Crispy Parmesan Asparagus

Easter side dish!

Ingredients:
1 bunch of asparagus
2 egg whites
1/4 cup flour
1 cup seasoned panko breadcrumbs
1/4 cup parmesan cheese
salt and pepper

Preheat oven to 425 degrees. Spray a pan with cooking spray. Set aside.

Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs whites (lightly beaten) and the panko + flour + cheese. Season the panko mixture with salt and pepper if desires.

Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the egg whites and roll in panko once again. Lay each spear on pan.

Bake at 425 for 15 minutes, or until golden brown and crispy.

Honey Bunny Dinner Buns

 I love making homemade bread, especially for the holidays. Nothing beats having a hot, fresh dinner roll right out of the oven and onto your plate. When I cam across this recipe I just had to make them. There so adorable I almost didn't want to eat them. The honey glaze added a nice sweetness and shine, while the bread was dense and moist. The perfect side for your easter meal.

Ingredients:
1 cup plus 2 tbsp warm water (about 100F)
1/3 cup oil
2 Tbsp instant yeast
1/4 Cup sugar
1 tsp salt
1 egg
3 1/2 cups bread flour
1/3 cup of honey, warmed

In your stand mixer, combine the water, oil, yeast and sugar and allow it to rest for 15 minutes.

Using your dough hook, mix in the salt, egg and flour and knead the dough for six minutes on medium to high speed.

Preheat oven to 400 degrees. Form dough into 20 - 24 balls and place on cookie sheets lined with parchment paper.

Shape each ball into an oval shape, with one end (where face will be) thinner than the other end. Allow to rest for 15 minutes, until dough has risen at least 1 1/2 times original size.

Take sharp kitchen scissors, and cut ears from the more narrow/thinner end. Make sure you make the ears very deep cuts, almost to the bottom of the dough, otherwise the ears will lose their shape during baking. Poke holes for eyes, make sure its deep enough so it doesn't loose its shape.

Bake for about 13 minutes turn golden brown.

While buns are cooling, brush tops with warm honey.

Cadbury Creme Egg Surprise Cupcakes

These cupcakes are seriously the sweetest cupcakes you will ever eat... I was afraid to make these because I wasn't sure if the chocolate would for sure hold its shape inside but it worked out and was well worth it. For the icing I added a mix of vanilla and almond extract which gave it a nice contrast from the sweetness of the actual cupcake.

Ingredients:
2 1/2 cups cake flour
1 2/3 cups sugar
3/4 cup butter, softened
2/3 cup cocoa powder
1 package Jell-O instant pudding in Chocolate Fuge
1 1/4 cup water
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
24 Cadbury Eggs

For the Frosting:
1 1/2 cups unsalted butter, room temperature
5-6 cups powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
2-3 tablespoons milk


Preheat oven to 350 degrees. Line 2 muffin pans with cupcake liners. Set aside.

Combine flour, cocoa powder, chocolate fudge mix, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a stand mixer, beat butter and sugar on medium speed till light and fluffy. Add eggs one at a time until combined. Add vanilla.

Slowly add flour mixture and water in 3 additions, beginning and ending with flour mixture.

Fill cupcake liners 1/4-1/3 full and place in a Cadbury Egg down inside batter. Top eggs with another 1-2 teaspoons batter.

Bake for 18-20 minutes (test for doneness by inserting a toothpick on the side of the cupcake, since the Cadbury Eggs are in the center).

Let cool in pan for 5 minutes then move to a wire rack to cool completely. 

For The Frosting:

Beat butter until creamy. Add in powdered sugar 1 cup at a time.

Beat in extracts, salt, and milk.

 Add more powdered sugar or milk until desired consistency.

Top cupcakes with frosting and enjoy!