Wednesday, October 30, 2013

Hot chocolate on a stick

Hot chocolate on a stick is simply a block of chocolate fudge that can be dissolved in hot milk to produce rich, creamy hot chocolate!
This makes a great gift with endless variations: add marshmallows to the hot chocolate skewers, roll the fudge blocks in crushed peppermint or cocoa, or drizzle them with white chocolate before packaging. Yum!


1/2 cup heavy cream
14-oz can sweetened condensed milk
18 oz (about 3 cups) chopped semi-sweet chocolate or chips
4 oz (about 3/4 cup) chopped unsweetened chocolate
25 lollipop sticks

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Place the chopped semi-sweet and unsweetened chocolates in a large heat-safe bowl.

2. Pour the heavy cream and condensed milk into a medium saucepan and whisk until combined. Put the saucepan over medium heat.

3. Bring the liquid to a simmer, whisking frequently so that the condensed milk does not scorch on the bottom of the pan.

4. Once the liquid is simmering, pour the hot cream over the chopped chocolate and let it sit for a minute to soften. Begin whisking the cream and chocolate together, until the chocolate is melted and you have a shiny, smooth mixture. It will be fairly thick.

5. Pour the chocolate into the prepared pan and smooth it into an even layer. Allow it to sit and firm up overnight, or for 3-4 hours in the refrigerator.

6. Once the fudge block is firm, use a large, sharp knife to cut it into twenty-five pieces (five rows and five columns). For the smoothest cuts, rinse the knife in hot water and dry it between each cut. Skewer each block with a lollipop stick.

7. To make hot chocolate, heat a mug of milk (water does not work well in this instance) and add a chocolate block. Allow it to sit and soften for a minute, then vigorously stir until it is dissolved.

8. Store Hot Chocolate On A Stick in an airtight container for up to a week at room temperature, two weeks in the refrigerator, or up to a month in the freezer.

Monday, October 28, 2013


It just shows that you don't have to spend a lot of money to make fun Halloween decor!

Friday, October 25, 2013

Thursday, October 24, 2013

Wednesday, October 23, 2013

Easy caramel corn

I have never made caramel corn before so I decided to give it a go. I had no idea how easy it was! If you don't want to devour it yourself, you can make little goodie bags for the holidays for your guests. Oh yeah, before I forged, I used microwave popcorn 94% fat free.

10 cups popcorn
1 stick (1/2cup) unsalted butter
1 cup light brown sugar
1/4 cup corn syrup
1/2 tsp baking soda

Turn the oven to 200 degrees. Lightly splay a baking sheet.
Microwave butter for 1 minute or until melted. Add sugar and corn syrup. Microwave on high for 2 minutes. Mix it and microwave it for another 2 minutes. Take is out of the microwave and add baking soda. It should foam up. Drizzle it over popcorn and try to mix it as much as possible. Lay the popcorn out on a baking sheet. Bake it for an hour and move it around every 15 minutes so it doesn't clump up. Cool it before eating.

Tuesday, October 22, 2013

Fun uses for pumpkins at a party...

Ok, so do you believe me now when I tell you that you can use these beautiful pumpkins in many different ways.....

Pumpkin the dipping bowl....

Pumpkin the soup bowl....

Pumpkin the ice bucket....

Monday, October 21, 2013

Melting chocolate in your crock pot

Love it, love it, love it! Finally the answer to my melted chocolate issue. Melting and keeping it in the crock pot will solve the problem of overheating your chocolate or having it cooled before you are done coating your yummies. Perfect!

Wednesday, October 16, 2013

Mini pumpkin pies

Yet another great recipe found on Pintrest. It was not very time consuming to make which is perfect for all us busy bodies. The dough creates light crust on the outside while the inside stays moist and soft just like in a pumpking pie! Put them on a platter with a little bit of whipped cream and voila, you will win any pumpkin pie lovers heart!


1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Tuesday, October 15, 2013

Fall leaves cookies

Make your favorite gingerbread cookies in a shape of leaves. Then, while they are still hot, put them on a rolling pin. So creative!! Love it!

Monday, October 14, 2013

Fall thru the window

Well hello there friends!!! Are you getting sick and tired of fall cards? I certainly hope not! I have another one for you! Same stamp set, Branch Out, and the same colors as the last card. Have fun!

Friday, October 11, 2013

Pumpkin candle holders

What a terrific idea to use pumpkins as candle holders. Perfect for your Thanksgiving table. Just take a small pumpkin, carve out a hole and stick a candle in it. How much simpler can it get?!? Have fun with it!

Wednesday, October 9, 2013

Pumpkin cake

Fun idea for a pumpkin shaped cake for your Halloween party or Thanksgiving dinner.

Tuesday, October 8, 2013

Apple bowl centerpiece

I wanted to share a picture of this wonderful centerpiece with you as it seems like such cute and very simple idea for a fall table.

Monday, October 7, 2013

Branching Out set - Fall

Here is Branching Out at work again but this time with the fall colors! Enjoy!

Friday, October 4, 2013

Chicken Enchiladas

Let me tell you that there is nothing better than a home made enchilada sauce. Store bought sauces simply don't compare. It's totally worth the effort escpecially because it's not that time consuming. Hope you like it!

Here we go starting with the ingredients:

1 onion, chopped
1 jalapeno, seeded and chopped finely
1 tsp oil
3 garlic cloves, minces
3 Tbsp chili powder
1 tsp cumin
1 Tbsp sugar
1 15oz can tomato sauce
1 cup water
1 tomato, seeded and chopped
1 lb chicken breast
1 c shredded cheddar cheese
1 c shredded monterey jack
1/2 c chopped cilantro

Heat oil in a pan and saute onion and jalapeno in it for 3 minutes.
Add garlic, chili, cumin and sugar and saute for 30 seconds until fragrant.
Add tomato sauce, water and chopped tomato, cook it for 5 minutes.
Place chicken breasts into the sauce and cook until done. Transfer chicken to a plate and shred it.
Season sauce with salt and pepper and strain it thru a strainer into a bowl. Place the left over onion mixture from the strainer into a bowl with the chicken.
Add 1/4 cup enchilada sauce into the chicken bowl along with 1/2 cup of each of the cheeses and the cilantro. Mix it well.
Heat the corn tortillas in a microwave under a damp towel for 40 seconds.
Preheat oven to 425 degrees. Spray 9 by 13 inch baking dish. Take a tortilla, put 1/3 cup of the chicken filling in the middle of it and roll. Place in the baking dish seam side down. When you are done, spray the enchiladas with the cooking spry and put them in the oven for 7 to 10 minutes or until the tops will start to turn gold. Take them out of the oven, pour the sauce over, sprinkle with cheese, cover with aluminium foil, turn the oven to 400 degrees and put them back in for 20 minutes. Remove aluminium foil and bake for additional 5 minutes. Take the enchiladas out and let them sit for 10 minutes before serving.
Enjoy this finger-licking goodness!

Thursday, October 3, 2013

Stacked pumpkins decor

I would say that stacked pumpkins are in this year, don't you think?

Wednesday, October 2, 2013

You are too kind.... really, you are...

Some of you may have already made this card before. If you recall we used clear embossing powder for the embossing part of the card. Soft Suede and So Saffron are the colors used for paper along with the Vanilla. Happy stamping!