honey peanut butter cups

My life these days revolves around my kids meals and the potty.  I am either in the kitchen preparing meals which is typically peanut butter toast for breakfast and a tortilla with peanut butter and honey for lunch.  My kids love peanut butter.  They are my kids after all.  If I am not in the kitchen then I am in the bathroom with my daughter who is potty training.  Don't worry I am a seriously committed hand washer.  After a successful potty trip a prompt request for chocolate follows.  She loves a tiny piece of milk chocolate.  It just made sense to me to combine the kitchen peanut butter and honey with the bathroom chocolate.  When I presented them each with a honey peanut butter cup for dessert I became a super mom.  The husband was also super happy.  He was so happy that I had to hide 12 of them in the freezer.  I had plans for those remaining 12.  Stay tuned.

honey peanut butter cups
adapted: everyday with rachel ray

Ingredients
12 ounces milk chocolate, chopped
4 tablespoons unsalted butter, at room temperature
3/4 cup peanut butter
1/2 cup honey

Fill a mini muffin tin with 24 wrappers. 

In a double boiler, melt the chocolate. Reserve the pot of hot water to keep the chocolate liquid, as necessary.

Place about 1 teaspoons of the melted chocolate in a baking cup, swirling to coat about halfway up the side of the cup. Repeat with the remaining cups. Refrigerate until set.

Using an electric mixer, beat the butter until fluffy, about 2 minutes. Beat in the peanut butter and honey. Transfer the mixture to a resealable plastic bag and snip off one corner.

Fill the chocolate cups about three-quarters full with the peanut butter mixture, smoothing the surface. Refrigerate for 15 minutes.

Top each peanut butter cup with melted chocolate to enclose, smoothing the surface. Refrigerate until hardened.

mint chocolate chex treats

I am a nut about a lot of random things.  In my kitchen I am neurotic about not wasting food and keeping a clean refrigerator and pantry.  I do not like half eaten packages of food to sit around and rot.  During a bit of spring cleaning in the kitchen I discovered a bunch of partially used holiday baking products.  The chocolate mint combination will not translate in the spring so, I threw chocolate chex cereal, chocolate mint marshmallows and mint truffle kisses together.  I was really skeptical of the results when I started to melt the mint marshmallows and the mixture had a grey tone.  Grey food is really unappetizing.  Once the marshmallows were mixed with the cereal and kisses the grey tone was replaced and things were looking up.  We were on our way to Mammoth for the week and because I was put off by the grey tone I almost left these treats at home.  Bringing them was a smart decision because they were gobbled up by the adults.  The kids thought the mint flavor was too prominent.  My type A behavior paid off.  Tasty, simple no bake treats and a cleaner pantry which is a win all around.

mint chocolate chex treats
source: sweetflours

3 tablespoons unsalted butter
10.5 ounce bag chocolate mint jet puffed marshmallows
4 cups chocolate chex cereal
2 cups cocoa krispies
2 cups mint truffle Hershey kisses; chopped

Melt butter in large saucepan over low heat. Add mint marshmallows and stir until completely melted. Remove from heat.

Add chex cereal. Stir until well coated. Add chopped mint truffle Hershey kisses and stir until pieces are incorporated.

Using a buttered spatula press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool.

compost cookies

Several years ago I was standing in a long line at Anthropologie.   The line was so long I had an opportunity to size up all the other people in line and people watch.  There was this girl who kept buzzing around.  She continued to stare at the girl in front of me and mill about.  The girl in front of me did not notice but, I did and I thought it was weird.  Finally this girl buzzing around approaches the girl and asks are you the author of some blog.  The girl said yes and there were shrieks, jumps, arms flailing and more shrieks.  The fan said I read your blog every day and I knew you were out in California and I can't believe I am meeting you. I did not really know about blogs at this time so, I figured this girl was straight up nuts. 

Now I know a little about blogs and a little about the blog community.  I am really having fun participating in the the secret recipe club.

