S’mores cookie cups

img_9409img_9414

Ingredients

1 cup graham cracker crumbs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
12 large marshmallows, cut in half
2 Hershey’s chocolate bars (24 chocolate pieces)

Instructions
Preheat the oven to 350 degrees.
In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside.
In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined.
Drop rounded tablespoons of dough into a greased mini muffin tin. Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough. Bake for 6-8 minutes or until edges are just golden brown. Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie. Let cool completely.
Once cooled, preheat broiler. Place cookies under the broiler for 1-2 minutes, keeping a close eye on them so they don’t burn. Once marshmallows are golden brown, remove from oven and place a piece of chocolate on top of each cookie.

Recipe from http://fabulesslyfrugal.com/smores-cookie-cups-recipe/

Santa Christmas Sleighs

I made these little sleighs as place cards for our Christmas morning brunch. The nice thing about these sleighs are that they can be totally different depending on what supplies you use. You may add your own personal touch or favorite candy to make them unique.image

Here are a few examples that other people have made:

image

From jakheath.com

 

 

imageFrom shesaved.com

 

imageFrom Paige

 

Below I recorded the supplies and instructions of how I assembled my sleighs. Each sleigh cost about $3-4

List of supplies to make one sleigh:

regular tape

double sided tape

glue gun with low temperature setting

red ribbon

small jingle bell, optional (I added one to each sleigh because I found them at the dollar store 18 for $1)

Two candy canes (sleigh runners)

candy bar (base of the sleigh)

Santa chocolate bar

1.08 oz. box chewy lemonhead fruit mix

1 package of 4 necko PB crackers (dollar store)

small Hershey’s chocolate bar

Andes mint

small kit kat bar

2 small milk dud boxes

3 chocolate coins

chocolate milk balls with netting mesh.

Slips of paper for name tag (optional)

  1. Collect your craft supplies & candy stash!image
  2. Using regular tape attach candy canes to the bottom of the candy bar. I used two pieces of tape for each candy cane; one at the top and one at the bottom (tape runs perpendicular to the candy cane, not parallel)

image

3.With double side tape, secure the lemon head fruit box on the top of the candy bar. Then use a small dab of glue from the glue gun (low temp setting) to attach milk duds to the candy bar.

image

4. Take double sided tape and attach neko crackers to the fruit mix box, then Hershey’s chocolate, Andes mint and Kit Kay bar.

image

5. Holding the top of the netted candy bag, attach the bottom (where the little tail is) to the milk dud boxes with a small dab of glue. If you’ve opened the bag of netted candy, you can tie a ribbon around the top of the bag to keep the candy from spilling out (I opened the netting  and divided the candy balls between the sacks from the chocolate balls and the chocolate coins to make smaller bags. I also used extra netting that I had from the fabric outlet to make my own sacks. (You can also use the netting from clementine bags or yellow

image

image

6. Taking your chocolate Santa, place a small dab of glue on the front of the sleigh and place his boots there, positioning him so he is slightly leaning back against the stack of candy behind him.

7. Stack three chocolate coins ontop of the kit kat bar using double sided tape inbetween each coin and candy bar.

image

8. Gently place a ribbon under the sleigh runners and up over the chocolate coins to hold the sleigh together, tying a bow at the top.image

9. To attach a sleigh bell, gently pull the ribbon back (near the base of the knot) and place a small dab of glue to the underside. Attach the bell string.

image

image

10. Lastly, place your name card in the front of the sleigh, resting on both sleigh runners.

image

And you’re done! The Santa sleighs are ready to deliver their treats!

image

image

image

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Peanut butter bees

image
1/4c. Butter/margarine
1 c. Creamy peanut butter
1 c. Powdered sugar
1 1/2c. Graham cracker crumbs
1 square semi sweet baking chocolate
1/3 c. Sliced almonds, toasted

Beat butter, peanut butter and powdered sugar in a large bowl with an electric mixer on medium speed until well blended.
Add cracker crumbs , mix well.
Shape into little bee bodies.
Melt chocolate & drizzle in lines over bees for stripes.
Insert almonds into both sides of each body for wings before chocolate hardens.
Using a toothpick, dip into chocolate and make two dots for eyes
Can store in fridge for up to 3 days.
Makes approx. 60 bees

– photo from:  http://www.kraftcanada.com/recipes/peanut-butter-bumble-bees-84010

