EASTER SWEETS & TREATS

SUPER CUTE EASTER BASKET CUPCAKES

1 dozen cupcakes
1 bag of Jelly Beans or other Easter candy
2 cups of white icing
Sweetened coconut (colored with green food coloring)
Frost each cupcake with white icing
Make an arch with a pipecleaner and stick down into sides of each cupcake
Place shredded coconut in a bag and drizzle on food coloring
(Add more or less color depending on the shade you desire)
Mix until coconut absorbes all the color
Place a pinch of green coconut on each cupcake
Nestle a few Jelly Beans, Robins Eggs, or any mini candy on top
Tie ribbon around pipe cleaner

EASY BREEZY DESSERTS

For a festive Easter treat with almost No effort, try these sweet ideas!  Bake up a tasty batch of cupcakes, but just before baking, insert a whole (clean-dry) strawberry into the center of the batter.  Fill cupcake shells with cotton candy and top with assorted Easter sweets.  Simply serve up a big beautiful scoop of raspberry sherbet or sorbet for a bright and beautiful after dinner indulgence.

CRAZY FAST BUNNY CAKE   

Make 8 inch cake according to package directions
Cut round cakes in half
Ice and stick together all 4 1/2 rounds to form one thick 1/2 cake
Stand on end
Cut a notch about 1/4 of the way up one side (this will define the body)
Ice cake and decorate with shredded coconut (color or use toasted coconut if desired)
Cut a large marshmallowin half to make cheeks, press into frosting
Flatten another marshmallow and cut with scissors in half diagonally and press into the notched out section to form ears
Jelly Beans work great to make eyes and nose
Add teeth with mini marshmallows or yellow Jelly Beans

 

BEAUTIFUL RAINBOW CAKE

2 Boxes white cake mix
24 oz. clear diet soda (Sprite, Ginger Ale, 7-UP)
Classic gel food colors (1 package primary colors)
10 oz. whipped topping
2 Vanilla instsnt sugar-free pudding mix (2 small boxes)

 

Blend cake mixes with soda.  Mix until lumps are gone (mix in soda only, no eggs, water, or oil).  Divide batter into 6 equal parts.  Blend individual gel food colors into seperated batter.  Pour half of each color into baking pans.  Place one color in pan, then repeat by pouring the next directly into the center of the last color, and allow them to spread to the edges of the pan.

Bake according to package directions.  It may take an additional 5 or 10 minutes due to the thickness of the batter.  Test with a toothpick to check for doneness.  Allow to cool completely..

FROSTING
Mix the whipped topping with the pudding mix.  Blend till smooth.

 

BIG BUNNY INDULGENCE   

 

 

For springtime cocktails as beautiful as they are delicious, try one of these enticing and tasty concoctions with a kick!

PINK BONNET 

1 1/2 ounces gin
1/2 ounce simple syrup
3/4 ounce lemon juice
2 dashes grenadine
White of an egg
Shake all ingredients (without ice) to emulsify egg white
Add ice and shake to chill
Strain into glasses

 

BLUE BUNNY

1 1/2 ounces vodka
1/2 ounce triple sec
1/4 ounce blue Curacao
Orange peel (flamed is best)
Shake all ingredients well
Strain into chilled glass

 

C M G (Cucumber Mint Gimlet)

2 ounces cucumber gin
1 ounce lime juice
1/2 ounce mint simple syrup
Cucumber peel
Fresh mint sprig

CUCUMBER GIN
Steep 1/2 cup diced peeled cucumber in 1 cup gin, cover and chill 8 hours to 4 days.  Strain

 

MINT SIMPLE SYRUP
Heat 1 cup sugar and 1 cup water on medium high heat
Stir until dissolved
Add 1 cup mint leaves, remove from heat
Cover and allow to steep 1 hour, strain