In this recipe, for example, the addition of Maple-Walnut Granola transforms an ordinary oatmeal-raisin cookie into a scrumptious treat with a little crunchy something extra! Let’s call it health: whole gluten-free grains and seeds like oats, brown rice, amaranth, millet, quinoa, chia and buckwheat, plus walnuts … all snuck into a cookie! (For those of you who don’t do nuts, give KIND’s Cinnamon Oat Clusters a try – they make an equally delectable treat!)

Our KIND Granola contest is now closed. Congratulations to the 5 winners:

Melissa; Rachelle; Cheryl & Donald Giles; Michelle Greene & Susan Peters

Gluten-Free Maple Walnut Granola Cookies

• 1/2 cup (8 Tbs.) butter or non-dairy alternative, softened (Earth Balance® Buttery Sticks)
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 egg (or egg substitute of choice)
• 1 teaspoon vanilla
• 1 1/3 cup Jules Gluten Free™ All Purpose Flour
• 1 tsp. baking powder
• 1/2 teaspoon baking soda
• 1 cup KIND Snacks Maple Walnut Clusters (crush large clusters)
• 1/2 cup baking or boiled raisins**

**Unless “Baking Raisins” are used, I highly recommend boiling your raisins for a minute or two in plenty of water, then draining them before adding to any cookie recipe with raisins. Their texture and taste is much improved!

Preheat oven to 350° F.

Beat together butter and sugars in a large mixing bowl until light. Stir in eggs and vanilla until well mixed. Slowly add dry ingredients, crushing any large clusters of granola before adding. Stir in raisins.

Scoop tablespoon-sized balls of dough and place 2 inches apart onto parchment-lined baking sheets.

Bake until lightly browned and puffy – approximately 10 minutes. Remove to cool on a wire rack.

Makes: approximately 50 cookies.

*Note: in some cases manufacturers have provided me with product samples for review; in others, I purchased or otherwise sampled the products. I have not been compensated for my opinions or reviews.

There are lots of options here, and really no “wrong” way to make this beautifully rustic galette. I used Bonne Maman® Golden Plum Mirabelle Preserves with my tart apples because the consistency is perfect for pies and tarts. The naturally sweet flavors of the plum really stand out in this recipe, in contrast to the texture and slight tartness of the diced apples. (Plus, these cute preserve jars make great vases for fresh-cut flowers from your kids!)

Because the consistency of the Bonne Maman® preserves is so thick, I did not need to worry about the crust becoming soggy from the preserves; if you use another brand of preserves that is thin and more juicy, finely crush some gluten-free graham crackers or other cookies and sprinkle them over the bottom of the pastry before adding the fruit, to help absorb the juice.

If you prefer a lot of crust on your pies, double or use 1½ recipes of my Grandma’s Pie Crust recipe; if you would rather the fruit be the star of this show, simply use one recipe of my Grandma’s Pie Crust, and pleat the edge of the rolled pastry by folding it over the edge and on top of the fruit, approximately 1-2 inches. Again, there is no wrong way of making this gorgeous pie, so get creative and make it the way you like it!

Bonne Maman Preserves Giveaway!

Our contest for free Bonne Maman® preserves is now closed. Congratulations to our winners, Beverly & Stephanie!

Rustic Apple-Plum Galette

• 1 pound slightly tart apples, peeled, cored and cut into smaller chunks (approximately 3 apples)
• 1/2 cup plum preserves (Bonne Maman® Golden Plum Mirabelle Preserves)
• 1 Tablespoon lemon juice
• 1 Tablespoon granulated sugar
• 1 teaspoon finely grated orange peel
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 large egg, mixed, or milk of choice to brush on crust
• Demerara sugar (or regular white sugar) to sprinkle on crust

Prepare 1, 1½ or 2 recipes of my Grandma’s Pie Crust, depending on how much pastry crust you would like to have on top of your pie. Shape into a flat disc, then wrap with plastic and set on the counter while you prepare the filling.

Preheat oven to 400° F.

In a large bowl, toss the diced apples with the preserves, lemon juice, sugar, orange peel and spices. Set aside while preparing the crust.

Roll out the pastry crust onto a clean counter or pastry mat (preferred) dusted well with Jules Gluten Free™ All Purpose Flour or gluten-free starch like cornstarch. (Click to follow step-by-step rolling directions) The crust should be at least 2 inches larger than the edge of your pie plate.

