Saturday, May 28, 2011
Tuesday, May 24, 2011
Jungle Party
My oldest is turning 4 on SATURDAY!! He loves the show, "Go, Deigo, Go!" So I thought we'd go with a Jungle-like theme. Here's a sneak peek of the decor that we are going with. I'm all about fun, cheap decor for parties. The "photo opt" animals are made out of foam board from Dollar Tree! ($1/each) and the vines are out of butcher paper and construction paper. Simple, cheap, fun! :)Tuesday, May 17, 2011
Velvetly Chocolate Truffles
I got this recipe from a Pampered Chef party before David was born. I pulled it out this last Christmas and was really happy with how they turned out!! :) My sister and stayed up late making these and got chocolate-slappy. :) Also, they make amazing gifts. I boxed a bunch for our homemade MOPS gift exchange. It cost under $5 for the amount I fit in a small sweater box. I also used little foil mini-muffin holders to put each truffle in. Kept it neat, but also very fancy! Velvetly Chocolate Truffles
2 squares (1 oz each) unsweetened baking chocolate
1 package (12 oz) semi-sweet chocolate morsels
1 container (8 oz) frozen whipped topping, thawed, divided
3/4 t. pantry double strength vanilla (If desired, 1/2 t. vanilla can be substituted for the double strength vanilla)
Assorted coatings such as unsweetened cocoa powder, toasted chopped almonds, grated chocolate or toasted coconut
1. Coarsely chop chocolate squares. Place chopped chocolate, chocolate morsles and half of the whipped topping in a large bowel; microwave, uncovered on HIGH 1 1/2-2 minutes or until chocolate is melted and smooth, stirring after each 20-second interval. Cool slightly. Fold in remaining whipped topping and vanilla.
2. Spread truffle mixture onto a cutting board; refrigerate 30 minutes or until firm enough to scoop. (Do not allow chocolate to harden too long or the coatings will not adhere well to the truffles.)
3. Using a small scoop, scoop truffle mixture onto small plates containing assorted coatings. For easier scopping, dip scoop into hot water after every few truffles and tap on paper towels to remove excess water. Wearing plastic gloves or using tongs, roll ruffles in coating. Place coated truffle onto a serving platter and serve.
Yield: About 40 Trufffles
These were amazing! :)
Enjoy!
1 package (12 oz) semi-sweet chocolate morsels
1 container (8 oz) frozen whipped topping, thawed, divided
3/4 t. pantry double strength vanilla (If desired, 1/2 t. vanilla can be substituted for the double strength vanilla)
Assorted coatings such as unsweetened cocoa powder, toasted chopped almonds, grated chocolate or toasted coconut
1. Coarsely chop chocolate squares. Place chopped chocolate, chocolate morsles and half of the whipped topping in a large bowel; microwave, uncovered on HIGH 1 1/2-2 minutes or until chocolate is melted and smooth, stirring after each 20-second interval. Cool slightly. Fold in remaining whipped topping and vanilla.
2. Spread truffle mixture onto a cutting board; refrigerate 30 minutes or until firm enough to scoop. (Do not allow chocolate to harden too long or the coatings will not adhere well to the truffles.)
3. Using a small scoop, scoop truffle mixture onto small plates containing assorted coatings. For easier scopping, dip scoop into hot water after every few truffles and tap on paper towels to remove excess water. Wearing plastic gloves or using tongs, roll ruffles in coating. Place coated truffle onto a serving platter and serve.
Yield: About 40 Trufffles
These were amazing! :)
Enjoy!
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