Thursday, December 31, 2009
Sunday, December 27, 2009
These appetizers are the perfect bite size indulgence.
I chose a peppermint candy topping, but
toffee bits, nuts, or (finely chopped) candied fruits are also a nice compliment to these little apples.
I found they need to be made up the day of the party for optimum freshness.
I prefer to use Ever Fresh to preserve the apples, in place of lemon water.
Whichever you use... give them a good pat dry before their dive into the chocolate bath.
To attach the candy cane drill a hole three quarters of the way down with the cane tip.
Dip the cane (end) into the chocolate, then back into the hole the chocolate will bind them together. I did a quick set in the freezer (I'm too impatient to wait for the apples to set in fridge).
When the canes are set it's time for the second (or double) dip for the entire apple.
Sprinkle the topping pieces of choice around the top or bottom of the apple.
Cool set (again).
(a Pâtisserie liner or Bon Gâteauun Cadeau Doux cup).
I added a generous layer of sugar crystals to the serving platter to represent snow then placed the chocolate apples in the cups/liners on the platter of faux snow.
Unfortunately I wasn't able to snap a shot before they were snatched up.
These french script petite liners and cups are sold out, but will be back in my shop soon.
(The English translation for the liner is....Pastry and Good Cake Sweet Gift for the cup).
I have to say this was the most fun I've had creating a new recipe for my petite pots.
It entailed tasting vast amounts of chocolate and cream... I did share the honor of taste testing with Paul.
Here's the base recipe for Sara's Pot Du Creme
1 cup- milk chocolate: bar, chunks or chips (no imitation)
1/4 cup- heavy whipping cream
on the stove top at low heat then stir together chocolate and cream just until smooth.
( Keeping the melted chocolate at a cooler temp will allow you to add the whipped cream without deflating).
In A Separate Bowl
whip up 1 cup of heavy whipping cream.
by heaping spoonfuls the whipped cream to your melted chocolate.
Pipe or spoon into your Pots.
a minimum of 60 mins
This can be made well in advance.
Flavored Whip Cream
I place a demitasse or jigger of the whipped cream next to each Pot Du Chocolate Creme.
The whipped cream is prepared with bourbon vanilla and powder sugar to taste.
A variation to this recipe is...
1/2 cup Semi or dark chocolate
1/2 cup milk chocolate
adding instant or brewed espresso to the chocolate base and or to the whipped cream will enhance the chocolate flavor.
This can also be adapted for a low carb recipe by substituting the chocolate with a sugar free chocolate bar(measuring 1 cup).
This is a start of a new year with renewed hope for the future. " I look forward to playing with my new camera and upgraded laptop, (which both had taken a noise dive). I hope to continue to share Sweet Surprise's with you!!"
Sunday, November 29, 2009
When no one’s around . . .
The “When No One’s Around” series of prints is a whimsical view into the world of snowmen, snowwomen and snowfamilies when no one’s around to see. Each scene portrays those everyday life situations, human emotions, family values and even an occasional political statement presented humorously through snowmen characters. Children relate to the cartoon-like snowmen while adults may see the reflection of their own values, emotions and family members.
The original artwork was created with an acrylic underpainting that glows through the overlayed pastel details on the surface.
ALL LIP GLOSSES ARE PARABENS AND PHTHALATE FREE. ENRICHED WITH VITAMIN E
GIRL FRIENDS ECO SHOPPING TOTE
The Designer Eco-Tote features collapsible, wipe-able compartments. Giving versatility for grocery's, traveling, craft projects and can be recycled again.
I've also marked down the *Girlfriends Stylish Eco Tote* and shipping.
I will also be Giving away 5 Girlfriend totes to 5 winners, just leave a comment if you want to be included in the
Giving away drawing.
Thursday, November 19, 2009
"Get your boots on Virginia, were goin' camera shopin'."
Although my camera isn't as old as the one pictured here...it certainly felt like it at times, especially without a macro option (that word has become music to my ears).
It's quite possible I've paid the equivalent of two new cameras with all the batteries purchased over the course of time.
For any of you that have stock in Duracell batteries..."you're welcome."
"Holy macro " just think what I could capture in a single shot...
Wow, that would be one hard flash dot to shake from your retinas.
I'd be the envy of every paparazzi in Hollywood.
Due to the demise of my camera... I wasn't able to bring you all my personal favorite Thanksgiving confections. So, I'm bringing you a few samplings with a little help from my friends.
Here's a simple, but elegant gift for your host or hostess.
Preserves or compote jars adorned with a few autumnal embellishments.
- 1 cup firmly packed brown sugar
- 1/2 cup butter
- 1/4 cup evaporated milk
- 1 cup powdered sugar
- 1 tablespoon rum (substitution- rum extract)
1. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, 1 minute. Remove from heat; gradually whisk in powdered sugar and rum until smooth. Whisk gently (or mix on low) 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over pumpkin cakes.
Petite Peanut Butter Pumpkins
| 1roll (16.5 oz) Pillsbury refrigerated peanut butter cookie dough|
|1/2 cup all-purpose flour|
| ||1/3 cup orange decorator sugar crystals|
14 pretzel sticks or twisted pretzels broken in half
In medium bowl combine and mix (with spoon) cookie dough with flour. Dough should be stiff.
Shape dough into balls and roll in orange (colored) sugar crystals.
Insert 1 pretzel piece into each sugared ball to form pumpkin stem.
Using toothpick or tip of paring knife,draw lines for pumpkin ridges.
Bake 325 for 10-12 mins. or until firm and golden brown.
May you have a delightful Thanksgiving surrounded by loved ones and delicious food.
Tuesday, November 17, 2009
"DRUM ROLL PLEASE."
That was such a fun ride....
I decided to pick another winner!!
Yes, two Jars two winners !!
Miss Justine from Stupid Is As Sister Does
Ladies this Apothecary Spigot Jar will be on it's way to you...
as soon as you contact me with your mailing info.
I've decided to continue the giving by joining Romantic Home Monthly Giveaway.
The Seattle Cash and Carry trade show.
I can't begin to describe how wonderful this three day shopping extravaganza is!
The plethora of eye candy to consume can make a girl dizzy!
To give you an impression what it's like... my credit card has been left with smoldering skid marks!!
It would really help if I could have a whole train car to myself, but I guess that's a little to much to ask.
As incredible as the shopping was, It couldn't top "the best in show!"
I've been searching high and low for a jewelry designer that I could commission to create some custom pieces for my shop...Sara's Suprise Sucre
I (finally) found her!
Just a little peek of whats to come...
( click to enlarge the beautiful details, but be prepared, have your sunglasses handy).
Black Swarovski Fleur de Lis with chain.
Paris Eiffel Tower Tank...A-L-L SWAROVSKI'S!!
Wouldn't this look marvelous layered with a pink french cuff blouse!
Saturday, October 24, 2009
for conjuring up some treats.
I gathered an assortment of goodies to fill my Witches Hat.
Candy: corn, skulls, bones,
along with....caramel popcorn, M&M's and Reece's Pieces.
I filled the sugar (ice cream) cone with sweets, then
brushed the edge/rim of the cone with (melted) chocolate.
The chocolate becomes the glue that binds your cookie to your cone.
You can use any (round) cookie for the base.
I used a (pre-made) dark chocolate and peanut butter cookies.
To prevent candies from spilling out
and the chocolate from dripping, I
placed the cookie on top of the (chocolate) brushed cone.
Gently turning it over...
When it was dry, I adorned my Hat with candies and a sour gummy ribbon .
To complete my little project, a Witches Broom was fashioned
from licorice laces and a pretzel rod.
I'm also using this recipe for our Halloween dessert.
I'll fill my hats with.....mousse, ice cream, and toppings
(in place of the candy).
I may add fondant roses and bow or.....
the cute royal icing pumpkins and ghosties from Wiltons.
for instructions to carve the Black Cat O'Lanterns visit... Sunset
I'm making my way through each and everyone's blogs.
I will draw the winner when I return from the Seattle Cash and Carry trade show, shortly thereafter.