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Today we are happy to have My Silly Bear join us with this fun giveaway. In the next 2 weeks a lucky Party Blog reader will win a set of 5 Spiced Cider Party Poms. Includes
- Large Tissue Paper Poms (15" Diameter)
- Medium Tissue Paper Poms (12" Diameter)
- Small Tissue Paper Poms (8" Diameter)
- Easy to follow Instruction Sheet
- 1 Yard of Monofilament per pom
Tissue Paper Pms are the newest trend in accenting party and event decor! Made with eco-friendly materials and easy to put together, they fill the room with color and make for a lush decor with minimal effort!
To enter the contest, please visit My Silly Bear and then come back here to leave a comment {or thought} from their online shop. The contest runs thru Monday, September 20th (midnight), with a winner being selected on Tuesday, September 21st. Please be sure to leave your email address on the comment form so we can email you if you're the lucky winner. PS: don't forget to share this post with all your friends and check your Spam folder for emails in case you turn out to be the lucky winner.
Contest Item: A set of 5 Spiced Cider Party Poms. Contest Deadline: Monday, September 20th, 2010 at 11:59pm EST Contest Question to Answer: What is your favorite product{s} from the Crossroads Cottage shop?Click on the "Comment" link below to leave your answer. The giveaway sponsor will be contacted with the winners name and email address so they can contact you to make the final arrangements.
Assembling the cheesecake lollipops is fun! Just cover your lollipops in chocolate dip, coconut, chopped almonds, chopped pistachios, crumbled graham crackers, sprinkles, dots, confetti or anything else that strikes your fancy.
Ingredients:
1 batch of cheesecake
1/2 pound of chocolate
2 tablespoons of butter
2 tablespoons of heavy cream
Lollipop sticks (if you can't find lollipop sticks, you can use straws or thick skewers)
Directions:
1. Cover the cheesecake in plastic wrap and chill in the refrigerator for several hours to overnight.
2. Scoop 2 ounces of the cheesecake, form it into a ball and place it on a parchment paper lined baking sheet.
3. Insert a lollipop stick into the cheesecake ball.
4. Freeze the cheesecake pops until very cold, about 2-3 hours to overnight.
5. Melt the chocolate into the butter and heavy cream over a double boiler and turn off the heat.
6. Dip the frozen cheesecake lollipops into the chocolate ganache and then into any decorations that you want and place on a parchment paper lined baking sheet.
7. Refrigerator the overnight.
For a cheesecake recipe or more inspiration visit PoshPosh
Can't wait to accent the party with these treats !!
What a sweet idea for father's day.....fine these lovelies at Family Fun
Instructions
1. To make a batch of 12, place liners in a muffin pan, oil them, and fill them two thirds full of your favorite brownie batter, then bake according to the recipe directions. Let the brownies cool.
2. In a small bowl, mix one or two drops of black food coloring with 1/4 cup white frosting. Transfer the frosting to a ziplock bag and snip a small section from the corner. Pipe grate lines onto each brownie and let them set for 20 minutes. Add embers with a sprinkle of orange sugar.
3. Prepare the grill food as instructed below and press it in place atop each brownie.
Kebabs = A caramel cream and red, yellow, and green candy fruit slices, cut into small pieces + toothpick skewers
Pork chop = two thirds of a caramel cream, molded with fingers + black food coloring, applied with a toothpick
Hot dogs = Hot Tamales candies + black food coloring, applied with a toothpick
Mini Root Beer Float Cupcakes
Makes 32 Ingredients:
1 package of Betty Crocker Vanilla Cake Mix
1 Tablespoon of Root Beer Extract
1 can of Root Beer
Creme Roulee wafer cookies
Vanilla Icing
Red Mini Gumballs (or M & M's or other red candy)
Clean votive candle holders or shot glasses
Directions:
Preheat the oven to 350 degrees.
Place 1 Tablespoon of root beer extract in 2 C. measuring cup
Fill the cup with Root Beer until it reaches 1 1/2 C. (you'll have just a taste of root beer left in your can).
Add to cake mix and stir well.
No eggs, no oil, easy!!
For a personalized touch...order these personalized shot glasses from Accent the Party
Place the shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray.
