Have to admit that I am a little “cookied out” after Christmas. For New Years, I thought I try a guilt free dessert that would be fun and festive. Dark Chocolate Dipped Fruit – chocolate covered blackberry pops, fresh mandarin oranges dipped in chocolate and chocolate berry cups. They will transport easy to a party using Sweet Stackers!
Using a double boiler, add half a bag of chocolate chips and one teaspoon of shortening (to make the chocolate smooth and silky). Stir until melted. Place blackberries on a pop stick and dip into the melted chocolate. Add festive sprinkles immediately and stand to let cool. Dip the mandarin oranges and place on a sheet of parchment or wax paper, then top with sprinkles. For the berry cups, I added a teaspoon of chocolate into mini paper cupcake liners and place three raspberries and blueberries on top. The berries will set into the chocolate.
Refrigerate. Sweet Stackers will divide your chocolate confections without them smudging, sticking or melting together.
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Ready to transport to a New Years Eve Party! Once you arrive to the party, the chocolate covered fruit pops will display pretty in a few champagne flutes.
Wishing you all a Happy and Healthy New Years from my PartyKitchen!
When I was a little girl, my Mom had a couple of these ornaments made out of Christmas cards that her grandfather made. They were pretty old and the paper was more delicate and even yellowing. She would hang them from the top of the doorways leading to each room of the house at Christmastime. I remember standing under each one analyzing the pictures.
About 10 years ago, I decided to figure out the secret to making them and they are actually very easy. I make it a tradition to make one every year from the Christmas cards that I receive. The picture are just beautiful and why not have a special way to repurpose them instead of throwing them out. I have signed and dated each one. On three, I even wrote if there was a special occasion like my baby’s 1st Christmas.
They don my banister and hang from my evergreen roping. Each one is truly special and every year I enjoy pulling them out to hang.
Instructions: I trace a circle around the main scene on each of my Christmas cards. If I can fit another circle around another image or pattern. The size of the circles drastically changes the size of the ornaments. Now, I use the bottom of a champagne flute to trace my circles. It is perfect because they are clear and you can see the image that you want to capture. You will need 20 circles to form one ornament.
Fold each circle to form a perfect triangle. Glue the flaps of the triangle together. Five circles form the domed top of the ornament – each having the point of the triangle at the top of the image.
There will be 10 circles to form the middle portion of the ornament. This time 5 images with have the point of the triangle at the bottom, to keep the images straight. Glue the circle to the top dome (triangle pointing towards the bottom), then glue a circle next to it (with the triangle point at the top). Keep alternating all the way around
For the bottom, glue 5 circles all with the triangle pointing to the bottom. This will close the ball of the ornament.
Adhere a ribbon to the top to hang. Don’t forget to date them so you can treasure each one for years to come!