sweet heart treats

It’s about that time, when we go out of our way to show and tell our sweethearts how much we love them and cherish them. One way I share my love, is by making sweets for my sweets!

I’ve compiled a group of three of my favorite Valentine’s Day recipes that are all themed with heart-shapes.

Sweet Heart Treat #1:

Chocolate Pops, with Love

First up, homemade Valentines for the kids to pass out, are my favorite. No one really wants another heart-themed pencil or piece of paper with a superhero on it.

heart chocolate pops - how-to via milissweets.com

Making something unique that takes a little time and love, is even better.

heart chocolate pops - how-to via milissweets.com

The best part is, with a tiny bit of help, your child really can make them. They will be really happy and proud to pass them out to their friends.

heart chocolate pops - how-to via milissweets.com

Sweet Heart Treat #2:

Sweetheart Cheesecake Tart 

My kids would really love it if I made this one again! It’s absolutely delicious. 

sweetheart cheesecake tart - recipe milissweets.com

This take a little extra time and effort but for the people you love, you can squeeze it in!

sweetheart cheesecake tart - recipe milissweets.com

Sweet Heart Treat #3:

Chocolate Pots de Creme

chocolate pots de creme recipe by milisweets.com

I’m going to put it out there, that chocolate is an absolute-must for me to enjoy on Valentine’s Day. I don’t need a whole box of chocolates or a large treat. A little goes a long way. I just want (or should I say need) a little chocolate-something that is extra rich, deep and delicious.

Chocolate pots de creme will definitely cover the want and need for Valentine’s Day. To make the recipe, will give you a bit of an arm workout, and is definitely not a beginner-recipe, but it’s well worth making it happen. I prefer the espresso version but do not include it when making it for little ones.

chocolate pots de creme recipe by milisweets.com

chocolate pots de creme recipe by milisweets.com

I’m a sucker for vintage Valentines. Here’s one I stumbled upon, while on Pinterest.

vintage Valentine

Hope you have a wonderful Valentine’s Day!

xox, Mili

how this started

How did this even happen? It has been five years since I started Mili’s Sweets. Before that time, I would never in a million years think I would want my own small business. I’ve always thrived on stability and am not a person who takes many risks. I guess people change – sometimes because they have to and sometimes because they want to.

I’m sharing a little about how all of this started.

I had to become a mom. 

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my birthday, July 2007

Fast forward to one of the many miracles that have happened in my life. One of my favorites is becoming a mom. I don’t take this opportunity and blessing for granted. When I was younger, doctors told me that I’d need surgery to be able to become pregnant. That wasn’t God’s plan since two months after marriage, I was pregnant and have given birth to two extraordinary and healthy children, a daughter who is now ten and a son who is seven.

I went from having a wonderful career in the corporate world, to giving it up to stay at home with the kids. It was a team-decision that my husband and I made. It came with many sacrifices and I would not want to trade this special time for anything. I loved to cook and bake but I was only OK at it. Staying home really helped me to hone in on the baking and cooking skills that I wanted to have, for personal joy and for my family. So I worked it into my life, along with making baby food like a crazy-person, doing crafts and going on fun adventures with the kids.

Turned out, our baby was allergic to peanuts (and tree nuts). 

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days before our ambulance ride, June 2008

I’ll never forget June 25, 2008. Our 16-month-old son wanted to try the peanut butter sandwich that his big sister was enjoying for lunch. I gave him a little peanut butter spread on a small piece of bread. He seemed to like it. Then he violently changed. I called 911 for the first time in my life. This baby of mine kept saying over and over, “Uh-Oh. Uh-Oh. Uh-Oh.” I was scared. He was pink and swollen, and had giant welts that looked like second degree burn-blisters all over his face and body. The worst was seeing these giant sacks covering his eyelids, making them close. He could breathe. The ambulance was at our home in a few minutes. I still remember the medics who helped us and gave a special seat and teady bear to my sweet four year old (who was also scared). My husband was two hours away, at work, and would meet us at the hospital.

Our son was soon tested for allergies and we learned that he was very allergic to peanuts and all tree nuts. It took a toll, but I have always been strong and would be sure to protect our child. It seemed so strange and far fetched to have a child with such severe allergies. Our family was meant to have this small challenge and we were going to work it out.

