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Cristina Cooks Baby Shower Desserts



























Balloon Chocolate Bowls

Ingredients:
• White and Dark Chocolate Candy Melts
• Balloons (water balloons work best)
• Wax Paper
• 2-Quart Bowl
• Smaller Bowl
• Cookie Sheet




Recipe
1. Blow up desired amount of balloons.

2. Fill a microwave-safe 2-quart bowl with a bag of white candy melts (about 2 cups).

3. Microwave for 60 seconds, then stir.

4. Continue to microwave at 20-second intervals and stirring until melted.

5. In a separate small bowl, place about 1 cup dark chocolate and melt as above.

6. Drizzle a small amount of the dark chocolate over the white chocolate and get ready to dip! DO NOT STIR.

7. Dip a balloon into your chocolate (as deep as you want).

8. Pull out and let extras drip back into the bowl, then place on a cookie sheet lined with wax paper to dry.

9. Continue with all the balloons. Drizzle more dark chocolate on top as you need/want it.

10. Pop them in the fridge and they'll set up in just a couple minutes.

11. When set, gently push against the sides of the balloon to release from the chocolate.

12. Using a pin or scissors, make a small hole in top of balloon, as the air leaks, out, peel balloon off of chocolate bowl.

13. Fill the bowl with store-bought angel food cake, peach sorbet, strawberries, and strawberry coulis, top with mint leaf.





 

Strawberry Coulis

Ingredients
• 2 Quarts Fresh Strawberries - hulled, washed, and sliced
• 1 Cup Fresh Orange Juice
• 1 Cup Sugar
• 1 Tbsp. Cornstarch
• ¼ Cup Water






Recipe
1. In a saucepan, combine the sliced strawberries, orange juice and sugar.

2. Bring to a boil, and continue to cook until the sugar has melted, about 5 minutes.

3. Strain through a wire mesh into a saucepan.

4. Mix the cornstarch and water together until smooth.

5. Heat the strained strawberries over medium heat.

6. Add the cornstarch mixture and stir until slightly thickened.

7. Remove from heat and let cool to room temperature.

8. Pour into an airtight container and place in the refrigerator to chill (the coulis should be served cold).

 

 

 

 

Pot De Creme

Ingredients
• 12 ounces semisweet chocolate chips
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 pinch salt
• 8 ounces (1 cup) very hot strong coffee
• 1 cup heavy cream
• 2 tablespoons sugar






Recipe
1. Place the chocolate chips in the blender. Crack in the eggs, then add the vanilla and the salt.

2. Pulse 5 to 7 times, or until the chocolate chips are partially pulverized.

3. Turn on the blender, then pour in the very hot coffee through the hole in the top in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.

4. Pour the mixture into empty, cleaned, baby food jars.

5. Place the jars on a tray and refrigerate them for 2 to 3 hours, or until firm.

6. Whip the cream with the sugar and plop it onto the top of each glass.

7. Serve with plain sugar cookies on the side. Can cut them into duck or umbrella shapes with cookie cutter.

 

 

 

 

Cake Pop Baby Rattles:

Ingredients
• 1 Box Cake (for chocolate use Devil's Food Cake)

• ¼ cup Frosting (not whipped cream frosting) at room temperature

• ½ cup Sanding Sugar

• 8 ounces Candy Melts

• Candy Color (violet)

• Vegetable oil, as needed

• 16 (6-inch) Lollipop Sticks




Recipe
1. Bake a box cake, let cool.

2. Separate cake into cake crumbs, 4 cups worth (about 14 ounces).

3. Line a baking sheet with parchment paper; set aside.

4. Place the cake crumbs and frosting in a large bowl and mash them together with a spoon just until a dense, moist dough forms and the frosting is evenly incorporated with no visible lumps. Using your hands, roll the mixture into 16 (1½-inch) balls (about the size of a ping-pong ball) and place them on the prepared baking sheet. Place the baking sheet in the freezer until the cake balls are firm but not frozen, about 30 minutes.

5. Meanwhile, line a second baking sheet with parchment paper. Place the sanding sugar in a small bowl and set it and the baking sheet aside.

6. When the cake balls are ready, place the Candy Melts in a medium microwave-safe bowl and microwave on high, stirring every 30 seconds, until melted and smooth. (The mixture should be the consistency of softly whipped cream.) If it’s too thick, add vegetable oil, ½ teaspoon at a time, until it reaches the desired consistency. (Alternatively, fill a medium saucepan with 2 inches of water and bring it to a boil over high heat. Reduce the heat to low so the water is just simmering. Place the Candy Melts in a heatproof bowl large enough to sit over the water without touching it. Stir until melted.) Add violet candy coloring into melted candy with spatula.

7. Remove 2 of the cake balls from the freezer. Dip ½ inch of a lollipop stick into the melted candy, then insert it about 1 inch into a cake ball. (The melted candy coating helps the cake ball stay on the stick.) Immediately dip the cake ball into the melted candy and turn to coat completely. Gently tap and twirl the stick several times on the edge of the bowl to form a thin, even coating, letting the excess drip off.

8. Immediately dip the cake pop into the sanding sugar, turn to coat, and sprinkle additional sugar as needed to coat the pop completely. Hold the cake pop upright until the coating starts to set, about 30 seconds to 1 minute. Place on the second prepared baking sheet. (Don’t worry, the coating will be set enough that the pops will retain their round shape after you lay them down.) Repeat with the second cake ball, then repeat with the remaining cake balls, coating 2 at a time. (If the melted candy starts to cool and thicken, reheat until it’s melted again.)

9. Let the cake pops sit at room temperature until the candy coating is completely set and hardened, about 15 minutes. Store at room temperature in an airtight container. for up to 1 week.



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