Click for step-by-step pie crust making photos

Transfer the crust into the pie plate (Click to follow step-by-step transfer directions). If using thin, watery preserves, finely crush 3/4 cup gluten-free graham crackers or other cookies and sprinkle onto the pastry. Spread the mixed fruit on top of the pastry or the pastry with cookie crumbs. Gently fold the edges of the pastry over the fruit filling and pleat or arrange however you like.

Brush the mixed egg or milk onto all exposed pastry, then sprinkle with demerara sugar.

Bake for 10 minutes, then reduce temperature to 350° F. Bake for an additional 30 minutes, or until the fruit is bubbling and the crust is lightly browned and slightly crispy outside, but not tough.

Serve warm.

*Note: Bonne Maman provided me with samples of their preserves for use in my recipes. I have not been compensated in any way by Bonne Maman, and my opinions regarding their products are my own.

“All seemed to benefit from camp, no longer feeling different from other kids or feeling frustrated with a restricted diet,” reported researchers in the journal Pediatrics. While all of the children enjoyed the camp experience, those who had been on a gluten-free diet for less than four years benefited the most. These children left camp no longer feeling embarrassed or isolated from other kids because of their restricted diet. Campers also learned new coping mechanisms from others in camp who had been living gluten free for a longer time.

All this is to say that gluten-free camp is a worthwhile endeavor; luckily many camps around the country are answering the call! There are even “camperships” available to help those who could not otherwise afford to attend.

☼ During May — Celiac Awareness Month — Rudi’s Gluten-Free Bakery is hosting a contest to select 10 “Happy Campers” between the ages of 8-17 to attend their Gluten-Free Summer Camp of Choice for free! If you know a camper who dreams of sharing a safe GF camp experience, visit their Facebook page to enter! Each camper must submit a 200-word essay explaining what attending a gluten-free summer camp would mean to them; 10 campers will be selected from entries submitted.

Enter to win this $100 Picnic Prize by leaving a comment here telling me what you’d put in your Gluten-Free Picnic Basket! Comment by May 31 to be entered to win!

☀If you would like to win a more grown-up camping prize, leave a comment here telling me what you would put in your Gluten-Free Picnic Basket! You could win a picnic basket, grill & picnic blanket valued at $100, thanks to Rudi’s Gluten-Free Bakery! One entry for each comment before May 31st!

♦Tune into my Gluten-Free Voice radio interview with Celiac Disease Foundation Director Marilyn Geller to learn more about how these programs work.

♦Click through to see an updated listing of Gluten-Free Summer Camps around the U.S.

I used scrambled eggs with cheese and salsa in mine, but don’t let that limit your creativity! Perhaps you’d like to add meat or grilled veggies?  Anything you like will taste even better in a handy pocket sandwich! You may notice that this recipe looks a lot like my gluten-free calzones recipe — it is! Hop to that recipe if you want an Italian spin on this scrumptious meal!

Pocket Sandwiches

• 1 1/2 cups of Jules Gluten Free™ All-Purpose Flour
• 3 Tbs. milk powder (dairy or non-dairy like Dari-Free™ ) OR almond meal
• 1/2 tsp. salt
• 2 egg whites (or 1 whole egg substitute)
• 2 Tbs. olive oil
• 1/2 tsp. apple cider vinegar
• 4 Tbs. warm water
• 2 1/4 tsp. rapid rise/bread machine yeast (Red Star® Quick Rise)

Whisk together all dry ingredients except yeast. Combine wet ingredients and add to the dry mix, reserving some of the water. Slowly mix while adding the dry ingredients. Add more water as needed to achieve a firm dough that can still be spread. Add the yeast and beat on high (with paddle attachment if using a stand mixer) for 2 minutes.

Prepare a baking sheet by lining with foil and spraying with cooking oil. Set aside.

Prepare a clean counter or pastry mat by dusting with Jules Gluten Free™ All Purpose Flour. Divide the dough into 4 separate portions. Scoop one portion onto the counter or mat, rolling in flour to prevent it from being sticky. Pat the dough out into an elongated disc, using the palm of your hand. The dough should be approximately 1/4 inch thick.