Late Saturday evening I was called off the bench to help out the secret recipe club.   A member of the group had health issues and they needed someone to fill in.  I was on the fence not because I don't love the group but, because my husband was out for the night and the next day we had family plans. I was not sure when I would be able to make something, photograph it and write up a blog post but, then I saw what blog it was ... a fat girl trapped in a skinny body!!!   I love this blog.  I follow this blog.  I already had half a dozen of her posts pinned to boards on pintrest.  I could not pass this up. The author is Julia.  I have a lot in common with Julia.  She is a mother.  I am a mother.  She is a wife.  I am a wife.  She is a runner.  I am a runner.  She loves food.  I love food. She believes in eating really well and then having small indulgences.  That is totally my philosophy as well.  OK now for the super weird part.  She lives in Costa Mesa.  I live in Costa Mesa.  She actually has a post based on a local restaurant Banzai Bowls.  I literally live a few blocks from that breakfast spot.  This match up made me realize how small the blog world is.

I am kinda obsessed with Julia.  I kinda fell like if I see her in line at Trader Joe's or Banzai Bowls I may act like that freaky girl in Anthropologie.  She is somewhat of a local celebrity in my mind.  Julia I promise I will try to act cool if I do run into you on the streets.

Of the 6 recipes I already had pinned I only had the ingredients on hand to make one.  I am not at all disappointed.  These cookies are amazing.  They are chewy with a crisp edge.  The sweet is balanced so well with the salty crunch of the pretzels and chips.  Julia used pretzels and chips but, I tried to base my add ins on the flavors of a take 5 bar.  Based on the success of these cookies I am so eager to try the others I have marked including those banzai bowls!

compost cookies

source: a fat girl trapped in a skinny body

1 1/2 sticks (3/4 cup) butter, room temperature

1/2 cup brown sugar

1 cup sugar

1 tbsp corn syrup

1 egg

1 1/2 tsp vanilla

1 3/4 cup flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp kosher salt

1 cup snack food (pretzels, potato chips and oats)

1 cup sweets (mini peanut butter cups, mini caramel bites)

Preheat oven to 350 degrees.

With a stand mixer, or hand mixer, beat the butter and sugars together for about 2 minutes. Add in the corn syrup, then egg, then vanilla.

In a separate bowl, sift the flour, baking soda, baking powder and salt. Add dry mix to the butter mix. Mix in the add-ins of your choice.

Using a cookie scoop, scoop cookie dough onto cookie sheets.

Bake for 12 minutes, until the edges are slightly browning.

caramel kit kat cookie

Halloween is coming.  We still have Easter candy ... no lie. I am going to use up all of the Easter candy before the Halloween candy arrives.  I could just throw it out but, it is still good and I like to prepare my body for the October sugar rush and calorie fest.  It is really just the only nice thing to do.  I don't want to shock my system.  I have not looked at the Easter candy in awhile.  In my head I had a ton of twix bars left.  I was all set out to add 2 sticks of butter and 2 cups of sugar to the lonely twix bars and make twix gooey butter cake.  I like butter.  When I got Carter seated at the table to unwrap the candy I realized I did not have twix bars I had kit kat bars and I did not have more then 1 cup chopped.  I had my mind set on twix.  I wanted the caramel, cookie and milk chocolate.  Instead of running to the store I made do with the kit kats while explaining to Carter sometimes really good things can be discovered from mistakes.  Inside I was thinking these cookies are going to suck.  Well we were both pleasantly surprised.  The cookies were so good.  They are a bit crispy on the edges but, so soft and chewy on the inside from the caramel bits.  Now I have another cookie recipe for all those lonely Halloween kit kat bars.

caramel kit kat cookie

source: sweet flours

2 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled until warm
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 cup chopped kit kat bars

1 cup caramel bits

1 cup milk chocolate chunks

Preheat oven 325°. 

In the bowl of an electric mixer, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients to the sugar mixture and beat at low-speed just until combined. Gently stir in the kit kat chunks, caramel bits and chips.  Scoop dough onto silpat lined baking sheet and bake 15-18 minutes.  Let cookies cool on sheet as caramel may have oozed out a bit (yum).

