Make It A Sweet Christmas Thursday 26 November 2015 @ 00:00
What To Know When Choosing Your Christmas Lollies
There is no warmer time of the year than Christmas time, both figuratively and literally. We would all like to have an amazing Christmas and we would like to show you how.
Everybody loves chocolates, but chocolates don’t like the sun. Rather then steer clear of our guilty pleasure, we would suggest sticking with wrapped chocolates. They can be refrigerated during period of high temperatures and have a protection from the cold of the fridge. If you like your chocolates soft (as we do), you probably won’t want to refrigerate your chocolates. Instead we suggest keeping them in a dark, cool space, away from direct sunlight. In the off chance that they melt, the wrapping will allow you access the tasty, but now soft chocolate without getting your hands too messy. Products like Bunch Wrapped Liqueurs, Foiled Chocolates Stars and After Dinner Mints also look great in a bowl without requiring any extra work.
Licorice For The kids
At the end of the day, Christmas is usually about the “kids”. Size, colour, sugar, fizz… All things kids love about lollies. Trying to accommodate for everything can seem daunting. Fortunately, licorice has come to the rescue. From Jumbo Strawberry Bars and Strawberry Licorice Twists to Strawberry Revolvers and Watermelon Belts, you will find no shortage of kid friendly lollies in the licorice department. Best thing about these treats is they are all coloured to suits the Christmas theme.
Rock Candy For the Adults
Of course it can’t always be about the kids. Adults deserve some sweet treats too. When looking for a treat for the grown ups, you can’t go past Rock Candy. They look great in decorative containers, they taste amazing, they aren’t messy and they make great finger foods. Rock Candy comes in a great range of colours and flavours, with Cherry Apple Bo Peeps and Apple Rock Candy sporting the traditional green and red of Christmas.
Traditional Christmas Lollies
Ginger Bread Houses
When it comes to tradition, one cannot look past the good ol’ Gingerbread House. Building a Gingerbread House is a great way to spend some time with the kids, away from the screens. When designing and decorating a Gingerbread House, appropriate choice of confectionery is essential. We find that Pearls and Sixlets are small enough to be used as Christmas lights and have a great shimmer finish. They are also lightweight and will have no trouble sticking to your gingerbread design. Choc Drops, Jewels and Jelly Beans are also great choices, as they are available in a range of great colours, they’re easy to handle and they taste equally amazing. Marshmallows are also a good choice if you want to create a snow like effect.
So take from these ideas what you will, or perhaps try something of your own. Either way, make this year a special one with the creative use of Christmas lollies.
Father's Day Surprise Wednesday 26 August 2015 @ 14:23
A few creative ideas to thank our Dads
As kids, we all see our Dads as Superheroes; they’re strong, unbreakable, full of useful sayings with have all the right tools for the job. From helping us with a school project (and by help, I mean do the whole thing and let you have the credit) to building that cubby house that doesn’t seem to sit right; Dad has really come through for us as children.
As we get older, we see him through grown up eyes. We often see him as a source of dad jokes or physical humour. With Father’s Day fast approaching, we have put together a few ideas to show Dad that we still see him as a superhero.
The Candy Beer Mug
Whoever said the beer mug was just for beer? Find yourself a standard beer mug and fill it near to the top with an assortment of your dad’s favourite yellow lollies (jelly beans and choc drops are typical favourites). Then place a small layer of white confectionery (we prefer mini white marshmallows) on top. Wrap it with clear cellophane, attach a card and away you go. A simple one, but a goody.
Father’s Day Find a Word
Most Dads love a good puzzle, so why not make your own. Start by listing 8-12 words that you think best describes your Dad. Create a grid template or use the one we have created and fill it with your chosen words. We prefer to stick to vertical and horizontal placement to keep it simple. Once the words are written, fill the blank squares with random letters. If you’re feeling creative, place a few “almost words” in the mix.
The Superhero Care Package
Collect an assortment of your Dad’s favourite treats and label them with funny names and explanations. For example jelly beans could be labeled Energy Beans: Renews life-force after a hard day of crime fighting. We found a great “how-to” for this project at leelalicious.com
If you find that you lack the creative ability to pull off these ideas, you can always fill a basket with some of your dad’s favourites from our Father’s Day page and include a nice card. The important part is to let Dad shine this Father’s Day.
Surviving Winter - Keep Warm This Winter With These Great Ideas! Wednesday 29 July 2015 @ 10:55
When it comes to surviving winter, there’s nothing better than a good ol’ cup of homemade hot chocolate. From the sweet taste of that first sip, to the warm, soothing feeling as it glides down to your tummy, hot chocolate is a definite biglolly favourite.
When creating our special hot chocolate, the first thing we like to think about is our choice of chocolate. Most people use cocoa powder with their hot chocolate. We prefer melted chocolate as it provides a lovely, richer flavour.
For those who have trouble with gluten or nut allergies, Kinnerton have a luxury dark chocolate that is gluten, dairy and nut free. It’s a great tasting chocolate that melts quite easily in the microwave or over the stove.
