DIY Fashion Favors

Party Favors Wrapped Up & Ready To Go.
Party Favors Wrapped Up & Ready To Go.

Fact:  I love a party.

Fact:  I love a theme.

So, what’s a theme-loving girl to do when she’s in charge of favors and the party doesn’t have a theme? There would be fun invitations, beautiful flowers, a nice atmosphere, a good meal and a whimsical cake. (And there were.) But, what about the favors? I did what I always do and thought about the main character, the birthday girl.  (Hon, you know I’m a writer, right?) These Fashion Favors fit my friend.

Here’s how to make these super easy, DIY chocolate favors.

What You’ll Need:

Candy Melts
Candy Melts.

1.  Candy Melts come in a variety of colors. The light and dark chocolate melts taste chocolatey while the brightly colored melts taste like white chocolate. Candy Melts can be purchased at party and craft stores.

Candy Molds.
Candy Molds.

2.  I borrowed these candy molds from a friend. Craft stores, such as Michael’s, carry lots of different molds, or they can be found online. The shoes, handbags, lipsticks and nail polish were perfect for my chic friend.

3.  A glass or ceramic bowl, spoons, spatula and microwave and refrigerator nearby.

4.  Gift bags and anything else you want to add to favors. I found initial notecards to include, wrapped them in cellophane, and tied the candy bags and notecards together with ribbon.

Directions:

Candy Melts in microwave.
Candy Melts in microwave.

1.  Follow directions on the Candy Melt package and melt candy disks in the microwave until they are smooth and gooey*Do not over melt or the candies won’t be the right consistency to spoon into the molds.Trust me, this happened to one batch.

2.  Spoon gooey candy into molds. Smooth with spatula so, when hardened, candy backs will be even.

3.  Place candy-filled molds in refrigerator to cool and harden.

4.  In about 15 minutes, test candy for done-ness, meaning candy has solidified.

5.  Turn mold over, slightly twisting sides of mold to release candies.

6.  *I smoothed rough edges with a sharp knife.

7.  Assemble favor bags.  *If the weather is hot, I recommend storing favors in the refrigerator.

8.  Molds wash easily in hot, soapy water.

 

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 Have you made these?  Any tips you want to add?  I’d love to hear from you.

Chocolate Chocolate-Chip Muffins

Chocolate Chocolate-Chip Muffins
Chocolate Chocolate-Chip Muffins
chocolate chips, flour, cocoa powder
chocolate chips, flour, cocoa powder
dry ingredients combined
dry ingredients combined
almond milk, vegetable oil and eggs
almond milk, vegetable oil and eggs
wet ingredients combined
wet ingredients combined
muffin batter ready for the oven
muffin batter ready for the oven
What's almost as good as the muffins?  Licking the spoon, of course!
What’s almost as good as the muffins? Licking the spatula, of course!

Chocolate Chocolate-Chip Muffins

If you haven’t guessed by now, I have a sweet tooth, also known as “Dessert Disease!”

Put chocolate and chocolate chips in a muffin and I call it healthier than cake (you know I love chocolate cake!).  In any case, what I love about this recipe is that there are only 10 ingredients and they are all identifiable.  When I look up the multitude of ingredients and preservatives on the labels of baked goods at the grocery store, I get hives!  That’s not to say I never buy store-bought baked goods (ahem…my tween loves her mini muffins), but IF I have the time and I’m not doing a million other things, you’ll find me mixing, pouring, baking and, of course, licking the spatula!

Happy baking, hon!

source:  Nigella Lawson on FoodNetwork.com

Ingredients:

1 3/4 cup flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 Tablespoons cocoa powder

3/4 cup superfine sugar (I used my regular sugar)

3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling

1 cup milk (I used almond milk instead)

1/3 cup plus 2 teaspoons vegetable oil

1 egg

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 400 degrees F.  Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Combine the liquid ingredients into another bowl.  Mix the dry and wet ingredients together. Note from original recipe says “lumpy batter makes the best muffins.”  Spoon batter into prepared muffin tins.  Sprinkle the remaining 1/4 cup chocolate chips on top and bake for 20 minutes or until muffins are dark, risen and springy.

Yield:  12 muffins

Cinnamon Chocolate Coffee Cake

Cinnamon Chocolate Coffeecake
Cinnamon Chocolate Coffeecake
Dry ingredients sifted together.
Dry ingredients sifted together.
Topping mixture.
Topping mixture.
Half the cake batter in tube pan with half the topping sprinkled over it.
Half the cake batter in tube pan with half the topping sprinkled over it.
Cinnamon Chocolate Coffeecake
Want a slice?

Cinnamon Chocolate Coffee Cake

Have I ever mentioned that baking relaxes me? Maybe it’s getting engrossed in a recipe. Maybe it’s the wonderful scent that fills the house. Maybe it’s that I have a sweet tooth. Or, maybe it’s all three. I came across this recipe on Mama’s Gotta Bake and knew I had to try it. I’m glad I did. Happy baking, hon.

 Ingredients:

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon cinnamon

2 cups sour cream (our non-dairy Tofutti sour cream)

1 cup butter, room temperature (or margarine)

2 cups granulated sugar

4 large eggs, room temperature

1 1/2 teaspoons vanilla extract

Topping:

1/2 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon  cocoa powder

2/3 cup mini chocolate chips (I only had regular sized chocolate chips.)

2/3 cups walnuts (optional)

Directions:

1.  Place the oven rack in the bottom third of the oven and preheat your oven to 350 degrees F. Grease a 10-inch tube pan and set aside.

2.  In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.

3.  With an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. With the mixer on medium speed, add the eggs one at a time, beating well after each egg.  Add vanilla.  Alternately, add the flour mixture and the sour cream mixing on medium-low speed until ingredients are incorporated.

4.  Spoon 1/2 the mixture into the greased 10-inch tube pan. Sprinkle half the topping mixture over the batter being careful not to touch the edge of the batter. Next, spoon the remaining batter over and sprinkle the remaining topping over the cake.

5.  Place the pan in the center of the oven and bake at 350 degrees for 55-60 minutes or until toothpick comes out clean. Be careful not to overbake. Cool cake in the pan for 15 minutes and then remove from pan to finish cooling on a rack.

Extra tips from Mama’s Gotta Bake:  

◦   Be careful not to overmix your batter as it will result in a dense cake. Mix on medium-low speed and mix just until all ingredients are incorporated.

◦   For cakes, butter and eggs should be room temperature. They can be taken out about 2 hours before baking. If you cut the butter into small chunks it will warm up faster. To bring eggs to room temp more quickly, place them in a bowl of warm water.