Easter Bunny Cupcakes

First of all Happy Passover to those of you celebrating the first night of Passover this evening and all week. I hope you have a wonderful Sedar filled with lots of love and great food.

Last April 9th, 2009 I prepared some Easter Bunny Cupcakes on Great Day St. Louis. In case you weren't able to view that clip or would like to make the cupcakes this year I have attached the recipe, photo and video for you.

With Easter coming up this Sunday I thought this could be a fun project to do with the kids. I hope you enjoy it. To view the video please click on the arrow.



Bunny Cupcakes

What you will need:

Cake: 12 cupcakes (can use whatever recipe you like or a box mix if wanting to save time)

Icing: recipe for Chocolate Glaze below

Decoration: 1/4 cup white confectioners coating(pink candy color) and 1/2 cup white confectioners coating to make ears, eyes, smile, cheeks and whiskers;
1 1/2 cups of white nonpareils (all online at kitchenkrafts.com or at Michael's Craft Stores or Sallie’s on Manchester Road)

Miscellaneous: one 12-mold muffin pan, pastry cones, bunny ear templates, parchment paper

How to do:

1. Bake the cupcakes and let them cool completely. Freeze for 1 hour to overnight.
2. Prepare the glaze.
3. Melt the ½ cup confectioners coating for outside of ears and ¼ cup confectioners coating(to be colored pink) for inside of ears, separately. (this can be done in the microwave for 30 seconds, then check if needed for 15-30 more seconds by stirring)

Pour the ½ cup white confectioners coating (cc) into a pastry cone then blend the ¼ cup of melted white cc with pink candy color for the insides of the ears. Keep the cc warm on a heating pad or a pan placed over a hot water bath, since they will be needed in various steps throughout the directions.

4. Place the bunny ear templates that you have drawn on a sheet of parchment on a sheet pan or counter and tape down. Lay another sheet of parchment paper or cellophane on top. Lightly secure the parchment paper with one or two pieces of tape. Using the templates as a guide, pipe out 12 sets of white cc exterior bunny ears. For added impact, pipe the center with the pink cc. Set aside to harden. Don’t make these too thin or when you remove them they will break. Remove gently with offset spatula.

5. Glaze the cupcakes.

Take the cupcakes out of the freezer - just a few at a time so they do not sweat. Hold the cupcake firmly by the paper liner and invert it into the pot of melted glaze. Submerge the cupcake just up to the paper line and move it about to insure the entire surface is covered. Pull the cupcake straight up and gently spin it above the bowl by rotating your wrist, to allow any excess glaze to drip off. Flip the cupcake and carefully place it on a wire rack to set. Allow the glaze to set for 3 to 5 minutes at room temperature.

6. Pour the nonpareils into a small bowl. Carefully dip entire cupcake or three quarters of the cupcake into the nonpareils, depending on the look you are trying to create. If only dipping ¾ of the cupcake into the nonpareils, try to create a straight edge where the glaze and nonpareils meet. The glaze will act as the bunnies head.

7. Pipe 2 white dots for the eyes (or use ½ white jelly bean for each) and dot with pink for eyes. To pipe a dot, hold the chocolate pastry cone perpendicular to the surface of the cupcake. Keeping the tip stationary, squeeze and hold in place until the dot is the desired size. Release pressure and pull straight up.

8. Pipe a pink nose, white cheeks if you like and a little pink heart for the mouth. Then use the pink confectioners coating to pipe whiskers.

9. Use the tip of a knife to score the cake where the ears will be inserted. Press the ears gently halfway into each cupcake.

10. For fullest flavor, serve the cakes at room temperature.

Chocolate Glaze
Makes 2 ¾ cups

This glaze covers cakes smoothly and beautifully and is an absolutely delicious chocolate icing. The icing can be made with semisweet or milk chocolate; the semisweet has a darker, richer glow.

The icing can be used immediately or cooled and stored in the refrigerator in an airtight container for up to 2 weeks. Reheat slowly in a double boiler before using if chilled. This recipe can be doubled.

