Summer – Part 1… Sailboats

Has summer just begun … or is it just about over?

I feel like summer just began, but wait … Target has eliminated the patio furniture and brought in school supplies and Michael’s has started stocking Halloween stuff … the weather is telling me it’s still summer ;)

I’ll try to  make this short and sweet … summer ideas have been filling my head … today I’m sharing the first.  I’ll keep sharing until my brain is empty or until everyone tells me to stop!

Candy Sailboat

Do you like to go on cruises?  I have never been on a cruise for several reasons … one is that I’m truly afraid of falling overboard … that’s probably why I had to have a life-preserver on my marshmallow sailboat … another one is that “Jaws” has scarred me for life!  I have been on boats, but never so far away from land that I can’t see it.  I do want to go on an Alaskan cruise … maybe I can handle it without an anxiety attack!

This is what you will need to make 12 sailboats on a graham cracker ocean …

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First make the sailboats …

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  1. Cover your working surface with wax paper or parchment.  Cut the straws in half.
  2. Use the edible marker to draw lines on the smooth side of LifeSavers (omit this step if you want plain life preservers).
  3. Use a serrated knife dipped in water to cut the JumboMallows into 4 half circles (boat hull).
  4. Cut each StackerMallows into 2 triangles, using the same method.
  5. Melt the CandiQuik.  Reserve 4 ounces (1/4) melted candy white (to be used later) … color the remaining candy as desired (I did 4 ounces each, blue, yellow and orange).  Dip tip of paper straw into colored candy and insert into top of boat hull, let dry.
  6. Dip boat hull into colored melted candy, cover marshmallow completely and tap off excess candy.  (Insert lollipop stick if you are making pops)  Place LifeSaver on boat and chill for a few minutes.
  7. Attach StackerMallow sails by using a little water on the edge of the marshmallow (cut edge facing out) and attaching to paper straw (about 1/2″ from top) … allow to dry.
  8. Use a little water to attach licorice flag to the top of the straw … allow to dry.

Sweet Boat Pop

Let’s make the water …

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  1. Color about 1/4 to 1/2 cup piping gel blue.
  2. Spread a light layer of white melted candy on a graham cracker square.
  3. Lay sailboat on melted white candy and allow to dry or chill for a few minutes.
  4. Use a small spreader or spatula to smear blue icing over the white candy.  Note:  the piping gel will stay gooey and really looks wet … like water should look!

Marshmallow Sailboat

I your comments!

♦ I share my stuff at these fun parties, do drop by! ♦

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St. Patrick’s Day Review

Since St. Patrick’s Day is just a few days away … here is a quick little review of some ideas …

 

Faux Cupcakes … a no-bake treat.

Gold at the End of the Rainbow Cupcakes … sorry it’s not real gold.

Leprechaun Cakesters … a very simple treat to make.

Leprechaun Hat Cupcakes … guess where the cupcake is hiding!

Green Velvet Waffles … for Saturday morning breakfast!

Edible Shot Glasses … for Saturday night’s party!

HAPPY ST. PATRICK’S DAY!

 

Valentine’s Day Recap

This is just a reminder that tomorrow is Valentine’s Day!  Are you ready?  If not … don’t panic … I thought that I would do a little recap of a few quick Valentine’s Day ideas.

Treats for the young and old …

  Edible Cupcake Box

    Valentine Bug Cupcakes

  Conversation Marshmallow Pops

  Strawberry Heart Marshmallows

    Valentine Sno-Caps

  Red Velvet Bottom Cupcakes

A few ideas that can be made in a big batch, divided up and packaged for individual treats …

Chocolate Caramel Salty Peanut Bark

  Chocolate Peanut Popcorn

I would like to say “THANK YOU” to everyone who voted for me in the Celebrations Cupcake Crown contest!

Last minute cute and colorful ideas …

These are my favorite cute ideas that are pretty quick and easy … you know the clock is ticking!

Do you work well under pressure … or are you done with everything and relaxing?  I you are relaxing … I am envious!

My theory is … if I am still working … you should be working too!  Is that related to “misery loves company”?

Anyway … the purpose of this post is to remind you that if you make just a few colorful items and place them on a platter with anything else … it just pops!

Edible Snow Globes

Snowman Hat Pops

Marshmallow Snowmen Pops

Cupcakes are fast if you use a cake mix and ready-made icing …

Snowmen Cupcakes

The Perfect Man (or men)     

Peppermint S’mores 

Peppermint Pops 

I am a last-minute person … every now and then I think I’m ahead of schedule … then I realize that I’m not :(   So … I do what I can and make plans for next year to get more done :)

I look forward to your comments … I read all of them!

Quick to Make Gift Ideas

Here is little “roundup” of quick and easy gifts to make … or use for a dessert table!

Clear bags and pretty ribbons make wrapping a cinch :)

Spiced pecans

Candy coated popcorn

(just substitute holiday M&M’s or similar candy for the candy corn)

Brownie Oreo Cupcakes 

Chocolate Caramel Peanut Bark   

Smoothies 

All of these ideas are quick and easy.  I just made 30 bags of Chocolate, Caramel and Salty Peanut Bark in a few hours.

What last minute goodies are you making?  Comments … anyone?

