Bag of marshmallows (large)
Bag of marshmallows (small)
cocktail sticks/tooth picks
Liquorice strips any flavour
Cibo colouring for piping
Edible piping glue
Pkt frutta pastels
Method
Skew together two large marshmallows for head and body o 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 Cibo colouring.
Glue on liquorice strip for a scarf.
Glue on frutta pastel for the hat.
Leave to set.
te can give him a caramelle cane if te wish ☃️
6 large baking apples, halved vertically and cored
12 tbsp. butter, melted
1/3 c. sugar, plus più for sprinkling
2 tbsp. ground cinnamon
2/3 c. vecchio stile rolled oats
Vanilla ice cream, for serving
Warm caramel, for drizzling
DIRECTIONS
Preheat forno to 350° and line a baking sheet with parchment paper. Place each mela, apple half flat side down and use a paring coltello to create thin slices all the way across, making sure to stop slicing right before the bottom of the mela, apple (so it stays together as one piece). Transfer mela, apple halves to prepared baking sheet.
Lightly brush mela, apple tops with melted burro 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 mela, apple slits.
Return to forno and bake 10 minuti more.
superiore, in alto each with a scoop of ice cream, then drizzle with caramello 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 forno to 375°. Using a melon baller o 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 burro mixture. Divide Cioccolato between apples and bake until Cioccolato is melty and apples are fork tender, 20 minutes.
Turn forno to broil. Place a marshmallow, caramella gommosa e molle on superiore, in alto of each mela, 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 più for garnish
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. white Cioccolato 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 Cioccolato and coconut oil. Microwave on medium heat for 30 secondi at a time until melted. When the balls are chilled, dip them in the Cioccolato and place back on baking sheet.
Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 10 più minutes, then serve.
3 c. heavy cream, cold
1/2 c. powdered sugar
1 tsp. pure vanilla extract
64 Oreo thins o Cioccolato wafers, plus più for serving
DIRECTIONS
In a large bowl using a hand miscelatore (or in the bowl of a stand miscelatore 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 superiore, in alto with an even layer of whole Oreos o cookies. (You should need 16!) Spread più whipped cream on superiore, in alto of biscotti, cookie and repeat layering process until te have 4 layers of cookies.
Spread a final layer of whipped cream on top. Refrigerate cake until biscotti, cookie have softened, at least 4 hours and up to overnight.
When ready to serve, garnish with crushed biscotti, cookie 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 arachide, arachidi butter
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
2 1/2 c. vecchio stile oats
DIRECTIONS
Line a large baking sheet with parchment paper. In a medium casseruola over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
Remove from heat and stir in arachide, arachidi 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
Cioccolato sprinkle, as needed
Preparation
In a pot over low heat, melt the butter, condensed milk, and cacao powder, stirring continuously until te can see the bottom of the pot for 2-3 secondi when dragging a spatola through.
Pour onto a greased plate, then chill for 1 hour.
Shape and roll the chilled mixture into balls.
Roll the balls in Cioccolato sprinkles, o plain cacao powder and enjoy!
for 4 servings
1 cup tequila
1 cup lime, calce juice
½ cup simple syrup
1 bottle rosé
ice, to serve, optional
1 lime, sliced into wedge
rosa himalayan salt, to serve
Preparation
In a pitcher o large bowl, add tequila, lime, calce 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 superiore, in alto with the rosé margherita, margarita (rosarita).
Serve with a lime, calce wedge.
Enjoy!
