recipes

Breakfast & Brunch 29 March 2017

A Spring-Inspired Easter Brunch

Sweet ideas for a bright, seasonal spread

(Family Features) Spring is blooming on your Easter table. From yellow chick cupcakes to blueberry French-toast casseroles, there are plenty of ways to wow your brunch guests with simple seasonal recipes.

“Between hiding eggs and preparing baskets, you may be tempted to fall back on brunch basics like pancakes and scrambled eggs, but that’s no fun,” McCormick Executive Chef Kevan Vetter said. “With simple pantry staples – like food color – and a little planning the night before, you can enjoy a fun and tasty holiday brunch.”

These simple tips from Vetter can help you transform a boring brunch into a colorful Easter feast.

  • Waffle art is a fun way to get kids (and adults) involved during breakfast time. Try tinting the waffle batter orange by using McCormick Color from Nature Food Colors. Cut them into wedges hot out of the iron and pipe green frosting for the stems to create these Carrot-Shaped Waffles.
  • Making French toast for a crowd can be a hassle. Instead, make a sweet breakfast casserole the night before to pop in the oven Easter morning. Add fresh, sweet-tart blueberries to celebrate spring.
  • Rather than splurging on designer cupcakes, just pipe yellow marshmallow creme on mini cupcakes for a baby chick then decorate with sprinkles for the nose and cut up wafers to look like a hatching egg.

For more recipes and tips, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.

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Baby Chick Cupcakes

Prep time: 30 minutes
Servings: 24

  • 1 package (12 ounces) white confectionary coating wafers
  • 1 cup (2 sticks) butter, softened
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1 box (16 ounces) confectioners’ sugar
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon Sunflower color from McCormick Color from Nature Food Colors
  • 2 tablespoons milk, plus additional (optional)
  • 48 unfrosted mini yellow cupcakes, baked in white paper liners
  • sprinkles (optional)
  • additional McCormick Color from Nature Food Colors (optional)
  1. To make broken egg shell pieces: melt coating wafers as directed on package. Spread on large foil-lined baking sheet to 1/4-inch thickness. Refrigerate about 10 minutes, or until firm. Break into small, irregular pieces. Set aside.
  2. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners’ sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Beat in marshmallow creme until well blended. In small bowl, stir food color into milk until dissolved. Add colored milk to frosting; beat until light and fluffy. Stir in additional milk, as needed, to reach desired consistency.
  3. To decorate cupcakes: spoon frosting into large pastry bag fitted with large round tip. Pipe two dollops of frosting on top of each other to form baby chick. If desired, insert sprinkles into face for eyes and beak. Or tint any remaining frosting with food colors to pipe out eyes and beak.
  4. Place coating wafer pieces around bottom of baby chick to resemble broken egg shell.

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Carrot-Shaped Waffles

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6

  • Nonstick cooking spray
  • 2 cups all-purpose waffle and baking mix
  • 1 1/3 cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 3 teaspoons McCormick Pure Vanilla Extract, divided
  • 1 1/4 teaspoons Sunflower color from McCormick Color from Nature Food Colors, divided
  • 1 teaspoon Berry color from McCormick Color from Nature Food Colors
  • 1/2 teaspoon Sky Blue color from McCormick Color from Nature Food Colors
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  1. Heat round waffle iron. Spray with nonstick cooking spray. In medium bowl, mix together waffle mix, milk, egg, oil, 2 teaspoons vanilla and 1 teaspoon each sunflower and berry colors until blended. Let batter stand 5 minutes to allow color to fully develop.
  2. Pour about 1/3 cup batter onto center of waffle iron. Close lid. Cook about 3 minutes, or until no longer steaming. Carefully remove waffle. Repeat with remaining batter. Cut each waffle into 8 triangles. Set aside.
  3. In another medium bowl, stir sky blue color and remaining sunflower color into cream. Add confectioners’ sugar and remaining vanilla; beat with electric mixer on high speed until stiff peaks form. Spoon into re-sealable plastic bag. Cut piece off one bottom corner.
  4. To decorate and serve waffles, place waffle triangles onto serving plates and pipe green colored cream on wide side of each triangle to resemble carrot tops.

