Watch out Girl Scouts! Samoa Bites!!

I love Samoa cookies and I wanted a ‘candy like’ version.  And poof!!  A Coconut shortbread, topped with coconut caramel and covered with a 50/50 mix of milk and dark chocolate.  So yummy!!  For some reason, when I add toasted sweetened coconut to the caramel, it lo

ses its chew.  I think it is the sugar on the coconut that causes the caramel to crystallize and turn a little sugary.  So, I tried it with unsweetened coconut and success!!

Here is what you need:

·         Coconut Shortbread

o   1/2 cup (softened, but not melted) butter (I hate unsalted butter.  I don’t know why, but it just doesn’t taste right to me.  Weirdo!)

o   1/4 cup White granulated sugar

o   1 cups All purpose Flour

o   1/8 teaspoon baking powder

o   1/4 teaspoon salt

o   1 tablespoons milk

o   1 teaspoon coconut extract

·         Caramel

o   Follow the recipe here.  Add ½ -1 cup of toasted coconut right before you pour it out.

o   1 cup unsweetened coconut

·         Chocolate

o   I like a 50/50 combo of milk and dark chocolate.  So, to cover a batch, I need a little less than a 16 oz bag of both the dark and light chocolate melts.

·         Extra toasted coconut for the top (I like to use the sweetened coconut for the topping, but the unsweetened works too.)

Tools you need:

·         Mixer for the cookies (or by hand if you are just plain awesome!)

·         Baking sheet with parchment paper or a silpat and a cookie cutter (or a silicone mold.  I love them so much!  If you use a 40 or 50% off coupon at Michael’s or Joann’s, they are only $5!)

·         3 QUART pan

·         Candy thermometer

·         Baking sheet (to toast coconut)

·         Whisk and wooden spoon

Steps:

1.       The cookies!  

a.       Preheat the oven to 350 degrees.

b.      Place the softened butter and sugar and cream together until they are light and fluffy.

c.       Add the flour, salt and baking powder.  Do you sift?  I don’t.  Never have.  I am just lazy I guess.  I did add the flour a ½ cup at a time.

d.      Add the milk and coconut extract.  Scrape down the sides and make sure everything is combined.

e.      Form into a disk and wrap in plastic wrap.  Place in the fridge for an hour at least. 

f.        Now, to bake.  If you are using a silicone mold (please do!), press the cookie dough into the bottom of each mold.  I went about ¼ inch thick.  If not, you can cut them with a cookie cutter.  The step to add the caramel will be harder, but still tasty.

g.       Bake for 10-15 minutes.  You want them to be a nice, light golden brown.

h.      Allow to cool

2.       The Coconut!

a.       Preheat the oven to 350 degrees.  This step is done if you are making the cookies.

b.      Place the coconut on a baking sheet with parchment paper or a silpat.  It should be in a nice single layer.

c.       Bake for 10 minutes.  I stir mine every two minutes.  The edges toast faster than the middle. 

d.      Allow to cool.

3.       The caramel!

a.       Follow this recipe here.  I love it so much.  Just before you pour out your caramel into the molds or on the cookies, add ½ to 1 cup of toasted coconut.  I like a lot of coconut, but you may want less. 

b.      If you don’t want to make your own caramel, melt 15 ounces of caramels and 1-2 tablespoons of milk.  I like to use the microwave.  Place the caramels and 1 tablespoon of milk in a microwave safe bowl.   Heat for 30 seconds and stir.  Keep repeating until melted.  If it is too thick, add another tablespoon of milk.  Then stir in ½ to 1 cup of the toasted coconut.

4.       Assemble!

a.       Take the coconut caramels and pour over the molds or cookies.  Try to get the caramel to stay on top as much as possible.  This is why the molds rock!

b.      Allow the caramels to set and cool.  

c.       Pop them out of the molds and dip in chocolate.  I used 12 oz of milk and 12 oz of dark chocolate.  For tips on how to melt the chocolate, go here.

d.      Dip them in the chocolate.  I covered them completely. 

e.      Sprinkle with coconut and you are done!!

Happy Eating!!

I love Samoa cookies and I wanted a ‘candy like’ version.  And poof!!  A Coconut shortbread, topped with coconut caramel and covered with a 50/50 mix of milk and dark chocolate.  So yummy!!  For some reason, when I add toasted sweetened coconut to the caramel, it lo

ses its chew.  I think it is the sugar on the coconut that causes the caramel to crystallize and turn a little sugary.  So, I tried it with unsweetened coconut and success!!

