What says Easter more than Peep Sushi?

This year, we joined our friends at a great little Saturday Easter celebration. Everyone made great food and fantastic little treats. Peep Sushi was brought to the party and it was so cool, I had to post it. 

Ingredients:

• 3 tablespoons butter or margarine
• 1 package regular marshmallows (10 oz., or 4 cups mini marshmallows)
• 6 cups Rice Krispies cereal
• 2 packages of peeps (bunnies, chicks, or whatever color/kind you want to use)
• 3-4 fruit rollups

First make your Rice Krispy treats.

Melt butter over low heat and slowly mix in your marshmallows until melted an gooey.  Add cereal and stir until well coated. Coat a glass baking dish with cooking spray and spread mixture on the bottom using a spatula or wax paper. Make your rice crispy treats thin (only about 1/4^th inch thick), so they can wrap around your sushi. Let cool. 

Then create your sushi rolls.

Cut Rice Krispy treats into wide strips, approximately 4-5 inches wide. Place peeps in the center of your strip, touching and stacked on one another if you'd like, and roll the outter edges of the Rice Krispy treat around the peeps. If you would like to place fruit rollup under your peeps, you can do this at this stage too, but it is not necessary, unless you want to. After you have a nice long roll of Peep Sushi, cut into approximately 2 inch pieces. This will be about the size of roll that you would get in a sushi restaurant.  

Next, cut your fruit rollups into strips (any size, just smaller than your sushi roll), to wrap around the outside of your roll.  You can tie or just press the ends of the fruit rollup together for decoration. Continue with this process until you have made as many peep sushi rolls as you’d like.

Or make Peep Maki!

Cut a piece of rice crispy treat, place a peep on top, wrap with fruit rollup. And you are done!

This project is relatively easy, itjust takes a lot of time to actually make the rolls and decorate. Your guests will be impressed, I sure was!

This artistic Easter piece was made by Emma Pfister. Thanks Emma!

 

 

 

On a recent family vacation in Big Sky, Montana, we all decided to take on the "Ultimate Cookie Challenge". I falied miserably, but after take six, my father-in-law, Mike, contorted his face like none before, and successfully got the Oreo cookie in his mouth.

My little bro, Matt, also saw success - on the first try! Yay Matty! The only reason I didn't post his video first was because swore too many times in his attempt. Oops. But the facial twitching in his video is amazing, click here to check it out. If you don't mind a few "f" words here and there, you will thoroughly enjoy!

What an exciting day! I joined NBC affiliate, WTMJ4’s The Morning Blend to do a few  “crafty cooking” segments and promote Cooking for Crafters. I met the cast, crew, and everything that goes along with the show. My mother-in-law, Nancy, was with me for the ride and loved it just as much as I did.

Watch the segment

The first segment was live. I went for the old stand-by, teaching viewers to make their own homemade chai tea. Absolutely no nerves, but I couldn’t stop thinking about the possibility of spilling chai all over the studio or on the host, Molly Fay (who by the way is awesome - incredibly nice and just a super cook woman). Luckily my clumsiness was in check and I pulled it together enough for the show to be a success.

Moving, yes moving!
So, you may be wondering why the posts have been lagging over the past few weeks (or maybe you haven’t noticed, but that’s okay). Well, my lack of blogging is due to the fact that my husband and I have been feverishly trying to get a move on – to Denver that is. We will be packing the truck and making the 15 hour trek from Chicago to Denver on March 28^th. Yay!

What this means for you.
This means, I have packed most of my cookware away and my creative cooking side will be on a short hiatus. The measuring cups are already put away, pretty much all of my spatulas and spoons are in a box somewhere in my living room, and all of the creative focus that I would normally put toward my blog, or my artwork, is going toward packing up the house and working out the logistics of the move.

But, don’t fret.
I have some reserves. I have taken photos of things that I have made over the past year that I have not yet posted, including the awesome hoe-down wedding reception that we threw at my family’s horse farm in Michigan in August, and some other really cool food ideas that either created or that I found online. I may not have had a chance to post them before, but now is the perfect opportunity.

And, another fun announcement.
I recently found out that someone loves my blog! The NBC Affiliate in Milwaukee has contacted me to do a few segments on their morning show, The Morning Blend. I’ll be doing a live segment on March 19^th and a taped segment to air at a later date. It’s not Martha Stewart, but it’s definitely pretty exciting! If I can get ahold of the footage after the taping, I’ll definitely share.  It’s exciting to know that I’m not just talking to myself over the internet.  :)

Stay tuned!

 

This has to be one of the easiest and most delicious recipes yet!

