Coffeehouse Spoons Recipes

Steps:

• In a microwave-safe bowl, melt milk chocolate chips with 2 teaspoons shortening; stir until smooth. Repeat with white baking chips and remaining shortening. Dip spoons into either mixture, tapping handles on bowl edges to remove excess. Place on a waxed paper-lined baking sheet. Pipe or drizzle milk chocolate over white-dipped spoons and white mixture over milk chocolate-dipped spoons. Use a toothpick or skewer to swirl chocolate. If desired, decorate with coarse sugar or sprinkles if desired. Chill for 5 minutes or until set. Use as stirring spoons for coffee or cocoa.

Steps:

• 1. Cover cookie sheets with waxed paper. Place one cup of chocolate chips or candy melts in heat-proof measuring cup. A smaller, deeper cup gives best results. Microwave chocolate chips or candy melts at 50% power for 1 minute. Remove cup and stir. Continue microwaving at 50% power, stirring every 30 seconds, until chocolate is melted and smooth. DO NOT over-heat chocolate. To thin chocolate, add 1 teaspoon solid shortening per cup of chocolate chips. Stir gently. Dip plastic spoons in melted chocolate to cover the bowl of the spoon. Remove excess chocolate by tapping tip gently against the side of the measuring cup. If chocolate thickens, return to the microwave for 30 seconds at 50% power, stir gently. Repeat with second cup of chocolate chips or candy melts. Cool thoroughly before wrapping individually.

Steps:

• 1. 1. Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24 of your plastic spoons. Place semisweet chocolate pieces in a heavy saucepan over low heat, stirring constantly until the chocolate begins to melt. 2. Immediately remove from heat; stir until smooth. Dip spoons into chocolate, tapping the handle of the spoon against the side of the pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until chocolate is set. 3. Place milk chocolate (or chocolate of your choice) in a heavy saucepan over low heat, stirring constantly until chocolate begins to melt. 4. Immediately remove from heat; stir until smooth. Place the melted chocolate in a small, heavy self-sealing bag. Using scissors, make a small cut in the corner of the bag; drizzle on or both sides of the covered spoons, making a decorative pattern. (Small dots, zigzag lines, circles, etc.) Note: The above 2 steps can be reversed if you like! Get 6 ozs. of white chocolate to cover the spoons and 4 ozs. of chocolate of your choice to use to decorate the spoons. Also, don't rule out various flavored chips- raspberry, butterscotch, etc. 5. Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each spoon separately in clear or colored plastic wrap. Use ribbon to tie off plastic wrap. Store in a cool dry place until ready to give as gifts. 6. Place chocolate covered spoons in a new coffee mug and give along with other homemade goodies.

Steps:

• Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24 of your plastic spoons.
• Place semisweet chocolate pieces in a heavy saucepan over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth.
• Dip spoons into chocolate, tapping the handle of the spoon against the side of the pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until chocolate is set.
• Place milk chocolate (or chocolate of your choice) in a heavy saucepan over low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat; stir until smooth. Place the melted chocolate in a small, heavy self sealing bag.
• Using scissors, make a small cut in the corner of the bag; drizzle on or both sides of the covered spoons, making a decorative pattern.
• (Small dots, zig-zag lines, circles, etc.) Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each spoon separately in clear or colored plastic wrap.
• Use ribbon to tie off plastic wrap. Store in a cool dry place for 2 to 3 weeks until ready to give as gifts.

Steps:

• Line a baking sheet with parchment paper.
• Melt the chocolate with the coconut oil in a bowl set over a pan of simmering water. Stir occasionally until the chocolate is melted and the mixture is combined.
• Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency.
• Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly. Place on the prepared baking sheet and sprinkle immediately with the peppermint candies. Repeat with 3 additional spoons. Allow to set in a refrigerator for 10 minutes.

Steps:

• In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.
• Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.
• Wrap each spoon separately and store in a cool dry place,