Saturday, March 31, 2012

This Easter have fun decorating an Easter Egg Veggie Pizza

Decorating Easter eggs was always one of my favorite activities at Easter. I enjoy it so much, that even after all my nieces and nephews got too old to want to partake in the activity, I invited friends with small kids over to do so. Of course those kids got older too, so it has been a few years since I've decorated an Easter egg. This year, I at least decorated some food to look like an Easter Egg.

I went to the grocery store last week to buy the ingredients to make my Carrot Shaped Veggie Pizzas and right next to the broccoli was purple cauliflower. I had never seen purple cauliflower and just couldn't pass it up. Immediately I envisioned a veggie pizza decorated to look like an Easter Egg using a rainbow of colorful vegetables. Easter eggs can be decorated any way you like using a few or a lot of different colors. The design I chose incorporated the purple cauliflower, orange and yellow peppers, green celery, and some orange carrots. You, of course can decorate your Easter Egg Veggie Pizzas any way you like using your favorite vegetables. 

You may even get non-vegetable loving kids or adults to eat this pizza. I haven't eaten cauliflower in many, oh, so many years, and thought I'd pick it off this pizza before eating it. I really just bought it because it was purple, but found it palatable mixed with the other veggies and was surprised that I did indeed eat it. 

Easter Egg Veggie Pizza (makes 1 pizza)


a dusting of flour
1 sheet puff pastry, thawed according to package instructions
8 ounce tub of vegetable cream cheese
veggies of your choice, finely chopped
optional, 2 tablespoon heavy cream or egg wash (egg mixed with a bit of water)

Supplies Needed:

cutting board
rolling pin
parchment paper lined baking sheet
pizza wheel or knife
optional, pastry brush


Just a note: I should have set a piece of parchment paper on top of my cutting board before proceeding, but didn't. I would recommend it, as it will be easier to move your egg to the baking sheet. 

Dust your cutting board (or parchment paper) with flour. Un-fold puff pastry sheet and set on cutting board (or parchment paper.) Sprinkle some flour over top of dough. Use a rolling pin to roll the dough so that it increases in length to 13" long. Use a pizza wheel or knife to cut a large egg shape out of the dough.

Move your egg to a parchment paper lined baking sheet. This is where it would have been easier to have it on the paper already. Use a fork to prick holes all over the dough. Optional: brush heavy cream or egg wash over the entire egg. Refrigerate for 30 minutes. Meanwhile, preheat oven to 400 degrees. Bake egg for 18-22 minutes until golden brown (longer if you like it really dark.) Allow to cool completely.

Spread veggie cream cheese over crust. Decorate with vegetables and serve. You can refrigerate your pizza for a few hours or up to two days.

I can't wait to see your Easter egg designs. Be sure to send me some pictures of your creations.

If you like this recipe please share it with others by using the share buttons below. I really appreciate being Stumbled Upon and Pinned, and am always grateful to those of you that share my ideas on your website. I do request that you don't post my entire tutorial, but rather share a picture with a link. If you make this recipe, I'd love for you to send me a photo to so that I can share it in my Reader's Gallery. I link my recipes up to lots of websites that are listed here

Thank you for visiting Hungry Happenings - Beth 

Items used to make this recipe that are available on


Tuesday, March 27, 2012

Coconut Chick Cake Balls and giveaway winner announced.

Before I begin, I want to congratulate Lori Stilger who's name was selected as the winner of the Nambe Morphik Two Tiered Server. Lori, please contact me within 72 hours to claim your prize.

You may not have won this giveaway, but don't fret, I'm currently hosting another one. Click here to enter for your chance to win a gift certificate to buy baking supplies from Smidge 'n Pinch.

My life has been spent in the suburbs where the only animals you tend to see roaming around in backyards are cats, dogs, squirrels, rabbits, chipmunks, and the occasional raccoon. When I was young, my mom would take us out to a local farm to get fresh eggs and I especially loved visiting in the spring when I could see all the new born chicks.

Those adorable baby chickens have inspired me to make lots of chocolate chicks over the years. My customers love them and my most popular Easter lollipop (second from left) inspired me to create the Rice Krispies Treat Chick Pops (pictured in the center) that I shared with you last year.

