Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance cash advance in interest deducted from them.

THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

Archive for Halloween

TIP OF THE DAY: Holiday Dessert Bar

After a big holiday feast, instead of serving dessert at the table, consider setting up a dessert bar. Guests can digest the main meal a bit, and then help themselves at their own pace. They can also cut slivers of more than one dessert.

In addition to pies, cake, cobbler, cookies, fruit and other bounty, guests can help themselves to coffee and tea.

Set out the plates, forks, spoons, napkins, and don’t forget the garnishes. Consider:

  • Crème fraîche
  • Crème anglaise (custard sauce)
  • Hard sauce*
  • Ice cream
  • Mascarpone
  • Whipped cream
    If you want to over-indulge, add bowls of shaved chocolate and toffee bits, and flavored whipped cream (like bourbon whipped cream or chocolate whipped cream) in addition to the classic.



    Set the apple pie, pecan pie, pumpkin pie and other desserts on a sideboard or table and let guests help themselves. Photo courtesy


    *Hard sauce is a rich dessert sauce made with butter and sugar plus brandy, rum, sherry, whiskey or vanilla.



    Talenti’s four delicious seasonal flavors. Get them all: They’re heavenly! Photo by Hannah Kaminsky | THE NIBBLE.



    Look for limited edition seasonal ice cream flavors to add to your dessert bar. One of our favorite brands, Talenti Gelato & Sorbetto, has four exceptionally delicious flavors:

  • Caramel Apple Pie is Talenti’s signature cinnamon gelato (the milk is infused with whole cinnamon sticks!), blended with pieces of apples, sweet flaky pie crust and a caramel swirl. It’s a great fusion of ice cream and pie.
  • Old World Eggnog Gelato is made like eggnog, with fresh egg yolks, pure vanilla extract and nutmeg. But it’s family-friendly: no alcohol. A terrific treat for eggnog lovers!
  • Peppermint Bark Gelato adds crunchy morsels of semisweet Callebaut Belgian chocolate to refreshing peppermint ice cream. We’re hooked on it.
  • Pumpkin Pie Gelato blends brown sugar, cinnamon, nutmeg and pumpkin with real pie crust pieces. It’s even better than a slice of pie!

    In brief, gelato is made with more milk than cream, for a lower butterfat content. While many of us have been led to believe that higher butterfat “superpremium ice cream” is better, the butterfat coats the tongue and dulls the flavors in the process.

    Gelato is also more dense, with less air whipped into it (overrun). The combination of lower fat and higher density engender greater intensity of flavor. Here’s more on the difference between ice cream and gelato.

    Note that in the U.S. there is no government standard to differentiate ice cream and gelato. We’ve found more than one very high butterfat “gelato.”

    Why? It’s marketing: “Gelato” sounds newer, more sophisticated and special.



    RECIPE: Chocolate Pumpkin Tart

    One year we made pumpkin pie with a chocolate cookie crust. But here’s an even better filling for that crust, that marries pumpkin and chocolate.

    “There’s just something about the combination of pumpkin, spices like cinnamon and nutmeg, and chocolate that make me go a little weak in the knees,” says Annalise Sandberg of “This tart is almost equal parts pumpkin and chocolate and is sure to win over everyone.”

    The prep time is 15 minutes, cook time 1 hour. The yield: 8 servings.

    If you’d like to bake something with a special twist this Thanksgiving, go for it! Find more recipes at and


    Ingredients For The Chocolate Cookie Crust

  • 1-1/2 cups chocolate cookie crumbs
  • 2 tablespoons sugar
  • Pinch of salt
  • 5 tablespoons unsalted butter, melted
    For The Filling

  • 3 large eggs
  • 2/3 cup light or dark brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
  • 1/2 cup heavy cream
  • 1 1/2 cups bittersweet or dark chocolate, melted
  • Optional garnish: whipped cream.


    The art of the tart: chocolate swirled into pumpkin. Photo courtesy Completely Delicious | Go Bold With Butter.




