The Minion Cake

Just wanting to share a cake I made for my niece's birthday. She is such a fan of the minions and Despicable Me that all she wanted was a cake of Tim or Kevin her two favorite characters.

Loving a challenge I jumped right in and volunteered to make this for her, even though I had never made a character cake. I shy away from them as you need to get them spot on as everyone knows that the character looks like. Having said that I decided to give it a go.

I baked 3 layers of 6" cake then in a stainless steel bowl placed some batter in, that would be the top of his head. Good stacked and buttercream coated we were off and running. I will mention that I stuck a skewer right in the middle of the cake being sure to go all the way to the bottom; this would give stability to the cake and make sure that even if it swayed a bit it would not topple over.

Now it was time for the hard or more difficult task. Covering and decorating this cake. I had watched tutorial after tutorial on making a minion cake and felt ready to tackle the task. I rolled, covered, stuck down and glittered everything I was supposed to and after 6 1/2 hours we I had a minion cake I was proud of. See if you do not agree.

I took pictures and keep looking at it. He is just so darned cute. I am hoping my niece is happy with her cake. (I trust she will be). It was truly made out of blood sweat and love.

So here he is my Minion Cake.

Hope you like him . Feel free to leave a comment below

Until tomorrow eat well. Live well

Home made Granola

Ok I'm in. Home made granola a deliciously delightful treat, snack, meal .......
I had seen this  recipe via Ina Garten (The Barefoot Contessa) and thought wow that looks delicious and really easy to make. So when I was asked to include some granola in a wedding breakfast basket I thought here is my chance to use the recipe.

It is easy, a one pot wonder as we say because all the ingredients go into one bowl then you bake it in 1 pan and 45 minutes later you have this great granola that you can put in your cereal mix into your yogurt or just put in a baggie and you have an instant snack.

Thank you Ina Garten you have done it again.

Please note that the add ins can be suited to your particular tastes. Add or subtract the fruit, nuts as you wish.

Here is how it all comes together

Ingredients

4 cups old-fashioned rolled oats

2 cups sweetened shredded coconut

2 cups sliced almonds

3/4 cup vegetable oil

1/2 cup good honey

1 1/2 cups small diced dried apricots

1 cup small diced dried figs

1 cup dried cherries

1 cup dried cranberries

1 cup roasted, unsalted cashews

Directions

Preheat the oven to 350 degrees F.

Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container

Delicious! Enjoy! if you make this please leave me a comment saying how much you enjoyed it and if you changed any of the ingredients.

Until tomorrow eat well, live well

Butternut Squash Mashed Potatoes

Still on the hunt for new and different vegetable side dishes. Something that does not include roasting or steaming (not that there is anything wrong with either method).

Looking through my refrigerator full of veggie choices I picked up a Butternut Squash and thought mashed potatoes, that's different. Something I hardly ever make since I am not a big potato fan (I much prefer rice as a starch). I believe I'm on to something so lets get started.
 
Here is what you will need:

1 butternut squash peeled deseeded and diced
1 diced red onion
2 cloves garlic chopped
1 apple (I used a pink lady but any firm cooking apple will do) peeled and diced
salt -pepper to taste
1/2 tsp. ground ginger
1 tbsp. poultry seasoning
4oz. Colby jack cheese shredded
1/2 cup chicken broth

Start by sautéing the onion and garlic in a small bit of oil. Season with salt and pepper and cook until soft and translucent. Set aside to cool. In the meantime place butternut squash in a pot of water and boil until soft (about 10 minutes). At about the 8 minute mark toss in the diced apple and continue cooking. I wanted the apple to cook but still retain just a bit of its crunch. Drain the butternut squash apple mixture then return to the pot.

Add the onion garlic mixture, ginger and poultry seasoning.

With a emersion blender puree the mixture. Add up to 1/2 cup of chicken broth if the squash is too thick. I did not puree the mixture smooth I like a bit of texture to my "mashed potatoes" but that is entirely up to you. Make it as smooth or as chunky as you like.

Now fold in most of the cheese (leave a bit for topping.) until it is melted. Place in a baking dish. Sprinkle the remaining cheese over the top and if you like add a little bit of bread crumbs to the topping as well.

Place in a 350 degree oven and bake for 15-20 minutes just until the cheese melts and get a bit golden.

Now I did not get a picture of the finished product as my family dug in before I could snap one but you get the idea.

