Dessert

Valentines Ideas, Sweet Treats for all ages Honey Bee My Valentine, Easy DIY Valentines desserts

Honey Bee… Mine Valentine, DIY Sweet Treats

Oh my word these are adorable right… almost too cute to eat. Tell that to my kids, they would gobble them up in no time but enjoy every bite for sure. They are a great DIY Valentines Sweet Treat Idea. They do take a few steps but easy to get an adorable end project!

What you need to make these:

  •  Hostess Twinkies Snack Cakes
  • Wilton candy eyeballs
  • White and Milk Chocolate chips to make modeling
  •  Black frosting
  •  Frosting (or use Nutella, peanut butter)

 

Honey Bee My Valentine CakesDirections:

Begin by preparing your modeling chocolate (recipe below). While the chocolate is cooling unwrap your Twinkies
Once chocolate is cooled you have a nice chocolate clay to work with.
Roll out black and white modeling chocolate to about 1/16? thickness. Use a knife or pastry wheel to cut 1/2? wide by 5?-6? long strips from the brown. Gently shape these around your bee to make the stripes of the bee aspictured, cut off excess at the bottoms as needed.
Using a sharp knife gently cut the wings from your white modeling chocolate, once cut to desired shape place them into the fridge for about 10 minutes to allow them to harden.
Cut off about 1 1/2? pieces, rolling them with your hands to make thin logs and curl up one end to make antennae. Once you have reached your desired shape place them into the fridge for about 10 minutes to allow them to harden.
To finish decorating your bees, Use a dab of frosting to attach the wings and eyes. Use a toothpick to poke two holes in between the eyes and the first stripe. Then stick an antennae in each hole. Paint on a black frosting smile.
Enjoy!

How to Make Modeling Chocolate
Ingredients:
16 ounces chocolate
1/3 cup light corn syrup (add more if needed)
Directions:

Melt chocolate in small saucepan or in the microwave using 30 second intervals.
Allow the chocolate to cool to about 91 degrees, stirring often. If you don’t have a thermometer, test the temperature of the melted chocolate by putting a drop on your finger. It should feel cool. If it’s hot, let it cool longer.
Pour in corn syrup.
Stir slowly until well mixed. This chocolate mixture will become thick very quickly, so be sure to scrape the bottom of the bowl to incorporate all of the melted chocolate.
Pour mixture out onto a flat surface, using powdered sugar if needed to help shape the dough
Knead until glossy and smooth. If your hands are warm us a plastic dough scraper to knead the modeling chocolate.
Wrap the modeling chocolate in plastic wrap and place in a zip top bag or airtight container.

Valentines Ideas, Sweet Treats for all ages Honey Bee My Valentine, Easy DIY Valentines desserts

Top 25 Valentines Day Ideas

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Peanut Butter Fudge Tarts, Chocolate and Peanut Butter Recipes, The Best Peanut Butter Cookie Recipe, Mini Tart Recipes, Tart RecipesPeanut Butter Fudge Tarts by Tiffany

What can be better than peanut butter and chocolate, right?! I think the two are a match made in heaven! What about you? These easy tarts are made with my great grandmother’s peanut butter cookie recipe and are filled with a chocolate fudgy center. Enjoy!

Yields 24 mini tarts

*SEE NOTES*

Ingredients

For The Tarts

  • 1/2 cup salted butter, room temp.
  • 1/2 cup Crisco
  • 1 cup white sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup crunchy peanut butter
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda

For The Fudge

  • 1 cup semi sweet chips
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees F.
  2. Spray a twenty-four cup mini muffin pan with non stick cooking spray. Set aside.
  3. In a standing mixer, cream butter, Crisco, white sugar, brown sugar until light and fluffy.
  4. Beat in eggs, vanilla and peanut butter.
  5. In a medium mixing bowl, whisk together flour, cinnamon and baking soda.
  6. Slowly stir flour mixture into creamed mixture. Beat until combined.
  7. Roll dough into 1 inch balls, smash each ball gently between your palms. Place each disk of dough into prepared cups. Make an indention in the middle of each.
  8. Bake in a preheated 350 degree F. oven for 9 minutes. (Try not to over bake.)
  9. Remove tarts from oven, use the back of a 1/4 teaspoon measuring spoon and make a small indention in each tart shell. Let tarts cool in the mini muffin tin on a wire rack. Once cooled, remove tarts from muffin pan and place on cooling rack.
  10. Let’s make the fudge filling ~ In a medium sauce pan, combine semi sweet chips and sweetened condensed milk over medium heat, stirring continually until chips melt. Remove from heat and stir in vanilla. Spoon or pipe filling into the center of each cooled tart shell. Allow filling to set before serving. Store left over tarts in a sealed container.

