Easily Entertained

... parties, crafts, & celebrations that are anything but ordinary!

Category: Eat (page 1 of 2)

Damn Fine Cup of Coffee Donuts

Makes about 15 donuts

Every day, once a day, give yourself a present.

-Agent Cooper

 

And what better present than warm, homemade donuts filled with a coffee spiked pastry cream.

The perfect present- for you, your family, friends, coworkers, the local sheriff, or even a bird named Waldo (May he rest in peace).  Sweet, soft and most importantly, filled with coffee flavored pastry cream.

Bet you can’t stop at just one.

Having never actually made donuts before, We went in with fears of dead yeast that wouldn’t rise, and visions of face melting 3rd degree burns. Luckily, neither of these things came to pass, and this recipe turned out to be surprisingly easy overall. The hardest part, was waiting for the dough to rise.  Not quite 25 years… but it sure felt like it.

Did we mention the coffee flavored pastry cream?!?

Because it’s amazing!  One might even say- damn fine.  And… the recipe makes plenty so there’s more than enough to snack on while you’re waiting for your dough to rise.


To make these donuts you will need:

  • 1.4 oz. of fresh yeast
  • 1/2 of cup warm milk
  • 1/4 of cup sugar
  • 2 eggs
  • 2 egg yolks
  • 1 tsp. vanilla
  • 4 cups all-purpose flour
  • 1.7 oz. butter, at room temperature
  • About 6-8 cups of vegetable oil for frying
  • Additional sugar to roll the donuts in.

To make the coffee cream filling you will need:

  • One 5.1 oz package of Instant Vanilla Pudding (you could also use chocolate pudding and go for a mocha vibe.)
  • 2 cups of heavy whipping cream
  • 2 teaspoons of instant espresso
  • 2-5 Tablespoons of milk

Other materials:

  • A 3-inch round biscuit cutter, cookie cutter or drinking glass.
  • Parchment paper.
  • A cookie sheet, maybe 2.
  • Paper towels.
  • A wooden spoon.
  • A pastry bag with a long nozzle tip.

Begin by making the coffee cream.

Dissolve the instant espresso in 2 tablespoons of the milk, and set it aside.

In a mixer fitted with a whisk, or with a hand-mixer, beat the whipping cream on high until stiff peaks form. Then run the mixer on low while slowly sprinkling in the pudding powder. Mix until fully incorporated.

Add the coffee flavored cream one tablespoon at a time, Mixing in between. Then you can add another tablespoon or two of milk until you reach a good piping consistency. Add more milk if you want a thinner, smoother filling.

Store the filling in the fridge while you make the donuts.


To make the dough:

Crumble the yeast into a large bowl and mix with the lukewarm milk (warm in a pan or microwave for about 30 seconds) and a tablespoon of the sugar until dissolved.

Cover with kitchen towel and let rise for about 10 minutes.

Then add the eggs, egg yolks, remaining sugar, vanilla extract and butter.

Sift the flour on top and then mix and knead with your hands until you get a nice, smooth dough. You can also use a mixer fitted with a dough hook. We did both- starting by hand and then finishing in the mixer.

Once the dough is smooth, form a ball, cover again with a kitchen towel and let rise for about 30 more minutes in the bowl until doubled in size.

Once doubled, roll the dough out on a floured surface to the thickness of about an inch. Cut out rounds using the biscuit cutter, cookie cutter or drinking glass.

Then re-roll the scraps and cut again into circles, or make small balls for donut holes.

Place the rounds on a baking parchment covered cookie sheet and cover loosely with plastic wrap – let rise for another 30-40 minutes until doubled in size.

Heat the oil until you reach a temperature of 350°F.
Add some sugar to a small bowl.

Carefully add about 3 or 4 of the dough pieces to the hot oil and fry for about 2 minutes on both sides until golden brown.

When done, take out and let drain slightly on a paper towel, then roll in the sugar until covered.

Let cool on a wire rack. Fry the remaining dough pieces.

Take the cream out of the fridge and add to a piping bag with a long narrow nozzle.

Cut a small hole in side of the cooled donuts and use the back of a thin wooden spoon to make the opening bigger and to open some space inside the donuts for the filling- then fill this space with the cream.

These are best served the same day, but can be stored in a large lidded container in the fridge.  Still tasty the next day, but they do deflate a little.

Twin Peaks

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DIY Carrie Cake

From prom night slashers to summer camp decapitators, our Halloween party this year was a tribute to all of the highly inappropriate teenage slasher films we probably should have never watched as kids, but totally did.

