Hot Chocolate Charcuterie Board

Does this Hot Chocolate Charcuterie 

make your mouth water?  I know it did 

that for my grandkids!  This was a huge hit!!!

So I put it right in their reach on my 

Patience Brewster table.  

The number one hit were these 

itty bitty tiny freeze dried marshmallows.  

I found these on Amazon.  

Everyone loved the stir sticks also, 

and you can find the sticks here.  

Just dip several times in chocolate 

and then roll in crushed candy canes. 

I also freeze dried small scoops 

of Peppermint Stick ice cream.  

They just melt into your hot chocolate.  

Right next to them I have Oreos 

dipped in white chocolate and sprinkled 

with crushed candy cane.  You can't 

imagine how good the whole board smelled! 

Ghiradelli Santas, candy canes and a 

new favorite - Gingerbread Oreos! 

I loved the board as much as the kids.  

We served the board at our 

Christmas Cheermeister Event, 

where we give the kids their 

Christmas money.  We asked them 

to wear pajamas and we served 

a Christmas breakfast of crepes.  

We also celebrated a few birthdays.  

It was a great evening to kick off 

Christmas! These sparkler candles 

are everyone's favorites, so we had 

to light one for each birthday! 

You can find those here.

This was a huge charcuterie, but 

you can put one together on a 

much smaller scale.  This fed 

30 and we had a lot leftover. 

Thanks for joining us in a little 

family fun! 

Enjoy!

Unicorn Bark

Unicorn Bark is one of the easiest and prettiest

party treats I have ever made.  Children and

adults are all fascinated with this sparkly treat.

For our Unicorn birthday party, we just had to

make some Unicorn Bark.

I started by melting about 2 C. white candy melts,

and about 1/4 C. of varying colors of candy

melts.  I had purple and yellow candy melts,

but had to color the aqua and pink ones, using

white candy melts and gel food color.  After

I had melted and stirred all of the colors, I gave them all

a quick ten seconds in the microwave again, so they

were all equally warm.  Then just dollop your colors

onto parchment or wax paper, and fill in with your

white candy melts.

Using a toothpick, swirl the colors together.  Don't mix

too much as you want to have pretty distinct swirls.

This is where the fun begins.  I literally have tons of

bottles of sprinkles.  I just can't pass a cute bottle,

and I finally organized them so I don't have to open

each box to find the ones I want.

These are some of the ones I used for the Unicorn Bark.

Sprinkle the bark with your desired decos while the

bark is still warm so that the sprinkles will adhere.

You can break it up and bag it if you want.

It really was prettiest in a large piece,

so you might want to break a few pieces off 

to demonstrate how to do it, and then let people

break off their desired amount.  

Have fun with this.  Of course this could be

Fairy Bark, or Easter Bark, or Halloween Bark,

or Christmas Bark depending on what colors

and sprinkles you use and what you decide to call it.

It is just magical!

Divine Divinity

Oh, how I wish I had a picture of the first batch 

of 

Divinity

that I ever made!

As I have become a food blogger and have created

a 200 page color photo family cookbook 

I have often wished I had pictures of some of

my firsts attempts at cooking.  That way when people think

they can't cook, I could show them

  pictures of my failures

to encourage them!

My first cake (which was supposed to be a 2 layer cake)

was about 1 1/2 inches tall.  The frosting was supposed to

be purple (surprise, surprise!) and it turned out a muddy

brown.  My first full dinner I made for my parents and

brothers and sister, I knocked the pan of potatoes

off the back side of the rack in the oven and lost all of

the dish.

My first divinity - ahh, there was a candy treat - they

turned out brown little sandy balls.  I don't even 

know how I could have been that off on the recipe!

It took me years and years to try Divinity again.

I admit, candy can be a little tricky, so I am going to

take your hand and lead you step by step to a great

batch of Divinity.  And --- It is a fat free candy!  

You can't say that about much candy can you?

We make Divinity every year.  We have a family friend, Mike,

who has a November birthday and he always wants 

Divinity for his birthday.  We have even come over to teach

him how to make it.

So I have included step by step photos above and

am going to teach you step by step because Divinity

is a wonderful light (fat free) candy but it can be a little

tricky and since I have been trying to teach Mike, I

have come up with a few tricks.

Divinity starts with cooking a candy syrup.

If I can say one thing about candy -

CALIBRATE YOUR THERMOMETER!!!

I tell people this over and over and then they try a recipe

and it fails and I ask if they calibrated their thermometer and

inevitably they say NO!

Candy will not be right if it is off just a few degrees.

Water boils at 212 degrees at sea level.  I don't live at

sea level and even if I did, my thermometer could be off.

Just set a pan of water on the stove.  When it reaches a

rolling boil check the temperature.  Always check the temperature

by getting down at eye level.  Because we live in the mountains,

my water boils 16 degrees less.  So I have to subtract 16 degrees

off of 212.  

