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Greek Cheeseburger

By Heidi Sutton

While Father’s Day is for honoring dads, it’s also a great opportunity to honor the men who have been father figures to us — stepfathers, grandfathers, uncles, even friends who have played that role in our lives.

This year, take some extra time to tell those men how much they’ve meant to you. A card or letter, a phone call … or have them over for a special dinner. Grill up Greek Cheeseburgers or Curried Turkey Sliders to make them feel really special. Serve with fries or a pasta salad. And don’t forget dessert!

Greek Cheeseburgers

Recipe courtesy Marcia Stanley

YIELD: Makes 5 servings

INGREDIENTS:  

Garlic Mint Sauce

3/4 cup cottage cheese, any type

1/2 cup (2 oz.) cheese, crumbled feta

1 teaspoon minced garlic

1/2 teaspoon lemon juice

2 tablespoons chopped red onion

1 teaspoon chopped fresh mint leaves

Sandwiches

1 cup cottage cheese, any type

2 tablespoons dry bread crumbs

1 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/8 teaspoon cayenne pepper

1 pound lean ground beef

5 hamburger buns

1 1/4 cups baby Arugula

10 thin slices tomato

1/2 cup thinly sliced cucumber

DIRECTIONS:

In large bowl combine 1 cup cottage cheese, bread crumbs, oregano, salt and cayenne pepper. Add ground beef and mix well. Shape into five 1/2-inch-thick patties. Grill directly over medium heat for 10 to 13 minutes or until done (160°F), turning once. 

Line bun bottoms with arugula. Top with burgers, tomato slices, cucumber slices, Garlic Mint Sauce and bun tops and serve.

Curried Turkey Sliders

Recipe courtesy of Culinary.net

YIELD: Makes 6 servings

INGREDIENTS:  

1 pound lean ground turkey

1/4 cup finely diced onion

2 tablespoons chopped cilantro

1 1/2 teaspoons curry powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

12 mini burger or small dinner rolls split and toasted

Chutney:

2 green kiwifruit peeled, finely diced

1 tablespoon golden raisins

2 teaspoons sugar

1/8 teaspoon salt

DIRECTIONS:

Combine kiwifruit, raisins, sugar and salt in small bowl and mix. Make chutney just prior to serving. Preheat grill to medium. Combine turkey, onions, cilantro, curry powder, salt and pepper in medium bowl. Shape into 12 2-inch mini burger patties. Grill patties for 2 to 3 minutes on each side, turning once, until cooked through. Place on buns; top with chutney before serving.

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Fresh Berry Cream Tart

By Heidi Sutton

Summer is right around the corner and that means strawberry season on Long Island. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous sweet dessert to surprise family or share with friends?

Chocolate and Strawberry Greek Yogurt Bark – SEE VIDEO HERE

Recipe courtesy of Milk Means More

Chocolate and Strawberry Greek Yogurt Bark

YIELD: Makes 8 servings

INGREDIENTS:  

3 cups plain non-fat Greek yogurt

1/3 cup honey plus additional for drizzling, divided (optional)

1 teaspoon vanilla

1/4 cup melted dark chocolate

1/2 cup strawberries

1/2 cup dark chocolate chips

DIRECTIONS:

In medium bowl, combine Greek yogurt, honey and vanilla. On parchment-lined baking sheet, spread Greek yogurt mixture to 1/4-inch thickness. Drop spoonfuls of melted chocolate onto yogurt and use toothpick to drag in circles. Press strawberries and chocolate chips into yogurt. 

Freeze at least 3 hours. Remove from freezer and break into pieces.

Strawberry Chiffon Pie

Recipe courtesy of Culinary.net

Strawberry Chiffon Pie

 

YIELD: Makes 8 servings

INGREDIENTS:  

2 cups coarsely chopped strawberries

3/4 cup honey, divided

1 envelope unflavored gelatin

1/4 cup cold water

1 cup light sour cream

9-inch crumb crust

DIRECTIONS:

In small bowl, mash strawberries and 1/4 cup honey; set aside. In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. 

Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.

Using an electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours before serving.

Fresh Berry Cream Tart

Recipe courtesy of Family Features

Fresh Berry Cream Tart

YIELD: Makes 8 servings

INGREDIENTS:  

1 box refrigerated pie crust

1 8-ounce package cream cheese softened

1/3 cup sugar

1 tablespoon orange juice

4 cups assorted fresh whole berries: strawberries, blueberries, raspberries, and/or blackberries

1/3 cup red currant jelly melted

DIRECTIONS:

Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.

In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. 

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Lemon Glazed Cookies

By Heidi Sutton

They say that when life gives you lemons, make lemonade … or you could make a lemony dessert! 

A traditional summer flavor, you can add a little extra lemon to your gatherings with these Glazed Lemon Cookies, a citrus burst with every bite, or these quick and easy Lemon Bars featuring a soft crust and a tangy, sweet filling topped with powdered sugar.

Glazed Lemon Cookies — SEE VIDEO HERE

Recipe courtesy of Milk Means More

Lemon Glazed Cookies

YIELD: Makes 15 to 20 cookies

INGREDIENTS:  

1/2 cup unsalted butter at room temperature

3/4 cup granulated sugar

1 egg

2 tablespoons fresh lemon zest

2 tablespoons fresh lemon juice

1 teaspoon lemon extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Glaze:

2 cups powdered sugar

2 tablespoons fresh lemon zest

1/4 cup fresh lemon juice

DIRECTIONS:

Heat oven to 350° F. Line baking sheets with parchment paper; set aside. In large bowl, mix butter and granulated sugar until light and fluffy. Add egg and mix well. Add lemon zest, lemon juice and lemon extract; beat until combined.

In medium bowl, whisk flour, baking soda and salt. Slowly beat dry ingredients into wet ingredients. Beat until combined.

Spoon out dough and roll into balls. Place on parchment paper 1 inch apart and lightly press with fingers to slightly flatten dough. Bake 15 minutes, or until edges start to brown. Transfer cookies to wire rack to completely cool.

To make glaze: Whisk powdered sugar, lemon zest and lemon juice until smooth. Dip top sides of cookies into glaze for full coverage.

Lemon Bars – SEE VIDEO HERE

Recipe courtesy of Family Features

Lemon Bars

YIELD: Makes 18 bars

INGREDIENTS:  

Nonstick cooking spray

2 cups all-purpose flour, plus 3 tablespoons

1/2 cup powdered sugar plus for topping

2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup butter

4 eggs lightly beaten

1 1/2 cups granulated sugar

1 teaspoon lemon zest

3/4 cup lemon juice

1/4 cup light cream half-and-half or milk

DIRECTIONS:

Heat oven to 350° F. Line 9-by-13-inch baking pan with foil, and grease with nonstick cooking spray; set aside. In large bowl, whisk 2 cups flour, 1/2 cup powdered sugar, cornstarch and salt. Cut in butter until mixture resembles crumbs. Press mixture into bottom of baking pan. Bake 18 to 20 minutes.

To make filling: In medium bowl, whisk eggs, sugar, remaining flour, lemon zest, lemon juice and light cream. Pour filling over hot crust. Bake 15-20 minutes. Cool completely on wire rack. Cut into bars. Sprinkle with powdered sugar before serving.

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Cheesy Baked Mushroom Chicken

By Heidi Sutton

Many families crave those memorable moments together at the dinner table, and in spite of frenetic schedules and seemingly never-ending to-do lists, there are easy ways to make those meals a reality like serving a simple recipe made for sharing like this flavorful French Onion Baked Chicken or Cheesy Baked Mushroom Chicken, courtesy of Family Features.

