Edible Spoons Made Of Candy And Chocolate

IMAGE SOURCE: SHERI SILVER

I rarely fall for “one-note” kitchen gadgets or utensils. If an item is going to claim valuable space in my kitchen, it better be able to multi-task.

And then I came across a silicone spoon mold while roaming the aisles at my local craft store recently. And I couldn’t resist (especially since I had a coupon!). My head was spinning with ideas for how to use it, and I couldn’t wait to get it home — and get to work!

IMAGE SOURCE: SHERI SILVER

In addition to how utterly adorable these edible spoons look, they are simply the perfect accompaniment to a homemade gift, hostess present, or party table. The molds are easy to use, can go in the oven or microwave, and are 100 percent non-stick — every spoon comes out perfectly intact every time. This means that you and your kids can easily create professional looking chocolate or candy spoons in about an hour (including chill time in the freezer!).

IMAGE SOURCE: SHERI SILVER

Though silicone is already non-stick, you’ll still want to take care when removing the spoons from the mold. For each spoon, first pull the sides away to release. Then, gently “peel” the bottom away, starting from one end while pushing the spoon outward. For extra insurance, you can always spray the mold lightly with a non-stick cooking spray, but I’ve never found that to be necessary.

I’m sharing three of my favorite ideas here, but you are only limited by your imagination!

Peppermint Spoons

These spoons look adorable when tied up with a jar of cocoa mix and mini marshmallows, making a great teacher or kids Valentine’s Day gift!

IMAGE SOURCE: SHERI SILVER

Makes: 8

Ingredients

• 6.5 ounce bag round peppermint candies (about 36)

Directions

1. Preheat oven to 300 F. Unwrap candies and place in a food processor. Process until finely chopped.

2. Spoon the chopped candies into the cavities of your mold, going above the fill line (candies will settle considerably once they start to melt). Place mold on a baking sheet and put in oven for 10 minutes.

IMAGE SOURCE: SHERI SILVER

3. Remove mold from oven and sprinkle some more candies into the molds wherever there are gaps or spaces. Return to oven for another 5 minutes.

IMAGE SOURCE: SHERI SILVER

4. Cool completely and gently remove spoons from molds. Spoons will last several months when covered and stored at room temperature.

Sprinkle Spoons

Add some color to a winter birthday party by making sprinkle spoons! Use any combination of candy melts and sprinkles for an unforgettable hot chocolate bar.

IMAGE SOURCE: SHERI SILVER

Makes: 8

Ingredients

• 11 ounces colored candy melts
• 1/4 cup rainbow nonpareils (or other sprinkles)

Directions

1. Melt the 8 ounces of candy melts in the top half of a double boiler, set over barely simmering water. Let cool slightly and transfer to a disposable piping bag (or heavy-duty zip-top bag).
2. Snip a small opening and pipe the chocolate into the mold. Place the filled mold on a baking sheet and tap several times on a counter top to level the surface and eliminate any air bubbles.
3. Freeze until firm, about 30 minutes. Gently remove spoons from mold and keep frozen until ready to dip.
4. Melt the remaining 3 ounces of candy melts in the top half of a double boiler, set over barely simmering water. Let cool slightly.
5. Working with one spoon at a time, dip into the melted candy and then into the nonpareils. Place on a baking sheet and freeze until set, about 30 minutes. Keep frozen (for up to 2 months) until ready to use.

Marbled Spoons

Tie up a few of these pretty spoons to a jar of fancy hot chocolate and win best hostess gift ever!

IMAGE SOURCE: SHERI SILVER

Makes: 8

Ingredients

• 4 ounces white candy melts
• 4 ounces chocolate candy melts

Directions

1. Melt the white candy melts in the top half of a double boiler, set over barely simmering water. Let cool slightly and transfer to a disposable piping bag (or heavy-duty zip-top bag). Set aside.

2. In a separate bowl, melt the chocolate candy melts and transfer to a disposable piping bag (or heavy-duty zip-top bag).

IMAGE SOURCE: SHERI SILVER

3. Snip openings in both bags and pipe the white and dark chocolate in an alternating pattern (as shown in the photo below), into the cavities of your mold.

IMAGE SOURCE: SHERI SILVER

4. Use a toothpick to swirl the chocolates together, creating a marbleized effect. Place the filled mold on a baking sheet and tap several times on a counter top to level the surface and eliminate any air bubbles.

5. Freeze until firm, about 30 minutes. Gently remove spoons from mold and keep frozen (for up to 2 months) until ready to use.

Source: Babble.com

Black And White Chocolate Splatter Cake

IMAGE SOURCE: ELIZABETH STARK

IMAGE SOURCE: ELIZABETH STARK

Because a cake is a cake, its general cake-ness is usually quite enough to make everyone happy. But every now and again, there’s a moment — a rare, special moment — when you need a cake that has panache. Such cakes can be tough to come by and even tougher to make. Usually.

