Groundhog Day Cupcakes

Macaroons are my favorite cookie and ideal for sculpting a groundhog cupcake topper for one of the oddest holidays, Groundhog Day, on February 2.

Chocolate Macaroon Groundhogs

3 cups flaked sweetened coconut
6 tablespoons flour
3 tablespoons unsweetened cocoa powder
1/2 cup sweetened condensed milk
3 egg whites
Slivered almonds
1/4 cup chocolate chips
1 teaspoon canola oil
12 chocolate M&Ms
Mini marshmallows

Preheat oven to 350 degrees. Line a baking sheet with wax paper and lightly spray with a non-stick cooking spray. Toss coconut with flour, cocoa, and sweetened condensed milk until thoroughly mixed and coconut is completely coated. Beat egg whites on high speed until stiff. Gently fold egg whites into coconut mixture.

Form groundhog heads using 2 heaping tablespoons of dough and place 2 inches apart on prepared baking sheet. (If coconut doesn't keep its shape, put the dough in the refrigerator for 30 minutes to stiffen it up.) Insert 2 slivered almonds into each head as the groundhog's teeth. Bake for 10-12 minutes. Remove cookies from oven and cool thoroughly.

Put chocolate chips and oil in small microwave safe bowl and melt chips in microwave for 20 second increments, stirring after each time until smooth.

A toothpick was my most valuable tool during this craftella process! Dip the toothpick in the chocolate and "paint" the nose and eyes area; this chocolate will act as an adherent. Place an M&M on the groundhog's head for its nose. Cut a mini marshmallow in half making 2 small circles for the whites of his eyes. Dip the toothpick in chocolate and dot the center of each marshmallow eye for his pupil. Place the eyes on his head above the nose. Cut another marshmallow in half to make circles and then cut a circle in half for his ears. Dip the ears in chocolate and place them on the groundhog's head.

You can plop this little guy on top of a cupcake like I did or keep them as cookies for a fun Groundhog Day snack!

Makes about 10 groundhog macaroons

Photo Credit: John Sparano

Pink Party Food

I did a TV segment today on KTLA with a pink theme and thought these food ideas would be great for a bridal or baby shower.

The Pink Chocolate-Covered Brie Topped with Pear, Red Onion, and Rosemary Chutney recipe below is one of my favorites for parties, but I usually and make it with white chocolate and a cranberry rosemary chutney.

The shrimp cocktail doesn't have a recipe as I just put a pink diamond paperweight on an upside down glass bowl and set it in a giant Margarita glass. I used a couple of glue dots to keep the pink diamond from slipping off the bowl (you could also use museum wax). I also put a big pink diamond paperweight in the bottom of the glass. The table was stunningly pink! Enjoy!

Pink Chocolate-Covered Brie Topped with Pear, Red Onion, and Rosemary Chutney

1 cup diced pears
1/2 cup diced red onion
1 teaspoon finely chopped rosemary
3 tablespoons brown sugar
2 tablespoons white wine vinegar
Rosemary sprig garnish
1 (13.2 oz.) wheel Baby Brie
1 cup pink melting chocolates (Candy Melts)
Water crackers

Place diced pears, onion, chopped rosemary, brown sugar, and vinegar in a small saucepan and stir to combine. Cook over low heat for 10 minutes until ingredients are tender. Cool to room temperature before serving..

Remove the white rind on the top and sides of Brie and place on your serving platter. Melt pink melting chocolate in the microwave, in 10-second increments, stirring after each time until the consistency is smooth and creamy..

Immediately spread a thin layer of chocolate on top and sides of Brie. For a smoother finish spread another layer of chocolate over the first. Top Brie with chutney and garnish with a rosemary sprig. Serve with crackers..

Makes about 20 appetizer servings