Friday, October 12, 2012

Well I am sorry to inform my millions of viewers that My Ipod touch was stolen, so until I get around to getting that back my posts will be picture less.

Last Wednesday my brother-in-law was going to have his aunt and uncle over. Sadly my mother had already made dinner so I got to thinking what about an after meal snack. Sorta like a bowl of M&Ms on the coffee table idea.  

So It was off to the store the weapons of choice

  • ruffly 2 handfuls of raspberries 
  • 1 bag of white chocolate chips*
  • 1 bag of plain chocolate chips*
  • yogurt. I chose 2 types strawberry and vanilla*
*I didn't have a whole lot of money at the second so no name brand foods this time*

Back at the fortress (ma' house) we prepeir for battle

You will need

  1. A metal pan
  2. sandwich bags
  3. "A FREEZER & FRIDGE"
  4. snack bowls for finished project.



First get out your pan, sandwich bags, and yogurt out.
place a couple scoops of yogurt into the bag and twist top. (sorta like you going to decorate a cake with piped frosting)

Cut a corner of the bag and proceed to squeeze out quarter sized amounts onto your pan. do as much as you like I did probably around one to one hundred and fifty dots.

HURRY NOW! TO THE FREEZER!!!!

I would suggest making these little guys 2 ta' 3 hours ahead of time for some reason not all of mine froze by the time our guests arrived

When you have left your freezer to its handy work you can start preparing for your next dish.

This one is not that hard to be honest just a hassle but worth it in the end.

Grab your chips and raspberries. For this dish its quit simple. Take the pointy side of your chips and stick it into the top of the raspberries. Easy. I alternated between white and plain chocolate chips.

Place finished master piece into desired bowl. And throw that bowl into the fridge from across the room.

Right before guests arrive check on your yogurt if the little guys are all frozen toss em' in a bowl and place in the freezer again. bring out when you feel the time is right.

Nicolas McElfresh



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