Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts

Monday, May 18, 2015

Red, White & Blue Pretzel Treats

How do you celebrate Memorial Day? We celebrate with swimming, family, friends and food. Lots and lots of food!  One of the treats on our menu this year ~ these Red, White and Blue Pretzel Treats! They are fun to put together, easy to make, and you might just have everything you need already in your pantry! Ready? Let's get started!

Red, White and Blue Pretzel Treats
















Red, White & Blue Pretzel Treats

   

Thursday, March 26, 2015

Colorful White Chocolate Truffles

These Colorful White Chocolate Truffles are a wonderful, tasty, and colorful addition to Easter Baskets, Easter Brunch, Mother's Day, Weddings or a Spring Celebration. They are easy to make with just a few ingredients. Use a good quality white chocolate and you can change the coating color on the outside to customize them to match any event for a personalized, custom look!  The soft creamy inside will be loved by everyone.

 White chocolate truffles

Wednesday, March 4, 2015

Chocolate Caramel Peanut Clusters/#FoodieExtravaganza


Today I have some Chocolate Caramel Peanut Clusters for your tasting pleasure! This recipe is part of the #Foodie Extravaganza food group I participate in. It's a lot of fun, and really makes me work at coming up with something different and unique that you will enjoy! Even though I use the word work, I really love the challenge! 
These Chocolate Caramel Peanut Clusters are yummy and chocolatey, gooey and nutty. That is a lot to ask for from such a small piece of candy, but it delivers and you won't be disappointed! 

Chocolate Candy


Tuesday, February 10, 2015

Red Velvet Fudge/Day 9 of 14 Days of Valentine's Day!

Because Valentine's Day is often considered a day 
to celebrate with rich and decadent food, I thought
this Red Velvet Fudge would fit right in!

Valentine's Day

Monday, February 2, 2015

Valentine Chocolates w/ a Cookie Butter Center



It is Day 2 of our 14 Days of Valentine's and today's treat is 
Valentine Chocolates with a Cookie Butter Center!
Oh, goodness, you are going to like these!


Valentine Chocolates w/a Cookie Butter Center

Wednesday, November 5, 2014

Buckeye Brownie Bites/#Foodie Extravaganza

Today I am participating with several other bloggers in #Foodie Extravaganza.
Every month we have a theme to use as a guide for a recipe. This month the theme is Peanut Butter. 
Check out all the other peanut Butter inspired recipes at the end of this post.

Buckeye Brownie Bites are made with two of my favorite things: peanut butter and chocolate! Is there any better combination? I call these Buckeye Brownie Bites because they are somewhat of a cross between Cake Balls and Buckeye Candy!
Buckeye Brownie Bites

Saturday, April 19, 2014

Bunny Bark!

It's almost time to fill the Easter Baskets, so I'm glad I got this easy to make, Bunny Bark to you! Everyone would love getting this Bunny Bark in their Basket. It's colorful, fun, and is a treat that everyone loves. It's full of  marshmallow bunnies, pretzel bunnies, candy coated sixlets and sprinkles! You might even have most of the ingredients already in your pantry!
bunny bark
 Bunny Bark

Tuesday, April 15, 2014

Mr. McGregor's Marshmallow Carrots

These Marshmallow Carrots are not the ones that Peter Rabbit was munching on in Mr. McGregor's garden, but I think you will like them. You start with homemade marshmallow, cut out some carrots with a cookie cutter, add some orange sanding sugar, add some licorice greens, and you have a marshmallow carrot similar to a peep! Things would have been fun if these had been growing in Mr. McGregor's garden!

Peep like  marshmallow carrots
Mr. McGregors Marshmallow Carrots

Wednesday, February 5, 2014

Candy Conversation Hearts!

