Fun Easter Recipes with Jodie Fitz

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Here are two yummy Easter recipes to liven up your kitchen this spring and get the kiddos involved for some healthy, Easter baking fun! Find more recipes and fun with Jodie at www.JodieFitz.com and find Jodie on Instagram!

Recipe #1: Bunny Tails by Jodie Fitz

  • 1 cup carrots, finely chopped
  • 4 oz. cinnamon applesauce
  • ½ cup raisins
  • ½ cup pitted dates
  • 2 eggs, large
  • ¾ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup brown sugar
  • 1 cup unbleached all purpose flour
  • 1 cup cake flour
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • Non-stick cooking spray

Place the finely chopped carrots, the cinnamon applesauce, the raisins and the dates into a food processor.  Pulsate until the raisings are dates are pureed with the applesauce and carrots.

Add the pureed carrot mixture to a bowl with the eggs, cinnamon, vanilla extract and brown sugar.  Mix the ingredients well.  Add in the all-purpose flour, the cake flour, the salt and the baking powder and mix thoroughly.

Pre-heat the oven to 375 degrees.
Bake the muffing mixture in a cake pop pan that has been coated with the non-stick cooking spray for approximately 18 – 20 minutes.  Note: this recipe makes 18 – 24 cake pop sized muffins.  A mini muffin pan can be substituted.

Once the Bunny Tail muffins have completely cooled.  Place 1 tablespoon of confectioners sugar in a brown paper lunch sized bag along with 6 – 8 of the Bunny Tail muffins.  Roll the top closed & shake until they are coated.  Remove them from the bag & serve.  Repeat this until all 18 – 24 of the bunny tail muffins are completely coated.  
Note: Coat with confectioners’ sugar just before serving.

Recipe #2: Easter Dirt Cups by Jodie Fitz

  • ½ cup mini semi-sweet chocolate morsels
  • 4 oz. frozen whipped topping, thawed
  • 4 oz. low-fat cream cheese, softened
  • ½ teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 3.4 oz. package instant vanilla pudding
  • 1 cup low-fat milk
  • Chocolate crème filled cookies
  • Orange slice candies
  • Green Twizzlers

Layer one:  Melt the chocolate morsels in a glass bowl in the microwave for one minute.  Note: The chocolate will not look fully melted; stir it to finish the melting process.
Fold the melted chocolate together with the whipped topping.  Add to the bottom of the serving dish.

Layer two:  Stir the cream cheese, vanilla and powdered sugar together.  Set aside.  In a separate bowl, stir the instant pudding and the milk together until thick.  Fold the cream cheese mixture together with the pudding mixture.  Add the layer to your serving dishes.

Layer three: Depending on the serving size of your dishes and the number of guests you are planning on serving, grind 2 – 3 cookies per serving dish in a mini food processor to create the dirt affect for the final layer.  Add it to the serving dish.

Candy Carrot: Cut the orange slice candies in half.  Using the tip of a small paring knife cut an insert into the top of the candy.  Cut the green twizzler into a thin slice that you can cut down the top to look like a carrot top & insert it into the top of the carrot.  Add the carrot candy to the top of the dirt as shown in the photo.

The Serving Dish:  I used a mini glass dish that I found at Michaels Craft Stores that looks like a glass-potting dish for serving, but you can use whatever dish you prefer.  It’s approximately 3” in height and 2 ¾” in width, making it the perfect mini bite.  This makes approximately 10 – 12 mini servings.

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