In a double boiler or in a medium metal bowl placed over a hot-water bath, melt:
• ¾ pound semisweet chocolate or milk chocolate (can use bag of choc. chips)

In a small saucepan, heat over medium-high heat:
• 1 cup heavy cream
• 5 tablespoons unsalted butter
• ¼ cup light corn syrup Stir until the butter melts, then continue to heat to just before the boiling point (bubbles will form around the pan’s rim).

Slowly pour the scalded liquid over the melted chocolate, whisking constantly until smooth. Strain the icing through a fine sieve.

How to make a pastry cone

You can make them out of cellophane, wax paper, or parchment paper.

If using parchment paper, to start, roll your parchment paper out. You want to get a perfect square, and actually you’re going to cut that square right in half to make a triangle.

One trick is to just fold one edge up until it meets the top edge, then crease it, and then cut along the outside or unfolded edge. Now open it up, and you’re going to use the crease that was formed when you folded the parchment as a guideline to cut your triangle out.

Now it’s time to form the cone.

Draw a line right in the middle of the longest side of the triangle. And that’s where your point is going to form. To do this, take one corner, and roll it in on itself, so that the corner lines up at the point of the triangle. Wrap the other side around to the back, and you’ll see that the two sides will line up right down the middle.

Now you want to tape, and wrap it around the tip. This will prevent the bag from opening while you’re squeezing it. So there’s your pastry cone.

To fill it, hold it in your hand, take a spatula, put some frosting on it, and place it slowly into the bag. Then, pinch your fingers down on it and slide the spatula out. Now, fold the edges down, and you have your pastry cone.

You can cut a small hole, or even a large hole depending on what kind of piping you’re doing. You can always use a zip lock bag as well to put your icing in and then cut a hole in one tip to pipe.

I hope you have fun making the cupcakes. As with any recipe, make sure prior to starting that you have all of your ingredients in place. This is called Mise en Place.

HAPPY PASSOVER & HAPPY EASTER EVERYONE!

Cucumbers

I love to eat cucumbers. So when a friend of mine sent me this article about them I was so shocked at their versatility that I thought I'd share it with you. Who said cucumbers were just for eating?


The Amazing Cucumber

This information was in The New York Times several weeks ago as part of their
"Spotlight on the Home" series that highlighted creative and fanciful ways to solve
common problems.

1. Cucumbers contain most of the vitamins you need every day, just one cucumber
contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid,
Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area. (WOW)

5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!! (DOUBLE WOW)

6.. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have
been used for centuries and often used by European trappers, traders and explores
for quick meals to thwart off starvation.

8. Have an important meeting or job interview and you realize that you don't have
enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its
chemicals will provide a quick and durable shine that not only looks great but also
repels water.

9. Out of WD 40 and need to fix a squeaky hinge? Take a sliced cucumber and rub it
along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa?
Cut up an entire cucumber and place it in a boiling pot of water, the chemicals
and nutrients from the cucumber will react with the boiling water and be released
in the steam, creating a soothing, relaxing aroma that has been shown to reduce
stress in new mothers and college students during final exams.

11. Just finish a business lunch and realize you don't have gum or mints? Take a
slice of cucumber and press it to the roof of your mouth with your tongue for 30
seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your
mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take
a slice of cucumber and rub it on the surface you want to clean, not only will it
remove years of tarnish and bring back the shine, but it won't leave streaks and
won't harm you fingers or fingernails while you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and
slowly use it to erase the pen writing, also works great on crayons and markers
that the kids have used to decorate the walls!!

I'll bet you didn't know cucumbers could do so many things. I know I didn't!

Passover & Easter Dish

Passover begins this coming Monday evening, March 29th. Many of you may remember that I appeared on Great Day St. Louis last year at this time. I demonstrated how to make both an Easter and Passover recipe. If you missed it I've attached the link to the video clip plus the recipe for my Salmon Roulade below, which can be made for both holidays.

I mean who says you have to have the traditional brisket for Passover or the traditional lamb for Easter? Why not have something light, healthy and refreshing this year?

