Truffle Pops and More!!!

Watch out Girl Scouts! Samoa Bites!!

2013-12-30T07:37:00.000-08:00

I love Samoa cookies and I wanted a ‘candy like’ version. And poof!! A Coconut shortbread, topped with coconut caramel and covered with a 50/50 mix of milk and dark chocolate. So yummy!! For some reason, when I add toasted sweetened coconut to the caramel, it lo

ses its chew. I think it is the sugar on the coconut that causes the caramel to crystallize and turn a little sugary. So, I tried it with unsweetened coconut and success!!

Here is what you need:

· Coconut Shortbread

o 1/2 cup (softened, but not melted) butter (I hate unsalted butter. I don’t know why, but it just doesn’t taste right to me. Weirdo!)

o 1/4 cup White granulated sugar

o 1 cups All purpose Flour

o 1/8 teaspoon baking powder

o 1/4 teaspoon salt

o 1 tablespoons milk

o 1 teaspoon coconut extract

· Caramel

o Follow the recipe here. Add ½ -1 cup of toasted coconut right before you pour it out.

o 1 cup unsweetened coconut

· Chocolate

o I like a 50/50 combo of milk and dark chocolate. So, to cover a batch, I need a little less than a 16 oz bag of both the dark and light chocolate melts.

· Extra toasted coconut for the top (I like to use the sweetened coconut for the topping, but the unsweetened works too.)

Tools you need:

· Mixer for the cookies (or by hand if you are just plain awesome!)

· Baking sheet with parchment paper or a silpat and a cookie cutter (or a silicone mold. I love them so much! If you use a 40 or 50% off coupon at Michael’s or Joann’s, they are only $5!)

· 3 QUART pan

· Candy thermometer

· Baking sheet (to toast coconut)

· Whisk and wooden spoon

Steps:

1. The cookies!

a. Preheat the oven to 350 degrees.

b. Place the softened butter and sugar and cream together until they are light and fluffy.

c. Add the flour, salt and baking powder. Do you sift? I don’t. Never have. I am just lazy I guess. I did add the flour a ½ cup at a time.

d. Add the milk and coconut extract. Scrape down the sides and make sure everything is combined.

e. Form into a disk and wrap in plastic wrap. Place in the fridge for an hour at least.

f. Now, to bake. If you are using a silicone mold (please do!), press the cookie dough into the bottom of each mold. I went about ¼ inch thick. If not, you can cut them with a cookie cutter. The step to add the caramel will be harder, but still tasty.

g. Bake for 10-15 minutes. You want them to be a nice, light golden brown.

h. Allow to cool

2. The Coconut!

a. Preheat the oven to 350 degrees. This step is done if you are making the cookies.

b. Place the coconut on a baking sheet with parchment paper or a silpat. It should be in a nice single layer.

c. Bake for 10 minutes. I stir mine every two minutes. The edges toast faster than the middle.

d. Allow to cool.

3. The caramel!

a. Follow this recipe here. I love it so much. Just before you pour out your caramel into the molds or on the cookies, add ½ to 1 cup of toasted coconut. I like a lot of coconut, but you may want less.

b. If you don’t want to make your own caramel, melt 15 ounces of caramels and 1-2 tablespoons of milk. I like to use the microwave. Place the caramels and 1 tablespoon of milk in a microwave safe bowl. Heat for 30 seconds and stir. Keep repeating until melted. If it is too thick, add another tablespoon of milk. Then stir in ½ to 1 cup of the toasted coconut.

4. Assemble!

a. Take the coconut caramels and pour over the molds or cookies. Try to get the caramel to stay on top as much as possible. This is why the molds rock!

b. Allow the caramels to set and cool.

c. Pop them out of the molds and dip in chocolate. I used 12 oz of milk and 12 oz of dark chocolate. For tips on how to melt the chocolate, go here.

d. Dip them in the chocolate. I covered them completely.

e. Sprinkle with coconut and you are done!!

Happy Eating!!

A New Super Awesome Snickers Recipe!!

2013-12-29T11:50:00.003-08:00

Ok, confession time. I fell out of love with the old snickers recipe. It was fine in the beginning, but it isn’t fluffy enough for me. Then I found a new caramel that I worship. I’m sorry old recipe. Our love affair is over.

Say ‘Hello” to the new love! Mr. Wonderful loves it… a lot. More than he should for his diet.

What you will need:

- Caramel Layer: Recipe link here

· 1 cup granulated sugar
· ½ cup corn syrup
· ½ cup water
· 4 tablespoons of butter (1/2 a stick). Take the butter out of the fridge and cut your 4 tablespoons into small pieces. I usually cut mine into 12-16 pieces.
· 1/3 cup heavy whipping cream
· ½ teaspoon of salt
· ½ cup chopped (or whole) peanuts

- Nougat Layer:

· ½ cup brown sugar

· ½ cup white granulated sugar

· ¼ cup of corn syrup

· ¼ cup water

· 2 room temperature egg whites (While I cook my caramel, I place two whole eggs in the shell in a bowl of warm water. In five minutes, the whites will be just right.)

· 1/8 teaspoon of cream of tartar

· 1/3 cup of chopped peanuts

· 1/3 cup of peanut butter flavored candy melts (the ones found in craft stores or the peanut butter chips in grocery stores)

- And chocolate to dip them in! I use milk chocolate candy melts.

Tools you need:

1) 3 quart pan. I wouldn’t go any smaller than this size. The mixture will bubble up a lot!

2) Candy thermometer

3) Whisk

4) A pan sprayed with nonstick spray or a silicone candy pan (I love mine! I use them for so many treats)

5) An electric mixer (I like to use a stand mixer like a KitcheAid)

The steps: Here we go!!

-The caramel: Link to the original recipe here

1) This method goes fast. You need to have everything ready to go before you start to cook.

2) Cut the butter and measure out the cream. I put the salt into the cream.

3) In your 3 quart pan, place the sugar, corn syrup and water. Whisk this mixture over medium low heat. On my electric stove, I place the heat at 4. Whisk until all the sugar is dissolved.

4) Now, turn up the heat to high! Yes, High!!! Burn, baby, burn!! Place the candy thermometer on the pan. Don’t stir!!! Don’t walk away! I said don’t! This is going to happen fast. You want the mixture to reach between 290-300. If you want a runny caramel, go for 290. Want a sturdy caramel, go for 300. Since I live it the mountains, I cook mine until 285 (subtract two degrees for every 1000 feet above sea level). You want the sugar to just start to get color (a light amber).

5) Now that the sugar is at temp, remove from the heat. Put ¼-1/3 of the butter into the pan and whisk! Whisk like there is no tomorrow! Once the butter is incorporated, add another ¼- 1/3 of the butter. Continue to whisk until all the butter has been added.

6) It is scary now! Pour the salt and cream in. Start to whisk slowly! Everything will seem calm when you add the cream. But, once you start to whisk, the gates of hell will open up and the sugar mixture will hiss and shoot hot steam at you. Go slow! Once the mixture calms down, whisk until the mixture is smooth. This whole step shouldn’t take more than a minute.

The steam after you add the cream is super hot! Be careful!!!!

The steam dies down quick and you are left with a smooth caramel. Please excuse my man hands ;-)

7) Quickly stir in the peanuts.

8) Pour it out! You need to get it out of the pan as soon as you can. You can scrape the pan a little to get all the peanuts out. But, don’t try to get all the caramel. It won’t happen. Just do a quick scrape and move on.

Sometimes I put the peanuts in the pan and poured the caramel on top. Isn’t this a cute heart mold?

-The nougat:

1) Clean the pan and the thermometer from the caramel part.

2) Put the sugars, corn syrup and water in the pan. Over Medium heat, cook the mixture Covered for ten minutes.

3) While that is cooking, place the room temperature egg whites and cream of tartar in the mixing bowl and beat (with the whisk attachment) on high until they are stiff peaks.

4) Also, chop up the peanuts and peanut butter candy melts (or chips).

5) Once the ten minutes are up, remove the lid and clip on the candy thermometer. Continue to cook until the mixture is at 250-260 (I like to cook it to 255, but I live at 4100 feet. If you live lower, shoot for 260. If you live higher, I feel bad for you. Try to stop at 250.) This recipe is ok to be off a degree or two. It’s pretty forgiving.

