How To Cut Watermelon Sticks // Fun Finger Foods

watermelon sticks serving
watermelon sticks wedges

Summer has arrived and what a great time for a chilled and juicy watermelon.

watermelon sticks servingWhy not try cutting and serving watermelon sticks instead of the usual wedges? It’s a fun presentation and they really are easier to pick up and eat.

watermelon sticks choosing

Tips For Choosing A Good Watermelon

You’ll want to select the right watermelon.

  • Choose one that feels heavy for its size. Pick up a few and compare the weight of similar sizes. The heaviest of the bunch will be the ripest.
  • Also, look for ones that are free of dents or bruises and are symmetrical in shape, especially if you’re making watermelon sticks.
  • Look for a creamy-colored field spot. The darker yellow field spot usually means it was on the vine longer and is full of flavor.
  • When the melon is shiny it is under-ripe.

This site had a great info-graphic that helps you see what to look for.

watermelon sticks half

What You’ll Need To Make Watermelon Sticks:

  • A ripe watermelon
  • Large cutting board
  • Serving platter or tall rectangular container
watermelon sticks cutting

How To Cut Watermelon Sticks

  • Before cutting the watermelon, wash the exterior really well and place it on the cutting board
  • Cut the watermelon in half down the center.
  • Place one of the halves flat-side down on the cutting board. Start cutting the watermelon into slices about 1-2 inches thick. Try to make the cuts as perpendicular and as straight as you can.
  • Discard the two end pieces because they will be mostly rind.
  • Carefully rotate the cutting board and start cutting slices at 90° to make 1-2 inch squares.
  • Repeat the process with the other half of the watermelon.
  • Separate the slices and tad ah, you have watermelon sticks.
watermelon sticks serving

How To Serve Watermelon Sticks

These cute little sticks look beautiful on a white serving platter or in a rectangular glass container.

This is such a fun, unique way to serve watermelon at a party or gathering.

Enjoy!

 

Jan Howell

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

Read More

Lavender Shortbread Cookie Recipe

lavender shortbread cookie
lavender shortbread cookie

I am posting this lavender shortbread cookie recipe in hopes that you still have some lavender lingering in your garden. This buttery, crunchy delicately flavored cookie is perfect for brunch, garden parties or with tea. The little flicks of purple lavender and glistening sugar speckles make this a beautiful irresistible treat.They taste amazing, by the way!

lavender shortbread cookie

I recently hosted a garden party where we sat around a table and made lavender wands, ate lunch, laughed, and chatted. What a refreshing way to spend a summer day.

These fancy cookies are VERY easy to make. I know they’re not the healthiest dessert, but hey, it’s fun to splurge once in a while and have something totally yummy.

Lavender Shortbread Cookie Recipe

Ingredients:

  • 1 cup granulated sugar, extra for sprinkling
  • ¾ lb unsalted butter, room temperature
  • 3½ cups flour
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 Tbsp culinary lavender blossoms (dried or fresh)

Instructions:

  1. Preheat the oven to 350.
  2. In a cleaned coffee grinder, grind up the culinary lavender. If you don’t have a coffee grinder available you can finely chop it with a kitchen knife.
  3. Use the paddle attachment of a stand up mixer to cream the butter and sugar together until combined. However, if you don’t have a stand up mixer, just use a hand electric mixer or a spoon.
  4. Add vanilla and finely chopped lavender and mix.
  5. In a medium mixing bowl, whisk the salt and flour together and then add it to the stand mixer.
  6. Mix until a dough forms. If using a spoon, this may take a bit. The dough will seem very dry, but just keep mixing until it all sticks together.
  7. Turn dough out on to a floured surface and roll into a log roughly 2 inches in diameter. (If you want square cookies, flatten each side on the counter to form a square log or just roll out to make round cookies).

8. After that, cover in plastic wrap and then refrigerate for at least 1 hour or as long as overnight.

lavender shortbread cookie

9. Using a sharp knife, slice the log of dough into ¼ inch thick slices. Place slices on an ungreased baking sheet or silicone baking mat.

10. Bake for 10-12 minutes.

11. Allow cookies to cool to room temperature and then sprinkle the tops with granulated sugar.

12. Serve and ENJOY!

So set some time aside and have the girls over. Enjoy some laughs, relaxation and of course, some yummy treats!

Cheers,

Lavender Shortbread Cookie Recipe

lavender shortbread cookie

This buttery, crunchy delicately flavored cookie is perfect for brunch, garden parties or with tea. The little flicks of purple lavender and glistening sugar speckles make this a beautiful irresistible treat.

  • Prep Time10 min
  • Cook Time12 min
  • Total Time22 min
  • Ready in72
  • Course
    • Dessert
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 1 cup granulated sugar, extra for sprinkling
    • ¾ lb unsalted butter, room temperature
    • 3½ cups flour
    • 1 tsp vanilla extract
    • ¼ tsp salt
    • 1 Tbsp culinary lavender blossoms (dried or fresh)
[MEDIAVINE EXAMPLE AD SPACE 2]

INSTUCTIONS

1

Preheat oven to 350.

 
2

In a cleaned coffee grinder, grind up the culinary lavender. If you don’t have a coffee grinder available you can finely chop it with a kitchen knife.

3

Use the paddle attachment of a stand up mixer to cream the butter and sugar together until combined. However, if you don’t have a stand up mixer, just use a hand electric mixer or a spoon.

4

Add vanilla and finely chopped lavender and mix.

5

In a medium mixing bowl, whisk the salt and flour together and then add it to the stand mixer.

6

Mix until a dough forms. If using a spoon, this may take a bit. The dough will seem very dry, but just keep mixing until it all sticks together.

7

Turn dough out on to a floured surface and roll into a log roughly 2 inches in diameter. (If you want square cookies, flatten each side on the counter to form a square log or just roll out to make round cookies).

8

After that, cover in plastic wrap and then refrigerate for at least 1 hour or as long as overnight.

9

Using a sharp knife, slice the log of dough into ¼ inch thick slices. Place slices on an ungreased baking sheet or silicone baking mat.

10

Bake for 10-12 minutes.

11

Allow cookies to cool to room temperature and then sprinkle the tops with granulated sugar.

12

Serve and ENJOY!

[MEDIAVINE EXAMPLE AD SPACE 3]

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Jan Howell

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

Read More