The second step to the perfect hot chocolate is your choice of milk. For the best results, we always prefer to use full cream. However, for those who are better at watching their diets than we are, light, skim, almond or soy milk can be used.
The sweetener. Because chocolate just isn’t sweet enough, a little honey can be added to sweeten the deal. We choose honey over sugar as it has its own distinct flavour that adds the to the hot chocolate experience.
Last, but certainly not least, are the accessories. Perhaps the most important part of the entire process, the little added extras are what will take our hot chocolate from nice, to a total flavour sensation. We like to start with a touch of whipped cream, followed by a dash of grated white chocolate. For those feeling a little bit nutty, you can add a sprinkle of toasted crushed almonds or for our nut free fans, try crushed cornflakes. Add on a toasted marshmallow large or mini and a sprinkle of cinnamon, and there you have it, our perfect hot chocolate for beating the winter blues.
Much like a nice hot chocolate, smores have the right amount of sweet with the perfect amount of warmth to get you through a cold day. Although, this is traditionally a treat reserved for camping, we have a version that is too good to wait.
Instead of single serve pieces on a ready-made biscuit, try blending the biscuit with some butter to create a crumble effect. This can be used to line the base of a baking dish. Our favourite choice of biscuits include Scotch Finger, Milk Coffee, or for those feeling a little adventurous, Oreo’s.
Although most people go straight for the milk chocolate for the next layer, we find that a layered affect produces amazing results. A layer of white chocolate, followed by milk and then dark chocolate creates an explosion of flavour.
Of course, simply adding marshmallows on top and placing it in the oven isn’t enough. Reusing the idea from the hot chocolate, crushed nuts or cornflakes add a little bit of pizzazz. Now we add the marshmallows and warm it in the oven. A brief moment, at the right temperature will give that amazing toasted look for a beautiful finish. This is a true winter treat, sure to save you on even the coldest of winter days.
Some of you reading this may feel like we’ve provided only for the connoisseurs. If that’s the case, don’t forget about the simple toasted marshmallow. Place one large mallow on a skewer, toast it over an open flame, dip it in melted chocolate, followed by crushed nuts or cornflakes (if you’re sensing a theme here, yes, we love crushed nuts and cornflakes) and away you go.
From the traditional hot chocolate, to the humble marshmallow, there are many ways to survive winter.
Feel like you have a great winter treat? Share it with us, we’d love to hear it.
Images sourced from c1.staticflickr.com, www.cbc.ca/inthekitchen, minimalistbaker.com, www.cbc.ca/inthekitchen and www.teacher-chef.com
Products available from recipes:
Kinder Cake Recipe Monday 02 February 2015 @ 21:47
Servings : 20
Prep Time : 20min
Cook Time : 40min
3 egg whites
3 egg yolks
3 tablespoons sugar
3 tablespoons flour
1 teaspoon baking powder
3 tablespoons warm water
2 tablespoon cocoa powder
500ml sweet cream
1 package gelatin powder
1 tablespoon oil
1/4 cup margarine
- Preheat oven at 180 degrees.
- Place yolks and sugar into a large bowl and mix together.
- Then add flour, baking powder, warm water, cocoa powder and mix well.
- Place mixture into oiled casserole dish.
- Bake for 20 minutes at 180 degrees.
- When the biscuit is baked, cut it in half.
- Add mixed cream and gelatin powder into a dish and mix it well.
- Fill the biscuits with the cream and gelatin mixture.
- Add chocolate, oil, water and margarine to a pot and let it boil.
- Once boiled, cover the cake with the melted chocolated.
- Let it cool, then it is ready to serve.
Recipe found on : recipes-cake.net
Kit Kat Ice Cream Cake! Friday 23 January 2015 @ 14:38
2 qt / 2 packs ice cream, any 2 flavors
2 Tbs milk
39 kit-kat candy bars
16 oz whipped topping (whipped cream)
30 oreo cookies, broken up
1/4 cup chocolate candies
- Leave the 2 packets of ice cream on the counter to soften a bit. In a food processor combine milk and oreo cookies.
- Grease 9-inch spring form pan and place upright all around the side of the pan 39 kit-kat candy bars.
- Try to get the kit-kat bars as close to possible as you can, with the kit-kat name facing out, against the side of the spring form pan.
- Line the bottom of the pan with parchment paper and press the oreo mixture evenly over it.
- Place in the freezer for 10 minutes.
- Stir the first flavor of softened ice cream in its container and press evenly over the oreo crust.
- Place in the freezer for 10 minutes
- Stir the second flavor of softened ice cream in its container and press evenly over the first ice cream layer.
- Place in the freezer.
- Spread whipped topping over the top layer of ice cream and garnish with 6 oreo cookies , broken up chocolate candies.
- Return cake to the freezer and allow to set overnight. Remove cake from freezer 10 minutes prior to serving.
- Gently open the spring form pan and remove. Use a thin knife or spatula to slide cake onto serving platter.
