Sugar Swings! Serve Some

Thursday, May 26, 2016

Little Alien Cupcakes


After making some little eskimo cupcakes over the winter, I wanted to go in a totally different direction with a different kind of little candy people - very different.  Aliens!  

When I make these little people (and I've made them a lot! See below) I use vanilla tootsie rolls as the heads and a Hershey's chocolate bell as the body.  The body is then dipped and decorated with more candy melt and some various sprinkles until I get the right look.  

Well I always end up getting the bag of assorted flavors of tootsie rolls which also has lime, lemon, and orange.  I really wanted to make little guys using these colors too - since they are so bright and colorful and cute little aliens seemed like a perfect way to use the colors.


Tootsie rolls don't come in blue (although I think blue raspberry would be a great addition!) so I used some blue raspberry laffy taffy for that one.  


Microwave the tootsie roll (or laffy taffy) for about 5 seconds or until just soft.  Remove 3 small pieces (for nose and 2 arms) then roll the large piece in your hand into a ball.  Attach it to a Hershey's chocolate candy bell with some melted candy wafers.  Once hardened, dip the body in more melted vanilla candy wafers.  Once hardened, add detail on the body with more melted candy.  Eyes are candy coated sunflower seeds which are attached with - yep, more melted candy wafer.  


I sprayed the bodies with some silver Color Mist to give them a neat metallic look.  Add tiny arms and your alien army is complete.  Use them as is for your favorite little outer space fanatics or pop them on some cupcakes.  Edible "space rocks" aka candy coated chocolate rocks finished off the look.


You can see the basic how to make edible candy people (without fondant) here.  

Like these little Eskimos


or these Woodland Gnomes


or these Pilgrims






Or Witches


Or Santa




Or girl and boy Gnomes






I told you I make a lot of these little people.  I may have a little problem!

Have an awesome weekend!


Thursday, May 5, 2016

Churro Doughnuts - Happy Cinco de Mayo!


So after failing terribly at making choux pastry, I decided to try another dough.  

Churros for Cinco de Mayo

And then I made them into doughnuts.  Yep, Churro Doughnuts! 

And they were pretty awesome.  Some were coated in the traditional cinnamon sugar but some were also dipped in vanilla and chocolate glaze with added sprinkles.  Of course sprinkles!


Pipe the dough into a line then shape into a circle before adding to the oil.  PS the dough is super hard to pipe because it's pretty dense.  I broke though 2 plastic piping bags trying to pipe one batch!  Pipe the dough while still warm, that may make it a little easier.  I let mine cool before piping it.


I don't normally fry stuff so this is new territory for me.  It takes only a couple minutes.  Flip once while frying until the churros are nice and golden in color.


When done let drain and cool on a paper towel.


Then dip!


I always thought churros were crispy all the way through.  THEY ARE NOT! Crispy on the outside and moist and soft on the inside.  So delish.  Traditional churros are coated in cinnamon sugar.  These were hands down rated #1 by everyone who taste tested them.


But the glazed were a very close runner up.  Not to mention they look so pretty!  Can food be pretty? I think so.


These churro donuts tasted a bit like a cruller but with a crispier outer shell.


Happy Cinco de Mayo! We are off to Orlando for a long weekend.  You may see posts of us enjoying a butterbeer or 2 from WWOHP!

Churro recipe can be found here.

For the vanilla glaze:
1 cup of powdered sugar mixed with 1 teaspoonful of water

For chocolate glaze:
1 cup of powdered sugar mixed with 1 tablespoonful of chocolate syrup 

Sunday, May 1, 2016

Star Wars Marshmallows for May the Fourth be with You


So this week it's every Star Wars fan's favorite day - Star Wars Day or May the Fourth be With You!

Well actually our favorite day is whenever the next Star Wars movie comes out - but May the Fourth be With You aka May 4th comes in a close 2nd.  Fans across the world (and galaxy) wish each other a happy one across the interwebs.  Hopefully it's pretty self explanatory of why it's Star Wars day - but just in case, it's a play on words for May the Force be With You.  Get it??!

Anywho, for this Star Wars Day I made some marshmallows.  Star Wars themed marshmallows.  But I'm playing my Woman Card (thanks Donald Trump!) and only making the women of Star Wars.

The ladies of Star Wars in marshmallow form!


I actually did Princess Leia marshmallows before when I did a countdown to the new movie last year.  I loved how they came out so much that I needed to do the other ladies of the movies.  There are just some really cool female characters from Jedi to slaves to bounty hunters to princesses and more.


You can see all of the 12 days of Star Wars here!

Start by dip dyeing marshmallows.  The Decorated Cookie has shared how to do this fun technique a few times.  The colors are very subtle but very light and pretty.


