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Celebrate Easter With Bunny Cupcakes!!

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Happy Easter Everyone!!!  

Be sure to enjoy this holiday weekend with your family and friends, along with indulging in comfort foods and goodies.

If you're like me though? You will certainly need that special homemade treat to help celebrate this occasion.So to give you an idea for this year's treat, I will share with you these adorable bunny butt cupcakes that will certainly impress children as well as adults.

So to get you started, we have cupcakes that are made with a pretty basic cake recipe with simple directions as well as inexpensive ingredients.They include no butter or eggs,which creates a very allergy friendly cake, plus it's  quite adaptable to any ones preferences. It also creates a cake that is very moist as well as flavorful and is still a big favorite amongst my family and friends.So you definitely cannot go wrong with this recipe.

This overall creation also includes a creamy Swiss meringue butter cream,which is an excellent frosting for piping and helps create vibrant color.Its definitely my go to recipe for any cake or cupcake;however everyone must be warned it does include a large amount of egg whites and will take an extensive time to make.Although its well worth the effort for its buttery flavor and silky ,smooth texture.You just cannot resist it.

Then finally,we have the overall decorating process, which includes a piping of butter cream on each cupcake as well as a light dusting of graham cracker crumbs.Then each cupcake is placed with a decorated cake ball to construct a bunny butt and then each is fitted with bunny feet as well as a marshmallow tail.This overall decorating, creates the
illusion of a Easter rabbit digging head first in a cupcake,possibly finding Easter eggs while showing off its bunny butt. Trust me,its super cute!

In the end, you will have created an Easter chocolate and vanilla cupcake that every adult and child will love.They might even both want to decorate one for themselves.So try this creation out for yourself because the time and effort are definitely worth it.Also,your welcome to bring your own ideas to the table.

Wacky Chocolate Cupcakes & Vanilla Wacky Confetti Cupcakes
Adapted From Martha Stewart's Wacky Cupcakes

1 1/2 cups all purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1/4 cup plus 1 tbsp vegetable oil
1 tbsp lemon juice or vinegar
1 tsp vanilla
1 1/4 cup cold water

1. I preheated the oven to 350 F and lined the muffin tins.

  2. I sifted together the dry ingredients in a medium bowl,then set it aside.Then I mixed the wet ingredients together in a large bowl with a whisk.

3. Then I added the dry mix to the wet mix,whisking until smooth.

4. Then with the cake batter I filled each liner less then three quarters.Then I baked the cupcakes at 350 F for 20 - 25 minutes.Until a toothpick came out clean.Then I let the cupcakes cool completely.

Confetti Cupcakes

 1.Using the same recipe I removed the 1/4 cup of unsweetened cocoa powder, and stirred in confetti/Easter sprinkles last.Then I baked the cupcakes at 350F for 20 -25 minutes and let them cool completely.

Wacky Vanilla Cake (Bunny Butts)
Adapted from Grade 12 Foods (Wacky Chocolate Cake)

1 1/2 cup all purpose flour
1 cup sugar
3 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp vinegar
5 tbsp vegetable oil
1 cup cold water

1. I sifted together the flour, sugar, cocoa,baking soda and salt in a medium bowl.I  then mixed the wet ingredients together in a large bowl.The vanilla,vinegar,water and oil.

2. I then added the dry mix to the wet mixture,stirring until fully combined and smooth.

3. I greased a 9 inch square pan, then poured into the prepared pan.Then I baked the cake at 350F for 25 - 30 minutes,until it springed back and toothpick test was clean.

Creating Bunny Butts

1. Once the cake was cooled I used a small cutter (donut hole size) to cut as many circles in the cake as I could.Then I used the cake scrapes to create the reminder cake balls that I needed. There were 32 cakes balls for 32 cupcakes;however cupcakes will vary of course for two recipes. Then I set them aside to cool.

Swiss Meringue Butter cream
Adapted From (Doubled)

2 cups granulated sugar
Pinch of salt
2 cups large egg whites (14 eggs)
2 tsp vanilla extract
4 cups cold unsalted butter,cubed

1. Without using a double boiler.I filled a medium pot with water,less then half fill on low-medium heat and placed a large glass bowl over top,without touching the water.

