Last year my sister gave me this idea for a cute Easter breakfast and I made it about as simple as possible. I think these bunny pancakes will be an Easter tradition for our family, since they are so easy to make.
I made banana pancakes using the recipe from my Babycakes Covers the Classics cookbook, and added a little tail made of shredded coconut. Of course, these pancakes are best served with a side of chocolate bunny. Hoppy Easter!
This fall I realized that my poor deprived child was three and a half years old and had never had a donut. This egregious oversight never would have happened if I could eat gluten (or if I could easily get gluten-free dairy-free donuts at any bakery), so we’ve started making mini donuts at home.
Our first attempt was my all-time-favorite, apple cider donuts! We used this recipe and gobbled them all up within about 24 hours.
Our next donut-making adventure was chocolate dipped plain cake donuts (kid’s choice). The festive sprinkles were also the kiddo’s choice, and she enjoyed doing all of the dipping and sprinkling.
The donuts were delightfully crispy on the outside and fluffy on the inside. The plain cake donut recipe and the chocolate dipping sauce recipe are both in Babycakes Covers the Classics (one of my go-to cookbooks). We made a half recipe of the chocolate dipping sauce and still had a bit left over, so I made hot chocolate by mixing the sauce with hot almond milk. So much chocolatey goodness!
I made donuts for the first time!
There are several donut recipes that I wanted to try in BabyCakes Covers the Classics, so it was really awesome that my thoughtful friend Shannon got me a donut maker for Christmas! I made my first batch of donuts using the chocolate cake donuts recipe. I substituted garbanzo bean flour for the suggested garbanzo and fava bean flour and corn starch for potato starch. I was going to dip them in vanilla sugar glaze, but the donuts tasted so nice on their own that I didn’t bother. They came out just a little crispy on the outside, and moist and cake-y on the inside.
And I think you guys deserve to see what most of the donuts looked like, since things don’t always turn out picture-perfect the first time. The first few were not as pretty as those two shown above!
A little ugly, but they still tasted delicious!
Do you love black and white cookies but don’t live near a NYC-style deli that sells them? Do you have vanilla and chocolate frosting left over from your last batch of cupcakes? Do you need the “cookie” to be gluten-free and only have two minutes to spare to prepare a sugary snack? Then I have a great idea for you…
A black and white rice cake! I’m looking forward to making the black and white cookies in BabyCakes Covers the Classics, but these pseudo black and white cookies are pretty good! I’ve also made peanut butter and jelly rice cakes in a similar half and half style. Rice cakes are really a gluten-free gal’s best friend.
I used the basic chocolate cake recipe from BabyCakes Covers the Classics to make these chocolate raspberry cupcakes!
I filled them with raspberry jam and topped each cupcake with chocolate frosting and a raspberry. They were delicious, although to nitpick, they could have been a bit more moist. This might have been because I didn’t follow the recipe to the letter (I used a mixture of agave nectar, honey, and maple syrup instead of just agave nectar because I ran out). And in case any of our guests hated raspberries, I also made a few that were plain chocolate cake with chocolate frosting and sprinkles. The recipe made 24 cupcakes.