Chocolate dipped fruit

Microwaving the chocolate is a lot easier than double boiler method when there are plenty of children around.
The main thing to be weary of is overdoing the melting process.


Ingredients

• 400 grams [14.5 oz] bag of dried fruit pieces
•  These may be in the form of Dried mango, peach, guava, pineapple, apple or even banana chips.
• about 1/3 rd a cup of dark chocolate drops.
• about 1/3rd a cup of white chocolate drops.

Method

1. Cover the work area first.  Lay down some grease proof paper.
2. Into a microwave bowl place the white or brown chocolate pieces
3. Melt the chocolate for 30 seconds .
4. Stir.
5. Melt again.
6. Stir...
7. When the Chocolate has melted enough dip the fruit pieces into the chocolate.
1. Best done with a small pair of tongs or the children's fingers may find the chocolate hot to touch.
8. Lay each piece of fruit out onto the wax paper.
9. Allow to set.
10. Use cellophane to wrap each piece up with.
11. Place each piece into what ever you are going to use as a gift basket.

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References

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Marshmallow bunnies

A few years ago a friend made some children I know bunnies similar to these.    The children enjoyed receiving them. A major challenge with these bunnies was to then get the children eating them.  Most thought that they wanted to save them for later. Sometimes they actually got the bunnies home.  Other times there was no way that was going to happen.

Ingredients

• Marshmallows.
• Scissors
• Tooth pick
• Food Colouring
• A little icing sugar if needed.

Method

1. Hold the marshmallow in your fingers so that while you are using the scissors the Marshmallow will have less chance of moving.
2. To make the ears:
1. Using the scissors make a diagonal cut towards the rim edge of the Marshmallow .
2. Stop before you get too near the top end of the Marshmallow.
3. Gently lift the corner that you have snipped.
4. Now snip along the middle of this piece. 
5. Rub a little of icing sugar between your fingers.
6. Separate the ears and angle them both outwards.
3. To make the tail.
1. Starting at the point of the first cut you made for the ears.
2. Snip down towards the back [away from the face direction] until you are about half way down the back of the Marshmallow. 
3. Pinch the end of this segment so that a cute little tail is made.
4. For the bunnies face [ and feet]
1. Starting about midway between the face and the where the front feet will be - snip about 0.7 cm [1/4 inch] towards the middle /bottom part of the body.
2. The upper side of the cut has become the lower jaw line of the face.
3. Snip the flap of the marshmallow in half. 
1. There are you two front feet.
5. Using a toothpick and a little food colouring - dip the end of the tooth pick into the dye.
1.  'Paint' a face on the bunny.

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References


Fluffier Bunnies

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Edible Jelly Bean Basket of goodies.

As a gift or as part of a place setting these cup cakes are glorious fun to make.   Made in a two part basis the older children make up the cupcakes.  Once these are all cold to touch the next step begins. 

Ingredients

• 12 cupcakes - in the paper jackets they are baked with.
• 2 cups white icing
• 12 pieces of red or black licorice.[ about the sized of a pipe cleaner in width]
• Sweetened coconut - coloured green with green food coloring.
• 1 bag jelly beans
• 1 small amount of M & M's
• 1 x small amount of silver or gold marzipan cake decorating shapes.
• 12 ribbons

Method 

1. Place a cover on the creating area.
2. Place a drop of green colouring [if using it] into a bowl. 
1. Place the shredded coconut in the bowl.
2. Cover with cling wrap or seal the container.
3. Shake the coconut around in this colouring.
4. Take out the coconut and 'towel' the excess moisture off the coconut.
3. Ice the cupcakes first.
1. If using a  icing pipe try to layer the icing around the edges just a little.
4. Place both ends of the licorice into the cupcake.  Slide the ends down the side of the cup cake to the bottom.
5. On top of the icing mixture place a small amount of dry green coconut.
6. Place three jelly beans into the shredded coconut.
7. Add a few of the M& M's and Cake decoration pieces. 
1. Less is best in this cake decorating exercise.
2. Gently press the smaller pieces a little down into the green coconut.  A gentle pressure allows the icing sugar to be taken up and possibly stick the lollies onto the coconut.
8. Tie a small ribbon on the licorice.