    Bittersweet chocolate disks from Guittard. The better the chocolate, the tastier the outcome. Photo courtesy King Arthur Flour.



    1. PREHEAT the oven to 350°F.

    2. MAKE the cookie crust: Combine the cookie crumbs, sugar, salt and butter together in small bowl and mix with fork. Press into a buttered 8-inch tart pan. Bake for 10 minutes. Set crust aside.

    3. MAKE the filling: Combine the eggs, brown sugar, pumpkin pie spice and salt in bowl of stand mixer fitted with whisk attachment. Add the pumpkin purée and heavy cream and mix until incorporated. Measure 1 cup of the mixture and set aside.

    4. MELT the chocolate in a double boiler or the microwave.

    5. SET the baked crust on a sheet pan and pour the filling into the crust. Combine the melted chocolate with the reserved filling. Spoon it on top of the on top of the partially filled crust and swirl it into the existing filling.

    6. BAKE until the center is set and no longer appears shiny, 40-45 minutes. Let the tart cool to room temperature. Store in fridge until ready to serve.




    RECIPE: Pumpkin Spice Pound Cake Bundt


    Pumpkin Spice Pound Cake made in a bundt pan. Photo courtesy Spice Islands.


    As a follow-up to our recent article on autumn bundt cakes, here’s one that’s especially appropriate for Thanksgiving: Pumpkin Spice Bundt. The recipe is courtesy Spice Islands.


    Ingredients For The Cake

  • 2-3/4 cups sugar
  • 1-1/2 cups butter, softened (no substitutions)
  • 2 teaspoons pure vanilla extract
  • 6 eggs
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin (not pumpkin pie filling)
    For The Caramel Pecan Topping

  • 1 cup brown sugar
  • 1/2 cup whipping cream
  • 1/4 cup maple syrup
  • 2 tablespoons butter, unsalted
  • Dash salt
  • Dash ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup chopped pecans
  • Optional garnish: whipped cream*


    For The Cake

    1. PREHEAT the oven to 350°F. Generously grease and flour a 12 cup bundt pan.

    2. BEAT the sugar and butter in a large bowl with an electric mixer until light and fluffy. Add the vanilla; the add the eggs one at a time, beating well after each.

    3. COMBINE the flour, baking powder, salt and spices; mix well. Alternately add dry ingredients and pumpkin to butter mixture, beating well after each addition. Pour into prepared pan.

    4. BAKE for 65 to 75 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Invert onto serving plate. Cool completely.
    For The Caramel Pecan Topping

    1. COMBINE the brown sugar, cream, maple syrup, butter and salt in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer 5 minutes, stirring constantly.

    2. REMOVE from the heat and stir in the cinnamon, vanilla and pecans. Serve warm over the cake. Top with whipped cream, if desired.
    WHIPPED CREAM TIP: If you’re putting whipped cream on a very sweet dessert, such as this caramel topping or pecan pie, you can halve the sugar in the whipped cream or eliminate it entirely.

    An unsweetened or just slightly sweet whipped cream provides a better counterpoint to the sweetness of the dessert. Otherwise, the sweet-on-sweet can be cloying.


    TIP OF THE DAY: Holiday Coffee


    Pick up some seasonal coffee in bags or K-Cups. Photo courtesy Green Mountain Coffee.


    We typically take advantage of the holiday blend coffees to switch up our caffeine consumption. In past years, it was always a bag of ground coffee, and we’d make a whole pot, whether or not others wanted to participate.

    But now, with the proliferation of Keurig single-cup brewers and other brands that use K-Cups, it’s easier to enjoy a quick cup.

    It’s time to bring on the holiday K-cups. You can find these limited edition coffees at retailers and online. Here’s a selection of coffees for the holiday season:
    Barrie House Pumpkin Spice K Cups

    Arabica beans are blended with the spicy flavor of holiday pumpkin pie. More information.
    Dunkin Donuts Pumpkin Favor K Cups

    Grab a seasonal donut when you pick up a box of these! More information.