Here is what you need:

·         Coconut Shortbread

o   1/2 cup (softened, but not melted) butter (I hate unsalted butter.  I don’t know why, but it just doesn’t taste right to me.  Weirdo!)

o   1/4 cup White granulated sugar

o   1 cups All purpose Flour

o   1/8 teaspoon baking powder

o   1/4 teaspoon salt

o   1 tablespoons milk

o   1 teaspoon coconut extract

·         Caramel

o   Follow the recipe here.  Add ½ -1 cup of toasted coconut right before you pour it out.

o   1 cup unsweetened coconut

·         Chocolate

o   I like a 50/50 combo of milk and dark chocolate.  So, to cover a batch, I need a little less than a 16 oz bag of both the dark and light chocolate melts.

·         Extra toasted coconut for the top (I like to use the sweetened coconut for the topping, but the unsweetened works too.)

Tools you need:

·         Mixer for the cookies (or by hand if you are just plain awesome!)

·         Baking sheet with parchment paper or a silpat and a cookie cutter (or a silicone mold.  I love them so much!  If you use a 40 or 50% off coupon at Michael’s or Joann’s, they are only $5!)

·         3 QUART pan

·         Candy thermometer

·         Baking sheet (to toast coconut)

·         Whisk and wooden spoon

Steps:

1.       The cookies!  

a.       Preheat the oven to 350 degrees.

b.      Place the softened butter and sugar and cream together until they are light and fluffy.

c.       Add the flour, salt and baking powder.  Do you sift?  I don’t.  Never have.  I am just lazy I guess.  I did add the flour a ½ cup at a time.

d.      Add the milk and coconut extract.  Scrape down the sides and make sure everything is combined.

e.      Form into a disk and wrap in plastic wrap.  Place in the fridge for an hour at least. 

f.        Now, to bake.  If you are using a silicone mold (please do!), press the cookie dough into the bottom of each mold.  I went about ¼ inch thick.  If not, you can cut them with a cookie cutter.  The step to add the caramel will be harder, but still tasty.

g.       Bake for 10-15 minutes.  You want them to be a nice, light golden brown.

h.      Allow to cool

2.       The Coconut!

a.       Preheat the oven to 350 degrees.  This step is done if you are making the cookies.

b.      Place the coconut on a baking sheet with parchment paper or a silpat.  It should be in a nice single layer.

c.       Bake for 10 minutes.  I stir mine every two minutes.  The edges toast faster than the middle. 

d.      Allow to cool.

3.       The caramel!

a.       Follow this recipe here.  I love it so much.  Just before you pour out your caramel into the molds or on the cookies, add ½ to 1 cup of toasted coconut.  I like a lot of coconut, but you may want less. 

b.      If you don’t want to make your own caramel, melt 15 ounces of caramels and 1-2 tablespoons of milk.  I like to use the microwave.  Place the caramels and 1 tablespoon of milk in a microwave safe bowl.   Heat for 30 seconds and stir.  Keep repeating until melted.  If it is too thick, add another tablespoon of milk.  Then stir in ½ to 1 cup of the toasted coconut.

4.       Assemble!

a.       Take the coconut caramels and pour over the molds or cookies.  Try to get the caramel to stay on top as much as possible.  This is why the molds rock!

b.      Allow the caramels to set and cool.  

c.       Pop them out of the molds and dip in chocolate.  I used 12 oz of milk and 12 oz of dark chocolate.  For tips on how to melt the chocolate, go here.

d.      Dip them in the chocolate.  I covered them completely. 

e.      Sprinkle with coconut and you are done!!

Happy Eating!!

A New Super Awesome Snickers Recipe!!

Ok, confession time.  I fell out of love with the old snickers recipe.  It was fine in the beginning, but it isn’t fluffy enough for me.    Then I found a new caramel that I worship.  I’m sorry old recipe.  Our love affair is over. 

Say ‘Hello” to the new love!  Mr. Wonderful loves it… a lot.  More than he should for his diet. 

What you will need:

-          Caramel Layer: Recipe link here

• ·         1 cup granulated sugar
• ·         ½ cup corn syrup
• ·         ½ cup water
• ·         4 tablespoons of butter (1/2 a stick).  Take the butter out of the fridge and cut your 4 tablespoons into small pieces.  I usually cut mine into 12-16 pieces.
• ·         1/3 cup heavy whipping cream
• ·         ½ teaspoon of salt
• ·         ½ cup chopped (or whole) peanuts

-          Nougat Layer:

·         ½ cup brown sugar

·         ½ cup white granulated sugar

·         ¼ cup of corn syrup

·         ¼ cup water

·         2 room temperature egg whites (While I cook my caramel, I place two whole eggs in the shell in a bowl of warm water.  In five minutes, the whites will be just right.)