French Onion Baked Chicken – SEE VIDEO HERE

French Onion Baked Chicken

YIELD: Makes 4 servings

INGREDIENTS:  

1 tablespoon olive oil

4 boneless skinless chicken breasts

Caramelized Onions:

2 tablespoons butter

1 tablespoon olive oil

3 medium sweet onions sliced

1/2 teaspoon salt

2 sprigs fresh thyme

3 garlic cloves minced

1 tablespoon balsamic vinegar

1 tablespoon Worcestershire

2/3 cup beef broth

2 teaspoons Dijon mustard

1 cup shredded mozzarella gruyere or fontina cheese

DIRECTIONS:

Preheat oven to 400 F. In large pan over medium-high heat, heat oil. Sear chicken breasts 2-3 minutes on each side. Remove from pan.

To make caramelized onions: In separate pan over medium-high heat, heat butter and olive oil. Once butter is melted and bubbling, add onions. Let sit 5 minutes. Turn heat to low and cover onions. Cook 20 minutes, stirring halfway through. Stir in salt, fresh thyme and garlic; cover onions. Cook 10 minutes.

Stir in balsamic vinegar, Worcestershire, beef broth and Dijon mustard. Cover and cook 10-15 minutes, or until onions are brown and jammy. Stir onions every 10 minutes. 

Place chicken breasts in greased baking dish. Top with onions then cheese. Place any additional onions in bottom of dish. Bake 30-35 minutes, or until chicken reaches internal temperature of 165 F.

Serve with rice and a vegetable.

Cheesy Baked Mushroom Chicken – SEE VIDEO HERE

Cheesy Baked Mushroom Chicken

YIELD: Makes 4 to 6 servings

INGREDIENTS:  

Nonstick cooking spray

4 boneless skinless chicken breasts

1/2 cup flour

4 tablespoons butter

8 ounces mushrooms, sliced

1/2 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups shredded mozzarella cheese

1/2 cup Parmesan cheese grated

1/4 cup green onions sliced

DIRECTIONS:

Heat oven to 375° F. Prepare baking dish with nonstick cooking spray. Cut each chicken breast in half. Coat with flour. In large skillet, melt butter. Add chicken to skillet; brown all sides. 

Transfer chicken from skillet to 11-by-7-inch baking dish. In skillet, saute sliced mushrooms in remaining butter until softened. Add chicken broth, salt and pepper. Bring to boil then cook 5 minutes. Spoon over chicken. Bake 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes, or until cheese is melted. Serve with green beans and mashed cauliflower.

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Blueberry Torte

By Heidi Sutton

Don’t let Mother’s Day pass by as just another day on the calendar. Make this year’s celebration a true ode to the moms in your life with some extra special touches like a homemade dessert and beyond.

Give Her the Day Off

Whether she’s the culinary expert of the home or cooking is usually a team effort, make sure her day is one of rest and relaxation while you handle kitchen duties from prep to cleanup. You could bake her favorite treats, prepare a special breakfast in bed or make her a delicious dessert like Blueberry Torte. This recipe is always a hit in my family and I’m sure it will be with yours too. 

Create a Personalized Card

Add a special final touch to an already memorable morning with a thoughtful card and handwritten message. Get the kiddos involved and create a card from scratch with construction paper, colored pencils, markers and more for a homemade gift she’ll cherish. If you didn’t fall from the artistic tree, don’t fret — a storebought card means all the same when paired with a heartfelt message that conveys your love.

DIY Gifts

Handmade gifts often hold special sentimental value and show you put thought and effort into creating something unique just for your mom. You could try making a homemade candle or bath bombs, a hand-painted picture frame or a personalized scrapbook filled with cherished memories. Alternatively, you can create a customized coupon book with vouchers for things like a homemade dinner or day of pampering. Get creative and have fun with your DIY gift — your mom is sure to appreciate the sentiment behind it.

Add Flowers

Flowers are a timeless Mother’s Day gift for a reason. They provide pops of color on dining room tables, kitchen counters, end tables or even nightstands. Consider mom’s favorite spot in the house and place them within eyeshot for a frequent reminder of how much she’s appreciated.

Regardless of how you choose to celebrate, mom will appreciate the extra effort to make her day special. 

