Wow, this year has been SO amazing and I feel very blessed! Sweet Little Thang is close to hitting 1000 LIKES on our Facebook page and this could have never happened without all of your support!! Thank you!!
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
4,329 films were submitted to the 2012 Cannes Film Festival. This blog had 36,000 views in 2012. If each view were a film, this blog would power 8 Film Festivals
…to add Sweet Little Thang on Facebook!! There are dozens of DIY and baking ideas NOT SEEN on my blog! Don’t miss out!
Nutter Butter cookies, Tootsie Rolls and decorative nonpareils candy.
- 24 large fresh strawberries
- 8 ounces chocolate candy coating
- 1/4 cup white candy coating or white chocolate chips
Step 1-Prepare a baking sheet by lining it with waxed paper
Step 2-Wash the strawberries and pat them dry. Make sure they’re truly dry and don’t have any wet patches, otherwise you’ll have trouble dipping them.
Step 3- Melt the chocolate candy coating in the microwave, stirring after every 30 seconds until it is smooth and fluid.
Step 4-Hold a strawberry by the stem and dip it in the chocolate until it is almost entirely covered. Hold it over the bowl and let the excess drip back into the bowl, then scrape the bottom against the lip of the bowl. Place the berry on the prepared baking sheet.
Step 5-Repeat the process until all of the strawberries are covered with chocolate. Refrigerate the tray until the chocolate is set, for about 15 minutes.
Step 6- While you’re waiting for the chocolate to harden, melt the white chocolate. Pour it into a paper cone or plastic baggie with a small hole cut in the corner.
Step 7-Draw a white chocolate line around the top and bottom of a strawberry, then add the white “laces” in the middle to make it look like a football. Repeat until all of the strawberries are decorated. Let the white chocolate harden completely.
- 1/2 cup light corn syrup
- 1/2 cup white sugar
- 1/2 cup creamy peanut butter
- 1/2 cup white chocolate chips
- 3 1/2 cups Reese’s Puffs cereal
Step 1-In a large pan melt corn syrup and sugar on medium high heat until sugar is dissolved. Turn off the heat and stir in peanut butter, white chocolate chips, and orange food coloring. Add the orange food coloring to desired color. I like the Wilton brand colors because they are very bright. You want to mix it quickly so that it doesn’t cool down too fast. If it does cool down too fast turn the heat back on for a second. Stir in the Reese’s Puffs and coat as well as you can. Don’t worry, when you form your pumpkins it will get more incorporated.
Step 2-Let the mixture cool slightly.
Step 3- When it is cool enough to handle start making golf sized pumpkin balls, forming well with your hands.
Step 4-Form them around the pretzel sticks for pumpkin stems. Place on waxed paper to set.
Step 5- Quarter the green gumdrops and use two slices for the pumpkin leaves.