Using the Drink Rimmer Set, dip the tops of stemware in colored sugar. Then stir up a batch of your favorite fruit punch or cocktail. Pour your beverage into each glass, add a marshmallow bunny for a garnish, and … clink! Cheers!
Dress up Easter brunch with this new take on deviled eggs and still use Grandma’s famous recipe. Use the V-Shaped Cutter on cool hard-cooked eggs and gently remove the yolk. Make your favorite deviled egg filling and pipe into the bottom egg white with the Easy Accent® Decorator. Cap with the egg-white tops. Make chickadee eyes and beaks out of black olive and carrot pieces.
Baa, Baa Truffle Sheep
You’ll keep coming baaack for more of these cute little sheep truffles. Break 15 vanilla sandwich cookies in half and process in theManual Food Processor. Add 2 oz softened cream cheese and process again to make dough. Scoop out Small Scoop-sized amounts of the mixture and roll into balls. Microwave 4 oz vanilla almond bark in a Coating Tray until melted. Then use the Rotary Grater to make white chocolate shavings and place in a second Coating Tray. Dip the truffle balls into the melted bark, then into the shavings. Place on a Medium Sheet Pan lined with parchment paper, attach a white Jordan almond head with a dollop of melted bark, and then make a face and ears with frosting and sprinkles. Makes about 1½ dozen truffles.
Funny Bunny
No ifs, ands or butts about it, this is one adorable Easter treat! Mix 1 package of store-bought sugar cookie dough with ⅓ cup of flour in the Classic Batter Bowl and refrigerate (covered with plastic wrap) for 30 minutes before rolling out with theBaker’s Roller®. Cut out the body with a 2½" Biscuit Cutter, the feet with a 1½" Biscuit Cutter(shape into ovals) and the tail with The Corer™. You’ll be able to make about 10 bunnies per package of dough. Bake per package directions and allow to cool. Frost and decorate as shown (use pink-tinted frosting in the Decorator Bottlewith writing tip for the feet detail, and sprinkle coconut flakes on the tail), then assemble.
Spring Chickens
These baby chick cookies look like they came from a pricy bakery, but they’re so cheep to make! (Sorry, we couldn’t help ourselves.) Just bake store-bought sugar cookie dough according to package directions. Once cool enough to handle, cut out several flowers using the Fruit & Cheese Cutter then cut each flower in half to make wing shapes. Top all the cookie pieces with yellow-tinted frosting; assemble as shown and decorate by sprinkling with yellow sugar, adding orange gumdrop sections for feet and a beak, and mini chocolate morsels for eyes.
Elegant Vegetables
Line the Trifle Bowl with fresh, colorful vegetables for a spring party or wedding shower display. Play around with purple and green leaf lettuce, curly kale, asparagus or carrots. Add bright spring flowers and wrap it with a fun ribbon if you want! Remember, if you opt to use fresh produce, it should only be on display for one special day.
Tip: We used a short, cylindrical glass container inside the Trifle Bowl to secure veggies and hold the flowers in water.
Table Trifle
The Trifle Bowl works as an elegant centerpiece for just about every occasion, and Easter is no exception. Fill the Trifle Bowl with your favorite springtime flowers (we like tulips and daffodils), then fill with Easter marshmallows, jelly beans or your favorite candy.
Tip: Use a short, cylindrical glass container inside the Trifle Bowl to secure the Easter candy and hold the flowers in water
If you need any products or need a new recipe, please contact me or go to my website.
303-808-1941
www.pamperedchef.biz/gingerestes.