Fill 1/2 full with cake batter and bake at 350 degrees for 18-22 minutes until done.
Remove from oven and let cool completely.
Cut the creme roulee wafers in half.
Put vanilla icing in a canvas bag with star tip (or you can just put it in a ziploc baggie and snip off one end).
Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.
What you will need
8 large white shelled eggs
200ml double cream (45 per cent)
65ml milk
Pinch salt 1/4 teaspoon of vanilla extract
50g of dark couverture chocolate (63 per cent)
2 egg yolks
40g of caster sugar
8 leaves silver leaf
Wafers, to serve
1.Preheat oven to 150°C. Working with one egg at a time, place egg on its side on a clean sponge. Use a small, sharp serrated knife to gently saw the top of the widest end halfway through the egg. Turn egg upright and remove lid completely. Tip egg into a clean bowl. Set aside 2 yolks and store remaining eggs in an airtight container in the fridge for later use. Wash the eggshells thoroughly. Peel the inner membrane from inside the shells. Trim any broken edges from the top of the eggs and wash again. Set aside upside down to dry. (Alternatively, use 120ml pot de crème moulds.)
2.Combine cream, milk, salt, vanilla and chocolate in a small saucepan over low heat. Cook, stirring, for 10 minutes or until chocolate melts.
3.Meanwhile, combine yolks and sugar in a medium bowl and whisk until thoroughly combined. Pour one-third of the chocolate mixture over and use a wooden spoon to stir to combine. Pour remaining chocolate over and stir to combine. Strain through a fine sieve into a pouring jug.
4.Place an empty egg carton in a roasting pan. Place eggshells into carton, open end upwards. If using pot de crème moulds, place in a tea towel-lined roasting pan. Divide chocolate mixture among eggshells (or moulds). Pour enough boiling water into the pan to come halfway up the sides of the eggshells or moulds. Cover with foil and bake in oven for 1 hour or until just set.
5.Remove from oven. Place eggs into 8 egg cups and cool to room temperature. Place in the fridge for 2 hours to chill. Lightly brush the outside of the eggshells with water, then decorate with silver leaf. Serve with wafers.
Courtesy of Homelife
Makes 12 (1 cupcake) servings
Prep Time is 30 minutes
INGREDIENTS 1 container (16 ounces) of vanilla frosting
McCormick® Assorted Food Colors and Egg Dye or McCormick®
Assorted NEON! Food Colors and Egg Dye
2 cups of flaked coconut
12 unfrosted cupcakes
12 plain donut holes
12 large marshmallows
6 pink jelly beans, halved crosswise
Chocolate sprinkles
Miniature semi-sweet chocolate chips
DIRECTIONS 1. Tint frosting pink or blue, using 4 drops red or 4 drops NEON blue food color. Place coconut in resealable plastic bag. Add 4 drops red or 4 drops NEON blue food color to coconut in bag; shake until coconut is evenly tinted.
2. Spread top of each cupcake with tinted frosting. Press each cupcake into tinted coconut to cover top completely. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the bunny’s head.
3. For the ears, cut a 1/4-inch slice off the flat ends of each marshmallow to make 24 slices. Dip cut sides of the marshmallow slices into the coconut until completely covered. (Reserve remaining marshmallow pieces.) Attach 2 marshmallow slices to the head of each bunny with frosting to create ears.
4. Press a jelly bean half into the face for the nose and sprinkles for the whiskers. Use the chocolate chips for the eyes. Press the plain marshmallow pieces into the cupcakes for the belly.
These look so delicious and refreshing.....Pomegranate Green Tea Cupcakes....try serving these delights at your next event....
Pomegranate Green Tea Cupcakes
12 cupcakes / 350 degree oven
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 large egg yolk
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1-1/2 tablespoons green tea (matcha) powder
1/2 cup milk
1/4 cup pomegranate seeds
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add egg/egg yolk one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, salt, and matcha in a bowl.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Fold in pomegranate seeds.
7. Scoop into cupcake cups about 2/3s full.
Bake for 22-25 minutes until a cake tester comes out clean.
