Here’s a super simple party favor idea for a monkey theme party. Buy or make a great trail mix (mini peanut butter cups from Trader Joe’s make this mix special), fill glass jars with the mix, then add a label and some ribbon or yarn (or a combo like I did here). A lovely party favor created in just minutes!
I was looking for a vessel for frog gummies for a Frogs, Snails & Puppy Dog Tails theme baby shower. Cello bags are generally my standard and I always have them on hand, but I had a lot of empty condiment jars that I had just cleaned out so I decided to use those instead. Here’s how I made the favors:
Throughly wash “upcycled” jars with vinegar, soap and hot water to eliminate any lingering flavors. Fill with gummy frogs, placing several of the frogs with their backs against the glass so the fill looks neat. Cut squares of scrapbook paper (the dot pattern shown is from Michael’s single sheet section) slightly larger than the lid. Fold paper over the lid and tie with ribbon or yarn (I used brown yarn and doubled it to make the bow look more substantial). Buy printable labels, such as those from Gartner (also sold at Michael’s), and print a quote or name on the tags, and add a frog sticker. Center the tags on top of the jars and you’re done!
Here’s an idea for a fun, simple and inexpensive party favor: Peep s’mores! Give them as favors at Easter or a baby shower (particularly one with a duck or bunny theme). Place 2 squares of graham crackers, half of a chocolate bar and 1 peep in a cello bag and tie with a ribbon. S’mores can be made in seconds in the microwave.
Place anything in simple glass baby bottles to make a cute baby shower favor. Use a jelly bean mixture that compliments your color theme, or the mom-to-be’s favorite candy. Pictured is a Dragee mix (chocolate covered sunflower seeds, dried apricot, etc.) from The Cocoa Room. Their chocolate mixes come in beautiful color and flavor combinations. Check out their selection online at www.thecocoaroom.com (all varieties can be ordered in bulk for $15 per lb).
Candy is traditional for Halloween, but nothing beats a fresh-baked treat when it comes to party favors. Wrap pumpkin muffins in plastic wrap to keep moisture in, then place muffins in inexpensive Halloween favor bags. This is one Halloween favor that will not be traded.
Don’t save coconut macaroons for a once-a-year treat during Passover. Coconut macaroons are a delicious gluten-free, dairy-free dessert that’s quick and portable. These macaroons taste nothing like the bland, dry canned varieties available at the store. A home-made version will make a convert of anyone who generally likes coconut, but doesn’t care for canned macaroons.
This recipe is a variation on a recipe from Cooks Illustrated.
Chocolate-Dipped Coconut Macaroons
14 oz sweetened coconut flakes
1 ½ C. granulated sugar
1/3 cup + 1 Tbs. egg whites (use pourable egg whites or about 3 large eggs)
½ tps. almond extract (you can substitute vanilla but almond really makes these special)
½ C. dark chocolate chips or chunks (or more as needed, for dipping bottoms)
1. Place oven racks in upper-middle and lower-middle of oven; preheat 325 degrees. Line 2 cookie sheets with parchment paper or silpats (reusable nonstick mats).
2. Chop coconut in food processor for 1 minute. Add sugar and process for an additional 20 seconds. Add egg whites and extract; process for 1 additional minute, until the mixture resembles a paste, like slushy snow. Scrape down sides of work bowl with a rubber spatula and process again, until stiff but malleable paste forms, about 5 seconds longer. If mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until mixture forms a paste.
3. Using a 1” spring-loaded scoop or 2 tablespoons, drop mounts of paste onto prepared cookies sheets, forming 12 mounts on each sheet (24 total), spacing the mounds about 1 ½ inches papart.
4. Bake macaroons for about 20-25 minutes or until slightly golden brown, switching cookie sheet positions midway through baking. Be careful not to overbake the macaroons or they will become dry when stored. Cool macaroons completely on cookies sheets (removing them when warm will cause them to break). Regular macaroons (without chocolate dipping) can be store in an airtight container for 5 days.