Ingredients:

• 1 package of marshmallows
• 1 Ghirardelli chocolate baking bar (any type)
• 1 cup graham crackers crushed
• several wooden skewer sticks, small wooden craft dowels, or tooth picks

This one is really easy.  In a medium size microwavable bowl, break your Ghirardelli chocolate bar into small pieces. Melt your chocolate in the microwave for approximately 2 minutes (or until melted).

While your chocolate is melting, place a dowel in the center of each marshmallow that you plan to dip. I used craft dowels that I had laying around the house, you can also use wooden skewer sticks or tooth picks.

Dip your marshmallow on a stick into the melted chocolate. Cover the entire marshmallow.

You can stop here and have only chocolate dipped marshmallows, OR you can continue by sprinkling the marshmallow into crushed graham cracker crumbs. I like them both ways, but would have to say the graham cracker crumbs really topped it off and made it taste much more like a s’more.

Enjoy!

 

As you can see from past posts (a.k.a. Mummy Meatloaf) I am a meatloaf lover. Whatever I can do with meatloaf to make it interesting, I will do it.

My mom bought me this really cool square cupcake try for Christmas that I have been dying to use, and since I don’t make cupcakes very often, I decided to make meatloaf cupcakes with my new bake wear. Meatloaf cupcakes it is!

Ingredients:

Meatloaf

• 2 pounds of ground venison, ground beef or ground turkey (whatever you prefer)
• 1 medium yellow onion, diced
• 1/2 diced red pepper
• 1/2 diced green pepper
• 2 eggs
• 1/4 cup milk
• 1-1/2 cup Italian style bread crumbs
• 1-1/2 tablespoons of tomato paste
• salt and pepper (to taste)
• cooking spray
• cupcake tray

Meatloaf Glaze

• 1/3 cup ketchup
• 1-1/2 tablespoons brown sugar
• 2 tablespoons mustard (Dijon or regular yellow mustard will work)

Meatloaf Cake Frosting/Mashed Potatoes (or just a good side dish)

• 3-5 Yukon gold potatoes (mashed)
• 1/2 cup milk
• 2 tablespoons unsalted butter

 

Preheat your oven to 350 degrees.

Combine meat, onion, red and green pepper, eggs, milk, bread crumbs, tomato paste and salt and pepper in a large bowl. It’s easiest to take off your rings and get in there with your hands to mix it up, but if you don’t like to get messy two spoons work just as well. Form your meatloaf into a big ball after all ingredients are combined.

Lightly spray your cookie sheets with cooking spray. I used both regular cupcake trays and my new square tray to try it out.

Fill your cupcake trays with your meatloaf mixture (I ended up using both round and square to see how they turned out). You can fill to the top as meatloaf doesn’t really expand when it bakes.

Now it’s time to make your glaze. The glaze will go on top of your meatloaf prior to baking. This is my favorite part of the meatloaf (you can omit this step if you’d like, but I promise it will make it taste amazing). It makes it taste super good.

In a smaller bowl, combine ketchup, brown sugar, mustard. Cover the tops of your meatloaf cakes with your glaze.

Bake your meatloaf for approximately 45 minutes (or until cooked).

As your meatloaf cakes are cooking, make your mashed potatoes. These are a great side with meatloaf, or as I’m using them, the frosting on top of your meatloaf cakes!

Mashed potatoes are easy. Boil a pot of water, throw your potatoes in (skinned or un-skinned, it’s completely your preference) and when they are soft remove from water and mash. You can mash with a fork or with an electric mixer. As you are mashing add approximately ½ cup milk (add more if you feel like they aren’t creamy enough). Then add butter and stir it in until melted.

When your meatloaf cakes are ready, remove them from your cupcake trays and add your mashed potato frosting on top.

I frosted just like I would have frosted real cupcakes. I took a plastic bag, filled the bag with my potatoes and pushed it into one corner, then cut a hole in the tip of the bag and frost away.

Sprinkle with salt and pepper and you are good to go!

 

 

 

 

Good day friends! I hope you feel like pancakes, because that is what is on the agenda today! And even better, star-shaped, Nutella, banana pancakes, to be exact!

Two points of personal opinion before we get started:

1. Nutella might be the most amazing invention in the entire world and tastes great on almost anything. Second to that would be the “white cheese sauce” I had last time I was in Denver. I have no idea what this stuff is made of, or where I can even buy it, but it was right up there with Nutella for being amazing.
2. Bananas and Nutella – always a great combo, no matter what time of day!

I wish I could say I had an amazing pancake recipe from scratch, but I didn’t have it in me today, so I used the old faithful - Aunt Jemima® Whole Wheat Blend Pancake & Waffle Mix. I know, I know, how dare I? I’m still feeling guilty about it, but Nutella is helping me get over this.

