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    Easter Bunny Cake

    Hippity-hoppity, Easter’s on its way! Celebrate with this charming bunny-shaped carrot cake, complete with edible Easter grass and candy eggs.Easter is arriving earlier than usual this year (April 12th – last year it was on the 21st!), so now’s the time to commence the making of bunny and egg-themed treats. I was so happy when Wilton invited me to make a spring-themed cake with their products, I couldn’t reply YES fast enough! Soon a box of tools and colorful ingredients arrived at my doorstep, and they inspired this funny bunny cake.

    Look at ALL THE THINGS! I couldn’t wait to get started. Here’s a list of all the items I used and some shopping links in case you’re looking to make your own bunny cake this year.
    I decided early on that this bunny would be made of carrot cake (what else?) and I really appreciated how my favorite carrot sheet cake recipe fit perfectly into the bunny pan. I covered the cooled cake with white buttercream and added some pink fondant ears and a heart-shaped nose. The eyes are jumbo black confetti sprinkles with black fondant eyelids and lashes, which are easy to make using a small circle cutter (see here).

    This egg mold makes the most beautiful candy eggs that have a smooth, matte finish – just like an eggshell! I used pink, orange, and yellow candy melts, but you could use whatever color you have on hand. 

    See how pretty they turned out? Next I’ll be making some chocolate-peanut butter eggs using this mold.
    The Easy Blooms Tip Set was so fun to try! I used it with confectioners’ buttercream that I tinted with the Neon Gel Food Color Set. To achieve flowers with yellow middles, spread icing on a sheet of plastic wrap, and pipe a yellow line of icing in the center -then roll it together, snip the end and place the frosting in a piping bag fitted with an Easy Bloom tip. You could also use a variety of other Wilton piping tips to create pretty flowers for bunny’s crown.I practiced piping on a piece of parchment, and if you try these tips, I recommend you do the same. You’ll soon find a method for applying the right pressure to the piping bag. When I started getting consistently nice-looking flowers, I piped a whole bunch of them on a baking sheet and popped them in the freezer. After a quick chill, I easily transferred the best looking blooms to the cake with a spatula.
    Brushing the cake board with piping gel helped hold on the grassy-looking sprinkles (I used both the Easter Grass Sprinkles and Easter Eggs with Grass Sprinkles). If you don’t have piping gel, then a small amount of corn syrup would also work. I think the molded candy eggs look right at home nestled in the grass.
    I gave bunny some sprinkle freckles – HA! – which totally made me happy and I giggled for a good minute before moving on to adding bunny head-shaped sprinkles to the flower crown. (How silly is that sentence!?) Both of these sprinkles are part of the Spring Sprinkles set.
    What a fun project! And the cake is so colorful, it’s like a ray of sunshine – which I think we all could use right about now.Follow my favorite carrot sheet cake recipe, which is usually baked in a 13×9-inch pan and comes with a quick cream cheese frosting recipe. The batter fits perfectly in the Easter Bunny Cake Pan, and you can find my American Buttercream recipe here, which I used to frost and decorate Bunny.

    Carrot Sheet CakeYields 15 servings1 1/2 cups (180g, or 7 oz.) all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 teaspoon ground cinnamon1 cup (200g) granulated sugar1 1/4 cups grated carrot (about 2 1/4 large carrots)2/3 cup (160ml) vegetable oil2 large eggs8 oz. crushed pineapple, drained1 teaspoon vanilla extractPreheat oven to 350°F. Grease and flour a 13×9-inch baking pan.In the bowl of an electric mixer, combine the first six ingredients. Whisk to combine. In a separate bowl, combine the carrot, oil, eggs, pineapple, and vanilla. Stir well to combine. Add this mixture to the dry ingredients and beat at medium speed for 2 minutes.Pour into the prepared pan and bake for 35 minutes, or until a toothpick tester inserted near the center comes out clean. Cool in the pan on a wire rack.Quick cream cheese frosting3 oz. cream cheese, softened4 tablespoons unsalted butter, softened1/2 teaspoon vanilla extract2 1/4 cups (310g) powdered sugar, siftedIn the bowl of an electric mixer, beat the cream cheese and butter on medium speed. Mix in the vanilla. Add powdered sugar and beat until smooth. Spread on top of cooled cake. Store the frosted cake in the refrigerator covered in plastic wrap. Bring to room temperature before serving.
    link Easter Bunny Cake By Heather Baird Published: Friday, March 27, 2020Friday, March 27, 2020Easter Bunny Cake (Carrot Sheet Cake Recipe) LEGGI TUTTO