It turned out to be a hit. Soft and creamy yet still with a bit of texture as the apples were a little crisp and there were some chunks of squash.  I was pleased as I attained a delicious healthy dish without adding a bit of butter or cream. Score one for me. Oh and I was pretty pleased with myself because I had found yet another new use for Butternut Squash.

Hope you give this one a try. If you do please leave me a comment saying that you did and if you enjoyed it as much as my family did.

Until tomorrow eat well, live well

Pizza de Broccoli Rabe and Prisutto

Today's post is all about America's favorite food. Yes, I am talking pizza. Personally, (I know you are all going to think me crazy) but I do not really like pizza. Never eat it order it or even think about it.
I am not sure when this hate-hate relationship with pizza began but it has been with me for at least 45 years or so.

Don't get me wrong, I love pizza dough, sauce, cheese and any or all the topping one might put onto a pizza, just not all together. There is something about the combination that leaves me, well with a bad stomach. I don't care who makes it I just don't like it.

Having said that I was in Italy for quite a few years and while I was there I must admit I did have pizza a few times. Over there the pizza crust is paper thin the toppings are sparse and the Italians eat their pizza with a fork and knife. I was swayed a bit but not to the degree where I could say I had found a new love in eating pizza.

But I digress as we are talking about the love of pizza. Here is a pizza I came up with filled with all my favorite things. Broccoli Rabe, prisutto and cheese. How could you go wrong. Its basically a broccoli rabe sandwich so whats not to love.

Here's what you need:
1 store bought pizza dough (or your favorite home made recipe)
5 oz. Philadelphia Italian cheese & Herb cooking cream
1 small head sauted broccoli rabe
1 tbs olive oil (for broccoli rabe sauté)
2 cloves garlic chopped (for broccoli rabe sauté)
Salt –pepper (for broccoli rabe sauté)
4 oz. Italian prosciutto
4 oz. pignoli nuts
1-2 tbs olive oil (for drizzle on pizza)

Directions:
Preheat your oven to 500 degrees
In a skillet saute broccoli rabe with 1tbsp olive oil & 2 cloves chopped garlic salt and pepper until wilted. Set aside to cool.
Spread pizza dough out to fit a 12 pizza pan.
Drizzle with olive oil.
Layer (frost) 5 -6 oz. cooking cream onto pizza crust
Top with broccoli rabe, prosciutto and pignoli nuts.
Place in 500° oven 10 min cooking until dough is crisp and browned.

What you will have is the crispiest most delicious pizza that will convert any pizza hating critic.

Hope you enjoy this as much as I did.

 

Leave me a comment letting me know if you tried this,

 

Until tomorrow eat well, live well.

 

 

 

 

 

Stuffed Acorn Squash Cups

Today's post  is all about breaking out of the same old same old veggie side dishes for dinner. Getting in the produce aisle and looking for inspiration.  These cute acorn squash just jumped out and said "pick me pick me!"  I couldn't resist  thinking I could use them as individual little vessels for a meal. They are just the right size for a single serving, and their cup like shape would hold just about anything I wanted to stuff into them. Yup they were coming home with me.

 Here are the ingredients I put together for their filling. You can modify any or all the ingredients to suit your needs. Even add some ground meat to the mix and viola! An entire meal in one fell swoop. Don't we  love that being as busy as we all are these days. I love to cook but sometimes I do not want or have the time to spend all day in the kitchen.

2 small acorn squash
1 clove garlic, minced
1/2 onion ,diced
1/2 stalk celery, small diced
handful of fresh or frozen cranberries and raisins
salt, pepper, ginger, nutmeg and cinnamon to taste (I hardly ever measure these ingredients)

 

Sautéed the garlic, onion and celery until just translucent. Set aside.

Onto those cutie squashes. Cut the tops off  the squash and save to the side. I also removed a bit of the bottom (so they stand flat in the baking dish).Remove the seeds and any membrane. Hollow out so you have a nice well so to speak where you can place your stuffing mixture. Season with salt and pepper. Any extra squash meat can be chopped up and tossed into the stuffing mixture.

Now return your cooked veggies back to the stovetop and add the cranberries, raisins, seasonings and because I thought it would be extra delish added some par cooked rice. Heat through just until the cranberries start to pop and everything starts to come  together as one.
Cool the stuffing mixture  so you can handle it and divide equally among the acorn squash.