 

apple rice krispy treats

Memo:
I am going to be THAT mom this year.  The mom I wished I was last year but, I was too busy working to be that mom.  I am going to do super fun things with my kids.  I am going to be full of energy, amazing ideas and lots of awesomeness. We will be crafting, baking, exploring, learning, solving world hunger,speaking another language, helping others, and all that jazz.  Totally the basic stuff moms should be doing with a 4 year old and a 2 year old.  No biggie.  I wanted to start the school year showing Carter how great I was by letting him bring a non-organic, sugary, red dye filled, candy studded treat for snack.  We made these together and basically rocked the week 1 back to school snack.  He loved them and we had a great time making these together.  See I am that mom and I am totally awesome.  Well at least for the first week of school. 

apple rice krispy treats

6 cups rice krispy cereal
1 bag of mini marshmallows
4 tablespoons of butter
1 package red jello (strawberry or cherry)
red food coloring
small tootsie rolls
green gummy candy

Melt butter and marshmallows.  When melted add jello and mix thoroughly.  You can add red food coloring at this point if it is not the desired shade of red.  Turn off heat and add the rice krispy cereal.  Coat the rice krispies in the marshmallow mixture.  Using a cupcake scoop take a scoop of the mixture and form a ball with hands.  Set ball on a silpat lined baking sheet.  Continue scooping balls.  The mixture should make approximately 2 dozen.  When the balls have set for a few minutes take your thumb and make an indentation in the top and fit a tootsie roll in the depression.  Cut green gummies into leaf shape and press against the tootsie roll.

mini chocolate chip cookie dough cupcakes

Do you ever get envy?  Food envy?  Envy when you are at a restaurant that after you read and reread the menu you end up ordering something that does not look nearly as good as the meal sitting across the table?  Not only does it not look as good it does not taste as good.  You sit there and eat your blah looking meal while your friends raves about her dish.  Not even sharing a bite and now you are wasting calories on this crappy meal. 

When you read food blogs you start to notice a breakout dessert.  Everyone is baking it, raving about it and claiming it is mind blowing.  The pictures of said break out treat are gorgeous and literally make you want to lick your monitor.  These chocolate chip cookie dough cupcakes made the rounds months ago.  While everyone was making these I was making other cupcakes but, they never looked as good as these.  I was envious of those cupcakes but, I never had the time to make all of the components.  I had some naked cookie dough truffles in the freezer so, I knew with one piece made I could finally make these.  The image that has danced in my head for months would finally come to fruition.  I made these as mini cupcakes which I think worked as they are over the top sweet.  The cookie dough is a nice little surprise when you bite in but, I honestly liked the unstuffed cupcakes better.  See look at me making it easier for you to make a version of these.  Don't have envy just go make these ... today.

  

mini chocolate chip cookie dough cupcakes

adapted: annie eats

cupcakes (24 mini or 12 large): 

1 1/2 sticks unsalted butter, at room temperature
3/4  cups light brown sugar, packed
2 large eggs
1 1/3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda

1/8 tsp. salt
1/2 cup milk

1 tsp. vanilla extract
1/2 cup mini chocolate chips 

filling:

naked cookie dough truffle

frosting:
1 1/2 sticks unsalted butter, at room temperature
1/3 cup + 2 tablespoons light brown sugar, packed
1 3/4 cups confectioners’ sugar
1/2 cup all-purpose flour
1/4 tsp. salt
1 1/2 tbsp. milk
1 1/4 tsp. vanilla extract

decoration:
mini chocolate chip cookies
mini chocolate chips

 
To make the cupcakes, preheat the oven to 350° F.  Line mini muffin pan with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.  Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners.   Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth. Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

elmo cookie dough truffle pops

This is the last of my Elmo inspired treats.  Promise.

