Since Easter just came around I decided to make some cookies. First I started off with simple sugar cookies and a bunny cookie cut out. I placed them onto the cookie sheet with the little bunnies facing each other, as if they are blowing kisses to each other. You can see in the picture that I line my cookie sheets with foil, the reason why is that I’ve only got 2 cookie sheets, so I can quickly remove the foil and cookies while baking and line with new foil and put the next batch of cookies into the oven immediately after the one cooking comes out. If I had 3 cookie sheets I wouldn’t need the foil as the cookies would cool enough between coming out of the oven and me needing to get another batch ready.
Next I whipped up some cream cheese icing which was made from cream cheese, powdered sugar, lemon rind, and a bit of lemon juice. I wanted this icing to be thick for my master plan. I then took a cookie and built a barrier of cream cheese icing on the flat side of the cookie around the perimeter.
I then made a raspberry coolie with frozen raspberries (I used black raspberries), lemon juice, and sugar. I just added sugar until it was at a sweetness that I liked. I blended it all in the blender until it had the texture of a smoothie. I then filled the area that was barricaded by the cream cheese icing with the raspberry cooler.
I then took another bunny cookie that was facing the opposite direction and sandwiched it on top of my first cookie.
After tasting one of the cookies it wasn’t tart enough for my tastes so I got started making lemon icing which consisted of powdered sugar and lemon juice. I iced the tops of my bunnies.
Now you might be thinking that this sounds like a tasty cookie (and it is), but quite a bit of work for a cookie. Why would anyone go through so much trouble for a cookie and the answer is in the surprise and the wonderful name that I gave my cookie. See when a person bites down into my bunny surprise cookie they can have the satisfaction of not only biting the bunny’s head off, but seeing the dark red guts on his inside! I always thought that animal shaped cookies were a bit morbid and now we can all appreciate the full morbidity of it!
Well this last week end I decided to make fudge. I’m not sure why. I’ve never been a big fudge fan or packer, but I guess it’s never too late to give it a try. I have found that the trick to good fudge is all about consistency. First you need a few ingredients: 1 lb of any type of chocolate, 2 cups powdered sugar, about 7 oz of sweetened condensed milk, 6 tbsp of butter (I prefer salted as I love chocolate with just a tiny bit of salt, but unsalted will also work fine), and any type of additive like fruit, nuts, toffee, etc. In the case of the pictures I used white chocolate with dried cranberries. The sweet white chocolate really enhances the tart cranberries and vice versa.
Now add in your additive to the amount that you prefer. I love cranberries so I added roughly 2 ½ cups.
Pour/scoop your mixture into a good Tupperware container, and press the mixture down with the back of a big spoon. Pack that fudge really tight. Once all mixture is evenly distributed and pressed fully put it into the fridge for ½ to 1 hour. Remove from fridge and let it return to room temperature. Cut and serve.
First I melted all the chocolate by holding the mixing bowl, with a potholder as it got hot, over a pot of boiling water. I constantly stirred the chocolate as it melted with the spatula to insure that the chocolate did not burn. Burned chocolate would ruin the flavor of anything it touched and had it burned I would have had to throw it out and start over.
Once the chocolate was thoroughly melted I used a small spoon to fill each of the molds roughly 1/3 of the way with chocolate. I then used an artist paintbrush (bought on sale from an art supply store for $2) to paint the sides of the molds with the chocolate. It is important that all the sides have enough chocolate that you can no longer see the plastic mold beneath it. If they are not completely coated, then you will have holes that the wonderful cherry liqueur will seep out of.
Next I dropped a cherry into each mold and put a few drops of the liqueur inside as well. The liqueur should not fill the mold any higher than half the height of the cherry it surrounds.
At this point the rest of my chocolate had hardened and it was necessary to reheat the chocolate in the same manner as I did in the first step. Then I poured the chocolate on top of all the cherries and liqueur to completely fill all the molds. 
Last I used the cake flattener thing to squeegee the excess chocolate off the tops of the molds and then put the candies into the refrigerator for about a half hour.
After a half hour I brought the molds out, and over a sheet of wax paper (this can be done on top of a plate, or even a counter if you want) I proceeded to pop the candies out. If the candies do not come out of the molds easily they may need to be cooled for more time, you can also try tapping the mold with a spoon to pop them out.
I then melted the milk chocolate and used the spatula to fill the cake decorating bag with chocolate. I then cut the tip of the decorating bag off with a pair of scissors. Then I squeezed the bag by twisting the back end to push the milk chocolate through the bag. 
With this technique I then drew little squiggly drawings on the top of all my dark chocolate covered cherries. Completing the project.
I hope my brother enjoys these little candies. Of course this is what I imagine my cat thinks of all this, “Are you done yet, when you gonna feed me again?”