Easter Bunny Cake

 

 

Today we're making food art for spring and Easter.  It's a classic bunny cake that has been around since the 1950s.

 

You can use cake mix or your favorite cake recipe for two  8" or 9" cake pans.  I like the coconut version with coconut added to a white or yellow cake and patted on the white icing to make a white bunny look.  I've also seen it done without coconut and even in chocolate for an adorable brown bunny.

One cake is the head and the second is cut for other parts.  Above are two ears on the sides and the middle piece becomes the bow tie below the rabbit head.  You can cover a tray with aluminum foil, parchment paper, or even a big doily.    If you like, you can use food color to make some pink icing or coconut for the ears and green to make grass around the bunny head.  You can place bunny ears turning up or down.

 

The easiest decorating is based on white icing, coconut, jelly beans, and other candies like licorice or Twizzlers.  If you are a talented cake decorator with icing, I've seen very artistic cakes cut in this shape and totally decorated with icing for eyes, nose, mouth, whiskers, and even flowers.  This is a great holiday activity with the kids.  Let them decorate the bunny cake.

Easter Bunny Cake

Use organic when available. Makes 12 servings.

Ingredients

• 2  8" or 9" layers of yellow or white cake baked
• 4 cups flaked coconut
• white icing for 2 layer cake
• optional food coloring for coconut or icing
• candy for decorations

 

Instructions

• Cover serving tray with aluminum foil or doily
• Remove cool cakes from pans
• Place one whole cake layer on serving tray
• Cut 2 convex shaped ears from each side of the second layer
• Place ears on each side of head to form ears
• Use concave shaped piece for the bowtie, place about 1/2 inch below head
• Frost each piece of bunny with white icing covering top and sides of bunny.
• Frost bowtie with colored icing such as blue or green
• Pat remaining coconut evenly over top and sides of bunny head and ears
• Use colored frosting, jelly beans, licorice, etc. to decorate cake as desired; licorice can be cut in thin strings for whiskers

 

 

 

 

 

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Tomato Tulips Spring Appetizers

 

 

 I love cute food art.  For the last few years, I’ve been trying some of my favorite pins of Food Art. One of the spring appetizers I love is Tulip Tomatoes. It is shown in a bouquet of tulip tomatoes on chive greenery.  It is so cute.  Below is the photo found all around the internet.

 

I like that tulip tomatoes are a healthy side dish perfect for any spring or summer occasion. Everyone says this food art can be created in less than 30 minutes. It took a little longer for me.  This post is a little different from most of my food posts.  Have you ever tried to replicate a pin and wondered what happened?

 

 

Above are more of the original photos on making tulip tomatoes.  They must have originally been on a blog or social media that no longer exists.  I’ve found over 12 blogs with the same photos and instructions on this food art.  My recommendation is to first decide if you just want a decoration for your table, or if you want appetizers to eat.  If you just want a decoration, go with the idea of a tied bouquet. If, like me, you want pretty finger food, I’ll try to give you easy ideas.

 

 

The tulip tomatoes are made with mostly fresh ingredients like cucumber, cream cheese, tomatoes, and green onions or chives.

 

 

 

 The original instructions say to make a cross on top of large cherry tomatoes, going 3/4 way deep. Scoop out the seeds with a spoon; a grapefruit spoon is suggested.  First, DO NOT GO 3/4 DEEP!   The little tomato becomes too flimsy and you will have cream cheese everywhere. I know as I did it.  I suggest 1/2 deep. Then you use a toothpick or skewer to make a hole where the stem was on the bottom. Push a green chive through the hole to make a stem.  

 

 The original recipe uses a filling of cream cheese, cucumber, and dried parsley.  It really sounds a little bland to me, and I added lemon juice too. It was still too bland.  I think the dried parsley would add more flavor if it is added to the cream cheese and put back in the refrigerator for a day.  The original recipe says to use a teaspoon full of cream cheese mix in each tomato.  I bought large cherry tomatoes, and they are still small for 1 teaspoon.  I saw another blogger piped the filling in which probably makes it easier to fill the tomato.  It is a messy procedure filling the top with a spoon and keeping the chive in the bottom hole. I had lots of leaks from both ends. Use a clean paper towel to clean the outside of each tomato.

