Parchment Scrolls
por Britta
Preparation Time
30 minutos
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto, al pesto
6 thin slices naranja cheddar (or American) cheese
Instructions
Spread the pesto, al pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto, al 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 pan de molde, pan knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutos o until golden brown.
(You can also call purchased tortilla envolver, abrigo sliced appetizers “parchment scrolls” for an easier recipe.)
Final Product
Source
Britta.com
por Britta
Preparation Time
30 minutos
Ingredients
1 sheet puff pastry, thawed
2 Tbsp commercial pesto, al pesto
6 thin slices naranja cheddar (or American) cheese
Instructions
Spread the pesto, al pesto evenly over the full sheet of puff pastry dough.
Lay the cheese slices evenly over the pesto, al 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 pan de molde, pan knife.
Place the slices on a cookie sheet lined with parchment.
Bake at 425 °F for approximately 15 minutos o until golden brown.
(You can also call purchased tortilla envolver, abrigo 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 naranja 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 -
tu can get burned por 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 naranja 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 -
tu can get burned por the extreme cold!)
What tu will need:
marshmellows
chocolate syrup
fresa syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour fresa 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 fresa sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight o however long tu think is appropriate
Step 6-take marshmellow off stick and put one peice of palomitas de maiz, palomitas de maíz on, put marshmellow back on
Step 7- put chocolate sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness tu want them
I hope tu enjoy! I should have a pic publicado soon!
marshmellows
chocolate syrup
fresa syrup
toothpicks
popcorn
wax paper
cookie sheet
sugar
2 plates
sprinkles[optional]
Directions:
Step 1 - pour fresa 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 fresa sauce
Step 4- sprinkle sugar on it
Step 5- freeze overnight o however long tu think is appropriate
Step 6-take marshmellow off stick and put one peice of palomitas de maiz, palomitas de maíz on, put marshmellow back on
Step 7- put chocolate sauce on a toothpick and draw faces
Step 8- use fine sprinkles and sprinkle them on
Step 9- freeze to the hardness tu want them
I hope tu enjoy! I should have a pic publicado soon!
Ingredients
◦2 12-ounce bottles of Cream Soda (not diet)
◦4 1/2 teaspoons caramelo de azúcar con mantequilla, caramelo de mantequilla Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons caramelo de azúcar con mantequilla, caramelo de mantequilla 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 caramelo de azúcar con mantequilla, caramelo de mantequilla 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 caramelo de azúcar con mantequilla, caramelo de mantequilla 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.
tu can enjoy this right away o let stand for 1-2 minutos 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 caramelo de azúcar con mantequilla, caramelo de mantequilla Sundae Topping Syrup
◦1/2 cup Reddi Whip Canned Whip Topping
Directions:
Step 1: Measure 1 1/2 teaspoons caramelo de azúcar con mantequilla, caramelo de mantequilla 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 caramelo de azúcar con mantequilla, caramelo de mantequilla 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 caramelo de azúcar con mantequilla, caramelo de mantequilla 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.
tu can enjoy this right away o let stand for 1-2 minutos to get the full effect and look of the WWOHP Butterbeer. ENJOY!!!
Way-Sour Charms Blow Pop lollipops
Pop Rocks (whatever flavor tu 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 tu 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 calabaza pie filling
3 tablespoons powdered sugar
1/2 teaspoon calabaza pie spice (optional)
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 30 mins
1 Preheat horno to 350 degrees.
2 cut cookie dough into 12 equal pieces and press into the cups of a mollete, muffin tin making sure to go up the sides.
3 Fill with calabaza pie filling-most likely tu will have extra should tu 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 calabaza pie filling
3 tablespoons powdered sugar
1/2 teaspoon calabaza pie spice (optional)
Change Measurements: US | Metric
Directions:
Prep Time: 5 mins
Total Time: 30 mins
1 Preheat horno to 350 degrees.
2 cut cookie dough into 12 equal pieces and press into the cups of a mollete, muffin tin making sure to go up the sides.
3 Fill with calabaza pie filling-most likely tu will have extra should tu wish to make more.
4 Bake for 20-25 minutes.
5 Remove and let cool.
Read more: link