While you are boiling, whip your egg whites.  My purple 6 quart

Kitchenaid won't reach those 2 little egg whites at the bottom of 

that large bowl.  Fortunately I had saved my smaller kitchenaid

and it whips them up just fine.  When the syrup reaches temperature,

take it off the heat and slowly pour it into the egg whites while 

they are whipping.  I have timed the whipping and it seems

to take about 9 minutes.

While I have the bowl still attached to the mixer, I do a text

piece of divinity.  Spray two spoons with Pam.  Scoop out a

spoonful and use the second spoon to release it from the spoon.

This test was done at 8 minutes of beating.  Can you see that it is

still too glossy 

and won't hold it's shape?  It won't set up well either.

So I beat for another minute and did another test.

It's ready now and I have found that my first half of the divinity looks

great, but my second half gets crumbly.  By putting the mixing bowl in

a bowl of ice, it stops the cooking process and I can keep all of the 

Divinity perfect.  You still have to work quickly but this really helps.

This is what it is supposed to look like.  It has lost its gloss and creates

stiff peaks as you spoon it.  

I always make it when I have a helper as you have to work quickly

so my daughter and I spoon it out onto parchment paper working

as quickly as we can.  It seems to be a perfect trick.

Divinity Recipe

3 C. white sugar

1 C. light Karo Syrup

1/2 C. water

2 egg whites, room temperature

1 tsp. clear vanilla

nuts if desired

Bring the sugar, Karo syrup and water to a boil in a heavy saucepan.  

 Cover pan for 2 minutes

to steam down the sides and dissolve any sugar crystals.  Boil to

254 (remember to calibrate your thermometer - it is worth investing

in a good thermometer if you want to make candy - it should measure every

2 degrees.  Meanwhile

beat your egg whites to a stiff peak.  When the syrup has reached

temperature, remove it from the heat and slowly pour it into the egg whites

while they continue to beat.  After you have finished pouring the syrup

in, begin timing the beating process.  Beat on high for 7-9 minutes.  At

7 minute, stop the beaters and drop a test spoonful.  If it is runny and

glossy, it is not ready.  About now add your vanilla.

Test again at 8 minutes.  Mine usually is finished

at 9 minutes.  

Meanwhile set out parchment paper.  I spray mine with Pam for an

even easier release.  Spray two spoons for each person who will

be spooning out the Divinity with Pam.  Fill a large bowl with ice and

set aside.

When the Divinity sample looks right, remove the mixer bowl and

place it in the bowl of ice.  Begin to quickly spoon out the Divinity.

It should make about 30 pieces of candy.

Add a nut on top if desired.

Let cool.  Cover tightly to keep it fresh.  Ours never lasts too long

as we eat it up quickly!

Printable Recipe

I will be posting this with

Foodie Friday

Seasonal Sunday

On The Menu Monday

Fantastic Turtles with Homemade Caramel

Turtles with homemade caramel are really

easy to make and give that WOW factor

for a nice gift.

Lots of my friends prefer nuts and chews to the

cream centers so turtles are a great choice for them.

Easy Homemade Caramel Recipe

1 C. melted butter

1 C. light corn syrup

2 C. brown sugar

1-14 oz. can sweetened condensed milk

Before you begin any candy recipe, you should

calibrate your thermometer.  In the mountains here,

it is going to boil at a different temperature than at

sea level.  Mine boils at 200 and water should boil

at 212, so I must subtract 12 degrees off any recipe

I make.

In a heavy saucepan, mix the above.  Bring to a boil,

stirring constantly on medium high.  Turn the heat down

and keep it on low to keep the caramel from scorching.

After it comes to a boil wash down the sides of the

pan with a pastry brush and water (to catch any 

undissolved sugar).  

When the candy reaches 238 (sea level - so I cooked

 mine to 226) pull it off the heat and stir in 1 tsp. vanilla.

Pour into a buttered pan for caramels that you

cut and dip or spoon onto a pan of nuts that

you want to make into turtles.

Top with melted chocolate.  I use dipping chocolate

but you need to melt it and then let it cool to about

90 degrees, stirring in between each few.  If you don't

let it cool and then stir it constantly it will streak.

Get a little instant read thermometer to make sure

that it is cool enough.  Also you should work with

dipping chocolate in a room that is between 65 and70

degrees.

(I usually use Peters, Guittard or Merckens dipping

chocolate.  It can be purchased online if you don't

have any specialty stores that sell it.)

You can also top it with chocolate molding discs

if you don't want to mess with real chocolate.  It

won't taste as good, but the newer discs are pretty

good.  Chocolate chips work too with just a touch

of shortening - which helps it from streaking, but

still cool it.  

Put it in a pretty box with colored

tissue for a great presentation.

Fill a parchment paper lined 

cookie sheet with broken pecan

pieces.  Spoon the hot caramel by soup

spoonfuls onto the nuts leaving space between.

I have never done this before, but I decided to use

a small round cookie cutter to make the turtles

into a perfect round shape.

I love how they look perfectly round!

You can either top the turtles with chocolate or

you can dip the entire turtle.  I do both but today

I just spooned and swirled chocolate on the tops.

