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Flower Sandwich Cutouts

Flower Sandwich Cutouts

Be creative with your kids lunches this year! Flower sandwiches will add a surprise to their lunchbox.MORE+LESS-

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  • 1

    Using a cookie cutter, cut out one shape per slice of bread.

  • 2

    Make peanut butter and jelly sandwiches with the cutouts and slide the lollipop stick between 2 cutouts.

  • 3

    Cut out leaf shapes from the fruit rollup and fix to the lollipop stick.

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More About This Recipe

  • I was always über jealous of the kids who had the extra-fun lunches.Maybe they were super creative, holiday-themed or had a special note inside from Mom. Whatever it was, they totes beat my plain Jane paper bag lunch!With back to school ideas all the rage these days, get creative with your kiddos lunches with these Lunchbox Sandwich Pops. Your kid's lunch will be envy of the cafeteria!I chose to make flower cutouts, but you can use any cookie cutter shape you like.First things first, pick out your shapes and get some good, sturdy sandwich bread. Put a slice on the plate or cutting board and start cutting out your shapes. When you’ve made a clean cut into the bread and the cutter is still attached, pull away the crust and extra pieces of bread. Voilà - a perfect shape!Using peanut and jelly (or whatever type of sandwich is your kiddos fave), make a sandwich like you normally would using the fancy cut out bread shapes. If the sandwich is "sticky enough", add an extra creative touch by putting a lollipop stick in between the two pieces of bread. Use fruit rollups to cut out leaf shapes to adorn the stick! Refrigerate the sandwiches so the lollipop sticks are really stuck in there.Your kiddos won’t dread back to school time with these fun lunch treats!

11 Epcot Flower and Garden Festival Recipes You Can Totally Make At Home!

Hi, All! If you're looking for information related to the current closures and their effect on the Disney Parks, click here for all the up-to-date details and click here for answers to dozens of reader FAQs. Here at DFB our thoughts are with all who have been affected. While the parks are closed, we will continue reporting and writing articles our readers will need and use once the parks reopen. Thank you for your support.

Flower and Garden Festival

Although we can’t hop around the World Showcase to grab some of our favorite eats and treats, we’re chatting about some of our favorite Disney Recipes from the festival! Now, some of these are newer recipes and some are festival throwbacks to old favorites.

And, after you’ve made a few of your top picks off our list, you can even relax in your backyard in the sunshine (and pretend you’re looking at all the Epcot topiaries)!

12 Easy Bread Recipes that Make the Best Toast

On a recent trip to San Francisco, I couldn&apost get enough of the legendary toast at The Mill, Josey Baker&aposs place in the city&aposs Western Addition. This operation, which has a Cinderella charming backstory (Joesy got hooked on bread baking after a friend gifted him a sourdough starter back in 2010), started the whole high-end toast trend. And before gasping at the $5-8 price for a piece of it, know this: It&aposs totally worth it and it starts with the bread. You can definitely taste the love and care and attention that&aposs gone into these loaves. Plus, the thick-sliced pieces are slathered with organic, homemade jam, sprinkled with carefully sourced cinnamon and sugar or topped with buttery, smashed avocado.

Winning Whole Grain Loaves

I&aposm no bread baker, but I&aposm determined to try and recreate this experience now that I&aposm home. So, I did some digging and found a dozen 5-star loaves that seem like they fit the "easy-ish" approach that&aposll work for beginner baker types like me. Here&aposs the rundown of those loaves. The jam? I&aposve already got that dialed in with these 7 Quick and Easy Jams for Summer Fruit.

Old-Fashioned White Bread

These versions are a world away from the airy, squishy stuff that fills supermarket shelves. It&aposs dense and substantial. Just right to serve as a platform for all sorts of toast spreads.

Why Ferment?

Apart from the fact that fermentation preserves the nutrients present in the food at the time of fermentation, it also adds numerous health benefits. Many of these come from the bacteria, or probiotics. When consumed, these probiotics are added to the gut microbiome, the population of bacteria living in the gut that are responsible for regulating key bodily processes, including the immune system, the endocrine (or hormone regulating) system, and the digestive system. Probiotics also keep unhealthy bacteria from disrupting these processes and causing problems. What’s more, fermentation produces enzymes that will help you fully break down the food you eat and absorb all of the nutrients that food contains, curbing GI issues like bloating and indigestion and ensuring that you get the maximum benefits from the healthy foods you consume.

These effects are so powerful, in fact, that going from a diet free of fermented foods to one in which you’re eating them daily can actually increase bloating at first. To avoid this, experts recommend starting with small servings, such as a few tablespoons per day, and working up from there.

Recipe Summary

  • 3 cups unbleached all-purpose flour, plus more for dusting
  • 1/4 teaspoon baking powder
  • Kosher salt
  • 2 sticks plus 6 tablespoons unsalted butter, softened
  • 1 3/4 cups confectioners' sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 12 ounces sweetened condensed milk (1 cup)
  • 6 tablespoons fresh lime juice, plus 1 teaspoon grated zest
  • 3 ounces cream cheese, room temperature

Whisk together flour, baking powder, and 1 teaspoon salt. Beat 2 sticks butter with sugar on high until fluffy, 4 minutes. Beat in egg, vanilla, and 1 tablespoon water. Reduce speed to low add flour mixture and beat to combine. Divide dough in half flatten into disks. Wrap in plastic and freeze until firm, 30 minutes.

Preheat oven to 325 degrees. Remove one disk from freezer let stand 15 minutes. On a floured surface, roll out 1/8 inch thick. Using a 2 1/2-inch cutter, stamp out rounds place on parchment-lined baking sheets. Roll scraps cut out more rounds. Repeat with other disk. Cut 3/4-inch teardrops from half of cookies. Refrigerate 30 minutes. Bake, rotating sheets once, until edges are golden, about 20 minutes. Let cool on sheets on wire racks.

Heat milk in a small pan over medium-high, stirring until bubbling. Reduce heat to medium. Cook, stirring, until it has the consistency of pudding, 5 minutes. Strain into a bowl. Whisk in juice, zest, and a pinch of salt. Cover surface with plastic refrigerate 30 minutes.

Beat remaining 6 tablespoons butter, cream cheese, and milk mixture on medium-high until fluffy. Spread 2 teaspoons filling on a solid cookie top with a cutout. Repeat with remaining cookies. Refrigerate, covered, at least 1 hour and up to 4 days.

Watch the video: Cute cookie cutter flower snack sandwiches (December 2021).