Almond roca

8 whole graham crackers
1/2 cup sliced almonds, toasted
3/4 cup dark brown sugar
1/2 cup + 2 T butter
1/4 teaspoon Fleur de Sel, Maldon, Vanilla salt – or some other fine finishing salt
3/4 cup bittersweet chocolate chips (Ghirardelli 60%)

Lightly butter a 10×10 baking dish. Pre-heat your oven to 325*.
Arrange the graham crackers on the bottom of the dish and sprinkle the toasted almonds on top. Set aside.
In a medium sauce pan melt the butter and brown sugar and boil for 3 minutes. Pour sugar mixture over the crackers and almonds in a thin even layer. Sprinkle with salt.
Place dish in the oven and bake for 10-12 minutes or until the toffee layer is bubbling all over.
Remove from the oven. When the bubbles have subsided sprinkle on the chocolate chips and let the residual heat melt them. With an offset spatula smooth the chocolate layer over the entire surface.
While still warm score the candy with a sharp knife cutting them into your desired shape and size.
Place in the freezer for 10 minutes to set the chocolate. Remove from pan and cut along the scored markings.
Serve immediately or can be sealed in an airtight container for up to one week. Can also be frozen for up to one month.

twix bars

Shortbread
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
1/4 cup sugar
2 cups cake flour
1/4 teaspoon salt
2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)*
Make the Shortbread:
Preheat the oven to 350°F. Spray a 9-X-13-inch baking pan with pan spray and line with parchment paper. Spray the parchment.
In a large bowl  cream the butter and sugar until fluffy. Gradually add the flour, ground rice and salt and allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it.
Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.
*Several people have asked about the rice. I just used what I had in the house – brown rice, and the results were great. It’s not the same as rice flour because you want to have a little bit of texture. The purpose of the rice is to give the base of this cookie a unique crunch that remarkably resembles the store-bought Twix. This can be omitted without drastically changing the finished product. But I encourage you to try it. I really love the texture it gives.
Meanwhile, prepare the ….
Caramel
2 cups sugar
3/4 cup Lyle’s Golden Syrup (Regular corn syrup is fine)
1/2 cup water
1 teaspoon fresh lemon juice
1 cup heavy cream
1 cup sweetened condensed milk
1/4 teaspoon salt plus more for sprinkling over the caramel layer
Make the Caramel:
Combine the sugar, golden syrup, water, and lemon juice in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with water. You can use your hand or a pastry brush. Place the pot on medium-high heat and bring to a boil. Wipe down any stray sugar crystals that appear using a very clean and wet pastry brush. Do not stir from this point on. Keep an eye on the pan. The mixture will be very bubbly.
When the sugar syrup starts to turn golden brown insert a candy thermometer to check the temperature. When it reaches 300°F, remove the pan from the heat and let it sit for 1minute, or until the bubbles subside. Carefully whisk in the heavy cream. Stir until smooth, then whisk in the condensed milk. Add the salt (vanilla salt is very nice here if you have it) Whisk until smooth.
Return the pan to the heat and stir constantly over medium heat until the caramel reaches 240°F. Remove from the heat and pour over the shortbread. While the caramel is warm sprinkle the surface with the best quality salt you have. Kosher is fine, Fleur de Sel is better, Maldon would be my preferred choice.
Allow to set. This will take about 2 hours.
Once the caramel layer has cooled prepare your …
Chocolate Glaze
6 oz bittersweet chocolate, finely chopped (Bittersweet chocolate chips also work)
2 tablespoons butter
Melt the chocolate and butter over a bain marie or in the microwave. If using the microwave melt it slowly – in 30 second intervals. Stir well after each interval.
Once completely melted pour over the caramel.  Using an offset spatula, smooth the chocolate in a nice even layer.
Place in the refrigerator to set. They cut best when chilled.

Homemade butterfinger

1 cup smooth peanut butter
1 teaspoon vanilla extract
¼ teaspoon salt (kosher, fleur de sel, Maldon)
½ vanilla bean, seeds removed (optional)
1 cup sugar
⅓ cup light corn syrup
½ cup water
¾ cup chopped bittersweet chocolate (chocolate chips are fine too)
Butter an 8-inch square pan then set aside. In a small, microwave-safe bowl (if you don’t have a microwave you can use a double boiler) combine the peanut butter, vanilla, and salt. Set that aside.
In a very clean medium saucepan combine the vanilla seeds (if using), sugar, corn syrup and water. Using clean hands combine those ingredients and remove any grains of sugar left on the sides of the pan with your fingers and a bit more water. I use my hands for this because I can be certain to feel if any gritty grains remain on the side and the sugar in the bottom of the pan is lump-free. You may also use a pastry brush to wet down the sides of the pan if you prefer.
On medium-high heat cook the sugar until it reaches 290*, just under hard crack. While the sugar cooks warm the peanut butter mixture in the microwave for 30 seconds. Keep warm. Once the sugar has reached 290* quickly add the peanut butter mixture and stir to combine. The mixture thickens quickly so once combined immediately put the mixture in the buttered pan. Let cool for about 7 minutes on a wire rack. While it is still warm carefully scatter your chocolate on top. Let it sit for a couple of minutes. Using an offset spatula spread the chocolate evening over the peanut butter candy. Place in the fridge to set for about 30 minutes.
Once the candy has set run a knife or the edge of an offset spatula around the edge of the pan then invert. The candy should pop out but if it doesn’t insert your knife into the corner and pry it up until it pops out.
Cut the candy into desired shapes. I like to keep my stash in a ziploc bag in the freezer. I love the texture of this candy when it’s frozen and then it’s always ready to be added to vanilla ice cream