Everyone seems to have a "Love 'em or Hate 'em" attitude when it comes to the traditional candy conversation hearts. I know I do. I love them because they are a tradition. They have been a part of every Valentine's Day I can remember, but I am not crazy for the chalky taste or the fact that they are hard on my teeth. I found this recipe in last years February issue of Food Network Magazine, and I was intrigued.
What I discovered after making this recipe, is that these are so much better than the original they were trying to copy. These taste fresh and they are easy to eat. I think you will like these!
Candy Conversation Hearts!
1/4 ounce packet Unflavored Gelatin Powder
1 tablespoon Light Corn Syrup
1/2 teaspoon Vanilla Extract
Pinch of Salt
1/2 cup Boiling Water
2 pounds Confectioner's Sugar
Extra Confectioner's Sugar for kneading
Your choice of food color 
Your choice of extract
Cooking Spray
Food Decorating Pens
Whisk the gelatin, corn syrup, vanilla, salt, and 
boiling water in a stand mixer until the gelatin dissolves.
Beat in the confectioners' sugar, on medium, one cup at a time
until you have a stiff, sticky dough.
Move the dough to a clean work surface and knead.
You will have to add a little more confectioners' sugar
to make it workable. Add just a little at a time.
You shouldn't add more than a cup.
The dough should become soft and pliable, but still a little sticky.
Divide your dough into 4 pieces. Wrap the other pieces
so they don't become dry. On the piece you are working on
put some of the color you want this piece to be. I chose pink for this one.
 Also, drop a few drops of your extract. I used Almond.
I put 3 drops of pink color and 3 drops of almond. I used an 
eyedropper to add the extract. I added the color first, 
and then so the extract wouldn't go all over, I pulled the
 dough into a cup  form and added the extract.
 Knead the dough until the color is evenly distributed
through out.  As you can see, I also made green. :)
Take a large piece of parchment paper and spray it with
pan spray. Roll out your dough between 1/8" and 1/4".
I used 1/8" on the pink hearts and 1/4" on the others. The
1/8" was a little thin, but that is just my preference.
Start cutting out the hearts using a 1" cookie cutter.
As you peel away the dough,.....
you will have all these scraps left. Just reroll until you
have none left.
Transfer your cut hearts to parchment paper for drying.
Now do the steps again for each of the three left
over balls of dough. You can choose a different color for
each one. I used pink, green, yellow, and blue. I used almond for each
color, but you could certainly switch them up. Let the hearts sit out, uncovered
for 24 hours, but flip them over at 12 hours.
Once the hearts are dry, you can write on them with a food writer pen.
Here are a few that I wrote on. I wasn't happy with
my penmanship, so I haven't written on most of them, but I did
write a few updated ones like these and these...
just for kicks!
This recipe was time consuming, so after I made the dough,
I wrapped it tightly in plastic and did the rest the next day.
When they were done drying, I placed them in a plastic
container to keep them fresh.

So, that's it. A copycat version  of Conversation Hearts,
that I know you will love! Have fun, and thanks
for joining The Freshman Cook today!


Monday, April 22, 2013

Payday Bars!

Today is Secret Recipe Club day, and I was so lucky to have been assigned Melissa's Cuisine! Melissa has a fantastic blog full of great recipes, and I had a tough time deciding on what to make. I love the gumdrop recipe, and the apple cider caramels look soooo good! I definitely will be making those yummy looking Cinnabons, oh, and the German Style Pretzels!  Today I made the Payday Bars. It's a great, very simple recipe, that tastes incredible. I made a few changes. Instead of peanut butter chips, I used the peanut butter chips mixed with the milk chocolate chips. I also made everything in the microwave. We are still in the process of moving, and so much is still packed. Try these payday bars, and stop by Melissa's Cuisine for the original recipe!

Payday Bars
3 cups salted Peanuts(divided)
2 1/2 tablespoons Butter
2 cups Peanut Butter and Milk Chocolate Chips
14 Ounces Sweetened Condensed Milk
2 cups mini Marshmallows
Spread 1 1/2 cups of peanuts into the bottom
of a 9X13" pan.
Melt the butter and chips together in the microwave.
It took 3 times 1 minute to melt chips and butter together.
Stop each cycle in the middle and stir .
Add the can of sweetened condensed milk and the marshmallows.
Melt by stirring with the melted chips.
If needed microwave for 2 more 1 minute cycles, 
stirring after each one.
Stir together until smooth.
Spread the melted chips over the peanuts.
Sprinkle the remainder of the peanuts over the 
melted chips.
Refrigerate until solid, then cut into bars.


Enjoy!
Thanks Melissa~for a great recipe!
Check out what everyone else made today!

