The Daily Mixer
Autumn S'more Party October 03 2012, 4 Comments
I had so much fun putting together an autumn s'more party this week! It was filled with sweet autumn flavors, cozy blankets, a warm crackling fire, crisp autumn air, laughter, and good friends. I created chocolates for our s'mores in flavors inspired by autumn. Dark Chocolate Salted Caramel, Orange Spice, Butterscotch Toffee, and Caramel Apple. They all tasted just like autumn, and we each had a different favorite! Yum!
Dark Chocolate Salted Caramel = Dark Chocolate Candy Melts + Caramel + Sea Salt
Orange Spice = Orange Candy Melts + Red Candy Melts + Orange Flavoring Oil + Cinnamon Flavoring Oil + Clove Flavoring Oil
Butterscotch Toffee = Butterscotch Candy Melts + Toffee Crunch Topping
Caramel Apple = Light Green Candy Melts + Apple Flavoring Oil + Caramel
It just warms my heart whenever we get to use our cute vintage orange fireplace!
Hooray for autumn s'mores!
To make your own autumn s'more chocolate simply melt your candy melts in the microwave 15 seconds at a time. Do not overheat! Stir in flavoring oil 1-2 drops at a time until you love the flavor. Pour into a disposable decorating bag and secure with a rubber band. Snip the bag tip and pipe square shapes onto parchment paper. Sprinkle with desired toppings. Enjoy!
• Disposable Decorating Bag
• Dark Chocolate Candy Melts
• Orange Candy Melts
• Red Candy Melts
• Butterscotch Candy Melts
• Light Green Candy Melts
• Kraft Caramels
• Coarse Sea Salt
• Toffee Crunch Topping
• Orange Flavoring Oil
• Cinnamon Flavoring Oil
• Clove Flavoring Oil
• Apple Flavoring Oil
Butterscotch Owl Pops September 28 2012, 1 Comment
This is my first time working with butterscotch candy melts, new to our shop this year, and oh my.. they are so incredibly sweet and yummy! Perfect for these little owls! I found the butterscotch candy melts a bit stiffer when melted than others, so I would consider them much more ideal for molding rather than dipping.
I think my very favorite use for bakers twine is tying sweet bows on chocolate lollipops!
Follow our Basic Chocolate Molding Tutorial if you’re new to chocolate molding.
Tips: Roll the lollipop stick once in the mold to coat the whole top of the stick with chocolate, this makes the stick more secure. Get yourself more than one mold if you plan to make a lot, waiting for the chocolate to harden can become time consuming.
♥ Supply List
Gingerbread Feather Cookies November 16 2011, 0 Comments
Thanksgiving is just around the corner and I've got a few feather themed projects lined up for you this week that will add something extra special to your Thanksgiving table. First up are these festive gingerbread feather cookies.
I hand cut these cookies using a feather cut from card stock as my template. Hand cutting did take a little extra time so I recommend cutting and baking your feather cookies ahead of time if you are making a lot of them.
After rolling and cutting press a lollipop stick into the back of the cookie and press on a little extra dough to secure the stick. Turn back over and bake cookies on a parchment lined cookie sheet.
Once cooled you are ready to decorate! I used orange and blue candy melts, and orange and teal jimmies. Melt your candy melts in the microwave 20 seconds at a time and once melted pour into a disposable decorating bag. Pipe stripes of candy melt onto your cookies and coat with jimmies. Let one color set before you move onto the next.
I've created a printable PDF for you that includes templates for all 4 feather themed projects created to help you celebrate this Thanksgiving. Download here: FeatherTemplate
My little helper happily got in on the action! She is the cutest!
Maple Cinnamon Pumpkin Seeds November 03 2011, 0 Comments
This is what I did with our pumpkin seeds this year.. really delicious! Every year I'm the only one who eats them so I was looking for a way to jazz them up. Maple syrup and cinnamon did the trick.
I packaged them up in Glassine Bakery Bags and sealed them with Maple Bakery Labels to share them with a few lucky family members.
2 cups pumpkin seeds (washed and patted dry)
2 tb maple syrup
1 tsp cinnamon
1/2 tsp sea salt
Preheat oven to 300 degrees. Spray a baking sheet with cooking spray. Mix all ingredients together and spread into a single layer on the cookie sheet. Bake for 40 minutes. Let cool completely on the baking sheet before storing or packaging. Some parts will be a bit gooey, others will be crunchy. Yum!
Gingerbread Deer & Coffee November 02 2011, 1 Comment
Hope you all had a happy Halloween! I have a fun month of autumn baking and entertaining ideas lined up for you, and the cutest Thanksgiving DIY's that I'm so excited about! They will make your Thanksgiving table so very special!
Starting off this month of November are these yummy gingerbread deer that pair fabulously with a fresh cup of hot coffee. A little bit campy, a little bit rustic.. they make me happy!
They don't require any decorating which makes them a breeze to whip up using the Layer Cake Shop Standing Deer Cutter. Just mix up a batch of your favorite gingerbread, roll, cut, bake, dunk and nibble. Yum.
