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3 ingredient salted chocolate caramels

3 ingredient salted chocolate caramels

Oh deliciousness in a bite. Sweet and salty joined as one. I adore you. Salted chocolate caramels, that is. And I always buy them when I host a party. Party for grown-ups, that is, as my kids aren’t ready for salted sweet things yet. And “party” in my 40s means “a few friends coming over,” not “the cops were called.”

3 ingredient salted chocolate caramels

It’s almost just as easy to make your own if you cheat on the caramel part. As in, just buy some soft caramels, dip them in chocolate and sprinkle some salt. Oh shoot, I just gave away the “recipe.” Well, I throw in some more details, so feel free to scroll lower for the (few more) specifics. You can slide the candy off of the sticks to serve, but I am digging the lollipop-style, so I didn’t.

I think I’m going to coat everything in chocolate and sea salt from now on. Like my pretzels and crackers and kale.

3 ingredient salted chocolate caramels

 

how to make salted chocolate caramels 

 

you will need:

10 to 20 soft caramel candies (I used Kraft brand)
1/2 to 1 cup dark chocolate chips
coarse sea salt
mini skewers or toothpicks (shown are 4-inch skewers)
Styrofoam block (optional, found in craft store)

salted chocolate caramels

 

what to do:

Place a piece of wax paper over a Styrofoam block. If you’re not using the block, line a baking tray with wax paper. Set aside. Pour the chocolate chips in a microwave-safe container. Small mason jars work well, as they are deep enough for dipping. Melt the chocolate in the microwave for 1 minute at 70 percent power. Stir and continue microwaving at 30 second, then 15 second, intervals until fully melted. Pierce an unwrapped caramel with a skewer. Dip to submerge in the chocolate and tap the skewer against the side of the container to shake off excess chocolate. Sprinkle a bit of sea salt on the chocolate. Stand the candy in the Styrofoam block or rest on the baking tray. Refrigerate for at least 30 minutes to set the chocolate. If desired, remove the sticks, or serve as is. A half cup of chocolate will make about 10 caramels. A cup of chocolate will yield 20.

3 ingredient salted chocolate caramels

 

3 ingredient salted chocolate caramels

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 10 to 20 caramels

3 ingredient salted chocolate caramels

Ingredients

  • 10 to 20 soft caramel candies (Kraft brand)
  • 1/2 to 1 cup dark chocolate chips
  • coarse sea salt
  • mini skewers or toothpicks
  • Styrofoam block (optional, found in craft store)

Instructions

  1. Place a piece of wax paper over a Styrofoam block. If you're not using the block, line a baking tray with wax paper. Set aside.
  2. Pour the chocolate chips in a microwave-safe container. Small mason jars work well, as they are deep enough for dipping. Melt the chocolate in the microwave for 1 minute at 70 percent power. Stir and continue microwaving at 30 second, then 15 second, intervals until fully melted.
  3. Pierce an unwrapped caramel with a skewer. Dip to submerge in the chocolate and tap the skewer against the side of the container to shake off excess chocolate. Sprinkle a bit of sea salt on the chocolate. Stand the candy in the Styrofoam block or rest on the baking tray.
  4. Refrigerate for at least 30 minutes to set the chocolate. If desired, remove the sticks, or serve as is. A half cup of chocolate will make about 10 caramels. A cup of chocolate will yield 20.
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3 ingredient salted chocolate caramels

SUPPLIES:

Note: You should be able to find all of these ingredients in smaller sizes for less money at the supermarket, but here is a handy reference.

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crazy 4th of July lollipops

easy 4th of July candy pops in red, white and blue

Here, I take the same concept as the crazy chocolate lollipops from my book, but I dress them up in red, white and blue for the 4th of July. The beauty of these candy pops is that you can be as messy and imperfect as you like. Oh, and that they take minutes to make.

easy 4th of July candy pops in red, white and blue

I just love this color combination (thanks, America). And because precision isn’t necessary, the likes of kids and me (as in, those that lack precision) can create edible masterpieces.

So if you have no dessert ready for the 4th, there is no excuse I can even consider why you wouldn’t make these. I even have links to supplies at the end. Now go forth and be crazy.

easy 4th of July candy pops in red, white and blue

 

how to make crazy 4th of July lollipops

you will need:*

red, white and blue candy melts
lollipop sticks
disposable decorating bags

*Find the candy melts, lollipop sticks and decorating bags in the craft store.

 

easy 4th of July candy pops in red, white and blue

what to do: 

Line a couple of baking trays with wax or parchment paper. Have lollipop sticks ready.