IMAGE SOURCE: ELIZABETH STARK

This pretty chocolate cake with vanilla buttercream frosting and chocolate splatters is a stunning creation that requires very little effort. If you can bake a cake, work a mixer, and flick a paintbrush, you’re most of the way there already. And the results aren’t just beautiful, they’re tasty, too – with a classic, moist chocolate cake and a perfect, creamy buttercream.

IMAGE SOURCE: ELIZABETH STARK

IMAGE SOURCE: ELIZABETH STARK

Though relatively simple, this cake recipe is best made in steps. You’ll want to allow time for the cake layers to cool completely, and then set them in the freezer. Well-chilled cake layers are much easier to handle, trim, and frost, and it helps the buttercream to set up beautifully. If you’re planning to freeze the layers for longer than a few hours, wrap cooled cake layers in two layers of plastic wrap.

Black and White Chocolate Splatter Cake

adapted from the Barefoot Contessa
Makes: One 2-layer cake (8-inch diameter)

Ingredients:

Cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder, plus more for dusting cake pans
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 cup buttermilk
• 2 eggs, room temperature and lightly beaten
• 1/2 cup vegetable oil, plus more for greasing cake pans
• 1 cup freshly brewed hot coffee (decaf is fine)

Frosting:

• 16 tablespoons unsalted butter, room temperature
• 2 cups powdered sugar, sifted (add more powdered sugar as needed)
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• Water, as needed

Special Equipment:

• Large brush

Directions:

1. Preheat oven to 350 F. Trace and cut out parchment liners to fit 2 8-inch cake pans. Grease liberally, and dust with cocoa powder. Set aside.
2. In a large mixing bowl, whisk to combine the flour, sugar, cocoa powder, baking soda, baking powder, and sea salt. In a smaller bowl, combine the buttermilk, eggs, and vegetable oil. Turn mixer to low and fold wet ingredients into the dry. When mixture is smooth, slowly add the hot coffee. Mix just until coffee is well incorporated.
3. Divide batter between prepared cake pans, tap once on the counter to remove bubbles, and slide into the oven. Bake cakes for 35-40 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached.
4. Cool for 15 minutes, then turn cakes out onto wire racks, and let cool completely.
5. Several hours before frosting, set cakes in freezer. Once cakes are well-chilled, use a sharp bread knife to carefully cut off any bumps to level the cake.
6. In a large bowl, beat the butter on medium-high speed until pale and fluffy. Switch mixer to low, and add powdered sugar. Set mixer back to high and beat for 2 minutes, until frosting is fluffy and smooth. Add the lemon juice and vanilla, and beat for 1 minute more.
7. To frost cakes, line a cake plate with parchment or wax paper (use sections, so it can be removed easily once cake is frosted), and put the frozen bottom cake layer in place. Spoon a third of the frosting into a small bowl. Add a thick layer of frosting to the top of the first layer, and then secure the top layer. Next, apply an even crumb coat, spreading frosting on the sides and then the top. Scrape excess crumb-y frosting onto the side of the bowl and discard. Set cake in freezer for an hour or more to set the crumb coat. Store unused frosting in the refrigerator.
8. Before finishing the cake, set frosting out to come to room temperature. If needed, add a squeeze of lemon juice and beat on medium-high speed for a minute to smooth it out. In smooth, even strokes, frost the sides and top of the cake — use a flat knife or offset pastry spatula to smooth everything out.
9. Next, use a fork to whisk a drizzle of water into the cocoa powder; continue adding water until the mixture is smooth and drips off the tip of the fork. Dipping an unused, large brush with a pointed tip into the chocolate mixture, test a few flings of chocolate “paint” on a paper towel. Adjust texture of chocolate mixture by adding more cocoa or water, as needed. Use a forceful flinging motion to create lines, or tap the brush on your finger to make drops. Once you have your technique down pat, drizzle and drip on the top of the cake. Then, slice and serve!

IMAGE SOURCE: ELIZABETH STARK

Source: Babble.com

Cutest Summer Dessert, Ever: Fruit Kebab Cookies

IMAGE SOURCE: VICKIE LIU

Orange you glad it’s summer? I am a major fruit addict, especially when the weather warms up. Therefore, it was inevitable I would make some berry cute cookies disguised as fruit. These Fruit Kebab Cookies are pear-fect for summer dessert tables, or any sweet occasion. While they might take a little longer to decorate, the effort will be worthwhile, leaving guests s-peach-less and pining for more!