6) Turn the mixer on low and add a little of the cooked sugar. My egg likes to stay in the whisk part. So, after I add a little of the sugar, I turn the mixer up so the eggs come out of the whisk and into the bowl. I then turn it back down and slowly add the rest of the sugar. Then turn the mixture all the way up and whisk for 8 minutes.

7) Then change the whisk attachment to the paddle attachment and add the peanuts and the peanut butter chips. And continue on high for a minute more.

8) Spread over the caramel layer and allow to cool. Then place in the fridge for an hour or so. I like the silicone molds because I don’t have to cut them up. But, if you used a pan, cut them at this point. You may need to put them back in the fridge to prepare them for dipping.

9) Dip away and decorate! They are super good and fluffy!!

This is not a beginner’s recipe. Well, it wasn’t for me! It takes some practice. Good luck and don’t give up!!

Best Caramels Ever!

2013-12-29T11:06:00.002-08:00

These are real caramels. No brown sugar or vanilla to ‘fake’ the caramel color. You will actually be browning the sugar to create the color. But beware!!! It is going to get hot and steamy. Wait, those are usually good thing. Anyway, I found a recipe close to this on the web and I would go to the website every time I made caramels. But, then the website was taken down. Oh, the horror! I didn’t bother to memorize the recipe and now it was gone. So, I have no idea if this is the same as the one I found. I had to start from scratch. But, I think I have a good recipe here. Give it a try! This makes 24 1 inch caramels or the caramel layer for 36 snickers, samoas, milky ways...you get the point.

The New Awesome Caramel in my new recipe for Snickers. To. Die. For!

What you will need:

- 1 cup granulated sugar
- ½ cup corn syrup
- ½ cup water
- 4 tablespoons of butter (1/2 a stick). Take the butter out of the fridge and cut your 4 tablespoons into small pieces. I usually cut mine into 12-16 pieces.
- 1/3 cup heavy whipping cream
- 1 teaspoon of salt

Tools you will need:

- 3 quart pan. Don't go any smaller than this size. The mixture will bubble up a lot!
- Candy thermometer
- Whisk
- A pan sprayed with nonstick spray or a silicone candy pan (I love mine! I use them for so many treats)

Steps: Read all the steps before starting! This is not a ’learn as you go’ recipe. You need to know your stuff first!

1) This method goes fast. You need to have everything ready to go before you start to cook. Cut the butter and measure out the cream. I put the salt into the cream.

2) In your 3 quart pan, place the sugar, corn syrup and water. Whisk this mixture over medium low heat. On my electric stove, I place the heat at 4. Whisk until all the sugar is dissolved.

3) Now, turn up the heat to high! Yes, High!!! Burn, baby, burn!! Place the candy thermometer on the pan. Don’t stir!!! Don’t walk away! I said don’t! This is going to happen fast. You want the mixture to reach between 290-300. If you want a runny caramel, go for 290. Want a sturdy caramel, go for 300. Since I live it the mountains, I cook mine until 285 (subtract two degrees for every 1000 feet above sea level). You want the sugar to just start to get color (a light amber).

4) Now that the sugar is at temp, remove from the heat. Put ¼-1/3 of the butter into the pan and whisk! Whisk like there is no tomorrow! Once the butter is incorporated, add another ¼- 1/3 of the butter. Continue to whisk until all the butter has been added.

5) It is scary now! Pour the salt and cream in. Start to whisk slowly! Everything will seem calm when you add the cream. But, once you start to whisk, the gates of hell will open up and the sugar mixture will hiss and shoot hot steam at you. Go slow! Once the mixture calms down, gently whisk until the mixture is smooth. This whole step shouldn’t take more than a minute.

After cream is added

A few seconds later. Nice and smooth!

6) Pour it out! You need to get it out of the pan as soon as you can. And don’t scrape the pan. The part that sticks to the pan is overdone and may have bits of hard sugar in it. Not good eats!

I love using silicone molds for the caramels. They are all the same size. I just put them in the refrigerator for 30 minutes to firm up, pop them out and dip. Love it!!!

This recipe may take a few test runs. You need to pick the temperature that works for you. If the first, or second, batch doesn’t work, don’t give up. They are the best caramels I have ever had, homemade or store bought. And they are very fast. Give it a try!!

5 minute healthy granola bars! You will never buy a box of them again!

2013-01-19T09:58:00.001-08:00

So, I like to find recipes online and bookmark them. That way I can go to them whenever I want. Or so I thought! I went to my favorite website for a caramel recipe and the site was Gone!! I felt lost! I was angry! So, I have decided to post my favorite recipes (with my changes and links to the originals) so I never lose one again. After all, this is my online recipe box. Didn’t you know that??

Well, two peas and their pod has a great recipe for granola bars that are peanut free. I like peanuts and rice cereal, so I changed the recipe to fit my taste. Here is my version, but please visit the original site. They have great ideas and the pictures are awesome!!

What you need
- ¼ cup butter
- ¼ cup brown sugar
- ¼ cup peanut butter (or almond butter)
- ¼ cup honey - 2 cups rice cereal (You know. The box with the three guys on it. Snap, Crackle and Pop!))
- 1 cup quick oats - And any toppings you want

Steps
1) Put the first four ingredients in a medium saucepan over medium heat. Stir it every 10 seconds or so.

2) Once it starts to bubble, allow it to go for two more minutes. Stir constantly as it boils.

3) Remove from the heat and stir in rice cereal and oats. It should look pretty dry and crumbly. Stir in any nuts, fruits or seeds. I wouldn’t mix in chocolate chips or marshmallows at this point.

4) Pour the mixture into a greased 9x13 pan. Spread it out and top with chocolate chips and/or marshmallows and PRESS! Press down to combine all the ingredients and make a nice firm bar.

5) Place in the fridge to allow the chocolate chips to set. Cut and wrap in plastic wrap or wax paper.

6) They are ready to eat, but the honey taste is a little strong. If you wait a day, all the flavors combine and they taste awesome!
My favorite combos are:
- Chocolate chips and mini marshmallows
- Dried cranberries, almonds and white chocolate
- Raisins and a ¼ teaspoon of cinnamon (maybe a dash of nutmeg).
- I tried dried cranberries, almonds and coconut. Heaven!!!!

These are so yummy and so easy to make. I make a batch every Sunday for lunches or snacks for the week. Mr. wonderful loves them. Try them today!!

PS: Sorry I haven’t posted in…forever! My youngest is mobile. PSS: I waited so long to post this, that my baby can walk now! He is only 10 months, but still!!

Make your own colored sanding sugar!! So easy!

2012-06-18T10:20:00.001-07:00

The other day I wanted to make some homemade peeps. I ran out of sanding sugar and didn’t want to run to the store. Pinterest to the rescue!!! I found out that I could make my own. I could make any color I wanted and the cost was just pennies! Here is how I did it:

What you will need:

· 2 cups of white sugar ( you can use any size granules you like)

· 15 – 20 drops of food coloring

· A mixer (you could use a fork, but I am too lazy for that!)

Steps:

1) Put the sugar and the 15 – 20 drops of coloring in a bowl. The darker you want it, the more drops you need to add.

2) Using a mixer on medium-low speed, mix until the color is evenly distributed.

3) Put the sugar in a dish to dry out for a few hours before you put it away in a container.

That’s it! Why did I even buy colored sugar before???? Try it, you will love it!

Homemade MINT 3 Musketeer Candy Bars!!! Soft, fluffy mint nougat covered in chocolate!

2012-04-18T09:24:00.000-07:00

Mr. Wonderful loves all things mint and chocolate. So, here is a fluffy, minty treat. I used a combination of dark and milk chocolate to coat the centers. I’m not a fan of just dark chocolate and just milk chocolate was too sweet. But a mixture was just right (Why do I feel like Goldilocks?). Here it is:

What you will need:

· 3 cups White Granulated Sugar
· ¾ cup light Corn Syrup
· ¾ cup water
· 1/8 teaspoon of Salt
· 3 egg whites (Don’t worry. They will get cooked)
· ½ cup of White Chocolate chips
· 8 oz bag of Milk Chocolate Candy Wafers ( I used Wilton Light Chocolate Wafers)
· 8 oz bag of Dark Chocolate Candy Wafers ( I used Wilton Dark Chocolate Wafers)
· Green food coloring
· Mint Flavored Extract

Tools you need:

· Heavy bottomed 3 quart pot with lid
· Candy Thermometer
· Mixer and mixing bowl. I also used a Wisk attachment.
· 13 x 9 pan sprayed with cooking spray (not the butter flavored one!)
· Bowl and fork for dipping
· Wax Paper or Silpat Non-Stick Baking Mat (my favorite!!)

