Goodie Goodie

Gumdrops! Pretty little homemade gumdrops. I found a recipe for them in the book Celebrating Candy and wanted to give these sugary treats a try. Plus, it’s just fun to try new things. You’ll need some unflavored gelatin… …four tablespoons or about six envelopes. Add the gelatin to cold water to soften. And then add sugar and boil. Pour the mixture into pans… …and add a little bit of flavored extract. Of course you’ll want to make them in a few colors. You’ll only need to add a drop or two of food coloring though. Here’s where I could have made things go a little easier. Let’s just say I got myself into a sticky situation. After you pour the mixture into the pans, you’ll need to let it chill overnight in the fridge so it will set up and allow you to cut it into cubes. But after a little struggling, I managed to get cute cubes that I could cover in sugar. Now the hard part. Ugh. See. So when in doubt, spray … or use non-stick pans. These were so fun to see actually come together. Cute. Enjoy!

Oreo Marshmallows Marshmallows are a curious sweet treat for me. When I was younger I wasn't crazy about them, I loved to heat them up in the microwave and watch them expand, but I never ate them straight out of the packet that much. But ever since Sweetness The Patisserie opened up near me I found out how good handmade marshmallows could be. It was a revelation, and I have been making my own marshmallows ever since. I only ever use store-bought ones when I need to use marshmallows as part of another recipe and I'm too lazy to whip up my own. Now that I have a KitchenAid, marshmallows are a so quick and easy to make and the mixer does all the work to make them super fluffy. I was undecided about the best way to present these marshmallows. I was really happy with how the recipe turned out. Marshmallow making is definitely a lot easier when you have a stand mixer; there's a lot of whisking involved and pouring hot sugar syrup at the same time that can be tricky.

Aunt Marcey’s Old Fashioned Hard Tack Candy | Wenderly I always know that Christmas is drawing near when my sister Marcey gets into old fashioned hard tack candy mode. She is an old fashioned hard tack candy making guru. For as long as I can remember in the weeks leading up to Christmas, she has been like a mad scientist in her kitchen whirling around clanking cookie sheets, gathering dozens of tiny glass viles filed with a plethora of scented oils and flavorings. There are pounds of sugar, bottles of corn syrup and did I mention hammers and screw drivers? Yes, I said hammers and screw drivers. This year we decided to make it a family affair. Here’s the skinny on how we like to make it. You’ll need food coloring and scented vials (or drams) of oils and flavorings. You can find them in your baking isle (some stores still keep them in the pharmacy like they did in the old fashioned days). I just love these little vials. My sister hoards them like they’re going out of style. There are two different types of candy & baking flavorings. Give it a whack!

broccoli parmesan fritters Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled. So, you know where this is going. And with that, I had them for lunch instead. One year ago: Dobos TorteTwo years ago: Strawberry Ricotta Graham TartletsThree years ago: Springy, Fluffy Marshmallows and Spanikopita TrianglesFour years ago: Breakfast Apricot Crisp and Dead Simple SlawFive years ago: Gateau de Crepes

heart milk cubes With Valentine’s Day quickly approaching, I am excited to share a couple projects to celebrate the holiday with subtly and style. These milk heart cubes are a sweet surprise for your man’s morning coffee or a tall glass of milk. As they melt, the milk turns pink (the twins were in love!). To make the milk cubes, combine milk and a few drops of red food coloring together in a small bowl. Fill an ice cube tray, my heart one is from Ikea and freeze overnight. So easy, right!?! PS.

Easiest Fudge Recipe - Easy Fudge Recipes - Candy Recipes Be sure to use sweetened condensed milk in this recipe, not evaporated milk - that's a common mistake. It is probably the easiest recipe in the world, thus the name! Prep Time: 5 minutes Cook Time: 2 minutes Total Time: 7 minutes Yield: Makes about 2 pounds candy Ingredients: 1 (12-ounce) package semisweet chocolate chips1 (14-ounce) can sweetened condensed milk1 tablespoon butter1 tablespoon cream1/2 cup milk chocolate chips, if desired Preparation: Place chips and milk in microwave safe bowl. Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Pour into greased 8" square pan and cool. You can add just about anything to this easy recipe.

20 brilliant things to make in a jar Via: mycakies.blogspot.com Start saving your old jam jars! From cakes to herb gardens, pies to photo frames, and even entire meals … here are 20 fantastic things you never knew you could make with a jar. Via: fatgirltrappedinaskinnybody.blogspot.com Word on the street: salad in a jar is all the rage. Via: bakerella.com Cookies in a jar – a great gift idea. Via: rikkihibbert.co.za For a rustic vintage look, display your photos inside glass jars and bottles. Via: goodfoodbreadandmuffins.blogspot.com Chocolate muffin bread cooked in a jar. Via: pizzazzerie.com Super sweet. Via: simplebites.net Bread, cooked in a jar? Via: marthastewart.com A fabulous visual reminder of your favourite holidays. Via: bigredkitchen.com So let’s just cut to the chase – what about making all your meals in a jar?! Via: runwithglitter.blogspot.com There isn’t a child on earth who wouldn’t be wowed by these: rainbow cupcakes baked in a jar. Via: mybakingaddiction.com Individual cheesecakes in a jar. Via: flickr.com

Playing With Food: May Meringues Hello everyone! It’s Emilie and I’m back with the May edition of Playing With Food . Thank you for your warm response to my first post , it’s wonderful to see the joy that food brings! I believe food is all about sharing. I’m glad to see you think so, too. Today I decided to work on two desserts, both based on French meringue. I love working with this stuff. I then spoon the meringue, that I’ve colored with a bit of powdered colorant into five exquisite pastel colors, into little pots. I make my meringues using a piping bag and put them in the oven on a very low heat for about one hour and 30 minutes. I arrange my meringues in a little box lined with a doily, and close it with a charming piece of string, a colorful card and little pompoms. The second dessert is a pavlova. Makes you wish it was teatime, doesn’t it? (images: emilie guelpa)

Sweet and Salty Roasted Chickpeas - Cheap, Easy, and Addictive Prior to making sweet and salty roasted chickpeas (garbanzo beans), chickpeas did not entice me at snack time. I didn’t search the pantry saying, “Chocolate, nah! Graham cracker, no thanks. Oooh, I know what I should have: chickpeas!” Silly me! Hop on board the chickpea choo choo (I’m picturing a train with chickpeas flying out of the engine instead of smoke) and give these a go! Products Related to the Roasted Chickpea Recipe Sweet and Salty Roasted Chickpea Recipe Sweet and Salty Roasted Chickpeas – Cheap, Easy, and Addictive Ingredients 1 can (14 oz) chickpeas (garbanzo beans), drained 2 teaspoons olive oil 1 teaspoon cinnamon or your spice(s) of choice 1 1/2 teaspoons brown sugar 1/4 teaspoon salt Instructions Place chickpeas on a baking sheet lined with parchment paper or a Silpat.