A wild time before Wi-Fi when you actually had to leave the house (THE HORROR!) to rent a movie, in a long-dead format called… VHS.

The sleepless nights that followed were the inspiration for this 80’s style Slasher Bash that is our loving tribute to the horror movies of the 70’s and 80’s.  The music, food and décor were all inspired by that time period starting with a red velvet tribute to our favorite prom queen, Carrie.

We guarantee that no one will laugh at you if you serve this cake at your next Halloween gathering or Netflix Horror viewing party.


To make our Carrie Cake you will need:

Preheat your oven to 350 F or temperature in the directions of your homemade recipe.

Following the directions on the box, assemble your cake pan making sure that the center tube is in place and the pan is standing upright on its base.Carrie cake

Finish preparing your cake pan by covering it well with the baking spray or a combination of the solid vegetable shortening (do not use butter, margarine or liquid vegetable oil) and flour.

If using the shortening, sprinkle about 2 Tablespoons flour inside pan on top of the shortening and swirl it around until the flour covers all of the greased surface. Once covered, turn your pan upside down and tap lightly to remove excess flour.

Make both cake mixes according to package or recipe directions. We mixed them together in one large bowl.

The recipe with our pan called for two mixes, but we used only a small amount of the second mix.  The recipe called for 6 cups of batter, we used 7 and made cupcakes with the rest.

Carrie cakePour the batter into the pan and bake on the middle rack of 350 F oven for 70-85 minutes or until cake tests done according to recipe directions. We suggest putting the pan on top of a cookie sheet just in case.

Remove the cake from the oven and let it cool on cake rack for about 10 minutes.  Remove the center tube from the cake.

If your cake domed up in the center, carefully slice off the raised portion while it is still in the pan using the edge of the pan as your guide. This will help prevent cracking and give you a flat, stable edge for your cake to sit on. (We usually eat this part for you know… quality control.)

To remove your cake from pan, place a cooling rack against it and turn both the cake rack and pan over. Then lift the pan off carefully.

Let your cake cool for at least one hour. Then transfer it to a serving board or plate, by holding a cake board against it and turning both the cake and the rack over.

To decorate: spread a thin layer of icing on the cake.  Add an extra dollop of icing at the top and position your doll in the center. Put your cake in the fridge for about 10 minutes to set up.

Using your decorator bag and star tip, pipe individual stars starting at the base of your doll and going down tin a straight line to the bottom of the skirt.  Do this around the whole cake until every inch is covered.  Then pipe small stars around the doll to finish the top of her dress.

At this point we put the cake back in the fridge to set up again, but you can add the red sparkle gel icing now if you like.

Follow the directions on the package to cut open the icing tube. (If you concentrate really hard you might be able to do this step with your mind.  If not, we suggest using scissors.) Starting at the top of the dolls head, go around and around dripping the gel icing down to look like blood.

Carrie cake

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Peeps Krispie Treats

One of my favorite treats has always been Rice Krispie Treats. What better way to enhance one of the simplest, sweetest desserts than to add Peeps instead of marshmallows.

What you need:

  • 3 tablespoons butter
  • 35 Peeps
  • 6 cups Rice Krispies cereal

Directions:

  1. In a large pot, melt butter over low hear. Add Peeps and stir until completely melted. If using different colors, melt in separate color sections within the pot. Do not mix colors until Step 2. Remove pot from heat once butter is melted.
  2. Add Rice Krispies cereal. Stir until well coated.

melted peeps

  1. Evenly press mixture into 13 x 9 x 1 1/2-inch pan coated with cooking spray. Cool completely before cutting. Store in an airtight container.

Easily Entertained Tip: One way to enhance the colors would be to add in a little colored sugar crystals on your final stir

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Taste the Rainbow!

This St. Patrick’s Day my twins wanted to make a rainbow to bring to their school party.  So I scoured Pinterest for ideas and came across a healthy and easy recipe. So easy, in fact a 4 year old could make it!

What we used:william rainbow

  • Strawberries
  • Halo Oranges
  • Pineapple
  • Green Grapes
  • Blueberries
  • Red Grapes
  • Marshmallows

You can substitute any of these fruits with some of your other favorites including: Raspberries, Bananas, Kiwis, Oranges, Apples, Pears, or Watermelon!

Wash, peel, and cut your fruit according to where it will be placed in the rainbow. Make sure to have extra ingredients on hand since my helper ate his body weight in strawberries and marshmallows!!

Arrange the fruit on a special plate or platter for serving.