Ingredients:

• 1 cup Aunt Jemima® Whole Wheat Blend Pancake & Waffle Mix
• 1 cup milk
• 1 egg
• 1 teaspoon olive oil
• Nutella (approximately a half teaspoon per pancake)
• 1 banana
• Cookie cutters (I used star shaped, but you can use whatever you’d like)

Follow the pancake recipe on the box (or use one of these great from scratch recipes http://allrecipes.com/recipes/breakfast-and-brunch/pancakes/top.aspx) Make your pancakes in a frying pan or on a griddle as the recipe calls for and make sure to make them larger than your cookie cutter. 

While your pancakes are cooking, consider slicing your banana. I took kitchen sheers and cut mine into moon and star shapes. You definitely dont have to do this, but it makes for a good presentation.

After they are finished and still hot, cut them into shapes using your cookie cutters. Take a glob of Nutella and put it smack dab in the middle of your pancake shape. Garnish with sliced bananas. I also tested with peanut butter, and both were good, but the Nutella version tasted better. 

Voilà– you have the closest item to an American version of a Nutella Crêpe. They are delicious and could be made for dessert with a scoop of vanilla bean ice cream or can also be combined with peanut butter for additional pizzazz.  Yum!

Enjoy!

 

If you haven't heard of the Art House Co-Op, creator of The Sketchbook Project, you should definitely check it out. This awesome independent Brooklyn-based company, organizes global, collaborative art projects and exhibits. One of their new and exciting exhibits sparked my attention, "The Meal".

On Friday, February 24, 2012 at 12 p.m. EST (or 11 a.m. Chicago time), join thousands of people around the world in a simultaneous global snack. Grab a meal and take a photo you eating it. The Art House Co-Op will create am exhibition from the photos that are sent in, documenting the world's largest communal snack.

I will plan on posting my photo to this blog after my meal. If you want me to include your photo, email me yours! You can send it to info@cookingforcrafters.com and I'll add it to the post!

 

Looking for a little heart-shaped inspiration for your Valentine's Day meal? 

The Huffington Post featured a great Valentine's Day food post, "Heart-Shaped Foods That You Wouldn't Expect". It has everything from heart-shaped steak to life-like heart cake. It's pretty impressive and is a great way to get ideas on how you can spruce up the look of your Valentine's Day meal. 

(From left to right: potpie, sushi, salad with heart-shaped garnish, and ravioli)

View the entire post to get even more heart-shaped inspiration.

 

Instead of your ordinary sweets for Valentine’s Day, why not make heart-shaped Parmesan stuffed pretzels for your sweetie?

If you are lactose intolerant or just don’t like cheese, this recipe can easily be altered to eliminate the cheese. I actually made pretzels with and without cheese, but the cheesy one’s tasted even more amazing than those without.

Ingredients:

• 1.5 cups of warm water
• 1 1/8 teaspoon active dry yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup wheat flour
• 3 cups all-purpose flour
• 2 cups grated Parmesan cheese (or whatever type of cheese you like)
• 3-4 tablespoons melted butter
• course sea salt
• 1 tablespoon baking soda

Dissolve the yeast in the 1 1/2 cups warm water. Stir in the sugar and salt. Mix in wheat flower and all-purpose flour to the mix. Knead bread about 5 minutes or until dough is elastic and all flour is mixed in. Form dough into large ball, set dough into a greased bowl and cover. Refrigerate at least an hour (or overnight) to let dough rise.

After the dough has risen, cut dough into 10 – 12 pieces. Stretch dough into long ropes. If you have ever taken a pottery class and had to pull a mug handle, it’s just like that.  If you haven’t, wing it!

Roll out your dough ropes with a rolling pin on a lightly floured surface. This will completely flatten your dough and allow you to stuff it with cheese. Dough strips should be about 24 inches long and 1.5 inches wide.

Combine baking soda and 1 tablespoon baking soda in a shallow baking dish or bowl. Dip your fingers into the bowl and run along the flattened dough ropes. Sprinkle on freshly grated Parmesan cheese and roll up like a taco. Press edges together forming a rope once again (the baking soda solution acts as a glue). Dip the entire rope into the baking soda water concoction.

To shape into the heart, grab the rope in the center and set on parchment paper. The center will make the "V" at the bottom of the heart. Loop the ends above to form the arches and twist together in the middle to form the center of the heart. Cover and allow to rise for another 45 minutes.

Thoroughly brush on the melted butter or olive oil. Make sure the butter completely coats the edges at the bottom of the pretzel, otherwise it will stick to the parchment paper and you’ll have to peel it off after they are baked. Top with course sea salt or Parmesan cheese and bake at 375 degrees for 10-12 minutes.

Serve with cheese sauce, Dijon mustard, or anything else that you think would be tasty with pretzels! They are super yummy! My sweetie was thoroughly impressed. 

The original pretzel recipe was from the A Beautiful Mess blog.