Wednesday, September 22, 2010

Halloween Treats #1

What you will need to make great sugar skulls:

  • Granulated Sugar (adjust amount depending on how many sugar skulls you will be making. Approximately 1 cup per 6 small sugar skulls, 4 medium or 1 large whole sugar skull.)
  • Large bowl
  • Water
  • Sugar Skull molds (shape and size of your preference. (Some are faces only and some include two parts that you put together to make a whole skull.)
  • Meringue powder, 1 teaspoon for each cup of sugar. (Helps to hold the sugar together.)
  • Powdered sugar for the sugar skull decorative icing.
  • Paste food coloring to color the icing.
  • Icing decorator bags
  • A large, dry area for the sugar skulls to dry in. (Once for the sugar to dry in the mold, and once for the icing to dry.)
  • Any other decoration you like such as foil, beads or feathers.
For every cup of sugar, mix in 1 teaspoon of meringue powder and sprinkle 1 teaspoon of water on top. Work the water into the sugar with your fingers until the mixture feels like cool beach sand. This takes a few minutes, so be patient. The sugar is ready when you can press your finger or thumb into it and the print will stay.

Fill the mold with sugar and press firmly with the palm of your hand. When the skull is full and pressed into mold, use the back of a knife to scrape off excess sugar and flatten back. Lightly re-press the scraped surface to smooth it.

Place a piece of cardboard or flat plate over the sugar skull. Hold the skull on the plate tightly and flip it over. Set the plate down and carefully remove the mold. Let the skulls dry for 12-24 hours.

In a large mixer, mix 2/3 cup water, 1/2 cup meringue powder and 2 pounds of powdered sugar until icing peaks or about 9 minutes.
Separate the icing into smaller portions (disposable cups and popsicle sticks work well for this) and use the paste food coloring to color the icing.
Place the icing in the icing decorator bags. Snip the end of each bag when you're ready to decorate. Start very small with the snip, you can make it bigger if necessary.

Use your icing to decorate the skulls. If you're adding foil, beads or feathers, use the icing as a glue to attach them. If you add non-edible items to the skull, do not attmept to eat it! Note- If you have any larger 2-piece skulls, use the icing to "glue" the pieces together.

Let the icing dry until it becomes hard. Then you can touch and display them as you like.

Sugar Skull Tips:
  • Meringue powder cannot be omitted. Some people use egg white but with mixed results. Sometimes they do not want to dry.
  • Try to make sugar skulls on a very dry day. If it is too humid outside, they may not dry well. If this happens put them in a warm oven for 2 hours to see if that helps.
  • For the larger skulls, you may scoop out some of the front and back pieces to make the finished skull lighter. Let the skull dry for 2 hours, then scoop out a hole in each one leaving a 1/2 inch solid flat border around the edge to glue them together. The scoopings may be re-used to make more skulls.
  • Lightly spritz sugar with water if sugar gets to dry while working.

Monday, September 20, 2010

Mexican Raviolis

 I haven't had a chance to make these yet - once I do I will post a picture! But they sound amazing!


  • 2 links chorizo sausage, cut into small pieces
  • 1/2 cup part-skim ricotta cheese
  • 1 cup shredded queso asadero (white Mexican cheese)
  • 1/2 cup chopped cilantro
  • 1 clove garlic, finely minced
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1 (14 ounce) package round wonton wrappers
  • 1 teaspoon olive oil
  • 1 tablespoon salt


  1. Add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. Set aside to cool.
  2. In a large bowl, stir together ricotta, queso asadero, cilantro, garlic, cumin, and salt.
  3. Place chorizo in a blender or food processor, and pulse until finely ground. Pour combined ingredients into blender, and pulse until well blended.
  4. Place a teaspoonful of filling on a wonton wrapper. Dip a finger in water, and wet the top half edge of the wrapper. Fold in half, and pinch the edges to seal. Set aside, and continue filling and sealing the remaining wrappers.
  5. Add oil and about 1 tablespoon salt to a pot of boiling water. Gently place raviolis into water, and cook until raviolis float to the top, about 6 minutes. Remove to plates with a slotted spoon, and serve topped with marinara sauce.

Thursday, September 16, 2010

Anybody Have Food Formulas They Want To Share?

Please send me your favorite food formulas to share with everyone! Send em the recipe, a picture of the finished product and of yourself if you want!!

Thanks For Sharing!!

Wednesday, September 8, 2010

Strawberry Oatmeal Bars

I made these and everybody loved them - So Bon Appetite!


  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups quick cooking oats
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter or margarine, melted
  • 2 teaspoons vanilla extract
  • 1 cup strawberry preserves
  • 1/2 cup flaked coconut


  1. In a bowl, combine dry ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13-in.x 9-in. x 2-in. baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves. Bake at 350 degrees F for 25-30 minutes or until coconut is lightly browned. Cool.

Saturday, September 4, 2010

Fluffy Peanut Butter Frosting


  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons milk, or as needed
  • 2 cups confectioners' sugar





  1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.