2. I then whisked in together the sugar,salt, and egg whites.Then I began constantly whisking, until the sugar dissolved and the mixture reached 140 F on my candy thermometer or uncomfortable hot to the touch.
3. Then once the egg mixture reach the right consistency. I poured the mixture into my stand mixer bowl and beat on medium speed with the whisk attachment, until soft peaks formed and the mixture was cooled to room temp.Then I added in the vanilla.

Tip:Clean any equipment that will come in contact with the egg whites.Any small trace of grease will ruin a batch of meringue.Easy trick is to dampen a paper towel or cloth with lemon juice or vinegar to wipe down all equipment.

4. Then I weighed and cut my butter into small cubes about 1/4 inch in size.Then I slowly added two-three cubes of butter at a time to the cooled egg mixture,while beating.I did this until the butter was fully incorporated and the icing was smooth and satiny.I did have to turn up the power slightly at the end to help the icing come together.It will look curdled in the process,but I kept beating and it will correct itself.

5. I reserved about 1 cup of white butter cream to frost the bunny butts and attach the bunny tails.
6.With three bowls, I took about 1 1/2 cups or more of butter cream for each bowl. Colored one pink,purple and green,or desired colors. Then I used Wilton's gel colors to create vibrant colors. Then I used a toothpick to add color and mix with a small spoon.Then set aside at room temperature or up to 24 hours at room temp.


Bunny Butts

1. Frosted the cake balls slightly with the white butter cream,dipped them in coconut flakes and set them aside in the fridge to set.I used one bag of coconut flakes.

Rabbit Feet

1. Without using a double boiler.I filled a medium pot with water,less then half fill on low-medium heat and placed a large glass bowl over top,without touching the water.

2. I chopped up two lindt white chocolate bars and placed them in the glass bowl.Melted them over medium-high heat.Once melted,I turned the heat down to low.

 3. I then covered a large cookie sheet with aluminum foil and used a piping bag to create bunny feet. (32 pairs of bunny feet for 32 cupcakes)

4. Then I melted Wilton's purple candy melts based on the packages directions.Melted the candy melts for 30 seconds,took out, mixed,repeat, until smooth.Added vegetable oil to help create a smoother mixture.

5. I then used a toothpick to decorate the feet with the candy melts and then placed the rabbit feet into the fridge,until set.

Decorate Cupcakes

 1. Using the Wilton's color swirl 3 color coupler.I filled each piping bag with each color and then piped each cupcake using a star tip.

2. Then I sprinkled graham cracker crumbs on the top or Oreo crumbs to create dirt. Then I placed the coconut cake balls on top and then attached the rabbit feet. Lastly,I added one mini marshmallow  to  the top of the cake balls to create a bunny tail.I repeated the process for each cupcake.

Slow Cooker Raspberry Chocolate Casserole

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This Raspberry Chocolate Casserole is surely a crowd pleaser. A quick and easy dessert prepared with a slow cooker, along with simple ingredients and a recipe that embraces creative change. 

Every spoonful of this treat is loaded with rich,melted chocolate and tart,sweet raspberries. This lovely dessert is also nothing without its staple of sweet Hawaiian bread as well as a garnish of whip cream upon every serving.

This slow cooker dessert keeps it simple for everyone and bakes rather quickly. Here all you need to know is how to measure,mix and layer. Just how any casserole is formed

However, If your not a raspberry fan, then feel free to mix it up. Blueberries,blackberries or even strawberries are a great option.

Although, I certainly advocate to save this recipe for when that chocolate and raspberry craving kicks in. You won't be disappointed.

Raspberry Chocolate Casserole
Slow Cooker Desserts By Jonnie Downing
(My Adaptions In Brackets)

6 cups cubed brioche,challah or Hawaiian bread
(Used Hawaiian rolls,cubed)
1 1/2 cups semisweet chocolate chips
(Used 2 cups)
1 cup fresh raspberries
(Used 2 cups frozen raspberries)
1/2 cup heavy cream
4 large eggs
1/4 cup granulated sugar
1 tsp vanilla extract

1. Greased the inside of my 8 quart slow cooker.Poured in half of the cubed bread,along with half of the chocolate chips and half of the raspberries.Then layered again with the remaining bread,chocolate and berries.

