I hope you had a wonderful
Easter Sunday.
We had 17 for dinner and I decided
to try out some fun new recipes.
We spotted this adorable bunny
and decided to give it
a try. The kids loved the veggies and
thought the bunny was almost too cute
to pull apart.
I made it with my favorite easy roll
dough, making two batches. After the dough
had risen, I shaped a round ball about 7 inches
across for the belly and placed it on a 15x10 inch
pan lined with parchment paper. Then I shaped
a ball about 5 inches and
shaped it into a triangular shape.
I "glued" the two together with a lightly
beaten egg mixed with 1 tsp. water.
For the ears, I rolled out snakes about 8 inches
long and attached them with the egg wash, bending
the one down. I then slashed the dough so it
would spread when baking.
I formed the upper paws and the
lower ones into elongated shapes and cut
three toes on the lower ones. Everything gets
brushed with the egg wash and baked at 350
for about 25 minutes or until golden.
I noticed that on many of the ones I
saw on Pinterest the cheeks and noses had
migrated while rising and baking so I decided
to bake my cheeks separately. Sure enough,
my nose was out of position,
so the last 10 minutes of
baking, I pulled the nose off and repositioned it
with a little eggwash for glue and then I picked up
the partially baked cheeks and glued them on and
finished baking.
When I make this again, I will bake
the nose separately too.
(The reason I chose to make it
with homemade dough is that it is
cheaper, quicker and it is a firmer
dough so that it keeps its shape well.)
Here he is all golden brown but faceless.
I took two slivered almonds and cut one
end off so they looked flat and "glued" those
on with a dab of light corn syrup on a
toothpick. One of the cheeks got bumped
and fell off so I attached that back on with a
toothpick. Everyone used raisins for the eyes
but I didn't have any so I looked around and
these beautiful blue jelly beans turned
out even cuter. I cut off a toothpick and used
it to attach the eyes to the head.
After the bunny cools, cut out a round in his belly
and remove the bread, then line the opening with
lettuce and tuck lettuce around the body. I used
baby butterleaf so that the lettuce around the
body could help hold the veggies like cups.
Then fill in with lots of yummy veggies.
Too stinkin' cute!
I had a little extra dough left over and so
I decided to make these Rosemary and Parmesan
Bunny Rolls.
(Adaptation of Sister's Cafe Bunny Buns.)
Just roll your dough out and cut about 3/4 inch
strips. Roll into a snake.
Twist it twice, leaving a hole at the
bottom for the body and position the
ears out and pinch their ends to a point.
Roll a small ball and place it in the body
for the tail. Brush with melted butter,
crushed rosemary and parmesan cheeese.
I baked these at 350 for about 15 minutes.
These disappeared first!
I also had seen these adorable
on my sister Joni's blog
Red Couch Recipes and my
girlfriend and I decided we had to make
them for Easter dinner.
Barb and I got together and made 27 of
them. Seventeen for my family and ten for
hers. They really went pretty quickly.
I added 1 tsp. almonds flavoring to my
mousse filling and I think I whipped my
cream a little stiffer than Joni did. These
were so stunning and everyone loved
them. I nestled some in grass as they
have a round bottom.
Thanks for the idea Joni, we loved them!
So that was some of the new, fun
Easter delights
at
Purple Chocolat Home
this year.
It was so fun to try out so many
new recipes and have everyone
love them.