Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Monday, November 4, 2024
Monday, December 18, 2023
Quick and Easy Pretzel Holiday Treats
If you need a last minute treat, these pretzel ones are so easy!
Thursday, April 21, 2022
Monday, December 21, 2020
Peppermint Bark
Happy Christmas week to all of you!! I've set up my tea in my Butler's Pantry, which is where I have my electric tea kettle, and my tea supplies. We are having Candy Cane Lane tea with some peppermint bark.
This Lady Catherine's Tea Room light was bought years ago with my late beloved mom at a K Mart. My real name is Catherine, and this will go to my granddaughter Cissy one day, as her real name is Catherine, too. Isn't it the sweetest? I have it plugged into a timer, and it is there to greet me in the wee morning hours when I get up. I'm an early riser, and this is such a pretty sight when it's still dark outside.
My darling daughter gifted me with this pretty poinsettia teacup and matching creamer last year.
My family gifted me this beautiful nativity set years ago, and I love setting it up. It really is the perfect Christmas decoration.
Mary from Home Is Where The Boat Is makes this incredible bark that you vary for the different seasons. You can find Mary's recipe and directions here. The base is chocolate Graham Crackers, and then melted Almond Bark or Candiquick is poured and spread on top. I sprinkled crushed peppermint candy pieces and colorful Christmas sprinkles while the candy was still warm. After it's cooled, you break it a part with the tip of a knife. It's wonderful for gifting, and it's so addictive!!
I'd like to wish each of you a very Merry Christmas week!
I am sharing this with:
Keep In Touch
Full Plate
All About Home with Debra
All About Home with Amber
Love Your Creativity Link Party
Meal Plan Monday
Monday, December 16, 2019
Microwave Peanut Brittle
Do you need any last minute food gifts to give to family or friends?? I have the best Microwave Peanut Brittle that comes from my high school friend, Lois. It is so incredibly easy and the BEST!
Lois (on the bottom left), and me (on the bottom right) were in theater together in high school, and this was not a class that we got credit for, either. Our play director was Sister Phillip, and we practiced in the evenings during the school week. We did not have to try out, if I recall correctly, as Sister Phillip just cast us to what she thought was the best fit. The photo above was in our local Columbus, Ohio newspaper for the promotion of The Imaginary Invalid. Lois and I also were in You Can't Take It With You, which if you've never seen the play, is about an zany, eccentric family with one normal person (played by me), who reluctantly, wants to bring her fiancé and his parents home to meet her family. The moral of the story is that you can have all the riches in the world, but if you're not happy, "you can't take it with you". We had such fun our Junior and Senior years! Lois and I also worked together at a snack bar at a swimming pool in the summertime.
I'm using my December Royal Albert teacup that my friend gifted me from her late mother's collection.
My late beloved Dad gifted me this sweet Goebel angel and baby Jesus, back in 1979 (I wrote it on the underside!).
My youngest son, Kevin, gifted this tea set when he was just a little boy.
My late friend, Kathryn, gifted me this sweet angel.
My late beloved hubby made me this beautiful wooden box the Christmas before he passed away. It's always on my dining room table. My friend, Cheryl, at Homespun Devotions honored me by including my treasured memory in her post, which can be found here.
My four children gifted me with this beautiful nativity set years ago.
Microwave Peanut Brittle
My friend, Lois, got this recipe from her late beloved mother, who was known as one of Ohio State Buckeyes biggest fans! Thank you for sharing the recipe, Lois!
ingredients:
- 1/2 cup light corn syrup
- 1 cup sugar
- 1 and 1/2 cups Raw Spanish Peanuts (I found mine in a 30 oz. bag at Wal Mart)
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon butter
- 1 teaspoon baking soda
- Utensils needed:
- Cookie sheet with sides
- Large (2 quart) glass measuring pitcher with handle
- Wooden spoon
instructions:
How to cook Microwave Peanut Brittle
- Butter the cookie sheet. Set aside.
