Adorable, don’t you think?  Classic conversation hearts, molded from chocolate, nestled in mini baking cups.  They look so happy!

To make your own chocolate conversation hearts melt your Candy Melts, add a drop of Flavoring Oil, pour your melted Candy Melts into a Disposable Decorating Bag, and pipe into your Conversation Hearts Chocolate Mold. Gently tap your mold on your counter to smooth the candy melt and bring any trapped air bubbles to the surface.  Place in the freezer for a few minutes until they pop right out when inverted.

To make pastel colored chocolate we used a ratio of 2/3 white candy melts to 1/3 colored candy melts.

For more detailed instructions check out our Basic Chocolate Molding Tutorial.

To package up for gift giving we used our new Clear Candy Boxes and Mini Baking Cups, tied up with vintage inspired Bakers Twine.

♥ Supply List
• White Candy Melts
• Orange Candy Melts
• Yellow Candy Melts
• Green Candy Melts
• Light Blue Candy Melts
• Purple Candy Melts
• Conversation Heart Chocolate Mold
• Flavoring Oil
• Disposable Decorating Bags (1 for each color of candy melt)
• Clear Candy Boxes
• Mini Baking Cups
• Bakers Twine

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We cannot stand how cute these chocolate lollipops are! So incredibly easy to make and perfect for giving to all your loved ones for Valentine’s Day.

The Love Scallop Heart Lollipop Mold is new to our shop for Valentine’s Day this year and we are in love. The vintage look and the adorable scallops are to die for!

To make your own chocolate lollipops melt your Red Candy Melts, add a drop of Flavoring Oil, pour your melted candy melts into a Disposable Decorating Bag, and pipe into your Love Scallop Heart Lollipop Mold. Gently tap your mold on your counter to smooth the candy melt.  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 Basic Chocolate Molding Tutorial.

For an extra sweet presentation add a little bow of our new Airmail Bakers Twine.

We couldn’t resist a bite.. YUM!

♥ Supply List
• Love Scallop Heart Lollipop Mold
• Red Candy Melts
• Flavoring Oil
• Lollipop Sticks
• Disposable Decorating Bags
• Airmail Bakers Twine

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This year I tired something new for the holidays.. Candy Bark.  I was looking for something that Olive and I could do together.  Bark was the perfect project.  I spread the melted chocolate and she sprinkled.  We had a blast.

We made candy cane bark, which was my absolute favorite.

orange apricot bark..

and peanut butter bark.

They were all really yummy and a fun gift to give!

♥ Candy Cane Bark Supply List
• Milk Chocolate Candy Melts
• White Candy Melts
• Red Candy Melts
• Peppermint Flavoring Oil
• 1 box of crushed candy canes

♥ Orange Apricot Bark Supply List
• Milk Chocolate Candy Melts
• White Candy Melts
• Orange Candy Melts
• Orange Flavoring Oil
• 1/2 cup dried apricots, chopped

♥ Peanut Butter Bark Supply List
• Milk Chocolate Candy Melts
• White Candy Melts
• 1/2 bag peanut butter chips
• 1 bag of small peanut butter cups, chopped

To make bark melt your Milk Chocolate Candy Melts just until melted, about 1 min, and spread on parchment paper.  Let cool.  Then mix your White Candy Melts with your PB chips, Red, or Orange Candy Melts.. 1 to 1 ratio.  Melt, add a couple drops of your flavoring oil, and spread over your milk chocolate.  Immediately sprinkle with your chopped candy or fruit.  Let cool.  Break up into pieces.

So easy, yummy and makes for a pretty gift any time of the year!

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Okay, okay, this is the last snowy cupcake for a while.  We just love the White Sugar Pearls and White Non-Pareils combo.. its makes for such a sweet snowy scene!  We also LOVE these pinecone picks, so vintage looking!

♥ Supply List
• Deep Brown Baking Cups
• Pinecone Picks
• Bright White Gel Paste Food Coloring
• White Sugar Pearls
• White Non-Pareils

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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!

We used our Tiny Letter Chocolate Mold, Orange Candy Melts, Yellow Candy Melts, Milk Chocolate Candy Melts, Orange Non-Pareils, and Yellow Non-Pareils to wish you a happy Thanksgiving!

• • Tomorrow • • Big Money Cookies • •

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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.

To make your own acorn friends mix up a batch of our Favorite Chocolate Cutout Cookie Dough, cut acorns, bake and let cool.

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.

♥ Supply List
• Acorn Cutter
• Milk Chocolate Candy Melts
• White Chocolate Candy Melts
• Royal Icing Eyes
• Chocolate Cookie Dough
• small microwaveable bowl
• wax paper

• • Tomorrow • • Happy Thanksgiving from the Daily Mixer! • •

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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!

♥ Supply List
• Owl Lollipop Chocolate Mold
• Orange Candy Melts
• Orange Flavoring Oil
• Lollipop Sticks
• Disposable Decorating Bag

• • Tomorrow • • Autumn Bow Mini Cupcakes • •

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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.

For some cute packaging try our Brown Window 4″ Cookie Box, Orange Paper Tags, or Pumpkin Bakery Labels.

♥ 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 • •

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