Blueberry Torte

YIELD: Makes 8 servings

INGREDIENTS:  

1 cup plus 2 tablespoons flour, divided

1/8 teaspoon salt

2 tablespoons plus 1/4 cup sugar, divided

1 stick unsalted butter, lightly softened

1 tablespoon apple cider vinegar or white vinegar

3 pint baskets of blueberries, divided

1/8 teaspoon cinnamon

DIRECTIONS:

Line a 9” springform pan with parchment paper. In medium bowl, mix one cup flour, salt and two tablespoons sugar. Cut in butter until mixture resembles course crumbs. Sprinkle with vinegar. Shape into dough and with floured fingers, press into springform pan, one inch up the sides of the pan. Add 3 cups blueberries. 

Mix together 2 tablespoons flour with 1/4 cup sugar and cinnamon; sprinkle over blueberries. Bake at 375 F for 50 to 60 minutes, until crust is browned and filling is bubbling.

Remove from oven to rack. Sprinkle with two cups blueberries, pressing carefully with a fork to get an even layer. Cool. Serve with whipped cream or vanilla ice cream.

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Bananas Foster French Toast

By Heidi Sutton

Whether your breakfast favorites include pastries and pancakes or fruits and French toast, enjoying a meal made with love for mom is a heartwarming way to start Mother’s Day.

Bananas Foster French Toast

Recipe courtesy of Family Features

Bananas Foster French Toast

YIELD: Serves 4

INGREDIENTS:  

French Toast:

4 eggs

2 cups half-and-half

1 teaspoon cinnamon

1/2 cup sugar

1 tablespoon vanilla extract

1/4 stick butter

1 loaf of bread

Bananas Foster sauce:

1/2 stick butter

1 1/2 cups brown sugar

1 teaspoon cinnamon

3 bananas sliced lengthwise and quartered

DIRECTIONS:

To make French toast: In mixing bowl, combine eggs, half-and-half, cinnamon, sugar and vanilla. Beat until well blended. On nonstick griddle or griddle pan on medium heat, melt butter. Dip each bread slice into egg mixture until fully coated (two times each). Place on griddle and cook until each side is slightly brown.

To make Bananas Foster sauce: Melt butter and brown sugar together; add cinnamon. Once melted into caramel, add sliced bananas. Continue spooning sauce over bananas in pan. Plate French toast and spoon bananas with sauce on top of each French toast stack.

Lavender White Chocolate Scones

Recipe courtesy of Sarah Bates

Lavender White Chocolate Scones

YIELD: Serves 4

INGREDIENTS:  

3 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1 teaspoon dried lavender buds

1 teaspoon salt

1/2 teaspoon baking soda

1 1/2 sticks butter, cold, unsalted – cut in cubes

1 cup milk, buttermilk

1/2 tablespoon pure vanilla extract

2 teaspoons granulated sugar

1 cup white chocolate chips

DIRECTIONS:

Preheat the oven to 400º F. Line two baking sheets with parchment paper and set aside. In a large bowl, whisk together the flour, sugar, baking powder, lavender, salt and baking soda. Add the cubes of butter and using a pastry cutter, mix until it resembles coarse meal. Whisk the buttermilk and vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead until the dough comes together. Pat into a rectangle, about 10×6. Cut the dough into 12 triangles and divide between the two baking sheets. Brush the top of the scones with some additional buttermilk, then sprinkle with granulated sugar.

Bake scones are golden brown, about 15 minutes. Transfer to wire racks to cool. Add the chocolate chips to a medium bowl and microwave on high for 2 minutes, stirring every 30 seconds, until completely melted. Drizzle the melted chocolate over the top of the scones and serve.

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Roasted Tomato Soup

By Heidi Sutton

Let’s talk springtime soups for a minute. Spring is in the air and that means changes are coming, which is good, but can also be hard. Do we wear long sleeves or short sleeves, jacket or no jacket? It can really make mealtime a challenge, too. Hot or cold, heavy or light? Chasing away those final cool days in the spring can be done in a cinch: just turn a classic soup into a delicious meal.