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    Hot Cross Buns

    679 SharesHot Cross Buns are a soft, sweet bread roll made with a vanilla icing cross on the top, traditionally eaten on Good Friday in some countries, but they should definitely be enjoyed all year long!If you’re new to yeast baking make sure to try my Cinnamon Rolls Recipe! They’re amazing and easy enough for beginners!Hot Cross Buns Are A Classic Easter RecipeHot Cross Buns are a treat I grew up eating on Easter morning. I know there are lots of different traditions when it comes to Hot Cross Buns, but I always looked forward to having them once a year. Honestly, though, there is no reason why these can’t be enjoyed all year long! They are a sweet bread, usually made with dried currants or raisins (I used Craisins), and topped with a sweet icing. We always had them warm with a nice spread of butter too. SO good!Baking With Yeast Is Easy!I have been on a roll lately baking with yeast, and I am not about to stop anytime soon. My Sweet Dinner Rolls have been a weekly recipe! To imagine there was a time when the idea of baking bread from scratch made me a little nervous is crazy! It’s actually very easy and using Rapid Rise (Instant) Yeast makes it quick too!Honestly, if you think about yeast as just another ingredient it takes the worry out of it. AND once you do it once, you will see how uncomplicated the process really is. You can make bread by hand, or if you have a mixer with a hook attachment that works for the kneading portion too!My Main Bread Making TipKnowing when to be done kneading is the question I get most. So here’s my PRO TIP: After you knead the dough for the recommended period of time, press it gently with two fingers, and it springs back, you’re done kneading! It should be smooth and elastic to the touch.What Are Hot Cross Buns?I did a little research to find out the history of Hot Cross Buns and found lots of interesting facts. They say that the cross on the bun represents…well, a cross, and the bread represents the end of Lent. There are also many theories on the origin of Hot Cross Buns.One of the interesting myths behind the recipe is that buns baked and served on Good Friday will not spoil or grow moldy during the subsequent year. Another myth is if the buns are hung in the kitchen, they are supposed to protect against fires and ensure that all your bread turns out perfectly! I kind of like that idea!!Anyhow, there are countless stories and traditions around Hot Cross Buns, but what I know is that they are delicious!How Do You Make Hot Cross Buns?Working with RapidRise® Yeast makes the process easy! The dough comes together very quickly, and requires about 4-6 minutes of knead time, which you can do with your hands, or with the dough hook attachment on your stand mixer!The dough will be soft for these, so add your flour in small increments, to make sure you don’t add too much!Allow 350-45 minutes for the dough to rise. I like to cover the dough and put into an oven that was heated just to warm, and then turned off.Hot Cross Buns should be soft, and chewy, like any good bread. You have the subtle sweetness from the dried fruit, and the icing on top, paired with that distinct yeast flavor.I hope these become a tradition in your house too!Looking for More Yeast Bread Recipes? Try These:PrintHot Cross Buns Description:Easy, classic Hot Cross Buns RecipeIngredients:1/2 cup dried cranberries or currants3-1/4 to 3-3/4 cups all-purpose flour3 tablespoons granulated sugar1 (1/4- ounce) envelope Fleischmann’s® RapidRise Yeast1 teaspoon kosher salt1/4 teaspoon ground cinnamon1/2 cup milk1/4 cup water1/4 cup butter 2 eggs1 egg white, lightly beatenIcingInstructionsPlace dried cranberries in a small bowl. Cover with boiling water and let sit for 5-10 minutes, or until plumped. Drain and set aside.Combine 1 cup flour, sugar, undissolved yeast, salt, and cinnamon in the bowl of your stand mixer fitted with the paddle attachment.In a microwave-safe bowl heat the milk, water and butter for 30 – 45 seconds until very warm (120° to 130°F). Stir this into the flour mixture.Mix the eggs, cranberries, and enough remaining flour to make soft dough (I generally use 3 1/2 cups total). Replace the paddle attachment with a dough hook and knead on medium speed for 4-6 minutes. Alternately, you can knead the dough on a lightly floured surface until smooth and elastic, 4-6 minutes. Cover the dough with a clean dish towel and let it rest for 10 minutes.Line a large baking sheet parchment paper and coat lightly with nonstick spray.Divide the dough into 12 equal pieces. Form each piece into a ball and place 3- inches apart on prepared sheet. Cover and let rise in warm, draft-free place until doubled in size, about 35 to 50 minutes.Preheat oven to 375°F.With a sharp knife, cut a shallow cross in top of each bun. Brush egg white over tops and bake for 15-18 minutes until golden brown. Allow the buns to cool before icing.For the icing, mix together the powdered sugar, vanilla, and cream in a bowl until smooth. Place the icing in small zip-top bag with a corner snipped off and pipe the icing onto the buns in a cross shape.Notes:Store airtight at room temperature for up to a day. Best served same day.Keywords:: hot cross buns, bread, yeast, rapid rise yeast, quick yeastWant To Save This Recipe?PIN for later: LEGGI TUTTO

