We've previously featured a Scotch Cadbury Creme Egg before, but it's clear that Perry Santanachote of Thrillist has improved upon the concept. She made this beautiful-looking chocolate wonder by first freezing a dozen Cadbury Creme Eggs. Then she coated them with chocolate cake mix powder, followed by egg whites, then cocoa powder, and finally--this is the brilliant part--Cocoa Krispies cereal.

Santanachote deep fried each egg for about a minute or two. Pictured above are the gorgeous results.

-via First We Feast

The Baranek wielkanocny, or Easter butter lamb, is a hunk of butter shaped into a lamb to celebrate Easter in Poland and Polish communities around the world. You might find one in your Easter basket or use it as a centerpiece for the holiday feast. If the local priest is blessing baskets of Easter foods before they are laid out for the meal, the butter lamb is always included. They are sold in delis around the holiday or you can make your own at home, with or without a mold. Some food artists even make fluffy wool by grating the butter! The flag that often accompanies the lamb is a St. George cross. Check out a gallery of submitted butter lambs representing many techniques and skill levels, from unfortunate to professional. -via Boing Boing

Opinions on junk food vary greatly, but few people argue that most of them look particularly tasty in their native environments. When junk food is in the hands of chef Jacques Lamerde though, it becomes just as beautiful as the most gourmet meal. 

His descriptions take things a step further, making the plates sound like something you'd see on a fine dining restaurant's menu, not just simple Pop Tarts or Hot Pockets.

For example the image at top reads, "HAY BAKED HOT POCKETS W/ HIDDEN VALLEY BACON RANCH SPHERES AND A PUREE OF ZOODLES (WHOLE WHEAT)." The middle image is "“RASPBERRY POPTART PARFAIT W/ VANILLA SNACKPACK + GRAPE CRUSH SCENTED GEL AND ENHANCED W/ MIKE N IKES, CRY BABIES AND FRUITY MENTOS.” And finally the last one, "DUNKIN MUNCHKINS, BIRTHDAY CAKE OREO SOIL, SNICKERS HACHÉ, SHAMROCK SHAKE FLUID GEL!!!"

Via That's Nerdalicious

(Photo: Battle Creek Bombers)

In the highly competitive sport of stadium food, sports concession stands are constantly trying to outdo each other by producing wonderfully ridiculous food-like products. Ideally, stadium food is highly fattening, packed with sugar, and is simultaneously delicious and disgusting. This motive is why the Battle Creek Bombers, a college baseball team in Michigan, invented the Twinkie dog. It’s a hot dog set inside a split Twinkie, then covered with appropriate toppings, such as ketchup, whipped cream, and sprinkles.

This is 1 of 32 preposterous foods sold at sports stadiums across America. You can view the rest at 22 Words.

Chocolate lovers, check this out- these Easter eggs were made with only four ingredients, none of them eggs. Ali at Gimme Some Oven and her friend Meg made them out of Oreo cookies, cream cheese, and two colors of chocolate. That’s all, but that’s enough to make your mouth water! You can alter the recipe for Easter Egg Oreo Truffles with food coloring or different-flavored Oreo cookies if you want different colors, or add sprinkles or other decorations. The recipe page has pictures of the process and a peek at the pastel-colored version, too. This is one of the 19 DIY Easter Eggs That Don’t Require Actual Eggs.

(Photo: ESPN)

In the United States, professional sports are highly competitive. But designing the foods served at games may be even more competitive. Stadiums and ballparks across the country strive to offer extreme, one-of-a-kind foods to fans. These foods served at the concession stands include calorically gifted delights, such as horse collar sausages, bratwurst lollipops, and bacon donut hot dogs.

The current champion in this ever-shifting field is the deep fried nacho stick. Miller Park in Wisconsin, home of the Milwaukee Brewers, offers Inside the Park Nachos. This delicious concoction consists of a stick of beef covered with refried beans, rolled in crunched Doritos, then deep fried and covered with sour cream and cheese.

It’s a practical food to eat while watching a game because you can eat it one-handed. It’s considerably less messy than handling a tray of nachos. You can read more about the Inside the Park Nachos at ESPN (warning: auto-start video).

-via That’s Nerdalicious!

When Jill and Zeon go to the San Diego County Fair this year, they’ll have to try the new “all that and a bag of chips” sandwich -except this one has the chips right inside. The Grilled Chili Cheese Frito Crunch Sandwich makes chili, cheese, and Fritos a little easier to eat while you’re walking. You’ll find it at the the Grilled Cheese-a-Fair booth, whose proprietors unveiled it at a recent fair planning meeting. Does anyone want to place bets between now and then that they develop a method for deep-frying this sandwich?     

(Image credit: San Diego County Fair)

(Photo: Ben & Jerry’s)

Charoset is a mixture of fruit, wine, and spices. It’s a traditional part of the Seder meal eaten during Passover. The American ice cream company Ben & Jerry’s makes ice cream that is flavored like it. It's kosher, too! The company is rolling it out for this year’s Passover, which begins on April 3.

