I'm not the best one to give food advice. If I lived alone, I'd turn my kitchen into a crafts room and order in from the Ice Creamery down the street.
But I do have a couple of fun food projects that I'm able to share. They were drummed up by Gerry Porter and her 11-y.0. granddaughter, Maddie who live in the Miniature Mysteries by Margaret Grace.
YIELD: 12 mini hamburgers
I box vanilla wafers
1 box soft chocolate cookies (SnackWells or the equivalent)
1 tube green frosting
1 tube red frosting
1 tube yellow frosting
1/8 cup sesame seeds (optional)
- Arrange 12 vanilla wafers, flat side up, on a tray or platter. These are the bottoms of the "hamburger buns."
- Using the green frosting tube, squirt a ring around the edge of each wafer. Using your finger or a toothpick, rough up the frosting so it resembles ragged lettuce.
- Place 1 chocolate cookie (the meat!) on top of each green-ringed wafer.
- Using the red frosting tube (ketchup!), squirt a ring around the flat edges of a dozen additional wafers (the tops of the "hamburger buns).
- Using the yellow frosting tube (mustard!), squirt a yellow ring over the red ring of Step 4, allowing the two colors to mix in places.
- Place each newly ringed wafer, flat side down (top of the bun!), on top of a chocolate cookie/wafer.
DONE! You now have 12 hamburgers, with lettuce, ketchup, and mustard.
- (optional) Dot the top of each "burger" with egg white, and use as adhesive for a few sesame seeds.
Be creative: add a smooth ring of white frosting for an onion, a square of orange frosting for cheese, or smooth the red ring so it looks more like tomato.
#2. BLOODY FINGER COOKIES
Here are some eerie looking cookies for a mystery book launch.
I cheated (which I usually do at cooking) and started with a roll of cookie dough that's in the refrigerator section of the supermarket. I chose peanut butter because it seemed closest to "skin" color.
Step 1. Instead of cutting the dough as directed, lop off pieces and shape into a long skinny "fingers." The first time I tried this I made the shape too wide and got very, very fat fingers. [You'd think I'd know about thermal expansion.] A roll about the diameter of a pencil works well.
Step 2. Place the fingers on an ungreased cookie sheet. Stick a slivered almond slice into one end of the finger—lo, a fingernail!
Step 3. Squeeze red frosting (blood!) (another cheat, using a readymade tube) on the opposite end from the nail. If you lay the fingers out facing the same way, you can just run a line of frosting down the sheet, capturing all the fingers with one swoop.
Step 4. Bake according to package directions and SERVE.