from jenny @ picky-plate
1 brownie mix 9×13 inch size
18 Candy Cane Hershey Kisses
1/2 Cup chocolate chips
2 Tablespoons heavy cream
3 original candy canes, crushed
1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and scoop into a mini cheesecake pan or mini muffin tin pan that has been generously sprayed with cooking spray, about 3/4 way full. Press kisses into center of brownie batter, do not push all the way to bottom, some of the tip should stick out the top. Bake for 20-23 minutes or until brownies are cooked through. Let cool completely.
2. Melt chocolate chips in microwave, 30 second intervals until smooth and melted. Stir in cream until silky smooth. You can place back in microwave for 10 seconds to smooth more if needed. Dip tops of brownies into melted chocolate, then sprinkle with crushed candy canes. Serve with a tall glass of milk. Enjoy!!
Tuesday, December 15, 2009
Sunday, December 13, 2009
Nutty Cereal Candy
From laura at real mom kitchen
12.8 oz. box of Rice Chex
12 oz. box of Golden Grahams
1 (7 oz.) bag of shredded coconut
1 (4 oz.) package slivered almonds
1 1/2 cup butter (Yes that is right! 3 sticks at 1/2 cup each)
2 cups sugar
2 cups corn syrup
Combine Rice Chex, Golden Grahams, coconut, and almonds in a large pot.
In sauce pan, cook butter, corn syrup, and sugar to soft ball stage. (That’s 230 degrees here in Utah)
Pour over cereal mixture and stir until well coated.
Pour mixture out on to 2 cookie sheets to cool. Stir occasionally as cooling to prevent clumping.
Store in an air tight container.
Cereal Candy
5 cups Cheerios
5 cups Rice Chex
6 cups Special K
Measure these out into a large bowl. I have a big Tupperware bowl that I use. Then in a large sauce pan put:
2 cups sugar
3/4 cup white corn syrup
1 cube (or stick) of butter (It’s gotta be the real stuff)
1 dash salt
Stir constantly and bring to a boil. Then add:
1 cup whipping cream
Now use you candy thermometer and cook to soft ball stage, stirring constantly. Once at soft ball stage, remove immediately from the heat and add:
1 tsp. vanilla
Stir in vanilla and pour over your cereal. The gently toss and coat the cereal. Once all coated, pour out on the large cookie sheet to cool. Then enjoy!
12.8 oz. box of Rice Chex
12 oz. box of Golden Grahams
1 (7 oz.) bag of shredded coconut
1 (4 oz.) package slivered almonds
1 1/2 cup butter (Yes that is right! 3 sticks at 1/2 cup each)
2 cups sugar
2 cups corn syrup
Combine Rice Chex, Golden Grahams, coconut, and almonds in a large pot.
In sauce pan, cook butter, corn syrup, and sugar to soft ball stage. (That’s 230 degrees here in Utah)
Pour over cereal mixture and stir until well coated.
Pour mixture out on to 2 cookie sheets to cool. Stir occasionally as cooling to prevent clumping.
Store in an air tight container.
Cereal Candy
5 cups Cheerios
5 cups Rice Chex
6 cups Special K
Measure these out into a large bowl. I have a big Tupperware bowl that I use. Then in a large sauce pan put:
2 cups sugar
3/4 cup white corn syrup
1 cube (or stick) of butter (It’s gotta be the real stuff)
1 dash salt
Stir constantly and bring to a boil. Then add:
1 cup whipping cream
Now use you candy thermometer and cook to soft ball stage, stirring constantly. Once at soft ball stage, remove immediately from the heat and add:
1 tsp. vanilla
Stir in vanilla and pour over your cereal. The gently toss and coat the cereal. Once all coated, pour out on the large cookie sheet to cool. Then enjoy!
Saturday, December 12, 2009
Michels Mom's famous Carmels
Recipe Source: Michels mom (www.mykitchencafe.blogspot.com)
2 cups sugar
1 ½ cups light corn syrup
1 can sweetened condensed milk (add only ½ to begin with)
1/4 teaspoon salt
1 cup butter
2 teaspoons vanilla
1 ½ cup chopped toasted pecans (optional)
Butter the sides and bottom of a 9X13-inch pan. Set aside.
