http://crafterscommunity.com/crafts/food-gift-craft-projects-16/ Crafts, Projects and Ideas, holiday craft projects, kids craft ideas. Free arts and Crafts for all ages. en 60 enlighten/misc/rss.jpg http://crafterscommunity.com/crafts/food-gift-craft-projects-16/ http://crafterscommunity.com/crafts/food-gift-craft-projects-16/halloween-crafts-halloween-candy-bouquet-260/ http://crafterscommunity.com/crafts/food-gift-craft-projects-16/halloween-crafts-halloween-candy-bouquet-260/ 1. Take any Halloween container you would like to use for your Halloween candy bouquet and floral foam.

2. Using a knife cut the foam and place it into the container. The foam should sit firmly and a little bit lower than the rim of the container. If your container is light, for example a plastic one, you will need to add some weight to the bottom of the container, some rocks from your back yard will work.

3. Cover the foam with Halloween garland using floral pins.

4. You may create your Halloween bouquet not just out of candy but candy and silk flowers. For example, you may add black silk roses into your arrangement.

5. Let’s make candy flowers for our Halloween candy bouquet.
a) Prepare the candy you want to use in your bouquet (it may be Halloween themed candy or regular candy that goes well with your Halloween container, floral tape or hot glue, and the bamboo skewers or stem wire.

If you use candy that has wrappers with “tails” (loose ends), attach them to the bamboo skewers or stem wire with floral tape.
If you use candy pieces without “tails”, attach a skewer to the back of the candy piece using hot glue.

b) Now that we have candy pieces attached to sticks. The next step is to decorate the candy flower stems. Wrap most of the candy flower stems with Halloween garland. Cut a piece of the garland; secure one end of it to the stick right beneath the candy with a little bit of hot glue. Wrap the garland around the stick covering about 2/3 of the stick or more; secure the end of the garland with a dab of hot glue. You can also tie a piece of curling ribbon on top of the garland.

Decorate some candy flowers with just a piece of curling ribbon.

c) Insert candy flowers into the container, arranging them as you wish to achieve the look you desire.

d) Put some candy flowers in the back of the bouquet so that they face the back of the arrangement. This way your bouquet looks good not only from the front but also from the back.



More candy crafts ...

If you want to make candy bouquets like a pro, check out my ebooks on how to make candy bouquets.

]]> Sun, 12 Oct 2008 02:40:27 Food Gift Craft Projects Food Gift Craft Projects luchik7 en http://crafterscommunity.com/crafts/food-gift-craft-projects-16/apple-cider-basket-51/ http://crafterscommunity.com/crafts/food-gift-craft-projects-16/apple-cider-basket-51/ Attachment 100

Apple Cider Spice Mix

* 2 cups sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon ground cloves
* 1 1/2 teaspoon ground allspice
* 1/2 teaspoon ground mace
* 1/4 teaspoon ground nutmeg

Combine all ingredients and store in airtight container.
Spiced Apple Cider

* 8 ounces dry red wine or apple cider
* 2 teaspoons Apple Cider Spice Mix
* 1 cinnamon stick
* 1 twist of orange or lemon peel

Heat wine or cider until hot but not boiling. Steep the Apple Cider Spice Mix in the liquid until sugar is dissolved. Pour into serving mug and garnish with cinnamon stick and twist of peel.]]> Tue, 13 May 2008 09:03:54 Food Gift Craft Projects Food Gift Craft Projects admin en http://crafterscommunity.com/crafts/food-gift-craft-projects-16/butter-pecan-streusel-topping-50/ http://crafterscommunity.com/crafts/food-gift-craft-projects-16/butter-pecan-streusel-topping-50/ Attachment 99

