Little Remy Food

Little Remy Food The Amateur Chef 🐭
who just loves to food! 🍜🍕🧁
(8)

06/07/2026

Turning a Firecracker POPSICLE back into OREOS?!

✨Recipe:
Ingredients:
For the cookies:
• 1 ½ cups all-purpose flour, sifted
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

For the Filling:
• 3 tbsp butter
• ¼ tsp vanilla extract
• ½ tsp granulated sugar
• 1¼ cup powdered sugar
• 1 tbsp popsicle flavor

Directions:
1. In a large bowl, using an electric mixer, cream together the softened butter, sugar, egg, and vanilla until smooth. Gently fold in the baking powder.
2. In a separate bowl, whisk together flour, salt, and cinnamon. Gradually fold the dry ingredients into the wet, ½ cup at a time, until a dough forms.
3. Roll out the dough to ⅛-inch thickness on a lightly floured surface. Use a 1.75-inch round cookie cutter to cut out circles.
4. Place the cookies on a parchment-lined baking sheet. Bake at 350°F for 10 minutes, rotating the tray halfway through. Let cool completely.
5. In a medium bowl, mix together all the filling ingredients. Repeat for the other two popsicle colors.
6. Add the fillings to a piping bag, and gently pipe onto a cookie, one layer at a time.
7. Place another cookie on top, then enjoy these remade firecracker cookies! 🎆🍪

06/06/2026

Making MINIATURE Mac and Cheese?!

✨Recipe:
Ingredients:
• ⅔ cup semolina flour
• 1 large eggs

Directions:
1. In a bowl, combine the semolina flour and egg. Mix with a fork until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth, firm, and elastic.
2. Pinch off a small portion of dough, and roll it into a log before flattening it with your fingers.
3. Wrap each tiny sheet of pasta around a toothpick, cutting of any excess, then remove and carefully bend into a curved macaroni shape.
4. Place the molded pasta in a small saucepan with about 1 inch of water, and boil for no more than 30 seconds.
5. In a small saucepan over low heat, melt the butter. Whisk in the flour and garlic powder and cook for about 1–2 minutes, just until the roux is smooth and lightly fragrant (do not brown).
6. Slowly whisk in the evaporated milk, heating gently until warm but not boiling. Add the heavy cream and continue stirring until the mixture is smooth and slightly thickened.
7. Add the Velveeta cubes and stir until fully melted. Gradually add the shredded cheeses a small handful at a time, stirring constantly until the sauce is silky and fully combined. Season with salt and pepper.
8. Divide in half then fold in the cooked macaroni and stir until every noodle is coated in that iconic, creamy cheese sauce.
9. In a small bowl, place the noodles and drizzle a bit of sauce over top, stirring to coat all the macaroni. Be careful not to add too much sauce!
10. Enjoy these tiny, and so adorable mac and cheese noodles! 🍝🧀

06/05/2026

Making an EDIBLE FIDGET TOY using BUTTER?!

✨Recipe:
Ingredients:
• Food-grade beeswax
• 3 tbsp butter
• 5½ cups mini marshmallows

Directions:
1. Melt the beeswax in a saucepan until fully liquid. Pour a small amount into rectangular molds and rotate to coat the bottom and sides. Repeat as needed to build up several layers and create a sturdy shell.
2. In a separate saucepan over low heat, melt the butter and marshmallows together, stirring until smooth and fully combined.
3. Spoon or pour the marshmallow mixture into the wax shells, leaving a little room at the top.
4. Cover the filling with another layer of melted beeswax to seal the candy closed.
5. Allow the candies to cool and fully harden before removing them from the molds.
6. Squeeze, mold, and chew your way through these sweet, fidget-inspired treats! 🍬🧈

06/04/2026

Making the (useless) DOT CAKE trend even better?!

✨Recipe:
Ingredients:
• Sugar cookie dough
• Brownie mix
• Ice cream, flavor of choice
• Cool Whip
• Dot sprinkles

Directions:
1. Roll the sugar cookie dough into a thin sheet and coat both sides with Dot sprinkles. Bake according to the package directions, then let cool completely.
2. Prepare the brownie mix according to the package instructions and bake in a 9x13-inch baking dish. Let cool completely.
3. Spread about 1 pint of ice cream into a square baking dish, creating a layer roughly ½ inch thick. Return to the freezer until firm.
4. Using a glass or jar, cut out circles from the cookie layer, brownie layer, and ice cream layer. Repeat one more time.
5. Fill any remaining space on top of the stack with Cool Whip and smooth the top.
6. Dip or sprinkle the top generously with Dot sprinkles until fully covered.
7. Grab a spoon and enjoy this colorful, layered upgrade to this viral treat! 🍪🍫🍦🌈

06/02/2026

Making edible Jenga blocks out of CANDY?!

✨Recipe:
Ingredients:
For the cookies:
• 42 Jolly Ranchers per flavor

Directions:
1. Preheat the oven to 350°F. Place 7 Jolly Ranchers of the same flavor into each cavity of a silicone block mold.
2. Bake until the candies are completely melted and smooth, about 10 minutes depending on the mold size and thickness.
3. Carefully remove from the oven and allow the candy blocks to cool completely until hardened.
4. Gently remove the blocks from the molds.
5. Lightly dust with powdered sugar if desired to help prevent sticking. Otherwise, play on hard mode and see how long your candy tower survives! 🍬🧱

05/31/2026

Making an edible SQUISHY using MARSHMALLOWS?!

