Aunt Josephine’s Cold Cucumber Soup

ASoUE Cucumber Soup cut

“Soup’s on!” Aunt Josephine called from the kitchen. “Please come to dinner!”
“Oh good,” Violet said. “There’s nothing like hot soup on a chilly evening.”
“Actually, it’s not hot soup,” Aunt Josephine said. “I never cook anything hot because I’m afraid of turning the stove on. It might burst into flames. I’ve made chilled cucumber soup for dinner.”

A Series of Unfortunate Events: The Wide Window by Lemony Snicket

Adapted from an awesome Korean cucumber soup recipe from Robin Ha’s “Banchan in Two Pages”!

Aunt Josephine’s Cold Cucumber Soup

  • 1 Long Hothouse/English Cucumber, sliced & matchstick-cut
  • 1/2 Tbsp. Soy Sauce
  • 1 Large Clove Garlic, crushed/minced
  • 1/4 Small Onion, julienned very thinly
  • 1 Green Onion, green part only, sliced into thin rings
  • 2 Tbsp. Rice Vinegar
  • 1 Tbsp. Sugar
  • 2 tsp. Fish Sauce
  • 1 Cup Cold Water
  • 2 Packed Tbsp. Chopped Fresh Mint
  • Toasted Sesame Seeds (optional) for garnish
  • Ice Cubes (optional)

In a medium bowl, toss the matchstick-cut cucumber with the soy sauce & let sit for 10 minutes. Toss in the rest of the ingredients excluding the sesame seeds & ice cubes, & chill in the fridge for about 15 minutes.

Serve in individual bowls with a sprinkling of sesame seeds (optional). You can also plop a few ice cubes into each dish, but it’s not necessary. Note: If you’d like a little color & spice, thinly slice (& discard the seeds of) a red chili & toss it in with the other ingredients before chilling for 15 minutes.

ASoUE Cucumber Soup aerial
Listen to the episode! Fiction Kitchen Episode 54: A Series of Unfortunate Events

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Hook’s Green Sugar

Hook's Green Sugar Cake header

“Did you hear them say Peter Pan’s from home?” Smee whispered, fidgeting with Johnny Corkscrew.
Hook nodded. He stood for a long time lost in thought, and at last a curdling smile lit up his swarthy face. Smee had been waiting for it. “Unrip your plan, captain,” he cried eagerly.
“To return to the ship,” Hook replied slowly through his teeth, “and cook a large rich cake of a jolly thickness with green sugar on it. There can be but one room below, for there is but one chimney. The silly moles had not the sense to see that they did not need a door apiece. That shows they have no mother. We will leave the cake on the shore of the Mermaids’ Lagoon. These boys are always swimming about there, playing with the mermaids. They will find the cake and they will gobble it up, because, having no mother, they don’t know how dangerous ’tis to eat rich damp cake.” He burst into laughter, not hollow laughter now, but honest laughter. “Aha, they will die.”
Smee had listened with growing admiration.
“It’s the wickedest, prettiest policy ever I heard of!” he cried, and in their exultation they danced and sang…

– Chapter 4, Peter Pan by J. M. Barrie

Hook sugar closeup

* You can find the recipe for the cake shown in these photos here.
It’s large, rich, and very damp–and jolly thick! *

Hook’s Green Sugar

  • 1 Cup Granulated Sugar
  • 2 Kiwi Fruit
  • Zest from 3 Limes

Peel the kiwi fruit, & then cut the sides away from the center where the little black seeds are; you don’t want any black seeds. Put the kiwi pieces with 1 cup sugar in a food processor & pulse until combined. Spread the kiwi sugar out on a large tray & let dry for a few days.

Just before you’re ready to put the sugar on the cake, break the sugar up into chunks (it will have solidified together) & put them into the food processor. Add the lime zest & pulse until the sugar is broken up & fine.

After sprinkling the top of the cake with coconut flakes, generously put on green sugar (you may or may not use all of it). Serve anonymously to your enemies, & hope that they don’t have mothers to tell them not to eat random cakes!

Suggestions:
* Here’s the recipe for the cake shown in the photos for this post.
* If you make the coconut cake shown, for the coconut whipped cream frosting, use rum flavoring instead of vanilla or coconut to give it that pirate flare.
* Add kiwi slices between the layers of the cake, and on the top for decoration.