Don't they look great. Now add a bit of water to the bottom of the baking dish, cover with foil and bake in a 350 degree oven for 30-40 minutes. You can check doneness by piercing the side of the squash with a knife. If it slides in easily they are good to go.

Hope you try this soon. Leave me a comment and let me know if you did.

Until tomorrow eat well, live well

 

Sausage Egg Pie

Todays recipe "Sausage Egg Pie" is a sure hit, soon to be favorite with family, friends, just about anyone you serve it to. I have found from personal experience that it is especially a  favorite among the men. Maybe because it is so hearty yet light (If that makes any sense)

 I even shared the recipe with my sister who has 5 growing boys and they repeatedly asked her to make it. To this day it is still one of their favorite breakfasts.

A while back I owned and operated a small café where I developed this recipe to put on my Brunch Menu. From the first time I served it to the last, customers raved about it and recommended it to other customers.  It is versatile in that it can be served hot or room temperature, I'm told it is good even right out of the fridge. You can eat it sitting down or out of  hand for an on the go breakfast.
It even freezes well.(But I bet you wont have any leftovers). Just cut it up place a square in an airtight freezer bag. When you are ready to serve microwave it for a minute or two on defrost, and you are good to go

Having sung all it's praises (Did I mention it makes a great appetizer, just cut it up into smaller squares) lets get to the recipe.

To make Sausage Egg Pie you will need:

1 lb Italian sausage removed from casing (you can use turkey sausage)
1 cup biscuit mix
8 oz mix cheddar and Swiss cheese
2 cups milk
1 tsp spicy brown mustard
½ tsp dried sage
½ tsp garlic powder
6 eggs, slightly beaten
Salt & pepper to taste

Directions:

Preheat oven 350°.

Grease 2 qt casserole dish

Cook sausage in a large skillet over medium high heat until no longer pink. Drain

In large bowl mix sausage & remaining ingredients

Pour into casserole dish.

Bake uncovered for 45-50 min

 

Remove from the oven and let cool just a bit before slicing. Then cut into squares.

I used to serve the Sausage Egg goodness with either a side salad or fresh fruit. Either way it is quite and enjoyable meal.

 

Hope you give this a go. It's so fast and easy to put together it could be what's for breakfast tomorrow morning. You can make it  tonight refrigerate then bake it off in the morning. See it's versatility goes on and on.

 

 Please leave me a comment if you do try it and tell me how much your family loved it!

 

 

Until tomorrow eat well, live well.

 

.

 

 

D.I.Y. Cake Ball, Small Desserts Board

Sometimes when I am designing ,creating a cake the hardest part for me is the cake board. I can agonize over the look of it for hours. I know that first and foremost it is all about the cake but the board can make or break your design. It is the presentation platter if you will and it if it's not correct or unfinished it can take away from the beauty of your cake. It is supposed to compliment even make your cake pop.

So many times I have made my own cake boards. This way I have complete control, plus it is way less expensive than purchasing a finished board. I hate spending a gazillion dollars on something that is going in the trash. I would rather put my money into the cake.

Having said all that I was asked to make some small desserts for a wedding shower and happily agreed. I was going to make my famous Oreo cookie cake balls and pound cake petit fours. Great now how was I going to transport them to the venue with out having them slip and slid all over. No matter what I put them on they would not make the trip and I was not able to box them then set them up once they got to the function. What  to do........ Here is what I came up with and how I did it. I am pretty pleased with my self.

Maybe someone has already done this but I haven't seen it so I am going to take full credit until someone tells me other wise.

Here is what you will need: (most of these items were purchased at the dollar store)

Foam core board
Box cutter
Ruler - pencil
Glue gun and sticks
Lollipop sticks
Scissors
Skewer
Mini cupcake liners
Straight Pin
Wilton Color Mist (I do not have an airbrush)
Ribbon
Doily

First measure your board to fit however many mini desserts you have made. In my case I had 42 (Yup it's not an even no. I know) so I counted out 6 across by 7 down and leaving a small boarder on each end cut the board to size.

 Next I decorated my board. This is completely up to you. I placed a cut doily on the board and used the Wilton Color Mist to make the decorations. This was really just as a bit of a dress up as you really are not going to see the board until the desserts are all gone.

Next I took the lollipop sticks and measured approx. 1/4 inch and cut them up into little pegs if you will. Then I placed the cupcake liners back onto the board and with a straight pin marked where each peg would go.

