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      Easter Bunny Butt Cake

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      By Culinary.netThis Easter, celebrate with your loved ones with a delicious and colorful Easter Bunny Butt Cake. It can bring smiles and laughter while putting everyone in a light, joyful mood.This cake is fun and bright with a fluffy, moist interior. Complete with chocolate candy eggs, shredded coconut and chocolate chips for little bunny toes, this recipe goes all out to paint a picture of the Easter bunny. [embedded content]Easter Bunny Butt CakeServings: 10-12            Nonstick cooking spray2          eggs, plus 4 egg whites, at room temperature3/4       cup cream of coconut1/2       cup crushed pineapple, drained2          teaspoons coconut extract1          teaspoon vanilla extract2 1/4    cups flour1          cup sugar2          teaspoons baking powder1/2       teaspoon salt12        tablespoons unsalted butter, at room temperatureButtercream Frosting: 3          cups powdered sugar2          sticks unsalted butter, softened3          tablespoons milk1          teaspoon vanilla extract1/2       teaspoon coconut extract4          thin pretzel sticks1          bag (10 ounces) sweetened shredded coconut8          drops green food coloring2          large round chocolate candy melts6          chocolate chipsmini candy-coated chocolate eggs, for garnishHeat oven to 325 F. Line muffin pan with four paper liners. Spray oven-safe glass bowl with nonstick cooking spray.In large bowl, whisk eggs, egg whites, cream of coconut, pineapple, coconut extract and vanilla extract until combined. In food processor, pulse flour, sugar, baking powder and salt until combined. Add 6 tablespoons butter. Pulse until combined. Add remaining butter. Pulse until coarse meal forms.In large mixing bowl, add coarse flour butter meal. Add half of egg mixture. Beat 1-2 minutes. Add remaining egg mixture; beat until combined.Fill each muffin cup 2/3 full. Bake 18-20 minutes, or until done. Cool completely.Pour remaining batter into prepared oven-safe bowl. Bake 1 hour, 40 minutes, or until done. Cool completely.To make buttercream frosting: In large bowl, add powdered sugar and butter; beat until fluffy. Add milk, vanilla extract and coconut extract; beat until creamy.Turn bowl upside-down on cake stand until cake removes from bowl. If cake needs leveled, turn cake over and trim to flatten. Frost cake.Remove wrappers from cupcakes. Using two pretzel sticks, press into base of cupcakesand anchor to bottom rim of bowl cake to create bunny feet. Frost feet.Take third cupcake and cut muffin top off. Cut muffin top in half. Using one pretzel stick, anchor one muffin top half at bottom of full cupcake to form toes. Repeat with second muffin top half for other foot. Frost toes.Attach final cupcake with remaining pretzel stick to butt area of cake to make tail. Frost tail.Apply 1 1/2 cups shredded coconut all over cake. Press chocolate candy melts into bottoms of bunny feet to resemble foot pads. Add chocolate chips to resemble pads for toes.Place remaining coconut in plastic bag. Add green food coloring. Toss in bag until coconut is colored. Spread around base of cake for grass. Decorate grass with chocolate eggs. Tips: Spoon flour into dry measuring cup and level off excess. Scooping directly from bag compacts flour, resulting in dry baked goods. Add 1 tablespoon additional milk if frosting is too stiff. Keep adding until desired consistency.Find more creative and scrumptious holiday recipes at Culinary.net More

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      St. Patrick’s Day Sandwiches

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      By Culinary.net | ContributorFreshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family. Layered with a smooth cream cheese and mozzarella mixture then topped with crisp cucumber and a stem of green bell pepper, these St. Patrick’s Day Sandwiches are easy and cute, which makes them a fan favorite at nearly any green gathering. They’re also sprinkled with lemon juice to add a little acidity and create a nice, light bite. Plus, this recipe is quick to make. When you’re in a rush to get everything on the table for the party, it’s easy to throw together and get on the platter in next to no time. The sandwiches pop off the plate with their bright, seasonal garnishes. While sure to attract attention and have your loved ones asking “Where did you get this idea?” they’re also an easy way to sneak a few vegetables into your kids’ diets. For more festive recipes and ideas at Culinary.net.[embedded content]St. Patrick’s Day SandwichesYield: 8 sandwiches8          ounces plain cream cheese spread, softened1          cup finely shredded mozzarella cheesesalt4          English muffins24        slices cucumber8          thin slices green pepperfresh cilantro leaveslemon juicelemon slices, for garnish (optional)In bowl, mix cream cheese spread, mozzarella cheese and salt well.Split English muffins in half. Cut each muffin half into shamrock shape.Spread cheese mixture over each muffin half.Place three cucumbers on each “shamrock,” one on each “leaf.” Use green pepper slice as stem. Place cilantro leaf on top of each sandwich. Sprinkle sandwiches with lemon juice and add lemon slices, for garnish, if desired.  More