Try my Salmon Roulade. I think it's wonderful!

Next week I'll post my Easter Bunny Cupcake recipe and video. To view the Salmon Roulade video click on the arrow below.



Salmon Roulade with Cilantro Pesto On a Bed of Gazpacho Salsa
Serves 4 (recipe can be doubled/tripled easily)

1 ½ lb. salmon fillet, skinned and butterflied

Gazpacho Salsa

• 1 small yellow pepper, cored, seeded and cut into 1/8 inch pieces (about ½ cup)
• ½ small cucumber, seeded, and cut into 1/8 inch pieces (about ½ cup)
• 2 Roma tomatoes, cored, seeded and cut into 1/8 inch pieces (about ½ cup)
• 1 small celery rib, cut into 1/8 inch pieces (about ½ cup)
• ½ small red onion, minced (about ¼ cup)
• ½ small jalapeño chile, stemmed, seeded, and minced
• 1 tablespoon minced fresh cilantro leaves
• ¾ teaspoon salt
• ¼ teaspoon fresh ground pepper
• 2 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar

Combine all ingredients together and refrigerate until ready to use. The salsa will keep for approx. 4 days.

Cilantro Pesto

• 1 cup chopped cilantro (packed)
• 2 tablespoons fresh lime juice
• ¼ cup extra-virgin olive oil
• ¼ cup pine nuts
• ¼ cup freshly grated parmesan cheese
• 1 clove garlic

Combine ingredients in food processor and set aside until ready to spread on the butterflied salmon.

Make the Gazpacho Salsa, cover and set aside in the refrigerator until ready to use.

Make the filling for the salmon roulade by following directions for the Cilantro Pesto.

Place the salmon on a cutting board and carefully butterfly it. Starting at one of the long sides, make a horizontal cut with a sharp knife, and continue to cut within an inch of the opposite side--keep top and bottom layers as even in thickness as you can, being sure not to cut completely through the flesh at the end.

Open the salmon like a book and cover the surface with a piece of plastic wrap. Pound evenly but firmly with a mallet, all over the surface to a thickness of about ¼ inch.

Remove plastic wrap. Place a piece of parchment on the counter and lay the pounded salmon on it (short edge) closest to you and the top edge of the parchment paper. With a spatula spread the pesto over that side of the salmon facing you leaving about a ½ inch border along both ends.

To start the roulade, fold over the edge closest to you making a roll and continue rolling from that side until rolled up like a cigar. It’s like making a jelly roll cake or sushi. (You can use the parchment paper as an aid in rolling up the fish, just as you would a bamboo mat to make sushi. Be careful not to roll any of it in with the fish.) Your roll should be in the mid-range of tightness. It cannot be too tight, as it will expand as it cooks, and it cannot be too loose, or it will fall apart.

To finish, take completed roll and remove from parchment paper and place on top of a piece of heavy duty foil. The foil must be wider and longer than the salmon roulade. With the shiny side of the foil in, roll the roulade tightly in the foil. Twist ends to secure. Chill for at least 1 hour or up to 24 hours to firm the roll.

When you are ready to serve, preheat the oven to 500 degrees. With a sharp knife cut the ends off the roulade where it’s been twisted with the foil. Then with a sharp knife cut the roulade through the foil in ½ and then ½ again giving you 4 equal pieces. Each section will be approximately 2 inches thick. Do not remove the foil.

With foil left on place individual roulades on a foil lined baking sheet in the oven standing upright with pieces close to each other as they were in the entire roll. This can be cooked in one large piece however it would have to be chilled prior to cutting otherwise it will tear apart.

Bake for approximately 10-15 minutes depending on if your oven in convection (10 minutes) or conventional (15 minutes).

To Serve: Place a large ladle of the Gazpacho Salsa on the center of a plate and set the Salmon Roulade on top. Remove the foil wrapping from around the roulade and serve.

Southwest Chipotle Chicken and Rice Salad

Well the weather was perfect this afternoon so of course I had to BBQ. So I decided to make the Southwest Chipotle Chicken and Rice Salad. Everything goes on the pit except the rice. I love this dish in fact I just realized as I'm posting this that I already blogged about it last summer.

