What to make for Dad
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Bull's Eyes/Carmel Creams A reader sent me an almost breathless e-mail yesterday: "Elizabeth, You have to check this out! Someone created homemade, gluten-free bull's eye candies. They are the caramel candy with the cream center.
Homemade sesame candy, sticky, sweet, delicious Hands-on time: 45 minutes Time-to-table: 90 minutes Enough for an 11x15 tray, about 80 pieces 2 cups sesame seeds 2 tablespoons black sesame seeds, optional 1/2 cup honey 1/2 cup brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/2 teaspoon table salt Butter a baking sheet and a sheet of parchment or a silicone mat.
If you’re new here, welcome! I’m AmberLee, and Giverslog is my place to share recipes , gift ideas , pretty wrapping ideas, and whatever else is on my mind. I also own an online chocolate shop, The Ticket Kitchen .
I always thought that getting coal for Christmas wasn't THAT bad of a punishment for naughty kids. Sure it's not as fun as toys, but at least it has some use, plus it's better than nothing. If it were up to me, I'd give bad kids things like dried up markers, creepy Jack-in-the-boxes, crumbly rocks...
These healthier mounds bars are a quick and easy homemade chocolate and coconut candy. We will be making these yummy gluten free candy bars for Purim which is coming up this week. Of course, we also plan on making Hamantaschen as well, which is one of the boys’ fave treats. These mounds bars are easy to make and rich with dark chocolate and a coconut filling consisting of shredded coconut, coconut oil and agave.
Bounty bar with Coconut is my sister favorite candy Each time she is coming to visit us here in the USA, she is buying a box full with this bars and taking with her home. I was so happy to find this recipe especially for her. Now she can make all the time, and as much as she would like.
Coming to the end of yet another grocery shopping mission, having avoided temptation for the most part, the final destination is still fraught with danger. It’s those darned impulse buys so cleverly lined up by the check-out line, inviting you to add just one tiny sweet something to the tally. Yes, I’m definitely an impulse buyer when the mood strikes, so those offerings in and of themselves wouldn’t be so frustrating, if it weren’t for the content. Often lacking in proper labels, or full of unsavory ingredients, these temptations are merely eye-candy at best.
Sometimes, being a chemist comes in very handy in the kitchen. In my previous candy experiments you might have noticed the massive amount of molten sugar I’ve been working with. From the marshmallows to the taffy and the butterfinger bars , I’ve been going through pounds and pounds of sugar and my kitchen is getting pretty sticky. (I found some rogue purple sugar this morning while toasting a bagel!) This danger of the sugar is not what makes my PhD an asset, it is my familiarity with failure.
Today was one of those days in the kitchen. You know what I’m talking about….those days where everything you attempt seems to go to heck in a handbag . It started at about 7:30am and after 4 failed desserts/pastries, I finally had to throw in the towel at about 1:00pm.
Pumpkin Candy Cups It’s time for day two of pumpkin week! These are fun little treats to make for Thanksgiving (or really for any reason). They’re shaped like peanut butter cups but with a fun new flavor twist. The combination of rich white chocolate surrounding a smooth and creamy pumpkin pie spiced filling is absolutely delicious. It actually made me wonder why I’ve never combined the two flavors before.
I guess it’s inevitable that pumpkin season and fall foods eventually appear even though I’m not ready to give up summer foods yet. Don’t get me wrong, I love the fall! It’s my favorite time of year. I just feel like I was gypped of a summer this year because it felt so short! One of my favorite fall foods is pumpkin.
This recipe for Gingerbread Truffles produces soft, aromatic truffle balls that taste like gingerbread cookie dough! These Christmas candies feature gingersnaps, spices, toasted nuts, and white chocolate. To crush the gingersnaps, you can either use a blender or food processor, or place them in a large Ziploc bag and crush them with a rolling pin. Be sure that the cookies are in small crumbs, not large chunks. Don't miss the video showing how to make gingerbread truffles !
My friend Ana Elisa’s adventure in making torrone reminded me of how much work these caramels were: it took forever for the mixture to achieve the desired temperature, and I was melting in my kitchen while stirring it; after that, another century went by before I finished cutting them, oiled knife and all. Not to mention they were super soft and hard to wrap, too. You’ll probably ask me why on earth I am posting such recipe – well, all the trouble slipped my mind the minute I tasted one caramel. :) Gingerbread caramels adapted from Pure Dessert
Would you believe that the secret ingredient in these wonderful chocolate orange truffles is Tang? Yes, that day-glo orange powdered drink that most of you probably drank as kids. I got the crazy idea to use Tang to flavor these truffles from Retro Bakery in Las Vegas .
Today, truffles. This wasn’t the plan. The plan was to take a drive, to visit my grandmother’s grave. But it’s been raining in Los Angeles, and last night at my aunt’s house we put our plans on hold. You see Grandma’s spot is on a hill, and my mother and her sister had some concerns, something to do with tumbling down a muddy slope. “We could always sled down, whee ,” I said, and my aunt laughed before she stopped abruptly, like she remembered something, because she had: her poodle had just eaten eight pretty sizable chocolate truffles, and that is serious business, doggy-death business, and she was feeling sad, sad as a peeled orange, and that meant she wasn’t allowed to laugh.