Little Remy Food

09/27/2026

Don't throw away your paper party decor... eat it instead!

✨Recipe:
Ingredients:
• Wafer paper
• 1 tbsp water
• 1 tbsp vegetable glycerin
• Food coloring
• Powdered sugar, for dusting

Directions:
1. In a small bowl, combine the water, vegetable glycerin, and a few drops of food coloring. Stir until evenly colored.
2. Lay a sheet of plastic wrap on a clean work surface and place one sheet of wafer paper on top. Using a clean food-safe brush, lightly brush the colored mixture over the entire surface. Flip the wafer paper and repeat on the other side.
3. Place a second sheet of wafer paper directly on top and gently press the two layers together. Brush the exposed side with additional colored mixture, then set aside to dry completely.
4. Repeat the process with additional food coloring to create as many different colors as desired. If any of the finished sheets feel too thin or flexible, layer on additional sheets of wafer paper for extra thickness and structure.
5. Once completely dry, lightly dust both sides of each sheet with powdered sugar to reduce any remaining stickiness. Cut the sheets into strips about 1½ inches wide.
6. Form one strip into a ring and seal the ends together with a small amount of water. Thread the next strip through the first ring before sealing its ends. Continue linking the strips together until your edible paper chain reaches your desired length.
7. Hang it up as a colorful edible decoration, then peel off a ring whenever you're ready for a snack!

09/25/2026

09/23/2026

Storytime! Trying to fit in with the popular kids went wrong!

✨Recipe:
Ingredients:
• 1 cup all-purpose flour
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 3 large eggs
• 1½ cups plain breadcrumbs
• 1 block mozzarella cheese
• Oil, for frying

Hot Honey:
• ½ cup honey
• 1 tsp paprika
• 2 tbsp hot sauce

Directions:
1. In a bowl, whisk together the flour, onion powder, garlic powder, cayenne, smoked paprika, salt, and black pepper. Transfer to a shallow dish.
2. Place the breadcrumbs in a second shallow dish. In a third dish, beat the eggs until smooth.
3. Cut the mozzarella into thick slabs or sticks.
4. Dredge each piece in the seasoned flour, dip in the egg wash, coat again in flour, then dip again in egg and finish with breadcrumbs. For a thicker crust, repeat the egg and breadcrumb coating once more.
5. Place the coated mozzarella on a parchment-lined tray and freeze for 1 hour, or until firm.
6. In a small bowl, mix together the honey, paprika, and hot sauce until combined.
7. Heat oil to 350°F and fry the mozzarella in batches for 2–3 minutes, or until golden and crispy.
8. Remove and let rest briefly on a wire rack, then drizzle or toss in the hot honey mixture.
9. Serve immediately and enjoy these crispy, melty, sweet-and-spicy bites!

09/22/2026

Making the WORLD'S BIGGEST Pillsbury Pumpkin Cookie!!

I’m not gonna give exact instructions for this one because attempting this is crazy, but here’s my sugar cookie recipe below if you want to try those!

✨Recipe:
Ingredients:
• 2 ½ cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt

Directions:
1. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the egg and vanilla, mixing until smooth.
2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture until a dough forms. If the dough feels too sticky, add a little extra flour.
3. Divide the dough, setting aside about 1 cup for the pumpkin color and a small golf ball–sized portion for the stem. Tint the larger portion orange and the smaller portion green.
4. Roll the orange dough into a log about 1 inch thick. Use a chopstick to press a shallow groove along the length of the log.
5. Roll the green dough into a thin rope and place it into the groove to form the stem.
6. Roll out the remaining plain dough to about ¼ inch thick on a lightly floured surface.
7. Place the pumpkin log along one edge of the plain dough and roll it up to encase it in a cylinder. Wrap tightly in plastic wrap and refrigerate for 15–20 minutes to firm up.
8. Slice into ½-inch rounds and place on a parchment-lined baking sheet.
9. Bake at 375°F for 10–12 minutes, or until the edges are just set. Let cool completely and enjoy your adorable pumpkin cookies! 🎃

09/20/2026

Can I bake COOKIES using a MICROWAVE?!

✨Recipe:
Ingredients:
• Cookie dough (store bought works best!)

Directions:
1. Take one serving of cookie dough and roll it into a ball. Place it in the center of a medium-sized square of parchment paper and gently flatten the top.
2. Place the parchment and cookie dough in the center of the microwave. Microwave at 60% power for about 1 minute, or until the cookie has spread and the edges are set. Cooking time may vary slightly depending on your microwave.
3. Carefully remove the cookie from the microwave and let it cool for a few minutes to finish setting.
4. Serve warm and enjoy this quick and easy single-serving cookie!

09/18/2026

Can you REALLY make Mac and Cheese with no dishes?

✨Recipe:
Ingredients:
• 1 cup uncooked pasta
• ½ cup heavy cream
• ½ cup whole milk
• 4 oz Velveeta, cubed
• 1 cup shredded Colby and mozzarella cheese
• Cayenne pepper, to taste
• 1 tsp garlic powder
• Salt, to taste
• Black pepper, to taste
• 1 round loaf sourdough or French bread

Directions:
1. Slice the top off the loaf and carefully hollow out the center to create a deep bread bowl, leaving a thick layer of bread around the sides and bottom. Gently press down the remaining bread inside to help create a sturdy bowl that can hold the liquid.
2. Add the uncooked pasta directly to the bread bowl, followed by the heavy cream, milk, Velveeta, shredded cheese, garlic powder, cayenne pepper, salt, and black pepper. Gently stir everything together, making sure the pasta is mostly submerged in the liquid.
3. Place the bread bowl on a baking sheet and bake at 350°F for about 40 minutes, or until the pasta is tender and the cheese is melted and creamy.
4. Carefully remove from the oven and stir the mac and cheese to evenly combine the melted cheeses and sauce. Let cool slightly before serving.
5. Grab a spoon, dig in, and enjoy this creamy mac and cheese baked right inside an edible bread bowl!

