Saturday, September 25, 2010

Our Halloween Treat Table

So today at the store I decided to rearrange the front of the shop, and switch our Fall table with the Halloween table.  So far, I am happy with how the Halloween display looks.  I still need to add a few things (I'm dying to make orange and black poms to hang from my chandelier) but I thought I would share what I have so far.  Many of the ideas can easily be modified for a home Halloween party. DISCLAIMER:  Obviously, I am not a professional photographer.  Not even close. 

Here is our Halloween table.  I took the photo from a ladder looking down on it, otherwise I get too much of the back of the store in the pic.  From eye level, it doesn't look as empty.  See the black and orange cloths on the back of the display ~ they are simply kitchen towels!  We use a lot of towels and napkins in our displays, as inexpensive ways to tie in to the holiday and if we need some height in our display, we just place an empty box under the towel.

I'm loving my tiered tray.  I found the so simple directions at Joy's Hope.  I've used it to display cocktail napkins, but at home it would be so cute for cupcakes or hor'derves.  For some added height, I have one of our Halloween figurines sitting on top.

I'm bummed I couldn't get a better shot of my branch display. I found some "good" branches in my backyard and spray painted them black.  I then bought a glass vase at the dollar store and sprayed that black as well. I placed the branches in, put some stone in the bottom, then used newsprint to pack around the branch and then more stones of the top(they came from the dollar store too).  I hung my "BOO"
banner on there, a few decorations, and then I have some chocolate pumpkins and lollipops hanging from the branches!  I have the vase sitting on a clear glass cake stand, then I surrounded it with bags of candy corn. 

Our hand decorated Oreos.

In most of the photos I see for dessert tables, the treats are all unwrapped, like our pretzels above.  While I love the way that looks photographed, I think in reality, you would want most of your treats (especially chocolate ones) wrapped, like the pretzels shown below.  It doesn't take long for chocolate to melt in little (and big) hands, so unless you like hand prints on your furniture, place your treats in cello bags and then tie them up with a cute favor tag.

I'll post some updated pictures in a week or two when I have all our gift baskets and tins ready. Are you having a Halloween party?  I'd love to see your pictures!

Thursday, September 23, 2010

Eerie Eyeball Cookies


  • 1/2 cup shortening
  • 3/4 cup REESE'S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar
  • About 1 cup vanilla frosting(homemade or ready-to- spread)
  • Red and black decorator frosting in tubes
  • WHOPPERS Malted Milk Balls


1. Heat oven to 375° F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

2. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.

4. Frost center of cookie with vanilla frosting to form white portion of eye. Decorate with red and black frostings to form outline of eye and bloodshot markings. Press malted milk ball "iris" into center of eye. About 4 dozen cookies

Recipe courtsey of Hershey's.

Monday, September 20, 2010

Gravestone Lollipop Cover

Are these guys the cutest thing!  And so easy to DIY.  Head on over to Country Living Magazine and scroll through the slideshow to #3 to find the template for the gravestone. 

To make these clever covers for candy suckers, download a tombstone image and follow the steps below:

Step 1: For each lollipop, print and cut out two tombstones, then glue them, faceup, to a sheet of black construction paper with a glue stick. When dry, cut around each tombstone, leaving a black construction-paper border, as shown.

Step 2: Turn one tombstone facedown and glide the glue stick along its outer edges at the top and sides only. Place the other tombstone on top of it, faceup. Press the edges together to create one cover. Let dry.

Step 3: Use a fine-tipped black Sharpie to spell out "RIP" — or a guest's name — on one side.

Step 4: Repeat directions above to create additional lollipop covers. Insert candy. Place floral foam in a bowl and stand lollipops in the foam. Then fill the bowl with crushed Oreos to serve as the dirt in your graveyard

Sunday, September 19, 2010

Terrific Toffee

I found this delicious recipe for a easy to make toffee over at Better Homes and Gardens.  