Chocolate Truffles

imageimageimageimage 

It’s Valentine’s Day! While shopping with my sweetheart the previous week at Kitchen Capers, I found these adorable little party favor boxes.  I fell in love with the cute pink stripes and the sweet shop style…the perfect size for holding a handful of chocolatey love. I purchased the bags for a Valentine’s day tea & proceeded to make truffles for my guests. Having lost my former truffle recipe, I used Martha Stewarts easy recipe and chocolate dipped mine instead of rolling them in cocoa powder…Happy Valentines Day!!imageimageimage

image

Chocolate Truffles

  • 8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon of liqueur, such as triple sec or framboise (optional)
  • Unsweetened cocoa powder for rolling or white & dark chocolate wafers for coating.
  1. Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
  2. Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
  3. Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes  
  4. Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired. (note: I popped mine in the freezer for a few seconds so they would hold their shape, and then chocolate dipped them using wilburs dark coating wafers. I then drizzled melted wilburs white coating chocolate over them using a spoon.)

Basic Fondant (Creme center for chocolate covered cremes)

Basic Fondant

5 c. sugar
1 c. whole milk
1 c. heavy whipping cream
4 TBSP butter or margarine
1/2 t. cream of tartar
(Optional: 1 tsp of either orange, vanilla, or almond extract; 1 c. chopped nuts)

In large saucepan, combine all ingredients except flavoring and nuts.
Stir until sugar is moistened.
Place over high heat.
Bring to a boil, then gradually lower the candy thermometer into boiling syrup. COOK WITHOUT STIRRING, lowering the heat slightly as mixture thickens.
Cook to 236.
Pour out on a slab (marble is ideal) and cool to lukewarm.
Work with a spatula until fondant creams, then knead with hands until it is very smooth, adding flavoring or nuts if desired.
Form into a ball an let the mixture res on the slab until it is completely cool.
Form into 3/4 in balls and dip in chocolate.
To store, wrap fondant tightly in wax paper or plastic wrap and place in a bowl, and then cover with a damp cloth.

Orange Pecan Creams
2 c. basic fondant
3/4 t oil of orange
1/2 c. chopped nuts
a few drops of orange food coloring

Vanilla French Creams
2 c. basic fondant
1/4 t. clear vanilla flavoring

Butterballs
Use the Vanilla French Cream ratio,
form into balls and roll in crushed nuts

Peppermint Patties
2 c. basic fondant
1/4 t. oil of peppermint

Strawberry Creams
2 c. basic fondant
1 t. strawberry flavoring
a few drops of food coloring

Homemade Caramels

IMG_01882 c. sugar
1/2 t. lecithin (optional)
1/2 c. butter (optional)
3/4 c. light corn syrup
2 c. heavy whipping cream (divided)

NOTE: When making candy recipes, it is very important NOT to stir unless the recipe indicates to do so.

In a saucepan combine sugar, lecithin, butter, corn syrup and one cup of cream.
Bring to a rolling boil.
Slowly add the remaining cup of cream so that boiling does not stop.
Reduce heat as temperature increases.
Cook to 250 for a firm caramel or a few degrees less for a softer candy.
Pour into a buttered 8″ square pan.
Do NOT scrape the candy out of the pan as this may cause candy to cyrstalize.
You may wrap the caramels individually in parchment paper.
Makes about 48 pieces.

Chocolate Covered Peanut Butter Eggs

recipes-1-2 recipes-2-2

Sarah’s recipe:
1 c. creamy Peanut Butter
1 1/4 c. confectioner’s sugar
2 t. vanilla
1/4 c. butter
Wilburs dark coating chocolate

Mix Peanut Butter,  1 cup of sugar and vanilla. Add more sugar if desired. (If it’s too thick, I add a splash of vanilla, if it’s too creamy to work with, I add more sugar. Just make sure you are comfortable with the texture/ taste) Shape into eggs. Melt chocolate; dip eggs and place on parchment lined cookie sheet.

Amy’s recipe:
2 c. creamy Peanut Butter
1 jar (8 oz) marshmallow creme
1/2 c. butter (softened)
1 1/2 c. powdered sugar
Wilburs coating chocolate

Combine first 4 ingredients. Form eggs. Place on parchment lined cookie sheet and freeze until firm, then dip into melted chocolate.