Easter Sunday is coming up, so what will you do with all the leftover goodies? You know…the eggs, the candies, the marshmallow Peeps, etc. Luckily I have a few easy and d’lish ideas for you!
Of course there will be egg salad sandwiches for days, but let’s get creative with it! How about adding in some chopped bacon or some sassy curry? You can even mix salsa into your favorite egg salad recipe then roll it up with some avocados in tortillas for a quick breakfast on the go.
For a beautiful spring presentation and unique twist, try making a quick beet pickle for your eggs. Simply soak shelled-hard cooked eggs in a sweet & tart beet juice marinade. Cut, fill, and voila! A fantastic flavor upgrade on the traditional dish.
Now, what to do with all that candy after the hunt? Listen up adults – steal a few of the kids chocolate bunnies and whip up some Bunny’Licious Boozy Chocolate Sauce using a splash of your favorite liqueur (take out the liqueur for a kid friendly version!) Serve it over ice cream with a few peeps for garnish!
So hop to it and have a Happy Easter! –Kathy
Bunny’licious Boozy Chocolate Sauce
Makes 4 servings
6 oz of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 Tbsp. liquor such as: Grand Marnier, Canton Ginger Liqueur, Amaretto or Frangelico liqueur (optional)
For drizzling over or dipping in: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges, pound cake chunks, holiday cookies, small chocolate chip cookies, other candy such as Peeps®
Break up or cut bunnies in small pieces (chocolate chip size) into a glass or ceramic bowl and pour hot coffee over them. Stir until chocolate is melted and mixture is smooth. If coffee is not hot enough to melt chocolate, then microwave for 10 seconds. Stir in liqueur if desired.
Transfer mixture to a fondue pot or pretty bowl and serve warm with long forks and lots of goodies for dipping.
Recipe by Kathy Casey Food Studios®