This Lemon Chicken Orzo Soup calls to mind those classic brothy soups from when you were a kid but with a flavorful spring twist. Serve with fresh cucumber sandwiches for a veggie-forward meal while Roasted Tomato Soup with a mesquite seasoning brings a richness to the tomatoes that takes the soup’s tastiness up a notch. Pair with a grilled cheese sandwich and you will please even your pickiest of eaters. 

Lemon Chicken Orzo Soup

Recipe courtesy of Cookin’ Savvy

Lemon Chicken Orzo Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS:  

2 carrots

2 celery stalks

3 tablespoons butter

2 cups cooked, chopped chicken

1/3 cup lemon juice

2 teaspoons lemon pepper

6 cups broth

1 cup orzo

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon thyme

1 tablespoon sugar

1 cup heavy cream 

 salt and pepper to taste

cucumber sandwiches, for serving

DIRECTIONS:

Chop carrots and celery. In pot, saute with butter. In bowl, mix chicken with lemon juice and lemon pepper then set aside. After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes. Add salt and pepper, to taste. Serve with cucumber sandwiches.

Roasted Tomato Soup

Recipe courtesy of Cookin’ Savvy

Roasted Tomato Soup

YIELD: Makes 4 servings

INGREDIENTS:  

3 pounds tomatoes

1/2 onion optional

1 garlic bulb optional

1 tablespoon garlic powder

2 teaspoons onion powder

1 tablespoon sugar

1 tablespoon mesquite seasoning

avocado oil

1 1/2 cups broth of choice

1 cup heavy whipping cream

salt to taste

pepper to taste

grilled cheese sandwiches for serving

DIRECTIONS:

Heat oven to 375 F. Slice tomatoes. Slice onions and garlic, if desired. Place in baking dish. Sprinkle garlic powder, onion powder, sugar and mesquite seasoning over tomatoes. Drizzle avocado oil over top and mix well. Bake about 1 hour. Blend until smooth. Pour into pot and mix in broth and whipping cream. Bring to simmer and add salt and pepper, to taste. Serve with grilled cheese sandwiches.

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Easter Mini Cheesecakes

By Heidi Sutton

There’s only one thing that can pry their attention away from the chocolate in the Easter basket: one of these Cheesecake Minis — delicious desserts sure to make everyone’s tastebuds hop, courtesy of Kraft/Heinz.

Easter Cheesecake Minis

Easter Cheesecake Minis

YIELD: Makes 18 servings

INGREDIENTS:  

1-1/4 cup graham cracker crumbs

1/4 cup butter, melted

3 packages (8 oz. each) Philadelphia Cream Cheese, softened

3/4 cup sugar

1 teaspoon vanilla extract

3 eggs

1 cup plus 2 tablespoons desiccated unsweetened coconut, toasted

54 speckled chocolate eggs

DIRECTIONS:

Heat oven to 325° F. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 25 min. or until centers are almost set. Cool and refrigerate for two hours. Top each cheesecake with 1 tablespoon coconut; shape to resemble bird’s nest. Fill with malted milk eggs.

Chocolate-Pomegranate Cheesecake Minis

Chocolate-Pomegranate Cheesecake Minis

YIELD: Makes 24 servings

INGREDIENTS:  

1 and 1/2 cups finely crushed chocolate wafer cookies

3 tablespoons butter, melted

1-1/4 cups plus 2 tablespoons sugar, divided

4 packages (8 oz. each) Philadelphia Cream Cheese, softened

1 tablespoon vanilla extract

4 eggs

3/4 cup pomegranate juice

1/3 cup pomegranate seeds, patted dry

DIRECTIONS:

Heat oven to 325°F. Combine cookie crumbs, butter and 2 tablespoons sugar; press onto bottoms of 24 paper-lined muffin pan cups. Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon over crust. Bake 20 min. or until centers are almost set. Cool and refrigerate for 2 hours. 

Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 15 min. or until thickened, stirring frequently. Cool and then refrigerate until ready to use. 

Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.