I couldn’t buy my son treats at the store. I couldn’t buy him a birthday cake. 

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baby boy’s 2nd birthday, February 2009

It was quite a learning experience to figure out what I needed to do to protect our little boy. I couldn’t believe how many items in the store has traces of peanuts/tree nuts. I wasn’t going to risk having my son be harmed over his allergies, so I avoided most packaged foods all together. I learned to make everything on my own. I ended up cooking or baking everything for our home – three meals a day were fresh and I’d experiment with dessert. I loved doing it and it was good for my family. I really enjoyed my work and the outcome. My family liked what I was making too.

My son was really into Thomas the Train. In fact, he loved anything that had to do with trains. For his second birthday, I wanted to buy him a special cake but every single bakery I called could not guarantee that there would be no traces of peanuts or tree nuts. A bakery that could work out an order for my son, literally did not exist. So I couldn’t order a cake. I made one.

This funny, goofy train cake, that I made for my sweet boy, was awesome (to us).  It was a turning point for me. It brought my kids so much joy. My sweets were bringing others so much joy. It left quite an impression on me. I decided I wanted to continue to develop my own recipes and to just keep baking.

I went for it. 

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 Mili’s Sweets sampling party at my home, July 2010

With a lot of encouragement from my friends and family, I started Mili’s Sweets. It was on my wedding anniversary, March 8, 2010 that I made it official. I found the courage to go for it. I was nervous, but I just had to move forward.

I always felt like becoming a good baker and developing my recipes was a God-given gift. To have hope in the idea of supporting my family in any way, with doing something that I absolutely loved, felt like a dream come true. (I still believe this to be true. Every time I finish making a cake or complete an order, I feel thankful that I was able to do it.)

My friends loved my sweets. I’d try new recipes and gave most of the products away. I’ll never forget my very first official paid-order. It was from my friend, Honeye Hawkins. Our daughters took ballet together. From there, word of mouth, love, passion and prayer pushed me along.

I developed a following and a professional catering business where I set and styled dessert tables and delivered throughout San Diego County, while renting a commercial kitchen that was located near my home.

More people were exposed to my work. 

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San Diego Living, Cupcake Wars, September 2010

In the summer of 2010, I received a call from a local television show. The producer had tried one of my Creme Brulee cupcakes at a party and wanted to know if I’d like to be on a Cupcake Wars segment of their program, where a bunch of different local dessert/cupcake companies would “compete” and viewers would vote for their favorite. I was the absolute underdog of the bunch. I was also incredibly nervous. My mission, to provide nut-free sweets, to be myself and to simply make the best-quality and best-tasting product I personally liked enough to sell to others, shined through. I couldn’t believe it when I was told that I won their little Cupcake Wars program! Having the title, “Best Cupcakes in San Diego” was a great building-block for my business.

I give until it hurts.

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with my volunteers at Mili’s Sweets UTC fundraising event for American Red Cross, April 2011

I always dreamed of being able to give generously to charity. I was raised to give and give, but what I typically had to offer was my time and resources and not necessarily a check worth a significant amount of money. As soon as I understood the value in the desire for my sweets, I took advantage of it. I promoted to give to charities since it was the only way that I knew to fundraise on my own for a significant amount of money.

Via Mili’s Sweets desserts, I have raised thousands of dollars for several charities, schools, non-profit organizations and will continue to do so for what I can, and have a passion for. Many of my contributions are given silently. My most memorable efforts have been for American Red Cross, the local non-profit, “Fight Like a Girl, Team Kaelyn,” for an incredible little girl whom was fighting cancer, and for St. Jude Children’s Research Hospital.

We made some friends.

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my daughter and her best friend at their First Holy Communion, May 2012

I’ve always tried to squeeze Mili’s Sweets around my family’s schedule. I have always played the stay-at-home mom roll and am very active at my children’s school. Our school-community is super important to me. I have a few friends who I made there who really loved me (still do), love my products and believed in me so much, that they would introduce me to their friends, and always have me cater sweets for their special events.

One of those friends from the kids’ school is Ann Marie. I placed an ad in the school newsletter when I first had my license and permit and she gave me a call. We instantly clicked and over the years, we have become good friends. She is a special blessing that came into my life, to really boost my confidence so that I could take my work and what she also considered my gift, to another level. I love her for what she has done for me.

