The "NEW" things around here are the MOCHA COFFEE SPOONS (plastic spoons, flavored/chocolate covered) and COOKIE SPOONS (spoon is a cookie, trimmed with fancy chocolate attached design).

HOW-TO DO MOCHA CHOCOLATE SPOONS:
List of supplies: available at http://www.sugarcraft.com (or other cake decorating supply shops locally)
Heavy plastic spoons
White chocolate, Milk chocolate or any flavor desired
Chocolate sprinkles or colored sugar ;optional
Mold; optional
Lorann flavoring oils

DIRECTIONS: In the microwave, melt white chocolate in one bowl. Melt milk chocolate in another bowl. (Of course, you can melt chocolates on the stove top, in top of double boiler. too.)

Icing Wiz:  Dol, can you melt the choc in Microwave also? Or does it have to be over stove?
CCChefDol:  Sure, Icing. Melt chocolate however you feel comfy

METHOD 1: MOLD as the 'spoon' part:
1. Flavor chocolate as desired with Lorann oil or our NEW CK oils to taste. A few drops will do and this depends on the amount of chocolate you are flavoring. Some flavorings we use: Creme de Menthe,      Amaretto, Raspberry, Orange Brandy (Like Grand Marnier), Irish Cream, Keoke (Like Kahula) and       Hazelnut
3. Pour melted chocolate in the spoon part of the candy mold, then add spoon handle. Spoon handles are  available with or without the flavor name on the 'handle.'
4. Chill in freezer until chocolate is cold and will release from the mold.
5. Package as desired. Both boxes and bags... bows too, are available. See pictures here: http://www.sugarcraft.com/catalog/candies/spoons.htm

METHOD 2: DIP CHOCOLATE ONTO PLASTIC SPOON
Dip half of your spoons in white chocolate and the other half in milk chocolate. Dip them as far as the base of the spoon's bowl. Place them on waxed paper and let them set completely.
   When the chocolate on the spoons is set, melt the remaining white and milk chocolate in separate bowls as before. Dip the white chocolate spoons in milk chocolate and dip the milk chocolate spoons in white
chocolate. Dip them only half way up the bowl of the spoon to create a layered effect.
   Place them back on the waxed paper to begin setting. Let chocolate set only partially (about 5 minutes).
Then, gently dip the tips of the spoons in chocolate sprinkles or colored sugar.

TIPS:
1.) These also make great gifts to place in a basket along with a favorite coffee or hot cocoa.
2.) These spoons, wrapped in cello wrap and tied with ribbon make wonderful stocking stuffers.
3.) You can add instructions to your gift card ('Stir me into you coffee').
4.) There are spoon handles for many occasions. Not just for Christmas. This is special for adult parties.

NOTE: Use only [oils]. Other flavorings will thicken the chocolate, rendering it unusable.
TIP: There is a new kit containing everything you need made by Wilton. Good cheaper way to start.

Gigimama:  Dolores, how much do you charge for the choc spoons?
CCChefDol:  Gigi...we don't make them...just sell supplies
Gigimama:  Oh, I gave them as thank you gifts last year, and people want to buy some this year
not sure how much to charge
Chef Nana1:  gigi.. i get anywhere from 1.00-2.00 each depending on how i make them
Bigsislkb:  They sound very easy to make Nana. I think I will make some for my friends at work
Gigimama:  I've only made very small batches, so I'm not sure how much chocolate they use
Chef Nana1:  they are...and are HUGE sellers!
Cake Wmn:  I gave them to my grown stepchildren last year and were big hit
Roca Karen:  Dol I've been wanting to do this for a long time...
Bigsislkb:  Got those last year for Christmas....they are very good with Hot Chocolate
CCChefDol:  Our customers make 200 at a time for some reason

JTWdirect:  Dol:  do you have choc. for diabetics? My husband is a new diabetic and I like this idea w/ no sugar added hot choc
CCChefDol:  yes we have and its even good to eat now!
Icing Wiz:  Once the choc. spoons are set, will they melt quickly or do you need to store in fridge?
CCChefDol:  Icing...they will melt in your hot drink. But just store them tightly wrapped at room temperature. When you store chocolate anything in the fridge you take a chance on it taking on the odors of other foods in the fridge - tastes awful then.
JTWdirect:  Wouldn't a basket of diabetic "goodies" be fun for a gift?

