Category Archives: Easter

Peanut Butter and M&M’s Easter Cookies

Peanut Butter and M&M's Easter Cookies
Peanut Butter and M&M’s Easter Cookies

 

 

 

 

 

 

Peanut Butter and M&M’s Easter Cookies

I was looking for a fairly easy dessert item for easter and I thought right away of peanut butter cookies.  We make them at Christmas and used sprinkles to spice them up, so I thought why not the same for Easter with the pastel colored M&M’s.

Ingredients for Peanut Butter  M&M Easter Cookies

  1. 1 cup butter softened
  2. 1 cup peanut butter
  3. 1 cup granulated sugar
  4. 1 cup brown sugar
  5. 2 eggs
  6. 1 tsp vanilla
  7. 1 tsp salt
  8. 1 tsp baking soda
  9. 3 cups all purpose flour
  10. 1 bag pastel colored M&M’s

Directions for Peanut Butter M&M easter Cookies

Preheat oven to 350°

In the bowl of the mixer cream the butters. Once creamed beat in the sugars.  Add the eggs and vanilla and combine completely, then add the dry ingredients.  You should end with a stiff dough like for drop cookies.

Using a tablespoon or a # 60 scoop place batter onto a ungreased baking pan or one lined with a silpat.  Press to flatten with the floured back of a fork in two steps to form a slight oval shaped cookie.  Once flattened decorate by pushing the M&M’s into the cookie.

Bake for 12- 15 minutes and remove from oven allowing them to cool and firm up for a minute or two on the pan, before placing them on a wire rack to cool completely.

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

M&M’s are not on a S.A.P.P’s diet but Dad does make a few “sans” the chocolate for me, and I do adore peanut butter in any form!

 

 

 

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Easter Bunny Cake

Easter Bunny Cake
Easter Bunny Cake

 

 

 

 

 

 

 

 

 

 

Easter Bunny Cake

This cake can be made as a single layer or as a double layer cake.  You will need either a very large platter or a large round cake disc to set the cake up on.

Ingredients for Easter Bunny Cake

  1. 4-8″ round cake pans greased and floured
  2. 2 – recipes of your favorite cake or 2 boxes of cake mix
  3. Jelly beans 3 dark and 2 light colored
  4. licorice sticks
  5. shredded coconut, If you have allergies to coconut try shredding white chocolate
  6. 2 recipes for butter cream icing

Directions for Easter Bunny Cake

Following the directions for your chosen cake make 4 8″ round cakes.  Layer the cakes with a flat side on the bottom and ice the center thick enough so the rounded top of the bottom layer will support the flat bottom of the second cake, with the top of the cake rounded.  After you have iced centers cut one layer cake in half.  Arrange the circular cake at the bottom of your platter and place the two halves with the cut side facing out above as ears. 

For best presentation put the doilies on the platter before the cake and arrange wax paper around the edges of cake so that when you ice sides the icing won’t get on the doilies.

Ice top and sides of layered cakes and then coat sides and top with coconut leaving a uncoated area where the eyes and nose will go and a smaller clear area where the teeth will go.

Place the dark jelly beans for eyes and nose on cake and decorate with six licorice sticks as whiskers if sticks look too thick split them with a knife.  Take on piece of licorice and cut in half length wise leaving about an inch uncut at the top.  Spread it for the mouth and place the lighter jelly beans in between as teeth.

 

Easter Bunny Cake
Easter Bunny Cake

 

 

 

 

 

 

 

 

 

 

Butter Cream Icing

There are a number of tricks to a good buttercream icing.  If your going to having the cake out in a warm area or if you want the icing to be very white substitute ½ to all the butter with shortening, if your going to use an all shortening recipe for a “very white” icing use about ¼ cup additional shortening..  There are a number of flavorings that are made “clear” use them to flavor an all white frosting, and if you truly like the butter flavor needed, use a no color butter flavoring. 

Basics for all the recipes are cream the butter well and then add the flavorings and slowly add the sugar.  Scrap the bowl down often to completely combine the ingredients.  The icing will appear a little stiff at this point, and to thin to your desired consistency add the heavy cream or light corn syrup and whip the icing at a higher speed to make it airy and light and fluffy.  Refrigerate for a while before working with it.

Ingredients for Buttercream Icing

  1. 1 cup butter or shortening or a combination of both
  2. 3 – 4 cups confectioners sugar
  3. 1 tbs vanilla
  4. 2 – 3 tbs heavy cream
  5. pinch of salt

Directions for Buttercream Icing

Cream the butter well, then add the vanilla and salt, slowly add the sugar with the mixer on a slow speed scraping down the sides of the bowl often to incorporate all the sugar.  Once combined add the heavy cream 1 tbs at a time and mix at medium high speed until you have the desired consistency.  Can be refrigerated up to a week covered in the refrigerator.

 

 

 

 

Here are a few items to help make this recipe:
Chicago Metallic Commercial II Non-Stick 8-Inch Round Cake Pan
Wilton 13 Inch Angled Spatula With Black Handle
Twizzlers Sugar Free Twists, Strawberry, 5-Ounce Bags (Pack of 12)

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

 

