Easter Bunny Race Cars

You don’t have to be a gourmet chef, or cake decorating expert, to have fun with food and get creative around the holidays. You don’t even have to be artistic. All you need is a little imagination and unconventional thinking. Here is an absolutely adorable Easter project that doesn’t even involve baking and it’s 100% edible. Not only will the kids go crazy over the finished result, but they’ll have so much fun working alongside you and adding their own creative touches. I came across these sweet little speedsters on FreeFunEaster.com. Even though I no longer have little ones in the house, I knew all the kiddos in our cul-de-sac would be so thrilled to take a bite out of one of these precious racers. As a matter of fact, one of our neighbors told us that this would be the first time that their son ever experienced a Twinkie®. How exciting is that?! Needless to say, my inner child came out this weekend. I had such a great time adding my own personal touches to these cute little marshmallow Peeps® creations.  So, what are you waiting for…..start your engines!

I changed up the ingredients a little from the original recipe. Rather than use marshmallows for the tires, I opted for Mini Oreos®. Then I added headlights, by cutting mini marshmallows in half and gluing on with a little decorating icing. But, again, this recipe is versatile enough that you can change the ingredients to suit your taste. Try decorating with sprinkles, M & M’s®, Life Savers®, gummy candy….the possibilities are endless.

Cut a small rectangle about a third of the way from Twinkie® end. This will be the “seat” for the Peeps® racer, so you’ll want the cut-out to be large enough to fit the Peeps® into. Adjust cut-out size, as necessary to fit Peeps®.

Put a little decorating icing in the cut-out to secure the Peeps® in place.

About 1/2-inch in front of the seat cut-out, using a sharp knife, cut a little slit for placement of the mini pretzel steering wheel. 

You’ll want to press the pretzel about halfway into the slit, again, securing with a little decorating icing.

Next, you’ll want to determine placement of the tires. 

Secure Mini Oreo® tires by spreading with a little decorating icing “glue.” 

You’re almost done. Cut mini marshmallows in half. Spread a little decorating icing on cut side of marshmallow and secure to front of Twinkie® (for headlights). 

And, there you have it! You can get even more creative by piping some icing numbers on the racecars, or adding pinstripes. This is your creation, so have fun adding your own “personal” touches!

These make great centerpiece decorations. However, I would strongly suggest that you put wax paper under the racers, as the Twinkie® bottoms can get “sticky.” I cut out strips of wax paper the size of the Twinkies® and placed it on the bottom surface of the racecar, until it was time to distribute these little speedsters for consumption.

EASTER BUNNY RACE CARS
Source: FreeFunEaster.com
Posted by: www.meldingmagic.com

INGREDIENTS:

• Bunny Peeps®
• Tiny Twists pretzels
• Twinkies® (or other similar cream-filled cakes)
• Mini Oreos®
• Mini marshmallows (for headlights)
• Decorating Icing (cupcake icing), to use as glue
• Other optional items: large marshmallows (alternate wheels), assorted candies, sprinkles, etc.

DIRECTIONS:
1. Cut a small rectangle about a third of the way from Twinkie end. This will be the “seat” for the Peeps®
    racer, so you’ll want the cut-out to be large enough to fit the Peeps® into. Put a little decorating icing
    in the cut-out to secure the Peeps® in place.
2. About 1/2-inch in front of the seat cut-out, using a sharp knife, cut a little slit for placement of the
    mini pretzel steering wheel. You’ll want to press the pretzel about halfway into the slit, again, securing
    with a little decorating icing.
3. Next, you’ll want to determine placement of the tires. Secure mini Oreo tires by spreading with a little
    decorating icing “glue.”
4. Cut mini marshmallows in half. Spread a little decorating icing on cut side of marshmallow and secure
    to front of Twinkie (for headlights).
5. Add whatever other “personal” touches you would like to make these your “own” creations!


TIP: These make great centerpiece decorations. However, I would strongly suggest that you put wax paper under the racers, as the Twinkie® bottoms can get “sticky.”

Southwestern Pineapple Pork Chops

This quick-fix savory entrée will have everyone coming back for seconds. Skillet prepared pork chops are seasoned with a Southwestern rub, pan seared, then simmered in a combination of zesty salsa and sweet pineapple. These sassy south-of-the-border chops are fork tender, fragrant and flavorful. A perfect meal for a busy weeknight, or errand-packed weekend. These succulent, Southwest inspired chops will have your family raving and will have you wondering how something so simple could be so delicious.

If you prepared my Southwest Chicken Burritos, then you probably still have some southwestern seasoning in your pantry. If not, then I will include the recipe again below. Just combine spices, shake to mix and store in an airtight container.

Rub a generous amount of seasoning on both sides of pork chops.

In a large skillet, over medium high heat, brown chops in pre-heated oil. 

Remove to platter and set aside.

In the same skillet, combine pineapple (with juice) and salsa. Stir to combine.

Bring to a boil. 

Return chops to the skillet. 

