Crafty in the Kitchen: Ghost Spoons

Sara and I were chatting the other day and she was talking about how she tries to post at least 1 crafty thing a month. And I laughed because, as so many of you know, I am so not crafty and if I tried to post 1 crafty thing a month, we’d be getting a lot of rude mail. So, with the exception of a certain disaster wreath that we’re not going to talk about, if I do something crafty, I promise that it’s going to a) be easy, b) be fun, c) totally doable in an hour or less. Because I have CADD (Crafting Attention Deficit Disorder). Also, chances are good that it’s going to be easy to clean up because I don’t like to clean up in the best of circumstances, let alone a floor full of straw and a table covered in marshmallow peeps. Oops. We weren’t going to talk about that. These are so cute and so easy. You can make a whole bunch of them in a short amount of time. If you’re careful, you won’t even get chocolate on your hands. You can dip the finished product in hot chocolate or (and more likely in my case), you can nibble the chocolate straight off the spoon. When your 5-year-old daughter comes home from school and sees what you’ve made, she’ll shriek, “Those are soooooo cuuuuuuute!” And then she’ll proceed to dip into your Sharpie stash and decorate 100 plastic spoons and try to sell them to her brother while you nurse your baby. I swear to you all, she is my parents’ revenge.

For the spoons, you’ll need plastic spoons, white chocolate, and coconut oil. For ever 1 cup of white chocolate chips, you’ll need 1 teaspoon of coconut (or vegetable) oil. Place the oil and the white chocolate chips in a microwave-safe bowl and heat for 20 seconds at a time, stirring at each 20 second interval, until the mixture is melted and smooth. If you prefer the chocolate to be a little bit thinner, you can add up to 1 additional teaspoon of oil. Dip each plastic spoon into the chocolate. I scooped a little up and then rolled the spoon over so the chocolate dripped down the back of the spoon. Place the spoons, back-side up, onto a sheet of waxed paper or a silicone mat. Allow the white chocolate to solidify. When the spoons are solid, place some semisweet or dark chocolate chips and oil into a cake decorating bag or a heavy-duty Ziploc bag; you’ll want 1/2 teaspoon oil for every 1 cup of chocolate chips. Same story; heat for 20 seconds at a time, mashing the bag at the end of each interval, until the mixture is smooth. Snip off a tiny part of the tip (or the corner) of the bag and dot each spoon with 2 eyes and then fill in an oval for the mouth. Allow to harden. You can wrap these in cellophane treat bags and tie with a ribbon or just place them handle-down in jars of jelly beans or dried beans.