Similar Posts

1. Fudge frosting

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References


Edible Easter Basket Cupcakes

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Palm Tree pud

Although this base is in a 'tub' it may also be served in a pudding bowl.  The trick is to make a thick base  [say custard] the day before and set in the fridge. Very easy on the eye.  A load of fun to eat.


Ingredients

Palm tree on deserted island

• 1 tub of children's yoghurt or pudding -with some of the contents removed.
• Marie biscuits -crushed
• 11 per cup of Chocolate covered biscuit fingers.
• Icing sugar [thick] or melted chocolate bud.
• Sour or fruit strap.
• Brown M & Ms

Method

1. Cover the work area.
2. Place a little of the Marie biscuits on the top of the yoghurt or pudding. [You have just created the sand]
3. At this point either 
1. Melt the chocolate button 
2. or make the icing mix.
4. Along the length of the fruit strap or sour strap. Then make these into 8 cm [3 in] lengths.
5. Turn the end upside down and place of the joined.
6. Join these pieces together with the Melted chocolate or icing sugar.
7. Onto one of the ends of the Chocolate Coated finger take a dab of icing sugar or chocolate mix.
8. Place two brown M & Ms near what will be the top end of the tree.
9. Now place both the stick and the 'palm leaves' together.  
10. Wait for the chocolate or icing mix to set.
11. Carefully turn the tree up the other way.
12. Place the base of the tree in through the 'sand'.
13. Add a few more brown M & M's on the sand.

Similar Posts

1. Making a decent Yoghurt
2. Banana Boat

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References
The ramblings of a crazy women

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The bugs that bite

Ingredients

• Snow balls
• 1 lollipop
• two licorice twist sticks.
• 2 mini M&Ms
• Dab of white icing

Method

1. Set out the plate the Love Bugs are going to go on first.
2. Mix up the icing sugar.
3. Cut the licorice twists in half.
4. Place the twist sticks into the Marshmallow puffs.  Two per puff.
5. Unwrap the lolly pop and vertically place the stick end into the head area -like it is an antenna.
6. With a careful hand cover the back of the M&M [eyes] with some icing sugar mix.  Now place the eyes onto the marshmallow.

There you have a rather fetching Love Bug for Valentines day.  However different colours of coconut and the same bug can take on a Halloween look even.

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1. Lady Bugs
2. Maggot Stew
3. Butterfly cup cakes

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References
Altered from Ramblings of a crazy women



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Raspberry Bars

Every time we have made these bars we seem to change the jam around.  However when Valentine day is close by the selected jam used is usually a red one.

• 
  
• 1 cup butter or Margarine - softened
• 1 cup sugar
• 1 egg
• 2 cups flour
• 2/3 cup raspberry jam
• 1/4 cup melted butter or margarine
• 1 and 1/3 cups coconut
• 2 eggs lightly beaten
• 1 tsp sugar.

Method

1. Cream together 1 cup of butter or margarine and 1 cup of sugar.
2. Add the flour.
3. Blend well.
4. Pat the crust mixture into a greased 7.75 x 33 x 5cm [9 x 13x2 inch] baking pan.
5. Spread the raspberry jam over crust layer.
6. Mix together the remaining ingredients.
7. Spread this mixture evenly over the crust and jam mixture.
8. Bake at 175 deg C [350 Deg F] for 25 to 30 minutes.
9. Cool in the pan on the rack.
10. When cool cut into bars.

Safety measures to insist on are that the bars are stored out of the way of little fingers until the hot jam mixture has cooled down well enough to place the finger anywhere near.  Also the use of beaters is something that requires closer than normal supervision and updating of indtuctions.

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Chocolate and Banana Cresents

From the early preparation to the eating these chocolate and banana crescents are ideal to adventure with as a team - with only your children participating or the added of friends that have descended into your back door for the day..  Small groups doing different things, supervised by more than one adult makes the creations a living experience.

However the crescents are prepared the end taste is light weight and enjoyable.  Eaten when light a fluffy having cooled down a little with topping such as home made yoghurt they are still very tasty when served chilled as a finger food dessert.