For the rest of the recipe visit Cupcake Blog
Not So Humble Orange Creamsicle Cake yields 24 standard cup cakes
a 9x13" cake or 2 8" rounds
3 large egg whites, room temperature
1/2 teaspoon orange gel coloring
1 1/2 teaspoon orange emulsion
1 teaspoon vanilla extract
200 grams all purpose flour
200 grams granulated sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (58 grams) canola oil
1/4 cup (57 grams) (1/2 stick) unsalted butter, room temperature
1/2 cup (115 grams) sour cream
Find the rest of this yummy recipe at Not So Humble Pie
For the cookies:
2 cups of all purpose flour
2 tablespoons of cocoa powder
1/2 teaspoon of baking powder
1/4 teaspoon of salt
8 tablespoons of unsalted butter, at room temperature
1 cup of light brown sugar, packed
1 large egg
1 teaspoon of vanilla extract
1/2 cup of buttermilk, at room temperature
1 ounce of red food coloring
Ingredients:
For the frosting:
8 ounce of cream cheese
5 tablespoons of unsalted butter, at room temperature
2 teaspoons of vanilla extract
2 1/2 cups confectioners' sugar, sifted
For the full tutorial visit Annie Eats
Dip heart jellies and marshmallows in chocolate and create these cute Cupid Hearts as your Valtentine treats for your party guests.
Supplies for Chocolate Dipped Hearts:
heart jellies and heart shaped marshmallows
melted chocolate,
spoon
wax paper
party toothpicks with cellophane frills
plastic baggie
sprinkles
Free Printable Valentine Cupcake Picks
Accent the tables with festive cupcake picks for your guests
Open the PDF file with one of the links below and print out on cardstock.
If you're looking for free party supplies and decorations to accent the party with....
Free printable paper chinese laterns Part 3....
How to Make these Laterns
A.. Choose your design from any of the links below and Print out picture
B. Fold the paper in half and cut along the lines
C. Open the paper and tape, staple or glue the left and right edges together. Tape a piece of string or cut out construction paper to the top of the lantern and hang it anywhere you like. You can also make several lanterns with different designs, then hang them on a long string across the room to make a parade of lanterns.
If you still have the time accent the holiday gathering with these cute candy cane cupcakes with xmas trees.....how cute! These will surely delight your guests with holiday cheer.
To decorate these cupcakes, you’ll need:
Cupcakes
Sugar Cones
White Candy Melts
White Sugar crystals
Frosting
Pink Sugar crystals
Candy Canes
Fondant
Icing colors (I used Wilton Dusty Rose & )
Snowflake Sprinkles
Confetti Sprinkles
Cut off the ends of the sugar cones so the tree section is around 3 inches long. Use a serrated knife to carefully cut through the cone without shattering it.
Dip the cone sections in melted white candy coating. If you use a tall plastic cup, it will be easier to coat the entire cone.
Remove and let excess coating fall off.
Sprinkle some white sugar crystals or sanding sugar over entire surface of the cone. Sprinkle over a large bowl and you can reuse the sprinkles.
Set on wax paper to dry completely. When dry, you can redip the bottoms to make sure the cone is completely coated.
Use 6 inch long candy canes and break the handles off so you are left with a straight piece that's around 5 inches long.
Cover the cupcakes with tinted pink frosting.
Fill a small dish with the pink sugar crystals or sanding sugar and press the cupcake tops into the dish until the entire surface is covered with sugar cyrstals.
Dip one end of the candy cane in some of the melted candy coating and insert the other end straight into the cupcake.
Place a Christmas Tree on top of the candy cane and let the candy coating dry and work like a glue.
If you want decorations, it would be a good idea to add them before you attach the tree. Just dot a small amount of coating on the surface and attach a colored sprinkle.
For presents, tint white fondant and shape the fondant into small squares by hand. Then use some of the white fondant, roll it out and use a knife to cut thin strips for ribbon. Attach the white fondant ribbon to the presents with a small dab of water. Then attach the snowflake sprinkles the same way.
Remember, use dense cupcakes instead of light and fluffy ones so the trees will not want to tip.
Or skip the candy canes, use the entire sugar cone and make big trees. Then you won’t have to worry.