Scoop fillings of choice onto the center of the dough (do not mound the fillings high), leaving at least a 1-inch perimeter uncovered by fillings.

Using a bench scraper or spatula, gently lift one half of the dough and fold it over itself to form a half-moon shape. Doughs like this one made with my flour are stretchy enough to allow you to pull the dough gently over the fillings; nonetheless, don’t let the dough get so thin that it tears.

Wet the edges of the dough by dipping your finger in water and rubbing it across the dough edges. Press the edges together to seal, then roll edges up slightly to form a crust; transfer to the baking sheet. Brush off the top to remove any excess flour; brush olive oil over the top of the dough to help it crisp and brown. Cut two small slits in the top of each pocket to allow steam to escape.

Repeat with remaining dough. Cover with a damp towel and let rise for 15 minutes in a warming drawer or oven preheated to 200º F then turned off.

Preheat oven to 425º F (convection) or 450º F (static).

Uncover pocket sandwiches and bake for 20 minutes. Cooking time may vary depending on the size of your sandwiches, but cook only until the dough is lightly browned and crunchy when you knock on it with your finger.

Makes 4 sandwiches.

I’ve been reviewing lots of new gluten-free protein and nutritional bars on the market for the last many weeks since Natural Products Expo West, and the thought occurred to me that I could be putting these bars to another use by baking with them!

I decided to crush some with extra almonds and bake the mixture off in place of a traditional (fat- and vacuous calorie-laden) cookie crust for an ice cream pie. Being that it is early spring, I chose my favorite April-May fruit combo: strawberry-rhubarb. Next, all I had to do was to select the ice cream, which was easy because there are so many yummy dairy-free, vegan “ice cream” options now! Topped with some of my homemade coconut whipped cream, this pie has suddenly become a lot less of a guilty pleasure!

Get creative with your favorite gluten-free bars and see what you come up with. If they are a little on the oily side, toss with some of my Jules Gluten Free™ All Purpose Flour; if they are too dry, add a touch more butter or non-dairy alternative like Earth Balance Buttery Sticks or even coconut oil. As long as the crust holds its shape when pressed in, it will bake off just fine. Line your pie plate with oiled aluminum foil, and once the pie is frozen, you can just lift it right out of the plate for an even prettier presentation!

Strawberry-Rhubarb Ice Cream Pie

Crust:

• 4 Gluten-Free Chocolate Protein/Nutrition Bars ~ 8-9 oz./1 cup (I used Vega “all-in-one” bars, Chocolate Almond & Chocolate Cherry flavors)
• 2/3 cup raw almonds
• 5 Tbs. butter or non-dairy alternative (I used Earth Balance® Buttery Sticks)

Strawberry-Rhubarb Compote:

fresh rhubarb stalks at the market

• 3/4 lb. fresh rhubarb
• 1/4 lb. fresh strawberries
• 1 cup red wine – sweeter than dry (I used a Syrah)
• 2/3 cup granulated sugar
• 1/2 cup water
• 1 Qt. ice cream or non-dairy “ice cream” (I used So Delicous® Creamy Vanilla Soy)

Whipped Cream Layer:

• 1 can unsweetened coconut milk (full fat – 14gr. or more)
• 1/3 cup sifted confectioner’s sugar
• 1/4 cup dairy or non-dairy milk powder (Vance’s DariFree™)
• 1/4 cup sour cream or non-dairy alternative (I used Vegan Gourmet® Sour Cream)

❋If possible, chill coconut milk by putting the unopened can in the refrigerator for at least 4 hours or overnight – this will help the milk to separate.

❋Preheat oven to 325°F.

❋Line a pie plate with aluminum foil, then spray lightly with oil. Set aside.

Crust:

✻Using a large food processor or blender, chop the protein bars and almonds, pulsing until they are all finely chopped. Transfer to a bowl and stir in melted butter with a fork until totally integrated. All protein bars are different, so if your mixture is too wet, add Jules Gluten Free Flour, 1 tablespoon at a time until it is no longer oily or wet, but will still stick together when pressed into a pie plate; if the mixture is too dry, add more melted butter, 1 tablespoon at a time until it will hold together when pressed into a pie plate.

✻Bake crust for 10-12 minutes, or until it is lightly browning and the butter is sizzling. Remove to cool on a wire rack. Do not overcook, or the crust will become brittle when cut.