 

 

I believe a better filling would perk up the taste of the  little appetizer.  I was tempted to just buy garlic and onion cream cheese when I went shopping for the ingredients.  I think that or the herb flavored cream cheese would be tasty and so easy to use.  I think that adding minced or processed cucumber makes the cream cheese too watery. Cucumbers are pretty much water in composition.

You could try your favorite dip as long as it is firm enough. Over on One Little Project, Debbie makes a whipped Feta/cream cheese filling. It sounds interesting.  Then I made my tomato flowers on a plate. Originally, the recipe said to tie the green stems with a chive like a bouquet.   If you want appetizers, don’t tie the bouquet and make a single layer of flowers. If you want a decoration, then tie the bouquet.

 

 

 

I know that trying to pick up the little flower tomato will make the eater’s hands messy.  I think serving them with toothpicks is a better idea. Below you’ll notice that the green stems do not go into the bottom of the tomato.  I tried both ways (above and below) and believe not all the guests would want to eat the green chive.  Placing the tomato on the top of the chive gives the same look, but the tomato can be lifted from the plate with a toothpick without chives.

 

 

 

I started thinking about serving them at the dinner table.  I like Roma tomatoes for a good size to make tulips.  I again cut a cross on the top and scooped out the seeds.  If the tomato does not have a flat bottom, cut the bottom to level it.  This time I used hummus as the filler; there are so many flavors I can try.  I served the tulip tomato on a saucer with romaine lettuce for leaves.  I think it’s a great first course or snack. I ate two of them with whole grain crackers for lunch. I cut the tomato into pieces with a knife and fork and ate it with my fork. It was yummy, and my hands were clean.

 

Whether you want small tomato tulips on an appetizer plate or larger Roma sized tulips, choose your filling of choice, make the tulips and arrange with chosen greenery.

Tomato Tulip Appetizers

Use organic when available. Makes 16 tomato tulips.

Ingredients

Cherry Tomato Tulips

• 16 large cherry tomatoes
• 16 stalks of chives
• 8 oz flavored cream cheese or favorite dip

Roma Tulip Appetizers

• 1 or 2 Roma tomatoes per person
• romaine leaves or other green vegetable for each Roma
• 8 ox flavored cream cheese or favorite dip

Instructions

Cherry Tomato Tulips

• With stem side down, cut a cross in the top of each cherry tomato (about 1/2 down the tomato).
• Using a spoon (grapefruit spoon works very well) to gently scrape out the tomato seeds.
• Option 1: Take a grilling skewer or toothpick and make a hole where the stem currently is. You may need to twist the skewer in a circle a few times to make room for the chive to fit through.
• Option 2: Do not make a hole in the bottom of tomato.
• Starting with 1/2 tsp of filling, fill tomato top. Adjust amount according to size of tomato.
• Option 1: Insert a chive into the hole at the bottom of each tomato.
• Use a damp paper towel to clean any excess filling from outside of tomatoes.
• Option 1: Make a bouquet of chive flowers and wrap last chive around the green chive stems and tie.
• Option 2: Place green chives on plate or platter like stems of flowers.
• Option 2: Place tomato flowers on top of green chives. Add tooth picks.
• Cover and refrigerate for several hours.
• Serve on plate or platter chilled.

Roma Tomato Tulips

• With stem side down, cut a cross in the top of each tomato (about 1/2 down the tomato).
• Using a spoon (grapefruit spoon works very well) to gently scrape out the tomato seeds.
• Starting with 1 tsp of filling, fill tomato top. Adjust amount according to size of tomato.
• Clean outside of tomatoes with damp paper towel.
• Shape romaine leaves to look like flower leaves and place on saucer.
• Add 1 or tulip flowers on green leaves.
• Add whole grain crackers to saucers.
• Cover and refrigerate for several hours.
• Serve as first course of dinner, snack, or lunch.  