This past Valentine's Day, I created and shared with you my Warm Fuzzy Cake Balls. As I was making them, I knew they could easily be transformed into other creatures including fuzzy little Easter chicks.  All I had to do to make the change was to color the coconut yellow, create a beak and feet using orange candy coating. They are so easy to make and I think they turned out so cute. There really are so many possibilities with these fuzzy cake balls, and I'm sure I'll be sharing more ideas in the future. If you'd like to make these but don't like coconut, you can use shaved colored candy coating like I did when I made the Pink Fuzzy Slipper Cookies (tutorial here.)

Coconut Chick Cake Balls (makes 40 chicks)


24 ounces melted white confectionery coating/candy melts
orange candy coloring (not liquid)

Coconut Covered Cake Balls
1 baked cake, any flavor
1/4 cup - 1/2 cup white frosting
4 cups shredded coconut
yellow liquid food coloring

80 candy eyes

Supplies Needed:

parchment paper
baking sheets
mixing bowl and spoon or a stand mixer or food processor
disposable pastry bag, zip top bag, or a squeeze bottle fitted with a small round pastry tip
zip top bags used to color your coconut 
optional: #18 mini ice cream scoop (a heaping tablespoon)
fork or chocolate dipping fork


Color about 1/3 cup of the melted white confectionery coating using orange candy coloring. Fill a squeeze bottle fitted with a small round pastry tip (#3,4, or 5) or fill a disposable pastry bag either fitted with a tip or just snip off the end leaving a small opening or fill a zip top bag and snip off one tip. Line a baking sheet with a piece of parchment paper. Pipe out 80 chick feet and 40 beaks as pictured above. Freeze or refrigerate for 3-5 minutes just until the pieces harden.

Click on this link to see the instructions to make the Warm Fuzzy Cake Balls. Follow the instructions to make the cake balls, dip them in white confectionery coating, and roll them in coconut that has been colored yellow. 

Once you have made the coconut covered cake balls, you are ready to add the orange candy feet and beak and candy eyes. Use some melted confectionery coating to "glue" all the pieces onto your fuzzy cake ball chicks. I put my candy coating in a disposable pastry bag, but you could just use a toothpick or the tip of a knife.

Store in an airtight container for up to a week. These would make great additions to any Easter basket, can be served as dessert, or can be individually wrapped and used as party favors.

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Here are a few more fun Easter ideas:

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Saturday, March 24, 2012

Down the bunny hole push-up pop treats and a giveaway.

I have been waiting for the perfect opportunity to use my new push-up pop containers and couldn't resist using the modeling chocolate bunny butts I made for my Ravenous Rabbit Cupcakes to create these Down the Bunny Hole treats. I made these the same day I made my cupcakes, which was a few weeks ago, and thought, "oh this is such an original idea." To make sure that is was, I searched in Internet to see if anyone else had already published a tutorial and didn't find a thing.

I was so excited to share this tutorial and giveaway, but wanted to wait, so that I didn't have two giveaways going at the same time. Yesterday I wrote my tutorial and had just finished writing the details of a giveaway by my new sponsor Smidge & Pinch Cupcakes and Posh Party Supplies. I copied the tutorial and went to send it to Theresa who owns Smidge & Pinch and noticed that she has a Facebook page for her site. I hadn't yet visited her Facebook page, so I thought I should do that. I opened the page, scrolled down just a bit and about fell out of my chair. There on her page was a picture of almost the identical push up pops. I followed the link and found that they were created by Lynlee's Petite Cakes (see her amazing Easter sweets and decorations including her push-up pops here.) She is wildly talented.

I wasn't surprised at all that someone else came up with this idea, but  I was stunned at how much the bunnies in our treats looked alike.

Now I was in a pickle.

I always do my research and try to make sure I'm not publishing something that someone else has already done. I want my site to be filled with unique edible crafts and work hard to create things that are clever and new. I've come up with edible craft ideas before, then found very similar projects already out there, so I either change it a lot or don't use it. I LOVE this Easter push pop treat and after much debate, I decided to share my tutorial with you because Lynlee doesn't offer any instructions for making her pops.

There are a few differences in our pops; she filled her push-up pop containers with chocolate pudding and Oreo Cookie crumbs, where I used chocolate cake dirt and green coconut grass instead. Either way you make them, they are adorably cute. 

