Basket cookies & bunny bread
For Easter I wanted to pass along a couple ideas I came up with while roaming through our neighborhood Italian shop, Alesci’s. Over the holidays, the bakery puts out their version of pupa cu l’ova, or basket cookies, a traditional Italian Easter treat. The idea behind the cookies is to bake an egg tucked into a cookie dough “basket.” Roaming online recipes, I found various ways to do this–sometimes the egg was hard-boiled, other times it wasn’t. Sometimes the egg was already dyed, others went sans color.
The sizable basket cookies at Alesci’s are made with a stiff biscotti dough that’s thickly glazed with powdered sugar and then tossed with multi-colored sprinkles. From what I could tell (and I’d have to happily research this by eating more), the cookies are baked, glazed, and then while still warm the hard-boiled egg is pressed into the cookie. Some recipes call for baking the cookies with the egg inside. My thought is if you want to try this at home, you could make a regular sugar cookie dough spiked with a little bit of anise. I’m going to have to try that for next year.
But what I did make with my kiddos is some bunny bread. We used pizza dough to create our edible bunnies. I rolled out the dough and then had the kids use a biscuit cutter for the bunny heads and simply cut the ears out with a kitchen knife. For the eyes we used black beans, but olives would work well too. We experimented with the nose and teeth. An overturned mushroom stood in for teeth on a couple of our bunnies. My daughter made a pepperoni smile for another. We did make one big bunny by stretching the dough out into a circle but in the end my teen noted it looked more like a pig than a bunny. Ah well, I wanted some sort of Easter treat for my kids that didn’t involve sugar and this one turned out tasty–and fun. Happy holidays everyone!
No trackbacks yet.
about 11 months ago - 1 comment
We’ve been hovering around freezing temps here in the Midwest so I’ve been on the hunt for recipes that heat up my house–and my tummy. Red Gold sent me a Lasagna Kit so that I can try out their version of this comfort food staple. I’m already a fan of Red Gold tomatoes–they’re grown here More >
about 1 year ago - 7 comments
Holiday cookie time. Who’s ready to start baking? I wanted to make the richest, darkest cookies I could find. I aimed for a recipe like flourless cake that left all the flavor to the chocolate. This IS it. WARNING: These are dangerously chocolatey. You can roll the dough balls in powdered sugar for a hint More >
about 1 year ago - 5 comments
Just crisped on the outside, chewy on the inside–that’s what oatmeal cookies should taste like. After doing extensive research (grueling for my kids, as you might imagine), I’ve discovered a few easy tweaks you could use with your favorite oatmeal cookie recipe to make it even better. Toss the raisins. Instead of your standard More >
about 1 year ago - No comments
This Easter my kids are going to be taking care of breakfast. And yours can too with these easy ideas and recipes: Yeasted waffles: Let your kiddos mix up the batter and use the waffle iron. Mini quiches: Encourage your kids to make their own mixins’ like broccoli, cheese, tomatoes, and more. Mini More >
about 2 years ago - 3 comments
We made cookies for Santa over the weekend. Here’s the recipe for Chocolate Nutella Orange Pinwheels that Santa will be munching on tonight. As far as the mix for the “raindeer” I have no idea what my youngest tucked in the bag of “healthy treats” for Rudolph and company.
about 2 years ago - 4 comments
Sure gingerbread cookies are tasty, but why not add chocolate chips? Oh yeah. Digging around online, I found a recipe on Rachael Ray that tweaked a Joy the Baker recipe to do just that–marry chocolate and chewy gingerbread cookies. I put my own spin on these cookies by ditching the traditional dip in sugar and More >
about 2 years ago - 11 comments
There’s nothing more heart-warming then joining my kids around the kitchen to make a holiday dessert. And then as you’re whipping Nutella into heavy cream discussing what you’d do in the event of a zombie apocalypse. At least that’s where the conversation turned as my teen was helping me put together this yule log (there’s More >
about 2 years ago - 11 comments
Awhile back I posted about making Thai Coconut Soup from the Sriracha Cookbook. The recipe called for minced ginger, but feeling lazy I just put in a whole piece, peeled, on a skewer. I figured the ginger flavor would seep into the boiling broth and I could get out of mincing. Making pasta the other More >
about 2 years ago - 9 comments
Just in time for Easter, Brette Sember, shares some recipe ideas for making much more than sweets and sides in your muffin tins–you can make your whole meal! Thanks Brette, and make sure to check out her newly released The Muffin Tin Cookbook for more recipes. Easter in a Muffin Tin After the baskets have More >
about 2 years ago - 14 comments
Chocolate. Make that dark chocolate. That’s what Happy Valentine’s Day are all about. If you’re looking for something decadent and special come February 14th, this is one show-stopper of a dessert. And the best part is you can make it a couple days ahead of time: it’s even better after it’s had time to–in Mr. More >