Saturday, May 29, 2010

Sweet treats for our GRADUATE :-)

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Our theme for May is "Graduation".

I am planning a graduation ceremony for my son Luke for sometime in June. Actually, in our local homeschool group there are 2 graduates this year, so we may combine the event with another family.

I was doing a bit of research online for some sweet treats to make for the graduation. I decided to try these two neat ideas for making the mortarboard -- aka. the cap. Not sure yet which cupcake topper we'll use, but probably the chocolate one -- it tastes better :-)

For the chocolate cap, you'll need:

~square chocolate pieces (I found this yummy Lindt bar and they were the perfect size)
~small Reese's Peanut Butter Cups
~Sour string (not sure the name for it, but you'll need a strip of it)
~lollipop sticks
~either a handful of chocolate chips (to act as a glue) or you can melt a block of the bar

Cut a strip from the sour candy ribbon. I used the yellow strip. You'll need about 2-3 inches.

I snipped one end to make it look like a tassle.

I used a small, sharp knife to "pre-drill" a hole in the center of the Reese's cup. Put the lollipo stick in. and add a bit of melted chocolate to glue in place. You can set in fridge to set if wanted.

Spread a small amount of chocolate on the top and add the chocolate square.

Spread a line of melted chocolate and glue down the tassle. I bent it before sticking it down. Set in fridge for 15-20 minutes to set.

There you have it!

For this next one, I used some fondant, and some black and yellow food paste.

This is messy, but add some paste to fondant and mix well.

Roll some black fondant into a cylinder shape. Add lollipop stick.

For the top, I rolled some fondant out and cut a square shape. If you have a square cookie cutter, use that. Attack to the cyliner shape with a small drop of water.

NOTE: It might be a good idea to made a bunch of the squares and let them dry overnight. That way, they will be stiff and won't bend down on the corners.

Roll a thin piece of yellow fondant. Fringe the end.

Adhere to top of cap with small dab of water.


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Wednesday, May 5, 2010

I love dipping :-)

Bruchetta Dip

1 250ml container of sour cream
1/2 cup mayonnaise
1 green onion, chopped
1/2 cup finely chopped peppers (red/orange/green)
3 Tbsp Parmesan cheese
1 tsp garlic powder (or more, as desired)

Boil one bunch of broccoli and chop. Add to above mixture. Bake for 25 minutes at 350 degrees. Serve on toasted French Bread.

Tuesday, May 4, 2010

Salad Season

With summer coming, we tend to have more BBQ and that means more salads. I will be sharing some salad recipes over the next few days.


2 cups spiral pasta (cook and let drain)
2 medium tomatoes, chopped
3/4 cup chopped celery
3/4 cup chopped green pepper
3/4 cup chopped green onion
1 cup grated carrots

Mix together above ingredients.

1/3 cup Italian dressing
1/4 cup mayonnaise
1/2 tsp salt
1/3 cup French dressing
1/2 tsp black pepper
4 Tbsp sugar

Add to pasta and vegetables. ENJOY!