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KCL Friday Finds

Hey, guys! Welcome to KCL Friday Finds and happy first day of Fall!!🍁🍂 It is by far my favorite time of the year. We've been looking forward to Fall for several weeks now on these Friday posts, but today it is officially Autumn at last! Naturally, today's picks are all about Fall. Enjoy!



This first one is absolutely stunning! I've featured a few wreaths on the blog already, and continue to see new ones I want to show you guys. It's such an easy and festive way to update your home for the season.

This Preserved Moss and Bittersweet Vine Wreath by Queen Bee Wreath really caught my attention. Debbie sells the most beautifully preserved floral arrangements and wreaths. I love that they give the look of real florals but last a bit longer than fresh arrangements. The bittersweet vine (pictured above) that she uses in several of her designs creates such a unique look for Fall. Place your order by September 29th to receive 10% off any order over $50!



Another fall product I …

Easy Candy Corn Chocolate Medallions


This 2-ingredient fall treat couldn't be easier. Inspired by the French mediants consisting of chocolate discs topped with dried fruits and nuts, this simplified version topped with a single candy corn is the perfect after-dinner chocolate for an autumn gathering. You could also package a bunch of them in a treat bag for Halloween or a Thanksgiving hostess gift. You can use milk, dark, or white chocolate. Typically for homemade chocolates, recipes call for semi-sweet chocolate chips, but for something like this where the bulk of the treat is the chocolate itself, you really want to start with quality milk chocolate (or dark or white chocolate). If you plan to make enough to package for Halloween or for a fall hostess gift, go ahead and make them in a variety of chocolates.

INGREDIENTS
  • one bag candy corn
  • high quality melting chocolate (8 oz. makes about 30 medallions)
  • 1 tbs butter or shortening per 1 cup chocolate

INSTRUCTIONS
  1. You can temper the chocolate over your stove in a double boiler, or do what I do and just pop it in the microwave. The rules for microwaving chocolate is to do 30 seconds at a time, stirring each time until chocolate is smooth and evenly melted. 
  2. I like to use butter in these kinds of homemade chocolates, because it makes it smooth and easier to bite into after it's cooled even if you refrigerate it. If you add it in and stir right after the chocolate is finished melting, it will further aid in tempering the chocolate.
  3. Lay out a silicon mat or wax paper onto a large tray or cutting board.
  4. Transfer melted chocolate into a piping bag or plastic disposable bag and snip the opening to about 3/4 of an inch.
  5. You don't have to make perfect circles to create these chocolate medallions. Simply start with a dot and squeeze out more chocolate until it makes a coin the size you want (about an inch in diameter). You can do a row at a time, then add a candy corn to each circle and gently press down. 
  6. To avoid bloom, let these harden in a cool place in your home and if desired, transfer to the fridge the next day. Though beware that condensation can occur if you chill these in a hard covered container, while storing them unsealed can cause the chocolate to absorb other odors in your fridge. I like to place mine in a bakery bag or cello bag and seal or use a twist tie before I store them in the fridge. Enjoy!

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