1 3/4 cups of cake flour
1/2 cup of Dutch-processed cocoa
1 1/4 tsp. of baking powder
1/2 tsp. of baking soda
1/2 tsp. of salt
1/2 cup of softened butter
1 1/2 cups of sugar
3 large eggs
1 tsp. of vanilla extract
1 cup milk
1 1/2 cups vanilla frosting
Shredded coconut if you want
2 black licorice drops
1 large orange gumdrop
Red shoestring licorice
Red fruit leather
3 starlight mints
3 small gumdrops
2 sticks chocolate licorice
Instructions
Heat the oven to 325 degrees. Grease and flour two ovenproof glass bowls, one slightly larger than the other. (Note: For our cake, we used one bowl with a 1-liter capacity and 6-inch diameter and the other with a 1 1/2-liter capacity and 7-inch diameter.)
To make the cake, mix the flour, cocoa, baking powder, baking soda and salt in a large mixing bowl. Sift the ingredients onto waxed paper and return to the bowl.
In a separate bowl, blend the butter with the sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
Alternately, add the flour mixture and the milk to the batter in thirds, combining well after each addition. Fill the bowls about two thirds full. Bake the smaller cake for about 50 minutes and the larger cake for about 65 minutes.
When done, the surface will spring back when touched and a toothpick inserted in the center will come out clean. Cool in the bowls for 10 minutes. Then invert onto a large, rectangular platter (about 17 by 12 inches) so the cakes resemble a snowman. Cool completely.
Ice the cakes with the vanilla frosting, then sprinkle with shredded coconut, if desired. Add licorice drop eyes, insert an orange gumdrop nose and fashion a broad smile with shoestring licorice.
For the scarf, cut two 2-inch-wide strips of fruit leather, notch the ends and wrap around the neck of the snowman. For the buttons, use starlight mints topped with gumdrops. Finish off the snowman with two chocolate licorice arms. Serves 10 to 12.
Kids' Steps: Measuring and adding the ingredients for the cake batter, and frosting and decorating the cute snowman.
Courtesy of FamilyFun.Go.Com
HOW CUTE and a great way to accent the Christmas or Holiday party for your guests!
All you need is..... Cheese Balls:
Base: 6.5 ounces of cheese (Pepper Medley)
Middle: 4 ounces of cheese (Spinich and Artichoke)
Head: 2.5 ounces of cheese (Light Cucumber Dill)
Find the "how to's" at Fahrenheit 350
Ingredients:
1 package (18-21 oz.) of fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10 ounce chocolate flavored almond bark
Additional decorations such as red jimmies (optional)
1. Line Medium Sheet Pan with a 13 inch piece of Parchment Paper. Lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions. Pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack and cool for 20 minutes or until slightly warm.
2. Meanwhile, cut straight ends of candy canes off to form 4 ½ inch sticks using Utility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer, set aside.
3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around each stick.
4. Place almond bark into Small Batter Bowl. Microwave according to package directions until smooth. Spoon melted bark evenly over each brown ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or jimmies and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.
Wrap lollipops in cellophane, tie with ribbon, and use as table décor or take home goodies for a special holiday touch.
Courtesy of Clever Parties Blog
Place the crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.
1 (8.5-oz.) jar of drained and halved sun dried tomatoes
1/2 cup of olive oil
3 tablespoons of finely chopped fresh flat-leaf parsley
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of dried oregano
1/2 teaspoon of Italian seasoning
1/4 teaspoon of salt
1/4 teaspoon of freshly ground pepper
Garnish: flat-leaf parsley sprigs or fresh rosemary stems
Preparation
1. Cut the blocks of cheese into 1 inch cubes and arrange the cheese cubes and tomato halves in an 8-inch square baking dish.
2. Whisk together 1/2 cup of olive oil, chopped parsley, and next 6 ingredients and then pour evenly over cheese cubes. Cover and chill for at least 8 hours or up to 24 hours. Transfer the mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired
Gorgonzola Truffles
Ingredients
4 ounces of softened cream cheese
1 (4-oz.) container of crumbled Gorgonzola cheese
2 teaspoons of finely chopped onion
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of black pepper
1/2 cup of cooked and crumbled bacon
Apple and pear slices
Grapes
Preparation
1. Beat the first 5 ingredients at medium speed with an electric mixer until they are well combined. Cover tightly and chill for at least 1 hour or until firm (can chill up to 3 days).
