Edible Fossil Layer Snack Recipes

EDIBLE SNACK BOWL

Edible Snack Bowl image

Dubbed the "Super Bowl" - this recipe was featured in the Jan/Feb 2010 issue of Food Network Magazine. Stashing for safe keeping. You will also need aluminum foil and an ovenproof 3 quart bowl to pull this trick off. The article says it is strong enough to hold dip! The original recipe didn't include servings, so 8 is an estimation. Prep time includes time to cool as well.

Provided by Misa3446

Categories Lunch/Snacks

Time 1h45m

Yield 1 bowl, 8 serving(s)

Number Of Ingredients 4

Ingredients

2 large egg whites
2 tablespoons water
8 cups snack mix (like Chex Mix or rice cracker mix)
cooking spray

Steps:

Preheat your oven to 325°F
Beat the egg whites with the water with a mixer until you get slightly stiff peaks. Pour in the snack mix and toss until everything is evenly coated.
Take your ovenproof 3-quart bowl and spray it down heavily with your cooking spray. Add your egg white/snack mix mixture into this bowl. Take a big piece of aluminum foil and wad it up into a bowl shape that about 1/3 of your 3 quart bowl. Spray your foil mold down with cooking spray and push it down into the middle of the snack mix, making a dent or well in the middle. This will make the snack mix take on a bowl form.
Place into the oven and bake for approximately 30 minutes, or until the mix sets. Remove from oven and let cool for 5 minutes. Remove the foil and allow the snack mix bowl to cool for another 30 minutes. Then you can invert and remove your snack bowl. Allow it to cool completely before adding dip.

Nutrition Facts : Calories 4.3, Sodium 13.8, Carbohydrate 0.1, Sugar 0.1, Protein 0.9

FOSSIL COOKIES

Fossil Cookies image

Know some hungry paleontologists? Let them dig into these artifacts.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h35m

Yield Makes 16

Number Of Ingredients 6

Ingredients

1 cup walnuts, toasted
2 1/4 cups all-purpose flour, plus more for dusting
Salt
2 sticks unsalted butter, room temperature
3/4 cup plus 2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 325 degrees. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and 1/2 teaspoon salt.
Beat butter, sugar, and vanilla with a mixer on high speed until pale and fluffy. Reduce speed to low. Gradually beat in walnut mixture.
Divide dough into eighteen 1 1/2-inch balls, and press into irregular stone shapes using the palm of your hand; transfer to a parchment-lined baking sheet. Dust food-safe plastic insects with flour to coat; press into dough to make fossil impressions. Freeze until dough is very firm, 20 to 30 minutes.
Bake until golden brown and firm in center, 25 to 28 minutes. Transfer sheet to a wire rack, and let cool.

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