Carrot Bunny Cakes

 I'm taking a break from making Covid-19 masks, and enjoying a bunny cakelet and a cup of tea.  Would you like to join me?  I have several bunnies that you can enjoy.  You may wonder why I have a fire going in Texas, in April. Well, it's because it's been so chilly!!

 This pretty teacup always reminds me of Spring and of Lauren from My Wonderfully Made Blog who gifted it to me, from Stephanie's teacup exchange awhile back.

 My daughter sculpted these carrots when she was in middle school.  Don't they looks real??!!  Aren't they beautiful?  I think she should've been a sculptor! 

 Here are some more bunnies hopping on the plate ready for us to catch and eat!

 These are some of the masks that I made for the staff of a memory care facility, that my friend Patty requested.   I'm so thankful that I keep my scraps of fabric, and they brought back many memories of things that I made, and who they were for.   I  used  a pattern from Craft Passion.  Elastic is getting so scarce, but I guess there are other alternatives that you can find. Another of my friend's suggested to use flannel for the lining to keep it soft against the face. 

My friend, Patty, was so grateful that I made the masks, and surprised me with a bag of gifts that she left on my porch.  In it was a Palm Cross, a book that she loved, a candle, and a homemade loaf of her chocolate-y chocolate chip zucchini bread.  Wasn't that so kind of her?  There are so many thoughtful people in this world.

Stay well and stay safe, and God Bless You!

Yield: 8-10 bunnies, or you could make cupcakes

Author: Made in Kitty's Kitchen, recipe is from Nordic Ware

Carrot Bunny Cakelets

My youngest son and daughter-in-law gave me a gift card to Sur La Table for my birthday, and the bunny cakelet pan was one of the items I purchased.

Ingredients:

• 1 2/3 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp kosher salt
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp allspice
• 1 tsp nutmeg
• 1 1/2 cups finely shredded carrots
• 1/3 c vegetable oil
• 1/4 c unsalted butter, softened
• 1/3 c sour cream
• 2 eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup finely chopped walnuts (optional)
• Frosting:
• 1/4 cup softened cream cheese
• 1/4 cup softened butter
• 1 1/2 cups powdered sugar
• 2 Tbsp milk
• 1 tsp vanilla extract

Instructions:

How to cook Carrot Bunny Cakelets

1. Heat oven to 350°F.
2. Prepare your pan by greasing and flouring or by using a baking spray containing flour.
3. Combine all dry ingredients in a bowl, and toss with shredded carrots to combine and coat.
4. Combine oil, butter, sour cream, eggs and vanilla in bowl; beat until combined thoroughly, scraping down the sides of the bowl occasionally.
5. Add wet mixture to flour mixture; stir by hand until combined. Stir in walnuts, if using. Pour into pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5-10 minutes before removing cakes.
6. For frosting, combine cream cheese and butter and microwave until very soft and melted, 10-20 seconds. Stir to combine. Add in vanilla and powdered sugar, stirring until smooth and combined. Use milk to thin the glaze to a desired consistency for coating the cakes. Coat each cake.  I decided to pipe the frosting on the tails of the bunny, and left the frosting thick.   Serve immediately, or refrigerate until serving.
7. Bakes 8-10 bunny cakelets or one large Bundt cake.

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Quick and Easy Egg Salad from the Instant Pot

 How're you all doing during our Shelter in Place?  I've been in my kitchen a lot these days.  Would you like to join me for a cup of tea and some egg salad? 

 You can use my pretty Johnson Brothers Rose Chintz teacup, if you'd like.

 My Mr. and Mrs. Bunny are happy that you've stopped by.  I made this bunny couple probably  over 30 years ago, but updated their outfits several years  ago.

 I tried this new way of cooking eggs in the Instant Pot, whereby you crack them into a bowl.

 You place them inside the IP on the trivet, with water below.

 Voila!  Hard cooked eggs without having to peel!

 The eggs slide right out onto a cutting mat.

 You then chop them up and you're ready for egg salad!  I used a pizza cutter for quick chopping.  What do you use in your egg salad?  Mine is pretty basic.  

 

Stay well and stay safe, while we keep the Faith, Hope and Trust!

