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!My 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.
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
- Bake the brownies/cupcake, following instructions for cupcakes. Let cool.
- 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.
- 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.
- 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.
- 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.
- 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.