Edible Crafts

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22 Food and Party Ideas for Memorial Day, Past and Present

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It seems like just yesterday I was wishing for snow, and now summer is upon us here in the top hemisphere. Memorial Day, the day we honor and remember those men and women who fought and died serving in the Armed Services,  is the unofficial marker of summer’s start here in the United States. It’s a day of celebration, of red, white and blue, of picnics and barbecues and joy, fitting for its purpose. (I won’t mention the miles long back-up of cars trying to get to the beach. Or pretend I didn’t.) Thanks to a great suggestion from reader, Heidi, I’m rounding up some Memorial Day favorites from Edible Crafts’ past and linking to some new ones.

Blasts from the past, featured before on Edible Crafts:

 

Clockwise:

Make watermelon pops at Domestic Fits, and a booze-y version at The Shiksa in the Kitchen.

Make stars and stripes pound cake at Big Bear’s Wife.

Make red, white and blue fudge at Taste and Tell.

Find the recipe for rock candy JellO shots at Jelly Shot Test Kitchen.

Make patriotic snow cones (and find lots more red, white and blue food) at Babble.

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Make a stars and berries cake at Bird on a Cake.

Make patriotic JellO cookies at Munchkin Munchies.

You’ll find this dip recipe and a jillion other festive ideas at Hungry Happenings.

Find picnic tablecloth cookies at In Katrina’s Kitchen.

Make a robot centerpiece at Spoonful.

memorialday4

Clockwise:

Make hot dog cookies at Munchkin Munchies.

Make BBQ marshmallows at my other blog, the decorated cookie.

Make standing ant cookies at The Bearfoot Baker.

Brand your own picnic utensils at tikkido.

 

Some new ideas for Memorial Day:

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Clockwise:

Make flag shortbread at Sugar Winzy.

Find links to all these goodies at Gimme Some Oven.

Make a star cookie wreath at Sweetopia.

Made red, white and blue star cookie pops at, um, my blog.

Make DIY Memorial Day goodie bags at The Sweetest Occasion.

 

And for our Service men and women:

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Find the recipe for this fabulous cookies and cream camouflage cake at i heart baking!.

Make camo cupcakes, inside and out, at Crafty Mama.

Make camo cookies at my blog (geez, really, Meaghan? Three?).

 

 

 

 

Comments

  2. These are such wonderful ideas! SO festive and fun! They would also be great for the Fourth of July. I finding decor and games for your party early on in the planning process make the rest of the planning much easier.

Have you read?

These Bakery-Style Biscoff Cupcakes Disappear in Minutes

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

  • Bakery-style results at home – fluffy sponge + silky frosting. 
  • Cookie butter goodness – spiced caramel flavor in every bite. 
  • Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots. 
  • Crowd pleaser – loved by both adults and kids. 

Ingredients

For the Cupcakes:

  • 200g (1 cup) sugar 
  • 200g (1 ¾ cups) all-purpose flour 
  • 120g (½ cup) unsalted butter, softened 
  • 2 large eggs 
  • 120ml (½ cup) milk 
  • 1 ½ tsp baking powder 
  • 1 tsp vanilla extract 
  • Pinch of salt 

For the Biscoff Buttercream Frosting:

  • 150g (? cup) unsalted butter, softened 
  • 200g (1 ½ cups) powdered sugar 
  • 150g (about ½ cup) Biscoff spread (smooth) 
  • 1–2 tbsp milk (to loosen, if needed) 

For Topping:

  • Mini Biscoff biscuits (one per cupcake) 
  • Crushed biscuits for sprinkling (optional) 

Method

Step 1 – Bake the Cupcakes

  1. Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases. 
  2. Beat butter and sugar together until light and fluffy. 
  3. Add eggs one at a time, then stir in vanilla. 
  4. Mix flour, baking powder, and salt in a separate bowl. 
  5. Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined. 
  6. Divide batter evenly into cupcake cases. 
  7. Bake for 18–20 minutes until golden and springy. 
  8. Cool completely before frosting. 

Step 2 – Make the Biscoff Buttercream

  1. Beat softened butter until pale and creamy. 
  2. Add powdered sugar gradually, mixing until smooth. 
  3. Beat in Biscoff spread until fully combined. 
  4. If too thick, add 1–2 tbsp milk for a silky, pipeable consistency. 

Step 3 – Decorate

  1. Pipe swirls of Biscoff buttercream onto cooled cupcakes. 
  2. Top each with a mini Biscoff biscuit. 
  3. Sprinkle crushed biscuits for extra crunch. 

Tips for Perfect Biscoff Cupcakes

  • Use room temperature ingredients for a smooth batter. 
  • Don’t overbake – cupcakes should be soft and springy. 
  • Chill the frosting slightly before piping for firmer swirls. 
  • Make ahead – cupcakes can be baked the day before and frosted when ready to serve. 

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.

 

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