·         1/8 teaspoon of cream of tartar

·         1/3 cup of chopped peanuts

·         1/3 cup of peanut butter flavored candy melts (the ones found in craft stores or the peanut butter chips in grocery stores)

-          And chocolate to dip them in!  I use milk chocolate candy melts. 

Tools you need:

1)      3 quart pan.  I wouldn’t go any smaller than this size. The mixture will bubble up a lot!

2)      Candy thermometer

3)      Whisk

4)      A pan sprayed with nonstick spray or a silicone candy pan (I love mine!  I use them for so many treats)

5)      An electric mixer (I like to use a stand mixer like a KitcheAid)

The steps:  Here we go!!

-The caramel: Link to the original recipe here

1)      This method goes fast.  You need to have everything ready to go before you start to cook.

2)       Cut the butter and measure out the cream.  I put the salt into the cream. 

3)      In your 3 quart pan, place the sugar, corn syrup and water.  Whisk this mixture over medium low heat.  On my electric stove, I place the heat at 4.  Whisk until all the sugar is dissolved. 

4)      Now, turn up the heat to high!  Yes, High!!!  Burn, baby, burn!!  Place the candy thermometer on the pan. Don’t stir!!! Don’t walk away!  I said don’t!  This is going to happen fast.  You want the mixture to reach between 290-300.  If you want a runny caramel, go for 290.  Want a sturdy caramel, go for 300.  Since I live it the mountains, I cook mine until 285 (subtract two degrees for every 1000 feet above sea level).  You want the sugar to just start to get color (a light amber).

5)      Now that the sugar is at temp, remove from the heat.  Put ¼-1/3 of the butter into the pan and whisk!  Whisk like there is no tomorrow!  Once the butter is incorporated, add another ¼- 1/3 of the butter.  Continue to whisk until all the butter has been added.

6)      It is scary now!  Pour the salt and cream in.  Start to whisk slowly!  Everything will seem calm when you add the cream.  But, once you start to whisk, the gates of hell will open up and the sugar mixture will hiss and shoot hot steam at you.  Go slow!  Once the mixture calms down, whisk until the mixture is smooth.  This whole step shouldn’t take more than a minute. 

 

The steam after you add the cream is super hot!  Be careful!!!! 

The steam after you add the cream is super hot!  Be careful!!!! 

The steam dies down quick and you are left with a smooth caramel.   Please excuse my man hands ;-)

7)      Quickly stir in the peanuts. 

8)      Pour it out!  You need to get it out of the pan as soon as you can.  You can scrape the pan a little to get all the peanuts out.  But, don’t try to get all the caramel.  It won’t happen.  Just do a quick scrape and move on.

Sometimes I put the peanuts in the pan and poured the caramel on top.  Isn’t this a cute heart mold?

-The nougat:

1)      Clean the pan and the thermometer from the caramel part.

2)      Put the sugars, corn syrup and water in the pan.  Over Medium heat, cook the mixture Covered for ten minutes.

3)      While that is cooking, place the room temperature egg whites and cream of tartar in the mixing bowl and beat (with the whisk attachment) on high until they are stiff peaks. 

4)      Also, chop up the peanuts and peanut butter candy melts (or chips).

5)      Once the ten minutes are up, remove the lid and clip on the candy thermometer.   Continue to cook until the mixture is at 250-260 (I like to cook it to 255, but I live at 4100 feet.  If you live lower, shoot for 260.  If you live higher, I feel bad for you.  Try to stop at 250.)  This recipe is ok to be off a degree or two.  It’s pretty forgiving.

6)      Turn the mixer on low and add a little of the cooked sugar.  My egg likes to stay in the whisk part.  So, after I add a little of the sugar, I turn the mixer up so the eggs come out of the whisk and into the bowl.  I then turn it back down and slowly add the rest of the sugar.  Then turn the mixture all the way up and whisk for 8 minutes. 

7)      Then change the whisk attachment to the paddle attachment and add the peanuts and the peanut butter chips.  And continue on high for a minute more. 

8)      Spread over the caramel layer and allow to cool.  Then place in the fridge for an hour or so.  I like the silicone molds because I don’t have to cut them up.  But, if you used a pan, cut them at this point.  You may need to put them back in the fridge to prepare them for dipping.