Fill 3 separate disposable decorating bags with about 1/2 cup each of red, white and blue candy melts. (Alternatively, you can melt these in microwave-safe bowls and pour into the bags.) Melt at 70 percent power for 90 seconds in the microwave. Continue microwaving at 30, then 15 second intervals until fully melted.

wm_july4_pop1

Only work with one bag of candy melts at a time, as they harden quickly. Snip 1/4 inch from the tip of a bag. Twist the top of the bag and hold at the twist. Pipe a dot with your first color on the baking tray. Place a lollipop stick on top to secure. Pipe a crazy pattern and repeat until all of your first color is gone.

wm_july4_pop2

Repeat with the other two colors of candy melts. Let the pops rest until hardened, at least 30 minutes. Serve or store in a covered container at room temperature or in the fridge. Makes about 10 pops.

wm_july4_pop3

 

 

4th of July lollipops

Prep Time: 15 minutes

Total Time: 45 minutes

Yield: 10 pops

4th of July lollipops

Ingredients

  • red, white and blue candy melts
  • lollipop sticks
  • disposable decorating bags
  • *Find the candy melts, lollipop sticks and decorating bags in the craft store.

Instructions

  1. Line a couple of baking trays with wax or parchment paper. Have lollipop sticks ready.
  2. Fill 3 separate disposable decorating bags with about 1/2 cup each of red, white and blue candy melts. (Alternatively, you can melt these in microwave-safe bowls and pour into the bags.) Melt at 70 percent power for 90 seconds in the microwave. Continue microwaving at 30, then 15 second intervals until fully melted.
  3. Only work with one bag of candy melts at a time, as they harden quickly. Snip 1/4 inch from the tip of a bag. Twist the top of the bag and hold at the twist. Pipe a dot with your first color on the baking tray. Place a lollipop stick on top to secure. Pipe a crazy pattern and repeat until all of your first color is gone.
  4. Repeat with the other two colors of candy melts. Let the pops rest until hardened, at least 30 minutes. Serve or store in a covered container at room temperature or in the fridge. Makes about 10 pops.
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http://thedecoratedcookie.com/2015/06/crazy-4th-of-july-lollipops/

 

 

SUPPLIES:

Feel free to share (nicely)! While my blog's photographs and text are protected by copyright, I do allow (and encourage) you to share ONE photograph with credit to "the decorated cookie" and link to this blog post. PLEASE don't reprint any part of the blog post and PLEASE don't post a photo without credit. Thank you!

sprinkle cookie sticks

sprinkle cookie sticks

Also known as, “sprinkle shortbread cookies, part two.” I made these as another birthday gift. I’m going to have to start buying rainbow jimmies in bulk, because this is my new favorite decorating tool for cookies meant for celebrations. No decorating bags (or skill, for that matter) required. Just sprinkles.

sprinkle cookie sticks

sprinkle cookie sticks

The sprinkles melt just a tad in the oven, and when they cool, they add just the right amount of sweetness (that is, not too much) to the buttery cookies. You can use any shape you like, but I have this thing about cookie sticks. [See: Monsters.]

sprinkle cookie sticks

 

 

to make sprinkle cookie sticks

you will need:*

cookie dough
dough scraper or knife
egg white
rainbow sprinkles, jimmies style

sprinkle cookie sticks

what to do: 

Prepare cut-out cookie dough according to the recipe, chill and roll out 1/4 inch thick. Use a dough scraper or knife to cut out sticks about 4 inches by 3/4 inch. Place on a baking tray lined with parchment paper. Mix the egg white with a 1/2 teaspoon of water. Brush the cookies with the egg white mixture and generously coat with sprinkles. TIP: I put the sticks close together for sprinkling, then separated them a bit to bake. Bake in a preheated 375 degree F oven until the edges start to brown, about 15 minutes. Let cool.

sprinkle cookie sticks

 

sprinkle cookie sticks

sprinkle cookie sticks

Ingredients

  • cookie dough
  • dough scraper or knife
  • egg white
  • rainbow sprinkles, jimmies style

Instructions

  1. Prepare cut-out cookie dough according to the recipe, chill and roll out 1/4 inch thick.
  2. Use a dough scraper or knife to cut out sticks about 4 inches by 3/4 inch. Place on a baking tray lined with parchment paper.
  3. Mix the egg white with a 1/2 teaspoon of water. Brush the cookies with the egg white mixture and generously coat with sprinkles.
  4. TIP: Put the sticks close together for sprinkling, then separate them a bit to bake.
  5. Bake in a preheated 375 degree F oven until the edges start to brown, about 15 minutes. Let cool.
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Feel free to share (nicely)! While my blog's photographs and text are protected by copyright, I do allow (and encourage) you to share ONE photograph with credit to "the decorated cookie" and link to this blog post. PLEASE don't reprint any part of the blog post and PLEASE don't post a photo without credit. Thank you!

red, white and blue peppermint patties for Tablespoon

homemade peppermint patties for the 4th of July

Peppermint patties in red, white and blue for the 4th of July

Can we please start thinking about the 4th of July? Because it will be here before you know it. These red, white and blue peppermint patty candies are fresh, minty, sweet, and addictive. And they are all stripey in red, white and blue. So you kind of have to make them.