2. Roll the cheese mixture into 3/4 inch round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with apple and pear slices and grapes.
Mini Caprese Bites
Ingredients
1 pt. of halved grape tomatoes
10 to 14 fresh small mozzarella cheese balls, cut into thirds*
32 (4-inch) wooden skewers**
1/4 cup of extra virgin olive oil
2 tablespoons of balsamic vinegar
1/4 teaspoon of kosher salt
1/4 teaspoon of pepper
6 thinly sliced fresh basil leaves
Kosher salt and pepper to taste
Preparation
1. Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.
2. Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.
*1 (8-oz.) package fresh mozzarella, cut into 1/2-inch cubes, may be substituted.
**Wooden picks may be substituted.
Feta Cheese Truffles
Ingredients
4 ounces of softened cream cheese
1 (4-oz.) container of crumbled feta cheese
1/2 teaspoon of Worcestershire sauce
2 teaspoons of finely chopped onion
1/4 teaspoon of black pepper
1/2 cup of chopped fresh parsley
Cucumber slices
Grape tomatoes
Kalamata olives
Whole almonds
Preparation
1. Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover mixture tightly, and chill at least 1 hour or until firm (can chill up to 3 days).
2. Roll cheese mixture into 3/4-inch-round balls. Roll each ball in parsley. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with cucumber slices, grape tomatoes, kalamata olives, and whole almonds.
2/3 cup of flour
1 18 ounce of roll refrigerated sugar cookie dough
1 1/2 cups of prepared vanilla frosting
3 cups M&M’S® Brand Minis Chocolate Candies
4 strands red licorice laces
Resealable plastic bags
Drinking straw
Christmas light shaped cookie cutter (small)
Directions
1. Preheat oven to 350°F.
2. Knead the flour into the cookie dough until smooth.
3. Roll the dough out to 1/4-inch thickness. By hand, or using a Christmas light cookie cutter, cut out shapes.
4. With a spatula, gently transfer the cookies to a baking sheet. Using a drinking straw, press a hole at the top of each cookie.
5. Bake for 15 minutes. Transfer to a wire rack and let cool completely.
6. Separate different colors of M&M’S® Brand Minis Chocolate Candies, and set aside.
7. Spread the vanilla frosting on top of each cookie. Arrange a solid color of M&M’S® Brand Minis Chocolate Candies on top of each cookie.
8. Let the cookies dry for about 30 minutes. Run licorice laces through each hole, connecting the cookies into one continuous strand.
9. Tip for a quicker and lighter version: Tint frosting to match the M&M'S® Brand Minis Chocolate Candies. Frost the cookies and then decorate with color coodinated M&M'S® Brand Minis Chocolate Candies.
Courtesy of Bright Ideas
I just love this idea and it's a great wa to accent the holiday party.
INGREDIENTS
1 roll (16.5 oz) of Pillsbury® refrigerated sugar cookies
1/4 cup of all-purpose flour
1 cup of vanilla ready-to-spread frosting
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 gumdrops that are cut in half
DIRECTIONS
1. Heat the oven to 350°F. Using a large bowl, break up the cookie dough; work flour into dough until well blended. Shape the roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)
2. With thin sharp knife cut the dough into 32 (1/4-inch-thick) triangular slices. Place them 2 inches apart on ungreased cookie sheet.
3. Bake 7 to 11 minutes or until set. Cool 1 minute and then remove from them from the cookie sheet to the cooling rack. Cool completely for about 15 minutes.
4. Frost the cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container. Courtesy of Pillsbury
Check out these easy evergreen decorations I found at myhomeideas.com
I plan on using some of these ideas for decking my own halls and my favorite is the first one. How simple!
1/2 cup of dark corn syrup plus more for garnishing rim
2 teaspoons of brown sugar
1/4 cup of toasted and finely chopped pecans
Ice cubes
4 ounces (1/2 cup) of vodka
1 teaspoon of vanilla extract
Directions:
On a small plate, stir together 1 teaspoon of corn syrup and the brown sugar and then dip the rims of 4 martini glasses in the mixture, then in the chopped nuts.
