Thursday, December 29, 2011

Day 8: The Twelve Days of Christmas

  Welcome.....Time is passing quickly and its time for

Day 8: Eight Maids A Milking
of TheTwelve Days of Christmas 
and our rendition is…. ta da.....
White Chocolate Mousse Dessert Shooters
                                                  Two Ways                                                     

Picture 1: Little White Dessert Buckets for Children.
The buckets are filled with White Chocolate Mousse, topped off with shaved white chocolate and garnished with a fresh raspberry and mint leaves. The sweet little white ceremic cow holds more fresh raspberries and has a small bell tied around her neck. They are all sitting in a bed of 'irredescent snow'

Picture 2: Mini Dessert Shooters for Adults
These shot glasses are filled with the white mousse and layered with the shaved white chocolate and then topped off with more mousse and more shaved white chocolate.
NOTE: Mini Dessert Shooters are all the rage now. Many restaurants offer you a choice of two or three mini desserts instead of just one full size dessert. This then gives a nice sampling of different desserts.

                        A White Chocolate Mousse Tutorial
A. Start with a 3.3 oz. package of White Chocolate Instant Pudding and put into a bowl.
B. Add one cup of whole milk
C. With a wire whisk, mix well until blended. Set aside for a few minutes to thicken
D. Whip one cup whipping cream and add 2 Tablespoons Powdered sugar and 1 tsp. vanilla extract and beat until stiff peaks form.
E. Here is the whipped cream when finished
F. Add whipped cream to the pudding and (see G.)

G. Gently fold whipped cream into the pudding until well blended.
H. With a paring knife or small utility knife (at an angle) carefully pull across the top of the white chocolate to make curls and shavings. (see info below about where to purchase white chocolate.)
I. Here is another view of H.
J. Fill shot glasses or little buckets half full with the prepared mousse mixture.
K. Add a layer of the shaved white chocolate.
L. Add more white mousse until filled and level off at the top. Put more white chocolate shavings to cover top.

For the Adults
The shot glass (also called 'shooters') looks so pretty and is ready to serve. You can buy these type of glasses at specialty kitchen stores, party stores and I have seen them at places like 'Pier 1' and 'Bed Bath and Beyond.' They come taller and skinnier and shorter and more tapered, round and square. And they usually have the small mini dessert spoons to go with them. They are well worth the investment. I have several types and love to use them. You'll see more appetizers and desserts using them  in future blog posts.

You can see a closer view here of the 'shaved' white chocolate. You can buy the white chocolate which is sometimes called White Almond Bark in 24 oz. pkgs holding 12-2oz portions. They are in the grocery isle where the chocolate chips are located.

My 14 year old grandson from Texas took the last three photos. Notice in this photo how he 'fogged' the cranberries and leaves while the top is in sharp focus. I was so proud of him. He takes great pride in his photography skills and I can see why. He can run my camera better than I can and has shown me things I did not know how to do. I'm so glad that he and his family came out for Christmas to be with us.

The shot glasses are filled and plated on a white ceramic plate and are ready to serve. Here the plate is garnished with fresh whole cranberries and leaves.

For the Children

Fill the little buckets (I got them at the Dollar Store 3/$1) with the white mousse. If you have oreo cookies you could crush some and layer it in the middle then add more mousse and top if off with the white chocolate shavings and raspberry and mint leaves.

Aren't these adorable and the kids love them. If you don't have time to make the mousse then try ice cream and top with whipped cream and sweetened flake coconut to give the same look.

Our little ceramic cow was purchased at Shopko but I have also seen them at Bed Bath & Beyond. The little bell is from the wedding section of the Dollar store. I think you get a package of 8 or 12 for $1. And they really ring. Isn't she just the cutest little thing. The grandkids want to name her. (smile)


All dressed up and on a silver charger covered with  'irredescent snow' the children will be delighted to dig into these cuties. And they really taste good. My family LOVED them. My son said he wanted to lick the shooter glass. It made me laugh. So do try them. So Simple and Easy to make but YUM-MIE!!!!

And don't forget the adults at your next party. Make two or three of these mini desserts and pass them on trays. Your guests will think you are the hostess with the mostest. They are so fun to make and so good to eat. And expect rave reviews!!

Thankyou again for joining me on my journey here with the Twelve Days of Christmas. It's always so nice when you drop by. I appreciate your interest as I get my blog established. There are many more wonderful things to come and I'm so excited to share them with you.