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      Orange Shrimp Quinoa Bowl Recipe

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      Enjoy Better-for-You Foods Focused on FlavorBy Family Features | Contributor From salads and snacks to breakfast, lunch and dinner, rounding out a full menu of healthy meals shouldn’t be a chore. In fact, you can still enjoy your favorite flavors and tickle your taste buds with nutritious recipes that capitalize on powerful ingredients you actually want to eat.Eat Smart with SeafoodNo matter if you’re searching for a healthy family dinner, a quick lunch at home or an easy idea to meal prep for the week ahead, these Orange Shrimp Quinoa Bowls are perfect for seafood lovers who also enjoy a hint of spice. Fresh, healthy and full of deliciously prepared shrimp, these bowls are also loaded with mushrooms, peppers and cucumbers.The homemade sauce is light with a sweet yet spicy vibe. Resting over a cup of steamy quinoa for a filling base of healthy grains, it’s a quick and easy recipe you can customize with favorite toppings like sesame seeds and cilantro.Find more wholesome, health-forward recipes at Culinary.net.Orange Shrimp Quinoa BowlsServings: 21          cup quinoa1          cup orange juice1          tablespoon hot sauce1          tablespoon honey1          tablespoon soy sauce4          tablespoons vegetable oil1          tablespoon lime juice1          tablespoon white miso1 1/2    pounds shrimp, peeled, deveined and tails removed1/4       cup butter1/4       teaspoon salt1/8       teaspoon pepper1          cup mushrooms, sliced1          red bell pepper, diced1          cucumber, sliced into half moons5          green onions, sliced1          avocado, sliced1          teaspoon sesame seeds2          tablespoons cilantro, choppedCook quinoa according to package instructions. Set aside.In medium bowl, whisk orange juice, hot sauce, honey, soy sauce, vegetable oil, lime juice and miso until combined. Pour 1/4 of liquid into separate bowl. Set aside.Add shrimp to remaining mixture and marinate 15 minutes.Heat large skillet over medium heat with butter. Add shrimp, salt and pepper. Cook 2 minutes on each side until pink. Add mushrooms and cook until tender.In two serving bowls, divide quinoa, bell pepper, cucumber, onions, avocado and shrimp. Sprinkle sesame seeds and cilantro over both bowls.Drizzle with reserved dressing.Take your better-for-you eating plan from bland and boring to delightfully delicious by visiting Culinary.net for more recipe inspiration. More

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      Easy-to-Make Red Velvet Cake

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      By Culinary.net | Contributor On the sweetest day of the year, a day full of flowers, love and sweets, Valentine’s Day is the ultimate opportunity to try a different dessert meant for two. It’s hard to resist a perfectly blended, rose-red, luscious Red Velvet Mug Cake.It’s the perfect size, with just a handful of instructions, and it’s easily cooked before your eyes in the microwave. That’s right, the microwave.This mug cake is a simple way to make something delicious and keep the portions small. Whether you have a small party, just you and your loved one or just simply want something easy and small, this quick treat is designed just for you. Start by mixing all the dry ingredients into a large mug, including flour, sugar, cocoa powder, baking powder and salt. Then add milk, melted butter, vanilla and red food coloring. Use a spoon and stir the ingredients together until blended. Mix powdered sugar and cream cheese then drop the mixture into the cake batter and mix once more. Microwave the mug for up to 3 minutes until your cake is baked. Find more recipes and dessert ideas for every celebration at Culinary.net.[embedded content]Red Velvet Mug CakeServings: 16          tablespoons flour2          tablespoons sugar1          teaspoon cocoa powder1/4       teaspoon baking powder1/8       teaspoon salt1/3       cup milk2          tablespoons butter, melted2          teaspoons vanilla extract30        drops red food coloring3          tablespoons powdered sugar1          tablespoon cream cheese, softenedIn 12-ounce mug, whisk flour, sugar, cocoa powder, baking powder and salt. Add milk, butter, vanilla and food coloring; mix until blended.In small bowl, mix powdered sugar and cream cheese until smooth.Drop cream cheese mixture into cake batter. Press into batter until covered.Microwave up to 3 minutes until cake is done. More

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      Cocoa-Kissed Red Velvet Pancakes

