Thursday, July 26, 2012

Party Popcorn

This is for all of you popcorn lovers out there :). has a simple recipe to please all of you popcorn and chocolate fanatics.

Normally I am NOT a fan of popcorn, but even I'm willing to give this recipe a try.  This recipe only calls for three ingredients: 1) Popcorn; 2) Candy Melts; and 3) Sprinkles.  All you have to do is pop your corn, melt your candy melts, mix or coat the popcorn, and quickly sprinkle the nonpareils. recommends laying the popcorn on a baking sheet and pouring the melted candy on top of the popcorn.  I prefer dunking the popcorn into the melted candy (it's less wasteful and easier to clean).  Either way works :)

Tuesday, July 24, 2012

Grape Caterpillars

Princess and the Frog came up with a cute way to get kids to eat their grapes.  (Just be careful giving your kids a pointy skewer).  Skewer the grapes and give these caterpillars a face using two dots of frosting and two mini chocolate chips.  Voila! :)

Saturday, July 14, 2012

Champagne Lollipops

I found these liquor lollipops on Preston and instantly wanted to make them.  The stars in these lollipops are Wilton's edible glitter.  Bailey's listed these as wedding favors, but I want to make these for my aunt's bridal shower.  Bailey's didn't give the recipe :(, but luckily I think I found one that will work :). 


Leites Culinaria has a recipe for liquor lollipops so I'm going to choose champagne as the liquor.  Here is Leites' recipe:

  • 1/4 Cup and 1 Teaspoon Champagne (or other liquor)
  • 2 Tablespoons Cold Water
  • 3/4 Cup Sugar
  • 3 Tablespoons Corn Syrup
  • 1/8 Teaspoon Salt
  • 1. Use a lollipop mold or a silicone mat on a baking sheet.
  • 2. Mix together only 1/4 cup of the champagne, and the water, sugar, corn syrup, and salt in a saucepan until all of the sugar is wet. 
  • 3. Bring the mixture to a boil over medium heat, stirring occasionally. Then boil to 300°F (149°C) without stirring.
  • 4. Remove from the heat, and, working quickly, mix in the remaining 1 teaspoon of champagne. Still working with haste, drop the syrup into either lollipop molds or onto a silicone mat.

    • - If using lollipop molds, quickly drop the syrup from the tip of a large spoon into the cavities of the lollipop molds. Place a lollipop stick in the center of each disk, and twist it 180 degrees so that it’s fully covered in syrup. Let cool completely.
    • - If using a silicone mat, quickly drop the syrup onto the silicone mat so that it forms 2-inch disks and immediately after plopping the syrup on the sheets place a lollipop stick in the center of each disk and twist it 180 degrees so that it’s fully covered in syrup. Let cool completely.

  • 5. Peel the lollipops from the molds or silicone and store in an airtight container, preferably at least overnight to allow the flavors to develop, until ready to indulge.