Iron Skillet Mulberry, Raspberry or Blackberry Upside Cake

SKillet Blackberry Upside Down Cake

mulberry recipes

In the back left corner of our yard every year we have a dilemna.

The dilemna involves dark red, almost plum-colored berries dropping over the fence from a large tree that is literally chock FULL of birds.

close up mulberry cake

The birds love the trees because of the berries but what we don’t love is the mess of a thousand berries every year for our snow-white dogs and us to step on and smoosh and bring into the house.

The tree is a mulberry tree.

I don’t recall knowing what a mulberry tree was when I live in the north.  I first encountered one at a friend’s ranch when their teenage kids rode horses out to the tree, spread out a large and faded old bed sheet underneath it, then climbed up onto the branches and shook them. The berries came pouring out of the tree onto the sheet and then we gathered the corners up, rode back to the house and rinsed them off to bake in a pie.

When I’ve mentioned mulberries to my friends, some seem to have a memory of their grandma baking them into pies or cobblers, but many have never tried one.

Skillet Upside Down Mullberry Cake 2

Mulberries greatest fame seems to come from the old nursery rhyme “Here We Go Round the Mulberry Bush”, although I don’t know why it mentions a bush instead of a tree. And there was that crazy monkey that chased the weasel….and even Vincent Van Gogh must have loved mulberries as he featured them in his paintings, even naming one  after the tree. although personally, I think this looks more like it should be called The Autumn Tree.

Vincent Van Gogh's Mulberry Tree

Vincent Van Gogh’s Mulberry Tree

Perhaps the most important thing about mulberries to know is that they are outperforming other berries in phytoactive ingredients including much higher levels of antioxidants than blueberries and even cranberries. Long story short, these berries will help you resist disease.

After I read about the messy berries laying in our backyard, we decided that the best solution was to gather them up and eat them. I mean, why leave hundreds of perfectly edible berries that are going to make me Superwoman in the grass?

Here is an old recipe for upside down cake that I tossed my first gathered cup or of mulberries into. You could totally make this with blackberries or raspberries as well!

Iron Skillet Mulberry or Blackberry Upside Cake
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 6 T. butter
  • 2 eggs
  • 1 c. sugar
  • 3⁄4 c. milk
  • 1 3⁄4 c. flour
  • 2 t. baking powder
  • 1⁄2 t. salt
  • FOR THE TOPPING (or bottom of skillet)
  • 4 T. butter
  • ¾ c. brown sugar
  • 1 c. fresh mulberries or blackberries
  1. Cream butter and sugar together until light and fluffy, about a minute.
  2. Add eggs and beat about 20 seconds.
  3. Add milk and beat another 30 seconds or so until well-mixed.
  4. Whisk dry ingredients together and add half to wet batter and mix just until well blended
  5. Add remaining dry ingredients and mix
  6. Melt the remaining remaining butter and brown sugar in cast iron skillet on low heat.
  7. Stir together and try to spread evenly over entire bottom of skillet
  8. When sugar and butter are melted, sprinkle in mulberries, blackberries or raspberries
  9. Pour batter mixture on top so that all fruit is covered.
  10. Bake in center of oven at 350 degrees for 35 to 40 minutes until center of cake tests done.
  11. Remove skillet from oven, run knife around outside and immediately invert the skillet onto platter.
  12. Serve with vanilla bean ice cream or fresh whipped cream



Asian Noodle Salad



Mmmmmmmmmm….this salad is…yum, yum, yummmmmy!

Cold salads are a true blessing for these scorching summer days, and those days are coming soon.  This one is so flavorful and wonderful, I could eat it a couple of times a week.

This week when presented with the challenge of “pasta salad” for Food Network’s Spring Sensation Side recipes, I was stumped because I really don’t like mayonnaise based pasta salads anymore.  So here’s to thinking outside the mayo-box and making a salad that won’t spoil as quickly at picnics and is way healthier and more flavorful as well!

This salad has a wonderful Asian dressing on it that uses basic Asian ingredients you can get in most grocery stores nowadays.  I’ve tweaked it and improvised it to some stuff that I prefer but in all, I love this salad!  Add some grilled chicken or Asian marinated flank steak, and you have a meal.  Grilled shrimp would also be fabulous in this!  (Side note -this makes a HUGE recipe, so if you don’t want leftovers or aren’t taking it to a party, you  my want to half the recipe!).

While this might seem like a LOT of ingredients, I promise you the end result will have you smiling.  So let’s make a summer salad shall we?

Bring one regular size package of linguine or wheat spaghetti to a boil and finish cooking according to package directions. If you can find soba noodles, EVEN BETTER!   Drain and rinse to cool.  This is a cold salad, hot noodles are not allowed.

Finely slice your cabbages.  First the Napa.  I did about 4 cups of each.  This made a pretty big salad, so adjust accordingly.  You don’t have to be precise.


Then the purple.


Rinse your spinach. I used again, about 4 cups.


Slice up thinly, a red and orange bell pepper.


Also slice up some green onions and a bunch of cilantro.  I don’t have pictures of those.  Sometimes I check out like that..please forgive me.  I love cilantro so I used an entire bunch in this salad.  I threw some in the salad and more into the dressing.

Dump all your ingredients into a large bowl, including your noodles.

Now, let’s make some dressing.  In a mixing bowl, whisk together the juice of 1 lime, 1/3 c. olive oil, 1-3 T. sesame oil (this stuff is strong – I use one), 1/3 c. soy sauce, 1/3 c. brown sugar, 3 T. fresh grated ginger, 2 cloves of garlic and a jalapeno finely chopped.  Adjust the pepper according to how hot you can handle things.  Add about 1/3 c. chopped cilantro and whisk.


Pour the dressing over salad.  If you want to make ahead of time, don’t add the cilantro or the spinach until the last minute.  Mix it all up so everything is coated in the dressing.  Sprinkle your choice of nuts overtop.


Change your mind about the Chinese spoon and get the chopsticks.


I have a confession, I can NOT use chopsticks for the life of me, but they looked cool in the picture.  Jason and Lindsay bought me cheater chopsticks that look like a giant clothes pin and I can use those.  I’ve been practicing and …I’m getting better.

I’m telling you, this salad is so doggone good, it will be gone in no time.  I can’t wait to make it again.



