Ice Cream Wafflewishes

Posted on September 27, 2014 by Bloomingtable Table | 0 Comments

Great idea for ice cream party and dessert table 
Ice Cream Waflewiches
Everybody will adore this simple and delicous recipe.
It can also be an activity in our party.
-Toast frozen waffles, then let coll.
- Sandwich scoops of ice-cream between the waffles.
-Dust with  confectioners' sugar.
 photo by Antonis Achilleos

Posted in Birthday, Dessert Station, dessert table, Ice Cream Party, Recipes, Wafflewiches

Chocolate Chip-Cookie Dough Truffles

Posted on December 03, 2013 by Adriana Machado | 0 Comments


 Now you can make your own truffles with this super easy no baking recipe.
Dress them up with our truffle wrappers for a TAH DAH moment.
Enjoy !!



  • 1/3
 cup  butter, softened
  • 1/3
 cup  packed brown sugar
  • 1 
 tablespoon  vanilla
  • 1 
 cup  all-purpose flour
  • 1 
 cup  miniature semisweet chocolate pieces
  • 4 
 ounces  dark chocolate or semisweet chocolate, chopped
  • 4 
 ounces  chocolate-flavor candy coating, chopped
  • 1 
 tablespoon  shortening


  1. Line a 15x10x1-inch baking pan with waxed paper; set aside. In a medium bowl beat butter, brown sugar, and vanilla with an electric mixer on medium speed until combined. Beat in flour just until combined. Stir in chocolate pieces. Shape dough into 1-inch balls. Place on prepared baking pan. Cover; freeze about 30 minutes or until firm.
  2. Meanwhile, in a small saucepan heat chopped chocolate, candy coating, and shortening over low heat, stirring until until melted and smooth. Remove from heat.
  3. Line a baking sheet with waxed paper. Using a fork, dip balls into chocolate mixture, allowing excess chocolate mixture to drip back into saucepan. Place dipped balls on the baking sheet. Let stand or chill about 30 minutes or until set. Lightly drizzle with the remaining melted chocolate mixture.

To Store:

  • Place truffles in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 week.

Source -

Posted in Recipes, truffle, truffle wrapper

Large Flower Arrangements - Center Pieces

Posted on August 05, 2013 by Adriana Machado | 0 Comments

We love big flower arrangements. 
Research has shown that flowers immediately brighten your mood and have a positive, long-term impact 
Make a bold statement and a lasting impression using only a large garden-style planter (here painted in white) and beautiful fresh flowers
It doesn't have to be difficult -- use your intuition and Bloom!

Design by Sig Bergamin

Posted in Flower arrangements, Weddings

Chocolate Brigadeiros

Posted on August 03, 2013 by Adriana Machado | 1 Comment

Brigadeiro is the most traditional candy in Brazil and is typically served at parties.
The traditional recipe tastes like chocolate-caramel and is very easy to make!
Modern chefs now are creating brigadeiros of many flavors, such as Nutella, strawberry,coconut ,pistachio,etc.
It is above of all a very simple recipe. Enjoy!

Chocolate Brigadeiros


 Chocolate Brigadeiros 

Photo by Ben Fink

Chewy, fudgy, addictive. These little chocolate fudge balls are as common and as loved in Brazil as cookies and brownies are in the United States. Traditionally, brigadeiros are a simple mixture of condensed milk, sweetened cocoa powder, and butter, cooked to a fudge state, then formed into little balls and rolled in chocolate sprinkles. I find this to be much too sweet, so I made a few changes to the original recipe, adding real chocolate, real cocoa powder, heavy cream, and corn syrup. Chocolate sprinkles are usually made with vegetable fat, so unless I know the sprinkle is made with real chocolate like the ones from Guittard or Cocoa Barry, I prefer to use cocoa powder, or grated chocolate, for rolling and the result is amazing. This is a perfect dessert to give as a gift for any occasion. Children will love it and so will adults.


  • 2 (14-ounce) cans sweetened condensed milk
  • 4 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 2 teaspoons light corn syrup
  • 3 ounces semisweet chocolate, chopped
  • 2 teaspoons unsweetened cocoa powder
  • 1 cup chocolate sprinkles, preferably Guittard


1 In a medium heavy-bottomed saucepan, place the condensed milk, butter, heavy cream, and corn syrup and bring to a boil over medium heat.

2 When the mixture starts to bubble, add the chocolate and the cocoa powder. Whisk well, making sure there are no pockets of cocoa powder. Reduce the heat to low and cook, whisking constantly, until it is the consistency of a dense fudgy batter, 8 to 10 minutes. You want the mixture to bubble toward the end, so it's important to use low heat or the sides of the pan will burn the fudge. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be too chewy. It is done when you swirl the pan and the mixture slides as one soft piece, leaving a thick burnt residue on the bottom.

3 Slide the mixture into a bowl (without scraping the bottom) and let cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours.

4 Scoop the mixture by the teaspoonful and, using your hands, roll each into a little ball about 3/4 inch in diameter (about the size of a chocolate truffle).

5 Place the sprinkles in a bowl. Roll 4 to 6 brigadeiros at a time through the sprinkles, making sure they cover the entire surface. Store in an airtight plastic container for 2 days or up to 1 month in the refrigerator.




Posted in Recipes