5. When macaroons are completely cool, carefully remove them from the sheets. Melt chocolate in a bowl in the microwave, at 30 second intervals, stirring rigorously between each interval to melt the chocolate. It will likely require 1 minute in the microwave total. Once melted chocolate is shiny and smooth, carefully hold each macaroon by its top and dip the bottom into the chocolate. Twist to cover the entire bottom of the macaroon and to get a bit of the chocolate up the sides. Place dipped macaroon on waxed paper and allow chocolate to harden. Chocolate-dipped macaroons can be store in an air-tight container for up to 2 days (after that the chocolate will look dry).
I love granola – as a cereal, as a snack, as a bar…. Which gave me the idea to play around and come up with a recipe for bite-size granola balls that I could set out as an “appetizer” for brunch. These granola bites are packed with flavor and natural goodness. They are sturdy enough to be eaten without a spoon, but remain moist and chewy. The granola bites are best made a few days in advance so the oats have time to soften and the flavors have a chance to merry. Leftovers (if there are any) make a great breakfast on-the-go or a pre-workout snack.
Granola Bites
1 ½ cup rolled oats
1 cup dried apricots, chopped
¼ cup dried blueberries or currants
¼ cup raw sunflower seeds, chopped
¼ cup unsweetened coconut flakes
¼ cup sliced almonds, chopped
1 tsp. cinnamon
½ cup natural peanut butter (smooth)
¼ cup agave nectar
1 tsp. vanilla extract
1. Combine ground oats, chopped apricots, blueberries, sunflower seeds, coconut, almonds and cinnamon in a large bowl until well mixed.
2. Add peanut butter, agave nectar and vanilla to oat mixture and stir with a wooden spoon until mixture is slightly moist and sticky.
3. Using a 1” spring-loaded scoop or a melon baller, scoop out a small amount of mixture and form into round balls. Place on a cookie sheet lined with parchment or waxed paper. Cover with plastic wrap and refrigerate overnight to give oats time to absorb moisture and soften.
* These can be made gluten-free by making them with certified GF oats.
This giveaway features exquisite handcrafted truffles from Haute Chocolate NC, located in North Carolina. Haute Chocolates uses quality chocolate and infuses it with really delicious and interesting flavors. HC’s truffle are free of added sugar and butter – just delicious chocolate and natural flavors in these decadent treats.
There will be two winners for this giveaway: One winner will receive a 6-piece Love is in the Air Collection; the other will receive a 6-piece box of Wine Infused Truffles (flavors in each collection listed below). You can choose to have the cookies shipped to you or to your Valentine – just be sure to provide the shipping address of where you want them shipped on the giveaway entry form.
Enter this giveaway by completing the form at the link below. The winner will be randomly selected at 10pm EST on February 9, 2010, and will be notified via e-mail. One entry per person and shipment must be made to a US address. Good luck!
https://spreadsheets.google.com/viewform?formkey=dFlBaE9ERFhmWE5TVHdnTVhvZFh3Smc6MA
Love is in the Air Collection features the following flavors:
* Champagne and Strawberries (Dark chocolate over white chocolate infused with REAL champagne (no flavoring here!) and strawberries)
* Bellini (Dark chocolate over white infused with REAL peaches and champagne)
* Mimosa (Dark Chocolate infused with orange zest and champagne)
* Mojito (Dark chocolate over white infused with lime zest, rum and fresh spearmint leaves)
* Creme Brulee (White chocolate with the signature creme brulee flavor profile and topped with caramelized sugar)
* Hazelnut (Dark chocolate with freshly ground hazelnuts)
Wine Infused Truffles features the following flavors:
* Rooster Red – A Chianti style wine with a hint of cranberries (dark chocolate)
* Sweet Mountain Bliss – A sweet Blush with a hint of Raspberries (white chocolate)
* Grand Vieux Chateau du Roi – Made in the style of Chateauneuf-du-Pape, a deep red with hints of cherry and berry (dark chocolate)
* Blue Norther – Blueberry (dark chocolate over white chocolate)
For a complete list of flavors offered, check out Haute Chocolate’s website at www.hautechocolatenc.com.
HC’s individually wrapped truffles are perfect party favors for any time of year.
You don’t have to go to a bakery to serve super cute cupcakes for your St. Patty’s Day Party. Bake a batch of your favorite homemade or boxed cupcakes and use some of the fun accessories below to make them party-worthy, no matter what style you are going for. Serve them for dessert, send them along with your kids to school or give them as favors by wrapping them in cello bags tied with a green ribbon or rafia.
