|April Fools' Day Fooled Ya French Fries|
strawberry preserves (optional)
1) Preheat oven to 400Â°F.
2) Peel apples and cut into sticks with a crinkle cutter.
3) Toss with cinnamon and sugar.
4) Place on a lightly greased baking sheet.
5) Bake 8-12 minutes in a 400F oven.
6) Drizzle with strawberry preserves (to look like ketchup) if desired.
|Grilled Cheese Poundcake |
Yellow and red food dye
1) Cut your pound cake into slices and toast them up until they're nice and golden on the outside. Let it cool.
2) Add a few drops of yellow and red food dye to your frosting and mix it until it reaches the desired shade of cheddar orange. Spread it into the toasted pound cake.
3) Cut your "grilled cheese sandwich" into triangles and set it up on a plate. Add a few toasted crumbs around the plate if you've got 'em to make it look more like a freshly sliced grilled cheese.
|April Fool's Meatloaf Cake |
3 lb extra ground beef
1/2 c bread crumbs
1/4 c finely chopped onion
3 large eggs
1 pkg beefy mushroom soup and dip mix (1 ounce)
1 Tbsp steak sauce
2 tsp minced garlic
1 tsp black pepper
4 cups prepared mashed potatoes
1 small bell pepper (optional)
1) Preheat oven to 350 F. Coat two 8-inch round cake pans with cooking spray. Combine ground beef, bread crumbs, onion, eggs, soup mix, steak sauce, garlic and black pepper in a large bowl; mix until well combined. Divide ground beef mixture in half; press each half gently into a prepared pan.
2) Bake meat loaves until centers are no longer pink and instant-read thermometer inserted in the centers registers 170 F, 55-60 minutes. Do not turn off oven.
3) Invert 1 meat loaf onto an ovenproof serving plate. Spread 1/2 cup mashed potatoes evenly on top. Place second meat loaf on top. Spread remaining potatoes on side and top to resemble a cake.
4) Return meat loaf to oven; bake until thoroughly heated, about 10 minutes.
Cut flower shapes from bell pepper with mini cookie cutters and place on top of cake, if desired.
Cut into wedges to serve.
For the cheesecake:
2 8-ounce packages cream cheese, at room temperature
2/3 cup plus 1/4 cup sugar
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 large eggs
Yellow and red food coloring
1/2 cup sour cream
For the chips:
1 roll refrigerated pie dough
All-purpose flour, for dusting
1 tablespoon milk
2 tablespoons sugar
For the salsa and garnishes:
8 red Swedish Fish
1 cup low-sugar strawberry jam
3 strands green licorice twists
6 black licorice dots
3 tablespoons sour cream
Yellow and red food coloring
3 tablespoons chocolate-covered raisins
Make the cheesecake: Beat the cream cheese with a mixer until smooth. Add 2/3 cup sugar, the lemon zest, lemon juice and vanilla; beat well. Beat in the eggs one at a time. Tint the batter orange with yellow and red food coloring.
Spray a 9-inch pie plate with cooking spray. Pour in the batter; bake at 350 degrees F until puffed and almost set, 25 to 30 minutes. Mix the sour cream and the remaining 1/4 cup sugar; spread over the hot cheesecake and bake 5 more minutes. Let cool, then chill 2 hours.
Make the chips: Unroll the pie dough on a lightly floured surface and roll it out to flatten slightly. Brush the dough with the milk and sprinkle with the sugar. Cut the dough into 2 1/2-inch-wide strips.
Cut each strip into as many 2 1/2-inch triangles as possible. Place the triangles about 1 inch apart on 2 parchment-lined baking sheets. Bake in batches at 450 degrees F until lightly golden, 7 to 10 minutes. Transfer to a rack and cool completely.
Make the salsa and garnishes: Cut the Swedish Fish into 1/2-inch pieces and toss with 2 tablespoons strawberry jam. For the chiles, cut the green licorice on the diagonal into 1/8-inch-thick slices.
For the olives, cut the black licorice dots into 1/4-inch-thick rounds. Use a straw or pastry tip to remove a circle from the center of each round.
Tint the sour cream orange with yellow and red food coloring to look like melted cheese. Spoon the orange sour cream into a resealable plastic bag. Press out the excess air and seal.
Press the pie chips into the cheesecake. Add the black licorice, chocolate-covered raisins and some green licorice and jam-coated Swedish Fish.
Snip a small corner from the bag of orange sour cream and pipe a few dots on the cheesecake for the melted cheese. Serve with extra chips on the side, and make extra salsa by mixing leftover candies and jam.
|TV Dinner Cupcakes
6 Vanilla Cupcakes, baked in silver foil liners
For the drumsticks
1/4 cup white chocolate melting wafers, melted
1 cup vanilla frosting
3 plain store-bought doughnut holes
1 cup cornflake crumbs
For the Mashed Potatoes
1 yellow fruit chew, such as Laffy Taffys or Starbursts, cut into a 1-inch square
3 tablespoons vanilla frosting
1/2 tablespoon store-bought caramel sauce, heated
For the Peas and Carrots
3 orange fruit chews, such as Tootsie Fruit Rolls or Starbursts, cut into 1/4-inch cubes
2 tablespoons vanilla frosting
Green gel food coloring
2 tablespoons hard green candies, such as Runts
For the Chocolate Pudding
3 tablespoons chocolate frosting
1 teaspoon colored sprinkles
To make the drumsticks:
1) Place the bone template [available at http://www.marthastewart.com/260350/tv-dinner-cupcakes] on a baking sheet. Cover with parchment paper; set aside.
2) Place melted chocolate into a resealable plastic bag and snip a 1/8-inch corner from the bag.
3) Following the bone template, pipe an outline onto the parchment paper. Fill the bone in with chocolate and lightly tap pan to smooth top of chocolate.
4) Repeat process 3 times.
5) Refrigerate until firm, about 5 minutes.
6) Spread vanilla frosting on top of 3 cupcakes, mounding it slightly.
7) Place 1 doughnut hole on top of each cupcake. Spread frosting over the doughnut hole until it is smooth and covered.
8) Place cornflake crumbs in a medium bowl. Gently press frosted cupcakes in crumbs to cover completely.
9) Place cupcakes in a 6-cup disposable aluminum cupcake baking tray.
10) Using a sharp knife, make a small slit in the top of each crumbed doughnut hole.
11) Carefully peel 1 chocolate bone from the parchment paper and insert the pointed end into one of the slits.
12) Repeat with remaining 2 bones and cupcakes.
To make the mashed potatoes:
1) Spread vanilla frosting on 1 cupcake, mounding it slightly. Use a small spoon to create a well in the center of the frosting. Place cupcake in aluminum baking tray. 2) Place yellow fruit chew in the well at an angle. Drizzle caramel sauce on top of cupcake so that it fills the well and spills over like gravy.
To make the peas and carrots:
1) Color vanilla frosting with green food coloring and spread on top of 1 cupcake.
2) Arrange orange fruit chews and green candies on top of cupcake, pressing them into the frosting. 3)Place cupcake in aluminum baking tray.
To make the chocolate pudding
1) Place chocolate frosting in a resealable plastic bag; press out all the excess air and seal to enclose.
2) Snip a 1/4-inch corner from the bag. Pipe chocolate frosting into a spiral swirl onto the remaining cupcake. Top with sprinkles and place in aluminum baking tray.