So I have told you I don't like bread.  I have another secret.  I don't like cookie dough.  I don't sneak spoonfuls as I bake.  I don't even lick the spoon.  I would cause a major revolt in my house if I even tried to lick the spoon.  The spoon, spatula, bowl and beaters are left for the kids.  We have a good thing worked out over here.  They love dough, batter, frosting and I like the finished product.  I like the crispy edges that get cut off because no one wants the crispy part.  Making brownies and bars with perfect edges now that is my thing.  Eating sliver after sliver does not equal a whole bar or brownie.  It is just a couple slivers and has a lot less calories.  I promise.  Try it.  This was not my birthday.  If it was there would be pumpkin, coconut, spice and malted treats.  This was my 2 year old daughters birthday so, there was cookie dough, Elmo, candy melts, food coloring all on a stick.  The kids not only went nuts for the Elmo themed pop but, they loved the cookie dough.  I only dipped half of the truffles.  That was a huge mistake because these went first.  I still have half a batch of cookie dough truffles in the freezer.  Shh don't tell.  I am keeping that in my back pocket when the big bribes have to come out.  Yep I bribe my kids, feed them cookie dough (no raw eggs) and food coloring.  I am that kind of mom.  I think they both kind of approve.  

My muse guarding the cookie dough.

The birthday girl in a sugar blur after 2 pops.

elmo cookie dough truffle pops

source: annie eats

8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
red candy melts

dark chocolate candy melts

white mints

orange jelly bean

edible pen in black

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Refrigerate covered until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture balls.  Place on a baking sheet lined with wax paper.  Cover  and transfer the pan to the freezer for 1-2 hours.

When ready to dip melt the red candy melts in microwave in 30 second intervals until smooth. Push a lollipop stick in each truffle. Dipping the very end of the stick before you push into the truffle helps to anchor the stick firmly in the truffle.    Dip each chilled truffle, one at a time, coating in candy melt and shaking gently to remove the excess. Take 4 at a time out of the freezer as they work better if truffles are very cold.  Transfer to a styrofoam base to dry.  Before candy coating dries add the mouth (half a dark chocolate candy melt), eyes (mints) and nose (jellybean).  Once all the truffle pops have been dipped, store them in the refrigerator until ready to serve.

rice krispy peep treats

I am a sucker for a rice krispy treat.  Seriously what is there not to love.  The are sticky, sweet, crunchy and down right yummy.  When I was pregnant I often had one stashed in my purse.  I use to love peeps.  Make that stale peeps.  Something about stale peeps and red vines for me.  Although peeps are not on the top of my list anymore they are still super cute and scream Easter.  Carter and I made these yesterday afternoon and the plan was to deliver them to all his "peeps" but, Campbell got sick and we couldn't leave the house.  We had a great time making them and he felt very involved in the process. If you need a cute no bake Easter treat these are perfect.  Adorable. Delicious. Done!


So there you go my peeps ... Happy Easter!


rice krispy peep treats

3 tablespoons butter
10 oz marshmallows (40 large or 4 cups mini)
6 cups rice krispies

1/2 bag of candy melts

16 peeps (cut in half vertically)

sprinkles 

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.   Add rice krispy cereal.  Stir until well coated.
 
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. 

Melt the candy melts and spread across pan of rice krispy treats.  Place the 16 peeps in 4 rows of 4.  Shake sprinkles all over.  Let the toppings set and cut into 16 treats.

peanut butter truffles

Bathing suit season is coming.  I do not need to be eating over the top desserts every night.  What I need and what I want don't seem to be reconciling.  In order to feel as if I am indulging me and the kids made these very simple truffles.  A truffle sounds fancy but, if you can melt, mix and roll these can be yours tonight.  The kids helped with the mix and roll.  If you use really good quality chocolate and nice salty peanuts these become a decadent little treat.  All it takes is one truffle to satisfy my sweet tooth. Truffles are so easy to prepare kids can make them and homemade candy just screams "I LOVE YOU".   Your family will love you if you make them truffles and your bathing suit will love that you did not eat another cupcake with obscene amounts of frosting.

peanut butter truffles

adapted: southern living

1 (12-oz.) package semisweet chocolate morsels
1/2 cup whipping cream
1/4 cup creamy peanut butter
3/4 cup finely chopped, lightly salted roasted peanuts

1. Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Let cool 10 minutes. 
2. Beat chocolate mixture at medium speed with an electric mixer 1 to 2 minutes or until whipped and smooth. Cover and chill 2 hours or until firm. 
3. Shape chocolate mixture into 1-inch balls, using a small ice-cream scoop. Roll in chopped peanuts. (If chocolate mixture becomes too soft to shape, refrigerate until firm.) Place on wax paper-lined baking sheets. Chill 1 hour before serving. Store truffles in an airtight container in refrigerator up to 5 days.

