I've been busy as a bunny getting ready for Easter this weekend! The whole family will be together here ♥ This Bunny Bait will appeal to both big and little bunnies alike so if you're looking to attract some bunnies to your table, this will work!
Last year, I made candy nests from chow mein noodles (see my side bar at right). This year, I used a Martha Stewart recipe for shredded phyllo nests. I prefer these phyllo nests because they aren't quite as sweet as the chow mein nests but, be advised, they do make quite a mess if you try to eat them, so serving them in a small bowl or dish would be a good idea.
The bunny napkins are all folded and in place (tutorial here)...
Martha's Eggs Shell Vases will hold the little blooms from the garden...and a McKenzie-Child herb pot, which was a gift from a sweet friend, Debbie, who shares my love of all things MC, is holding grass for the chocolate eggs to hide inside. The plates, chargers, napkins and egg cups are all from World Market. The bunny centerpiece came from my favorite grocery store's floral department.
The cute, rooster egg warmers that I started last year are finally finished and are covering plain plastic eggs that I painted on eyes and a beak with fabric paint. They will be used for a little Easter egg hunt for Mack.
Wishing all of you who celebrate, a very Happy Easter or Passover this weekend!
Bunny BaitAdapted from many recipes found online
4-6 cups popped popcorn - not buttered and very lightly salted (you want the popcorn to be as dry as possible)
1 bag of M&M pretzel candies
Any other hard-coated pastel candies that you like
3-4 ounces of melted chocolate
Pop corn and allow to cool. Melt chocolate in the microwave for 1 minute, stirring to dissolve. Melt in additional 10 second intervals until melted, stirring again after each interval.
Place the popcorn on a large baking sheet. Drizzle the melted chocolate over the popcorn and allow to set. I put mine in the refrigerator for about 15 minutes to set the chocolate.
After the chocolate has set, you can add any candies that you choose.
Place in clear plastic treat bags and tie with decorative ribbon.
Shredded Phyllo Bird's NestsAdapted from Martha Stewart
3-4 tablespoons unsalted butter, melted, plus more for tin
8 ounces (1/2 package) kataifi (shredded phyllo), thawed (See Note)
4 teaspoons sugar
1/2 teaspoon ground cinnamon, (optional)
Jordan Almonds or jelly beans to fill the nests
Preheat oven to 375 degrees. Brush a 12-cup muffin tin with butter. Pull phyllo into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. Toss with butter, sugar, and cinnamon, if using.
Divide among 12 muffin cups; press into bottom and up sides. Cook until golden and crisp around the edges, 15 to 20 minutes. Let cool; fill with jelly beans.
Note: I found Kataifi at a Greek import store.
I'll be linking with Let's Dish at Cuisine Kathleen, Foodie Friday at Designs by Gollum, Seasonal Sundays at The Tablescaper, On the Menu Monday at Stone Gable, and Your Cozy Home Party at Cozy Home Scenes.