Easily Entertained Tip: For the gold under the rainbow you can also place a small bowl at the end of the rainbow and fill it with small gold chocolate coins.

rainbow CollageTo finish off the rainbow we added marshmallows to the bottom of the rainbow. Of course, the 4 year old didn’t think I added enough marshmallows so he finished his off with even more!

William's Rainbow

William’s Rainbow

My finished Rainbow

My finished Rainbow

 

 

 

 

 

 

 

 

Happy St. Patrick’s Day!

-Jessica

 

 

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Celebrate Pi Day with a Rhupumple-pi (our twist on the Cherpumple)

Celebrate the infinite nature of Pi, with infinite calories. Ok, not infinite, but still… it’s pretty damn bad for you!Rhupumple

This Pi day, enjoy some cake.  Well, some cake… filled with pie.  3 in fact.  3 cakes. 3 pies: chocolate cake with rhubarb strawberry pie, carrot cake with pumpkin pie and vanilla cake with apple pie. All piled high and held in place with a glorious amount of cream cheese icing.

It doesn’t take a mathematical genius to see this is headed somewhere delicious.

Now, we didn’t invent this epic bakery creation.  That glory goes to this man, Charles Phoenix.

He’s our new idol!  And his recipe and instructions are as easy to follow as they are entertaining. When we read the part about serving this monster creation ala flambé, we knew we could never compare.  But still… we were intrigued and fascinated and just had to try it for ourselves.

Our flavors differ from his based on our own personal preferences and need for rhubarb.  The great part about this recipe is that you can do just about any combination that you like.

Keep in mind that each pie-filled cake layer takes about an hour to cook and even longer to cool.


To make the Rhupumple-piecaken-monsterpi you will need:

  • 3 cake mixes in the flavors of your choice
  • The eggs, oil and water required on the box of your mixes
  • 3 pies (we purchased ours from the bakery section of our local supermarket.)
  • Pam Baking Spray
  • 10” springform pan

To make the cream cheese frosting you will need:

  • 3 (8-ounce) package cream cheese, softened
  • 1.5 cup butter or margarine, softened
  • 3 (16-ounce) package powdered sugar
  • 3 teaspoons vanilla extract

Preheat your oven to 350 degrees.

First, turn the bottom of your springform pan upside down so that you have a flatter surface. Then spray your springform pan well with pam and put it aside.

Mix your first cake mix by following the instructions on the package. And pour a small amount of batter into the bottom of the pan.

Carefully remove the metal pie plate from the bottom of your first pie.  We did this easily by placing the pie upside down on a plate and gently pulling off the foil tray. Then place the entire pie, right side up, in the cake pan directly in the batter.

Before pouring the rest of your batter in and around the pie, use a knife to cut a few slits into the top.  This way, a little bit of the batter will go inside instead of crushing the delicate top of the pie.

This was our middle layer of pumpkin pie and carrot cake.

This was our middle layer of pumpkin pie and carrot cake.

Pour the rest of the batter over the pie.  Don’t worry if it looks like there isn’t enough batter.  It won’t fully cover the pie.  The magic will happen in the oven as the cake starts to rise.

Once you have poured in all the batter, tap the pan on the counter a few times.  This will get rid of any air bubbles and help the batter to distribute easily.

Start checking your cake for doneness after an hour.  The times for our layers differed slightly with each cake/pie combo, but all fell within an hour to an hour and 15 minute timeframe.  For this recipe its better to slightly over bake your layers than to under cook them.

Take a cake tester or toothpick, and gently insert it into the center of the cake to check for crumbs or uncooked batter.  If the toothpick/tester comes out clean, you’re usually good to go.  This project is a little trickier since there is a perpetually gooey pie in the center of your cake.  In this case, your main concern is to make sure that the center of your pie is not jiggly.  It should have a rounded or even appearance and not be sunken in.

 

Easily Entertained tip: We suggest cooking each layer separately.  This is true of all baked goods.  The more things you put into your oven at the same time, the longer and possibly more uneven your results will be.  If you do choose to bake more than one layer at a time, you may want to switch their positions on the oven rack about halfway though the baking time.

When your layers are finished baking, put them on a metal rack to cool.  If you want them cool even faster, remove the side of the pan after 5-10mins.


While the layers bake and cool, you can make your frosting.

This is a large batch recipe and will make more than enough icing to fill, cover and decorate your cake.  Chances are you will even have a little bit left over.
Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high, and beat 5-7 minutes or until fluffy.

