Carrot Cupcakes with Lemony Cream Cheese Frosting

Filed under: RECIPES - Snacks, RECIPES - Treats

I love that these muffins are not greasy which is common with carrot cakes and zucchini bread. We opted to pass on the frosting and enjoy them simply as muffins.

3/4 Cup whole wheat pastry flour
1/2 Cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1/2 tsp vanilla extract
1 1/2 cups finely shredded carrots (about two carrots)
1/4 cup finely chopped walnuts

Frosting:
4 oz Neufchatel cheese (or reduced fat cream cheese), softened
3/4 cup confectioner’s sugar
1/2 tsp finely grated lemon zest

For Garnish:
2 tbsp finely chopped walnuts

Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners.

In a medium bowl, sift together both flours, soda, salt and spices. In a large bowl, whisk together the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.

Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

To frost, beat together the cream cheese, confectioner’s sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the walnuts. Store in the refrigerator for about 3 days.

Technorati Tags: Carrot Cake Cupcakes with Lemony Cream Cheese Frosting, carrots, Ellie Krieger, healthy snacks, wheat flour

| No Comments »

Fortune Cookies for Chinese New Year

Filed under: RECIPES - Treats

For Chinese New Year we decided to make our own fortune cookies. They proved to be harder than anticipated. Fortunately we were able to make one really good one for show while the rest, well… in Mason’s words, “Where are all the cookies?”

I started out with 6 cookies on a baking sheet. The first batch I baked for 13 minutes. I was able to remove one really good one and then the rest pretty much became scraps or misshapen. The next batch I decided to use waxed paper and baked them for 12 minutes. The waxed paper turned out to be a disaster. If I thought trying to scrape the cookies off a baking sheet was hard the waxed paper was worse. The baking time was too short producing gooey cookies while the 13 minutes produced crispy cookies. The flavor was wonderful. The amount of almond was perfect. I would suggest greasing the pan really well and baking fewer cookies per pan.

Once the baking sheet is removed from the over it is critical to remove all the cookies as fast as possible. I found that if I concentrated on removing the cookies first I still had time to go back and shape them. However, the shorter baking time resulted in a soft cookie that did not hold it’s shape well. It is equally important to make sure the batter is evenly spread out into circles on the baking sheets. The recipe suggested rotating the pan slightly rather than using the back of a spoon. I did not have much luck with rotating the pan. It seemed to work better dropping the batter from the spoon as you would when pouring pancake batter.

2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water

Preheat oven to 300 degrees Fahrenheit. Grease 2 (9-X-13 inch) baking sheets.

In a medium bowl, lightly beat the egg white, vanilla, almond and vegetable oil until frothy, but not stiff. Sift flour, cornstarch, salt and sugar into a separate bowl. Stir in the water. Add the flour mixture into the egg mixture and stir until smooth. The batter should not be runny, but should drop easily off a wooden spoon.

Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula, about 14 to 15 minutes.

Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Alternatives:
On our flight to Hawaii they served us chocolate covered fortune cookies. Dip fortune cookies in melted chocolate.

Technorati Tags: Chinese New Year recipes, fun family food, homemade fortune cookies

| 3 Comments »

Delightful Buttermilk Cookies

Filed under: RECIPES - Treats

The dough is extremely soft. I recommend refrigerating the dough for a couple hours or use the scoop drop method. For more flavor double the lemon zest. These cakey soft cookies are best the day they’re made.

From “Gourmet” Magazine (January 2008)
Makes 3 dozen

For Cookies:
3 c all purpose flour
1 t grated lemon zest
1/2 t baking soda
1/2 t salt
1 1/2 sticks unsalted butter, softened
1 1/2 c granulated sugar
2 large eggs
1 t vanilla
2/3 c well-shaken buttermilk

For Glaze:
1 1/2 c confectioners sugar
3 T well-shaken buttermilk
1/2 t vanilla

Preheat oven to 350 degrees with rack in middle. Butter 2 large baking sheets. Whisk together flour, zest, baking soda, and salt. Set aside.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Add eggs, 1 at a time, beating well after each addition, then beat in vanilla. Mix in flour mixture and buttermilk alternately in batches at low speed, beginning and ending with flour mixture, until smooth. (I chilled the dough in the fridge for about 20 minutes at this point)

Drop level tablespoons of dough about 1 1/2 inches apart onto baking sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute, then transfer to racks.