Then there was my friend Amy. Her daughter and my daughter became best friends as soon as they met in Kindergarten. I didn’t know Amy well at that time, but I always knew I liked her. That year she was pregnant, and after having her baby, I delivered dinner and dessert for her family to enjoy. Over time, we became close friends. She is like a sister to me – someone with whom I tell everything and anything. I love her.

Amy is the woman who owns MiaBella Yogurt & Desserts. She approached me in the spring of 2014 and asked if I’d like to partner up with her to start a dessert shop. Without hesitation, I said “Yes!” It’s one of the easiest and best decisions I’ve ever made. I can’t believe that the shop will be open in just a couple of weeks!

Then there are the friends that I met and made through my business. To be supported in this way simply amazes me. We have real connections and not just a “like” on facebook. Take social media away and these incredible relationships would still thrive.

I confess, that don’t have many super close friends. However, the friends and family whom have been by my side, who really love me, have my heart. I cannot be who I am without them! I am so thankful for each one of them and they know exactly who they are!

I keep my family close. 

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my daughter makes my mom her birthday cake, July 2014

My mom lives with us in our home. My dad is one of my best friends. He has been through hell and we will always have each other’s back. I love my brother and his family. We are super close, even though he lives out of town. My husband and I are still completely in-love. He’s my other half, my very best friend. We’ve been together for almost half of my lifetime. I love and admire my step-daughter, who is grown-up and attending college. Our children are the loves of our life. My family loves me like no one else on the planet. They are proud of me. They want to be with me. We constantly want to be together.

I don’t live in “la-la” land. Life is usually not easy. It is incredibly difficult and dare I say a burden to care so much, to keep it all a-float – but life with this family of mine is a labor of love that I will never tire from. I am beyond blessed! I thank God every day for what he puts in front of me.

I need to stay true to myself.

One thing I learned a long time ago, that I bring into my life as Milissa in my “real” world, and as Mili in my Mili’s Sweets world, is to never compromise who I am. I try to concentrate on doing my very best every single day, at anything I sign up for and I sign up for a lot. I am extremely determined and passionate. I’m a “glass half-full” kind of lady. I’m a nerd. I clown all of the time. I laugh at my own humor and I want to laugh every single day. It’s impossible for me to hide my emotions and I tend to shed a tear or two often, whether tears of joy or not. I can’t pretend that my faith and my roots are not important pieces that make me whole. I will always love and encourage others, even if they don’t do the same for me. I hug. I don’t think I’m better than anyone else. I’m not. I am humbled with the understanding that I am here because of the opportunities that God has put in front of me – I’m just going to try to make the most of them.

I will always care about my work.

I care so much about each one of the desserts I make. I care about the people who want to enjoy a treat, but can’t because of food-choices or extremely dangerous food allergies. I live it and I totally understand it. I’ve had customers call me and talk to me just about the situation they go through, either for themselves or for their children when it comes to necessary food restrictions. Some just want to be sure that what I say I’m offering is what I mean. It is. Mili’s Sweets will not only always be completely free of peanuts and tree-nuts, but I will also try to accommodate other food-related needs by offering gluten-free and/or egg-free options.  I will also always be happy to answer questions about the ingredients I use, so that people can be assured that it is safe for them to enjoy. I love what I do and I want to keep doing it.

xox,

Mili

P.S. Thanks for being here and for reading my little stories. I know this is some personal stuff, but I think it’s cool to share. Please, reach out to me and share your stories. Take care and big hugs!

 

 

 

Nevaeh Costa - January 17, 2015 - 8:42 am

I loved reading this! What an incredible story and I’m so excited to see you gain even more exposure in this venture and inspire others. Plus- smiles & the “oh my gosh this is soooo good” will be heard over and over to keep you motivated.

