Chocolate Peppermint Spoons

I made a batch of these to go in gift baskets and tuck in with a few other little gifts. I've made them several times, so my measurements here are estimated as I just kind of go by feel.

Amy's Chocolate Peppermint Spoons

12 heavy plastic spoons

1/2 or so melting chocolate wafers (estimated amount)

2 drops peppermint extract

1 cup crushed candy canes

Melt chocolate in double boiler, the stir in extract and half the candy canes. Dip each spoon into the mixture, twirl to remove excess, dip again, twirl again, and then lay on waxed paper to dry. Spinkle tops ("bowl" side of spoon) with remaining crushed candy. Cool, when hard remove from waxed paper and wrap in individual cellophane bags.

Use these to stir into hot coffee or hot chocolate for a sweet treat.

Dipped Oreos

Want to make some quick and easy treats to round out your dessert trays? Try this:

DIPPED OREOS

1 lb bag of chocolate melting wafers (found in the candy-making section)

1-2 packages of oreos

Melt the wafers per directions in a double boiler or microwave. I like to do small batches in a juice glass in my microwave, stirring every 30 seconds or so. The small but deep glass is easiest for me to work with- I've found that a regular bowl or cup spreads the chocolate out too thin for me to quickly dip in. Take each Oreo and dip it in the chocolate, then place it on foil or waxed paper to dry. You'll have to work quickly, as the wafers cool and set up pretty quick. Cool and enjoy!

P.S. The Oreos I made tonight (photo above) were dipped in red vanilla flavored wafers. I like how they turned out... we'll see what everyone else thinks!

Sparkling Jello

I don't usually share my craft projects here- I post those over on my main blog. But, since I did this one in such a big font, I figured I may as well share it here, too, so I can share the recipe!My kids love Jello made this way. Note: I always use sugar-free Jello. Enjoy!

Pioneer Woman's Flower Pot Dessert

Pioneer Woman has just made the world's cutest flower pot desserts. How cute, and how easy!

Ice Cream Cone Cupcakes

I got up and baked ice cream cone cupcakes at 6:30am on Wednesday for my daughter's birthday celebration at her preschool class. I had read that these ice cream cone cupcakes can get soggy after several hours, so I was afraid to do them the night before. I also managed to make the blue and yellow swirled icing to match her Scooby Doo napkins. I was pretty happy with them- baking is not my forte! :)

TIP: These cupcakes are top-heavy in their cones, and tip easily. (I redid the icing on some a few times!) What finally worked for me was putting a small blob of icing on the bottom of the cones, then standing them up on a waxed paper-lined cardboard tray from a case of Frappucino. I then taped plastic forks upright along the edges, and put plastic wrap over top of the forks so it wouldn't smoosh the icing. It wasn't the most elegant mode of transportation, but it worked great! :)

The best sugar cookie icing (WFMW)

I have looked this recipe up twice in the last two days, so I thought I'd post it here for safekeeping. This is the best icing-- it dries hard and shiny, which is great for decorated cookies that you're transporting to Christmas parties. Enjoy!

SUGAR COOKIE ICING:
1 cup powdered sugar
2 tablespoons milk (keep adding spoonfuls until it's the right consistancy)
2 teaspoons light corn syrup
1/4 teaspoon almond extract *This is the key to this recipe!
Optional: food coloring

Beat together the powdered sugar and the milk until smooth. Beat in corn syrup and vanilla until icing is smooth and glossy. If icing is too thick to work with, add a touch more corn syrup. Add in food coloring if desired. Use icing to paint cookies, or, my favorite method-- dip the cookie tops into bowls of colored icing. Let dry at room temperature- when dry cookies may be stacked for storage.

P.S. I decided to link this recipe up with the Works for Me Wednesday Christmas Edition, because I think it's a great recipe and very handy this time of year. Visit my main blog, Tiny Blessings, for my other WFMW tip regarding cards (what NOT to do) and having Christmas unwrapping supplies at the ready.

Pumpkin Chocolate Chip Cookies

These are my favorite fall cookies! I got this recipe off the internet a few years ago, unfortunately I don't remember the original source. I'm making a batch this morning to take to my daughter's preschool program.

Pumpkin Chocolate Chip Cookies

• 1 (15oz.) can pumpkin
• 2 cups sugar
• 1 cup oil
• 2 eggs
• 4 cups flour
• 1 tsp vanilla
• 1 tsp salt
• 2 tsps cinnamon (I use a little more)
• 4 tsps baking powder
• 2 tsp baking soda dissolved in 2 tsp of milk
• 1 12oz. bag of chocolate chips
  
• Preheat oven to 375. Mix pumpkin, sugar, oil, eggs, vanilla, and milk mixture and set aside. In another bowl, sift together the flour, cinnamon, baking powder, and salt; after sifting combine with pumpkin mixture. Drop by spoonfuls onto baking sheet & bake for 10-15 minutes.
  
  This blog is PINK for Breast Cancer Awareness month!

Strawberry Pie

Tonight I made Strawberry Pie without using store-bought "gel" for the first time. Who knew it was so easy, and so good?

Here's the recipe I used, and my photo-- the picture doesn't really do it justice, though! I could just give you the recipe link, but then I can't add in my own notes! ;)

STRAWBERRY PIE

• 4 cups fresh strawberries (I used one grocery-store container & cut up the big ones.)


• 3/4 cup sugar


• 2 tablespoons cornstarch


• 1 (.6 oz) package strawberry gelatin (mine was strawberry-banana flavor)


• 1 1/2 cups water


• 1 graham cracker crust (Next time, I want to try a chocolate crust-- I used a store-bought graham cracker crust this time because they were on sale for $1 each-- can't beat that!)

Slice berries and place into pie crust. Stir together the sugar and cornstarch in a saucepan, then add water, mix, and bring to a boil. Simmer a few minutes until it begins to thicken. Add gelatin and mix well. Cool the mixture a few minutes, then pour over top the strawberries in the pie crust. Refridgerate until firm (mine chilled about for 45 minutes before serving).

We did, of course, top this with the mandatory whipped cream. :)

That's it! It was SO easy, and so good. Next time, I want to try it with a chocolate crust, and I might even add in some sliced bananas. Yum!