Fruit pops

pour capri sun into popcycle mold, add fruit and freeze

chocolate banana lumpia

• 
• 1/2 cup brown sugar
• 2-3 large bananas, cut in half and then cut into 1/2  inch strips (should have about 25-30 slices)
• 1/3 cup dark chocolate morsels
• 12-15 lumpia wrappers (If you can’t find these you can substitute spring roll wrappers)
• cup of water to help seal the wrappers
• oil for frying

1. Dredge bananas in brown sugar to lightly coat.
2. Separate the lumpia wrappers and cover with a damp towel to keep them from drying out. Using one wrapper, lay 2 pieces of the sugar coated banana end to end about an inch from the edge closest to you, and sprinkle about 4 dark chocolate morsels over banana. Working away from you, fold the lumpia wrapper over the banana and chocolate. Next fold in both sides, wet the end of the wrapper and roll to seal completely. Continue process until all lumpia are rolled.
3. Heat about 3/4 of an inch of oil in a skillet over medium-high heat.  Once the oil hot, fry the lumpia until golden brown. Remove to paper towel lined plate . Let cool slightly. Serve.

We always had some kind of sauce to dip our lumpia into growing up, so I thought we should have some for this chocolate banana version. And what goes better with bananas and chocolate than strawberries? I simply combined 2 cups of sliced strawberries and 1/4 cup of sugar in a small saucepan and cooked over medium-low heat, until it reached a sauce consistency, about 15-20 minutes.

Rocky Road Ice Cream

• 
• 2 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 1.5 quarts chocolate ice cream, softened
• 3 cups mini marshmallows
• Chocolate syrup
• 1/2 cup to 1 cup mix of chopped peanuts and pecans  (optional)

1. Preheat oven to 350 degrees.
2. In a bowl combine graham cracker crumbs and butter. Mix well. Press into a 9 inch tart pan ( a pie dish would also work). Bake for 10 minutes. Allow to cool.
3. In another bowl fold marshmallows into softened ice cream.
4. Spoon and spread ice cream mixture onto the graham cracker crust. Place in the freezer for at least 1 hour or until frozen.
5. Remove from freezer. Slice and top with chocolate syrup and chopped nuts. Serve.

Easy Caramel

I didn't use a candy thermometer.
I didn't stir it.
I didn't burn it.
All I did was stick one can in a pot and let it boil.
And, I'm gonna tell you how.

Perfectly Easy Caramel
(dulce de leche)


You will need.

1-3 can's of Sweetened Condensed Milk. (I use Eagle Brand)
One DEEP pot. (I use a big, tall stock pot)
Water

Directions

1.) Remove the paper labels from your cans of Sweetened Condensed Milk.

2.) Place your UNOPENED cans of sweetened condensed milk into the bottom of a large deep stock pot.

3.) Fill the stock pot with water your water level MUST be at least 4 inches above the top of your cans of sweetened condensed milk!!! stick a lid on your pot.

4.) Bring the stock pot to a boil. Let it boil for 3 and a half hours. (a nice consistent steady boil)
Check the water level of your pot numerous times... the water MUST remain at least 4 inches over the top of cans!!! Add more boiling water to the pot if needed.

5.) after 3 and a half hours, turn off the heat and let cool.

6.) once cooled, remove your cans of caramel, open, and enjoy-can alos be stroed in the pantry for later!

***WARNING!!!*** during the boiling process is it extremely important that the water level in your stock pot stays well above the tops of your cans or they may explode and cause severe burns!!
If your water level is getting too low, just add more boiling water to the pot and replace the lid

Homemade marshmallows

Ingredients

• 4 envelopes unflavored gelatin (I use Knox Brand)
• 3 cups sugar
• 1 1/4 cups light corn syrup
• 1/2 teaspoon salt
• 2 1/2 teaspoons vanilla extract
• 2 cups powdered sugar
• Water
• Electric Mixer with whisk attachment

Directions

Put sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan.
Bring to a rolling boil over high heat, stirring to dissolve sugar.
Boil (rolling boil) without stirring, For one full minute, or until mixture registers 238 degrees on a candy thermometer.

