Fall Desserts and Recipes

Fall Sugar Cookies

by thegoldlininggirl.com

 If you’ve never tried cookie flooding, you need to. Let’s get to it, shall we?

A few notes before we get started: You’ll need sugar cookies (use any recipe you’d like, my favorite family recipe for cutouts is below), and two kinds of icing – buttercream and royal icing. If you’re anything like me, you probably always have leftover buttercream when you make it, so there’s extra sitting in your freezer. You don’t need much (about 1 cup), so it’s a great time to use up some leftover. It’s also very helpful to have a piping bag. I’ve substituted in the past with sandwich baggies by cutting a tiny hole in the corner, and that’s workable, but a piping bag is much easier.

I’m going to let the pictures do most of the talking here, because you can get a good gist just by viewing the photos, but the general process for the decorating component is as follows:

1. Mix up the buttercream frosting, and outline the cookie with it using a piping bag fit with a #3 tip. This serves as a ‘dam.’

2. Mix up the royal icing and color it however you’d like (I used Americolor gel paste food colors in Copper, Gold, and Warm Brown). Use additional piping bags, squeeze bottles with small openings, or a small spoon to drizzle blobs of each royal icing color onto the outlined cookie. About 1-2 tbsp. total. Avoid too much or it can spillover your ‘dam’. Start with a less is more approach. Swirl with a toothpick to achieve desired patterns. Here’s a few before and afters.

Cookie Flooding – Sugar Cookie Cutouts

Buttery and flaky sugar cookie cutouts decorated with the cookie flooding technique! Unique and beautifully decorated cookies.
 Course Dessert
 Prep Time 1 hour 30 minutes
 Cook Time 10 minutes
 Total Time 1 hour 40 minutes
 Servings 36 cookies
 Author Sarah @ The Gold Lining Girl

Ingredients

Sugar Cookie Cutouts:

  • 1 c. butter softened
  • 3/4 c. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 2 1/2 c. flour plus more for rolling
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt

Buttercream frosting:

  • 6 tbsp. butter softened
  • 2-3 tbsp. water
  • 3 c. powdered sugar approximately

Royal icing:

  • 1/3 c. water
  • 1/3 c. corn syrup
  • 1 lb. powdered sugar
  • food coloring

Instructions

For cutout cookies:

  1. In a large mixing bowl, cream sugar and butter.
  2. Add in egg and vanilla, and mix until incorporated.
  3. In a medium bowl, combine flour, baking powder, and salt.
  4. Mix into sugar mixture until well-combined.
  5. Chill dough for 1-2 hours.
  6. On a generously floured surface, roll out dough and use cookie cutters to cut shapes.
  7. Bake at 400 degrees for 7-9 minutes on an ungreased baking sheet. Cool completely.

For buttercream frosting:

  1. Combine all ingredients in a small mixing bowl, adjusting water and powdered sugar as needed to achieve desired consistency. Mix until fluffy.
  2. Fill a piping bag fitted with a #3 tip with buttercream frosting, and set aside.

For royal icing:

  1. In a medium bowl, combine all ingredients and whisk until smooth. Consistency should be that of a thick syrup, similar to molasses. Adjust water and corn syrup accordingly.
  2. Separate royal icing into individual bowls, 1 for each color you’ll be using, and mix in food coloring until it reaches desired color.

To flood cookies:

  1. Using the buttercream frosting in the piping bag, pipe an outline around the border of the cookie. Allow to set up for about 10-15 minutes before flooding.
  2. When ready to flood, use extra piping bags or a small spoon to drizzle different colors of royal icing onto each cookie.
  3. Use a toothpick to drag icing to the edges, without allowing it to spill over.
  4. Swirl with toothpick until you reach a desired pattern!
  5. Allow to dry for 2-4 hours.