Makes 10

• 3/4 cup of milk
• 1/2 medium banana - very finely chopped.
• 1/4 cup dark brown chocolate bits.
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 2 cups self raising flour
• pinch of baking powder
• 2 tbsp caster sugar
• milk, for extra, for glazing.
• cinnamon sugar - for sprinkling.

1. Mix the banana, chocolate bits, brown sugar and ground cinnamon.
1. Set this aside, cover the bowl and allow the mixture to 'age'.
2. Line a baking try and turn on the oven to heat it up. 200 deg C is the cooking temp.
2. Sift the flour, baking powder and castor sugar together.
3. Rub the butter into sifted dry ingredients, until the mixture resembles fine like breadcrumbs.
4. Make a well into the centre.
5. Add most of the milk.
6. Mix lightly to form a soft dough.
• Add the remaining milk if necessary.
7. Turn onto a lightly floured surface.
8. Knead briefly until smooth.
9. Roll out the dough to form a large circle
• About 30 cm [12 inches] round.
10. Cut the dough into ten even-sized wedges.
• You will be rolling up each base piece from the widest end so take the time now to position the wedges so that as you are rolling the wedges up the base and the contents are not 'flopping' over the other pieces of 'base'.. 
11. With the mixture of the banana, chocolate bits, brown sugar and ground cinnamon place a small amount at the widest end of each of the wedges. 
12. Enclose the filling as you begin to roll the widest side of the wedge in towards the apex.
13. Place these crescents onto your lined baking tray.
14. Brush the crescent top with milk.
15. Sprinkle a little cinnamon sugar on top of each crescent.
16. bake in the upper half of the oven at 200deg C for about 15 minutes [less if oven is fan forced] - or until golden brown.
17. Top with thickened cream ,ice cream, home made custard or even yoghurt.
18. Serve immediately.

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References

Lasagna

Ingredients:

• Brown mince
• Beef soup
• Italian cooking sauce
• Shredded tasty cheese

Directions:

• Place brown mince in a wok or frying pan
• Add 1 cup of hearty beef soup made up
• Stir in bottle of Italian cooking sauce. Basil or other dried herbs improves the flavour
• Put the sauce on the bottom of a baking dish then place sheets on, then sauce until all the mixture is used
• For the top layer cover with shredded tasty cheese
• Cover with foil and cook at 180* in oven for about half an hour.

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Bleeding eye balls.

• 20 marshmallows
• 20 cranberries
• red icing water.

1. Into every marshmallow place one cranberry.
2. Tittle the liquid blood over the top and a little down the side.
3. Allow to dry before the guests arrive!

Witches Brooms

• Fruit wrap
• Thin pretzel sticks
• water

1. Cut the fruit wrap into 5 cm [2 in] lengths.
1. 1 piece per pretzel stick.
2. Fringe one side of this fruit wrap by nearly cutting all the way across the wrap
1. to about 0.5 away from the edge.. 
3. Wet the top edge of the wrap. roll this onto the pretzel.
4. Flare the fringe out a little.

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Chocolate-Filled Witch Hats

• 3.5 oz semi-sweet chocolate 
• 1/2 chopped
• 1/3 heavy cream
• 12 [pointy-tipped ice cream cones
• 12 thin, round cookies
• 12 oz  or 2 cups chocolate buttons
• 1 fruit roll-up (optional)

Method

1. To make the ganache
1. Finely chop semi-sweet chocolate placed in a small bowl.
2. Into pot put in the cream and simmer on a low heat.
3. Combine the cream and chocolate.
4. Whisk gently.
5. Place in the fridge for about 1 hour.
2. With the cones cut them until they are about 6 to 7 cm [2.5 in] tall.
3. Once cool pipe the ganache into the cones..
4. Center the ganache onto a round biscuit.  
1. Glue the biscuit to the cone by using the pipe ganache.
2. Refrigerated for 1 more hour. 
5. Microwave the chocolate buttons until they are soft [about 30 seconds]
1. Dip the hat into the liquidy chocolate. cover well with chocolate. 
2. Place the hat on grease paper.
6. The fruit roll gets cut into ribbons - 0.5cm wide.
1. Place the ribbons at the base of the peak .
7. Refrigerate for at least 10 minutes.

