Archive for Special Occaisons

Sparkly Rainbow Unicorn Poop

It’s been a while since I had this much fun in the kitchen.

This last week has been a stressful one–you may have noticed that there were no new posts this past week, and that’s because I was shifting hosting providers for my three sites. This is always incredibly stressful and nerve-wracking, and in this case, also resulted in downtime on all my sites. Yech. Never a good feeling that people out there might be looking for you, and you are nowhere to be found.

Sparkly Rainbow Unicorn Poop

I was also sick, and Michael was sick, it was just good times all around here at the Casa Coleman.

But on the weekend, I spent a bunch of time in the kitchen, which is always the very best kind of therapy.

I’ve been working on a vegan poop emoji meringue for a while now, and I’ve made some okay ones, but I’m not 100% happy with them so far, so I will continue to work on that, and hopefully have that for you later in the week. But in the mean time, I present to you: sparkly rainbow unicorn poop.

A little girl in my life was having a birthday this past weekend, and I decided to make something girly and outrageous, something a 9-year-old would swoon over. And sparkly unicorn poop seemed like just the right thing. It took me a few tries, but I figured it out eventually.

Here’s how to do it.

unicorn rainbow poop

Sparkly Rainbow Unicorn Poop

Ingredients

Method

Start by making the sugar cookie dough. You will need to bump up the stiffness of the dough slightly, I would add an additional 2 tbsp to 1/4 cup of flour.

Sparkly Rainbow Unicorn Poop 1Once you’ve made the dough, get 4-6 containers, depending up on how many colours of food colouring you have. I would stick with pastels–pink, purple, yellow, green and blue are all good options. Place a little of the food colouring in the bottom of each of the containers. Now roll out your cookie dough into a kind of thick log on your work surface. Cut it in half, and then cut each half into thirds. Place each sixth in one of your containers. Now, mix the food colouring into each of the dough portions.

Sparkly Rainbow Unicorn Poop 2

Once each dough portion is coloured, pull them out and roll them out into a log about 1-2″ thick on your work surface. Repeat for them all until you have 6 different-cloured logs of approximately similar sizes.

Sparkly Rainbow Unicorn Poop 3

Lay the 6 logs beside each other, and carefully begin to roll them together. You will get one large multicoloured log. Place this in the fridge for about an hour to set.

Sparkly Rainbow Unicorn Poop 4

Remove from the fridge, and cut a section of the log off, about 4″ worth. Begin to roll it out until it forms a rope about 1/2″ in diameter. Cut this rope into 6″ lengths, and then slightly roll each 6″ portion a little more.

Sparkly Rainbow Unicorn Poop 6

You can now begin to form the “poops.” Start by making a circle on the outside, then fill it in and build up on it, kind of like a snake. Give the top bit a bit of a pinch and twist to give it that ice cream cone tip. Place your “poops” on a baking sheet, making sure to leave at least 3″ of space in between. Once you have made all your poops, put them back in the fridge while you preheat the oven.

Sparkly Rainbow Unicorn Poop 7

Bake at 350 degrees for about 10-11 minutes. Remove from the oven and allow to cool on the pan slightly, then remove to cool completely on a wire rack.

Once the cookies are cool, sprinkle some edible glitter dust in a small dish. Use a soft brush to brush the tops of each of the cookies with the glitter dust.

Serve and enjoy!

Strawberry Nutella Pie

Earlier this week, I shared with you a Valentine’s Day recipe that was vegan and gluten-free, and be-te-dubs, freakin’ delicious.

Today’s recipe is slightly less virtuous, but let’s face it, Valentine’s Day isn’t exactly the day to be virtuous, now, is it? Nope, it’s the time to break out the fur-lined handcuffs, kids.

Strawberry Nutella Pie

Nutella is one of my favorite things. I know, it’s not exactly healthy, but come ON! It’s creamy and delicious and chocolately. I love it on crepes and waffles especially, and have been known to integrate it into recipes on occasion.

Here, I wanted to pair it with a red fruit for Valentine’s Day, and that meant either raspberries, cherries or strawberries.

Strawberries was what I finally decided on. I also hit my local dollar store and got a bunch of fun cookie cutters to take this pie to the next level.

I think it will delight whomever you present it to in more ways than one. Maybe not as much as fur-lined handcuffs, though…

Wishing you the best of all Valentine’s Days, whether you are solo or partnered. Have fun out there, and remember; don’t do anything I wouldn’t do! 😉

Strawberry Nutella Pie

For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 tbsp vegetable oil
  • 3 tbsp cold water (approx.)

For the pie:

  • 4 cups fresh strawberries
  • 2 tbsp sugar
  • 1 tbsp flour
  • ½ cup Nutella (approx.)

Method

1.           In a large bowl, mix the flour and salt until combined. Add vegetable oil, and stir until well combined. Add the water and stir to combine. It should be a cohesive dough that is still a little dry. Add a bit more water if it seems too dry.

2.           Roll the dough into a ball and place it on a large sheet of waxed paper. Place another sheet of waxed paper over top. Bash the dough down until it’s flattened with your rolling pin, then roll it out into  a circle big enough to fit in the pie plate, about 1/2-inch (1 cm) thick, occasionally flipping the entire crust over and rolling it on the other side. Remove the top layer of wax paper and flip upside down into a pie plate. Trim off excess, and reserve it for later to make the shapes for the top.

3. Spread Nutella in a layer on the bottom of the pie.

3. Wash the strawberries and cut into quarters or eighths. Toss with flour and sugar. Place in the pie pan over the Nutella, and pat down. Brush the top with water.

4. Cut out shapes with your cookie cutters to make a design. I did “I heart you,” but I also cut out additional heart shapes to put around the edges of the crust. Once you have it how you like it, brush the top of the pastry with milk, then bake in a pre-heated 350 degree oven for about 30 minutes.

Save

Save

Save

« Older Entries Recent Entries »