Ingredients

• 2-1/2 cups almond flour
• 1/4 cup granulated monk fruit or stevia sugar substitute
• 6 tablespoons butter, melted
• FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sour cream
• 1-1/2 cups granulated monk fruit or stevia sugar substitute
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature, lightly beaten

How to Serve Drinks in Chocolate Bunnies

Anyone can turn a chocolate bunny into a chocolate bunny cup. Choose a hollow chocolate rabbit, then use a warm knife to carefully slice off the ears. The edible cup will add chocolate flavor to the drink, so it’s important to choose a cocktail that pairs well with it—like one of my favorites, a classic mudslide. The rich Irish cream and coffee liqueur in this drink are perfect to serve in a milk chocolate cup. And there are more sweet and creamy drink ideas below.

Choosing the Right Chocolate Bunny

You’ll want a high-quality chocolate bunny, of course. Our Test Kitchen had the enviable task of tracking down all the best-tasting chocolate bunny brands, and found three that stood above the rest. To turn it into a cup, your chocolate bunny also needs to be structurally sound.

Choose a hollow bunny with chocolate walls thick enough to hold the drink without leaking, and strong enough to slice through without breaking. The bottom of the rabbit needs to be perfectly flat so that it can stand up on its own when filled. Finally, look for a chocolate bunny that has a wide, rather than narrow base, so that it’s less prone to tipping when filled. For my bunny drinks, I chose Russell-Stover’s 6-ounce hollow bunnies, which have plenty of room inside for the cocktail, and are strong and sturdy.

Ingredients

• Chocolate bunny: Choose a hollow chocolate rabbit with upright ears that can stand up on its own. It should be large enough to hold about 6 ounces (3/4 cup) of liquid.
• Irish cream: To make a creamy mudslide cocktail, pick up a bottle of silky-sweet Irish cream. Or, use your own Irish cream made with or without alcohol.
• Kahlua: The sweet coffee flavor of store-bought or homemade Kahlua is delectable with Irish cream and chocolate.
• Vodka: Using the best vodka (like Tito’s) will make your bunny cocktail taste like a true mixologist made it.
• Cream: Give the drink an extra-creamy finish with either cold heavy whipping cream or cold half-and-half.
• Garnishes: Pick up colorful paper straws for sipping your bunny cocktail. Optional decorations include dollops of whipped cream, ribbons in Easter pastel shades or fresh garnishes (try edible flowers or chocolate peppermint leaves).

Directions

Step 1: Cut off the chocolate bunny ears

Lay the chocolate bunny on a cutting board. Run a sharp kitchen knife under very hot water until the blade is warm, then dry it off. Hold the bunny with one hand and use the other to slice off the ears with the hot knife—do this slowly, using very gentle pressure while drawing the blade back and forth through the chocolate until it slices through. Be careful not to press too hard, or the chocolate walls could break and collapse.

Editor’s Tip: Check for potential leaks! Once the ears have been removed, hold the bottom of the rabbit up to the light and look inside—if light shines through any cracks or holes, brush some melted chocolate on the outside to patch them. Allow the chocolate to dry.

Step 2: Prep the cocktail

Pour 1-1/2 ounces each of Irish cream, Kahlua and heavy cream into a cocktail shaker. Add in 1 ounce of vodka. Add ice, cover and shake the ingredients until they’re completely chilled.

Step 3: Fill the bunny and serve

Stand the chocolate bunny up and carefully strain the chilled drink into it.

Add a straw, along with optional garnishes like whipped cream around the top (and on the backside to make a bunny tail!). Ribbons, edible flowers or mint leaves would be cute too. Serve the bunny cocktail immediately.

Chocolate Bunny Cocktail Variations

• Make it a sweet martini: The coffee flavor of an espresso martini is delicious with a chocolate bunny, as is a double chocolate martini made with two chocolate liqueurs. A tiramisu martini adds tropical, creamy RumChata. Or, use Irish cream and amaretto to make a sugar cookie martini.
• Try a brandy Alexander bunny: Pour an old-fashioned but delicious cocktail into your chocolate rabbit. A brandy Alexander is made with crème de cacao, sweet brandy and a little nutmeg.
• Serve a chocolate bunny aperitif: Instead of a cocktail, serve a straight shot of creamy liqueur in a smaller hollow bunny. Try Irish cream, Kahlua, Amarula or bourbon cream.
• Make a nonalcoholic version: For an alcohol-free celebration or to make the recipe kid-friendly, serve drinks like chocolate milk or coffee milk inside a chocolate bunny. Or, fill a bunny with a frosty treat—like a strawberry milkshake, thin mint milkshake or peanut butter milkshake. (Blend extra milk into the shakes to make them pourable.)
• Go with white chocolate: For an even sweeter cocktail, use a hollow white chocolate rabbit.

