Chocolate Pretzel Bites

These were so easy and fun. I'd seen them around the blogs awhile ago and meant to make them. Every seemed to love these. I think it's the salty/sweet combo. 

Chocolate Pretzel Bites

Rolo's Candy, unwrapped
Butter Snap pretzels (or any pretzels with a square base)
Pretzel M&M's

Preheat the oven to 250 degrees F.

Lay the pretzels in a single layer on a baking sheet. Top each pretzel with a Rolo candy. Place the baking sheet in the oven for 8-10 minutes, until the Rolos are just melted. Remove from oven and place an M&M on top of each Rolo. Allow to cool before serving.

Toffee

I'd never made toffee before.

Sounded delicious.

So I did it. 

Then I immediately gave it away because it was too delicious to keep around.

Toffee
Mehan's Kitchen

1/4 pound almonds 
3 cups (6 sticks) salted butter 
3 cups sugar
1 pound semi-sweet chocolate

Preheat oven to 350 degrees. Toast nuts on baking sheet, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large ziplock bag and pound nuts until coarsely ground.

Melt butter in an 8-quart pot over medium-low heat; stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes.

Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly. Let cool until toffee is slightly hardened. Run a knife along the edges of the baking sheet to make toffee easier to remove.  

In a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer. Immediately pour melted chocolate over toffee, spreading evenly to cover. Sprinkle over coarsely ground almonds, pressing down with offset spatula. Transfer to refrigerator until toffee is set, about 1 hour. To remove toffee from pan, run a sharp knife along the edges and lift toffee from the bottom. Using your hands, break toffee into large pieces.

Peanut Butter Fudge

I have been becoming ever so increasingly obsessed with nut butters if you couldn't tell. Of course, that translates itself to topping everything with a dollup of almond butter and making peanut butter cookies. And also, fudge, according to this post! I enjoyed making this awhile ago and really couldn't stop eating the stuff so I suppose it was pretty darn good! Very easy too. It would be perfect for a Christmas gift next year. Bookmark!

PS: Excuse the picture. I was lazy. Please forgive me.

Peanut Butter Fudge
All Recipes 

• 1/2 cup butter


• 2 1/4 cups brown sugar


• 1/2 cup milk


• 3/4 cup peanut butter


• 1 teaspoon vanilla extract


• 3 1/2 cups confectioners' sugar

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Peanut Butter Cups

I really don't have a recipe for this. I saw the idea on a blog that I can't remember and figured I could just go by feel with these. I encourage you to do the same! The best part about them is that you can use whatever chocolate you'd like! I used Ghirardelli chocolate chips, but you could go with Nestle or even some great high-end stuff! You can also choose your filling. I used peanut butter and Nutella, but you can really use whatever you'd like. I really love these and have kept them in my freezer, pulling one out when I want a punch of chocolate and peanut butter!

Peanut Butter Cups

1 package of semi-sweet or dark chocolate chips
1-2 spoonfuls of coconut oil
Peanut butter

Melt the chocolate chips and coconut oil in the microwave. Pour a small amount into the bottom of a mini muffin pan. Place in the freezer for 10 minutes to let set.

Remove and place a dollop of peanut butter into each cup. Fill with remaining melted chocolate until the peanut butter disappears. repeat with each cup.

Place back in the freezer until set, about 30 minutes. Remove from the muffin cups and enjoy! I store these in the freezer, but you can also store them in the fridge!

Rhubarb Pâte de Fruit

So, a few weeks ago I noticed the abundance of rhubarb in my grocery store.

"Woo HOO! Rhubarb time!"

I immediately got a large bundle and brought it home to bake with. While in the checkout line, the woman behind me kindly asked what the large reddish stalks were in my basket. I told her it was rhubarb and she gave me a funny look and asked how I used it. I gave her a laundry list of things you could do, getting more and more excited with each baked good. As I paid and left, I heard her comment to the checkout clerk that I must be a chef or something.

HA! I wish!



Anyways, when I came upon this recipe, I really didn't know what Pâte de Fruit was. All I knew was that I had some rhubarb and wanted to make something new with it! Of course, I got my heart set on this Pâte de Fruit before I realized our grocery store didn't have liquid pectin. Outrageous, I know. So, by the time I got some, my rhubarb had got bad. By this time, I was pretty fed up with trying to make this stuff, but with the savenger hunt I went on, I knew I had to try!

The Pâte de Fruit was very easy to make, the only tough part was making sure to keep checking the candy thermometer! The result was rhubarb-sweet and tangy gummy candies that melt in your mouth! How does it get any better on a hot day?!



