Sunday, November 5, 2017

Work in Progress

I have some fun crafts and snacks in the November 2017 FamilyFun magazine. Below are a few test shots I did for work and the link for the real crafts with instructions (and gorgeous photos by Alexandra Grablewski, styling by Sophie Strangio and art direction by Ryan Cline).


 


 


 

And the tests for the Turkey Cupcakes in the same issue.

Tuesday, October 31, 2017

Alien Palmiers-Halloween Puff Pastry Treats

The Tiny Funnel
It's been a busy season and I barely had time to whip up anything for my favorite holiday of the year- Halloween. These are absolutely scrumptious and can be made anytime of the year but with the addition of green food coloring and candy eyes they make delicious aliens Halloween snacks.

Ingredients:
1-7 oz box Odense Almond Paste cut into slices
1/2 cup sugar plus more for dusting
1-17.03 oz box frozen Pepperidge Farm puff pastry, thawed
Sparkling sugar
Egg
Candy eyes (medium and/or varied in size)
Optional: green food coloring
Powdered ginger, cinnamon and cardamom

Directions:

Line two baking sheets with parchment paper.
Preheat oven to 375°F.
Remove one pastry sheet from the box and let sit on counter for 10 minutes.
Keep the other sheet in refrigerator.

Add the sliced almond paste and ½ cup sugar to food processor.
For green, add a bit of green food coloring at this time.
For light spices – add a 1/2 teaspoon each powdered ginger, cinnamon and cardamom.

Process until the mix is the texture of sand.
Makes about 2 cups almond sugar.



Dust the counter with granulated sugar and unfold one pastry sheet.
Roll out to 11" X 15" with the long side, horizontal to counter.

Brush the surface with a scrambled egg.
Scribe a line in the center of the pastry then roll the sides of pastry sheet to meet in middle.

Sprinkle the dough evenly with 1 cup of almond sugar mixture.
Tightly roll each side so both rolls of pastry sheet touch on the scribe line.
Roll in plastic and place in freezer for 15 minutes or the refrigerator for 1 hour.
Repeat with second sheet of puff pastry.


Cut pastry into ¾” slices with a sharp knife.

Dip one side of each piece into the sparkling sugar and lay flat, sugar side up, onto parchment paper.

The Tiny FunnelBake 15-20 minutes or until golden brown.
Immediately (and carefully) add candy eyes after removing the pan from oven.

Allow to cool to room temperature.