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Rice Krispies Watermelon Tutorial! (tutorial/recipe)

Pandabread Recipe

Source - http://www.tablespoon.com/recipes/panda-bread-recipe/1/

Ingredients

3 cups Gold Medal unbleached all-purpose flour

2 1/2 tbsp sugar

1 cup milk w/ 1 egg yolk (both should total 1 cup together)

3/4 tbsp salt

1 1/2 tbsp unsalted butter, softened

1 tbsp green tea (matcha) powder mixed w/ 2 tsp hot water, OR green food coloring

3 1/2 tsp cocoa powder mixed w/ 1 1/2 tsp hot water

2 1/4 tsp active dry yeast

Directions

In a small bowl, microwave milk and egg yolk for about 30 seconds. Set aside.

In the bowl of a stand mixer, combine flour, sugar and yeast.

Add in butter, salt and milk mixture, stirring on low speed with the dough hook attachment.

Increase speed to medium and knead until dough comes together and pulls away from the sides, about 5-10 minutes. If the dough is sticky, add a tbsp-ful of dough at a time until it is smooth and elastic.

Divide dough into three pieces, two about equal and one about 1/3 the size of the other two.

Place one of the large pieces in the stand mixer bowl and mix with green tea/water mixture OR green tea food coloring until desired color is reached.

Remove dough from bowl and place in a lightly greased bowl, covered, to rise until doubled.

Clean stand mixer bowl, then place smallest piece of dough in stand mixer and combine with cocoa powder/water mixture until color is blended through. Remove dough from bowl and place in a separate, lightly greased bowl, covered, to rise until doubled.

Place plain piece of dough in a separate, lightly greased bowl, covered, to rise until doubled. All pieces should double in about an hour.

Once dough is risen, on a floured surface, divide plain dough in thirds, with one piece being half the size of the other two (as you did before). Use one of the larger pieces to form the face. Divide the cocoa dough in quarters and use two quarters to form the eyes.

Quickly place the smallest piece of plain dough between the eyes to keep them in place. Stretch remaining piece of plain dough over the whole bread to lock everything in place.

Take last two quarters of cocoa dough and form the ears.

Divide green dough in two pieces, one twice the size of the other. Take the small piece to fill in the space between the ears. Take the larger piece of green dough and stretch over the whole bread to lock everything in place.

Place dough in a lightly greased loaf pan, cover and let rise until doubled, about 1 hour.

Meanwhile, preheat oven to 375 degrees F.

Once dough is risen, bake for about 30 minutes or until golden brown on the outside (the inside should register 190 degrees F). Allow to cool completely on a cooling rack before slicing or serving.

yummyinmytumbly:

Gold and Shamrock Cupcakes

(via fuckyeahcutefood)

Cupcake Mixology

Source - http://abeautifulmess.typepad.com/my_weblog/2012/01/cupcake-mixology.html

Click the link for recipes for:

Make your own edible New Years Horn!

Source - http://www.hungryhappenings.com/2011/12/toot-your-own-edible-horn-this-new.html

Very simple and creative! Using ice cream cones, white chocolate and sprinkles, these would be a great addition to any New Years party!

Cupcake Elves

Source - http://abittersweetwife.blogspot.com/2011/12/cupcake-elves.html

Makes: 24 cupcakes  | Prep time: 30 minutes  | Cook Time: 14 minutes
This cupcake recipe is adapted from cupcakeproject.com “The Ultimate Vanilla Cupcake”

Ingredients For Cupcakes
1 1/2 cups granulated sugar
2 2/3 cups all purpose flour
1 3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1/3 cup unsalted butter, room temperature
3 large eggs,  room temperature
1/2 cup full-fat sour cream
1/3 cup canola oil or vegetable oil
11/2 tbs pure vanilla extract or concentrate
3/4 cup whole milk 

Ingredients for Decorating
24 Waffle Ice Cream cones
1 1/2 oz Green Edible Spray Dye
24 red hots
48 cashews
black decorating gel 
16 oz icing

1. Spray cones with edible food dye. Let dry.

2.Preheat oven to 350 degrees. In a mixer, mix together sugar, flour, baking powder, baking soda, and salt. Then add the butter and mix till crumbly.

3. In a medium size bowl whisk together eggs, sour cream, oil and vanilla extract until smooth. Slowly pour egg mixture into the crumbly flour mixture. 

4. Once well combined, gradually add the milk. The batter will be liquid, similar to pancake batter. Line 24 cupcake spots in a cupcake pan and fill 2/3 of the way up with batter. Bake for 14 minutes, check with a toothpick. If not done, check every minute after that. Cupcakes should not brown. 

5. When done remove liners and let cool completely. Then take your icing and place in a piping bag. Pipe a small circle on the top of the cupcake to hold the cone in place. Next pipe fluff around the bottom of the cone and a little on the tip of the cone. Adhere the cashews to the sides of the cupcake by pushing them into the frosting. Then create a face with the gel and a red hot for the nose. 

(Source: mochacafe.info, via eyeofawallflower)

Source - http://www.thedecoratedcookieblog.com/2011/12/washi-tape-best-invention-ever-also.html

Pita Tree Appetizers

Source - http://www.eatbetteramerica.com/recipes/appetizers-snacks/pita-tree-appetizers.aspx

4flavored or plain pita folds or pita (pocket) breads (about 6 inches in diameter)

16thin pretzel sticks, halved

1/2cup fat-free sour cream

1/2cup guacamole

2tablespoons finely chopped parsley

1/4teaspoon garlic-pepper blend

1/4cup very finely chopped red bell pepper

1.Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form “tree trunk.”

2.In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge.

3.Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving.High Altitude (3500-6500 ft): No change.