Graham Cracker S'mores Candy. It's summertime! Let's make s'mores. But let's be different. Let's melt butter and homemade brown sugar and pour that creamy, caramel deliciousness over a layer of crunchy graham crackers. And then bake it. Until it's almost worth burning your fingertips to shove a bubbling caramel sauce-drenched graham cracker into your face. Side note: "Stir continuously" does not mean "leave your wooden spoon in the saucepan and stop stirring long enough to take a find your camera, find your memory card, and take a picture of melting butter and sugar, simply because it looks so good you want to rub it on your face.
" Who does that. Anyway. Since we've already established that bikinis are stupid, let's throw fistfuls of broken Hershey bars and chocolate chips and marshmallows over the top and bake it s'more. Heaven. Make this. S'mores Cracker Candy 12 sheets of graham crackers 3/4 cup butter 3/4 cup brown sugar 3 cups mini marshmallows 4 Hershey bars, broken into pieces 1 cup milk chocolate chips Cool completely. Chocolate whiskey truffles: a Christmas memory. Whenever I catch a glimpse of this dainty Chinese bowl tucked behind other odd and pretty things in the back of my cupboard, I think of Nane Bernard.
Holidays inspire sentimental walks down memory lane, so bear with me as I wax nostalgic about a special couple and my first real chocolate revelation. That revelation came from a handful of chocolate truffles in the very bowl pictured here, a Christmas gift from Nane, the wife of my chef-mentor Eugene Bernard. A young Jersey girl in the seventies had a limited lexicon of taste to draw upon in the chocolate department. There were milk chocolate Hershey bars or chocolate-with-almonds Hershey bars. After much moaning and pleading, Chef Bernard paid a visit to our restaurant kitchen to pass on the secret of heaven on earth in the form of chocolate. The recipe may seem long, but it takes almost as much time to explain how to make these as it does to make them. Makes 45 to 50 truffles Recipe can be doubled or tripled.
For the centers: 1. 2. 3. 4. Easy Cookies n' Cream Fudge | Frankly Entertaining. Do you ever have those weeks where you feel like you’re doing nothing but apologizing for stupid mistakes? That was my week last week. It was like every day was a new blunder which required a new apology. I will spare you the details of my mishaps, but they weren’t minor. Sometimes an apology by itself isn’t enough.
Sometimes you need to include treats with your apology. This was my week-end plan: to trick people into forgiving me by loading them up with sugar! I found a recipe for Cookies n’ Cream Fudge and it seemed like the perfect solution. This recipe has only four ingredients, but somehow how they magically come together to form a healing treat! Cookies n’ Cream Fudge (from Eagle Condensed Milk) Ingredients: 14 oz. can sweetened condensed milk18 oz. white chocolate (this equals a bag and a half of white chocolate chips)dash of salt3 c.
Directions: Peanut butter pretzel bites « Two Tiny Kitchens. Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate. Dangerous and delicious (you know what I mean). One little bite, so much to experience. Peanut Butter Pretzel Bites recipe courtesy Foodaphilia.com Calorie estimate: 4,000 – 5,000 for complete recipe (depending upon dipping chocolate and pretzels used, etc.) Yield 60 – 80 pretzel bites Ingredients 1 cup creamy peanut butter 2 tbsp softened butter 1/2 cup powdered sugar (maybe more) 3/4 cup brown sugar (maybe more) Pretzels 1 bag semi-sweet chocolate chips Directions Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer. Use a teaspoon measure to scoop the filling. Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.
Freshly Baked Stories, Recipes and Photos: Coffee Toffee. . Whatever. I bet Oprah doesn’t even make her own candy. This recipe is a riff on my Gifting Toffee, the confection that I turn out of my kitchen roughly 100 times during the holiday season. People go bananas for that stuff, I’m telling you. Coffee Toffee If your pecans are on the large side (I will refrain from a dirty joke here), then break them in half so they’ll distribute more evenly throughout the candy. 1/2 pound unsalted butter (2 sticks)1 teaspoon kosher salt (see note)1 cup plus 6 tablespoons granulated sugar1 tablespoon corn syrup2 teaspoons pure vanilla extract1 teaspoon instant espresso powder1 cup raw pecans halves Line a rimmed baking sheet with a nonstick baking mat, or line it completely with aluminum foil and spray it with nonstick cooking spray.
In a medium, heavy-bottomed saucepan, begin melting the butter over medium-high heat with the salt. Make your own peppermint patties. Tomorrow’s Christmas Eve! Let’s cover more things in melted chocolate! I’m Georgia bound, but wanted to share this fun (and simple!) Recipe with y’all while I’m high in the sky. These homemade peppermint patties are simple and fun, and would be a nice addition to any festive holiday spread. I want to say that these taste just like the peppermint patties you would buy in the store, but I actually think these are way better. I love that. Believe me when I tell you this is an easy recipe. Powdered sugar? Peppermint extract? Butter? Corn syrup? Shortening? Water?
Chocolate? And just like that, my friends, mints are born! Now if you really wanted to be totally Martha here, you would then take these homemade peppermint patties and turn them into triple layer mint s’more brownies! If you actually do that you will have my utmost respect. Homemade Peppermint Patties from Gourmet makes about 20 patties 2 1/2 cups confectioner’s sugar 1 1/2 T light corn syrup 1 1/2 T water 1/2 tsp peppermint extract. Payday Bars Recipe - Food.com - 34569. These bars tasted very good. However, I had a terrible time with them sticking to everything! First, I had them in the fridge overnight and they wouldn't come out of the pan or stay together and stuck to the serving platter (the entire bottom of the bar was stuck to the platter), what a mess! I put the leftovers in the freezer, this did help with the stickiness some but then they didn't taste as good.
Moreover, all of my marshmallows conglomerated in one place, leaving some pieces without any marshmallows at all. I followed the recipe as directed and didn't substitute anything. *Update, I've made these a couple more times and found that if you completely cover the bottom of the pan with the peanuts (takes more than 1/2 jar) than stickiness is not such an issue and I keep them in the freezer. Key Lime Fudge Recipe. Almond and Chocolate Clusters Recipe : Giada De Laurentiis. Prev Recipe Next Recipe Almond and Chocolate Clusters Recipe courtesy of Giada De Laurentiis Show: Everyday Italian Episode: Cooking From the Heart Almond and Chocolate Clusters 62 Reviews Save Recipe Total: 1 hr Prep: 10 min Inactive: 35 min Cook: 15 min Yield: 24 clusters Share This Recipe View Shopping List Preheat the oven to 350 degrees F.
Add a Note Categories: Italian Dessert Recipes Dessert Italian European Recipes Candy Recipes and Ideas Nut Recipes Dairy Recipes White Chocolate Recipes for a Crowd Low Sodium Healthy Highly Rated 5 Ingredients or Less Surprise Me Outrageous Brownies Brownie Tart Cherry Almond Chocolate Clusters Nut Clusters Chocolate Clusters Chocolate Almond Fondue Chocolate-Almond Brittle Chocolate-Almond Cheesecake Your Rating: Post Review Sort by Most recentOldestMost votedRatings Jonnie G.February 23, 2014 These are great! 0 Comment gulfcoastbumFebruary 15, 2014 Disaster! Sind66January 11, 2012 One star for concept, it looked easy & delicious. Garnette3December 23, 2011. Cocoa Bark with potato chips and cheese. (Cocoa bark with potato chips and cheese) Apparently we have a ban on cheesy 80′s music in our house. Wish he’d mentioned it before we agreed to move in together. Or perhaps you never truly know someone until you start living with them and discover their little quirks.
Such as belting out Whitney Houston classics into a hair brush or eating ice-cream at midnight. I’ve discovered many interesting aspects about the boy over the years. -Has the annoying tendency to return from business trips with nothing but a load of laundry. Forget chalk and cheese. Which is why when Alice Medrich described these tuiles being “as addictive as potato chips”, I somehow managed to put 2 + 2 = 5 and decided what was needed to garnish these tuiles were some crushed potato chips and a sprinkling of parmesan cheese. If your stomach turns at the thought of chips and chocolate, make the tuiles with a different garnish, or dispense with the garnish altogether and enjoy them as they are. So 2 + 2 = 5 = 0? S'mores chcolate bark. I recently had a culinary epiphany. I knew that I wanted to make chocolate bark but I couldn't decide what I wanted to put in it. I thought about doing hazelnuts or cherries but nothing really seemed right.
Then I was looking at recipes on My Baking Addiction one day. She had made s'mores brownies and that's when it hit me. S'mores Chocolate Bark 6 ounces of dark chocolate6 ounces of semi sweet chocolate4 graham crackers broken into rough pieces1 cup miniature marshmallows place a sheet of parchment paper over a cookie sheet. Caramel Popcorn. Happy Labor Day, everyone! Today is a very special day for another reason as well. Today I claim my creative right to pretend that I’m ten years old. Because when you’re ten, no one looks at you funny when you happily munch on an entire bowl of caramel popcorn while reading a novel under the breezy sun. I swear, I’m ten, okay? Caramel Popcorn 1 tsp vegetable oil 1/2 cup light corn syrup 3/4 cup light brown sugar 1/4 cup water 1/2 tsp salt 1/2 tsp vanilla extract 1 bag microwave popcorn Combine the oil, corn syrup, brown sugar, water and salt in a small saucepan over medium heat.
Sea Salt Caramels. Welcome to Christmas Candy Fest 2010. Over the last few days, my girlfriend Paula and I made some delicious gift-worthy treats. When we were finished, we had 30 boxes of 5 different homemade candies and, yes, they were all fantabulous! …if I do say so myself. So with my next series of posts, I’m going to share the triumphs, the heartaches and the recipes from this endeavor starting with one of my favorites, Sea Salt Caramels.
I still remember the first time I tasted homemade caramels. In the last few years, I’ve made this recipe many times. Sea Salt CaramelsAdapted from a recipe in Gourmet Print-Friendly Recipe 1 cup heavy cream5 tablespoons unsalted butter plus more for greasing1 teaspoon sea salt1 1/2 cups sugar1/4 cup light corn syrup1/4 cup waterwax paper for wrapping Makes 64 individually wrapped caramels Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter the parchment. Pour into the prepared pan and cool 2 hours at room temperature. Like this: Rainbow Paddle Pop Fudge. When I was growing up, one of my favourite ice creams were Rainbow Paddle Pops. Those of you in Australia, or anywhere else that sells Streets ice cream will recognise these.
Multi-coloured, creamy iced treats on a popsicle, with a super sweet flavour that you couldn't quite identify (according to the wrapper it's meant to be caramel flavoured). I was addicted to them. I seemed to have an unhealthy obsession with all blue coloured foods. A few years ago they took the blue out of the rainbow paddle pop ice creams, so there's no 'artificial colouring'. Whateverrr. It's not the same without the blue. I felt like making fudge. The fudge is smooth and creamy, though it had a stronger flavour from the white chocolate rather than a caramel flavour. As pretty as the rainbow coloured swirls of fudge looked as it set in the brownie pan, it didn't look like a rainbow paddle pop until I cut it into these shapes and stuck into on to the paddle pop sticks.
Cake Batter Chocolate Bark. There are times when I feel like baking something complicated, like this. I spend hours researching what kind of impressive dessert I will make, gathering the ingredients, and creating my masterpiece. In the end I look at it with pride. I am often surprised that I can successfully execute some of the recipes I try. That is not to say there are not failures. But sometimes I just don’t want to spend 4 hours on 1 cake. Total sidenote, but I just want to brag for a minute. Here is what you'll need Melt the chocolate Pour it onto a cookie sheet And spread evenly. Melt the white chocolate Add the cake batter Pour the white chocolate on the milk chocolate. Spread evenly Simple, yet tasty!! Ingredients 6 ounces milk chocolate 12 ounces white chocolate 3 teaspoons yellow cake mix sprinkles of your choice Directions Start by melting the milk chocolate in a double boiler.
Source: How Sweet it is. S'mores chcolate bark. Homemade Twix Bars. Intro If you don’t want gaggles of children beating down your door on Halloween night then look no further. If you’d rather not be the most popular house on the block then continue on your Internet search. If you aren’t a fan of a cookie crust so tender it shatters in your mouth, or a creamy caramel – dark, intense and scattered with salt, or bittersweet chocolate blended with butter to create the perfect cap to this cookie, then you might need to get checked because I think something is very wrong. If you like the idea of all these things then you are in the right spot and you are here just in time as this is the perfect cookie for this candy-laden season. While I don’t recommend passing these treats out to your trick-or-treaters as homemade treats aren’t super popular these days, save these for special guests or Halloween parties. If you’ve been to Spago for lunch then perhaps you’ve had this dessert fancied up with a fleck of edible gold on the chocolate layer.
Homemade Twix Bars. Chocolate Covered Potato Chips. Daisy's toffee bark. Peppermint Bark. Thin Mint Truffles. Key Lime Pie Fudge.