Hook cake w kiwi

“…We could tell of that cake the pirates cooked so that the boys might eat it and perish; and how they placed it in one cunning spot after another; but always Wendy snatched it from the hands of her children, so that in time it lost its succulence, and became as hard as a stone, and was used as a missile, and Hook fell over it in the dark.”

– Chapter 7, Peter Pan by J. M. Barrie

Hook cake slice w kiwi
Listen to the episode! Fiction Kitchen Episode 45: Peter Pan

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Uncle Monty’s Coconut Cake

ASoUE Coconut Cake

“Hello hello hello!” a loud voice boomed out, and from behind the door stepped a short, chubby man with a round red face. “I am your Uncle Monty, and this is really perfect timing! I just finished making a coconut cake!”

The cake was a magnificent thing, rich and creamy with just the right amount of coconut.

A Series of Unfortunate Events: The Reptile Room by Lemony Snicket

This recipe is adapted from a white cake recipe on “Add a Pinch”.

Uncle Monty’s Coconut Cake

Coconut Cake

  • 2 Cup Butter, softened
  • 1/2 Cup Shortening
  • 2 Cups Granulated Sugar
  • 1 Cup Coconut Sugar (or no coconut sugar, & 3 Cups or white)
  • 5 Eggs, room temperature
  • 3 Cups Flour
  • 2 tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/2 Cup Whole Milk, room temperature
  • 1/2 Cup Buttermilk, room temperature
  • 2 tsp. Coconut Flavoring
  • 1/2 (14 oz.) Can (so, 6 oz.) Sweetened Condensed Milk
  • 1 Can (14 oz.) Coconut Milk (reserve the solidified cream)

Coconut Whipped Cream Frosting

  • Reserved Coconut Cream (from 14 oz. can of coconut milk)
  • 1 Cup Heavy Whipping Cream
  • 2 Tbsp. Powdered Sugar
  • 1/2 tsp. Coconut or Vanilla Flavoring
  • Sweetened Flaked Coconut
Pre-heat your oven to 350ºF, & grease & flour three 9″ round cake pans.

Cream together the butter & shortening. Slowly add the sugar & mix for about 4 minutes. Add the eggs 1 at a time, until combined.

In another bowl sift together the flour, baking powder, & salt. Whisk together the whole milk, buttermilk, & coconut flavoring in a cup. Beginning & ending with the flour mixture, alternately mix the flour & milk mixture into the butter/sugar mixture until combined.

Distribute the batter evenly into the 3 pans, & bake on the middle rack for about 30 minutes, rotating the pans at 15mins. Remove from the oven & let the cakes cool in the pans for a few minutes.

Whisk together the sweetened condensed milk & coconut milk. Poke many holes in the tops of the cakes (still in the pans), & then spoon on the coconut milk mixture (about 1/4-1/3 cup each). Let cool until room temperature, & then cover with plastic wrap & put in the fridge for a couple of hours to chill.

Chill a mixing bowl in the freezer while the cakes are chilling in the fridge. Combine the heavy cream, reserved coconut cream from the can of coconut milk, & flavoring, & mix for a few minutes until the mixture begins to thicken. Sift in the powdered sugar & mix until thick like frosting, but not too much so it gets clumpy!

Remove the cakes from the fridge & float the bottom of each cake pan in a dish of very hot water. Run a butter knife around the inside of each pan to make sure the cakes are loosened. Invert one of the cakes onto a large plate or cake platter.

Spread the top of the cake with 1/3 of the cream frosting. Carefully place the second cake on top & spread with half of the remaining cream. Put the last cake on top & spread with the remaining cream. Sprinkle the top generously with coconut flakes.

Listen to the episode! Fiction Kitchen Episode 54: A Series of Unfortunate Events

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Basilton’s Shepherd’s Pie

carry-on-shepherds-pie-header-html

He shoves a casserole dish into my arms, then grabs some forks. “Milk?” he asks. “Coke?”

“Milk,” I say. I’m grinning, I can’t stop grinning. He puts the carton on top of the casserole, grabs some cloth napkins from the drawer, then heads back up to his room. It’s a struggle to keep up.
. . . .
I sit down next to him, and he takes the casserole dish from me and casts a quick, “You’re getting warmer!”—then opens the lid. It’s shepherd’s pie.

“Do you need to eat?” I ask. “Or do you just like it?”