- Mix the corn syrup and sugar with the wooden spoon in the glass measuring pitcher. Microwave for 4 minutes* stirring halfway through.
- Stir in peanuts and salt. Microwave for 4 minutes* stirring halfway through.
- Stir in vanilla and butter. Microwave for 1 minute*.
- Quickly mix in baking soda until mixture is foamy. Pour onto buttered cookie sheet. Tip from side to side to help spread the mixture. Cool completely. Crack. Enjoy!
NOTES:
Lois's hints:
*Microwave wattage varies from oven to oven. This recipe worked great in my microwave that is 10 years old, but Lois said that in her new microwave oven, which is 1200 watts, she had to reduce the power to 70%, but used the same times.
Hint: Line up your ingredients and measure in advance. Put the salt and peanuts together; the vanilla and butter together; the baking soda in a small dish for the last step.
Thank you for your visit! xo
I am sharing this with these lovely parties:
Monday, September 24, 2018
Buckeyes
I have never posted my recipe for Buckeyes, which are a peanut butter candy, dipped in chocolate, and beloved by Ohio State fans! My daughter made these and shared them with me. This is the same recipe that I use for my Peanut Butter Easter Eggs. On my table, you can see Brutus Buckeye, the mascot, holding the Ohio State fan. Ohio State is my alma mater, and my four children were born in Columbus, Ohio, and still to this day are OSU fans.
This picture is of "real" buckeyes, which my dear dad collected from the Ohio State campus, probably 40 years ago. Yes, I'm sentimental like that, and have saved them all these years. You can see that the candy Buckeyes really resemble them, can't you?!
Yield: many
Buckeyes
These are such a hit!
ingredients:
Candy:
4 cups powdered sugar
1 stick butter or margarine, softened
1 1/2 cups peanut butter
1 t. vanilla
12 oz. chocolate chips
1 T. shortening (can you believe that, back in the day, we used to use 1/2 bar of paraffin?)instructions:
Mix candy ingredients together until smooth. I do this in my mixer.
Form the peanut butter mixture into balls, and place on wax or
parchment paper, and onto a cookie sheet. You can now put
these in the freezer for about 30 minutes to get really cold. You also
can put them in the fridge to do later.
Melt the chocolate chips with the shortening. I keep the melted chocolate in a bowl & place that bowl in another bowl of warm water. This way the chocolate stays smooth. Don't get any water into the bowl of chocolate! Use a toothpick and dip the buckeye into the chocolate, leaving a space at the top to resemble a real buckeye. You may find that using a fork underneath and dipping the ball into the chocolate is easier. Place back onto wax or parchment paper to firm up. Store in the refrigerator.
Melt the chocolate chips with the shortening. I keep the melted chocolate in a bowl & place that bowl in another bowl of warm water. This way the chocolate stays smooth. Don't get any water into the bowl of chocolate! Use a toothpick and dip the buckeye into the chocolate, leaving a space at the top to resemble a real buckeye. You may find that using a fork underneath and dipping the ball into the chocolate is easier. Place back onto wax or parchment paper to firm up. Store in the refrigerator.
Created using The Recipes Generator
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Monday, July 23, 2018
Millionaire Bars
We are having record highs here in the Dallas area, and whew...we must quickly eat these Millionaire Bars before they melt. I did make a fresh pitcher of iced tea, and I'll pour you some. I had to borrow my basket from my coffee table because the high temperatures have been hard on my flowers.
The kids and I were excited to try this recipe for twix-like bars, and they didn't disappoint. They learned how to make shortbread, and homemade caramel, and to use a thermometer.
We also took a field trip to Carlo's Bake Shop (of Cake Boss fame). I had a gift card that a dear friend had given me, and I thought it would be fun to share with my sweet grands that come to my cooking camp. Caiden chose cookies and cream cake, and Cissy chose red velvet. They only ate part, and took the rest home.
Here's my sweet fairy garden, that I had to spiffy up. At least it looks cool and refreshing.