Pumpkin Sheet Cake with Cream Cheese Frosting

by cookingclassy.com

Yield: About 24 servings

Ingredients

Pumpkin Sheet Cake

  • 2 1/4 cups (318g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 cup (210g) granulated sugar
  • 3/4 cup (170g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, melted and cooled slightly
  • 1/2 cup (120ml) vegetable oil
  • 4 large eggs
  • 1 3/4 cups (425g) canned pumpkin
  • 1/3 cup milk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup finely chopped pecans (optional)

Cream Cheese Frosting

  • 12 oz . cream cheese , nearly at room temperature
  • 3/4 cup (170g) unsalted butter, nearly at room temperature
  • 4 cups (480g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. For the cake:
  2. Preheat oven to 350 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray, set aside. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment (preferably an attachment that constantly scrapes bowl, if not attachment doesn’t then stop and scrape down sides and bottom of bowl occasionally throughout entire mixing process) blend together granulated sugar and brown sugar until combined and there are no clumps of brown sugar (break them up with your fingertips if needed). Mix in melted butter and oil. Blend in eggs one at a time. Add in pumpkin, vanilla and milk and blend until combined. With mixer set on low speed slowly add in flour mixture and mix until combined. Scrape down sides and bottom of bowl and fold batter several times with a spatula to ensure it’s evenly incorporated. Pour batter into prepared baking dish and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 – 25 minutes. Allow to cool completely on a wire rack then frost with cream cheese frosting and top with nuts if desired.
  4. For the cream cheese frosting:
  5. In the bowl of an electric stand mixer whip together butter and cream cheese until light and fluffy. Mix in powdered sugar and vanilla and whip for a few minutes until light and fluffy. If needed freeze in bowl for a few minutes then mix again, repeating a few times as needed for a thicker consistency.
  6. Recipe source: Cooking Classy

Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

My favorite pumpkin cupcakes! Soft and moist with the perfect pumpkin spice flavor.

Prep Time: 30 minutes
Cook Time: 24 minutes
Servings: 14

Ingredients

  • 1 1/2 cups (212g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup (56g) unsalted butter, softened
  • 1/4 cup (60ml) vegetable or canola oil, divided
  • 1/2 cup (110g) packed light-brown sugar
  • 1/2 cup (105g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (236g) canned pumpkin puree
  • 1/4 cup (60ml) fresh strained orange juice

Frosting

  • 8 oz cream cheese , at room temperature
  • 1/2 cup (112g) unsalted butter , at room temperature
  • cups (380g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.

  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix together brown sugar and granulated sugar until no lumps remain. Add in butter and half of the oil and whip until pale and fluffy. Mix in remaining oil then blend in eggs one at a time. Mix in vanilla.

  3. Add in 1/2 of the flour mixture then blend just until nearly combined then add in pumpkin and orange juice and mix until nearly combined. Add in last 1/2 of the flour mixture and mix until nearly combined, then remove bowl from stand mixer and fold with a rubber spatula just until combined.

  4. Divide batter among 14 paper lined muffins cups, filling each about 3/4 full. Bake in preheated oven 18 – 22 minutes until toothpick inserted into cupcake comes out clean. Cool in muffin tin several minutes then transfer to a wire rack and cool about 10 minutes. Then transfer to an airtight container to finish cooling (this just helps seal in moisture and keep them really moist).

  5. For the cream cheese frosting:
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and stirring occasionally, for a more stable consistency). Pipe or spread frosting over cupcakes then store in refrigerator in an airtight container. Bring nearly to room temp before serving.
  7. Originally shared Oct. 2014. If you are in love with the old one I shared it was just one I got from Chow HERE.

