Sunday, November 27, 2016

A Trio of Brittle / #SundaySupper

If you love making sweet treats for friends, family, co-workers, and just about everyone you know, you are going to love this Trio of Brittle! I have been making brittle for at least 10 years, maybe longer. It all started when I wanted to make a gift for some long time friends, and I could not decide what to make for them. Having had known them a while, they had already tried it all! So I came up with these brittles, and about 10 other flavors, and the rest is small time history!  

Today I made Hot and Spicy Peanut Brittle, Cashew Brittle, and Turtle Brittle. If you have never made brittle before, you should know that it requires patience, and a really, really good candy thermometer! But homemade brittle is worth the time and energy. Once you make this, you will never buy it again. You will make it forever, mostly because your friends and family will always want more!

A Trio of Brittle

(Printable recipe at end of post)  

2 cups Sugar
1 cup Light Corn Syrup
1/2 cup Water
3 cups Cashew Pieces or (1 cup caramel bits+1 cup chopped chocolate + 2 cups Pecans) or (25 ounces of Hot and Spicy Peanuts)
1 teaspoon Salt
2 teaspoons Butter
2 teaspoons Baking Soda 
Pan Spray
Baking Sheets or Shallow Pans 

This is the basic brittle recipe. In the recipe above I have listed "3 cups of Cashew Pieces" as an ingredient. That is the only ingredient that changes. The rest of the recipe stays the same. So, lets make Cashew Brittle first!
Combine the sugar, corn syrup and water. Cook slowly until the sugar dissolves. The temperature needs to reach 275 degrees in about 40-45 minutes. I always use 2 thermometers when making candies. Just in case! 
Add the cashew pieces. I buy these at Trader Joes, and I love them for snacks! Cook until the temperature reaches 295 degrees, about 15 or 20 minutes longer. While the mix is coming up to temperature, spray the baking sheet with a light coating of pan spray, and set aside. 
Remove from heat and stir in butter. Add salt and baking soda. The mix will start to change color and rise in the pan. Stir quickly.

Quickly pour it onto the baking sheet, spreading it out as evenly as you can. Set aside to cool completely.
Let's make the Turtle Brittle by boiling the sugar, corn syrup and water together until the temperature reaches 275 degrees.
Add only 2 cups of pecans and continue cooking until the  mix reaches 295 degrees. Remove the pan from the heat and stir in the butter. Add salt and baking soda and stir. Pour mixture onto baking sheet. Spread mix as evenly as possible.
Begin dropping the caramel bits and the chopped chocolate onto the mix. As it sits on the brittle, it will begin to melt into the mix. If you want to push the caramel bits down into the mix more, use a flat spatula. The mix is still very hot. Set aside to cool completely.
For the Spicy Peanut Brittle, once again let the first three ingredients cook until they reach 275 degrees.
Add the spicy peanuts until the temperature reaches 295 degrees, Remove from heat Add butter and stir. Add salt and baking soda and stir immediately.
Quickly pour onto baking sheet and evenly spread. Let cool.

Let all the brittles sit until completely cooled. It takes about 20 minutes for each. 
 Once the brittle is cooled off, begin to crack the bars. They will randomly crack in their own way. I like small bite size pieces, but they don't always break that way. Store in sealed bags or containers until you are ready to give them as gifts or enjoy yourself!




 Thank you so much for joining me today! If you have any questions or concerns about this recipe, please leave me a message in the comments and I will answer you promptly!

Thank you to Christie from  A Kitchen Hoor's Adventures for hosting today's gift giving challenge!


Scroll down to see what yummy goodies #SundaySupper members have been creating!

