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Achievable elevated desserts — laminated doughs, cakes, custards
Italian wafer cookie iron — pizzelle, krumkake, gaufrettes
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Italian wafer cookie iron — pizzelle, krumkake, gaufrettes
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Electric butter churn — artisan butter from cream in minutes
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take a reeses peanut butter cups and use about a dime sized dollop of icing to "glue" it to a chocolate wafer - make sure it's centered. set aside. take 8 nutter butter cookies and on the top center of one of the cookies make a stripe of icing. affix two chocolate chips as "eyes," a yellow or white "nose" and a red "mouth." set aside to dry. take reeses/wafers that you started with and around the edge where the reeses cup meets the wafer, make a half circle of icing. along that half circle, evenly space 5 candy corns, with the wide part of the candy corn facing outward. let set for 5 minutes. while the reese/wafers are on the table laying flat, put a dollop of icing on the center of the reeses cups and then take the nutter butters and glue them onto the reeses. do not let set. immediately, take a new chocolate wafer and lay it on the table. put a large round dollop of icing in the center. take the reese, nutter/butter "body" of the turkey and place it on top of the icing. you might need to slide the nutterbutter/reeses to get the right balance to make it stand up. usually it stands up pretty easily. stick two orange "feet" at the base of the nutter butter.