Sweet or Savory Spoon Treats

 

A little while ago Sue and I won a contest that was hosted by Hungry Happenings. It was for the cutter and forms to make these adorable little edible spoons.

Beth, over at Hungry Happenings, used hers to make nougatine spoons with chocolate ganache which looked amazing. Sue and I were rather last minute in our attempts to make something with ours. Our mother needed something to bring to her church potluck so we had about 2 hours to get something made. After a quick trip to the store we decided on some toast spoons with salmon and cream cheese for the savory, and sugar cookie spoons with lemon pie filling and meringue for the sweet.

We don't really have a specific recipe for you today.

We just mixed about 1/2 cup smoked salmon with an 8 oz brick cream cheese and a little chopped green onion and then topped with a sprig of parsley for the savory spoons.

And for the sweet - we used a store bought lemon pie filling, and I had some leftover sugar cookie dough in the fridge that I rolled out.

We did want to share some photos with you though, in case you were looking for some inspiration to make your own spoons.

 

 

For the toast spoons all you had to do was roll out a piece of bread so it was thin, cut it with the cutter, and press it into the spoon forms. You then pop them on a cookie sheet and bake at 250 until the toast is a little bit brown.

 

 

Pretty much the same for the sugar cookie dough, except you poke a few holes in the dough with a fork so the dough doesn't rise to much. You want to roll it a bit thinner than you normally would for a cookie because you don't want it to be soft and squishy. You want it to be a tiny bit crispy so it will hold up on its own. There is no need to grease the spoon form when you put the dough on it. You just have to carefully loosen the cookie with a butter knife before trying to remove it otherwise the handle might snap off.

 

 

Above is the bread and the cookies. You can see the ends of the spoons tend to brown a bit quicker than the rest of the spoon. I think the both took approx 15 minutes to cook.

 

 

Just smear a little salmon/cream cheese mixture in the base of the toast spoon and top with a sprig of fresh parsley.

 

 

So pretty. And tasty.

 

 

We only lost one handle (in the middle of the pic) out of the whole batch.

The lemon looked so pretty. I was hoping mom might come home from her potluck with one for me to sample. No such luck.

 

 

I think for Christmas dinner these would make for an impressive platter.

I can't wait to try the nougatine and chocolate recipe from Hungry Happenings.

There is so many possibilities for these!

I'm thinking some kind of fruit salsa on a cinnamon tortilla, or a hot spinach dip-type hors d'oeuvre on toasted rye bread. Yum!

If you are interested in ordering your own edible spoon making kit you can try here: Edible Spoon Company. This is where our kit came from.

It is so much fun!

 

Be sure to check out The Rustic Pig for some interesting food and crafting links.