Just like the egg hunt, the expected traditional Easter lunch would consist of ham, au gratin potatoes, veggies, rolls, and don’t forget the fruit salad complete with mini marshmallows! Here are a couple of suggestions for a fun, festive treat to “spring” on your guests this year!
Peter Cauliflower Tail
The Easter bunny loves fresh, crisp vegetables so check out this hummus-filled bunny bowl.
1 4-inch roll
1 loaf of French bread, halved
1 8-inch loaf of round bread
Hummus Dip (See below)
Medium-size cauliflower floret
Raw vegetables, such as baby carrots, celery and radishes
6 tbsp. tahini paste
6 tbsp. fresh lemon juice
6 tbsp. olive oil
4 garlic cloves, crushed
2 14-oz. cans chickpeas, drained
10 to 12 tbsp. water
1. For the Bunny Bowl:
Make slits in the roll and insert raisins for the bunnies eyes and ears. For whiskers, poke holes with a toothpick and insert the chives. Place the cut ends of the French bread onto the top of the roll for ears; secure with toothpicks. Cut and scoop out a 3-inch hole in the top of the round bread and fill the well with hummus. Add a cauliflower tail and surround the bunny with veggies.
2. For the Hummus Dip:
Place tahini paste, lemon juice, olive oil, crushed garlic cloves, and drained chickpeas in the bowl of a food processor. Puree until smooth. Add water as necessary to make the mixture creamy. Place in the bunny bread ‘bowl.’
14 wooden pop sticks
28 OREO Spring Chocolate Sandwich Cookies, divided
2 pkg. (6 squares each) BAKER’S Premium White Baking Chocolate
1 to 2 Tbsp. vegetable oil
35 assorted jelly beans, for decorating
PLANTERS Slivered Almonds, for decorating
Insert lollipop stick into creme center of each of the 14 cookies. Split remaining cookies for “ears,” leaving filling on one side of each cookie. Halve split cookies with filling; set aside. (Reserve plain split cookies for another use).
Place chocolate and 1 Tbsp. oil in small heavy saucepan; cook over very low heat, stir constantly just until melted and smooth. Remove from heat; stir in additional oil if needed to make pourable consistency.
Dip each cookie pop into melted chocolate to coat cookie completely with chocolate and supporting cookie with fork to prevent cookie from detaching from stick. Place on wax paper-lined cookie sheet.
Dip points of halved cookies into melted chocolate; press two halved cookies against each head for ears. Decorate “faces” with jelly beans for “eyes” and “noses” and almonds for “whiskers.” Let stand until set. Wrap in plastic wrap. Decorate with festive bows for gift giving, if desired.
Easter Bonnet Cake
15 OREO Spring Chocolate Sandwich Cookies, divided
1 pkg. (2-layer size) yellow cake mix with pudding in the mix
1-1/4 cups water
1/4 cup oil
1 can (16 oz.) ready-to-spread vanilla frosting
1-1/3 cups BAKER’S ANGEL FLAKE Coconut
Split 11 of the cookies in half, leaving filling on one side of each cookie. Reserve split cookies with filling for brim of hat. Coarsely chop plain split cookies and remaining 4 whole cookies; set aside. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 minutes at medium speed. Stir in chopped cookies.
Pour 3 cups of the batter into greased and floured 9-inch round cake pan and 3/4 cup batter into greased and floured 10-oz. glass custard cup. Bake at 350°F for 25 to 30 minutes or until toothpick inserted into centers comes out clean. Divide remaining batter evenly into 6 to 8 paper-lined medium muffin pan cups. Bake at 350°F for 15 to 25 minutes or until toothpick inserted into centers comes out clean. Let stand in pan for 10 minutes. Remove from pan; cool completely on wire rack.
Place cooled 9-inch cake layer on serving plate; frost top of cake with some of the frosting. Place cake round from custard cup, top side down, slightly off-center on top of cake layer. Reserve 1/3 cup frosting for cupcakes; frost side and top of bonnet with remaining frosting. Sprinkle with coconut; press gently into frosting.
Halve reserved split cookies; place filling side up and rounded edge out around brim of hat. Decorate cupcakes with reserved frosting and candies.