Tag Archives: Easter

Bunny Cream Cookies

25 Mar

Bunny Cream Cookies Heading into Easter week I decided to make some cookies. We will actually be at the beach for Spring Break so I wanted to get these done early so I could spend next weekend packing and not baking.

Bunny Cream CookiesI was so glad my daughter, Madison, and I made these cookies. It was fun experimenting and playing around with these. Bunny Cream Cookies I wanted to go for a simply version of bunny cookies so that my daughter could help me. She actually rolled, cut and shaped almost all of these cookies. I started out by showing her what I wanted to do with this bunny cookie and she finished off the project in no time! That is Madison and Isabella, well at least their fingers!! Had to give her a chance to do a shout out since she helped me so much with these! Bunny Cream Cookies This cookie is my basic cream cookie recipe and then I just adapted it by changing the shape. We also threw in a few egg shaped cookies to just mix it up a bit! ENJOY!

Bunny Cream Cookies Bunny Cream Cookies

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YIELDS: 3 to 4 dozen

PREP TIME: 1 hour

COOK TIME: 10 minutes

TOTAL TIME: 1 hour and 10 minutes


1/2 cup shortening

1 cup sugar

1 egg

1/2 cup sour cream

1/2 teaspoon baking soda

3 to 3 1/2 cups all purpose flour

pink sprinkles

pink egg shaped sprinkles

15 Hershey’s Kisses


1. Preheat oven to 325. Prepare cookie sheet using parchment paper.

2. In mixer beat shortening and sugar. Add in egg and mix.

3. In separate small bowl dissolve baking soda into sour cream.

4. Alternate adding flour and sour cream into mixing bowl.

5. Incorporate all for a nice soft dough. Put on counter top.

6. Roll the dough out using more flour if needed so it is not sticky.

7. Use round cookie cutter for the body and star cookie cutter for ears, IF you don’t have a bunny cookie cutter, which I don’t.

8. Place on cookie sheet. Decorate ears with pink sprinkles and nose with pink egg shaped sprinkle.

9. Bake for 8 to 10 minutes until edge of cookie is brown.

10. In the meantime, melt Hershey’s kisses over double boiler. Place in baggie to pipe.

11. When cookies are done, cool for 10 minutes. Pipe chocolate for the eyes and mouth. ENJOY!


I always use a plastic sandwich baggie to do any piping. Just clip the end a little to make the eyes and mouth.

If chocolate starts to harden, place the baggie in microwave to remelt. I did this several times and worked like a charm.

Also the egg sprinkles I got out of combination container of sprinkles. It was a spring edition of sprinkles.

Bunny Cream Cookies

This recipe is linked over at:

Pint Sized Baker and Inside BruCrew Life

Strawberry Chocolate Malt Cupcakes

22 Mar

Strawberry Chocolate Malt CupcakesTo ring in Spring this year I decided to make cupcakes.  Well there was a dual purpose to them.

Strawberry Chocolate Malt Cupcakes

It was St. Joseph’s Day on Tuesday. This is the day Italy celebrates Father’s Day. Last year I didn’t even realize it was their Father’s Day till my husband had to explain it to me. So I have had it on the calendar since last year. Well I forgot. Not really forgot I didn’t check my pocket calendar where I had it written down.

Strawberry Chocolate Malt Cupcakes

So again my husband had to tell me. Luckily I had enough time in the day to run home and plan something. I had them planned in my head for sometime I just had to put the plan in action. Most of us enjoyed these cupcakes. I found some flavored malt balls and added them both to the cupcakes and icing. Next time I think I would add triple the amount of chocolate malt balls to the cake batter than I did.

One thing about my cupcake batter. I added extra virgin olive oil. I know you are saying “Come again?” Well when I lived in Italy I only made all my baked goods with olive oil. “Why?” do you ask. Well because I did. No seriously I started trying it and loved the moisture it gave to some of my baked goods. Not all but some. I have found that when using boxed cake mix it helps with moisture.

Strawberry Chocolate Malt Cupcakes

On the cake mix I used it does not even specify which oil to use. It just says 1/2 cup oil. So you should give it a try and see what you think! And no it does not taste like olive oil, though I have a soft spot for the flavor of olive oil!

Strawberry Chocolate Malt Cupcakes

Let’s talk icing! The icing was just right! I added strawberry flavored malt balls to the icing. The longer it sat the better the flavor melded with the cream cheese icing. There was a little crunch in the icing which I liked but not ever one did, that would be my husband. No worries though he helped figure out what to do the next time if I wanted to make this or something similar for him. Just pulse the malt balls in my processor a little longer. Either way they were great! These would also be great for Easter as well!