Asian Noodle Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 lb package Spaghetti noodles
  • 4 c. Nappa cabbage (about ½ the cabbage)
  • 4 c. purple cabbage (about ½ the cabbage)
  • 4 c. fresh spinach
  • 1 Red Pepper, chopped
  • 1 Yellow Pepper, chopped
  • 2 c. Bean Sprouts
  • 1½ c. cilantro (before chopping)
  • 4 green onions, sliced thin
  • 1 c. shaved almonds
  • 1 Lime, Juiced
  • 8 T. Olive Oil
  • 8 T.Soy Sauce
  • 1 T. Sesame Oil
  • ⅓ cup Brown Sugar
  • 3 T. Fresh Ginger Chopped
  • 2 cloves Garlic Chopped
  • 2 Jalapenos or fresno Chilies, Chopped
  • ⅓ c. chopped Cilantro
  1. Cook spaghettin according to package directions. Drain and cool in refrigerator. Slice both cabbages thinly into large mixing bowl.
  2. Chop peppers thinly into bite-size pieces (small strips).
  3. Chop green onions.
  4. Add all salad ingredients into the bowl with the noodles except for the cilantro and almonds.
  5. Make the dressing by mixing all ingredients together but only add the cilantro when you're ready to serve.
  6. Toss the salad with the dressing and serve chilled.
  7. If you're planning on keeping some for leftovers, don't add the spinach and the cilantro until you're ready to serve.
  8. Add just the amount for current serving and add more for leftovers later to prevent wilting.

See what other fabulous food blogger pasta salad recipes were created this week below for Food Network’s Spring Sensation Side Dishes!

Feed Me Phoebe: Spicy Shrimp Pasta Salad with Asparagus and Sundried Tomatoes
The Lemon Bowl: Roasted Garlic Vegetable Pasta
TasteBook: Quick & Easy BLT Pasta Salad
Dishin & Dishes: Asian Noodle Salad
Weelicious: Summer Succotash Pasta Salad
Homemade Delish: Red Lentil Pasta Salad
The Mom 100: Pasta Salad and Salmon with Ramp Dressing
Napa Farmhouse 1885: Spring Pasta Salad With Sundried Tomatoes, Broccoli & Spinach
Taste with the Eyes: Lemon Ricotta Pasta Salad with Figs and Mint
FN Dish: Picnic Pasta Salad Season Is Here


Asian Noodle Salad

Creating a Fairy Garden

creating a fairy garden

creating a fairy garden

Buttercups in the sunshine look like little cups of gold.
Perhaps the Faeries come to drink the raindrops that they hold.
~Elizabeth T. Dillingham, “A Faery Song”

Ever since I visited Michigan last year and saw the new trend toward fairy gardens at several places up there, I’ve been wanting to create a fairy garden for my grand babies.

Okay, and maybe a little for myself.

how to make a fairy garden

This is a description for anyone wishing to make a fairy garden for a basic landscaping design to begin its first stages.

To begin, you’ll need to decide on whether you want to create your fairy garden as part of your existing flowerbeds or find a pot or other container for it.

My original idea was to put mine in an old Radio Flyer wagon my mom and dad had out in their shed in Michigan but we completely forgot to bring it home after a recent trip there.

Because of our extreme and crazy Oklahoma heat and wind here (not to mention toranadoes!), I wanted to put mine in a container that could be moved so I ordered these cute Amish wagons off of Amazon that cost about $23.00 each. Thanks to Mr. Wonderful for assembling these and putting them together for me.

fairy garden in wagon

I loved that my wagons have a top and bottom level as one of the additions I have in mind for the g-babies to help me with is a rope ladder. The ladder will lead over the separation piece and allow our fairies access down to the bottom level.  Never-mind that fairies have wings and can fly, I just think the rope ladders are adorable in fairy gardens! (See the end of my post for a list of places to buy fairy garden accessories!)

I had to drill some drainage holes in the bottom of each wagon so the water from watering my live plants would drain out.

Photo Apr 30, 4 18 27 AM

And then I filled each with several inches of potting soil.

I purchased some inexpensive plants in different textures and colors.

what plants to buy for fairy garden

Most of these were ground covers. For my fairy garden “lawn” I bought Irish moss and for my trees and bushes, I purchased a few small succulents and some varying ground covers that said they wouldn’t grow higher than a few inches at most.

I also found this which I thought was pretty cool.

mini succulents fairy garden

I got it at Home Depot and there was no card telling what it was (I think they are called mini “Hens and Chicks”), but it seems to be a carpet of small succulents and you can use scissors and cut it easily into whatever shape you want. This came in very handy when trying to fill small spaces and corners in the fairy garden.

Also, when purchasing plants for a fairy garden, you almost want to get plants that are root bound so they won’t grow much. You don’t want to use Miracle Grow potting soil either or anything that will boost the plants to grow a lot, because well, you are planting a miniature garden and want it to remain miniature.

Next, you’ll need a theme and some sort of a focal point in your garden and I found it helpful to put this in first before anything else. Your theme could be like mine which is just a typical English garden/cottage type theme but I have seen all kinds of themes from Disney princesses to The Wizard of Oz to even gardens for boys that involve super heroes or dinosaur gardens.

I found this cottage house at a garage sale for $1 and thought it looked very “fairyish” with it’s ivy, flowers and cobblestone quaintness.

focal point for fairy garden

I put my house in first and then began to add plant elements like the grass, “bushes” and “trees”.

Irish moss for grass for fairy garden

I started with the “lawn” of the cottage and split one plant of Irish moss in two and left room for a pathway.

For my pathway to the house, I wanted it to look rustic and cobblestone-like so I grabbed a handful of pebbles from the floor of my greenhouse.

rock driveway for fairy garden

And just lined them in between the grass and tried to center it from the front door of the cottage.

driveway pathway fairy garden rocks

Next I tucked my different plants into the remaining areas.

Fairy Garden landscaping plants

I added the larger succulents to look like bushes or trees and I added the ground cover that had tiny white flowers (PRATIA puberola alba ‘Mini White Star’) towards the back of the cottage so it would look like a little flower garden. The tiny succulent “carpet” was just cut up and placed in the bare spots for a “forest look”.

I did purchase a few additions for my fairy garden, but I had to use restraint as you could drop a small fortune on tiny adorable miniature everything! I couldn’t resist this little firepit and cooking pot, complete with a red LED light to light it up because, hello, fairies have to EAT right? Unfortunately, I have to go rescue it every time it rains outside.

miniature garden firepit and cooking pot

So, welcome to my new basic fairy garden!

The g-babies and I will make some homemade accessories to put in it when they come to visit.  I might just be obsessed with all the miniatures one can make. Just have a gander at my Pinterest board!

I got a rough start on my second fairy wagon garden when Mr. Wonderful came home from another garage sale with another cute house.

Fairy garden cottage house

We added a bench and a swimming hole to this garden.  I surrounded our “pond” or swimming hole with more rocks and a yellow tinted ground cover (I think it’s creeping sedum?).

bench and swimming pool pond fairy garden

Oh! And what is a fairy garden without fairies?