Rhubarb Pâte de Fruit
From Sugarcrafter

3/4 cup rhubarb juice
2 cups granulated sugar
1 3-oz envelope liquid pectin
2 teasoons lemon juice

Line an 8 by 8 inch baking dish with parchment paper. Chop the rhubarb and throw it into a food processor. Process until pureed. Strain the juices through a mesh seive into a saucepan.

Heat the rhubarb and lemon juices and 1 cup sugar over medium heat until the mixture reaches 113 degrees F. Add in the remaining sugar. When the mixture reaches 238 degrees, pour in the pectin. Continue to boil and stir for 1-2 minutes.



Remove from the heat and pour into the pan lined with parchment paper. Sprinkle lightly with granulated sugar and let set for 2 hours.



When set, lift out of the pan. Cut into 1 inch squares and roll in granulated sugar to coat. Store in an airtight container.

Marshmallows

I have distinct memories of my childhood, plopped in front of a fire pit with a long stick and a marshmallow on the end of it. I remember adults helping me to roast and then eat the warm, gooey marshmallow. I always felt so comfortable in front of the warm fire, like I belonged in that moment.

I also have distinct memories of being an idiot as a child. My friend, Melissa, and I decided one lazy Saturday that we needed to remake the old "Lemonade Stand" idea. After rummaging through my pantry, we happened upon a bag of marshmallows. Being the creative (but stupid) kids we were, we decided that we could make taffy by working each marshmallow with our fingers and then sell it on the street near my house.

There are several things wrong with this scenario. First, who is going to buy marshmallows? And more specifically, who in their right mind is going to buy marshmallows that have been turned inside out by two grubby third graders?

Second, I lived on a very busy and windy road where SUV's aplenty were known to have gone 30 mph over the speed limit. If we had set up a stand on my street, our business and our bodies would undoubtedly have been run over.

Creative? Yes. Smart? Most certainly not.

Thank goodness common sense prevailed: My dad, upon arriving home and finding wads of mushy marshmallow everywhere nicely directed our attentions elsewhere and our idiot project was forgotten.


As I made these marshmallows, I couldn't help but  think about both a warm campfire, and my 3rd grade idiotic idea of the century. My ideas, apparently, have grown a bit with age. I decided to make s'mores with the marshmallows over a candle flame. This idea actually panned out. My friend, Kali, came over to partake of my hairbrained idea. But it actually worked this time! The roommates, Kali and I all roasted marshmallows from kabob sticks over a candle flame!



These marshmallows were awesome. All of us couldn't believe how much better they are than the store-bought ones. They have a very distinct vanilla flavor, which could be due to the homemade vanilla I've been using. They are also very easy to make if you have a stand mixer. This would be a super fun thing to make for a chocolate fondue pot and a girl's night in!

Marshmallows from One Ordinary Day via Alton Brown

3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
nonstick cooking spray

Place the gelatin into the bowl of a stand mixer, along with 1/2 c. of the cold water.  Meanwhile, in a small saucepan, combine the remaining 1/2 c. water, granulated sugar, corn syrup, and salt.  Place over medium high heat, cover and allow to cook for 3-4 minutes.   Uncover and clip a candy thermometer to the side of the pan.  Continue to cook until mixture reaches 240 degrees, approximately 7-8 minutes.  Once the mixture reaches the correct temperature, immediately remove it from the heat.

Now turn the mixer on low speed with the whisk attachment in place.  While running the mixer, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.  Once all the syrup has been added, increase the mixer speed to high.  Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12-15 minutes.  Add the vanilla during the last minute of whipping.

While the mixture is whipping, prepare the pan.  Combine the powdered sugar and cornstarch in a small bowl.  Lightly spray a 9×13″ metal baking pan with nonstick cooking spray.  Add the powdered sugar/cornstarch mixture to lightly cover bottom and sides of pan.  Reserve the rest for later.

When ready, pour the marshmallow mixture into the prepared pan, using a spatula that has been lightly sprayed with nonstick cooking spray.  Spread evenly.  Dust the top with enough of the powdered sugar/cornstarch mixture to lightly coat.  Reserve the rest for later.  Allow the marshmallows to sit uncovered for at least 4 hours or up to overnight.

Turn the marshmallows out onto a cutting board and cut into squares using a pizza wheel dusted with the powdered sugar/cornstarch mixture.  Once cut, lightly dust all sides of the marshmallows with the remaining mixture.  Can store in an airtight container for up to 3 weeks.

Oreo Balls

Happy St. Patrick's Day!

I officially dub today "The Day O' Drunken Debauchery".

