Irresistible Popcorn Treats

Popcorn Treats

This is sooo easy to make and really really tasty!!

Supplies Needed:

• Approx. 8 cups popcorn
• 1 lb. white chocolate
• Red coarse sugar
• 1 candy cane
• Martini glass ( This can also be spread out onto a sheet of parchment paper to dry and then pkg. it in decorative bags for gifts).
• small amount of red fondant

General Instructions

1. Put popcorn into a large bowl.
2. Melt white chocolate.
3. Pour over popcorn and gently mix.
4. spoon into glass.
5. Break the end of the candy cane off and insert into popcorn.
6. Roll a small cherry with red fondant and place on top.
7. Sprinkle with red sugar.

REMEMBER: You can get creative with this basic recipe. I have also added small M&M's, nuts, and potato chips, and couldn't stop eating it until it was gone.

Enjoy!

The Zombies Are Coming!

Zombie Cookies

The fun part about making zombie cookies is you can be creative and anything will work!

Cookie Cutters Used:

Teddy Bear Comfort Grip Cutter  (2310-609)

Haunted Halloween Metal Cutter Set  (2308-1092)

2 1/2" Round Cookie Cutter   (AT-14402)

Other Items:

Cookie Sheets

Cooling Racks

Tips # 1, #2, #3, #4, #5, #7, #12, #16, # 46 

Food Colors, Black, Brown, Red, Orange, Pink, Purple. 

Candy Eyes 

Decorating Bags

Paint Brushes 

Red Piping Gel (CK77-2550)

Red and Black Food Writers (AM34-6010)

Royal Icing Mix  (CK77-101)

Your favorite roll out cookie dough.

1. In advance: Make cookies. Use teddy bear cutter to cut one body for each zombie. Use a knife and cut off arms and ears. Use the skull from the haunted Halloween metal set, and the round cutter to cut out heads.
2. Bake and cool cookies.
3. Use royal icing and decorate bodies and heads separately, then after they are set attach them together with royal icing. 

  General Instructions:

Use thinned royal icing and pastry brush and ice heads in the color desired.

Use tip #3 and outline and fill in pants and tops for zombie bodies.

Use red food writer to make candy eyes blood shot.

Use red piping gel for blood.

Use black food writer for stitches.

Use tip # 12 for piping arms

Use tip #7 for hands.

Use tip #5 for hair

Use tip #2 for facial features.

Use tip # 1 for fingers and toes. 

You can also mix it up a little, by changing the tip size, to create different effects.

If you are going to make zombie cookies, we would LOVE to see them. Share them with us on Facebook!

You are always welcome to call us at 1-877-487-4289

Monster Cupcakes

Monster Cupcakes!

If you want to make impressive Halloween cupcakes, with very little work, this is it!!!

Supplies Needed:
Monster cupcake containers. (415-3023) 
Coal black food color.  (CH-7302)
Leaf green food color.  (CH-7330)
Lemon yellow food color. (CH-7390)
Violet food color. (CH-7386)
Star tip # 18.  (402-18)
Grass tip # 233.  (402-233)
Disposable decorator bags.  (AT-460)
Your favorite cake recipe or mix.
Your favorite icing recipe. (we used buttercream) You may also use a stabilized whip cream, but then cupcakes will have to be refrigerated.

1. Make cake batter and fill containers 1/2 full. Bake according to recipe or mix.
2. Make buttercream icing. Separate into four bowls. When making the black, a lot of color must be used. When making the lime green, start with the green, then add lemon yellow to make the lime green color. Keep in mind when you are coloring buttercream icing, the colors will get a couple of shades darker after it sits for about 10 to 15 minutes.
3. Cut the end of the disposable decorator bag off, and drop in the grass tip.
4. Fill with black icing.
5. Hold the bag straight up and down and squeeze the icing out until it touches the cake, then pull up so the icing stands up.
6. Repeat, repeat, repeat until cupcake is covered in icing.
7. For the lime green, orange and violet,  we used tip #18 and followed the same procedure that was used with the grass tip.

Decorating Cupcakes Easy!

Decorating cupcakes with tip 1M or tip 2D could not be easier.

Tip 1M Starting from the outside.

Tip 2D Starting from the center.

Tip 2D starting from the outside.

Both of these tips are considered to be star tips. But tip 1M is an open star which means the the groves in the icing are not going to be as deep. Tip 2D is a closed star so when using this tip there will be deeper grooves

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:

• Mold #E-477 Easter Flower Bowl
• 1/2 lb. #MWH white chocolate
• 1/2 lb. #MYH yellow chocolate
• 1 lb. #MP Pink Chocolate
• 2 Paint Brushes (small and medium)
• Chocolate foil wrapped eggs (Available in store) 

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.

Enjoy!

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.

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 lb. merckens chocolate  (MM). We used milk, but you can use dark chocolate if you like.
• 1 dram Creme De Menthe (LA-0510). Concentrated flavoring.
• Gold foil cups  (#3GOLD)
• Sugar shamrock charms (L-13021)
• Gold Boxes (CK84-22430)
• Small green stretch loops (CK88-31804-1)

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

 

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.

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:

• Strawberries: Your local grocery store.
• Chocolate We used milk with red and white to drizzle on top.
• Squeeze bottles  We used the mold squeeze its.
• Parchment paper 
• Strawberry boxes

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.

ENJOY!!!!

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
Scissors

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!