9)      Dip away and decorate!  They are super good and fluffy!!

This is not a beginner’s recipe.  Well, it wasn’t for me!   It takes some practice.  Good luck and don’t give up!! 

Ok, confession time.  I fell out of love with the old snickers recipe.  It was fine in the beginning, but it isn’t fluffy enough for me.    Then I found a new caramel that I worship.  I’m sorry old recipe.  Our love affair is over. 

Say ‘Hello” to the new love!  Mr. Wonderful loves it… a lot.  More than he should for his diet. 

What you will need:

-          Caramel Layer: Recipe link here

• ·         1 cup granulated sugar
• ·         ½ cup corn syrup
• ·         ½ cup water
• ·         4 tablespoons of butter (1/2 a stick).  Take the butter out of the fridge and cut your 4 tablespoons into small pieces.  I usually cut mine into 12-16 pieces.
• ·         1/3 cup heavy whipping cream
• ·         ½ teaspoon of salt
• ·         ½ cup chopped (or whole) peanuts

-          Nougat Layer:

·         ½ cup brown sugar

·         ½ cup white granulated sugar

·         ¼ cup of corn syrup

·         ¼ cup water

·         2 room temperature egg whites (While I cook my caramel, I place two whole eggs in the shell in a bowl of warm water.  In five minutes, the whites will be just right.)

·         1/8 teaspoon of cream of tartar

·         1/3 cup of chopped peanuts

·         1/3 cup of peanut butter flavored candy melts (the ones found in craft stores or the peanut butter chips in grocery stores)

-          And chocolate to dip them in!  I use milk chocolate candy melts. 

Tools you need:

1)      3 quart pan.  I wouldn’t go any smaller than this size. The mixture will bubble up a lot!

2)      Candy thermometer

3)      Whisk

4)      A pan sprayed with nonstick spray or a silicone candy pan (I love mine!  I use them for so many treats)

5)      An electric mixer (I like to use a stand mixer like a KitcheAid)

The steps:  Here we go!!

-The caramel: Link to the original recipe here

1)      This method goes fast.  You need to have everything ready to go before you start to cook.

2)       Cut the butter and measure out the cream.  I put the salt into the cream. 

3)      In your 3 quart pan, place the sugar, corn syrup and water.  Whisk this mixture over medium low heat.  On my electric stove, I place the heat at 4.  Whisk until all the sugar is dissolved. 

4)      Now, turn up the heat to high!  Yes, High!!!  Burn, baby, burn!!  Place the candy thermometer on the pan. Don’t stir!!! Don’t walk away!  I said don’t!  This is going to happen fast.  You want the mixture to reach between 290-300.  If you want a runny caramel, go for 290.  Want a sturdy caramel, go for 300.  Since I live it the mountains, I cook mine until 285 (subtract two degrees for every 1000 feet above sea level).  You want the sugar to just start to get color (a light amber).

5)      Now that the sugar is at temp, remove from the heat.  Put ¼-1/3 of the butter into the pan and whisk!  Whisk like there is no tomorrow!  Once the butter is incorporated, add another ¼- 1/3 of the butter.  Continue to whisk until all the butter has been added.

6)      It is scary now!  Pour the salt and cream in.  Start to whisk slowly!  Everything will seem calm when you add the cream.  But, once you start to whisk, the gates of hell will open up and the sugar mixture will hiss and shoot hot steam at you.  Go slow!  Once the mixture calms down, whisk until the mixture is smooth.  This whole step shouldn’t take more than a minute. 

 

The steam after you add the cream is super hot!  Be careful!!!! 

The steam after you add the cream is super hot!  Be careful!!!! 

The steam dies down quick and you are left with a smooth caramel.   Please excuse my man hands ;-)

7)      Quickly stir in the peanuts. 

8)      Pour it out!  You need to get it out of the pan as soon as you can.  You can scrape the pan a little to get all the peanuts out.  But, don’t try to get all the caramel.  It won’t happen.  Just do a quick scrape and move on.

Sometimes I put the peanuts in the pan and poured the caramel on top.  Isn’t this a cute heart mold?

-The nougat:

1)      Clean the pan and the thermometer from the caramel part.

2)      Put the sugars, corn syrup and water in the pan.  Over Medium heat, cook the mixture Covered for ten minutes.

3)      While that is cooking, place the room temperature egg whites and cream of tartar in the mixing bowl and beat (with the whisk attachment) on high until they are stiff peaks. 