NOTES: The tarts/cookies were baked two times, once at 9 minutes and the other at 11 minutes. I found that 9 minutes was perfect. It developed a soft tart/cookie, where as the 11 minutes was over baked in my opinion and developed a crunchy tart/cookie. I thought the soft tart complemented the soft fudge center, where as the crunchy tart was a bit dry for my taste. Totally up to you, but just wanted to let you know. It really all depends if your a crunchy or soft kinda cookie monster. 😉

Additional notes: The original recipe called for pre-bought peanut butter cookie dough, just in case you have some on hand.

Original recipe by: Better Homes and Gardens – Off The Shelf Baking pg. 203

Adapted recipe/photos by: Tiffany

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Witch hat cookies, #Halloween, #cookies, #kisses, #easy

 Witch Hat Cookies~ Easy Halloween Treats

Here is a cute, easy treat to give to your neighbor, take to your child’s Halloween party at school, or bring to a potluck.  They just take a few minutes to put together.

What you will need:

fudge shortbread cookies

Hershey kisses

Orange icing

Unwrap your Hershey kisses and set aside.  With your orange frosting, put a small dot in the middle of the fudge side of the cookie like this:

Witch hat cookies, #witchhat, #cookie, #Halloween, #food

Now gently press the Hershey kiss onto the icing.  It will ooze out a little bit.  This dollop of icing looks a lot bigger then it is, you really don’t need much.

Put on a cute Halloween plate and give to a friend!

Witch hat cookies, #halloween, #witchhat, #cookies, #easy, #Halloweenfood, #hat, #witch

More Halloween ideas:

vanpire donuts, such a FUN but SIMPLE treat idea that is sure to make your kids smile #Halloween #TreatIdeasVampire Donuts

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Hello my name is Sarah, I am married to a caramel popcorn snob. Well snob is kind of harsh, maybe I should call him a caramel popcorn critic. Yes that sounds nicer.  I grew up making Caramel popcorn in a bag which turns out nice and crunchy, just the way I like it.  My husband however is not a fan of crunchy caramel corn, he likes Soft Creamy Caramel Popcorn.  But Soft Creamy Caramel Popcorn scares me because it can pull a filling out of your tooth if you are not careful. Some recipes are TOO sticky, while others leave the popcorn almost soggy.

I am excited to share this recipe with you, it gets the thumbs up and approval from my husband. My kids all love it, best part is it is super easy too make too.  Hope you enjoy this recipe for Soft Creamy Caramel Popcorn as much as we do!

soft-creamy-caramel-popcorn-recipe-the-best-recipe-for-soft-chewy-caramel-corn-super-easy-its-a-family-favorite

Soft Creamy Caramel Popcorn Recipe

What you need:

  • 14 oz can of Sweetened Condensed Milk
  • 1 stick of butter (1/2 a cup)
  • 1 cup brown sugar firmly packed
  • 10 oz bag of mini marshmallows
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 24 cups of popcorn

Tools I like to use for this recipe:

soft-creamy-caramel-popcorn-recipe-the-best-recipe-for-soft-chewy-caramel-corn-super-easy-its-a-family-favorite

Directions:

You will need to pop 24 cups of popcorn. We love to use our  Stir Crazy popcorn popper it gives the popcorn a great flavor and crunchy texture.  We do add a pinch of salt to each batch, but do not butter it.  But you can use plain or buttered popcorn for this recipe, we just prefer plain.  Once you have popped your popcorn, measure out 24 cups and set aside while you make the caramel sauce.  I would recommend fluffing your popcorn to try and get all the corn kernels that did not pop to sink to the bottom. Toss those in the trash, so you don’t bust your tooth on them (yes my husband has done that more than once).

This makes a BIG batch of popcorn, 24 cups.  I love the Thatsa Mega Tupperware Bowl  for this recipe. It is big enough to hold everything and allows me to stir and mix without popcorn falling out over the sides.

In a Sauce pot 6 quart or larger add your sweetened Condensed Milk, butter, brown sugar and marshmallows.  Over medium heat stir still they are well blended and just come to a low boil. Normally takes about 6-7 minutes.  Make sure you do this over medium heat if your temperature is too high your sugar will not dissolve which gives you a gritty texture.  I always stir the whole time to prevent scorching the butter and milk.

