Thanks so much for stopping by to see the face behind Hungry Happenings. Beth Jackson Klosterboer is a chocolatier, recipe developer, cookbook author, and event planner.
You can reach Beth at beth@hungryhappenings.com.
Welcome
I am here to help you learn how to create and decorate fun food for happy occasions.
If you are looking for extraordinary ideas to create edible gifts for holidays, party treats for kids, spectacular appetizers for special occasions, or amazing desserts for any day, then you have come to the right place.
When you share a recipe like Conversation Heart Cheesecakes, Stuffed Pizza Skulls, or Lemon Meringue Pie Cannoli you will make people smile. Within the pages of this blog, you will find over 1000 fun recipes.
About Beth
Decorating whimsical sweets and savory treats has been my passion since childhood and I have been fortunate enough to spend most of my adult life doing what I love as an entrepreneurial chocolatier and event planner.
I began making festive food and edible crafts back in the '80s and never imagined that all these years later, I'd have the opportunity to share my creations with a worldwide audience.
Beth's Candy Stores
For years I woke up every day excited to make handmade confections for customers at my retail stores, BJaiz Yum Yum Shoppe in Louisville, Kentucky, and Candy Garden Handmade Chocolates in Dayton, Ohio, and although my time spent in this sweet business was rewarding, it was physically demanding and after many years I felt the need to try something new. Fortunately, that happened at a time when food blogging was becoming quite popular.
I've always felt that my strength was in creating new food products and wished I could just spend my days in the kitchen concocting recipes and designing food gifts instead of mass-producing chocolates. Hungry Happenings allows me to do just that.
Sharing my creativity and knowledge with you and knowing you might just be inspired to get into the kitchen to make something that will bring joy into the lives of those you love, makes me incredibly happy.
Teaching Chocolate-Making Courses
My passion for making chocolate began at the age of 13 when I attended my very first chocolate-making class. Since then, I was blessed to study the art of chocolate-making with world-renowned pastry chefs, Ewald Notter, Jean-Pierre Wybauw, and Ghyslain Maurais, and to learn baking techniques at the French Pastry School and The Wilton School, both in Chicago.
While at my candy store in Dayton, Ohio, I began teaching chocolate-making classes and have had the pleasure of sharing my passion and knowledge with over 1000 students.
After 30+ years as a professional chocolatier and instructor, I began sharing my knowledge with you here on this blog and at The Sugar Academy where I teach online chocolate-making courses.
Be sure to check out my online courses:
- Chocolate Making Basics
- Chocolate Truffles
- Chocolate Candies
- Modeling Chocolate
- Chocolate-Making Course Bundle
My Cookbooks
My first cookbook, Hungry Halloween, was published in 2010. That was before I even began blogging. I had so much fun creating all the recipes for that first cookbook that it inspired me to start Hungry Happenings. Since then, I've published more books featuring my creative recipes.
You can find the printed books on Amazon or E-Junkie. Check out my Author Bio on Amazon or my E-Books on E-Junkie.
Here are links to each individual book:
- Candy Clay Creations
- How To Make Easy Fudge
- How To Make Cereal Treats
- Hungry Happenings' Halloween Cookbook
Other Food Blogs
In 2018, I launched a new food blog with a fellow blogger, Meaghan from the Decorated Cookie. Since then, we have created more recipe sites all under the "How To Make" moniker to share easy fudge recipes, Rice Krispie Treat recipes and easy cookie recipes. We plan to continue creating new websites in the years to come. Be sure to check them out.
Recipe Development
Speaking of creating new recipes, I have been developing recipes for General Mills' Tablespoon dot com, Dixie Crystals & Imperial Sugar, as well as Bob Evans since 2013. I share links to these recipes here on Hungry Happenings but the recipes are showcased on the brands' websites.
Recipes Created for Tablespoon
You can see over 150 recipes over at Tablespoon dot com including cakes, cupcakes, cookies, cake rolls, cheesecakes, and more.
The most popular recipes include my Rainbow Tie-Dye Surprise Cake and Rainbow Cheesecake Swirl Bars.
Recipes created for Dixie Crystals
I have created 70+ dessert recipes using Dixie Crystals' sugar. You can see all of my recipes over at Dixie Crystals' recipe site.
These recipes are also often featured on the Imperial Sugar website.
Recipes created for Bob Evans
Creating recipes using Bob Evan's grocery store products was really exciting. I had the opportunity to work in their corporate kitchen where they test all of their recipes.
I love taking a product and creating a unique recipe and using mashed potatoes to create all of the recipes pictured above was a fun challenge. You can see these recipes on Bob Evan's recipe page.
