These little babies are the CUTEST EVER!!!!!!!
In my hiatus from blogging I also stopped looking at food blogs because a lot of foods did not appeal to me. Quite honestly I was too tired by the time I came home from work to do much more than eat and go straight to bed. It is so nice to be in my second trimester!
This week when I got up the effort to start looking at blogs again, Megan's Cooking caught my eye. She made the cutest little penguin appetizers. We are having a couple of friends over for dinner so I thought I would try this recipe out. I was worried it would be really time consuming so I didn't have high expectations. WRONG! These babies are EASY to make and so damn cute!!!!! When they are all bunched up they look like they are keeping their eggs warm.
18 jumbo ripe Black olives
18 small ripe Black olives1
(8 ounce) package cream cheese
1 carrot (about 6 inches long and 1 inch wide)
18 long fresh chives
Cut a slit lengthwise from top to bottom in each jumbo olive. Fill each cavity of the jumbo olives with about a teaspoon of cream cheese (I used a knife and pushed the cream cheese in a little at a time through the top hole). This makes the the white stripe in penguins chest.
Cut carrot into 1/4 inch slices, then out of each slice cut a small pie shaped piece. This makes the feet, save the piece you cut out, this will be the beak. In the x slit in the center of each small olive (where the pit was removed) press the small piece of carrot into the hole with the pointed end out. Using a toothpick, stack head ( small olive ), body (large olive) and feet (carrot slice), adjusting so that beak, cream cheese breast and notch in carrot line up. Tie chive around neck for the scarf.
Not only are these little guys cute, they are TASTY! The chive is a requirement. If you don't use it as a scarf, you should chop them up in the cream cheese. Thanks for the idea Megan!!!
Seriously! This is so easy. You have to make these for your next cocktail party.