Strawberry Chocolate Malt Cupcakes

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YIELDS: 22 cupcakes

PREP TIME: 15 minutes

COOK TIME: 18-22 minutes

TOTAL TIME: 40 minutes



1 box of devils food cake mix

1/3 cup extra virgin olive oil (yes I really do mean olive oil!)

1 1/4 cups water

3 large eggs

10 chocolate flavored malt balls, crushed


5 oz cream cheese, semi cold

2 cups powered sugar

1 tablespoon milk

4 tablespoon butter, semi cold

10 strawberry flavored malt balls, crushed


1. Preheat oven to 350° . Prepare muffin tin by lining it with cupcake liners.

2. In mixer combine cake mix, water, oil, and eggs. Mix till all is incorporated and batter is lump free and smooth.

3. Stir in crushed chocolate flavored malt balls. Fill cupcake liners 2/3 of the way full. Bake for 18-22 minutes or until tooth pick is inserted and comes out clean. (Mine were done right at 18 minutes.)

4. Remove from tin and cool.

5. In the meantime,  using mixer combine cream cheese, butter and powdered sugar till smooth.

6. Add enough milk to get the consistency of the icing to how you like. If you are piping the icing needs to be thick. If you are frosting the cupcake it can be thinner but it should still hold its shape.

7. Stir in the strawberry flavored malt balls.

8. Pipe on to your cupcake or frost them with a spatula. Eat and ENJOY!

Strawberry Chocolate Malt Cupcakes

Easter Chicken

11 Mar

Easter Chicken

Every few months I receive this little magazine called La Cucina Italiana. It is the only food magazine that I get throughout the year. I adore the recipes and stories that they have in their magazine. It makes me feel to be back in Italy. I love it because there is so much about the Italian culture in the magazine as well. Things that may not come up on a day to day basis with my husband, but it helps me to learn new stuff all the time about customs with food. Such as certain ways dishes are prepared or why they have certain celebrations in Italy or which is the best wine that is compatible with a certain meal. Informative things like that. Easter Chicken

What I love even more is that this magazine also gives culture history about certain regions in Italy. In Italy, it is divided up into regions not states. There is an article about Easter Monday  or Pasquetta (little Easter) and what the custom is in the Puglia Region. The picture for this dish called l’agnello di pasquetta or Little Easter Lamb was so intriguing to me that I was immediately sucked in. I knew I had to replicate this dish in some way. I have never cooked with Lamb so I decided to just use the ingredients I had on hand and go for it. It was so great to make and so easy, I feel like I barely did any work to pull this dinner out of the oven and serve.Easter Chicken

You won’t find the original recipe online unless you have a log in for the magazine but this issue and the magazine are totally worth going out and picking up a copy. You will find this recipe on page 29.Easter Chicken

Reading this issue makes me curious as to  what kinds of traditions you all have for Easter? Do you celebrate it? Do you do anything special for the day after? Do you have any specific food you absolutely have to have? So let me know, lets chat! I would love to hear what you will be doing as well!Easter Chicken


recipe adapted from La Cucina Italiana magazine page 29.

YIELDS: 4 servings

PREP TIME: 10 minutes

COOK TIME: 1 hour and 30 minutes

TOTAL TIME: 1 hour and 40 minutes


1/4 cup olive oil

3 green onions, chopped (using all of the green and white on the onion)

8 chicken thighs



1 1/3 cup white wine

3 large brown eggs

1 cup mild sharp cheese, shredded

3 cups frozen mixed vegetables, unthawed

2 teaspoons dried parsley


1. Heat oven to 375° degrees, placing rack in the middle.

2. Using a dutch oven or an oven resistant pot, heat oil on medium heat. Then add onion and cook till softened.

3. Season chicken with salt and pepper.

4. Pull out the onion from the oil and reserve it in a dish and add the chicken. Brown on both sides for about 5 minutes on each side.

5. Pull out the chicken and add it to the onions. Remove oil from pan and discard it.

6. Add 1/3 of white wine to pot. Stir to release the bits from the bottom of pan. Return chicken and onion to pan. Add remaining wine.

7. Simmer for about 5 minutes.

8. Place lid on pot or foil and put into oven for 30 minutes.

9. In the meantime whisk together egg and cheese. Remove pot from oven Add mixed vegetables first, then add egg mixture.

10. Place lid or foil back on and return for 15 minutes to oven. After 15 minutes is done, uncover and let the top brown for 10 minutes.

11. Remove from oven, sprinkle with parsley, cool and ENJOY!

Easter Chicken

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