Edible Balloons Recipe By Tasty Recipes

EDIBLE BALLOONS RECIPE BY TASTY

Steps:

• In a small bowl, combine 1 pack of gelatin and 2 tbsp of water. Set aside.
• In a medium pot, combine sugar, cornstarch, light corn syrup, water, and salt. Mix together and bring to a boil.
• Heat mixture until it reaches 255°F (124°C), then turn off heat.
• Carefully mix in gelatin and remove from heat.
• Attach one end of a vinyl tube to a helium tank. Use a piece of tape to secure it in place.
• Dip the other end of your vinyl tube into your sugar mixture. Make sure the opening is completely covered in your mixture.
• Hold your tube over your mixture pointing down toward the pot. Carefully inflate by slowly filling it with helium.
• As the balloon inflates, turn the tube upward to allow the balloon to form.
• Once filled have another person use a piece of string to capture your balloon.
• Carefully wrap the string at the base of your balloon on the tube, twist the string once wrapped. As one person slowly pulls the vinyl tube away, the other person will use the string to scrape off the balloon base of the tube.
• Eat immediately. The taffy balloon can be eaten on its own or popped, then wrapped around a stick for easier consumption.
• Enjoy!

MOTHER'S DAY EDIBLE BOUQUET RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium bowl, combine the white chocolate chips and coconut oil. Microwave on medium power in 30-second intervals, stirring between, until melted and smooth.
• Dip the strawberries in melted white chocolate, then place on the prepared baking sheet. Let set at room temperature for at least 1 hour.
• Divide the frosting evenly between 3 small bowls. Use gel food coloring to color each bowl of frosting pastel purple, orange, and pink.
• Add the purple frosting to a piping bag fitted with a large closed star piping tip. Starting in center, pipe the frosting on a standard cupcake, spiraling from the center out toward the edge. Frost 2 more cupcakes with purple frosting.
• Add the orange frosting a piping bag fitted with a small closed star piping tip. Starting in the center of a mini cupcake, pipe a small star. Repeat, working your way outward, until the top is filled. Repeat with remaining mini cupcakes.
• Add the pink frosting to a piping bag fitted with a large closed star piping tip. Starting in the center and working outward, pipe the frosting onto the remaining 3 standard cupcakes.
• Chill the cupcakes for 20 minutes, or until ready to assemble.
• Prepare the flower pot by nestling the flower foam inside in multiple pieces. Lightly crumple sheets of parchment in your hands, then uncrumple and stuff into the areas around the foam so the ends stick up and out of the flower pot.
• To assemble the bouquet, slide a gumdrop about 1 inch (2.5 cm) down each skewer; this will keep the cupcakes and strawberries from sliding down. Slide a large cupcake onto a skewer. Press the bottom end of the skewer through the foam so the cupcake is upright. Use varying lengths of skewers, trimming as needed and add more skewered cupcakes and strawberries until the bouquet is full. (You may have leftover strawberries.) Add more paper as needed. Note: Keep the larger cupcakes mostly upright in the container. Save the smaller, less heavy cupcakes and strawberries for decorating the sides.
• Store in the refrigerator until ready to eat.
• Enjoy!

TASTY 101 EDIBLE COOKIE DOUGH RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Evenly spread the flour on a baking sheet. Bake for 5 minutes to kill any harmful bacteria. Let cool to room temperature.
• Add the butter to a large skillet over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty, about 5 minutes. Watch carefully so the butter does not burn.
• Remove the pan from the heat and pour the brown butter into a heatproof liquid measuring cup. Let cool for a minute or 2, then give it a stir and carefully pour in enough water to bring it back up to 1½ cups of liquid. Let cool to room temperature.
• In a large bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Mix with an electric hand mixer or whisk until evenly combined.
• Add the espresso powder, salt, vanilla, milk, and cooled flour and mix until combined.
• Fold in the chocolate chips and chopped chocolate until incorporated.
• Refrigerate the dough for 30 minutes, until firm. The cookie dough will keep in the refrigerator for up to 5 days.
• Enjoy!