Steps:
1) In a 3 quart pot, add your sugar, water, syrup and salt. (I don’t even stir it together. I just add them and turn on the heat.)

2) Place the lid on the pot and turn your stove to medium heat. Allow to cook for ten minutes. Do Not Lift The Lid!

3) Once the ten minutes are up, remove the lid and attach your candy thermometer.

4) While the sugar cooks, beat three egg whites to stiff peaks and set to the side.

5) Cook the sugar to 270 degrees. Now, if you don’t live at sea level, you will have to change the temperature. For every 1000 feet above sea level, subtract two degrees. I live at about 5000 feet above sea level, so I cooked it until 260 degrees.

6) Right before your sugar gets to the goal temperature, whip the eggs again to make sure they haven’t separated.

7) Using your mixer set on low; gradually add the sugar to the whipped egg. It took me almost five minutes to add the sugar slowly to the eggs.

8) Once all the sugar syrup is added, turn the mixer up to high and whip until the mixture looks like dough. It should be a little thicker than marshmallow cream and be pulling away from the bowl a bit. It took my Kitchen Aid mixer 13 minutes to get to the ‘dough’ state.

9) Add your white chocolate chips, at least 8 drops of green food coloring and a teaspoon of mint flavored extract to the ‘dough’. Once you add the chocolate, the mixture will not thicken anymore. So, make sure the ‘dough’ is thick before you do this step. Mix until the chocolate has melted and mixed into the ‘dough’.

10) Pour the mixture into a 13 x 9 pan that has been sprayed with non stick spray (not butter flavor!).

11) Place in the refrigerator for 30 minutes to an hour.

I got to play with these cuties while I waited for the dough to cool. Meet the Chipmunk. Yep, I nicknamed my kids monkey and Chipmunk.

12) Remove the candy from the pan. The whole thing should come out as a whole.

13) Cut your candy into mini candy bar shapes. I got at least 2 dozen fun-size candy bars.

14) Melt your light and dark chocolates following the package instructions or follow my steps for tempering.

15) Using a fork or dipping tool, dip your candy into the chocolate and place on a Silpat or wax paper.

16) I used a little chocolate in a bag to make a design on my chocolates.

If you like this one, here is a link to the original 3 musketeer bar!

Homemade 3 Musketeer Candy Bars!!! Soft, fluffy chocolate nougat covered in chocolate!

2012-04-17T11:02:00.000-07:00

So, I love 3 Musketeers! But, I only like the fresh ones. For that reason, I only buy the ones at certain holidays so I know they are fresh. Otherwise, you are rolling the dice to see if you get a great one or a stale one. Not my favorite game! But, now I can make my own and they are pretty easy. Here is how to do it:

What you will need:

· 3 cups White Granulated Sugar
· ¾ light Corn Syrup
· ¾ water
· 1/8 teaspoon of Salt
· 3 egg whites (Don’t worry. They will get cooked)
· ½ cup of Semi sweet Chocolate chips
· 16 oz bag of Milk Chocolate Candy Wafers ( I used Wilton Light Chocolate Wafers)

Tools you need:

· Heavy bottomed 3 quart pot with lid
· Candy Thermometer
· Mixer and mixing bowl. I also used a Wisk attachment.
· 13 x 9 pan sprayed with cooking spray (not the butter flavored one!)
· Bowl and fork for dipping
· Wax Paper or Silpat Non-Stick Baking Mat (my favorite!!)

Steps:
1) In a 3 quart pot, add your sugar, water, syrup and salt. (I don’t even stir it together. I just add them and turn on the heat.)

2) Place the lid on the pot and turn your stove to medium heat. Allow to cook for ten minutes. Do Not Lift The Lid!

3) Once the ten minutes are up, remove the lid and attach your candy thermometer.

4) While the sugar cooks, beat three egg whites to stiff peaks and set to the side.

5) Cook the sugar to 270 degrees. Now, if you don’t live at sea level, you will have to change the temperature. For every 1000 feet above sea level, subtract two degrees. I live at about 5000 feet above sea level, so I cooked it until 260 degrees.

6) Right before your sugar gets to the goal temperature, whip the eggs again to make sure they haven’t separated.

7) Using your mixer set on low; gradually add the sugar to the whipped egg. It took me almost five minutes to add the sugar slowly to the eggs.

8) Once all the sugar syrup is added, turn the mixer up to high and whip until the mixture looks like dough. It should be a little thicker than marshmallow cream and be pulling away from the bowl a bit. It took my Kitchen Aid mixer 13 minutes to get to the ‘dough’ state.

9) Add your semisweet chips to the ‘dough’. Once you add the chocolate, the mixture will not thicken anymore. So, make sure the ‘dough’ is thick before you do this step. Mix until the chocolate has melted and mixed into the ‘dough’.

10) Pour the mixture into a 13 x 9 pan that has been sprayed with non stick spray (not butter flavor!).

11) Place in the refrigerator for 30 minutes to an hour.

12) Remove the candy from the pan. The whole thing should come out as a whole.

13) Cut your candy into mini candy bar shapes. I got at least 2 dozen fun-size candy bars.

14) Melt your chocolate following the package instructions or follow my steps for tempering.

15) Using a fork or dipping tool, dip your candy into the chocolate and place on a Silpat or wax paper.

16) I used a little chocolate in a bag to make a design on my chocolates.

Enjoy!! They are creamy, marshmallow-ie (not a word, but they are!) and fluffy all at the same time. Good luck and check back for my recipe for MINT Three Musketeers!!!

The Original Three Musketeer

Coming Soon: Mint Three Musketeers!!!

Chocolate Covered Marshmallow!! Super easy and great for Valentine’s day!

2012-01-11T12:12:00.000-08:00

I found Chocolate Covered Peeps during my first pregnancy and I loved them! But, they are kind of expensive (for this cheap girl anyway). So, I decided to make my own. I used cookie cutters to make the shapes, big and small. They are really fun and everyone loves them.

What you will need:
· Homemade Marshmallow. I used my recipe found here.
· ¼ cup of Corn Starch and ¼ cup Powdered Sugar mixed together. This keeps the marshmallows from sticking.
· Cookie cutters. Any shape and size will work
· A dipping tool or just a fork
· A microwave safe bowl and a brush
· 16 oz of Milk or Dark Chocolate Candy Melts
· A Silpat or Wax paper
· For decoration, I used a little white chocolate and heart sprinkles.

Steps:
1) Make your marshmallow. I made the marshmallow and poured it into a sheet pan with a Silpat on the bottom. The pan was covered in a mixture of equal parts corn starch and powdered sugar (like my recipe says to use). Allow the marshmallow at least 4 hours to set up. I waited overnight.

2) Sprinkle a cutting board with the corn starch and powdered sugar mixture. Peel the marshmallow off the pan and place on the cutting board. If you used a Silpat, remove that too.

3) Now, the fun begins!! Dip your cookie cutter in the corn starch and powdered sugar mixture. Press them into the marshmallow (just like making sugar cookies). Make sure you press straight down. Place the cut marshmallows on a Silpat or wax paper that is dusted with the corn starch and powdered sugar mixture.

Aren’t they cute?

The leftovers. Don’t throw it away. Cut them up and use in hot cocoa or just give the whole thing to your kids and give them a huge sugar high ;)

4) Once they are all cut out, brush off the extra corn starch and powdered sugar mixture with the pastry brush. Do this over the sink. It can get messy.

5) Now, they are ready for chocolate! I used Milk Chocolate Candy Melts. Follow the instructions on the back of the package or follow mine.

6) Place a marshmallow in the chocolate one at a time and pull them out with your fork. Be sure to tap off the excess chocolate. Place on your Silpat or Wax paper.