If you build it, they will come!  I did dash over to TLC, our local garden nursery center,  and pick up four darling little unbreakable fairies so that each g-baby could have their very own fairy.

unbreakable fairies for fairy garden

We are looking forward to lots of crafting and adding to our fairy gardens! I can already tell you they will probably be expanding to other pots and containers!  After all, why not just have an entire fairy village for the maximum amount of fairy fun!???

Photo May 01, 5 58 53 PM

Stay tuned for updates and remember…

The fairies went from the world, dear,
Because men’s hearts grew cold:
And only the eyes of children see
What is hidden from the old…
~Kathleen Foyle

how to make a fairy garden

Here is a resource list for purchasing fairy garden accessories:

In Oklahoma City surround area:

On the Web:

how to create a fairy garden in a wagon

Spaghetti Squash Bacon Hash




I made this dish last Wednesday night for a quick on the fly with some leftover spaghetti squash I had baked the night before.  It came together really quick and was delicious.  Because we were in a hurry to get to our Lifegroup shortly after work, a quick breakfast-for-dinner seemed appropriate and sounded yummy. I didn’t take many pictures but the recipe is listed for you below!

OH! After I made my Spaghetti Squash Hash Browns a few weeks ago, my sister in law Cheryl told me I was baking my squash wrong. I corrected my technique and believe I like it better this way and it’s not as wet which makes for better hash browns and crispier hash.

Cut your spaghetti squash in half long ways and place it cut side up on a lined baking sheet. Sprinkle it with salt and pepper and bake for 45 minutes. Gently scoop out seeds from the top. Take a fork or spoon and pull the squash out of the shell. A large spoon works great for me.

Enjoy the recipe below!

Spaghetti Squash Hash
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 slices bacon, chopped in 1 inch pieces
  • ½ large spaghetti squash, baked in shell and strands scooped out (about 4 cups)
  • ½ large yellow onion, chopped
  • ½ large poblano pepper, chopped
  • 1 clove garlic, chopped
  • ½ t. salt
  • ¼ t. pepper
  1. Preheat oven to 400º
  2. In large oven safe skillet with heavy bottom, place skillet on medium heat and add bacon.
  3. Cook bacon for 5-7 minutes until almost crispy. Remove with slotted spoon to paper towel line plate.
  4. Drain bacon fat and wipe out pan (or leave 1 T. bacon fat is desired)
  5. Add 1 T. olive oil or coconut oil to skillet and add onion and poblanos.
  6. Stir fry for 5 minutes or until beginning to soften, then add in squash.
  7. Sprinkle with salt and pepper and mix well, then press squash lightly down evenly into pan.
  8. Sprinkle bacon over top evenly.
  9. Let squash set for 1-2 minutes to let bottom begin to crisp but not burn.
  10. Using a spoon, make a well (or indention) large enough to hold one egg, then make three more wells evenly spaced from the others.
  11. Crack an egg into each of the four holes
  12. Place skillet in oven and bake about 7-10 minutes or until whites are set and yolks are still soft.
  13. Remove and spoon onto plates.
  14. Makes 2 large servings or small small.
  15. *To bake spaghetti squash - cut in half long ways, place cut side UP on lined baking sheet and sprinkle with salt and pepper. Bake for 45 minutes at 350º. Let cool a bit then gently scoop out seeds. Scoop out spaghetti strands all the way to the shell and fluff with fork.


Glazed Lemon Zucchini Blueberry Bread

lemon glazed zucchini blueberry bread

Glazed Lemon Zucchini Blueberry Bread

With Mother’s Day coming up, I was looking for a recipe to make on my show this week to feature for Mother’s Day so I thought about myself. What recipe would I love for someone to make me for a delicious breakfast-in-bed this Mother’s Day?

Something with lemon is always at the top of my list and what goes great with lemon but blueberries?  Oh yes, and zucchini.


Yep, zucchini.

Zucchini adds moisture to this soft and tender loaf but you actually can’t taste it at all so why not sneak a vegetable into breakfast and have a moist lemon-packed bread bursting with warm blueberries as well?

To begin, preheat your oven to 350º.

Take one lemon and grate it all over into a bowl. Make sure you just get the yellow and not the white pith cuz it’s nasty bitter!

zest lemon

Also take one large zucchini and grate in until you have one cup.  Keep the zucchini and lemon zest ready oh hand for later!

zuchini grate

Then add some dry ingredients (2 cups of flour, 2 teaspoons of baking soda and 1/4 teaspoon of salt)  into a bowl and whisk them together.

Photo May 04, 1 36 47 AM

Now using a mixer, add 2 eggs into a mixing bowl and beat until light and fluffy, about 30 seconds.  Then add in  1/4 cup of plain greek yogurt (or skip the oil and use 1/2 cup Greek yogurt if you’re feeling healthy) and 1/4 cup canola oil and one and one-fourth cups of sugar.

Wet ingredients

The mixture will be pale yellow and a bit runny.


Add in the zest and juice of one large lemon.

IMG_0269 IMG_0270

Add in 1/2 cup of buttermilk.


Mix this all up and then turn your mixer down as low as it will go. If your mixer is super strong then just do the remainder of the steps by hand with a rubber or wooden spatula. I use my KitchenAid mixer on the lowest speed and it works just fine.

Now add in your one cup of grated zucchini. Just blend it for 20 seconds or so until the zucchini is evenly mixed in.

zucchini bread batter

Now this last part has to be done by hand.  You’re going to add in a cup of blueberries, but you need to fold them carefully by gently pulling the batter over the blueberries a few times until they are mixed in  Otherwise you will end up with blue batter and it’ll be ugly and unappetizing.  And your Mom won’t like that at all..although she will pretend she doesn’t see it cuz that’s how moms are.

fold blueberries

Spray a 9 x 5 inch loaf pan and pour in your batter.



Bake this for 50-60 minutes or until you can poke a fork into the center of the bread and it comes out clean.  Remove from the oven and let cool for five minutes then turn it out onto a plate or platter.

lemon zucchini bread with blueberries

Now we’ll make a simple glaze. Just squeeze one more lemon into one and one-half cup of powdered sugar and whisk it all up into a beautiful glaze.  If it’s too thick, add a tiny bit of water just until it’s pour-able.

IMG_0248 IMG_0247

Pour this right over the warm bread.

Photo May 04, 3 47 15 AM

Keep pouring.

Photo May 04, 3 47 22 AM

Then spread that luscious glaze all over the bread. Let it ooze over the sides and down to the bottom of the plate. You can scoop up that leftover loveliness when you serve it.


