Happy Easter! Celebrate with your loved ones making these delicious Easter and spring themed treats! We’ll also be featured on Minnesota Live on Friday April 7th with Chef Mary making these recipes.
Bunny Bait Mix
Chef Mary Matthews Way Cool Cooking School
Total Time: 15 minutes
- 2 cups corn or rice chex or other crispy rice cereal
- 1 cup miniature pretzel twists or pretzel rods
- 2 cups plain popcorn
- 2 cups of your favorite toasted oat cereal
- ½ cup Easter M&M’s, or other candy-coated pastel chocolates
- ½ cup Cadbury mini eggs
- 16 ounces white and pastel melting chocolates or almond bark
Here is a tag that you can print to put on bags if your packing up your Bunny Bait to give to friends and family!
Line a large sheet pans with parchment paper and set aside.
In a very large bowl combine the chex, pretzels, Cap’n Crunch, cheerios, and M&M’s together.
In a medium-sized bowl melt the white and pastel melting chocolates according to package directions. If needed, return to the microwave for a little longer. (Intervals of 10 seconds stirring for 10 seconds in between each interval).
Pour the melted white chocolate over the snack mix, using a spatula to scrape all the melted chocolate into the mix. Working quickly, gently stir until cereal mix is well coated in the white chocolate and then transfer to the prepared baking sheet and spread into one even layer. Drizzle with pastel melted chocolate if you would like.
Allow to harden at room temperature or place in the fridge until firm, about 10-20 minutes. Break into pieces and serve!
*Store in an airtight container at room temperature for up to a week.
Bunny Pastries filled with Whipped Cream and Berries
Chef Mary Matthews Way Cool Cooking School
Makes 12 Pastries
- 2 Sheets of puff pastry dough, thawed per package instructions
- 2 cups whipped cream or topping
- 2 cups berries, cut up strawberries if using
- ½ cup powdered sugar, optional
- 3-4” bunny cookie cutter
Preheat oven to 375 F and line a baking sheet pan with parchment paper.
Unroll puff pastry sheets and cut out 12 each bunnies (to make 12 pastries).
Bake according to puff pastry dough package directions until they are cooked and golden brown.
Remove from pan and allow to cool completely. Once cooled slice pastries in half through center to create a top and bottom piece.
Fill piping bag or ziplock bag with whipped cream and pipe onto the bottom pastry pieces. Top with berries and place tops on to create a pastry sandwich.
Dust with powdered sugar, optional.
Hop Along Flower Pot Carrot Cupcakes
Makes 12 Cupcakes
Ingredients for Cupcakes
- 1 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cups canola oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 Tablespoons heavy cream
- 1 ½ cups grated carrots
Ingredients for Decorating
- 12 each silicone or other bakeware flowerpots
- 12 each large marshmallow
- White frosting (about ¼ Cup)
- ¼ cup shredded coconut
- White, Pink, Orange, and Green candy melts to make carrots & bunny feet (template link below)
Bunny Feet Template for Hop A Long Bunny Cupcakes
Preheat oven to 350F and line a 12-count muffin pans with paper liners.
In the bowl of a stand mixer (or in a large bowl mixing by hand), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
Stir in vanilla extract and milk.
Add carrots. and stir until combined.
Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full. Transfer to oven and bake on 350F for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Allow to cool completely before decorating .
Once cooled, carefully cut the domes off the carrot cakes and crumble them before adding back to the top of the cupcakes.
Slice the large marshmallows in half and gently press into the crumbled “dirt” with the sticky side down to create the bunny butt. Dap a small amount of white frosting or icing onto marshmallow and add shredded coconut for bunny tail.
Melt about a ½ cup of each of the candy melts in small microwave safe bowls according to package directions. If needed, return to the microwave for a little longer. (Intervals of 10 seconds stirring for 10 seconds in between each interval).
On a piece of wax or parchment paper make the carrots and bunny feet using the melts, this can be done with a small piping bag or freeform with toothpicks. Once hardened, add to cupcakes to finish.