Yes, it’s only been five days since I’ve last played with my food. This time I had a little encouragement though after a Friday morning meeting with Bite Macarons here in Houston, when naturally I left with two dozen colorful cookies…
Seeing as how the fruit trend is still going full force and I’m surrounding myself with bad macaron influences, I decided I’d try my hand at a little fruit cookie action to make my college art career worthwhile. Luckily my career there wasn’t super impressive and there’s this magical thing called Amazon Prime that sells pre-made royal icing goodies, so these are sure to be do-able for the masses. With all of this in mind, these DIY fruit macarons are surely destined to reignite the dying fruit basket, or kabob, or cake.. I could go on.
photos by Jared Smith
I realize that technically lemonade and kool-aid popsicles don’t really go along with the ice cream theme we’ve been having this week, but they’re gold and gemstone shaped so I’m going to over look it. I mean, who can really say no to a gilded gemstone popsicle?
Which brings me to next point, I had trouble with deciding whether or not this would be a recipe since it’s edible, or a DIY since it’s kind of crafty. Decisions, you know? I went with DIY, but I’d like to hear your thoughts (I sneakily tagged them in my food category too, though). Maybe a food craft section is in order..
Did I mention these were also ring pop style? Now all I need is my token side bang hair braid that my Mom always made me wear and a good Tamagatchi or twelve and I’ll be back in third grade business my friends!
With summer in full swing, dinner al fresco is our go-to any time we get half a chance. The only catch is that Texas bugs are about as unforgiving as middle school dodge ball, which leaves me with no choice but to bring on the power of a repurposed basket.
These DIY colorblock food domes prove two things, never underestimate the power of paint and that no bug will come between me and a cupcake if I have anything (DIY) to do with it. The latter of which I’m not always proud of…
photos and recipe contributed by Nanette of Cultural Chromatics
To chime in really quickly before Nanette dishes the scoop (no pun intended) on her sweet recipe for today, I just wanted to toot her horn by mention her new portfolio site which you need to check out! It’s fabulous, but just promise you won’t try to steal her from me!
Cookie Cups. To hold ice cream. Yes, this is happening guys! If you’re ready for your world of ice cream eating to be forever changed, then read on. If not… well I hope you read on anyways just to look at pretty pictures of ice cream ;). The only hard part about this? Deciding whether or not to eat the whole cookie and ice cream in one bite or eating it with a spoon like a more ‘dignified’ person…
- Pre-made cookie dough (of course we used sugar cookies)
- Ice cream
- Muffin tin
- Cooking spray
Start by preheating the oven according to the directions on the cookie package. To make the cookie cups, we use the outside bottom of the muffin tins to shape the cups! Flip the muffin tin upside down and spray the outside with cooking spray. Pour the sprinkles into a small bowl and dip each cookie dough piece in the sprinkles to make sure it’s completely sprinkle-fied.
Then, place each cookie piece on top of the bottom of the muffin tin. Bake in the oven, following the same instructions on packaging. When it’s done, remove from oven and make sure to let it cool completely and solidifies into the cup shape.
Serve with a heaping scoop of ice cream!… and then more sprinkles of course.