4)      Also, chop up the peanuts and peanut butter candy melts (or chips).

5)      Once the ten minutes are up, remove the lid and clip on the candy thermometer.   Continue to cook until the mixture is at 250-260 (I like to cook it to 255, but I live at 4100 feet.  If you live lower, shoot for 260.  If you live higher, I feel bad for you.  Try to stop at 250.)  This recipe is ok to be off a degree or two.  It’s pretty forgiving.

6)      Turn the mixer on low and add a little of the cooked sugar.  My egg likes to stay in the whisk part.  So, after I add a little of the sugar, I turn the mixer up so the eggs come out of the whisk and into the bowl.  I then turn it back down and slowly add the rest of the sugar.  Then turn the mixture all the way up and whisk for 8 minutes. 

7)      Then change the whisk attachment to the paddle attachment and add the peanuts and the peanut butter chips.  And continue on high for a minute more. 

8)      Spread over the caramel layer and allow to cool.  Then place in the fridge for an hour or so.  I like the silicone molds because I don’t have to cut them up.  But, if you used a pan, cut them at this point.  You may need to put them back in the fridge to prepare them for dipping.

9)      Dip away and decorate!  They are super good and fluffy!!

This is not a beginner’s recipe.  Well, it wasn’t for me!   It takes some practice.  Good luck and don’t give up!! 

Best Caramels Ever!

      These are real caramels.  No brown sugar or vanilla to ‘fake’ the caramel color.  You will actually be browning the sugar to create the color.  But beware!!!  It is going to get hot and steamy.  Wait, those are usually good thing.  Anyway, I found a recipe close to this on the web and I would go to the website every time I made caramels.  But, then the website was taken down.  Oh, the horror!  I didn’t bother to memorize the recipe and now it was gone.  So, I have no idea if this is the same as the one I found.  I had to start from scratch.  But, I think I have a good recipe here.  Give it a try!  This makes 24 1 inch caramels or the caramel layer for 36 snickers, samoas, milky ways...you get the point.

The New Awesome Caramel in my new recipe for Snickers.  To. Die. For!

What you will need:

• -          1 cup granulated sugar
• -          ½ cup corn syrup
• -          ½ cup water
• -          4 tablespoons of butter (1/2 a stick).  Take the butter out of the fridge and cut your 4 tablespoons into small pieces.  I usually cut mine into 12-16 pieces.
• -          1/3 cup heavy whipping cream
• -          1 teaspoon of salt

Tools you will need:

• -          3 quart pan.  Don't go any smaller than this size. The mixture will bubble up a lot!
• -          Candy thermometer
• -          Whisk
• -          A pan sprayed with nonstick spray or a silicone candy pan (I love mine!  I use them for so many treats)

Steps:  Read all the steps before starting!  This is not a ’learn as you go’ recipe.  You need to know your stuff first!

1)      This method goes fast.  You need to have everything ready to go before you start to cook.  Cut the butter and measure out the cream.  I put the salt into the cream. 

2)      In your 3 quart pan, place the sugar, corn syrup and water.  Whisk this mixture over medium low heat.  On my electric stove, I place the heat at 4.  Whisk until all the sugar is dissolved. 

3)      Now, turn up the heat to high!  Yes, High!!!  Burn, baby, burn!!  Place the candy thermometer on the pan. Don’t stir!!! Don’t walk away!  I said don’t!  This is going to happen fast.  You want the mixture to reach between 290-300.  If you want a runny caramel, go for 290.  Want a sturdy caramel, go for 300.  Since I live it the mountains, I cook mine until 285 (subtract two degrees for every 1000 feet above sea level).  You want the sugar to just start to get color (a light amber).

4)      Now that the sugar is at temp, remove from the heat.  Put ¼-1/3 of the butter into the pan and whisk!  Whisk like there is no tomorrow!  Once the butter is incorporated, add another ¼- 1/3 of the butter.  Continue to whisk until all the butter has been added.

5)      It is scary now!  Pour the salt and cream in.  Start to whisk slowly!  Everything will seem calm when you add the cream.  But, once you start to whisk, the gates of hell will open up and the sugar mixture will hiss and shoot hot steam at you.  Go slow!  Once the mixture calms down, gently whisk until the mixture is smooth.  This whole step shouldn’t take more than a minute. 

 After cream is added

A few seconds later.  Nice and smooth!

6)      Pour it out!  You need to get it out of the pan as soon as you can.  And don’t scrape the pan.  The part that sticks to the pan is overdone and may have bits of hard sugar in it.  Not good eats! 