“I need it,” he says, scooping up a bite, avoiding my eyes, “just not as much as other people do.”

“How do you know that you’re not immortal?”

He hands me a fork. “No more questions.”

We finish the shepherd’s pie, eating out of the bowl on Baz’s lap. He chews with his hand over his mouth. I try to remember whether I’ve ever seen him eat before.… I finish the milk. He doesn’t want any.

When we’re done, he sets the dishes outside his door, then starts a fire in the fireplace with his wand.

Carry On by Rainbow Rowell

Basilton’s Shepherd’s Pie

  • 1 1/2 Russet Potatoes, peeled & diced ~1/2″ pieces
  • 2 tsp. Salt
  • 1/4 Cup Half & Half
  • 1/4 Cup Butter, sliced
  • Pepper to taste
  • 1 Egg
  • 1 Tbsp. Oil
  • 1 tsp. Minced Garlic
  • 1 Lrg. Carrot, peeled & diced
  • 1 Onion, diced
  • 1 1/2 lbs. Ground Lamb
  • 2-3 Tbsp. Flour
  • 1 Tbsp. Tomato Paste
  • 1 tsp. Worcestershire Sauce
  • 1 tsp. Fresh Rosemary, minced
  • 1 tsp. Fresh Thyme, minced
  • 1 tsp. Fresh Sage, minced
  • 1 Tbsp. Parsley, chopped
  • 1 Cup Stock (can be veal, beef, veggie, etc.)
  • 1 Can Peas, drained

Put the potato cubes on a large pot with the salt & enough cold water to cover the potatoes, & then cover the pot with a lid. Bring to a boil, & then uncover & reduce the heat to a simmer for about 15 minutes. Drain the potatoes & then put them back in the pot.

In a small pot on medium low combine the half & half with the butter & heat until the butter melts. Add this mixture to the potatoes, adding pepper to taste & more salt if desired, & mash until smooth. Stir in the egg until fully combined.

Grease a deep pie dish or casserole dish & then press half of the potato mixture into the bottom & up the sides. Set aside for the meat mixture.

In a large pan on medium high, heat the oil, & then add in the garlic, onions, & carrots & sauté until just tender. Stir in the meat & cook until no longer pink. Sprinkle on the flour & toss to coat. Stir in the tomato paste, Worcestershire, & herbs, & cook for a couple minutes, & then add in the broth. Bring to a boil & then turn down to simmer for about 10 minutes so the juices can thicken.

Heat your oven to 400ºF. Spoon the meat mixture evenly into the dish with the potatoes. Layer the rest of the potato mixture on top of the meat, starting at the edges & working your way into the center. Bake for about 25 minutes, or until the top has gotten a little golden brown. Remove, cool a bit, & serve with 2 forks & a jug of milk!

carry-on-shepherds-pie-bitecarry-on-shepherds-pie-bite-closeup Listen to the episode! Fiction Kitchen Episode 34 : Carry On

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Peter Pan

The flight, Flora White, 1914

Diana and Carrie discuss the novel and various adaptations. Diana dreams of cakes, Carrie gets emotional, and there’s pretend feasts, medicine, panpipes and nursery food to go around.

Recipes

Referenced

Tasty Time

Main Episode

Intro music clip: From the “Hook” soundtrack composed by John Williams. Available for purchase here.
Outro music clip: From the “Peter Pan” (2003) soundtrack composed by James Newton Howard. Available for purchase here.

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Square Sweets That Look Round

CCF Squares w book h 1

The sweets looked very much like square sugar lumps–except that each of them had a funny little pink face painted on one side.
….
“You said they were round!” said Veruca Salt.
“I never said anything of the sort,” said Mr. Wonka. “I said they looked round.”
….
He took a key from his pocket, and unlocked the door, and flung it open…and suddenly,,,at the sound of the door opening, all the rows and rows of little square sweets looked quickly round to see who was coming in.

–Chapter 23, Charlie and the Chocolate Factory by Roald Dahl

Square Sweets That Look Round (Marshmallow Pops)

  • 1/2 Cup Ice Water
  • 2 Packets Plain Gelatin Powder (~2 Tbsp. total)
  • 2 Cups Granulated Sugar
  • 1/2 Cup Water (not ice water)
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Salt
  • White Chocolate or Bright White Candy Melts
  • EZ-Dipping Aide (optional)
  • Pink Food Marker (I used the dark pink & light pink from Americolor)
  • Paper Lollipop Sticks
  • Large Styrofoam Block w pre-poked holes

Spray an 8″ x 8″ pan lightly with non-stick spray & lay a large sheet of plastic wrap over it to line the pan. Spray the plastic (in the pan) all over & then set the pan aside until needed.

