Bunnys Carrot Cake Martini Recipes

BUNNY'S CARROT CAKE MARTINI

Steps:

• Dip rim of chilled martini glas in cinnamon and sugar.
• Combine the vanilla vodka, buttershots liqueur and cinnamon schnapps in a cocktail shaker filled with ice cubes.
• Shake well, strain into a Martini glass, and serve.
• Top with optional water to lighten.

STRAWBERRY BUNNIES AND CARROTS CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray. Prepare the cake batter and bake according to the package directions using the prepared pan. Remove to a rack and let cool completely in the pan.
• Spread the frosting over the top of the cake and sprinkle with the cookies to resemble dirt.
• For the bunnies and carrots: Meanwhile, line a baking sheet with parchment. Cut the stems off half of the strawberries. Divide the white chocolate evenly between into 2 medium microwave-safe bowls. Add the coconut oil and orange food coloring to one of the bowls. Microwave each separately in 30-second intervals, stirring in between each, until the chocolate is melted and silky smooth.
• For the carrots: Dip the strawberries with the stems into the orange chocolate, lifting and twisting to coat completely and letting any excess drip back into the bowl. Place the strawberries on their sides on the prepared baking sheet. Transfer the remaining orange chocolate into a small resealable plastic bag. Snip a very small piece from a corner of the bag and drizzle the chocolate back and forth across the width of each carrot to create horizontal lines.
• For the bunnies: Dip the stemmed strawberries into the white chocolate, turning them with a fork to coat completely. Use the fork to scoop the fruit out of the chocolate, letting any excess drip back into the bowl. Place on the prepared baking sheet cut-side down. Refrigerate until hardened completely, about 30 minutes. Transfer all but 3 tablespoons of the remaining white chocolate to a small resealable plastic bag. Add the red food coloring to the reserved white chocolate in the bowl and stir until completely smooth and light pink, then transfer to another small resealable plastic bag.
• For the bunny ears: Snip a very small piece from a corner of the white and pink chocolate bags. Use the white chocolate to pipe 2-inch skinny hearts on the parchment that the strawberries are on. Pipe as many hearts as you have white strawberries. Fill in the hearts with the white chocolate. Pipe a small pink heart on each white heart to create the inner ears. While the chocolate is still wet, lay the pointy end of a white strawberry flat against the bottom point of a heart; this will be the ears on the bunny's head. Repeat with the remaining white strawberries and hearts. Pipe 2 tiny dots of white chocolate in the middle of each strawberry and adhere the mini chocolate chips for eyes. Use the pink chocolate to pipe a small nose beneath the eyes. Refrigerate until hardened completely, about 30 minutes.
• Stand the bunnies up and use the remaining white chocolate to pipe a bushy tail on the back of each. Refrigerate until hardened completely, about 30 minutes.
• For the grass: Meanwhile, combine the coconut and green food coloring in another small resealable plastic bag and shake until the coconut is green all over. Decorate the cake with the carrots, bunnies and green coconut grass.

BUNNY BUTT CARROT CAKE PANCAKES

Steps:

• Preheat the oven to 225 degrees F. Place a baking sheet in the oven to keep the cooked pancakes warm.
• Whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, ginger and nutmeg in a large bowl. Whisk together the buttermilk, eggs, vanilla, carrots and melted butter in a medium bowl. Whisk the wet ingredients into the dry ingredients until just combined. Stir in the pecans.
• Heat a large nonstick skillet over medium heat and brush with melted butter. Working in batches if necessary, use about half of the batter to make 4 round pancake "bodies" (about 1/4 cup batter per pancake). Cook until the pancakes are golden on the bottom and bubbly on top, 1 to 2 minutes, then flip and cook until they golden on the second side, about 1 minute more. Place the finished pancakes in the oven on the preheated baking sheet to keep them warm. Use the remaining batter to make 4 round "bunny head" pancakes and 8 oval "bunny paw" pancakes, using about 2 tablespoons of batter per pancake. Place the finished pancakes in the oven to keep warm.
• Mix together the cream cheese, confectioners' sugar and vanilla in a small bowl until well combined and smooth. To serve, place a large pancake in the center of each plate, then place a small round pancake at the top of each large pancake to make a "bunny head". Pipe or dollop two small dots of the cream cheese mixture at the bottom of the large pancake to attach the "feet." Pipe or dollop a bunny "tail" between each set of feet.
• Peel and cut the top and bottom 2 inches from both bananas and cut the pieces in half lengthwise. Use the halved banana pieces to make "bunny ears". Slice the leftover pieces of banana crosswise into 8 slices total and add them to the feet. Finish the feet with 3 chocolate chips or raisins each. Serve the bunnies with honey or maple syrup on the side.

