I originally made these chocolate acorns for my daughter’s Enchanted Forest Fairy Party. I thought they would be a perfect addition to the Thanksgiving dessert table, or a favor to send home with guests. They are super easy to make, and quite tasty!
You will need:
- Hersheys Kisses
- Mini Nilla Wafers
- Chocolate Icing
- Butterscotch morsels
I found it easiest to use an icing bag and tip for the chocolate icing. Simply “glue” a mini wafer to a Hershey’s kiss, then add the butterscotch morsel to the top as a “stem”. Let them set for 30 mins or so (may want to refrigerate). They stayed together without a problem, and were easy to transport.
Happy Thanksgiving Week!
Since it’s still 90 degrees and doesn’t yet feel like Fall here in Florida, I decided to create my own pumpkin patch. I came across this Rice Krispie Treats recipe in a magazine at the hair salon this week. I didn’t feel right about ripping out a recipe from a magazine that didn’t belong to me, so I created my own version of these autumn treats (the magazine version hid mini candy bars inside the pumpkins).
Ingredients (icing not pictured):
1. Prepare Rice Krispie treats according to package. Add orange food coloring (I mixed my own from red & yellow) into the marshmallows.
2. Shape Rice Krispies into various sized balls. Spray your hands with non-stick cooking spray to make them easier to handle.
3. Add “stems” at the top using green gumdrops (or in my case, Mike & Ike candies, since my husband couldn’t find gumdrops at the store). Add leaves or vines with green icing.
Hint- make an indentation in the top of the pumpkin and add a dot of icing so that the stem stays in place. I didn’t figure that out until my last couple of them.
4. Add candies or chocolate chips to make a jack-o-lantern
For the leaves, I use the Wilton icing tip to create leaves. You can also purchase fondant or gumpaste leaves from Joann’s or Michaels.
Happy Fall! Is the weather cool where you are?
For more fun ideas, stay in touch…
Need some refreshment from the summer heat? Try this delicious fruit salad. The “secret” ingredient I use to make it extra tasty…fresh chopped spearmint leaves. They’re easy to grow, and come in handy for a last-minute recipe add-in or garnish.
Something about the taste of mint mixed with watermelon is oh-so-delicious! For this salad I used watermelon, cantaloupe, grapes, organic apples, and fresh spearmint. Serve it on top of some vanilla Greek yogurt for the perfect afternoon snack.
Have a wonderful weekend!
Yum, so delicious! This dip is healthy yet amazingly good. It’s borderline hummus, but not quite. The perfect balance of pepper and chickpeas. I wasn’t planning to blog about this dip so I didn’t take photos of the ingredients. It’s too good not to share, so here’s the finished product…
Roasted Red Pepper Dip
Before I list the ingredients, I have a confession. I love to create new recipes…but I don’t ever measure ingredients. I eyeball everything. So, these are all estimations. If you come up with something close to these amounts, you should be successful!
- 1 medium red pepper, grilled or oven roasted, seeded and peeled
- 1 small clove garlic
- 1/2 can of garbanzo beans (chick peas)
- 1/3 cup Greek yogurt
- 1/4 cup reduced fat cream cheese (Neufchâtel cheese)
- red pepper flakes (optional) for garnish
- salt and pepper to taste (optional)
Combine roasted red pepper, garbanzo beans, garlic, Greek yogurt, and cream cheese in food processor. Blend until smooth. Refrigerate 30 mins or until ready to serve, dip will thicken while refrigerated. Top with red pepper flakes to add a little kick, and add salt & pepper according to taste.
Yummy, so easy to make and a nice change from everyday dips! For more great info, please stay in touch.
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