They are a bit top heavy, so you'll want to secure them in a push pop display or do what I did and add shredded tissue paper in a basket and nestle them in the shred.

Down the Bunny Hole Push-Up Pop Treats (makes 12)

Before you begin, you will need to make white modeling chocolate. Click here for the recipe and directions on adding color, as well as, troubleshooting information. 


1 recipe white modeling chocolate (recipe here)
pink candy coloring 
powdered sugar to dust work surface
corn syrup to "glue" the modeling chocolate pieces together
12 chocolate cupcakes (or 1 - 8" cake)
1 cup chocolate frosting
1 cup sweetened coconut*
green food coloring

*If you or your kids don't like coconut, you can use edible Easter grass. It comes in long strands which could easily be cut into smaller pieces. You might need two packages. I bought mine at Walgreen's but also saw it at Target. You can also buy it on here.

Supplies Needed:

#12 round pastry tip and # 6 round pastry tips, optional
rolling pin, optional

12 push-up pop containers
pastry bag or zip top bag
quart size zip top bag


Optional: Pinch off about two tablespoons of white modeling chocolate and color it light pink. Note: The pink candy coloring is vibrant, so use just a tiny amount of it to make your pink. Lightly dust work surface with powdered sugar. Roll out the pink modeling chocolate as thin as possible. Press the small end of the #6 round pastry tip into the clay, twist, then pull up. Continue doing this until you fill the pastry tip with small rounds of pink modeling chocolate. Turn it upside down and allow rounds to fall out. You'll need 72 tiny rounds. Do the same making 24 larger rounds using the #12 tip. 

Alternately: you could just pinch off very small amounts of the pink modeling chocolate and roll them into balls then flatten to make your circles. This will take more time, though.

Pinch off teaspoon size pieces of white modeling chocolate. Roll into balls, then flatten into an oblong shape creating 24 bunny feet. 

Dip a fine tip paint brush or toothpick into corn syrup. Brush onto the center of each foot. Press one pink round onto each foot. Brush three small dots of corn syrup around the edge of each foot and press on three tiny pink rounds. You can use water instead for this step. I think the corn syrup will hold the larger pieces in the next step a bit better than the water, though.

Pinch off 12 pieces of white modeling chocolate (a little less than a tablespoon) and roll them into balls for the bunny bodies. Pinch off 12 pea size pieces of white and roll them into balls for the tails.  Pinch off 24 slightly smaller pieces and roll into balls, then flatten on either side to make little legs. Brush the top of each large ball with a dab of corn syrup. Attach a tail. To make your tails look fuzzy, use a knife to jab at the ball pulling out little tufts of modeling chocolate all around it. Attach two legs with corn syrup then attach a foot on each leg.

Allow your modeling chocolate bunny butts to dry for at least an hour so they are easier to handle.

If you don't have a stand for your push-up pops, you'll want to secure them somehow before filling with the cake. I filled a large basket with shredded paper and it worked great, but I'm thinking about buying a stand for future use. I'm sure it is much easier if you have one to keep the push pops from toppling over while your filling them, plus it offers a wonderful way to display your push pop treats.

Crumble up the cupcakes and stir in 2 tablespoons of chocolate frosting. You want the mixture to be loose and crumbly so it looks like dirt. I mixed my cake and frosting in my Kitchen-Aid Mixer, which worked great. 

Assemble the push-up pop containers then fill them about 3/4 full with the crumbled cake.

Put remaining frosting in a pastry bag or zip top bag and snip off the tip and pipe some frosting into the center of each push-up pop (don't fill to the edge, you want the coconut to show around the edge, not the frosting.) 

Put coconut in a zip top bag. Add a few drops of green food coloring, close bag, and shake. Add more coloring if needed, shake again, being sure all the coconut is colored green. Sprinkle the green coconut around the frosting, filling each container to the top. Pipe on a bit more frosting in the center of the coconut. Press one bunny butt onto the frosting. 

Your Down the Bunny Hole Push-Up Pop Treats are ready to serve. You can cover them with plastic wrap and keep them at room temperature for a day, maybe two. 

Thanks for sharing this on Pinterest, Facebook, 
your blog, etc. by using the buttons below. 

Please post one picture, mention
 and link back to Hungry Happenings.

