Little red riding hood food ideas
Party Tutorial and FREE Food Label Printables
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Plan the sweetest Little Red Riding Hood Party! Here you will find a party tutorial with all the details you need to create this adorable party for your little one! Including FREE food label printables!
PARTY ESSENTIALS
For this beautiful Little Red Riding Hood and Big Bad Wolf clipart click on the link! I used it to make the adorable characters on the table, the birthday invites and more. It was exactly the style I was looking for. I also used these gingham napkins and plates but didn't get any pictures. The table-cloth you can also find here. The forest backdrop I handpainted on a plastic, white table-cloth.
LITTLE RED AND GAMES
You can't have the party without Little Red herself. Isn't she the sweetest! Start with the Little Red Riding Hood Costume. She loved being in character. We played a few games that went along with the theme. The kids loved OUR new version of “Duck, Duck, GOOSE!” Each of the kids took turns walking around carrying a furry wolf hat, I made. They carried the hat around gently tapping the heads of the other kids saying Red, Red, Red, then put the hat on someone's head and shout “WOLF!” They chase each other around the circle. I expected the game to last only 5 minute, but I stopped them 20 minutes later to do the next game. We played “Red Rover”, and “Little Red Bingo.”
PARTY TREATS
PINE TREE PRETZELS
These Pine trees were so fun, and taste so good! They are made with green candy melts and large rod pretzels. Place the pretzel into the candy mold, pour in melted chocolate candy and refrigerate. So easy!
MINI MUFFINS
My kids love, Love, LOVE blueberry muffins! I made muffins from a box.
Then I lined a basket with Red and White Gingham Fabric. Doesn't this fabric just shout, “Little Red Riding Hood?” I used it throughout the whole party!
BERRY PIE CAKE
This berry pie cake was so fun and easier to make than it looks. It is made from cake mix, strawberry flavored fruit snacks, red frosting and caramel candies. I placed the cake a wood stand to finish the look. For a step by step tutorial click here → Red Riding Hood Berry Pie Cake
HOMEMADE STRAWBERRY JAM & MILK JARS
I made homemade strawberry freezer jam and used clean baby food jars instead of my usual pints. I cut 3, 1/2 inch fabric circles and attached to the jar with a small rubber band. The milk jars are one of my favorite. I have found a way to incorporate them into nearly ever party since I bought them. Then, I was lucky enough to find the perfect matching straws.
APPLE CUPCAKES
These are the easy steps for making the apple cupcakes.
What you need:
- 24 baked cupcakes, in liners of your choice
- One bag of mini chocolate doughnuts (need at least 12)
- Red frosting
- Red fine crystal sprinkles
- Original tootsie rolls
- Green fruity chew candy (lime tootsie roll, starburst, laffy taffy, etc…)
Steps to make the apple cupcakes
- Slice the mini chocolate doughnuts to make two very thin doughnuts.
Put a small amount of frosting on the cupcake then place the doughnut slice on the top with the flat part touching the cupcake. - Frost the cupcake with red frosting covering completely but thinly. Pour sprinkles into a shallow bowl. Gently roll frosted cupcake into sprinkles covering completely.
- Roll original chocolate tootsie roll between your hand until it is long like an earth worm 🙂 Cut into 4 even pieces. Pinch one end of each piece to a point and the other end push slightly from the top to flatten. Press into the top of the apple for the stem. Repeat until you have enough for all the cupcakes.
- Roll the green fruit chew flat with a rolling pin. Helpful Hint (Unwrap 10 or more chews, microwave for 10-15 seconds. Mush together into a ball then roll flat with a rolling pin.) Use clean scissors to cut into the shape of a leaf. Use the blunt side of a knife to make the seam down the middle of the leaf. Press one of the leaf points into the apple next to the stem.
SWEET ACORNS
These are very easy, but so YUMMY! These are a must! All you need is chocolate chips, mini nilla wafers, hersey kisses, and chocolate frosting. Simply put a dot on the top of the wafer and a dab on the bottom. Put the chocolate chip on the top and kiss on the bottom. DONE!
FRESH BERRIES AND APPLES
These add a bit of freshness and color to the whole table. The kids grab the strawberries almost as quick as the cupcakes. I put burlap into the bowls to add for some texture.
