How to make edible Minecraft dirt and grass blocks

Hello, friends! Recently, I threw a Minecraft birthday party for my son, featuring dirt and grass blocks made from crispy cereal. Here is the recipe for those treats, which were delicious, and which scored highly on the Minecraft cred scale with the kids. Enjoy!

Minecraft treat ingredients
Minecraft treat ingredients


1/2 stick margarine

Large box of chocolate Rice Krispies or Cocoa Pebbles (about 8 cups, I think)

2 regular-sized bags of small marshmallows

1/4 cup corn syrup

1/2 cup chocolate chips

green icing in a can

green sugar sprinkles

chocolate sprinkles

Pam or other cooking oil spray

13 x 9 inch cake pan

Dirt blocks without frosting.
Dirt blocks without frosting.


In a large nonstick pot, melt the margarine and marshmallows over medium-low heat, stirring so the marshmallows don’t burn. Mix in the corn syrup and keep stirring. Once the mixture is smooth, turn off the heat and stir in the chocolate chips until they’re completely melted and combined.

Add most of the cereal and fold it into the marshmallow mixture. I think I used about 8-10 cups of the cereal, which ended up being the whole box. You want the treats to be chewy, but not so squishy that they won’t hold a cube shape.

Grease the cake pan by rubbing the margarine wrapper all over the inside of the pan, or spray with Pam. Then pour the cereal mixture into the pan and spread it out evenly. It might help to spray some Pam onto your spoon or spatula, and use that to pack the mixture down into the pan. You want to press it down pretty well so there aren’t any big air pockets.

Allow the “cake” to cool to room temperature.

One Minecraft dirt and grass block.
One Minecraft dirt and grass block.

Decorating the treats

Place a cutting board over the top of the cake pan. Hold it in place and flip the whole thing over. Set it on the counter and tap on the bottom of the pan until the whole thing falls out onto the cutting board. Remove the cake pan and use a knife to cut the treats into squares/cubes.

Use your fingers to squeeze the treats into cube shapes and then roll the sides into the chocolate sprinkles. Don’t put sprinkles on the top of the cubes, because we’re going to put frosting on that part.

Use the green icing with the serrated tip (it looks like zig-zags) to make pointy tufts of frosting on top, to look like grass. Sprinkle some of the green sugar on top of the frosting for a little extra sparkle.

Arrange the finished blocks on a plate or tray, and add Creeper face picks if you want to (get free Creeper printables here).

I hope you enjoy these treats. I posted the recipe the way I made them, which was without a recipe, so that’s why the measurements are approximations. Cheers!

Apple Fritter Waffles with Maple Glaze

I haven’t tried these apple fritter waffles yet, but when this recipe landed in my inbox today, I knew I had to share it! It’s a waffle batter, but it includes yeast, like a deep fried doughnut! Like an apple-waffle-doughnut with maple glaze. Scroll down for a photo of the finished waffles.

Are you drooling yet? Here’s the recipe, from cookbook author Jess Thomson.

apple fritter waffle recipe


Make the batter
The night before you plan to serve the waffles, make the batter: Whisk the yeast, water, and 1 tablespoon of the sugar together in the work bowl of a stand mixer and set aside for 5 minutes. In a large bowl, whisk together the remaining 3/4 cup sugar, baking powder, mace, cinnamon, salt, and flour. Set aside. Add the butter, eggs, and vanilla to the foaming yeast mixture. Mix with the paddle attachment on low speed for about 1 minute, breaking up and melting the butter. With the mixer on low speed, add the dry ingredients about a third at a time, mixing until blended and scraping the sides down as necessary. Cover the bowl with plastic wrap and refrigerate overnight. (You can also make the batter an hour or two before serving and let it sit at room temperature, covered, for about 1 hour before making the waffles.)

Make the apples
Combine the apples, sugar, lemon juice, and cinnamon in a frying pan. Cook over medium heat, stirring occasionally, until the sugar melts, the liquid evaporates, and the apples are soft and beginning to disintegrate, 10 to 12 minutes. Allow the apples to cool to room temperature, then refrigerate them, and reheat before serving the waffles. (You can also make the apple compote in the morning.)

