Trying Out New Fun Recipes for Easter Dinner - Easter Bunny Bread with Dip, Easter Bunny Rolls and White Chocolate Mousse Egg Cups

I hope you had a wonderful

Easter Sunday.

We had 17 for dinner and I decided

to try out some fun new recipes.

We spotted this adorable bunny

on Pinterest (from Taste of Home)

and decided to give it

a try.  The kids loved the veggies and

thought the bunny was almost too cute

to pull apart.

I made it with my favorite easy roll

dough, making two batches.  After the dough

had risen, I shaped a round ball about 7 inches

across for the belly and placed it on a 15x10 inch

pan lined with parchment paper.  Then I shaped

a ball about 5 inches and 

shaped it into a triangular shape.

 I "glued" the two together with a lightly 

beaten egg mixed with 1 tsp. water.  

For the ears, I rolled out snakes about 8 inches

long and attached them with the egg wash, bending

the one down.  I then slashed the dough so it

would spread when baking.

I formed the upper paws and the

lower ones into elongated shapes and cut

three toes on the lower ones.  Everything gets

brushed with the egg wash and baked at 350 

for about 25 minutes or until golden.

I noticed that on many of the ones I

saw on Pinterest the cheeks and noses had

migrated while rising and baking so I decided

to bake my cheeks separately.  Sure enough, 

my nose was out of position, 

so the last 10 minutes of

baking, I pulled the nose off and repositioned it 

with a little eggwash for glue and then I picked up

the partially baked cheeks and glued them on and

finished baking.

When I make this again, I will bake

the nose separately too.

(The reason I chose to make it

with homemade dough is that it is

cheaper, quicker and it is a firmer

dough so that it keeps its shape well.)

Click here for the recipe.

Here he is all golden brown but faceless.

I took two slivered almonds and cut one

end off so they looked flat and "glued" those

on with a dab of light corn syrup on a

toothpick.  One of the cheeks got bumped

and fell off so I attached that back on with a

toothpick.  Everyone used raisins for the eyes

but I didn't have any so I looked around and

these beautiful blue jelly beans turned

out even cuter.  I cut off a toothpick and used

it to attach the eyes to the head.

After the bunny cools, cut out a round in his belly 

and remove the bread, then line the opening with

lettuce and tuck lettuce around the body.  I used

baby butterleaf so that the lettuce around the

body could help hold the veggies like cups.

Then fill in with lots of yummy veggies.

Too stinkin' cute!

I had a little extra dough left over and so

I decided to make these Rosemary and Parmesan

Bunny Rolls. 

(Adaptation of Sister's Cafe Bunny Buns.)

Just roll your dough out and cut about 3/4 inch

strips.  Roll into a snake.

Twist it twice, leaving a hole at the

bottom for the body and position the

ears out and pinch their ends to a point.

Roll a small ball and place it in the body

for the tail.  Brush with melted butter,

crushed rosemary and parmesan cheeese.

I baked these at 350 for about 15 minutes.

These disappeared first!

 I also had seen these adorable

White Chocolate Mousse Egg Cups

on my sister Joni's blog

Red Couch Recipes and my

girlfriend and I decided we had to make

them for Easter dinner.

Barb and I got together and made 27 of

them.  Seventeen for my family and ten for

hers.  They really went pretty quickly.

I added 1 tsp. almonds flavoring to my

mousse filling and I think I whipped my

cream a little stiffer than Joni did.  These 

were so stunning and everyone loved

them.  I nestled some in grass as they

have a round bottom.

Thanks for the idea Joni, we loved them!

So that was some of the new, fun

Easter delights 

at

Purple Chocolat Home 

this year.

It was so fun to try out so many

new recipes and have everyone

love them.