Be sure to send pictures of your
 recipe recreations
to share in the Readers' Gallery

For a complete list of linky parties I attend, go here

Thank you for visiting Hungry Happenings 

- Beth

Items used to make this project that are available on (commission earned for sales)

Enter to win a $25 Gift Card to Smidge and Pinch


$25 gift certificate to Smidge and Pinch Cupcake and Posh Party Supplies

Mandatory Entry: 
Leave a comment below. That's it. It's that simple. You can tell me what you think about the treat, bunny butts, my dilemma, your chocolate cravings, whatever.

But, if you'd like to increase your chances of winning you can do any of the following 
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Extra entries:  
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Leave a separate comment for each entry.

Contest runs through April 5, 2012. Winner to be drawn at random from all valid entries. Entrants must reside in the United States and be over 18 years of age. Void where prohibited by law. No purchase necessary. Odds of winning are based on the total number of valid entries (maximum of five entries per person.) Winner will be notified and have 72 hours to respond. If the winner doesn't  respond in that time frame another winner will be chosen. This contest is sponsored by Smidge and Pinch but all of my opinions mentioned above are true and honest. 


Thursday, March 22, 2012

Carrot Shaped Veggie Pizzas make eating vegetables at Easter fun.

On Easter morning, I can't help but indulge in some sweets from my Easter basket and I'm sure many of you do too, whether you have your own basket or sneak something from your kid's. So, I thought it would be a good idea to create some Easter food that involved some healthy vegetables. When I think of Easter and vegetables, I always think of carrots, because that is what the Easter bunny eats, right?

Last year I used Pillsbury Crescent Recipe Creations Seamless Dough Sheets to create Carrot Crescents Filled with Egg Salad. They were a big hit and have become one of my most popular recipes and are certainly one of my favorite creations. I'm really excited so many people are planning to make them this Easter. Admittedly, they are a bit of work, and I thought this year, I'd make a carrot themed recipe that was a bit simpler and that included actual carrots, so I created Carrot Shaped Veggie Pizzas. They are really quick and easy to make and would be a great addition to any Easter Meal.

I heard from many of you letting me know you couldn't find the Pillsbury Crescent Recipe Creations Seamless Dough Sheets in your grocery store, so these veggie pizza carrots use the easier to find Crescent Rolls. I really wanted to make this recipe super quick, so I did a little cutting of each crescent roll, formed a carrot shape, baked them, then topped them with Philadelphia Veggie Cream Cheese and carrots and broccoli. I even had some shredded carrots in my fridge, which made a quick job of chopping the carrots. One of the really great things about these veggie pizzas is that they will keep well in the refrigerator for up to 2 days, so you can make them the day before your Easter celebration. 

Carrot Shaped Veggie Pizzas (makes 8)


a dusting of flour
1 tube Pillsbury Crescent Rolls (8 rolls)*
8 ounce tub Philadelphia Veggie Cream Cheese
1 1/2 cups finely chopped carrots
1/2 of a head of broccoli
1 tablespoon heavy whipping cream, whole milk, or egg white

*I cut this recipe in half and used the small can of crescent rolls, because I was just making them for the picture. You'll notice the small can in the picture below.

Supplies Needed:

cutting board
pizza wheel or knife
pastry brush
parchment paper or Silpat lined baking sheet


Dust a cutting board with flour. Unroll the crescent rolls. Separate them at the perforations. Use a pizza wheel or knife to cut the crescent rolls into carrot shapes. Take the excess dough and cut it into three pieces. Brush the top edge of the crescent roll carrot with cream, milk, or egg white. Press one end of each of the three excess dough pieces onto the top edge of the crescent roll carrot creating the green leafy part of the carrot. 

So that the carrots don't stick to the parchment paper, sprinkle a light dusting of flour over the area that was brushed with the cream, milk, or egg white. Turn the carrots over and place on your lined baking sheet. Refrigerate for 15-20 minutes. Meanwhile pre-heat oven to 400 degrees.

Bake crescent roll carrots for 7-10 minutes until golden brown. Allow to cool completely. Equally divide the veggie cream cheese and spread it on top of each carrot. Sprinkle finely chopped carrots over the triangle part of the carrot then add broccoli to the top.

Your carrots are ready to serve. You can cover and keep in the refrigerator for up to two days. If you want some variety, use orange bell peppers in place of the carrots, and any green leafy vegetable in place of the broccoli.