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Overnight Lemon Blueberry Muffin Casserole

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 12

Streusel Topping:

  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup flour
  • 2 teaspoons McCormick Cinnamon, Ground
  • 1/4 cup (1/2 stick) cold butter, cut into chunks

Casserole:

  • 6 eggs
  • 1 cup, plus 2 tablespoons, milk, divided
  • 1/4 cup, plus 2 tablespoons, granulated sugar, divided
  • 1 teaspoon McCormick Cinnamon, Ground
  • 1 loaf French bread, cut into 1-inch cubes
  • nonstick cooking spray
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon McCormick Pure Lemon Extract
  • 2 cups blueberries, divided
  1. To make Streusel Topping: In medium bowl, mix together brown sugar, flour and cinnamon. Cover. Set aside until ready to assemble in the morning.
  2. To make Casserole: In large bowl, mix together eggs, 1 cup milk, 1/4 cup granulated sugar and cinnamon with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13-by-9-inch baking dish sprayed with nonstick cooking spray.
  3. In medium bowl, mix together cream cheese, remaining milk and sugar, and lemon extract until well blended. Gently stir in 1 cup blueberries. Spread evenly on top of bread cubes. Top with remaining blueberries. Cover. Refrigerate overnight.
  4. Heat oven to 350° F.
  5. Remove casserole from refrigerator. Let stand 10-15 minutes.
  6. Cut butter into Streusel Topping mixture with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes, or until golden brown. Let stand 5 minutes before serving.

Source: McCormick

Main Dishes 24 March 2017

How to Create an Eggs-traordinary Easter Feast

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(Family Features) Brighten up your Easter feast with unique flavor twists to refresh traditional dishes like ham and deviled eggs. And don’t forget the decorations — it’s easy to create vibrant centerpieces using eggs dyed in the hottest seasonal shades.

“We’ve developed easy tips to dress up your table, from the ham to the centerpiece,” said Mary Beth Harrington of the McCormick Kitchens. “An orange glaze can bring new flavor to the classic ham, while food color can be used to make a variety of spring-inspired egg dyes to feature in Easter table décor.”

Use food color to create custom egg dyes you won’t find in a kit. Visit McCormick.com for seasonal color combinations inspired by the Pantone Spring “Fashion Color Report” as well as simple directions to create an egg-cellent floral centerpiece.

For more Easter dinner recipes and egg dyeing ideas, check out www.McCormick.com and visit McCormick Spice on Facebook and Pinterest.

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Orange Glazed Ham

Prep time: 10 minutes
Cook time: 1 hour 45 minutes
Servings: 24

  • 1 bone-in spiral-cut ham, about 10 pounds
  • 1 cup orange marmalade
  • 1 teaspoon McCormick Mustard, ground
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon McCormick Black Pepper, Ground
  • 1/4 teaspoon McCormick Cloves, Ground
  1. Preheat oven to 325°F. Place ham on side in roasting pan. Mix marmalade and spices in small bowl until well blended. Brush 1/2 marmalade mixture over ham, gently separating slices so mixture can reach middle of ham. Cover loosely with foil.
  2. Bake 1 hour, basting occasionally with pan drippings. Remove foil. Brush with remaining marmalade mixture. Bake 45 minutes longer. Serve ham with pan drippings.

Tip: Pair spices like ginger or chipotle with fruity jams and preserves to balance out saltiness of ham. Cherry Bourbon, Apricot Pineapple Chipotle or Lemon Ginger are easy flavor combinations your guests will love, and are all available on McCormick.com.

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Smoky Deviled Eggs

Prep time: 10 minutes
Servings: 6

  • 6 hard-cooked eggs, peeled
  • 1/4 cup mayonnaise
  • 1/2 teaspoon McCormick Mustard, Ground
  • 1/2 teaspoon McCormick Paprika, Smoked
  • 1/4 teaspoon Lawry’s Seasoned Salt
  • 2 slices bacon, crisply cooked and crumbled
  1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  2. Stir in mayonnaise, mustard, smoked paprika and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with crumbled bacon.
  3. Refrigerate 1 hour or until ready to serve.

Tip: Deviled eggs are a snap to customize once you create the base of egg yolks, mayonnaise and ground mustard. Try adding chili powder, red pepper and cumin for a Southwest variation or dill weed and parsley for a Dill Mustard version.