Tips for Making Chocolate Bunny Cocktails

Can chocolate bunny cocktails be made in advance?

Yes, the components of chocolate bunny cocktails can be prepped ahead of time. Slice the ears off the chocolate rabbits, then place the bunny cups inside a sealed container or food storage bag to keep them fresh. Store them at room temperature. You can also mix the cocktail ingredients together and store the mixture in the fridge for up to three days. Wait to add the cocktail to the chocolate bunny until just before serving it.

What’s the best way to cut a chocolate bunny for chocolate bunny cocktails?

For the easiest cut, your chocolate rabbit should have ears pointing straight up. I like to slice the ears off just above the head, but you can also slice further up to leave some of the ears intact. Finally, a slightly angled cut looks better than cutting straight across. Just remember to use a hot, dry knife and take your time so the chocolate doesn’t break. And if cutting the ears off chocolate bunnies seems like too much work, try a cottontail margarita instead!

How do you make a chocolate bunny cocktail without making a mess?

Depending on the hollow chocolate bunny you use, the opening to pour in the cocktail may be generous or narrow. To avoid spills or drips down the outside, use a funnel to pour the drink into the chocolate rabbit. Also, before adding the drink, remember to check the chocolate bunny for holes or cracks, and patch them with melted chocolate. Keep a napkin handy, as the chocolate may melt a little from the warmth of your hands as you hold it.

The post How to Make Chocolate Bunny Cocktails for a Sweet Easter Drink appeared first on Taste Recipes.

Ingredients

• 3 cups all-purpose flour
• 1 cup cold butter, cubed
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 5 to 6 tablespoons ice water
• FILLING:
• 3 large eggs, beaten, divided
• 1-3/4 cups whole-milk ricotta cheese
• 2 pounds frozen chopped spinach, thawed and squeezed dry
• 1/3 cup grated Parmigiano Reggiano cheese
• 1/3 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon coarsely ground pepper
• 5 hard-boiled large eggs
• 1 tablespoon water

Ingredients

• 2 large potatoes, baked
• 1/4 cup butter, softened
• 1/3 cup 2% milk
• 2 tablespoons crumbled cooked bacon
• 2 tablespoons finely chopped onion
• 2 teaspoons minced chives
• 1/4 teaspoon each salt and pepper
• 1 cup shredded cheddar cheese, divided
• Optional: Crumbled cooked bacon, sour cream, chives, paprika

Ingredients

• 1-1/2 cups large egg whites (about 10)
• 3/4 cup plus 1/2 cup sugar, divided
• 3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
• 1/4 cup cornstarch
• 1-1/2 teaspoons cream of tartar
• 3/4 teaspoon salt
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Whipped cream and mixed fresh berries, optional

Ingredients

• CUPCAKES:
• 1/4 cup brewed coffee, cooled
• 2 tablespoons baking cocoa
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup canola oil
• 1 large egg, room temperature
• 1/2 cup buttermilk
• 2 tablespoons green food coloring
• 1 teaspoon vanilla extract
• FROSTING:
• 1/2 cup (1 stick) unsalted butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3-1/2 cups confectioners' sugar
• Sprinkles or edible decorations, optional

Ingredients

• 1-1/2 cups raisins
• 1 cup pitted dates
• 1/2 cup dried apricots
• 4 cups hot water
• 3/4 cup unblanched almonds
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup dry red wine or grape juice
• Matzo crackers, optional

Ingredients

• 1-3/4 cups sugar, divided
• 2 to 3 drops food coloring
• 3/4 cup cold water, divided
• 2 packets unflavored gelatin
• 1/2 cup light corn syrup
• 1 teaspoon vanilla extract
• 1 tablespoon miniature semisweet chocolate chips

Ingredients

• 4-1/2 cups water, divided
• 2/3 cup sugar
• 1 pound fresh strawberries, hulled
• 1/4 cup fresh lime juice