From my table to yours,


                                                                         I am participating in:

                                                                           Inspiration Friday
                                                                          Show and Tell Friday

                                                                         Rock and Share Party

                                                                            Open House Party

                                                                          Kristens Creations

                                                                        Thriving on Thursdays

                                                                         Wow Us Wednesday

                                                                         Tabletop Tuesday
                                                                          Newbie Party

                                                                       Seasonal Sunday

                                                                       Pink Saturday

                                                                    2805 Potpourri Friday

                                                                       Foodie Friday

                                                                   Tablescape Thursday

Monday, December 26, 2011

Day 7: The Twelve Days of Christmas

 Today we are celebrating the 7th Day….Seven Swans A Swimming of the Twelve Days of Christmas. This is probably my very favorite of the days as I love the swans we are making. And here they are:

Christmas Swan Cream Puffs on a

 Chocolate Pond
I had more fun making these and coming up with new and creative ideas for them. I had done these for weddings before but for Christmas I really wanted them to be extra fancy and special. Aren't these adorable! And they are to die for, as they taste SO good. Your family, friends and guests will love them and be so impressed!!

In a future post I will do a step by step tutorial but here is the recipe and I do hope you enjoy it as much as I do. They sound difficult to make but really aren't. The trick is to bake the bodies long enough without getting over browned as explained in the recipe.

Christmas Swan Cream Puffs on a  Chocolate Pond

1 cup water
1/2 cup butter cut into pieces
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
2 pkgs (3.4 ounces each) instant pudding mix (either vanilla OR cheesecake flavor…your choice… I personally like the vanilla the best)
2 cups milk
1 cup heavy cream
¼ cup sugar
1 tsp. vanilla
Powdered sugar for dusting swans
10-12 Thin Red ribbons cut about 12-15  inches in length  for neck bows and streamers
Green candy ‘holly’ – two pieces per swan (from a bottle of Christmas Sprinkles)
Red candy ’berries’ (also from a bottle of Christmas Sprinkles)
1 tsp. white corn syrup for ‘glue’ (or icing can be substituted)
1 cup or more Chocolate or hot fudge sauce (warmed to be pourable)  from a bottle or homemade
3 fresh Strawberries with leaves attached, washed and dried
In a saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir vigorously until a smooth ball forms. Remove the sauce pan from the heat and let rest for 5 minutes. Add eggs, one at a time, beating well after each addition until incorporated. Beat until smooth and shiny.
 Cut a ½ hole in the corner of a heavy-duty freezer resealable plastic bag (like ziplock.) Fill bag with about ½ cup of batter. On a greased baking sheet, pipe 10-12 three inch long "S" shapes for the swan necks. Make a small dollop at one end of each S for the head. Bake at 425° for about 5-8 minutes or until golden brown. Remove from oven to cool. Don’t over bake and get overbrowned.
 For swan bodies, put large spoonfuls of batter onto greased baking sheets. With a spoon spread each out to form an oval about 3 ½ inches long and 2 ½ inches wide. (There should be 10-12  using all the batter). Bake at 425 degrees for 25 to 30 minutes or until golden brown. Do NOT UNDERBAKE.   NOTE: It is essential to poke a hole the last 5 minutes of baking the puffs so they don't collapse. But don’t over brown either. The tops of the  puffs should be hard to the touch when ready. If they are too soft they will collapse. If necessary at this point turn off oven and let sit in oven for a half hour. Remove from oven and cool on wire racks. NOTE: This can be done a day in advance.
 Meanwhile put pudding mixes into a medium to large bowl. Add the milk and mix well. Set aside to ‘set’ about 5 minutes. Whip the cream adding the sugar and vanilla until stiff peaks form. Carefully fold in the whipped cream into the pudding. Chill.
 Just before serving carefully slice off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon pudding mixture into bottoms of puffs dividing mixture evenly. Cut reserved tops in half lengthwise to form wings; set wings at an angle in filling. Dust with powdered sugar. Meanwhile tie a ribbon around the neck of each swan underneath the head making a bow with small streamer. With a small dab of white corn syrup or frosting, ‘glue’ the green candy holly leaves and red candy berries on the knot of the red bows. Carefully put a neck in each swans body at the top of the angled wings into the filling. If desired, dust with confectioners' sugar again.
Front view

Side View
 Pour the chocolate sauce or warmed hot fudge onto a round or oval platter. Carefully set seven of the Swans in a circle facing out on the outward edge of the chocolate ‘pond.’ Arrange strawberries in center of the ‘pond.’ Serve immediately or refrigerate until ready to serve. Makes 10-12 Christmas Swans on a chocolate pond. Expect raves. These are delicious and make a ‘Wow’ presentation.