Kathleen Arciero - January 17, 2015 - 4:19 pm

Beautiful Blog – your sweet journey is an inspiration – staying true to your family, self and passion for taste and perfection! It is a gift! Bless you – looking forward to the Grand opening! K

sweetsbymili@gmail.com - January 22, 2015 - 5:01 pm

Thank you so much Kathleen! God bless you. I appreciate you and your kind words!

sweetsbymili@gmail.com - January 22, 2015 - 5:02 pm

Thank you so much Nevaeh! You are awesome! God bless you!

vintage circus

vintage circus birthday: catered, set and styled by Mili

Years ago I was asked to cater and set a birthday party for two sweet cousins, celebrating their first birthday together. The theme: vintage circus.

vintage circus birthday: catered, set and styled by Mili

This party was a little different from the typical services I had provide in my catering days, since I was setting and styling a dessert table that included some food and treats that I didn’t make, alongside the items that I did make. Here I provided all of my plating and all of the custom labeling. I also provided the custom cake in the center, the two smash cakes and cupcakes including Strawberry Shortcake and Bananas Foster and ton of details to make this happen.

vintage circus birthday: catered, set and styled by Mili

I really loved creating the custom paper products for the table. I tied in the aqua, gold, red and white color scheme into each piece. I used  vintage-inspired circus stationary, and added the pieces to the dessert-label tags. I created everything on my computer and printed the pieces at Staples, onto glossy cardstock. I cut paper triangles to add to some of the pedestals and added ribbon throughout the table.

vintage circus birthday: catered, set and styled by MiliThe creative sisters and mothers of Cam and Jax were responsible for making the beautiful banners above and below the table. I was so happy to hang them.

vintage circus birthday: catered, set and styled by Mili

I made mini cakes for the sweethearts, Cam and Jax, to really smash into. They were made with a simple Vanilla Velvet cake, covered and decorated with fluffy vanilla butter cream and some sprinkles.

vintage circus birthday: catered, set and styled by MiliAs a special bonus, I made giant fondant lollipops for boys to take photos with, and to add a little something special to the table.

vintage circus birthday: catered, set and styled by Mili

The fondant cake was made to be super-special centerpiece, and to feed the party-guests. I created the aqua color for the fondant and pieced the diamond, rectangle and triangle shapes together,  to create a vintage feel to go perfectly with the elephant cake-topper.

vintage circus birthday: catered, set and styled by Mili

vintage circus birthday: catered, set and styled by Mili

It was an absolute labor of love!

xox

Italian hands make frittelle: traditional fry-bread

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

This is my first post of 2015 and I can tell you, it will be one of my favorites for a long time to come. Here, I document my mom making one of my all-time favorite Italian treats, typically enjoyed on Christmas Eve and on special occasions: frittelle.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

There are many versions of frittelle. Most of them found and scattered all over Italy are small and served as a donut or a fritter. This is the original. The tiny town of Tricarico, Italy, where my mom was born and raised, is known for inventing this food which is a fry-bread and peasant-food, made as the best that could be done to celebrate on Christmas Eve for many families. It was so delicious that it caught on and neighboring towns would develop their own takes on the treat. Generations of Italians have made their own versions of frittelle, based on where and how their family was raised.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

Traditionally, most everyone would enjoy them filled with a dried/cured Provolone cheese (the convenience of refrigeration was not always around) that was cut into cubes and would melt while being fried. This is how my Nonna made them. Frittelles are also commonly served without any filling. Having them as a sweet-dessert was not really an option. In my mom’s hometown, many years ago, sugar was considered a luxury-item to most families. Because of my grandmother’s profession as a doctor, my mom’s family of eight was fortunate to have enjoyed sugar. I am proud to tell you that they shared their sugar and everything else that they had.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

We are not going to miss out on the opportunity to make some dessert-frittelles! We have modified a few details for our recipe-options, substituting the dried Provolone for shredded Mozzarella cheese. Unfilled will always be an amazing option. And then there are the dessert versions, with freshly-fried frittelles, dipped into sugar or cinnamon-sugar.

Obviously, some details of how to make this recipe have been updated and simplified, so that you are able to conveniently heat the water for the dough preparation with the use of a microwave, and use the many other convenient tools, available in our modern kitchens.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

The air in the dough and the texture of the bread makes it taste like a delicious, fluffy, warm pillow. There is no way to not be satisfied with such a generous serving of fried-deliciousness. Every time I see them, smell them or pull one apart, it takes me back to some of the happiest days and memories of my childhood.  It is a very good thing!

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

The recipe is actually very simple, but it will take some time for me to master bread dough the way my mom has. The way she prepares it blows my mind! Her hands are so fast, that my camera could barely keep up. I had to write down her notes quickly too. When hands have mastered a craft and are this skilled, there is no measuring or referring to recipes. Therefore, if I don’t write down her work, it might one day, be lost.