In a small bowl combine the gelatine powder & ice water & set aside for about 10 minutes to solidify.

In a large pot over medium heat combine the sugar & 1/2 cup water & cook, stirring occasionally, until the sugar dissolves. Add the now solid gelatine & bring the mixture to a boil, until the gel dissolves completely.

Pour the mixture into a large mixing bowl, add the vanilla & salt, & mix on high for about 10 minutes, or until white & fluffy & increased in volume.

Pour the marshmallow mixture into the plastic-lined pan & spread it around evenly. Spray another large sheet of plastic wrap with non-stick spray & lay the plastic, spray side down, on top of the marshmallow mixture. Let the mixture set for about 4 hours.

Peel off the top layer of plastic wrap & lift the block of marshmallow out of the pan by lifting the corners of the bottom sheet of plastic, & sit it on a flat surface. Spray a large knife with non-stick & then cut the marshmallow into 1″ cubes.

Using a double boiler (or simply a large glass bowl situated over a simmering pot of water) melt the chocolate or candy melts. Stir in some optional E-Z Dipping Aide to make the chocolate/candy melt thinner (this is so great when you’ll be coating things like in this recipe). Turn off the heat & let the chocolate cool a little, just so it’s not piping hot. Dip the tip of one of the sticks in the melt & then gently press it into the center of one of the marshmallow squares, being careful not the push the stick all the way through. Repeat this for all of the cubes & then let the chocolate solidify (to speed this process, lay the marshmallow cubes with sticks down on a plastic-lined tray & slide the tray into the freezer for a few minutes).

Hold a marshmallow pop over the bowl of melt & spoon chocolate onto all sides, gently tapping the stick on the side of the bowl to remove the excess. Place the pop upright into the styrofoam block. Repeat this process for each marshmallow pop & then let them sit on the counter to harden.

Lay a marshmallow pop down on a cutting board or plastic or parchment paper & carefully draw on a face with the pink food marker, making sure the eyes are looking to one side. Put the pop back in the styrofoam & then repeat the face-drawing for each pop. Let them sit for a little bit & then they are ready to serve! These are great for a party or you could even give them as gifts–simply put a clear little treat bag over the marshmallow part & then tie it closed with a ribbon.

CCF Squares angle closeup w candy htmlCCF Square Bite closeup w html
Listen to the episode! Fiction Kitchen Episode 21: Charlie and the Chocolate Factory

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Mendiants & Chili Chocolate ‘Bark’

Chocolat w cookbook & choc on top

After watching the movie again in preparation for this episode, I decided to make pistachio chocolates because that’s what stood out to me in the film. After I got The Little Book of Chocolate, the cookbook by Joanne Harris and Fran Warde, I discovered the chocolate and nut treats called mendiants. Then again, while reading the novel Chocolat, I learned that they are Vienne’s favorites! They really are so tasty and also very versatile to suit anyone’s palate–and very easy to put together!

The chili and sea salt chocolate is also found in The Little Book of Chocolat and I feel is very reminiscent of the film with it’s heavy inclusion of Mayan and Aztec influences. Also, I’ve always really liked the idea of salty and sweet and then throw in spicy? Yes, let’s!

 Tempered Chocolate

  • Dark Chocolate, broken into pieces of similar size
  • White Chocolate, broken into pieces of similar size

Bring some water to a very low simmer in a small to medium-sized pot. Place a heat-proof bowl over the pot (make sure it fits nicely/snugly & doesn’t touch the water) & put 2/3 of either the dark or white chocolate into it. Place a candy thermometer or digital kitchen thermometer into the bowl with the chocolate & heat until it registers about 131ºF for dark chocolate or 122ºF for white chocolate, stirring occasionally. Remove the bowl from the heat & stir in the remaining white or dark chocolate pieces, continuing to stir until all of the chocolate is smooth & melted. Put the thermometer back into the bowl & let it sit until the temperature lowers to just over 80ºF for dark chocolate or just under 80ºF for white chocolate. Replace the bowl of chocolate over the gently simmering pot &, stirring constantly, let the temperature climb to about 88ºF for dark chocolate & 85ºF for white. Now it’s tempered & ready to use!