Blueberry-topped Cheesecake Minis

Blueberry-topped Cheesecake Minis

YIELD: Makes 18 servings

INGREDIENTS:  

1 cup graham cracker crumbs

3/4 cup plus 2 tablespoons sugar, divided

3 tablespoons butter or margarine, melted

3 packages (8 oz. each) Philadelphia Cream Cheese, softened

1 teaspoon vanilla extract

3 eggs

1 cup whipping cream

2 cups blueberries

1 tablespoon lemon zest

DIRECTIONS:

Heat oven to 325° F. Combine graham cracker crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups. 

Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 25 min. or until centers are almost set. Cool and refrigerate for two hours. Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. 

Top with blueberries and zest.

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By Heidi Sutton

Holiday hams and deviled eggs may take center stage at Easter gatherings, but edible crafts offer a reminder of the magic of the season that’s found in moments spent together.

Simple recipes that call for a dose of creativity are perfect ways to bring the kids to the kitchen, made even easier when all that work leads to sweet treats.

Remember, these delicious crafts don’t have to be perfect — having fun and making memories that last a lifetime are what make Easter truly special. 

Mini Easter Bundts

Recipe courtesy of Cookin’ Savvy

Mini Bundt Cakes

YIELD: Makes 24 servings

INGREDIENTS:  

1 box confetti cake mix

1 stick butter melted

4 eggs

1 cup milk

Chocolate Toppers:

1 cup each color melting chips of desired colors

silicone Easter candy molds of desired shapes

1 pouch ready-made green icing

DIRECTIONS: 

Heat oven to 350 F.

Mix cake mix, butter, eggs and milk. Pour into greased mini bundt pan and bake 20-25 minutes. Let cool and remove from pan.

To make chocolate toppers: In bowl for each color, melt melting chips in 1-minute intervals in microwave until thoroughly melted. Pour into baggies and snip corner. Pipe melted chips into molds and freeze 15-20 minutes. Pipe green icing onto mini bundt cakes for “grass” then place chocolate mold pieces on top.

Substitution: Save time on toppers by replacing with store-bought chocolate bunnies, eggs, crosses or marshmallow bunnies.

Easter Sugar Cookies

Recipe courtesy of Cookin’ Savvy

INGREDIENTS:  

Icing:

1/3 cup meringue powder

1/2 cup warm water plus additional for thinning (optional), divided

3 tablespoons vanilla

1 bag 2 pounds powdered sugar

2 tablespoons corn syrup

assorted food coloring

Cookies:

2 sticks unsalted butter at room temperature

1 cup sugar

1 egg

1 tablespoon vanilla

2 teaspoons baking powder

1 dash salt

3 cups all-purpose flour

DIRECTIONS:

To make icing: Mix meringue powder, 1/2 cup warm water, vanilla, powdered sugar and corn syrup. Separate into bowls and add food coloring; mix with water, as needed, to thin for piping.

To make cookies: Heat oven to 350 F. Cream butter and sugar. Mix in egg, vanilla, baking powder and salt. Mix in flour 1 cup at a time to form dough. Roll dough out to 1/4-1/2-inch thickness. Cut into shapes, place on baking sheet and freeze 10 minutes. Bake 8-12 minutes. Cool completely before icing. Place icing in zip-top or piping bags and cut off tips. Put cookies on parchment paper. Trace outline first then fill in middle. Use toothpicks to smooth out. Let dry 6 hours and finish decorating with different icing colors or edible markers

Easter Cake Pops

Recipe courtesy of Cookin’ Savvy

Easter Cake Pops

INGREDIENTS:  

1 box cake mix

1 can frosting

1 bunny chocolate mold

1 cakesicle mold

ice pop sticks

1 bag white chocolate chips or melting chips

cake pop sticks

1 bag orange melting chips

2 tablespoons canola or coconut oil divided

1 bag green melting chips

pastel sprinkles

1 piece hard foam optional

edible markers

DIRECTIONS:

Bake cake according to package instructions and let cool completely. Crumble cake and mix with 1/2 can frosting until dough forms. Add more frosting, if needed. Using small cookie scoop, form dough into balls and set aside. Place dough in bunny molds then pop out and set aside with balls. Place dough in cakesicle mold, insert ice pop stick in each slot and freeze 5-10 minutes. Melt handful of white melting chips. Stick tip of each cake pop stick in chocolate then insert into every cake ball and bunny until each has one stick. Set aside to dry. Remove cakesicles from freezer and pop out of molds. In bowl, melt orange melts then mix in 1 tablespoon oil and transfer to cup. Dip cakesicles and scrape off excess using rim of cup. Place on parchment paper to dry.