Find the recipe and how-tos HERE at Tablespoon. 

 

 

Feel free to share (nicely)! While my blog's photographs and text are protected by copyright, I do allow (and encourage) you to share ONE photograph with credit to "the decorated cookie" and link to this blog post. PLEASE don't reprint any part of the blog post and PLEASE don't post a photo without credit. Thank you!

shortbread rainbow sprinkles cookies

rainbow sprinkle shortbread cookies

You know what’s awesome? Cookies. You know what else is awesome? Sprinkles. I think you can see where I’m going here. I pretty much just combined my cut-out cookie recipe with a bunch of sprinkles, but the result is a not-too-sweet, festive, addictive cookie. Oh yeah, that’s easy to make. (I think if you searched my blog for “easy to make,” every post would come up, because I’m just that lazy.)

rainbow sprinkle shortbread cookies

 

These cookies served double duty or two birthdays, one as a gift and the other to serve. I used a wackadoodle cutter from Ikea, but you can use any shape cutter you like (though bigger than two inches may add a few minutes of baking time). If you want a sweeter cookie, you can also ice these or make them into sandwich cookies with vanilla frosting in between. Oh yum, I’m going to do that next time.

rainbow sprinkle shortbread cookies

 

how to make sprinkle shortbread cookies

you will need:

2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) softened butter
1 cup confectioner’s sugar
1 1/2 teaspoons vanilla extract
1 egg
1/2 cup rainbow sprinkles, jimmies-style

 

what to do:

In a bowl, briefly whisk together the flour and salt. In the bowl of a standing mixer fitted with the flat beater, or using a hand mixer, blend the butter and confectioner’s sugar, scraping down the sides as needed. Add the vanilla and egg and blend. Gradually add the flour mixture. On low speed or by hand, stir in the sprinkles. Cover and refrigerate the dough for 2 hours. (If you refrigerate for longer, simply let the dough sit at room temperature until it is still cold, but pliable. You may also freeze the dough.) Meanwhile, preheat the oven to 375 degrees F.

rainbow sprinkle shortbread cookies

When chilled, roll the dough out about 1/4 inch thick. Use any cutter you like to cut out your shapes. I used a 2-inch  cutter from IKEA.

rainbow sprinkle shortbread cookies

Place an inch apart on baking trays lined with parchment paper and bake for 12 to 15 minutes, or until the edges are golden. Add a few more minutes of baking time for bigger cookies. Let cool and enjoy!

Makes about 48 two-inch cookies.

rainbow sprinkle shortbread cookies

shortbread rainbow sprinkles cookies

Yield: 4 dozen two-inch cookies

shortbread rainbow sprinkles cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks (1 cup) softened butter
  • 1 cup confectioner's sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 egg
  • 1/2 cup rainbow sprinkles, jimmies-style

Instructions

  1. In a bowl, briefly whisk together the flour and salt.
  2. In the bowl of a standing mixer fitted with the flat beater, or using a hand mixer, blend the butter and confectioner's sugar, scraping down the sides as needed. Add the vanilla and egg and blend. Gradually add the flour mixture. On low speed or by hand, stir in the sprinkles.
  3. Cover and refrigerate the dough for 2 hours. (If you refrigerate for longer, simply let the dough sit at room temperature until it is still cold, but pliable. You may also freeze the dough.) Meanwhile, preheat the oven to 375 degrees F.
  4. When chilled, roll the dough out about 1/4 inch thick. Use any cutter you like to cut out your shapes. Place an inch apart on baking trays lined with parchment paper and bake for 12 to 15 minutes, or until the edges are golden. Add a few more minutes of baking time for bigger cookies.
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http://thedecoratedcookie.com/2015/06/shortbread-rainbow-sprinkles-cookies/

Feel free to share (nicely)! While my blog's photographs and text are protected by copyright, I do allow (and encourage) you to share ONE photograph with credit to "the decorated cookie" and link to this blog post. PLEASE don't reprint any part of the blog post and PLEASE don't post a photo without credit. Thank you!