Seashell Cakepops

I Loved making these seashell cakepops. I used a silicone mold to make the white chocolate seashells, painted them with gold dusting powder, and edible iridescent glitter. I also chose to make my own glitter cakepop sticks. You can find the bling ribbon in your ribbon section at your favorite craft store.  I cut according to length and hot glued to my sticks. Remember to leave room on stick that will not have bling on it in order to insert into your cakepop. I chose turquoise chocolate melts, teal, and gold sanding sugar for my colors. I encourage you to think within the imagination of your mind to create these, and over even make them better or your own creation! Happy creating!

Sincerely,
Sierra Crafts

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Posted from WordPress for Android

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Banana Blackberry Breakfast Bread

           
                       Banana Blackberry
                        Breakfast bread

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Begin with:
2 ripe bananas mashed
1/2 cup of black berries
6 tablespoons soften butter
1 peach Yoplait yogurt
3/4 cups packed down brown sugar
1 teaspoon cinnamon
1 teaspoon pumpkin spices
Mix all wet ingredients
Dry ingredients mix prior to adding to wet
2 cups of unbleached flour
1 teaspoon of salt
1 tablespoon of baking powder
Add to wet ingredients
Bake at 350 for 30 to 35 minutes
Lemon glaze:
Lemon juice of 1/2 to 1 whole lemon
1 1/2 cups of powder sugar
Mix, and pour glaze over warm cake
Mandarin Fluff:
1 cup of whipping cream beat till soft peaks are formed
Add 2 tablespoons of instant vanilla pudding
Mix till blended
Add small 11 Oz can of mandarin oranges to the whip cream.
Slice bread and top with mandarin fluff.
Enjoy!
Sierra Crafts

Posted from WordPress for Android

Glitter Bow Cakepops

Add a simple addition to my traditional cakepops. Try using a silicone mold to create cute designs like this chocolate bow, and add a few sparkles with edible glitter. Enjoy!

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Sincerely,
Sierra Crafts

Posted from WordPress for Android

Pumpkin Cream Cheese Ribbon Cookies

For the love of pumpkin! I wanted to try a recipe that incorporated cream cheese, pumpkin, spices, pecans, and dark chocolate, and I came up with this yummy cookie! I made  some strictly pumpkin, and others with a ribbon of cream cheese and sugar. My favorite match! Here’s the recipe (makes approximately 24 to 28 cookie sandwiches ):

Mix all the dry ingredients first:
2 1/2 cups of all purpose unbleached flour
1/2 teaspoon of salt
1 tablespoon of freshly grated ginger (or 1 teaspoon dry ground ginger)
1 teaspoon of ground nutmeg
1 teaspoon of ground allspice
1 teaspoon of ground cinnamon
2 teaspoons of baking powder
Wet ingredients mix separately :
1 3/4 cups of dark brown sugar
1/2 cup of butter (1 stick )
1 teaspoon of vanilla
1 egg
1 15 oz. can of pure pumpkin
After you mix your wet and dry individually,  then incorporate the dry into the wet on a low speed with your mixer.
Cream cheese ribbon:
1/4 cup of powder sugar
1 teaspoon of vanilla
1 8 oz. package of cream cheese
Take a piping bag with a Wilton 2D tip and add half cream cheese ribbon, and half pumpkin cookie mix. Began piping onto parchment paper that you lined your cookie sheet with.
Bake at 360°F for 6 1/2 minutes,  then let cool on cookie rack. They with firm as they cool.
Cream Cheese Buttercream Filling:
Mix with mixer until light and fluffy.
1 8 oz. package of cream cheese
1 teaspoon of vanilla
1/2 cup of butter (1 stick )
2 cups of powder sugar

Dark Chocolate Filling :
Melt 1 cup of dark chocolate  (I used Guittard dark chocolate melts)
Spread inside of one side of cookie
Let dry. Then pipe in your cream cheese buttercream,  and top with pecans (you will need about 1/2 to 3/4 cups for all the cookies). Then pipe the inside of the top cookie and sandwich them together!  Enjoy this soft creamy cookie all fall long!

