Over the Moon for Petit Fours

I found these little gems on-line a few weeks back. So simple, yet amazing.

Glitter Meets Chocolate

I came across a fabulous site the other day. A company has mastered the art of bedazzling chocolate. Art meets sugary confectionery beauty. "Bedazzle My Bon Bon" offers glittery spheres of perfection. You must check out their site; it's worth the visit.

Perfect for gifts, event favors, cakes, butler passed dessert hors d'oeuvres, centerpieces, and so much more!

There are a million ways to show off your bon bon; here are a few of my favorites. Whatever the occasion, sparkle in delight:

http://www.bedazzlemybonbons.com/

French Macaroons...Thanks Martha!

My husband and I enjoyed some very tasty French Macaroons at Bouchon Bakery when we visited Napa Valley earlier this year. I scarfed down the Chocolate Hazelnut Macaroon like there was no tomorrow. Andy enjoyed the Pistachio Macaroon; but the Chocolate Hazelnut took the prize! I have been looking for a bakery in San Antonio that sells the French style; but have not found one as of yet. I think next week, during my time off from work, I will attempt this following recipe I found on Martha Stewart's website. Wish me luck!

INGREDIENTS
Makes 35 macaroons
1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
3/4 cup seedless raspberry jam, for filling

MACAROON VARIATIONS
Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.
Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.
Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.
Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring.
Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty- rose gel-paste food coloring.
Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.

SUGGESTED FILLINGS FOR MACAROONS
Chocolate: Chocolate Ganache
Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
Raspberry: 3/4 cup seedless raspberry jam
Vanilla Bean: 1 cup Pineapple Buttercream , 1 cup Swiss Meringue Buttercream, or 3/4 cup store-bought jam or preserves.

DIRECTIONS
Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.

Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.)

Sandwich 2 same-size macaroons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

Read more at Marthastewart.com: French Macaroons - Martha Stewart Recipes

A Peacock Inspired Holiday

One of my favorite decor themes right now is Peacock Feathers. Weddings have had the theme for a few years; but overall home decor is just now starting to peak with the influence. This year, why not try something different when it comes time to decorate for the Holidays. Decorate your home with style and in warm hues of rich blues, plum, emerald, turquoise, and gold. Inspiration is the name of the game, so here are a few gems I found on the web:

Victorian Postcard Christmas Cookies

Looking for a new holiday cookie favorite that will wow your family and friends? Then discover the magic of wafer paper. Simple to use and absolutely stunning. Featured today are the Victorian Postcards designs from http://www.fancyflours.com/; one of my favorite websites.

Make quick, easy, and creative cookie and cake decorations with these edible, sugar free printed wafer paper designs. Wafer Paper is an edible starch based confection, made of potato starch, water and vegetable oil. It is printed with food safe ink. Wafer paper is fragile, so handle it carefully. It can be placed on top of any frosting: butter cream, royal icing, or fondant.

Directions for use: To decorate cookies, cut out the postcard images with craft scissors. You can either apply the image directly to the cookie or you can apply the image to a frosted cookie. Firm icing works best--royal icing or fondant. If applying the design to royal icing, the icing must be completely dry for best results. Simply spread a thin layer of light corn syrup to the back of your wafer paper image and then apply the image, picture side up to the cookie. To ensure a smooth finish, turn the cookie over, wafer paper side down, on a piece of parchment paper for approximately 30 minutes. To completely dry, turn the cookie design side up for 12 hours.

You can add a 3 dimensional effect by adding small sugar pearls, dragees, sugar decorations or edible glitter.

Tis' the season, enjoy!

Spirited Slow Cooker Hot Java Coco

Brandy adds a spirited punch to this coffee-flavored hot chocolate.
Prep: 2 minutes, Cook: 5 hours
Slow-Cooker Size: 4-quart
Yield: Makes 10 cups

Ingredients
· 8 cups milk
· 1 cup (6-ounce package) semisweet chocolate mini-morsels or 6 (1-ounce) semisweet chocolate baking squares, chopped
· 1/2 cup powdered sugar
· 1/4 cup instant coffee granules
· 1 cup brandy
· Sweetened whipped cream (optional)
· Grated semisweet chocolate (optional)

Preparation
Combine first 5 ingredients in a 4-quart slow cooker.
Cover and cook on LOW 4 to 5 hours or until thoroughly heated and chocolate is melted, whisking after 2 hours. Whisk before serving. Serve with sweetened whipped cream and grated chocolate, if desired.

Party Tip: Serve this spiked favorite straight from the slow cooker.

All I Want for Christmas is a Life-Sized Snow Globe!

OMG! Take a look at this! Add this to my "Things I Want, But Never Gonna Get" Christmas Wish List! How cool would it be to own one of these?

A must for that next over the top Holiday Party. Seriously, I wonder what it is like to be inside. Your own personal little bubble world with swirling confetti.

Also a crowd pleaser because this concept is so versatile. You could have the Nutcracker Ballerina inside as pictured; but possibilities are endless. How about a little Snowman. Toy Soldier. Santa. Elves. The list goes on and on....

Seriously though... you know you want one!