7) Now, decorate all you want! I used a little white chocolate and sprinkles to decorate mine for Valentine’s Day.

I made large hearts for Mr. Wonderful. I used a small zip-lock bag to pipe with white chocolate, but the piping isn’t very good. Learning to pipe with chocolate and icing is one of my New Year’s resolutions. They still taste great!

I just love how cute these are! I Hope you get a chance to try these!

Homemade Peeps! Have a fun treat all year round and in any shape you want!!

2012-01-09T19:34:00.001-08:00

I love peeps! They always make you feel like a kid. It’s marshmallow and sugar. Who doesn’t love those two things?!? Well, I found a way to make peeps in any shape, size and color. They are really easy and here is how to do it:

What you will need:

· Marshmallows (I used my recipe found here). Homemade marshmallows are the best! So much better than the store bought.
· Cookie Cutters. Any size and shape will work. I used a small heart and flower. But, think of the endless options you could do!!
· A pastry brush
· ¼ cup of Corn Syrup
· Fine to regular colored sugars. The finer the sugar, the better. I wouldn’t use sanding sugar. That would be super course and would not cover very well.

Steps:

1) Make your marshmallow. I made the marshmallow and poured it into a sheet pan with a Silpat on the bottom. The pan was covered in a mixture of equal parts corn starch and powdered sugar (like my recipe says to use). Allow the marshmallow at least 4 hours to set up. I waited overnight.

Aren’t they cute?

The leftovers. Don’t throw it away. Cut them up and use in hot cocoa or just give the whole thing to your kids and give them a huge sugar high ;)

4) Once they are all cut out, brush off the extra corn starch and powdered sugar mixture with the pastry brush. Do this over the sink. It can get messy.

5) Pour your sugars into small bowls. And pour your corn syrup into a small bowl too.

6) Cover a marshmallow in corn syrup (you can use a brush, but I found that using your fingers was easier). I covered 5 at a time.

7) Place the marshmallow in the sugars and cover completely.

8) Put on a Silpat or Plate to ‘dry out’ a bit.

There you go! Homemade peeps!! They are very fun to make! Next time I think I will make a giant peep. Hope you try them soon!!!

Crispy Bacon Chocolates!! New spin on a treat!

2012-01-05T10:46:00.000-08:00

So, I love bacon. I really, really love bacon. And I love sweet and salty things. I was watching a cooking show called ‘Bitchin Kitchen’ (Love the show, hate the name) and she did a treat similar to this. So, I decided to make some and try them out. They are creamy, crispy, porky, salty and sweet all at the same time. I took a batch of these to share with a bunch of teenage girls. And guess what! They loved them!!! Give them a try!

What you will need:
· 5 strips of Bacon
· 1 cup of Rice Krispie Cereal
· 16 oz of Milk Chocolate
· A silicone ice cube tray (I used a heart shaped tray that I got at the dollar store)
· A little chocolate and a sandwich bag for decoration (I used pink chocolate for Valentine’s Day)

Steps:
1) Cook your bacon. I used frozen bacon (I always store my bacon in the freezer) and cut them into ½ inch strips. I then sprinkled them with a tablespoon of brown sugar and placed them in a 375 degree oven for 10-15 minutes, stirring them around every 5 minutes.

2) Place the bacon bits on a paper towel and allow to cool completely. Once cool, chop the bacon into fine bacon bits. I had about 1/3 cup of bacon bits when I was done chopping.

3) Melt your chocolate according to the instructions on the package or follow mine.

4) Mix the bacon and cereal into the chocolate.

It’s not the prettiest mixture, but they are really cute at the end!

5) Fill your ice cube tray with the mixture and tap the tray on the counter to make sure there are no air bubbles.

6) Place the tray in the fridge for 30 minutes (or in the freezer for 5 minutes) to allow the chocolate to harden.

7) Just pop the chocolates out of the mold and decorate with a little melted chocolate. I also used tiny heart sprinkles.

The biggest challenge is whether or not to tell people there is bacon in them. It’s kinda fun to surprise people with a porky treat. But, this is coming from a girl that put peas in a chocolate to surprise a friend that hates peas. Yeah, I’m evil.

Enjoy!!!!

Fancy Oreo and Mint Oreo Truffles! Learn how to make the perfect dipped truffle!

2012-01-03T10:41:00.000-08:00

Every year I give out boxes (well, I use Chinese food containers) full of candy to friends. One of the favorites is Oreo truffles and Mint Oreo truffles. They are super easy and I just learned a new way to dip them and get the perfect round shape. So, I thought I would share!

For the Oreo Truffles:

· A package of Oreos (or any chocolate sandwich cookie)- Not the double stuffed
· About ¾ of softened 8 oz. package of Cream Cheese
· 16 oz of White Chocolate (I used candy melts from Wilton) and 4 oz of Dark Chocolate
· Lollipop sticks
· Candy cups
· a food processor (or blender)

For Mint Oreo Truffles:

· A package of Mint Oreos (or any chocolate sandwich cookie)
· About ½ of softened 8 oz. package of Cream Cheese
· 8 oz of White Chocolate (I used candy melts from Wilton), 8 oz of Green Colored Chocolate and 4 oz of Dark Chocolate
· Lollipop sticks
· Candy cups (mini cupcake wrappers)
· a food processor (or blender)

Steps to Make the Oreo Truffles (the inside):

1) Process (or blend) the whole package of Oreos until it is a fine crumb. The finer, the better.

2) Place the crumbs in a mixing bowl and add the softened cream cheese to the bowl (6 oz for Oreo and 4 oz for Mint Oreo truffles). Sometimes my cream cheese isn’t that softened, so I just have to mix a little longer. No big deal.

3) With a spoon or hand mixer, mix the two ingredients together.

Steps to make the perfect truffles:

1) Roll your mixture into 1 ½ inch balls. Place in the refrigerator for an hour.

2) Melt your Chocolate according to the instructions on the package or follow mine! For the original Oreos, just melt 16 oz of White chocolate. For the mint Oreos, mix together 8 oz of green and white and melt together.

3) Retrieve your Oreo balls. Dip a tip of each stick into the chocolate and insert half way into the ball.

4) Time to Dip! Dip the balls into the chocolate. DO NOT STIR! Try to cover the whole ball in one dipping. Tap off the excess by gently tapping the stick against your wrist or the edge of the bowl. Wipe the excess chocolate on the bottom of the truffle and on the stick off with your finger. You want to be able to pop the truffle off the stick as easily as possible. Place in the drying rack (or a block of Styrofoam).

5) Now, for the Original White Oreo balls, I dipped them twice. I like a true white color. But, for the Mint ones, I only had to dip them once. Make sure everything is covered. Any little hole will cause the truffle mixture to leak.

6) After the chocolate has set, time to decorate! Melt the dark chocolate; I then poured it into a sandwich bag. I cut the very tip of the corner of the bag off. I then squeezed the baggie back and forth over the pop to create a design. Allow to dry.

7) Re-melt your chocolate (white or the green-white mixture). Now, carefully remove the lollipop stick. Dip the bottom of the truffle into the melted chocolate and place in your candy cups. This step will ensure that the bottom is sealed and the candy cup will stay with the truffle.

The green one is the mint Oreo and the white one is the original Oreo truffle. The mint ones are amazing!!!

You now have a professional looking truffle that anyone would be happy to receive! Good luck and enjoy them!!!

Christmas Cake Pops: Rudolph the red nose Reindeer!!!

2011-12-16T15:00:00.000-08:00

Here is another Christmas Cake Pop: Rudolph the red nose Reindeer!! I love the Pretzel antlers. You have to be very gentle with them. I had to transport mine to a party, so I did a trick to make them more sturdy and kid friendly. I’ll share that at the end of the post. Let’s get started!

What you will need:

· Cake balls or truffle balls - I used a cake pop maker to make my cake balls from a cake mix. But, you could make the traditional cake ball method from Bakerella (the QUEEN of cake pops)

· Lollipop sticks

· Milk Chocolate and Green Candy Wafers

· Paramount Crystals (They make the chocolate very smooth. But, you could use shortening too)

· Edible Black Food pen (or use a little dark chocolate)

· Toothpick

· Small pretzels

· Red candies - I used Red Hots. But, you could use red M&Ms

· Drying Rack (or a large Styrofoam block)

Steps:

1) Melt the Milk Chocolate according to the package instructions or follow mine!

