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October 21, 2014

This post was brought to you by Annie's Homegrown.

Pardon the pun, but there's been a whole lot of bunnies hopping around our kitchen this week. And we've been busy dipping, crushing, and stirring them into everything. We made the British classic Banoffee pie even sweeter with a cookie crumb crust, we whipped up a DIY snack mix for tailgate season long, and we added greens to spicy mac and cheese. Watch the videos, right this way:

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Mac and Cheese with Wilted Greens and Sriracha

 

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Friends Bunny Grahams with Olive Oil Custard, Peanut Butter, and Chocolate Hazelnut Spread

 

A video posted by Food52 (@food52) on

 

Banoffee Pie with Snickerdoodle Bunny Crust

 

A video posted by Food52 (@food52) on

 

Cheddar Bunny Snack Mix

 

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Mac and Cheese with Broccoli Rabe and Sausage

 

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This post was brought to you by Annie's Homegrown. They believe real food tastes better -- which is why their line of natural products are made with simple, real ingredients.

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Sheela Prakash is a food and wine writer, recipe developer, and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. Her writing and recipes can be found in numerous online and print publications, including Kitchn, Epicurious, Food52, Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA. She received her master's degree from the University of Gastronomic Sciences in Italy, holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET), graduated from New York University's Department of Nutrition and Food Studies, and is also a Registered Dietitian.

1 Comment

Walter K. October 22, 2014
How in the world do people make these?