    Green Mountain Pumpkin Spice

    Green Mountain’s medium roast coffee is infused with flavors of cinnamon, pumpkin and nutmeg. More information.

    Get the ground coffee in bags.
    Starbucks Thanksgiving Blend K Cups

    Starbucks doesn’t have a pumpkin-flavored coffee, but produces a Thanksgiving Blend they describe as a “rich fall brew [that] features herbal notes with Sumatran beans and elegant soft spice from the coffee of Guatemala’s Antigua region. You’ll find it pairs well with the entire Thanksgiving meal, from savory turkey to sweet pumpkin pie.” It’s certified OU kosher. More information.
    Seasonal Sampler

    You can get a 30-count K-Cup assortment of holiday and winter cappuccino, chai, cider, coffee and tea from different brewers. Check out the Brewers Variety Pack Sampler with K-Cups from Brooklyn Beans, Crazy Cups, Green Mountain, Grove Square, Twinings and others.
    Consider holiday K-Cups as a gift for your favorite Keurig owner.

    Take a look at Harney & Sons for delicious holiday teas and gift sets.

    There are also two good candidates that are enjoyed year-round, but have notes of holiday spices:

  • Constant Comment, a very popular brand that is blended with sweet spices and orange peel
  • Masala chai, the generic term for Indian spiced tea, which is usually shortened to “chai” in the U.S.
    We think we’ll make a cup right now.



    GIFT: Turkey Shaped Whoopie Pies


    Seasonal whoopies in the shape of turkeys, plus pumpkins and leaves (not shown). Photo courtesy Cranberry Island Kitchen.


    These gourmet whoopie pies are a rich, full-bodied pumpkin cake. The selection includes both vanilla cream cheese filling and maple cream cheese filling.

    They’re also made in pumpkin shapes and maple leaf shapes; then individually shrink-wrapped to preserve freshness.

  • 12 whoopies are $43.95; $44.95 in a gift box with gift card
  • 24 whoopies are $74.95; $76.95 in a gift box with gift card
  • 36 whoopies are $109.95; $115.95 in a gift box with gift card
    They can be eaten at room temperature or straight from the fridge, and they freeze beautifully.

    Get yours at

  • Fall Sampler of pumpkin whoopies and leaf whoopies
  • Pumpkin Whoopie Pies
  • Thanksgiving Sampler of turkeys, pumpkins and leaves
  • Turkey Whoopie Pies

    The whoopie pie is Maine’s Official State Dessert, but the now-defunct Berwick’s Bakery in Boston (1898-1977) may have been the origin: A retired employee said that the company first started to bake whoopie pies in 1926, earlier than any other reference.

    But Lancaster, Pennsylvania claims to be the originator, with an anecdotal story that the recipe originated with an [unknown] Amish housewife. As the story goes, when Amish husbands and children would find the baked treats in their lunch bags, they would shout “Whoopie!”

    The whoopie pie is actually a sandwich cookie: two round, mound-shaped pieces of devil’s food chocolate cake with vanilla frosting in-between. The recipe first appears in cookbooks during the Depression, in recipe collections from several states.

    As the story is variously told, Amish housewives would bake these treats and put them in their farmer husbands’ (or children’s) lunch boxes. When the lucky recipients would discover what was for dessert, they would shout “whoopie!”

    Today there are dozens of flavors of cakes and fillings. There’s nothing left to do but take a bite.



    RECIPE: Pumpkin Spice Fudge

    Here’s something special to make for work colleagues, friends, family and Thanksgiving hosts: Pumpkin Spice Fudge.

    It’s an easy recipe from Nestlé. In fact, you can let kids old enough to work with hot liquids make it as their contribution. Prep time is 10 minutes, cooking time is 20 minutes.