Compote:

✻Meanwhile, wash and slice rhubarb lengthwise, then cut off the leaves and ends. Dice the stalks into 1/2″-long slices. Wash and cap strawberries, then slice.

✻Bring wine, sugar and water to a boil in a medium-sized pot, stirring until sugar is dissolved. Reduce to simmer and cook for 10 minutes, or until the liquid is starting to reduce; stir periodically. Add diced rhubarb and strawberries and increase heat; cook an additional 5 minutes to further thicken the compote. Pour into another bowl and refrigerate to cool for 10 minutes, then transfer to the freezer for another 5 minutes.

Ice Cream Filling:

✻Soften the ice cream by storing in the refrigerator for 15 minutes; chill bowl and mixer’s paddle attachment in the refrigerator, as well.

✻Spoon ice cream into the chilled bowl and mix on low speed until smooth and creamy. Scoop 2 cups of lightly drained fruit from the compote into the mixer bowl. Reserve the remaining compote by covering and storing in the refrigerator. Mix until consistently incorporated throughout the ice cream. Spoon into cooled crust and smooth the top with a rubber spatula. Freeze until firm — at least 1 hour.

Photographed on ThinkGLASS™

✻Before preparing the cream, chill a metal mixing bowl and whisk attachment or beaters in the refrigerator or freezer.

✻Remove coconut milk can from refrigerator and open the lid with a can opener. Gently scoop out the thick cream from the top half of the can and spoon into the chilled bowl. Reserve the separated coconut water in the bottom of the can for other uses.

✻Beat the cream with the chilled whisk attachment or beaters until thick and fluffy – at least 3-5 minutes. Meanwhile, sift confectioner’s sugar and mix with non-dairy milk powder. Stir in the sugar mixture with the cream and beat again until integrated. Add the sour cream and whip again until mixed. Remove frozen pie and spoon onto the top of the pie, reserving some extra for topping each slice. Smooth the top with a spatula and return to the freezer until ready to serve. Cover and chill remaining whipped cream until serving.

To Serve:

✻Remove the pie from the freezer and lift it out of the pie plate by pulling up on the aluminum foil (or you may leave the pie in the pie plate if that is easier for you). Run warm water over a large, sharp knife, then cut and plate each piece. Top with compote and a small dollop of extra whipped cream.

This recipe has been entered in the So Delicious/Go Dairy-Free Recipe Contest!

Animal crackers were introduced by the National Biscuit Company (NABISCO) in 1902, apparently on April 18^th.  Later that year the now familiar “Barnum’s Animals” boxes with strings were released in time to be hung on Christmas trees as children’s gifts. On the 100^th anniversary of the “birth” of animal crackers, NABISCO added the koala bear to its die-cut lineup.

With this homemade recipe, you can pick whatever animal cookie cutters you prefer, or grab a set of detailed cutters made just for this purpose! Have fun rolling, cutting and eating a tasty lion or giraffe again! And maybe make a few extra to share – everybody loves an animal cracker!

(P.S. – thanks to Rebecca M. who shared that she has been using cutters like these to make graham cracker animal crackers with my Jules Gluten Free Graham Cracker Mix – another easy, great snack idea!)

Animal Crackers

• 1/4 cup shortening (4 Tbs.) – (I used Earth Balance® Shortening)
• 3 Tbs. brown sugar
• 2 Tbs. coconut nectar (or honey or agave nectar – crackers will be lighter in color)
• 1/4 tsp. lemon juice
• 1 egg (room temperature)
• 1 1/4 cups Jules Gluten Free™ All Purpose Flour
• 1/4 tsp. baking powder
• 1 tsp. cream of tartar
• 1/4 tsp. ground nutmeg (optional)

Cream the shortening, sugar and nectar or honey well. Add lemon juice and egg and stir to mix.

In a separate bowl, whisk together the dry ingredients, then add to the sugar mixture. Beat just until fully integrated. The dough should hold together in a ball and not be dry or crumbly.

Refrigerate dough for 2 hours or overnight, to make it less sticky.

Preheat oven to 325° F convection (preferred) or 350° F static.

Line cookie sheets with parchment paper. Prepare a clean counter or pastry mat by sprinkling more Jules flour on the surface. Dip cutters into more Jules flour to coat well.

