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How to make Easter Bunny Shaped Rolls

How to make Easter Bunny Shaped Rolls
Mom Always Finds Out Easter Bunny Shaped Rolls February 25, 2013 by Nicole · 110 Comments 147.3K Flares147.3K Flares× Pin It How adorable are these Easter Bunny Shaped Rolls? Please note that you will probably want to practice the ear shaping technique ahead of time because the photo above is from a professional chef. Ingredients: 2-1/2 to 3 cups all-purpose flour2 tablespoons sugar1 package (1/4 ounce) active dry yeast1 teaspoon salt1 cup (8 ounces) sour cream1/4 cup water2 tablespoons butter1 egg Directions: Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Looking for easy Easter table decor? My kids loved waking up to an Easter breakfast featuring these cute Cinnabunny cinnamon rolls! Edited April 2014: The original recipe “Chinese New Year Pineapple Tarts” has finally been located online. Hey There! What is this? 147.3K FlaresTwitter100Facebook27.3KGoogle+79 StumbleUpon104.8K Pin It Share15K14K+Email--Email to a friend147.3K Flares× Comments Related:  sweet

50 Tips for Baking Better Cakes Happy American Thanksgiving! I was sitting here planning a bunch of upcoming baking posts, when I realized that we’ve never really chatted about some of the basic steps that make for consistent baking and caking. I thought that it may be helpful to post these tips now, before we get too hot and heavy into more cake recipes. This collection of tips and tricks is made up of suggestions that happen to work for me, that I have either learned from the pros, read in books, or figured out along the way (and am still learning). I can say that implementing these steps completely changed my life as a baker, and I thought it would be fun to share. I hope that even one of these tips will help you along too. {print} Recipe Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 1 large egg white = 37 grams, 1 large egg yolk = 20 grams. 9. 10. 11. 12. 13. 14. 15. Mixing: 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. Baking Cakes: 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. Cooling & Frosting: 41. 42. 43. 44. 45.

Dump Cake Please don’t hate me. Because I’m here to tell you one thing: there is nothing—nothing—good about this dessert. It’s loaded with sugar. It’s packed with fat. The Cast of Characters: Cherry Pie Filling, Crushed Pineapple, Yellow (or white) cake mix, Margarine, and Butter. DUMP 1 can of cherry pie filling into a baking dish. Now, seriously, who knew cherry pie filling was so pretty? Next, DUMP (are we seeing a pattern here?) Seriously, with colors this pretty, how bad can it be? Note: I think all different combinations of fruit would work just fine. Now stir the mixture together… And while you’re stirring… Think about the extra four miles you’ll need to walk this evening as a result of eating this dessert. Trivia: I do not own an Ipod. Once it’s all combined… Open the bag of cake mix (I used white, but I think yellow’s better) and begin sprinkling the dry mix over the top. And I don’t know who originally decided to malign this fine invention, but I like to eat clumps of it sometimes. Mmmm.

Hollow Easter egg cereal bar treats Make these easy and delicious rice cereal eggs with your little ones for Easter! They are hollow so you can put anything you desire inside for a nice surprise treat! Ingredients: 6 cups rice cereal4 cups mini marshmallows3 tablespoons buttermedium- to large-sized plastic Easter eggs Directions: You'll make the regular rice cereal treats as directed: In a microwave-safe bowl, melt the butter and the marshmallows on high for three minutes, stirring at two minutes. Pour the rice cereal and mix together until the rice cereal is well coated. Wash the plastic Easter eggs and dry. Spray butter spray lightly on the insides of the eggs. Stick little chunks of rice cereal on the inside edges of the egg. Using your thumb, pat the inside edges firmly so the rice cereal becomes smooth and firm. Repeat to the other half part of the plastic egg. Close the egg tightly. Open the egg and take out the rice cereal egg. Close the egg together. Gently push down on both sides of the egg to close off any gaps in between.

DIY | Colorful Cupcake Icing Can you believe that every color swatch in the palette below can easily be made from a standard box of red, blue, green and yellow food coloring! Stefanie over at Anna and Blue Paperie shares this lovely icing find from The Food Network. The numbers below each color are the amount of food coloring drops you need to add to plain white icing. Such great color combinations! The numbers below each color are the amount of food coloring drops needed. Never decorated cupcakes before? The Same Sun I was lucky enough to spend some time recently, with dear friends who live many miles away (hence the prolonged absence of posts). I feel blessed to count these people as friends and I’m always a little sad to return home. Coming home from a vacation is always difficult for me, but especially troublesome when I have to leave people I really care about. It brings to light how much I am not a part of their daily lives and routines and they are not a part of mine. But who says I have to run the same route? Hawaiian Banana Bread source: inspired by the interwebs 2.5 C all purpose flour1 tsp baking soda1 tsp baking powder1/2 tsp salt1/4 C butter at room temperature3/4 C vanilla yogurt (I use non fat)1 C brown sugar1/2 granulated sugar2 tsp vanilla3 eggs or 3/4 C egg beaters3 to 4 really ripe bananasZest of one lemon3/4 C toasted, sweetened coconut Optional: Notes: The riper the banana the sweeter your baked goods will be. Like this: Like Loading...