2. In a medium bowl, I whisked together the heavy cream,eggs,sugar and vanilla,until well mixed.Then I poured the liquid mixture in the slow cooker.

3. Covered the slow cooker with the lid and cooked on high for 1 3/4- 2 hours,or until set and golden brown. Then I let it stand for about 5 to 10 minutes before serving.

Recommendation: Garnish with whip cream. Used the left over heavy cream and beat, until it reaches stiff peaks.Add a spoonful of granulated sugar, if desired.

Slow Cooker Peach Cobbler

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Need a simple and delicious dessert that will give you comfort on cold nights?

Do you have a slow cooker on hand?


If you replied "yes" to these inquests as well? Then a classic slow cooker peach cobbler is certainly what you desire. This recipe incorporates simple ingredients, minimal prep work as well as a recipe that is flexible. 

Overall,this cobbler on its own is a delectable layered dessert with fresh, juicy, caramelized peaches along with a fluffy, sweet golden brown cake topping.The slow cooker will do all the work for you and the dessert will impress the ones you share it with.

 Lastly,if your not much of a peach lover then try this cobbler with a substitution of any sort of berry. Also, if fresh fruit is not in season,try frozen or canned as a secondary choice.The options are endless with this dessert.

So try it yourself! You won't be disappointed!

Slow Cooker Peach Cobbler 
Slow Cooker Desserts by Jonnie Downing
6 quart slow cooker or larger
Cooking Time:7 hours
Recommend: Cook ahead of time
Used an 8 quart oval slow cooker:Time range:6-7 hours

1 cup all purpose flour
1 1/4 cup granulated sugar,divided
1/2 cup unsalted butter,softened
1 tsp baking powder
1/8 tsp salt
1 tsp vanilla extract
1/2 cup 25 milk
2 pounds fresh peaches,peeled and sliced (about 2 cups)  
(Not in season? Use frozen peaches (thawed) or canned with water,drained.
1/2 tsp ground cinnamon
1/2 cup hot water

1. In a large bowl,mix together the flour,1 cup sugar,butter,baking powder,salt,vanilla and milk.Mix, until a smooth batter.

2. Spray the inside of the slow cooker with cooking spray.Spread the peaches over the bottom and sprinkle with cinnamon.

3. Cover the peaches with the batter.Cover and cook on high for 1 hour. 

4. After 1 hour,using a small bowl,mix together the 1/4 cup granulated sugar and the hot water,pour over cobbler.Cover once again and cook on low for another 6 hours.Periodically check to prevent any sugar burning when using an 8 quart.The top edge can burn. If that does happen, it can easily be removed.

 See, the top edge burned.Always be watchful! This was 6 hours, probably 5 hours is best with an 8 quart 

It can be salvaged, remove burnt side and it will still be good to serve.

                         Serve,in 4 inch ramekins and looks good as new

Slow Cooked Apple Brown Betty

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Everyone has their own nostalgic version of Apple Brown Betty. Their mother's and grandmother's recipes are always the best; However when keeping an open mind you can introduce yourself to tasty ideas. For instance, imagine taking a classic apple brown betty recipe and baking it with a slow cooker. Slowly baking anything will generate new flavors as well as textures.
For example, when using granny smith apples in this recipe, it slowly transforms a tart green apple into a tender,sweet apple. The baking of low heat breaks down the apples slowly. While allowing the flavored bread topping absorb slowly to the fresh apple mixture. Everything melds together and each element has an importance to the balance of flavor. Therefore it creates a dessert with juicy, tender pieces of sweet apple along with a soft golden brown bread topping. It becomes a truly aromatic dessert as well as a compilation that will continue to stay a classic.

Overall,this recipe is easy to follow ,includes simple ingredients and even adaptable if desired. The slight negative is slow cooking of course acquires more time compared to any other form of cooking; however its still well worth the effort. So, if you want to take a chance and create this yourself. Be sure to prep ahead and bake with aple time so that you too can enjoy a comfort dessert after supper. Just don't forget the vanilla ice cream!