Whisk together all glaze ingredients and brush onto tops of warm cookies (I did two coats of glaze). Let stand until cookies are completely cooled and glaze is set.

Technorati Tags: buttermilk cookies, Delightful Buttermilk Cookies, fun family food, Gourmet Magazine, treats for kids

| No Comments »

Spotted Pup Otherwise Known as Rice Pudding

Filed under: RECIPES - Treats

I had some left over rice from dinner that I wanted to use up rather than waste. This recipe comes from my sister-n-law Emily’s Grandpa Joe.

The recipe does not specify how much milk, sugar and vanilla to use so I guessed 3 cups milk, 1 teaspoon vanilla, 1/4 cup sugar and I substituted 1/2 teaspoon cinnamon for the nutmeg. Whole milk is preferred but all I had on hand was fat free and I used long grain Jasmine rice.

2 cups of cooked rice
2 eggs, beaten
1/4 tsp salt
Sugar, to sweeten
1/2 cup raisins
Vanilla
Nutmeg

Mix rice and milk in a baking dish. Add the beaten eggs, salt and sugar. Add raisins, vanilla and nutmeg to taste. Bake in low oven until the egg mixture is done. 325 degrees for 1 hour.

For the stove top version: Mix the eggs, milk, salt and sugar in a sauce pan. Bring to a boil. Add rice, vanilla and cinnamon. Simmer 20 to 30 minutes until thick and creamy.

Variations:
Lemon zest
1/2 vanilla bean in the place of vanilla flavoring
Replace some of the milk with Coconut milk

Technorati Tags: cinnamon, Comfort food, fun family food, pudding, Rice Pudding, Spotted Pup, Vanilla bean

| No Comments »

Pumpkin Ice Cream Pie with Maple Whipped Cream

Filed under: RECIPES - Treats

“A cool alternative to traditional pumpkin pie. If you can find pumpkin ice cream, by all means use that. If not, here’s a quick and easy way to make some using vanilla ice cream, good canned pumpkin and lots of wonderful spices. When you first make the mixture the spices might seem strong, but remember that their flavors get a bit muted when they’re ice cold. If you’re doing Thanksgiving for a large crowd, make two of these. One is good for a small crowd and the ice cream alone is a simple, fun desert for a party of two.”

Source: GOOP
TIME: 20 minutes + at least 3 hours in the freezer
1 cup of graham cracker crumbs (about 1 sleeve, ground in the food processor)
1 tablespoon sugar
5 tablespoons melted butter
1 pint vanilla ice cream, softened
1 can pureed pumpkin (or 1-3/4 cups fresh)
1/4 teaspoon each ground allspice, cinnamon, nutmeg and cloves
Maple Whipped Cream (see recipe below)

Preheat the oven to 350º F.
Combine the graham cracker crumbs, sugar and melted butter in a pie pan. Mix together with your fingers and then press evenly to cover the bottom and sides of the pan. It helps to press the mixture with the bottom of a small measuring cup. Bake for ten minutes or until light brown. Let cool while you prepare the filling.

In a large bowl, beat together the ice cream, pumpkin and spices. Spread evenly into the cooled pie shell and stick in the freezer for at least three hours before serving. When ready to serve, spread the top with Maple Whipped Cream. Serves 6, very generously

Maple Whipped Cream
1 cup heavy cream
2-3 tablespoons real Vermont maple syrup

Whip the cream using a standing mixer, hand held mixer or whisk until stiff peaks form. Whisk in maple syrup to taste.

Technorati Tags: holiday desserts, maple whipped cream, pumpkin ice cream, pumpkin pie, sugar alternative

| No Comments »

Chocolate Glazed Doughnuts!

Filed under: CREATING MEMORIES, RECIPES - Treats

One of our Christmas traditions has been to rush out a batch of sugar cookies for Santa and a basket of nibbles for the reindeer all last minute. Then we rush the kids up stairs and wait for a scream of delight when they spy a wrapped present on their bed. Faster than you can say eggnog the boxes are ripped open to reveal the first gift of Christmas- Pajamas.