  8. Recipe source: Cooking Classy

    How to make Chocolate Leaves

    By domesticallyblissful.com

     

Ingredients
  1. Melting Chocolate
  2. Mint or Basil Leaves
Instructions
  1. First, wash & dry fresh mint & basil leaves. Take a small spoonful of chocolate & pour it onto the inside of the leaf and spread it with the spoon across the leaf veins until it covers the entire leaf. Let harden, then carefully remove the mint leaf from the edible chocolate leaf.
  2. Repeat until you have enough chocolate leaves for your fall treat.
  3. Enjoy!
Notes
  1. You can make the leaf look windblown by letting the chocolate harden while laying on a rolling pin. or the side of your baking sheet.
By Giustina Miller

CANDY CORN JELLO CUPS

by realhousemoms.com

These candy corn jello cups are an easy make-ahead treat that’s perfect for Halloween parties or as a special fall snack.
Author: Sara Welch
Serves: 8 servings
INGREDIENTS
  • 1 6-ounce box of orange jello
  • 1 6-ounce box of yellow jello
  • 2 cups of whipped cream or whipped topping
  • 1/2 cup candy corn
  • 8 plastic cups (I used a 9-ounce size)
  • INSTRUCTIONS
    1. For the yellow layer:
    2. Place 2 cups of water in a medium microwave safe bowl. Place the bowl in the microwave and heat until the water is boiling, approximately 2 minutes.
    3. Remove the bowl from the microwave and pour in the packet of yellow jello. Whisk until the jello has dissolved. Add 1 cup of ice and stir until ice has melted.
    4. Pour approximately 1/2 cup of yellow jello into the bottom of each cup. Place the cups in the refrigerator and chill until the jello is completely set.
    5. For the orange layer:
    6. Place 2 cups of water in a medium microwave safe bowl. Place the bowl in the microwave and heat until the water is boiling, approximately 2 minutes.
    7. Remove the bowl from the microwave and pour in the packet of orange jello. Whisk until the jello has dissolved. Add 1 cup of ice and stir until ice has melted.
    8. Pour approximately 1/2 cup of orange jello on top of the yellow layer. Place the cups in the refrigerator and chill until the jello is completely set.
    9. For the white layer:
    10. Top each jello cup with 2 tablespoons of whipped cream or whipped topping. You can place the whipped cream in a piping bag fitted with a star tip or simply add a dollop with a spoon.
    11. Sprinkle 1 tablespoon of candy corn over the top of each cup and serve immediately

Pumpkin Bread Truffles

by bhg.com 

What You’ll Need:

  • one 9×5-in. loaf pumpkin bread (about 1 lb.)
  • 1 cup (about 8-1/2 oz.) cream cheese frosting
  • 24 oz. orange candy coating
  • 2 Tbsp. chocolate chips or chocolate candy coating
  • 2 oz. green candy coating
Crumble the baked and cooled pumpkin bread into a large bowl, and work it gently between your fingers until it is in small pieces.

Add the frosting to the pumpkin bread crumbs, and stir them together until well-combined and no streaks of frosting remain. The mixture should be moist and hold together if you squeeze it into a ball between your fingers. If it seems too dry, add another spoonful or two of frosting to get it to a workable consistency.

Use a small 1-inch candy scoop or a spoon to scoop out small balls of the pumpkin bread mixture. Roll them between your palms until perfectly round, then place them on a baking sheet covered with parchment or waxed paper. Chill the balls for 2 to 3 hours or until firm.

Place the orange candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating. Use dipping tools or a fork to dip a pumpkin bread truffle into the orange candy coating. Let the excess drip back into the bowl, then place the truffle back on the baking sheet. Repeat until all of the truffles are dipped.

Melt the chocolate chips or chocolate candy coating in the microwave, and stir the melted chocolate into the remaining melted orange coating to make a deeper orange color. Transfer the dark orange coating to a paper cone, piping bag fitted with a small round tip, or a plastic bag with a small hole cut in the corner. Pipe intersecting lines across the top of the truffles to represent the pumpkin’s creases.

Melt the green candy coating in a microwave-safe bowl, and transfer it to a paper cone, piping bag fitted with a small round tip, or a plastic bag with a small hole cut in the corner. Pipe curls of green coating on top of each pumpkin to represent vines. Refrigerate the truffles briefly to set the candy coating. For the best taste and texture, serve Pumpkin Bread Truffles at room temperature, and store extra truffles in an airtight container in the refrigerator for up to 2 weeks.