In the morning, make the glaze
In a stand mixer fitted with a paddle attachment (or using a large bowl with a whisk), blend the confectioners’ sugar, corn syrup, salt, vanilla and maple extracts, maple syrup, and hot water until all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. (If the glaze seems to thick, add a little hot water, a teaspoon at a time.)

Make the waffles
Preheat a Belgian-style waffle iron to the “crisp exterior” setting (or follow manufacturer’s directions). Add a heaping cup of batter, and cook for 2 minutes, until golden brown. Break the waffle into 4 pieces and dip one side of each waffle into the glaze. Place two waffle squares glazed side-up on each of two plates, and top with some of the apple compote. Serve immediately, then repeat with the remaining batter, glaze, and compote.

GeekMom’s Favorite Spam Recipe

What is SPAM good for? Well, it may be an acquired taste, but before “spam” became an online nuisance, it was a food. Remember? And while some snooty foodies will heap ridicule upon those of us lowbrow commoners who consider SPAM a legitimate ingredient, I have to say to anyone who is judging SPAM by its reputation alone, “Try it. You might like it.” Seriously!

GeekMom's SPAM Rice RoyaleFor example, here is a photo of some delicious fried rice I made the other day. Maybe I’ll call it SPAM Rice Royale, or something else that sounds tempting and exotic. See the lovely, tender onions and green peppers? The authentic leftover steamed Japanese white rice? Notice the beautifully browned SPAM cubes? That’s the secret! The SPAM must be diced and browned, so that at least two sides of the cubes are carmelized and a bit crisp. That’s what makes this such a tasty treat!

Additionally, I sprinkle the rice with a little bit of seasoned salt, garlic powder, fresh ground pepper, and a splash of Kikkoman shoyu (soy sauce). And if it were up to me, I’d also add some carrots and frozen peas, but Hubby doesn’t eat those. And since I’m so nice, I usually leave them out.

And there you have it. GeekMom’s SPAM Rice Royale. For the record, Hubby is a picky eater, and he had seconds for dinner, and took the rest to work for lunch the next day. Try it. You might like it!

Exploring the mysteries of homemade pie crust

Making a perfect pie crust is a skill that can take years to perfect. How can something made from such simple ingredients be so difficult to master? I don’t know! That’s why I always buy pre-made crusts! But this year, I am going to figure out the magic and mystery behind homemade pie crust.

I have gathered some helpful video tutorials on pie crust making, along with some highly-rated recipes, and put them all together on this page. I’ve included video from Alton Brown and Cat Cora, as well as some home cooks.

It’s amazing how you can conjure such a delicious, tender, flaky, golden, crispy, soft, beautiful crust from just flour, fat, salt, and water. Sure, some people add extra stuff, but the basics are always the same. I’ve never had great success with pie crust. Maybe it’s because I’m too impatient to mix the cold fat with the flour properly. Or maybe it’s because my hands are always warm, so the dough gets sticky and overworked. I don’t know. But I hope I can figure it out this season. Otherwise, it’s back to the frozen crusts for good!

Heather’s banana bread

Every time I make this, people ask for the recipe. Thought I’d share it here.

  • 1 c. sugar1 stick margarine, softened
  • 2 eggs
  • 1 tsp. baking soda
  • 2 c. flour
  • 1 tsp. vanilla
  • dash of salt
  • dash of nutmeg
  • 3 ripe bananas, mashed

Preheat oven to about 350 and grease or spray pans (loaf, cake or muffin). Cream margarine and sugar together. Add eggs and blend. Mix together dry ingredients in separate bowl and then add to margarine mixture, and mix. Add mashed bananas and vanilla. Scrape down bowl and mix. Pour into pans and bake until toothpick comes out clean (approx. 60 min for large loaf; approx. 18 min for muffins). Do not overbake. Remove from pans and cool on racks. Then wrap in plastic and refrigerate overnight.