    Ingredients For 48 Pieces (About 3 Pounds)

  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 3/4 cup (1-1/2 sticks) unsalted butter
  • 2/3 cup (5 fluid ounces can) evaporated milk
  • 1/2 cup canned pumpkin (pure pumpkin, not pie filling)*
  • 2 teaspoons pumpkin pie spice†
  • 2 cups (12-ounce package) white chocolate chips
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup chopped pecans
  • 1-1/2 teaspoons vanilla extract


    Pumpkin Spice Fudge. Photo and recipe courtesy Nestlé.

    *Pumpkin pie filling has spices blended in. Pumpkin purée is not seasoned; the appropriate spices are added separately as the recipe requires.
    †Pumpkin pie spice is simply a blend of the traditional spices that go into pumpkin pie. If you don’t want to buy a pre-mixed container, it’s easy to make your own. Combine 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves.



    First marketed in 1857 as a safe milk drinking option, evaporated milk and its sibling, sweetened condensed milk, have become an asset in cooking as well. Photo and recipe courtesy Nestlé.



    1. LINE 13 x 9-inch baking pan with foil, letting the foil drape over two ends of the pan to serve as handles.

    2. COMBINE the sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring the mixture to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until a candy thermometer reaches 234°F to 240°F (soft-ball stage).

    3. QUICKLY STIR in the chocolate chips, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until the chips are melted. Immediately pour into the prepared pan.

    4. COOL on a wire rack for 2 hours or until completely cooled. Refrigerate the pan, tightly covered. When ready to serve…

    5. LIFT the fudge from pan using the foil handles; remove the foil. Cut into 1-inch pieces.



    Evaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product. Approximately 60% of the water is removed from fresh milk.

    Prior to the 19th century and refrigeration, milk was highly perishable. In the summer heat, it spoiled in a matter of hours. In addition, there were sanitation problems: Milk straight from the cow was contaminated harmful with bacteria.

    Gail Borden conceived of a shelf stable canned milk product in 1852. His first condensed milk product, launched in 1854, lasted three days without souring. Borden was granted a patent for sweetened condensed milk in 1854. Commercial production began in 1857.

    In Borden’s early product, sugar was added to inhibit bacterial growth. Competitors perfected the technique of sterilizing the product to vastly improve shelf life. Today, evaporated milk has no added sugar; a separate product, sweetened condensed milk, is evaporated milk that contains sugar. [Source]

    While not a hit right out of the gate, evaporated milk soon became popular as a safe and reliable substitute for fresh milk. It could be shipped easily to locations lacking the safe dairy production and/or refrigerated storage.

    The Florida Keys were an example of a hot and remote area that had no dairying. Evaporated milk made it possible for residents to finally enjoy milk in coffee and in cooking. Key Lime Pie, initially made with evaporated milk and now with sweetened condensed milk, is a legacy of Mr. Borden’s vision.

    The shelf life of canned evaporated milk will vary from months to years, depending on the sugar content and its proportion of fat. Carnation Brand makes evaporated milk from whole milk, nonfat milk and 2% milk.



    TIP OF THE DAY: Cider Cocktails

    Cider cocktails: We don’t get enough of them. It’s our own fault, since we habitually order one of our three favorite cocktails instead of going for the seasonal specialty.

    Eating seasonally means drinking seasonally, too. So from now through the end of holiday season, we’re going to enjoy cocktails with fall and winter ingredients, returning on January 1st, National Bloody Mary Day, to our usual drink of choice.

    Thanks to ONEHOPE Wine for these two sparkling cocktails, made with regular cider and their sparkling wine (you can use any sparkler).

    Ingredients For 8 Cocktails

  • Rim: 2/3 cup sugar, 1/3 cup cinnamon, combinedd
  • 2 cups chilled pear nectar
  • 2 cups apple cider
  • 2 cups sparkling wine
  • 4 ounces Bourbon
  • Garnish: 1 pear, unpeeled and cored cut into thin slices

    Pear and Sparkling Cider-svedka-230

    Pear nectar, apple cider and sparkling wine unite in a seasonal sparkler. Photo courtesy Svedka Vodka.



