Dinosaur Spoon Recipes

DINOSAUR COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Place the cookie dough between two sheets of parchment paper. With a rolling pin, roll out the dough until it is about 1/4-inch thick. Set the rolled dough in the freezer for 15 minutes to firm.
• Cut out cookies with a triceratops-shaped cookie cutter. Place the cookies roughly 2 inches apart on the parchment-lined baking sheet and freeze for 5 more minutes. Transfer the cookies and the parchment paper to a new baking sheet and bake until the bottoms are just golden brown and the centers are no longer doughy, about 15 minutes, rotating the baking sheet about halfway through baking.
• Allow the cookies to cool for 5 minutes before transferring them to a cooling rack.
• For the base coat, put about 6 ounces of the royal icing in a medium bowl. Add 5 drops of orange food color and 2 drops of yellow food color and stir with a rubber spatula to combine. Gradually add a teaspoon of water at a time until the icing is the consistency of thin yogurt; when you scoop some up with a spoon and let it drip back into the bowl, the lines should settle out. (Don't add too much water all at once; the icing should not be watery or it will run off the edges of the cookies.) Cover the bowl with a damp paper towel until ready to use.
• Put 2 ounces of the royal icing in a small bowl. Add a few drops of water at a time until the icing is the consistency of thick yogurt. Transfer the icing to a disposable piping bag fitted with a coupler and a #1 round piping tip.
• For the dark-orange spots on the dinosaurs, put about 3 ounces of the royal icing in a medium bowl. Add 5 drops of the orange food color and 1 drop of yellow and stir with a rubber spatula to combine. Add food color as needed until a shade slightly darker than the base coat is achieved. Add a few drops of water at a time until the icing is the consistency of thick yogurt. Transfer the icing to a disposable piping bag fitted with a coupler and a #1 round piping tip.
• For the light-yellow outlines on the dinosaurs, put roughly 3 ounces of the white royal icing in a medium bowl. Add 3 drops of the yellow food color and stir to combine with a rubber spatula. Add food color as needed until a nice pale yellow is achieved. Gradually add a few drops of water at a time and mix until the icing is pipeable and slightly fluid, like thick yogurt. Transfer the icing to a disposable piping bag fitted with a coupler and a #2 round piping tip.
• For the dinosaurs' eyes, put 2 ounces of white royal icing in a small bowl. Color the royal icing black by adding 2 to 3 drops of black food color. Stir to combine using a rubber spatula, adding a few drops of water until a thick yogurt consistency is. Transfer the icing to a disposable piping bag fitted with a coupler and a #1 round piping tip.
• Once the cookies have cooled, flip the cookies upside down by holding the edge of the cookie. One at a time, dip the top of a cookie into the lighter orange base coat icing, moving the cookie slightly to make sure the top is coated entirely. The icing should not come up the sides of the cookies. Flip the cookie back over and jiggle the cookie slightly to help smooth out any lumps. Use a toothpick to pop any air bubbles and smooth out the icing. Place on the cooling rack and repeat with the remaining cookies until they are all coated.
• Next, while the cookies are still wet, use the dark-orange icing to make 3 to 4 spots along the back of the triceratops and slightly above the legs. Allow the cookies to dry for at least an hour.
• Using the white icing, pipe three small dots at the base of each of the two feet. Fill in the triangle shaped points sticking out of the head of the dinosaur to create two horns on each. Next pipe another horn on each that is the same size directly across from the horn towards the top of the head.
• Pipe an eye with the black icing on each, creating a small curved line just between the two horns on the triceratops head.
• For the border, pipe the light-yellow icing around the edge of each cookie, following the shape of the cookie. Next, pipe details to outline the legs, continuing the lines of the legs slightly upwards towards the body of the triceratops. Pipe what looks like a fishhook to create the mouths, swooping upwards towards the eye.
• Allow the cookies to dry completely before serving.

REX THE DINOSAUR CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour. Make and bake cake mix as directed on box, using 1 cup water, the oil and eggs. Cool 10 minutes. Remove from pans to cooking racks. Cool completely, about 1 hour. Refrigerate or freeze 30 to 60 minutes for easier handling.
• For body, cut 1-inch slice from edge of one cake. From cut edge, cut out small inverted U-shape piece. Place body on tray. From remaining cake, cut head and tail. Arrange head and tail pieces next to body. Template can be found under the Tips below.
• Spoon frosting into large bowl. Stir in enough food color until desired green color. Spread thin layer of frosting over cake pieces to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting.
• Frost cake pieces with remaining frosting. Use milk chocolate candies for spikes along back of dinosaur. Decorate body with assorted candies. Use 2 candy-coated chocolate candies for eyes and white decorator icing to make centers of eyes and teeth. Store loosely covered.

DINOSAUR EGGS

Steps:

• Mix whole grain mustard, Greek yogurt, garlic powder, and cayenne pepper in a small bowl until well blended.
• Place 2 beaten eggs into a shallow dish; place potato flakes in a separate shallow dish.
• Divide corned beef hash into 4 portions. Form corned beef hash around each egg until the egg is completely encased.
• Roll encased eggs into the beaten egg and coat with mashed potato flakes until covered.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Drop 2 eggs into the hot oil and fry until brown, 3 to 5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining 2 eggs.
• Cut the lengthwise and serve with mustard sauce.

DINOSAUR CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray two 8- or 9-inch round cake pans. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter between pans. Bake and cool cake as directed on box for 8- or 9-inch rounds. For easier handling, freeze cooled cake 45 minutes or until firm.
• Cut 1 cake in half lengthwise, making 2 half-circles. Sculpt 1 half-circle into a head and the other half-circle into a tail. For body, cut 1-inch slice from edge of remaining whole cake. From cut edge, cut out a small inverted U-shaped piece. Place body on tray; arrange head and tail pieces next to body.
• Spoon frosting into large bowl. Stir in enough food color until desired green color. Attach cake pieces with a small amount of frosting. Frost cake with a thin layer of frosting to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Frost entire cake.
• Decorate with yellow candies. Add chocolate chips for eyes. Store loosely covered.