Funny Baking (with or without kids)

sister herb

Official TTI Chef
Paul the Octupus Chicken Pot Pie

Yield: Serves 6


Chicken and stock ingredients:

  • 1 (3 1/2 pound) frying chicken
  • 1 carrot
  • 1 celery stalk
  • 1 small onion, halved
  • 2 teaspoons salt
Pie crust ingredients:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
  • 1/4 cup vegetable shortening, chilled
  • 3 to 4 Tbsp ice water
Filling ingredients:
  • 6 Tbsp unsalted butter
  • 1 large onion, diced (about 1 1/4 cups)
  • 3 carrots, thinly sliced on the diagonal
  • 3 celery stalks, thinly sliced on the diagonal
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 cup water
  • 3/4 cup green peas, frozen or fresh
  • 2 Tbsp minced fresh parsley
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
Egg wash:
  • 1 egg whisked with 1 Tbsp water
Special equipment needed:
  • 6 10-ounce ramekins


Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.



Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.



Prepare the filling. Preheat oven to 400 F/200 C. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, water, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.


Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400 F/200 C for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.


Ok, this meal looks normal one but what if cover ramekins by different way like:




You can also use store-bought puff pastry to cover them.


And to those whose like spiders (yes, kind of people exist, too):



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sister herb

Official TTI Chef
Watermelon Tea Pot


Watermelon carving is so much fun especially when you can carve Tea Pot! Simply follow the instructions and gather the necessary materials and lets get started carving watermelons!


1 Round seedless watermelon
Small round cookie cutter
Melon baller
Paring and kitchen knives
Berries and/or fruits to fill your tea pot


Using a round watermelon, slice off a piece approximately 1 ½ inches down on the stem end.

Cut the small, round cover handle out of the center of this piece by using a small round cookie cutter, or cut by hand. Place the remaining larger "ring" on the serving plate to act as a base and place the whole watermelon on top of it, cut side down.

Slice off approximately 4 inches from the other end of the watermelon and set aside. Scoop out the watermelon flesh using a melon baller, and set aside.

Slice the 4-inch thick watermelon piece in half, lengthwise, making two 2-inch round pieces. Use the round end piece for the tea pot cover. Make decorative cuts in the rind with a melon baller and fill holes with melon balls.

Lay the remaining melon slice down and cut in half, making the handle and spout out of each half. Scoop out the red flesh. Make decorative cuts in the rind of the handle piece with a melon baller and fill with melon balls.

You may need to trim the spout and handle pieces so they fit flat against the melon. Attach with sturdy, round toothpicks.


sister herb

Official TTI Chef
Paul the Octopus in Dip


  • 8 ounces sour cream
  • 1 tablespoon fresh dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 orange bell pepper
  • Black olives
  1. Mix container of sour cream with one tablespoon of chopped dill, one teaspoon of garlic powder, one teaspoon of onion powder, and salt and pepper to taste. Pour into a shallow serving bowl and chill for one to two hours.
  2. Rinse one orange bell pepper and cut in half vertically. Remove the stem and seeds.
  3. Place the bottom half in the center of the dip with the base facing upwards. Cut the remaining pepper into sticks, and then arrange these sticking up around the platter to create the look of tentacles.
  4. Carefully cut two small circles into the upper portion of the whole piece of bell pepper, and slice two slices of black olives inside to create the eyes.
Cute and tasty, this deep-sea spin on traditional veggies and dip is sure to be a hit!


No no I didn´t think football at all!

sister herb

Official TTI Chef
Cupcake decorating ideas:

Garden Cupcakes


For those you need:

your favourite cupcakes
melted chocolate
crushed cookies like Oreo cookies
food colors
(clean little pots)


You can also decorate them easier way like:


sister herb

Official TTI Chef
Cardamom Owls


• 1 ½ Cups Unsalted Butter, softened
• 3 ½ Cups All-Purpose Flour
• 2 Tablespoons Cornstarch
• 3 Teaspoons Ground Cardamom
• 1 Teaspoon Salt
• 1 ½ Cups Powdered Sugar
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Almond Extract
• ½ Cup Dark Chocolate Chips (this is not an exact measurement, and I didn’t mind disposing of the extra)
• ½ Cup Whole Almonds (again, approximately)

Tools and Supplies

• Wax Paper
• Parchment Paper
• Rolling Pin
• Various cookie sheets
• Two bowls, One large (the powdered sugar and flour is wild)
• Standing Mixer/Hand-mixer/Whisk/Hand-Masher
• Circular Cookie-Cutter
• 1 Fork
• 1 Spoon


With a hand mixer (or with a whisk/hand-masher) and after your butter has softened sufficiently, cream the powdered sugar, salt, and butter together in a large bowl. In a separate bowl measure out the flour, cornstarch, and ground cardamom; use a fork to mix the dry ingredients. In quarter portions (or so,) begin incorporating the flour into the sugar and butter mixture.

