EDIBLE SPOONS RECIPE RECIPES
DR. SEUSS' OOBLECK RECIPE - FOOD.COM - FOOD.COM - RECIP…
This NON-EDIBLE recipe is named after the strange material that falls from the sky in Dr. Seuss' book, Bartholomew and the Oobleck. It's a really fun recipe to be used as a science experiment of sorts with young children. ----Is it a solid? ---- Is it a liquid? **It's a liquid until pressure is applied. Hit it hard and it feels like you are hitting a wall! Touch it gently and the material will flow around your fingers like water! **Have fun using different utensils to play- see what form it takes while using different cups, spoons, bowls, etc. HAPPY PLAYING!
Total Time 5 minutes
Prep Time 5 minutes
Yield 4 cups
Number Of Ingredients 3
Steps:
- Mix ingredients together in a medium sized bowl. (Add water slowly as it may not need entire cup!).
Nutrition Facts : Calories 243.8, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 7.5, CarbohydrateContent 58.4, FiberContent 0.6, SugarContent 0, ProteinContent 0.2
CHOCOLATE CHIP COOKIE DOUGH BALLS RECIPE | TRISHA YEARWOO…
Trisha Yearwood dips favorite chocolate chip cookie batter in chocolate to create bite-sized treats. They taste just like cookie dough but without the raw egg.
Provided by Trisha Yearwood
Categories dessert
Total Time 1 hours 35 minutes
Cook Time 35 minutes
Yield 3 to 4 dozen balls
Number Of Ingredients 11
Steps:
- For the cookie dough balls: In an electric mixer, beat the butter, granulated sugar, brown sugar, applesauce and vanilla together until smooth. Sift the flour, baking soda and salt together, and with the mixer running, slowly add to the butter mixture. Mix in the chocolate chips. Scoop out the batter using a mini ice cream scoop and roll it into balls. Place the dough balls about an inch apart on a baking sheet lined with wax paper and transfer them to the freezer for 30 minutes to let the dough set up.
- For the dipping chocolate: While the dough is chilling, melt the chocolate wafers and chocolate-almond bark together in a heavy-bottomed saucepan over low heat, stirring constantly. Remove the chilled dough balls from the freezer. Using two spoons, dip the balls one at a time in the melted chocolate, rolling them to coat fully. Returned the dough balls to the wax paper-lined baking sheet and refrigerate until set, about 30 minutes. Store in the fridge for up to 2 weeks.
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GINGERBREAD SYRUP RECIPE | BBC GOOD FOOD
This simple syrup makes a lovely homemade gift and adds a festive flavour to drinks and desserts - stir into hot chocolate, warm apple juice or Prosecco, or drizzle over ice cream
From bbcgoodfood.com
Total Time 10 minutes
Category Condiment, Drink
Cuisine American
Calories 49 calories per serving
From bbcgoodfood.com
Total Time 10 minutes
Category Condiment, Drink
Cuisine American
Calories 49 calories per serving
- To decorate, tie a cinnamon stick around the neck with a pretty ribbon, if you like. Will keep for up to 1 year.
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- Serve over hot cooked rice and spoon extra sauce if desired
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JAPANESE ONION SOUP RECIPE | ALLRECIPES
The basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste. Use your favorite mushrooms in this recipe.
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Reviews 4.0
Total Time 1 hours 0 minutes
Category Onion Soup
Calories 25.3 calories per serving
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Reviews 4.0
Total Time 1 hours 0 minutes
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Calories 25.3 calories per serving
- Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.
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OLD SCHOOL SUGAR COOKIES RECIPE | DUFF GOLDMAN | FOOD NETWORK
From foodnetwork.com
Reviews 4.1
Total Time 2 hours 0 minutes
Category dessert
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- To store royal icing, the ideal way is to scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. Don't cut the bag until you're ready to use the royal icing, and don't overfill the bag--you want enough room to tie the back of the bag off to keep the royal icing airtight. If any air comes into contact with the royal icing, it gets hard and that part of the icing is useless. Never attempt to mix the hard bits back into the royal icing--you'll ruin the whole batch. The other accepted method of storing royal icing is to scrape it into a plastic or ceramic bowl, and cover it with a wet paper towel. This method works, but it wastes both paper towels and royal icing. It's also just annoying. When you're piping small designs, you want to use very small parchment piping bags. It's easy to stick the nose of a large piping bag into a smaller one and extract exactly how much you'll need. When the icing is in a bowl, you have to use a spoon to get it out. The spoon is difficult to get into a piping bag, and you'll keep using spoons and wasting royal icing. Get with the times people. Do it right and don't waste food.
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CHOCOLATE SPOONS | MY BAKING ADDICTION
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