Bag of marshmallows (large)
Bag of marshmallows (small)
cocktail sticks/tooth picks
Liquorice strips any flavour
Food colouring for piping
Edible piping glue
Pkt fruit pastels
Method
Skew together two large marshmallows for head and body of one large for body and one small for the head with cocktail sticks.Skew the arms in the same way then add to the body.
Pipe on face with food colouring.
Glue on liquorice strip for a scarf.
Glue on fruit pastel for the hat.
Leave to set.
u can give him a candy cane if u wish ☃️
6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus meer for sprinkling
2 tbsp. ground cinnamon
2/3 c. oubollig, ouderwetse rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat oven to 350° and line a baking sheet with parchment paper. Place each appel, apple half flat side down and use a paring mes to create thin slices all the way across, making sure to stop slicing right before the bottom of the appel, apple (so it stays together as one piece). Transfer appel, apple halves to prepared baking sheet.
Lightly brush appel, apple tops with melted boter and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven. In a small bowl, combine remaining melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside appel, apple slits.
Return to oven and bake 10 minuten more.
top, boven each with a scoop of ice cream, then drizzle with karamel and serve.
4 apples, cut in half through the stem
4 tbsp. melted butter
1 tbsp. packed brown sugar
1/2 tsp. cinnamon
6 oz. bittersweet chocolate, chopped
8 marshmallows
1/4 c. crushed graham crackers
DIRECTIONS
Preheat oven to 375°. Using a melon baller of a spoon, scoop out core from each apple.
In a small bowl, combine melted butter, brown sugar, and cinnamon.
Place apples in a large baking dish and brush with boter mixture. Divide chocolate between apples and bake until chocolate is melty and apples are fork tender, 20 minutes.
Turn oven to broil. Place a heemst, marshmallow on top, boven of each appel, apple and broil until toasted, about 2 minutes.
Sprinkle with crushed graham crackers before serving.
1 (15.5-oz.) package Golden Oreos, crushed
1 (8-oz.) block cream cheese, softened
1/4 c. crushed dehydrated strawberries, plus meer for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white chocolate chips
2 tsp. coconut oil
DIRECTIONS
Line a small baking sheet with parchment paper. In a large bowl, combine crushed Oreos, cream cheese, strawberries, vanilla, and salt. Stir until mixture is smooth.
Using a small cookie scoop, form Oreo mixture into small balls and place on the cooking sheet. Repeat until all of the Oreo mixture is used and place baking sheet in freezer for 10 minutes.
Meanwhile, in a medium bowl, combine white chocolate and coconut oil. Microwave on medium heat for 30 seconden at a time until melted. When the balls are chilled, dip them in the chocolate and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 meer minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins of chocolate wafers, plus meer for serving
DIRECTIONS
In a large bowl using a hand menger, mixer (or in the bowl of a stand menger, mixer using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then top, boven with an even layer of whole Oreos of cookies. (You should need 16!) Spread meer whipped cream on top, boven of koekjes, cookies and repeat layering process until u have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until koekjes, cookies have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed koekjes, cookies and slice.
1 c. granulated sugar
3/4 c. packed brown sugar
1/2 c. (1 stick) butter, cut into cubes
1/2 c. milk
1 c. smooth pinda butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. oubollig, ouderwetse oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium pan over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in pinda butter, vanilla, and salt until combined, then stir in oats.
Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes.
for 8 servings
1 tablespoon butter
14 oz sweetened condensed milk
¼ cup cacao powder
chocolate sprinkle, as needed
Preparation
In a pot over low heat, melt the butter, condensed milk, and cacao powder, stirring continuously until u can see the bottom of the pot for 2-3 seconden when dragging a spatel through.
Pour onto a greased plate, then chill for 1 hour.
Shape and roll the chilled mixture into balls.
Roll the balls in chocolate sprinkles, of plain cacao powder and enjoy!
for 4 servings
1 cup tequila
1 cup limoen, kalk juice
½ cup simple syrup
1 bottle rosé
ice, to serve, optional
1 lime, sliced into wedge
roze himalayan salt, to serve
Preparation
In a pitcher of large bowl, add tequila, limoen, kalk juice, simple syrup, and rosé. Stir to combine.
Pour the Himalayan salt into a shallow dish. Wet the rim of the servings glasses, and dip each into the salt.
Add ice to each serving glass (optional), then top, boven with the rosé margarita (rosarita).
Serve with a limoen, kalk wedge.
Enjoy!