2) Dip the tip of a lollipop stick into the chocolate and insert no more than half way into a cake ball. Repeat for all your cake balls. Place in the refrigerator for a few minutes to harden the chocolate.

3) Time to dip! Make sure the brown chocolate is at the perfect temperature (No dry chocolate on the sides of the bowl and if you put a small amount of chocolate on your lip you don’t feel anything- no heat and not cold). If it’s not the perfect temperature, put it back into the microwave for ten second intervals at 50% power until it’s perfect.

4) Dip the balls into the flesh colored chocolate. DO NOT STIR! Try to cover the whole ball in one dipping. Tap off the excess by gently tapping the stick against your wrist or the edge of the bowl. Place in the drying rack (or a block of Styrofoam).

5) Use the toothpick to put a little chocolate in the middle of the ball and place the nose on top. I used Red Hots for the noses.

6) Use the edible pen to add eyes and a smile.

7) Now for the Antlers: Use the toothpick to place a little chocolate on the bottom of a pretzel and place on the reindeer. You can place the pretzel on the top of the head or a bit behind. I put them behind. Repeat for the other antler.

8) Now, if I were serving these at home, I would stop at step 7. But, if you need to transport these, the antlers will pop right off. So, here is my fix: I melted green chocolate and places a 1 inch by 1 inch circle of green chocolate on a Silpat (or wax paper). Then I laid the Reindeer on the chocolate and pressed very gently into the chocolate. This secured the pretzels to the cake pop. Not one was broken by the hyper, little kids. BUT, I FORGOT TO TAKE A PICTURE!!!!! Trust me, they are cute!

I hope you enjoy making these! I just love them!

Items I used and where to get them:

Forget Elf on a Shelf! Try Elves on a Stick! Elf Cake Pops are yummy!

2011-12-15T16:44:00.000-08:00

To go with the Santa Cake Pops, I made Elves! I love the ears!!

What you will need:

· Cake balls or truffle balls - I used a cake pop maker to make my cake balls from a cake mix. But, you could make the traditional cake ball method from Bakerella (the QUEEN of cake pops). You can use any flavor you want. I used White cake mix.

· Lollipop sticks

· Pink, Yellow, White, Green and Red Chocolate Candy Wafers

· Paramount Crystals (They make the chocolate very smooth. But, you could use shortening too)

· Edible Black Food pen (or use a little dark chocolate)

· Toothpicks

· A sandwich bag (like a small Ziploc bag)

· Red Candies- I used red M&Ms. But, you could use red gumballs, jelly bellies or anything round-ish

· Drying Rack (or a large Styrofoam block)

Steps:

1) To make the Caucasian skin color: Mix 1 part yellow, 2 parts white and 4 parts pink in a bowl. Keep in mind that the chocolate will dry a little darker and pinker than when it’s wet. I also added a teaspoon of Paramount Crystals (or a teaspoon of Shortening). Melt the chocolate according to the instructions or follow mine.

2) Dip the tip of a lollipop stick into the chocolate and insert no more than half way into a cake ball. Repeat for all your cake balls. Place in the refrigerator for a few minutes to harden the chocolate.

3) Time to dip! Make sure the skin colored chocolate is at the perfect temperature (No dry chocolate on the sides of the bowl and if you put a small amount of chocolate on your lip you don’t feel anything- no heat and not cold). If it’s not the perfect temperature, put it back into the microwave for ten second intervals at 50% power until it’s perfect.

4) Dip the balls into the flesh colored chocolate. DO NOT STIR! Try to cover the whole ball in one dipping. Tap off the excess by gently tapping the stick against your wrist or the edge of the bowl. Place in the drying rack (or a block of Styrofoam). I double dipped the pops (dipped, dried and then dipped again) to make sure I had a smooth surface.

The ones on the left are double dipped. The right, only once. Can you see the difference?

5) Now to decorate!! Melt 8 oz. of green chocolate. Dip a little less than half of the ball into the green chocolate and place in the drying rack. Add your red candy for the ball on top of the green before it is dry!

6) Reheat the flesh color chocolate. Use a toothpick to make the nose on each Santa. Fill a sandwich bag with ½ cup of the flesh color chocolate and snip the corner of the bag (just a little bit!). Use the bag to pipe an upside down teardrop on each side of the head.

7) If you would like rosy cheeks, grab a red chocolate wafer. Rub your finger over the chocolate until a little chocolate transfers to your finger. Rub on the cheeks for a cute rosy glow!

8) Time for the Red trim! Melt about 4 oz of red chocolate. Use your toothpick to place a line of chocolate around the edge of the hat (for the fur trim). Use the toothpick to swirl the chocolate so it looks like fur.

9) Use the edible pen to add eyes and a smile.

If you want to find some of the products I used online, check out these on Amazon:

Christmas Cake Pops: Santa!!

2011-12-15T08:25:00.000-08:00

I had the honor to be Santa’s little helper for our church and I got to make 70 cake pops! I loved every minute of it! I made Santas, Elves and Reindeer. This post is for Santa, but the Elves and Reindeer are on their way!

What you will need:

· Cake balls or truffle balls - I used a cake pop maker to make my cake balls from a cake mix. But, you could make the traditional cake ball method from Bakerella (the QUEEN of cake pops).

· Lollipop sticks

· Pink, Yellow, White and Red Chocolate Candy Wafers

· Paramount Crystals (They make the chocolate very smooth. But, you could use shortening too)

· Edible Black Food pen (or use a little dark chocolate)

· Toothpicks

· White candies - I used white M&Ms. But, you could use white gumballs, jaw breakers or anything round-ish

· Drying Rack (or a large Styrofoam block)

Steps:
1) To make the Caucasian skin color: Mix 1 part yellow, 2 parts white and 4 parts pink in a bowl. Keep in mind that the chocolate will dry a little darker and pinker than when it’s wet. I also added a teaspoon of Paramount Crystals (or a teaspoon of Shortening). Melt the chocolate according to the instructions or follow mine.

The ones on the left are double dipped. The right, only once. Can you see the difference.

5) Now to decorate!! Melt 8 oz. of red chocolate. Dip a little less than half of the ball into the red chocolate and place in the drying rack. Add your white candy for the ball on top of the red before it is dry!

6) Reheat the flesh color chocolate. Use a toothpick to make the nose on each Santa.

7) If you would like rosy cheeks, grab a red chocolate wafer. Rub your finger over the chocolate until a little chocolate transfers to your finger. Rub on the cheeks for a cute rosy glow!

8) Time for the White stuff! Melt about 4 oz of white chocolate. Use your toothpick to place a line of chocolate around the edge of the hat (for the fur trim). Use the toothpick to swirl the chocolate so it looks like fur.

9) Use your toothpick to add chocolate in a ‘beard’ shape on Santa’s face. Use the toothpick to swirl the chocolate to add texture for the hair. Use the toothpick to add a little mustache under the nose.

10) Use the edible pen to add eyes and a smile.

There he is, the fat man himself! They are really fun to make and I hope you get a chance!

Some supplies I used on Amazon:

Santa Hat Truffle Pops filled with Chocolate Peanut Butter Crunch! Gluten free and yummy!!

2011-12-01T22:52:00.000-08:00

Have you ever made Muddy Buddies from the recipe on the side of a Chex cereal box? Well, this recipe is inspired by that recipe. I love the chocolate peanut butter crunch and I thought it would be great on a stick! Since, we are getting close to Christmas; I decide to make Santa Hats. I took the idea for the hats from Bakerella, the queen of cake pops.

What you will need for the Chocolate Peanut Butter Crunch:
· ½ cup of Milk Chocolate chips
· ½ cup of Creamy Peanut Butter
· 2 Tablespoons of Butter
· ½ teaspoon of Vanilla (I always forget to put that in the picture!!)
· 4 ½ cups of Rice Chex turned into 1 ½ cups of crumbs
· ½ cup powdered sugar

My monkey steals a few Chex. I was surprised it wasn’t the chocolate chips!