cake pops

Cake pops are nothing new.  Bakerella has made the cake pop spread around the blogsphere like wild fire.  If you have not seen her cake pop creations go take a look.  She is amazing.  Although she makes fancy cake pops you can make the basic version below and obtain the same great tasting result.  You can use homemade cake and frosting but, for large batches I go to cake mix and frosting from the store.  I often have cake scraps and frosting left over which allows me to make a handful of cake balls to have on hand.  My kids go NUTS for these.  I choose the pink on pink cake pops for a pink dessert bar at a sip and see we hosted this weekend.  They may have been the easiest dessert I made on the table but, they were also the cutest.  They brought a little whimsy to the table.

cake pops

source: bakerella

cake pop or cake balls

1 box cake mix - any flavor (used strawberry)

1 can frosting (16 oz.) - any flavor (used cream cheese)
1 package bark or candy melts (used pink candy melts)
lollipop sticks (cake pops)

styrofoam block (cake pops)

wax paper

1. Cook cake following the directions on the box for 9x13 cake.  Remove cake from oven and let cool completely.

2. After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with one can of frosting. It is messy but, using hands gets good results.
3. Roll mixture into balls and lay on cookie sheet. I used my cookie dough scoop and then rolled with hands and got ~40 balls. If making cake pops stick lollipop stick into ball.
4. Chill or freeze for several hours.

5. Melt chocolate in microwave per directions on package.  The candy melts harden up quickly so I melt half the bag dip and then start on the other half of bag.
6. Dip balls in chocolate resting on a fork so, chocolate can drip off through the tines.  Lay on wax paper if making cake balls until firm.  For cake pop tap off excess chocolate and then stab pop into styrofoam block. Decorate either with sprinkles if desired.

christmas "crack" candy

The name of these breaks down like this.  Christmas because it can only be made one time a year.  Crack as in made with a cracker but, also crack as in the addictive nature of this candy.  It is that good.  It is that addictive.  There is so much buttery, sweet, chocolaty deliciousness in each piece that it can only be made one time per year.  Bad things would happen to me if I made it more often.  I would become a candy crack fiend.  These are so easy to make.  Honestly there is no reason for you not to make these this holiday season.  Please make them.  Please come to the dark side with me.  I don't want to eat alone.

christmas "crack" candy

40 saltine crackers
1 cup (2 sticks or 8 ounces) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.


Line the bottom of the baking sheet with crackers, covering all parts.

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the vanilla, and then quickly pour it over the crackers. Pour and spread it quickly as it will start to set.
Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. . If you’re using them, decorate with sprinkles.


Cool and then break into pieces.

rolo pretzel candy

I started making these when I was pregnant with Carter.  They are a festive bite that combines salty, sweet, crunchy and chewy.  They got added to the Christmas cookie plate a few years back and have  remained a staple ever since.  So easy to make even the kids can join the fun.  Eating them is even easier then making them.  I highly recommend popping one (or two) in your mouth as soon as they come out of the oven. 

rolo pretzel candy


rolo candies
pretzels snaps or small circles
m&m candies or nuts to top

Preheat your oven to 350
1. Unwrap your rolos. Place pretzels on baking sheet. Top with a rolo.
2. Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The rolo should be soft but not completely melted.
3. Remove from oven, and immediately squish the chocolate with a m&m or nut.

buckeyes

Peanut butter and chocolate.  Is there a couple that goes better together then those two ingredients?  When it comes to Christmas  peanut butter is a must on my tray of goodies.  Brad's mom is known for her holiday peanut butter balls.  They are fantastic.  I think about them all year and squeal with delight when I see them in a small glass dish on her kitchen counter.  Because she does the peanut butter ball I wanted to do something slightly different.  The buckeyes are not completely covered in chocolate which leaves a little glimpse of peanut butter goodness making them look like well ... a nut from the buckeye tree (Ohio state tree).  They also lack the crunch that you get in a peanut butter ball from the crushed graham cracker or rice krispy.  I kinda missed the crunch, I guess I could add the crunch but, if I add the crunch then I should just dip them all the way and make a peanut butter ball.  I had a bit of trouble with the dipping but, got the hang of it after about 36 odd looking buckeyes were produced.  The dozen that I did successfully dip looked great on the cookie tray and having some bite size treats is great because you can't feel guilty for just a bite.  My problem is I can't just stop at one bite!