They are the perfect autumn afternoon treat. Enjoy!
Gingerbread Acorn Cookie Friends October 24 2011, 0 Comments
This week was our week to bring a snack to Olive's preschool. The theme was Fall Fun, so we thought some Acorn Cookie Friends would be perfect. We served the cookies along with applesauce and milk.. they were a hit!
Olive cut out the the acorns, dipped them in chocolate, and also added the eyes. She was very proud, and we loved how different and silly they all looked!
To make your own Acorn Cookie Friends follow our tutorial found HERE. We used our favorite gingerbread recipe instead of chocolate cookie dough, they are both delicious.
Happy Thanksgiving! November 25 2010, 0 Comments
Hope you have a lovely Thanksgiving filled with lots of yummy treats! Kristen will be helping her local wing of the family eat some turkey and we are off to my mom's in Wisconsin. We always make homemade lollipops on Thanksgiving.. can't wait!
• • Tomorrow • • Big Money Cookies • •
Chocolate Acorn Cookie Friends November 24 2010, 0 Comments
Mmm.. these little guys are really REALLY yummy! They were all gobbled up here in the shop right after, and maybe a few before, we photographed them.
After they are completely cool melt together a 50/50 mix of Milk Chocolate Candy Melts and White Chocolate Candy Melts. Mixing them together gives your acorn caps the perfect light brown color. Start with enough candy melts in a small microwaveable bowl so that the melted candy is deep enough to dip your cookies. Melt at 20 second intervals stirring in between. Just heat until melted. DO NOT OVERHEAT your candy melts or they may become thick and unusable.
Dip the caps of your acorns straight down into the melted candy melts watching carefully to just coat the caps. Pull your acorn up and scrape the back along the edge of the bowl to remove excess candy melt. Watch to make sure this doesn't cause cookie crumbs to get mixed in with your pretty melted candy. Place on wax paper to dry.
Use a toothpick dipped in your still melted candy melts to apply your Royal Icing Eyes. And your done! Now its time to taste.. we know.. right.. they are so delicious!
We like to put Royal Icing Eyes on just about anything edible, but they are pretty adorable without them too.
We know what you're thinking "I would love to make these for Thanksgiving but its too late to order my supplies!" Well have no fear, autumn is not over yet and what better reason to make some acorn friends than knowing a cold and snowy winter is right around the corner. For some fun packaging try our Glassine Bakery Bags and Cappuccino Brown Bakers Twine.
• • Tomorrow • • Happy Thanksgiving from the Daily Mixer! • •
Orange Chocolate Owl Pops November 22 2010, 4 Comments
Aren't these chocolate owls just so cute and 1960's looking! We are super happy with how they turned out.. its kitsch on a stick!
We didn't take any "in process" pictures of these beauties because they were just so easy. You just melt your Orange Candy Melts, add a drop of Orange Flavoring Oil, pour your melted candy melts into a Disposable Decorating Bag, and pipe into your Owl Lollipop Chocolate Mold. Add your Lollipop Sticks and place in the freezer for a few minutes until they pop right out when inverted.
For more detailed instructions check out our Chocolate Mold Tutorial.
These owls would look great in any color, but we think this orange is just perfect for Thanksgiving!
Ooo.. they would probably be extra cute with a little Cappuccino Brown Bakers Twine bow tied around the stick!
These little owl friends make us smile!
• • Tomorrow • • Autumn Bow Mini Cupcakes • •
Happy Pumpkin Cookies November 18 2010, 0 Comments
Look at these little guys.. don't they just look so happy! Bet they made you smile! I think its the big eye, tiny smile combo.
Mix up a batch of our favorite cutout cookie dough, cut pumpkins, bake and let cool. After baking mix up some of our favorite royal icing and reserve about an 1/8 of your icing. Dye the larger amount orange using our Orange Gel Paste Food Coloring. Dye the smaller reserved icing green using our Mint Green Gel Paste Food Coloring. We like to fold over our icing bag and place in a drinking glass to make filling the bag easy. Royal icing hardens pretty fast so try to quickly get it into your decorating bag, twisting the end of your bag shut, and securing it with a rubber band.
Outline your pumpkin and then flood the inside. We like to flood by squiggling the icing back and forth and then pushing it around with our icing tip to fill in any holes. This technique works really well if your icing is the right consistency. Not too stiff, not too runny.
The icing then settles into a really nice smooth surface.
Use the same technique for the green stems.
Let dry uncovered overnight. Add your Jumbo Royal Icing Eyes with a dab of royal icing and a little smile with our Black Edible Ink Pens.
♥ Supply List
• Pumpkin Cutter
• Orange Gel Paste Food Coloring
• Mint Green Gel Paste Food Coloring
• Jumbo Royal Icing Eyes
• Black Edible Ink Pen
• 2 decorating bags
• 2 small frosting tips (#2 or #3)
• cookie dough
• royal icing
• • Tomorrow • • Chocolate Mold Tutorial • •