Pumpkin Pie Pecan Candy 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. I’ve only really made pumpkin pie, but my mom makes this awesome pumpkin dish that is made with black bean garlic sauce and cane sugar. I’ve heard talk about a pumpkin shortage this year. I saw this recipe for pumpkin pecan candies that looked pretty interesting. I also think this looks like a truffle and has the truffle consistency. Pumpkin Pie Pecan Candy adapted from: The Ultimate Candy Book printable recipe ingredients: 1 (15oz) can pure pumpkin 2 cups white sugar 2 cups unsweetened coconut 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp ground cloves 1/2 tsp vanilla extract 1 1/2 cups chopped pecans Remove mixture from heat and add in vanilla.
Dead Man's Peanut Butter Cupcakes We're revisiting my Dead Man's Peanut Butter Pie recipe today, with a few fun tweaks. Today I found myself wrestling with a familiar peanut butter and chocolate craving. In such situations I have the following options: Go to the store and buy all the available peanut butter cups. Of course, this isn't much of an option since getting out of the house with two small children and going anywhere requires nearly as much planning and preparation as a mission to Mars.Eat peanut butter from jar with a spoon, dipping it into that 20lb bag of chocolate chips I have. Also not a great option, since with this method of consumption, any semblance of portion control vanishes and I just bought skinny jeans.Bake something with peanut butter and chocolate for the blog, while wearing said skinny jeans and pretend that they will encourage restraint while tasting and testing. We're also taking a page from hi-hat cupcakes and dipping the peanut butter death into a fudge-y chocolate coating. Enjoy!
Just Cook It. Nov 13 So, Boing Boing asked me to do a recipe for them. The only caveat is that it involve caffeine. fig and feta phyllo pockets paper, plate, and plane February 21, 2011 § There wasn’t time to craft with O.T. in town for over a week, but he most certainly inspired me to get caught up on my baking. The kitchen is always bustling with activity when he’s around (though he’s often found elsewhere in the house until it is time to eat!). O.T. regularly snacks on dried figs and I was tempted to sneak a few from his stash as filling for the phyllo, along with some goat feta. 1. 2. 3. 4. 5. Place on parchment-lined baking sheet. I usually buy a round package of dried figs (containing approximately 20 pieces) for less than $1.50 at the grocery store. Like this: Like Loading... Tagged: dried figs pastry, fig and feta pastry, fig and feta phyllo, phyllo pastry
Homemade Bounty - Coconut candy Bounty bar with Coconut is my sister favorite candyEach 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. Coconut Candy1 cup sugar1/3 cup water1/3 Tsp vanilla extract1/2 Tsp salt1 can coconut milk1 cup shredded coconut In a pot over medium heat put sugar water and salt and allow it to boil, until soft-ball stage.reduce the heat and continue to cook another 3 min.Add the coconut milk and the vanilla and cook, stirring.Add the shredded coconut and string well for 10 min. over low heat.pour into a 9×13-inch glass pan.Let cool over night outside the refrigerator; before the chocolate coating put in the freeze for 2 hours. Chocolate Ganache1 cup heavy cream300 gram semi sweet chocolate1 tsp. ground coffee In a medium sized saucepan heat cream over medium heat. bring to boil and add the coffee and the chocolate.
Chocolate! Chocolate! Chocolate! Cookies! Quick post today, as the little Humble and I are getting ready to go hunt for cars again. Today I whipped up a big batch of cookies. Chocolate cookies. Serious chocolate cookies. A baking friend of mine gave me this cookie recipe a few months ago. They're absolutely wonderful and luckily, I have permission to share. They're basically two pounds of chocolate bound together with a bit of butter and flour. How can that be anything but great! On a quick blog-related note. Alright, so let's get down to the chocolate... Chocolate! Pre-heat your oven to 350°F. In a double-boiler, melt the pound of bittersweet chocolate. Sift together the flour, baking soda, cocoa and salt in a large bowl and set aside. In your mixer, using the paddle attachment, cream together the butter and brown sugar. Add half the flour mixture and combine on low speed, then add the remaining flour and mix until the batter comes together. Bake the cookies for approximately 10 minutes until puffy and the edges start to crisp.
