Wednesday, March 25, 2015

A Simple But Charming Chocolate Spring Bowl

This is a pretty way to add color and charm to a table that is completely edible. Perfect for Easter, Mothers Day, or a get together with family and friends. You can choose from 19 different colors of chocolate, and fill them with any type of candy that will go with your theme. We filled it up with chocolate foil wrapped eggs for Easter.

Things Needed:

Lets Get Started:
  1. Melt down chocolate slowly and on a very low power in the microwave. If you choose to melt the chocolate over a doubler, please make sure the water does NOT boil. It should just be hot.
  2. With a small brush, dot the yellow chocolate into the center of the flower.
  3. With a medium brush paint in the petals of the flowers with white chocolate. (Make sure you paint enough chocolate into the flower, or you may be able to see pink showing through.
  4. Melt the pink chocolate.
  5. Fill the mold 1/2 full.
  6. Hold the mold on the edge and roll the chocolate around the mold and up over the edge slightly.
  7. Let stand for a few minutes, then repeat the step until the chocolate is just starting to set.
  8. Use a paring knife run it along the top of the mold to remove the chocolate that went over the edge. (This will give you that smooth look at the top of the bowl.)
  9. Place mold into the freezer for approx 30 minutes.
  10. To remove turn mold upside down and gently tap.
  11. Fill with desired candies.

Wednesday, March 11, 2015

Large Peep Bunny Cookie

Large bunny peep cookie.
How cool is this 11" Bunny Peep Cookie! We discovered a great tasting recipe for this sugar cookie. It comes from: 
Cookie Decorating, (The complete photo guide) by Autumn Carpenter.

Buttery Sugar Cookies.
  • 1cup (2 sticks) of unsalted butter, softened.
  • 3 oz. cream cheese, softened.
  • 3/4 cups sugar.
  • 1 egg
  • 1 teaspoons vanilla.
  • 3 cups all-purpose flour 
  1. Mix the butter and cream cheese with an electric mixer on medium speed for 2 to 3 minutes or until the cream cheese and butter are blended. Scrape the bowl.
  2. Add the sugar. Continue to blend on medium speed until the mixture is light and fluffy. Mix in the vanilla.
  3. Add the egg, mixing on low speed until thoroughly blended. Scrape the bowl.
  4. Add the flour, 1 cup at a time. Scrape the bowl after adding each cup. Mix until just incorporated. Do not over mix, or the dough will toughen.
  5. Divide the dough into two equal portions. Flatten the dough into two patties that are approximately 1 1/2" thick.Wrap the patties in plastic wrap and refrigerate for at least two hours or until firm.
  6. Roll out and cut the cookies. Bake in a 375°F Oven. Bake for approx. 9 to 11 minutes until edges are very lightly browned, or push into cookie pans.
 Other Supplies Needed:
Bake easy spray (702-6018)
Bunny peep pan (2105-1443)
1/2 lb. merckens milk chocolate  (MMH)
16 oz. pink sanding sugar (SSUG-pin1)
Royal icing mix (CK77-101)
Pastry brush (AT-60010)
Jelly bean cake board (2104-7015)

  1. Spray cookie pan with bake easy.
  2. Make sugar cookie recipe, and push dough evenly into sprayed pan.
  3. Bake at 350°F for approximately 18 to 20 minutes or until edges are light brown. If you notice, we lowered the temperature because it's a large pan. If they are smaller cookies, bake according to directions.
  4. Cool in pan for about 10 minutes. then remove and cool on a cooling rack until completely cool.
To decorate:
  1. Make royal icing.
  2. Take a large spoonful of  icing and thin it down with water. Icing should flow off of spoon.
  3. Use a pastry brush and brush a thin coating of icing onto cookie.
  4. Place cookie into a cake pan and sprinkle sanding sugar over entire cookie. The cake pan will catch any sugar not used.
  5. Melt down chocolate and with a spatula make two dots for his eye's and a dot for his nose.
  6. We used a small amount of chocolate to attach the cookie to the board.
Remember, you can use any color sanding sugar you want your bunny to be.

Monday, February 23, 2015

Creme De Menthe Mints

With St. Patrick's Day coming soon, here is a tasty treat to have after dinner, or to bring over to family and friends. It's easy to make and looks very festive.
Creme De Menthe Mints.

Supplies Needed:
  1. Melt 1 lb. chocolate in microwave or double boiler. Remember not to over heat the chocolate in the microwave or boil water, if melting it in a double boiler.
  2. Add 4 drops of creme de menthe flavoring and stir well.
  3. Spoon into foil cups.
  4. Place a sugar shamrock on top while chocolate is still melted.
  5. Let harden approx. 10 min.
  6. Place candy cups in box and place lid on.
  7. Put green stretch loop on box.
How easy was that!!!!
Any questions please give us a call toll free 1-877-487-4289

Wednesday, February 18, 2015

Time Flies When You’re Having Fun!