Baked Goods

Candy

Chocolate

Jams, Syrups, Drinks

Mixes and Spices

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
    print recipe

    A Trio of Brittle

    prep time: 30 MINScook time: 1 hour and 15 MINStotal time: 1 hours and 45 mins

    INGREDIENTS:

    Cashew Brittle
    • 2 cups Sugar
    • 1 cup Light Corn Syrup
    • 1/2 cup Water
    • 3 cups Cashew
    • 1 teaspoon Salt
    • 2 teaspoons Butter
    • 2 teaspoons Baking Soda
    Turtle Brittle
    • 2 cups Sugar
    • 1 cup Light Corn Syrup
    • 1/2 cup Water
    • 2 cups Pecans
    • 1/2 cup Caramel Bits
    • 4 ounce Chocolate Chunks
    • 1 teaspoon Salt
    • 2 teaspoons Butter
    • 2 teaspoons Baking Soda
    Hot and Spicy Peanut Brittle
    • 2 cups Sugar
    • 1 cup Light Corn Syrup
    • 1/2 cup Water
    • 25 ounces Hot and Spicy Peanuts
    • 1 teaspoon Salt
    • 2 teaspoons Butter
    • 2 teaspoons Baking Soda

    INSTRUCTIONS:

    Cashew Brittle
    1. Combine the sugar, corn syrup and water. Cook slowly until the sugar dissolves. The temperature needs to reach 275 degrees in about 40-45 minutes. I always use 2 thermometers when making candies. Just in case!
    2. Add the cashew pieces. Cook until the temperature reaches 295 degrees, about 15 or 20 minutes longer. While the mix is coming up to temperature, spray the baking sheet with a light coating of pan spray, and set aside.
    3. Remove from heat and stir in butter. Add salt and baking soda. The mix will start to change color and rise in the pan. Stir quickly.
    4. Quickly pour it onto the baking sheet, spreading it out as evenly as you can. Set aside to cool completely.
    5. Once the brittle is cooled off, begin to crack the bars. They will randomly crack in their own way. I like small bite size pieces, but they don't always break that way. Store in sealed bags or containers until you are ready to give them as gifts or enjoy yourself!
    Turtle Brittle
    1. Let's make the Turtle Brittle by boiling the sugar, corn syrup and water together until the temperature reaches 275 degrees.
    2. Add only 2 cups of pecans and continue cooking until the mix reaches 295 degrees. Remove the pan from the heat and stir in the butter. Add salt and baking soda and stir. Pour mixture onto baking sheet. Spread mix as evenly as possible.
    3. Begin dropping the caramel bits and the chopped chocolate onto the mix. As it sits on the brittle, it will begin to melt into the mix. If you want to push the caramel bits down into the mix more, use a flat spatula. The mix is still very hot. Set aside to cool completely.
    4. Once the brittle is cooled off, begin to crack the bars. They will randomly crack in their own way. I like small bite size pieces, but they don't always break that way. Store in sealed bags or containers until you are ready to give them as gifts or enjoy yourself!
    Spicy Peanut Brittle
    1. For the Spicy Peanut Brittle, once again let the first three ingredients cook until they reach 275 degrees.
    2. Add the spicy peanuts until the temperature reaches 295 degrees, Remove from heat Add butter and stir. Add salt and baking soda and stir immediately.
    3. Quickly pour onto baking sheet and evenly spread. Let cool.
    4. Once the brittle is cooled off, begin to crack the bars. They will randomly crack in their own way. I like small bite size pieces, but they don't always break that way. Store in sealed bags or containers until you are ready to give them as gifts or enjoy yourself!
    Created using The Recipes Generator

Thursday, November 24, 2016

Celebrate It! Blog Link Party!

Welcome to Celebrate It!
Hello and Welcome to Celebrate It! Blog Link Party!

I hope you had a wonderful Thanksgiving!
 On that note, let me tell you that I am so thankful for all of you who stop by to link up and share what you have been creating!
 You are very much appreciated! Thank you!

Last weeks 3 most clicked links:

Setting the Thanksgiving Table
from

How to Make Turkey Gravy without Drippings
from


Make Your Own Winter Preparedness Kit
from







Let's get to the party!