marta writes: s'more brownies / just in time for july my friend laney cooked up these killer s'more brownies for bookclub the other night and all the ladies went back for more. i had to hurry and make them again, for the fetus' sake. simple to make, ooey and gooey and delicsh. benji pounded a piece during a glowstick enhanced past-bedtime soccer game. these are getting me in the mood to sleep under the stars at the big family camp-out next week. can you believe the fourth of july is right around the corner?! happy weekending. S'more Browniesoriginal recipe from allrecipes 1 (21.5 ounce) package brownie mix6 graham crackers2 cups miniature marshmallows8 (1.5 ounce) milk chocolate bars, coarsely choppedPreheat oven to 350 degrees F (175 degrees C).
Recipe: Viva La Crpe! I’m very, very fond of crêpes. Savory or sweet. Swedish or French. Rolled or flat. Stuffed or stacked. It doesn’t matter to me. I distinctly remember the first time I ate a crêpe. Then there were the crêpes we had in Paris. Since having kids, the lines aren’t really workable, so now Crêpes on Cole is a favorite with the fam. To further feed my crêpe habit, I’ve now taken to making them at home on the weekends. Here’s the easiest recipe we know of, from Fannie Farmer’s: Basic Crêpes 2 eggs1 cup milk½ teaspoon salt1 cup flour2 tablespoons butter Beat the eggs, then beat in the other ingredients until smooth. Ladle about ¼ cup of batter into the pan, quickly spreading it out into a thin layer. Roll them up, filled with your favorite toppings, or serve them flat with lots of melted butter and warm syrup. Related
Buffalo Sponge Candy 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. As a synthetic organic chemist, one gets pretty used to failure. After a little research into how Buffalo sponge candy is made, I had worked out a recipe and right the method of how to put it together. Buffalo Sponge Candy I hope that I didn’t scare you too much, this candy is amazing! For an updated version, as well as answers to some common sponge candy questions, see my Sponge Candy FAQs Post! ¼ tsp gelatin 1 tsp water 1 ½ cups sugar ½ cups light corn syrup ½ cup water 1 tbsp baking soda (sifted)
Baked Fruit Leather Happy Thursday, all. Yesterday, I found myself very busy using up all the wonderful summer fruit I have hanging around. Fruit that was in desperate need of a purpose, and soon. Usually, when faced with an excess of fresh fruit I do two things: make purée to freeze and save for future baking and candy making or I make fruit leather. Fruit leather is so simple to make and a great way to take advantage of the summer markets that are flooded with inexpensive fresh fruit. While fruit leather is generally made in a dehydrator, you can make it at home in your oven too. That's all you need to turn all this into this... Into something like this. If you're eying up that old bread trench full of fruit and going "surplus?" It was a momentary loss of control. I had so many batches to tend to yesterday that I ended up staying up until 2 am. You'll also need: wax paper plastic cling wrap An hour before starting, pre-heat your oven to 150°F. Pour the purée onto your prepared pan. Enjoy!
Hot cocoa cookies I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. I don't think I need to tell you that these were tasty. Ooey gooey chocolatey marshmallowy deliciousness. In a medium saucepan, melt together: 1 stick (4 ounces) unsalted butter 12 oz. chopped semisweet chocolate (bars) Stir frequently over medium heat until smooth. In a medium bowl, whisk together: 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt Using an electric mixer, beat together: 1 1/4 cups light brown sugar 3 eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Beat on low speed until smooth, 2 minutes. Preheat the oven to 325 degrees F. Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Grate 5 ounces of semisweet chocolate over the hot cookies. Enjoy!