In a medium heavy saucepan, add sugar, corn syrup, 1/2 can sweetened condensed milk, salt and butter. Over medium-low heat, stirring constantly to ensure the sugar is completely melted, bring the mixture to a boil and add the rest of the sweetened condensed milk when it begins to boil. Once the second half of the condensed milk has been added and the mixture is boiling again, stop stirring to prevent sugar crystallization (which means the caramels will have a grainy texture). Boil the mixture, without stirring until the mixture reaches the soft ball stage on a candy thermometer (234 degrees F). If you like your caramels a bit firmer, you can cook them up to 248 degrees F, which is firm ball stage but I prefer mine really soft (I will warn you that most people find this stage a bit too soft so use your best judgment and preference). When the caramel reaches the right temperature, immediately remove the pan from the heat and stir in the vanilla and toasted pecans (if using). Carefully pour the hot mixture into the prepared pan without scraping the bottom and sides of the pan. Let the caramel cool completely before cutting into squares and wrapping in waxed paper.
Recipe Source: Michels mom (www.mykitchencafe.blogspot.com)
2 cups sugar
1 ½ cups light corn syrup
1 can sweetened condensed milk (add only ½ to begin with)
1/4 teaspoon salt
1 cup butter
2 teaspoons vanilla
1 ½ cup chopped toasted pecans (optional)
Butter the sides and bottom of a 9X13-inch pan. Set aside.
In a medium heavy saucepan, add sugar, corn syrup, 1/2 can sweetened condensed milk, salt and butter. Over medium-low heat, stirring constantly to ensure the sugar is completely melted, bring the mixture to a boil and add the rest of the sweetened condensed milk when it begins to boil. Once the second half of the condensed milk has been added and the mixture is boiling again, stop stirring to prevent sugar crystallization (which means the caramels will have a grainy texture). Boil the mixture, without stirring until the mixture reaches the soft ball stage on a candy thermometer (234 degrees F). If you like your caramels a bit firmer, you can cook them up to 248 degrees F, which is firm ball stage but I prefer mine really soft (I will warn you that most people find this stage a bit too soft so use your best judgment and preference). When the caramel reaches the right temperature, immediately remove the pan from the heat and stir in the vanilla and toasted pecans (if using). Carefully pour the hot mixture into the prepared pan without scraping the bottom and sides of the pan. Let the caramel cool completely before cutting into squares and wrapping in waxed paper.
Recipe Source: Michels mom (www.mykitchencafe.blogspot.com)
Wednesday, December 9, 2009
Chocolate Covered Nuts
submitted by Brittany
the sisters cafe
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
approximately 3 cups mixed nuts or dry roasted peanuts
Combine all the chocolate chips together in a glass bowl. Microwave on 60% power for 1 minute. Stir gently once or twice. Microwave for another minute on 60% power. Chocolate chips should be glossy and melted slightly but still in their shape. Stir gently until melted completely. (Since every microwave is different, you may need an extra 30 seconds to a minute - just remember not to use full power.)
Pour nuts into chocolate and gently stir to coat well. I have never measured the nuts when I do this, I just pour and stir until I feel like there is a good ratio of chocolate to nuts. My preference is to have a good amount of chocolate coating the nuts so I add a little, stir them in, add some more, etc. You definitely don't want to see any nuts - they should be coated thickly with chocolate.
With a spoon, drop small clusters on wax paper, parchment paper, or Silpat. Allow to cool completely then store between layers of wax paper in a Tupperware - somewhere cool and dry.
the sisters cafe
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
approximately 3 cups mixed nuts or dry roasted peanuts
Combine all the chocolate chips together in a glass bowl. Microwave on 60% power for 1 minute. Stir gently once or twice. Microwave for another minute on 60% power. Chocolate chips should be glossy and melted slightly but still in their shape. Stir gently until melted completely. (Since every microwave is different, you may need an extra 30 seconds to a minute - just remember not to use full power.)