I thought of my sister-n-law who continued a family tradition of serving scrumptious cinnamon rolls and hot chocolate every Christmas Eve. Ever since I saw the doughnut pan in the Pottery Barn holiday catalog last year I have been dreaming of doughnuts and hot chocolate on Christmas Eve. And if we once again forget to make Santa’s cookies until last minute, I am sure he would not mind a oh so yummy chocolate glazed doughnut with sprinkles.

Makes 1 dozen doughnuts
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying

Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not re-roll scraps.

Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.) I also fried the doughnut holes for about 1 minute and them tossed them in powdered sugar and cinnamon sugar straight out of the hot grease.

Source: Gourmet, December 2006

Chocolate Glaze: This is enough glaze for a double batch of doughnuts!
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar, sifted

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving. Recipe from Alton Brown.

Technorati Tags: chocolate glaze, Christmas Eve, Christmas traditions, doughnuts, fun family foods, homemade doughnuts, joy the baker

| No Comments »

Andes Mint Cookies

Filed under: RECIPES - Treats

I got this recipe last year from a friend who got it from a friend. They remind me of Thin Mints.

3/4 cup butter
1 1/2 cup brown sugar
2 eggs
2 TBSP water
2 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
2 cups choc chips
2 boxes Andes mints (or use bag of Andes mint chips or choc/peanut butter chips)

Melt butter in saucepan on low (or microwave)and add sugar, water and choc chips. Heat and stir just until chocolate is melted. Put in large mixing bowl and cool for about 10 minutes. Add eggs and dry ingredients. Chill for at least 1 hour. Roll into balls and bake at 350 degrees for about 9-10 minutes. After removing from oven place an Andes mint (or several of the andes chips) on each warm cookie. Smear gently with end of spoon or butter knife once melted to gloss cookie. Freezer friendly.

Variations:
Top the cookies with choc/peanut butter chips instead of Andes mints- Submitted by my Hillary Hess.

Technorati Tags: Andes Mint Cookies, christmas cookies, fun family food, holiday desserts, thin mint cookies

| No Comments »

White Chocolate Bread Pudding

Filed under: RECIPES - Treats

My friend Patty made this dish last year for a girl’s night out.

3 tbsp butter, melted
3 cups whipping cream
10 oz white chocolate
1 cup milk
1/2 cup sugar
2 eggs
8 egg yolks
1 loaf French Bread, cubed and dried out

Preheat oven to 275 degrees. Pour the melted butter into a 13 X 9 inch baking pan. Set aside.
In a saucepan bring the cream just to a boil over medium low heat. Remove from heat. Add the white chocolate and mix until melted. Set aside.
In a double boiler over hot water, heat the milk, sugar, eggs and yolks until warm. Blend the egg mixture into the chocolate mixture. Stir until mixed. Place the cubed bread into the baking dish. Pour half of the mixture over the bread and let set for about 15 minutes, making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with foil and bake 1 hour. Remove the foil and continue to bake for an additional 15 minutes until the top is golden brown. Serve with white chocolate sauce.

For the sauce:
8 oz white chocolate
3 oz heavy cream

Combine the cream and chocolate and melt in a saucepan or microwavable bowl until pourable. Spoon over bread.

Technorati Tags: christmas desserts, christmas pudding, fun family food, what to make with egg yolks, White Chocolate bread pudding

| No Comments »

Gingerbread Men Cookies

Filed under: RECIPES - Treats

I admit I have never been a fan of gingerbread. Then a co-worker brought a plate of gingerbread cookies to work and they were actually good. She told me she did not like the molasses, commonly used in gingerbread either; so she replaced the molasses with dark Karo syrup. That was nine years ago and I am just getting around to making my first batch of gingerbread men. This is a recipe I used from Simply Recipes. Taking the advice from my friend I swapped the molasses with dark Karo syrup.

3 1/4 cups sifted all-purpose flour
3/4 tsp baking soda
3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
1/2 cup dark-brown sugar, packed
1 Tbsp ground ginger
1 Tbsp ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon finely ground black pepper
1/2 teaspoon salt
1 large egg
1/2 cup unsulfured molasses
Optional: raisins, chocolate chips, candy pieces, frosting

Royal Icing:
1 egg white
1/2 teaspoon lemon juice
1 3/4 cup confectioners sugar (powdered sugar)

In a medium bowl, sift together flour, baking soda, and spices. Set aside.