And then cut a big slice of heaven…for your Mom of course…


Or maybe for that Wonderful guy who’s been lurking in the background….just waiting.

Photo May 04, 4 42 05 AM

And if you can’t keep his hands off of it…

Photo May 04, 4 42 15 AM

Let him have just have one slice….one lemony, warm and blueberry bubbling bite.

Photo May 04, 4 41 44 AM

If you make your Mom this recipe this weekend, she will love you for life.


Glazed Lemon Zucchini Blueberry Bread
Recipe type: Breads
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 2 c. flour
  • 2 t. baking powder
  • 2 eggs
  • ¼ c. Greek yogurt
  • ¼ c. canola oil
  • 1¼ c. sugar
  • Juice of one large lemon
  • zest of one large lemon
  • 1 medium-large zucchini grated (about one cup)
  • 1⅓ c. sugar
  • juice of one large lemon
  1. Preheat oven to 350º
  2. Mix flour, baking powder and salt together in medium bowl with whisk
  3. Grate zucchini until you get one cup
  4. Zest lemon into small bowl
  5. Add eggs to mixing bown and beat for a minute or two until light colored and fluffy.
  6. Add oil and yogurt and mix
  7. Add sugar and mix
  8. Add lemon zest and juice and buttermilk and mix again
  9. Turn mixer down to very low and add grated zucchini.
  10. Using spatula gently fold blueberries into batter
  11. Pour into 9 x 5 inch baking pan
  12. Bake for 50-60 minutes until fork inserted into center of loaf comes out clean.
Make the glaze
  1. Mix powdered sugar and lemon juice and pour over warm bread.


My Garden Diary April 2015

Photo Apr 20, 9 23 52 PM

Photo Apr 21, 5 48 34 PM (1)

I woke this morning and stretched lazily. For some reason I really had a hard time opening my eyes. As my senses came into focus, I realized why.  The soft patter of rain on the skylight in our room kept wanting to lull me back to sleep.

Last week we visited my parents and brother in Michigan for the first part of the week and then drove over to Chicago to see my son’s Navy graduation from basic training.  More about that later.

When we returned home we were shocked to see how much our little garden had grown from the vast amounts of rain we received while we were off traveling. And now…more rain! We desperately need it to restore our lakes back to good levels so I am not complaining!

So to recap – here are our new raised garden beds (complete with photo-bombing maltese in the background).

Photo Mar 03, 5 19 28 PM

Here is what we do to our newly made raised garden beds when we have tornado and hail predictions for Oklahoma….

Photo Mar 25, 6 07 30 PM

Mr. Wonderful added those support beams so we could quickly throw some tarps over top of them and pin them down with leftover wrought iron metal garden edging.

He’s a genius.

Here are what our raised garden beds looked like when we left for Michigan.

Photo Mar 31, 7 12 47 PM Photo Mar 31, 7 13 06 PM

And here is what one looks like ten days later after torrential rains.

Photo Apr 20, 9 23 52 PM

And here is what we are picking every single day. If nothing else, I CAN successfully grow lettuce in abundance!

Photo Apr 21, 5 48 34 PM (1)

There is nothing like freshly picked and tender lettuce. Look for some salad recipes coming up in abundance my friends soon!

Mr. Wonderful also made this separate pepper raised bed for us from some heavy duty pallets our neighbors were giving away.


Bonjour Oklahoma City exterior

Bonjour Oklahoma City exterior

Recently Mr. Wonderful and I took a Friday off together to do some planning for our Easter Egg Hunt for our granddaughters.

I was glad to have a work day off because I’d been dying to try out the new place from one of my favorite Oklahoma Chefs – Chef Vuong Nguyen, who left Guernsey Park recently and set about building his new gourmet breakfast and lunch cafe from the ground up  himself.  Vu tutored under the great Kurt Fleischfresser and his food always pleases me.

Photo Apr 03, 1 17 04 AM

Chef Vuong Nguyen and his sister

When I say he did everything himself, I’m dead serious – this included paint, remodeling, installing kitchen equipment and anything else needed to get the place up and running.  Chef Vu is that dedicated to committing himself to his own place, where he can be free to create at will some of his inspired and delicious offerings.

Located in the Chase Park at Memorial and Portland, make sure and look for the artsy painted windows bearing the restaurant’s name.

Bonjour Oklahoma City

The interior is small, but still a work-in-progress, and if everyone loves the food like we did, Chef Vu is going to need to expand soon.

Bonjour Oklahoma City interior

The menu is scrolled busily up on chalkboards and you go to the counter to order your food.  I can guaranty you that it will be good …and house made. From the fresh baked bread, to the house-cured bacon, to the delicious dessert offerings, you won’t find any food that isn’t stamp approved and made on site from Chef Vu and company, except maybe for the baked goods, which we’ll get to shortly.

Bonjour menu oklahoma city

For starters, I ordered the avocado smoothie and it was delicious.

Bonjour avocado smoothie

Don’t be hating on the words “avocado smoothie” until you try it!

The Menu board will remain fairly constant as Chef Vu told me that he is training his staff to make things properly, and wants the quality to be perfect every time before moving on to other items. There is however, a “Feature board” that may rotate in and out frequently.

Feature board at Bonjour Oklahoma City

I was torn between the Salmon Linguine and the Seared Chicken and Waffle, but I opted for the waffle, and it was amazing!

Seared Chicken and Waffle Bonjour OKC


First off, let’s discuss the waffle.

Shall we just say this was buttery and crispy on the outside, and soft on the inside. and magnificent as waffles go in itself? It almost felt a little like cornbread to me in its texture. It was topped with a smear of basil aoili, some insanely moist and tender chicken (not fried) a perfectly poached egg and some diced tomato.  The flavors were crazy delicious.

Seared Chicken and Waffle Bonjour Oklahoma City

Mr. Wonderful opted for the Eggs Benedict, which might be one of his favorite meals ever. The man loves his Eggs Benedict!

Eggs Benedict Bonjour OKC

Again – I tell you – house made English muffins everyone! The Wonderful guy was happy!

Drinks, chips and even hot tea offerings can be picked from the glass case at the counter.

Drinks Bonjour

And holy sweetness, but look at the sugary temptations under glass domes begging your to order them on top of the counter!

Bonjour desserts Cake Creations by Kim

If you opt for more for dessert there are usually offerings like Chocolate Croissant Bread Pudding with Herbal Mint Tea Anglaise, Walnuts, and Orange Whipped Cream, however, we were just too full of our breakfast goodness to eat one more bite!

After sitting awhile and talking to Chef Vu, we learned he has more in store for us at Bon Jour. Things in the works will be wine by the glass and more bar seating to feed more folk.  We talked about his Asian roots and I begged him to introduce some of this into his menu in the future and whether he will or not remains to be seen (alas I will keep bugging him).

