Honey, I Shrunk The Kids

Instructions

To make the honey syrup: combine honey and water in a small glass bowl and microwave for about 30 seconds, just until you can completely stir the honey into the water. Set aside.

Before juicing your lemons, cut a single round slice out of the middle and further cut that slice into six equally sized triangles.

To make the cocktail, fill a cocktail shaker with ice and add remaining ingredients excluding the six lemon pieces. Shake until chilled, and strain into 2-3oz glasses. Drop your lemon pieces in, and drink chilled.

Instructions

Start with your tartar sauce. Luckily this one's easy-- just mix all the ingredients together!

Refrigerate until ready to use. Now for the buns.

Add the sugar to hot water and stir until dissolved. Allow to come to lukewarm temperature and add yeast. Let sit for 5–10 minutes to allow the yeast to activate/get foamy. Seperately, in a large bowl, whisk together the flour and salt. In two smaller bowls, whisk egg and separately melt the butter.

Add half the beaten egg, butter, and yeast mixture to the flour mixture and stir with a rubber spatula until a shaggy dough forms. Turn the dough out onto a clean surface and knead until smooth and uniform, about a minute.

Place the dough in a clean large bowl lightly greased with nonstick spray and cover with a towel. Let rest until in a warm place until doubled in size, about 1 1/2 hours.

Preheat the oven to 400. Line a baking sheet with parchment paper. Lightly flour a clean surface and place the dough on top. Roll to about 3/4 inch thick. Use a 2 inch cookie cutter to cut out 6-7 circles, and place on the prepared baking sheet. Brush the tops of the buns with remaining beaten egg, and sprinkle with sesame seeds.

Bake for 7–10 minutes, just until the tops are golden brown. Cool on a cookie sheet and store in an airtight container until ready to use.

Now for the sandwich insides. Soak your fish in salted water for roughly 20 mins while you collect your breading supplies. Add 1 1/2 tbsp of flour to your breadcrumbs and mix thoroughly in a shallow bowl. Separately, whisk cream or buttermilk with egg. In yet another shallow bowl, mix remaining flour and old bay seasoning. Once your fish has finished its salt bath soak, dry on paper towels and bread-- dip into egg mix, then dredge in seasoned flour, followed again by egg, and finally by breadcrumb mix.

Add oil to a deep frying pan and heat on high-- you'll know when it's ready when you flick a few drops of water into the oil and it aggressively pops. Add breaded fish filets and fry on each side (the oil should come up to just over 1/2 of the fish filets). This should only take a handful of minutes-- the filets should be golden brown. Drain on a rack over a piece of parchment paper or paper towel.

Now for the sammie assembly. Split buns and add a hefty dollop of tartar sauce to the bottom and top of each. Add fish filets and lettuce, and spear with a toothpick to hold everything together.

Eat while the fish is still warm!

Instructions

Get them ingredients together!

Whisk together the last five ingredients until emulsified, and drizzle over the rest of the salad components. Toss to combine, and allow to marinate at least 30 minutes before serving.

Instructions

Preheat oven to 275.

Whisk together the first five ingredients and pour over Cheerios™, pretzels, and nuts in a medium bowl. Toss to coat thoroughly.

Dump onto a parchment paper lined cookie sheet, and bake for 30 mins, stirring occasionally. Cool and store in an airtight container until ready to snack!

Instructions

Preheat oven to 350 and collect your cookie ingredients.

Beat the butter, shortening, and both sugars until creamy. Add the molasses, vanilla, eggs and beat again until smooth. Lastly, add flour, salt, baking soda, cinnamon, cocoa powder, and oats-- continue to beat on low until a sticky dough forms.

Divide dough into two equal portion (using a weighing device to help if necessary. Shape into 6 1/2 inch circles on two silicon lined baking sheets. Bake for 20-23 minutes until edges are lightly browned-- you're gonna want these cookies to be soft. Let cool for a few minutes on the pan, then remove to a wire rack to cool completely.

While your cookies cool, move on to your creme-y filling. Dissolve the salt in the hot water and set aside. Then, beat the marshmallow cream, shortening, butter, and vanilla until fluffy.

Slowly beat in the powdered sugar until combined. Add the salt water and mix well. Now, spread marshmallow frosting on the bottom of one of your giant cookies. Leave about an inch of your cookie's border clear-- the marshmallow filling will spread.

Top with your other cookie, and try not to press down too much. Refrigerate until ready to live every 1980's 7 year old fantasy.

RIP Anty. You glorious insect. You were the greatest loss since Artax.