    1. RIM flutes with cinnamon and sugar mixture.

    2. COMBINE pear nectar, apple cider, sparkling wine and Bourbon in a pitcher. Serve immediately, garnished with sliced pear.


    Apple Cider Mimosa-svedka-230

    We’re not sure why it’s called a Mimosa (Champagne and orange juice). Think of it as
    a Mimosa for Scotch lovers. Photo courtesy Svedka Vodka.



    Ingredients For 1 Drink

  • 1 teaspoon brown sugar
  • 1 ounce Scotch
  • 2 ounces fresh apple cider
  • 4 ounces sparkling wine
  • Garnish: apple slices

    1. COMBINE brown sugar, Scotch and apple cider in a flute.

    2. TOP with sparkling wine and garnish with fresh apple slices.


    ONEHOPE is a social enterprise that integrates causes into products and services to make a social impact. ONEHOPE Wine, produced in California in partnership with Rob Mondavi, Jr., donates half of its profits to partner causes. Learn more at




    RECIPE: Pumpkin Flan, Delicious & Gluten Free


    Pumpkin flan. Photo courtesy South Water Kitchen | Chicago.


    Unless you bake with gluten-free flour, Thanksgiving guests following a gluten-free diet can’t enjoy your pumpkin pie. So Roger Waysok, executive chef of South Water Kitchen in the Chicago Loop, suggests a gluten-free alternative: pumpkin Flan.

    His recipe, below, is easy for to prepare and doesn’t require a novice baker to deal with the challenges of gluten-free flour. (You can’t simply substitute gluten-free flour for regular flour; you need a recipe developed with gluten-free flour*).

    Flan is the Spanish name for a particular type of custard made with carmel syrup. The french term is crème caramel. It is the national dessert of Spain. In Mexico, dulce de leche is often used instead of caramel syrup.

    Check out the different types of custard in our delectable Custard Glossary.


    Ingredients For 4 Servings

  • Caramel syrup (see Step 1 below)
  • 2 cups sugar (for syrup)
  • Nonstick spray
  • 1 cup milk
  • 1/4 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2/3 cup sugar
  • 4 eggs
  • 2/3 cup egg yolks
  • 2 teaspoons pumpkin pie spice†
  • 3/4 cup pumpkin purée (not pumpkin pie filling‡)

    1. MAKE the caramel syrup: Cook 2 cups of sugar and 4 tablespoons of water over medium-high heat until it turns amber in color. Stir frequently to avoid burning.

    2. SPRAY 4-ounce custard cups or foil cups; cover the bottoms with thin layer of caramel.

    3. COMBINE milk, vanilla and salt over heat until steaming (do not scorch).

    4. COMBINE the sugar, eggs, egg yolks, spices and pumpkin purée in a separate bowl. Whisk until combined; then add the warm milk mixture until a custard forms.

    5. FILL the cups with custard. Bake in water bath at 325°F for 30 minutes. Serve warm or chilled

    *Gluten-free flour can sometimes require extra ingredients to bind the dough mixture, in order to create the same chemical reaction that occurs with regular flour.

    †Pumpkin pie spice is simply a blend of the traditional spices that go into pumpkin pie. Combine 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves.

    ‡Pumpkin pie filling has spices blended in. Pumpkin purée is not seasoned; the appropriate spices are included in the recipe.



    PRODUCT & GIFT: Zhena’s Pumpkin Spice Tea

    Instead of a chocolate turkey party favor, this year we’re sending our Thanksgiving guests home with a tin of pumpkin spice tea from Zhena’s Gypsy Tea.

    Zhena blends caffeine-free rooibos tea (pronounced roy-boss) into a warm, soothing cup that mimics the flavors of pumpkin pie with vanilla, orange peel, and a trio of pumpkin pie spices: cinnamon, clove and nutmeg. The line is organic, Fair Trade Certified and certified kosher by KSA*.