But one thing you can be assure of if you eat at Bonjour…..

You’re going to leave happy.

We sure did.

(Right now Bonjour is open for breakfast and lunch only Wednesday thru Sunday)

3705 W Memorial Rd #707,
Oklahoma City, OK 73112
(405) 286-9172

Bonjour on Urbanspoon

Tangled Thai Rainbow Salad

Thai Zoodle Salad


Thai Tangled Rainbow Salad

Mr. Wonderful and I recently did a 21-day Daniel Fast plan and that means we are basically ate a plant-based diet for 21 days (I strive now to make it a habit, although adding back in some lean protein later on). I can tell that while the first week was rough, I felt great after that and loved the energy I had on this diet!

Our reasons for this were two-fold, the first being spiritual and the second being physical.

Did I mention that we could only have water to drink? The precise list reads “Drinks: filtered water, spring water, distilled water.


The second night I went to bed with a raging headache from coffee withdrawal. It was awful!

Anyway, I tried to be more creative than just putting out some boring vegetables so the first Sunday, I made a HUGE pot of vegetable soup to reheat for a few days. That night I wanted an interesting salad to go with it. Poor Mr. Wonderful! He came home from work with this ravaged look on his face and grabbed a fork and dug right into the serving bowl when he saw the salad and exclaimed how delicious it was!

Now, mind you, he was starving so his comments could be a bit tainted, but really, this salad is a-MAZ-ing!

If you love the flavors of Thai – sweet, sour and spicy, you will LOVE this salad!
And I found another use for my spiralizer.

The spiralizer.


The spiralizer is a quirky piece of equipment that turns vegetables into noodles. Such brilliance.

The one I purchased cost about $20 on Amazon but you can also get one that will will work a bit slower for around $10. If you have a julienne peeler, you can also get similar results although it’s a bit more tedious.

For this salad, I used raw zucchini for my base of noodles. I also wanted to use a raw sweet potato but didn’t have one in the house. I used the smallest noodle plate on the spiralizer and locked my zucchini in. Once I turned the crank handle, I soon had a large bowl of zucchini noodles (I used 2 medium-sized zucchini)!

Spiralizer Collage
I also cut up one-half of a red pepper into really thin strips, then cut them across into ½ inch pieces as well as julienne peeling 2 medium-sized carrots. I can’t figure out how to spiralize them for the life of me! I also ribbon cut shredded about 2 cups of kale (2 cups cut). If you think you don’t like kale (you may substitute baby spinach or chopped spinach if you like!), you probably haven’t chopped it correctly! Stack the leaves on top of each other and cut them as thinly across as you can. I added in 1 cup or so of bean sprouts and 3 chopped green onions (green and white). I also added about 1/2 cup of shredded red cabbage but forgot to take a picture.

Chop veggie collage Edamame come now shelled in frozen bags which sure saves me SO MUCH TIME!

Photo Jan 05, 3 35 21 AM

I ran one cup of these under warm water to thaw, kind of like you would do with frozen peas for a salad.

And just for kicks, I thinly julienned two radishes, because I had them on hand. The last thing I did before making the dressing was to chop up a good bunch of cilantro, probably roughly around ½ to 2/3 cup. All of this went into a bowl together.

Photo Jan 05, 3 57 36 AM

For the dressing, I used my Thai Peanut Sauce dressing. I left the sugar out due to our fast, but you could make it just exactly like it is. If Chile Oil is hard for you to find (look for it in the Asian aisle), you can just use red pepper flakes.

Pour the dressing over the vegetables.

thai peanut dressing
Toss REALLY well!

Photo Jan 05, 3 59 14 AM
Just before you serve it, sprinkle it with some shaved almonds or sunflower seeds.

Photo Jan 05, 4 01 17 AM

And then dig in!

It’s so good. What a great way to cleanse!

Tangled Thai Rainbow Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 medium-sized zucchini
  • 2 medium-sized carrots or 1 medium sweet potato
  • ½ red pepper
  • 1 c. bean sprouts
  • 2 c. shredded kale
  • ½ c. Shredded red cabbage
  • 3 green onions, chopped
  • 1 c. shelled edamame, thawed
  • ½ -2/3 c. cilantro, chopped
  • 2 radishes, julienned
  • ½ c. shaved almonds or sunflower seeds
  • ½ c. natural peanut butter
  • 2 T. apple cider vinegar
  • 1 t. minced or grated ginger
  • ⅛ t. crushed red pepper flakes
  • ¼ c. brown sugar or ¼ c. honey (optional)
  • ¼ t. minced garlic
  • ½ t. chili oil (optional)
  • 1 t. Sesame oil
  • 1 c. water (to thin to liking)
  1. Spiralize, julienne peel or thinly cut zucchini and carrots into bowl.
  2. Thinly slice red pepper then cut across the slices to make ½ inch pieces. Add to bowl
  3. Add bean sprouts to bowl
  4. Stack kale leaves and thinly slice across the leaves to make shreds and add to bowl.
  5. Thinly slice and then chop red cabbage
  6. Chop green onions and add to bowl.
  7. Rinse edamame under warm water until thawed and add to bowl.
  8. Add radishes to bowl.
  9. Chop cilantro and add to bowl.
  10. Make Peanut dressing (follows) and add to bowl. Toss salad well and sprinkle almonds or sesame seeds over top just before serving.
  12. In a small saucepan, whisk all ingredients but water for the Peanut Dipping Sauce over low heat until heated through.
  13. Drizzle in water until sauce is consistency of mayonnaise and lightens in color.

See what other fabulous food bloggers are making for Food Network’s Spring Sensational Sides using spring green!

Creative Culinary: Mixed Greens with Smoked Mozzarella and a Warm Roasted Garlic Dressing
The Cultural Dish: Three Quick and Easy Salad Recipes
Napa Farmhouse 1885: Salad Greens with Sun Dried Tomato Vinaigrette
Red or Green: Salad Greens with Basic Balsamic Vinaigrette
The Heritage Cook: Chopped Steakhouse-Style Salad (Gluten-Free)
Weelicious: Southwestern Salad
Taste with the Eyes: Teacher Appreciation Farmers Market Salad
Swing Eats: Kale Salad with Lemon, Pecorino Romano, and Toasted Walnuts
Virtually Homemade: Spinach and Bacon Salad
Domesticate Me: 8 Gorgeous Green Salads for Spring
Elephants and the Coconut Trees: Arugula and Grapefruit Salad
Dishin & Dishes: Tangle Thai Rainbow Salad
Homemade Delish: Grilled Pineapple Spinach Salad
FN Dish: Why Side Salads Are the Best Salads

Asparagus Spinach Coconut Soup

creamy asparagus soup recipe


asparagus spinach coconut milk soup

A couple of weekends ago, I was watching a cooking show where the hostess was making spring food and an asparagus soup recipe drew me in, except for the butter and heavy cream, both of which I adore, but could really do without on my hips, behind and other parts of my body, if you know what I mean.