Preheat oven to 350 degrees. Cover a cookie sheet with foil. In a medium bowl, combine flour and brown sugar. with pastry blender or fingertips, work in butter until mixture is crumbly; stir in pecans. Spread in a thin layer on prepared cookie sheet, patting evenly. Bake about 15 minutes, or until mixture is lightly toasted; cool on cookie sheet. Store mixture in airtight container up to 3 weeks. Use as a topping for yogurt, ice cream, frozen yogurt or pudding.]]> Tue, 13 May 2008 09:02:07 Food Gift Craft Projects Food Gift Craft Projects admin en http://crafterscommunity.com/crafts/food-gift-craft-projects-16/five-fabulous-chocolate-recipes-49/ http://crafterscommunity.com/crafts/food-gift-craft-projects-16/five-fabulous-chocolate-recipes-49/ Attachment 94

Mocha Truffles

* 2 packages (12 ounces each) semisweet chocolate chips
* 1 package (8 ounces) cream cheese, softened
* 3 tablespoons instant coffee granules
* 2 teaspoons water
* 1 pound dark chocolate confectionery coating
* White confectionery coating, optional

In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. chill until firm enough to shape. shape into 1-in. balls and place on a waxed paper-lined cookie sheet. chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles.

Yield: about 5-1/2 dozen

Note: Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.

Attachment 95

Perfect Peppermint Patties

* 1 pound confectioners' sugar
* 3 tablespoons butter or margarine, softened
* 2 to 3 teaspoons peppermint extract
* 1/2 teaspoon vanilla extract
* 1/4 cup evaporated milk
* 2 cups (12 ounces) semisweet chocolate chips
* 2 tablespoons shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-in balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 in.; chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties; place on waxed paper to harden.

Yield: about 5 dozen

Attachment 97

Three-Chocolate Fudge
* 3-1/3 cups sugar
* 1 cup butter or margarine
* 1 cup packed dark brown sugar
* 1 can (12 ounces) evaporated milk
* 32 large marshmallows, halved
* 2 cups (12 ounces) semisweet chocolate chips
* 2 milk chocolate candy bars (7 ounces each), broken
* 2 squares (1 ounce each) semisweet baking chocolate, chopped
* 1 teaspoon vanilla extract
* 2 cups chopped pecans

In a large saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is desolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into a greased 15-in x 10-in. x 1-in. baking pan. chill until firm. Cut into squares.

Yield: 5 1/2 pounds

Attachment 96

Pecan Delights

* 2-1/4 cups packed brown sugar
* 1 cup butter or margarine
* 1 cup light corn syrup
* 1/8 teaspoon salt
* 1 can (14 ounces) sweetened condensed milk
* 1 teaspoon vanilla extract
* 1-1/2 pounds whole pecans
* 1 cup (6 ounces) semisweet chocolate chips
* 1 cup (6 ounces) milk chocolate chips
* 2 tablespoons shortening

In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248°F (firm-ball stage). Remove from the heat; stir in vanilla until blended. fold in the pecans. Drop by tablespoonfuls onto a waxed paper-lined cookie sheet. Chill until firm. Melt chocolate chips and shortening in a microwave-safe bowl or double boiler. Drizzle over each cluster. Cool

Yield: about 4 dozen

Attachment 98

Marshmallow Puffs

* 36 large marshmallows
* 1-1/2 cups semisweet chocolate chips
* 1/2 cup chunky peanut butter
* 2 tablespoons butter or margarine

Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour over the marshmallows. chill completely. cut between marshmallows.

Yield: 3 dozen]]> Tue, 13 May 2008 08:45:44 Food Gift Craft Projects Food Gift Craft Projects admin en http://crafterscommunity.com/crafts/food-gift-craft-projects-16/friendship-cookie-mix-48/ http://crafterscommunity.com/crafts/food-gift-craft-projects-16/friendship-cookie-mix-48/ Attachment 93

Basic Cookie Mix

• 4 1/2 cups flour
• 2 cups granulated sugar
• 1 1/2 cups nonfat dry milk
• 1 tablespoon plus 1 teaspoon salt
• 1 1/2 cups shortening

In a very large bowl, combine first 5 ingredients. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse meal. Store in an airtight container in refrigerator. Mix may be stored up to 6 months in the freezer. Give with recipes for the following Chocolate Chip, Peanut Butter, and Granola Cookies.
Yield: 11 1/2 cups cookie starter