We left our frosting white, but you could easily add any color of gel food coloring during this step.


To assemble the cake:

First, you need to level the tops of your cakes.  We were lucky and our layers came out of the oven nice and flat.  If you do need to trim them, the easiest way, is to put the ring back around your pan and use that as a guide.

Once all of your layers are trimmed, you are ready to start stacking them.  Begin by putting your first layer down on a plate or cake board and spread a layer of icing on top.  Then, and you may need a buddy for this part, carefully add the next layer on top of the first.  Then more icing and repeat with the last layer.

Depending on how much icing you used in between, your layers may slide round a little bit here.  Use your hands on the sides to push all the layers back into place and finish icing and decorating your cake any way you like.

You could serve this immediately, but we suggest putting it into the fridge first to chill.  This will allow your icing to set up and make for a more stable cake.  This step is especially necessary if you plan to transport your masterpiece across state lines. Or, you know… over to your favorite mathematician’s house.

Happy Pi Day!!

Rhupumple

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Lady Day Mini Honey Bourbon Bundt Cakes

This weekend you are in for a double treat!  One that is sweet and chocolaty with a bit of bourbon and spice and one that is a fitting tribute to one of the greatest jazz vocalists of our time.

This Weekend you can see Tony Award® winner Audra McDonald as the legendary Billie Holiday in the HBO premier of Lady Day at Emerson’s Bar and Grill.

Lady Day at Emerson’s Bar and Grill was filmed before a live audience at Cafe Brasil in New Orleans, and features McDonald in the role she made famous on Broadway at the Circle in the Square Theatre.

Originally written for off-Broadway by Lanie Robertson in 1987, the production tells Holiday’s life story through the songs that made her famous.


Billie cakeTo make the Lady Day Mini Honey Bourbon Bundt Cakes you will need:

  • 1 box vanilla or white cake mix (we used Betty Crocker)
  • 1 cup of water
  • 1/3 cup of vegetable oil
  • 1/4 cup of honey bourbon whiskey
  • 3 eggs
  • 1 teaspoon of vanilla
  • Pam Baking Spray
  • A mini Bundt pan or regular-size cupcake/muffin pan

To make the chocolate ganache glaze you will need:

  • 1 cup of heavy cream
  • 1-1/3 cup of semi-sweet chocolate chips
  • A pinch of salt

To make the buttercream gardenias you will need:

  • 4 cups of powdered sugar
  • 1 cup of butter
  • 1 tablespoon of vanilla or other extract (we used cardamom)
  • 2-3 tablespoons milk
  • Parchment or wax paper

Heat oven to 350°F. Generously spray your mini Bundt pan or 24 regular-size muffin cups with the baking spray. Make cake batter as directed on box, using cake mix, water, oil, bourbon, eggs and vanilla. Divide batter evenly among mini Bundt or muffin cups.  Bake about 18 minutes. Check for doneness using a tooth pick or cake tester.  Let cool.


While the cakes are cooling you can make the icing gardenias.

Mix butter in mixing bowl on low just until smooth. Then add your extract, 2 tablespoons of milk and 1 cup of the powdered sugar. Beat until combined. Then add the rest of the sugar one cup at a time and beat until smooth.

We did not add any more milk, but if you think your icing is too stiff, you can add another tablespoon.  Once all of the powdered sugar is incorporated, turn your mixer up to high for about 7 minutes.

To make our gardenias we followed this fantastic video tutorial by Wilton.

buttercream flowers

Easily Entertained Tip: Instead of piping your flowers directly onto the cake, pipe them onto parchment paper and place in the freezer to set. This way you can choose the best looking flowers to place on your mini bundt cakes.

To make the ganache:

  • Heat heavy cream over medium-high heat until just boiling.
  • Pour over chocolate chips in a glass bowl and let sit for about 10 minutes.
  • Add salt and whisk together until smooth.

Once the cakes were cooled, we dipped them multiple times into our ganache, letting them dry slightly in between dips.

ganache
Once they were dry, we placed a gardenia on top of each one.

Lady Day mini bundt cake

Lady Day at Emerson’s Bar and Grill airs Saturday, March 12 on HBO.

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Turnip for Spring

Turnip323 days, 552 hours, or – how we prefer to think about it – just over 3 weeks, and it will officially be Spring!  And, with it comes the promise of family holidays (Montana is still looking for the Afikomen from last year), outside adventures, and the opening of farmer’s markets where we can finally find fresh, local produce.

