Cornucopia

As those of you who follow The I in Creativity on Instagram and Facebook, you'll know that I postponed my craft on Sunday to today so that it will be okay to use tomorrow for thanksgiving (because it is food, as I mentioned in the posts). Well, here it is! A real cornucopia! As cool as this is, it's not my original design. As much as I am crafty, cooking really isn't my thing, so I thought up the idea, then searched for a tutorial, which is how I made this one.

I'll basically explain how I did it, but to see the one I followed after, I'll add a link at the bottom. Before you begin, you'll need to 3 packages of 14oz pizza crust dough. I only used two, but it's always better to have more than less. You will also need a LOT of tinfoil, pizza cutter, cutting board, cookie sheet, Pam, rolling pin, and optionally, a water bottle to size the foil mold.

Use your water bottle to roll up the tin foil into a cornucopia shape. I was confused with this part because the opening needs to be larger than the circumference of the water bottle, so I sort of rolled it into a bigger cone on my own, then just placed the water bottle inside to keep it strong as I roll up more layers. I found that if you gently roll up each piece of foil then unroll it and roll it onto the mold, it will be stronger than a smooth flat piece, but that could be just me so do whatever you want. Keep adding a ton of layers until it is really big and strong. With the opening, fold over the pieces around it to make the hole stronger. Don't forget to bend the tail like a traditional cornucopia.

Now unroll your pizza dough onto your cutting board, roll it out to about 1/2inch thick with your rolling pin, then use your pizza cutter to cut it into strips (the long way) 1inch wide. Oh, and spray your cutting board, rolling pin, cookie sheet, and tinfoil mold all with Pam. Once they're all into strips, put your mold onto the cookie sheet, and wrap the strips around the tinfoil. Even wrap it on the under side. This really stressed me out because the pieces on the bottom would sag and stretch thin, and they were too long to wrap around once, but just continue wrapping around the cornucopia and when it runs out, just pinch it to the next piece you add on. Mine didn't stick together very well, but as long as it's still hanging on there, it's fine. And for my other problem, just make sure there is a designated bottom side. If you want to do fancy braids with the dough, just take as many pieces as you need and braid them, or twist them. My only suggestion is don't do anything that won't lay flat. I did a knotted one and now there are holes in my cornucopia, because I couldn't pull it tight enough to, but it is still fine. 

Once it is fully wrapped, preheat the oven to whatever your packaging says. Mine said 400 degrees F, but the tutorial I was following said 350, so I did 400 and just watched it closely. While it is heating up, make an egg wash thing with an egg and 1 tsp of water and paint it on the dough so it looks golden when it comes out of the oven. Now, put the cookie sheet into the oven. I probably took it out after 15 minutes, so just keep your eye on it and stay in the kitchen. When you take it out, let it cool, then gently remove the tinfoil. I am going to wait to so that until tomorrow before thanksgiving.

Now it is done! It is really cool, and tastes great once you're done using it as decoration. Except it's a bit overwhelming for non cooks. But if I could do it, odds are you can too! To see the other blogpost's  information, click here.