If you are one of those tall, lanky thin people who don’t know what I mean….it means it puts WEIGHT on me for gosh sake. Count your blessings!

I decided to re-create the recipe in a healthier sense and oh boy! Mr. Wonderful has fallen in love with this soup!  And the added healthy bonus is just a plus!

Start out by chopping one large bunch of asparagus into one to two inch pieces. Also, chop up two stalks of celery along with one leek and 2 cloves of garlic. Now, if you’re one of those people who makes a face at the sound of the word “leek” be adventurous! Leeks have a more delicate flavor than their cousin the onion, so if you don’t like strong onion flavor or are cooking a dish that an onion might overpower (like this one!), try using a leek instead. To learn how to cut and wash them click here for my leek tutorial.

So to start cooking this soup, add two tablespoons of coconut oil or olive oil into a large pot.  When it’s melted and the heat is up to medium temperature, add in the asparagus, leek and celery and stir for about ten minutes.  Then add in the garlic and stir for one minute more.

Photo Mar 28, 3 42 03 AM

Now add in four cups of vegetable or chicken stock. To make your own chicken stock click here and to make your own vegetable stock, click here. It just might be easier than you think!

Photo Mar 28, 3 43 23 AM

Stir this all around a few times and simmer for about twenty minutes, stirring every five-seven minutes or so.

Then add in in four cups of spinach. I forgot to take a picture!

Now using a ladle, add in enough of this mixture to fill your blender about half way full.

blending hot soups **IMPORTANT!!!  Any time you blend a hot liquid, let it cool a bit first and then only fill your blender no more than half way full! Remove the lid or the removable clear plastic insert to add things and cover with a dish towel to avoid steam explosions and burning!
Blending asparagus soup

Turn this on and pulse a few times and then turn it on high and let it completely blend until smooth, then pour it into a bowl or another large sauce pan and repeat with the remaining asparagus/spinach mixture until all is pureed.

Next, pour it back into a clean pot and gently heat again over medium heat.

Photo Mar 28, 4 36 40 AM

Add in one 13.5 ounce can of coconut (or light coconut) milk and stir and bring back to a simmer and simmer for about five minutes more letting it thicken up slightly.

If you prefer SUPER silky soup, pour through a fine sieve.

sieve strain asparagus soup

I usually skip this step, however, because it’s pretty smooth and I prefer to keep the tiny bits of fiber in for more health benefits!

Garnish with creme fraiche, or Greek yogurt  and some blanched tips of asparagus stalks for a beautiful presentation!

Photo Mar 28, 4 45 46 AM (1)

I was worried Mr. Wonderful wouldn’t like this soup but he raved about it for days. I’m making some more tonight while asparagus low prices abound!

Happy Spring!

Asparagus Spinach Coconut Soup
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Ingredients
  • 2 T. coconut oil (or olive oil)
  • 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 large leek, white and light green only, chopped and rinsed
  • 3 cups spinach
  • 4 cups vegetable or chicken stock
  • 1 13.5 can light or regular coconut milk
  • ½ t. Kosher salt
  • ¼ t. ground black pepper
  1. In a large stockpot, heat the oil over medium heat.
  2. Add the asparagus, celery, and leek and cook, stirring occasionally, until tender, about 10 minutes.
  3. Add garlic and stir for one minute
  4. Add the vegetable or chicken stock, then reduce the heat and simmer for 20 minutes.
  5. Add spinach and stir for 1 minute, just to wilt
  6. Working in batches, fill blender to half full with mixture. Take off plastic clear lid but leave on main lid of blender. Cover hole with a dish towel and quickly pulse a few times, then turn blender on and let run for 1 minute to puree well. Pour into a clean large sauce pan.
  7. Repeat with remaining mixture until all your original pot is pureed and in sauce pan.
  8. Add the coconut milk and simmer for another 2-3 minutes minutes.
  9. Season with salt and pepper and adjust to taste.
  10. Add the spinach to the soup and let wilt for about 1 minute. In batches, pour the soup into a blender and blend on high until smooth. (Alternatively, use an immersion blender and puree in the pot.) Stir well before transferring to 12 small teacups and serve hot.
  11. IMPORTANT: It's important when blending hot liquids to only fill half full in blender and leave the top opening open to allow steam to release. Failure to do so can result in hot explosions and burning!

Love asparagus and want MORE recipes featuring their lovely green stalks? Check out what other bloggers are offering for Food Network’s Spring Sensation Sides below!

The Lemon Bowl: 20 Asparagus Recipes for Spring
Feed Me Phoebe: White Asparagus with Herby Sabayon Sauce
Dishing with Divya: Mock Guacamole with Asparagus
Dishin & Dishes: Asparagus Spinach Coconut Soup
Creative Culinary: Grilled Asparagus with Garlic and Parmesan
Jeanette’s Healthy Living: Low Carb Pasta with Asparagus Pancetta and Pine Nuts
Weelicious: Italian Asparagus Sticks
The Heritage Cook: Asparagus Caprese Salad with Lemon Vinaigrette
Napa Farmhouse 1885: Roasted Asparagus Nicoise
Red or Green: Spicy Roasted Asparagus & Leek Soup
Swing Eats: Roasted Fingerling Potatoes and Asparagus with Rosemary
The Cultural Dish: Asparagus Milanese
The Wimpy Vegetarian: Asparagus Carbonara with Garlic Crumbs
Taste with the Eyes: Savory Matzo Brei with Asparagus and Smoked Salmon
The Mom 100: It’s Simple Roasted Asparagus with Shallots and Parmesan
FN Dish: The Asparagus Motto: The Simpler, The Better



Cookbook Review – Inspiralized

Inspiralized cookbook

Inspiralized cookbook

Several months ago I purchased my spiralizer and absolutely love it. When I saw that Ali Maffucci (blogger from had a cookbook out, I couldn’t wait to get it. Since then, I ordered another copy for my daughter who loves vegetables as much as I do and shipped it to her in California.  My only regret from this book is that I wish I had waited and ordered Ali’s new version of the spiralizer (called the Inspiralizer) that she invented. It might be an upgrade from mine. You know the drill…you order a mandoline from Pampered Chef and the next year they come out with a new model that has three more attachments than yours?