Sunday, November 20, 2016

Country Skillet Breakfast / #SundaySupper

When you plan your Holiday meals, do you also plan what you will make with any leftovers you might end up with? How about a Country Skillet Breakfast! That's what we are talking about today. For Thanksgiving this year, I am serving both turkey and ham. I already know there will be ham left over. Most of my guests will enjoy the turkey, some will enjoy ham and a few will become a little full on both! I am offering the ham because we have a rather large group, and with both meats on the table, there is enough for everyone. The turkey will go first, and there will definitely be some leftover ham. I am trying a new type of ham this year. It is a boneless, spiral cut ham! Have you seen these? They are wonderful and tasty! There is no waste at all, and every bit of the ham can be eaten! I love that!
Knowing that I will have leftover ham, I am planning this Country Skillet Breakfast for my guests on Friday morning. It is easy to put together, and if you chop the onion, potatoes, and ham the night before, this skillet breakfast will be quick along with delicious!

 Country Skillet Breakfast
(printable recipe at end of post)
(makes 1 skillet)
Butter
3 small Red Potatoes (5-6 ounces) (chopped into bite size pieces)
1 1/2 ounces yellow Onion, chopped
5-6 ounces Ham, chopped 
1/4 cup shredded 4 Cheese
2 Eggs
Sour Cream 
1 fresh Chive, chopped


Pan grill the potatoes in butter. Grill until they become lightly browned.
In another pan, melt butter and saute onions until soft. After onions become soft, add ham. Let onions and ham cook together for 2 minutes.
Add onions and ham to the potatoes. Cook for 2-3 minutes. Add a light sprinkle of shredded cheese and mix.
Cook two eggs, how you like them. 
Add the potato mix to the skillet. Sprinkle cheese on top. Reserve a teaspoon of cheese.
Place the eggs on top of the potatoes. Place a small scoop on top of the eggs. Sprinkle with pepper, chives and the reserved cheese.
This recipe also works when made with leftover turkey!
Thanks so much for joining me today!

Thank you also, to Christie, from A Kitchen Hoor's Adventures for hosting this tasty event!

Scroll down and find many tasty recipes and see what my #SundaySupper friends are planning to make with their Holiday Leftovers!


Appetizers

Breakfasts

Desserts

Mains

Sides

Soups

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
print recipe

Country Skillet Breakfast

prep time: 20 MINScook time: 20 MINStotal time: 40 mins

INGREDIENTS:

  • Butter
  • 3 small Red Potatoes
  • 1 1/2 ounces yellow Onion, chopped
  • 1/4 cup shredded 4 Cheese
  • 2 Eggs
  • Sour Cream
  • 1 fresh Chive, chopped

INSTRUCTIONS:

  1. Pan grill the potatoes in butter. Grill until they become lightly browned.
  2. In another pan, melt butter and saute onions until soft. After onions become soft, add ham. Let onions and ham cook together for 2 minutes.
  3. Add onions and ham to the potatoes. Cook for 2-3 minutes. Add a light sprinkle of shredded cheese and mix.
  4. Cook two eggs, how you like them.
  5. Add the potato mix to the skillet. Sprinkle cheese on top. Reserve a teaspoon of cheese.
  6. Place the eggs on top of the potatoes. Place a small scoop on top of the eggs. Sprinkle with pepper, chives and the reserved cheese.
Created using The Recipes Generator

Thursday, November 17, 2016

Celebrate It! Blog Link Party!

Welcome to Celebrate It!
Thank you for stopping by today! 
I am so happy that you are here!
So, do you have your Thanksgiving Day menu ready?
Do you have a long list for shopping at the Black Friday sales?
My Thanksgiving menu is ready to go, with just a few small items left to pick up. My Black Friday shopping list doesn't look so bad this year.
 I haven't been an early am, wait in line type of girl for quite a few years now, but this year I might just try it again. 
I do love a great deal! What about you?

Here are last weeks 3 most clicked links:


The Best German Chocolate Cake Recipe
from

Chocolate Popcorn Granola Bars
from

Mercury Glass Ornaments
from

Thank you to everyone who linked up! 
You are all so talented!

Here are a few party facts:

Let's get this party started!

Celebrate It! will go live next Thursday, just like always.
Have a wonderful Thanksgiving full of good food and good friends!