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Lady bug apples

Lady bug apples are great talking points.
Add lettuce underneath
 so they have a bed to sit upon.

 Ingredients

• 2 red or green apples
• 1/4 cup raisins /cherry pieces
• 1 tablespoon peanut butter or nut free spread
• 8 thin pretzel sticks 

Method:
1. Slice apples in half from top to bottom and scoop out the cores using a knife, melon baller or better still use a  corer before cutting the apples. Place each apple half flat down on a plate.
2. Dab peanut butter or spread on the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this
     method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apple to make antennae.


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Reference: Allrecipes.com

Blood red cookies and cream

Ingredients

For the Cookies:

• 1 ounce chocolate, chopped
• 1/2 ounce milk chocolate, chopped
• 12 tablespoons unsalted butter melted
• 1/2 cup sour cream
• 2 large eggs
• 1 1/2 teaspoons apple cider vinegar
• 1/2 teaspoon Vanilla Extract
• 1 tablespoon red food colouring
• 2 1/4 cups all- purpose flour
• 1 cup caster sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

For the Filling:

• 250 grams [8 ounces] cream cheese, at room temperature
• 3 tablespoons unsalted butter, at room temperature
• 2 1/2 cups icing sugar, sifted
• 1 vanilla bean, halved lengthwise and seeds scraped

Directions

Make the cookies:

1. Preheat the oven to 190 deg Cel [375 degrees F]. 
2. Line 2 large baking sheets with parchment paper.
3.  Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. 
4. Whisk until smooth.
5. Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
6. Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. 
7. Stir in the melted chocolate.
8. Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. 
9. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. 
10. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

To make the filling: 

1. Into a pan place 50 g of ice cream topping, 1 tbsp strawberry jam and 1 tsp of corn syrup.
2. Gently warm and combine these ingredients.
   1. Set aside to cool.
3. Beat the cream cheese and butter with a mixer until smooth.
4.  Beat in the icing sugar and vanilla seeds. 
5. Sandwich a tablespoonful of filling between 2 cookies.
6. Make a hollow in the middle of the sour cream.
7. Place a mix of strawberry jam, ice cream topping
8. Repeat with the remaining cookies and filling.
9. Refrigerate 30 minutes before serving.

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Dirt cup Cakecake

Ingredients

Cupcake:

• 250 g [8 ounces] sour cream
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 1/4 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup strong brewed coffee
• 1 cup vegetable oil
• 3 large eggs

Chocolate Fudge Frosting:

• 1 cup sugar
• 1 cup heavy  cream
• 150 g (5 oz) squares chocolate
• 10 tablespoons butter
• 1 cup icing sugar

Topping:

• 30 to 40 chocolate sandwich cookies
• 36 gummy worms

Directions

For the cupcake:

1. Preheat oven to 180 deg C [350 degrees F]. 
2. Line 3 cupcake pans with cupcake liners.
3. In a large bowl, combine all the ingredients. 
4. Beat at medium speed with an electric mixer until smooth. 
5. Pour into cupcake liners about 2/3 full. Bake for 16 to 18 minutes, or until a wooden pick inserted in center comes out clean. 
6. Let cool in pans for 10 minutes.
7.  Remove from pans, and let cool completely on wire racks.

For the frosting:

1. In a medium saucepan, combine sugar and cream. 
2. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. 
3. Remove from heat; add chocolate and butter, stirring until melted and smooth. 
4. Let cool for 10 minutes. 
5. Whisk in confectioners' sugar. 
6. Let mixture cool until it reaches a spreadable consistency, then top cooled cupcakes with frosting.

For the topping:

1. Place cookies into a resealable plastic bag. 
2. Crush cookies with hands to make a "dirt" consistency. 
3. Sprinkle frosting with cookie crumbs, top with gummy worm and enjoy.

