Asseen in Yum

Mother’s Day- Spring-time Treats (Part 2)

Spring has sprung, and with it comes these tasty treats. Today, it’s a too-cute breakfast. So dig your bunny paws into what’s in store!

Bunny Pancakes

Recipe and photography by Jenni Price,

Serves 6

Prep Time: 15 minutes

Cook Time: 6 minutes per pancake

What You’ll Need:

• Large mixing bowl

• Electric mixer

• Two condiment squirt bottles

• Paper towels

• Spatula

• Spoon

• Electric griddle

2 cups plus 3 Tablespoons Krusteaz Buttermilk Pancake Mix

1 Tablespoon granulated sugar

1 ½ cups water

½ teaspoon vanilla extract

Red food coloring

Pam Cooking Spray

12 chocolate chips

6 red M&M’S®

  1. In a large mixing bowl, stir the pancake mix and sugar together with a spoon. Add the water and vanilla extract and stir. Beat the batter with an electric mixer until well blended without many lumps. You may need to add a little more pancake mix (1 tablespoon at a time) depending on the consistency. You want the batter thick enough to “draw with but not so thick that it won’t squeeze out of the squirt bottle.
  2. Pour the batter slowly into one of the condiment squirt bottles until it’s about 2/3 full. This will be your white color.
  3. Color the remaining batter pink using red food coloring (add 1-2 drops at a time).
  4. Pour the pink batter slowly into the other squirt bottle. Clean up any drips.
  5. Spray your griddle with cooking spray but do NOT turn it on yet.

To Create a Bunny:

  1. Draw the outline of a circle with the pink batter.
  2. Draw two arched lines for the bunny “ears with the pink batter.
  3. Using the white batter, draw the inside lines of the “ears and the round “mouth.
  4. Turn your griddle to the lowest setting (between 200-225°F) and let the outlines cook until puffed up. The outlines will keep remaining batter in.
  5. Except for space inside the white outlines, fill the “bunny with the pink batter within the pink lines.
  6. Use white batter to fill the 3 white outlines. Wait to flip the “bunny until the batter is bubbly and loses most of its shine.
  7. Place two chocolate chip “eyes and 1 red M&M’S® for the “nose. Or have fun and try using raisins or other candies!

These pancakes make the ultimate spring breakfast and are perfect for a whimsical tea party.

For more of Jenni Price’s amazing pancake art and tutorials, visit

Asseen in Yum

Coconut Oil: Do or Don’t?

While Dr. Oz and health experts are touting the benefits of coconut oil, the lack of scientific evidence indicates otherwise. However, this trendy ingredient hit supermarket shelves only recently. The saturated fat found in chocolate was once demonized as a contributor to heart disease, yet is now believed to be safe. So coconut lovers everywhere, remain hopeful!

If you prefer to stick with olive oil, go right ahead. Until we have more information, continue to use coconut oil sparingly. If you are not using it at all, there is no need to start (yet!).

What we do know is that unsaturated fats are heart healthy. Aim to include these in your diet instead of those made of saturated fats (butter, lard, coconut or palm oil) or trans-fats (partially hydrogenated oils).

For more information on how to incorporate healthy fats into your family’s diet, visit

By Jessica Corwin, RD MPH

Asseen in Yum

Mushroom and White Bean Tostadas

Next time you are looking for a quick and simple lunch idea that both you and your kids will love, try making a tostada. They’ll love the flavor of this Mushroom and White Bean Tostada, but you can top your tortillas with whatever your family loves!

Serves 6

Prep Time: 10 minutes

Cook Time: 15 minutes

1 Tablespoon olive oil

1 Tablespoon butter

8 ounces sliced mushrooms, cleaned and patted dry

2 cloves garlic, minced

1 pinch kosher salt

1 15.9-ounce can Great Northern beans,

drained and rinsed

¼ cup vegetable oil

6 flour tortillas, fajita size

1 cup romaine lettuce, chopped

1 tomato, seeded and diced

¼ cup shredded Swiss cheese

Heat a saucepan over medium heat. Add olive oil, butter and mushrooms. Sauté for 5-10 minutes or until mushrooms release moisture and shrink. Continue until most of the liquid has evaporated.

Add minced garlic, kosher salt and Great Northern beans. Stir and cook until mixture is heated through.

For tostada shells: On a separate pan, heat vegetable oil over medium heat in a large skillet. Using tongs, place a flour tortilla in the oil. Fry for 30 seconds or until lightly browned. Use tongsto flip the tortilla, and cook for 15-30 seconds until brown. If bubbles form, poke with your tongs to burst them. Using tongs, carefully remove the tortilla from the oil and place on a paper towel to drain.

Repeat with remaining tortillas, turning down the heat if needed to avoid burning. Let shells cool.

To assemble, place one shell on a plate. Top with a handful of lettuce, 1 spoonful of the mushroom and bean mixture and 1 spoonful of diced tomatoes. Sprinkle with Swiss cheese. Serve hot.

Written and Photographed by Kristen Doyle