Before noon today, I had seen enough stupidity here in the city to last me all week. Of course, this stupidity is fun for me because I just get to sit there and laugh. On way way to dance this morning, I was walking behind two guys. One seemed fairly sober and the other was downright hilariously drunk. Mind you, this was at about 9:30 am. The drunk dude was bouncing on the balls of his feet and kept falling off the sidewalk. He was also talking a mile a minute. His friend was obviously getting pretty annoyed with him and a few blocks after I was behind them, he tripped the drunk dude, who immediately fell into the street, and proceeded to run off down the street laughing his butt off. Everyone around started laughing as well while the poor drunk dude sat there with a huge grin on his face looking around at all the people laughing at him.

Ridiculous!

So these little balls of wonder are filled with oreos and cream cheese and coated in green-dyed white chocolate. Doesn't get much easier than that! Happy St. Patrick's Day!



Oreo Truffles from Bakerella

1 pkg. Double Stuf Oreos (I used regular oreos, but Bakerella used Mint!)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
White chocolate bark or candy coating*

Finely crush the cookies in a food processor or a ziploc bag with a rolling pin.

Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely.

Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.

Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.

Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.

Caramels

I have been meaning to make these for some time now. I had them on my list before Christmas and just never got around to it. Last weekend was the time, though. And boy, am I glad I found time for these little goobers! They are so sinfully delicous it should be a crime.

And here's a secret: They are SO stinkin' easy to make! The only thing you really need is a candy thermometer. Spice and I both had the day off on Monday, and we had planned to literally sit on the couch all day and catch up on Season 5 of Lost before the 6th and final season started. I had the brilliant idea to make these caramels while Spice took it upon herself to make 3 different kinds of cookies. Fat kid day!!!!!

What a success the day turned out to be. And by success I mean we watched 18 episodes of Lost and stuffed our faces full of cookies and caramels. Needless to say, after gorging myself on so much sugar, the caramels had to go. To the office that is! Where I got oh so many compliments and went skipping off to my desk.

Caramels

What a Dish!

2 cups white sugar

1 cup packed brown sugar

1 cup corn syrup

1 cup evaporated milk

1 pint heavy whipping cream

1 cup salted butter

1 1/2 teaspoons vanilla extract

Grease a 9 by 13 inch pan.

In a large pot over medium heat, combine the sugar, brown sugar, corn syrup, evaporated milk, whipping cream and butter. Monitor the heat of the mixture while stirring with a candy thermometer. When the thermometer reads between 235 and 240 degrees F, remove the pot from the heat.

Stir in the vanilla. Transfer to the prepared pan and let cool completely. When cooled, cut the caramel into squares and wrap in wax paper for storage.

Maple Walnut Fudge

I got a new camera for Christmas! I took that picture! Isn't that just a kick in the pants?!

I'm not at all excited about this new turn of events =)

I made this fudge as a Christmas present for my Dad. His favorite ice cream is a maple walnut that he gets somewhere specific that I can't think of off the top of my head. So I figured some fudge (which he loves) of the same flavor would be a welcomed addition to the holiday sweets piled in the refrigerator. 

I think Dad really liked this. I thought it was great, but it definitely was over-shadowed by the penuche fudge that wouldn't stay out of my mind or my mouth. Pesky fudge... 

Oh! And Happy New Year! 2010...moving up in the world!

Maple Walnut Fudge

All-recipes

2 tablespoons butter

2/3 cup evaporated milk

1 1/2 cups granulated sugar

1/4 teaspoon salt

2 cups miniature marshmallows

1 12-ounce package real white chocolate chips

1/2 cup chopped walnuts

1 1/2 teaspoons maple flavored extract

Line a 9 by 13 inch baking pan with foil.

Combine butter, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly, over medium heat. Boil for 4 1/2- 5 minutes. Remove from heat.

Stir in marshmallows, white chocolate chips, nuts and maple flavoring. Stir for 1 minutes or until marshmallows are melted. Pour into prepared baking pan. Refrigerate until firm. 

Penuche Fudge

So, minding my own business at home. Makin some fudge...you know, the usual. And what comes out of the pan? This delicious fudge concoction that we just couldn't stop eating. I'm serious. This stuff was dangerous. So dangerous, in fact, that two of us pretty much ate all of it in a week. No joke. Stop looking at me like that.

Anyways...I had a grrreeeeaaaattttt ( as Tony the Tiger would say) Christmas at home. And it was so hard to come back to the city. I was given lots of baking presents including several cookbooks (or bakebooks) that need my immediate attention (duh). I have several awesome recipes to share from my stay at home, this being the first and probably the best. This fudge is very sweet, but oh so good!


Penuche Fudge
Martha Stewart

Vegetable oil cooking spray
1 5-oz can evaporated milk
1 1/2 cups packed light-brown sugar
5 oz (1 1/4 sticks) unsalted butter
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 teaspoon vanilla extract

Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.

Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.

Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla.

Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces. Penuche will keep, covered, for up to 1 week.