I hope you enjoy the tulip spring appetizers.

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Shrimp & Asparagus Salad With Oranges

 

 

When you need a lighter, healthy meal, an entree salad can hit the spot and make you smile.  My shrimp and asparagus salad with oranges is a perfect example. It’s a delightful spring salad with fresh greens, orange segments, asparagus,  shrimp, and a lovely citrus vinaigrette. It’s fast and so tasty.  In 20 minutes, you can be sitting with your family and friends and enjoying the flavor.   You can serve a small version of this salad as a first course, but I love it as an entrée.  I’m using quick broiled shrimp, but you can also use any cooked shrimp like grilled, boiled,  or sautéed.

My fresh greens today are arugula (rocket).  The arugula adds a peppery note to the salad. You may use all arugula, a mix of arugula and baby spinach, or even all baby spinach if you’re not an arugula fan.

 

 

Shrimp & Asparagus Salad With Oranges

Use organic when available. Makes 2 entrée salads or 4 first course salads

Ingredients

Salad

• 1 lb medium shrimp peeled and de-veined
• 2 tbsp fresh lemon juice
• 3 tbsp olive oil
• 2 cups asparagus chopped about 1" (about 1 lb)
• 2 oranges
• 5 oz fresh greens: arugula, baby spinach or mix of both

Vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tbsp orange juice from segmenting oranges
• 1 tbsp balsamic or red wine vinegar
• squeeze of a fresh lemon
• 1/2 tsp honey
• 1/2 tsp Dijon mustard 
• Salt and pepper to taste

Instructions

Salad

• Preheat broiler
• Bring a medium pot of water to a boil
• Place shrimp in large bowl and add lemon juice and 3 tbsp of olive oil with dash of salt
• Stir and coat shrimp well
• Cover broiler pan with non-stick foil and place shrimp in single layer on pan
• Place pan on the top rack, a few inches below the element
• Broil about 1½ minutes or more per side, just until shrimp turn pink
• Let shrimp cool while you make salad
• With a sharp knife carefully slice off the top and bottom of each orange over bowl
• Slice the skin away from the flesh and discard
• Remove any remaining white pith
• Cut between the membranes to segment orange retaining any juices in bowl for vinaigrette
• Squeeze membranes for more juice into bowl
• Set juice aside to make vinaigrette
• Add chopped asparagus to boiling water
• Cook asparagus 3 to 4 minutes until bright green
• Remove asparagus from hot water and plunge into cold water to stop cooking
• In large serving bowl mix orange sections with cooled asparagus and shrimp
• Pour vinaigrette over and toss to coat
• Divide fresh greens onto 2 plates for entrées or 4 salad plates or bowls for 1st course
• Top with shrimp and asparagus/orange mix
• Optional garnish with seeds or nuts for crunch
• Serve with crusty rolls or bread

Vinaigrette

• Combine ingredients in a blender and process until smooth, about 20–30 seconds
• Store in glass container with lid

 

 Enjoy!

 

 

 

 

 

 

 

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Steamed Salmon in Aluminum Foil

One of the most healthy and delicious entrées is wild caught salmon with that red hue.  You may see farmed salmon that looks red – that is a food dye added to look like wild salmon with its antioxidants. Try to always get wild caught salmon for its health benefits if possible. Steam salmon fillets in foil  in the oven or on the grill. Basically all you need is salmon, salt and pepper, olive oil, and lemon, but it is a great dish to vary with different herbs and spices like minced garlic, balsamic vinegar, fresh baby dill, rosemary,  ginger, or green onions. 