BUNNY CARROT CAKE

Steps:

• Preheat oven to 325 degrees. Coat an ovenproof 13-inch-diameter 6-quart bowl with cooking spray. Dust with flour, and tap out excess. Set aside.
• Whisk together carrots, eggs, buttermilk, sugar, oil, vanilla seeds, and raisins in a large bowl. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves in a medium bowl. Stir flour mixture into carrot mixture. Transfer batter to prepared bowl.
• Bake until a tester comes out clean, about 2 1/2 hours. Transfer to a wire rack; let cool in bowl 40 minutes. Unmold onto rack. Let cool completely.
• Place cake, broad side down, on a cutting board. Using a serrated knife, trim 2 sides to create a slightly pointed head and body. Using 2 scraps from sides, cut out two 5-inch-long ears. (Trim bases of ears at an angle so that they will lean toward tail.) Attach with frosting. From 1 scrap, carve a ballshaped tail that has 1 flat side; attach with frosting. Refrigerate cake 20 minutes. Spread a thick layer of frosting over cake.
• Cover entire cake (except for insides of ears and the tail) with marshmallows. Press in espresso beans for eyes and the jelly bean for a nose. Add 8 pieces of licorice for whiskers. Just before serving, cover ears and tail with cotton candy.

AUNT MARY'S DELICIOUS BUNNY CAKE

Steps:

• Place a rack into the lower third of oven.
• Preheat oven to 325 degrees F (165 degrees C).
• Grease and flour a cake mold pan (such as a bunny cake or train cake mold) using vegetable shortening.
• Sift flour, baking powder, and salt in a bowl.
• Mix 1 1/3 cup milk, lemon extract, 1 1/4 teaspoons vanilla extract, and orange extract in a separate bowl.
• Beat unsalted butter in a large mixing bowl with an electric mixer on medium speed until butter is creamy and smooth, 1 to 2 minutes. Beat in white sugar and continue beating until the mixture is light and fluffy, about 5 more minutes. Scrape the sides of the bowl occasionally.
• Beat in eggs, one at a time, beating each egg in thoroughly before adding the next.
• Reduce mixer speed to low and beat in flour mixture in several additions, alternating with milk mixture; begin and end with flour mixture. Do not overbeat. Scrape bowl occasionally.
• Pour batter evenly into prepared cake pan.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the cake comes out clean, 30 to 45 minutes.
• Place cake in pan on a wire rack and allow to cool for 15 minutes before inverting pan to remove cake. Allow cake to completely cool on wire rack, 3 to 4 hours.
• Beat vegetable shortening, 1/2 cup butter, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon clear vanilla extract in a bowl until frosting is smooth and creamy.
• Pack the frosting into a heavy resealable plastic bag; force the frosting into one corner of the bag. Clip a small corner off the plastic bag, seal the bag, and pipe the frosting onto the cooled cake in desired pattern.

CARROT CAKE MARTINI

Steps:

• Fill a cocktail shaker with ice; pour in Irish cream liqueur, butterscotch schnapps, and cinnamon schnapps. Cover the shaker and shake until frothy. Strain into a martini glass.