… in cooking, as in life …©
My husband and I have a running debate about the proper use of the word “rich” when describing food. (Lame, yes, but that is what happens when two lawyers get together.) I say “rich” should only apply to very buttery or fatty foods. Whereas, John uses it to describe any highly-seasoned cuisine.
Well, good news John, you’re right. According to Miriam-Webster, the adjective “rich” describes food that is “highly seasoned, fatty, oily, or sweet.” By this definition even a cup of Jello could be rich, which seems odd (and by odd, I mean completely wrong!).
But, as they say in one of favorite movies, “I’m not here to debate you [John]. I’m not here to debate.” (Anyone guess the movie?) . . . I’m just here to share recipes!
On that note, here’s one of my favorite Easter dessert recipes. It’s the cake my mom used to make for us when we were kids. I remember being fascinated by how a few simple cuts in two circular cakes could make a bunny with a bow tie. I also remember licking the beaters after whipping the cream I love those memories. And even more, I love that I am now making new memories with Jack and Elle. Happy baking!
Angel Food Easter Bunny Cake
Here’s what you need: (1) one box of Angel Food cake mix; (2) whipped cream (or Cool Whip, if you must); (3) shredded sweetened coconut; (4) pink sugar sprinkles; (5) green sugar sprinkles; (6) mini cadbury eggs (for eyes and nose); (7) melted chocolate or skinny licorice ropes (for whiskers); (8) a large piece of cardboard; and (9) aluminum foil.
Here’s what you do: Make the angel food cake according to the instructions on the box. I use the store-brand box from HEB.