Without Fail Cooking Recipe GlutenFree Girl Scouts Restaurant Style

Fast making ultimate Gluten-Free Girl Scouts easy, bouncy, practical.

6 ingredients, 10 steps, cooking Gluten-Free Girl Scouts

How are you every body, now you can make recipe Gluten-Free Girl Scouts with 6 ingredients and 10 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 6 ingredients and 10 stages of easy cooking Gluten-Free Girl Scouts.

Ingredients all Gluten-Free Girl Scouts

1. Prepare 4 : celery sticks of.
2. It’s 1/4 cup : peanut butter butter cream cheese of , sunflower or.
3. It’s 4 tablespoons : raisins chocolate nuts , chips, or chopped.
4. It’s One : apple organic.
5. You need 8 : marshmallows -full sized.
6. It’s 8 : chocolate mini chips.

If all raw materials Gluten-Free Girl Scouts it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Stages Cooking Gluten-Free Girl Scouts

1. Wash celery, pat dry
   
2. Smear each piece with filling of your choice
   
3. Sprinkle with topping of your choice
   
4. Serve and enjoy.
   
5. Using this peeler/corer for ease or peel the apple, core it and then slice thinly, creating a apple donut shape. Cut each circle in half to form the wings of your snack. You'll use two full slices
   
6. Using kitchen shears, slice each marshmallow in half.
   
7. Place 3 pieces cut marshmallow sticky side up on plate, to form the thorax, abdomen and head.
   
8. Place apple halves on top of sticky marshmallows, round sides of the apple slices connecting in the center.
   
9. Add two chocolate chips for eyes in top circle
   
10. Cut remaining circle in half for antennae.
    
11. Finish and Enjoy.

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