Savannah Bow Ties

Ingredients

• 1/2 a (17 1/4-ounce) package frozen puff pastry(1 sheet)
• 1/2 cup almond paste
• 1 egg yolk, white reserved
• 1/4 cup packed brown sugar
• 2 teaspoons milk
• 1 egg white
• Sugar, for sprinkling
• Chocolate Dipping Sauce, recipe follows

Directions

Let pastry stand at room temperature for 20 minutes or until easy to roll. Unfold pastry on a lightly floured surface. Roll into a 14-inch square. Cut square in half with a fluted pastry wheel.

Preheat the oven to 400 degrees F.

For filling: crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar, and milk. Beat with an electric mixer on medium speed until well mixed. Spread filling over 1 pastry half *. Place remaining pastry half on top of filling. Using the fluted pastry wheel, cut dough crosswise into fourteen 1-inch-wide strips. Then cut each strip in half crosswise to make 28 pieces. Twist each piece twice. Place twists about 2 inches apart on cookie sheets lined with foil or parchment paper. Brush twists with slightly beaten egg white. Sprinkle with sugar (coarse sugar if available).

Bake for 12 to 15 minutes or until golden. Transfer to wire racks to cool. Serve with Chocolate Dipping Sauce.

*Almond filling will be very stiff. To make spreading easier, drop a dollop of filling uniformly over pastry. Spray a piece of waxed paper with non-stick cooking spray. Press almond paste evenly over entire dough. Spray waxed paper as often as necessary to prevent filling from sticking.

Chocolate Dipping Sauce:

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 6 (1.5-ounce) milk chocolate bars
• 2 cups whipping cream
• 1 egg yolk, beaten
• 1/2 teaspoon vanilla

SOURCE

Bunny Cupcakes

Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup vegetable oil
1 stick butter
1 cup sugar
3 eggs

For Decorating:
3 cups coconut, shredded
18 large marshmallows, cut in half
36 mini marshmallows
Black licorice rope, for whiskers
colored chocolate candies or jelly beans

Vanilla Buttercream Frosting:
Ingredients:
2 sticks butter, room temperature
8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

Directions

Preheat the oven to 350º F.

In a large bowl, whisk together the flour, salt, baking powder and baking soda.

In another bowl, whisk together the vanilla extract, milk and vegetable oil.

Cream together the butter and sugar with a hand-held mixer in a large bowl. Add the eggs 1 at a time and mix to combine. Alternate the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients.

Pour the batter 2/3 full into paper lined cupcake tins and bake for 15 to 20 minutes. Remove from the oven and allow to cool before frosting and decorating.

Vanilla Buttercream Frosting:

In the bowl of a standing mixer, cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency

To Decorate:

Frost tops of cooled cupcakes with a thick layer of frosting and dip into coconut (pressing down into the coconut). Place one half of each large marshmallow on an angle for each ear (note: you might have to use a little frosting as glue). Add colored chocolate candies for eyes and nose. Add two miniature marshmallows for cheeks. Cut 6 small pieces of rope licorice for whiskers. Share with “somebunny” you love!

Servings: 18
Prep Time: 30 min
Cook Time: 30 min
Difficulty: Moderate

SOURCE: Bunny Cupcakes