Hairy Bunny Recipes

BISCUIT: THE HONEY BUNNY RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Using your hands or a pastry cutter, work the butter into the dry ingredients, leaving large chunks.
• Add the buttermilk and fold with a rubber spatula until fully incorporated and the dough comes together in a ball.
• Turn the dough out onto a lightly floured surface and roll out to about 2 inches (5 cm) thick.
• Using a round pastry cutter, divide the dough into 12 pieces and place on the prepared baking sheet. Brush honey on the top of each biscuit.
• Bake for 18-20 minutes, or until the tops are golden brown.
• Serve the biscuits with raspberry preserves and whipped cream.
• Enjoy!

SPARKLING BUNNY

Steps:

• Combine the gin, carrot juice and ginger juice in a cocktail shaker with ice and shake until chilled. Divide among 4 high-ball glasses filled with ice. Top with ginger beer and garnish with candied ginger.

CHUBBY BUNNIES

Steps:

• Preheat oven to 375°. In a large bowl, combine cake mix, eggs and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Reserve 1 cup batter. To remaining batter, stir in food coloring. Cut a 1/4-in. hole at the corner of two food-safe plastic bags; fill one with pink batter and one with plain batter., Using pink batter, pipe a 4x2-in. oval ring onto a greased baking sheet for bunny face. Pipe two ovals for ears. Using plain batter, pipe centers for ears and cheeks for face. Pipe additional pink batter to completely fill ears and face. Repeat with remaining batters., Trim off bottom ends of gumdrops; use rounded tops for noses. Add chocolate chips for eyes. Bake 4-6 minutes or until set. Cool 1 minute before removing to wire racks to cool. Store in an airtight container.

BUNNY EAR SWEET BUNS RECIPE BY TASTY

Steps:

• Make the roasted strawberries: Preheat the oven to 375°F (190°C).
• In a glass 9 x 13-inch (22 x 33 cm) baking dish, toss together the strawberries, sugar, salt, cardamom, cinnamon, and lemon juice.
• Roast until the strawberries are tender, but not mushy, about 30 minutes. Remove from the oven and stir in the vanilla. Let cool completely. Strain the strawberries from the syrup before using.
• Make the icing: In a small bowl, stir together the powdered sugar, cinnamon, cardamom, and milk until a thick paste forms, adding another splash of milk if needed. Transfer to a small piping bag or zip-top bag. Snip the tip just before piping.
• Make the bunny ear buns: In a large bowl, stir together the flour, cranberries, sugar, yeast, and salt.
• In a small saucepan, combine the butter and milk. Warm over medium-low heat until the butter melts completely. Stir in the vanilla bean seeds.
• Pour the warm butter mixture into the dry ingredients. Add 3 eggs and stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Transfer to a clean large bowl lightly greased with nonstick spray, cover, and let rest until doubled in size, about 90 minutes.
• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Turn the dough out onto a clean surface and divide into 12 equal pieces. Take 2 pieces of dough and roll each into a log, about 8 inches long. Place the logs on a prepared baking sheet and connect one end of each in a "V" shape. Repeat with 6 more pieces of dough, to create 4 "V" shapes, 2 per baking sheet.
• Flatten each of the remaining 4 pieces of dough into a small oval, about 4 inches in diameter. Place each oval over the connected ends of each "V". Cover the dough bunnies with clean kitchen towels and let rest for about 15 minutes.
• Beat the remaining egg in a small bowl, then brush all over the bunnies. Reserve the leftover egg. Let the dough rest, rising 1 ½ times its original size, for another 15 minutes.
• Brush the bunnies all over with egg wash again. Using your fingers, press firmly to create indentations down the center of each log; these will be the inside of the bunny ears. Spoon enough roasted strawberries into each ear cavity to fill completely, about 2 tablespoons each.
• Bake until the bread is shiny and golden brown, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Once cool, squeeze the icing around the strawberry filling to outline the ears.
• Enjoy!

HAIRY BUNNY

Steps:

• Combine 4 gallons water, sugar, and drink mix together in a large pitcher to make the Kool-Aidu0026reg;.n
• Mix the Kool-Aidu0026reg;, orange juice, fruit punch, cranberry juice, pineapple juice, vodka, rum, grain alcohol, cherry juice, grapefruits, pineapples, and oranges together in a large punch bowl.n