Granola Cookies

• 1 cup Cookie Mix
• 1 cup granola cereal
• 1 1/2 teaspoons ground cinnamon
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup raisins

Preheat oven to 350 degrees. In a large bowl, mix together first 3 ingredients. Add egg and vanilla; stir until smooth. Fold in raisins. Drop by teaspoons onto a greased baking sheet. Bake 10 to 12 minutes or until brown. Cool completely on a wire rack. Store in an airtight container.
Yield: about 2 1/2 dozen cookies


Peanut Butter Cookies

• 1 cup crunchy peanut butter
• 1 egg
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 1/2 cups Cookie Mix

Preheat oven to 375 degrees. In a large bowl, combine first 4 ingredients; beat until smooth. Add Cookie Mix; sitr until a soft dough forms. Drop by teaspoonfuls onto a greased baking sheet. Bake 10 to 12 minutes or until brown. Cool completely on a wire rack. Store in an airtight container.
Yield: about 3 dozen cookies


Chocolate Chip Cookies

• 1/2 cup butter or margarine, sofened
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups Cookie Mix
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup chopped pecans

Preheat oven to 350 degrees. In a large bowl, beat butter until fluffy. Add egg and vanilla; beat until smooth. Add Cookie Mix; stir until a soft dough forms. Fold in chocolate chips and pecans. Drop by teaspoonfuls onto a greased baking sheet. Bake 8 to 10 minutes or until brown. Cool completely on a wire rack. Store in an airtight container.
Yield: about 3 dozen cookies]]> Tue, 13 May 2008 08:41:51 Food Gift Craft Projects Food Gift Craft Projects admin en http://crafterscommunity.com/crafts/food-gift-craft-projects-16/gift-mixes-for-coffee-lovers-47/ http://crafterscommunity.com/crafts/food-gift-craft-projects-16/gift-mixes-for-coffee-lovers-47/ Cafe Swiss Mocha

• 1/4 cup powdered non-dairy creamer
• 1/3 cup granulated sugar
• 1/4 cup instant coffee
• 2 tablespoons powdered baking cocoa

Place ingredients in a blender and process with the "liquefy" setting. Use 1 1/2 tablespoons mix with an 8 ounce cup of boiling water. Stir well, and serve with whipped cream!



Orange Cappuccino

• 1/3 cup powdered non-dairy creamer
• 1/3 cup granulated sugar
• 1/4 cup instant coffee
• 1 orange flavored hard candies-broken into pieces

Place all ingredients in blender and process on the "liquefy" setting until blended. Use 1 1/2 tablespoons with 8 ounces of boiling water.



Cafe Viennese

• 1/4 cup powdered non-dairy creamer
• 1/3 cup sugar
• 1/4 cup instant coffee
• 3/4 tsp. ground cinnamon

Place all ingredients in blender and process on the "liquefy" setting until blended. Use 1 1/2 tablespoons with 8 ounces of boiling water. Include several smaller cinnamon sticks to use as well. This is also great with cream or whipped cream!



Cafe Bavarian Mint

• 1/4 cup powdered non-dairy creamer
• 1/3 cup sugar
• 1/4 cup instant coffee
• 2 tablespoons powdered baking cocoa
• 2-3 hard peppermint candies, broken (you can use a candy cane too)

About Author
Brenda Hyde is a wife and mom to three children. She is editor of OldFashionedLiving.com and a freelance writer. Visit her at http://oldfashionedliving.com for more crafts, recipes and other old fashioned projects.]]> Tue, 13 May 2008 08:38:30 Food Gift Craft Projects Food Gift Craft Projects admin en http://crafterscommunity.com/crafts/food-gift-craft-projects-16/give-em-a-big-kiss-46/ http://crafterscommunity.com/crafts/food-gift-craft-projects-16/give-em-a-big-kiss-46/ Attachment 86

Step 1
Spray microwave-safe, large mixing bowl with cooking spray so mixture won't stick. Place marshmallows and margarine in bowl. Microwave on high for 1 minute. Mix well.

