Friday, April 13, 2012

Welcome Spring

 Spring, Picknik & more...


 
Everything greens, colourful flowers blooming, little bugs making noises.

It's my favorite time all year. Not to warm not to cold.



Well what about a picknik or BBQ evening to celebrate spring.
Ya picknig no grilling no better both things together.

 So grap your bike, your family, your picknik stuff and have a nice time outside.

  
What is your fave BBQ food and where do you wanna be pickniking?


In my picknik bag I must have some veggies, chicken, sparkling water,
some watermelon and sometime sweet stuff.

my father has a garden and he loves it to grill. While he is working lol I make the food.


for the veggies  I cut my veggies like potatoes, zucchini, tomatos, bell paper, aspergus, mushrooms. I in chunks wrapped in alu foil packets and grill it.


for the meat I like to use chicken marinated in oil, ground paprica, ground curry,
salt and pepper grilled & served with toasted bread

for a sweet thing in your bag here Spring cupcakes with jelly beans
(found this recipe @http://www.jellybelly.com/)


Ingredients:

Standard cupcakes or Mini cupcakes
1 can (16 ounces) vanilla frosting
Assorted food coloring, (green, yellow, red, purple, orange)
Assorted Jelly Belly jelly beans, Sunkist Orange, Bubble Gum, French Vanilla,
Bunny Corn® by Jelly Belly (only available in Spring)
Fruit Sours by Jelly Belly
Jordan Almonds by Jelly Belly
Licorice Pastels by Jelly Belly
Mint Cremes by Jelly Belly

Instructions:

1. Divide and tint the vanilla frosting into the desired colors with the food coloring.
Cover the frosting with plastic wrap until ready to use.


2. Pick the desired cupcake and frosting color. Spread the frosting on top of th
 cupcake. Arrange the Jelly Belly beans, side by side, along the outside edge of
the cupcake. Continue with another color Jelly Belly beans. Insert a few Licorice
Pastels in the center.


3. Have fun mixing and matching the candies into flowers as shown.


Don't worry if you don't have jelly beans try to use m & ms.


No comments:

Post a Comment