Aluminum foil locks in moisture and ensures that your beautiful piece of salmon turns out flakey, moist, and tender every single time. Foil also acts as a flavor incubator. Whatever wonderful ingredients you place with the fish in the foil infuse their way into every savory bite. If you don’t like to use aluminum foil next to the fish, wrap the fish with parchment paper inside the aluminum foil for a good result.  I suggest baking in an oven at 375 degrees F but it can vary depending on the thickness of the filet.  

 

Steamed Salmon in Aluminum Foil

Use wild salmon when available. Serves 6

Ingredients

• 2 lb boneless salmon, wild caught if possible
• 2 tbsp fresh chopped herbs i.e. rosemary, dill, green onion, parsley, basil, thyme
• 2 small lemons, 1 sliced
• 2 tbsp extra virgin olive oil
• 4 clove garlics peeled and chopped
• salt and pepper to taste

Instructions

• Remove salmon from refrigerator & let stand for 10 minutes
• Preheat oven to 375 degrees F (163 C)
• Line baking dish with aluminum foil and spray with non-stick oil
• Arrange lemon slices down middle of foil with half the herbs, like rosemary
• Place salmon on top of rosemary and lemons
• Drizzle olive oil and sprinkle salt and pepper on top of salmon; rub in
• Sprinkle garlic over fish and add remaining herbs and lemon slices on top of salmon
• Juice 2nd lemon and pour juice over salmon
• Fold sides of aluminum foil up and over salmon to form packet with a little air inside; use second piece of foil if necessary
• Cook for 15 to 20 minutes depending on thickness of fish; for 1 inch filet check early to prevent over cooking; for thick filets like 1 1/2 inches or more it will need more time
• Remove salmon from oven
• If you wish to brown the fish, open and expose salmon (careful to avoid steam) and put under broiler for about 3 minutes until golden
• If your fish is a little under done, keep in wrapped foil or re-wrap in foil to continue rest a few minutes. Do not let it sit too long as it will continue to steam to overdone.
• Cut into portions and serve with fresh herbs and a squeeze of lemon
• Asparagus is considered the classic side dish and it also goes well with rice.

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Stuffed Peppers, A Classic Comfort Food

 

 

I wanted to share a couple of photos I took yesterday of two camellias from the bush on the walkway. A cold front is moving in, the sky is filled with dark clouds, and the wind is strong.  I know there won't be a blossom left tomorrow. Let's share this moment of nature's gift, and then I'll share a recipe.

 

 

Classics are something that stand the test of time. A great example is stuffed peppers filled with ground beef and rice, topped with a seasoned tomato sauce. This comforting meal is great for company. No one will ever know this flavorful and hearty dish took about forty minutes to make. It’s a traditional favorite in many homes, and it is extremely versatile.

 

Stuffed Peppers

Use organic when available, serves 6

Ingredients

• 6 bell peppers any color
• 1 lb lean ground beef, turkey, chicken
• Optional vegetarian use mushrooms instead of meat 
• 2 cloves garlic minced
• 1 onion chopped
• 1/4 cup chopped fresh parsley
• 2 tbsp fresh basil
• 1 tbsp fresh oregano
• 1 15 oz can tomato sauce
• 1 cup cooked brown rice (white rice, quinoa, cauliflower rice)
• 1 tbsp  Worcestershire sauce
•  salt and pepper to taste
• 1/4 tsp optional crushed red pepper flakes
• 1/4 cup grated Parmesan cheese or cheese of choice  

Instructions

•  Preheat oven to 350 degrees F
• Cut off top of peppers and set aside
• Cut thin slice from bottom to keep upright
• Remove ribs and seeds with spoon
• Rinse out peppers and lightly salt inside
• Place peppers in baking dish with cut side up and water in bottom
• Cover with aluminum foil
• Bake for about 10 minutes
• While pre-cooking the peppers, combine meat, garlic, and onion in skillet
• Cook over medium heat until beef is browned
• Drain any fat
• Remove peppers from oven and drain water
• In bowl, mix beef, rice, parsley, basil, oregano, half a can of tomato sauce, Worcestershire sauce, salt and pepper
• Spoon mixture evenly into peppers
• Spoon the rest of the tomato sauce on top of peppers
• Bake for 30 minutes
• Sprinkle grated cheese on top before last 5 minutes of baking or when pull from oven
• Serve hot with salad and baked potato  

