Happy Easter Sunday from the West Coast! I found a super cute recipe online and decided to make these lil bunnies for Easter this year. I’m in a rather great mood because the sun is shining bright today! Also, because I get to bake, bake, bake!
The ingredients were very simple and I had everything at home already in my pantry and fridge. Note: Not shown in the photo above was the extra egg (for the egg wash) and the black sesame seeds (for the bunnies’ eyes).
I followed the recipe here. I found it was quite straightforward, except when it came time to shape the bunnies’ faces and ears. I first rolled up the balls of dough (roughly 20) and shaped it into an ‘egg-like’ shape with my hands, trying to smooth the edges out. I then cut the top part of the dough with my scissors and made 2 incisions for the ears. The ears at first looked like sharp horns (more cat-like), so I flattened each ear to make it look rounder. For the eyes, I used a toothpick to make 2 small holes and inserted two black sesame seeds in them. Unfortunately, mine ended up looking like little mice haha… but they’re still pretty kawaii!
The bunny buns were very soft and tasted similarly to some plain Asian-style buns, with a very nice contrast of salty and sweet. The recipe is completely milk-free (perfect for those who are lactose-intolerant) 🙂 I will definitely make these again one day!
I saw this idea as I was browsing through Instagram and I thought that these would be a great snack to have around in the freezer (also because I wanted to make use of the bananas I have at home before they become overripe). They remind me of those bite-size Dibs frozen dessert but these are made with fruits instead :D.
I thought of adding freeze dried strawberries to the idea. Although the freeze dried strawberries were intended to be used as a garnish, I was pleasantly surprised that its addition would result with something reminiscent of banana split. If you can’t find freeze dried strawberries, crushed nuts would also work. Better yet, top these treats with both freeze dried strawberries and crushed nuts for the ultimate banana split flavour! I know I would have if I only thought of that idea before taking the photos :P.
Just going bananas,
Frozen Chocolate Covered Banana “Dibs”
~ 100 g chopped dark chocolate
Chopped freeze dried strawberries and/or chopped nuts
Prepare baking tray with parchment paper. Chop banana crosswise into 20 pieces.
Using a ramekin or a small deep bowl, microwave chocolate every 30 seconds, mixing the chocolate in between until it has fully melted.
Using two forks, dip chopped banana pieces one at a time into the melted chocolate. Place chocolate covered banana pieces on top of the parchment paper. Top with a generous amount of freeze dried strawberries while the chocolate has not yet set.
Freeze until the bananas become frozen. Do not thaw; these taste better frozen!
We like to make cute looking foods here at UCL, so here are heart shaped baked omelettes perfect for the month of February.
The key to getting the perfect heart shaped omelette is to use a heart shaped mold.
And just to be clear…
Baked Heart Omelettes (makes 7 mini omelettes)
½ to ¾ cup shredded gruyere or cheddar cheese (amount depends on how cheesy you are! lol)
½ cup grape tomatoes, each cut in half
3 cups baby spinach
3 tbsp. red onion, diced
1 clove of garlic, minced
2 tbsp. 2% milk
1 tbsp. cooking oil
Salt and pepper for seasoning
Preheat oven to 350 degrees Celsius.
Heat onions and garlic with oil over medium heat until the onions have become translucent. Add the grape tomatoes. Flatten the grape tomatoes with a spatula while cooking them. When the grape tomatoes have wilted, add the baby spinach. Continue to cook until the baby spinach has wilted. Set aside.
In a bowl, beat eggs and milk. Mix in the cooked vegetables and cheese to the beaten eggs. Season with salt and pepper.
Spoon mixture into heart shaped molds. Bake for 10-15 minutes or until the sides of the omelette have browned.
Pancakes are one of those foods that I’m very neutral about. It’s not my favorite, but I don’t hate them. But when you add bananas and chocolate chips to pancakes, then that’s a different story.
These mini pancakes are so easy to make and requires only a few ingredients. I like to blend all the ingredients in a small food processor for a smooth batter consistency. I usually just eat them plain without maple syrup (they’re sweet enough from the ripe banana and chocolate chips), but they look more photogenic with the syrup, haha.
The bonus points of mini foods? Portion control and absolute cuteness 🙂
Mini Banana Chocolate Chip Pancakes (makes about 10 mini pancakes) Adapted from Brothers Green Eats
1 ripe banana
4 tbsp. all-purpose flour
1/2 tsp. baking powder
2-3 tbsp. chocolate chips
Cooking oil for greasing the pan
Combine all the ingredients except the chocolate chips, and process them in a small food processor. Once the batter is fully incorporated, add the chocolate chips to the batter.
Pour 2 teaspoons of the batter to a lightly oiled pan over low-medium heat to make one small pancake.Flip pancakes midway to cook the other side (they cook pretty fast!). Serve the pancakes plain or with maple syrup.