↓↓↓ ♥ GET YOUR FREE PRINTABLE FOOD LABELS HERE ♥ ↓↓↓
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Baby Shower Food Ideas for Little Red Riding Hood Party
Planning the food and desserts for a baby shower is one of the most fun parts of the party-planning process, in my opinion. Thinking up cute names that complement the theme and designing the dessert table might take a lot of work, but it is work that is well rewarded when it comes time for the shower.
A Little Red Riding Hood baby shower provided me with a great starting point for planning the food, between the forest and Grandmother’s house. The type of food that you serve will depend on the time of day, the budget, personal cooking preferences, and how formal the baby shower is going to be.
If you are already making a cake, it’s nice to serve some other snacks that don’t require any baking. An easy crowd-pleasing idea for your next baby shower is white chocolate-covered Oreos. There are so many different colors to choose from when decorating, and the Oreo provides a great base – I mean, how can you go wrong adding chocolate to cream-filled chocolate cookies?
Chocolate-covered Oreos are very simple to make and look fantastic added to any table. I chose white chocolate chips, but you can also use candy melts or almond bark. If you do use white chocolate chips, add about a tablespoon of vegetable shortening in order to thin out the chocolate. Before starting, place a wire cooling rack over a piece of parchment paper or wax paper.
Then heat the chocolate in a bowl in the microwave for about two minutes, until smooth.
Dunk the Oreos in the chocolate and scoop out with a fork, letting the excess run off before placing it on the wire tray. By placing them on the wire rack, any more excess chocolate will drip off onto the parchment paper for easy cleanup. Then, drizzle the Oreos with frosting or melted chocolate, or add sprinkles while the chocolate is still wet. For the drizzle, I bought red frosting ready to go from the grocery store so that it would be the right color of red, and used chocolate frosting for the brown stripes. A quick and money-saving tip is the use any standard Ziploc bag to frost: simply spoon the amount of frosting that you need into the bag, squeeze it into a corner of that bag, and snip just the tip of the corner. And voila you have a homemade piping bag.
Keeping with the Red Riding Hood woodsy theme, I also served some ‘Woodland Berry Tarts,’ which were a big hit. They were made out of frozen puff pastry, whipped cream and lemon, and topped with berries.
I used my mother’s tried-and-true recipe to make some gingerbread cookies, or ‘Grandma’s cookies,’ in the shape of leaves, using a leaf-shaped cookie cutter. Cookie cutters can be used to fit with almost any theme. The cookies come out plain, but you can alter them with frosting to be as creative or as simple as you want. I chose not to frost mine, but I know from experience that frosting gingerbread cookies can be a fun time for both kids and adults. Not only were the gingerbread cookies soft and delicious, they also matched the color scheme! Speaking of color scheme, food can match it as much as decorations can. For example, Twizzlers or other candy in vases makes a simple yet great match for a Red Riding Hood table.
Acorn candies also matched with the theme and the color scheme. These are very simple to make and turn out very cute. Using chocolate frosting, ‘glue’ together a Hershey’s Kiss and a mini Nilla wafer. Add a dot of frosting on top of the wafer for added effect.
At first glance you wonder how it’s done but it’s just simple assembly, again no baking required. It’s so simple that I can’t believe I never thought of it before!
For some healthier alternatives, I used a large basket for delicious-looking red apples and placed some ‘wild berries’ and dried banana chips on the table for snacking. For a savory treat I really liked the idea of ‘forest mushrooms,’ a play on caprese bites.
For the caprese bites, all you have to do is put together half a cherry tomato, a mozzarella ball, and a basil leaf on a toothpick. It was easy finger food that broke up all the sweetness on the table but also fit with the theme. Again the ingredients are basic, but the assembly transforms it into something more.
Some other ideas that were not used here but that I considered include chocolate-dipped strawberries (I already had quite a few chocolate-dipped things) or marshmallows dipped in chocolate with sprinkles on top, a twist on the classic s’mores.
If you are serving a lunch, you may consider ‘Woodman’s sandwiches’ or forest veggies and dip. More sweet treats include the always-popular cupcakes, which are easily customizable, or mini fudge bites. Transform the basic into something fun, for example regular fruit punch can become ‘Woodland Berry Juice.’
For your next baby shower or gathering, don’t be afraid to think outside of the box and make some ‘acorns’ and ‘leaves’ for your guests. Everyday ingredients combined in the right way can produce a result that is anything but.