I did these in steps.  Dye the marshmallows and let them dry then cut out more marshmallow as detail or use items like mini heart sprinkles for the lips.  Jelly beans cut in half made great eyes for Asajj Ventress or goggles for Rey.  Leia's iconic hair is made from a Hershey's Kiss with the tips cut off.  Melted candy wafers were used to add other detail.


An edible food writer was used to add black dots for eyes.


I tried to make most of the more recognizable female characters either from the movies or other media.


Plop them in a bowl and enjoy on Star Wars Day - or any day for that matter!


Or you can wrap them up as gifts for your fav Star Wars fans and if you did you'd be the bestest friend eva.  Seriously you would.


And an early May the Fourth be With You! Thanks so much for stopping by!

Sunday, April 24, 2016

Game of Thrones Dark & White Chocolate Wine Truffles


Game of Thrones is back people! Season 6 starts tonite at 9 PM EST! WOOOO!!!!

It feels like for ages that we've been waiting for this new season to come back around.  If you don't watch, sorry but it's totally addicting.  The show is based on George RR Martin's Song of Fire and Ice book series and the HBO series has now caught up to the last book and George is nowhere near finished the next book installment.   SO this season starts all new territory for everyone.  There is controversy of course.  Book readers are all sorts of annoyed that the HBO show runners are taking some liberties with the book plot.  I've read the books and love them too, but there is no way they can fit all the detail and intricacies into the series easily so I'm actually fine with the HBO version as well.  
More than anything I want to find out what happens next! I'm giddy with excitement for tonite.  And to welcome the season back I made some chocolate truffles.  

Not just ordinary chocolate truffles - truffles made with wine.  Wine is a common theme in Game of Thrones.  Pretty much everyone drinks wine.  It's grown everywhere and you have plethora of choices from sweet Arbor Gold to the dry and sour Dornish reds.  House Tyrell's motto is "Growing Strong" as they like their sweet and spicy Hippocras or find your favorite bold reds from Volantis or lush reds and white from Lys.  

Whatever your preference there is something for you in Westeros.


So of course I had to make something with wine.  And truffles seemed a perfect fit.  Decadent and something only the Game of Thrones elite would be eating.  


I tried 2 versions.  One with dark chocolate and wine and coated in cocoa powder.


And another with white chocolate + wine 


Then coated in powdered freeze dried raspberry and blueberries


Both very decadent but when we taste tested with some friends the overall consensus was that the white chocolate and wine truffles would most definitely win the Iron Throne! 


Now go get ready for the GoT Season 6 premiere tonite!


Dedicated to Prince - another iconic artist taken way too soon





print recipe

Wine Truffles
Ingredients
  • 260 grams (each)  dark chocolate (70% cocoa) and white chocolate
  • 240 mL red wine
  • 120 mL heavy cream
  • 2 tablespoons butter
  • cocoa powder (enough to roll truffles in)
  • freeze dried raspberry/blueberry (enough for rolling truffles in)
Instructions
1. Finely chop each type of chocolate into separate bowls.2. Combine wine and cream in sauce pan and bring to boil. 3. Add 1/2 to dark chocolate and 1/2 to white chocolate.  
4. Add 1 tablespoon of butter to each bowl and mix until smooth.
5. Let set 1 hour or refrigerate 15 minutes.6.  Scoop into teaspoon sized balls and roll dark chocolate truffles in cocoa and white chocolate truffles in freeze dried fruits (crush up the fruit into powder).7. Refrigerate until ready to serve.

Details
Prep time: Cook time: Total time: Yield: about 30

Sunday, April 17, 2016

Hydrangea Sugar Cookie Cake


Since this Mother's Day we'll be flying back from Orlando, I figured I'd make myself a pretty treat ahead of time.  It's a perfect little treat for Mother's Day or any day actually.  


A sugar cookie cake with homemade vanilla buttercream - the buttercream is tinted shades of blue, purple, and white then piped like hydrangea flowers.  Glory from Glorious Treats made hydrangea cupcakes way back in 2010 - and I tried them back then here.  The same technique is used for this cookie cake by using a large closed star tip (like Wilton 2D) to pipe on the flowers.  You really can't mess it up.  


Mix the colors into one piping bag.  Then pipe away.  

Hydrangeas are one of my all time favorite flavors but I can grow them 1) because I have the worst green thumb and 2) we have deer that think they taste like cupcakes ;)


So this decorated cookie cake was the perfect way to get my hydrangea fix in.  Plus it's very simple but so dang pretty!  Sprinkle on some pearl sugar balls and you're done.


Well except for eating a slice or 2 (or more if it's for Mother's Day!)


Have a great week! And thanks for swinging by!!

PS if you snapchat, I'm trying to figure that out and sharing some fun stuff over there too like my most recent baking fail #chouxpastryisnotmyfriend

@sugarswings