A COURIER SUN SPECIAL SECTION Super-sized chocolate bunny raises money for Alzheimer research BY SOPHIA ROSENBAUM thought this would be a fun and festive way [email protected] to raise funds and awareness for fi ghting this terrible disease.” Aigner Chocolates is serving up something Harvey’s name plays homage to James extra sweet this year for Easter. Stewart’s invisible best friend in the 1950s Harvey, the three-foot-tall hollow The chocolate company based in Forest Hills classic “Harvey,” one of the Aigner family’s milk chocolate bunny at Aigner has been making chocolate bunnies of all sizes favorite films. Chocolates, retails at $400, for decades, but this year, its three-foot-tall, Smaller two-foot-tall chocolate but is being raffl ed off to help 17-pound milk chocolate bunny named Harvey bunnies named Easter Ester Alzheimer’s research. will satisfy more than a few chocolate cravings. after Aigner’s grandmother Customers can buy raffl e tickets for $1 to are available in dark, milk have a chance to win Harvey, which has a and white chocolate. retail value of $400. All proceeds for the raffl e Aigner Chocolates also are going to the Fisher Center for Alzheimer sells an array of other Research, a regional charity that puts more chocolatey treats than 80 percent of its money toward research. including chocolate The original owners of Aigner Chocolates covered marshmallow — John Aigner and Ester Tarp — were both peeps, diagnosed with Alzheimer’s disease. German papiermâché “It’s very close to our hearts,” said eggs and Christopher Aigner, the original owners’ marshmallow grandson and current vice president. “We eggs. Spring-Inspired Dessert Brighten up spring gatherings with a simple dessert inspired by the fl avors of the season. Lemon, almond, vanilla and raspberry extracts give baked treats a fresh fl air that matches the lively essence of spring. “Friends and family will love these Easy Mini Cheesecakes,” said Mary Beth Harrington of the McCormick Kitchens. “Almond and vanilla give these individual treats a burst of rich fl avor, while a fruit topping highlights the fresh ingredients of the season.” To simplify preparation when making dessert for a gathering, take advantage of these ideas from the McCormick Kitchens: Make Ahead and Batch Bake: Double-batch the dessert recipe and vary the extracts to make two unique treats in one effort. For even more variety, try a simple substitution like using chocolate sandwich cookies in place of the vanilla wafers for the “crust.” Make day-of prep a spring breeze by preparing the recipe in advance and refrigerating it overnight. Bright Fruit Topping: Fresh fruits and berries make a simple, yet colorful topping for cake, ice cream and other desserts. Stir in 1 teaspoon pure vanilla extract and 2 tablespoons confectioners’ sugar to 2 1/2 cups fruit for a sweet seasonal treat. Easy Mini Cheesecakes These luscious cheesecakes fl avored with vanilla and almond extract are sized just right. Garnish with fresh fruit, lemon curd or melted chocolate swirls. Prep Time: 15 minutes Cook Time: 24 minutes Refrigerate Time: 4 hours Makes 12 servings 2 packages (8 ounces each) cream cheese, softened 2/3 cup sugar 2 eggs 2 teaspoons McCormick® Pure Vanilla Extract 1/2 teaspoon McCormick® Pure Almond Extract 12 vanilla wafers Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well. Place a wafer in bottom of 12 paperlined muffin cups. Spoon batter into each cup, filling 2/3 full. Bake in preheated 325°F oven 22 to 24 minutes or until edges are lightly browned. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.) Refrigerate 4 hours or overnight. Garnish with desired toppings. Kitchen Tip: Variations: Use 1 teaspoon pure lemon extract in place of almond extract. Use chocolate sandwich cookies in place of the vanilla wafers for the “crust.” If you don’t have fresh fruit, top cheesecakes with canned fruit such as cherry pie fi lling or mandarin orange segments. Nutritional Information Per Serving: 210 Calories, Fat 14g, Carbohydrates 17g, Cholesterol 79mg, Sodium 166mg, Fiber 0g, Protein 4g Courtesy Family Features
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