By comparison the latter may seem trivial, especially in today’s age of Stop and Shops in every town (or when comparing it to, say, the Easter Bunny), but there is something to be said about eating a vegetable that was just picked.

Easily Entertained Tip: Local produce is not only better for you, it is also a great way to stretch your dollar while entertaining,  We suggest making friends with the vendors at your local farmer’s market to get the scoop about which items are the most bang for your buck that week.  For example, corn will not only taste sweetest, it also will be the least expensive during the height of the season.  Turn that abundance of corn into corn salad, corn bread, or just corn on the cob for you purists.  Whatever you do, try to use the corn up right away, when the natural sugars will be the highest.  Don’t have the time?  No worries – just cut the raw corn from the cob and freeze in storage bags so that it is ready for your next recipe!

Last spring we discovered salad turnips at the local farmer’s market, so in honor of the upcoming season we wanted to share our favorite recipe featuring this fun vegetable.  These are not your average turnips – they are sweet and crunchy and absolutely delicious raw, which is exactly how we wanted to feature them.

Turnip2Ingredients:

  • Sweet Salad Turnips
  • Basil Leaves
  • Balsamic Glaze (store bought, or you can make your own with this recipe)
  • Olive Oil
  • Finishing Salt (we used a pink himalayan salt for contrast)

Start by scrubbing the turnips clean in the sink, then trim the tops and sides so that you have a turnip rectangle to work with. Next, slice the rectangle into squares.

There is no need to peel the turnip, and in fact, you can just trim the tops and bottom “tails” after a good wash.  However, we chose to cut ours into bite-sized squares since it was for a fancy dinner – and, like we always say, presentation is everything when it comes to entertaining!

Drizzle your plate with the balsamic glaze.  Next, alternate slices of turnip with whole basil leaves.  Top with olive oil and some finishing salt.  Enjoy!

 

 

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Flukeman Jello

“I wouldn’t have changed a day. Well, maybe the Flukeman thing. I could have lived without that.” -Scully

“In The Field Where I Died”

Today’s post is a shout-out to both our home state of NJ, and one of our favorite X-files creatures. You can be a good… Host (see what we did there?) if you serve this Flukeman inspired dessert at your finale viewing party.

You will need:

  • A 3 oz. box of Berry Blue JELL-O
  • A clear glass bowl
  • A printout of your favorite Flukeman photo

This recipe is as easy as it gets!  A little bit of boiling water is all you need to begin. Just follow the instructions on the JELL-O package and your Flukeman will soon be floating blissfully in a sea of blue.

  • 1 cup boiling water
  • 1 pkg. (0.3 oz.) JELL-O Berry Blue Gelatin
  • 1 cup cold water
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water.
  • Pour into bowl.
  • Refrigerate 2 hours or until firm.

Now- you can choose to do this one of two ways… in one larger bowl like we did, or in smaller, individual portions.  It all depends on what you are going to serve it in. We got our larger, square-shaped bowl at a local dollar store. Look for one without writing or etching on the bottom.

We weren’t quite sure what size Flukeman we were going to use, so we printed out a few options- one 5×7 photo and one 4×6.  It may depend solely on the size bowl that you are using, but we found that both sizes worked well with our square bowl.  In the end, we decided to go for maximum Flukeman and chose the larger photo cropped just to his face.

Cut your Flukeman image to fit on the bottom of your bowl.  You can leave the background intact like we did, or you can cut him out along the outside edge of the image itself.  Use whichever look you like better.

Then, once the JELL-O is firm, you can use a tiny bit of clear, non-toxic glue around the front edge of the image to hold it in place to the bottom of your bowl.  Place the image face up on a table or countertop, and put a small amount of glue around the edge.

Easily Entertained tip: Look through the bottom of the bowl to see where your Flukeman looks best. When you are happy with his placement, press the bowl down on top of the image and let it sit for a few minuets until your glue has a chance to dry.

photo 3-10

Hopefully at this point, your friends and fellow x-philes will applaud your ingenuity for taking one of the series grossest creatures and turning it into a delicious dessert. Huzzah!