Animal Cracker Cutters photographed on THINKGLASS™

Roll the dough out to 1/8 inch thickness – try not to over-work or warm the dough while rolling. Use cutters to form animal shapes, depressing plungers of cutters with detail, if using. If any dough sticks in the plungers, use a toothpick between cookies to remove dough, then dip the cutters in Jules flour again.

Bake in preheated oven for 7-9 minutes, removing when the edges begin to lightly brown.

Makes 60-70 animal crackers.

Rather than make my annual berry-rhubarb pie in honor of my grandparents, I thought I would ring in the spring season with strawberry-rhubarb shortcakes in honor of both my grandparents and my mother, whose favorite fair weather food seems to always involve shortcakes. Those of you who have tried my shortcakes recipe already know that it was one of the desserts at the top of my “Must Convert to Gluten-Free List” when I was first diagnosed with celiac disease. It just wouldn’t be warm weather without them!

Enjoy this recipe with your family and friends soon. It tastes as sweet as spring itself, and will leave you eager for all the fresh fruits and veggies on the near horizon! (If you’re still yearning for a Strawberry-Rhubarb Pie, never fear, I’ve got a recipe for that too!)

Strawberry-Rhubarb Reduction

• 3/4 lb. rhubarb, washed, ends trimmed & sliced in 1 inch sections
• 1/4 lb. strawberries, washed, hulled and diced
• 1/3 cup sugar
• 1/4 cup red wine
• 1 tsp. pure vanilla extract

Preheat oven to 350° F.

Prepare the rhubarb and strawberries, then combine with remaining ingredients in an oven-safe skillet or baking dish. Stir before baking.

Bake for 30 minutes, or until the rhubarb is at least fork-tender. Remove to cool.

Spoon over warm shortcakes and top with fresh coconut whipped cream, if desired.

✤ Gluten-Free Shortcakes Recipe

✤ Homemade Coconut Whipped Cream Recipe

Homemade Coconut Whipped Cream

Plan ahead by putting the can of coconut milk in the refrigerator the day before, making it super easy to make insanely delicious coconut whipped cream in just minutes.

Vegan, GF Tres Leches Cake (yes, you read that right!)

• 1 can unsweetened coconut milk (full fat – 14gr. or more)
• 1/3 cup sifted confectioner’s sugar
• 1/4 cup non-dairy milk powder (Vance’s DariFree™)
• 1/2 cup toasted, sliced almonds – optional –
• 1/2 cup toasted, flaked coconut (sweetened) – optional –

Chill coconut milk by putting the unopened can in the refrigerator for at least 4 hours – this will help the milk to separate.

Before preparing the cream, chill a metal mixing bowl and whisk attachment or beaters in the refrigerator or freezer.

Open coconut milk can by removing the lid. Using a spoon, skim the thick cream off the top of the coconut water and transfer to the chilled bowl. There should be approximately 1 cup of cream skimmed off, leaving approximately 1/2 cup coconut water in the can to save for other uses.

Beat the cream with the chilled whisk attachment or beaters until thick and fluffy – at least 3-5 minutes. Meanwhile, sift confectioner’s sugar and mix with non-dairy milk powder. Stir in the sugar mixture with the cream and beat again until integrated. Cover and chill until serving.

*Hop to the yummy recipe for this Dairy-Free, Gluten-Free Tres Leches cake!

After baking this recipe out at temperatures ranging from broiling to 300° F, in commercial gas heat ovens, electric home ovens and even a gas grill, the net result is that, to get these beautiful breads to puff up enough to part the middles for soft pita bread to envelop your favorite sandwich filling, but crisp up enough on the outside to have a slight crunch and a gorgeous lightly browned hue typical of Indian Naan, the dough needs to be mixed as little as possible and the oven temperature needs to be just right — a perfect 425° F oven will do nicely.

Of course I must sheepishly admit that each time I baked this recipe out as I perfected the recipe for you, I and all others present ate each batch, polishing off every one of these breads, regardless of whether we deemed the results “less than perfect.” Even when these were cooked too long or not long enough or at a not-ideal temperature, they were still amazingly delicious! So don’t be daunted by my trials and tribulations – you can even bake this recipe in a miscreant oven and come out with pleasing results!