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Sincerely,
Sierra Crafts

Homemade Vanilla Marshmallows

Ingredients :

Vegetable oil, for brushing onto a 8x8x2 in. dish, as well as parchment paper long enough to hang over edge.
2 envelopes unflavored gelatin
1 1/2 cups granulated sugar
1/2 cup plus 2 tablespoons of light corn syrup
1/8 teaspoon salt
1/2 cup plus 2 tablespoons water for stove top as well as 1/2 cup plus 2 tablespoons of cold water for gelatin mixture.
1 teaspoons pure vanilla extract
3/4 cups confectioners’ sugar

Brush the vegetable oil onto the bottom of the 8x8x2 pan, then line parchment paper at the bottom and then brush oil onto the top of parchment as well, leaving enough parchment  to hang over two sides to pull marshmallows out later.
In the meantime, place 2 packets of  unflavored gelatin into your mixing bowl with 1/2 cup plus 2 tablespoons of cold water, let stand for approximately 5 minutes to soften and absorb water.

In a medium saucepan put in the granulated sugar, water, and corn syrup. Bring to a boil over medium high heat, do not stir, and place your candy thermometer into pan . When it reaches 140° F remove from heat. Be careful, the mixture is very hot. Slowly pour into gelatin mixture, mixing on low with hand or stand mixer, until all sugar mixture is absorbed.  Gradually increase the speed to high and continue to mix for approximately 12 minutes until it begins to thicken. It will be a thick constancy like marshmallow fluff at that point, then mix in the vanilla. As soon as vanilla is mixed in, pour into your 8x8x2 lined pan and let sit uncovered for approximately  3 hours to firm.
After it firms, pour 3/4 cups of powder sugar onto your cutting board and release the marshmallows from the pan onto the sugar, and tossing sugar over both sides to absorb stickiness.  Using a serrated knife, cut the marshmallows according to size preference. Then toss all sides into powdered sugar.
Select any melting chocolate you prefer, as well as nuts, edible glitter, etc… to decorate your marshmallows. You may even prefer them plain.
Storage :
Store up to 5 to 7 days in an air tight container,  enjoy by themselves or in your hot cocoa!

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Fall Apples

Fall is drawing near, and what better way to invite it’s festivities with some fall apples! The apples I dressed up are never limited to the toppings I chose, but there are so many other variations.

I decided to use a homemade caramel recipe. But before I added the caramel I made sure to prepare the apples before dipping. Take close to boiling water and soak each apple for approximately 10 seconds and then wipe off excess water. This removes any wax or residue from your apples. I also chose Granny Smith apples, although you may use your own personal preference. Choose a stick of your choice and insert into tops of each apple.

This recipe is for 12-14 medium sized apples.

Caramel (soft ball):

One 14 oz. can of condensed milk

2 cups of dark brown sugar

1 cup light corn syrup

1 cup of real butter (two sticks and no margarine)

1-2 teaspoons of vanilla (add this after caramel has cooled 1-2 minutes)

Use a silicone spatula to constantly stir caramel, otherwise it will scorch.

Place heavy duty saucepan on medium high until butter and all ingredients have melted, while stirring constantly.  When it comes to a boil reduce heat to medium and then place in the candy thermometer and continue to stir until it reaches 245°F. Once it does, then remove from heat while continuing to stir. After about 1-2 minutes add your vanilla, it will bubble but it’s normal.

Take your apples and dip them at a tilt as if you were dipping a cakepop; in a circular motion and gently shake off excess.

Place apples onto a buttered piece of wax paper until dry.

Now the fun begins! Choose any melting chocolate you like, as well as nuts, candy etc…! I choose dark chocolate,  white chocolate,  pecans, walnuts,  peanut butter chips, and tiger butter (peanut butter mixed with white chocolate ).

Also these make perfect gifts. I prepared a few in a clear bag with a bow to give away. The smallest touch adds a personal touch. Any left over caramel I wrapped in wax paper for individual candy pieces. Enjoy!

Sincerely,

Sierra Crafts

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Dress it up

Small details:

I had baked some cakepops for an event, but they needed some cosmetic details. I took out my crafter’s glue and iridescent glitter and began to dress them up. I applied the glue to the sticks and center of bow, and sprinkled glitter to finish off the look. I was pleased with the outcome. I had accomplished a simple fix that gave my cakepops elegance and a feminine look.  I am excited to try this with other ribbon colors and other glitter colors as well. Have fun creating!

Sincerely,

Sierra CraftsPhotoGrid_1431800673911PhotoGrid_1431800873937