Ingredients

• 2 tablespoons unsalted butter
• 4 cups chopped peeled parsnips
• 1 cup chopped fresh carrots
• 3 cups chopped peeled Fuji apple
• 1-1/2 cups chopped onion
• 2 teaspoons minced fresh gingerroot
• 2 garlic cloves, chopped
• 4 cups chicken stock
• 2 cups water
• 1-1/2 teaspoons ground coriander
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon white pepper
• 1 tablespoon cider vinegar
• TOPPING:
• 8 pieces thinly sliced prosciutto, chopped
• 1/4 cup plain Greek yogurt or sour cream
• 2 tablespoons minced fresh parsley

Ingredients

• 2 tablespoons marshmallow creme
• 2 tablespoons sweetened shredded coconut
• Ice cubes
• 1/3 cup cream of coconut
• 4 ounces silver tequila
• 2 ounces lime juice
• 1 tablespoon agave nectar
• 1 ounce triple sec
• 1 teaspoon vanilla extract
• 2 4-in. cocktail skewers
• 2 Peeps rabbits

Ingredients

• 3 tablespoons canola oil
• 3 tablespoons butter, melted
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 pounds Yukon Gold potatoes, peeled, sliced 1-in. thick
• 1-1/2 cups chicken stock
• 1 tablespoon lemon juice
• 6 garlic cloves, smashed
• 2 tablespoons minced fresh rosemary

Ingredients

• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1 large egg, room temperature
• 3 tablespoons honey
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 jar (7-1/2 ounces) plus 1/2 cup marshmallow fluff
• 3 packages (10 ounces each) dark chocolate melting wafers, such as Ghirardelli

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup finely chopped pistachios
• 1/2 cup huckleberry jam
• Additional chopped pistachios and confectioners' sugar, optional

Ingredients

• CAKE:
• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 3/4 cup sour cream
• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• ERMINE FROSTING:
• 1/2 cup all-purpose flour
• 2-1/2 cups whole milk
• 1-3/4 cups confectioners' sugar
• 1/2 teaspoon salt
• 1-3/4 cups butter, softened
• 1-1/2 teaspoons vanilla extract
• GANACHE:
• 16 ounces semisweet chocolate, chopped
• 1/2 cup butter, cubed
• 1-1/2 cups heavy whipping cream

Ingredients

• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup butter, melted
• 1 tablespoon ground cinnamon
• 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with cream cheese icing, quartered

Ingredients

• CAKE:
• 1 box (15-1/4 ounces) devil's food cake mix
• 1 can (21 ounces) cherry pie filling
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• FROSTING:
• 8 tablespoons (1 stick) unsalted butter
• 1/3 cup evaporated milk
• 1 cup sugar
• 1/4 teaspoon salt
• 1/4 cup baking cocoa
• 1 cup semisweet chocolate chips

Ingredients

• SHORTBREAD CRUST:
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• Pinch salt
• 1 tablespoon ice water
• FILLING:
• 1-1/2 cups sugar
• 5 large eggs, room temperature
• 1/3 cup freshly squeezed Meyer lemon juice
• 1/4 cup all-purpose flour
• 2 tablespoons grated Meyer lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch salt
• Confectioners’ sugar, for dusting

Sending Valentine’s Day Cards

Amusingly, the Childs’ Valentine’s Day card was originally meant to be a Christmas card—except they realized they were too late to send out cards in time to reach friends and family for the holiday. The couple decided to send out a Valentine’s card instead.

Paul dabbled in fine art photography and wanted to send something unique. The Childs had newly settled into an apartment in Paris (memorialized in the film Julie & Julia, alongside a bevy of mouth-watering French food). He also enjoyed browsing antique postcards in bookshops alongside the river Seine. Paul was especially charmed by old sentimental cards in which lovers gazed adoringly at one another against nostalgic or fantastic backgrounds.

Julia and Paul decided to recreate this antique style. Paul rented wigs, and they held up paper hearts and mooned for the camera. The result was such a hit, the Childs recreated it year after year. In one of the few cards that survived, Julia and Paul sit in a bathtub filled with bubbles, a stamp cheekily proclaiming “Wish you were here!”

Cooking Duck for Dinner

Here’s a famous fact about Julia Child: She learned to cook while living in Paris at the age of 32. Since Paul was the creative visionary for the card, Julia took charge of—what else?—the dinner. In an essay for Food & Wine, she recollects that she usually made “some kind of duck as the main course.” Given that one of Julia’s top cooking lessons was to use butter (and “if you’re afraid of butter, use cream”), it’s no surprise that she loved duck, a rich bird with a much higher fat content than chicken.

