Bunny Balls Recipes

BUNNY TAILS

Steps:

• Drop melted chocolate by teaspoonfuls onto waxed paper or parchment. Sprinkle each generously with sweetened flaked coconut, and let stand until dry.

EASTER BUNNY BUTT BALLS RECIPE BY TASTY

Steps:

• Bake the cake according to the package instructions. Let cool completely.
• Use a fork to break the cake into fine crumbs, then add the frosting and stir until well-incorporated and the mixture holds together when pressed between your fingers.
• Roll the mixture into golf ball-sized balls, with a corresponding number of smaller balls to serve as bunny tails. Chill in the freezer for 5-10 minutes, until firm.
• Add the white chocolate and coconut oil to a medium microwave-safe bowl. Melt in the microwave at half-power in 30-second intervals, stirring between, until smooth.
• Dip the cake balls in the white chocolate to coat completely, then place on a sheet of parchment paper. (If the white chocolate starts to harden, microwave for 15 seconds to re-melt.) Before the chocolate sets, decorate with the sprinkles as desired and stick the smaller balls onto the larger balls to make bunny butts.
• Let the cake balls sit at room temperature or in the refrigerator until the chocolate sets.
• Enjoy!

BUNNY BALLS

Steps:

• Preheat the oven to 375°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Heat the remaining 2 tablespoons olive oil in a large frying pan for 1 minute over medium-high heat. Add the onions, fennel, and salt. Cook, stirring often, until the vegetables are tender and begin to brown, about 10 minutes.
• Place the rabbit legs in another baking dish and cover with the hot onion mixture. Roast for 1 hour and 15 minutes, turning the legs every 10 minutes. When done, the meat should be tender and falling off the bone.
• Remove from the oven and allow to cool. Pick the cooked meat off the bones, being careful to remove all of the bones. Coarsely chop the meat, combine with the onion mixture, and set aside.
• Raise the oven temperature to 450°F.
• Combine the cooked, chopped rabbit mixture with the raw ground rabbit, rosemary, pepper, garlic, white wine, parsley, eggs, and bread crumbs in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching each other.
• Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

OREO BALLS

Steps:

• Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
• Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
• Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
• Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.

BUNNY BUNS

Steps:

• For the yeast mixture: Combine the milk and 1/2 cup water in a medium saucepan and warm over low heat until about 100 degrees F (do not heat above 110 degrees F). Remove the pan from the heat and sprinkle the yeast, sugar and flour over the surface of the liquid. Set aside without stirring until foamy and rising up the sides of the pan, about 30 minutes.
• For the buns: Whisk the butter, vanilla and egg yolk into the yeast mixture. Whisk together the flour, sugar, salt, cinnamon, nutmeg and ginger in a large bowl. Make a well in the center of the flour mixture and stir in the yeast mixture with a wooden spoon to make a thick, shaggy and slightly sticky dough. Stir in the raisins. Turn the dough out onto a generously floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.
• Grease the inside of a large bowl with butter. Put the dough in the bowl, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic and note the time to help you keep track.)
• Lightly butter a 9-by-13-inch baking dish.
• To form the rolls: Pat and roll the dough with a rolling pin into a 14-by-10-inch rectangle. Cut off a 2-inch-wide strip of dough across the short side and set aside. (If the remaining dough has sprung back a bit, pat it back out to a 12-by-10-inch rectangle.) Cut the large dough rectangle in half lengthwise, then cut each smaller rectangle into six 5-by-2-inch pieces, for a total of 12 pieces. Gather each piece and roll into a tight oval-shaped ball, closing any seams as best you can. Arrange in the prepared baking dish in 3 rows of 4, with any remaining seams tucked under.
• Cut the reserved strip of dough into 24 pieces for the ears. Roll each piece into a 3-inch log, fold in half and pinch the ends together to form an ear. Pinch 2 ears together so they look slightly like a heart. Repeat with the remaining logs to make 12 sets of ears. Hold each set of ears from the front where the ears come to a point and pinch them onto the front third of a dough round to secure. Cover with plastic wrap and let sit at room temperature until doubled in size, about 45 minutes. (A small indent will remain in the dough if you poke it with your finger.)
• Preheat the oven to 375 degrees F. Beat the remaining whole egg with 1 tablespoon water in a small bowl. Remove the plastic wrap and brush the tops of the dough balls and ears with the egg wash.
• Bake the rolls until very golden brown and puffy, 22 to 25 minutes. Let cool for 20 minutes, then insert 2 mini chocolate chips beneath each set of ears for the bunnies' eyes.
• For the glaze: Stir together the confectioners' sugar, milk, vanilla and lemon zest in a bowl until smooth. Transfer half of the glaze to a small piping bag or resealable plastic bag and make a small cut in the corner. Add the pink food coloring to the remaining glaze and stir to combine. Transfer the pink glaze to a small piping bag. Pipe the pink icing inside of the ears. Pipe a big dollop of white glaze where the bunnies' tails would be. Cover the white icing with the shredded coconut.