Similar Posts

1. Dirt cup and friends

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References: Food network 

Cinnamon Sticks

• 1 300 g can refrigerated soft breadsticks
• 1/4 cup butter or margarine, melted
• 2 tablespoons honey
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

1. Unroll dough; separate into strips. 
2. Cut strips in half crosswise.
3. Bake dough according to package directions.
4. Combine butter and honey; brush on breadsticks while still warm.
5. Combine sugar and cinnamon in a zip-top plastic bag; add 3 breadsticks, and shake vigorously to coat. 
6. Repeat procedure with remaining breadsticks; serve immediately.

Yields 16 Cinnamon Sticks

.

NOTE: For smaller Cinnamon Sticks, cut strips crosswise into 3 pieces.

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Chocolate dipped bananas

Also great when you freeze the banana
and top with chocolate ice cream topping.

Ingredients  

• 5 bananas
• 8 Popsicle sticks
• 3 cups good quality chocolate bar
• 3 tablespoons butter, cut up

Toppings:

• Chopped nuts
• Toasted coconut
• Biscuit crumbles
• Colored sprinkles or chocolate jimmies
• Mini chocolate lollies or mini semi sweet chips for chocoholics
• Granola

Directions

1. Peel and cut the bananas in half crosswise, so that you have 8 pieces.
2. Place peeled bananas on sticks.
3. Line a cookie sheet with waxed paper.
4. Place bananas on the cookie sheet in the freezer, keep them in there as long as possible, at least 10 minutes.
5. Heat chocolate bits with butter in a double boiler over low heat until the chocolate melts and butter is incorporated.
6. Dip the chilled bananas in chocolate and roll with your favorite topping.
7. Chill or freeze until ready to serve.

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Vampire's Blood Shake

 

        2 cups plain yogurt
        1/2 tsp. vanilla extract
        1 package frozen strawberries or raspberries, thawed
        ice cubes 
        1 pint strawberry ice cream 


Mix yogurt, vanilla, and berries in the blender. 
 Pour into tall glasses over ice cubes, or chill.  
Top with a big spoonful of strawberry ice cream and strawberry topping. 

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References :Gross Grub by Cheryl Porter Random House

Wacky Witches Brew

Makes 20 cups [12 litres or5 quarts.] 
        4       cups Cranberry juice cocktail
        1       cup chopped candied ginger
        2       large oranges
        12      ounce can thawed frozen apple juice
        6       ounce can thawed frozen limeade
        2       cups seedless grapes
        4       cups water
        2       bottles gingerale (1.2 ltr / 8 cups or 32 ounces each)
        450 to 900g or 1-2     pounds dry ice

   1. In a large pan, bring 1 cup of cranberry juice and candied ginger to a boil over high heat.

  2. Boil uncovered, about 2 minutes, then set aside. 

   3. With a vegetable peeler, pare peel from oranges.

   4. Cut orange peel into thin 2-inch long worms.

   5. Add orange peel to cranberry mixture. 

   6. Cover, and chill at least four hours or overnight.  

   7. Squeeze the juice from the oranges. 

   8. Put juice in a large pan, or heavy bowl. 

   9. Stir in cranberry-ginger mixture, plus3 cups of cranberry juice, the apple concentrate, limeade, grapes and water. 

   10. Add ginger ale and 450 g [1 pound piece] of dry ice (***Never touch dry ice! Use tongs to handle).

              - Ice should smolder at least 30 minutes. 

              - For an extra scare, add a the gory hand.

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A D-G dip

• A plain sour-cream based chip or vegetable dip
• a few drops of green food coloring 
• Capsicum or bell pepper

Method

Add a few drops of food colouring to the dip.

Scatter small bits of the red and yellow capsicum or bell pepper across the top.

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Baby poop cookies

Ingredients

• 2 c Sugar
• 3/4 c Butter
• 6 oz Evaporated milk
• 1 pk Instant pudding mix [green or 1/2 tsp of green fruit colouring]
• 3 1/2 c Quick-cooking oats

1. In large saucepan, combine sugar, butter and evaporated milk.
2.  Bring mixture to rolling boil, stirring frequently. 
3. Remove from heat and add pudding mix and oats; mix thoroughly. 
4. Cool 15 minutes; drop from teaspoon onto waxed paper lined tray

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