Work with me
Would you like me to create visually appealing and delicious recipes using your products?
See more details about working with me, here.
As Seen In Magazines & Newspapers
My recipes have been shared in many printed magazines and newspapers and have also been shared online by dozens of media outlets.
Featured on Oprah Daily
My Cheesy Broccoli and Chicken Skulls were featured on Oprah Daily in "60 Fun Halloween Party Ideas that Adults and Kids will Adore."
How exciting is that? Oprah!
Featured in Woman's World Magazine
- January 2013 Woman's World Magazine Front Cover - Snack Cake Penguins
- May 2013 Woman's World Magazine - Wedding Cake Cheese Ball
- July 2013 Woman's World Magazine - Red, White, and Blue Dip
Featured in Food Network, Bon Appetit, and more!
- Food Network Dish A Neon Tie-Dye Surprise Cake That Will Knock 'em Dead
- Blogger Spotlight on Country Woman Magazine - Personal Interview
- Bon Appetit - Mini Monster Cheese Balls
- Cooking Channel - Salted Beer Soft Pretzel Footballs
- CNN's Headline News HLN Super Bowl Slide Show
- HLN - Tiger Tailgate Party Ideas
- People Magazine - Spider-Infested Cookies
- HGTV Halloween Countdown - Witch Hat Appetizers
HGTV Design Happens - Conversation Heart Cheesecakes - PBS Parents - Sweet Ghost Crisps
- Examiner.com - Chocolate Caramel Filled Pumpkins
- Solo Foods - Warm Fuzzy Cake Balls
Featured on Buzz Feed
Recipes featured on Huffpost
These are just a few of the recipes that have been featured around the web. It's pretty flattering to have one of my creations featured on such prestigious websites but my main focus is and has always been on my readers.
How can I help you?
I am passionate about making fun party food and festive kid's treats and am always here to help you in any way I can. I share detailed step-by-step instructions so that you can recreate my recipes in your own kitchen.
If you ever need any help with any of my recipes, don't hesitate to ask. I'm just an email away.
How to contact Beth?
If you have any questions regarding my recipes, would like to discuss sponsorship opportunities, or just want to say "hello," send me an e-mail at beth@hungryhappenings.com.
I love seeing pictures of your recreations so be sure to share them with me too.
You can see my Privacy Policy, Disclosure, and Terms of Service, here.
Newsletter
If you are always looking for new and exciting edible craft ideas or you just want to start your day with a smile, be sure to add your name to my email list. You can find the sign-up form on my homepage.
Imagine opening your inbox to find an adorable Puppy Dog Ice Cream Cone, a Baby Chick Cheese Ball, or a Reese's Cup Rudolph smiling at you.
In addition to my food endeavors, I also manage my mom's painting site. If your creativity goes beyond food and you or someone you know loves to paint, be sure to check out Louise Jackson Painting Classes. She teaches online painting classes and sells e-packets to students all over the world.
I hope you enjoy looking around Hungry Happenings as well as my other websites.
Have a sweet day,
Beth
- Irresistible Sweets with Dixie Crystals® - July 13, 2024
- How to make peanut butter? - February 15, 2024
- OREO Penguins - December 20, 2023
Teresa says
I was given my Aunts Wilton's food coloring. plus candy coloring and flavoring. I was wondering how long they are good. plus she had some powder coloring. not sure if I should use them.
Beth says
Food coloring does not expire so you can definitely keep using both the candy coloring and powder coloring. Flavorings will lose intensity over time so they may not have the best taste once they are over a year old.
Alicia says
Can you make the pb&j brains ahead of time? Do they require refrigeration?
Beth says
Yes, the PB&J brains will keep for a few days if stored at room temperature. If you want to make them more than 3 days before you plan to serve them, it will be best to wrap them well and freeze them. Thaw them without unwrapping them at room temperature for a few hours. Then, you can unwrap them and serve them. This will keep condensation from forming on the chocolate.
Elaine banasik says
How much is a small birthday cake for a 13 year old. When you cut it candies pour out. We need it for this Saturday. (7/21)I just saw it advertised and thought it would be such a surprise.
Thank you.
Beth says
Hi Elaine,
I don't actually sell cakes, I only share tutorials so that you can recreate the cakes yourself. So sorry!
Beth
Michelle says
Hi Beth
I decorate cakes using fondant but I'm keen to use modeling chocolate. If I want to make chocolate from scratch before making modelling chocolate/clay do I need to temper it first?