Fall Party Ideas

The trees are finally changing colors. It’s one of my favorite seasons to drive on the road and appreciate the landscape. Fall is here yes!!!

 Fall invitation party $10.25

 I would use this backdrop behind the dessert station $17.45

 I would hang these pumpkin lanterns on top of the dessert station 5 sells for $13.39

 Cute little bags for the candies 20 sells for $12.55

  Fall Leaves Solid Milk Chocolate (1 Lb – Approx. 60 Pcs) $13.45

 Sour Jelly Pumpkins Candy (1 Lb – Approx 68 Pcs) $14.95

 Jelly Belly Fall Festival Mix Thanksgiving Candy Mix 1 pound $15.95

 Pumpkin Spice Caramels 3 LB Bulk Fall Candy for Autumn Lovers $18.97

Pumpkin Patch – Fall & Thanksgiving Round Candy Sticker Favors – Labels Fit Hershey‘s Kisses (1 sheet of 108) . $8.89

 We could use this cheese board to place some desserts $11.50

 Really cool pumpkin bowl set to decorate the candy station $28.96

 Fall candy dishes $9.43

 Pumpkin decorations for the cupcakes 12 sells for $11.99

 Happy Fall Yall Photo Booth Props Kit Thanksgiving Day Harvest Festival Pumpkin Party Supplies-26 count $7.99

 Disposable Plates and Napkins Party Pack, Serves 50 (200 Piece Set), Creative Converting “That’s a Nice Pumpkin” $49.99

Center piece to hold some balloons $7.97

 Fall balloons 10 sells for $4.80

Amscan Festive Fall Thanksgiving Party Thanksgiving Door Kit, Multicolor,$10.93

Such a Special boy’s party

My daughter is somehow shy and doesn’t likes parties at all. So every time I have a friend that is looking for some help i get super excited. Last week i had the chance to help one of my good friends to design his little boys third birthday. He wanted something simple nothing too fancy, it was just a get together between closed friends and family at his house. Sometime is all we need, just enough to see the excitement of the kid and the  smile on their faces.

 

Cinderella Desserts and Recipes

Cinderella Cookies

By hlilaloa.com

carriage2

1. Use a medium consistency light blue icing and a #3 tip to give the carriage wheel and pipe an upside down “U” shape that makes this carriage look like it’s wearing a helmet. Let the icing set.
2. Add darker blue stripes with medium consistency icing and a #3 tip. Flood the wheels with white icing. Let it dry for 20 minutes.
3. Use the light blue icing to fill in the door of the carriage. Put a #1.5 tip on the dark blue icing and pipe some spokes on the wheels.
4. Use the white icing to fill in the window of the carriage and to pipe a small step on the bottom.
5. Add fenders with the dark blue icing and a #3 tip. (Do carriages HAVE fenders? I think they should.) Pipe a line across the bottom of the window with thick white icing and a #3 tip.
6. Pipe a line of icing across the top of the carriage and immediately cover with sugar pearls. Add a larger pearl at the top and you are done!

Cinderella Cupcakes

Cinderella cake cinderella

Ideas for the Dessert Tables

 

 

 

Cinderella Party Ideas

 Cinderella invitation $18.99

 Wall decor Cinderella Quote  could be used as backdrop behind the dessert station $16.99

 Could be used as backdrop either behind the dessert station or as photobooth $19.85

 Cinderella Carriage Pumpkin $20.50

Gold Carriage as prop on the table $46.95

 Gold Carriage also could be used as props $25.95

 Mini Cinderella plastic inspired slipper 8 sells for $5.99

 Royal Vintage Cinderella Horse and Carriage Coach Cake Topper Gold & White $15.79 

 Place these Cinderella life size on each side of the table to decorate

 Disney light up pumpkin  could be used as centerpieces $8.99

  Cinderella Sparkle Happy Birthday Balloon Decoration Kit also as centerpieces $19.27

