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Archive for the ‘Candy’ Category

Holiday Pretzel Logs

I love checking out those gourmet chocolate dip pretzels. You know the ones that you can get at some fancy candy store. They do look so fabulous don’t they? All dressed up in rich expensive chocolate then rolled in colorful sprinkles. I just can’t resist that beauty!

So, instead of just buying some of these at that fancy store I thought it would be better to just make some at home since I already have the ingredients in my pantry.

All you need is a bag of pretzel logs, some good quality chocolate (you can use dark, milk or white chocolate) and a whole lot of holiday sprinkles. Now, dip the pretzels in some melted chocolate and then sprinkle or roll on the holiday theme sprinkles. When you’re done getting your hands all messy, just place the chocolate dipped pretzels in the fridge for a couple of minutes or until it hardens. Serve this on your favorite platter when your guests arrive. But in the meantime you can store it in a cookie jar or you can also use a cookie tin.

This is a really fun way to entertain your guests this holiday season and it will definitely set the festive mood. These cute little logs are also prefect for giving away to your friends and family this season. Enjoy!

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Candied Orange Peel

Wouldn’t it be really cliché if I said that making candied orange peel is so much fun?
Well, it is.

You can really get a lot of use out of an orange peel. You can make really pretty desserts out of these pretty peels like my previous post on chocolate orange marble cake. So, for this post I wanted to share with you three different variations that I think you might like.

The first one, I did the regular glaze candied peel,

and then for the second version I did a crystalized candied peel which is coated in granulated sugar for that shimmering look.

And finally for the third version I dipped it in dark chocolate.

These candied peels are very versatile, aside from snacking these or having it as an after dinner sweet with your coffee, you can use this to impress your guest and also accessorize your desserts. So, the next time you make freshly squeezed orange juice, think twice before you toss out the peel.

Candied Orange Peel

4 large orange peels cut into 1/4 inch strips
Water

Syrup
1 cup white sugar
1/2 cup water

Wash and dry the oranges well.

Place the orange peel in a medium saucepan and cover with water. Bring it to a boil over high heat for about 20 minutes. Drain the peel.  Repeat this process three more times.

In medium saucepan, combine one cup of sugar and 1/2 cup of water. Bring the syrup to a simmer, then place the peels in the pan and cook it further for an hour, or until you can almost see through the peels. Remove the peels from the syrup and place in on a rack to cool and drain. Allow the peels to dry to a couple of hours or overnight.

For the crystalized version: roll the peels in granulated sugar.

For the chocolate version: Melt the dark chocolate over a double boiler. Then dip the candied orange peels in the chocolate. (use good quality dark chocolate)

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Happy Halloween!

By this weekend I supposed most of you would already have your costume dilemma all figured out You have also decided on which awesome and wild party you would be going to before taking your little ones out trick-or-treating. Busted out your big shining scary bowl to hold all assorted candies and regardless of what other people might think of you, you strategize a location to stash your favorite candy. (Yeah, I don’t do that) However if you’re like me and wild parties aside, you would probably stay in, rent some scary movies, or watch Halloween movie marathons on cable with a lots of candies. Sounds good right?

So, being in the spirit of Halloween, I made a batch of candy corn. Now, before you begin making your candy, I would suggest clearing your calendar or check your to-do list because this can take all day. Now, I made half the recipe and it still took me a long time to complete and I had a ton of candy corn.

Candy Corn

 1 cup sugar
1/3 cup corn syrup
1/3 cup honey
4 tablespoons unsalted butter
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
1/3 cup non fat milk powder
1/4 teaspoon sea salt
Red and yellow food coloring

Combine sugar, corn syrup, honey, butter and vanilla over medium high heat in a large heavy saucepan, and bring it to over for 5 minutes. Stir occasionally, Remove for heat and then add in the sifted powdered sugar, milk and salt to the pan and continue to stir until it is well blended. Allow the mixtures to cool down a little or until it is slightly warn to touch.

Divide the sugar dough into 3 equal pieces into small bowl. Color each dough to replicate the candy corn. Yellow and Orange. Leave the last dough white. Knead each dough until smooth. Then roll each piece into a thin rope, push the three ropes together to form a long rectangle. Then using a rolling pin, roll it down a little to slightly flatten the surface. Now, cut the ropes into triangles using a very sharp knife. Store in airtight container. You may separate the layers by using waxed paper or parchment paper to prevent from sticking.

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I never knew that making these babies could be so much fun and easy. It makes me wonder why I haven’t made them before.  

I wanted to try making these with only 4 ingredients, since that was what I had in my pantry. I love the depth of  the dark chocolate in this recipe and somehow it makes me  feel less guilty eating them. I also made an extra batch of these for my next cookie project. But for now, here is the recipe.

Dark Chocolate Peanut Butter Cups

2 cups dark chocolate

For the filling:

1/2 cup crunchy organic peanut butter

1/2 cup confectioners’ sugar

1/3 cup chocolate sandwiched cookie crumbs

Pinch of salt

Melt the dark chocolate in a double boiler.

Mix together the peanut butter, confectioner’s sugar, cookie crumbs and salt together.

Working one at a time, pour a teaspoon of melted chocolate into each mini paper cups. Use a small pastry brush to coat the inside with chocolate, making sure the chocolate is thick and there are no gaps. Place the chocolate-covered liners in the refrigerator to firm up for about 5 minutes.

Then fill in with a teaspoon of the peanut butter mixture. Pressing down gently to make sure the paste is evenly distributed. Then cover the cups with remaining melted chocolate, spreading carefully so that none of the peanut butter can be seen. Then, refrigerate until set for 10 minutes.

Makes about 20 cups

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