Thank you
Beth says
If you look at my instructions for making modeling chocolate in my chocolate making tips page https://hungryhappenings.com/chocolate-making-tips/modeling-chocolate-recipe-candy-clay/ you'll notice that I melt the chocolate then cool it to about 91 degrees before adding the corn syrup. When I make my modeling chocolate and home, I pour my chocolate out of my tempering machine which is at 91 degrees and I can directly add my corn syrup. So if you do temper the chocolate it will work well. If your chocolate is too warm when you add the corn syrup the modeling chocolate can become greasy. If the chocolate is too cold then it will clump and harden too quickly. You can end up with bits of hard chocolate in the modeling chocolate. I found 91 - 92 degrees is the perfect temperature.
Cristina Borntrager says
Beth, you are really amazing doing all kind of cakes. I love your page.
Beth, i have a question for you. I did the RAINBOW TIE DYE SURPRISE CAKE, but the cake that i had tried to make didnt freeze so was difficult to put the numbers in a row. Could you tell me why. I did step by step. it was frustrated. thanks for your help.
Beth says
Thanks so much, I'm so happy you have enjoyed my blog posts and fun creations.
I really can't imagine why a cake would not freeze well. Perhaps you need to leave the cake in the freezer longer or check the temperature of your freezer. It may not be cold enough. Also, if your room is warm, then the cake will thaw quickly. Slice the cake and freeze the slices then remove one slice at a time and make your cuts. Then get another cake slice from the freezer and make more cuts. I realize this will add time to your prep work, but it will definitely making cutting the cake easier. Put the cut pieces back in the freezer until they are firm. That will make arranging them in the pan much easier too.
mj says
hello will your modeling choc melt outside, what is the chances of this melting with a cake done for outside temp. i know a stupid question, but just asking. or can you add anything to it to make it hold up longer.
Beth says
Modeling chocolate will get quite soft in warm temperatures and will melt in very hot temperatures. I don't recommend using it it the cake will be outside in temperatures above 75 degrees F unless you can have it under cover in the shade possibly with a fan blowing to keep it cool. No matter what you blend with it (some people mix fondant with the modeling chocolate) it won't keep the chocolate in it from getting soft.
Virginia Kodadek says
Just getting started on this adventure....made some little roses this morning to go on top of chocolate Easter eggs. How long does it take to dry hard enough that they can be wrapped for shipping. It’s already been a couple of hours and the roses are still pretty soft. I bought your ebook - so many ideas!
Beth says
Hi Virginia,
Let the eggs sit at room temperature overnight. The Candy Clay roses will never harden like royal icing or gum paste, but they should hold their shape nicely in transport. I've made large 3-D roses to go on chocolate boxes and they have shipped well. Good luck and have fun making more candy clay creations!
Cherie Wardell says
I am so happy to see you have a gluten-free recipe. I will check out Krustea's gluten -free products in my area. My husband and I are making some more healthy dietary changes in our life and appreciate knowing about products that will help us be healthier. You have such cute ideas. I just hope I can find ways to make them "healthier" for us.
Beth says
Thanks, I'm glad you like the ideas. I do have other naturally gluten free recipes on my blog and others that can easily be made gluten free by using gluten free products, but I have just not specified them as being gluten free. I just made some Chocolate Mousse Cup Hearts and I have a Birthday Cheesecake that is gluten free as well as several Chocolate Truffle Recipes. I hope you enjoy making some of the desserts. 🙂
Donna Beck says
Love your creativity & recipes!
Keep those creative juices flowing!
😊
Beth says
Thank you so much, Donna!
HS says
Hi Beth, I left a comment as an entry yesterday on the Eggland's Best post. I haven't seen it yet, please help. Thank you.
Beth says
Hi! I was busy working on my year end taxes yesterday and today and just now got to moderate all the comments on the giveaway. Your's has been approved! Thanks for entering.
Allison says
Hi Beth, Re: the smiling shamrocks. How were you able to dunk the treats into the candy melts without the treat falling into the container? I inserted the stick (with the tip dipped in melted candy melts) about 1 - 1 1/2 inches or so into the treat and let it harden. When I tried to dip it, the part of the treat right behind the stick pulled off into the container of melted candy melts. Also, did you double dip them to get them so smooth? Thanks.