Sunday, November 13, 2016

Cranberry Apple Croissant Bread Pudding / #SundaySupper

There is one holiday dessert that I make every year~Bread Pudding! There are so many ways to make this perfect comfort food, and it's a lot of fun creating it so many different ways. It's always a new treat! This year for Thanksgiving, I am making  Cranberry Apple Croissant Bread Pudding. I have made bread pudding in the past using croissants, and it is the best! Their flaky texture make the bread pudding incredible! So light and yummy! I added the cranberries and apple for a taste of fall, and because they are so tasty together! 

 Cranberry Apple Croissant Bread Pudding
(printable recipe at end of post)
serves 5-6
4 large Croissants
2 medium Granny Smith Apples
1 cup Cranberries
3 eggs
2 cups Heavy Whipping Cream
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/4 cup White Sugar
1/4 cup Dark Brown Sugar

Glaze: 
3 tablespoon Confectioners Sugar
2 tablespoon Heavy Whipping Cream 

Preheat oven to 350 degrees.
This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
Place croissant pieces, apples, and cranberries into a large bowl.
Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
Pour dry ingredients into baking dish. Pour in liquid and mix together.
Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
 Allow bread pudding to cool on rack while you prepare the glaze.
Whisk together the confectioners sugar and heavy whipping cream.
Drizzle glaze over bread pudding. Enjoy it warm or cooled. 
Thanks for joining me today! I hope you enjoyed this recipe, and I hope it fits into your Thanksgiving or holiday plans! 

We are celebrating Holiday Desserts at #SundaySupper today. Scroll down to find what everyone else made!

Thank you to our host for today's festive event, T.R. Crumbley from Gluten Free Crumbley!


Bars and Cookies

Cakes

Cheesecakes

Drinks

Pastries

Puddings

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


print recipe

Cranberry Apple Croissant Bread Pudding

INGREDIENTS:

Bread Pudding
  • 4 large Croissants
  • 2 medium Granny Smith Apples
  • 1 cup Cranberries
  • 3 eggs
  • 2 cups Heavy Whipping Cream
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 1/4 cup White Sugar
  • 1/4 cup Dark Brown Sugar
Glaze
  • 3 tablespoons Confectioners Sugar
  • 2 tablespoons Heany Whipping Cream

INSTRUCTIONS:

Bread Pudding
  1. Preheat oven to 350 degrees.
  2. This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
  3. Place croissant pieces, apples, and cranberries into a large bowl.
  4. Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
  5. Pour dry ingredients into baking dish. Pour in liquid and mix together.
  6. Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
  7. Allow bread pudding to cool on rack while you prepare the glaze.
  8. Whisk together the confectioners sugar and heavy whipping cream.
  9. Drizzle glaze over bread pudding. Enjoy it warm or cooled.
Created using The Recipes Generator


Saturday, November 12, 2016

3 Simple Ways to Decorate an Acorn Sugar Cookie

I mentioned in my post from last week, Apple Pie Bites For The Dessert Bar, that I was putting together a Dessert Bar for my Thanksgiving dinner guests. I thought it would be fun to add some simple sugar cookies to the Dessert Bar, and these Acorn Sugar Cookies couldn't get much easier. Even if you have never made decorated sugar cookies, these will be no problem for you! The only thing to remember when making these cookies is to allow enough time. It takes time for the dough to chill, time to decorate them and time for the icing to dry after they are decorated. So, if you are serving these cookies on Thursday, you might want to make them the weekend before. 

Acorn Sugar Cookies 
(Makes 5 dozen cookies)
(printable recipe at end of post)

Cookie Dough
5 cups Flour 
3 teaspoon Baking Powder
Pinch of Salt
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoons Almond Extract

Icing 
6 ounces of Warm Water 
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds of Confectioner's Sugar
Brown Decorating Color
1 cup Chopped Cashews
1 cup Chocolate Sprinkles
1 cup Chocolate Heath Pieces 


Mix together the flour, baking soda, and salt in a large bowl. Set aside. In a large mixing bowl, cream butter and sugar.....
until light and fluffy. Mix in the eggs and almond extract. 
Mix dry ingredients a little at a time to butter mixture. Mix until flour is incorporated and the dough comes together.
The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea to help you start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.


Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. If not, wait about 1/2 hour. They should be done by then. Take out the first batch, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. If covered properly with plastic, these can stay in the fridge overnight. Many times I have made the recipe before I go to bed. and then I cut them out and bake them in the morning.
Frosting:
I have been using this recipe for a little over a year,and I really like it. It makes up quick, and I have had lots of comments of how good it tastes. I found this recipe on the Cake Central website. I love this site. I can truly spend hours browsing the cookies that bakers have
posted. It's a great site!
In the mixing bowl from the mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds.
Add the cream of tartar and whisk for another 30 seconds.
Pour all of the confectioners sugar in the bowl, and place the bowl on the mixer.
Use your paddle attachment on low speed, and mix for 10 minutes. I usually stop the mixer at least one time during the 10 minutes to push down the icing that gathers on the wall of the bowl. Your icing will get smooth, thick and creamy.
Place in a sealed container until you are ready to use.

Mix some of the icing with brown color until it is your desired color. Add water to the icing, a little bit at a time, until it is the consistency that will allow you to outline the cookie and fill in the acorn. A good way to gauge this is to pull a spoon through the icing and count to ten. During the ten seconds the icing should go back together where it was pulled apart.
Place the icing in a decorating bag using a Wilton #2 tip. Outline the acorn. Fill in the bottom half of the acorn. Fill in the top part of the acorn.
 
Decorate the tops of the acorn with brown sprinkles, chopped cashews, and chocolate Heath pieces. Let dry and enjoy!

I think these cookies are the perfect addition to my Thanksgiving Dessert Bar! I hope you agree! 


print recipe

Acorn Sugar Cookie

INGREDIENTS:

Cookie Batter
  • 5 cups Flour
  • 3 teaspoons Baking Powder
  • Pinch of salt
  • 2 cups Butter
  • 2 cups Sugar
  • 2 Eggs
  • 2 teaspoons Almond Extract
Icing
  • 6 ounces Warm Water
  • 5 tablespoon Meringue Powder
  • 1 teaspoon Cream of Tartar
  • 2.25 pounds Confectioner's Sugar
  • Brown Decorating Color
  • 1 cup chopped Cashews
  • 1 cup Chocolate Sprinkles
  • 1 cup Chocolate Heath Sprinkles

INSTRUCTIONS:

Cookies
  1. Mix together the flour, baking soda, and salt in a large bowl. Set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Mix in the eggs and almond extract.
  2. Mix dry ingredients a little at a time to butter mixture. Mix until flour is incorporated and the dough comes together.
  3. The dough needs to be chilled. On the Kitchen Gifts web site they recommend this great idea to help you start cutting out your cookies sooner than later. Take a spatula full of dough, and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4" thickness.
  4. Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. If not, wait about 1/2 hour. They should be done by then. Take out the first batch, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. If covered properly with plastic, these can stay in the fridge overnight. Many times I have made the recipe before I go to bed. and then I cut them out and bake them in the morning.
Icing
  1. In the mixing bowl from the mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds.
  2. Add the cream of tartar and whisk for another 30 seconds.
  3. Pour all of the confectioners sugar in the bowl, and place the bowl on the mixer.
  4. Use your paddle attachment on low speed, and mix for 10 minutes. I usually stop the mixer at least one time during the 10 minutes to push down the icing that gathers on the wall of the bowl. Your icing will get smooth, thick and creamy.
  5. Place in a sealed container until you are ready to use.
  6. Mix some of the icing with brown color until it is your desired color. Add water to the icing, a little bit at a time, until it is the consistency that will allow you to outline the cookie and fill in the acorn. A good way to gauge this is to pull a spoon through the icing and count to ten. During the ten seconds the icing should go back together where it was pulled apart.
  7. Place the icing in a decorating bag using a Wilton #2 tip. Outline the acorn. Fill in the bottom half of the acorn. Fill in the top part of the acorn.
  8. Decorate the tops of the acorn with brown sprinkles, chopped cashews, and chocolate Heath pieces. Let dry and enjoy!
Created using The Recipes Generator