Fruity Snack Flower Bouquet Recipes

FRUITY SNACK FLOWER BOUQUET

Steps:

• Unroll and remove paper from Fruit Roll-Ups fruit flavored snacks. Using 2 1/2-inch round cutter, cut circles from snacks. (A bottle cap this size can also be used to cut around with knife or kitchen scissors.) Wrap cut circles around wafer cookies.
• Place frosting in small resealable sandwich-size bag; cut off very small corner. Attach 5 Fruit Gushers fruit flavored snacks to each covered wafer cookie by piping on small amount of frosting. To make centers of flowers, cut circles from fruit flavored snacks using 1 1/2-inch cutter. Pinch each circle in the middle, and twist to form flower shape. Attach to center of each cookie using small amount of frosting.
• Place cookies on cooking parchment paper- or plastic wrap-lined platter (to prevent sticking). From green part of fruit flavored snacks, cut 1/2-inch wide strips. Roll up tightly to form stems. Cut various lengths to create flower bouquet. Fold over green portion of fruit flavored snacks to double thickness; cut out leaves, and attach to stems using small amount of water.

FRUIT BOUQUET

Steps:

• You will also need a plant pot, round florists styrofoam ball to fit into the pot and garland. The recipe format would not allow me to put these in the ingredients needed.
• Cut the styrofoam so it fits into the plant pot, the top of the styro should be just even with the top of the plant pot.
• Wrap the garland around the pot, then cover the styro foam top with it.
• On med. low heat, melt the dipping chocolate in the microwave, stirring every min, being very careful that water or moisture does not get into the chocolate.
• When smooth, dip the top 1/3 of the strawberries into the melted chocolate, then place on skewers.
• Poke all the strawberry skewers into the styro, as this will store them upright until the chocolate is set.
• With a serrated knife, or a ridged hors d'ouvres tool, slice the melons into 1" wide by 3" long pieces.
• Insert the melon pieces onto the skewers, lengthwise,set aside.
• Place the pineapple chunks onto the skewers, set aside.
• Place the grapes onto the skewers long-wise; purple, then green, then purple, ending with another green.
• Remove the choc. dipped strawberry skewers from the plant pot, set aside.
• Start poking the fruited skewers into the styro filled pot.
• Fill the center first, then work towards the outside.
• I served this with White Chocolate Fruit Dip #137738.
• Note: I made this the night before our party,and of course it wouldn't fit in the fridge.
• I wrapped it loosely with saran wrap, placed it in a box not much larger than the plant pot, then set it in my car in a cool garage, it was still nice and fresh teh next day !
• BE CAREFUL when you move it, as it is top heavy !

FRUIT BOUQUET

Steps:

• Put the semisweet and white chocolate chips in separate medium glass bowls. Fill 2 medium saucepots with 2 inches of water and set over medium-low heat. Place a glass bowl on top of each of the saucepans and melt the chocolate until smooth.
• Place 2 rectangular Styrofoam blocks inside 2 loaf pans to anchor them. These will hold the dipped apples while drying.
• Insert a skewer lengthwise into each apple slice. Dip each slice into the semisweet chocolate, coating it completely with a thin layer. Poke the end of each skewer in the Styrofoam for the slices to set completely, 10 to 12 minutes.
• Once set, drizzle the apples with a thin stream of melted white chocolate using a spoon and return them to the Styrofoam to set.
• Use flower cookie cutters to cut 8 to 10 flower shapes out of the pineapple rounds, leaving the core of the pineapple rounds as the center of the flowers. Skewer the rounds going completely through the core and top with a single blueberry. Next, continue to skewer the remaining fruit according to your own preference, including: 1 strawberry per skewer, 3 to 5 grapes per skewer and 1 to 3 cantaloupe cubes per skewer, each topped with a blueberry if desired.
• To build: Place a Styrofoam ball in each of 2 mugs to anchor the skewers. Use pieces of kale to cover the Styrofoam. Cut the skewers to desired length with clippers. Place the skewers into the Styrofoam and arrange like a flower bouquet. If not presenting right away, cover lightly with plastic wrap or a 2-gallon resealable freezer bag and refrigerate for up to 48 hours.