 Chocolate Mendiants

  • 3.5 oz or so of Tempered Dark Chocolate (I used a 72% bar of Godiva)
  • Tempered White Chocolate (optional)
  • Dried Fruits, cut into small bits (I used dried apricots, pineapple, & crazins)
  • Shelled Nuts & Seeds (I used pistachios, cashews, & pepitas–green pumpkin seeds)

Lay a large sheet of parchment paper on a baking sheet. Using the back of a regular-sized spoon (a table spoon, like the kind you’d eat cereal with) spread circles of tempered dark chocolate onto the parchment, making them coin-size or biscuit-size–it’s up to you. If you’d like to marbleize them, spoon a tiny amount of white chocolate on top, & then gently swirl it ’round once with the back of the spoon. Tap the tray gently on the counter a few times to help the chocolate settle. Next, place nuts, seeds, & little bits of dried fruit on top, & then let the mendiants sit aside to harden.

 Chili & Sea Salt Chocolate ‘Bark’

  • 10 oz. Tempered Dark Chocolate (I used a bag of Ghirardelli’s 60% baking chips)
  • Sea Salt
  • Dried Red Pepper Flakes (I cut a dried red chili pepper into tiny bits

Spray an 8″ x 12″ pan (or similar size) with cooking spray & then lay a large sheet of plastic wrap inside. Pour your tempered dark chocolate into the pan & smooth it out & tap it on the counter to get out any air bubbles. Sprinkle the chocolate with a little bit of sea salt & pepper flakes (including seeds), & then sit aside to harden. Remove the chocolate from the pan by lifting up on the plastic wrap & then gently break the chocolate into pieces using your hands or cut with a knife. Eat it as is or use it for decorating other desserts (like cake!).

Chocolat chili bark w txtChocolat mendiant closeup

Listen to the episode! Fiction Kitchen Episode 18: Chocolat

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Cinder-inspired Mini Cupcakes

Cinder cupcakes

Inspired by Cinder’s mechanic profession and partial cyborg body, these red velvet cupcakes, made rich with chocolate pudding and creamy, slightly zing-y frosting, are decked out with special gear and nut (like “nuts & bolts” nuts) sprinkles by The Geeky Hostess (available here). The cupcakes and frosting are based on recipes from The Dainty Apron and Wicked Good Kitchen respectively.

 Cinder-inspired Red Velvet Mini Cupcakes

  • Cupcakes
  • 1/2 of a 16.5 oz package of Red Velvet Cake Mix
  • 1/2 of a 3.9 oz package of Instant Chocolate Pudding Mix
  • 1/2 Cup Sour Cream (I didn’t have any so used 1/2 Cup Vanilla Yogurt + 1/2 tsp. Baking Soda. Cool reaction!)
  • 1/2 Cup Canola Oil
  • 2 Eggs, beaten
  • 1/4 Cup Milk
  • 1/2 tsp. Vanilla Extract
  • Frosting
  • 1 Cup Butter, just room temperature
  • 1 8 oz pkg Cream Cheese
  • 2 1/2 tsp. Vanilla Extract
  • 4 – 4 1/2 Cups Powdered Sugar, sifted
  • 1 tsp. Fresh Lemon or Orange Zest
  • 1/4 tsp. Fresh Minced Ginger (optional)
  • Silver Decorating Sugar
  • Steampunk Geeky Sprinkles

Cupcakes: Heat your oven to 350ºF. Grease a mini muffin pan with crisco. In a karge mixing bowl mix all of the ingredients on medium speed until combined. Scoop about 2 tsp. of the batter into each muffin cup & then bake for about 15 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean. Remove from the oven & let cool for a minute before placing the cupcakes onto a wire cooling rack. Cool completely before frosting.

Frosting: In a large mixing bowl, beat the butter until creamy, & then add the cream cheese & vanilla & beat on high speed until fully incorporated & fluffy. Lower the speed & gradually add the powdered sugar in increments until it’s to your taste. Increase the speed for a minute or 2 to fluff. Spoon the frosting into a decorating/piping bag with a medium opening & pipe a thick spiral onto each cooled cupcake. Lightly sprinkle with silver decorating sugar & gear/nut sprinkles & voila! Fun to eat with chopsticks–keeps your fingers clean!