In a large bowl, cream the butter. Add the sugar and beat until fluffy. Mix in egg and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for “buttons”.

Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired. Makes 16 5-inch long cookies.

Royal Icing:
Beat 1 egg white and 1/2 tsp lemon juice together, add 1 3/4 cups powdered sugar mixing until the mixture holds stiff peaks. If the icing is too runny, add more powdered sugar until you get the desired consistency.

I used meringue powdered egg whites instead of the raw egg white. combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking)

ICING VARIATION:

For a non egg version mix 3 cups powdered sugar with 4-5 tablespoons milk until smooth. Add food coloring to tint.

Technorati Tags: Christmas Gingerbread, fun family food, gingerbread men, meringue powder

| No Comments »

Classic Homemade Chocolate Confections

Filed under: RECIPES - Treats

Dipped Fruit:
Be sure fruit is completely dry. Melt desired flavor of chocolate. Partially dip fruit in chocolate. Place on waxed paper until set.

Varieties:
-Dried apricots dipped in white, milk or dark chocolate.
-Peanut butter logs in milk chocolate.
-Maraschino cherries with stems dipped in dark chocolate.
-Fresh strawberries dipped in milk, dark or white chocolate.

Chocolate Dipped/covered Pretzels:
Dip pretzels in preferred flavor of chocolate halfway.
For covered pretzels, drop the pretzel into the chocolate. Lift out using a meat fork tapping the fork on the side of the bowl to allow the excess chocolate to drip off. Place on waxed paper or a wire rack to set. Sprinkle with sprinkles or pipe melted contrasting colored chocolate across the pretzels to jazz them up.

Chocolate Spoons:
Use melted chocolate with added flavorings. Pour into a spoon mold and insert handle or use a regular plastic spoon. Refrigerate to set. These make great gifts for coffee and hot chocolate lovers. Wrap in a cellophane bag and close with ribbon.

Candy Bark:
Melt the chocolate. Add peppermint sticks crushed or broken into pieces, chopped nuts, rice krispies, crushed English toffee, Almond Brickle or peanut butter logs. Drop by spoonfuls onto waxed paper or spread mixture on waxed paper as thing as possible. When set break into pieces.

Chocolate Clusters:
Melt Chocolate and stir in favorite nuts or raisins. Drop by spoonfuls onto waxed paper or into a small candy cup; let set

Chocolate Covered Cherries:
1/2 cup Drivert Sugar (an extremely fine powdered sugar found in candy supply shops)
3 tsp Maraschino Cherry juice (less if there is alcohol in the juice)
Maraschino cherries, drained and dried.

Mix together one teaspoon at a time to make a thick paste. Let sit 48 hours preferably.
Make a chocolate shell in a chocolate mold. When the chocolate is set, add 1/4-2 tsp of cherry syrup mixture. Press a cherry into each mold. Cover with chocolate using a brush or back of a spoon. Do not tap on the counter top. Gently tap the bottom of each mold with fingertip. Place in the freezer to set. This candy may be eaten right away after it is set but it tastes much better a day or two later. The centers turn to a clear gooey liquid.

Peanut Butter Cups:
1/2 Cup peanut butter
1 cup powdered sugar
1/2 stick butter or 1/4 cup margarine stick

Mix well. Make a chocolate shell in a candy mold. Fill the mold with peanut butter mixture (do not fill to the top) leaving room to add a top layer of chocolate to seal. Set in the freezer.

Variations:
-Make small bite sized logs of peanut butter mixture. Dip in chocolate. Set on waxed paper.
-Place log on top of animal cracker, then dip in chocolate.

Truffles:
1/2 pound chocolate bark or wafers
1/4 cup whipping cream
Flavoring, optional

Melt chocolate. Warm cream in a sauce pan, until just boiling. Stir warmed cream into melted chocolate. Continue stirring until smooth. Let set at room temperature until a cookie dough consistency.
Press into chocolate coated molds and seal with more chocolate or dip in melted chocolate. Refrigerate until set.