Reduce heat to medium, or medium-low, cover, and simmer for a minimum of 20 minutes. I cooked mine for about 40 minutes, because I wanted the chops to be really tender (but you don’t have to cook them that long). Actual cooking time depends on how tender you want the chops to be.

When ready to serve, remove from skillet, spoon some of the sauce over the chops and sprinkle with some chopped fresh cilantro.

SOUTHWESTERN PINEAPPLE PORK CHOPS
Source: Adapted from Country Woman Dec/Jan 2012
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 boneless pork loin chops
• Emeril’s Southwest seasoning (recipe below)
• 2 Tablespoons olive oil
• 1 (8-ounce) can crushed pineapple, undrained
• 1 heaping cup salsa, medium (or heat level of your choice)
• Chopped fresh cilantro

Emeril’s Southwest Seasoning:

• 2 Tablespoons chili powder
• 2 teaspoons ground cumin
• 2 Tablespoons paprika
• 1 teaspoon black pepper
• 1 Tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 Tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1-1/2 teaspoons salt
• 1 Tablespoon dried oregano

DIRECTIONS:

1.  Prepare Southwest seasoning: combine spices, shake to mix and store in an airtight container.
2.  Rub a generous amount of seasoning on both sides of pork chops.
3.  In a large skillet, over medium high heat, brown chops in pre-heated oil. Remove to platter and set
     aside.
4.  In the same skillet, combine pineapple (with juice) and salsa. Stir to combine. Bring to a boil.
5.  Return chops to the skillet. Reduce heat to medium, or medium-low, cover, and simmer for a
     minimum of 20 minutes. Actual cooking time depends on how tender you want the chops to be.
6.  When ready to serve, remove from skillet, spoon some of the sauce over the chops and sprinkle with
     some chopped fresh cilantro.

White Russian Fudge

Three times a year I get chocolate cravings:  1) Halloween, when only a Reese’s Peanut Butter Cup and or a Kit Kat will suffice; 2) Christmas, when only a Ferrero Rocher will satisfy; and 3) Easter, when only white chocolate will do. Needless to say, I’m in my white chocolate phase of cravings. I have been dying to try this recipe for White Russian Fudge, but I was afraid if I made it, I’d end up eating the whole thing. Fortunately, when I told Mike of my yearning, he said he had a chocolate craving, too. What a relief, now I can fulfill my desire with one (or two) pieces and leave the rest for Mike. ;) Perfect solution. Minimal indulgence without over-indulgence!  In addition to the white chocolate, what makes this fudge so special is the Kahlua, just enough to really enhance the flavor. This fudge is super easy to make, uses only 5 ingredients, and comes out smooth, creamy and decadently delicious. The most difficult part of preparation is waiting overnight for the fudge to set before you can dig in. Do you prepare Easter baskets for a special adult in your life, like mom, dad, or a BFF? This would be an ideal special treat to include. 

Line and 8-inch square baking pan with parchment paper, leaving paper hanging over the sides. This makes for easy removal of the fudge before cutting. I find that if I spray the pan first with non-stick cooking spray, then the paper clings to the pan and stays put while you spread the fudge in it.

Sift the powdered sugar.

In large mixing bowl, or stand mixer, cream together the cream cheese, Kahlua, vanilla and powdered sugar. I highly recommend adding the sugar gradually, so you don’t end up with a huge powder cloud all over your kitchen counters.

Pour white chocolate chips in small bowl. Melt in microwave, in 30-second intervals, for a total of 1-1/2 minutes, stirring after each interval. Stir vigorously after the 1-1/2 minutes, to ensure all chips are fully melted.

Stir melted chocolate into cream cheese mixture and pour into pan. Spread as evenly as you can in pan. If desired, drag fork over top of fudge to add decorative texture.

Refrigerate overnight. Grab the overhanging edges of parchment paper to remove fudge from pan. (Because I only left an overhang on 2 edges, I ran a sharp knife around the remaining 2 edges before removing fudge.) Place fudge on cutting board. Cut into squares and serve.

WHITE RUSSIAN FUDGE
Source: Cheryl Style
Posted by: www.meldingmagic.com

INGREDIENTS:

• 8 ounces cream cheese, softened
• 4 cups of powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/4 cup, plus 2 teaspoons, Kahlua
• 12 ounces white chocolate chips

DIRECTIONS:

1. Line and 8-inch square baking pan with parchment paper, leaving paper hanging over the sides. This
    makes for easy removal of the fudge before cutting.
2. In large mixing bowl, or stand mixer, cream together the cream cheese, Kahlua, vanilla and powdered
    sugar. Add the sugar gradually, so you don’t end up with a huge powder cloud all over your kitchen
    counters.
3. Pour white chocolate chips in small bowl. Melt in microwave, in 30-second intervals, for a total of
    1-1/2 minutes, stirring after each interval. Stir vigorously after the 1-1/2 minutes, to ensure all chips
    are fully melted.
4. Stir melted chocolate into cream cheese mixture and pour into pan. Spread as evenly as you can in
    pan. If desired, drag fork over top of fudge to add decorative texture.
5. Refrigerate overnight. Grab the overhanging edges of parchment paper to remove fudge from pan.
    Place fudge on cutting board. Cut into squares and serve.
 