With that, I hope you can save and share this recipe!

Nonna’s Traditional Frittelle Recipe by Mili’s Sweets

Here’s what you’ll need:

1 and 3/4 cup water, heated

4 cups all purpose flour

1/2 cup of flour, reserved for dusting

2 teaspoons salt

1 tablespoon sugar

1 cup water, heated

1 packet dry active yeast, or 2 and 1/4 teaspoons of dry active yeast

canola oil for frying

optional ingredients: shredded mozzarella cheese, granulated sugar, or a cinnamon-sugar mixture

Here’s what you’ll do:

First, prepare the 1 and 3/4 cup of water by heating it in the microwave for 2 minutes. Set aside.

Next, prepare the yeast.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

How to prepare yeast for making bread-recipes:

In a glass container, measure one cup of water. Heat in the microwave for 40 seconds. Stir in the dry active yeast and the 1 tablespoon of sugar. Cover for 10 minutes. The yeast will have activated and will be ready to use.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

Now it is time to get to work and knead the dough by-hand. In a large bowl, place the 4 cups of flour and create a well in the center. Pour in the activated yeast-water mixture and pour on the salt.

Watch my mom’s hands. I had to really edit down the photos so that you can see how she puts it together. After the well is filled, she brings her hands around to edge to let flour into the center. She moves her one hand in and out to get more flour into the center, a little at a time. Once all of the flour is combined into the moisture, she uses a little of the 1 and 3/4 cup of water that was heated and set aside, to dip in her hand and add the moisture. Next, she uses both hands. Her hands move up and down and “squish and squash” in the dough. It is sticky. She lifts the dough ball and takes a scoop of water with her hand, to grab the flour that is at the bottom of the bowl. With that, she works-in all of the dough together.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

She takes the access dough from her hands and then gets a sprinkling of flour from the reserve that was set aside for dusting. She dries her hands with the flour as well. As tradition, she says a prayer over the dough and makes a sign-of-the-cross over the kneaded dough –  just the way her mother did and generations before her have done. It is beautiful.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

Now it is time to cover the dough and allow it to rise.

She covers the dough with a homemade blanket that she always uses. You can use a large dishcloth. Completely cover the bowl and keep in a dry, warm place. Allow to sit, untouched for one hour. Please set a timer so that you don’t forget.

rittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

When the one hour is up, you will have a beautifully-risen bread dough that is ready to use.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

If you are ready to go, it’s time to prepare frittelle! Make a prep-area on a table to work on the individual servings of dough. We put down some parchment paper. Cut the dough into small pieces, that fit into the palm of your hand.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

Take the piece and stretch it so that it’s a nice and flat, with no holes but a good amount of light coming in without breaking.

While this process is happening, you will want to prepare the oil in a pan so that it can get hot enough to properly fry the bread. In a pan, heat the oil. We use canola oil. The amount of oil you need, will depend on the size of pan you use. Our oil goes up to the little knobs in the pan. I’d say between 1/2″ and 1″ up, depending on the mood we are in. You will know what is best for you. When you are frying most any food, a trick to being successful, is to make sure that it has the opportunity to float. Set the stove to medium-heat.

Now it is time to fill (or not fill) and fold the pieces of dough.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

We are going to start with dessert-versions of frittelle, so they will not be filled.

Once you have the dough flattened, fold it over to make a kind of taco. Seal the edges closed with your finger tips.

When the oil in the pan has reached 350 degrees, you can start to fry the bread. Be prepared since this process will go quickly. You will want to have an area to dry and cool the frittelle and have a pair of tongs handy, to flip the pieces.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

You can flip the dough over and over, until it has become golden brown and is floating in the oil. I cannot give you an exact time since it depends on the quality and make of the pan you are using. For the first try or two, you will want to eyeball-it. They can be done frying in as little as two minutes.  Here is what unfilled dough looks like, after it is fried. It is not as round as filled frittelle, but there should always be a lot of air and texture on the inside.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheeseIf you are dipping into sugar or cinnamon-sugar, have a bowl prepared and ready. The best result for a sweet frittelle is to cover them when they are still hot and the oil is still warm on the bread.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

One of the most beautiful details of frittelle is the light that shines through from the parts of the dough that have been pulled to the point of almost-breaking.

