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Hello, foodies..

I’m back in my old stomping ground! Yesterday, our ITKWD team member Wes and I flew to South Carolina and then drove to the QVC’s Florence Distribution Center where we met with employees. Then last night, we drove up to Raleigh for a book signing for our ITKWD fans. Here are a few pics from the trip!

Now today we’re headed to Rocky Mount, NC to meet with employees and sign a few more copies of my cookbook. I’m sitting in a café now so I could blog with you before heading over. It feels AWESOME to be back "home" again.

This Sunday is our last Spring and Easter Favorite recipe because April starts next week! Of course we saved the cutest recipe for last…Bunny Bum Cupcakes.

Bunny Bum Cupcakes
Makes 12 Cupcakes

This recipe is prepared with the Mrs. Fields Cool Bake All-in-One Baking Sheet (K39695).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

• 1 (15.25-oz) box white cake mix, baked into 12 cupcakes according to package directions


• 1/2 (16-oz) jar chocolate frosting


• 1/3 cup chocolate cookie crumbs


• 1 (16-oz) bag white candy melts


• Red gel food coloring


• 12 plain donut holes


• 12 mini marshmallows


• 1-1/3 cups sweetened fine shredded coconut

Preparation:

1. When the cupcakes are completely cool, spread a flat, even layer of chocolate frosting on top. Dip each cupcake into the chocolate cookie crumbs and completely cover the icing. Set aside. Line 2 baking cookie sheets with parchment paper. Set aside.


2. Place 1/3 of the white candy melts into a microwave-safe bowl and microwave, in 30- second intervals, until completely melted. Pour the mixture into a piping bag, fitted with a small plain tip (tip size #2), and pipe the candy onto a prepared cookie sheet, creating small bunny feet (1"L x 1/2"W). You'll need 24 feet total, 2 per cupcake. Let the feet cool completely.


3. Place about 3–4 tablespoons of the melted candy back into the microwave-safe bowl and reheat until completely melted. Add the red food coloring, a little bit at a time, until it forms a pale pink color. Place the colored mixture into a different piping bag, fitted with a small plain tip (tip size #2), and pipe toes and pads on each bunny foot. Let them cool completely.


4. Meanwhile, cut a small sliver off each donut hole, so they rest flat on top of each cupcake. Place the shredded coconut into a small bowl. Set aside.


5. Microwave the remainder of the candy melts, in 30-second intervals, until completely melted. Dip each donut hole and mini marshmallow into the melted candy and then into the shredded coconut. Use your fingers to adhere the coconut and set them on the other prepared cookie sheet to cool completely.


6. To assemble the cupcakes, re-melt the leftover candy (if necessary), and dip just a little of a coated mini marshmallow in it. Place it on the rounded part of the coated donut hole, lightly pressing it. Then, dip just a little of the flat part of the donut hole in the candy and place it on top the cupcake, lightly pressing it. Repeat.


7. Use the remainder of the melted candy to attach the feet to the body of the bunny. Let the cupcakes set for a few minutes before serving.

A big shout out to our pastry chef and ITKWD member, Andrea, for perfecting this recipe. I think it’s one of the cutest Easter dishes we’ve ever made and you can really make these part of your Easter decorations, foodies. Food this cute should be appreciated and displayed for everyone to see. We tried to make the directions as easy-to-follow as possible. But you’ll still want to give yourself plenty of time to make these. You’ll need to let each piece set before assembling the pieces, so start this on Saturday and finish them Easter morning.

If you happen to have a few more extra minutes, maybe you’d like to give your Bunnies some company. Here are my Deviled Egg Chicks and Salted Caramel Chocolate Nests!

Foodies, I know this isn’t the only cute Easter recipe you’ve seen…what else has caught your eye on Pinterest, Instagram, or Facebook? Easter basket cakes? Bunny rolls? Chocolate-coated Peeps? Get out there and get inspired and tell me what you’d like to see next Easter. I’ll see you Sunday at Noon ET.

Keep it flavorful!
—David