After making The Juiciest Turkey Ever:), I thought it would be nice to have a smaller version. This can be a little snack, or a decorative cake or brownie topper.
Each turkey tail is made with 2 slices of apple, one is cut with a round scalloped circle cutter, the other with a daisy fondant cutter. It is decorated with goji berries and pumpkin seeds.
The orange is a slice of (my very first!) persimmon, cut with a flower fondant cutter.
The body is 1/2 a dried fig, with sesame seed eyes, a sunflower seed beak, and 1/2 a goji berry waddle.
It looks cute on top of a cake, making it special for Thanksgiving.
The cake is inspired by this lovely cake by Susan Powers of Rawmazing. I added my cinnamon glazed pecans in place of cranberries:)
This is a version of the turkey made with dried fruit. I topped a breakfast cookie pop , but a round brownie, or your favorite cookie would make a nice base, or just enjoy it "as is". The dried fruit was added after the pops were dehydrated. A gentle press makes everything stick to the pop. If your fruit is very dry, you can mist it with a bit of water to make it sticky.
This one is made with pineapple for the tail, with a fig body decorated as above, and pecans, berries, and feathers cut from dried mango to decorate the tail. A smaller one would be cute on cupcakes:)
Cinnamon Glazed Pecans:)
½ cup coconut oil
2 tablespoons agave, or maple syrup:)
1 teaspoon cinnamon
2 cups pecans
1. Prepare small cookie sheet by lining it with with waxed paper, parchment, or plastic wrap. Place in freezer.
2. Gently melt coconut oil in a bowl placed in another bowl of warmed water.
3. Add agave and cinnamon and mix well.
4. Add pecans (or nut of choice, raisins, coconut etc…) and stir.
5. Spread onto frozen cookie sheet and freeze till coating is hard.
Best if stored in freezer or fridge.
These are great by themselves or chopped up on bananas, ice cream, or oatmeal, all raw, of course!