Typically I make this salad with brown rice but I've been using Rice Select, Royal Blend rice a lot, which comes in a variety of grains. Tonight I used one of my favorites which is the Whole Grain with Texmati Brown and Wild Rice with Soft Wheat & Rye. It's delicious and heart healthy.

I prepared the rice as directed but in my rice cooker and it turned out perfect without a hassle. Typically though I prepare it on the stove.

Anyway, here's the recipe. I hope you enjoy it.

Southwest Chipotle Chicken and Rice Salad
Makes 6 servings


3/4 cup olive oil
4 green onions, sliced
3 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies*
1 tablespoon ground cumin
3/4 cup chopped fresh cilantro
4 skinless boneless chicken breast halves
4 ears fresh corn, shucked** (can also use 2 cups frozen corn kernels)
2 poblano chilies, quartered lengthwise, seeded
2 red bell peppers, quartered lengthwise, seeded

3 3/4 cups water
1 teaspoon salt
2 cups Rice Select, Royal Blend Whole Grain Rice

Whisk first 5 ingredients and 1/2 cup cilantro in small bowl. Season dressing to taste with salt and pepper. Place chicken, corn, chilies and bell peppers on rimmed baking sheet. Brush 1/2 cup dressing over both sides of chicken and vegetables. Let stand 30 minutes.

Place 2 cups rice and 3 3/4 cups water in a rice cooker and cook until done OR (Bring 3 3/4 cups water and 1 teaspoon salt to boil in heavy large saucepan. Mix in rice. Cover, reduce heat to low and cook until rice is tender and water is absorbed, about 45 minutes. Remove from heat. Keep pan covered and let rice stand 5 minutes.) Transfer rice to large bowl; fluff with fork. Pour 1/2 cup dressing over hot rice and toss; let cool.

Prepare barbecue (medium heat). Grill chicken and vegetables (use a vegetable grate) until chicken is cooked through and vegetables are tender and slightly charred, about 5-6 minutes per side. Cut chicken, peppers and chilies into strips. Cut corn off cobs. Toss chicken and vegetables in medium bowl with enough dressing to coat; add to rice and toss again. Season to taste with salt and pepper. Divide salad among 6 plates. Sprinkle with remaining 1/4 cup cilantro and serve.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at supermarkets in the mexican foods or ethnic sections.

**Removing corn kernels from the cob can be messy—they like to bounce off the cutting board and end up scattered all over the counter and floor. To keep those kernels in their place, insert the tip of the ear of corn into the center hole of a Bundt pan. Cut the kernels away from the cob in long downward strokes, letting them fall into the pan. (see photo in my earlier post about this recipe)

Great served with fresh fruit and tortilla chips. Perfect to bring for a BBQ. Oh and I almost forgot. Leftovers the next day are fantastic rolled up in a tortilla for lunch!

Of course you can use any grain that you like with this dish or doctor it up with your favorite veggies. We love it just like this.

Enjoy!

Smoked Spanish Paprika & Sea Salt Popcorn

We love popcorn. So while sitting around after dinner tonight watching our favorite show, "Two and a Half Men," my husband asked if I'd make some popcorn.  So I decided to make this popcorn I saw in Patrick Evans-Hylton's book called "Popcorn". 

It sounds rather unusual but is surprisingly delicious.  It's called:

Smoked Spanish Paprika & Sea Salt Popcorn

Cook your popcorn as you normally do.  I use the Whirley Pop with a touch of Canola Oil in the bottom and pop my corn until it's done.

Ingredients:

2 tsp. spanish smoked paprika

2 tsp. salt

2 Tbsp. parmesan

3 tbsp. olive oil

To avoid making a mess add the cooked popcorn to a paper bag.  Then

• 
  
  Combine the paprika, one teaspoon salt and the parmesan together and set aside. 
• 
  
  Drizzle the oil over the popcorn close the bag and shake until it's coated completely.
• 
  
  Add the paprika mixture close the bag again and shake until thoroughly combined.
• 
  
  Sprinkle the remaining salt over the popcorn.
• 
  
  Transfer to a large bowl and enjoy this delicious and unusual popcorn.