 

On to attaching the pegs. Place a small amount of glue at the end of each cut lollipop stick and attached it to the board wedging it into the board making sure it is secure.

To finish  hot glue a coordinating color ribbon to the edges of the board. Make a small hole into each cupcake liner and place them back onto the pegs.

 

 

 

 

I finished it off with some flowers and viola a portable cake board ready for my cake balls or petit fours, or whatever small dessert I wanted to make. I can wrap this and not worry that my desserts are going to shift or move they are secure. I can deliver and present my desserts in one shot.

I think this is a little different then just a regular tray or platter and there are no worries; at the end you can just toss the board in the trash. I think its professional yet practical.

Feel free to leave a comment. I would love to know what you think, or if you would give this a try.
I welcome ideas as to how you would make this board work for you.

Until tomorrow eat well live well.

 

 

 

Stuffed Zucchini Boats

Today's post is about trying to take a not so exciting (yet good for you) vegetable and giving it a bit of a kick. I like zucchini don't get me wrong but I do tire so of just sautéing or baking it. I thought I would stuff it but with what.
I began to search my cupboards for inspiration and came upon a jar of Pumpkin Butter that I had never given a second look. Great I would use this with the zucchini and began to build the rest of the
dish around it. Would it work, or better yet taste good? Well I was about to find out.

Here is a list of the ingredients
2 med sized zucchini sliced in half lengthwise
small red onion diced
stalk of celery diced
1/4 red pepper diced
3 cloves garlic (I like garlic)
2-3 tablespoons pumpkin butter
1/2 tsp. nutmeg
salt and pepper to taste

 

Start by sautéing your onions, celery, red pepper and garlic in a saute pan with olive oil.Season with salt and pepper. Cook over medium heat until the veggies begin to soften.

 

Hollow out your cut zucchini boats chop the flesh up and add to the rest of the veggies in the sautee pan. Cook until tender. Remove from the heat and allow to cool to the touch.

 

Once the mixture is cooled a bit transfer it to a bowl and add your pumpkin butter and nutmeg. Mix all the ingredients well and stuff into each zucchini boat.

 

Next prepare your breadcrumb topping by mixing 1/2 cup shredded Colby jack cheddar and 1/2 cup breadcrumbs together. Sprinkle over each zucchini boat.

Place in a 350 degree oven and bake covered with tin foil for 20 min. Remove the tin foil and return to the oven for another 10 min to finish cooking and melt the cheese topping a bit.

Plate and enjoy! I was pleasantly surprised at how well this dish turned out. The pumpkin butter added a bit of sweetness while the nutmeg was just a hint of hmmmmmm what is that. The crunchy topping was just the ticket as the cheese gave the zucchini the sharpness it needed.

All in all I would say success, as I accomplished what I set out  to do. Take a familiar vegetable and give it a surprising new taste.

 

 

 

The zucchini boats were accompanied by a simple salad and a turkey meatloaf. Yummy.

Please feel free to leave your comments. Let me know what you think of the recipe if you give it a try.

visit my facebook page www.facebook.com/culinarykreations
follow me on pinterest http://www.pinterest.com/krez10/

Until tomorrow eat well live well.

 







Dinner for Two

I was contacted the other day by a client who was looking for a simple healthy yet tasty meal for her and her mate. She wanted to keep it light but it needed to satisfy and she was open to any and all suggestions. There really isn't any food she didn't like no restrictions as far as veggies or protein so after a few more minutes of discussion we came up with this delightful meal.

Roasted Butternut Squash with Cod Fish and Dill.

Here's how it came together.

Once I had the butternut squash peeled and deseeded. I diced it, added an apple, sweet red onion, ginger cinnamon and fresh cranberries.

 

 

 

Once everything was prepped it is ready for the oven. Baked at 375degrees for 30-35 min it would make a lovely vegetable side dish.

 

 

 

Now onto the cod. I like fish in it's simplest form. I want to taste the fish not any sauce or breading (maybe it's just me) so I decided to season with salt, pepper, garlic power, dill and a touch of lemon. Drizzled with a touch of oil it too is ready to bake.

 

I placed it in the same 375degree oven at the half way mark of the butternut squash dish and soon they would both be ready for service.

35 minutes later this is what we are rewarded with. Pure YUM!!!!!!!!!!!!!!!!

Who says healthy has to be boring.
The client was thrilled and that's what counts the most.