IMAGE SOURCE: VICKIE LIU

Fruit Kebab Cookies

Makes: 16-18 kebabs (5 cookies each)

Ingredients:

1 cup butter, softened
1/2 cup powdered sugar
1 egg
1 1/2 teaspoon vanilla extract
2 1/2 cups flour
royal icing (in different colors or dyed with gel food coloring)
supplies: skewers or thin cookie sticks (oven-safe), zip-top bags, toothpicks

Directions:

1. If using skewers, soak in water for approximately 30 minutes before baking.

2. Beat butter and powdered sugar with an electric mixer until light and creamy. Add egg and vanilla extract and mix until combined, then add flour and mix on low until dough forms and starts pulling away from the bowl.

3. Divide dough into 2 evenly sized discs and cover with cling wrap. Refrigerate for at least 1 hour.

4. Preheat oven to 350 F, and line baking trays with parchment paper. Roll out dough to approximately 1/3 to 1/2 inch thick, and cut out fruit shapes between 1 1/2 and 2 1/2-inches long, using various cookie cutters and techniques below.
strawberry: small cookie cutter
watermelon wedge: large circle cut in quarters
orange slice: medium circle cut in half
kiwi wedge: small circle cut in half
pineapple cubes: square

5. Take skewers or cookie sticks, and gently insert into the cookies, one by one, spaced out by about 3/4 inch. If the dough slightly cracks, you can patch them up at the back with excess cookie dough.

6. Bake for 15-20 minutes, or when edges begin to brown. Make sure to keep an eye on them!

7. Using various colors of royal icing, decorate to resemble chosen fruit. Place colored royal icing into zip-top bags, and secure top with a rubber band. Cut a small hole at the corner of the bags as your piping tip. Outline each fruit with icing before filling in the center. (This will stop the icing from running off the cookies if it’s on the runnier side.) You may need to use a toothpick to smooth out the icing, from the center towards the outline.

8. When the base color is complete, pipe in the details before the icing starts to set for a more uniform look. For more intricate details, use a zip-top bag with an even smaller opening. If you are pressed for time, you can always show less detail, and let the vibrant colors do the work!

IMAGE SOURCE: VICKIE LIU

Source: Babble.com

Low Carb Cauliflower Hummus

Low Carb Cauliflower Hummus

Yield: 1½ cups hummus (about 6 servings)

Ingredients

• 4 cups cauliflower florets, loosely measured (not packed in tight)
• 2 Tbsp water
• 2 Tbsp olive oil
• ½ tsp salt
• 1½ tsp minced garlic
• 1½ Tbsp tahini paste (ground toasted sesame seeds)
• 3 Tbsp lemon juice
• 1 tsp minced garlic (in addition to above)
• 3 Tbsp olive oil (in addition to above)
• ¼ to ½ tsp salt (in addition to above)
• Paprika, garnish (optional)

Instructions

1. Combine the cauliflower, water, 2 Tbsp olive oil, ½ tsp salt, and 1½ tsp minced garlic in a microwave safe dish. Microwave uncovered for about 15 minutes - or until softened and darkened in color.
2. Put the cauliflower mixture into a Blendtec twister jar. Add the tahini paste, lemon juice, 1 tsp minced garlic, 3 Tbsp olive oil, and ¼ tsp salt. Blend until smooth. Taste and adjust seasoning as necessary.
3. To serve, place the hummus in a bowl and drizzle with extra olive oil and a sprinkle of paprika. Use veggies to dip with.

Source: dessertnowdinnerlater.com

Cookie Dough Pretzel Bites

Cookie Dough Pretzel Bites

Yield: 28 pretzel bites

Ingredients

• ½ cup unsalted butter
• ½ cup brown sugar
• ¼ cup sugar
• 2 Tbsp milk
• 1 tsp vanilla
• 1¼ cup all-purpose flour
• ⅛ tsp salt
• ½ cup mini chocolate chips
• 50 to 60 pretzels
• 8oz chocolate chips (about 1 cup)
• 1 tsp coconut oil or shortening (for thinning the chocolate)

Instructions

1. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl using a handheld or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until light and creamy. Add the milk and vanilla. Mix. Add the flour and salt all at once and slowly mix until everything is moist. Add the mini chocolate chips. Mix.
3. Roll the dough into balls, about 1½ to 2 teaspoons of dough per sandwich depending on desired size. Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20 minutes.
4. While the pretzel bites are chilling, melt with the chocolate and coconut oil or shortening for about 1 minute in microwave, stirring every 20 seconds. Dip the pretzel bites halfway into the melted chocolate and place bites back on baking sheet. Refrigerate the dipped bites for at least 15 minutes to allow the chocolate to set. Cover and store pretzel bites in the refrigerator for up to 5 days.

Source: dessertnowdinnerlater.com