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Yaroslava
Cooking
30 minutes
Recipe for:
5 persons
DESCRIPTION
looks like a winning table4. With Sloboda TM mayonnaise, the light salad turned out juicy and very tasty. It can be served both in a common salad bowl and in portions.To the cookbook
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Ingredients for
Portations
Main
| Chicken | 2 pcs. |
| boiled carrots | 1 pc. |
| 50 g |
| boiled potatoes | 1 pc. |
| pomegranate seeds | 1 handful |
| mayonnaise “Sloboda” 3 107 l. |
| chopped walnuts | 80 g |
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Step by step recipe with photo
Peel boiled potatoes, grate on a coarse grater into a salad bowl or culinary ring.
Lightly grease with TM Sloboda light mayonnaise.
Finely chop the chicken thigh and place in a dish.
The third layer is finely chopped walnuts.
Then come finely chopped eggs (grease the layer with mayonnaise), boiled carrots, grated.
The final layer is grated cheese, mayonnaise, pomegranate seeds.
Lay the layers well and remove the mold carefully.
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What did Little Red Riding Hood carry to grandma?
Recently, I was leafing through a book about everyday life in France in the 17th century and came across this curious mention:
In Alsace, one of the national dishes is prepared according to this principle - tarte flambée (thinly rolled dough with onions and smoked meats on top). It was the cakes - a "by-product" (and not pies) that Little Red Riding Hood had to take to Grandma.
To tell the truth, the source of information in itself did not inspire unconditional trust in me. But this did not prevent him from becoming the starting point for a small gastronomic investigation.
Like all folklore stories, the story of Little Red Riding Hood is very varied. Back in the Middle Ages, when the tale of a girl deceived by a wolf existed only within the framework of an oral folk tradition, there were significant differences in it, depending on the region where it was told. Subsequent written literary adaptations also significantly transformed the original story. The first of them belongs to Charles Perrault and was published in 1697 year as part of the collection "Tales of Mother Goose". A century later, the Grimm brothers also wrote down their version of this tale, and it is not known for certain what formed the basis of their interpretation - a local version of a folk story or already a retelling of Perrault's Little Red Riding Hood.
You and I know some third (one hundred and thirty-third!) version, because all Russian-language translations are mostly retellings, finally softened and humanized. Initially, the story, like all ancient folk tales, was, by today's standards, by no means childish. In the version that French peasants told back in the 11th century, the wolf fed Little Red Riding Hood food prepared from her grandmother, and the offer to lie down with him in bed was unequivocally intimate. And even Charles Perrault, who abandoned a number of wild plot elements, does not even have a hint of a happy ending: the wolf irrevocably eats Riding Hood as a lesson to future generations. And all this is crowned by something like this morality: young girls, do not be deceived and do not go to bed with just anyone, even if he pretends to be a kind grandmother.
© Gustave Doré
With such a spread, even in the main plot twists and turns, one cannot expect accuracy in details. This is me about the contents of the basket with gifts (if there was any basket at all, in which the versions also do not agree).
It all depends on the region. For example, in northern Italy, a granddaughter brought fresh fish to her grandmother, and in Switzerland, a head of cheese. But, since the starting point for us was a book about the life of France in the 17th century, we will focus on the French version of the tale, relevant for this historical period, that is, on the version of Charles Perrault.
© Albert Anker
In his version, Little Red Riding Hood's mother has baked galettes and sends her daughter to take one of them and a pot of butter (une galette et ce petit pot de beurre) to her sick grandmother. No details about the composition of flour products, of course, are reported. It is likely that these were the simplest flatbreads without filling, and not something complicated like tartes flambées. On the other hand, the absence of a precise definition in the tale allows some assumptions to be made. With baking the simplest cakes from bread dough, everyone, I think, will cope without problems.
Therefore, it makes sense to consider a slightly more interesting option.
© Gustave Doré
In general, I like the idea of focusing specifically on Alsatian cuisine. Compared to many other regions of France, the border Alsace, which regularly passed either to Germany or back to France, is the most syncretic, including in terms of gastronomy. The cuisine of Alsace has many components that we are used to considering traditionally German: sauerkraut with sausages, pretzels, gugelhupf. Such interpenetration of cultures seems to me very symbolic in our particular case, because in folklore we observe the same thing - the same fairy tale plot wandering around Europe and everywhere acquiring some kind of national specificity.