Steps:
1) Combine Chocolate, Peanut Butter and Butter in a large microwave safe bowl (large enough to stir in the Chex later). Place the bowl in the microwave for 1 minute.
2) Add the Vanilla and stir. The chocolate and butter should be melted and the mixture should be smooth.
3) Add in the Chex crumbs and powdered sugar. Stir to combine.
4) Mold the mixture into any shape you want. For the Santa Hats, mold it into a cone shape. This recipe makes about 18 cones.

5) Allow the cones to cool and harden. I left them on the counter for 2 hours.

What you will need for the Santa Hats:
· 8 oz of White Chocolate Candy Melts
· 8 oz of Red Candy Melts
· 18 lollipop sticks
· Paramount Crystals (not needed, but makes the chocolate nice and smooth)
· Clear Sanding Sugar
· 18 Round Balls (I used Pretzel M &Ms, but you could use yogurt covered raisins, white gumballs or any other round candy you like.)
· A food grade paint brush (found at any craft store in the candy section)
· A drying rack. Like the one in the pictures? My hubby made it! And I think I’ll do a give away with another one.

Steps for Santa Hats:

1) Melt your White Chocolate according to the back of the package or follow my steps found here.
2) Dip the bottom 1/3 of the cone in the chocolate and insert your lollipop stick. Do this gently and don’t go in more than half way.

Please ignore the big, prego belly in the shots!

3) Insert in the drying rack and allow to set.

Mr. Wonderful loves this shot. He calls it his action shot because you can see me dipping in the background. ;)

4) Melt the Red Chocolate according to the back of the package or follow my steps found here.
5) Dip the top 2/3 of each cone into the Red Chocolate. To get the excess chocolate off, I gently swung the pop upside down to release the chocolate.

6) Place in the drying rack and add your candy ball to the top. I had a diaper (well, my son had a diaper) emergency right after I dipped my hats. So, I added my balls on top after the red had dried with a little melted chocolate as the glue. But, it is so much easier if you add it while the red coating is still wet. Allow to set.

7) If you used a white candy ball, skip this step. If you didn’t (like me), dip the ball (that’s ‘glued’ to the hat) in white chocolate and allow to set.

8) You could be done now, but it’s Christmas!!! You need some sparkle! Plus it hides a number of mistakes!
9) I used a food grade paint brush for this step. I simply painted on extra white chocolate on the trim and ball of the hats and dusted with Sanding Sugar. It works best if you ‘paint’ an inch of trim and then dust with sugar. And repeat!

Now, I know the Pretzel M&Ms aren’t gluten free, but if I was making these for someone that needs gluten free, I would use a gumball or a Peanut Butter M&M for the ball.

The filling is really yummy and the hats are pretty cute. Happy Holidays and Enjoy!!

Peppermint Bark shaped like Christmas Trees! Just use a Silicone Tree Shaped Ice Cube tray!

2011-11-28T09:34:00.000-08:00

I love peppermint and I love peppermint bark. But, I’m not a fan of the look of the traditional recipe. So, I was shopping at the dollar store and found Christmas tree shaped Ice cube trays. And I thought I could use those for candy making! And I did!

What you will need:

· 16 ounces of Dark Chocolate (my favorite) or Semi Sweet Chocolate. I used Candy Melts, but you could use chips or bark.
· 16 ounces of White Chocolate. Again, I used Candy Melts, but chips and bark work.
· 8 crushed Candy Canes.
· Silicone Ice Cube trays. They have all shapes. Find one you like!

· 2 Plastic Sandwich bags

Steps:

1) Melt your Dark or Semi Sweet Chocolate. Don’t know how? Check out this post on tempering chocolate.
2) Pour the chocolate into a sandwich bag and snip the corner of the bag. Pour about half a tablespoon of chocolate into each mold. Tap the mold on the counter to get the chocolate level and get all the air bubbles out. Allow the chocolate to set.

3) Melt your White Chocolate.
4) Pour the chocolate into a sandwich bag and snip the corner of the bag. Pour about half a tablespoon of chocolate into each mold. Tap the mold on the counter to get the chocolate level and get all the air bubbles out. Before the chocolate sets, sprinkle the top of each mold with crushed Candy Cane.

5) Once all the chocolate has set, just pop the candy out of the mold and you have cute Peppermint trees!

***Want even more peppermint flavor? Use a little Peppermint Candy Flavoring. Do not use an extract like you use in baking. It has to been made for candy. Most craft stores carry them in the candy section.***

Almond Joy Truffle Pops! Coconut and Almonds covered in Milk Chocolate! Yummy!

2011-11-21T21:11:00.000-08:00

I love Almond Joys, but I’m not a fan of the whole almonds on top. I like the almonds to be mixed in the coconut. So, I made my own version and I put them on a stick …because that is what I do!

For the Coconut Almond Truffle Filling:
· 1 bag of Sweetened Flaked Coconut (14 ounces)
· ¼ cup Butter Softened (not melted)
· 1 cup Sweetened Condensed Milk
· ½ cup of chopped Almonds
· ½ teaspoon of Almond Extract
· 2 ½ - 3 cups of Powdered Sugar

Steps :
1) Mix the first 5 ingredients together. Make sure they are well mixed.
2) Add ½ cup of Powdered Sugar at a time and mix well. You want the mixture to be a little moist but able to roll in a ball without sticking too much to your hands. So, you may have to add up to 3 cups of powdered sugar.
3) Roll into ball and place on a Silpat or wax paper and place in the fridge to firm up for the pops.

For the Truffle Pops:
· 16 oz of Milk Chocolate Candy Wafers
· 24 sticks (it depends on how big you roll for truffles. I did mine a little over an inch wide.)
· A little bit of White Chocolate
· ¼ of chopped Almonds ( Make these super chopped!)

Steps:
1) Melt the Milk Chocolate according to the package instructions or follow my steps here.
2) Retrieve the coconut balls from the fridge. Dip a tip of each stick into the chocolate and insert half way into the ball.

3) Allow the chocolate to set. It should take a few seconds.
4) Time to Dip! Dip the balls into the chocolate. DO NOT STIR! Try to cover the whole ball in one dipping. Tap off the excess by gently tapping the stick against your wrist or the edge of the bowl. Place in the drying rack (or a block of Styrofoam).

5) After the chocolate has set, time to decorate! I melted ½ of White Chocolate; I then poured it into a sandwich bag. I cut the very tip of the corner of the bag off. I then squeezed the baggie back and forth over the pop and I sprinkled the top with the Almond bits.

I hope you love these as much as I do!

What to do on a snowy day? I’m making Felt Donut Ornaments!!

2011-11-18T09:41:00.000-08:00

I woke up to this…

This California Girl is not a fan of Snow!

So, I decided to make some sweet treats… out of felt. I have a 2 year old Monkey and I thought these would be safe ornaments for our Christmas tree.

On my next donuts, I’m making the center hole a bit smaller and adding more ‘sprinkles’.

Enjoy this Calorie Free Treat!!!

My Take on TAKE 5 candy bar! Caramel, peanuts, peanut butter, pretzel and chocolate! Awesome!!!

2011-11-14T10:44:00.000-08:00

Have you ever heard of a candy bar and it sounded so good. But, when you try it, it’s just not right. That’s what happened to me. I love salty-sweet snacks. But, it was missing something. So, I decided to play with the proportions and I think it’s amazing now. Seriously, it’s AMAZING (and I am just so humble ;)) I did make my own caramel, but you can use store bought caramel. It will still rock!

The layers to the Take 5 are: Pretzel, Peanut Butter mixture, Caramel and Peanuts. I mixed the peanuts into the caramel because it was easier.

The parts to the Take 5! The caramel with peanuts is already made, but here are the parts to the peanut butter mixture.

Pretzel: I used Snyder’s of Hanover Butter Snap Pretzels. They are the ones that look like little waffles. Any pretzel will work, but these look like the one in the original.

Peanut Butter Mixture: This is a super easy recipe. I added a dash of salt to make sure my end result is salty-sweet. Here it is:

Peanut Butter Mixture

· 1 cup Creamy Peanut Butter

· 1 cup Powdered Sugar

· 2 tablespoons of Graham Cracker crumbs (I used a food processor to get the crumb as fine as possible).

Step:

1) Mix all ingredients together. That’s it!!