Peanut Butter Cups (Cake) in a Jar I’ve been a bit obsessed with peanut butter and chocolate. It’s like Jenny came and invaded my brain. Everything from ice cream to cookies to cupcakes. Peanut Butter Cups in Cake in a Jar 12 pint-sized canning jars with lids canola oil spray 8 ounces peanut butter 1 1/2 cups powdered sugar 1 recipe Devil’s food cupcakes or cake mix 8-10 ounces dark chocolate Preheat oven to 350 degrees F. Bake at 350 degrees on a baking sheet for 15-20 minutes or until tops spring back when touched. Makes 12 cupcakes in a jar. For even more recipes in a jar, check out “Contain Yourself!

Make Your Own: Candy There’s a reason why they put all that deliciously sweet candy up by the cash registers in nearly every store: if you had to find it at the back of the place, you’d likely decide against it before you got up front to pay. But you’re an adult, and once a child sets their sights on a candy bar, there’s no turning back. Instead of worrying about all of the sketchy ingredients, extra calories, additives, and possible allergens in popular packaged sweets, here are a few recipes to Make Your Own Candy right at home. Homemade Twix Candy Bar Recipe Twix bars are the best because they come in a delightful little pair. Homemade Peanut Butter Cups Peanut butter allergies aside, it’s hard to believe anyone could deny anything that combines peanut butter and chocolate. Homemade Gummi Bears Okay, so they aren’t really bears, but gummy stars sound just as cool. DIY Lollipop There doesn’t seem to be much to making a basic lollipop, which leaves the options of using natural sweeteners and dyes.

10 Tasty Mug Cakes That You Can Make in Just Minutes By bellalimento | I’m sure you’ve heard of cakes that you make in a microwave in MINUTES. I have to admit the first time I saw a recipe for one I was skeptical. I mean how can you make a cake in just a few minutes in the microwave? So I set out to test the theory. Guess what? nggallery id=’120007′ Chocolate Chip Cookie Dough Mug Cake Chocolate Fluffernutter Mug Cake Read more from bell’alimento {Paula} on her Food Blog, Twitter & Facebook. Want to whip up dessert in a flash? The 25 healthiest foods for under $18 breakfast recipes to make in a crockpot15 sinfully sweet dessert recipes in a jar8 homemade Girl Scout cookie recipes — Samoas, Thin Mints, and more17 drinks you wouldn’t guess are non-alcoholic More on Babble About bellalimento bellalimento Paula Jones started her blog, Bell'alimento, in 2009 as a place to share her recipes with her friends and family.

Charlottes Just like a Charlotte russe, a Charlotte royale can take a variety of forms. This domed version is probably the classic, though I’ve seen lots of flat ones made in rounds as well. They can be just about any flavor. Mango is a true delight. It starts with a sheet of joconde, half as thick as my regular recipe calls for. Loosen it from the pan as soon as it emerges from the oven. Then lay on a sheet of parchment and a rack. Flip everything over and peel away the paper. Apply another parchment sheet and another rack (or an upside-down sheet pan)… …and flip it back. Reader Ed had the suggestion that instead of making one long jelly roll, which would leave leftovers of jelly roll and a bottomless Charlotte, I should use half the sheet for the roll and half for a bottom. …then trim off the crusty edges to make it easier to roll. Now I’ll apply some orange marmalade. Then I’ll just roll up the marmalade-covered half. I’ll wrap that in plastic wrap… There’s my Charlotte bottom.

Choco Tacos After making the homemade strawberry shortcake bars, I thought to myself, what other things can I make that you would get from an ice cream truck? I've been a fan of Choco Tacos for a long time, but never really craved them. That's cause they were so hard to find, you wouldn't even hear about them for a long time. Pizzelles are super easy to make and can be twisted into any shape you want. The only caveat is that you need a special appliance. The easiest way to shape them like perfect taco shells is to use a book. I did a layer of cookies and cream, a swipe of peanut butter, and a layer of homemade Honey Nut Cheerios ice cream. a final coating of melted chocolate that is spiked with a little butter and cream. These came out way better than I had expected. Just enough traditional choco taco flavor, with the special touches you can only get from making it at home. The little streak of peanut butter running through the center was a nice touch.

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