Travel, culinary, photography, fashion, digital art, sewing -all before 8am...joking. I work full-time but someday I will take my talent and passion and find my dream job.

• 
  23rd May

  DIY Inspiration: Fun Birthday Party Favors

  +33 notes
  DIYcandybirthdaylollipopsgiftpartyparty favors
• 
  21st May

  smilingfork:

  Chocolate Nougat

  Difficulty:
  ★★★★☆

  Yield:
  4 dozen

  Ingredients:

  For the meringue

  • 2 large egg whites
  • 1/4 cup light corn syrup
  • 1 tablespoon vanilla extract

  For the flavorings

  • 3/4 cup milk powder
  • 1/2 cup cocoa powder
  • 1/4 cup confectioners’ sugar
  • 1/4 cup plus 2 tablespoons melted unsweetened chocolate

  For the syrup

  • 2 cups granulated sugar
  • 3/4 cup water
  • 1 1/2 cups light corn syrup

  For the chocolate coating

  • 1 1/2 pounds dark chocolate, melted and tempered

  Preparations

  1. Lightly oil a 9-by-13–inch baking pan.
  2. Combine the egg whites, corn syrup, and vanilla extract for the meringue in a 5-quart mixer bowl fitted with a whip attachment. Do not begin whipping yet.
  3. Sift together the milk powder, cocoa powder, and confectioners’ sugar. Set aside.
  4. Combine the sugar, water, and corn syrup for the syrup in a 2-quart saucepan. Cover the pan and bring to a boil. Boil covered for 3 minutes, remove the lid, insert a thermometer, and continue to cook over high heat without stirring.
  5. When the syrup reaches 233°F (112°C), begin whipping the egg whites on high speed.
  6. When the syrup reaches 257°F (125°C), remove immediately from the heat and pour the hot syrup into the whipping whites in a constant stream. Continue whipping on high speed for 8 minutes.
  7. Turn off the mixer, add the sifted dry nougat ingredients, and mix together on low speed just to combine.
  8. Add the unsweetened chocolate and mix on low speed just to combine. If there are still white streaks of meringue, mix in the chocolate by hand with a rubber spatula.
  9. Press the nougat into the prepared baking pan in an even layer.
  10. Allow the nougat to cool completely to room temperature, about 2 hours, or allow it to rest overnight.
  11. When the nougat is cool, cut it into 1 1/2-inch squares.
  12. Dip the nougat in the tempered chocolate.
  13. Mark the tops of the chocolate nougat with waves, if desired.

  Reblogged from: smilingfork
  +1,917 notes
  recipecandychocolatenougat
• 
  18th May

  DIY honey lozenges or honey candy

  FACT: The reason honey is so easy to digest is that it’s already been digested by a bee.

  +738 notes
  honeydizzymaidencough drophomemaderecipecandylozengesthroatsweetsugarDIYhandmade
• 
  18th May

  One word - CRAZY

  thecakebar:

  Snickers cheesecake

  Reblogged from: thecakebar
  +206 notes
  fooddessertsnickerscandycheesecakerecipecakebakepartyparty foodchocolatecaramel
• 
  16th May

  today it seems to be all about fun foods!

  cupcakes-for-breakfast:

  Bubble Gum Ball Surprise Cupcakes with Strawberry Swiss Meringue Buttercream & Pink Rock Candy Crystals | A Little Zaftig
  

  Reblogged from: cupcakes-for-breakfast
  +615 notes
  foodcakecupcakebubblebubble gumpinkstrawberryswiss meringuebuttercreampink rock candycandyrock candyrecipebakepartyparty food
• 
  4th May

  thecakebar:

  Citrus Cranberry Chocolate Truffles! (recipe)

  Reblogged from: thecakebar
  +90 notes
  foodrecipecandytrufflechocolatecitruscranberrychocolate candycocoa
• 3rd May

  thecakebar:

  homemade jelly beans (tutorial/recipe)

  Reblogged from: thecakebar
  +419 notes
  DIYjelly beansrecipecandyhow tohomemadegifttutorial
• 
  1st May

  bakeddd:

  blueberry crisp marshmallows

  • click here for recipe

  Reblogged from: bakeddd
  +47 notes
  foodblueberrycandymarshmallowrecipe
• 
  25th April

  bakeddd:

  orange creamsicle truffles

  • click here for recipe

  Reblogged from: bakeddd
  +207 notes
  foodcandyorangerecipetrufflescreamsicle
• 
  19th April

  thecakebar:

  Owl Pops! (tutorial)

  Reblogged from: thecakebar
  +669 notes
  DIYfoodcandysweetsowlrecipehow toowl pop