Easter Bunny Cake
Serves 12
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Ingredients
  1. 4-8" round cake pans greased and floured
  2. 2 - recipes of your favorite cake or 2 boxes of cake mix
  3. Jelly beans 3 dark and 2 light colored
  4. licorice sticks
  5. shredded coconut, If you have allergies to coconut try shredding white chocolate
  6. 2 recipes for butter cream icing
Instructions
  1. Following the directions for your chosen cake make 4 8" round cakes. Layer the cakes with a flat side on the bottom and ice the center thick enough so the rounded top of the bottom layer will support the flat bottom of the second cake, with the top of the cake rounded. After you have iced centers cut one layer cake in half. Arrange the circular cake at the bottom of your platter and place the two halves with the cut side facing out above as ears.
  2. Ice top and sides of layered cakes and then coat sides and top with coconut leaving a uncoated area where the eyes and nose will go and a smaller clear area where the teeth will go.
  3. Place the dark jelly beans for eyes and nose on cake and decorate with six licorice sticks as whiskers. Take on piece of licorice and cut in half length wise leaving about an inch uncut at the top. Spread it for the mouth and place the lighter jelly beans in between as teeth.
Notes
  1. For best presentation place doilies on the serving platter and before icing place waxed paper just underneath the cake so that the paper protects the doilies from any icing errors and will pull out easily
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

Buttercream Icing
Yields 1
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Ingredients
  1. 1 cup butter or shortening or a combination of both
  2. 3 - 4 cups confectioners sugar
  3. 1 tbs vanilla
  4. 2 - 3 tbs heavy cream
  5. pinch of salt
Instructions
  1. Cream the butter well, then add the vanilla and salt, slowly add the sugar with the mixer on a slow speed scraping down the sides of the bowl often to incorporate all the sugar. Once combined add the heavy cream 1 tbs at a time and mix at medium high speed until you have the desired consistency. Can be refrigerated up to a week covered in the refrigerator.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

 

Deviled Eggs

 

Deviled Eggs
Deviled Egg

 

 

 

 

 

 

 

 Deviled Eggs

The etymology of the term deviled seems to have originated in England, meaning cooking with spicy or hot ingredients originally with mustard or pepper, perhaps as a an analogy for the “hotness of hell” . In  the 1845 cook book “The Practical Cook” by Joseph Bregion  a recipe for “Tomata Devil ” has the instructions to serve it over Welsh Rabbit “hot, hot hot”. Deviled eggs come in many varieties from the very hot to mild.  They can be served hot or cold and are a fantastic appetizer or hors d’oeuvre that are easy to make.

My recipe is quite simple, and the recipe to follow is for about 6 – 12 eggs.  The start of the recipe is to hard boil the eggs.  This is a fairly misunderstood term, not meaning to boil for a long time in roiling water, but to be cooked to a hard state.  For a fool proof method try this: place the eggs in a pot large enough to accommodate them in a single layer.  Cover with water and bring the water up to a boil.  Once the water is boiling turn off the heat cover the pot and let the eggs sit for 10 minutes.  After 10 minutes drain the pot add cool water and ice cubes and let eggs get cold. This is the secret, the cold egg will peel much easier as the chill helps separate the membrane from the egg.  Once cold peel.

Peeling eggs is another chore that at times can be frustrating.  To make this chore easy, first you need to have fairly fresh eggs, while old eggs will be easier to peel they won’t taste as good.  Once they have been boiled hard and chilled, lightly tap to crack the shell all over, then placing between your hands gently  rotate with the pointed end of the egg facing up until  the egg separates from the shell.  This process helps to separate the membrane from the egg, once you have a piece of the shell separated from the egg with the membrane attached, you can remove all the shell fairly easily.  You can easily see if the membrane is connected to the shell and if it is the egg will peel with no problems.

Ingredients for Deviled Eggs

  1. 6 – 12 Hard boiled eggs yolks removed and place in a small bowl
  2. 1- 2  tbs Dijon mustard
  3. ½ a small can of asparagus tips run through a food mill
  4. 3 – 6 tbs mayonnaise
  5. 1 shallot very finely diced (optional)
  6. salt & pepper to taste
  7. paprika
  8. sliced pimento

 

Directions for Deviled Eggs

Cut the eggs in half ,length wise, and separate the yolks from the whites putting the yolks in a bowl.  Take the asparagus and run it through a food mill into the bowl with the yolks.

 

run asparagus through food mill
run asparagus through food mill

 

 

 

 

 

 

 

Add the remaining ingredients to the bowl and use a fork or spoon mash all the ingredients together until you have a smooth paste.  Taste at this point and adjust the seasoning,if too stiff add a little more mayo or a dash of Dijon. Place into a pastry bag with a star tip and pipe the yolk mixture into the hollow of the eggs. Very lightly dust the eggs with paprika and decorate with the pimento.  They can be made ahead of time and chilled covered in the refrigerator.

 

mash all ingredients to a paste
mash all ingredients to a paste

 

 

 

 

 

pipe into hollow of eggs
pipe into hollow of eggs

 

 

 

 

 

 

decorate and serve
decorate and serve

 

 

 

 

 

 

 

 

4th of July Deviled Eggs

Use quite a bit of blue food coloring for the yolk mixture and use the pimento as the stripes. you can also find cookie decoration small stars to sprinkle over the blue field.

 

 Here are a few items to help make this recipe:
Ateco 14-Piece Cake Decorating Set
Chef Buddy Deviled Egg Trays with Snap On Lids, Set of 2

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Deviled Eggs
Serves 12
Write a review
Print
Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
Ingredients
  1. 6 -12 eggs boiled hard cut in half length wise yolks remove to s separate bowl
  2. 1 -2 tbs Dijon mustard
  3. 1/2 small can of asparagus tips, run through a food mill
  4. 3 -6 tbs mayonnaise
  5. 1 shallot finely diced (optional)
  6. salt & pepper to taste
  7. paprika
  8. sliced pimento
Instructions
  1. take the boiled hard eggs and cut in half lengthwise. Place yolks into a bowl. Add the mustard,sieved asparagus, mayonnaise,shallot and salt and pepper and mash into a fine paste. Place into a pastry bag and pipe into the yolk depression of the eggs. dust lightly with paprika and decorate with the pimento.
Notes
  1. 4th of July idea - add a lot of blue food coloring to the yolk mixture pipe into egg and use pimento as stripes.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/