Some of the cupcake liners would also be great for a modern baby shower, preppy bridal shower or a hip garden party. Many of the retailers listed offer lots of other beautiful cake and cupcake docorating goods so check out their selections.
Modern
Green Swirl Cupcake Liners – $2.15/30 from Sweetart
http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=632615
Crafty
Clover Cupcake Wrapper - $13/ dozen from Paper Orchid Stationary
http://www.paperorchidstationery.com/modules/cart/products.php/nav_id/775/page/1/id/862/name/LuckyCupcakeWrapperGreen
Preppy
Green and White Polka Dot Cupcake Liners – $8.99/ 100 from Cup Cakery Supplies
http://www.acupcakery.com/green-polka-dot-cupcake-liners-100-p100.html
Retro
Shamrock Cupcake Liners – $2.95/ 50 from Plates and Napkins
http://www.platesandnapkins.com/Store_ViewProdDetail.asp?ProdID=16772
Shiny
Green Metallic Foil Cupcake Liners – $2.25/ 32 from Country Kitchen
http://www.countrykitchensa.com/catalog/product.aspx?CatId=530&ShopId=38&SubCatId=1089&T=1&productId=634507
Unusual
Folded Light Green Cupcake Liners – $5.50/ 40 from Fancy Flours
http://www.fancyflours.com/site/7100-CF-FGR-1.html
Fresh
Striped Green Greaseproof Cupcake Liners - $4/ 70 from Fancy Flours
http://www.fancyflours.com/muffin-cup-green-stripe.html
Simple
Green Glassine Cupcake Liners – $7.00/ 100 from Cupcakery Supplies
http://www.acupcakery.com/greenglassinecupcake-liners.html
Sweet
Sugar Shamrocks – $0.75 each from Sugar Craft By Rosie
http://www.sugarcraftbyrosie.com.au/catalog/item/5836485/6732835.htm
Festive
Shamrock Sprinkles – $2.99/ 2.5oz from Confectionary House
http://www.confectioneryhouse.com/product.php?productid=3477
Vintage
Clover Cake Topper Picks – $6/ 12 from BusyIzzyBakery
http://www.etsy.com/view_listing.php?listing_id=20509862
Earthy
Irish Blarney Stones – $9.99/ 12 from Oriental Trading Company
http://www.orientaltrading.com/ui/browse/processRequest.do?demandPrefix=12&sku=96/1424&prodCatId=377604&mode=Browsing&erec=30&sp=true&Ntk=all&Ntx=mode%2bmatchallpartial&N=377604&requestURI=processProductsCatalog&sd=Irish+Blarney+Stones
Kitchy
Leprechaun Cupcake Picks – $1.99/ 12 from Fantes
http://www.fantes.com/st-patrick.html
Why pay for expensive chocolate covered strawberries when you can make your own batch in about 15 minutes? These are perfect with a glass of champagne for dessert on Valentines Day. Or place them in individual candy wrappers (as shown), and place them in a small box or bag as a party favor or gift for your Valentine.
Chocolate Covered Strawberries
8oz high quality dark (70% cacao) or semi-sweet chocolate
1 lb. strawberries with stems attached, preferably organic
1. Wash strawberries carefully to keep stems intact. Dry them completely – you don’t want any water left on the berries. Line a sheet pan with parchment or waxed paper and set aside.
2. Chop chocolate with a serrated knife and place in a microwave-safe bowl. Heat in the microwave at 30 second intervals until half of the chocolate is melted, stirring each time you take it out. Once half is melted, stir until the chocolate is smooth and shiny (the heat from the melted chocolate will melt the remaining chocolate and this method ensures that the chocolate won’t seize or burn).
3. Hold the stems of the strawberries away from the berry and dip the berries into the melted chocolate. Twist the berries as you lift them out of the chocolate to let the extra chocolate drip back into the bowl. Place dipped strawberry on prepared parchment lined pan. Repeat with remaining strawberries. Allow the chocolate to harden at room temperature (about 30 minutes). If you make these in advance or on a warm day you can put them in the refrigerator after they have set but cover them with plastic to prevent the chocolate from absorbing other flavors in your refrigerator.
