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Beach Bungalow Banquet made easy!

This one is for the kid in all of us….

Chocolate bunnies and fluorescent peeps combine to make one perfect family Easter snack. And if you aren’t doing a campfire or fire-pit on Easter you can use the toaster oven. Here is how…

Ingredients:  for each s’more

• 1 Graham Cracker
  
• 1 small chocolate bunny (you can use chocolate bar pieces instead)
  
• 2 marshmallow peeps (bunnies or peeps)
  

Directions:

1. Heat oven to 350 degrees
2. Place  graham cracker half’s on a oven tray for a few moments
3. Add peeps
4. When peeps start to brown
5. Add chocolate bunny
6. Heat to desired melting
7. remove from oven
8. add graham cracker top
9. enjoy!

 

 

 

Italian Easter Bread with Colored Eggs

Sweet Dough

Ingredients:

1 cup whole milk
½ cup sugar
2 large eggs
1 tablespoon instant yeast (also called bread-machine yeast)
Finely grated zest of 1 lemon
2 teaspoons anise seeds
1 ½ teaspoons salt
5 cups unbleached all-purpose flour, as needed
6 tablespoons (3/4 stick) unsalted butter, cut into tablespoons, at room temperature, plus softened butter for the bowl

6 hardboiled colored eggs, unpeeled (see note below)
1 large egg yolk beaten with 1 teaspoon whole milk, for glaze
2 teaspoons nonpareils (colored sugar decorations) for garnish

Directions:

To make the sweet dough: combine the milk, sugar, eggs, yeast, lemon zest, anise seeds, and salt together in the bowl of a heavy-duty stand mixer. Mix with the paddle attachment on low speed until combined.

Gradually add 3 ½ cups of the flour to make a thick batter. One tablespoon at a time, beat in the butter, waiting for the first addition to be absorbed before adding more. Gradually add enough of the remaining flour to make a soft dough that cleans the bowl. Switch to the dough hook and mix on medium-low speed, occasionally pulling down the dough as it climbs up the hook, until the dough is smooth, shiny, and slightly sticky (do not add too much flour), about 8 minutes.

To make the dough by hand: whisk the milk, sugar, eggs, yeast, lemon zest, anise seeds, and salt together in a large bowl. Gradually stir in 3 ½ cups of the flour to make a thick batter. One tablespoon at a time, stir in the butter, waiting for the first addition to be absorbed before adding more. Gradually stir in enough of the remaining flour to make a dough that cannot be stirred. Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth, supple, and slightly sticky (do not add too much flour), about 10 minutes.

Butter a large bowl. Gather the dough into a ball. Turn the dough in the bowl to coat it, leaving the dough smooth side up. Cover tightly with plastic wrap and let stand in a warm place until doubled in volume, about 1 ¼ hours. (Or refrigerate the dough for at least 8 and up to 24 hours.)

Line a large rimmed baking sheet with parchment paper. Divide the dough into thirds. Roll each piece of dough underneath your palms on the work surface into an 20-inch rope, tapering the ends. Line up the ropes next to each other. Starting from the center, braid the ropes to each end, pinching the rope ends together to shape into a tapered loaf. Transfer the braid to the parchment paper-lined baking sheet. Cover loosely with plastic wrap. Let stand in a warm, draft-free place until almost doubled in volume, about 1 hour (or about 1 ½ hours for chilled dough). During the last 15 minutes of rising, distribute the colored eggs evenly over the top of the braid, nesting them in the seams.

Preheat the oven to 350⁰F

Brush the braid lightly with the egg glaze and sprinkle with the nonpareils. Bake until the loaf is golden brown and sounds hollow when tapped on the bottom, about 30 minutes. Let cool completely before slicing.

Makes 1 large loaf, About 10 servings.

Note: To color your hardboiled eggs, you can use a commercial coloring set. Otherwise, for each color, combine 1 ½ cups boiling water and 1 teaspoon white distilled vinegar in a large glass. Tint the liquid as desired with food coloring gel (which has deeper colors than liquid coloring, although you can use liquid). Dip each egg in the coloring mixture, and let stand for at least 2 minutes, or until the desired color is reached. Remove the egg from the coloring mixture and let dry on a wire cooling rack set over a baking sheet.

 

Easter Basket Cocktail

(Adults Only- Contains Alcohol)

Rim a martini glass with thick simple syrup and then dip into dyed green coconut flakes, then adorn with a little marshmallow peep. Think of it as your very own adult Easter Basket, but instead of being filled with candy, it’s filled with booze!

Prepare the glasses ahead of time and put them on a tray decorated with jelly beans and other seasonal delights for a stunning effect.

For the cocktail:

* 1 1/2 ounces Cherry Vodka
* 1/2 ounce Triple Sec
* 3 ounces Half and Half or Milk
* Dash Grenadine

Shake with ice until chilled. Pour into decorated glasses and serve.

 

Missed the latest Newsletter?

Beach Bungalow Banquet made easy!