 Cinderella Party Decorations,Baby Blue Cupcake Toppers with Rhinestones, Birthday Party Decoration, Food Decoration, Party Toppers, 12CT $11.95

 Cupcake wrappers $8.99

 Shxstore Silver and Gold Crown Cake Cupcake Toppers Picks for Decorations, 12 Counts $9.99 

 Favor boxes 100 sells for $17.99

 Swarovski Cinderella’s Slipper Crystal Figurine $69.75

Monster High Desserts and Recipes

Monster High Cupcakes

by mightydelighty.blogspot.com

This is what you will need….
  • Cupcakes…duh
  • 4-5 decorating bags
  • 3-4 couplers
  • Skull template (I can help you with this)
  • Wax Paper
  • Royal Icing
  • Pink, red & black GEL food coloring
  • Pink sprinkles
  • Vanilla Frosting
  • Decorating tip # 1, 2 and 1M
  • Thin tipped food paintbrush (or toothpicks)
  • Time and Patience
Any supplies needed to make these cupcakes are available {HERE}

Before you start anything; baking, mixing etc. You will need a template to work from. You can create one yourself or just or you can print a copy from here ——> Skull & Bow Template.

If you want to be really brave you can try and make these in a miniature version by printing a copy of this miniature version from here ————>Miniature Skull & Bow Template

But if your not that savvy please shoot me an email at mightydelighty(at)gmail(dot)com and I will  gladly help you.

I found and downloaded a image of the skullette using Google image search. With a free graphics program I use from Serif (Page Plus) I centered it in a circle a bit larger than 2 1/2 inches in diameter, (2.69 inches to be exact.) then copy and pasted the image onto the page 5 times , printing out the final version.

Monster High skull icing template

Cover the front of the template with wax paper and tape it to the printout so it won’t move when you begin tracing them with the Royal Icing. I tend make as many as I may need to trace out, plus extra in case I mess up on a few.

Monster High skull icing template wax paper

When that is done, make your Royal Icing.  If you are not familiar with a Royal icing recipe and need a good one, you can find the recipe I use here, it’s from the amazing and awesome blog, The Sweet Adventures of Sugar Belle. It’s almost impossible not to get lost on her site for hours just browsing through all her magical and colorful cookies! (If your not making a lot of toppers just cut her recipe in half.)
For 24 toppers I use about 3/4 cup of white, less than 3/4 cup of black and less than a 1/4 cup of pink.

When you begin tinting the black, keep in mind that it is going to take a lot of gel color to get it black.  Pink takes a bit as well, but will darken if you add in a little red as well. The white can be enhanced to be even more white by using a white icing tint, but it is not necessary. Royal icing dries out as it is exposed to air, so cover each mixed color with a wet paper towel to prevent this.

Just a side note: Royal Icing darkens as it sits, so if you get it close to the color you wish…leave it alone for a bit and it will darken up!
After you’ve tinted your icing, fill your decorating bags. You can cap off the ends with a coupler and some saran wrap until you are ready to use each color. (Even though that is NOT what I did in this picture.)
monsterhigh

The consistency of the black icing should be soft but not runny. I like it a bit softer, everyone has their own preference. White and pink should be of flooding consistency. If you need help with consistencies of the Royal Icing, please again check out This Post from The Sweet Adventures of Sugar Belle, she has so many great tutorials that can help you with this. Once you’ve got the consistency down, get ready to start making the toppers.

With your black icing and tip #2 start outlining the shape of the skull and the outer part of the bow.

