We love to decorate Easter eggs. Does that sound typical? Well we don't decorate hard boiled eggs, we decorate sugar cookie eggs. These cookies are bound to make any egg hunt fun. At least a lot better tasting than a hard boiled egg!
Directions:1. Prepare PEANUT BUTTER EGG BUNNIES and TINTED COCONUT.
2. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil bake cups.
3. Beat butter, peanut butter, granulated sugar, brown sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, blending well. Spoon batter into prepared cups, filling about 3/4 full.
4. Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack. Frost with VANILLA FROSTING. Sprinkle TINTED COCONUT over frosting and garnish with PEANUT BUTTER EGG BUNNY. About 27 cupcakes.
PEANUT BUTTER EGG BUNNIES:
1. Unwrap REESE'S Peanut Butter Egg. Using sharp knife cut away about 1/4 inch of the top curved egg section creating a level edge. (This will be the top of the bunny.) Do the same thing for the bottom of egg if planning to attach to hard surface such as a cookie.
2. Using icing and decorative candy pieces add facial features to egg bunny. Allow features to harden slightly before continuing.
3. To make bunny ears, cut large marshmallows crosswise into 4 to 5 sections. Take each section and using wet knife cut through center to within 1/4 inch of edge; separate and shape to look like bunny ears. Press one side of ears into pink sugar and if other side is sticky, press that side into untinted sugar. Attach ears to top of bunny with frosting. Allow frosting to harden slightly before finishing bunny.
4. Attach miniature marshmallow to backside of bunny for tail and to help bunny stand up on cupcake or cookie base. Press bunny into cupcake frosting or glue with frosting to cookie base.
TINTED COCONUT: Combine 1/2 teaspoon water and few drops of food color in small bowl or small jar with cover or re-sealable plastic food storage bag. Add 1 cup MOUNDS Sweetened Coconut Flakes. Toss with fork or shake closed jar or plastic bag until coconut is evenly coated; store in airtight container.
Directions:1. Prepare pie crust, cool.
2. Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with wire whisk, just until mixture comes to a boil and begins to thicken. Remove from heat.
3. Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and the mixture is smooth. Pour into prepared crust. Immediately press plastic wrap onto pie surface. Refrigerate three to four hours or until firm. Garnish with whipped topping and chocolate chips. 8 servings.
VARIATION: COCONUT CHOCOLATE CREAM PIE: Prepare pie as above; stir in 1 cup MOUNDS Sweetened Coconut Flakes with chocolate chips and butter.
Directions:1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Combine flour, sugar, cocoa, butter, water, eggs, baking powder, baking soda and vanilla in large bowl; beat until smooth. Pour into prepared pan.
3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with EASY ORANGE FROSTING. Drizzle with CHOCOLATE DRIZZLE. 12 to 16 servings.
EASY ORANGE FROSTING: Stir together 1 container (16 oz.) vanilla ready-to-spread frosting, 1/2 teaspoon orange extract, 1/8 teaspoon freshly grated orange peel and 1 or 2 drops each of red and yellow food color, if desired.
CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 15 to 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.