Now I want to show my beautiful

bangle bracelets that I received

this week in the mail from Marsha

at 

Splenderosa.

Marsha designs and sells exquisite jewelry

and she had a giveaway.  I got to choose which

color of stone I wanted.  I have worn them

every day!  

They are dressy but look great

with a sweater or leather jacket and jeans.

Visit Marsha's stylish blog and Etsy shop.

There is something for all price ranges.

 She always has

the latest in fashion and everything is just a 

visual delight.

I will be posting this with

Weekend Wrapup

Sweets for a Saturday

Pink Saturday

Foodie Friday

Seasonal Sunday

7 Layer Halloween Candy Salad

Beaulah has been crafting in her

Bewitchin' Kitchen again

and look what she has cooked up!

You know how I told you that 

Beaulah

loves to look over my shoulder when I

am on the computer, especially when we

are looking at all the wonderfully creative

blogs out there in blogland....

well, when she saw this she

was sure it was a 7 Layer Salad

made just for her sweet tooth.

(You may have noticed that her teeth

are not in the best shape!)

I tried to convince her that it was a cute

candy jar and not a "salad", but

that is what she wants to call it anyway.

We saw this on

One Charming Party.

Sara created it for a table centerpiece.

Thanks Sara, I think I might make

one of these every year.

It really should be easy, just layer whatever

candy you have, especially the marshmallow

ghosts and pumpkins and top with Halloween

suckers.

I had a harder time than you would think 

putting this "salad" together as I purchased

4 bags of candy at the grocery store and

when I got home I couldn't find them and

still haven't.  

BEAULAH!!!!  

Did you run off with that bag?

Oh, that sweet tooth of yours!

Go visit Home Is Where The Boat Is

to see Mary's fun tablescape where

she did several of these candy jars for the

middle of the table.  Too cute!

This one is sitting on the kitchen counter.  Although there are
several jars of Halloween candy out, the little two year old
is really having a hard time with this one.  He says,
"I want that one!"
every day, but poor thing, grandma makes him
 choose from another jar.

Maybe after Halloween sweetie pie!

We will be posting this

with

Foodie Friday

Inspiration Friday
Sweets For a Saturday
Weekend Wrapup
Visually Inspiring Projects

Seasonal Sunday

On The Menu Monday

Lemon Shortbread Truffles

I saw these intriguing Lemon Truffles on Sue's blog

Munchkin Munchies.  They looked so fantastic

that I had to try making them.  Sue is always making up

gorgeous treats.  Check out her blog.

After chocolate, lemon has to be one of my next favorites.

These truffles are easy and elegant.  When you bite through

the crisp white chocolate coating you find a smooth, creamy

and tangy center - just perfect for spring.

Lemon Shortbread Truffles

8 oz. cream cheese, softened

1 C. white chocolate, melted

1/2 C. lemon curd

zest of 1 large or 2 small lemons

1 T. fresh lemon juice

(Sue didn't add this but I wanted more

lemon flavor in mine.)

3/4 C. crushed shortbread cookies

(I used Pepperidge Farm's Chessman Cookies

as they are the only ones I found using real butter.)

1 lb. white chocolate coating

yellow food coloring gel

In a mixer bowl, beat the cream cheese until

fluffy on medium, then beat in the white chocolate

on low until mixed in.  Add the lemon curd, zest, juice

and crushed shortbread cookies.  Cover and place in

the fridge until firm (at least one hour).

Place parchment paper on cookie sheet.  Remove

the lemon truffle filling from fridge.  Dust hands with

flour to keep the filling from sticking to your hands

and roll the filling into small balls, placing on the

cookie sheet.  When finished rolling, place the cookie

sheet in the freezer to harden the balls for 20-30 minutes.

You want them hard enough to hold their shape when

you dip.

Meanwhile melt the white chocolate coating in the

microwave in 30 second intervals, being sure to stir

in between even if it doesn't look like it needs to be

stirred.  This will prevent the chocolate from scorching

on the bottom.  Let the white chocolate cool for a

few minutes so it isn't too hot when you dip.  I colored

the chocolate just a bit to make it more yellow.

To dip, place a firm ball into the chocolate and scoop

out with your first two fingers, shaking and scraping off

the excess.  Turn the dipped center over and let it fall

off of your fingers onto a parchment lined pan.  Top with

crushed shortbread cookies, or I used crushed Lemonheads,

while the chocolate is still wet.  When you have the pan

dipped, place it back into the fridge for about 10 minutes

to set the chocolate.

The cool centers will help the chocolate coating set up

quickly, but it may cool down your bowl of dipping

chocolate.  If that happens, place the chocolate back

into the microwave for 10 seconds and stir.  Add

additional time if needed but don't overheat.

Hope you give these lucious springtime morsels a try.

They received rave reviews from our tasters here

at

Purple Chocolat Home.

I will be posting these with

Tasty Tuesdays

Foodie Fridays

Sweet Tooth Friday

Sweets For A Saturday

Favorite Things

This Week's Cravings - Chocolate