Monster High Skull Cupcake icing outline 1
Next fill in the eyes and nose. Do not worry about the eyelashes for now!
Monster High Skull Cupcake icing outline 2
With the black icing, switch to a #1 tip and fill in the inner bow details.
Monster High Skull Cupcake icing outline 3
Switch back to a #2 tip and start outlining the circle around each skull.
Monster High Skull Cupcake icing outline 4
When your done, they should look like this…so cute 🙂
Monster High Skull Cupcake icing outline 5

Now walk away for about an hour, to let them set and dry. (The longer they sit, the better they are.) If the black hasn’t fully dried, it may leach color back into the white flood color. This is usually a good time to clean up the mess made from making the royal icing and/or  to start baking your cupcakes if you haven’t already.

If your going to take the time to make these awesome little cupcake toppers, please pick out an equally awesome cupcake wrapper…it will make a difference. I love the Reynolds Stay Brite Baking cups, because they look exactly the way they do before baking!

Now that your cupcakes are made, and cooling, let’s get back to the toppers! With a #1 tip on your pink icing, fill in the bows.
Monster High Skull Cupcake icing outline 6
When they are all finished, put a #1 tip on your white icing to flood and the inner part of the skull.
Monster High Skull Cupcake icing outline 7

Be careful when you work or you will do what I did…oooops!

Monster High Skull icing outline oops
After all the skulls have been flooded with the white icing, begin flooding the outer part of the topper with the white icing, still using tip#1. (A larger tip can be used, I prefer the smaller one)
Monster High Skull Cupcake icing outline 8
I usually like to let them set overnight to really make sure they are dry, but a few hours will suffice if that is all you have. When making them, I usually make a couple of dummy ones, that you can use to test how dry they are. When they are fully dry you can peel them from the wax paper.
Monster High skull icing outline Side View
Now this is when the eyelashes are applied. In a little bowl add a small blob of the black icing. With your food  paintbrush, gently add on the eyelashes. You may wan to practice on a piece of paper before you begin, to get the feel of it. If you don’t have a paintbrush, you can use a toothpick.
Monster High Skull Cupcake icing outline 9
Now lets, start putting all the pieces together. Fill a bowl with some pink sprinkles and set it to the side. Fill a decorating bag with vanilla frosting or whatever flavor you choose. I use a 1M tip for this, but you can use whatever tip you prefer. Start frosting a ring around the outer edge of your cupcakes.
Monster High Skull Cupcake icing outline 10
t will resemble this when you are done.
Monster High Skull Cupcake icing outline 11
I sometimes add in a bit of chocolate frosting to the middle for an extra treat,  but it is not necessary to fill the middle.  Now dip the cupcake into the pink sprinkles and gently turn it, coating the entire edge.
Monster High Skull Cupcake icing outline 12
Finally, place the topper on top of the cupcake and gently press down, try to use equal pressure so as to not to break the topper, as they are very delicate!
Monster High skull Birthday Cupcakes
Voila...your finished Monster High Cupcakes! Now pat yourself on the back, job well done!
Monster High skullette cupcake

Monster High Cookie Tutorial

Monster High Picture Tutorial

Cool Ideas

 

Monster High Cakepops

By lucks.com

MONSTERHIGHCAKEPOPS.jpg

 

SIZE: Other (cake balls)
SKILL LEVEL: Easy

1. Fashion cake pops from cake scraps and buttercream, then shape into balls.

2. Melt a small amount of tinted chocolate. TIP: You may use dark chocolate as the base for the black-sugared cake pops; use oil-based candy colors to tint the remaining colors, or use pre-colored candy melts.

3. Dip the end of a fancy candy stick into a bit of chocolate. Insert the stick halfway into the base of each large cake ball–the melted chocolate will help the ball adhere to the stick.

Repeat this step until all cake balls are fitted with sticks. Chill pops thoroughly in the refrigerator for easy handling.

4.When pops are chilled, melt enough tinted chocolate to fill medium bowls at least halfway. Dip a ball into the melted chocolate to cover.

5. Before the chocolate sets on each, sprinkle—don’t dip—coordinated sanding sugars over the balls. TIP: Have sugars at the ready in a small bowl with a spoon.

6. When all pops are set, attach skulls to pops with a small dab of melted chocolate.

Decorating idea by Charra Jarosz