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Easy Lemon Daisy Cupcakes

Prep time: 30 minutes
Cook time: 20 minutes
Servings: 18

  • 1 package (2-layer size) white cake mix
  • 1 tablespoon plus 2 teaspoons McCormick Pure Lemon Extract, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons sour cream
  • 1 package (16 ounces) confectioners’ sugar
  • 10 drops McCormick Yellow Food Color
  • 18 large marshmallows
  • Decorating sugar
  • Jelly beans
  • Green sprinkles
  1. Prepare cake mix as directed on package, adding 1 tablespoon of lemon extract. Spoon into 18 paper-lined muffin cups, filling each cup 2/3 full. Bake as directed for cupcakes. Cool cupcakes on wire rack.
  2. For frosting, beat cream cheese, butter, sour cream and remaining 2 teaspoons lemon extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Stir in food color until evenly tinted. Frost cooled cupcakes.
  3. To decorate cupcakes, cut each marshmallow crosswise into 5 slices. Sprinkle 1 side of each marshmallow slice with decorating sugar. Arrange 5 marshmallow petals on top of each cupcake to resemble daisy, pressing marshmallows into frosting. Place jelly beans in center of petals. Garnish with sprinkles.

Source: McCormick & Company, Inc.

Dessert 24 March 2017

Carrot Cake Swirled Cream Cheese Bars

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Carrot Cake Swirled Cream Cheese Bars

Prep time: 15 minutes
Cook time: 40 minutes
Servings: 24

  • 1 cup plus 2 tablespoons flour, divided
  • 2 cups sugar, divided
  • 1 1/2 teaspoons McCormick Ground Cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon McCormick Ground Nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup vegetable oil
  • 4 eggs, divided
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1 1/2 cups finely grated carrots
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/4 cup milk
  • 1 teaspoon McCormick Pure Lemon Extract
  1. Preheat oven to 325°F. Mix 1 cup each of flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13x9-inch baking pan. Reserve remaining batter. Set aside.
  2. Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.
  3. Drop spoonfuls of cream cheese mixture and reserved carrot cake batter, alternately, over carrot cake batter in pan. Cut through several times with knife for marble effect.
  4. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Source: McCormick Spice

Dessert 24 March 2017

Impress Spring Party Guests with Surprise Sweets

(Family Features) Transform an ordinary cupcake into something extraordinary with a peek-a-boo filling. These simple cupcakes are an easy addition to any spring celebration. You’ll want to serve every variety of these turned up treats for Easter and beyond.

The best part about this party trick? It’s easy. You’ll be digging this one out of your recipe repertoire for every spring soiree.

Hop to Easter
Who said Easter baskets are just for the kids? Treat your holiday guests to take-home cupcakes served in individual cupcake boxes. They’ll be delighted to find a surprise inside these icing-filled cupcakes.

The Garden Party
Spring into the season and host an outdoor party on the patio or in the garden. Your guests will enjoy the fresh air and the sweetly decorated desserts.

Add Fresh Flavor
Shake things up with a refreshing new twist. Try filling your cupcakes with refreshing lemon meringue, raspberry mousse or peanut butter and jelly cupcake fillings.

No matter how you slice it, fill it or serve it, these cupcakes are a party pleaser that’s guaranteed to impress. Find tasty filling recipes, fresh ideas and easy decorating projects at www.wilton.com.

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Carrot Garden Easter Cupcakes

Servings: 1 dozen cupcakes

  • Favorite chocolate cake mix or recipe
  • Creamy Decorator Icing
  • Chocolate Decorator Icing
  • Leaf Green Icing Color
  • Orange Icing Color
  • Crushed chocolate sandwich cookies
  1. Preheat oven to 350°F. Place Color Wheel baking cups in standard muffin pan.
  2. Prepare cake mix following package instructions. Bake in prepared muffin pan 18-20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling grid.
  3. To decorate, tint small amount of creamy decorator icing green; tint remaining orange. Use spatula and chocolate icing to ice tops of cupcakes smooth. Sprinkle with cookie crumbs. Chill until set, about 15 minutes.
  4. Use knife to cut out center of cupcakes almost to bottom of cupcake. Use tip 2A and orange icing to fill in center of cupcake and pipe about 1/4 inch above cupcake; pat smooth. Use tip 352 and green icing to pipe pull-out leaf carrot tops.

Source: Wilton

Dessert 24 March 2017

Edible Easter Fun

(Family Features) Little ones (and big ones too) will have fun making these adorable Easter Lamb Carrot Cupcakes. Easter is a special time for bringing families together. Make memories happen in the kitchen when you get hands on with these sweet cupcakes made with Dixie Crystals Sugar. Marshmallow lambs sitting atop moist carrot cupcakes on a bed of green coconut grass are a sure way to sweeten any family gathering.

For more recipes to add fun and flavor to your Easter festivities, visit www.dixiecrystals.com.