Attachment 87

Step 2
Microwave on high for one minute more and then stir. Be careful not to burn yourself on the hot marshmallow-margarine mix. Get an adult to help you.

Step 3
Add cereal and stir until coated. Let mixture cool for a few minutes while you make base of big kiss.

Attachment 88

Step 4
Trace a plate onto pieceof thin cardboard and cut out. Trace again on waxed paper and cut out.

Step 5
Make an "x" out of two sheets of foil, then place cardboard circle in the center, followed by waxed paper. This is the base and the wrapping for the kiss.

Attachment 89

Step 6
Spray two baggies with cooking spray and place on hands (cooking spray side out!) . Place cooled krispy mix onto waxed paper and cardboard circles and shape into kiss. The baggies will keep your hands from getting yucky.

Attachment 90

Step 7
When you've shaped your kiss the way you like it, spray the inside of the foil with cooking spray (so kiss won't stick to it) and lift foil sides towards top of kiss, wrapping to look like Hershey Kiss.

Step 8
Write a special message or "Big Kiss" on a thin strip of white paper. Crepe paper works good too. Give to a friend or your mom or dad.

Attachment 91

To eat
Have an adult cut it with a knife and eat wedges of the Big Kiss. My favorite kind is chocolate- yum!

Attachment 92

Note:
You can use this idea to wrap cookies, candies and other homemade treats as a giant kiss.

About Author
Beau is 7 years old and loves to cook. He has been cooking since he was 2. He and his mom (the editor of Frugal Moms) like to come up with fun, inexpensive things to make in the kitchen.]]> Tue, 13 May 2008 08:31:45 Food Gift Craft Projects Food Gift Craft Projects admin en http://crafterscommunity.com/crafts/food-gift-craft-projects-16/valentine-candy-crafts-45/ http://crafterscommunity.com/crafts/food-gift-craft-projects-16/valentine-candy-crafts-45/
CANDY WREATHS
Choose individually wrapped candies that have twist ties on each end like Tootsie Rolls or Bubble Gum. You will need approximately 3 pounds of candy for a 6-8 inch wreath. Foil wrappers are the easiest to work with. Craft stores have inexpensive gold rings often used to make dream catchers or you can cut your own wire and use pliers to connect the ends.

Next cut a 2-3 foot strand of curling ribbon. Tie one end of the ribbon to the end of your wire form. Loop your ribbon over your wire to create a small hole where you will add the candy wrapper ends. Without pulling the ribbon tight, use you other hand to loop your ribbon over the bottom end of the first loop to create a tying method that works like a running loop stitch.

Start with one piece of candy wrapper ends put in the loop and pulled tight, then add two at once. Push the pieces tightly against the first candy. The wax on the curling ribbon will help hold each piece in place so that it is not necessary to tie a complete knot. The candies will automatically spin around the wire for a full 3 dimensional look. Leave a 2 inch gap of wire showing.

After the candy is tied on add a big ribbon to cover up the metal hook closure or 2 inch gap. This may seem time consuming but I have made over 30 myself and after awhile you can complete a 5" wreath in about 20 minutes! Be sure and keep your wreath out of the heat. Candy pieces can be taken off carefully leaving the papers on the wreath to keep it looking nice even when the candy is being eaten.

For Valentines use individually wrapped cinnamon bears, red gumballs in clear wrap or tootsie rolls are very cute when you add a red, brown and white plaid ribbon to the top. Tie in gift certificates rolled up or use miniature samples of body lotion on ribbons to hang in the center of the wreath.

CANDY CENTERPIECES
For a sweet decoration that is edible, make a candy centerpiece! If your wreath will be used to adorn a pillar candle choose a wreath form that will allow the candle to be placed in the center allowing about 1 inch leeway for candy and other embellishments that will be placed in the inside circle of the wreath. If you choose to use a wire form wreath you can follow the directions above and for a wire wreath or try this alternative. Use a Styrofoam wreath by grouping 2-3 candies together and secure with a 2" florist pick. The pick will have an attached wire so it is easy to make many of these candy picks quickly. Insert each pick into the styrofoam form. For a fun child's valentine surprise make the candy wreath using individually wrapped bubblegum pieces, bright ribbons and attach semi-inflated balloon's to the floral picks before adding them to the wreath.

