Our road trip…according to my iPhone.
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Olive and Cream Cheese Penguins
December 12, 2011 by
Ok friends. It’s Monday and I know, it sucks. But, I’ve made you something that is surely going to cure your case of the Mondays. Though I had originally only planned to bring cookies to my lab’s holiday party this past weekend, I found out we were in need of more appetizers. I’ve seen these little guys floating around the interwebz in various places the past couple of year and have been dying to make them and took my lab’s party as the perfect opportunity. And let me tell you guys, these are the cutest appetizers ever!!
Yes, really! Now, I won’t lie to you guys. These little penguins took some time to put together. It took me some time to really figure out how to get the cream cheese into the olives neatly. As you can see, mine aren’t perfect, but I was making them at 10pm on a Friday night which means my OCD tendencies got away from me. I do recommend getting colossal olives. I accidentally bought extra large olives which worked, but I think the colossal olives would be easier to pipe the cream cheese into! You can use regular cream cheese if you want, but I wanted to give these more flavor so I used chive whipped cream cheese.
Ingredients
- 1 8-ounce package flavored cream cheese, softened
- 1 can small seeded black olives
- 1 can colossal seeded black olives (can also use extra large)
- 2-3 carrots
- toothpicks
Instructions
- Start off by prepping all of your ingredients. Drain the olives. Slice your carrots into 1/4 to 1/2 inch thick slices. Once the cream cheese has softened, put it in a bowl and whip with a hand mixer (if not already whipped). Then, spoon it into a piping bag with a small tip (I used a #5, but one that is slightly larger might be easier!).
- Take a carrot slice and cut a small triangle out of it. The triangle you have just cut is the nose and the remaining piece are the feetsies! Place the large piece of carrot onto a toothpick and slide all the way down. Then take one of the larger olives, and slice down one side. Then take your piping bag and pipe the cream cheese into the olive until it is filled and make sure you can see some of the cream cheese poking out of the slit you cut to make the tummy. Slide the olive down on top of the feet with the hole-side down. Then, take a small olive and insert the triangle you cut into the hole to make your penguin's head. Slide the small olive on top of the stomach and there you go!
Notes
- If you do not have a piping bag or tips, you can try using a freezer bag and just snip a hole on the corner. - You can also try using soft cheese spreads like Boursin! - I bought extra large olives instead of the colossal on accident. It worked out okay, but I do recommend the larger ones as they will be easier to pipe cream cheese into!
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Edgeware!
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