Add the vanilla and almond extracts at any time during this part of the process. I used a whisk and spatula, even though shortbread cookies are a tougher dough- it can be done with ease! Once the mix has formed dough, dump it onto a large piece of wax paper, wrap it up, and refrigerate for about 20 minutes (or less depending on the temperature of your kitchen). You want the butter in the dough to harden slightly, but still be workable; much like the texture of a pie crust. Start lining the cookie sheets with parchment paper. Also, pre-cut two large pieces of wax paper. Next, take the dough out and split it, then replace one halve in the fridge. I found it easier to work with this recipe in two parts. Sandwich the batch of dough you plan to work with, between the two pieces of wax paper, and use a rolling pin to roll the dough to ¼-½ inch. At this point, pre-heat the oven to 325 F/160 - 165 C.

Use the circular cookie cutter to slice out your owl bodies. Place the owls one inch apart on the parchment-lined cookie sheets. Now on to fashion the owl: Roll dough into ½ inch balls, and place two of the balls on each of the owl bodies. Next, press a chocolate chip into each ball, to create owl eyes. Take the almonds, pointed-end down, and wedge in between the eyes, acting as the beak. To create the owl wings, press the curved edge of a spoon (bottom of the spoon facing the owl belly,) on each side. To finish the hoot nibbles, add feathers by pressing the top of fork tines into the dough. Be careful not to press the spoon or the fork all the way to the bottom of the cookie- this will make the cookie weak, and they could break after baking.

Bake the cookies for about 20-27 minutes, depending on how thick they are. They are done when the dough has slightly browned.


sister herb

Official TTI Chef
Mini Cheese Ball Warm Fuzzies


You'll Need:

flavored cream cheese (or use your favorite cheese ball recipe)
shredded cheese (any white cheese will work)
(butterfly shaped) crackers
rice noodles, chow mein noodles, or pretzel sticks
black olives
pepperoni (you can use red paper instead of pepperoni - remember don´t eat them)


Scoop out about a tablespoon of flavored cream cheese. Drop it into a bowl filled with shredded cheese. Roll the cream cheese in the cheese. Remove from the bowl.

Cut the butterfly crackers in half. I cut out the middle of the crackers, but it isn't really necessary. Spread some flavored cream cheese on the cut edge of the cracker. Set the cheese ball on top of the cracker.

Cut small hearts out of the pepperoni/red paper. Attach the hearts to one end of the rice noodles using cream cheese as glue. Press two rice noodle antennae into each warm fuzzy cheese ball.

Cut slices off of the black olives. Use the pointed end of the pastry tip to cut small round pieces from each olive slice. Press the pastry tip into the olive, twist and remove. Tap the larger round end of the pastry tip on the counter, allowing the round piece of olive to fall out. You can also just cut them with scissors or perhaps a straw. Press two olive pieces into the front side of the warm fuzzy cheese balls for the eyes.


sister herb

Official TTI Chef
Bunny Buns


Bun Recipe

5 cups all-purpose flour
2 (.25 ounce) packages dry yeast
1 cup milk
3/4 cup water
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt

Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave.

Add all at once to the flour mixture, and beat until smooth, about 3 minutes.

Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.

Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.

Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

Before baking cut "bunny ears" by scissors and push holes for eyes (by pencil) and/or after baking you can use black olive pieces to make eyes to your bunnies.

Without "bunny ears":



sister herb

Official TTI Chef
Insects on your plate:


Ladybug and Spider Salad

4 cup baby spinach leaves (1L)
⅓ English cucumber, sliced into half moons (75ml)
½ cup grated carrot (125ml)
4 radishes, sliced (4)
1 celery stalk, sliced (1)
3 Roma tomatoes, cut in half lengthwise
4 mini potatoes
2 Tbsp olive paste (30ml)
2 fresh chives, cut 1-inch long
6 fresh chives, cut 2-inches long

salad dressing

Cook potatoes in salted water until tender, about 15 minutes.

Place spinach on a platter. Top with cucumber, carrot, radishes and celery, reserving tomato halves, mini potatoes, chives and olive paste.

Assemble ladybugs and spiders.


sister herb

Official TTI Chef
I baked today some sweet buns and cinnamon rolls. Few of them came out from the oven looked like snails:


Sweet cinnamon snails... they might be tasty. :p