So, I have been cooking out of this book now for several weeks and if you are a vegetable lover, you will adore this book. If you are trying to cut out carbs, you will adore this book and if you are trying to pack more raw or just simply veggies into your life…this is the book for you.

If you are picky and hate vegetables, it is not.

However, I made a believer out of my husband when I cooked the Sweet Potato Carbonara for him. He loved it. I loved it. We want to make it often.

The book is very informative and it’s obvious the author, who is of Italian descent and whose family loves their pasta, has played around A LOT with the recipes and perfected them. She gives a lot of expertise on making the various noodles in different sizes and even instructs on how to convert the noodles to “rice” and specifics on what vegetables work and don’t work when spiralizing and what to embrace and not try with different vegetables as well.

I happen to adore different ethnicities of food so I appreciate the diversity of the recipes like Mexican and Thai flavors as well as Italian and southern dishes, etc. This is not a vegan or vegetarian book so meat is also included in many dishes.

Recipes next on my list to try are Spicy Butternut Squash Nachos, Noodle Chicken Soup and Collard Hummus Wraps with Golden Beets and Sprouts.  I am adventurous when it comes to vegetables but there are plenty of less adventurous recipes as well like Caprese Zucchini Salad, Pesto Spaghetti with Heirloom Tomatoes and Garlic Lemon Broccoli with Bacon.

And it’s not just a cookbook of pasta dishes. There are recipes for Breakfast, Soups Stews and Salads and even Rice Dishes and Casseroles and yes, there is even a dessert section.

This book is quickly becoming well-loved and well-used at our house. I look forward to trying many of the recipes.

How to Plan an Easter Egg Hunt

Easter Egg Hunt kids

How to plan the perfect Easter Egg Hunt

A few months back something possessed us to think an Easter Egg Hunt might be fun to do with the grand-babies.

Easter Egg Hunt kids

Oh were we ON with this one!

I just wanted to share our experience and ideas for anyone who might want to plan this for their grand kids or kids!  This was absolutely one of the most gloriously FUN times we’ve planned!

Of course I had to pull out all the inside Easter decor for the house for the party (and Hobby Lobby might be just a tad more affluent due to me this year).

Easter Decor collage 1

(Carrot Bundle utensil idea from Our Best Bites).

It started with a small idea and grew somewhat. One look at Pinterest and I got hooked on SO many cute ideas I found on there!

Apparently tossing out a couple dozen eggs on the lawn is way outdated now.  Or else I just got sucked into a million shades of spring cuteness; I haven’t yet decided.

To begin, everyone arrived around eleven a.m.  We were so blessed to have perfect weather – it was not too cold, but still cool enough to not melt all the chocolate we had hidden in eggs all over the back yard.

As they kids arrived, I had an activity set up on our coffee table, so that it was at their munchkin level.  I found this cute idea from Cupcakes and Crinoline’s site via The kids (well actually it was more like their parents) built tried to build a peep house. I say “parents” because the icing just wasn’t holding very well and the parents really had to help, which in the long run was pretty neat for them all to do together. We substituted colored green coconut flakes for grass in ours because Mr. Wonderful thought everything should be edible.

make a peep house collage 1

You could see the parents grinding their teeth in frustration at times, but they finally came up with a finished product. And the kids slid the Peeps inside very carefully.  My cousin Di has since advised me to to use Royal Icing as it is akin to using glue. Here’s a recipe from Wilton (click here).  It was pretty neat to see the families down on the floor together facing the challenge! (Of course I say that, because I was an un-involved camera person just standing by.)

Make a peep house Collage 2

After this activity, the kids were ready to HUNT EGGS!

Because we had age ranges from 6 all the way down to (barely) 2, we decided to give each kiddo a color of egg to hunt, thereby ensuring all kids received roughly the same number of eggs.

Easter Egg baskets color coded

We had kept one egg out in the kids’ buckets (buckets purchased for $1 at Hobby Lobby) to show them what color they were looking for. Mr. Wonderful hid Jade’s (our 6 year old) eggs in tougher to find places and most of Madilyn’s (our 2 year old) were easier to find. Mr. Wonderful wrote the total count of eggs on the back of the tags on their basket, so when they thought they were finished, we counted and sent them back out to look for the remaining number still out. (Free printable basket tags from Smilebox and Petite Lemon can be found here).

how to plan an Easter egg hunt

I had printed some free Easter Egg Hunt signs out from Over the Big Moon and I hot-glued them onto some garden stake sticks we had out in the shed. Mr. Wonderful stuck them around the yard in various spots for a cute effect.

Easter Egg Hunt Signs Outside

Bonus points to Mr. Wonderful for making this rustic and adorable arbor to our garden outside this week with all the kids’s names on it. We will add more as they come into our lives!

Once all the eggs were found and gathered, we headed back inside to eat.

Photo Apr 03, 10 40 31 PM

The kids sat at a kid-sized table and had lots of Easter and bunny-themed food items to chow on.

Photo Apr 03, 9 29 38 PM

I wanted to get a smidge of nutrition in them (due to candy overload), so from Bunny Sandwiches to Bunnybel cheese and veggie snacks to Easter Sugar Cookies to Carrot Patch Flower Pots, it was all fun to look at …and eat!  I’ll post the links below to each treat!

Easter Egg Hunt Kids food

**Cheetoh Puff Carrots from A Thrifty Mom (I subbed green pipe-cleaners for ribbon and used these free printables to attach on from Craftaholics Anonymous).

**Carrot Patches Flower Pots from Taste and Tell

**Babybel Bunnies from Blessed Beyond Crazy

**Bunny Sandwiches from Anders Ruff

**Carrot Juice  printables from Lulu Cole (I used mango peach juice).

**The Easter Sugar Cookies were my family favorite Holiday Sugar Cookie dough and frosting recipe found here using these cookie cutters I found on Amazon.

The kids thought they were big stuff sitting at their own little table. We borrowed the table from our son Chris’ house but are now wanting one of our own for them!

Kids easter egg hunt party

When lunch was finished, everyone headed out to the kitchen table to color Easter eggs!

coloring easter eggs collage

I love simple activities that bring everyone together in creativity, don’t you?

Of course I had to break out all my Easter decorations for the event, and Hobby Lobby might be just a tad more affluent due to me this year….

Easter Decor collage 1

I had purchased some inexpensive Easter trays at Hobby Lobby and before the kids left, they got to load up with some little goodies to take home with them other than the candy eggs they gathered. (The Jelly Bean Prayer free printable from That’s What Che Said can be found here and flower stickers can be found at any craft store in the scrap booking department).

