Budget Gourmet Mom has a sweet twist on an Easter dinner essential with her Orange Bunny Rolls. She even offers a lime option, too!

With Easter right around the corner, we hopped right to it!

 

Please click here to visit Budget Gourmet Mom and see the instructions that we followed!

 

 

Alicia - TCCReviewer #1 – Alicia

Mission: Easter is just around the corner and these little pastries are so darn cute.  Why not?!

 

Details:

Make sure you read and re-read the directions. It can be a bit overwhelming to look at but not bad once you get started.

  • I decided to go with the Cinnamon and orange route, as I did not have Cardamom on hand.

Tips & Tricks Learned:

When warming the milk concoction, be sure to use softened butter. I made the mistake of using cold butter and I left it on low heat to melt. In reading the directions, this mix should have reached 120 degrees to 130 degrees. Using a candy thermometer is very helpful as my mix reached nearly 145 degrees. Whoops! I waited for this to cool before adding to dry mixture with eggs. Scrambled eggs or curdling is not what I am shooting for. Ha!

As far as measuring the dough to a specific 14×10 inch rectangle and all the jazz. I totally eyeballed it. I am all about making my life easy.

Keep your flour out because the dough can get sticky

We Tried It - Orange Bunny Rolls!

Pros:

Fun idea and the kids liked the end result!

Cons:

No cons really – just that the whole process of waiting for the dough to rise can be time consuming.

We Tried It - Orange Bunny Rolls!

Conclusion:

So my bunnies turned out good, but not great!

They are delicious when first out of the oven with the glaze on top and the orange gave it a really nice flavor.  The next day though, not as great – so be sure that you eat them up right away!

I am not 100% sure I would make them again as there were quite a few steps and my kids tend to get bored after about 15 minutes!

 

 

Reviewer #2 – Amanda

Mission: I thought these rolls were too cute to pass up. I am also a sucker for baked goods of all varieties, especially the themed kind.

 

Details:

  • I chose Allspice over Cardamom simply for the fact that is what I had in my pantry.
  • To make quick work of zesting my fruit I used my handy Microplane Grater similar to this one!
  • Although the recipe suggested using a hand mixer and kneading by hand I busted out my KitchenAid Mixer. It is like having a room full of minions do your work while you sit back and sip mimosas (I imagine that is what you would drink while minions do your work).

Tips & Tricks Learned:

Not sure where things went wrong but my bunnies were not as pretty and perfect as shown in the post.

I found it hard to roll my snakes out without making them look all rough. You definitely want to cut your pieces long enough. I made only the small bunnies and even those seemed mammoth.

We Tried It - Orange Bunny Rolls!

Pros:

These are REALLY delicious and fresh tasting thanks to the fruit juice/zest and the fluffy dough.

My kids loved them!

Cons:

I found the recipe to be a little fussy, plus I failed miserably to achieve the adorable bunnies when all was said and done.

That is no fault of Krista from Budget Gourmet Mom! This epic fail was all me.

We Tried It - Orange Bunny Rolls!

Conclusion:

The end result was really great but I think next time I will stress less about the shape and simply turn these into rolls.

The flavor will be the same minus the fluff. Get it? Like bunny fluff! That’s all folks!

 

 

Reviewer #3 – Kristy

Mission: I have been on a big citrus kick lately so combining oranges for these cute bunnies was a no brainer! And a great project to practice for my future kiddos!

 

Details:

  • I made a couple of modifications with Allspice, tangerine peel and orange juice.
  • I got to break out my favorite kitchen appliance, my KitchenAid Mixer, and my new Zester which worked like a charm for the tangerine rind.
  • I goofed on following instructions as usual, I ended up making 2 extra-large bunnies and only 3 small bunnies!

Tips & Tricks Learned:

I don’t have a Rolling Pin so a straight-sided glass cylinder vase worked perfectly for the dough!

I also used wax paper for rolling out dough onto flour for super easy clean up.

Cutting the dough was a cinch by using my Pizza Cutter!

I used aluminum foil under my cooling racks to catch the leftover icing from icing the bunnies and for more easy clean-up.  A spoon worked best for drizzling the icing on the hot out of the oven bunnies!

We Tried It - Orange Bunny Rolls!

Pros:

Pretty easy to follow and taste great!  Love the variations you could make!

Cons:

It may take a while to get those cute bunny ears!

We Tried It - Orange Bunny Rolls!

Conclusion:

Perfect for a holiday tradition by allowing kids to cook, too!

My taste testers were my office co-workers and my husband, who all gave a big thumbs up for this recipe.  Simple, yet delicious!