Yield: I used 5 eggs, but you can use whatever amount

Author: Made in Kitty's Kitchen

Egg Salad from the Instant Pot

Even though making hard cooked eggs in the shell is super easy in the Instant Pot, cracking them first into a bowl makes it even easier!

Ingredients:

• 5 eggs (but use however many you like)
• chopped celery
• finely minced green onion
• salt and pepper
• sometimes I squeeze a slice of lemon for some bright flavor
• Mayonnaise

Instructions:

How to cook Egg Salad from the Instant Pot

1. Spray a glass bowl that is safe to use in the Instant Pot.
2. Crack your eggs into the bowl.  I always crack the eggs into a small bowl, one by one first just in case of getting a bad egg.
3. Put 1 cup of water into the bottom of your Instant Pot, then place your trivet inside , making sure that the handles are up along the sides.
4. Place the bowl with the eggs into the Instant Pot, on top of the trivet.  There's no need to cover the eggs with any plastic wrap.
5. Secure the lid of the Instant Pot and make sure that the steam release handle is in the "sealed" position.
6. Select "pressure cook" and set it for 10 minutes.  After the time is up, let the pressure release naturally for 5-7 minutes, and then do a quick release, if needed.
7. Open up the Instant Pot and using mitts, lift the bowl out of the Instant Pot.
8. Slide the eggs onto a cutting mat.  You may need to blot the top of the eggs with a paper towel, and them chop up the hard cooked eggs.
9. I add some chopped celery, minced green onion, mayo and salt and pepper. 

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Fluffy Tapioca Pudding

 Do you love tapioca pudding?  It's one of my all-time favorite desserts, and pure comfort food.  My late beloved mom loved it, my sister loves it, my son that lives here with me, loves it, and so do I.  My mom was so happy when she found a box of tapioca pudding mix, that Kroger sells, and you just add milk and cook.    It's really good, too, but I still prefer the one where you add all the ingredients.   I'd love to have you join me for my virtual tea party, and share some pudding with me.  It's still chilly and dreary here, so we'll sit by the fire.  You can tell me what projects you're working on.  I'll tell you that I've been baking, cooking, and making jam.  

The pretty stemware that's holding the tapioca,  belonged to my maternal grandmother, and the plate underneath, was given to me by my mom.

 My friend, Mary, gave me this darling bunny teacup.  Isn't it the sweetest??!!  I love the springtime colors, the bunny, and the scalloped edge of the cup.  It brings joy to sip tea from a new teacup!

 The saucer is every bit as cute as the cup!

 Look at all this assortment of teas that my friend, also, gave me!  Would you like Passionfruit, Very Berry, Sai Mu Dan, Jasmine, Lemon Ginger, or Chun Mei?

 My teapot coordinates with my teacup, don't you think?

 My dear Mom embroidered this tablecloth when I was just a little girl.  It's still is such beautiful condition, and I'm happy to have it.   

Please enjoy some comfort food and stay safe, and healthy.  God Bless All of You!

Yield: 4-6

Author: Made in Kitty's Kitchen

Fluffy Tapioca Pudding

I think I could eat this every single day of my life! The recipe is on the box of Kraft Minute Tapioca, but I've changed the steps in preparing it. I've also made the pudding using pearl tapioca, but that requires soaking overnight.

Ingredients:

• 1 egg, separated
• 6 tablespoons sugar, divided
• 3 tablespoons Minute Tapioca
• 2 cups milk
• 1 teaspoon vanilla

Instructions:

How to cook Fluffy Tapioca Pudding

1. Mix tapioca, milk, egg yolk, and 3 tablespoons sugar in a medium saucepan.
2. Let stand for five minutes.
3. While the above mixture is standing, beat the egg white in a medium bowl with mixer on high speed, until foamy.  Gradually beat in 3 tablespoons sugar until soft peaks form.  Set this aside.
4. Bring the milk/tapioca/egg yolk/sugar mixture to a full boil on medium heat, stirring constantly.  Remove from heat.  Add the egg white mixture gradually, stirring until blended ( I like using a whisk).  Stir in vanilla.
5. Cool 20 minutes, and then stir.  Serve warm or chilled.  Keep refrigerated. 

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