 

No-Bake Peanut Butter Butterscotch Crisp Cookies

I found this recipe last week on Brown Eyed Baker.  I thought that I had everything in my pantry to make them … well, I had to make a slight change because I didn’t have enough peanuts.  But the good news is … this is a very versatile recipe.  Make changes to fit your needs … the original recipe from Smuckers called for chow mein noodles … but Rice Krispies are in this version.  I may use some Cheerios in my next batch!

I did store these in the fridge because of the heat.  Here is my slightly adapted recipe …

No-Bake Peanut Butter Butterscotch Crisp Cookies

1 3/4 cups peanut butter (creamy, chunky or a combo)

1 – 12 oz. package butterscotch chips

1 cup white chocolate chips

1/2 cup chopped salted peanuts

3 1/2 cups Rice Krispies cereal

1.  Line two baking sheets with waxed paper or parchment paper, set aside.

2.  In a medium-large saucepan combine the peanut butter, butterscotch chips and white chocolate chips over low heat, stirring occasionally until completely melted and smooth.

3.  Stir in the peanuts and Rice Krispies cereal.  Drop mounds onto the lined baking sheets.  Chill until set (freezer 5 minutes or refrigerator about 30 minutes).  Store in an airtight container at room temperature or in the refrigerator.

 Remember to enter my Cupcake Bracelet Giveaway.  The deadline is Thursday, September 8, midnight!

 

Peaches ‘n Vanilla Cream Pie

Every summer, I need find it necessary like to make peach pie.  Sometimes it is a cooked pie, sometimes it’s a fresh peach pie … sometimes a rolled pie crust, sometimes not.  This is my first pie of the summer.  I took my normal fresh peach pie recipe and made an addition … vanilla cream made with vanilla bean paste!  The thing that I love about using the vanilla bean paste (besides the flavor) is the appearance of the little brown flecks … is seems so special and decadent!

I made this pie to take to Rich and Gwen’s (very old long time and very good friends) house for dessert … after swimming and dinner.  Well, it was like a comedy act.  I was running behind schedule … as usual … I phoned and asked Rich if I could bring the pie, half made … he said “sure” … the message was conveyed to Gwen that I was bringing half of a pie.  No swimming took place … the Peanut Butter Addict left his trunks at home (sitting by the front door) and I haven’t been in a bathing suit in about 100 years or was it 100 pounds ago (but let’s not go there).  However, I finished making the pie at their house and tried to take photos for this post with a dead camera battery.   So, the photos are not great … but the pie sure tasted good.  It got a 4 thumbs up!

This is what you will need for the crust – graham cracker crumbs, sugar and butter.  For the pie – peaches, sugar, cornstarch, cream cheese, vanilla bean paste and whipping cream

Make the crust … in the pie pan (why have another bowl to wash) combine the graham cracker crumbs and sugar … then stir in the melted butter …

  

Press the crust against the sides and bottom of the pan using the back of a spoon (or your fingers) … put it in the fridge to chill …

  

Pour the whipped cream in a chilled bowl … add the sugar and vanilla bean paste … whip it until peaks form … can you see the little brown flecks?

  

Whip the softened cream cheese and sugar until well blended … then fold in 1 cup of the whipped cream … put the remaining whipped cream back in the fridge and save for garnish …

  

Spread the cream cheese mixture on the crust … and put it back in the fridge …

  

Now … peel, pit and slice the peaches for the pie and glaze … 4 cups for the pie … 3/4 cup for the glaze …

In a saucepan, mash-up the peaches for the glaze … add water … boil for 2 minutes …

  

If you want to be really fancy, strain the mixture at this point to remove the chunks of fruit … I didn’t do it … I don’t mind them … in fact I like them.

Mix cornstarch and sugar together and then stir into boiling mixture … cook until thickened … remove from heat and let it cool for a few minutes …

  

Mix the glaze and sliced peaches … then spread in the pie pan … and chill for a few hours .. serve with remaining whipped cream …

Now here are the photos of the pieces of pie …

We were impatient … the pie should have chilled longer before cutting … but the flecks in the whipped cream look good!

The pie looks better, bad lighting and the heat did a number on the whipped cream!    Sorry!

Like I said, it may not be pretty … but it sure tasted good.

Peaches ‘n Vanilla Cream Pie

Pie                                                                    Crust

4-3/4 cups  sliced peaches (5-6 medium)        1-1/2 cups graham cracker crumbs

1 cup sugar                                                     1/4 cup sugar

2 teaspoons cornstarch                                  1/2 cup butter (1 stick)

3/4 cup water

4 oz. softened neufchatel/light cream cheese

1 cup whipping cream

1 teaspoon vanilla bean paste (vanilla extract may be substituted)

Make the crust – Mix together the graham cracker crumbs and 1/4 cup sugar.  Melt butter and combine with crumb mixture.  Press into a 9″ pie pan.

Make whipped cream – Using a chilled bowl whip cream, 1/4 sugar and vanilla bean paste until peaks form.  Store in the fridge.

Beat together softened cream cheese and 1/4 cup sugar until combined throughly.  Fold 1 cup of whipped cream to cream cheese mixture and spread in pie crust.  Store in the fridge.

Make glaze – In a small sauce pan mash 3/4 cup of peaches, add  water, bring to a boil for 2 minutes over medium heat.  Combine 1/2 cup sugar and corn starch, add to boiling mixture and cook until thickened.  Remove from heat and set aside to cool.

Mix glaze and remaining peach slices.  Pour into pie pan.  Chill for a few hours and serve with remaining whipped cream.     Makes 1 generous  9″ pie.

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