 

 

Reviewer #4 – Sarah

Mission: To make these darling bunny rolls for our little cuties and their cousins for cousin weekend! I have not made any form of bread in quite awhile, so I knew I’d be rusty going into this one.

Details:

I didn’t have Cardamom, but I found a tip online that noted to substitute equal parts Cinnamon and Nutmeg together. I had both of those on-hand, so that was the route I went and it worked well!

Tips & Tricks Learned:

I didn’t realize I was short powdered sugar until I had the bunnies baking and I needed to prep the glaze!

I only had ¼ cup on hand, so I used: ¼ cup powdered sugar, 1 tsp. fresh squeezed lime juice, 1 tsp. lime peel, 1 T. milk. It made just enough glaze to cover the little bunny rolls, which was just what I needed!  Phew!

We Tried It - Orange Bunny Rolls!

Pros:

Was fairly easy to prepare the dough and the rise time was perfect for clean up time.

Overall, I really enjoyed making these and I really loved the lime and cardamom flavor. I just may have to try the orange flavor next!

Cons:

I was surprised to see that some of the bunny rolls did not maintain their shape while baking. But, it sure didn’t change the taste!

We Tried It - Orange Bunny Rolls!

Conclusion:

These bunny rolls are adorable and will be perfect to serve at Easter brunch!

We served them at lunchtime with the rest of the meal for our little kiddos and their cousins. Out of the seven of them, three really loved these and the others thought they were so-so. I had no problem downing a few of the left over ones myself!

 

 

Reviewer #5 – Sheri

Mission: Well these little bunnies were just too cute not to try! Look at those little tails, seriously! I really thought my children would get a kick out of them.

 

Details:

  • The original recipe called for either Cardamom or Allspice.  I went with Allspice.
  • Based on my learning experience with the Pull Apart Cinnamon Sugar Pumpkin Bread, I made sure that the room was nice and warm for the dough to rise.
  • I’m always nervous about screwing up the recipe; adding too much or too little.  While I was concentrating on adding the remaining flour to the dough to get that soft consistency, I was so worked up that I completely forgot to add the orange juice! Fail.
  • I let the kids help with making the bunnies. They thoroughly enjoyed putting the little bunny tails on. Unfortunately I didn’t get any pictures because my hands were covered in flour.
  • Into the oven they went and I hoped they would turn out okay. They were a little “plump” so I baked them a little bit longer.
  • For some reason my Confectioners Sugar was a little lumpy, so the glaze didn’t come out so well.

Tips & Tricks Learned:

I highly recommend a Microplane Grater to get a nice fine grate.

Also, I would have used my Mixer and dough hook had I thought ahead. Although mixing with a wooden spoon provided a good arm workout.

We Tried It - Orange Bunny Rolls!

Pros:

They were really super cute.

Cons:

My kids weren’t too crazy about the flavor.

The allspice was a little overpowering, which might not have been the case if I had remembered the darn orange juice.

We Tried It - Orange Bunny Rolls!

Conclusion:

Overall these are really cute. Of course mine didn’t come out picture perfect like the ones displayed, but then again I’m a novice baker when it comes to dough.

The kids had fun making them, but weren’t too crazy about eating them. I think that would have been different if I had remembered the orange juice! Duh!

I may try making these adorable bunnies with my aunt’s egg biscuit recipe which I know they will enjoy!

 
 

We Tried It - Orange Bunny Rolls!


The darling and very tasty
Orange Bunny Rolls and photo by Budget Gourmet Mom

 


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Your Homebased Mom has dangled a pretty carrot in front of us dressed as a truly perfect for the season, Strawberry Cream Pie
 
Fresh fruit with a sweet and creamy kicker!?  How could we resist?

 

There’s always room for dessert…

 

Please click here to visit Your Homebased Mom and see the instructions that we followed!

 

Reviewer #1 – Sheri

Mission:  Find a fresh new dessert that everyone will love. After seeing this pin I knew I wanted to try it. I love all desserts with strawberries.

 

Details:

There was the post, then the ingredients for all three parts, and then the instructions for all three parts.  I had to read this one through a few times to put it all together, but once I broke it down, it was a breeze.

  • There were instructions for two types of crust. I chose the graham cracker crust (just a personal preference). I started with the crust, which is quite simple; it’s your basic crushed grahams with melted butter. You could even use a store-bought crust.
  • I then went onto the filling. Oh, the filling. I could just eat the filling! Cream cheese, sugar, vanilla, and some freshly whipped cream. To die for! Needless to say, I was selfish and didn’t call the kids to come in and lick the bowl. I stuck it in the refrigerator while I worked on the next part…the glaze.
  • The recipe called for “crushing” the strawberries. I wasn’t quite sure how to go about that so I grabbed my mini-food processor and gave it a few pulses. Worked like a charm. I combined the sugar, cornstarch, water, and strawberries and let it cool just a bit while I assembled the pie together and layered the fresh strawberries.