Thankyou for joining me.
                                                                    I am participating in:

                                                                       Inspiration Friday

                                                                  Feathered Nest Fridays

                                                                      Show and Tell Friday

                                                                   Show off your stuff Party

                                                                    Rock and Share Party

                                                                      Kristens Creations

                                                               Thriving on Thursday

                                                                      Newbie Party

                                                                      Seasonal Sunday

                                                                          Pink Saturday

                                                                    Potpourri Friday

                                                                     Foodie Friday

                                                           Open House Linky Party

                                                              Wow Us Wednesday

                                                Tabletop Tuesday                                                                
                                                     Metamorphosis Monday                                                                                      

Friday, December 23, 2011

Day 6: The Twelve Days of Christmas

Christmas will soon be here. And we continue with our Twelve Days of Christmas. 

On the Sixth Day of Christmas my True Love brought to me
Six Geese a Laying 

Here is Mother Goose or at least one of the geese and six yummy renditions of 'eggs.' But are they really  eggs?

We wanted to do something different with an upscale presentation and so put these in individual dessert/appetizer spoons.
 Have you guessed what they are yet? And how about that red sauce?

These are  'donut holes' made out of canned biscuits. We have been making these for years and years and I thought what a fun twist to Six Geese a Laying.

Here we used store brand canned biscuits that were on sale 2 cans for $1.  When my family was growing up we needed at least 3-4 cans. 

To open the biscuits just pull off  the outside wrapper and rap the side of the cardboard can on the corner of the counter and they burst open like this.

There are 10 biscuits in this can.
You can take out one at a time or keep two or three together.When I am making alot I just take out several biscuits at a time and

Cut the biscuits into fourths. We allow about 6-8 donut holes per person. And some will eat alot more.

Pour vegetable oil into a frying pan.

The oil should be 1/2 inch to 3/4 inch high in the pan. Heat oil to 350 degrees. The temperature is important.


I test the oil by putting one of the biscuit pieces into the pan. If it is too hot it will brown way too quickly. And the heat will need need to be lowered.  The biscuits should be a light golden brown.

When oil is ready add about 5 or 6 pieces of biscuit dough at once. Watch carefully and with a fork turn them over when you can see the bottoms are golden.

This is the way they should look. A light golden brown.

Cut one open to make sure they are cooked through and not doughy. If seem doughy then return to the pan. Again watch for browness as you may have to lower the heat to finish cooking them.

And here are our little lovelies. Golden brown and perfectly done in the middle.


For our dipping sauce I use SUGAR FREE strawberry preserves. But you can use any flavor you like. Why am I using sugar free you ask? It is because it is a much BRIGHTER red color than regular strawberry preserves that are made with sugar. The regular strawberry preserves are a deep, almost burgundy red.

Put your preserves in a microwave safe bowl and microwave for 30-45 seconds.

It should turn out syrupy like this. Set aside.

Put powdered (confectioners) sugar into a saucer.

Put the donut hole in the sugar and cover with the sugar.

This is a first coating and we want it to be a solid white.

Like this one. However when doing alot at once, just put the powdered sugar in a lunch bag and shake them all up. That's what I did for all the rest of these. These six are for our 'Six Geese a Laying'  presentation. The rest can be put in a bowl and passed along with the extra strawberry dipping sauce.

Carefully pour about 2-3 teaspoons of sauce into each spoon.

Then add the donut hole.

Put them on a platter to serve. Or put them individually on a pretty plate on each persons tablesetting.

Mother Goose is now here for our 'Six Geese A Laying.' And she is so proud of her breakfast donuts.We hope you will try these as they are so easy to make and so fun to eat. You and your family will love them. Mine do and still like them when they come to visit. ENJOY!!!

Thankyou  for joining me for Day 6 of the Twelve Days of Christmas. It’s always nice to have you visit.

From my table to yours, 

                                                                                    Seasonal Sunday            
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