Cinder cupcake bite

Listen to the episode! Fiction Kitchen Episode 17: Cinder

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Cinder-inspired Tea & Ginger Mocktail

Cinder drink

To go along with the red theme of the Lunar Chronicles covers (each cover has a red object in it) and the various reds and crimsons described in the story, I concocted this easy-to-make drink, great for a Cinder/Lunar Chronicles get together.

 Super Simple Cinder-inspired Mocktail

  • 3 Cups Water
  • 3 Hibiscus Flower Tea Bags (I used Tazo brand that included other ingredients as well)
  • 2 Cups Ginger Ale (I used Segrams brand)
  • 1/3 – 1/2 Cup Vanilla Syrup (I used Torani brand)

Put the water and tea bags in a pot together & bring it to a boil. Turn off the heat & let steep for a few minutes. Squeeze & remove the tea bags with tongs & pour the tea into a large pitcher. Let the tea cool on the counter & then put it in the fridge to chill.

Add the ginger ale & vanilla syrup & stir. Taste test & add more ale or syrup as desired.

Listen to the episode! Fiction Kitchen Episode 17: Cinder

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Pepper Cookies

Pepper Cookies v
Inspired by the chapter “Pig and Pepper” in Lewis Carroll’s Alice in Wonderland in which the Duchess’ angry cook makes a soup of pepper, pepper, pepper! and throws pots and pans around. In lieu of making pepper soup, I thought these intriguing cookies, introduced to me by my cousin Joe (thanks, Joe!) who found the recipe from James Thresher in The Washington Post, would be perfect for any Wonderland gathering. And let’s remember, when asked what tarts are made of, Cook responded “pepper mostly” and so, it’s a matter of course that if asked what cookies are made of, she’d say the same.

Cook’s Pepper CookiesCook illustration

  • 8 Tbsp. Butter, room temperature
  • 1 Cup Sugar
  • 1 1/2 tsp. Baking Powder
  • 1/2 tsp. Ground Black Pepper
  • 1/2 tsp. Ground White Pepper
  • 1/2 tsp. Ground Ginger
  • 1/2 tsp. Ground Cloves
  • 1/2 tsp. Ground Cinnamon
  • 1/8 – 1/4 tsp. Ground Cayenne
  • 1 Egg, room temperature
  • 1 Tbsp. Milk
  • 2 Cups Flour
  • Medium Grind Black Pepper (optional)
  • 1/2 Cup Chopped Dark Chocolate (I used 70% cacao)

In a large bowl, mix the butter & sugar until fully incorporated & fluffy. Add the baking powder & spices on low speed & then add in the egg & milk. Next, add in the flour, a little at a time, continuing to mix on low, until everything is incorporated & a nice dough forms. Divide the dough in half &, wraping both halves in plastic wrap, shape them into chunky logs about 6″ long (optional: If you have an empty paper towel roll/tube, slice it open up one side & place the logs inside; this will help them keep their shape. If you’re not able to do this, it’s no big deal). Chill the dough in the fridge for at least 4 hours or over night (I put mine in the freezer for maybe an hour & a half).

Heat your oven to 375ºF. Stack 2 large trays together & line the top with parchment paper. Remove the dough from the fridge &, using a large sharp knife, slice the logs into 1/4″ thick discs (reshaping as needed). Place the discs about 1″ apart on the tray & sprinkle them with a little course ground black pepper (optional). Bake for about 8-9 minutes or until their bottoms are just beginning to brown. Let them cool for a minute & then transfer them to a wire cooling rack to cool completely.

In a small heat proof bowl, melt the chocolate in your microwave at 30 second intervals until smooth (add a teeny tiny amount of EZ-Dipping Aide/paramount crystals or canola oil or crisco to make the chocolate more smooth if needed). Dip a portion of each cookie into the chocolate, however you’d like to design it; 1/3, 1/2, all sides, etc, & then lay them on a sheet of parchment for the chocolate to harden. Store in an airtight container with waxed or parchment paper between the cookie layers.

Pepper cookies face

Angry faces! If you want to make angry cook cookies, use a toothpick dipped in chocolate.

Listen to the episode! Fiction Kitchen Episode 13: Alice in Wonderland

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