If you like this recipe please share it with others by using the share buttons below. I really appreciate being Stumbled Upon and Pinned, and am always grateful to those of you that share my ideas on your website. I do request that you don't post my entire tutorial, but rather share a picture with a link. If you make this recipe, I'd love for you to send me a photo to so that I can share it in my Reader's Gallery. I link my recipes up to lots of websites that are listed hereThank you for visiting Hungry Happenings - Beth 

Items used to make this recipe that are available on


Sunday, March 18, 2012

Fill your Easter Baskets with Peanut Butter Fudge Filled Chubby Bunnies

Waking up on Easter morning to find a basket filled with sweet treats was one of the highlights of my year when I was young. Oh, who am I kidding, I still love it. Of course, the chocolate bunnies that used to satisfy me at age 7, don't hold a candle to the ones found in my basket now. Each year my husband goes out and buys some Peeps, jelly bunnies, and jelly beans to put in my basket, but for the most part he just raids my chocolate kitchen and is always sure to grab a solid chocolate bunny and some peanut butter fudge filled chocolate eggs. 

I love, love, love peanut butter and chocolate and so do my customers. Each year I make more peanut butter fudge filled eggs than any of the other 18 flavors in my selection. So when it came time to put together Easter recipes, I knew I needed to do something with peanut butter fudge. 

My peanut butter fudge recipe which uses melted white candy coating and peanut butter chips mixed with creamy peanut butter and a pinch of salt is very versatile. It can be poured into molds, as I did when I made the Fudgy Hearts for Valentine's Day. It can be poured into chocolate filled molds, as I do when I make my peanut butter eggs, but it can also be scooped and rolled into balls once the mixture sets up. To make these bunnies, I did just that. I scooped the fudge, rolled it into balls, dipped them in milk chocolate ganache, created spikes to look like fur, then added modeling chocolate ears and feet and candy eyes and a cute heart shaped nose.

This project is pretty versatile too. If you aren't personally a fan of peanut butter fudge, or perhaps have allergy issues, you could use cake balls, chocolate truffles, doughnut holes, or Oreo truffles, to  make these bunnies. I used modeling chocolate to create the ears and feet, but you could pipe them out of chocolate or use Tootsie Rolls and pink taffy or store bought fondant. So many possibilities.

Also, for those of you that would like a peanut butter fudge filled bunny, but aren't able to buy the Reese's Peanut Butter Chips in your store, you can use the peanut butter fudge recipe I used to make my Pink Fuzzy Slipper Cookies (recipe here.) It uses peanut butter, powdered sugar, butter, and whipping cream.

Peanut Butter Fudge Filled Chubby Bunnies (makes 18-20)

Before you begin  If you don't have much experience working with chocolate and confectionery coatings, you might want to read my Chocolate Making Tips. You'll also find the recipe and tutorial for making homemade modeling chocolate there too along with troubleshooting information.

Peanut Butter Fudge -
8 ounces white confectionery coating*
1 cup creamy peanut butter (I suggest Jif Peanut Butter)
a pinch of salt

Milk Chocolate Ganache -
16 ounces good quality milk chocolate, finely chopped or chips
1/2 cup heavy whipping cream
1 tablespoon light corn syrup

Decorations - 
milk modeling chocolate (1/4 of the recipe found here will be enough for this project)
white modeling chocolate (1/4 of the recipe found here will be more than enough for this project)
pink candy coloring
powdered sugar to dust work surface, optional
36-40 candy eyes

*I personally use Peter's White Caps which you can usually find at cake/candy decorating stores, but Merken's white coating also has a good flavor for this recipe. A grocery store option is to use Nestle Premier White Morsels (white chips) which when melted may need a teaspoon of vegetable oil stirred in, if too thick, but they have the right flavor.

Supplies needed:

microwave safe mixing bowl
rolling pin
small oval metal cutter
parchment paper or Silpat
baking sheet
double boiler (or use a pan with a bowl set on top)
drinking glass
chocolate dipping fork or a plain fork
spatula or knife
optional, tweezers (food only)


Place white confectionery coating wafers and peanut butter chips in a microwave safe mixing bowl. Heat on high power for 30 seconds. Remove and stir the chips around or they will burn. Heat for 25 more seconds, then stir. Heat for 20 seconds, then let it sit in the microwave for 2-3 minutes, then stir vigorously. If all of the chips are not melted, heat at ten second intervals, stirring in between each, until completely melted. If you don't have a microwave, you can melt this in a double boiler. Once melted, stir in peanut butter and salt. 