Tips & Tricks Learned:

Definitely let the pie chill a few hours before serving as advised in the original post.

I recommend making it for a crowd so there are no leftovers. No need to find yourself, spoon in hand, and head in the refrigerator at 3am (hanging head in shame).

Sheri - Pie 1

Pros:

Crazy delicious.

Cons:

The effect it will have the hips.

Sheri - Pie 2

Conclusion:

This dessert was beyond delicious. My son called it “deeeee-licious” and “the best new dessert ever.”

I will most likely make it again, possibly for Labor Day weekend. I might eliminate the glaze this time around. I found it a little over the top for my liking.  I think the best part of the pie was the filling combined with the fresh strawberries. I feel the glaze took away from it a bit.

Either way, you’ll be licking the bowl, the spatula, the spoon, and possibly your plate.

 

 

Reviewer #2 – Maren

Mission: I love baking, but I’m still new to the pie thing.  This recipe looked like the kind of things dreams are made of, so I had to give it a try!

 

Details:

  • I love me a graham cracker crust, so there was no question which one I’d pick!  I used the chopper attachment for my beloved Cuisinart Smart Stick Hand Blender to chop up the graham crackers and it worked like a charm!
  • I used three 16oz packages of strawberries – the ugly ones went into the glaze, the pretty berries made it to the top of the pie!
  • I used my pastry cutter to mash up the strawberries for the glaze.  Worked like a charm!

Tips & Tricks Learned:

I really liked how the official recipe was broken up into three parts, because that’s just how I made it!  I made the crust the night before, then the filling followed by the glaze!  Easy Peasy!

I didn’t realize that the filling would firm up as much as it did, so next time, I’ll blend on high-speed sooner to make sure that I kick out any lumps (even though you couldn’t tell that they were even there in the end).

Just like Leigh Anne says, stir stir stir that glaze!  I was worried when it had an opaque appearance then BAM! it was perfect – then get that glaze off the heat, because it really firms up fast.  I think that next time, I would use a flat bottom whisk to make sure it’s super smooth.

Maren - Strawberry Pie 1

Pros:

Holy hell, this was amazing.  We’re talking, eat-until-you-feel-like-a-contestant-in-a-pie-eating-contest amazing.  Um, that’s just what I heard.

Cons:

If one did eat this every day for a week, per se, I wonder if her pants would fit the following week?

Maren - Strawberry Pie 2

Conclusion:

This pie is the most perfect combination of sweet and fresh that is perfect for any summertime gathering.  I cannot wait to make this again.

The cream filling is actually so lightly sweet and perfect, that I think that I may either cut the glaze in half next time, or omit it all together.  The filling, graham cracker crust and fresh strawberries are simply perfect.  The glaze is the kick in the pants!

 
 

Reviewer #3 – Kristy

Mission: This just looked absolutely scrumptious! Always looking for a sweet treat and I don’t make many desserts especially pies, so it looked like it was worth trying!

 

Details:

  • Ok, I will admit, I cheated…I bought a store-bought graham cracker crust!  Well worth it to me, I bought an extra-large 9inch crust.
  • I bought two crates of fresh strawberries! Yum!
  • I got to break out my handy KitchenAid Stand Mixer for the filling!  I wish I used it more!

Tips & Tricks Learned:

This was my first time making a glaze, I was a little intimidated!  When it becomes a red clear mixture it’s done and be sure to stir, as I had my heat on too high and I definitely had a sticking issue.

Follow the 3 hours of chilling process, as I didn’t chill this long and you can tell when you slice into the pie.

Kristy - Strawberry Pie 1

Pros:

This is one top ranking pies!

I served it to Mike’s family, they were actually fighting over the last pieces of pie!

Easy and delicious!

Cons:

None!

Kristy - Strawberry Pie 2

Conclusion:

Definitely worth making!! This could even be made as an individual serving in a mini muffin tin for parties!

 

 

Reviewer #4 – Janet

Mission: Make a dessert fit for a summer family gathering.

 

 

Details:

  • I made a homemade pie crust and purchased the rest of the ingredients from the grocery store.
  • Strawberries were on sale that week, thankfully, because I bought about 4 pints. I only used two pints for this recipe, though I did go through all of them to pick out the smallest and most ripe ones for the filling.

For once I didn’t stray from the ingredients list!

Tips & Tricks Learned:

I always wondered if pie weights are actually useful, and after baking a bottom crust without filling in it, I figured out why. My crust bubbled up on the bottom, but it didn’t affect my pie too much. Make sure to prick the bottom and sides with a fork to prevent this from happening or invest in some pie weights.