buckeyes

adapted: allrecipes

ingredients (~3 dozen)

• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• 6 ounces semi-sweet chocolate chips
• 2 tablespoons shortening (optional)

1. Line a baking sheet with silpat; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners' sugar with mixer to form dough. Dough will be stiff but, crumbly.  Shape into balls using 1 inch cookie scoop. Place on prepared pan, and refrigerate/freeze until dough has firmed up.
3. Melt shortening (if using) and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
4. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to silpat, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set. 

* I had a hard time with getting a uniform dip.  I had best success when I tilted the bowl of chocolate and went in on a slight angle and rolled.  The toothpick hole was then off centered and not too visible in the finished buckeyes.

oreo truffle balls

I like to play these games with Brad where I ask him a ton of questions in hopes he is going to surprise me with some hidden unknown exciting piece of information.  He doesn't like to play and I can only assume he finds this game a modern form of torture.  He hardly gives me anything new, regardless I still like to play.  Last night I was asking him to tell me all of the cookies that he remembers on his mother's Christmas cookie plate.  He named one.  His mom is a fantastic cook and baker so, I am almost certain there was more then one.  I proceeded to ask about his grandmothers and all I got was a blank stare.  He was no help.  I was prompting this line of questioning because I can remember every cookie on our cookie plate, which family member liked them and where the recipe originated from.  I want to develop a memorable cookie plate.  The cookie plate is one of the best parts of the holiday season for me.  Years is what I figure it will take me to get to that plate that contains the family tried and trues but, I will get to that plate and when Carter's wife asks him this very question he will not respond with one type of cookie! My cookie plate is definitely a work in progress but, the oreo truffle balls are one holiday candy I come back to year over year.  As of now they are a cookie plate staple.

oreo truffle balls
source: kraft recipes

1 package oreo cookies ~30 oreos (any oreo flavor) crushed to crumbs in food processor
1 8oz block of cream cheese; softened
1 bag of chips (semi, dark, white)

Mix cream cheese and oreo crumbs until well blended.
Shape into 1 inch balls and place on parchment lined baking sheet.  Place shaped balls in refrigerator or freezer for ~20-30 minutes to firm up.
Melt chocolate of choice using either a double boiler or microwave.  Once chocolate is melted take one ball at a time and dip into chocolate.  Tap excess chocolate off and place on parchment to harden.  Sprinkle with decoration if using while chocolate is still warm.  Once cooled they can be stored in refrigerator in an air tight container.

homemade marshmallows

I have been curious about making marshmallows from scratch.  I have read several blog entries talking about the sticky mess the process leaves both you and your kitchen.  I am not the neatest person in the kitchen so I was assuming I was going to be washing marshmallow strings off the ceiling.  I wasn't sure which step caused the big mess so, I was more cautious then I normally am when baking.  I watched the candy thermometer like a hawk as the mixture bubbled and boiled to the soft ball stage.  I restrained myself from giving in to the urge to stir.  Mixture reached 240 and not a drop on the stove top.  I was then certain it was when I poured it into the mixer but, nope the hot syrup was incorporated without a mess.  I turned the mixer to high and left the kitchen to wash my face and brush my teeth.  A thumping noise started to be heard in the back ground.  I went out to the kitchen to find the kitchen aid working up a sweat.  The sticky marshmallow mixture really puts the mixer to work.  I poured the marshmallow into the pan and there was still quite a bit on the sides of the bowl so, I got out my spatula as I always do in order to scrape the mix stuck to the sides of the bowl into the pan.  As I scraped and pushed the marshmallow mix long strands of white sticky marshmallow began to form.  I made the mistake of trying to break them with my finger.  Before I knew it I had marshmallow strings on my hands, my PJ's, my face and of course eventually in my hair.  I found the messy step!  Cleaned up for the second time that night and let the pan sit over night.  In the morning I turned out with a little help from my fingers a large beautiful white marshmallow pillow on to the cutting board.  I cut, dusted with sugar and tasted.  They were good!  Springy, fluffy, soft bites of marshmallow.  We made homemade s'mores that night and I have had them in cocoa and they take those both up a notch.  Of course now I want to make homemade graham crackers and I know I will be making these again this winter for our annual Mammoth fondue dinner and my snuggler is definitely going to an elevated apres ski drink with these tossed on top. 