Icing Wiz:  What brand of chocolate so you like for this Dol?
CCChefDol:  Merckens!!!!
Cake Wmn:  JTW, only 1 problem, too much dietic choc. can cause stomach problems!

TO - DO: Make a good roll-out cookie dough. Spray hard candy mold cavities with cooking spray. Push dough into mold cavities and place cookie-filled molds on an aluminum cookie sheet. Bake on top rack at 325°F for 8-10 minutes. Cool slightly before removing cookies from molds. Stir your coffee, softens spoon and eat! You can add spoon trims. Make out of chocolate and lay it on after cookie is baked. You can get: Hearts, cameos, stars, Christmas- toy soldier, holly, star, bow - and more. Spoon decorations and cookie molds are available at http://www.sugarcraft.com/catalog/cooky/cooky.htm (pictures too).

Icing Wiz:  Dol, are the hard candy molds metal?
CCChefDol:  no - plastic...like the plastic Pantastic pans...see....you can bake in hard candy molds...they take the heat

Cookie recipes suitable to make cookie spoons:
CHOCOLATE JEMS
1/2 cup butter
1 1/2 oz. Unsweetened chocolate
1 cup brown sugar
1 egg
1/2 tsp. Vanilla
1 3/4 cups flour
1/2 tsp. Soda
1/4 tsp. Salt
Add melted chocolate to butter, sugar, egg, vanilla and cream mixture. Mix dry ingredients. Stir into creamed mixture. Press into ungreased spoon hard candy mold. Place on aluminum cookie sheet. Bake at 350° for 8-10 minutes.

MOLASSES GINGIES
1/3 cup butter
1 cup brown sugar
1 1/2 cup dark molasses
2/3 cup cold water
6 cups flour
2 tsp. Soda
1 tsp. Salt
1 tsp. Allspice
1 tsp. Ginger
1 tsp. Cinnamon
1/4 tsp. Cloves
Cream butter, sugar and molasses. Mix dry ingredients. Stir into creamed mixture. Spray hard candy molds lightly with oil. Press dough into cavities. Place on aluminum cookie sheet. Bake at 325° for 14-16 minutes for larger cookies.

MORE COOKIE TREATS:
There is always something new with gingerbread houses...I could go on and on LOL. But the following is a [very] much tested recipe for you. This recipe is for making a gingerbread village. The cookie forms have building directions on the forms. Be sure to read them. Put together with buttercream icing. Use glitter, non-pariels, chocolate and etc. To decorate village. Our page where the molds are available is located here: http://www.sugarcraft.com/catalog/holiday/xmas/xmas.htm (I'm sorry, there is no picture yet). My scanner is still down. I will try to describe them for you:
Mold #90-H4407 is a 3D Mini Christmas village
Mold #H4408 is a Gingerbread House/Noah's Ark
Mold #90-H4309 is a 3D school house
Mold #90-H4603 is a Stackable Pine tree
Mold #90-H7401 is a 3D Church

There is also a 'candy dish' (Mold#90-H9902 Cut glass candy dish), and other great ideas.

GINGERBREAD VILLIAGE
1/3 cup soft shortening
1 cup brown sugar
1 1/2 cup molasses
2/3 cup cold water
6 cups flour
1 tsp. Soda
1/2 tsp. Allspice
1 tsp. Ginger
1/2 tsp. Cloves
1 tsp. Cinnamon
1 tsp. Salt
Cream shortening, sugar and molasses. Mix dry ingredients. Stir into creamed mixture. Spray molds lightly with oil. Place cookie forms on aluminum cookie sheet. Bake at 325° for 8-9 minutes. Cool slightly before removing from forms.

Bridal1:  Buttercream icing Dol?
CCChefDol:  yes...they are real small and will hold up (anyway...this IS what the instructions said. You sure can use royal icing if you want to keep them or hang on the tree).

One other thing for Christmas is the drizzled candy dish.