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I Want to Believe There Will be Another Season of the X-Files Oreo Truffle Pops

To make these pops you will need:

  • 1 package of Oreo cookies
  • 1 8oz. package cream cheese (softened)
  • Lime green chocolate melts. Wilton or Bakerella.
  • Foil, parchment or wax paper
  • Food processor or large Ziplock bag
  • Lollipop sticks
  • Small cellophane bags
  • Curly ribbon or twist ties
  • Alien print outs from Cameolandia or your own design
  • White cardstock
  • Hot glue gun and glue

Throw all of the cookies into the food processor or into a Ziplock bag and crush them into a fine consistency. If using the bag method you can then use a rolling pin, rubber mallet or even a can of soup to crush them by whacking the outside of the sealed bag. (The goal here is to keep all of the crumbs inside of the bag and not all over your kitchen!)   We prefer the food processor method because it results in more evenly crushed cookies, but either process is fine.

cake pops

Once the cookies are crushed, scoop out 3-4 tablespoons and place them aside. These will be used later to sprinkle on top of the pops.

Next, stir in the entire package of softened cream cheese. Using the back of a wooden spoon or your hands to combine it with the crushed Oreos.  When you are done, it should look more like a dough.

photo 2-22

You can then use a tablespoon to scoop out portions or use a knife to cut the dough into inch squares. Roll this mixture into 1 inch balls, (You should get about 36.) place on a plate or foil, parchment or wax paper covered cookie sheet  and put into the fridge.

photo 2-23

While your truffles are chilling, melt chocolate as directed on the package. We prefer using a double boiler on the stove or placing a heat safe bowl over a smaller pot filled with simmering water, but the microwave method is also fine.

There are two ways to make the pops- you can dip them in the chocolate and place them pop down on a foil, parchment or wax paper cookie sheet so that they stand up on their own, or you can dip them pop down and stick them into a foam block so that they are more like lollipops.  We went with the lollipop approach.

Once the chocolate is melted, take a few of the truffles out of the fridge.  The colder they are the easier they are to dip.  If they are too soft, they tend to fall off of the sticks in during the dipping process.

Dip the very edge of the stick into the chocolate and then stick that end into the truffle pushing in about ¾ of the way in.  This holds the stick in place and makes it easier and less messy to cover the rest of the truffle in the chocolate.  Now dip the entire truffle into the chocolate rolling it around until it is fully covered and the chocolate meets up to the stick.  Let some of the chocolate drip back into your bowl so it’s not too gloppy when place it onto your cookie sheet or stick it into your foam block.  If using a cookie sheet, place it down and sprinkle a tiny bit of the reserved cookie crumbs over the chocolate.  If sticking them upright into a Styrofoam block, sprinkle the crumbs on over a paper plate or small bowl before placing them into the foam.

photo 3-18photo 2-24

Easily Entertained tip: if using a Styrofoam sheet, take a stick before you begin and pre-poke holes about and inch and a half apart on the entire surface of the foam sheet. Push the stick about ¾ of the way into the foam.  This will make it easier later when you are trying to stand up the chocolate covered truffle pops.

The chocolate dries quickly, so you will need to sprinkle the crumbs onto each pop right after you dip it.

While the pops are drying, cut out your alien designs. We printed them out on cardstock so they would be a little thicker and hold up to the glue.

Once all the pops are dry, you can put them into the bags and use the ribbon or twist ties to seal them and attach the decorative tags.

Normally we would use a small hole punch on the tags and attach them to the pops with the ribbon/twist ties, but this design was a little too small for that. Instead, we used a tiny bit of hot glue to attach it the cellophane just below the pop.

photo 1-23

And there you have it folks- the perfect sweet treat for the alien and Oreo loving fans at your viewing party. Enjoy!

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Krycek Mix–the perfect one handed snack

Chex mix is the ultimate one handed snack. Whether you are playing a game, holiding a beer (or a baby) or even learning to cope after the Russian mob cut off your arm like everyone’s favorite X-files villain.

To pay homage to Alex Krycek we decided to make an old family recipe for chex mix (or goop as my grandmother called it).

You will need:

  • 3/4 lb butter
  • 2 Tablespoons Worcestershire Sauce
  • 1 teaspoon celery salt
  • 1 teaspoon onion salt
  • 1 teaspoon garlic salt
  • 1 lb pecans
  • 1 lb lightly salted peanuts
  • 7 oz. Cheerios
  • 6 oz Rice Chex
  • 11 oz thin pretzel sticks

 

chex mix

First melt butter in a bowl in the microwave. Then, add in the Worcestershire sauce and salts to the melted butter. Mix well. Add all dry ingredients in a large turkey roasting pan.

Easily Entertained Tip: Use a large roasting pan with a smooth bottom so the butter and spices don’t get caught. We used the Circulon non stick pan.

Pour the butter and spices over and mix well. Bake at 250 degrees for 2 hours, stirring every 1/2 hour. Cool thoroughly. Makes 5 1/2 quarts.

Chex Mix in pan

 

 

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