Make sure to mix really well, scraping the bottom of the bowl. If you don't stir the peanut butter into the candy, you'll end up with clumps of hardened candy coating in your peanut butter fudge.

Don't you just want to put your mouth under the flowing fudge? I can't resist sampling it in it's liquid state. Quality control is so important, don't you agree?

At this point you need the peanut butter fudge filling to go from a melted state to a solid state. I like to just cover my bowl and let it sit overnight. If you don't have that kind of time, pour it into a shallow bowl, like a pie dish, and let sit for several hours until set. 

While your peanut butter fudge is setting you can get busy making your bunny ears and feet. Use the instructions here to color your white modeling chocolate pink. Just be aware that the pink coloring can be very vibrant and bright, so use a very small amount.

To make the bunny ears, pinch off 40 pea sized pieces of your milk modeling chocolate. Roll into balls then into a teardrop shape then flatten and curve up the edges and bend 20 to the right and 20 to the left. Pinch off smaller pieces of pink modeling chocolate and do the same making the pink fur for inside the ears. Brush the back of the pink piece lightly with water and press it onto the brown ears.

Lightly dust your work surface with powdered sugar. Roll the milk modeling chocolate to about 1/8" thickness. Use a small oval metal cutter to cut out 40 feet. If you don't have a small oval cutter, you can just pinch off balls of milk modeling chocolate and flatten them into ovals.

Once your peanut butter fudge has set up, scoop out 18-20 heaping tablespoonfuls and roll into balls. If you hands are warm, the balls will melt a bit as you roll them. Either wash your hands as needed or wear food handling gloves, as I did. If the balls are a bit bumpy, it won't matter. 

Use a double boiler or a pan with a bowl that fits on top of the pan to make your milk chocolate ganache. Fill the bottom pan with 1 inch of water. Set it over low heat. Fill the top bowl with your chopped milk chocolate, heavy whipping cream and corn syrup. Set the bowl on top of the pan of water making sure the water doesn't touch the bowl. Allow the chocolate to melt, stirring often. Do NOT increase the heat or you might burn the chocolate. Allow it to melt slowly.

Pour some of your milk chocolate ganache into a drinking glass for ease of dipping. Place two bunny feet next to each other on a parchment paper or Silpat lined baking sheet. Have your chocolate ears, candy eyes, and heart sprinkles ready. I find it easiest to add small decorations if I use tweezers so have those ready too.

Set one peanut butter ball in your chocolate ganache. Use a fork to press the ball down into the ganache, covering it completely. Put the fork under the ball and pull it out of the ganache. Tap the fork on the side of the glass a few times to remove the excess ganache.

Set the peanut butter fudge ball on top of two of the modeling chocolate bunny feet. Use a spatula or knife to create the furry look of your chubby bunnies. Press the spatula onto the chocolate ganache, pull up and away creating spikes. Do this all around the peanut butter fudge ball. If you have any spots where the peanut butter fudge is showing, fill in with some ganache. Immediately decorate your bunny.

Press the ears onto the top of the ball. Press on two eyes and a heart shaped nose. Repeat creating  more bunnies. Allow your chocolate bunnies to sit at room temperature to dry. Store in an airtight container for up to 10 days. If you keep them refrigerated, just be aware that the modeling chocolate pieces will get condensation on them and will appear sticky, so I recommend just keeping them at room temperature.

Don't forget you have until March 26, 2012 at 11:59 p.m. to enter to win a Nambe Two-Tiered Server (a $195 value.) Click here to go to the contest page. 

If you like this recipe please share it with others by using the share buttons below. I really appreciate being Stumbled Upon and Pinned, and am always grateful to those of you that share my ideas on your website. I do request that you don't post my entire tutorial, but rather share a picture with a link. If you make this recipe, I'd love for you to send me a photo to so that I can share it in my Reader's Gallery. I link my recipes up to lots of websites that are listed hereThank you for visiting Hungry Happenings - Beth  

Items used to make this recipe available on


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