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      By Family Features | ContributorIf the way to your loved one’s heart is through the stomach, there’s no better way to start off this Valentine’s Day than with a homemade breakfast prepared with love. Whether you’re whipping up a breakfast for a spouse with a sophisticated palate or trying to tempt the taste buds of your littlest loves, explore these ideas to get inspired.Red is the color of love, so build your menu around fresh strawberries or raspberries, which pair perfectly with French toast or crepes, and can even dress up a simple cereal.For a more sensible menu, opt for a fruity berry smoothie or a parfait layered with fresh fruit, low-fat yogurt and granola. Add a hint of loving indulgence by sprinkling dark chocolate shavings on top.Show your affection with a plate of these colorful Cocoa-Kissed Red Velvet Pancakes featuring rich 100 percent cocoa, buttermilk and fresh berries. Heart-shaped cookie cutters lend a special touch to these fluffy, flavorful pancakes. Add sweet garnishes like powdered sugar and berries for a sensational way to say “I love you.”Find more recipes you’ll love to share with your nearest and dearest this Valentine’s Day at Culinary.net.Cocoa-Kissed Red Velvet PancakesRecipe courtesy of NestléServings: 10 pancakes1          cup all-purpose flour1/4       cup granulated sugar3          tablespoons Nestlé Toll House Baking Cocoa1          teaspoon baking powder1/2       teaspoon baking soda1/2       teaspoon salt1          large egg1          cup reduced-fat buttermilk or low-fat milk2          tablespoons unsalted butter, melted1 1/2    teaspoons vanilla extract1          teaspoon red food coloringheart-shaped pancake cutters or cookie cutters (optional)butter, for garnish (optional)powdered sugar, for garnish (optional)maple syrup, for garnish (optional)fresh berries, for garnish (optional)In large bowl, combine flour, sugar, baking cocoa, baking powder, baking soda and salt; stir well.In separate large bowl, whisk together egg, buttermilk, unsalted butter, vanilla extract and food coloring. Add to flour mixture; stir to combine. Allow mixture to sit 5 minutes.Heat nonstick skillet or griddle over medium heat. Brush with oil or butter. Add about 1/4 cup batter to skillet. Cook about 2 minutes, or until bubbles start to form on top. Flip and cook 1-2 minutes, or until bottom is lightly browned. Serve immediately with butter, powdered sugar, syrup and berries, if desired. Tip: If using pancake or cookie cutters, be sure to coat with oil so pancakes don’t stick. Place cutters in skillet and pour batter into cutters. Remove cutters before flipping. More

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      Ghostly Graveyard Cake Recipe 

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      By Family FeaturesFor a frighteningly fun time in the kitchen this Halloween, gather your family around the cauldron to create a sweet, spooky dessert. Tricks and treats may provide thrills, but a homemade concoction can be the star of your hauntingly happy evening.This Ghostly Graveyard Cake takes imagination and creativity from everyone with tombstones, skulls and spooky icing daring all to try a bite. With looks this chilling, it’s a perfect treat to enjoy while watching everyone’s favorite scary movie.Find more deliciously devious desserts at Culinary.net.
      [embedded content]Ghostly Graveyard Cake1          box chocolate cake mix10        chocolate creme cookies1          cup black melting chips1          cup red melting chips1          cup heavy whipping cream3          cans buttercream icing1          purple food coloring1          black food coloring             skull sprinkles            tombstones and bones candiesPrepare cake mix according to package instructions in three 6-inch baking pans. Once baked, allow to completely cool outside of pans.In zip-top bag, using rolling pin, crush chocolate creme cookies; set aside.In separate small bowls, add black melting chips and red melting chips.In microwave, heat heavy whipping cream 1 1/2 minutes. Pour half the mixture into one bowl of chips and other half into other bowl of chips. Stir until chips are completely melted; set aside.After cakes cool, on cake board, add small amount of buttercream icing so cake sticks. Using bread knife, level cakes.Place one cake on cake board and add thin layer of icing on top. Place second layer of cake on top and add thin layer of icing on top. Place final layer of cake on top and add thin layer of icing on top. Add thin layer of icing to entire cake. Freeze 15 minutes.In small bowl, mix two parts purple food coloring to one part black food coloring. Ice cake with deep purple icing. Using grooved scraper, scrape along sides of cake. Using angled spatula, smooth top of cake.Add skull sprinkles around edges of cake. Using piping bag with small opening at tip, drip black drip mixture around top edges of cake. Repeat using red drip mixture.Add chocolate creme cookie crumbs to top of cake. Add tombstones and bone sprinkles to top of cake. More