*Pictures taken again by the talented LadyJayPee.

Chocolate Truffles

Happy Christmas Eve from the Pacific Northwest! Like I said before, I'm baking up a storm while at home for Christmas, and having so much fun! Sometimes its just so good to come home and be spoiled for a week =)

Our family is doing a not so secret santa exchange this year. Thank goodness, because I'm pretty poor. Obviously I am baking my gift! And I decided to make truffles for my step uncle because I knew he liked chocolate. And who best to go to than Alton Brown?!

These truffles were easy to make, if not a bit time consuming. They turned out nice and chocolatey, and I had so much fun decorating them. I ended up rolling them in cocoa powder, topping with shredded coconut and drizzling with white chocolate. They would definitely be good topped with nuts like pecans or pistachios, too!

Chocolate Truffles

Alton Brown

10 ounces bittersweet chocolate, chopped

3 tablespoons unsalted butter

1/2 cup heavy cream

1 tablespoon light corn syrup

Cocoa powder, coconut, white chocolate and/or chopped nuts for decorating

8 ounces semi sweet or bittersweet chocolate

Place the 10 ounces of chocolate and buter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

Place cocoa powder, nuts and/or toasted coconut each in its own pie pan and set aside.

In the meantime, place the 8 ounces into a medium mixing bowl which is sitting on top of a heating pan lined bowl, with the heating pad set to medium. Stirring the chocolate occasionally, test the temperature of the chocolate heating until it reaches 90 to 92 degrees F. 

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. 

Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at a time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocoalte-coated truffles in the cocoa or other secondary coating. After 1 to 15 seconds, remove the truffle to a parchment lined baking sheet pan. Repeat until all truffles are coated. Allow to set in a cool place for at least 1 hour; or stor in an airtight container in the refrigerator. 

*All pictures are again taken by LadyJayPee =)

Cookie Dough Truffles

Round 2 for Butthead's wedding party is cookie dough truffles. Butthead knew she wanted chocolate truffles of some kind. I started off trying caramel truffles, which was an epic failure. So I quickly snubbed that idea! Then we started debating whether we would prefer the chocolate truffles I had already made or cookie dough truffles.

This recipe is from Paula Deen....and really, who doesn't love Paula Deen and the unbelievably crazy-good stuff she makes?! These turned out delicious. Hats off to Paula, yet again. Thanks for making me fatter. Seriously.

In comparison, these little guys are definitely less rich than the chocolate truffles I made before, and therefore can be eaten several at a time. The other ones were definitely too rich for that. So, Butthead, I leave it to you!

Cookie Dough Truffles
Paula Deen

1/2 cup butter
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-oz) can sweetened condensed milk
1/2 cup semi-sweet mini chocolate chips
1 1/2 pounds chocolate bark candy coating (I used Ghirardelli baking chocolate)

In a large bowl, cream butter and brown sugar until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate chips and mix well. Refrigerate until firm enough to shape.

Shape into 1-inch balls, place on wax paper and refrigerate again about 2 hours.

Melt chocolate bark candy in a double broiler. Dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Chill in refrigerator for at least an hour (I keep them in the freezer).

Tony Time!

This past Sunday was Tony Awards Sunday...kind of like the Superbowl for theater geeks such as myself. Anyways, I went to a friends' apartment to watch the Tony's with some friends and then got to go to the Billy Elliot (who won best new musical this year) Tony after party, thanks to my friend, Annie. Check out the picture at the bottom of this post of me with a Tony Award. Yeah, I'm pretty badass.

Onward to the food! For the actual viewing party I went to, I brought chocolate truffles. Ask anyone who saw me last week and they will tell you that I was unnecessarily stressed about what to bring. I wanted it to be elegant because, duh, its a Tony party but it had to be easy to transport because I was coming from rehearsal. Needless to say, I think it was Saturday morning before I figured out what I was going to make. I found the recipe for these inside a Philadelphia cream cheese box. They turned out VERY delicious but I did have to be careful to keep them in the freezer/refrigerator so they wouldn't melt. I just doused these in chocolate, but you could also roll them in cocoa powder, or in chopped nuts after the chocolate. I think next time I will add a small drizzle of white chocolate to the tops of them. B-E-A-U-tiful!

PHILADELPHIA Simply Sensational Truffles

2 1/2 Baker's Semi-Sweet Baking Chocolate, divided
1 pkg. Philadelphia Cream Cheese, softened

Melt 8 chocolate squares as directed on package. Beat cream cheese with a mixer until creamy and then blend in melted chocolate. Refrigerate until firm.

Shape into 36 balls. Place on waxed paper-covered baking sheet.

Melt remaining chocolate. Dip truffles into chocolate and then return to baking sheet. Decorate and then keep refrigerated until served.