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

Monday, October 10, 2016

Choctober and a giveaway!

Choctoberfest-2015-1 Today is one of my favorite days of the year... because it is the first day of #Choctoberfest 2016! #Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love? Thank you to the sponsors who make #Choctoberfest possible!
 This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.
 Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:
  • From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
  • From our Silver Sponsor Nature Nate's: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
  • From our Silver Sponsor Barlean's:16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint

  •  From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
  • From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine's Fair Trade Gift Set

  • Enter now to win our #Choctoberfest 2016 prize pack! We'll be picking a winner at random winner on Saturday, Oct. 22, so enter by next Friday to make sure your name is in the drawing: a Rafflecopter giveaway

     Here's a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week:
    The PinterTest Kitchen

    2 Cookin’ Mamas

    A Kitchen Hoor's Adventures

    addicted 2 recipes

    Amy’s Cooking Adventures

    An Affair From The Heart

    Balancing Motherhood

    Body Rebooted

    Bottom Left of the Mitten

    By the Pounds

    Canning and Cooking at Home

    Coconut & Lime

    Cook with 5 Kids

    Cook's Hideout

    Cookaholic Wife

    Cooking with Carlee

    CopyKat Recipes

    Cricket's Confections

    Crumbs in my Mustachio

    Elisabeth Jean


    Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

    Family Around the Table

    Fantastical Sharing of Recipes

    Feed Your Soul Too

    Feeding Big

    Frankly Entertaining

    Full Belly Sisters

    Get the Good Stuff

    Grumpy’s Honeybunch

    Hezzi-D's Books and Cooks

    Hostess At Heart

    Ink and Sugar

    Jane’s Adventures in Dinner

    Join Us, Pull Up a Chair

    Karen's Kitchen Adventures

    Kate's Recipe Box

    Kudos Kitchen by Renee

    Kylee Cooks

    Letz Eat

    Life Currents

    Life on Food

    Making Miracles

    Monica's Table

    Moore or Less Cooking Food Blog

    My Catholic Kitchen

    My Gluten Free Miami

    Our Good Life

    Palatable Pastime

    Restless Chipotle

    Seduction in The Kitchen

    Sew You Think You Can Cook

    Simple Food 365

    Southern With A Twist

    Sumptuous Spoonfuls

    Take Two Tapas

    Tampa Cake Girl

    Teaspoon of Goodness

    That Recipe

    The Crumby Cupcake
    The Flavourista
    The Food Hunter's Guide To Cuisine

    The Freshman Cook

    The Pajama Chef

    The Redhead Baker

    The Spiffy Cookie


    Wildflour's Cottage Kitchen

    Zesty South Indian Kitchen

     I'm looking forward to seeing all of the yummy recipes posted on these blogs. Check them out throughout the week and don't forget to follow our sponsors and bloggers using the Rafflecopter giveaway widget above for your chance to win our sweet prize pack. Are you a fellow food blogger who wants to get involved with events like #Choctoberfest? Sign up here to get notifications when they happen from The PinterTest Kitchen.

    Sunday, July 3, 2016

    Red, White and Blue Shooting Stars / #SundaySupper

    If you are still thinking about making some simple treats for your 4th of July celebration, these Red, White and Blue Shooting Stars are your answer! They are easy to put together and they take very little time! Plus they have a little "pop" to them. Pop rocks! Just a little something to put some sizzle in your celebration!

    Red, White and Blue Shooting Stars
    (printable recipes)

    Red, White, Blue Candy Melts
    Star Shaped Lollipop Mold
    Pop Rocks
    Candy Sticks
    Red,White and Blue Sprinkles 

    Melt the candy melts on the stove. Place each color in its own double boiler, and on low heat, stir the candy as it melts.
    Place pop rocks into the stars in the mold. I made some without the pop rocks too.
    Fill each mold with the candy melts, covering the pop rocks. Do this with all three of the colors. Use a toothpick to make sure that the points of the stars are filled, and that there are no air bubbles. Let molds completely dry. Refrigerate for quicker set up time.
    Once the molds have completely set, remove the lollipops from the mold. Drizzle all three colors over the lollipops. Add the sprinkles to the lollipops while the drizzle is still wet.
    Display the lollipops, or wrap in plastic bags as take-home treats.
    Have a Happy 4th of July!

    Thank you to Cindy from Cindy's Recipes and Writings for hosting this fun and patriotic event! Scroll down to check out all of the Easy to Make 4th of July Recipes from Sunday Supper members!

    All-American Appetizers
    America the Beautiful Beverages
    Raise the Flag Breakfasts
    For the Red, White and Blue Salads and Main Dishes
    Oh Say Can You See Desserts
    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.

    Thursday, March 24, 2016

    Chocolate Filled Easter Eggs

    What would Easter be without Easter Eggs?! They are such a big part of many celebrations! As my son was growing up we had one Easter tradition that was a part of every Easter~the annual Easter Egg hunt. The only difference was their our hunt was really a hunt for his basket full of goodies. The first egg was next to his bed when he woke up in the morning. Each egg held a clue to the next egg. He had to read the clue and follow the directions to the next clue. I always made them rhyme, and I would change them, making them more difficult as he got older. When we first started he couldn't even read. We did them until he was about 14 or 15, but I have a feeling he just wanted to do it for me. I even thought about making them way more difficult by having him hunt on his dirt bike or four wheeler, but we never did. Maybe when he has kids!

    Anyway, these eggs are probably not the best for hiding, but I think you will find them perfect for eating!

    chocolate, eggs, filled

    Chocolate Filled Easter Eggs

    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.

    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.

    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