09/16/2026

I turned my LEFTOVER pantry snacks into Ice Cream Pops!

✨Recipe:
Ingredients:
• 12 oz semi-sweet chocolate
• 3 cups vanilla ice cream, slightly softened
• Leftover mix-ins of choice, such as brownies, cookie dough, Oreos, or chocolate chip cookies

Directions:
1. Melt the semi-sweet chocolate in a double boiler, stirring until completely smooth.
2. Pour some of the melted chocolate into a few 16-ounce plastic cups. Slowly rotate and tilt each cup until the bottom and sides are completely covered with a thick, even layer of chocolate. Pour any excess chocolate back into the bowl, then place the cups in the freezer until the shells are firm.
3. In a large bowl, gently mix the softened vanilla ice cream with your leftover brownies, cookies, cookie dough, or other mix-ins, breaking larger pieces into bite-sized chunks as needed.
4. Spoon the ice cream mixture into each chocolate-lined cup, packing it in gently. Spread additional melted chocolate over the top to completely seal in the ice cream, then insert a popsicle stick into the center.
5. Freeze for about 3 hours, or until the ice cream is completely firm and the chocolate shell is set.
6. To remove the pops, briefly dip the outside of each plastic cup into room-temperature water for a few seconds to help release the chocolate. Gently pull the frozen pop from the cup, repeating the dip if necessary.
7. Serve straight from the freezer and enjoy this crunchy, creamy way to turn your leftover treats into something completely new!

09/15/2026

Trying the internet's FAVORITE stuffed pancake hack!

✨Recipe:
Ingredients:
• Pancake Mix
• Nutella, chocolate spread, or other filling of choice

Directions:
1. Spread the Nutella into a small, thick circle on a piece of parchment paper. Freeze for 30–60 minutes, or until firm enough to handle.
2. Prepare the pancake batter according to the package directions. Pour about 1 cup of batter into a lightly greased pan over low-medium heat, creating one large, thick pancake.
3. Cook for 3–4 minutes, or until the bottom is set while the top is still mostly uncooked. Carefully slide a spatula underneath the pancake, then lift up and through the uncooked batter.
4. Place the frozen Nutella disc into the remaining batter, then flip the pancake portion on the spatula back over the filling, allowing the uncooked batter to seal the Nutella inside.
5. Continue cooking until the pancake is golden brown and cooked through, flipping as needed to evenly cook both sides.
6. Serve warm and cut into the center to reveal the gooey filling. Enjoy this surprisingly simple stuffed pancake hack!

09/13/2026

You won't believe how I made this PUMPKIN ice cream!

✨Recipe:
Ingredients:
• 2 cups heavy cream
• ½ cup sweetened condensed milk
• ¾ cup pumpkin puree
• ½ tbsp pumpkin spice
• 2 small pumpkins, hollowed out, or pumpkin-shaped molds
• 16 oz white chocolate
• ¼ cup coconut oil
• Orange food coloring

Directions:
1. In a large bowl, combine the heavy cream, sweetened condensed milk, pumpkin puree, and pumpkin spice. Mix until smooth and fully combined.
2. Pour the ice cream mixture into the hollowed-out pumpkins or pumpkin-shaped molds. Transfer to the freezer and freeze overnight, or until completely solid.
3. In a double boiler, melt the white chocolate and coconut oil together until smooth. Add orange food coloring and stir until evenly colored.
4. Carefully remove the frozen ice cream from the pumpkins or molds. Working quickly, dip each pumpkin-shaped ice cream treat into the melted chocolate until completely coated, allowing any excess chocolate to drip off.
5. Let the chocolate shell harden, returning the treats to the freezer briefly if needed.
6. Serve straight from the freezer and enjoy these creamy, pumpkin-spiced treats perfect for fall!

09/12/2026

Is this the BEST Choco Taco hack?!

✨Recipe:
Ingredients:
• 1 box ready to bake sugar cookies
• Vanilla ice cream
• 4 oz chocolate
• 1 tbsp coconut oil
• Sprinkles

Directions:
1. On a parchment-lined baking sheet, arrange 9 pre-cut sugar cookies tightly together in a 3x3 pattern, placing an additional cookie-sized piece of parchment underneath the group to make shaping easier.
2. Bake at 350°F for about 10 minutes, or until the cookies spread and bake together into one large cookie. While still warm and pliable, carefully lift the cookie using the parchment underneath and place it into a curved can, bottle, or similar container to form a taco shell shape. Refrigerate or freeze until completely cool and firm.
3. Carefully remove the shaped cookie shell and fill generously with vanilla ice cream. Return to the freezer as needed to keep the shell and ice cream firm.
4. Melt the chocolate and coconut oil together in a double boiler, stirring until smooth. Dip the exposed ice cream edge into the melted chocolate, then immediately top with sprinkles.
5. Return to the freezer for about 10 minutes, or until the chocolate has hardened and the ice cream is firm.
6. Serve straight from the freezer and enjoy this fun sugar cookie twist on a classic Choco Taco! 🍫🌮