✨Recipe:
Ingredients:
For the cookies:
• 2 ½ packets (about 12½ tsp) unflavored gelatin
• 1 cups + 2 tbsp cold water, divided
• 1 cups granulated sugar, divided
• ¾ cup light corn syrup, divided
• Powdered sugar, for dusting

Directions:
1. In a medium sized pot, melt granulated sugar and ½ cup water, and light corn syrup on medium heat.
2. While the sugar is melting, bloom gelatin in cold water.
3. In a 5 quart planetary mixer, combine melted sugar mixture and gelatin and mix on high for 10 minutes.
4. Pour into a pan oiled and lined with parchment paper (I used an 8in x 8in pan) and let sit for 12 hours, undisturbed.
5. Cut into preferred shapes, toss in powdered sugar, and enjoy! 😊

05/30/2026

Making ICE CREAM using DRY ICE?!

✨Recipe:
Ingredients:
For the cookies:
• ⅓ cup granulated sugar
• 1 tbsp vanilla instant pudding mix
• 1 cup whole milk
• ¾ cup heavy cream
• 1 tsp vanilla extract
• 1 lb dry ice

Directions:
1. In a chilled bowl, whisk together the sugar and vanilla pudding mix.
2. Add the milk, heavy cream, and vanilla extract, stirring until fully combined and smooth.
3. Using proper gloves and safety precautions, blend or crush the dry ice into a fine powder.
4. Transfer the ice cream base to a stand mixer or use a hand mixer.
5. Place the powdered dry ice into a sieve or fine strainer and gradually sift small amounts into the ice cream base while mixing continuously.
6. Continue adding dry ice a little at a time until the mixture thickens into a creamy ice cream consistency.
7. Let the ice cream sit briefly to ensure all remaining dry ice has fully evaporated before serving.
8. Scoop and enjoy this smoky, ultra-cold frozen dessert! 🍨

05/27/2026

Storytime! I almost got DETENTION for giving gifts?!

✨Recipe:
Ingredients:
For the cookies:
• 1 ½ cups all-purpose flour, sifted
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• Flavoring
• Food Coloring

For the filling:
• ½ cup unsalted butter, softened
• 2 ½ cups powdered sugar
• 1 tsp vanilla extract
• ½ tsp flavoring

Directions:
1. In a large bowl, using an electric mixer, cream together the softened butter, sugar, egg, and vanilla until smooth. Gently fold in the baking powder.
2. In a separate bowl, whisk together flour, salt, and cinnamon. Gradually fold the dry ingredients into the wet, ½ cup at a time, until a dough forms.
3. Split the dough in two and massage each with a different color of food coloring until fully incorporated.
4. Recombine the dough, twisting the colors throughout, then roll out the dough to ⅛-inch thickness on a lightly floured surface. Use a 2-inch round cookie cutter to cut out circles.
5. Place the cookies on a parchment-lined baking sheet. Bake at 350°F for 10 minutes, rotating the tray halfway through. Let cool completely.
6. To make the filling, beat the butter until fluffy, then add powdered sugar ½ cup at a time. Mix in the vanilla, and food coloring if using.
7. Spread or pipe the filling onto the flat side of half the cookies. Sandwich with the remaining cookies.
8. Use royal icing to pipe a design on the top of each sandwich cookie. Let dry before serving.🍪

05/26/2026

Can I make a drink cup out of MERINGUE?!

✨Recipe:
Ingredients:
• 4 egg whites (room temperature)
• 1 cup sugar
• ⅛ pinch salt
• ¼ tsp cream of tartar
• 1 tsp vanilla extract
• 4 oz white chocolate, melted

Directions:
1. In a stand mixer bowl, combine the egg whites, salt, and cream of tartar. Beat on low speed, gradually increasing to high until the mixture becomes frothy.
2. Add sugar one teaspoon at a time, allowing it to fully dissolve before adding the next. Continue mixing until the meringue forms stiff, glossy peaks.
3. Gently fold in vanilla extract. For a colorful effect, add a drop of food coloring to the inside of the piping bag before filling it, and between scoops of meringue.
4. Wrap a silicone or glass cup in parchment, then place it opening down on a parchment lined tray. Pipe around the cup, one layer at a time, ensuring there are no holes left.
5. Bake on the middle rack at 200°F for 2 hours, then turn off the oven and let the cookies sit inside for another 2 hours to fully dry.
6. Remove from the oven, let cool completely, then open the parchment and remove the cup.
7. Remove the parchment lining then pour some melted white chocolate into the meringue cup, rotating it to ensure the whole inside is coated. Pour excess back into a bowl.
8. Fill with your favorite cold drink, then enjoy this light and airy edible cup! ☁️✨

05/24/2026

The most satisfying (but useless) cake trend?!

✨Recipe:
Ingredients:
• 1 box cake mix
• Frosting of choice
• 4 oz canning jars
• Dot sprinkles

Directions:
1. Prepare the cake batter according to the package directions. Pour the batter into cake pans in a thin layer, about ¼–½ inch thick, then bake as directed. Let cool completely.
2. Using a 4 oz canning jar, press down into the cake to cut out a circle. Lift the cake inside the jar and gently press it to the bottom using a spoon.
3. Add a layer of frosting over the cake.
4. Stamp out another cake circle using the jar and press it down on top of the frosting layer.
5. Add one final layer of frosting, smoothing it level with the top of the jar.
6. Dip the top into dot sprinkles until fully coated.
7. Grab a spoon and enjoy this colorful, sprinkle-covered cake-in-a-jar treat!

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