Completed Easter Sample Cabinet!
WOW, I can't believe another year has passed us by. This year Easter is early, so we combined St. Patrick's Day and Easter candy and cookie ideas together. We will be choosing some ideas to give you step-by-step instructions here on the blog. If there is anything you see, and want us to go over it, let us know on Facebook or call us toll free at 1-877-487-4289, and we will be happy to help!

St. Patrick's Day Samples
Painted Chocolate Easter Lollipops.

More painted Easter Lollipops.

Molded Easter Pretzels.

Candy, Sugar eggs and cookies.

Easter cookies including "Peeps" cookies.

Remember our toll free # is 1-877-487-4289.

Wednesday, February 4, 2015

Chocolate Dipped Strawberries

Valentine's Day is on its way, and chocolate covered strawberries are sure to be a BIG hit with everyone! They are tasty and very easy to make.

Chocolate Covered Strawberries.

 Supplies Needed:

1) Choose strawberries from store.

2) Wash gently.
3) Pat strawberries gently to dry.
4) Hold berry by the stem and dip into melted chocolate.
5) Let excess chocolate drip off, and place on parchment paper.
6) Melt the color chocolate you want and pour them into squeeze bottles.

7) Drizzle one color.

8) Drizzle the next color. and let dry.
If you would like to add more pizazz to your berries, after you dip them in chocolate, roll them in coconut, graham cracker crunch, chocolate crunch or toffee crunch.
Click here for Crunches.


Thursday, January 15, 2015

Hershey Kiss Rose Buds

These "kiss- able" roses are sooo easy to make. We did them in red but you can use any color your little heart desires.

Supplies Needed:
Cellophane (any color)
Florist tape (Available in store)
Rose Stems (Available in store)
Icing writers or glue
Hershey Kisses

Supplies needed
Attach kisses together with icing or glue.
We used icing.
Pull top (rose calyx) off of stem.
Cut a rectangle of cellophane wrap to cover kisses.
Wrap cellophane around kisses.
insert top of rose stem into cellophane.
Use florist tape and wrap around stem until attached.

Completed vase with Kiss-able roses!

Thursday, December 11, 2014

Santa and His Team!

This is a tasty sugar cookie centerpiece but you can make it out of any of your favorite roll out cookie recipes or in gingerbread!
Supplies Needed:
 Let's Get Started:
  1. Make your favorite roll out cookie recipe. Cut out 7 reindeer, 1 Santa and 4 cookies from the house front only.
  2. Bake and cool completely.
  3. Make royal icing mix and color a small amount of each color. Yellow, light brown, dark brown, black, red and green. Leave the rest white. We suggest to cover any made royal icing with a damp paper towel so it does not dry out.
  4. Attach tip #12 to bag and fill with white icing and use it as a glue to attach the 4 sides of the house together. Let dry.
Decorating the reindeer:
  1. Thin some light brown icing with water and use a pastry brush and brush the entire cookie except the antlers. Let dry.
  2. Use tip # 3 and dark brown icing and squeeze on antlers, ears, eye's, nose, mouth and hoofs. Save one reindeer and do his nose red.
  3. Use tip # 5 and red icing to pipe on saddles.
  4. Use tip # 3 and green icing and pipe in center of red saddle.
  5. Use tip # 3 and white icing and pipe white dots around saddle.
  6. For Rudolf, use the red icing and squeeze a wide line from top to bottom of his body, then a thinner white line on top, then sprinkle the white line with assorted nonpareils.
Decorating Santa:
  1. Thin some red icing down and brush Santa's sleigh, suit and hat. Let dry.
  2. Use tip # 5 and black icing for rungs on bottom of the sleigh and Santa's mitten.
  3. Use tip # 16 and pipe on details on Santa's suit, beard and top part of sleigh.
  4. Use tip # 3 and black icing for Santa's eyes and mouth.
  5. After cookies are dry, turn them backwards and attach stick with royal icing. Let dry.

Decorating the house:
  1. Use Tip # 12 and white icing and pipe around outside of house and corners. Sprinkle with assorted nonpareils. (Do this while the icing is still wet so the nonpareils stick).
  2. Use tip # 3 and dark brown icing and draw on doors and windows.
  3. Use tip # 3 and yellow icing and fill in the windows.
  4. Use tip # 5 and white icing and add snow below windows. Let dry completely.

Putting it all together:
  1. Put white royal icing on cake board.
  2. Place house in center.
  3. Wrap Styrofoam in aluminum foil and place inside center of house.
  4. Arrange Santa and his team in Styrofoam.
  5. Fill inside of house with iridescent filler.
This makes a tasty centerpiece for you holiday table!
Remember if you have any questions, feel free to call is toll free at 1-877-487-4289