Crafts and Pinterest Party

1-18-13

This evening we had a crafts and pinterest party. Each of us had to bring an activity found on pinterest to teach the other participants. I brought men’s shirts to make aprons and tissue bags out of (see previous posts) This activity want exceptionally well and we each left with a matching set!ImageMy cousin brought a delicious smores dip recipe and showed us how easy it was to make.

1.5 cups chocolate chips1 can sweetened condensed milk
 1/2 cup marshmallow Cream

Heat chocolate and milk in microwave 30 seconds stir and microwave another 30 seconds, put in dish add cream microwave 30 seconds and eat.

Image

I also made these very yummy chocolate volcano cupcakes. I used a boxed brownie mix for the cupcakes. I just did what it said on the box and poured the batter into 10 cupcake tins. Then the topping is a meringue and chocolate. It was supposed to be like the chocolate dip that you get on ice cream cones at Dairy Queen but I didn’t heat it up enough so i just poured it on instead of dipping.

  • For the Frosting

    • 1 1/4 cups sugar
    • 3 large egg whites, room temperature
    • 1/4 cup water
    • 1/4 teaspoon cream of tartar
    • 1/2 tablespoon pure vanilla extract
  • For the Chocolate Coating

    • 1 pound ounces semisweet chocolate, finely chopped
    • 3 tablespoons canola oil

Directions

  1. Bake the brownies/cupcake, following instructions for cupcakes. Let cool.
  2. Make the frosting: In the bowl of an electric mixer, combine sugar, egg whites, water, and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and mixture is warm to the touch, about 3 to 5 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined.
  3. Transfer frosting to two large pastry bags fitted with 1/2-inch round tips. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/3 to 1/2 cup frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
  4. Make the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a saucepan of barely simmering water; stir until melted and smooth. Transfer to a small (deep) bowl, and let cool about 15 minutes.
  5. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet filled with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
  6. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate 2 hours more. Serve cold. Cupcakes can be refrigerated up to 3 days.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s