What is the mystery inside a Crabby-tini?
It cures what ails the crabby, grumpy, sugar-highed, hopped up, sleep deprived preteen girl. Orange juice and grenadine in a martini shaker over ice. Shake, don't stir. Pour with great flourish a' la Tom Cruise into two chilled martini glasses. Next, make a huge production out of opening a can of the bubbly (ginger ale) using a towel to hold the pop-top from flying. Again, using wild arm movements pour this into the martini glasses from the highest possible point (you may have to stand on the kitchen counter). They will ooooh and aaaah. They never saw Cocktail. Do not, whatever you do, call it a Shirley Temple or all will be lost. Refer to it at all times as a Crabby-tini. Serve with a wedge of lime, a cocktail cherry, sugared rim or (my preference) all three.
Then with much fanfare I announced that we were having a breakfast buffet of eggs and bacon, toast, french toast, waffles with powdered sugar and syrup, croissants and donuts. This is what they got:
The eggs are white candy melts softened slightly and then I pressed a mini M&M into it.
The bacon is cinnamon gum, flattened with a rolling pin, sliced and waved.
The toast is French Toast Crunch cereal.
The waffles are vanilla wafer cookies cut apart and separated. The butter pats are individual confetti sprinkles. I dusted them with powdered sugar and maple syrup.
I love the little donuts. They are Cheerios of course, some dusted with powdered sugar, the others gently dipped in the aforementioned candy melts and sprinkled.
The croissant is an actual tiny croissant made from Pillsbury dough - just cut it into teeny tiny triangles, roll and bake in the toaster oven for about five minutes!
Of course we had a real breakfast of real size croissants and real Cheerios and of course, more Crabby-tinis. What a spread!