MUG CANDY ARRANGEMENT
Grocery stores everywhere often sell mugs displaying floral arrangements. Make our own arrangement with candy instead for a unique gift. Fill your mug 3/4 of the way to the top with a piece of floral foam or styrofoam. Purchase strawberry bon-bons or other candy that looks like a flower bud. Group your candy with several silk leaves and attach it to a long floral pick or wire before filling your mug!

About Author
Author Rachel Webb designs 100% Magnetic Fridge Calendars that are guaranteed not to slide off when the kids slam the fridge door. Check out the designs: http://www.Note-Ables.com or E-Mail Rachel@Note-Ables.com for a $2 off Coupon!]]> Tue, 13 May 2008 08:28:41 Food Gift Craft Projects Food Gift Craft Projects admin en http://crafterscommunity.com/crafts/food-gift-craft-projects-16/a-tasty-holiday-tradition-44/ http://crafterscommunity.com/crafts/food-gift-craft-projects-16/a-tasty-holiday-tradition-44/
Start with cookie tins that you saved from last year. What? You didn't save them? Never fear, most discount department stores carry these items and they are reasonably priced. You can also get them at thrift stores and from garage sales throughout the year.

After making each recipe and your kitchen is stacked full of goodies (completely cooled of course), then start wrapping bundles of treats. Using the color plastic wrap, place 2-3 treats in the center and gather the ends at the top. Finish it by securing each bundle with a ribbon. Line each cookie tin with tissue paper, flare out the edges for a decorative look. Then carefully place the goodies into the cookie tins, fold the edges of the tissue paper carefully over the top of the treats and secure with cookie tin lid. Adorn the top with a colorful bow.

The Recipes
Irresistible Peanut Butter Cookies


Attachment 81

• 1/2 cup all vegetable shortening
• 3/4 cup creamy peanut butter
• 1 1/4 cups firmly packed light brown sugar
• 3 tbsp milk
• 1 tbsp vanilla
• 1 egg
• 1 3/4 cups all purpose flour
• 3/4 tsp salt
• 3/4 tsp baking soda

Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.

Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.

Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Super Easy Chocolate Fudge Brownies


Attachment 85

• 1 2/3 cups sugar
• 1/2 cup butter or margarine
• 2 tbsp water
• 2 bars (4 oz) unsweetened baking chocolate, broken up
• 2 eggs
• 1 1/2 tsp vanilla
• 1 1/3 cups all purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped nuts (optional)

Microwave sugar, butter and water in large, microwave-safe bowl on high (100%) power for 4-5 minutes or until mixture bubbles, stirring once. (Or heat sugar, butter and water in medium saucepan just to boiling, stirring constantly. Remove from heat.) Add baking bars; stir until melted.

Stir in eggs once at a time until incorporated. Stir in vanilla. Add flour, baking soda and salt; stir well. Stir in nuts. Pour into greased 13x9 inch baking pan.

Bake in preheated 350 degree F oven for 15 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. Cool in pan. Cut into squares.





Foolproof Dark Chocolate Fudge

• 3 cups semisweet chocolate chips
• 1 14 oz can sweetened condensed milk
• dash salt
• 1 cup chopped walnuts
• 1 1/2 tsp vanilla

In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.



Ultimate Chocolate Chip Cookies

• 3/4 cup butter flavored shortening
• 1 1/4 cups firmly packed light brown sugar
• 2 tbsp milk
• 1 tbsp vanilla
• 1 egg
• 1 3/4 cups all purpose flour
• 1 tsp salt
• 3/4 tsp baking soda
• 1 cup semisweet chocolate chips
• 1 cup coarsely chopped pecans (optional)*

Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies. Combine butter flavored shortening, brown sugar, milk, and vanilla in large bowl. Beat with mixer at medium speed until well blended. Beat egg into creamed mixture.

Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.

Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies, or 11 to 3 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

* If nuts are omitted, ad an additional 1/2 cup semisweet chocolate chips.





Raspberry Thumbprint Cookies

• 3 3/4 cups all purpose flour
• 1 1/3 cups butter or margarine, softened
• 3/4 cup sugar
• 1/4 cup orange juice
• 1 egg yolk

NOTE: This makes a LOT of cookies! You can cut this dough in half, use one half, and freeze the other for another time.

Shape rounded teaspoonfuls of dough into balls. Place 1 inch apart on cookie sheets. Press thumb into centers of cookies, making deep indentations. Bake 10 minutes in 375 degree oven.

Remove from oven, and with 1/3 cup red raspberry preserves* fill indentations. Bake 5 minutes; immediately remove and cool cookies on racks.

*You can vary this recipe by using different flavored preserves. I have used blackberry, strawberry, mixed berry and boysenberry all with excellent results.


Mom's Peanut Brittle



Attachment 84

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 tsp salt
• 1/4 cup water
• 1 cup shelled raw peanuts
• 2 tbsp butter or margarine, softened
• 1 tsp baking soda

HINT: Have all the ingredients for this recipe measured out and ready. This recipe requires that react quickly and you do not have time to be measuring in between.

Grease large cookie sheet. In a heavy 2 quart saucepan over medium heat, heat to boiling sugar, corn syrup, salt and water, stirring until sugar is dissolved. Stir in peanuts. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet.

With 2 forks, lift and pull peanut mixture into rectangle about 14" by 12"; cool. With hands, snap candy into small pieces.]]> Tue, 13 May 2008 08:18:59 Food Gift Craft Projects Food Gift Craft Projects admin en http://crafterscommunity.com/crafts/food-gift-craft-projects-16/black-and-white-tie-43/ http://crafterscommunity.com/crafts/food-gift-craft-projects-16/black-and-white-tie-43/ Attachment 80

Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Inactive Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 32 cookies
Preheat the oven to 350 degrees F. Brush 2 baking sheets very lightly with oil.

Sift the flour, baking soda, baking powder and salt into a medium bowl. Whisk the buttermilk and vanilla together in a liquid measuring cup. Set aside.

Beat the butter in a large bowl with an electric mixer until smooth. Gradually add the sugar and continue to beat at high speed, until light and fluffy, about 5 minutes. Add the eggs and yolks, 1 at a time, beating well after each addition. At low speed, add the dry ingredients in 3 parts, alternating with the wet in 2 parts, beginning and ending with the dry to make a smooth batter.

Evenly mound 2 tablespoons batter per cookie onto the prepared cookie sheets, spacing them about 2 inches apart. (A small cookie scoop or ice cream scoop is ideal for this.) Bake until the cookies are golden brown around the edges, about 12 to 15 minutes. Transfer cookies to rack and cool completely.

For the chocolate icing: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan; pour over the chocolate. Shake the bowl gently so cream settles around the chocolate; set aside until the chocolate melts, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles. Fill a piping bag fitted with a small tip with about half of the chocolate icing.

For the white icing: Whisk the confectioners' sugar, corn syrup, lemon juice and warm water together to make a smooth icing. Fill a piping bag fitted with a small tip with about a quarter of the icing.

To Decorate:
For tuxedo cookies: Set the cookies on a rack over a rimmed cookie sheet. Pour the white glaze over the whole cookie to cover; set aside to dry. Pipe a bowtie and tuxedo lapel with the chocolate icing.

For a little black dress and pearls: Pipe an outline of a woman's dress with the dark chocolate and fill in with more icing. Pipe white icing pearls around the top of the cookie. Add silver dragees or candy pearls to dress up if desired.

Let cookies dry completely, about 20 minutes. Serve.

Store cookies in a tightly sealed container for up to 2 days.

About the Author
Amanda Formaro is the entrepreneurial mother of four children. She is also the owner of FamilyCorner.com Magazine at http://familycorner.com ]]> Tue, 13 May 2008 08:12:30 Food Gift Craft Projects Food Gift Craft Projects admin en