I baked this recipe at our church with the 2nd grade Sunday School class and we all got our hands in the dough – it’s a wonderful, tactile experience that should be shared! Keep in mind that if 2nd graders can spread this dough into delicious rounds, you can too. Vegan, yeast-free, dairy-free, and of course, gluten-free, there should be nothing keeping you from making this recipe soon and often!

Gluten-Free Flatbread

• 2 cups Jules Gluten Free™ All Purpose Flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. coarse sea salt
• 1/4 tsp. fine sea salt
• 3/4 cup warm milk (dairy or non-dairy soy, coconut, almond, etc.)
• 1/4 cup warm yogurt (dairy or non-dairy soy, coconut, almond, etc.)
• 1 Tbs. vegetable oil or coconut oil, melted
• Additional oil for hands

Preheat oven to 425° F.

Whisk the dry ingredients together in a large bowl. Warm milk and yogurt, then add with oil to the bowl and blend, just until integrated. Do not over-mix or the breads may become gummy when baked. The dough will hold together once mixed, and be slightly sticky. It should not be dry.

Sprinkle more Jules Gluten Free Flour onto a parchment-lined baking sheet. Using a large spoon or ice cream scoop, place six balls of dough onto the prepared, lined pan. Pour a teaspoon of oil into your hands and then press with your palms to spread each ball into a 5-inch circle, flattening with your palms; add more oil to your hands as necessary. The dough should be approximately 1/8 inch thick. Repeat with other balls of dough.

I recommend monitoring this recipe in your oven the first time you try it. Bake for 10 minutes, OR until the breads are puffing up and browning slightly. Flip to the other side and bake for an additional 3-4 minutes. If you tear open one of the breads, it should be fully cooked and have some pockets of air; it should not be gummy or look uncooked inside. If it is gummy or not fully cooked, return to the oven and monitor until fully cooked. Note the times and temperatures for your oven, so that next time you bake these flatbreads, you will know what produces the best results with your oven.

Makes 6 flatbreads. Use for personal pizza crusts, naan, pita breads or cut into triangles and toasted or broiled for crisp toast points.

I decided to invest in one of the heavy cast aluminum molds that I could pass on to my children (hey, there’s no time like the present to start a new family tradition!), because I knew I would love making this cake. I used my Jules Gluten Free Cake Mix with chocolate modification because I wanted to make a Suffolk Lamb, as these sheep have distinctive black faces and white wool.

I felt that the suggestion of a lamb was better than over-decorating. (To make my point, if you need a good laugh, simply google “Lamb Cake Images” — scroll down a bit and you’ll see how hard it is to get a really nice looking Lamb Cake with lots of decoration!)

Whether you decide to make a white or chocolate cake, either will be a delicious, tradition-rich addition to your Easter table!

Gluten-Free Cake Mix or Recipe

• Jules Gluten-Free Cake Mix
• To make my cake from scratch, go to my White or Chocolate Cake Recipe.

Easter Lamb Cake

Make cake batter according to package mix directions or scratch recipe (links above).

Preheat oven to 350° F.

Prepare the lamb mold by oiling it very well, particularly the nooks and crannies (i.e. the ears, nose, etc.). Fill face side of the mold to within 1/4 inch of the rim. Place the back side of the mold on top of the filled mold. Place filled mold onto a baking sheet and bake in preheated oven for 40 minutes. Test for doneness by lifting off the top side of the mold using potholders and test with a toothpick. The cake is done if the toothpick comes out clean. Remove to completely cool before frosting.

(*Note: if your mold comes with directions, follow the specific baking directions prescribed for your mold. For example, if your mold is not made of a heavier cast metal material, you may need to tie a string around the two mold pieces to keep them together during the bake.)

Since my lamb mold is only 7 inches, I had enough batter leftover to make about 16 more chocolate cupcakes (bonus!).

To frost, make your favorite white frosting and fill a piping bag with frosting and a small star-shaped tip. Place stars of frosting all over the cake where the “wool” should be. Go around the stars loosely with a toothpick, swirling the stars into puffs of “wool.”

Easter Basket Cupcakes

To make the green “grass,” fill a small zip-top bag with shredded coconut and 3-4 drops of green food coloring. Shake to distribute, then sprinkle around the cake.

If you have extra cupcakes and any extra colored coconut, consider making another Easter treat: Easter Basket Cupcakes!