Angela Hewitt - Edible food crafts: the ultimate guide — over 30 quick & easy fun food crafts

Edible Food Crafts

The Ultimate Guide

Over 30 Quick & Easy Fun Food Crafts

Angela Hewitt

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Edible Food Crafts: The Ultimate Guide

View the complete Angela Hewitt Award Winning Recipe Book Series HERE.

About the Author

Chef & Author

Angela Hewitt is the Best Selling Author of such books as Dessert Skewers, Muffin Tin Recipes and Southern Biscuits - The Ultimate Recipe Guide. Her award winning recipe books have come from years as an avid chef in Los Angeles and San Francisco. Angela has over a dozen delicious recipe b ooks published. She is constantly working on new recipes and upholding her restaurant commitments. A graduate from Cal State, she resides with his family in California.

Table of Contents

1) Oreo Turkeys

Prep Time: 30 minutes

Cook Time: 0 minutes

Ready In: 30 minutes

Servings: 4-6

INGREDIENTS:

Double Stuff Oreo Cookies
Candy Corn
Whoppers
Peanutbutter Cups
Chocolate frosting
Yellow Frosting
Optional: Red frosting
Optional: black sprinkles for eyes

DIRECTIONS:

First grab a cookie. You dont have to put frosting in there, but I like to because it holds in the candy corn a little better. Just give it a little squeeze of chocolate. Then stuff in your candycorn. If youre in some sort of candy corn shortage, you can cut off the white tips to use later for your beaks. I think the candy corn sticks in better with the tip so I leave it on. Go ahead and do all of the cookies through this step.

Next put a dab of frosting on the opposite end of the cookie and secure it to the base cookie. It helps to place them next to a wall as they dry so they stay put. While those are drying, unwrap your PB cups. Take a sharp knife and cut a sliver off of one end. It helps to gently cut in a sawing motion so you dont break the PB cup. Cut it from the bottom.

Once those are ready, flip your cookies over, but you may find its easy to keep them next to the wall. My frosting was a bit soft, so they needed the extra support. Place a dab of frosting on the pb cup, and place it on the cookie.

Now those little guys will need heads, so glue a whopper on there with frosting as well. I put frosting on the side of the whopper that hits both the cookie and the PB cup.

While theyre still laying there, use a dab of frosting (I use yellow) and glue on the white tip of a candy corn for a beak. Put two yellow dots on for eyes, and for the black spots in the eyes you can use a dab of chocolate frosting, or a mini chocolate chip, or a little sprinkle like Ive used. A sprinkle is really the perfect size if you have them.

Once the beak stays put you can flip them over and draw on some little yellow feet. If you have red frosting too (usually comes in a set with the tube of yellow) you can add a little waddle.

2) Coconut Cake Chicks

Prep Time: 30 minutes

Cook Time: 0 minutes

Ready In: 2 hours

Servings: 40

INGREDIENTS:

1 baked cake

1/4 cup - 1/2 cup white frosting

24-32 ounces melted white confectionery coating/candy melts*

Warm fuzzy feet template

4 cups shredded coconut

Liquid food coloring -yellow (the grocery store variety is fine)

80 candy eyes

Mixing bowl and spoon or a stand mixer or food processor

DIRECTIONS:

Break up cake into a mixing bowl or the bowl of a stand mixer or a food processor. Add 1/4 cup white frosting. Mix to combine. If the mixture holds together well and you can easily form balls, then stop, if it crumbles, add up to another 1/4 cup frosting. Set aside for 30-45 minutes while you make your warm fuzzy decorations.

Fill a squeeze bottle fitted with a small round pastry tip (#3,4, or 5) or fill a disposable pastry bag (either fitted with a tip or just snip off the end leaving a small opening) or fill a zip top bag and snip off one tip. Pipe feet. I found it easiest to get the best shape by making dots for the toes, then filling in the center of the feet. Place in the freezer for 5 minutes to harden. You can, unless you are making cake pops, attach the two feet together with some white candy coating.

Break up any clumps in your coconut then place coconut in a zip top bag. Color your coconut by adding 3 drops of yellow per cup of coconut. Seal bag and shake until coconut is uniformly colored. Add more coloring until you reach the desired shade.

Scoop out 40 heaping tablespoonfuls of the cake mixture. A #18 scoop makes easy work of this. Roll into balls pinching together any big seams. Set one ball into melted white confectionery coating/candy melts. Use a fork or candy dipping fork to submerge the ball in the white coating. Set the fork under the ball and lift it out of the coating. Tap the fork on the side of the bowl to remove the excess candy coating. Set the dipped ball into the colored coconut. Sprinkle and press the coconut all over the ball. Once you've created all of your warm fuzzies, use some white candy coating to attach the two feet to the bottom of each warm fuzzy.

3) Toblerone Groundhog

Prep Time: 30 minutes

Cook Time: 0 minutes

Ready In: 3 hour

Servings: 4-6

INGREDIENTS:

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

6 squares BAKER'S Semi-Sweet Baking Chocolate, melted

2 Tbsp. sugar

1-1/2 cups thawed COOL WHIP LITE Whipped Topping

18 CHIPS AHOY! Real Chocolate Chip Cookies, divided

2 bars (3.52 oz. each) TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, broken into triangles

4 dried apricots

2 white chocolate chips

2 pieces shoestring licorice (2-1/2 inches each)

1 jelly bean

DIRECTIONS:

B eat cream cheese in large bowl with electric mixer on medium speed until creamy. Add melted chocolate and sugar; mix well. Gently stir in whipped topping. Remove 1 Tbsp. of the cream cheese mixture for later use; spread small amount of the remaining cream cheese mixture between each of 16 of the cookies to form two logs of 8 cookies each.

P lace logs, side-by-side, on serving platter for the "hedgehog's body." Add remaining 2 cookies to one end for the "face" as shown in photo. Spread face and body with remaining cream cheese mixture until completely covered.

C ut each apricot to resemble a foot with claws; attach to the body with the reserved cream cheese mixture. Press chocolate triangles into the "body" to resemble quills. Decorate with white chocolate chips for the "eyes," jelly bean for the "nose" and licorice for the "whiskers." Store in refrigerator.