Variations:
-Chop the wafers and put into a bowl or large measuring cup. In another heat proof container for the microwave, or small saucepan heat the cream until just boiling. Pour over chopped candy and stir. Cover and let set five minutes. Remove the cover and stir until smooth.
-Adding 1 or 2 extra tablespoons of cream makes a softer creamier truffle.
-Add chopped nuts, dried fruit, coconut, ect. to the mixture.
-Roll truffle mixture into balls. Roll in chopped nuts, coconut, cocoa powder mixed with powdered sugar.
-Flavor the truffles with mint or raspberry oil.

Peppermint Bark:
1 pound Semi-sweet or dark chocolate, candy wafers or blocks
1 pound white chocolate, candy wafers or blocks
Candy canes, crushed into pieces
1/2 tsp Peppermint oil

Line a baking pan with waxed paper. Place the semi-sweet chocolate in a bowl or double broiler. Melt the chocolate. Pour the chocolate into the prepared baking pan and spread to even out. Let cool slightly. Melt the white chocolate. Add peppermint oil. Pour on top of the semi-sweet chocolate layer and spread. Sprinkle with crushed peppermint candy, pressing slightly to help stick. Let set until hardened.
Once set, remove from pan. Peel off the paper and break into medium sized pieces.

Thin Mints:
Add peppermint oil to melted dark or milk chocolate. (8 drops per 2 pounds chocolate, or according to taste) Dip Ritz crackers completely in the chocolate. Place on waxed paper to set.

Variations:
-Before the cookie sets pipe patterns with white chocolate on top. Use a toothpick to pull through the lines to make attractive patterns.
-Use Oreos in place of the crackers.

Peppermint Patties:
1/2 pound Drivert Sugar (an extremely fine powdered sugar found in candy supply shops)
3 tsp warm water
1 tsp corn syrup
4 drops Peppermint oil

Mix all ingredients together to form a thick paste. Form into flat patties and press into a mold with dark chocolate coating and seal or dip.

Chocolate Dipped Candy Canes:
Dip candy cane sticks in chocolate. Tap to remove excess. Place on waxed paper to set.

Chocolate Covered Turtles:
Arrange 4 whole pecans or walnuts on waxed paper in an X formation. Roll a small ball of caramel and press into the center of the X. Dip in chocolate. Set on waxed paper

Chocolate Caramel Almond apples:
Dip apple in caramel. Roll in chopped nuts. Drizzle with chocolate.

Caramel Pretzel Truffles:
1 (14oz) bag soft caramels – 4 dozen
1 (10oz) bag pretzel nuggets
12 ounces dark chocolate, finely chopped
2 cups almonds (raw), toasted and finely chopped

Unwrap the caramels, then using a rolling pin, roll out each one until a 1/8-inch thick oval. Wrap a caramel around each pretzel nugget, pinching the ends to seal.

In a double broiler over simmering water, melt half the chocolate, stirring occasionally, until smooth. Add the remaining chocolate, remove the top of the double boiler from the saucepan and stir until smooth.
Place the almonds in a shallow bowl. Line a baking sheet with wax paper. Using a fork, dip a caramel covered pretzel in the chocolate to coat, tapping off any excess chocolate. Transfer to the almonds and toss to coat; place on the prepared baking sheet. Repeat with the remaining pretzels. Let stand until set, about 3 hours.

Caramel Pretzels:
This recipe comes from a friend of mine, Brook Ward.
To make the caramels-
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup Karo Syrup
1 can eagle brand milk

Mix all the ingredients in a saucepan. Cook on medium heat stirring all the time until it reaches softball stage- 234-240 degrees on a candy thermometer.

For caramels in a pan add chopped nuts and spread in a greased pan, cool then cut.
For pretzels- cook the caramel to the soft ball stage or until it is sturdy enough that it will not fall off the pretzels. Dip pretzels and lay on waxed paper. When cool, mold caramel to pretzel. Melt bricks of chocolate and dip. Set on waxed paper. When cooled, drizzle opposite color chocolate over top for a fancy treat.

Technorati Tags: chocolate covered cherries, fun family food, homemade chocolate, how to make peanut butter cups, how to make truffles

| No Comments »