Christmas Smores DIY Desserts

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DIY Desserts Christmas SmoresChristmas Smores

 

DIY PRINT SHOP Classic Table Top Screen Printing Kit

DIY PRINT SHOP Classic Table Top Screen Printing Kit

• DIY Hinges with Screws
• Wood 16×20 Screen
• 10″ Squeegee
• Green Galaxy Pitch Black Ink
• Full Supply Kit

 

For a special treat that the kids can do on a cold winter morn’.

This is the perfect project to include the kids in.

Ingredients Needed:

1 Bag of marshmallows

1 bag of small candy canes

1 block of dark chocolate

 

Slowly melt the dark chocolate until it is creamy enough to dip into

Pour the chocolate into a mixing bowl

Crush some of the candy canes into a separate mixing bowl

Screw the candy canes into the marshmallows (the stickiness of the marshmallow should hold the candy cane)

Carefully test the chocolate to see if it is cool enough to dip into

Dip the marshmallow into the chocolate and let the extra drip off

Dip the chocolate covered marshmallow into the crushed candy canes

Place on waxed paper to harden.

Enjoy one the tastiest treats you’ll have this Christmas season!

 

 Also:

Protect your loved ones. Ever wish you’d had a camera when that guy cut you off or that wreck occurred? Now, here is your chance. Get one for each of the cars. It proves to be invaluable when showing the insurance company that you were not at fault. It also makes for a great gift.

Hidden Dashboard Dash Cam

Hidden Dashboard Dash Cam

 

Don’t forget to add the memory card.

SanDisk Ultra 32GB UHS-I/Class 10 Micro SDHC Memory Card

SanDisk Ultra 32GB UHS-I/Class 10 Micro SDHC Memory Card

 

How To Make A Holiday Chocolate Bowl – Edible Crafts For Kids

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How To Make A Holiday Chocolate Bowl - Edible Crafts For Kids

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Melt at least Two different types of chocolate into separate bowls.
Blow up a balloon and tape it to a bowl. Pour 1st layer of melted chocolate over the balloon. Set the balloon in the refrigerator to harden the chocolate. After the chocolate has hardened, pour the next layer over the 1st layer. Set that in the refrigerator and let it harden some more. Once it is solid, remove from the refrigerator and “pop” the balloon. Carefully remove the bowl and the balloon and Voila! You have a most delicious chocolate bowl to hold those halloween treats.

How To Make A Holiday Chocolate Bowl - Edible Crafts For Kids

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How to Make Chocolate Dipped Cupcakes

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How to Make Chocolate Dipped Cupcakes

This bakery makes it look oh-so easy!

Anything that comes close to the experience of eating a DQ chocolate-dipped ice cream cone immediately has my attention. About once-a-month, my husband and I go out for a “cheap date” and we often end up going to Dairy Queen for dipped cones or Dilly bars.

“Cupcakes Take the Cake” in Seattle’s trendy Wallingford neighborhood held an exciting cupcake meet-up  (April 2012). Trophy Cupcakes bakery demonstrated their chocolate dipping process with these high hat cupcakes. It seems pretty straight-forward, doesn’t it?

This recipe for chocolate peanut butter cupcakes will give you instructions and the chance to try the dipping process. Note the flavor bonus is reminiscent of Reese’s!

A Memorable Dessert

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• Headband Kit – DIY Hair Bow Making Kit – Birthday Party – Baby Shower • Birthday Party Theme. • Baby Shower Headband Kit! • Get a complete baby shower headband station kit with just one package. • Make over 32 Headbands Plus 5 Clips!Ingredients

For the Chocolate Cupcakes

3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons
granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract

For the Chocolate Coating

8 ounces semi-sweet chocolate,
finely chopped
1 1/2 tablespoons vegetable oil

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1. Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.

2. In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.

3. In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.

4. Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.

5. While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.

6. Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.

7. Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.

8. On medium speed, add butter one piece at a time, until combined and creamy.

9. Whip in peanut butter and vanilla, and beat until smooth.

10. Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).

11. Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.

12. Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.

13. Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.

14. Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.

15. Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.

16. Before serving, let cupcakes rest a few minutes so chocolate can set.

Yield: 10 cupcakes. Active time: 1 hour. Total time: 3 hours

Recipe Source: Adapted from Yvonne Ruperti at Serious Eats.com

Photo: RachelfromCupcakesTaketheCake (Flickr)