Category: recipes

Here is a step-by-step easy way to make Pirate Cupcakes for that little Pirate of yours birthday party.
1. Bake your favorite cupcake
2. Ice with flesh colored buttercream icing.
3. Roll red fondant to about 1/8″ thick & cut with round cookie cutter about the size of your cupcake.
4. Place on top portion of your iced cupcake to make a pirate hat
5. Roll a small piece of red fondant into a log with pointy ends.
6. Attach to bottom left corner of your pirate hat.
7. Using tip # 5 make yellow round dots on your pirate hat.
8. Using tip # 3 make a flesh colored button nose.
9. Attach 2 candy eyes by just pushing them into the icing a little.
10. Roll bottom part of pirate face in chocolate jimmies.
11. Using tip # 3 with red buttercream icing pipe a smilie face on top of beard.
12. Sit back and watch your little one enjoy their Pirate Cupcake!

This is a light and creamy buttercream icing.
1/3 cup water
¼ cup meringue powder

Combine in mixing bowl and beat to a peak.

Beat in 1 lb. sifted 10x Confectioner’s Sugar.

Beat in 2 ¼ cups of Crisco.*

Beat 10 Minutes on medium high.

Beat in 1 tsp. clear vanilla flavoring and 1 tsp. clear butter flavoring.

This icing must be beaten 10 minutes to insure a light tasting icing.
* Note: You may use 1 ¼ cups of Crisco and 1 cup of butter instead of all Crisco.

Here is a simple step-by-step method for making chocolate covered sandwich cookies with a transfer sheet design on top. First dip your sandwich cookie in melted chocolate. Then place on wax paper covered sheet. As you dip a cookie, place a piece of transfer sheet on top. Gently touch the top with your finger being careful not to rub back and forth as this will smear your design. Harden cookies and then gently peel back the transfer sheet. Transfer sheets are available in a variety of designs. You will find we will have a sheet just perfect for you.

Here is an easy step-by-step guide to making chocolate covered pretzels. Simple to do, even the novice at candy making will enjoy making these wonderful creations. First melt your chocolate. Then dip your favorite pretzel in your chocolate and place on wax paper covered cookie sheet and harden. Next redip your pretzel in your chocolate. Now place on top of your favorite embellishment; Jimmies, nuts, non-pariels, toffee crunch or maybe the rainbow fun chips. Place in freezer and harden a few minutes. Make some pretzels dipped and then drizzled with a different colored chocolates. Double dipping your pretzels will insure your pretzels stay fresh. All supplies needed are available at The Chocolate Belles.

This is a very simple recipe and can be made in a matter of a few minutes. Our Reindeer Bark is a delightful holiday treat.

Melt 1 lb. of White Chocolate Coating, mix in 8 oz. (about 1/2 bag) of peppermint crunch, spread onto a cookie sheet, harden 10 min. in freezer, break into bite size pieces and enjoy. Makes a great fill for your cookie platters also.

SUGAR COOKIES
1 cup butter, softened
1-3 oz. package cream cheese, softened
3/4 cup granulated sugar
1 egg (room temp.)
1 teaspoon vanilla
3 cups all purpose flour
In a large mixer bowl combine all ingredients, except flour. Beat at medium speed, scraping the bowl often until creamy. Reduce speed to low; add flour. Beat scraping bowl often, until well mixed. Divide dough into 2 equal portions; wrap in plastic wrap and refrigerate until firm (at least 2 hours). Bake at 350 degrees until lightly golden. Makes 30-40 cookies. The dough will be sticky you must to ripen in the refrigerator for two hours or more. Overnight is ideal. Cookies bake the best when your dough is cold when put into your pre-heated oven.