Monday, November 26, 2012

Crunchy and Sweet Candy Cane Divinity

This holiday season I seem to be hooked on candy canes! Cookies with candy canes, a front door wreath with candy canes, even wrapping paper!! I don't know why, but for some reason, they are my thing this year. So, I thought I would start off with some Candy Cane Divinity. I haven't had divinity in years, and I don't know if I have ever made any. I think I may remember making some when I was a little girl, but I kind of forgot about it. That was, until I saw this recipe. I make a lot of Christmas food baskets, and this will definitely be in them!
 Candy Cane Divinity
(adapted from Country Living)
4 cups Sugar
1 cup light Corn Syrup
3/4 cup Water
3 large Egg Whites
1 1/2 teaspoon Peppermint Extract
6 drops Red Food Coloring
1 wooden Skewer
10 Candy Canes
Using pan spray or oil, grease a 9"x9" pan. Grease
a spoon or flat spatula also. Set aside.
Combine your sugar and corn syrup in a medium saucepan.
 Add water.
Cook over medium heat until the mix reaches
260 degrees on a candy thermometer. This should
take about 20 minutes. Notice that I am using
3 different thermometers? It is not necessary, of course.
But, I have had problems with some candy
thermometers not being calibrated correctly, and I
just want to be triple sure the temp is correct.
Once your sugar mix is cooking, beat the egg whites
to stiff peaks. Use the medium high speed. You will
know they have stiff peaks when you can dip the edge
of your spatula in the mix and as you pull it out, the
beaten egg stands tall, and does not fall back into the mix.
Once your sugar mix is to temperature,
reduce your mixer speed to medium, and slowly
pour the sugar mix into the bowl of egg whites.
Be careful, it is very hot.
Add the peppermint, and continue to beat until the mix
becomes very thick and fluffy. This should take about
12 minutes.
During the 12 minutes, open 10 candy canes and
place them in a small plastic bag. Break the candy canes
into small pieces by hitting them through the bag
and cracking them. A hammer or meat cleaver works well.
Once your mix is fluffy and thick, immediately
transfer it to the prepared pan. Using the back of the 
prepared spoon or the flat spatula, smooth out the
divinity so it is flat. 
Take the red food coloring, and dot the top of the divinity
with it.
Use your skewer, and swirl the red food coloring
through the divinity to create a marbled effect.
Sprinkle the top generously with the crushed
candy cane pieces. Press down so they adhere to
the divinity. Here is something I learned while doing
this: I love the look of the small and large candy cane
pieces, but the large ones are in the way when we go to
cut the divinity into pieces. Smaller pieces work better.
Let the divinity sit for 2 hours at room temperature,
to become firm.
I cut my divinity  into 4 rows, and then I turned the
pan, and cut row rows that way. I still thought the pieces
were too large, so I cut them again, but not until I took the
larger pieces out of the pan. It seemed to be easier that way,
and they held their shape better.
Enjoy!

Thanks for joining me today!
Stop by again for more candy cane and other fun holiday recipes!

We are partying right here:
Foodtastic Friday
Foto Friday
Foodie Friday

Wednesday, October 31, 2012

Happy Halloween!



Happy Halloween
from
The Freshman Cook!

Saturday, October 27, 2012

Halloween Creatures Marshmallow Pops!

These fun Halloween Creatures Marshmallow Pops are easy to make, and just plain fun! They are perfect to give together as a bunch, or separately!

Halloween Creatures Marshmallow Pops!
Kraft StackerMallows
Sticks for Marshmallows
Americolor Orange,Violet, Electric Green, Super Black
Ribbon
Candy Corn
Start by putting a black base color on two marshmallows.
Let dry.
Pipe a pumpkin outline on top of the black.
I didn't show it here,sorry. But after some
experimentation, I think the pumpkin looks better 
with a black base.
Fill in the pumpkin outline by going up and down
 inside the pumpkin. It gives it texture and dimension.
Draw Jack O'lantern faces on the pumpkin.
Pipe a green base on the marshmallow.
Let dry.
Using black frosting, pipe the hair on Frankenstein.
Fill in the hair.
I like the black base on Frankenstein also, 
so when I made it again I added it.
Add a little stitch to Frankie's cheek.
Two make the bolts, dip two mini marshmallows in green frosting.
Let dry.
Give Frankie his eyes and mouth.
Attach a bolt to each side of his head.
Isn't he cute?
Base coat another marshmallow with purple.
I don't know why it looks blue. Maybe too much light?
Outline and fill in some hair for Dracula.
Add eyebrows, eyes and a mouth.
Finish the eyes, and Dracula is done!
I used black and orange straws for these guys, 
but cookie sticks would work also.
I added the ghost at the last minute.
Pretty simple, add a white base and eyes!
Wrap each of the creatures in plastic 
and tie with a ribbon. I had an empty jar
that I poured candy corn in, and stuck
the pops down in it. I cut them all different sizes,
so they could be stacked all around the jar.
 Tie ribbon around the jar, and you are done!


Thanks for joining me today!