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Pampered Chef: Easy accent decorator

  1. monica_sweetconsultant

    monica_sweetconsultant Advanced Member Silver Member

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    I just got my EAD yesterday! I have wanted it for a long time and its just as great as i thought i would be. even my kids could use it and they are 7,5,and 4!! Its so easy and fast. anyways, i was just wandering what recipes are used with this tool. most of the ones i have seen i dont have all the tools for. i have the SS kit, the chillzanne bowl, and a few of the new things. i have more on the way but it wont be here before my show on tuesday and i really want to do some different recipes. thanks in advance and God bless you all!
     
  2. Kristen

    Kristen Member

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    You could make the Touchdown Taco Dip and use the EAD for a sour cream decoration before you serve it. There's also the Streusel Berry Tart where you could accent with Cool Whip.
     
    Sep 15, 2005
    #2
  3. monica_sweetconsultant

    monica_sweetconsultant Advanced Member Silver Member

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    thanks for the ideas. i forgot about the streusel. the dip sounds like a cute idea to a manly food..lol...
     
  4. luvs2sellit

    luvs2sellit Advanced Member

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    Well, if you would like to know my 7 year old favorite it is green eggs. I made these the last several years for his school to celebrate Dr. Suess birthday. Just make hard boiled eggs as usual, add a little green food coloring and viola!!! The EAD makes it so easy. I also use to decorate big pizza chocolate chip cookies. They look just like they came from the cookie company in the mall.
     
    Sep 15, 2005
    #4
  5. kitchenqueen

    kitchenqueen Member

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    One of my favorites!

    I LOVE my EAD! It is honestly one of my favorite products! I've heard somewhere that it "brings out your inner Martha"! It adds a nice touch to any recipe. With all the ideas though, I still love using it for good ole cupcakes! A friend of mine ordered a "cupcake cake" from Wal-Mart - where all the cupcakes are set next to each other and form a shape of some sort and they ice it to make it look like it is a big cake - in other words it's like a big pull apart cake with EASY clean up! My daughter's 2nd birthday is in October and I think I may try that out. I'll let you know if it works ;)
     
    Sep 16, 2005
    #5
  6. chefjulie_sc

    chefjulie_sc Member

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    Use your imagination!

    Like Kristen wrote, use it for things that you would normally just "dollop" something. I make a Pumpkin Cake around the holidays (not a pc recipe, but compliments of my step-mom-in-law) and I always fill my EAD with Cool Whip & let everyone "play" with their topping of Cool whip. My kids love it, too!

    Tonight I made the Citrus Sunshine Torte at a show, and decorated it w/cool whip using the EAD. It's amazing how an ugly cake, can come alive with the EAD and some cool whip stars!
     
    Sep 16, 2005
    #6
  7. dawn424383

    dawn424383 Member

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    I love to use the EAD to make fancy deviled eggs. Even it you don't make them for a show, remind guests of this. With the holidays just around the corner, deviled eggs are a great "pot luck" food, for all those family gatherings that are coming up. I mentioned this at my last show and sold 3 ! (out of 7 guests in attendance)

    Dawn Trudell
    Independent Kitchen Consultant
    Fort Wayne, IN
     
    Sep 17, 2005
    #7
  8. monica_sweetconsultant

    monica_sweetconsultant Advanced Member Silver Member

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    these ideas are great!! i was so excited when i got it that i used some left over sour cream and put it on bread just to play with it (no nobody ate it!). even my husband was amazed. i have a show on tuesday and this one is important. its for a girl i only know through my best friend so this is my chance to break the chain of people i know. she still hasnt given me a recipe but i want to really wow these people. i will definately find a way to put it in there though. thanks again for all the great ideas!!
     
  9. I have a related question then - I don't have one of these yet, but I have wanted one forever. Is it really as easy to use as it looks? Do the decorations come out really looking like they do in the book? I have bought the pasty bags and tips before and they are always such a mess and NEVER look as nice as they do when the real bakers do it!
     
  10. jenniferlynne

    jenniferlynne Senior Member

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    I have decorated cakes for 15 years and I finally broke down and bought the EAD. I had always thought "why buy it with all the bags and tips I already have?" Well let me tell you, the filling just flowed out of it so easy and the clean up was so much easier. I love it and keep trying to find reasons to use it now.
     
  11. Cookie

    Cookie Member

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    It is incredible!

    I love it. I used to use pastry bags too. But the EAD is so easy my kids ages 9 & 8 can make things look like a pro did it.

    I put sour sream on the taco ring at my last show and it was so beautiful and everyone was so impressed (even me!). I sold several.

    I agree about the deviled eggs too. Have you all tried the recipe that was in the last catalog. It is the best. The seasoned cream cheese adds a great flavor and I never thought of garnishing eggs with veggies either and the grape tomato halves were a huge hit. They taste great and look so pretty. I wouldn't think of making deviled eggs without them now.
     
    Sep 23, 2005
    #11
  12. D_Patel

    D_Patel Member

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    I as well just got mine and love it !!

    I broke down and bought it !! It is $9.95 on our paper work and supply for those of you considering it !! I bought it so i could make the new chocolate shows. I have used it for anything i can get my hands on ! LOL ! My 5 year old loves it ! :)
     
    Sep 23, 2005
    #12
  13. luvs2sellit

    luvs2sellit Advanced Member

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    I love it as well. One of the tips makes it so easy to write on cakes. I also use to fill devil eggs. Next thing I am gonna try is the fudge.
     
    Sep 23, 2005
    #13
  14. Trishcooks

    Trishcooks Guest

    Easy Accent Decorator Fudge is great!

    Hi,

    I tried the easy fudge recipe (bag of chocolate chips + can of frosting) in the easy accent decorator and it came out great! They were cute bite-size rosettes. Everyone at my show loved them! I've found a new favourite Pampered Chef recipe (next to the hot broccoli dip)

    Tricia Dean
    pamperedtrish@rogers.com
    www.pamperedchef.biz/triciadean
     
    Sep 23, 2005
    #14
  15. mrssyvo

    mrssyvo Veteran Member

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    I use my EAD all the time !! I just became a consultant, and at my practice show with my family, I used it to put whip creme on the cookies & creme supreme, and had my m-i-l do it too, she loves it so much, she is buying it!!! I also use it to fill canniloni shells, and canoli, so much easier than spoons!!!

    I plan on using it at every show, just to decorate the dessert I will have prepared ahead. It sells itself. I also plan on having one of the guests use it during the show, because it will show how easy it is to use, even someone who has never used it before can just pick it up, and it works. I think I will be selling alot of the !!!!!
     
    Sep 25, 2005
    #15
  16. Jenvsd

    Jenvsd

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    easy fudge recipe

    Were can I find this receipe? Is someone able to post it? I would appreciate it.

    Thanks!
     
    Sep 26, 2005
    #16
  17. luvs2sellit

    luvs2sellit Advanced Member

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    Just go back in this same thread. It is posted a couple posts back. I made it this weekend. SOOOOO simple and easy.
    I do have one question for others who have made this . Does it stay firm after being refrigerated for a while or will it go back to being soft when out of the fridge? Ours didnt last long enough to test it out!
     
    Sep 26, 2005
    #17
  18. BethCooks4U

    BethCooks4U Legend Member Gold Member

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    It does stay firm. I made some before a bridal fair and took some with me to shows for the next two weeks (I had to hide it in between ;) ) and it stayed fine.
     
    Sep 26, 2005
    #18
  19. luvs2sellit

    luvs2sellit Advanced Member

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    Thanks Beth. I still can't believe how simple and easy it was. My husband was quit impressed too. His mom has always made the fudge in the family. I tried one time and it was terrible. He really liked it. I think I will be adding this to my shows.
     
    Sep 26, 2005
    #19
  20. Ooh, I bet you could use it to fill manicotti too. I'm going to have to get one now!
     
    Oct 5, 2005
    #20
  21. AJPratt

    AJPratt Legend Member Silver Member

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    I LOVE my EAD!! I use it as a topper item.

    I will make one recipe for the show and I bake a brownie pizza when I first arrive. The house smells great and its not something I have to lug around. I bring it out from the kitchen, spread some pie filling and then use the EAD filled with Cool Whip. When I do this I ALWAYS sell three or more!
     
    Oct 12, 2005
    #21
  22. Use it to make cheese straws
     
    Nov 3, 2005
    #22
  23. cla519

    cla519 Member

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    What are cheese straws and how do you make them??
     
    Nov 3, 2005
    #23
  24. I've attached a link so you can see them
    http://www.pearsonfarm.com/catalog/cheese-straw-variety-tin.htm

    Recipes are endless (can be sweet like a cookie or savory like a cracker)
    Here is one
    (This calls for the cookie press, but using the star EAD works too).
    12 oz. sharp cheddar
    1/2 tsp. Cayanne pepper
    3/4 tsp. salt
    2 sticks butter
    2 1/2 c. flour

    Grate cheese. Mix cheese, butter, salt and pepper together in mixer. Add flour. Pinch off a large ball of dough and put in cookie presser. Using star design press out straws on cookie sheets. Bake in 350 degree oven for 15 minutes. Do not let get brown.
     
    Nov 3, 2005
    #24
  25. cla519

    cla519 Member

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    those sound good I'll have to try them. Thanks
     
    Nov 3, 2005
    #25
  26. Rose1962

    Rose1962 Gold Member

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    Easy fudge recipe

    Does anybody have the recipe for the fudge to use with EAD.
     
    Nov 3, 2005
    #26
  27. Pampered Zoe

    Pampered Zoe Member

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    Fudge

    Just melt one bag of chocolate chips and mix in one container of chocolate frosting. I find that the fudge can set up a little too fast, so after I mix the frosting in, I heat the mixture for about 20 seconds before I add it to the EAD. Makes adorable little fudge kisses!
     
  28. Ead

    Would you believe that's how I got in the business! I have wanted one for
    years.One day i was on line and thought i would go the website and see if
    it still existed. Next thing I know I am hosting a show and now I am a con-
    sultant!!! Don't know how I made it all them years without it :) I went to
    my b/f's family Halloween party and I took deviled eggs in the cs.They all
    liked it,hopefully they will attend my open house and order one. :) Before we
    left for the party he said now this is a Halloween party not a pc party. I said
    well if I don't meet my goal at my opne house It's all your fault as you caused
    me a few sales :eek:
     
  29. luvs2sellit

    luvs2sellit Advanced Member

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    I have to point out one thing about the fudge recipe. I was told one bag of chocolate chips and when I tried at home I used semi sweet chips. Well, at my party Tuesday night the host bought milk chocolate chips. Big mistake :eek: . The milk chocolate chips do not melt. They just clump and burn. It was a dissaster. Fortunately I had brought my own chips, just in case, and it saved me. I made tonight again with the semi sweet chips and they were perfect. I bought little mini muffin paper cups and put a dollop in each then topped with a pecan.
     
    Nov 10, 2005
    #29
  30. monica_sweetconsultant

    monica_sweetconsultant Advanced Member Silver Member

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    I made the fudge for a church fundraiser....we sold plate lunches with desserts....I bought the hershey's chips and I was so impressed i had to call my hubby inside to look at it. it was so smooth almost like velvet. There was none left at the end of the day. i didnt taste it because every since i had gall-bladder surgery chocolate makes me sick :( but my pastor ate like 5 pieces of it so it had to be good!! just thought i would share with the hershey's chocolate though...if you havent used it yet...try it...its great to use!!
     
  31. pchefinski

    pchefinski Advanced Member

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    can you make the 2 ingredient fudge with..

    ..other flavors of chips? for instance instead of chocolate chips, can you make it with peanut butter ones? or white chocolate chips?
     
    Nov 10, 2005
    #31
  32. Fudge Variations

    I tried using different frosting flavors and different chocolate chips and it's realy pretty versatile. I haven't ever had a problem with milk choc chips, maybe it was the brand. At a recent show I did Andes mint chips and chocolate fudge frosting and it ws so yummy!! Peanut butter chips and chocolate frosting or white chocolate chips and chocolate frosting but don't mix it completely so it looks swirly. Lots of options... Be adventurous
     
    Nov 12, 2005
    #32
  33. its_me_susan

    its_me_susan Senior Member

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    Brings out the Inner Martha! Hee hee! It did for ME! I was shreiking in my kitchen! I made little brownie cups for the 1st time (LOVE my mini-muffin pan with tart shaper!) and filled the EAD with 2-step fudege and filled those brownie cups with fudge! TO DIE FOR!

    Yum!

    Other ideas: garlic butter or individual butter. Fudge into mini muffin papers... put right on the chillzanne frozen part, they firm right up before your guests eyes!
     
    Nov 25, 2005
    #33
  34. its_me_susan

    its_me_susan Senior Member

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    Will you please share those recipes with us???
     
    Nov 25, 2005
    #34
  35. its_me_susan

    its_me_susan Senior Member

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    What kind of pie filling? Do you use just cool whip?
     