  • 1  cup  unblanched whole almonds, toasted and coarsely chopped
  • 3/4  cup  semisweet chocolate pieces
  • 3/4  cup  milk chocolate pieces
  • 1/3  cup  white baking pieces
  • 2  tablespoons  malted milk powder
  • 1  cup  butter
  • 1  cup  sugar
  • 3  tablespoons  water


1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. In a bowl combine chopped almonds, semisweet and milk chocolate pieces, and white baking pieces. Sprinkle half (about 1-1/2 cups) of the nut/chocolate piece mixture over the bottom of prepared baking pan. Sprinkle malted milk powder over mixture in pan.
2. In a 2-quart heavy saucepan combine butter, sugar, and water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)
3. Remove from heat; remove thermometer. Pour mixture quickly over nuts and chocolate pieces in pan. Immediately sprinkle remaining nut/chocolate piece mixture over toffee. Cool about 1 hour before breaking into pieces. If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings).

Thursday, September 16, 2010

Ladybug Parties

Based on the amout of ladybug favors I've been doing lately, I'm going to say that this is a popular theme for parties.  I've done chocolate ladybugs for baby showers and little girl birthday parties.  For anyone with one of these parties coming up, I've searched for some inspiration for you! 

These pictures are from The TomKat Studio:

I love the use of the green M&M's in this!  If you don't want to do your own pretzels, we can do them for you!

Okay, how sweet are these cupcakes?  Just color your vanilla or cream cheese frosting, and use chocolate chips and Junior Mints for the dots!

Marshmallow pops.  It looks like these were just dipped partially in red candy melts.  Just keep in mind when doing them this way that the marshmallow that isn't dipped will get hard pretty quickly, so it's best to do these the day of the party.  When we do ours, we dip the whole thing first in white chocolate, and then in the colored chocolate.  The marshmallow stays fresh a lot longer this way.

And how simple is this for your dessert table?  Black and red licorice!

And I found these absolutely BEAUTIFUL ladybug cakes at Pink Cake Box, located here in NJ.  I think she makes the SWEETEST cakes I've ever seen!

Okay, one last picture.  These are our ladybug lollipops available at our Etsy shop

Monday, September 6, 2010

Black and White Damask Dessert Table

WOW!  That is all I can say when I stumbled across these pictures of a dessert table styled by Sandra Downie of Sandra Downie Event Designs. I just love the way the apple green pops against the black and white. This table design would be perfect for a bridal shower, a wedding, or an adult birthday party, don't you think? Here are some sweet pictures to drool over!

Saturday, September 4, 2010

Dylans Candy Bar

Are you familiar with Dylans Candy Bar?  At 15,000 square feet, it is one of the largest (if not THE largest) candy shop in the world!  It is owned by the stylish Dylan Lauren, daughter of Ralph Lauren.  The flagship store is located on 3rd. Avenue in NYC, near Central Park.  I've been there several times, and let me tell you, they have EVERY kind of candy you can imagine!

Anyway, right now on their website they are having a contest.  In conjunction with the Savannah College of Art and Design, six students have designed and created couture dresses entirely out of candy found at Dylans.  You can head over  and vote for your favorite!  I think the "Taffy Blossom" is my favorite!

Thursday, September 2, 2010

Chocolate Panini

Oh my sweetness!!  I don't think I've ever seen a sandwich like this!  I found this recipe at My Recipes and I am just drooling over it!  And it couldn't be much easier!

Prep Time:5 minutes

Yield: Makes 4 servings


• 4 slices challah or white bread

• 2 ounces semisweet chocolate, chopped


Form 2 sandwiches with the bread and chocolate. Transfer to a hot panini press or waffle iron and cook until the bread is golden and the chocolate has melted, 2 to 3 minutes. (Alternatively, cook the sandwiches in a hot grill pan, turning once and pressing down frequently.)

Boutique Mama

I want to give a big THANKS to very sweet Robin over at Boutique Mama for designing and installing my oh so cute blog template.  This pink and green sweet blog is her "Bubblegum Boutique" design.  Isn't it great?? Soooo much better than the boring, plain Jane design that Blogger gives you.  She was so sweet and easy to work with, if you're looking for an update for your blog or your website, give her a look!

Blog Design: