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Cooking, Recipe and Food Blog

Almond and Cherry Nougat

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Almond and cherry nougats are yummy dessert bites that are easy to prepare. For this recipe, we used rice paper sheets which can be found in health-food stores or delis. Rosewater on the other hand can be bought in specialty stores. If you cannot find any, a tablespoon of rosewater essence will do.

 

Ingredients:

Vegetable oil for greasing

2 edible rice paper sheets

2 cups almond kernels

1 1/3 cups caster sugar

1/4 cup honey

1/4 cup liquid glucose

2 tablespoons water

1 egg white

2 teaspoon rosewater

100g pack red glazed cherries, coarsely chopped

 

Preheat the oven at 180°C and then lightly grease a 15ocm square cake pan with oil. Line it with a sheet of rice paper. Spread the almonds over the baking tray. Bake it in the oven for 8-10 minutes or until it becomes toasted. Remove from the oven and let it cool completely.

Place the sugar, honey, glucose and water in a medium sized pan over low heat. Let it simmer for 5 minutes or until the sugar is dissolved. Stir occasionally. Increase the heat to high and bring it to a boil. Simmer for another 4-5 minutes or until a candy thermometer reaches 160°C. Brush down the side of the pan once in a while using a pastry brush dipped in water. Remove from heat.

Combine the egg whites and rosewater in a dry mixing bowl. Whisk it using an electric beater for 2-3 minutes or until stiff peaks form. While the mixer is running, gradually add the almonds and cherries.

Spoon the nougat mixture into the prepared pan lined with rice paper. Press the nougat firmly onto the base to make sure there are no air bubbles. Top it with the remaining rice paper sheet. Let it cool completely. Allow it to completely set, around 4 hours.

Put the nougat into a chopping board and cut it into sticks or 2 inch squares before serving. You can store it up to 1 week if it is kept in an airtight container in a cool dark place.

 

Photo Courtesy Of:  ohbernadine

Scrummie Crumbie Rummie Cake Balls

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There was a time when I used to sell chocolate cakes for a little extra income during the holiday season. My son loved having the house filled with the aroma of chocolate and the refrigerator over flowing with chocolate cake trimmings. He was in ultimate chocolate cake bliss.  But, it came to a point when there was just too much trimmings for my little one to even get excited about anymore.

I felt bad with the thought of just throwing them out, so I had to think of a way to recycle these and still make them good enough to sell or give as gift aways during the Christmas season.

I was stumped with ideas when I suddenly remembered these small cakes I had tasted from one of the cake shops that was laced with a bit of rum.  I clearly recall dissecting it as it was pretty darn tasty and an awesome chocolate fix.

It seemed like it was made with chocolate cake but I’m sure these people won’t bake such minute cakes in the shape of golfballs. It dawned on me that these may be made from cake trimmings and what better way to disguise the burned rough edges of the cake tops than with rum and chocolate ganache.

That seemed like sheer genius to me and so I decided to play around a bit with a small batch. You may use any dark rum or liquor I would guess, or if you’re feeling generous with a smidgen of Irish cream, amaretto flavouring or Gran Marnier, fell free to get creative.

It is best to keep these rum balls covered in the refrigerator to maintain it’s flavour and moisture. Allow the alcohol to evaporate for a day or so before you start going to town on these things. The alcohol flavour might be too strong when you consume these rum balls soon after you’ve made them.

Play around with this basic recipe and I’m sure you can come up with something even more yummy!

Chocolate Crumb Rum Balls

Ingredients:

200g dark cooking chocolate

¼ cup cream

30g butter

200g chocolate cake crumbs

2 teaspoons rum

½ cup chocolate sprinkles or nuts

1 cup chocolate ganache ( optional for chocolate covered  rum balls)

INSTRUCTIONS:

  1. Place chocolate in a bowl
  2. Combine the cream and butter in a small pan and stir over low heat until the butter melts and mixture is just boiling
  3. Pour the hot cream mixture over the chocolate and stir until the chocolate melts and mixture is smooth
  4. Stir the cake crumbs into the mixture and then the rum
  5. Refrigerate for 20 mins, stirring occasionally until just firm enough to handle.
  6. Roll heaped teaspoons of the the mixture into balls of your desired size
  7. Spread the chocolate sprinkles or nuts on a sheet of grease proof paper and carefully roll the rum balls and set aside
  8. You may choose to melt some chocolate ganache to make chocolate covered rum balls
  9. Refrigerate for 30 minutes until firm

Photo Credit: sifu renka

Photo Credit: beatle2102

Photo Credit: Pamcake324

Milky Polvoron Dust Balls

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Reflecting on my growing up years and how I’ve come to love cooking, I have vivid recollections of my feeble attempts at making trouble in the kitchen with whatever I could find edible in the pantry to make a sweet fix . I remember breaking a plate when I was making some toffee/fudge with condensed milk but it got too sticky and hardened too fast I couldn’t get it out of the plate.

There was also this instance when I thought I could make some chocolate candy out of a powdered chocolate malt drink, but it too resulted in a hard clump you could skip stones with on water. Serious epic fail on those but, there was one time I made powered milk candies and they were awesome!

These we call polvoron which is very similar to the Mexican polvorones. It’s  basically a “dust ball” candy because of the powedered milk, powedered sugar and flour.  During parties, polvoron whistling is  almost always included in games since it is impossible to whistle, let alone talk with a mouthful of powdered milk.  It’s a very frugal recipe yet children and adults like this sweet milky treat any day.

Many have capitalized on this due to its popularity and low costing expenses to make. I myself would always buy a pack of these whenever I pass by the cake shops. It’s gotten quite expensive now, but if you make it yourself, you’ll be a happy camper.

It has up-scaled its simplicity as variations have been developed to make it more marketable. I still like the original version but I wouldn’t mind  trying something new with it. You can make a big batch of these milk dust ball candies and package them for selling or just for gifting.

 

Polvoron –

Ingredients

4 cups all-purpose flour
3/4 cup powdered milk
1 1/2 cups refined sugar
1 cup butter

INSTRUCTIONS:

1. Prepare the japanese paper for the polvoron molds.

2. In a large wok, toast the flour with a wooden spoon. You’ll know that it’s done when you smell that distinctive cooked flavor. (The flour is now dextrinized).

3. Cool down the mixture.

4. Add the powdered milk and sugar.

5. Cut in the butter with a pastry blender until it is incorporated smoothly into the flour-milk-sugar mixture.

6. Mold into polvoron.

7. Wrap in japanese paper.

8. Store in a cool, dry place.

Yield: around 80 pieces of the standard mould

A healthier option:

1/2 cup powdered skim milk
1-1/3 cup sugar, not confectioners’ sugar
2-1/2 cups all-purpose flour
1/2 bar of refrigerated butter, softened to room temperature

(Just follow the same directions as above to prepare and mould the polvoron)

Rolled Oats Polvoron

1/2 cup oats
1/2 cup powdered milk
1/3 cup sugar
1/4 cup butter or 1/4 bar

1. Brown rolled oats in a dry pan over low heat. Stir constantly under moderate fire. Cool.

2. Add sugar, powdered milk, melted butter. Mix well and shape in polvoron molds.

3. Wrap in colored paper.

 

Chocolate Covered Bacon

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Some people find this weird, but it is extremely delicious. It is sweet and salty at the same time. It is similar to Royce’s chocolate covered potato chips, but it is more sinful. You can slice the bacon in bite size pieces if desired.

 

Ingredients:

6-8 slices thick cut, honey cured bacon

12 ounces semisweet chocolate chips

White or colored chocolate chips

 

Preheat the oven at 375F.

Place the bacon in a baking tray lined with parchment paper and bake them for 15-20 minutes depending on how you want it done. Let the bacon cool for 5-10 minutes. After, drain the excess oil using paper towels or place the bacon in a strainer.

Set up a double broiler. Let water boil at the bottom pan. Reduce the heat and let it simmer. Place a heatproof bowl on top of the simmering water. Add the chocolate chips and stir until they melt.

Dip the bacon in melted chocolate until it is coated. Place it in a baking tray lined with new parchment paper. Repeat the process for the remaining bacon. Drizzle with white or colored chocolate if desired. Let the chocolate harden in the refrigerator before serving.

 

Photo Courtesy Of:  urbanfoodie33

 

Orange and Rum Chocolate Truffles

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This is a very fancy sweet and great for showing off to guests. To really show off to your guests, you can give these out in fancy boxes, customised with little features special for each guest.

Truffles

As with most desserts, making sure you use the best quality Chocolate possible for cooking.

To make 30
400ml Double Cream
50ml Dark Rum, you can add more or less – depending on your taste
Zest of 1 Orange, grated on a Micro-fine Grater
400g Dark Chocolate, at least 70% Cocoa – broken into pieces
Nibbed Almonds
Ground Pistachios
Desiccated Coconut
Cocoa Powder

1. To make the Chocolate Ganache (the Truffle itself), pour the Cream into a heavy-based saucepan and bring to the boil gently with the Rum and Orange Zest. Pour the mixture over the Broken Chocolate pieces, slowly mixing all the time. When it’s all melted and smooth, place in the fridge for two to three hours, until completely set.
2. Remove the Chocolate Ganache from the Fridge, and pick somewhere cool to work. Place the Almond, Pistachio, Coconut and Cocoa Powder onto different plates.
3. Soak a Teaspoon in a bowl of hot water, then use to spoon a portion of the mixture out, then drop and roll into the dusting of your choice.
4. Once rolled in the coating, place on a sheet of baking parchment, then leave to set again in the fridge for another hour or so.

Try to keep as chilled as possible, to prevent any of the Truffles melting or losing their shape.

Photo Courtesy of: wiennat

Velvety Chocolate Crème Brulee

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This dish takes very little time to prepare, but the results are outstanding if you leave them overnight to chill.

Creme Brulee

If you have a blowtorch, use it to caramelise the Sugar on top, failing that, use a very hot Grill, before leaving to set a little bit.

To Serve 4
500ml Double Cream
1 Vanilla Pod, split
6 Egg Yolks
120g Caster Sugar
100g Good Quality Plain Chocolate

1. Preheat an oven to 170C.
2. Begin to gently heat the Cream in a heavy-based saucepan, along with the Vanilla Pod.
3. Whisk the Egg Yolks and the Sugar together, then break the Chocolate into small pieces and add it into the Egg mixture.
4. When the Cream comes to the boil, pour it over the Egg and Chocolate mix, whisking it all the time so that the Eggs don’t become scrambled.
5. Pass the mixture through a sieve, then pour it into four or five ovenproof ramekins, then place in a baking tray. Fill the Baking tray halfway up with boiling water, then place in the oven for fifteen to twenty minutes – the time may vary, but that’s okay, each oven is different! You’ll be able to tell they’re done because they’ll be set on top, with a slight wobble.
6. Remove from the Oven, allow to cool then chill them in a refrigerator overnight.
7. When you’re ready to serve, sprinkle the tops with a small amount of Caster Sugar, then caramelise the tops with a Chefs Blowtorch or under a hot Grill. Leave to set for a couple of minutes so that it’s not going to burn your mouth.

Photo Courtesy of: avlxyz

Easy Chocolate Fudge

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This is a very simple dish, which would prove very popular. It’s creamy, crumbly, and full of flavour.

Fudge

Try a range of different flavours, and you can also use a range of fillings – candied fruit, biscuits and dried fruit are all great ideas.

It’s easy to make, but takes a while to clean up from afterwards, so place a little water in the pan, and heat up slightly to dislodge the bits that won’t come off easily!

To make 20 Squares
Butter, for greasing
125ml Whole Milk
450g Sugar
1tbsp Cocoa Powder
25g Butter
Few Drops of Vanilla essence

1. Grease and line a baking tray about twenty centimetres square, and around three centimetres deep. Line with baking parchment, but don’t worry about being neat with it.
2. Put the Milk, Sugar, Cocoa, Butter and Vanilla into a heavy-bottom pan and cook over a low heat. After a few minutes the mixture should be bubbling slightly around the edges, use a spoon to drop a small amount into a bowl of cold water. If it stays in shape, and you can pick it up and squeeze between your fingers, it’ll be ready.
3. Remove from the Heat, and pour the Fudge into the baking tray. Let it stand for a few minutes, then add any decorations that you want – make sure you add them whilst it’s still hot, so that they’ll hold fast.
4. Leave to cool completely in a fridge, before cutting into cubes, and serving.

Photo Courtesy of: American Candy Stand Cupcakes (Aust.)

Look Choop

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Look Choop is a delicious Thai dessert. This sweet candy is made of mung bean paste. The paste is colored and shaped to look like fruits, vegetables and other cute shapes. It is literally an eye candy because of its shiny glaze made of agar.

Make sure that you make them as miniature as you can because if they are too big, they do not hold their shape. Skewer the candy on a toothpick so that you can paint and dip them easily. It is a fun recipe that you can prepare with kids.

 

Ingredients:

 

For the miniature fruits:

200 grams yellow beans

150 grams sugar

1 teaspoon salt

100 ml coconut milk

Food coloring

 

For the glaze:

5 grams agar gelatin

150 ml water

50 grams sugar

 

Soak the beans in cold water for 2 hours up to overnight. Remove the skin. Boil it for 45 minutes or until the beans are soft. Drain. Mash the beans.

In a saucepan under low heat, combine the beans, sugar and coconut milk. Mix well. Cook until the mixture is dry. Stir occasionally.

Scoop 2-3 teaspoons of the mung bean paste and shape them into fruits or vegetables. Skewer the candies on a toothpick and place them upright on a foam base or Styrofoam.

In a pot over medium heat, prepare the glaze by combining the agar gelatine, water and sugar. Let it boil. Reduce the heat and simmer until it thickens.

You can now start painting the bean candies using food coloring. Once you are done and the paint is dry, dip them into the jelly 3 times. Repeat the process for all the candies. Place them back on the foam base and let them dry. You can retouch the shapes and colors as you wish.

 

Photo Courtesy Of:  Thai Jasmine (Keep Smiling.g..g.g :-))

 

Sumptuous Strawberries

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Strawberries are the most famous berries in the world. Their vibrant color livens up any dish and their shape is similar to heart. This is why it is often associated to Valentines. Here are some treats you can prepare using strawberries. You can give it as gifts or you can simply have it for dessert. Enjoy!

Chocolate Covered Strawberries

Ingredients:

1 ounce semisweet chocolate

1 1/2 tablespoons butter

1 tablespoon corn syrup

1 tablespoon rum, optional

1 pint strawberries

In a double boiler over medium low fire, combine butter, chocolate, corn syrup and rum. Whisk until all the ingredients melt. Remove from heat.

Dip strawberries into the chocolate mixture. Place the dipped strawberries on wax paper and let them cool. Refrigerate until serving.

Cream Cheese Stuffed Strawberries

Ingredients:

32 fresh whole strawberries, large

11 to 12 ounces cream cheese, softened

1/2 cup confectioners’ sugar

1/4 teaspoon almond extract

2 tablespoons semisweet or milk chocolate, grated

To let the berries stand upright on a flattened end, cut a thin part of the stem. Place the berries on a serving platter, with the cut side down. Carefully cut the strawberries into 4 wedges to allow it to fan slightly. Do not cut through the bottom.

In bowl, whisk together confectioners

sugar, almond extract and cream cheese until it becomes light and fluffy. Fold in the grated chocolate. Place the filling in a pastry bag with a large open star tip. Pipe the cream into the strawberries. Sprinkle more grated chocolate if desired. Cover and refrigerate until serving.

Photo Courtesy Of: Manchester-Monkey

Almond Biscotti

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A classic treat to have with your Coffee – these biscuits are a little taste of Italy!

Almond Biscotti

Try to keep them quite firm and light, and make sure that they’re quite thin –about a two or three centimetres in height to make sure that they cook evenly throughout.

To Make 24
250g Plain Flour, plus extra for dusting
1tsp Baking Powder
Pinch Salt
150g Golden Caster Sugar
2 Eggs, beaten
Rind of 1 Orange, finely grated
100g Whole Blanched Almonds, lightly toasted

1. Heat the oven to 180C, and lightly dust a baking tray with some Plain Flour to prevent the Biscotti from sticking
2. Sift the Flour, Baking Powder and Salt into a large bowl, before adding in the Sugar, Eggs and Orange Rind. Mix into a dough, before kneading in the Almonds – try to avoid having a large amount of Almonds all in one place, so check that they are evenly spread out through the mixture.
3. Roll the Dough into a ball, then cut in half. Roll each portion into a long log, about four centimetres around. Place on the baking tray, and bake in the oven for ten minutes, before taking out of the oven and leaving to cool for five minutes.
4. Use a serrated knife, and cut the log into centimetre wide, diagonal slices, and re-arrange on the baking tray. Return for the Oven for fifteen more minutes, or until slightly golden brown and then remove from the oven, and place on a wire rack to cool and go crisp.

Photo Courtesy of: mccun934

Melt-in-the-Mouth Truffles

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A treat for anyone – these are great as an easy desert, and a treat for with coffees and in the evenings.

Melt in the Middle Truffle

You can make in large numbers in advance, store them in the freezer for up to a month and then pull them out when they’re needed.

To Make 40
150g Caramel Toffee
50g Chopped Dark Chocolate
400g Chopped Milk Chocolate
142ml Double Cream
1tsp Vanilla Extract
85g Cocoa Powder
Butter

1.       Make the middle of the truffles first. Heat the Caramel Toffee in a bowl above a pan of hot water for a minute until it is melted, warm and runny, before stirring in the chopped up Dark Chocolate, and stirring until mixed in properly and smooth.

2.       Cover a dinner plate with cling film, and cover with butter, then pour the mixture out onto it. Allow it to cool, and then freeze for two hours or until very firm.

3.       Put the milk chocolate into a boil, and then bring the cream to boiling in a different pan. Pour it over the chocolate, the leave for two minutes. Stir in the Vanilla Essence and mix until smooth. Allow to cool and chill until set.

4.       Peel the Caramel off of the cling-film, and cut into thumbnail size pieces. Spread the cocoa powder over a large baking tray, and split the truffle mixture (stage three) into plenty of even sized parcels. Place a piece of the Caramel into the middle of the parcel and squash it around the caramel, roll in the Cocoa powder and then chill.

Photo Courtesy of: Chocolate Reviews

Jams and Chutneys

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A great treat to give at Birthdays and Christmas. Fresh jams and chutneys can be made as sweet as you like, and above all, it’s very easy and straight forward to make

Each of these recipes makes around 1.5kg (around 3lb) of Jam or Chutney.

Gooey Strawberry Jam

1kg Strawberries

1kg Granulated Sugar

Juice of 1 Lemon

100ml Water

1.       Cut the ends off of the Strawberries, and roughly cut them up into smaller sizes.

2.       Put these Strawberry chunks into a bowl, along with half the Sugar, the Lemon Juice and the water.

3.       Simmer for thirty five to forty minutes, tasting every ten minutes, and adding extra Sugar if needed.

4.       Allow to cool, and place into clean and sterile jars to store in a cool place.

Blackberry Jam

1kg Blackberries, dried and rinsed

1kg Granulated Sugar

Juice of 1 Lemon

125ml Apple Pectin

1.       Put a couple of small plates in the freezer

2.       Put all of the Blackberries, Sugar and Lemon Juice in a heavy-bottom pan, and cook over a low heat until all the sugar has dissolved.

3.       Heat to a rolling boil (in other words, keep it boiling quickly). Using a slotted spoon, scoop off any of the waste that may rise to the surface. Boil it for three minutes before adding the Pectin and then boil for another two minutes and remove from the heat

4.       Take a teaspoon of the jam and spread it on one of the chilled plates, and leave for thirty seconds. If the surface wrinkles when you push your finger through the surface, it’s ready, if not, boil for another minute

5.       When it’s ready, allow to stand for fifteen minutes, before evenly distributing to warmed, dry sterile jars, and cover securely.

Sweet Chilli Tomato, Onion and Apply Chutney

2tbsp Olive Oil

3 Large Sweet Onions

1kg Ripe Baby Plum Tomatoes

500g Bramley Apples

2tsp sweet Smoked Paprika

3 red Chillies

200g light Muscovado Sugar

350ml Red Wine Vinegar

2tbsp Tomato Puree

1.       Peel and dice the Onion, halve the Tomatoes and peel, core and chop the Apples. Finely chop the Chillies. Leave the seeds in if you want a bit of extra heat.

2.       Heat the oil in a heavy based pan, and add the onions and cook gently. Add ½tsp Salt, and cook until golden

3.       Add the Tomatoes, Apples, Paprika and Chilli, and cook for around five minutes until the Tomatoes start to break down.

4.       Stir in the Sugar, Vinegar and Puree, and boil for three or four minutes, before reducing the heat and simmer for twenty-five to thirty minutes, stirring occasionally to prevent things settling.

5.       Spoon into hot, sterile jars, and allow to cool before covering

Photo Courtesy of: Ndrwfgg

Quick Caramel Apples

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caramel-apples

I realize that caramel apples may not exactly be what comes to mind when you think of quick sweets to prepare, but trust me- this recipe is easy. And tooth-achingly delicious. And- because you use honey instead of sugar- quite possibly good for you. Let’s get started, shall we?

First, you need apples. I had small fuji apples on hand, but feel free to use any apples of your choice. Golden delicious, granny smith… indeed, if you like the combination of sweet and tart, try going with a good crispy green apple. Make sure your apples are cold. This recipe made me around six caramel apples- but I like to lay my caramel on thickly.

Then get your other ingredients in line: a cup of heavy cream, half a teaspoon of kosher salt, and a cup of honey. Oh, and some good sturdy popsicle sticks. That’s it. Didn’t I tell you this would be easy?

Line a baking sheet with parchment paper or a Silpat mat (I used the latter). Spear each apple through with a popsicle stick, and set aside.

In a heavy saucepan, heat the heavy cream and kosher salt just until tiny bubbles start forming. You’ll want to use medium-low heat for this. Do not bring this to a boil. Not yet, anyway. Stir in the honey gently- then bring to a boil. Once it boils, reduce heat and simmer for about 15 minutes. If you have a candy thermometer, you want it to reach 250F degrees, or until nice and thick but still quite liquid. Remove from the heat immediately.

Dip each apple in the caramel. Optionally, roll the apple in some chopped nuts after doing so. Place on your parchment-lined baking sheet, and let set. It doesn’t take very long to set. Mmmm.

Happy Easter!

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Easter Eggs

I trust most of you’ll be sitting down to a delicious Easter brunch (or lunch) very soon. We’re celebrating quietly (and with a to-die-for lamb roast, of course), but I just wanted to greet you all a very Happy Easter- and leave you with some links to ideas for leftover Easter candy:

Leftover Cadbury Creme Eggs
This being my all-time favorite springtime chocolate, I sadly don’t expect to have any leftovers around here. In case you do, however, you might want to try making Cadbury Creme Egg Ice Cream, some Creme Egg Cupcakes, or the slightly um- odd– pimped-out giant creme egg.

Leftover Peeps
The Peeps S’mores over at Cakespy look absolutely delicious (and she has other ideas as well!), or for something too cute for words, these Peeps Cupcakes from Baking Bites.

Other Easter Candy
Chop ’em all up, and put them in an Easter Candy Cake, or use instead of the chocolate chips in a batch of Chocolate Chip Cookies.

Pretzels German-like

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Vinyl Ready Art - Holidays

Thinking of a good foodie gift for Christmas? Or maybe you need to whip up quick snacks for people to munch on. Here is a perfect recipe for you – Chocolate pretzels from Germany. I found this recipe from Taste.com.au and I think that it just might be a hit this year.

Ingredients
• 125g butter, softened
• 1/2 cup pure icing sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 2 cups plain flour
• 1/4 cup cocoa powder
• 200g good-quality dark cooking chocolate, chopped

Method
1. Using an electric mixer, beat butter and icing sugar until pale and creamy. Add egg and vanilla. Beat until well combined. Sift flour and cocoa over butter mixture. Stir until dough comes together. Transfer to a lightly floured surface. Knead dough until smooth. Press into a 1.5cm-thick disc. Wrap in baking paper. Refrigerate for 30 minutes or until firm enough to roll.
2. Preheat oven to 180°C. Line 2 large, flat baking trays with baking paper. Using 2 teaspoons dough per biscuit, roll out dough into 20cm-long sausage shapes. Bend into horseshoe shapes, with ends towards you. Cross over ends. Rest ends on top loop of dough. Place on baking tray. Repeat with remaining dough. Bake for 10 to 12 minutes, swapping trays after 6 minutes, or until golden and firm to touch. Allow biscuits to cool on trays for 5 minutes before transferring to a wire rack to cool completely.
3. Place chocolate in a heatproof bowl over a small saucepan of simmering water (do not allow base of bowl to touch water). Stir occasionally with a metal spoon until chocolate is melted and smooth.
4. Line 2 baking trays with baking paper. Dip each pretzel into chocolate. Place on baking trays. Allow chocolate to set.

What do you think? Looks easy enough to make?

Mock Reese’s Pieces

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chocolate peanut butterIngredients 2 cups crushed graham crackers1 cup melted butter1 cup peanut butter2 cups powdered sugar6 ounces chocolate chipsWhat’s NextMix together above ingredients except chocolate chips. Press into 9 x 13 inch greased pan. Let set in refrigerator to cool. Melt chocolate chips and spread over top for frosting. Cut into bars

Candy Canes

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candy-canes.gif
What’s Christmas without candy canes? Make a batch the traditional way with a family recipe that’s been handed down from generation to generation. A wonderful and inexpensive gift for carolers, co-workers, neighbors or teachers since it costs just a dollar to make a dozen.