© Carl Offterdinger; Arthur Rackham
I don't know how it was with various other flatbreads, but with the technology of making "flaming pies" (tarte flambée is also called flammeküche (in Alsatian) and Flammkuchen (in German) - the etymology and meaning do not change regardless of language) is clear.
They were baked not due to the residual heat after baking bread, as stated in my quote, but on the contrary - before it, when the firewood had not yet completely burned out and the heat was too great for bread. Burning firewood was raked, a cake with a simple peasant filling was plopped onto the hot stones of the oven - and such a flat flour product very quickly, literally in a matter of minutes, reached readiness. Usually this "first pancake" was immediately divided among all those present and immediately eaten with great appetite.
Many traditional national dishes, invented by the poor not from a good life, eventually became famous, ennobled, acquired a cult status, going through an amazing path from the very bottom to the gastronomic peaks. Today they are offered in high-end restaurants for a lot of money. Tarte flambée has a slightly different story. For a very long time, these cakes did not arouse wide interest and remained a simple village dish, which was occasionally prepared in Alsatian families.
Moreover, with the departure of the culture of baking bread in a traditional stone oven, the popularity of this “by-product” also suffered somewhat.
It was only about half a century ago, in the 1960s, that it was noticed due to the growing popularity of pizzerias. Indeed, this simple pie is a kind of Alsatian pizza. Today, tarte flambée occupies an important place in the menu of ethnic restaurants. By analogy with pizza, many varieties of this dish have appeared - with a variety of fillings, including sweet ones. There is even a whole chain of restaurants that specialize in just such pies. In general, now this element of Alsatian culture is given its due with great passion. I suggest we join.
Once upon a time there was a lovely little girl. Her mother loved her without memory, and her grandmother even more. Once, her grandmother sewed a red cap for her, and this dress suited the girl so well that everyone called her Little Red Riding Hood.
Once a mother baked some cakes and said to her daughter:
— Go, my dear, visit your grandmother, otherwise I heard she is very sick.Bring her a cake and a pot of butter.
And Little Red Riding Hood immediately went to her grandmother, who lived in another village.
Tarte Flambée
Ingredients
(three cakes)
Test:
- 500 g of mulch 8
- 10 g fresh (pressed) yeast
- 10 g salt
- 350 g water
Filling:
- 300 g sour cream
- 300 g cottage cheese
- 400 g smoked bacon
- 3 large onions
I think it's clear that any bread dough of your choice can be used for these flatbreads. From what is in my journal, the pain de mie recipe from this post is quite suitable. Here I want to offer the simplest option, assuming that you don’t even need to knead the dough - just combine the ingredients and leave to ferment for 12 hours. I think it's very convenient. I’m lazy, I don’t have a planetary mixer yet, so I regularly use this method.
From the proposed amount of products, you will get about 850 g of dough (something will certainly remain on the bowl and hands :)) - this is enough for three large flatbreads. They are best eaten immediately, very hot, so if you have few eaters, adjust the volumes accordingly.
Preparation
- Rub the yeast into the flour until fine crumbs form. Add salt and mix.
- Pour in water at room temperature and mix until a homogeneous dough is obtained.
- Cover the bowl with cling film and leave for 12-18 hours. During this time, without any kneading, the proper amount of gluten will develop in it, the dough will greatly increase in volume, and, removing the cling film, we will see the following picture:
- Preheat the oven to 250 ºC. If there is a stone for baking bread, do not forget to install it in its proper place. On a baking sheet, it should also turn out well, but in the absence of a wood-burning oven, cakes baked on a stone will still be somewhat closer to the original.
- Before removing the dough from the bowl, prepare the filling. To do this, cut the bacon into thin strips and fry. Transfer to a bowl, trying to leave all the melted fat in the pan.
- Cut the onion not very finely (half rings or "quarter rings") and fry in the same pan as the bacon, until a pleasant golden color.
- Mix cottage cheese with sour cream (I used a mixer to speed up the process). It is not necessary to achieve ideal uniformity and smoothness - small lumps of cottage cheese may remain in the mixture.
- Take the dough out of the bowl and divide it into three equal parts. Roll out each into a thin rectangle on a floured surface. Carefully transfer to a baking sheet if you plan to bake on it. If a stone is used, it is better to place the cakes on parchment paper: unlike bread, they are reluctant to move off the shovel and at the same time strive to curl up, so it is better to carefully drop them onto the stone right along with the parchment.