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

It is a skill and a gift to have the confidence to stretch the dough before it breaks. If it does break, do not worry. You can patch it back together with your fingers before frying.

Here is how to fill them, if you want to make a more traditional, savory version, with cheese:

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

Sprinkle one side with cheese. Fold over and lightly pinch the edges closed. You do not want the cheese to come through into the oil since it will burn. It will still taste good, but it won’t be pretty.

I really hope you enjoy this recipe as much as my family does!

It is so important to me, that my family can hold on to traditions that I was raised with, so that they continue to thrive in my home and in my heart. I believe it is important for any family to continue the legacy of their culture(s).  I honestly cannot imagine my world without the special foods and traditions that have helped to shape my life.

Being blessed with my mom living in our home means that my kids and I can learn about the food she has made most of her life. We can document it and always have it.  The best part is, she loves to share how she does it. It brings her joy and another opportunity to be bossy. I love my mom so very much and I’m actually happy when she tells me to do something. It wasn’t always that way, but it has been for a very long time now. Her grandchildren totally get it and love every minute of her sharing with us as well.

xox

frittelle: traditional Italian fry-bread - recipe and how-to via milissweets.com - sugar, cinnamon and sugar and cheese

 

 

Do you want to build a snowman-pop?

build a snowman craft/treat for kids - via milissweets.com

If there is ever a moment during a kid’s winter break, when they need a little something to do and enjoy, I have an idea. I came up with a super-cute and super easy craft that kids love – to build and eat their own edible snowman-pop. It’s a craft and a snack and you can guarantee a “nailed it” every time.

I have taught art class for a number of years, as a docent for my children’s school. I absolutely love being with the kids and seeing what they accomplish through art. Sometimes I give them a challenging project or a more challenging medium, so that they can discover how awesome they are at something new. Love and encouragement to set the tone, can really help to build a child’s confidence. If they are already confident, they will find this fun and memorable.

This school year, I didn’t sign up to be an art docent, but I did sign up to be a room parent. For our Christmas party before school let out, I tried this craft. The 7-8 year old second graders absolutely loved this! The bigger kids in my world loved this one too. Let’s give it a whirl!

“Do You Want To Build A Snowman-Pop”

Here’s what you’ll need:

a straw – plastic or paper

1 large marshmallow

1 small/standard size marshmallow

2 pretzel sticks

plastic sandwich bag

chocolate ganache, prepared

other tools: scissors, teaspoon, rubber band

Here’s what you’ll do:

First, you’ll want to have the ganache prepared. I had some in the fridge/on hand, so all I had to do was microwave scoops of it for 10 seconds at a time, until I achieved a flow-consistency. If you are making a chocolate ganache recipe from scratch, then you’ll want to allow it to cool to warm or room temperature.

Next, it’s time to prepare the world’s smallest piping bag. It needs to be small, in case you have a hungry or ultra messy child on your hands. A little goes a long way and the only way that they can turn their snack into art, is by allowing for a very small amount of the chocolate to come through at the corner of the bag. I’ll show you how.

build a snowman craft/treat for kids - via milissweets.com

I had the craft all set in production-mode for the cute bunch of 2nd graders.

First, cut plastic sandwich bags in half, so that there are two corner bags. Next, place one corner bag into a small glass jar (a cup would be handy too) to hold the bag. Then spoon in about one teaspoon of chocolate ganache into each bag. Then, use a rubber band to close each bag. Small scissors are used to cut a tiny hole at the corner, but only when your crafter is ready to play.

Next, ask your little crafter to start assembling their snowman!

build a snowman craft/treat for kids - via milissweets.com

I told you this was easy and fun!

After this is done, you can slide the two pretzel sticks into the bigger, bottom marshmallow. Now it’s time to get really creative. Cut a tiny hole at the corner of the chocolate pipping bag and tell the kids to go for it.

The children were not shy and LOVED sharing their creations with me. I was really proud of them and super impressed with their creativity and piping skills! I’m glad I took a photo of some of them, since the kids made their creations disappear only moments after they were made. They were so precious!

build a snowman craft/treat for kids - via milissweets.com

xox

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