Once it has come to a low boil, take off heat.  Stir in your vanilla (pure vanilla is best) and sprinkle in the baking soda.  Do this in a dusting motion so you do not get a big clump of baking soda in your caramel sauce. Be aware that the baking soda will cause your caramel sauce to double in size and become soft, almost foamy.  Stir in well then quickly pour over the popcorn you have waiting for you in a bowl.

It will be a bit sticky so I recommend using a Silicone spatula  to mix it all together really well. DO NOT try to eat it right away because it is hot! Give it a few minutes to cool down. You can eat it right out of the bowl. Or you can pour it onto a Aluminum Commercial Baker’s Half Sheet.  Then as it cools you can cut it into Soft Creamy Caramel Popcorn squares.  You can also shape them into Soft Creamy Caramel Popcorn balls.

The caramel is super soft at first this is our favorite time to eat it. After an hour or so it starts to firm up and is still soft, just more like a soft and chewy rice crispy treat that will hold its shape. But still soft and you can easily pull it apart and eat it.  It really is amazing! I love that you can make it a few days before an event and it is still delicious!

Try this Soft Creamy Caramel Popcorn Recipe out, let me know what you think. I hope you enjoy it as much as my family does! Perfect for large groups or family movie night!

Watch our Recipe Video

soft-creamy-caramel-popcorn-recipe-the-best-recipe-for-soft-chewy-caramel-corn-super-easy-its-a-family-favorite

Soft Creamy Caramel Popcorn Recipe
 
Prep time
Cook time
Total time
 
Serves: 24 cups
Ingredients
  • Soft Creamy Caramel Popcorn Recipe
  • What you need:
  • 14 oz can of Sweetened Condensed Milk
  • 1 stick of butter (1/2 a cup)
  • 1 cup brown sugar firmly packed
  • 10 oz bag of mini marshmallows
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla
  • 24 cups of popcorn
  • Tools I like to use for this recipe:
  • Stir Crazy popcorn popper
  • Aluminum Commercial Baker's Half Sheet
  • Silicone spatula
  • Sauce pot 6 quart
  • Thatsa Mega Tupperware Bowl
Instructions
  1. Directions:
  2. You will need to pop 24 cups of popcorn. We love to use our Stir Crazy popcorn popper it gives the popcorn a great flavor and crunchy texture. We do add a pinch of salt to each batch, but do not butter it. But you can use plain or buttered popcorn for this recipe, we just prefer plain. Once you have popped your popcorn, measure out 24 cups and set aside while you make the caramel sauce. I would recommend fluffing your popcorn to try and get all the corn kernels that did not pop to sink to the bottom. Toss those in the trash, so you don't bust your tooth on them (yes my husband has done that more than once).
  3. This makes a BIG batch of popcorn, 24 cups. I love the Thatsa Mega Tupperware Bowl for this recipe. It is big enough to hold everything and allows me to stir and mix without popcorn falling out over the sides.
  4. In a Sauce pot 6 quart or larger add your sweetened Condensed Milk, butter, brown sugar and marshmallows. Over medium heat stir still they are well blended and just come to a low boil. Normally takes about 6-7 minutes. Make sure you do this over medium heat if your temperature is too high your sugar will not dissolve which gives you a gritty texture. I always stir the whole time to prevent scorching the butter and milk.
  5. Once it has come to a low boil, take off heat. Stir in your vanilla (pure vanilla is best) and sprinkle in the baking soda. Do this in a dusting motion so you do not get a big clump of baking soda in your caramel sauce. Be aware that the baking soda will cause your caramel sauce to double in size and become soft, almost foamy. Stir in well then quickly pour over the popcorn you have waiting for you in a bowl.
  6. It will be a bit sticky so I recommend using a Silicone spatula to mix it all together really well. DO NOT try to eat it right away because it is hot! Give it a few minutes to cool down. You can eat it right out of the bowl. Or you can pour it onto a Aluminum Commercial Baker's Half Sheet. Then as it cools you can cut it into Soft Creamy Caramel Popcorn squares. You can also shape them into Soft Creamy Caramel Popcorn balls.
  7. The caramel is super soft at first this is our favorite time to eat it. After an hour or so it starts to firm up and is still soft, just more like a soft and chewy rice crispy treat that will hold its shape. But still soft and you can easily pull it apart and eat it. It really is amazing! I love that you can make it a few days before an event and it is still delicious!
  8. Try this Soft Creamy Caramel Popcorn Recipe out, let me know what you think. I hope you enjoy it as much as my family does! Perfect for large groups or family movie night!

 

 

 

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