Squashed Frog

 

Ingredients:

•     0.51 floz Melon Liqueur
•    0.34 floz Avocatt Liqueur
•    0.34 floz Irish Cream
•    2 Dashes Grenadine Syrup

Directions:

1. Pour Midori in glass
2. Add Advocaat
3. Add a few dashes of grenadine
4. then float Bailey`s on top

 

 

Mellow Yellow Smoothie

(Non-Alcohol)

 

Ingredients:

• ¼ cup chopped kale
• 1 banana, peeled
• ½ cup pineapple
• ½ cup mango
• 2 cups coconut water
• ½ tsp chia seeds

Directions:

1. Blend kale, banana, pineapple, mango, and coconut water.
2. Once completely blended, pour into a glass
3. Sprinkle chia seeds on top

Missed the latest Newsletter?

Missed the latest Newsletter?

Beach Bungalow Banquet made easy!…

Oh, Baby it’s hot outside….

Dolphin Delight

Ingredients:

• 1 can frozen Margarita Mixer (thawed)
• 1 cup Arctic Grape
• 4 tbsp. Blue Curaçao
• 1 cup pineapple juice
• 1 can club soda
• Pineapple for garnish

Directions:

1. Into four separate collins glasses, add 1/4 cup Margarita Mixer, 1/4 cup
2. Arctic Grape, 1/4 cup pineapple juice, and 1 tbsp. Blue Curaçao.
3. Add ice.
4. Top with club soda.
5. Garnish with a pineapple frond/leaf.

 

Easy Granola Bars

Ingredients:

• 2 cups old fashioned oats
• ½ cup shredded coconut
• ½ cup sliced almonds
• ¼ cup brown sugar
• ½ cup agave
• 2 Tbsp. coconut oil
• 2 tsp. vanilla extract
• ½ tsp. salt
• dark chocolate chips
• Nutella

Directions:

1. Spray an 8×8″ dish with cooking spray. Preheat oven to 325º F.
2. On a baking sheet, spread out oats, coconut and almonds. Place in the oven and toast for 15-18 minutes or until golden brown (not burned!).
3. In the meantime, combine the brown sugar, agave, coconut oil, vanilla and salt in a medium sized saucepan. Cook over medium heat until the brown sugar has completely dissolved.
4. Pour toasted oat mixture into saucepan with brown sugar mixture and stir together until every morsel is coated and combined.
5. Pour into prepared baking dish and press down so it’s even on top and push down to make it stay together. Let cool completely.
6. When cooled, cut into bars. Melt some dark chocolate chip in a small bowl. Stir and then add in some Nutella. Lightly drizzle over granola bars and enjoy!

 

 

Beach Bungalow Banquet made easy!

Hot Toddy

 

Hot Toddies are so easy to mix up and you can make enough for one or you can make a big pitcher for a crowd. Earl Grey tea is a fantastic mixer to bourbon, lemon and honey.  But I think this drink would be equally as delicious with a little grated ginger, cinnamon or star anise. Or try mixing in fresh orange juice or maple syrup instead of the lemon juice and honey or using your favorite flavor of tea.

And a little side note…these are fabulous if you feel a cold coming on and you have a sore throat.  You’ll sleep like a baby, which I’m sure has nothing to do with the bourbon in it….LOL

Earl Grey Hot Toddy

serves 2

INGREDIENTS:

• 2 Earl Grey tea bags
• 1 1/2 cups boiling water
• 1-2 oz of your favorite bourbon
• 4 Tbsp of fresh lemon juice
• 2 Tbsp of honey (more if you want it a little sweeter)

 

DIRECTIONS:

• Put the water in a saucepan and bring to a boil.
• Remove the water from the heat, add in the tea bags or you can use loose tea and a tea infuser and cover.
• Allow the tea to steep for about 3-5 minutes.
• After a few minutes, pour in the lemon juice and mix in the honey.
• Add 1/2-1 oz of the bourbon to two coffee mugs, pour the tea mixture over each.
• Garnish with a slice of lemon.

Hot Chocolate & Kahlua

2 servings

INGREDIENTS:

• 2 cups milk
• 2 tablespoons sugar
• 1 1/2 tablespoons Dutch-processed unsweetened cocoa powder
• 1/4 teaspoon cinnamon
• Pinch of nutmeg
• 1 ounce coffee liqueur / Kahulua
• Mini marshmallows, for serving
• Caramel, or salted caramel for serving
• Chocolate syrup, for serving

 

DIRECTIONS:

• In a medium saucepan, combine milk, sugar, cocoa powder, cinnamon and nutmeg
• Heat on medium heat until heated through, about 2-3 minutes.
• Remove from heat and stir in Kahlúa.
• Serve immediately, garnished with mini marshmallows,  caramel and chocolate syrup, if desired.

 

With homemade hot chocolate, you can control the sweetness and indulgent chocolate levels to taste. But the best part about the homemade version is the Kahlúa! Yes, this is strictly an “adults only” drink. Just add a splash of Kahlúa to your piping hot chocolate and you’ll have a grown-up hot chocolate. Don’t forget to add some mini marshmallows and a drizzle of warm chocolate and or caramel.

 

Please drink responsibly. Don’t drink & drive.