Until tomorrow eat well, live well.



Facebook 100 "Likes" Giveaway

I recently created a Business page on Facebook "Culinary KReations" in the hopes of attracting more clients. It has been a bit of a slow start and I always hate to beg for anything, but as I watched other business pages reach 1,000 even up to 20,000 "likes for their pages, I did what any other smart businesswoman would or should do. I traded a "Giveaway" for likes.

I attempted to entice everyone and anyone to like, share and repost my Culinary KReations page.
Once I reached my first 100 "likes" I would pick a Lucky Liker to receive a box of sweet treats from
me to show my appreciation.

Well it worked and I am happy to say I am up to 128 likes. Horray!!!!!!!!!!!

Ok here is what the winner received.

Oreo cookie cake pops
Vanilla Cakes with peanut butter and jelly filling, topped with vanilla buttercream
A bag of Red Velvet popcorn.

The winner was delighted with her treats and now hopefully she will spread the word about Culinary KReations and how delicious their sweet concoctions are. Perhaps she will place a future order.

So if you are reading this post please hop on over to my facebook page  https://www.facebook.com/CulinaryKReations  and give it a like.

Oh, here is a picture of the sweets the winner received.

Feel free to leave a comment

Until tomorrow eat well, live well

Gabriella's Bridal Shower Cake

Today's post is a bit of a toot my own horn post. I was asked (by my best friend in the whole wide world) to make a wedding shower cake for her daughter (who is like my own).I was both flattered and scared at the same time. I wanted this cake to be special and something that would make her happy.

My girlfriend is the easiest client in the world. I was told I could do what ever I wanted she only requested two things
1.The cake be chocolate.
2. It had to have a shoe on it.

A while back I posted about the shoe cake I created in December for a 70th Birthday Party.
My girlfriend so loved the shoe topper she wanted me to make one for her cake.

Ok we are good to go.

I got the invite for the shower and low and behold there was a pair of black high heeled shoes with a red sole. My wheels began to turn. Since the cake had to be chocolate I could make the shoe out of black chocolate and line the sole in red modeling chocolate. Done! Now onto the cake design.

The Bride to be is a bit traditional loves pearls, lace, ruffles so I needed to incorporate all that into her cake; while still keeping it clean and simple. I had seen so many cakes with draping and have always found it to be  beautiful and elegant so that's what I decided my cake would have on it. Now draping is usually made out of fondant, but since she (the bride to be) is not so fond of fondant I chose to make the draping and flowers out of modeling chocolate. This is my decorating medium of choice, personally I think it tastes better (it's chocolate right!) As for the cake, well of course it was dark chocolate fudge with chocolate ganache filling and frosting.

Time to put it all together. Here is what I came up with.

2-tier dark chocolate fudge cake
Black chocolate ganache filling and frosting.
Red Modeling chocolate flowers, draping embellished with pearls.
All chocolate high heeled shoe.

I was pretty pleased with how it turned out. My girlfriend was thrilled and the bride to be had everything she wanted in a cake.

Here is a picture of The Wedding Shower Cake.

 

Please feel free to leave a comment.

Follow me on FB www.facebook/CulinaryKreations
Follow me on Pinterest  http://www.pinterest.com/krez10/
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Until tomorrow eat well live well.

A Healthy Delicious Meal

We are 7 weeks into the New Year and I am desperately trying to keep my resolution to eat healthy.
Some days I win some days not so much. I have always loved fresh veggies and incorporate them into my daily dinner but sometimes I get bored with the same old same old.

Today I was grocery shopping and decided to try a veggie I was not so familiar with. Acorn Squash.
I am well acquainted with zucchini and the summer squashes, even spaghetti squash has replaced regular pasta in my home, but have not really tried the sweeter squashes. I decided today is the day.

I prepared it for the oven, deciding that roasting it would bring out it's best flavors. So I began to peel it remove the seeds and diced it up adding, garlic, red onion a touch of EVOO and ginger. Then I began to think what else would pair nicely and complement this dish. I added an apple and some fresh cranberries. Not only did it look good it smelled great and it wasn't even done yet.

I placed it in a 450 oven and roasted it for 25-30 minutes turning occasionally. My reward was a tender sweet-savory vegetable dish that excited my taste buds. I highly recommend this dish. Simple yet flavorful.

I will definitely make Acorn Squash again. Next time I think I'll stuff it with meat and bake it in individual cups, but that's another post.

