Gummy Bears

2/3 cups water

1 (6 oz) box flavored jello

4 (.25 oz) envelopes unflavored gelatin {KNOX}


In a sauce pan pour in water, sprinkle in unflavored gelatin so that it spreads out evenly. Sprinkle flavored jello evenly over the unflavored gelatin. Allow gelatin and jello to absorb the water for 10 minutes.

After 10 minutes has gone by turn on the burner to medium heat and allow the  gelatin to dissolve. Once gelatin is dissolved turn off burner.

Remove the foam that build up on top then pour mixture onto a mold. I used a glass baking dish.

Let the mixture cool down. Once mixture has cooled down put it in the freezer for 10 minutes.

After 10 minutes has gone by take out the the mold and cut it to the shape you want. I used a cookie cutter. Serve and enjoy.

Egg Mold

Choose egg mold shape.

Boil an egg.

Peel the egg while it's still hot under cold running water. Place egg sideways on mold. Close the lid, place mold in freezer for 10 minutes.

After 10 minutes has passed take mold out of freezer and open to see the surprise.

It's a bear!

Salchipulpos

Necesitas una salchicha.

Se corta en tres pedazos.

Se corta los tentaculos de pulpo a los dos pedazos de la horia de la salchicha.

A el pedazo del centro se le corta por la mitad. Se corta los dos lados en las horias en tentaculos de cangrejo. Oh cortar en forma de calamar.

Aqui tenemos dos pulpos, un cangrejo, y un calamar.

Se puede freir en aceite, oh cosinarlos en agua hirviendo.

Yo use sesamo / ajonjoli negro para los ojos.

Raisin Pecan Oatmeal Cookies

Recipe by Barefoot Contessa -

 http://www.foodnetwork.com/recipes/ina-garten/raisin-pecan-oatmeal-cookies-recipe/index.html

Ingredients

• 1 1/2 cups pecans
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup dark brown sugar, lightly packed
• 1 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 cups old-fashioned oatmeal
• 1 1/2 cups raisins

Directions

Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.