I used to be able to enjoy sitting on this sectional every evening, before the record high's barreled in. Hopefully, I'll be back out there again soon. Right now about all I do is go out and water and then head back to the A/C.
Yield: 32 bars
Millionaire Bars
The recipe called for unsalted butter and then added salt. We used salted butter, and left out the salt. We're tricky like that! If you like Twix Bars, you'll love these!
ingredients:
For the Shortbread Layer:
- 12 tablespoons butter at room temperature, but not too soft
- ½ cup granulated sugar
- 1 ½ cup all-purpose flour
For the Caramel Layer:
- 1 (14-ounce) can sweetened condensed milk
- 4 tablespoons butter
- 2 tablespoons Lyle’s Golden Syrup or light corn syrup
- ½ teaspoon pure vanilla extract
For the Chocolate:
- 8 ounces semisweet chocolate, chopped (I think milk chocolate chips would be better)
instructions:
- Make the shortbread layer: Heat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, beat together butter and sugar with an electric mixer on medium until fluffy, about 2 minutes. Add flour and salt, and beat on low just until the mixture is evenly combined and the texture of coarse sand.
- Tip mixture into prepared pan, and press down firmly into an even layer. Bake until top is dry and light golden brown, 30 to 35 minutes. Transfer to a rack to cool.
- Make the caramel layer: In a medium saucepan, combine condensed milk, butter, Golden Syrup and salt. Cook mixture over medium heat, stirring constantly with a heatproof spatula, until it has thickened and changed from a milky yellow color to the color of butterscotch pudding, 10 to 20 minutes. It should read 220 degrees to 225 degrees on an instant-read thermometer. Adjust the heat as necessary to keep the bottom from scorching. Stir in vanilla extract. Immediately pour the caramel over the baked crust and spread it into an even layer.
- Prepare the chocolate: In the microwave or over a double boiler, melt the chocolate in short bursts, stirring often. Spread melted chocolate in an even layer over caramel. Chill until chocolate is set, about 30 minutes. To serve, cut the parchment-free sides away from the pan with a sharp knife, then transfer the shortbread to a cutting board using the parchment overhang. Cut into 32 small bars.
Created using The Recipes Generator
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Monday, March 26, 2018
Chocolate Peanut Butter Nests
Yea, here we are outside on the patio for a Springtime tea. Cissy and I made darling nests for a treat. Would you like one? The polka dot bunny tealight holder is filled with a painted rock that my son, Mike, did to resemble an Easter egg.
This is my granddaughter, Cissy's, favorite cup. I received this from one of Stephanie's teacup exchanges from The Enchanting Rose.
Whenever I get out this cute bunny planter, I think of my dear friend, Kathryn, who passed away several years ago. She gifted it to me, and it's a gentle reminder of her. I filled the cavity with my Shamrock plant, before I plant it outside.
Doesn't Cissy look so happy with her creations? I had always made the nests with chocolate and butterscotch chips, and chow mein noodles. I saw a picture on Susan's lovely blog, Savoring Time In The Kitchen, and tried her version, and it's with pretzels. Cissy was sampling as we made them, and she REALLY liked the mixture!
Chocolate Peanut Butter Nest
Cissy and I doubled the recipe and we ended up with 15. Using either butterscotch or peanut butter chips with the chocolate chips, makes for a good combo.
ingredients:
2 cups semi-sweet chocolate chips
2 cups peanut butter chips
2 cups crushed/broken thin pretzel sticks
Easter Peeps
Candy that resemble eggs (we used malted milk ones, but you can use peanut M&M's)
2 cups peanut butter chips
2 cups crushed/broken thin pretzel sticks
Easter Peeps
Candy that resemble eggs (we used malted milk ones, but you can use peanut M&M's)
instructions:
Melt the chocolate and peanut butter chips in the microwave, and stir.
Add the crushed/broken thin pretzels sticks.
Add spoonfuls of the mixture to a muffin tin that has been sprayed with cooking spray.