Easter Egg Hunt Pictures collage 2

Funny story – we wanted to make sure and include the spiritual aspect of Easter in our egg hunt so we made these cute little bags of multi-colored jelly beans with the Jelly Bean Prayer attached to the bag.  After buying an inexpensive bag of jelly beans, we realized there were no white or black jelly beans inside (due to the nasty black licorice ones no kid ever likes, no doubt!), so we stopped in at the mall one day and bought some Jelly Belly’s in all the different colors as well as black and white. When they totaled our pound and one-quarter of jelly beans, the total came to $14.88 or something. We were shocked! However, we need those dratted black and white beans so we sucked it up and paid for them and then headed to Hobby Lobby to purchase the small flower pots for the Carrot Patches,  and lo and behold!

Hobby Lobby sells the Jelly Bean Prayers in separate little bags complete with the saying on the front – 17 in a bag for $4.00!  Oh, and if you know Mr. Wonderful and his thrifty heart, the fact that these were now marked 40% off was a little too much for his mind to handle!

Would you like a Porter house steak for dinner honey or another bag of jelly beans? EEK!

This kids were now bouncing around high off of excitement and sugar high energy and all us adult folk were ready for a nap. All in all, this was one of the best parties we’ve ever planned and we plan on doing it again next year!

I hope you all had a wonderful Easter and celebrated Sunday for our risen Savior!  Happy future egg hunting as well!

Easter Egg Hunt Photos









Bunny Tail Cookies

Bunny Tail Butt Bottom Cookies recipe

Bunny Tail Butt Bottom Cookies recipe

Aren’t these cookies just the cutest?

Bunny Tail Cookies Final 2

These cookies have been floating around Pinterest and as far as I can trace, originated from using store-bought cookie dough and frosting. However I wanted to make them from scratch as I was making these cute Easter cutout sugar cookies as well for our grand-baby Easter Egg Hunt this weekend,  and because I am pretty particular about sugar cookies and frosting and love our old family recipe for both. This way I could make them all at once.

Frosted Easter Cookies recipe

I’m not going to go into the tutorial on making the cookie dough and frosting. You can find the tutorials for both on my other post here, or they are included on the printable instructions (at the bottom of this post). I’ve let you know how you can make them from store-bought cookie dough and cans of frosting as well, so make sure and check out the printable recipe at the end of the post.

Once you make or purchase your sugar cookie dough, roll it out to about 1/4 inch thick. Don’t make it too thin. The beauty of sugar cookie dough is not to have them crispy but to have a nice soft bite to it.

To make the larger circle, and if you don’t have a set of these biscuit cutters lying around your house, never worry, I have suggestions for you!

biscuit cutters

I simply used a glass from my kitchen cupboard to make the larger circle or the bunny’s tush. My glass was around 3 1/4″ in diameter.

Photo Mar 28, 4 04 55 AM

The glass worked perfectly! I cut out twelve large circles and placed them on a cookie sheet.

Photo Mar 28, 4 07 43 AM

For the smaller circles, I ended up using this cupcake plunger that I have, but you could also use a pill bottle lid, a small shot-glass, or even the lid of a water bottle to cut thirty-six small circles for the bunny’s feet.

Bunny Butt Bottom Cookies

Place the thirty-six small circles around the large ones on your cookie sheet and pop the pan in the oven for 7-10 minutes. Start checking them at seven minutes!  You really don’t want a lot of browning on them at all but a nicely-done soft sugar cookie.

Photo Mar 28, 4 40 06 AM

Let the cookies cool on wax paper, paper towel or a cooling rack for about 10-15 minutes.

If you’re going to make your own icing, this is the time to do it! (My recipe for frosting is here.)

Now, take one of your larger circles and frost it with pink frosting.

frost bunny butt bottom cookies

You could also purchase a can of white frosting and a can of strawberry frosting from the store to cut time.

Stick a small marshmallow dead in the center of the bunny’s bottom and stick on two of the smaller circles for feet.

Photo Mar 29, 12 51 24 AM

Now frost each one with white icing.

frost bunny tail feet cookies

I actually think it is neater and easier to frost them individually first and stick them on (unlike the photo above where I stuck them on then frosted them).

Photo Mar 29, 12 53 12 AM

Now take one of your larger pink candy circles and stick it on to create the upper pad of the bunny’s paw.

bunny tail cookies feet

And stick the three smaller circle candies to form the three bottom pads of the bunny’s feet.

bunny tail cookies feet and tail

Continue to make the other eleven cookies and let them set on a platter or wax paper for 4-6 hours to allow the frosting to completely harden.

Bunny tail cookies

Aren’t they just the cutest little bunny booties you ever did see?

bunny butt cookies

Happy Easter baking!

Bunny Tail Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 c. sugar
  • 1 c. butter
  • 1 egg
  • 2 t. vanilla
  • 2⅔ c. flour
  • ¼ t. salt
  • 12 mini-marshmallows
  • 12 large candy pink balls
  • 36 small candy pink balls
  • ¼ c. butter (1 stick), softened
  • 1 pound powdered sugar
  • ¼ cup milk (to thinning quality)
  • **Alternately you can use refrigerated sugar cookie dough and canned frosting (pink and white) and start Instructions where you roll out the dough
  1. Preheat oven to 375.
  2. Cream butter and sugar well.
  3. Add egg, salt and vanilla, beat well.
  4. Blend in flour gradually, about a cup at a time. Roll into a flat disk.
  5. Chill at least one hour. Roll out on floured surface to ⅛ inch thickness.
  6. Cut with cookie cutters or use a drinking glass for the large circle and a water bottle cap for the small circle. Cut 12 large circles and 36 small circles.
  7. Bake 7 to 10 minutes or until edges barely begin to get golden brown. Let cool one minute and remove to cooling rack or sheets of wax paper and allow to cool at least fifteen minutes before frosting.
  8. Can be stored in airtight container in freezer for up to one month.
  1. In mixing bowl beat butter and one-half cup of powdered sugar. Add one-half more cup of powdered sugar and then add a bit of milk. Alternately add sugar and milk until frosting is spreadable with spoon.
  2. Add half of the white frosting into one bowl.
  3. Add the other half of white frosting into another bowl and add 1 drop of red food coloring and mix well to form soft pink frosting.
  1. Frost large cookies with pink frosting.
  2. Frost each small cookie with white frosting and stick on slightly angled to the pink cookie at the bottom to form "Bunny feet"
  3. Stick one mini-marshmallow in the center of the pink large cookie to make the tail
  4. Add large pink candy in the top third of each bunny foot
  5. Add 3 small pink candies to the bottom of the foot to form the smaller bunny foot pads
  6. Allow to set 4-6 hours until the frosting hardens.
  7. Store in air tight container with wax paper in between layers
  8. Can freeze for up to one month