Styled Eats

A Churro con Chocolat Party

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When we were in Spain last year we managed to eat churros con chocolat in just about every city and town we visited. My jeans were fitting tighter by the end of the trip but I was in heaven. I loved them so much that in Madrid we even stopped to buy a Churro Maker so we could try to make them at home. I had forgotten about it until I was reorganizing my kitchen and I found it again! Turns out they sell Churro Makers on Amazon so there is no need to head to Spain to get one (unless you want to!) Ps: my friend Andrea says she just makes them with a pastry bag and a giant frosting tip. I am planning on having a Churros con Chocolat party soon but it was fun to put together this treat with my team.  Have you ever made Churros with Chocolate? It was surprisingly easy. See below for the churro and and the dark chocolate recipe.

Find the churro recipe right here and the dipping sauce is here:

Thick Dark Chocolate Dipping Sauce

  • 1 3.5 oz Ghiradelli Dark chocolate bar
  • 1/4 – 1/2 cup half and half

Break chocolate into small pieces and place in a bowl. Heat half and half in microwave or on stovetop until steaming.

Starting with 1/4 cup, pour hot half and half over chocolate. Let stand for a minute or two to allow chocolate to soften. Whisk with a fork until chocolate is incorporated and smooth.  Add additional half and half a little at a time to reach thick consistency.

Serve warm with churros.

Photography by Paul Ferney for Oh Happy Day
Art Direction by Jordan Ferney
Recipes by Andrea Pimental
Coordinated by Stacy Wichelhaus
Crafting by Caitlin Barker
Assisted by Harper Casimiro

Cookie Spoons DIY

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My friend Andrea came up with these wonderful pot de creme and cookie spoons for our Craft Night and we asked here to share how she did it. She developed a special recipe for this so that the cookie would stay crisp and would actually be functional when you dipped it in your pot de creme but would also taste delicious. Find all the directions below.

Materials Needed: 1 Batch of Andrea’s Special Gingersnap Recipe, Parchment paper, Rolling Pin, Spoon Cookie Cutter,

Step 1: Roll out the dough between two sheets of parchment paper until it is very thin, about 1/16″ thick. Then place in the freezer for 10-15 minutes until chilled.
Step 2: Using the spoon cookie cutter cut out the gingersnap dough and remove excess. Transfer to a baking sheet making sure the spoons are chilled and flat.
Step 3: Bake at 325 degrees for 8-10 minutes. The cookies should be crisp not bendy.

Andrea packaged the Pot de Creme in Weck Jars and then served envelopes of cookies spoons in clear cupcake boxes with the napkins folded at the bottom.

All photos by Paul Ferney for Oh Happy Day.

Donut Tree

I first saw a donut tree at my friend’s Halloween party almost 10 years ago (hi Emily!) But I think it works great for a party any time of the year. It is a simple concept but makes a really great surprise or visual when you are having an outdoor party. Am I the only one that would like to live in a world where donuts grow on trees? Right before the party starts tie a bunch of donuts to a tree at varying heights (depending on the heights of your guests.)  We pre-tied ours in the box so set up went extra quick. You can either make it a “bobbing for donuts” type game where guests can’t use their hands or it can be just a funny way to serve donuts. And now, on to the pictures of backlit donuts.

Photos by Paul Ferney for Oh Happy Day

Styled Eats: How to Frost a Perfectly Smooth Cake

This post is sponsored by Nestlé® Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!

Mastering a perfectly smooth cake has been on my list of things to master since as long as I can remember. My mom would make these amazing cakes for our birthdays and I’ve been trying to get my skills up to par for my kids. It was so great to spend an afternoon with pastry chef Hope Waggoner and have her break down the steps. I’ve tried so many times to get a perfectly smooth cake but have never gotten it just right. I know a lot of people can do amazing things with fondant but I don’t love how it tastes. A nice buttercream on the other hand, I’m in love with the stuff. Find the simple steps below to frosting a perfectly smooth cake.

Click through for step by step instructions.

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Styled Eats: How to Perfectly Frost a Scallop Cake

This post is sponsored by Nestlé® Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!

Today is the second post in our “how to frost a cake” series. I asked pastry chef Hope Waggoner to us some tricks on how to frost a scallop cake. When I was a little girl I was always planning parties (even then!) and I remember my mom helping me bake miniature cakes for a tea party. This little girly cake would fit in perfect at a tea party or shower. Before frosting the scallops the cake needs to have it’s crumb coat and have set in the fridge. (Follow steps 1-4 on this post.) I like that you don’t need anything fancy to make this cake, just a pastry bag and a good ol’ butter knife.

Materials Needed: All you really need to frost this cake is: A large Offset Spatula for the first layer of frosting, a heavy duty pastry bag with large tip, and a knife.

Step 1: Follow steps 1-4 over here until the cake has it’s basic layer of crumb coat and has chilled. The cake should be cold and the frosting should be room temperature.
Step 2:  Fill a large pastry bag with icing and create a row of straight dots going from top to bottom.
Step 3: Gently spread each dot with a knife, cleaning the knife on a rag as necessary to make sure the scallops are even.
Step 4: Create another row of dots where the frosting ends and spread each dot with a knife. Repeat over and over until the whole cake is finished. (Pro tip: It’s easy to remove a mistake with a knife and begin a row again.)
Step 5: When the scallops end add a final row of dots to “seal” the seam for a finished look.

A special thanks to Michelle for letting us borrow her beautiful kitchen, to Hope for her expertise, and to little A for modeling.

Photos by Paul Ferney for Oh Happy Day