Icing Wiz:  How would you do that? In a coffee can or something? (Make the candy dish in a 3D candy mold).
CCChefDol:  sure you can Icing...bake it anything you can poke in the oven
Bridal1:  Are they expensive Dol?
CCChefDol:  molds...about $3.00 each I think

CWChicky:  Can anyone suggest a not so sweet icing for a gingerbread cake? I will be covering it with a sugar paste
Icing Wiz:  Cream cheese icing CW
JTWdirect:  Lemon glaze is great on gingerbread cake
CCChefDol:  try the new whipped icing
Bridal1:  I like whipped cream on gingerbread cakes.
JTWdirect:  Me too...real whipped cream w/real vanilla

CarolA5238:  I made a gingerbread house and I really surprised myself, It came out great.

CarolA5238:  Dol, my cookies are flat as a pancake, am I mixing the dough too much?
CWChicky:  Carol. Finecooking.com has a wonderful article on the science of cookies
(From Dolores)...maybe your soda or baking powder was old. There is a way of checking but I’m not sure of the procedure...drop in water and if it foams something like that.

IMGRAM2:  does anyone happen to know what invert sugar is
CCChefDol:  invert sugar is another kind...like brown, granulated etc. and is liquid like syrup
JTWdirect:  Liquid in nature
CCChefDol:  invert sugar...used making marshmallows that melt in your mouth!
IMGRAM2:  do you happen to know what invert sugar is i found a recipe that has it
CCChefDol:  Ppuck...I have one on my candy recipes page...anyone else? it is a liquid sugar I use in marshmallows
IMGRAM2:  where do you find it
CCChefDol:  on my web site at http://www.sugarcraft.com - Invert sugar is sort of like Karo but real different in use of it
IMGRAM2:  can you use anything else in its place
CCChefDol:  Not that I know of...won't turn out...see its not Karo and not granulated...but a dif. sugar
CCChefDol:  http://w3.one.net/~proicer/index.html than look for RECIPES, then CANDIES

GOOO8:  Have a cookie question. What is the proper way to defrost frozen royal icing decorated cookies?
CCChefDol:  keep covered until room temp again - completely sealed or slight air opening

CWChicky:  Can sugar cookie dough be frozen?
CCChefDol:  CW...freeze, but bring it to rm temp before opening or using
CCChefDol:  slightly cold is okay...won't spread
CWChicky:  Thanks, I'm doing a cookie party for my sons kindergarten class.

CCChefDol:  made that fudge in candy class last Saturday...water boiled at 207, then before it was over................boiled at 212! good lesson that the thermometer  reads different when the air is heavy and that the cooking time also must be adjusted. I do have a thermometer ‘help’ file on that you can read up on this.
JTWdirect:  Boiled at 207?
CCChefDol:  Yes it sure did...was overcast when i tested the thermometer. The heavy air when rainy holds the reading down, so we have to stop so...many degrees sooner or candy will burn. Best to never make candy when raining...the older cooks always said to ‘make candy when the sun shines!’

Bridal1:  Has anyone ever made a gingerbread house using the gingerbread mix?
CCChefDol:  wouldn't GB mix be the soft bread kind Bridal?
JTWdirect:  Yes, gingerbread mix too soft...have to add lots of flour then tough
Bridal1:  Yes, but there is a way that you can use it for houses.
Gigimama:  I've mad cookies, but not a house.  The mix has two sets of directions, one for cookies one for cake
CCChefDol:  Bridal...what brand is it?
Bridal1:  Have to go back to message board - think someone had it on there. Betty Crocker, I think. It was recently, I think.
JTWdirect:  Don't put any eggs in the GB mix (if it calls) then it'll be hard
CCChefDol:  But Bridal...why not just mix one up?
MHohimer:  Carolyn, check w/Cora sometime - I remember someone in our group talking about  sometime ago.
Bridal1:  I hate doing that!  In fact, I bought 3 of the Wilton ones for my grandkids to do.
CCChefDol:  Bridal...I like those tiny Wilton ones...just fronts, but could add the rest of the house.

Bridal1:  I was looking at your site again the other day - first time in long time Dol and saw pix of
the talent show, etc. at ICES. Need to get you some names and one state you had wrong with a name
CCChefDol:  Wish I'd sent one to Fran Kuyper...would cheer her up maybe --- YES! help me out Bridal please.

Thursday December 17, 1998 at 9 PM ET in the Kitchen Conference Room -- With CCChefDol & CCChefPwd --  "Christmas is for kids" Goodies we make for ours - share yours with us, please. What are your favorites?