Thing Recipes

THING

Steps:

• Trace your hand and wrist onto a piece of waxed paper; flip over and set aside., In a large microwave-safe bowl, microwave white candy coating on high for 1 minute. Add 3 cups marshmallows. Cook 20-30 seconds longer or until melted; stir until smooth. Stir in cereal., Working quickly with buttered hands, shape cereal mixture on waxed paper to form a hand; cool slightly. Mold hand portion over an inverted glass bowl; cool until set., Cut a small hole in the corner of a pastry or plastic bag; insert round tip #4. In a microwave, melt chocolate candy coating; stir until smooth. Fill bag. Pipe coating along the long edge of a cracker; attach, side-by-side, to edge of a second cracker to form one box panel. Repeat with remaining crackers, making five more panels., To assemble box, place one panel on a serving platter. Pipe coating along perimeter of entire panel. Pipe coating along one edge of a second panel; attach to a third panel, forming a right angle. Pipe coating along inside edge for added stability; secure to bottom panel. Repeat with two additional panels. Refrigerate until set., Place a small bowl, upside down, in box; add remaining marshmallows. Transfer hand to box, resting base of hand on bowl for support. Reheat candy coating if necessary. Attach one edge of the remaining panel to box, forming lid. Let stand until set.Place remaining marshmallows in box; add hand. Reheat candy coating if necessary. Attach one edge of the remaining panel to box, forming lid. Let stand until set.

LEMON RASPBERRY CORNMEAL CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment paper.
• Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs, and whisk vigorously until pale and smooth, about 30 seconds.
• Add the sour cream, melted butter and salt, and mix until smooth and emulsified. Whisk in the baking powder and baking soda.
• Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and fold them into the batter.
• Spoon the batter into the prepared pan, smooth the top and top with the remaining raspberries. Sprinkle the remaining 2 teaspoons of granulated sugar over the top.
• Bake the cake until puffed and golden brown and a skewer inserted comes out clean, 40 to 45 minutes.
• Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan. When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a serving plate.
• While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. To a medium bowl, add the confectioners' sugar, a pinch of salt and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin but still opaque glaze.
• Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days.