#DO52WEEK8: FOOD WITH FACES!
#DO52 is a weekly project to inspire you to create more art! We’ll announce a new theme each week. Post your submission in the blog comments. We’ll feature our favorites in this blog the following Friday.
#DO52week8: Cook your favorite recipe, then slap a face on it!
- Share your photos in the comments below, along with the recipe (as long as it’s not a family secret)!
Check out this delicious example from Threadstaffer Sarah Roach (AKA vanillablue):
Shortbread Thumbprints (adapted slightly from Land O’Lakes Raspberry Almond Shortbread Thumbprints recipe)
- 1 cup (two sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract (or almond extract)
- 2 cups unbleached all-purpose flour
- 1/4 teaspoon table salt
- 1/2 cup raspberry jam (or your favorite jam). I used my own homemade tri-berry jam (recipe follows)
Combine softened butter, sugar and 1/2 teaspoon vanilla (or almond) extract in bowl. Beat at medium speed, scraping bowl often, until creamy and pale in color. Add flour; beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour or until firm.
Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or a small measuring spoon (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake 14-18 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Tri-berry jam recipe
- 4 cups fresh or frozen blueberries
- 2 and 1/2 cups fresh or frozen raspberries
- 2 and 1/2 cups fresh or frozen strawberries
- ¼ cup lemon juice
- 2 packages (1-¾ ounces each) powdered fruit pectin
- 11 cups granulated sugar
Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 6 pints.
Editor’s Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Once you’ve completed this week’s #DO52, add this badge to your Threadless profile:
Check out these delicious submissions (and get the recipes in the comments):
Christina.A.art’s Peanut Butter Cookies With A Kiss:
Berlynhubler’s Perfect Pizza:
To check out our favorites from the previous week, visit last week’s post!