homemade marshmallows
adapted: sticky, chewy, messy, gooey

1 cup cold water
3 tablespoons unflavored gelatin
2 cups sugar
3/4 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
confectioners sugar for dusting

Pour 1/2 cup cold water into large mixing bowl.  Sprinkle gelatin evenly over the water and allow the gelatin to sit and absorb the water for 45-60 minutes.

In a saucepan, combine the remaining 1/2 cup of cold water, sugar, corn syrup and salt.  Heat the mixture over medium heat, stirring occasionally until the sugar has dissolved.  Increase the heat to high and let the mixture come to a boil.  Cook the syrup without stirring until it reaches 240 F on a candy thermometer.  Remove the syrup from the heat and slowly beat into gelatin mixture on low speed with whisk attachment.  Increase mixer to high and continue to beat until mixture is very thick, white and still warm (~15 minutes). Beat in the vanilla.

Generously oil a 9x13 baking pan and then dust with confectioners sugar.  Pour the marshmallow mixture into the pan, smooth the top with spatula, and dust the top with confectioners sugar.  Let marshmallows sit uncovered at room temperature for 8-12 hours.  Turn marshmallow out of pan onto parchment dusted with confectioners sugar.  Cut into 2 inch pieces.  Put cubes back into pan, dust with confectioners sugar and toss to coat.  Store the marshmallows in an air tight container.

tropical caramel corn

Sweet and salty is my weakness.  Once I start I can't stop.  I don't buy salted and roasted nuts anymore because what some deem a healthy snack is a complete over indulgence for me.  Chocolate covered pretzels ... forget it.  Caramel popcorn is in the same category.  When you add macadamia nuts into it along with tropical dried fruit I might as well just commit myself to an extra few miles a day on the treadmill until it is out of the house.  I wish my mom was coming up this week because I know she would help me finish it off.  The Bean has teacher appreciation this week.  Tonight we made his teachers homemade bookmarks and large tins filled with tropical caramel corn.  I stuffed each container but, there was still a lot left for me.  I had some and it was good, I put the kids to bed and it was still good, I cleaned the kitchen and yep still good.  Oh boy am I in t-r-o-u-b-l-e!!!
 
Tropical Caramel Popcorn

Adapted from Sticky Chewy Messy Gooey

12 cups Cooked Popcorn (1 cup of kernels and 4tbsp of oil)
1/2 cup Banana Chips
1 cup Macadamia Nuts
1 cup Unsweetened Coconut Flakes
1/2 cup Candied Pineapple, diced
1 cup (2 sticks) Butter
1 cup Sugar
1 1/2 cup Dark Brown Sugar
1/2 cup Corn Syrup (light or dark)
1 tsp Lemon Juice
1 tsp Salt
1 tsp Vanilla Extract
1/2 tsp Baking Soda

preheat oven to 250 degrees

Pop popcorn.

Combine the popcorn, banana chips, macadamia nuts, coconuts and pineapple in a large bowl. 

In a large sauce pot add the butter, sugars, corn syrup, lemon juice and salt. Let boil for 6 – 9 minutes, until it reaches the hard ball stage (300 F on candy thermometer). 

Remove from the heat and add the vanilla extract (if using) and baking soda. The baking soda will foam a bit, simply stir until it subsides. 

Slowly add the caramel to the bowl. Toss and coat. Evenly distribute caramel coated popcorn on two parchment lined baking sheets.

Bake the popcorn for 1 hour, or until crisp and fragrant. Sprinkle with kosher salt when removed from oven for an extra sweet/salty punch.

Let cool completely before eating. The cooled popcorn can be stored in an airtight container up to 1 week.