Chocolate Dipped Spoons
Stir a little chocolate sweetness into a mug of coffee, espresso or hot chocolate.
Plastic spoons
6 ounces white dipping chocolate
6 ounces dark dipping chocolate
1. Line 2 cookie sheets with waxed paper.
2. Put the white and dark chocolate in separate bowls and melt each type of chocolate in the microwave. Microwave at half power for 1 minute. Stir thoroughly. Continue to microwave and stir at 15 second intervals until smooth and completely melted.
3. Dip a spoon into the bowl, covering both sides completely. Place the spoon on the cookie sheet & rest the spoons handle on the cookie sheet edge.
4. Make some spoons using white chocolate and others using dark chocolate.
5. Drizzle a contrasting chocolate color over each spoon.
6. Refrigerate until chocolate is completely hardened.
7. Wrap each spoon in cellophane, and bind it around with a piece of seam binding, or ribbon.
Cookie Mix in a Jar
(you can add your own recipes to a jar as well)
1 cup brown sugar
1/2 cup white sugar
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 Mix the salt and baking soda in with the flour, then layer the
ingredients into the jar. Use scissors to cut a 9 inch-diameter circle
from calico. Place over lid and secure with rubber band. Tie on a raffia
or ribbon bow to cover rubber band.
2 Enclose a card with the following mixing and baking directions:
3 Chocolate Chip Cookies Preheat oven to 375 degrees F (190 degrees
C).
4 Sift dry ingredients through a colander to separate the chocolate chips
from other ingredients.
5 Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat
sifted ingredients into butter until blended.
6 In a small bowl, beat 1 egg with 1 teaspoon of vanilla.
7 Mix beaten egg mixture into butter mixture until blended. Stir in
chocolate chips.
8 Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie
sheet. Bake 8 minutes or until lightly browned.
Makes 4 dozen
Cake in a Coffee Cup (read all instructions before starting)
(found this one browsing online, never tried it, but sounds neat)
1 cake mix any flavor
1 (4 serving size) instant pudding mix ( not sugar free), any flavor
Place dry cake mix and dry pudding mix into a large bowl and blend well with a whisk. This will be about 4 – 4 ½ cups dry mix and will make 8-9 coffee cup cake mixes. Place 1/2 cup dry mix into a sandwich bag. Place mix into a corner of the bag and tie it there with a twist tie. Continue making packets until all your dry mix is used.
Flavors
Lemon cake mix- lemon pudding
Yellow cake mix- chocolate pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding
Select a large coffee cup. Check it to be sure it holds 1 1/2 cups of water. That way you will be sure you have bought the size the recipe calls for. It can’t have any metallic paint on it because it will be used in the microwave. Places like WalMart and craft stores sell plain cups.
Decorating the cups
Paint on the cup if you like. DecoArt Ultra Gloss Acrylic Enamel is one brand of craft paint that can be made dishwasher safe by baking the painted cup in the oven. (instructions are on the bottle of paint usually).
Glaze mix
1/3 cup powdered sugar
1 1/2 tsp dry flavoring (such as powdered lemonade mix, powdered orange breakfast drink mix, cocoa powder)
Vanilla powder sold by coffee flavorings
Select the flavoring appropriate to the cake you are making.
For the pineapple coconut cake include flaked coconut in a separate bag with instructions to sprinkle it over the frosted cake.
Place the glaze mix ingredients into a sandwich bag and tie into corner of bag. Label this bag “glaze mix” and attach it to the other bag with a twist tie.
Place one baggie cake mix and one baggie glaze mix in each coffee cup. Now attach the following baking instructions to each coffee cup.
Bake a cake in a coffee cup
Generously spray inside of coffee cup with cooking spray. Empty contents of large packet into cup. Add 1 egg white, 1 tbsp oil, 1 tbsp water to dry mix. Mix 15 seconds, carefully mixing in all the dry mix. Microwave on full power 2 minutes.( you may not get satisfactory results in a low wattage small microwave). While cake is cooking, place ingredients from “Glaze Mix” into a very small container and add 1 1/2 tsp water. Mix well. When cake is done, pour glaze over cake in cup. Enjoy while warm.
Caramel Popcorn Kit in a Jar
(also found this one online while browsing, sounds interesting)
1 can Sweetened Condensed Milk
1 1/3 cups un-popped Popcorn
1 cup Sugar
1 cup packed Brown Sugar
Set aside can of milk. Layer sugar and brown sugar in a one quart canning jar. Next, place popcorn into a small zip baggie. Seal baggie and place on top of sugar. Place lid on jar, then using clear packaging tape, attach the can of milk to the bottom of jar so they are firmly connected for storage purposes & store in a cool dry place until ready to use. Attach the following instructions for later use, or for gift giving:
Caramel Popcorn
Remove popcorn from jar and using your preferred method, pop corn until you have about 12 cups or 3 quarts of popped corn. Remove un-popped kernels from corn, and set aside. In a large saucepan, mix sugar from jar with 1/2 cup butter or margarine and the can of sweetened condensed milk. Stirring constantly, bring mixture to a boil. Boil for one minute and remove from heat. Working quickly, pour mixture over popped corn, coating as much as possible while pouring, then using a large wooden spoon, mix popped corn and caramel until all corn is well coated. Spread onto cookie sheets which have been prepared with non-stick cooking spray, or eat directly from bowl.
DREAMSICLE COOKIE MIX
(Made this a few yrs ago and they where delicious)
1/2 cup Tang instant breakfast drink powder
3/4 cup sugar
1½ cups vanilla chips
1¾ cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder
Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. .
Recipe to attach to jar:
Empty cookie mix in a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375ยบ for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.
Colored Bath Salts:
1 cup epsom salts
1/4 cup kosher salt or sea salt
food coloring
fragrance oils (optional)
Mix together epsom salts and kosher salt. Add a few drops of your favorite color and stir well. If you would like your salts scented, add a few drops of fragrance oil. Store in an airtight container - preferably glass. Add 1/4 c under running bath water.
Note: you may substitute cornstarch or baking soda for the kosher salt.
Fine Bath Salts:
1/2 cup fine sea salt or table salt
1/2 cup baking soda
1 tsp sunflower oil
2 to 3 drops fragrance oil
1/4 tsp vitamin E oil (optional)
Place all ingredients in a resealable plastic bag and knead until well mixed. Add 1-2 T to bath under running water.
3-2-1 Bath Salts:
3 cups epsom salts
2 cups sea salt
1 cup baking soda
Mix together in a BIG zip lock bag. Add a few drops of fragrance and/or food coloring and knead to saturate the salts. Let sit overnight with one corner open just a little so the mixture can "breathe". Use 1/4 cup per bath.
FRIENDSHIP CAKE
1 c butter or margarine melted
1 3/4 c sugar
3 c all purpose flour
1 t baking soda
1 t ground cinnamon
1/2 t salt
1/4 t ground cloves
1/4 t ground nutmeg
2 c drained brandied fruit starter
2 eggs
1 c chopped pecans
1/4 c brandied fruit juice (such as
apricot or peach brandy)
powdered sugar
Combine butter and sugar in a large bowl and beat well.
Combine next six ingredients; add eggs and beat well again.
Coarsely chop brandied fruit and add to batter, add pecans and
juice and mix well. Pour into a greased, floured 10-in bundt pan
and bake at 350 degrees for one hour. Cool ten minutes and turn
out onto a wire rack to finish cooling. Sprinkle with powdered
sugar.