Caramel: I made my caramel recipe found here and added 1 cup of chopped salted peanuts before I poured it into a 13 x 9 pan that has been sprayed with nonstick spray. If you don’t wish to make your own, here is what you can do:

Store Bought Caramels

· 70 – 100 caramels (I say 70 is enough, but Mr. Wonderful says 100. It up to you and how much you love caramel)

· 1-2 tablespoons of Evaporated Milk

· 1 cup of Chopped Salted Peanuts

Steps:

1) Unwrap all your caramels and place in a microwave safe bowl

2) Add 1-3 tablespoons of Evaporated Milk (I would use one tablespoon for 70 caramels and 2 for 100 caramels.)

3) Place in the microwave for 30 seconds. Stir. Repeat until the caramels are melted.

4) Stir in Peanuts.

5) Pour into a 13 x 9 pan that has been sprayed with nonstick spray.

Now we have the components, we can make the candy bars!!

Assembly:

1) Prepare the caramels in a 13 x 9 pan. Allow to firm up.
2) Remove the caramel from the pan and place on a Silpat or sprayed aluminum foil.
3) Spread the peanut butter mixture onto of the caramel.
4) Place the pretzels on top of the peanut butter mixture close together. Leave a little room in between to be able to cut the squares apart.

5) Once you have the pretzels in place, press them into the peanut butter mixture.
6) Cut the candy into squares (using the pretzels as a guide). Place the candy on a sprayed pan and place in the fridge. You want the peanut butter mixture to be as firm as possible before you dip them. Leave in the fridge for at least an hour.

7) Now, let’s dip! Prepare your chocolate (I used Milk Chocolate Candy Melts) using the instructions on the back of the package or use my instructions found here.
8) Retrieve the candy from the fridge. Using a fork, place the squares (one at a time) in the chocolate pretzel side down. Then, use the fork to flip over the candy to cover the caramel side. Slide the fork under the caramel side and lift it up. Tap off the excess chocolate and place on a Silpat or wax paper.

9) I used a little extra melted chocolate in a Ziploc bag to make a design on top. I just snipped the very tip of the bag and drizzled chocolate over the top.

I hope you try these. They are really good and this recipe makes a ton! You can easily get 5 or 6 gifts out of one batch. Enjoy!!

Peppermint Bark Truffle Pops! Chocolate Peppermint center, covered in White Chocolate and topped with crushed Candy Canes!

2011-11-10T09:29:00.000-08:00

Like the toddler on top of the coffee table in the background?!?

I love peppermint bark (layers of chocolate, white chocolate and crushed peppermint). But, I wanted to try something different and on a stick. I think they turned out pretty cute!

The filling: Chocolate Peppermint Ganache:

· 6 oz of Milk Chocolate Chips
· 6 oz of Semi Sweet Chocolate Chips
· 1/3 cup of heavy whipping cream
· ¼ teaspoon of Peppermint Extract
· ¾ teaspoon of Vanilla Extract
· 3 candy canes (crushed into tiny pieces)

Steps for the Peppermint Ganache:

1) Place the chocolate chips in a 2 quart saucepan over low to medium low heat. Stir the chocolate chips until melted. Be sure to scrape the bottom of the pan so none of the chocolate burns.
2) Remove from the heat and stir in the heavy cream and extracts (I use a whisk to make the mixture smooth).
3) Add the crushed candy canes to the mixture and stir to combine.
4) Pour the mixture into a storage container and store in the fridge.

What you need to make the Peppermint Bark Truffle Pops:

· Peppermint Ganache
· About 25 Lollipop Sticks
· Silpat or Wax Paper
· 16 oz of White Chocolate Candy Melts
· Paramount Crystals (or a teaspoon of Shortening)
· Drying Rack for Pops
· 5 Candy Canes (crushed into tiny pieces)

Steps to Make the Pops:

1) Roll the Peppermint Ganache into 1 inch balls. Place on a Silpat or Wax Paper.

2) Melt the White Chocolate with a teaspoon of Paramount Crystals (or a teaspoon of Shortening) by following the instructions on the package or my instructions found here.
3) Dip the end of the Lollipop stick into the chocolate and insert into each ball (only half way).

4) Time to Dip! Dip the balls into the white chocolate. DO NOT STIR! Try to cover the whole ball in one dipping. Tap off the excess by gently tapping the stick against your wrist or the edge of the bowl. Place in the drying rack (or a block of Styrofoam).

5) Once all of the pops are dry, make sure the chocolate in the dipping bowl is still melted. If it has started to harden, place back in the microwave at 50% power for 10 second intervals. Dip the pops again so you get a truly white covering. Once you dip each one, sprinkle or dip the top of the pop into the crushed candy canes.

Now, Enjoy! I love peppermint and these hit the spot for me!!

Rice Krispie Treat Cornucopias! Perfect for Thanksgiving!

2011-11-09T15:38:00.000-08:00

So, I wanted something special to put at each plate setting at Thanksgiving. So, I decided to try cornucopias. I used rice krispie treats so I could mold it into any shape I wanted. Here’s how to make your own:

What you will need:

· Rice Cereal
· Marshmallows
· Butter
· Non stick spray
· Lollipop sticks
· Tootsie Rolls
· Peanut Butter Candy Melts
· Milk Chocolate Candy Melts
· Paramont Crystals(or a teaspoon of shortening)
· Chewy or Original Runts Fruit Candy

Tools you will need:
· Large pot for making the Rice Krispie Treats
· 13 x 9 pan for Rice Krispie Treats
· Knife
· Microwave safe bowl
· Drying rack

Steps:
1) Make the Rice Krispie treats. I followed the recipe on the back of the cereal box, but I reduced the cereal from 6 cups to 5 cups. Go here for the recipe. Pour the treats into a sprayed 13 x 9 pan and allow to cool for an hour.

2) Cut the treats into long triangles. Shape the triangles into a cone shape. Make an indent into the base of the cone (this is a place for the fruit to go). Curl the smallest piece of the cone up.

3) Now, time for the Peanut Butter and Chocolate. Place 16 oz of Peanut Butter Candy Melts, 8 oz of Milk Chocolate Candy Melts and a teaspoon of Paramount Crystals (or shortening) in a microwave bowl. Melt according to the package instructions or follow mine.

4) Insert the lollipop sticks into the chocolate and insert into the cornucopias. Do not go more than half way. Place the cornucopias in the fridge to allow the chocolate to harden.

5) Now for the braided detail. Take a tootsie roll and roll it into a thin rope. Once you have a few ropes, twist two together. Place a little amount of chocolate around the edge of the cornucopia and wrap it with the braided tootsie roll.

6) Time to dip! Make sure the chocolate is still at the right temperature. If it’s too cold, place in the microwave at 50% power for 10 second intervals until the chocolate is melted.

7) Dip the cornucopia into the chocolate. DO NOT STIR!! Try to cover in one dip. Gently tap off the excess chocolate. Place in the drying rack. Before the chocolate sets, place a few pieces of candy fruit (Runts) on the opening of the cornucopia.

I think these would be great as place settings at Thanksgiving. My monkey loves them! I hope you will too!!

Homemade Butterfingers!! Crispy peanut butter center covered in chocolate!

2011-11-07T20:11:00.000-08:00

Mr. Wonderful loves Butterfinger and I thought “Why not try to make them? They can’t be too hard to make.” Wow, I was so wrong. I couldn’t get any of the recipes I saw online to work. I had 4 batches of mistakes. So, I tried my own version and I think I got it! I have tried it several times to make sure it wasn’t a fluke and I got great results every time. I hope you do too!

