Sparkling Bunny Recipes

SPARKLING PARFAITS

Sparkling Parfaits image

Provided by Food Network

Categories dessert

Time 4h5m

Yield 6 parfaits

Number Of Ingredients 7

Ingredients

3 tablespoons honey
One .25-ounce package unflavored gelatin
2 cups champagne
6 raspberries
Gold sugar sprinkles or gold leaf, for garnish
2 cups (1 pint) heavy cream
1/4 cup sugar

Steps:

For the champagne flutes: Bring 1 cup water to a boil in a saucepan. In a medium bowl, whisk together the boiling water, honey and gelatin. Refrigerate until the mixture is cooled slightly but still liquid, about 30 minutes.
Stir in the champagne. Pour the mixture into 6 champagne flutes. Let set for 20 more minutes in the fridge. Place a raspberry in the bottom of each flute. Let sit in the fridge until fully set, about 3 hours.
For the whipped cream: Begin to beat the heavy cream with an electric mixer in a large bowl. Gradually add the sugar and keep beating until you have soft peaks of whipped cream.
To serve: Top the champagne flutes with whipped cream and gold sugar sprinkles.

CINNAMON ROLL BUNNIES

Cinnamon Roll Bunnies image

Turn refrigerated cinnamon roll dough into adorable bunnies. These sweet treats are perfect for Easter brunches and baby showers.

Provided by foodelicious

Categories Bread Yeast Bread Recipes

Time 30m

Yield 5

Number Of Ingredients 2

Ingredients

1 (16 ounce) package cinnamon roll dough with glaze (such as Immaculate®)
5 raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Unroll the dough of 1 cinnamon roll and cut in half. Roll 1 of the halves to form the "body". Rotate the roll so the outer end of the roll is facing downward. This will form the bunny's "front legs". Cut off 1/3 of the remaining dough and roll it up to form the "tail". Roll up the last 2/3 of the dough to about the halfway point to form the "head". Slice through the remaining unrolled portion and fan out the pieces to form the "ears".
To attach the "tail" and "head" to the "body", rub away any cinnamon coating, wet the dough, and press the pieces together. Spread out the "ears" and pinch them at the tips to shape. Repeat with remaining rolls.
Transfer the "bunnies" to the prepared baking sheet by carefully lifting with a spatula or scraper.
Bake in the preheated oven until golden brown, 15 to 18 minutes. Slide parchment paper with "bunnies" onto a rack to cool slightly.
Spread the glaze onto the warm "bunnies", following the pattern of the swirls and ears. Press a raisin in the the center of the swirl on the head to form the "eyes".

Nutrition Facts : Calories 291.1 calories, Carbohydrate 49.3 g, Fat 8.1 g, Fiber 2.7 g, Protein 3.6 g, SaturatedFat 2.7 g, Sodium 543.1 mg, Sugar 0.3 g

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