BUNNY OREO BALLS

Steps:

• Line 2 rimmed baking sheets with parchment paper.
• Pulse the cookies in a food processor to fine crumbs. Add the cream cheese and pulse together until the mixture begins to ball up. Transfer to a large bowl and knead together a few times until completely combined.
• Roll about 1/3 of the mixture into 18 truffles (about 1 level tablespoon each) and place on one of the prepared baking sheets. Roll the remaining mixture into 18 larger truffles, (about 1 heaping tablespoon each), and place on the second prepared baking sheet. Refrigerate until firm and chilled through, about 1 hour.
• While the truffles chill, prepare the decorations.
• For the royal icing, combine the confectioner's sugar and meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed just to combine. Add 2 1/2 teaspoons water and increase the speed to medium. Beat the mixture until the icing is stiff enough to hold a peak but soft enough to pipe, about 2 minutes. If the icing gets too stiff, add up to 1/2 teaspoon more water.
• Divide the icing evenly between 2 bowls. Tint one bowl of icing bright pink using the pink food coloring. Tint the remaining bowl of icing with the black food coloring. Transfer the pink and black icings to separate piping bags (with no cut openings) or to resealable plastic bags and set aside.
• For the white coating, combine the candy melting wafers and coconut oil in a medium microwave-safe bowl. Microwave the mixture in 20-second intervals, stirring between each, until the wafers are melted and the mixture is smooth, about 1 minute 20 seconds. Set aside.
• Put some white sanding sugar and pink sanding sugar in separate bowls.
• For the bunny tails: Cut 9 of the marshmallows crosswise to create 18 halves. Carefully dip one flat side of each marshmallow piece in the white candy coating, let the excess drip off and then dip in the white sanding sugar. Place each marshmallow piece sugar-side up on a plate to set. These will be the bunny tails.
• For the bunny ears: Cut 18 of the marshmallows in half on the diagonal to create 18 pairs of bunny ears. Dip the cut side of each marshmallow piece in the pink sanding sugar. Place sugar-side up on the plate with the tails to set.
• For the bunny feet: Cut the remaining 18 marshmallows in half lengthwise to create 18 pairs of feet. Set aside on the plate with the tails and ears.
• Put a truffle in the white coating and use 2 forks to evenly coat. Lift out the truffle, letting any excess drip off, then return to the baking sheet. Continue with the remaining truffles (both sizes) until all are all coated. If the coating cools to room temperature during the dipping process, microwave it in 20-second intervals to reheat. Reserve the leftover white coating to use as glue for the tails, ears and feet.
• For the heads: Dip the bottoms of 2 bunny ears in the leftover white coating, place on top of a small truffle and hold in place until the coating sets, about 15 seconds. Snip a very small tip off the corner of each bag of icing. Pipe a small pink heart for a nose on the front (face) of the truffle. Pipe a pair of eyes and mouth using the black royal icing. Repeat with the remaining small truffles.
• For the bottoms: Dip the cut side of a marshmallow tail in the leftover white coating. Place the tail on top of one of the large truffles and hold in place until the coating sets, about 15 seconds. Dip the cut sides of two marshmallow feet in the leftover white coating. Position them on the truffle below the tail and hold until set in place. Use the pink royal icing to pipe a large oval on the top each foot and 3 small circles underneath for toes. Repeat with the remaining large truffles.
• Return all the truffles to the refrigerator to set, about 10 minutes. Serve chilled.