   

   

   

   

   

  

  
  

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Spinach Mushroom Quiche For A Meatless Meal new

 

 

 

Lent will be observed from February 18th to April 2 in 2026. It is a period of religious observance in many Christian churches marking the 40 days that Jesus spent fasting in the desert, enduring temptation by Satan. Lent begins on Ash Wednesday and ends approximately six weeks later with the celebration of Easter. Fasting before Easter can be traced back as far as the 2nd century.

 Whether you are trying to eat less meat for your health or you are looking for meatless meals for Lent, a vegetable quiche is a great meal to add to the menu. Quiches may be served hot, warm or cold. Today I'm sharing spinach quiche which can be made year round with frozen spinach. If using fresh baby spinach, sauté it with the onion and garlic. Frozen spinach works well. Defrost it, and then squeeze all the water out with your hands. Then press it between paper towels. If you leave any water in the spinach, your quiche can be soggy. You can also add and delete ingredients in the filling to meet your family's needs or what's in the pantry. I am using feta cheese and cheddar. This quiche is easy to make and is perfect for breakfast, brunch or dinner.

 

 

 

 Don't like a soggy crust on the bottom? To be sure you have a crisp crust on the bottom, pre-bake the empty crust for a few minutes before filling it with egg mixture. If you are a good pastry baker, feel free to use your favorite recipe for the crust. If you are like me and don't enjoy making pastry, buy one at the grocery store. Place the crust in a 9 inch deep dish pie pan. If you are buying ready-made crusts, please note size. Many pre-made are 8 inches and not as deep as a standard pie pan. If you don’t want to use a pie crust due to gluten or calories, you can skip the entire crust part and just bake the filling in a well-greased pie pan. Check the quiche 15 minutes early because it shouldn't take as long to bake.

 Spinach Mushroom Quiche

 Use organic when available. Serves 6

 

Ingredients

• 1 9" deep dish crust
• 1 (10 ounce) package frozen chopped spinach, thawed & drained or fresh baby spinach
• 1 (4.5 ounce) can mushrooms, drained or fresh mushrooms
• 1/2 cup chopped onion
• 2 garlic cloves minced
• 1/4 tsp  crushed red pepper
• 1 tbsp fresh thyme
• 1 pinch nutmeg
• 1 cup whole milk
• 4 eggs at room temperature
• 2 tbsp olive oil
• 6 oz crumbled feta cheese 
• 8 oz shredded cheddar cheese divided
• salt and pepper to taste

 

 

 

 

 

 

 Instructions

• Preheat the oven to 375 degrees F (190 degrees C)
• Place unwrapped frozen pie crust on a baking sheet and bake for 2 to 3 minutes
• Remove from the oven and gently prick the bottom and sides all over with a fork
• Return to the oven and bake for 8 more minutes
• Remove and set aside
• If making without crust, carefully oil pie pan
• Lower oven temperature to 325 degrees F (163 degrees C)
• Put olive oil  in a medium skillet over medium heat
• Add onion and sauté about 3 to 4 minutes
• Add garlic and sauté for another minute
• Stir in spinach, mushrooms, feta, and 1/4 cup Cheddar
• Salt and pepper to taste
• Spoon mixture into the pie shell and let cool slightly
• In a medium bowl, whisk together milk, eggs, salt, pepper, thyme, nutmeg, and crushed red pepper
• Pour the egg mixture over the spinach layer in pie shell
• Bake for 15 minutes
• Sprinkle last 1/4 cup of cheddar cheese over the top of quiche
• Bake another 35 to 45 minutes until center is set and crust is golden
• If crust browns too quickly, tent with aluminum foil
• Let cool 10 minutes before slicing and serving
• Serve with green salad or fruit salad

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

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