Peanut butter and chocolate dessert cheese ball – And Scooby snacks?
Those are Scooby Snacks, right?
Okay, maybe not, but pretty close.
I’m sure this chocolate peanut butter ball would work well with just your finger cinnamon graham crackers, teddy grahams, etc, too.
Want the recipe? Get it from The Girl Who Ate Everything (including half of this ball in one sitting…but she was training for a marathon and peanut butter is great protein, so it was the perfect excuse, hehe).
Fancy tofu cut-outs for bento boxes – Aww, kissing giraffes
When I was researching as much as I could about bento boxes for the girls, Wendolonia is one of the sites I went back to multiple times. She had some hardcore facts and instructional tips, but also had a lot of fun examples of bentos.
I can’t help but want to share her tutorial on how to make tofu cut-outs, too. Aren’t the giraffes adorable? I don’t have much experience with tofu outside of smoothies and stir-fries, but her kids love baked tofu and she loves playing with it, so it’s a great combo.
Check out the full picture tutorial for yourself at her site and browse around her gallery for some other great examples.
Stuffed Baguette – Mmm, cheesy goodness
Here’s another one of those fun, delicious things I made, that I don’t really have a recipe for.
If you want a recipe, check out Baking Obsession for a really cool looking stuffed baguette and a full recipe so you can mimic it exactly.
See? Awesome. And delicious, I’m sure.
I had every intention of getting a cool looking picture of mine, too, but uh, as you can see, half the platter was gone before I could even snap a picture. Yum.
My filling had the same basic idea as Baking Obsession’s and plenty of others, I’m sure: Cream cheese with olives and peppers with some spices to make it delicious. In my case, I used a jar of roasted red peppers and artichokes, I believe, and pulled the green olives from a jar I already had in the fridge. I don’t even remember adding any spices because it tasted good as is, so why tweak it?
And to get it from this:
To this:
I used an extra long sundae spoon so the middle got completely filled, working from both ends of the baguette until it was stuffed. If you have the time to wait and aren’t anxious to eat the whole thing immediately, refrigerate it before slicing so it’s more firm instead of sloppy.
No matter how you do it or what you end up adding to your filling, it definitely looks cool and is worth the extra bit of time to make it. Who can resist a nice baguette with a cheesy spread?
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