Add the Peeps and candy eggs, while the mixture is still warm, for them to adhere.
Refrigerate the nests.
When they are cold, take a knife and run it down the side of each muffin cup, and the nest easily comes out.
Package the nests for gift giving!
Add the crushed/broken thin pretzels sticks.
Add spoonfuls of the mixture to a muffin tin that has been sprayed with cooking spray.
Add the Peeps and candy eggs, while the mixture is still warm, for them to adhere.
Refrigerate the nests.
When they are cold, take a knife and run it down the side of each muffin cup, and the nest easily comes out.
Package the nests for gift giving!
Created using The Recipes Generator
Here are the nests all packaged and ready for gifts!
Thank you for your visit! Happy Easter Blessings to you! xo
I am sharing this with these lovely parties:
Monday, November 20, 2017
Pretzel Rolo Turkeys
Cissy and I did a fun edible treat recently. Aren't these Turkey candies adorable? Let's enjoy a couple with a cup of tea, shall we?
Pretzel Rolo Turkey
I saw these cute turkeys somewhere on the internet, and Cissy and I had fun making them. They're a little messy to do, but aren't they cute?
ingredients:
- Small round pretzels (we used leftover pumpkin shaped ones)
- Rolos
- Googly candy eyes
- Yellow (we used orange and red, too) M&M's or Reese's Pieces
instructions:
- Preheat oven to 200 degrees.
- Place the pretzels on a parchment lined baking sheet. Unwrap the Rolo candies and place one on each pretzel.
- Put the baking sheet in the oven for about 1 minute, just to get the Rolo a little melty.
- Place the googly candy eyes towards the upper part of the Rolo. Add the M&M, or Reese's Pieces for the beak, and then place three Candy Corn in the back of the Rolo for the feathers.
Created using The Recipes Generator
Look what Cissy was able to take home to her family!
I recently had the happiness of attending the Thanksgiving Lunch with my daughter and Cissy.
I also was happy to watch Harper's adorable Thanksgiving program and Feast, with my daughter-in-law. Baby Hayden was busily sleeping away!
I am sharing this with these lovely parties:
Monday, January 9, 2017
Peanut Butter Fudge
Brrrr...it's been cold here in the Dallas area, and I thought we'd have some tea in front of the fireplace. I've made some Peanut Butter Fudge from a handwritten recipe that my late Mother-in-Law wrote for my daughter, Molly, back in 1986. I love, love, love pinecones, and have always collected them at different vacation spots. The pretty pinecone plate was a thrifted find from several years ago, that I bought for 25 cents each. The pretty teapot is from my sister, who is going to be receiving a package of the fudge in the mail, along with some pizzelles, for her birthday this week.
I made this little canning jar decoration several years ago, with some fake snow, a faux evergreen branch, a pinecone, and a candle on a timer.
I've left some faux evergreen branches and pinecones on my mantle. As you can see, I just can't give up my love for teddy bears, either!
This is one of my favorite winter teacups by Clarence. It doesn't have a name, but has numbers of 436/68 and then a 3 . I'm not an expert in teacups, but I'm sure someone would know what they mean.
yield: 1- 9 x 9" pan and two mini loaf pans, or 1- 9 x 13" pan
Peanut Butter Fudge
My late Mother-in-Law wrote this recipe out in 1986 for my daughter, Molly, who loved this fudge!
INGREDIENTS:
- 3 cups sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 1 cup peanut butter
- 1- 7 oz. jar marshmallow cream (the original recipe called for a 9 oz. jar, but you know how companies have cut down!
- 1 teaspoon vanilla
INSTRUCTIONS:
- Combine sugar, evaporated milk, and butter. Bring to a boil, stirring constantly. Boil for 5 minutes.
- Remove from heat, and add peanut butter, marshmallow cream and vanilla, and beat until smooth.
- Pour into greased pan and refrigerate, then cut into squares.
Created using The Recipes Generator
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