In bowl, melt green melts then place in zip-top or piping bag. Cut tip off bag, pipe carrot leaves onto piece of parchment paper and let dry. Melt remaining white melts and mix in remaining oil. Transfer to cup and dip ball-shaped cake pops and bunnies then tap stick on edge of cup to remove excess.

Over separate bowl, sprinkle ball-shaped pops with pastel sprinkles. To keep ball shape, let dry by sticking in piece of hard foam. Bunnies can dry face side up on parchment paper. After bunnies are dry, use edible markers to make face and color in ears. When carrots and leaves are dry, remelt orange melts and place in piping or zip-top bag. Cut off tip and drizzle orange over carrots. Add small line of orange on each ice pop stick and place leaves on each stick. Let dry.

 

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By Heidi Sutton

What better way to hop into the spring season than with these adorable bunny butt cupcakes? These Easter bunny cupcakes have a bright, lemony white cake base with a marshmallow and white chocolate bunny diving into homemade buttercream “grass” frosting. Not only does this spring dessert make a delightful addition to your festive Easter spread, it’s also the perfect way to get the kids involved with seasonal activities.

Bunny Butt Cupcakes

Recipe courtesy of Amanda Rettke

Bunny Butt Cupcakes

YIELD: Makes 24 servings

INGREDIENTS:  

1 (2 layer size) white cake mix or your favorite cupcake recipe

1 tablespoon Pure Lemon Extract divided

1 tablespoon Pure Vanilla Extract

3/4 cup white chocolate chips

2 sticks butter softened

16 ounces confectioners’ sugar

2 tablespoons milk

10 drops Green Food Color

1-2 drops Red Food Color

12 large marshmallows halved crosswise

3 tablespoons white nonpareil sprinkles

DIRECTIONS:

Prepare cake mix as directed on package, adding 1 tablespoon lemon extract and vanilla. Spoon 3 tablespoons batter into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

To make bunny feet: In medium, microwave-safe bowl, microwave white chocolate chips on high 30 seconds. Stir until completely melted and smooth. Spoon into pastry bag or re-sealable plastic bag. Snip small corner from bag. Pipe 24 pairs of bunny feet onto parchment or wax paper-lined cookie sheet. Use toothpick to smooth out bumps or rough edges, and gently tap cookie sheet on counter to help settle. Allow to harden 2 minutes in freezer or 15 minutes in refrigerator.

To make frosting: In large bowl, beat butter and remaining lemon extract until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Remove half the frosting and place in medium bowl. Add green food color; mix until evenly blended. Spoon into pastry bag fitted with grass decorating tip. Set aside. Remove half the remaining frosting into small bowl. 

Add red food color; mix until light pink. Spoon into another pastry bag.Using pink frosting, pipe three toes and padding on each bunny foot. Once frosting has set (about 1 hour) gently press down on pink frosting to create smoother look.

To assemble cupcakes: Pipe green frosting onto each cupcake in series of short motions to create individual grass spots. Cover top of each cupcake completely.

To make bunny butts: Place cut sides of marshmallow halves onto each frosted cupcake, leaving room for bunny feet. Shape remaining white frosting into dime-sized balls then roll with white sprinkles to cover. Pipe small drop of remaining pink or white frosting onto top of each marshmallow. Press bunny tail on top. Place both bunny feet against base of marshmallow with toes facing down.

Decorating tip: If you don’t have a grass tip, simply spread a thick layer of green frosting over the top of the cupcake. Then, using a fork, fluff frosting with an upward motion to create grassy texture.

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