Ingredients
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon cream of tartar
3/4 teaspoon peppermint extract
red food coloring

Instructions
Cook sugar, corn syrup, water, and cream of tartar to a very hard ball stage (use candy thermometer: 250 to 265 degrees F.). Remove from heat and add peppermint. Divide into two parts and add red coloring to one part and mix well. Pull pieces of each part to form ropes and twist red around the white to make candy canes.

Pumpkin Fudge Recipe

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pumpkin-pie-fudge-recipe-11-10-2006.bmpI’m going to get everyone prepared for the holidays early, or late depending on how much you bake for the holiday season.  Today we have Pumpkin Fudge on the recipe menu. 

What is a better way to say Thanksgiving than to say it with a pumpkin fudge sweet?  I guess a better way would be to say it with a million bucks, but I don’t exactly have that in the pantry!  Anyhoo, enjoy this fun-to-make recipe!

Ingredients:

  • 3 cups sugar
  • 3/4 cup melted butter
  • 2/3 cup evaporated milk
  • 1/2 cup canned pumpkin
  • 2 tablespoons corn syrup
  • 1 teaspoon pumpkin pie spice
  • 1 (12-ounce) package white chocolate morsels
  • 1 (7-ounce) jar marshmallow crème
  • 1 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract

What’s Next:

Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 F or 112 C (soft-ball stage) or for about 12 minutes.

Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.

This recipe makes about 3 pounds.

Eat well & Laugh often!

Dark Chocolate Covered Cherries Recipe

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chcolate-covered-cherries-recipe.jpgNow that we’ve got the Cherry Pitter covered, we can move on to the Dark Chocolate Covered Cherries Recipe, which is my favorite part.  Enjoy this delicious to-die-for candy that is sure to be a family tradition.

Ingredients:

  • 60 maraschino cherries with stems
  • 3 tablespoons butter, softened
  • 3 tablespoons corn syrup
  • 2 cups sifted confectioners’ sugar
  • 1 pound dark chocolate confectioners’ coating

What’s Next:

Drain cherries and set on paper towels to dry.

In a medium bowl- combine butter and corn syrup until smooth. Stir in confectioners’ sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.

Melt confectioners’ coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.

 

Eat well & Laugh often!

Godiva White Chocolate Apricot Almond Truffle Pizza Recipe

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Godiva White Chocolate Truffles Recipe.jpgWho said the best pizza is pesto & artichoke pizza?  I feel that Godiva is going to change my mind with this White Chocolate Apricot Almond Truffle Pizza recipe, despite the mouthful recipe name.  Enjoy making this fun truffle candy this weekend, a perfect Saturday endeavor.

Ingredients:

  • 1/2 cup whole almonds, toasted
  • 1/2 cup shelled unsalted pistachios
  • 1/2 cup dried cranberries
  • 1/3 cup toasted rice cereal
  • 1/4 cup chopped dried apricots
  • 10 bars (1.5 ounces each) Godiva Solid Ivory, cut up
  • 18 whole dried apricots
  • 1/4 cup dried papaya or pineapple, cut into 1/16-inch-wide strips

What’s Next:

Line 2 baking sheets with aluminum foil. Trace 8-inch circle on each piece of foil, using an 8-inch cake pan as a guide.

Combine 1/4 cup almonds, 1/4 cup pistachios and 1/4 cup cranberries, rice cereal and chopped apricots in a bowl.

Place the solid ivory in a microwave-safe bowl. Microwave at medium (50% power) for 1 minute. Stir. Microwave for 30 seconds more or until chocolate softens. Stir until smooth.

Stir in nut/fruit mixture. Place half in center of each 8-inch circle. Spread each into an 8-inch circle. Garnish with remaining almonds, pistachios and cranberries. Top with whole apricots and papaya strips.

Refrigerate pizzas about 30 minutes or until they just begin to harden. Cut each pizza into 8 wedges, using a sharp thin-bladed knife. Allow pizzas to set completely at room temperature or in the refrigerator before removing from foil. Store pizza slices between layers of waxed paper or aluminum foil in an airtight container in a cool place for up to 2 weeks.

 

Eat well & Remember often!