Meanwhile, put 3/4 cup cold water into the bowl of your electric mixer;
sprinkle gelatin into the water.
Let sit to soften for 5 minutes.

Slowly pour hot sugar syrup into the gelatin mixture with the mixer on low speed.
Gradually raise the speed to high.
Beat for approx 6 minutes,
Slowly add vanilla extract.
Beat on high for another 5-6 minutes, until very stiff peaks form.
(approx 10-12 min total whipping time)

Pour and spread into a greased 9 x 13 pan.
allow to sit uncovered for approx three hours until they firm up.
(I often just leave it out overnight)

Sprinkle powdered sugar onto your work surface,
un-mold your marshmallow slab onto the powdered sugar.
Cut into squares or use decorative cookie cutters thoroughly coated in powdered sugar to prevent sticking.
Coat each marshmallow with powdered sugar and store in an air-tight container up to one week.

Extras!!


add a little peppermint oil during the last 3 minutes of beating for peppermint marshmallows!
Add a little cocoa powder during the last half of beating for chocolate marshmallows!
Use sprinkles!
use nuts!
Use coconut.
Use Your Imagination!

*Attach a baggie of homemade marshmallows to a mug of hot chocolate mix for a GREAT teachers gift!

pecan toffee fudge

 

1 t butter

1 pkg 8-oz cream cheese softened

3 3/4 c powdered sugar

6 squares melted unsweetened chocolate

1/4 t almond extract

dash of salt

1/4 c coarsely chopped pecans

1/4 c english toffee bits

 

line 13x9 pan with foil and grease with butter.  set aside.  in large bowl beat cream cheese until fluffy.  gradually beat in powdered sugar.  add melted chocolate, extract, and salt, mix well.  stir in pecans and toffee. 

spread into greased pan.  cover and refrigerate overnight or until firm.  using foil lift out of pan.  gently peel off foil.  cut fudge into 1 inch squares.  store in an air tight container in fridge.  make about 2 1/2 pounds

chocolate coconut candies

 

1 3/4 c powdered sugar

1 3/4 c flaked coconut

1 c chopped almonds

1/2 c sweetened condensed milk

2 c semi sweet chocolate chips

2 T shortening

 

in large bowl, combine powdered sugar, coconut, almonds, and milk.  shape into 1 inch balls.  refrigerate until firm about 20 minutes.  in microwave melt chocolate and shortening. stir until smooth.  dip balls in chocolate.  allow excess to drip off.  place on waxed paper.  let stand until set.  store in airtight container. makes about 2 1/2 dozen

marshmallow witches

1/2 c vanilla frosting
36 mini semi sweet chocolate chips
12 large marshmallows
1 drop each green, red and yellow food coloring
1/4 c flaked coconut
12 choclate wafers
12 mini pb cups
12 kisses

for face, place a dab of frosting on the bottom of three chocolate chips, press two for eyes and one for the nose on to each marshmallow.  for hair, combine green food coloring and drop of water in small resealable plastic bag.  add coconut and shake well.  spread a small amount of frosting on side of marshmallow.  press coconut into frosting.  place 2 T of frosting in small heavy duty resealable plastic bag, tint orange, set aside
for hats spread remaining frosting in the center of chocolate wafer, press PB cup upside down, into frosting.  lightly spread bottoms of kisses with frosting, place on Pb cups.  cut small hole in bag of frosting and pipe stars around base of each pb cup.  place hat on witch with dab of frosting

Love Juice

There is something magical about mixing some up. 

And they are delicious. 

 

What I used:

a bottle of water

Hawaiian punch singles ($1 for a pack of 8 at Walmart)

a roll of heart wrapping paper (from targets $1 bins), scrapbook paper will work too.

avery file folder labels #48366

card stock for heart labels

ribbon

paper straws

tape 

First remove water bottle label and replace with a 2" strip of wrapping paper. I taped mine in place. 

Print heart labels on card-stock. 

You can find them HERE. Make sure to print in the landscape setting. I cut and matted (optional) my label. Then taped it to the middle, front of bottle with double sided tape. 

Next I applied my Love Juice label to the mix pouches. 

You can print my labels HERE. *They are formatted to only print on Avery file folder labels #48366. 

I punched a hole in the top of the pouch and strung a ribbon through it.  I tied a knot around the neck of the bottle keeping it loose enough that I could slide a straw through as well. 

That's it, they are ready to be delivered.

Cherry Chocolate Fudge

Cherry Chocolate Fudge: makes 5 pounds

ingredients: 

4-1/2 cups sugar

1 can evaporated milk

1-1/2 cubes of butter  (3/4 cup butter)

1 12 oz bags of milk chocolate chips. 