Slow Cooker Apple Brown Betty
Slow Cooker Desserts By Jonnie Downing
Yield: 6- 8 quart oval crock pot
Cooking Time: 5-7 hours

3 pounds Granny Smith apples-peeled,cored and chunked
10 slices of white bread,cubed
3/4 cup packed light brown sugar
1 tsp cinnamon
1/4 tsp ground nutmeg
Dash of salt
1/2 cup unsalted butter,melted

1. Wash,peel,core and cut the granny smith apples.

2. In a large bowl,combined the cubed bread,brown sugar,cinnamon,nutmeg and salt.Toss with the melted butter.

3. Place the cut up apples in the slow cooker and cover the apples with the bread mixture.

4. Cover and cook on low for 5-7 hours.Set at warming when done.Serve warm.Best served on day.Best with vanilla ice cream.

Happy Valentine's Day

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Happy Valentine's Day Everyone!

 Be sure to celebrate with your family and friends. This day exists for everyone to enjoy. Its all about putting in that extra time in for the ones we love, so that they know they are truly special to us.

Also never forget,to reward yourself as well,especially with some homemade valentine baked goods and furthermore if you are feeling considerably generous, you can also offer some as a gift.

If you want to celebrate Valentines day in a simple and thoughtful way. Then choose to go the homemade direction by creating these delectable heart sugar cookies. These treats are not just your run of the mill sugar cookie either,they come with their own exceptional qualities. These hearts have been marbled with pink and purple food color to suit the themes of the holidays while including mini chocolate chips as well as a stain glass heart window.

These little adaptions to a basic sugar cookie dough has transform them into a highly impressive cookie. Just that little extra effort truly pays off in the end to create a new appearance,flavor as well as texture. Everyone will be super impressed with your gift and will never believe how simple they are to really make.

These delicious heart cookies are buttery and sweet with a crunchy,soft texture with of course a sweet candy flavored window. Also, to dress them up for a gift put them in Valentine's treat bags and way you go. Remember its always the thought that counts!

Marbled Stain Glass Heart Cookies
Yields:About 2 dozen(depends on cookie cutter size)
Cookie Dough:Adapted from Hershey Chipits Easter Bunny Sugar Cookies

1 cup butter,softened
1 cup granulated sugar
1 egg
2 cups all purpose flour
1 tsp baking soda
1 tsp cream and tartar
1/2 cup mini chocolate chips
1 bag Jolly Rancher hard candies
Gel Food Coloring-purple and pink

1. Cream together the butter, sugar and egg, until light and fluffy.

2. Beat in flour,baking soda and cream of tartar, until well blended. Stir in the mini chocolate chips.

3. Mold the cookie dough into a round ball,slice in half and mold into two rounds.

4. Place each dough into two separate bowls,add the purple food color to one and then the pink food color in the other.Be sure to use toothpicks to add the gel food coloring.Use a spoon to mix in the food coloring,then use your hands to gradually mix in the color,until you reach the desired color.

5. Wrap each round in saran wrap and chill for at least 1 hour or overnight.

6. Flour your work surface.With each colored round,begin to take off pieces to create round cookie balls.Place on work surface and begin to place the cookie balls into rows of alternate colors.Then slightly push the rounds together and then begin rolling out the dough.This will create almost a checker board/marbled effect.

7. Then cut out large heart shapes and cut out smaller hearts in the center.Once done,then begin rolling the dough out again,this will then create another pattern,more marbled appearance.

8. Place cookies on a parchment lined cookie sheet or silpat mat.Bake at 375 F for 8 minutes,until set. Then crush the jolly ranchers,separated by color in a Ziploc bag and crush them finely using a rolling pin.

9. Sprinkle the candy dust in the center of each heart.Bake again at 375 F for 3 minutes,until the candy centers are melted.Let cookies cool completely on the cookie sheet before placing on a cooling rack.The stain glass windows will be hard.Repeat the process.

10. Once cooled, you can then wrap them in cellophane or valentines bag for a gift
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