I am the good shepherd. The good shepherd gives His life for the sheep.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.

Read: Luke 23:27

27 And a great multitude of the people followed Him, and women who also mourned and lamented Him.

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.

Read: Psalm 34:8 and John 3:16

8 Oh, taste and see that the LORD is good; Blessed is the man who trusts in Him!

16 For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.  Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.

Read: Isaiah 1:18 and John 3:1-3

18 “ Come now, and let us reason together,” Says the LORD, “ Though your sins are like scarlet, They shall be as white as snow; Though they are red like crimson, They shall be as wool.

The New Birth
1 There was a man of the Pharisees named Nicodemus, a ruler of the Jews. 2 This man came to Jesus by night and said to Him, “Rabbi, we know that You are a teacher come from God; for no one can do these signs that You do unless God is with him.”  3 Jesus answered and said to him, “Most assuredly, I say to you, unless one is born again, he cannot see the kingdom of God.”

Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid.

Read: Matthew 27:57-60

⁵⁷ Now when evening had come, there came a rich man from Arimathea, named Joseph, who himself had also become a disciple of Jesus. ⁵⁸ This man went to Pilate and asked for the body of Jesus. Then Pilate commanded the body to be given to him. ⁵⁹ When Joseph had taken the body, he wrapped it in a clean linen cloth, ⁶⁰ and laid it in his new tomb which he had hewn out of the rock; and he rolled a large stone against the door of the tomb, and departed.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door.

Explain that Jesus' tomb was sealed.

Read: Matthew 27:65-66

65 Pilate said to them, “You have a guard; go your way, make it as secure as you know how.” 66 So they went and made the tomb secure, sealing the stone and setting the guard.

Explain that they may feel sad to leave the cookies in the oven overnight.Jesus' followers were in despair when the tomb was sealed.

Read: John 16:20 and 22

20 Most assuredly, I say to you that you will weep and lament, but the world will rejoice; and you will be sorrowful, but your sorrow will be turned into joy.  22 Therefore you now have sorrow; but I will see you again and your heart will rejoice, and your joy no one will take from you.


Now....go to bed........

On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty.

Read: Matthew 28:1-9

He Is Risen


1 Now after the Sabbath, as the first day of the week began to dawn, Mary Magdalene and the other Mary came to see the tomb. 2 And behold, there was a great earthquake; for an angel of the Lord descended from heaven, and came and rolled back the stone from the door,[a] and sat on it. 3 His countenance was like lightning, and his clothing as white as snow. 4 And the guards shook for fear of him, and became like dead men. 

5 But the angel answered and said to the women, “Do not be afraid, for I know that you seek Jesus who was crucified. 6 He is not here; for He is risen, as He said. Come, see the place where the Lord lay. 7 And go quickly and tell His disciples that He is risen from the dead, and indeed He is going before you into Galilee; there you will see Him. Behold, I have told you.”

8 So they went out quickly from the tomb with fear and great joy, and ran to bring His disciples word.

9 And as they went to tell His disciples, behold, Jesus met them, saying, “Rejoice!” So they came and held Him by the feet and worshiped Him.

Sharing here:

Melt In Your Mouth Monday #9

Tempt my Tummy Tuesday

April Newsletter

Easter is one of my favorite holidays. Over the years we have had some wonderful and juicy ham dinners with the exception of Easter 2002 when I had an awful Easter dinner in the hospital. I have also tried many different ham and glaze combinations and my favorite has been Tyler Florence’s recipe for a Tangerine Glazed Ham. This month I am going to share with you some of our favorite Easter recipes.


Tyler Florence’s Tangerine Glazed Ham & Baby Carrots

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1 1/2 pounds carrots, peeled

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Pear and Spinach Salad with Mustard Vinaigrette

2 Bosc or Anjou pears, cored and thinly sliced
1 package fresh baby spinach
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons olive oil
1 1/2 teaspoons coarse stone-ground mustard
3/4 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 cup shaved Parmesan -Reggiano cheese

Combine pear slices and spinach in a large bowl. Combine water and the next six ingredients. Whisk together until well blended. Drizzle vinaigrette over salad, and toss gently to coat. Sprinkle with cheese.



Lemon Curd Trifle with fresh Berries, from Food Network

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Limoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint

Bunny Cupcakes

A few weeks ago I received an email with a recipe for Bunny cupcakes. So I decided to make them for an impromptu Easter Egg hunt.

Here is the recipe:


RECIPE INGREDIENTS:
A cupcake (baked from your favorite recipe)
White icing
Shredded coconut
Pink decorators' sugar
Jelly bean nose
Chewable Sweet Tart eyes
Large marshmallow
Mini marshmallows

1. Frost a cupcake (baked from your favorite recipe) with white icing and sprinkle on shredded coconut fur.

2. Cut a large marshmallow in half widthwise. Squeeze each half slightly to give it an oval shape, then decorate the sticky side of each one with pink decorators' sugar and set them in place for ears.

3. Add a jelly bean nose and either jelly bean or snipped Sweet Tart eyes, and mini marshmallows for cheeks. For a finishing touch, draw on decorators' gel pupils or whiskers if you like.

Here are some things that I changed:

For the eyes I used M&M's and black decorating gel
For the nose, I cut a pink jelly bean in half and used 1/2 per Bunny
For the cheeks, I jut one mini marshmellow in half and used one mini marshmellow per Bunny. Using two whole mini marshmellows, well they kept tipping over.
For the whiskers, I used Twizzlers pull and peel.

Now my issue with the ears, Walmart brand marshmellows are horrid! Way to sticky and mushy! I do not like how the ears came out at all. Way to much marshmellow. Next time I am sticking with Jet Puffed and I am going to slice them the way I do the Flower Petal Cupcakes.

Next my issue with the coconut I am going to SKIP IT!! One reason using the coconut makes everything else fall off. I had to use extra frosting to keep things stuck on. Another reason to skip it, some kids just don't like coconut. I will just use a piping bag and a Wilton tip No. 233 Multi-Opening Decorating Tip.

So finally here are some pictures, they did turn out very cute.




I made six green eyed bunnies, six blue eyed bunnies and a dozen flowers.