1 12 oz bag of white chocolate chips

7 oz jar of marshmallow cream

2 tsp vanilla

directions: 

Spray a 9x13 pan with shortening.  

for the first layer- place 1/2 cube of butter in mixer with bag of milk chocolate chips, 1-tsp vanilla, and half of marshmallow cream. In a pan combine 2-1/4 cups sugar, 1/2 cube of butter, and half of the evaporated milk. bring mixture to a boil. boil 10 minutes.  Pour hot mixture over ingredients  in mixer. Mix until well combined and melted. pour into 9x13 pan. 

for the next layer- place white chocolate chips with 1-tsp vanilla and remainder of marshmallow cream in clean mixer. In pan combine 2-1/4 cups sugar, 1/2 cube of butter and remainder of evaporated milk. bring mixture to a boil. boil 10 minutes. pour hot mixture over ingredients in mixer. Mix until well combined. pour 2/3 of white chocolate over the chocolate fudge. 

add food coloring and drops of cherry oil

8 flavoring to reserved white chocolate.  pour over top the top of the fudge and swirl with a skewer or toothpick. 

* get flavored oils at a baking supply store. Add a drop at a time till the you get the flavor you like.

Hand dipped chocolates

 

Some centers Recipes:

Caramels:

4 cups sugar

2 cups Karo syrup

1 large can evaporated milk

1 quart whipping cream

1/2 tsp. salt

1 tsp. vanilla

Mix everything except vanilla. Cook to firm ball stage. Add vanilla. Pour into 9 x 13 pan.

Truffles:

Scald 1/2 pint of whipping cream, let sit 5 minutes, then using a hand mixer, mix with 1 1/2 pounds chocolate. Flavor to taste.

*You can multiply this recipe for higher quantities of chocolate.  use flavoring oils found at baking supply stores.

Easy Gingerbread Houses

I made forty little graham cracker houses to be decorated at a party last week. They are really easy to make. Each house needs four cracker sheet and royal icing.

For the front and back pieces, saw an X across the top half of the cracker. (sorry it's kinda hard to see in the picture.

Next saw the other two crackers in half.

Assemble the house by running royal icing down the sides of the front and back pieces and attach to sides. Then run more icing down the roof lines and attach roof pieces. Then let it dry before moving and decorating.

*the front and back pieces need to be inside of the side pieces so that the width of the house is the same width as the roof. See top picture.

My favorite Royal Icing Recipe:

3 egg whites

1/2 tsp cream of tartar

1 pound powdered sugar.

Mix in mixer until peaks form. Cover with wet cloth, it dries very quickly.

*I used a zip lock baggie with a hole cut in the corner to build and decorate

Ruby Red Grapefruit

Peel and section, saving all juice, 4 pink grapefruit
Place sections in a bowl and set aside

heat until sugar is dissolved:
1 1/2 c fresh raspberries
1/4 c water
1/4 c sugar
or
1 c raspberry jam
1/4 c water

remove from heat and puree in blender.  strain.  pour strained juice over grapefruit. chill.

Wheat thins

Mix in large bowl:
1 3/4 c whole wheat flour
1 1/2 c white flour

mix in blender or beat:
1/3 c oil
3/4 t salt
1 c water

add liquid to dry mixture.  Mix well but as little as possible.  Roll as thin as possible onto un-oiled cookie sheet.  not more than 1/8" thick.  mark with a knife for size of crackers, but do not cut through.  prick each cracker with fork.  sprinkle lightly with salt or onion salt.  bake at 350 until crisp and light brown, about 30 minutes.

Graham Crackers

Mix:
1/2 c evaporated milk or 1/4 c dry skim milk
1/2 c water
2 T lemon juice or vinegar

Beat:
1 c dark brown sugar
1/2 c honey
1 c vegetable oil
2 t vanilla
2 eggs beaten lightly

Combine two mixtures and add
1 t salt
1 t baking soda
6 c whole wheat flour

divide into four equal parts.  place each on a greased and floured cookie sheet. Roll out into aprox. 1/8" thick and prick with a fork.  Bake at 375 for 15 minutes or until light brown.  Remove from oven and cut into squares immediately.

Caramel Popcorn

Ingredients

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn

Directions

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Maple Nut Chocolates

• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup butter, cubed
• 7-1/2 cups confectioners' sugar
• 2 cups chopped walnuts
• 2 teaspoons maple flavoring
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 4 cups (24 ounces) semisweet chocolate chips
• 2 ounces bittersweet chocolate, chopped
• 2 teaspoons shortening

Directions

• In a small saucepan, combine milk and butter. Cook and stir over low heat until butter is melted. Place the confectioners' sugar in a large bowl; add milk mixture and beat until smooth. Stir in the walnuts, maple flavoring and vanilla. Roll into 3/4-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour.
• In a microwave, melt the chips, bittersweet chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: about 13 dozen.