What you will need for Butterfingers:
· 1 cup of White Sugar
· 1/3 cup of Light Corn Syrup
· 1/3 cup of Water
· 1 ¼ cup of Creamy Peanut Butter
· Milk Chocolate Candy Melts for the Coating

Tools you will need:
· 2 quart saucepan with a lid
· A Candy Thermometer
· A microwave safe bowl
· A wooden spoon
· An oven safe pan
· Non-stick spray
· A pizza cutter or a knife (I found the pizza cutter works best)
· A fork or Dipping tool
· Silpat or Wax paper

Steps:
1) Spray your pan with non-stick spray (or rub with a little oil). Place in the oven on the lowest setting. You just want it a little warm.
2) Combine sugar, corn syrup and water in your saucepan. Place the pan with the lid ON over medium heat for 5 minutes.
3) Once the 5 minutes are up, remove the lid and raise the temperature to medium high heat. Place the candy thermometer in the saucepan. No need to stir!
4) While the sugars cook, place the 1 ¼ cup peanut butter in a bowl and microwave for 20 seconds. You want your peanut butter to be in a liquid stage. If you need to, heat for another 10 seconds.
5) Now, back to the sugar! You want your mixture to reach 290 degrees. Now, here is the trick. Subtract 2 degrees for every 1000 feet above sea level you live. I subtract 10 degrees (so, I went to 280 degrees). Yes, I live with the mountain goats!
6) Get your pan out of the oven.
7) The second it reaches 290 degrees (-2 for every 1000 feet), remove from the heat. Stir in the peanut butter as quickly as possible. Be careful! The sugar is super hot!
8) Pour the mixture onto the heated pan.
9) Score the mixture with a pizza cutter that has been sprayed with non-stick spray. Try to have even sizes. I didn’t even come close!

I have pieces missing. Mr. Wonderful couldn’t wait any longer!

10) Allow the mixture to cool and dry overnight.
11) Now, they are ready for chocolate! I used Milk Chocolate Candy Melts. Follow the instructions on the back of the package or follow mine.
12) Place the Butterfinger pieces in the chocolate one at a time and pull them out with your fork. Be sure to tap off the excess chocolate. Place on your Silpat or Wax paper.

13) I did a little design with chocolate and a Ziploc bag with the corner snipped off.

Enjoy them! I’ve been told that they are even better than a Butterfinger. I hope you get the same results!

Do you have a favorite candy you want to know how to make? Leave a comment and I will do my best to make it for you!!!

Pop Rock Truffle Pops!! Fun for all ages!

2011-11-03T16:24:00.000-07:00

I was asked to bring treats to a small event at a friend’s home. The crowd was mainly older people, but I was in the mood for pop rock truffles. So, I made them and THEY WERE A HIT! I saw 70 year olds with one in each hand! And kids love these even more!
The filling I used was Chocolate Ganache. Super easy and super delicious!

Recipe for Chocolate Ganache

12 ounces of milk chocolate chips
1/3 cup of heavy whipping cream
1 teaspoon of Vanilla extract

Steps
1) In a 2 quart saucepan, melt chocolate chips over low to medium-low heat. Stir this constantly.
2) Once melted, remove from heat.
3) Add the cream and extract. Stir it until smooth. I use a whisk at this step.

4) Once it’s combined, pour into a container, cover and place in the refrigerator.
Once the Ganache is cool and about the consistency of soft play dough, roll the ganache into 1 inch balls. Place them in the fridge to keep firm.

What you need for Truffle Pops
· Chocolate Ganache balls
· Lollipop sticks
· 8-10 packs of pop rocks (use any flavor)
· 16 ounces of Milk Chocolate Candy Melts

Steps
1) Melt your chocolate following the instructions on the package or follow these steps.
2) Dip the tip of a lollipop stick into the melted chocolate and insert it halfway into a ganache ball.
3) Roll each ball into pop rocks. Press the rocks into the ganache ball.

4) Dip the ganache balls (now rolled in pop rocks) into the melted chocolate. Tap off the excess chocolate.
5) While still wet, dip the top of the truffle pop into the pop rocks.
6) Allow to dry on your drying rack.

Serve these the day you make them or the next day. But, the longer the pop rocks are exposed to air, the less likely they are to pop in your mouth. So, fresh is best.

What happened!?! Has your chocolate ever got the white blush on top? I can tell you how to prevent that!

2011-11-03T16:23:00.000-07:00

The one on the left was dipped with perfectly tempered chocolate. The one on the right was not.
Have you ever melted chocolate and allowed it to set, only to find a weird white blush on your chocolate? I have!! It stinks! Well, not literally. It just isn’t as pretty. Why does this happen? Your chocolate was too hot. Simple as that.
When it comes to chocolate, tempering the chocolate (or checking for the correct temperature) is the key to turning out praise worthy treats. Tempering sounds fancy, but it’s not.

Here is what I do to Temper:

1) When I melt my chocolate (whether in a double boiler or the microwave), I always leave some of the chocolate out (about an 1/8 of what you started with). For a 16 ounce bag, I leave out ¼ of a cup.
2) When I am melting the chocolate, I want to use the least amount of heat possible. With a double boiler, use low heat. When melting in the microwave, use only 50% power.
3) When using a double boiler, stir constantly. Never walk away. When using the microwave, heat at 50% power for intervals of 30 seconds to a minute. Stir in between each interval.
4) Stop using a heat source when the chocolate is almost melted. If you wait for it to be completely melted, it will be way too hot.
5) Chocolate’s perfect temperature is 98 degrees, the same as the temperature of your lips. So, check your chocolate for the correct temperature by placing a small amount on your lips. If you feel any heat, it’s too hot.
6) If you find the chocolate too hot, add half of your reserved chocolate and stir until it’s melted. Check the heat again using the lip test. If you still feel heat, stir in the rest of your reserve.
Your chocolates should look great if you follow these steps. Good luck and enjoy your creations!

Homemade Snickers Bars!! Who doesn’t love caramel, nougat, peanuts and chocolate!

2011-10-28T23:01:00.000-07:00

Here is a new recipe: http://trufflepopsandmore.blogspot.com/2013/12/a-new-super-awesome-snickers-recipe.html

I love snickers! Well, until I had the Snicker Nutcrackers that they put out at Christmas time. Why are they better? They are fresh and that makes such a difference! The nougat is so creamy and I just love them. So, I decided to try my hand at making some from scratch. I hope you will give it a try too!

Now, Snickers have layers: A layer of nougat and a layer of caramel with peanuts mixed in. Then, the whole thing is covered in milk chocolate. Yummy!!

For the Caramel layer, I made homemade caramel from the recipe found here. Just before I poured the caramel onto a pan, I mixed in one cup of slightly chopped peanuts. I used cocktail peanuts. I then poured the caramel onto a baking sheet lined with a Silpat. You could use aluminum foil that is sprayed with nonstick spray.

Note: If you don’t want to make your own caramel, use 70 individually wrapped caramels. Just unwrap them and place them in a bowl with up to 4 tablespoon of water (My mother in law said to start with one tablespoon and add more if needed. But, only add a little at a time). Heat up your caramel in the microwave in 30 second intervals (stirring in between) until smooth. Then, mix in the peanuts and pour onto a Silpat or sprayed aluminum foil.

For the Nougat layer, I adapted a recipe I found in A Treasury Of Top Secret Recipes (Todd Wilbur).

Peanut Butter Nougat
· 2 tablespoons of water
· ½ cup of Light Corn Syrup
· 4 tablespoons of Butter (softened, but not melted)
· 2 teaspoons of Vanilla Extract
· 4 tablespoons of Peanut Butter
· Dash of Salt
· 6 cups of Powdered Sugar

Steps:
1) Mix the first 6 ingredients together until well combined.
2) Slowly add in the powered sugar and mix well.
3) Spread the Nougat onto the caramel.

I put all the Nougat in the center of the caramel layer and used a rolling pin to roll an even layer of nougat onto the entire surface of the caramel. Place in the fridge for just a few minutes to set up.

I tried to cut the Snickers into the same size squares, but I failed. Oh well, they will taste the same! Note: if you are using a Silpat, don’t cut on it!

Now, time for the Chocolate!! I used 24 oz of Milk Chocolate and 8 oz of Dark Chocolate for the coating. I thought just milk chocolate was a little too sweet for me. I melted the chocolate candy melts in the microwave according to the instructions on the package. The way I do it: I put it in a microwave at 50% power for 1 minute. Stir. Another minute at 50% power. Stir. 30 Seconds at 50% power. Now, test it! Put a small amount on your lip. If you feel any heat at all, mix in 5-10 unmelted wafers. Stir until the wafers are melted. Test again! If you still feel heat, add a few more wafers and stir. This will stop you from getting the chalky look on your chocolate.

Time to dip! Dunk a piece at a time in the chocolate. Lift it out with a fork and tap off the extra chocolate. Place them on a Silpat or wax paper.

Enjoy the Snicker goodness!! I know Mr. Wonderful is!!!!