Last week we were all about getting in shape on the frog blog.  But let’s be honest.  The subject of getting bikini-fit for summer is going to be in our faces for the next three months, so we’ve decided to embrace a much more indulgent passion – dessert!

From Bill Corbett at Anthos come desserts that will make you gladly ditch your two-piece in favor of a muumuu. Stand-outs are the Sesame, with sesame ice cream, a soft metaxa caramel center and black sesame pasteli, and the Loukoumades – donuts filled with orange blossom custard, bergamot cream, warm honey syrup and burnt honey pagoto.

At Cookshop, find the ultimate summer indulgence in the Strawberry Shortcake, topped with Ronnybrook cream and gingered strawberry compote.

At BLT Burger hides a treat that will take you back to your youth while also reminding you that being a grownup is awesome: sip on the dangerously delicious spiked milkshakes, including Grandma’s Treat, with Maker’s Mark, caramel syrup and vanilla ice cream, or the Go-Go – an invigorating blend of Kahlua, Bailey’s, espresso and coffee ice cream.

While other desserts take you back to your own childhood, at Rain chef Gypsy Gifford takes you back to hers with the Chocolate Torte with tangerine sorbet.  It recalls her favorite piece of chocolate (the one with the orange cream center), while the accompanying trio of mini ice cream cones is a nod to the triple-scoops she would enjoy on family outings.

Frederick Aquino, executive pastry chef at Spice Market, creates a seductive dessert menu to go with the equally exotic Southeast Asian street food menu by chef-owner Jean-Georges Vongerichten. Perhaps the most intriguing is the Thai Jewels with Coconut Ice, a refreshing end to a sultry meal.

At Clio in Boston, pastry wunderkind Rick Billings takes inspiration from dramatic geological forms and marries them with rich flavor for his Frozen Milk Chocolate Geode made with hazelnut sorbet, violet-cassis puree and milk snow.

At Boston’s new ROCCA Kitchen & Bar, discover the Italian answer to strawberry shortcake in the Pacciugo di Portofino – sweet, fruity, pink concoction made with strawberry and vanilla ice cream, strawberry sauce, whipped cream and amaretti cookies.

At Bobby Flay’s new Mesa Grill at the Cove Atlantis in the Bahamas, executive pastry chef Vicki Wells invites us to reminisce about our favorite childhood sweets with the Tropical Banana Split, made with three different homemade ice creams – tamarind, passion fruit and coconut, garnished with caramelized bananas, coconut macaroons and fresh berry salad.  Order seconds of this one, because calories certainly don’t count when you’re on vacation.

We all know April showers bring May flowers, but another day with a Nor’easter like Sunday might make us all whither on the vine. Instead of sitting in front of your TV with a box of bonbons, use these tips from our experts for a little primping and pampering.

Fitness expert, Gregory Joujon-Roche says a dismal day is the ideal time to change up your workout routine and get moving:

v      Start off by running in place. Make sure your knees are parallel to the floor and your stomach is squeezed in at the same time; count to 100

v      Drop down to the ground and slowly do 10 push-ups

v      Without resting spring back up and run in place again for another count of 100. This time make sure you’re flying as fast as you can

v      Take a moment to catch your breath and stretch. Let your arms hang long and breath five deep breaths

v      Now it’s time for some old-fashioned jumping jacks, again for 100 reps

v      Finally, one more time without rest, get back down on the floor and do as many push-ups as you can while counting out loud

v      Breathe, stretch and relax

Now that you’ve worked up a sweat, splash some cold water on your face and get ready to enjoy a few well-deserved indulgences. Start by rejuvenating and reviving tired skin with Chantecaille’s new Detox Clay Mask with Rosemary and Honey; it detoxifies and purifies problem skin while soothing and softening.

As you wait for your mask to do its thing, get your pearly whites even whiter with these at-home steps from Dr. Eisdorfer, cosmetic dentist:

v      Mix 1/3 peroxide with 2/3 baking soda in a shot glass; if gums are extra sensitive add a little bit of water to dilute

v      Brush it on teeth and let the solution sit for about 10 minutes

v      Rinse and smile!

Beauty expert, Eva Scrivo, won’t let us forget about our hair – and being home on a rainy day is the ideal time to put her shine-boosting secrets to the test:

v      Wash hair using shampoo with a few drops of apple cider vinegar in it; this will remove any product build-up and leave hair with as shiny as a summer day

v      After your day of beauty, massage a dab of coconut oil through your hair before bed; hair will be smooth, moisturized and smell fantastic

Walk into any gift shop in America right now and you’ll think rabbits are breeding like, well, rabbits! The traditional emblem of Easter, bunnies are available in every shade of chocolate, a range of plush fabrics, and let’s not forget the neon colors of Bunny Peeps.

But for something truly tasty and comforting, we recommend celebrating Easter – or any day of the week – by hopping over to one of these venues to nibble on Peter Cottontail the way God intended:

Anthos

36 West 52^nd St., NYC, 212-582-6900

You can argue over who is faster – the rabbit or the snail – as you eat both with equal speed in Chef Michael Psilakis’ Hilopita – egg noodle, braised rabbit, snails, black truffle and Manouri cheese.

Cookshop

156 Tenth Ave., NYC, 212-924-4440 www.cookshopny.com

Chef Marc Meyer gets his rabbit from the bountiful Hudson valley and cooks it on a rotisserie before serving it with creamy polenta and green chili-pumpkin seed pesto.

davidburke & donatella

133 East 61^st St., NYC, 212-813-2121 www.dbdrestaurant.com

A central dish on Chef David Burke’s Easter menu (served on Sunday, April 8, from 11:00 a.m. to 2:30 p.m.; three-course prix fixe menu $55), is the delectable Braised Bunny served with quail eggs, glazed Chantenay carrots and Brussels sprouts.

Kefi

222 West 79^th St., NYC, 212-873-0200

At Kefi, Michael Psilakis creates a rustic version of the Hilopita dish served at his upscale Anthos when he makes naturally delicate rabbit even more so by braising and pulling it to then serve with flat pasta and Graviera cheese.

Le Cirque at Bellagio

3600 Las Vegas Blvd. South, Las Vegas, 702-693-8100

At Le Cirque, Executive Chef David Werly creates a symphony with rabbit – literally! – Rabbit Symphony Ravioli, Roasted Loin, and Braised Leg with crispy spaetzle and Riesling sauce.  

RM Seafood

Mandalay Bay Resort & Casino, 3950 Las Vegas Blvd. South, Las Vegas, 702-632-9300

To experience rabbit the way they do in Tuscany, indulge in the Chef Moonen’s “Tuscan Style” Rabbit – served three ways, accompanied by creamy polenta and a red wine saba reduction.

Sona Restaurant

401 North La Cienega Blvd., L.A., 310-659-7708 www.sonarestaurant.com

Chef David Myers goes hog wild with rabbit! On his menu, not one but three dishes: Rabbit with Lavender, tomato confit and celery root puree; Rabbit Confit Agnolotti, black trumpets, butternut squash puree and arugula; Prosciutto-Wrapped Rabbit Saddle, roasted persimmon and quinoa.