Beth says
Hi Allison,
I think the trick is to make sure the lollipop stick is centered in the rice krispie treat. If your treats are really soft and they just keep falling apart then you might want to brush some of the green candy on the back side then let it harden before dipping. This will help hold the back together. I only dipped the treats once but if your candy is really thin doing a second coat is never a bad idea. If your candy melts are too thick and you are having trouble getting the rice krispies treats to come out of the glass because they are just sticking, then you need to thin out the candy melts. I suggest using a product called Paramount Crystals. Wilton sells a version they call EZ Thin. You can find it at JoAnn's, Michael's, and even Walmart (in their cake and candy decorating section, usually near the party supplies or crafts). It's basically chips of the same fat used in making the candy melts. When you add some to the thick candy and stir it in, they will thin out the candy. I know some people will use shortening and that works too, but the candy might not harden quite as well .
I hope this helps. 🙂
Allison K says
Thanks, Beth. I will give that a try. I am going to make another batch tomorrow. Thanks for your assistance and all the great ideas!
Todd Fleming says
Great idea! My question is what is used for the line to connect them all together? Is it dental floss or is it fishing line? Thanks
Beth says
I'm going to assume you are asking about the candy Christmas lights made with Almond M&M's and Mike and Ike candies. They aren't actually connected together. I just drew a line on some paper and arranged the candies on top. You can use cookie icing or melted chocolate if you are adding the candies to a cake or cookie.
INNA SHAFIR says
I want to buy same sugar stamps. How I can do this ,?
Thanks
Beth says
Hi Inna,
You can get them by clicking on this link - http://sugar-stamp.com/
Have fun!
jeannie says
Hi Beth
I just made the conversational cheesecake hearts for a Valentines Celebration. First of all they taste delicious. (had to do quality control before serving my guests). Second, they are so beautiful and evoke memories of the old fashioned conversation heart candies. I tried to stay as true to the colors as possible. Thanks for sharing your cleverness and recipes with me.
I will bookmark your page and keep on baking!
Jeannie
Beth says
Hi Jeannie, I'm so happy you enjoyed your conversation heart cheesecakes. They are one of my favorite recipe and I'm happy they brought up fond memories for you. Have a wonderful Valentine's Day.
Abby says
Hi my name is Abby I had a question about the Teddy Bear Cupcakes, as to how you get everything to just stick together so well, I am wanting to do something similar to this for a school project, for valentines day cupcakes and just wanted to make sure that I could get everything to stick together well. If you could please email be back about this through my personal email that would be great.
Thank You,
Abby Mansell
Beth says
Hi Abby,
You'll want to use melted confectionery coating to adhere all the candies to the chocolate peanut butter cup then simply press the peanut butter cup against the frosting and it will stick.
I sent you an email message too. I hope you have fun making these teddy bear cupcakes.
Dohna M Kerckhove says
Thank you for this and to be able to work with chocolate and molding instead of trying to make fondant which I think chocolate just taste better.
You done a great job with this and I look forward to creating some of your recipes. I'm working on the Christmas Polar Bears with few different recipes but using your chocolate molding for the details including a scarf.
Beth says
You are welcome, Dohna. I agree that modeling chocolate tastes so much better than fondant. Plus I think it's easier to work with too. I hope your polar bears turn out great! Have fun decorating.
Suzanne Letinski says
Hi
I want to make the chocolate roll turkey. Are the marshmallows the big ones or the little ones? They look small in the picture.
Thank you
Suzanne
Beth says
Great to hear you are making the cake! I used standard size marshmallows (large) not the miniature ones. Have fun:)
Astrid says
Hello from Denmark!
Just wanted to say.... WOW!!!! Your site is amazing! 🙂
I was searching with my husband for some spooky Halloween recipes, and found your site on google, and we were indeed impressed!
I'm going to try for sure some of your Christmas gorgeous sweets.
Thanks for sharing 🙂
Greets
Astrid
Beth says
Hi Astrid,
I am so happy you stopped by and found some recipes that you want to try. I really have fun making my treats and love hearing from readers who enjoy making them too.
CanadianShe_Wolf.... says
Hello from Canada!
I was wondering where I could purchase a skull pan like you used for the chicken,cheese and brocculi post and what the cost would be?
Thank you so much for replying.
Beth says
I used at Wilton Dimensions Skull Pan and found mine on Amazon.com. Here is a link to one of the pans - http://amzn.to/1GBbGl7. In the states they are sold at craft stores like Michael's and JoAnn's. You can also buy them directly from Wilton.com - http://www.wilton.com/store/site/product.cfm?id=42F87706-CA05-C73F-6C74E7F5B3781860&killnav=1.
Cindy Langer says
was so easy to make. It was a big hit
Judie says
i can't get signed up there is nothing to type in the space
Beth says
The site is moving really slow right now because of an amazing increase in traffic due to a viral post. It may take a minute or two for the page to load fully so that you can add your email in the box.