6 Giant Food Recipes

1. Giant Cinnamon Roll
Ingredients
for 12 servings

DOUGH

½ cup unsalted butter, melted
2 cups whole milk, warm to the touch
½ cup granulated sugar
1 pack active dry yeast
5 cups all-purpose flour, divided
1 teaspoon baking powder
2 teaspoons salt
FILLING

¾ cup butter, softened
¾ cup light brown sugar
2 tablespoons ground cinnamon
FROSTING

4 oz cream cheese, softened
2 tablespoons butter, melted
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

Preparation

1. Generously butter a 9-inch (23cm) cast iron or cake pan.
2. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
3. Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
4. Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
5. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
6. Preheat oven to 325˚F (160˚C).
7. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
8. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
9. Roll the dough out into a large rectangle, about ½-inch (1.5 cm) thick. Fix corners to make sure they are sharp and even.
10. In a small bowl combine the filling ingredients and stir to combine.
11. Spread the filling mixture evenly over the rolled out dough, spreading right to the edges.
12. Using a pizza cutter, make 3 horizontal cuts to divide the dough into four long, evenly sized strips.
13. Starting from the bottom, roll the first strip up right to left. Take the first roll and place it back on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining two strips until you have a giant cinnamon roll.
14. Place the giant cinnamon roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.
15. Bake for 45 minutes. Cover the cinnamon roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.
16. While the cinnamon roll is baking, prepare the frosting.
17. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
18. Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from pan and drizzle frosting over the roll before serving.
19. Enjoy!

2. Giant Cookie Ice Cream Sandwich

Ingredients
for 8 servings

2 cups brown sugar
2 cups white sugar
2 cups butter, melted
4 eggs
5 cups flour
2 teaspoons baking powder
1 teaspoon salt
4 cups semi-sweet chocolate chip
5 cups vanilla ice cream, slightly softened
mini chocolate chip

Preparation

1. Preheat oven to 375°F/190°C.
2. In a large bowl, whisk together the brown sugar, white sugar, and melted butter.
3. Add in the eggs and vanilla, and whisk until combined.
4. Add in the flour, baking powder, and salt, and mix together until just combined. Add in the chocolate chips and mix again.
5. Spay two round pans with nonstick cooking spray and separate the cookie dough into each pan. Pat down the dough with a spatula until the surface is even, and bake for 35 minutes or until golden brown.
6. While the cookies are baking, place plastic wrap in a springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid, about 1 hour.
7. Once the cookies have baked and cooled, turn them over onto a tray.
8. Place the ice cream disk on top of one half and cover with the other half.
9. With your hand press the mini chocolate chips to the outside of the cookie. Freeze again until solid.
10. Enjoy!

3. Giant BBQ Rib Sandwich
Ingredients
for 8 servings

1 rack baby back rib, membrane removed, this is essential for de-boning
DRY RUB

2 tablespoons paprika
1 tablespoon pepper
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
GLAZE

1 cup BBQ sauce
¼ cup honey
1 large bread loaf
¼ cup butter, melted
1 tablespoon sesame seed
2 large onions, sautéed or caramelized
2 tablespoons fresh parsley, chopped
white onion, slices

Preparation

1. Preheat oven to 300°F (150°C).
2. Lay the ribs on a long sheet of aluminum foil.
3. Combine the dry rub ingredients in a small bowl, then cover the ribs evenly on both sides, making sure to press the rub into any cracks and smooth out any large lumps.
4. Wrap the foil around the ribs, making sure they’re completely sealed. Use additional sheets if necessary.
5. It’s important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking.
6. Bake the ribs for 3 to 3½ hours, until tender.
7. Unwrap the ribs carefully, then wiggle the bones out slowly. If you’re having trouble removing the bones, use a knife to make small cuts to help their removal.
8. Combine the glaze ingredients in a bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since they’re super tender.
9. Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown. Set aside.
10. Slice the bread in half into the thickness of your choice, then butter both sides of the bread. Sprinkle sesame seeds on top, then toast your bread by broiling it for a few minutes. Keep a careful eye on it as it will burn extremely quickly.
11. With two long spatulas or knives, carefully transfer the glazed ribs to the bread, then top with onions, parsley, and the top bun.
12. Slice into about 2-inch (5 cm) sandwiches, and serve!
13. Enjoy!

4. Giant Spaghetti-Stuffed Meatball

Ingredients
for 6 servings

1 lb hot italian sausage
1 lb ground beef
1 cup seasoned breadcrumb
⅓ cup fresh parsley
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
⅓ cup shredded parmesan cheese
2 eggs
½ cup milk
½ cup shredded mozzarella cheese
⅓ lb spaghetti, cooked al dente, with sauce
marinara sauce, to serve
shredded parmesan cheese, to serve
fresh basil, to serve

Preparation

1. Preheat oven to 375°F (190°C).
2. In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined.
3. Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
4. Spread the meat mixture along the bottom and sides of the bowl, about ½-inch (1 cm) thick.
5. Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
6. Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
7. Place ball on a foil-lined baking sheet.
8. Bake for 40 minutes.
9. Place a large spoon full of marinara in the center of a plate. Top with the spaghetti-stuffed meatball, marinara, Parmesan, and basil.
10. Enjoy!

5. Giant Peanut Butter Cup

Ingredients
for 10 servings

4 cups milk chocolate chip, divided
2 cups creamy peanut butter
2 cups powdered sugar, sifted
½ cup butter, softened

Preparation

1. In a small bowl, place half of the chocolate chips.
2. Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
3. Pour melted chocolate into a 10-inch (25 ½ cm) tart pan making sure to coat the entire pan, including all sides.
4. Refrigerate until set.
5. In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
6. Pour the peanut butter into the tart pan and smooth the surface.
7. Melt remaining chocolate and pour over the peanut butter.
8. Smooth out the chocolate making sure it covers the entire surface.
9. Refrigerate until set, about 1 hour.
10. Slice and serve.
11. Enjoy!

6. Giant Molten Chocolate Box Cake

Ingredients
for 8 servings

1 box chocolate cake mix
1 cup water
⅓ cup oil
3 eggs
2 cups heavy cream
16 oz dark chocolate
cocoa powder, to serve

Preparation

1. Preheat the oven to 350˚F (180˚C).
2. In a large mixing bowl, combine the cake mix with the water, oil, and eggs, and stir until well combined.
3. Transfer the mixture to a well-greased bundt pan.
4. Bake for 35-45 minutes, or until a toothpick comes out clean.
5. Heat the heavy cream in a small saucepan until just boiling.
6. Transfer to a medium mixing bowl with the dark chocolate and mix until well combined.
7. Invert the bundt cake onto a serving dish.
8. Pour the chocolate ganache in the center hole, allowing it to overflow and cover all of the cake.
9. Dust the cake with cocoa powder and allow ganache to rest for 30 minutes.
10. Enjoy!