Burning Bumble Bee Recipes

Steps:

• Place almonds on a baking sheet; brush with egg white and sprinkle with yellow sugar. Bake at 350° for 3 minutes or until sugar is set., Tint 3/4 cup frosting yellow. Cut a small hole in the corner of a pastry or plastic bag; insert #18 star tip. Fill with yellow frosting. Pipe three parallel zigzag lines on each cookie. Position two almonds, sugar side out, on each cookie for wings, propping with additional frosting if needed., Fill another pastry or plastic bag with remaining vanilla frosting; cut a small hole in the corner of the bag. Pipe a small amount of frosting to hold candies in place; add flowers for eyes and a heart, pointed side out, for stinger.

Steps:

• Boil water and add spinach for 2 minutes. Remove and place in ice cold water, then strain for 1 minute. Add a pinch of salt and a pinch of sugar. Set aside.
• Repeat this method individually with the sprouts, zucchini, carrot, mushroom, cabbage and radish, then set aside.
• Soak some salted green seaweed in water for 10 minutes, then strain. Repeat this process of soaking the seaweed and straining 2 more times. Cut seaweed into small pieces (approximately 2 inches). Add oil to a pan and saute seaweed with a pinch of salt and pinch of sugar for 2 minutes.
• Coat a stone pot bowl with butter. Add the rice and thinly spread it across the bowl.
• Add the spinach, sprouts, zucchini, carrot, mushroom, cabbage, radish and seaweed, arranging in wedges going around the bowl (like a pie) and leaving the rice visible in the middle. Put the egg yolk in this middle hole.
• Place the stone pot over high heat until cooked to your desired crispiness, 7 to 10 minutes.
• If you like extra crispiness, squeeze an extra layer of sesame oil around the rim of the stone pot so that the rice does not burn.
• Garnish bee beem bhop with sesame oil, sesame seeds and dried seasoned seaweed. You can also add gochujang for spiciness.

Steps:

• 1. Cut 6 hearts from the construction paper for the bumble bee's wings.
• 2. Unwrap the SNICKERS® Brand Crème Sports Eggs and place both halves flat on a counter.
• 3. With the decorative icing, pipe lines over the eggs. Dot the lines with the M&M'S® Brand Chocolate Candies.
• 4. Dot each wing with icing, and then press it underneath an egg, with one wing on either side of each egg.

Steps:

• Put the honey on a small plate. Combine the salt and cayenne pepper on a second small plate. Dip the rim of a rocks glass into the honey and let any excess drip off. Dip into the salt and cayenne mixture to rim the glass. Set aside.
• In a cocktail shaker filled with ice, combine the tequila, lime juice, Honey Syrup and bitters. Shake, then pour the contents of the shaker into the rimmed rocks glass. Garnish with a slice of lime.
• Combine the honey and 1/2 cup water in a small pot and stir together. Bring to a simmer over medium heat, then remove from the heat and let cool completely.

Steps:

• Mix the honey with 1 tablespoon warm water to dissolve. Stir the honey and orange liqueur together in a tall pilsner glass. Add the bitters. Then top with the beer, allowing a small head to form. Garnish with the orange wedge.
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• From Food Network Kitchens

Steps:

• Beat butter, peanut butter and powdered sugar in large bowl with electric mixer on medium speed until well blended. Add cracker crumbs; mix well.
• Shape tablespoonful of butter mixture into 1-inch oval to resemble body of bumble bee. Repeat with remaining butter mixture for additional "bees."
• Melt chocolate as directed on package. Drizzle in lines on top of bees to resemble bees' stripes. Insert almonds into both sides of each body for "wings." Store in refrigerator up to 3 days.