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Easter Lamb Carrot Cupcakes

Servings: 12-16

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded carrots
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans

Frosting:

  • 1 package (8 ounces) cream cheese
  • 1 stick or 1/2 cup unsalted butter, very soft
  • 4 cups Dixie Crystals Confectioners Powdered Sugar
  • 1/2 teaspoon vanilla extract

Royal icing:

  • 1 cup Dixie Crystals Confectioners Powdered Sugar
  • 2 1/4 teaspoons dried egg whites
  • 2 tablespoons warm water
  • 1/2 teaspoon lemon juice

Decoration:

  • 1 cup sweetened coconut
  • Green food coloring
  • Black food coloring
  • 1 bag regular size marshmallows
  • 1 bag miniature marshmallows
  • 24-36 pink jelly beans
  • 24 black jelly beans
  • 12-16 hard candy caramels
  1. Heat oven to 350°F.
  2. Place 16 cupcake liners in cupcake or muffin tin and set aside.
  3. Sift together flour, baking soda, cinnamon and ginger and set aside.
  4. In large bowl, whisk together eggs and vegetable oil until well blended. Add sugar, salt and vanilla; mix well.
  5. Add carrots, pineapple and nuts and combine well. Stir in flour mixture.
  6. Scoop into paper cups about 2/3 full. (May make more depending on size.)
  7. Bake until center of cupcakes bounce back when lightly pressed or inserted toothpick comes out clean, about 23 minutes. Allow to cool before frosting.
  8. For frosting, mix cream cheese and soft butter on low speed until blended. Add one cup powdered sugar and mix on low speed. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. Set aside covered in refrigerator.
  9. Place coconut in bowl and add drop of green food color, mix by gloved hand until color is well distributed. (Add touch of yellow if color is too harsh.)
  10. Fill piping bag or food storage bag fitted with medium round decorating tip with cream cheese frosting.
  11. Prepare 2 small paper piping bags; set aside to prepare icing.
  12. To make royal icing, sift together powdered sugar with dried egg whites and place in bowl. Add water and lemon juice and whip several minutes to stiff mixture. Thin mixture with water if necessary.
  13. Place 3 – 4 tablespoons of royal icing in a small bowl and tint with black food coloring.
  14. Fill 2 small piping bags; one with white and the other with black royal icing. Set aside.
  15. Using cream cheese frosting pipe generous circle of frosting onto cupcake.
  16. Cut large marshmallow crosswise in half. Lay one and a half large marshmallows horizontally onto cupcake. Pipe thin layer of cream cheese frosting onto marshmallows.
  17. Starting at bottom surround large marshmallows with miniature marshmallows. Pipe a little cream cheese frosting onto first layer of mini marshmallow and stack another layer of mini marshmallows. Continue until completely covered.
  18. Press green coconut onto edges of cupcake.
  19. Position cupcake so circle side of large marshmallow faces you.
  20. For head, place hard caramel onto top edge of large marshmallow and ensure it is resting onto miniature marshmallows. (Remove some marshmallows to fit if necessary.)
  21. For ears, cut pink jelly bean lengthwise in half. Pinch beans to make pointy. Place next to head and use a little cream cheese frosting to make them stick.
  22. Cut black jelly beans in fours to create feet. Cut black jelly bean lengthwise to create tail. Attach with cream cheese frosting.
  23. Using white royal icing pipe eyes, followed by black. Pipe with black royal icing for nostrils.

Notes: When measuring flour, avoid firmly packing measuring cup. Mixing frosting on high will make it runny and too soft.

Source: Dixie Crystals Sugar

Pork 21 March 2017

Elevate Your Easter Feast with Sweet, Simple Ham

(Family Features) For most, it’s not Easter without the classic ham centerpiece. This year, add a flavorful twist to everyone’s favorite holiday main dish with a glaze, chutney or sauce.

Ham pairs well with many flavors, making it easy to create a unique dish every time. From sweet to savory and oh-so succulent, these ham combinations can bring easy elegance and flavor to the table. Serve a decadent ham recipe to ensure your Easter feast is as memorable as it is delicious with a recipe like this Ham with Honey, Fennel and Mustard Glaze.

With this recipe, the traditional ham is now elevated with fresh spring flavors and a crowd-pleasing glaze. Served with bright, seasonal asparagus, this dish brings together unexpected flavors creating a soon-to-be family favorite.

For more Easter inspiration and ways to transform more or leftover ham into tasty baguettes, crepes, quesadillas and more, visit PorkBeinspired.com.