Patrick Evans-Hylton's book has lots of wonderful and unlikely popcorn recipes.  So if you're a popcorn lover like we are and like to be adventurous sometimes, check out this book.

Bacon, Maple Syrup and Coffee

There's nothing like some crispy bacon, pancakes with hot maple syrup and a piping hot cup of coffee for breakfast in the morning. Unfortunately I haven't had that in years just because if I start I'll never stop and the calories will just stick to my body.
















But what if you could have all that for virtually no calories at all? Sounds great doesn't it? Well now you can with Boca Java Maple Bacon Morning, a curiously efficient concoction that brings together syrup and bacon in roasted coffee form. Yes you heard that right - it's COFFEE!

Here's what the makers of this heavenly sounding coffee have to say about it:

Think of it as your three favorite food groups all in one place. (Feel free to add your fourth, whiskey, on your own time.) Just be prepared: from the moment you open the bag, your world will begin smelling of java, savory smoke and syrup, and it's going to be intoxicating. You might want to warn your neighbors.

In fact, once this stuff is brewing, that unmistakable potpourri of sweet, smoky coffee will only get more intense. Then, when you finally sip, you'll first detect a sugary (but not sticky) taste of syrup. After that, you'll get hit with a full-bodied, smoky flavor—that's the unmistakable taste of bacon, made all the more miraculous by the curious fact that no actual bacon's involved.

I don't know about the rest of you, but it would be nice to finally indulge in such a luscious meal without having to worry about the calories.

So where can you find Boca Java Maple Bacon Morning? Right here.

Cabbage and St. Patrick's Day

St. Patrick's Day is this Wednesday and each year on this day millions of people buy cabbage and prepare it in a variety of ways. From plain simple cole slaw, to stuffed cabbage, corned beef and cabbage, in soups like cabbage borscht and even in those delicious Reuben Sandwiches.

But what do you actually know about this vegetable?

This underrated, inexpensive veggie is at its seasonal best in late fall and winter. But it's available year-round in many varieties. Cabbage is grown throughout the United States.

Cabbage is a member of the Cruciferae family and is loaded with vitamin C and fiber. Relatives include kale, broccoli, collards, cauliflower and Brussels sprouts. The three main cabbage types are red, green and savoy.

Did you know that California is the #1 cabbage-producing state, harvesting nearly 500 million pounds in 2009? New York is #2 and Texas is #3, according to the USDA. The United States as a whole produced 2.3 billion pounds. China is the world's largest cabbage producer.

There are numerous ways to prepare cabbage. It's good braised, steamed, stir-fried, and grilled - or raw, of course, as coleslaw. It's a hearty addition to soups. Try stuffing the leaves with ground pork or rice (Sweet and Sour Cabbage Rolls). Blanching removes some of the sulfurous compounds people don't like.

When shopping for cabbage make sure to look for heads that are firm, tight and heavy for their size. The outer leaves should be crisp, shiny, and free of cracks. Savoy cabbage, however, has a looser head.





Here's a cole slaw recipe that I've been using for years. Add it in your Fish Tacos, Reuben Sandwiches - made with Corned Beef, Turkey or how about even Tuna? Or just have it alone as a side dish.





Cole Slaw

1 bag pre-shredded mixed cabbage
1/2 cup cider vinegar
1/3 cup canola oil
1/2 cup sugar
1 teaspoon celery seed
1 teaspoon to 1 tablespoon prepared yellow mustard (depending on your taste)
white onion shredded (optional)
Salt and Pepper to taste

Mix sauce ingredients together and then add cole slaw mix and blend.

Cover and refrigerate until ready to use.

As an alternative:

If you like it creamy add some mayo or kick it up a notch and add some horseradish.

Another great condiment I recently discovered is from the Robert Rothschild Farm. It's called Onion Blossom Horseradish Dip.