Make your crust and glaze first and let those both cool down to room temperature before putting in the cream filling. Once you get the filling in, let it set in the fridge for about 10 minutes before putting in the berries.

Don’t be afraid of homemade whipped cream…trust me when I say it is SO EASY! Put a medium-sized bowl in the fridge overnight to cool, then take your cup of heavy whipping cream and whip away! Mine seemed to take a while to thicken, so I put ice and some cold water in a bigger bowl, placed my medium bowl over the ice, and it thickened in a snap!

Janet - Strawberry Pie 1

Pros:

DELICIOUS!!

I brought it to a family get-together and it was gone in no time. We thoroughly enjoyed it, and I was especially happy I didn’t have to take tempting leftovers home!

Cons:

No bad review for this recipe!

Janet - Strawberry Pie 2

Conclusion:

A great summer dessert recipe! I received wonderful reviews from my future family-in-laws, one aunt even said it reminded her of a strawberry pie she had when she was younger.

I thank Your Homebased Mom for helping me impress my future-in-laws with this recipe!

 

 

Reviewer #5 – Amanda

Mission: Bake a sweet treat for my in-laws.

 

 

Details:

  • Sadly our local strawberry patch did not have berries at the time I was ready to make this. Mother Nature really put a damper on things like berries this year! I went with good ole’ grocery store berries. They were just fine (although not nearly as aromatic).
  • I decided to make the graham cracker crust instead of the traditional pastry crust. Let’s face it; graham cracker crust is a WHOLE lotta easy compared to a pastry crust. Next time I think I would pulse a few pretzels into my graham mixture to add a salty-sweet twist and may reduce the amount of sugar used in the crust. I found it to be a little sweeter than I would like with all the other sweetness happening in the pie. This could be due to the graham crackers I used (I only had the Honey Maid Lil Squares on hand).

Tips & Tricks Learned:

I didn’t have enough berries. Buy at least 3 packages (to be safe 4) so you have a berry-licous pie.

When whipping your cream be careful not to over whip! I let my stand mixer do the work but didn’t realize how quickly it would be ready and ended up with lumpy whipped cream. I decided to pitch that batch and start over. Lesson learned.

Also, follow the instructions on the crushed strawberry layer. I should have put the corn starch in the water instead of just mixing it all together. I had to work out a few lumps.

Amanda - Strawberry Pie 1

Pros:

Beautiful, crowd-pleasing and finger licking GOOD!

I love this recipe because you can do it in stages. I started with the crushed strawberry layer then let that chill overnight. Then I made the crust and whipped topping and threw the whole thing together. We didn’t actually eat it until the next day and it was good to the last bite (or lick of pie plate in my case).

Cons:

I found the layout of how the recipe was written in the print out to be a little confusing. I am used to reading it the way you make it and it seemed like there was something missing because it was segmented out the way it was.

Amanda - Strawberry Pie 2

Conclusion:

I will definitely be making this again, especially after working out a couple of kinks. My in-laws LOVED it and so did I. I highly suggest making this when you have company. It will prevent you from eating it for every meal.

 

 

Alicia - TCCReviewer #6 – Alicia

Mission: I hate making pies – just not my thing. Making a crust that never turns out really upsets me! I saw this recipe for easy Strawberry Cream Pie with 2 crust options – Let’s give it a whirl.

 

Details:

  • My Mother-In-Law has beautiful Strawberry bushes and has been sending us quarts and quarts of them. Perfect for jam and pie!
  • I choose to make a graham cracker crust versus the pastry crust
  • While the crust was baking, I whipped up the cream filling and popped that in the fridge to chill and then moved onto the glaze section of the recipe.
  • Your layering technique does not have to be perfect, unless you are entering it in a pie contest.

Tips & Tricks Learned:

Be sure that the glaze is completely cool before spooning it over your pie. I got very impatient waiting. Once the first spoonful of delicious glaze hit the creamy goodness, it started to melt and ooze over the pan. I put that bad boy back in the fridge to set and it helped a lot. Note to self, have more patience!

Alicia - Pie 1

Pros:

Each layer tastes heavenly.

Cons:

None!!!

Alicia - Pie 2b

Conclusion:

Holy Shabingo!!! This is the best thing I have every tasted – seriously! The graham cracker crust, creamy filling and glaze – YUM! My husband said “Oh my. This is the best dessert you have ever made”.

Seriously – MAKE THIS PIE! Also – my pictures do not do this any justice. Please ignore that and try it!!!

 

 Strawberry Cream Pie Conclusion


The tantalizing
Strawberry Cream Pie and photo by Your Homebased Mom


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