These Bunny Biscuits are so cute, you can make them anytime you need a smile.

They were sent to us for Easter fun by Elegant Affairs Caterers.

The biscuits are easy to make from refrigerated biscuit dough. Serve them at breakfast/brunch or for a mid-morning or -afternoon coffee or tea break.
 
Ingredients

 
Preparation

1. REMOVE and separate the 8 biscuits. Set aside 6.

2. CUT the remaining 2 biscuits into 6 pieces and shape into the ears. Press onto the round shapes.

3. PRESS the currants for the eyes and nose, and press in two sliced almonds on each side of the nose for whiskers.

4. BAKE according to package instructions. Serve while still warm and hop away happy.

Hopping to a breakfast or coffee break near you (photo courtesy Elegant Affairs Caterers).

[2] Spiralized Beet & Carrot Salad. Here’s the recipe from Fashionable Foods.

[3] Spiralize a bun for burgers and sandwiches. Here’s the recipe from CakeSpy, using spiralized sweet potatoes.

If you only use your spiralizer to make veggie noodles, you’re missing out.

In any of these recipes, you can substitute your vegetable of choice.

Since some of us have the original spiralizer, which only made a spaghetti-like shape, we’ll focus these uses on vegetable “noodles.”
 
 
1. BREAD SUBSTITUTE

You may have seen gimmicky creations like ramen burgers or other “buns” made from compressed spaghetti, and other noodles or shoestring fries compressed in a waffle iron.

The spiralized veggies are bound into a patty with an egg. Take a look at:

 
 
2. CASSEROLES & KUGELS

While the spiralizer was created to turn vegetables into a pasta substitute, spiralizing adds fun to conventional recipes.

 
 
3. GARNISH

Take a look at photo #1. You can spiralize mixed vegetables to top fish, adding color and pizzazz. You can spiralize onions to top burgers.

Or, like daikon radish on a plate of sashimi, add crisp spiralized vegetables to fill out a plate.

We like a blend of three different vegetables. Be sure that at least one of the veggies has some color—beet, carrot, for example.

For a sweet touch, spiralize an apple as a side to breakfast mains.
 
 
4. RICED VEGETABLES

Use hard vegetables, such as beet, butternut squash, carrot or sweet potato.

First spiralize the vegetables, then add them to the food processor and pulse until you have “rice.” Steam it in the microwave.
 
 
5. SALADS & SLAWS

More fun: eating a spiralized salad with chopsticks! Use a fork if you wish.

 
 
6. SHOESTRING FRIES

White potato, sweet potato or butternut squash: Fry ‘em or bake ‘em. Nuff said!

Many people use candy melts, a.k.a. candy coating, to make their confections.

While they’re easy to use and come in many colors, frankly, candy melts don’t taste anywhere near as good as real chocolate.
 
WHAT ARE CANDY MELTS?

Candy melts are made to emulate white chocolate, which is then tinted. But they replace the more expensive cocoa butter, that is a key component of chocolate’s flavor, with vegetable oil.

The ingredients of candy melts are sugar, milk solids (powdered milk), vegetable oils, flavorings and colors. Chocolate candy melts add cocoa powder, but still use vegetable oil.

Candy melts are also referred to as confectionery coating or summer coating. They’re the reason that so many people dislike white chocolate.

Because what they have eaten is not real white chocolate with cocoa butter, but imitation chocolate made with vegetable oil.
 
Take The Test

Want to try the difference for yourself? Buy a bar of real white chocolate and a package of white candy melts, and do a taste test.

 
Why Use Candy Melts?

Here are some reasons why people buy candy melts instead of real white chocolate—which is easy to color when melted:

 
But we do! So pick up a white chocolate bar or two (we like Lindt (photo #2) and Green & Black’s), melt, and stir in drops of green food color instead. You can also stir in a bit of mint extract.
 
 
RECIPE: ST. PATRICK’S OREOS (photo #1)

Ingredients

 
Preparation

[1] We haven’t seen green filling in a while, but your cookies will be just as festive with standard Oreos (photo courtesy Totally The Bomb).

[2] For great flavor, use real white chocolate (photo courtesy Lindt Chocolate).

[3] Not an Oreo fan? How about these Irish Cream Swirl Brownies? Here’s the recipe from McCormick.

2. ADD the melted butter to the chocolate and stir well to incorporate. The butter helps to thin out the chocolate so it coats more evenly. Stir in the mint extract.

4. DIP each Oreo halfway into the chocolate and lay it on a sheet of parchment or wax paper. Shake the sprinkles or chips onto the warm chocolate.

5. HARDEN in place for 20 minutes before serving. Store in an airtight container between sheets of wax paper.