Parchment Scrolls
da Britta
Preparation Time
30 minuti
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices arancia, arancio cheddar (or American) cheese
Instructions
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely Frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a pane knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minuti o until golden brown.
(You can also call purchased tortilla avvolgere sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
da Britta
Preparation Time
30 minuti
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto
6 thin slices arancia, arancio cheddar (or American) cheese
Instructions
Spread the pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto layer.
Start rolling the long side of the dough and continue until reaching the middle of the pastry sheet.
Roll the opposite end in to meet the first roll.
Chill until the scroll holds its shape for cutting. (completely Frozen is too difficult to cut)
Cut the roll into half-inch thick slices with a pane knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minuti o until golden brown.
(You can also call purchased tortilla avvolgere sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
Witches' Brew (1998)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle arancia, arancio juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink o eat o in any way come in direct contact with skin with any chunks of dry ice -
te can get burned da the extreme cold!)
500 ml (5 parts) Midori
800 ml (8 parts) vodka
2 liters (20 parts) ginger ale
200 ml (2 parts) water
(or)
Witches' Brew (2000)
(this one pretty much fills a 12-quart cauldron)
four 48 oz cans pineapple juice
one 96 oz bottle arancia, arancio juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum
All measurements are approximate. Adjust to your own taste.
Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink o eat o in any way come in direct contact with skin with any chunks of dry ice -
te can get burned da the extreme cold!)
What te will need:
marshmellows
Cioccolato syrup
fragola syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour fragola syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in fragola sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight o however long te think is appropriate
Step 6-take marshmellow off stick and put one peice of popcorn on, put marshmellow back on
Step 7- put Cioccolato sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness te want them
I hope te enjoy! I should have a pic postato soon!
marshmellows
Cioccolato syrup
fragola syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour fragola syrup onto a plate
Step 2- take a marshmellow and put a toothpick in it about 3/4 of the way through
Step 3- cover the marshmellow completly in fragola sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight o however long te think is appropriate
Step 6-take marshmellow off stick and put one peice of popcorn on, put marshmellow back on
Step 7- put Cioccolato sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness te want them
I hope te enjoy! I should have a pic postato soon!
Ingredients
◦2 12-ounce bottles of Cream Soda (not diet)
◦4 1/2 teaspoons butterscotch Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons butterscotch Topping Syrup into each of the glasses o mugs (Chilled mugs works great).
Step 2: Add a 1/4 cup of cream soda into each glass and stir with a spoon until butterscotch topping is completely mixed in with the soda. Set aside.
Step 3: For the Foam - Combine the Reddi WHip, the remaining 1 1/2 teaspoons of butterscotch Syrup, and 1/2 tablespoon of cream soda in a small bowl. Stir until well combined.
Step 4: To Finish - Pour the remaining Cream Soda into the Glass o mug. Spoon the foam mixture slowly into the center of the glass until it reaches the sides of the glass.
te can enjoy this right away o let stand for 1-2 minuti to get the full effect and look of the WWOHP Butterbeer. ENJOY!!!
◦2 12-ounce bottles of Cream Soda (not diet)
◦4 1/2 teaspoons butterscotch Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons butterscotch Topping Syrup into each of the glasses o mugs (Chilled mugs works great).
Step 2: Add a 1/4 cup of cream soda into each glass and stir with a spoon until butterscotch topping is completely mixed in with the soda. Set aside.
Step 3: For the Foam - Combine the Reddi WHip, the remaining 1 1/2 teaspoons of butterscotch Syrup, and 1/2 tablespoon of cream soda in a small bowl. Stir until well combined.
Step 4: To Finish - Pour the remaining Cream Soda into the Glass o mug. Spoon the foam mixture slowly into the center of the glass until it reaches the sides of the glass.
te can enjoy this right away o let stand for 1-2 minuti to get the full effect and look of the WWOHP Butterbeer. ENJOY!!!
Way-Sour Charms Blow Pop lollipops
Pop Rocks (whatever flavor te choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
Pop Rocks (whatever flavor te choose)
The combination of the "super-sour" taste, already very acidic, with the surprise of the "pops" from the Pop Rocks, makes these just like what I imagine Acid Pops to be!
My lollipops were sticky enough that I just unwrapped them, rolled them in the Pop Rocks, then wrapped them in plain wax paper squares. My only warning is that the Pop Rocks immediately start losing their "pop" when in contact with the moisture in the lollipops, so assemble these as close to serving as possible for the best effect.
Ingredients:Servings:
12 12 12Servings Size
Update
1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
1 (28 ounce) can zucca pie filling
3 tablespoons powdered sugar
1/2 teaspoon zucca pie spice (optional)
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 30 mins
1 Preheat forno to 350 degrees.
2 cut cookie dough into 12 equal pieces and press into the cups of a focaccina, muffin tin making sure to go up the sides.
3 Fill with zucca pie filling-most likely te will have extra should te wish to make more.
4 Bake for 20-25 minutes.
5 Remove and let cool.
Read more: link
12 12 12Servings Size
Update
1 (18 ounce) package of pre-made cookie dough (like Pillsbury)
1 (28 ounce) can zucca pie filling
3 tablespoons powdered sugar
1/2 teaspoon zucca pie spice (optional)
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 30 mins
1 Preheat forno to 350 degrees.
2 cut cookie dough into 12 equal pieces and press into the cups of a focaccina, muffin tin making sure to go up the sides.
3 Fill with zucca pie filling-most likely te will have extra should te wish to make more.
4 Bake for 20-25 minutes.
5 Remove and let cool.
Read more: link