Peach Streusel Cake

 

I love a good coffee cake. It’s just one of those informal, everyday cakes, comforting without being overly sweet. There’s nothing more satisfying than sitting down with a cup of java and a slice of crumb cake. It’s one of life’s little pleasures. Of course, if you add a little fruit to that cake, now it becomes a whole lot more comforting. My fruit of choice is peaches. They have a mild sweetness to them, not overpowering in taste. Since fresh peaches are out of season right now, I had to use frozen peaches. Fortunately, frozen peaches are recommended in this recipe I found in Food & Wine magazine, so that’s the recipe I decided to try. The streusel topping, with toasted pecans, is amazing. The cake is moist and delicious with just a hint of fruity sweetness. (You might be tempted to go overboard with the peaches because the flavor is so subtle, but, I wouldn’t recommend it, as it will change the texture of the cake and make it too soggy and dense.) If you prefer a more robust, fruity flavor, substitute blueberries or raspberries for the peaches. Being a peach lover, I was blissfully happy with my choice. 

 Batter Ingredients:

If using a larger bag of peaches, only use a partial bag (equivalent to 10 ounces).

STREUSEL INGREDIENTS:

Preheat oven to 350° F. Lightly spray a baking sheet with non-stick cooking spray. Place pecans on baking sheet. Toast them in oven just until they become aromatic, about 5 minutes. Watch carefully, so you don’t scorch them. Remove from oven.

When cool; chop pecans.

 
Reduce oven temperature to 325°. Butter and flour a 9-inch springform pan (or use a spray with flour in it, like Baker’s Joy). Note: a 9-inch cheesecake pan with removable bottom works just as well.

Coarsely chop the peaches. You don’t want the peaches fully defrosted, only partially.
 

In a small bowl, combine the flour, brown sugar and salt. Mix to combine. Add the butter. Using your fingers, or a pastry blender, mix until crumbly. Add the pecans and mix again to combine. Set aside.

In another bowl add flour, baking powder, baking soda and salt. Whisk to combine.

In a large bowl, beat the butter and sugar at medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time. 

Beat in the sour cream and vanilla. Slowly, add the dry ingredients, a little at a time, beating at low speed until incorporated.

Spread two-thirds of the batter into prepared pan. 

Fold the peaches into the remaining batter and spoon into the pan. 

Scatter the streusel crumbs on top. 

Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean. The last 15 minutes of baking, loosely cover the cake with foil, to avoid over browning the crumb topping.

Transfer to a rack and cool for 30 minutes. Remove the ring and let cake cool completely before serving. 


VANILLA GLAZE INGREDIENTS:

If you want to add a vanilla glaze: In small bowl, combine powdered sugar, vanilla and hot water. Mix until smooth and thin enough to drizzle. For best presentation results, drizzle over cooled coffee cake.

 
PEACH STREUSEL CAKE
Source: Food & Wine Magazine (Jan 2011)
Posted by: www.meldingmagic.com

INGREDIENTS:

Streusel:

• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 teaspoon salt
• 3 Tablespoons unsalted butter, softened
• 1 cup pecans, toasted and chopped

Batter:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 (10-ounce) bag frozen peaches, coarsely chopped

Vanilla Glaze (optional):

• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 2-1/2 to 3 teaspoons hot water

DIRECTIONS:

1. Preheat oven to 325°. Butter and flour a 9-inch springform pan (or use a spray with flour in it, like
    Baker’s Joy). Note: a 9-inch cheesecake pan with removable bottom works just as well.
2. In a small bowl, combine the flour, brown sugar and salt. Mix to combine. Add the butter. Using your
    fingers, or a pastry blender, mix until crumbly. Add the pecans and mix again to combine. Set aside.
3. In another bowl add flour, baking powder, baking soda and salt. Whisk to combine.
4. In a large bowl, beat the butter and sugar at medium-high speed until light and fluffy, about 3
    minutes. Beat in the eggs, 1 at a time. Beat in the sour cream and vanilla. Slowly, add the dry
    ingredients, a little at a time, beating at low speed until incorporated.
5. Spread two-thirds of the batter into prepared pan. Fold the peaches into the remaining batter and
    spoon into the pan. Scatter the streusel crumbs on top. Bake the cake for 1 hour and 30 minutes, or
    until a toothpick inserted in the center comes out clean. The last 15 minutes of baking, loosely cover
    the cake with foil, to avoid over browning the crumb topping.
6. Transfer to a rack and cool for 30 minutes. Remove the ring and let cake cool completely before
     serving.
7. If you want to add a vanilla glaze: In small bowl, combine powdered sugar, vanilla and hot water. Mix
    until smooth and thin enough to drizzle. For best presentation results, drizzle over cooled coffee cake.