- Slice & serve immediately!
Recipe sourced from: http://www.myartsncraft.com/ultimate-kit-kat-ice-cream-cake/
The Perfect Pavlova Thursday 22 January 2015 @ 14:39
Image sourced from fionalikesfood.com
4 egg whites
1 cup caster sugar
1 tsp lemon juice
2 tsp cornflour
- In small electric mixer bowl, beat egg whites until soft peaks form.
- Add sugar, lemon juice and sifted cornflour and beat until stiff and glossy (at least 10 minutes).
- Cover a baking tray with baking paper.
- Pile meringue onto paper and shape into a large circle, leaving the centre slightly hollowed.
- Bake in at 130C for 1½ hours or until crisp on the outside.
- Turn oven off and leave pavlova to cool in oven with door ajar.
- Decorate with whipped cream and fruit in season.
Recipe sourced from www.bestrecipes.com.au
Christmas Trading Hours Tuesday 16 December 2014 @ 11:20
Our warehouse will be closed from Monday the 22nd December to Sunday the 4th of January for a much deserved break. You will still be able to place your orders 24x7 as normal but they will not be packed and dispatched until Monday the 5th of January when we return.
Santa's Making Deliveries Tuesday 18 November 2014 @ 09:44
Need a nice gift idea?
Want to avoid the crowded shopping centres this Christmas?
Well Big Lolly is here to help.
In the spirit of Christmas, We at Big Lolly are offering a FREE service.
Simply request chrsitmas packaging at the checkout and we will do the rest.
If you whish to send it to someone special, we will even throw in a custom Christmas card from you to them. Just provide us with their name.
So, make someone christmas special with a little something sweet.
Season Greetings Wednesday 12 November 2014 @ 15:06
Here at Big Lolly we're all about sharing, and what better time to share than Christmas. As the holiday season draws near, we thought we might share some of last years highlights at our last years Christmas party. So if your stuck for ideas, or would just like to add a bit more fun to your next Christmas party than read on…
When it comes to grabbing attention, nothing turns heads more than an extravagant Candy Buffet on a nicely decorated and well place table. Whether it's a centrepiece or a backdrop, candy buffets are the way to go. Try utilising some of your left over Christmas decorations to add some character to your display. Even a well placed fruit cake can do wonders.
If your looking for a mouth watering centrepiece, the traditional honey glazed ham covered in cherries on a bed of pineapple really does the trick.
If desserts are more your forte, perhaps these yummy home made apple pies are worth a try. Decorated with hand cut pastry leaves on a nice plate, they make the perfect Christmas dessert.
For something a little more festive, Christmas shaped gingerbread cookies iced and decorated with candy pearls are a sweet and simple delight.
One tradition we have kept going is the balloon room. Every year we fill a room with over a 1000 balloons. Fun for the kids to play in, and in our case, the adults too. At midnight Christmas Eve, the real fun begins. that's when we get to pop the balloons.
For a little fun this Christmas, try some of our traditions, or maybe start your own. We would love to hear some of your ideas, so feel free to share.
Easy DIY Homemade Bounty Bars Thursday 02 October 2014 @ 20:35
Prep Time: 1 HR
Total Time: 1 HR
Approx. 12 Bars
Recipe as seen on www.notenoughcinnamon.com
15 oz milk cooking chocolate
3 cups shredded coconut
1 cup sweetened condensed milk
1. In a medium bowl, mix coconut and sweetened condensed milk to make a thick and sticky paste.
2. Using your hands, form some rectangles with the paste. Press firmly to make sure the rectangles will keep their shape. Every 3 or 4 rectangles, wash your hands and do not dry them completely. That way, the paste won't stick on your hands.
3. Arrange on a baking sheet lined with parchment paper and put in the freezer for about 20 minutes. This will make the candy easier to dip in chocolate. Don't skip this part or it'll be a mess!
4. In the meantime, cut chocolate in pieces and put 2/3 of it in a microwave safe bowl.
5. Microwave on medium power for 30 seconds, stir, then repeat in 15 seconds interval until the chocolate has melted. (If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted (allow a few minutes). Ensure the chocolate avoids contact with water and steam whilst melting).
6. Add 1/3 remaining chocolate and keep stirring until it is fully melted. It's called tempering chocolate. It will allow the chocolate to have a glossy texture and to set correctly.
It's time for dipping now! Remove rectangles from the freezer. If you want to take you time, you can work with one rectangle at a time and leave the others in the freezer. Using two forks, dip one rectangle in melted chocolate and roll it to cover all sides.
Using one fork, remove rectangle from chocolate. With the other fork, remove excess chocolate and arrange your bounty on a lined baking sheet.
Allow a few hours for the chocolate cover to set (time will vary according to where you live, how warm is your house etc.) and ENJOY!
They will last up to 5 days in a air-tight container. After that, they'll start to dry. You can also keep them in the fridge but they'll dry much faster and harden a bit, I don't recommend it.