So instead of adding mayo add some of this or even better yet - Instead of adding thousand island dressing to your Reuben Sandwich add the Onion Blossom Horseradish Dip. It brings this sandwich to a whole new level.













Robert Rothschild Farm, "Onion Blossom Horseradish Dip" can be found in fine supermarkets nationwide or specialty markets.

Under the Tuscan Sun

This photo is from one of the many menus that I offer at my in-home culinary classes. However, I have to say that I need some photography classes so the dishes jump out at you.



Even still this menu is fantastic and oozes so much flavor that I've always had rave reviews. In fact most email me later to tell me how their family and friends enjoyed the dishes when they recreated them at home.

In the class Under the Tuscan Sun the students prepare Panzanella Salad, Eggplant Involtini, Pollo al Mattone (Chicken Under A Brick), and Macendonia di Frutte (photo not shown) which is a wonderful fruit dessert.

This class is a good 3 hours and well worth it. The food is superb!

If you'd like to find out how to take this class and others please contact me at:
vkb2@hotmail.com

Asian Appetizer Class

Recently I had the pleasure of teaching Maggie, Nicole and Anne the Asian Appetizer class. Last year they invited me into one of their homes to teach them the Spring Fling menu. We all had so much fun.

In this class I taught them how to make Chicken Satay with a Peanut Dipping Sauce; plus Sushi, which you can see in the photo below.

Here they are fanning the sushi rice in preparation to make various types of Sushi Rolls.














In this photo Anne is preparing one of many Potstickers.





















These are the potstickers that Maggie, Nicole and Anne made with a Soy Dipping Sauce.



In addition the girls also made Vietnamese Summer Rolls with two different sauces.

Everyone had a great time and had a few leftovers to bring home to their families.

I did take videos but since it was my first time filming I kept turning the camera sideways and of course that would have made you dizzy had I posted them. I'll know better for next time.

If you'd like to learn more about the Asian Appetizer class please contact me at:
vkb2@hotmail.com

Vietnamese Vegetarian Summer Rolls

It seems that when spring arrives everyone starts eating a bit healthier. Maybe it's in anticipation of summer coming and knowing you'll be putting on a bathing suit. Either way, healthy eating shouldn't just be reserved for the warm months of the year, but year-round. A refreshing recipe that you can make and take to work, pack in your childs lunchbox or have as a snack or appetizer is a Vietnamese Summer Roll. It's even a great way to eat a salad on the run! Whether you add seafood, chicken, beef or just prepare it with vegetables and herbs it makes for a delicious and light treat.

This month I will share from my Asian Appetizer Class how to make this healthy roll, in a video. If you're looking for a fun culinary class check this out. For more information please contact me: vkb2@hotmail.com

WARNING: This is the first video I've ever done and edited myself using my Flip HD video. Click on the arrow below to view.

Proper Hygiene When Handling Food

I received an email yesterday that had some very eye-opening, humerous, yet disgusting videos to share about how germs are passed on from one to another. Of course these are all things everyone needs to keep in mind when eating, preparing food for others and ourselves, or just protecting ourselves on a day to day basis. Here is just one of the videos regarding sneezing.

I'd love to hear your comments.

Dunkin' Donuts Design Contest

Dunkin’ Donuts 60th "birthDDay" celebration includes the return of the “Create Dunkin’s Next Donut” contest. If your ultimate donut creation is chosen, you’ll win $12,000 and the honor of having your donut sold at participating Dunkin’ Donuts nationwide. Create and enter your donut at DunkinDonuts.com. For more details click here.

A dozen finalists will be chosen to travel to Dunkin’ Donuts University, the company’s worldwide training center in Massachusetts. The grand prize winner will be announced—when else?—on National Donut Day, June 4th.

Can't get enough of Dunkin' Donuts? Then shop online at the DD store. Order coffee or get a subscription of their coffee (sent to you weekly, monthly, etc.), order tea, DD merchandise and even get gifts and coffee equipment. Check it out!

What are you waiting for? Create your donut today. Maybe you'll be the next Dunkin' Donut designer for 2010!