Sunday, May 6, 2012

Edible Bowls

As Mother's Day approaches I found this wonderful idea. It makes the perfect vessel for any occasion, but especially used as a bowl to hold macerated strawberries for dessert. 


  • 2 pints medium size strawberries, hulled and sliced
  • 1 (750 milliliter) bottle red wine
  • 1/4 cup orange blossom honey
  • 1 teaspoon finely chopped lemon zest
  • 1 teaspoon ground black pepper
  • 1/2 cup sugar


In a bowl combine all ingredients. Let stand in refrigerator for 2 hours

Ice Cream Cone Couture

Now your ice cream has new ways to be served. The Cone Guys  have made different specialty flavor ice cream cones. The cones can be found in some ice cream shops or in supermarkets. I found some in a Food Emporium by my apartment and filled the cones with a ice cream I made at home.  

A San Francisco Treat

This recipe will keep you cool during a hot day and make your friends begging for more. I loved soda until I started making my own Italian soda. Here is a recipe that is fun and easy to make as well as quench your thirst.

These are very tasty mini peanut butter cheesecake bites that are easy to make and easy to portion. They give you a bit of sweet, salty and savory. I think these make a great alternative to cupcakes!

    For the Crust:
  • 1-1/2c graham cracker crumbs
  • 4T sugar
  • 1/4c butter, melted
  • couple dashes salt
  • For the Filling:
  • 2 (8-ounce) packages cream cheese, softened
  • 1c sugar
  • 1t vanilla
  • 1/2c creamy peanut butter
  • 3T flour
  • 2 eggs
  1. Preheat oven to 350. Line a 12-count muffin tin with 12 cupcake cups.
  2. In a bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Using a tablespoon, scoop a heaping tablespoon into the bottom of each cup. Use the rounded back of the tablespoon to press crust down into cup and slightly up the sides. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar together until smooth, being sure to scrape sides and bottom of bowl. Add vanilla and peanut butter. Beat again until smooth. While mixer is going, sprinkle in the flour, then add the eggs one at a time until creamy and fully incorporated.
  4. Scoop the peanut butter mixture into a piping bag or gallon-sized plastic zip bag with the tip cut off. Squeeze the mixture into cups, using a circular motion until almost full.
  5. Bake for 20 minutes or until centers are set. Allow to cool to room temperature on a cooling rack. Serve at room temperature or refrigerate and serve later.

There's Candy in My Sushi!

This video is super cute and easy to make on any budget. The recipe takes you step by step on what you need and what you should do. They even give you tips on how to alter the recipe for different flavor combinations. I think this a a fun kids snack that kids can make themselves, with supervision. This can also make a great snack at a hipster party with a can of Pabst.

Never to Late to Celebrate

Cinco de Mayo may be over, but the party does not have to stop. Whip up these stuffed colorful cookies and continue the fiesta. I thought this was a great recipe not just to celebrate Mexico's Independence, but a great way to shake up any party. By altering the recipe to suit any holiday or occasion you can crack open candy surprises anytime of year!

Chasing the Dragon

I thought this was one of the coolest food videos I have ever seen. All of the work seen is done on the street and the candy artist makes different designs and shapes. Everyone who loves candy and looking at art will appreciate the skill and work that goes into this man's craft. I have been trying to find out more information on the gentleman who crates these sugary masterpieces, so if anyone has any information please share.