In a cocktail shaker filled with ice, combine 1/4 cup of vodka, 1/4 cup of corn syrup and 1/2 teaspoon of vanilla. Strain into 2 prepared glasses. Repeat with the remaining ingredients.
Courtesy of Rachel Ray
How cute are these and they would be a great addition to any holida party this season. I just couldn't bear to keep this cool polar family a secret any longer. Here's how to make your own adorable trio, starting with Mama Bear via familyfun.go.com.
1/2 cup of softened vanilla ice cream
1/4 teaspoon of peppermint extract
8 ounces of chopped white chocolate
2 tablespoons of vegetable shortening
1/2 cup of crushed peppermint candies
Preparation
1. In a small bowl, stir together ice cream and extract until blended. Freeze until firm, at least 2 hours. Meanwhile, line a baking sheet with parchment paper and freeze alongside.
2. Using a large melon baller, quickly scoop all the ice cream into balls and place them on one side of the cold baking sheet. Freeze until firm, 1 to 1 1/2 hours.
3. Insert a decorative skewer or pick into the center of each ice cream ball and return to freezer to set, about 30 minutes.
4. Meanwhile, put chopped chocolate and shortening into a small metal bowl. Set bowl in a slightly larger bowl of hot water and let sit until melted, stirring occasionally. Transfer chocolate mixture to a 1-cup glass measuring cup. Put crushed candies on a small plate.
5. Working with 1 ice cream ball at a time, dip into melted chocolate to coat, making sure chocolate reaches above ice cream onto the skewer and letting excess chocolate drip off bottom. Roll ball in candy and set on the clean side of the baking sheet. Repeat with remaining balls, returning them to the freezer if they start to soften. Freeze at least 2 hours before serving.
Bonbon Variations: Experiment with other flavors of ice cream, such as coconut or chocolate, and coatings, such as flaked coconut or dark chocolate. Courtesy of find.myrecipes.com
16 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
1 tube of orange frosting with piping tips
16 small peanut butter cups
PREPARATION
1. Place cookies on work surface; squeeze a dime-size dot of frosting in center of each.
2. Unwrap and invert peanut butter cups on frosting, pressing down gently.
3. Using the round piping tip, pipe a "hat-band" with frosting around peanut butter cup and a square "buckle." Let frosting set before storing. Planning Tip: Can be made up to 3 days ahead. Store airtight at room temperature.
Courtesy of WomansDay
These oh so cute candy topped corn cookies will be a blast for kids to help decorate for your Thanksgiving feast . You can use this sugar cookie recipe here or store-bought dough. Courtesy of Familyfun.go.com
Ingredients
1/2 cup butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Vanilla frosting
Green fruit leather
M&M's or Reese's Pieces candies
Instructions
Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.
Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.
Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies
From Nancy Mueller in Bloomington, Minnesota. Juicy strawberries, chocolate and a lick of almond flavor make these little bites a howling treat for your party guests!
Courtesy of Taste of Home
Ingredients:
30 fresh strawberries
8 ounces of chopped white baking chocolate
1 teaspoon of shortening
1/8 teaspoon of almond extract and
1/4 cup of miniature semisweet chocolate chips
Directions:
Wash the strawberries and gently pat with paper towels until they are completely dry. In a microwave safe bowl, melt the white chocolate and shortening at 50% power and stir until smooth. Stir in the almond extract. Dip the strawberries in the chocolate mixture; place on a waxed paper lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes. In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.
Here are the printable matching Halloween Napkin Holders as promised. These match the Halloween cupcake picks mentioned in the blog a couple of weeks ago.
POPUPs must be enabled to open the PDF file for printing.
If you're looking for damask party supplies and decorations....
Free printable Damask paper chinese laterns....
How to Make Laterns
A.. Print out picture
B. Fold the paper in half and cut along the lines
C. Open the paper and tape, staple or glue the left and right edges together. Tape a piece of string or cut out construction paper to the top of the lantern and hang it anywhere you like. You can also make several lanterns with different designs, then hang them on a long string across the room to make a parade of lanterns.
FREE....just print on cardstock or adhesive paper, cut or punch out, glue onto picks and WHALAAH! Use them for cupcake toppers, sandwich picks or other food item picks, or you can use as stickers to put on Halloween Candy Bags and other Halloween craft products. 2 inches in size.