-via Blazenfluff

Mosaic Easter Eggs

The credit for this cool take on Chinese tea eggs goes to Jayne at The Barefoot Kitchen Witch. The traditional Chinese tea eggs are made by boiling an egg, rolling them to crack their shells and then soaking them in tea. These fun and edible substitutes are made by soaking the cracked eggs in food dye in the refrigerator overnight.

See Jayne's post with mosaic egg instructions here, and visit Mental Floss for eight other fun food ideas for Easter, including my personal favorite, zombie bunnies. So deliciously holiday irreverent.  

Beth Jackson Klosterboer has a great food craft that takes advantage of the natural shape of hard boiled chicken eggs when sliced vertically. I had never thought of it before, but now I won't be able to look at one without seeing tiny rabbit paw prints.

For these Easter-themed eggs, Klosterboer made a paste consisting of the boiled egg yolks, mayonnaise, Dijon mustard, vinegar, Worcestershire sauce, paprika, and pink food coloring. She pressed the paste through a fine sieve to give it a smooth texture. Finally, Klosterboer used a plastic bag as a pastry bag to squirt the paste into just the right shapes for adorable bunny feet.

You’ve seen women in movies undergoing beauty treatments at spas. You may have remarked that they look like a salad, slathered with some food-based mask and sporting cool cucumber slices on their eyes. Now that look really is food! Anna Hezel and Gabriella Paiella at Lucky Peach made this cheese ball in that likeness using various cheeses covered in mashed avocados. Her towel head wrap is mozzarella cheese, and her lips are a big red bell pepper. But they make it clear that they did not come up with the original idea.

Anna initially found Spa Lady when she was browsing around for Halloween-themed crafts. A few clicks down the rabbit hole, a tutorial on Hungry Happenings revealed her in all her glory. We read the comments, which we’re told never to do, and found throngs of home cooks bickering about her true origin. While many lauded Spa Lady as a breakthrough in cheese-ball artistry, one commenter claimed that the recipe was not revolutionary whatsoever, and had been around since she was “in school.”

Then you get to see the recipe, and the process of building this in pictures.  -via Boing Boing

Cloudberries

This article is full of photos and descriptions of 18 types of wild berries that North Americans will be treated to in the coming months. I haven't tried them all, but I certainly would like to. Article author Wes Siler's favorite berry, the cloudberry, is shown in the photo above. Cloudberries are found in northern Canada, Siberia and Scandinavia. They're salmon/golden in color and are so tart that Siler says they may be most palatable to people when made into a sweetened jam.

Aside from the requisite Monty Python jokes about elderberries, the comments underneath the article have almost as much information as the article, so they might be of interest as well. Read the text and comments here. 

Wild Strawberries

Every Easter little sugary puffs of marshmallow fluff shaped like chicks and bunnies invade the candy aisle, and are bought up by the billions.

(Image Link)

The Peeps brand is so popular that they now make little puffs of fluff in shapes for nearly every holiday, and every day over 5 million Peeps brand treats are made in the Just Born factory in Bethlehem, Pennsylvania.

What is it about those cute little marshmallow treats that make them such an enduring part of our candy loving lives?

Is it the fact that Bob Born's recipe for Peeps has remained virtually unchanged for over 60 years? Or maybe it's the fact that, despite the core recipe staying the same, Just Born has been creating new flavors and varieties that are just as delicious as the original.

Whatever the allure, one thing's for certain- it wouldn't be Easter without a bunch of Peeps staring at ya with those cute little carnauba wax eyes!

Read 20 Delicious Facts About Peeps at mental_floss

Chocolate Easter Bunnies are traditionally hollow. This is to teach children at an early age how to be disappointed with life. But Amy of the food blog Oh, Bite It! discovered another purpose: a decapitated chocolate bunny can serve as a cup!

In a step-by-step tutorial, Amy shows you how to saw off the heads of chocolate bunnies, then convert them into completely edible jello shots. She used strawberry Jell-o, vodka, sprinkles, and whipped cream. Once assembled, re-attach the top of the rabbit's skull and serve.

(Photos: Donut Bar)

These mesmerizing beauties are called Big Poppa Tart donuts. They're the latest creation of Santiago Campa, the owner of the Donut Bar, a small donut shop chain in southern California. Each of the Big Poppa Tart donuts has a whole Pop-Tart stuffed inside. It's 2 inches tall and weighs about 1 pound. ABC7 describes how Campa developed it:

Campa says his son helped him come up with the idea of using Pop Tarts.

"I laughed for about ten seconds and then I said, 'Well, actually you might be on to something,'" Campa said.

That was six months ago. Since then, the "Poppa Tart Donut" has become popular through social media. What was supposed to be a one week special is now permanently on the menu.

"It tastes like heaven," says Orange County resident Andrew Biggins after trying the doughnut for the first time. "It's like a Pop Tart on steroids."

The store also sells a second flavor that uses S'mores Pop Tarts. It has a huge toasted homemade marshmallow on top and is dipped in fudge chocolate.

-via AP