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Ham with Honey, Fennel and Mustard Glaze

Servings: 15

  • 1 7- to 8-pound spiral-sliced smoked ham, bone-in
  • 6 tablespoons fennel seeds
  • 1 cup honey
  • 1 cup Dijon-style mustard
  • 1 tablespoon pepper
  • 3 pounds asparagus, trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  1. Preheat the oven to 325° F. Position a rack in the lower third of the oven.
  2. Meanwhile, use a mortar and pestle or spice grinder to coarsely crush the fennel seeds. Set aside 1 tablespoon, then transfer the remaining fennel to a medium bowl and add the honey, mustard, and pepper. Set 1 1/2 cups of the mixture aside.
  3. Place the ham flat side down in a large shallow roasting pan and brush with about 1/2 of the remaining honey-mustard mixture. Roast the ham, basting with the same honey-mustard mixture and pan juices every 25 to 30 minutes, until the internal temperature reaches 140° F., 15 to 18 minutes per pound (loosely cover with foil if ham gets too browned). Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.
  4. Meanwhile, add a rack to the upper third of the oven and increase the temperature to 400° F. Arrange the asparagus on two large rimmed baking sheets. Drizzle with the olive oil, sprinkle with salt and reserved fennel seeds, and bake until tender, about 15 minutes.
  5. Slice enough ham to serve and arrange on plates or a platter. Serve the asparagus and the reserved honey-mustard mixture on the side.

Source: National Pork Board

Dessert 14 March 2017

Beehive Cupcakes

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Beehive Cupcakes

  • 1 (13-ounce) bag Snickers Miniatures for Easter, chopped
  • 24 cupcake paper liners
  • 1 (18-ounce) box favorite cake mix
  • 2 (16-ounce) cans classic vanilla frosting
  • Yellow food coloring
  • 1 (14-ounce) bag Starburst Jellybeans Original Fruits
  • 1/4 cup sliced almonds
  • 1 tube chocolate decorating frosting, with plain tip
  • 2 resealable plastic bags
  1. Unwrap and chop all miniatures, set aside.
  2. Line 24 muffin cups with paper liners. Prepare cake mix, fold in chopped miniatures and bake according to package directions.
  3. Let cupcakes come to room temperature.
  4. In the meantime, tint frosting with yellow food coloring to desired shade. Frost top of each cupcake to cover.
  5. Spoon remaining frosting into resealable plastic bag. Cut off 1/4-inch from tip. To create a “hive” on each cupcake, pipe on frosting in spiral fashion, starting with bottom of hive and working up to top.
  6. Separate orange jellybeans from package. Arrange 3 to 4 jellybeans on each frosting hive. Gently squeeze chocolate frosting through tip in zigzag pattern over jellybeans.
  7. Angle an almond slice on each side of jellybeans as bee wings.

Makes 24 servings

Source: M&M’S®

Dessert 14 March 2017

Hop Into Spring

A Bunny for Your Honey

(Family Features) Every year, friends and family emerge from hibernation to say farewell to winter and welcome spring with open arms. Whether you’re celebrating Easter, Earth Day or any other cheery spring occasion, this darling Bunny Cake is a great way to enjoy the happiness and rebirth that comes along with the season.

Children will love helping with this simple Bunny Cake recipe because they can customize it to make it their own. For example, surround your bunny cake with some grass made out of shredded coconut that has been colored with green food color, or really make the cake stand out by making it a polka-dotted or striped bunny. The Easy Bunny Cake recipe, which makes a pair of bunny cakes, is also a great centerpiece until it is time to indulge and enjoy.

Bunny Games
If you have more than a few guests, bake multiple bunny cakes, split up into teams, offer several different types of candies and decorations and challenge each team to come up a creative bunny cake.

After the cakes are judged and the dessert is enjoyed, send the kids outside for bunny hop races. In this relay race, the participants, who are split into two teams, will take turns hopping through the pre-determined course and pass to the next person by transferring bunny ears or a carrot stick.

For the Easy Bunny Cake and many other fun and delicious recipes, perfect for spring, visit www.BettyCrocker.com.

