Happy Easter
This Easter I tried two new tasty recipes. The inspiration came from my Mothers love for carrot cake and my Fathers obsession with dark chocolate.
Semi-Sweet Chocolate, Cashew, Almond Bunny Poops:
Melt chocolate chips in a medium sized pot. Once the chocolate is melted to a smooth consistency poor into a large measuring cup (anything with a lip will do). Lay wax paper down on cookie sheet. Slowly pour chocolate drops onto the sheet, roughly 1″ round. Before the chocolate hardens add a cashew and almond. Cool the chocolate by placing the cookie sheet in the fridge.
Mini Carrot Cake Muffins with Homemade Cream Cheese Icing:
I can’t take credit for this delicious recipe. I found it on Canadian Living’s site Besides the first batch being burnt they were delicious! My tip: Cupcakes only take half the time as the loaf. I ended up baking mine at 350° for 16 minutes. I had no idea that carrot cake had pineapple in it. mmmmmm.
