Make cupcakes that look like Truffula trees in The Lorax
Children at an area school eat green eggs and ham on Dr. Seuss' birthday a few years ago.
Children across the country celebrated the beloved author, Dr. Seuss, on what would have been his 108th birthday on Friday.
And I happen to know that green eggs and ham made their way into more than a few tummies today, too.
Every year since 1998, Read Across America Day has been celebrated on Dr. Seuss’ birthday. And Friday was also the opening of the 3D animated film “The Lorax,” a movie made from a Seuss’ book from 1971.
So, here are a couple recipes to honor the doctor and his prose...
Green Eggs and Ham Cups8 slices deli ham, thinly sliced
1 slice sandwich bread, divided into 4 pieces
4 eggs
1 cup frozen spinach, thawed and squeezed dry
½ teaspoon salt
¼ teaspoon pepper
¼ cup white cheddar cheese
4 slices toast
4 slices bacon
1. Preheat oven to 400 degrees. Lightly coat 4 cups in a muffin tin with cooking spray. Fit two of the ham slices into each cup (ham ends will be above cup edges). Divide bread among cups.
2. In a blender, combine eggs, spinach, salt and pepper and blend. Divide mixture among cups. Sprinkle with cheese. Bake on middle oven rack until egg is cooked. Approximately 15-20 minutes.
3. When warm enough to handle, remove the cups from the muffin tins and serve with a slice of toast and crispy bacon.
- from Paula Deen
Turtle Cookies For the Cookies:
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon salt
8 tablespoons (1 stick) butter, softened
2/3 cup sugar
1 large egg, separated, plus 1 egg white
2 tablespoons milk
1/2 teaspoon vanilla extract
1/2 teaspoon chocolate extract (optional)
1 1/4 cups pecans, chopped fine
For the Filling:
14 soft caramel candies
3 tablespoons heavy cream
Coarse salt, for garnish (optional)
1. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and extract(s) and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
2. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
3. Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from over, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture, and garnish with a few grains of coarse salt, if desired. Cool 10 minutes, then transfer to wire rack to cool completely.
- from Serious Eats
The Lorax Truffula Trees Cupcakes 1 box Betty Crocker white cake mix
1 stick butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy whipping cream
10 drops green food coloring
1 package pretzel stick rods
2 packages cotton candy
1. Bake white cupcakes in mini-muffin pan according to package instructions.
2. Beat butter for 1 minute and add powdered sugar in 1 cup intervals, beating thoroughly between each addition, until creamy. Add in vanilla and cream. Beat well for 2 minutes. Add in green food coloring until frosting is grass green.
3. Use a fluted pastry tip to pipe grass on top of cooled mini cupcakes.
4. Place tufts of cotton candy on top of pretzel sticks using a bit of extra frosting to help stick the two together.
5. Stick the pretzel rod carefully into the center of the grass green cupcake.
- from Tablespoon.com