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Easy Bunny Cake

Prep Time: 30 min
Total Time: 2 hours 10 min
Makes: 2 bunny cakes, 16 servings

  • 1 box Betty Crocker SuperMoist yellow cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 containers (1 pound each) Betty Crocker Rich & Creamy vanilla frosting
  • Neon purple and/or pink food color
  • Construction paper (inedible)
  • 2 small marshmallows, cut in half, flattened
  • 2 small jelly beans, cut in half
  • 2 5-inch strips rainbow-colored sour candy, separated into strips
  • 2 large jelly beans or candy-coated chocolate-covered peanut candies
  • 2 rectangular-shaped white chewing gum pieces, cut in half
  • 2 large marshmallows

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 2 (8- or 9-inch) round cake pans, using water, oil and eggs.

2. In medium bowl, tint 1 container frosting with neon purple food color. Using 1 cake round, cut in half to form 2 semicircles. Arrange halves on serving plate with cut side down and flat sides together with 1/4 cup frosting to form body.

3. Frost cake with frosting. Cut teardrop-shaped ears from construction paper; insert into cake. Using toothpicks to attach, use 2 small marshmallow halves and 2 small jelly bean halves for eyes. Use large jelly bean for nose and sour candy strips for whiskers. Place gum halves just below nose for teeth. Use large marshmallow for tail.

4. Repeat with remaining cake to make second bunny, using pink neon food color. Frost and decorate as above.

Betty Crocker® and SuperMoist® are Reg. T.M.s of General Mills Inc.

Source: Betty Crocker

Breakfast & Brunch 07 March 2017

Throw an Epic Easter Brunch on a Budget

(Family Features) Preparing an elaborate Easter spread for your family doesn’t have to be an expensive (or exhausting) endeavor. Rethinking familiar dishes and ingredients is an easy way to add a special touch to your meal.

Add a dash of affordable elegance to your Easter brunch with these simple tips from the experts at ALDI:

  • For a colorful twist on an Easter classic, try pickling your deviled eggs. Pickling punches up the flavor of these tasty bites and gives your eggs a festive hue.
  • Offer dishes that are pretty and practical. Bake pre-cooked angel hair pasta in muffin tins until the tops are crisp. Fill your pasta “nests” with ingredients such as poached eggs, cheese or diced ham, and you have an attractive brunch dish that is portioned just right for each serving.
  • Cater to the individual tastes of your guests with a mimosa bar. Set out a table with champagne, a selection of fruit juices and sliced fruits and berries so your guests can mix and match as they wish.
  • Chocolate-dipped desserts are easy and always a crowd pleaser. Make better-for-you treats by dipping Easter goodies in smooth, dark chocolate instead of milk chocolate for lower sugar content. Or for a sweet treat without too much added sugar, repurpose dark chocolate by melting it for fondue, and serve an assortment of fruits or salty snacks, like pretzels, for guests to dip.
  • Explore new ways to enjoy timeless classics. Maple is a terrific addition to sweet and savory snacks, from bacon to cookies and beyond. Give brunch a sweet spin with these Carrot Cake Waffles, which feature a decadent maple cream cheese drizzle. You can find the premium, affordable ingredients to make this crowd-pleasing brunch recipe at ALDI, along with everything else you’ll need to entertain this Easter.

Find more ideas and recipes for an excellent Easter meal at aldi.us.

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Carrot Cake Waffles with Maple Cream Cheese Drizzle

Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 8

Waffles:

  • 2 cups Baker’s Corner All Purpose Baking Mix
  • 3 tablespoons Stonemill Ground Cinnamon
  • 1/4 cup Baker’s Corner Brown Sugar
  • 1 cup Friendly Farms 1 Percent Milk
  • 2 tablespoons Carlini Vegetable Oil
  • 1 Goldhen Large Egg
  • 1/2 cup Southern Grove Chopped Pecans
  • 1/2 cup Southern Grove Raisins
  • 1 cup grated carrot
  • Carlini Butter Cooking Spray

Cream Cheese Drizzle:

  • 8 ounces Happy Farms Cream Cheese
  • 1 cup Specially Selected 100 Percent Pure Maple Syrup
  1. To make waffles: Heat waffle iron.
  2. In large bowl, combine baking mix, cinnamon and brown sugar. Whisk in milk, oil and egg until fully incorporated. Fold in pecans, raisins and carrot.
  3. Coat waffle iron with nonstick spray. Ladle 1/2 cup of batter onto iron for each waffle. Cook 6-8 minutes, or until waffle is golden brown.
  4. To make cream cheese drizzle: Using electric mixer, beat cream cheese and syrup until fully incorporated. Drizzle over waffles. Serve immediately.

Tip: Waffles can be placed in a re-sealable bag, frozen up to three months and reheated in toaster.

Source: ALDI

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