I decided to decorate our breakfast room table with a fall transitional tablescape and treat. Really the only thing on the table that is truly "fall-ish" is the treat.
My sorority sister Fran sent the recipe to me for this cute autumn snack:
Ricrac napkins, napkin rings, wooden chargers, pillar candle holder, candle (winterberry scent, my favorite) and runner: Pier 1
Mini compote, pie bird, and vase: Taylor series by MacKenzie-Childs
Plates, cups, and saucers: Rae Dunn by Magenta
Chocolate Kiss Acorn Treats
ROYAL ICING or Decorator's Frosting (recipe follows)
HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES Brand Pumpkin Spice Flavored Candies
Mini vanilla wafer cookies
REESE'S Peanut Butter Chips or HERSHEY'S Butterscotch Chips
1. Prepare ROYAL ICING and place in pastry bag with small tip. Remove wrappers from candies.
2. Place mini vanilla wafer cookies on tray or plate with flat side of cookie toward the top. Squeeze small amount of icing onto bottom of candy piece. Immediately press candy bottom onto vanilla wafer cookie. Allow icing to set.
3. Place small dab of icing on bottom of peanut butter chip or butterscotch chip; immediately attach to top of cookie to finish acorn.
ROYAL ICING: Stir together 1 cup plus 2 tablespoons powdered sugar, 1 tablespoon warm water and 1-1/2 teaspoons pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, to get desired consistency. Transfer icing to pastry bag with desired tip. Cover icing and tip of pastry bag with damp paper towel to keep icing from drying out. About 1/2 cup icing.
NOTE: I used what I had on hand....small Nilla Vanilla Wafers, Herchey's Dark Chocolate Kisses, Publix Butterscotch chips, and Betty Crocker chocolate cookie icing in the tube.
Until next time...