Tuesday, April 8, 2014

Bunny Tails Hopping Down the Bunny Trail

 Here comes Peter Cottontail's - tails!
Hopping down the bunny trail.

  In this month's issue of Southern Living,
I came across these Bunny Tail Bonbons
They reminded me of the
soft cottontail on the back of a wine bunny apron
 I recently picked up at Pottery Barn. 
You can go back and visit that post of

 In this recipe, melted white chocolate is mixed with cream
cheese then crushed coconut cookies are added.
I rolled and scaled each of them at three-quarter's lb.
I made one change to the recipe instructions by
rolling them in the coconut before placing them on  a
half sheet pan to rest in refrigerator overnight to firm up.
The recipe calls for adding the coconut after the night's stay in the frig
then refrigerating for another hour before serving.
The final tails become these rich and tasty soft balls of sweetness.
I dyed some coconut green to give the tails green "grass" to rest on. 
I did this by putting some coconut into a Ziploc bag along with some
regular liquid food coloring and smooshing and shaking the bag
from the outside until the color was distributd evenly.
You can find an easier printable version of the recipe on the
Southern Living's website here.
There are so many fun spring ideas out there.
I just love this time of the year, don't you?
I will be joining
Rattlebridge Farm's Foodie Friday
The Tablescaper's Seasonal Sundays
Thank you for visiting.


Thursday, April 3, 2014

Whats for Dinner? Crock-Pot Chili with Chocolate

This chili with fool you!
Going into the crock-pot, it may seem like any ordinary chili.
It begins with black beans, kidney beans, and pinto beans,
along with cooked ground beef, tomatoes, onions, and spices.
It cooks for 6-8 hours... then for the last 15 minutes it
gets finished with chopped Chocolate - and just a tad of honey!
It's sure to please the most skeptical palate and would be fun to
serve guests, asking them what they think is the secret ingredient.
Its actually pretty tasty and delicious and, other than seeing the
sprinkling of shaved chocolate on the top for garnish, you would
never suspect there was chocolate in it.  The chocolate really is that subtle.
I made some seasoned saltine crackers to serve
along side. I often make these with chili flakes but for
tonight I left the spicy-ness off so we could get enjoy
the full spicy flavors of the chili.
Come on! Eating can be an adventure. Give this a try!
You can click on this link for the recipe for the
and here is the recipe for the crackers:
Seasoned Crackers
Source: Unknown
1 lb. unsalted saltine crackers
1 cup canola oil
1 (1 oz. pkg) ranch dressing mix
1/2 teaspoon garlic powder
2 tablespoons chili flakes (optional)

Line crackers on their ends in an air-tight container. In a small bowl, combine canola oil, ranch dressing mix, garlic powder and red pepper flakes. Stir until well combined. Spoon mixture evenly over crackers. Close the lid and gently flip over the crackers.  Flip over every 5 minutes for a total of 20 minutes.  There will be excess oil at first but as they get flipped they will absorb the oil.  The crackers can be stored in a ziploc bag and will last for about a week.

Enjoy and Thank you for visiting!
I will be sharing this recipe along with others at
Rattlebridge Farm's Foodie Friday


Tuesday, April 1, 2014

Cupcakes at the Mission Inn!

Looming large in Southern California is The Mission Inn -
a historical hotel and spa dating back to 1876 where it
began as a 2-story adobe guest house.
It has been visited by seven U.S. Presidents beginning
in 1903 when President Theodore Roosevelt stayed in
the hotel shortly after the Mission wing was added.
Richard and Pat Nixon were married at this hotel and
Nancy and Ronald Reagan chose this hotel as
their honeymoon destination.
During the holidays, it holds its Festival of Lights
which shows its spectacular collection of nearly 4 million lights!
Today, however, my visit to the Mission Inn fell in with
a visit to a nearby antique mall and a visit to the
- never to be missed...
Casey's Cupcakes.
Casey's Cupcakes is actually located on the backside of
The Mission Inn and opens out onto a courtyard of quaint retail shops.
Besides delicious cupcakes, what makes it so fun to visit Casey's Cupcakes?
Casey was featured on Food Network's hit show Cupcake Wars
where she was a Cupcake Wars Winner!
Inside is cheery and bright.
and her cupcakes are some of the best cupcakes I've ever eaten!
As much as I always want to try one of each...
I came home with two.
Caribbean Coconut
and the Beach Boy with a gumball on top!
Individual cupcakes are packaged in their own cute
lidded-box to bring home. 
Not only has Casey figured out some great-tasting cupcakes,
she has figured out its all in the packaging.
Thank you Casey for the cupcakes - once again!
And thank you for visiting!
I will be joining
The Tablescaper's Oh! The Places I've Been!

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