nummy treats

Kronk’s Spinach Puffs


Yields 36 puffs

The things you’ll need

Ingredients
  • 1 tablespoon vegetable oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 2 cups frozen spinach
  • ½ cup ricotta cheese
  • ½ cup feta cheese
  • 1 egg yolk
  • ½ teaspoon salt
  • Frozen puff pastry
  • Egg wash
Equipment
  • Large mixing bowl
  • Cookie sheet lined with parchment
  • Rubber spatula
  • Sauté pan
  • Square cookie cutter
  • Rolling pin

Let’s get started!

  1. Preheat oven to 400°F.
  2. Heat oil in a sauté pan on medium high. Add diced onions and sweat for about 5 minutes.
  3. Add garlic and spinach and cook for another 3-5 minutes.
  4. Place spinach into a medium bowl and then stir in the cheeses, yolk and salt.
  5. Cut a puff pastry into squares about 3-4 inches and place 1 tablespoon filling along the center in a line from top to bottom.
  6. Brush egg wash along the edges and then seal the two sides together to create a “cone” shape.
  7. Bake for 15-17 minutes.
  8. TaDa! Kronk’s Spinach Puffs are a cheesy, flaky delight fit for an emporer!

Football Stadium Cookies


Yields 12 to 18 cookies

The things you’ll need

Ingredients
  • ¾ cup almond meal
  • 1 ½ cups sugar
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 sticks (8 ounces) salted butter, room temperature
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
Equipment
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Hand mixer with attachments
  • Whisk
  • Baking sheet lined with parchment paper
  • Square cookie cutter
  • Rolling pin
  • Plastic wrap
  • White royal icingn in a decorating bag fitted with coupler
  • #2, #1 tips
  • Green royal icing in a decorating bag fitted with a #2 tip
  • Rainbow nonpareils

Let’s get started!

  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk in flour, almond meal, baking powder, nutmeg, and salt.
  3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  5. Beat in the vanilla and almond extracts.
  6. On low speed, beat in the flour mixture until combined.
  7. Shape the dough into 2 discs and wrap in plastic wrap. Refrigerate for 1 to 24 hours.
  8. Working with one disc at a time on a lightly floured surface, roll out the dough ¼ inch thick. Cut out cookies using square cookie cutter and place them 1 inch apart on baking sheets.
  9. Bake for 12 to 13 minutes. Allow to cool before decorating.
  10. Place batter into cupcake liners and bake at 350ºF for 20-22 minutes or a cake tester comes out clean.

Time to decorate!

  1. Use green royal icing to pipe a rectangle on the middle third of the square. Allow to fully dry.
  2. Pipe white royal icing with a #2 tip into rectangles above and below the green. While the white royal icing is still wet, sprinkle on rainbow nonpareils until covered.
  3. Add the yardline details with white royal icing and a #1 tip.
  4. TaDa! The crowds are roaring in these stadium cookies!
youtube

New video! Made @YouTube Play Button Cupcakes with special guest @markipliergram!

2

Zombie Brain Cake

Yields one cake

The things you’ll need

Red Velvet Cake
  • 4 ounces butter, unsalted
  • 2 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ¼ cup Cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cups sour cream
  • ½ cup whole milk
  • 1 teaspoon red gel color
  • Pan spray
  • 1 tub buttercream frosting
Marshmallow Fondant
  • 10 oz. mini marshmallows
  • 3 tablespoons water
  • 6 cups powdered sugar
  • ¼ cup shortening, for greasing your hands
Raspberry Blood
  • 1 ¼ cup seedless raspberry jam
  • 2 tablespoons fresh lemon juice
  • ¼ cup Water
  • 1 tsp. Red gel coloring
Equipment
  • Hand mixer
  • Rubber spatula
  • 1½-quart ovenproof glass bowl (Pyrex)
  • Large mixing bowl
  • Medium mixing bowl
  • Small mixing bowl
  • Small hand strainer
  • Small pot
  • Small whisk
  • Small pastry brush
  • Long serrated cake knife
  • Sheet tray
  • Cake stand
  • Paring knife
  • Small offset spatula

Let’s get started!

Red Velvet Cake:
  1. Preheat oven to 300ºF. Grease a 1½-quart ovenproof glass bowl.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, with an electric mixer, beat butter until creamy. Add sugar and beat until light and fluffy, 3 to 5 minutes.
  4. In a small bowl, whisk together eggs and vanilla. In another small bowl, whisk together sour cream and milk. Pour egg mixture into butter-sugar mixture and beat on medium speed for 2 minutes.
  5. On a low speed, alternate adding flour mixture and sour cream mixture to butter-egg mixture, beginning and ending with flour and adding the food coloring with the first addition of liquid.
  6. Pour the batter into the greased glass bowl until it is two-thirds full. You will have a little leftover batter.
  7. Slow-bake until a cake tester inserted in the center comes out clean, about 1 hour and 30 minutes.
  8. Let the cake cool and then remove it from the bowl. Level the top with a large knife and place the cake, flat side down, on a cake plate.
  9. Use an offset spatula to frost the cake with a very thin layer of cream cheese frosting.
Raspberry Blood:
  1. 1. In a small sauce pan, whisk all the ingredients except the gel color and bring to a boil over medium heat.
  2. Whisk in the gel color until well combined and cool to use.
Marshmallow Fondant:
  1. Pour marshmallows into a microwave-safe bowl and then stir in water to evenly coat the marshmallows.
  2. Microwave for 30 seconds and then stir. Repeat this process two more times, or until the mixture is smooth.
  3. Sift 3 cups of powdered sugar into a large bowl and make a hole in the center. Pour the melted marshmallow mixture onto the powdered sugar. Sift the rest of the powdered sugar on top of the marshmallows.
  4. Oil your hands to prevent the marshmallows from sticking to you. Knead in the sugar until you have the consistency of soft taffy and the fondant no longer sticks to your hands.

Time to decorate!

  1. Roll out the fondant into ½-inch thick ropes and arrange them on the cake to look like a brain.
  2. Use a paintbrush to brush the raspberry blood over the fondant.
  3. TaDa! This brain cake will make the perfect creepy treat for your Halloween get-together!

    pacegrendleton  asked:

    Hi! My boyfriend and I are planning a trip to Disneyland/California Adventure over spring break, and our plan is to bring a lunch with us so that we can afford to eat somewhere a bit nicer for dinner. Do you know of any nicer restaurants, in either park or in Downtown Disney? Thanks so much!

    Fancier Disneyland/DCA/Downtown Disney restaurants:

    youtube

    Made some Dragon Egg Truffles inspired by Game of Thrones! 

    5

    Overjoyed to bake with Dominic Monaghan! I’m a huge fan of all of his work, especially his character Merry from Lord of the Rings! Loved having afternoon tea with him and chatting about LOTR, animals and his show “Wild Things” on the Travel Channel. ☕️🌎💕

    We made homemade caraway seed-cake muffins on Nerdy Nummies! These Middle-Earth treats are described in The Hobbit and are one of Bilbo Baggins’ favorite recipes. We also made raspberry jam because Bilbo’s dwarf friend “Bifur” loved it with these muffins. 

    The Hobbit holds a very special place in my heart. Growing up my dad would read me this series as a bedtime story