Pour nuts into chocolate and gently stir to coat well. I have never measured the nuts when I do this, I just pour and stir until I feel like there is a good ratio of chocolate to nuts. My preference is to have a good amount of chocolate coating the nuts so I add a little, stir them in, add some more, etc. You definitely don't want to see any nuts - they should be coated thickly with chocolate.
With a spoon, drop small clusters on wax paper, parchment paper, or Silpat. Allow to cool completely then store between layers of wax paper in a Tupperware - somewhere cool and dry.
Sunday, December 6, 2009
Chicken with Balsamic BBQ Sauce
Recipe From: Chelsea at www.mmmcafe.blogspot.com
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 chicken breasts
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until sugar is dissolved.
Preheat the oven to 375 degrees F. Place the chicken in a baking dish (I diced mine, whole chicken breasts work great, they will just take longer to bake), pour sauce over top of chicken, and bake for 15-20 minutes.
Serve with rice or couscous.
Serves 4
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 chicken breasts
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until sugar is dissolved.
Preheat the oven to 375 degrees F. Place the chicken in a baking dish (I diced mine, whole chicken breasts work great, they will just take longer to bake), pour sauce over top of chicken, and bake for 15-20 minutes.
Serve with rice or couscous.
Serves 4
Cookies and Cream Candy Bark
from your homebased mom
2 C vanilla melts or 1/2 lb. vanilla almond bark
2 C semi sweet melts or 1/2 lb. chocolate almond bark
14 Oreos, crushed. Reserve 1/4 C for sprinkling on top
2 Tbsp peanut butter, optional
Place vanilla and semi sweet chocolate into separate containers and melt in microwave. Add peanut butter to one of them if desired. Reserve 1/4 C of cookie crumbs and divide the remaining crumbs between the two melted mixtures and mix in.
Drop spoonfuls of the two mixtures onto a wax paper covered cooking sheet. Alternate the two flavors. Use a knife to swirl the two chocolates together to create a marbled effect.
Allow to harden at room temperature or in the refrigerator. Break into pieces and place in a pretty container.
2 C vanilla melts or 1/2 lb. vanilla almond bark
2 C semi sweet melts or 1/2 lb. chocolate almond bark
14 Oreos, crushed. Reserve 1/4 C for sprinkling on top
2 Tbsp peanut butter, optional
Place vanilla and semi sweet chocolate into separate containers and melt in microwave. Add peanut butter to one of them if desired. Reserve 1/4 C of cookie crumbs and divide the remaining crumbs between the two melted mixtures and mix in.
Drop spoonfuls of the two mixtures onto a wax paper covered cooking sheet. Alternate the two flavors. Use a knife to swirl the two chocolates together to create a marbled effect.
Allow to harden at room temperature or in the refrigerator. Break into pieces and place in a pretty container.
Candy Corn Cookie Bark
Halloween version
from Recipe Girl
14 whole Oreos, broken up. I used the Halloween ones with the orange filling but regular will work fine
1 1/2 C pretzels, broken into pieces. I used the small stick pretzels
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C candy corn
brown and orange colored sprinkles
Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.
Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place
cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.
Christmas version
14 whole Oreos, broken up. I used the holiday ones with the red filling but regular will work fine
1 1/2 C pretzels, broken into pieces. I used the small stick pretzels
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C reindeer corn
red and green colored sprinkles
Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.
Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.
from Recipe Girl
14 whole Oreos, broken up. I used the Halloween ones with the orange filling but regular will work fine
1 1/2 C pretzels, broken into pieces. I used the small stick pretzels
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C candy corn
brown and orange colored sprinkles
Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.
Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place
cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.
Christmas version
14 whole Oreos, broken up. I used the holiday ones with the red filling but regular will work fine
1 1/2 C pretzels, broken into pieces. I used the small stick pretzels
1 lb. white chocolate, almond bark or melts found in the bulk food section
1 C reindeer corn
red and green colored sprinkles
Cover a large cookie sheet with wax paper. Spread broken cookies, pretzels and about 3/4 C of the candy corn onto the waxed paper. Place white chocolate in a container and microwave for 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate.
Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet. Do not let it harden. Place cookie tray into refrigerator until set and firm. Remove and gently break bark into small pieces. Store in air tight container.
Subscribe to:
Posts (Atom)