    Rooibos is a bush that grows in South Africa. The name means red bush in the Afrikaans† language; the leaves steep into a red-colored brew. Honeybush is a cousin to rooibos, also cultivated in South Africa. It is similar in flavor (slightly sweeter with a fuller body) but its flowers have the aroma of honey; hence the name.

    Rooibos is very healthy: no caffeine, high levels of antioxidants and low levels of tannin. Children—even infants—can drink it.

    We’ve been fans of Zhena’s since we first reviewed the teas in 2007 (here’s the review).



    Caffeine-free tea to cap your Thanksgiving dinner or as favors. Photo courtesy Zhena’s Gypsy Tea.


    Zhena Muzyka is a proponent of giving back (a percentage of sales goes to very worthy causes), and was an early champion of sustainable, organic and Fair Trade agriculture. She sells more than 70 Fair Trade blends, which support the mission of providing better wages and working conditions for agricultural workers (more about Fair Trade).


    Airtight tins of 22 sachets are $6.67, with free shipping on orders over $35, at

    For a sampler gift, Zhena’s Harvest Stackable has four tins, each with four sachets of Caramel Apple, Chocolate Truffle, Cranberry Bliss and Pumpkin Spice. They’re $8.99 at


    Learn the language of tea and be inspired to try different types of tea in our delicious Tea Glossary.

    *Some Zhena products are not certified kosher, however the rooibos teas are kosher.

    †Afrikaans is a West Germanic language spoken in South Africa and Namibia and, to a lesser extent, in Botswana and Zimbabwe. It began to develop independently in the 18th century, an offshoot of several Dutch dialects spoken by the mainly Dutch settlers of what is now South Africa.



    FOOD FUN: Strawberry Ghosts, A Better Halloween Snack


    Better for you Halloween treats. Photo courtesy Driscoll’s.


    BOO! These white chocolate covered strawberry ghosts are a fun treat, and a better-for-you alternative to traditional candy.

    The prep time is 30 minutes, but half of that is making the broomsticks. If you don’t have the time or the interest in the crafts portion, just dip and decorate the strawberries.


    Ingredients For 20 Pieces

  • 1 package (16 ounces) fresh strawberries
  • 10 ounces white chocolate chips or other white chocolate
  • Candy eyes
  • Fine-tipped black icing tube
  • Decorative twigs from a craft store
  • Broom fibers or wheat bundles from a craft store
  • Black twine


    1. LINE a baking sheet with parchment paper. Rinse the strawberries and dry them well with a soft cloth or paper towel.

    2. MELT the chocolate by placing it in a double boiler over simmering water. Be careful to keep the water from getting into the pan or the chocolate may seize. Alternatively, place the chocolate in a glass bowl, microwave for 20 seconds and stir with a fork. Repeat microwaving and stirring until chocolate is not quite melted. Shorten the microwave time to 5 seconds and stir. Repeat if necessary until completely melted.

    3. HOLD the berries by the stem or leaves and dip into the melted chocolate. Swirl until coated. Leave about ¼ inch of red showing below the leaves. Gently shake off the excess chocolate and place berry on prepared baking sheet to set. Repeat with the remaining berries. Meanwhile…

    4. CREATE decorative broomsticks by cutting the twigs into 2½ inch lengths and the fibers into 3 inch lengths. Gather the broom fibers into a small, rough bundle. Loop twine around the bundle, but keep it loose. Slip a twig into the center of the bundle. Adjust the twig and fibers to look like a broomstick. Tighten the twine and tie a small knot. Once the chocolate is set…

    5. PRESS the broomstick handles down into strawberries through the top center of the leaves. Pipe a small amount of frosting to the back of the candy eyes and attach them to the berries. Finally, use frosting to add a smile, a spooky mouth, fangs or other fun ideas you have.



    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers
    Facebook Auto Publish Powered By :