When we roast duck, we don’t even need to rub butter on its skin, as is common practice with other poultry, like chicken and turkey. The bird has plenty of flavorful oils already. If you want to try duck but prefer a brighter flavor, pair duck with oranges. The citrus will lighten up the richness of the bird.

Paul Child enjoyed his traditional Valentine’s Day meal so much that he dedicated a card to the feathery feast. He had planned a design showing him and Julia soaring over the Eiffel Tower in a hot air balloon but changed course to show them riding a duck in full plumage, carrying a red heart in its beak. Now, what could be more romantic than that?

The post This Is How Julia Child Used to Celebrate Valentine’s Day appeared first on Taste Recipes.

Ingredients

• 2 cups Rice Chex
• 2 cups Lucky Charms cereal
• 1-1/2 cups miniature pretzels
• 1/2 cup green milk chocolate M&M's
• 1/2 cup Lucky Charms marshmallows
• 12 ounces white chocolate chips
• 1/2 teaspoon green sanding sugar
• 1/2 teaspoon gold sanding sugar

Ingredients

• 30 ounces white vanilla-flavored melting wafers
• Gel food coloring (3 colors)
• Assorted sprinkles in pastel colors
• Chocolate Easter eggs, Easter M&M candies, marshmallow Peeps, pretzel pieces, bunny-shaped graham crackers, jelly beans, for topping

Ingredients

• 1 package (6 ounces) strawberry gelatin
• 1-1/2 cups boiling water
• 1 cup frozen sweetened sliced strawberries
• 1 can (8 ounces) unsweetened crushed pineapple
• 1 cup sour cream
• Optional: mint leaves and fresh strawberries

Ingredients

• 1 teaspoon celery salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 lime wedge
• Ice cubes
• 2 ounces vodka
• 4 ounces carrot juice
• 1/2 ounce lime juice
• 1/2 teaspoon hot pepper sauce
• 1 each grape tomato, cornichon and green olive and/or Italian flat-leaf parsley sprigs, for garnish
• 1 small wooden skewer

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup oat or almond milk, warmed
• 1/4 cup sugar
• 1/4 cup vegan butter-style sticks, melted
• 1/2 teaspoon salt
• 3-1/2 cups bread flour
• FILLING:
• 3/4 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup vegan butter-style sticks, melted
• FROSTING:
• 1/2 cup vegan butter-style sticks, softened
• 4 ounces vegan cream cheese, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1-1/2 cups confectioners' sugar

Ingredients

• CINNAMON ROLLS:
• 1 cup whole milk, warm
• 1/4 cup sugar
• 3/4 ounce active dry yeast
• 3-1/2 cups plus 1/4 cup all-purpose flour, divided
• 1 large egg, room temperature
• 4 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 3/4 cup seedless strawberry jam
• 3/4 cup chopped fresh strawberries
• 1/2 teaspoon ground cinnamon
• GLAZE:
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1-1/4 cups confectioners' sugar
• 1 tablespoon whole milk
• 1/2 teaspoon vanilla extract

Ingredients

• CAKE:
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 1 large egg, room temperature
• 1-1/2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2/3 cup 2% milk
• 8 tablespoons butter, melted and cooled
• TOPPING:
• 2 egg whites, room temperature
• 1/2 teaspoon almond extract
• 1 cup plus 2 tablespoons confectioners' sugar, divided
• 1 cup sliced almonds

Ingredients

• 1 cup butter, cubed
• 2 cups sugar
• 1/3 cup baking cocoa
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 1 teaspoon salt
• TOPPING:
• 1 package (8 ounces) cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla extract
• 1 large egg, room temperature
• 3/4 cup seedless strawberry jam

Ingredients

• 2 cups gluten-free baking flour (with xanthan gum)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup 2% milk
• 5 tablespoons canola oil
• 2 teaspoons vanilla extract
• Butter and maple syrup, for serving

Ingredients

• 4 tablespoons butter
• 1/2 small onion, chopped
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups 2% milk
• 1 large bunch fresh broccoli, cut into florets
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese, divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon ground mustard
• 1/8 teaspoon cayenne pepper
• 1/2 cup panko bread crumbs

Ingredients

• 1 can (12.4 ounces) refrigerated cinnamon rolls with icing
• 2 large eggs, room temperature
• 2/3 cup whole milk
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Butter and maple syrup