Edible food bowls
Colorful Sugar Cookie Boxes Hold A Sweet Surprise
Sugar Cookie Tart Shells: Just press 3" rounds into a muffin tin and prick w a fork. Once baked, add pie filling, pastry cream & fruit, pudding, lemon curd, chocolate, caramel, no-bake cheesecake filling & more. (Must scroll down a tiny bit for the recipe shown here.)
- Lemon Poppy Blog - Alta View Relief Society Activity....
Parmesan & Romano Edible Cheese Bowls
Trick to making tartlet shells: Roll out with a rolling pin to approximately 5 mm thick and cut with a pastry rings slightly larger than the molds (or cups) Coat the molds making to join the pastry. Bake at 180 degrees upside down for 10 minutes, turn over, press lightly on the bottom and continue baking another 3 minutes. Cool and fill.
esperimento 97: tartellette
I'm curious how quickly you'd have to replace these things? It'd be neat if they work. Edible Bread Spoons for tapas and apps. Flatten bread, cut out using wooden spoon (or other deep spoon like chinese soup spoon) as a guide, mold into spoon, then bake at 350 until crispy. Serve with tapas/appetizer bite.
DIY – learn to make edible spoons - Zomoc.com
Chocolate salt cups with a chocolate menu to match
Mini Taco bowls Directions: 1. Preheat the oven to 375. 2. Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin (as pictured above). Bake in the oven for 8-10 minutes.