To round out my meal a simple piece of salmon (also delicious) and a salad. Now that's what I call a healthy yet satisfying meal.

Here's a picture (not the best photo, I'm working on my photography skills)

Until tomorrow eat well live well.

Ranch Cream cheese Roll-ups

I take no credit for this recipe (it belongs to The Pioneer Woman - Ree Drummond) but I had to share these delicious bites as they have become a fan favorite, plus they are a snap to put together.

 

You will need:

 

 2 lbs. softened cream cheese...
1 packet dry ranch dressing
black pepper
chopped green and red peppers (approx. 1/2 c ea.)
1 chopped scallion
8 flour tortillas

 In a large mixing blow blend the first 5 ingredients.
Take a tortilla and spread some of the cream cheese mixture in the middle then roll it up to make a tight wrap. Repeat with the remaining tortillas. Take each tortilla wrap and cut into slices. (I got 6 out of each wrap depending how large you make the slices)
Refrigerate until ready to eat then bring to room temp and enjoy!

 

Until tomorrow eat well live well. :)

 

 

 

The Topsy Turvey Cake

Ever since the first time I saw the Topsy Turvey  I was intrigued, mystified, confused. How could a cake so lopsided not fall over. When I baked my cakes and they were not so straight I prayed to the cake Gods. But to make a cake as unbalanced as this on purpose? Who does this?

Well I was determined to make one of these cakes and set out to find it's secrets.
That meant (to me anyway) a youtube tutorial. Someone somewhere had to have made this cake and made a video of it.
Well to my delight there were plenty of instructions on how to create a topsy turvey cake. I found that the concept was easy enough. You bake a cake stack it like you normally would then cut into the top on a diagonal, flip it over and viola you have a cake with a slanted top. Now you cut a hole in the top the size of your next layer cake (ie. 10", then 8", 6".....) and you place that next layer directly in the hole or resting place. There the cake is secure as it really is laying flat it only looks like its falling over. (it's all a big illusion.) The more the layers the more it looks topsy turvey.

Ok I was ready. The next cake order I got I was going to convince the client they wanted a topsy turvey cake. I was armed and ready, unafraid, this cake was not the boss of me. I decided on a three layer cake. It just so happen to be a Dr. Seuss cake so the top layer was going to be the Cat in the Hat's hat. (The hat I decided was going to be made out of RKT. (Rice Krispy Treats) This just to insure the weight was no too heavy in case my cake really was going to fall over.

I am pleased to announce that the cake came great (I only had a couple of brain freezes) lost the concept a few times but in the end all went well. The client was happy as was I.

These cakes are not only fun but fun to make.
See if you don't agree

Until tomorrow eat well. Live well.

Topping Cupcakes

Who doesn't love a cupcake. Its just sweet bite of cake that is just enough to satisfy.
A delicious hand held treat that appeals to both young and old.
Who are we kidding a cupcake is good but for most (well me anyway) its all about the frosting.
The cupcake is just a vehicle for  what ever you want to put on top. That's the real star of the show.
So many toppings to choose from, chocolate, vanilla, creamcheese. The list goes on and on.

Now, let's take that cupcake and frosting and go one step further into cupcake toppers. With these tiny decorations you can make your cupcakes suitable for any occasion. I love to work in modeling chocolate for my decorations. This yummy medium just kicks my cupcakes into overdrive. Its easy to work with but even better it tastes great!.

Once you try modeling chocolate you will be hooked. Its so easy and inexpensive to make that you'll wonder why you never tried it before. It works as well if not better than fondant in my humble opinion. Try it and see if I'm not telling the truth.

The recipe is as follows

 1 lb. candy melts
1/3- to 1/2 cup light corn syrup (Karo)

Microwave chocolate at 30 second intervals until melted. Add Karo and stir until just incorporated .
and pliable.  Don not over stir. Wrap chocolate in plastic wrap and set aside to cool and come  together. Preferably overnight.
After 24 hours take  your modeling chocolate and knead it a bit to soften. Now you are ready to create anything you can think of. It molds, holds it shape an  is very forgiving. It will also last quite a long time. Store it in an airtight container and you are good to go.


Here are just a few of the cupcake toppers I have made for holidays past and those to come. They took very little effort and brought joy to many.

Until tomorrow eat well live well

  Holly Berry

Candy Canes  

 

 Wreaths

Shamrocks