6 Occasions (Excuses) To Throw A Party!

Posted on January 24, 2013 by Fancy Flours

February is right around the corner and it is full of a variety of holidays & celebrations to give you a reason (or an excuse ) to throw a great party! Just click on a theme below to get ideas!

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Chinese New Year

Posted on January 10, 2013 by Fancy Flours

Chinese New Year is coming up on 2/10 – Get ready to celebrate with a BANG! Here are some of our new & featured Chinese New Year items! SHOP ALL CHINESE NEW YEAR

1. Year of the Snake Wafer Paper 2. Chinese New Year Garland 3. Make Your Own Fortune Cookies Kit 4. White Chocolate Buddha Box 5. Snake Cookie Cutter 6. Firecracker Candy 7. Good Luck Lollipop Mold 8. Chinese Dragon Chocolate Mold

How To Make Chinese New Year Zodiac Cookies:

You Will Need:
- Year of the Snake Wafer Paper (FIG.1) or

Chinese Zodiac Calligraphy Wafer Paper (FIG.2)
- No Fail Sugar Cookie Recipe
- 1 bag royal icing
- Square Cutter (FIG.1) or Oval Cutters (FIG.2)
- Edible Clear Writing Gel
- Wax or parchment paper
- Small craft scissors

Instructions:
1. Use No Fail Sugar Cookie recipe and cut out several cookie shapes. Bake and cool as directed.

2. Ice each cookie with 1 layer of royal icing. Let completely dry.

3. Carefully cut out wafer paper using craft scissors, making sure each will fit on the cookie. Be careful, wafer paper is fragile!

4. Adhere each wafer paper cut out to a cookie shape by adhering a thin layer of edible clear writing gel to the top of the iced cookies.

5. Flip each cookie face down on a piece of wax paper to dry for about 30 minutes (this will keep the wafer paper shape flat).

6. Flip cookies over and add additional decoration, such as edible pearls, glitter, or dragees with the edible clear writing gel.

7. Let completely dry and store in an airtight container.

Ultimate Rocky Mountain Avalanche Bars

Posted on July 13, 2012 by Fancy Flours

Ingredients:
- 12 oz chopped white chocolate (use Lindt bars)
- 1 cup creamy peanut butter (use Squirrel Brand)
- 3 cups crisp rice cereal
- 1 1/2 cups mini marshmallows
- 1/3 cup mini semisweet chocolate chips

Instructions:
1. Lightly grease an 8-by-8-inch square baking pan. Alternatively, line with lightly greased parchment paper. This recipe can easily be doubled to fit a 13-by-9-inch baking pan.

2. In microwave-safe bowl, melt the white chocolate bars (broken up) in the microwave on medium powder for 30 seconds. Stir and heat for an additional 1 to 2 minutes, stirring every 30 seconds, until the chocolate is melted.

3. Add the peanut butter to the melted chocolate and stir until smooth.

4. Place the rice cereal in a large bowl. Pour over melted chocolate mixture and gently toss until completely coated. Continue to stir until the mixture is no longer warm to the touch, about 10 minutes.

5. When the cereal mixture has cooled, fold in the marshmallows and 1/3 cup of the mini chips.

6. Spread into prepared pan, compressing lightly with the back of your spoon. Don’t press too hard or you’ll crush the cereal. Sprinkle with remaining chocolate chips and a handful of marshmallows and press lightly to adhere.

7. Refrigerate until set, at least 30 minutes, then cut into 2-inch squares and serve. Bars will keep, covered in the refrigerator, for up to 5 days.