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    Baked Raspberry Oatmeal

    104 SharesThis Baked Raspberry Oatmeal is my new favorite breakfast idea! Baked Oatmeal is warm, cozy and comforting…plus it’s super easy to whip up. Make this your new weekend breakfast staple!Baked Oatmeal Is My New Favorite Way To Eat Oatmeal!Looking for a cross between oatmeal and a cake? Baked oatmeal is the recipe you’ve been looking for. I’ve never been an oatmeal for breakfast kind of girl. I don’t know if it is a texture thing…or the fact that I grew up with my mom buying the Instant Oatmeal packets…but I just never loved it.But Baked Oatmeal has taught me that THIS is the way oatmeal for breakfast was meant to be consumed! Yes, it takes a bit longer than an Instant Oatmeal, but I you can even make this the night before and heat it up in the morning to save time, or as a great brunch item when you’re entertaining.What Ingredients Are In Baked Oatmeal?Don’t let the ingredients list fool you…it looks a little long, I get it…but let me break down the key ingredients what you need:Oats. Of course you need oats! Use old fashioned (or rolled oats) in this recipe. The bake time is written for rolled oats, not Quick Oats!Coconut Milk. You can ABSOLUTELY use regular milk. Coconut milk is just a nice option!Applesauce. This is a great flavor-maker, as well as a healthy way to add moisture.Brown Sugar. You can use honey, maple syrup, or agave syrup if you prefer. If you do choose to use a liquid sugar, measure out 1/4- cup in a liquid measuring cup!Here’s How You Make Baked Raspberry Oatmeal…I feel like baked oatmeal is even easier than cooking oatmeal on the stove top. All you do is whisk together the simple ingredients and bake! Like, literally that’s all you do. It’s really THAT simple!Do You HAVE To Use Raspberries?Nope! You can leave out the fruit element altogether, OR you can add other types. Here are a few ideas:Any other types of berries…blueberries, strawberries, blackberries…Sliced bananas would be amazing!Diced apples…yum!Chopped peaches…giving you peaches and cream oatmeal vibes!Can You Make This Baked Oatmeal Ahead?Absolutely! You can make this on the spot, or make it the night before. To reheat the oatmeal just cover it and place in a 350°F preheated oven for 10-ish minutes. Or heat up individual portions in the microwave!What Can You Top This Baked Oatmeal With?So many options!!! Here are a few that I love…A drizzle of browned butter. OMG YES.A few teaspoons of milk or heavy cream.Maple SyrupWhipped CreamA sprinkle of brown sugar.Looking For More Oatmeal Recipes? Try These:PrintBaked Raspberry Oatmeal Description:This Baked Raspberry Oatmeal is my new favorite breakfast idea! Baked Oatmeal is warm, cozy and comforting…plus it’s super easy to whip up.Ingredients:1 1/2 cups old fashioned rolled oats1/2 cup loose packed light brown sugar1 tsp baking powder1/2 tsp ground cinnamon1/4 tsp salt1/2 cup canned light coconut milk1/4 cup applesauce1 egg1 tsp vanilla1 Tbsp butter, melted2/3 cup fresh raspberriesInstructionsPreheat oven to 350°Spray a small baking dish with spray. I used a small 2 serving round oval dish.In a large bowl whisk together oats, brown sugar, baking powder, cinnamon and salt. In a separate bowl whisk together coconut milk, applesauce, egg and vanilla. Slowly add melted butter, whisking constantly. Pour this mixture into the oat mixture and stir to combine.Gently stir in the raspberries and transfer to prepared dish.Bake oatmeal for 25 minutes until top is lightly golden.Drizzle with additional coconut milk if desired.Notes:recipe from Seriously DelishJessica’s recipe also suggests drizzling 2 Tbsp of brown butter on top of the oatmeal. This would be AMAZING, I just opted not to, trying to keep the fat a little lower..but you should totally try it!Keywords:: baked oatmeal recipe, healthy baked oatmeal, how to bake oatmeal Want To Save This Recipe? LEGGI TUTTO