    Nov 25, 2005
    #35
  36. its_me_susan

    its_me_susan Senior Member

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    Is there a combo that doesn't still taste like frosting? I love it, but love that frosting in a tub ~ but find the "fudge" tastes like frosting?
     
    Nov 25, 2005
    #36
  37. its_me_susan

    its_me_susan Senior Member

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    I found the white chocolate chips didn't melt well (rather didn't firm up quickly enough)... was it just me?
     
    Nov 25, 2005
    #37
  38. pchefinski

    pchefinski Advanced Member

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    Butter Mints in EAD?

    I thought about making these butter mints for my parties (bring it already mixed and press them out at the show, then chill until after the recipe's eaten.. or bring them completely done and just talk about the cookie press/EAD).. but was wondering if I could use this recipe in the EAD.. little rosette butter mints--how cute right?! Has anyone made this recipe before?

    COOKIE PRESS BUTTER MINTS

    ½ cup (1 stick) unsalted butter, room temperature
    3 ¾ cup confectioner sugar
    1 Tablespoon heavy cream
    ¼ teaspoon peppermint extract
    Green or red food coloring


    Beat butter in bowl until creamy, about 2 minutes. Gradually beat in the sugar until well blended. Add the heavy cream, extract and coloring; beat until well mixed.

    Transfer batter into cookie press with the wreath disc. Press shapes onto parchment paper. Chill

    Suggestions: Make green and red batch and mix in bowl for Christmas. Use pastel colors around Easter time, green for St. Patrick’s Day, etc…

    Note: They taste better and break apart better with they are chilled.
     
    Nov 25, 2005
    #38
  39. its_me_susan

    its_me_susan Senior Member

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    Here's one you might try

    Mint Kissed Meringues
    2 egg whites (at room temperature)
    1/4 tsp. cream of tarter
    1/8 tsp. salt
    1/2 cup sugar
    1/4 tsp mint extract
    3-5 drops green food color
    multicolored candy sprinkles, if desired (a nice touch)
    ~~~~~~~~~~~~~~~~~~~~~~~~`
    1. Heat oven to 200. Grease 2 large cookie sheets (I just used parchment paper). In small bowl, beat egg whites till foamy... then add cream of tarter & salt. Add sugar 1 tablespoon at a time (waiting until dissolved before adding next tablespoon). Beat at high until meringue is very stiff & glossy. Beat in mint extract. Fold in (using spatula) food color 1 drop at a time until desired color.

    2. Use disposable decorating bag or gallon-sized food storage bag w/half-inch hole cut in bottom corner of bag. (*Or you can simply use spoonfuls). If desired fit large star-shaped tip in corner.
    Spoon meringue into 1-inch puffs onto cookie sheets. Sprinkle with candy sprinkles. Place on center rack in oven.

    3. Bake for 2 hours. Immediately remove cookies from cookie sheets; Place on wire racks. Cool 5 minutes.

    Make 4 dozen cookies.

    1 cookie = 10 calories (0 from fat). cholestrial:0, sodium:10mg, carb: 2g, sugar:2g. Dietary exchange: FREE.
    ** Or try Bake at 300 degrees for 40 minutes

    **** chocolate chips
    omit food coloring, stir in 1 cup mini chips

    freeze in airtight container up to a month ahea
     
    Nov 26, 2005
    #39
  40. its_me_susan

    its_me_susan Senior Member

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    Here's another one I have been meaning to try

    Cream Cheese Mints

    I made these for my wedding and my daughter makes them every year at Christmas. They are wonderful. The cook time is the approximate drying time.
    96 mints

    4 hours 30 minutes 30 mins prep

    1 (8 ounce) package cream cheese
    1/2 cup soft butter or margarine
    2 lbs powdered sugar
    liquid food coloring (red, green, yellow, or as desired)
    1/2 teaspoon peppermint extract or wintergreen extract

    1.Combine cream cheese and butter in saucepan.

    2.Stir over low heat until butter is melted, cheese is soft and the mixture is well blended.

    3.Add the powdered sugar.

    4.Stir until well combined.

    5.Add a few drops of food coloring and your choice of flavoring.

    6.You can divide the batch to make more color choices.

    7.Roll into 1 inch balls.

    8.Place on wax paper and press with a fork, glass bottom or cookie/candy stamp.

    9.Let stand at least 4 hours until mints are firm and dry on the outside but the inside is moist and creamy.
     
    Nov 26, 2005
    #40
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