Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Friday, April 8, 2011

Easter Tri shutter card

This is the card front when it is all folded up
and this is the card when it is open the patterned paper is karen foster and most of the cardstock is stampin up the bunny stamp is chocolate bunny from Stampin up I cut out the flowers and the happy easter from my cricu,t My new cricut. I love it im a little bit I will do a post on it.

Wednesday, September 9, 2009

Just a little something something that I made for the ladies that I visit every month. Little Hershey's nuggets with Halloween paper wrapped around them. Mummy yummy
A box full of them. I put black tissue paper in the box then filled it up.

This is the box. I am still going to cut out a pumpkin or something to place on the box. I also inked the edges of the box. I got the box's from Amy and she got them from Michael's. they are Martha Stewart.



Wednesday, August 26, 2009

Mounds or almond joys

OK so I know that I post a ton of recipes but that is what i love... so here is another one

Mounds or Almond Joy
Makes about 3 dozen bars

You will need...
5 ounces Sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar
14 ounces premium shredded or flaked coconut
one 24 ounce package semisweet chocolate chips

getting on to making them...
1. Blend the condensed milk and vanilla
2. add the powdered sugar to the above mixture a little bit at a time.stirring until smooth.
3. Stir in the coconut. The mixture should be firm.
4. Pat the mixture firmly into a greased 9 x 13 x 2 inch pan. Chill in the fridge until firm.
5. in a double boiler over hot (not boiling) water, melt the chocolate, stirring often. You may also use a microwave oven. Place the chips in a bowl and let for 1 minute on high: stir then hear for 1 minute more.
6. Remove the coconut mixture from the refrigerator and cut it into 1 x 2 inch bars.
7. Set each coconut bar onto a fork and dip into the chocolate. Tap the fork against the side of the pan or bowl to remove any excess chocolate.
8. Air-Dry at room temperature on waxed paper. This could take several; hours, but chocolate sets best at cool room temperature. (below 70 degrees). You may speed up the process by placing the bars in the refrigerator for about 30 minutes.

And if you feel like a nut...
1. add 1 cup dry roasted almonds to the to the list of ingredients.
2. Substitute milk chocolate chips for the semisweet chocolate
3. In step 8, place 2 almonds atop each bar before dipping.

and enjoy....
but be careful they are too good. addicting one might say.