Make sure you popups are enabled to open a PDF page.
Fall is coming up and if you're looking for some gourd and pumpkin ideas, check out BHG for lots of inspiration. Use them to add autumn elegance to your party of wedding this fall - inside and out.
12 ounces (one bottle) of ginger beer
36 ounces (three bottles) of cream soda
3 T of butterscotch ice cream topping
Thoroughly chill the unopened ginger beer and cream soda in the refrigerator until they are icy cold. Refrigerate the empty glass pitcher as also. Once the beverages are chilled, in a small mixing bowl or tall glass, stir 1-2 ounces of cream soda into the butterscotch topping until it's thoroughly combined. Pour all the remaining soda into the chilled pitcher. Quickly add the butterscotch mixture to the pitcher. Stir until it is just combined - do not over stir. Pour it over the ice and serve them immediately. This recipe serves 6.
To add a frothy sparkle to the drinks, dip the rim of each glass in corn syrup, pulling drips of syrup downward with a toothpick. Then dip each glass rim in a mixture of colored sugar. Before dipping, spread the corn syrup & sugar mixture each onto a separate, flat-bottomed plate.
Use these cute miniature Firebolts I found to add a bit of magical accent to your favorite Harry Potter party drink. You can also use the broom handles to skewer together some of your favorite tasty morsels that threaten to scurry away on the dessert table at the Halloween Party.
Broomstick Picks
Materials Needed
Raffia
Wooden skewers
Colored embroidery floss
Brown thread
Now this is a cute idea. These sweet lawn mower cupcakes will be a delightful choice for Father's Day.
RECIPE INGREDIENTS:
Chocolate-frosted cupcakes
Coconut, flaked
Green food coloring
Hershey's Nuggets
M&M's Frosting
Black licorice laces
1. For each cupcake, mix a handful of flaked coconut with a few drops of green food coloring. Press a chocolate-frosted cupcake into the coconut to cover.
2. The mower is made with a dark chocolate Hershey's Nuggets body, brown M&M's wheels, and a red M&M's engine, held in place with dabs of frosting.
3. Shape the handle from a piece of black licorice lace, then insert the ends into the cupcake. The kids will have fun making these also!
Looking for a new way to do up deviled eggs. Well these may a little time consuming but they'll be worth it when your guests see them. I found this recipe at Recipezarr.
Use 8 extra large hard boiled eggs
Use your favorite recipe for deviled egg filling
4 pimento stuffed olives, sliced thin
1 carrot for cutting the feet and beak or you can use a red bell pepper for beak
Carefully peel the eggs, rinse with cold water and place them on paper towels. Cut a thin slice off bottom of each egg so they stand up. Cut the top third of the egg off in a zig-zag patter and carefully remove tops. Scoop out the yolks. You may need to use your paring knife to break up yolks inside to get them out without breaking the white.
Place the yolks in a mixing bowl and mash with a fork or pastry cutter and add enough mayonaisse (as you like) to combine. Add salt and pepper to taste and mustard or celery seed, if desired.
Overfill bottom egg white "shell" with filling, place top "shell" on by carefully pressing very gently. Place two olive slices for the eyes, pressing them into the filling gently.
Push 2 triangles of carrot or red pepper into filling to make beak. You also cut the feet from a thin slice of carrot by cutting out several triangle shapes from the circle of carrot.
You may want to boil a few extra eggs for this, in case some of them don't peel well or get wrecked and to insure that you will have plenty of filling!
I found this cute idea at La Fuji Mama and though I'd share it with our readers....little bite sandwiches dressed up as cupcakes. So simple and can be used at baby showers, bridal showers, birthday parties, weddings and other special events.
I love this beautiful spread "Love at Sunset" via Ceremony Magazine. You can find great and wonderful ideas and inspiration from wedding magazines. This table top literally took my breath away with the hues of red and golden yellow roses, mini calla lilies and yarrow. What a wonderful idea for a sunset wedding, summer or garden party.
I just love this idea and it's a great wa to accent the holiday party.
Ingredients 
INGREDIENTS 
How Cute!! I love this idea.
Now this is a cute idea. These sweet lawn mower cupcakes will be a delightful choice for Father's Day. 
