They say, no act of kindness, no matter how small, is ever wasted. And that’s mainly the reason why Be an Angel Day was created. An annual celebration every 22nd of August, this day is meant to encourage more people to do random acts of kindness to others. It’s also a day meant to remind everyone to embrace their inner angel, and always be kind to one another no matter what.
The sky is definitely the limit when it comes to participating in this special holiday. You can spread positivity through social media, pay it forward, express your gratitude to those people who have helped you, or you can simply make a random person smile with your kindness.
But this time around, why don’t you take your angel self to the next level? Do a little labor of love and make their palates or tummies happy. Give out some heavenly desserts as gifts to the people who have touched your life and make them feel they’re loved and appreciated. To give you inspiration, here are some amazing recipes to help you give those special people a taste of your dessert heaven:
White Chocolate Candy Clusters
1 1/4 pounds vanilla-flavored candy coating, confectioner's coating, or almond bark, cut up
1 1/2 cups mini colorful marshmallows
1 1/2 cups peanut butter cereal
1 1/2 cups crisp rice cereal
1 1/2 cups mixed nuts
In a large saucepan melt the candy coating over low heat, stirring constantly. Meanwhile, in a large bowl combine the remaining ingredients. Pour melted candy coating over mixture, stirring to coat. Drop mixture by rounded teaspoons onto cookie sheets lined with waxed paper. Let stand until candy is set. Decorate the chocolate clusters with food glitter or sprinkles. Makes about 40 pieces.
You also can pat the mixture into a buttered 13x9x2-inch pan. Let it stand until set; then, cut the candy into squares. Then, to make more special, put the white chocolate pieces in mason jars and put a simple kind note to show your angel love.
Glitter Rice Krispy Pops
4 tablespoons butter salted
5 1/2 cups mini marshmallows
6 cups Rice Krispies cereal
2 cups white chocolate dipping chocolate
Sprinkles, food glitter, edible pearls, etc.
white, milk or dark chocolate dipping chocolate
48 cake pop sticks
In a large saucepan combine butter and marshmallows. Stir constantly over medium-high heat until marshmallows are completely melted. Once butter and marshmallows are completely combined and melted, remove from heat and add Rice Krispies cereal; gently stir until well combined.
Using a cookie dough scoop or large tablespoon, form the Rice Krispies treats into little balls on a sheet of parchment paper. Continue to scoop out until no Rice Krispies remain.
Note: if your cookie scoop starts to get sticky, then lightly spray with cooking spray just once and continue on scooping.
Let the Rice Krispies treats set on the parchment paper for 5-10 minutes, then taking one Rice Krispies treat at a time, roll then into a smooth ball and place back on parchment paper.
In a glass measuring cup or bowl, add 1 cup of the white chocolate melting chips, heat for 1 minute in the microwave, then stir vigorously. Return back to the microwave and heat another 30 seconds to a minute, and stir again until all the chocolate has melted and is smooth. You will need to repeat this step about 1/2 way through your treats, to dip the remaining Rice Krispies pops.
Using a fork place one treat at a time in the melted white chocolate, pick up the treat with the fork again, once it is completely covered and gently tap the fork on the cup or the ball to get off the extra chocolate. Place the Rice Krispies treat back onto the parchment paper and repeat.
If you are decorating the pops right away and not adding any additional chocolate, once you have placed the Rice Krispie treat on the parchment after being dipped in chocolate, top with sprinkles or your choice of edible decoration.
Let all the chocolate harden on the Rice Krispie treats. Then pick up and insert one white cake pop stick into the bottom of the Rice Krispie treat and set it aside; finish the rest of the pops using the remaining cake pop sticks and Rice Krispie treats.
Coffee Mug Mixers
2 cups dark or semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup instant coffee granules
Plastic, Decorative, Wooden, or Vintage Spoons
Optional toppings: toffee bits, sugar sprinkles, edible pearls, crushed candy canes, edible glitter, etc.
Disposable pastry or cellophane bags & ribbons
Melt chocolate over steam bath or in microwave. Melt chocolate slowly, stirring frequently. If chocolate clumps or doesn't melt smoothly, add 1/2 teaspoon of shortening. Do not use butter! Butter has milk particles that will cause chocolate to separate.
Combine half of the dark chocolate with instant coffee. Spoon onto spoons as shown in video. Place into refrigerator until set. Decorate with your choice of milk chocolate, white chocolate and/or various garnishes. Let set completely before placing into decorative bags and packaging as gifts.
Lemon Meringue Angel Cake
12 large egg whites, room temperature
1-1/2 cups sugar, divided
1 cup cake flour
2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 jar (10 ounces) lemon curd
For the MERINGUE TOPPING:
4 large egg whites, room temperature
3/4 teaspoon cream of tartar
1/2 cup sugar
Place egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside.
Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on a parchment paper-lined baking sheet. Spread with lemon curd; replace cake top.
For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake. Bake at 350° until golden brown, 15-18 minutes.
Spread gold and silver metallic glaze on peaks to decorate. Transfer to a serving plate.