I love using silicone molds for the caramels.  They are all the same size.  I just put them in the refrigerator for 30 minutes to firm up, pop them out and dip.  Love it!!!

This recipe may take a few test runs.  You need to pick the temperature that works for you.  If the first, or second, batch doesn’t work, don’t give up.  They are the best caramels I have ever had, homemade or store bought.  And they are very fast.  Give it a try!!

      These are real caramels.  No brown sugar or vanilla to ‘fake’ the caramel color.  You will actually be browning the sugar to create the color.  But beware!!!  It is going to get hot and steamy.  Wait, those are usually good thing.  Anyway, I found a recipe close to this on the web and I would go to the website every time I made caramels.  But, then the website was taken down.  Oh, the horror!  I didn’t bother to memorize the recipe and now it was gone.  So, I have no idea if this is the same as the one I found.  I had to start from scratch.  But, I think I have a good recipe here.  Give it a try!  This makes 24 1 inch caramels or the caramel layer for 36 snickers, samoas, milky ways...you get the point.

The New Awesome Caramel in my new recipe for Snickers.  To. Die. For!

What you will need:

• -          1 cup granulated sugar
• -          ½ cup corn syrup
• -          ½ cup water
• -          4 tablespoons of butter (1/2 a stick).  Take the butter out of the fridge and cut your 4 tablespoons into small pieces.  I usually cut mine into 12-16 pieces.
• -          1/3 cup heavy whipping cream
• -          1 teaspoon of salt

Tools you will need:

• -          3 quart pan.  Don't go any smaller than this size. The mixture will bubble up a lot!
• -          Candy thermometer
• -          Whisk
• -          A pan sprayed with nonstick spray or a silicone candy pan (I love mine!  I use them for so many treats)

Steps:  Read all the steps before starting!  This is not a ’learn as you go’ recipe.  You need to know your stuff first!

1)      This method goes fast.  You need to have everything ready to go before you start to cook.  Cut the butter and measure out the cream.  I put the salt into the cream. 

2)      In your 3 quart pan, place the sugar, corn syrup and water.  Whisk this mixture over medium low heat.  On my electric stove, I place the heat at 4.  Whisk until all the sugar is dissolved. 

3)      Now, turn up the heat to high!  Yes, High!!!  Burn, baby, burn!!  Place the candy thermometer on the pan. Don’t stir!!! Don’t walk away!  I said don’t!  This is going to happen fast.  You want the mixture to reach between 290-300.  If you want a runny caramel, go for 290.  Want a sturdy caramel, go for 300.  Since I live it the mountains, I cook mine until 285 (subtract two degrees for every 1000 feet above sea level).  You want the sugar to just start to get color (a light amber).

4)      Now that the sugar is at temp, remove from the heat.  Put ¼-1/3 of the butter into the pan and whisk!  Whisk like there is no tomorrow!  Once the butter is incorporated, add another ¼- 1/3 of the butter.  Continue to whisk until all the butter has been added.

5)      It is scary now!  Pour the salt and cream in.  Start to whisk slowly!  Everything will seem calm when you add the cream.  But, once you start to whisk, the gates of hell will open up and the sugar mixture will hiss and shoot hot steam at you.  Go slow!  Once the mixture calms down, gently whisk until the mixture is smooth.  This whole step shouldn’t take more than a minute. 

 After cream is added

A few seconds later.  Nice and smooth!

6)      Pour it out!  You need to get it out of the pan as soon as you can.  And don’t scrape the pan.  The part that sticks to the pan is overdone and may have bits of hard sugar in it.  Not good eats! 

I love using silicone molds for the caramels.  They are all the same size.  I just put them in the refrigerator for 30 minutes to firm up, pop them out and dip.  Love it!!!

This recipe may take a few test runs.  You need to pick the temperature that works for you.  If the first, or second, batch doesn’t work, don’t give up.  They are the best caramels I have ever had, homemade or store bought.  And they are very fast.  Give it a try!!

5 minute healthy granola bars! You will never buy a box of them again!

 

        So, I like to find recipes online and bookmark them. That way I can go to them whenever I want. Or so I thought! I went to my favorite website for a caramel recipe and the site was Gone!! I felt lost! I was angry! So, I have decided to post my favorite recipes (with my changes and links to the originals) so I never lose one again. After all, this is my online recipe box. Didn’t you know that??

       Well, two peas and their pod has a great recipe for granola bars that are peanut free. I like peanuts and rice cereal, so I changed the recipe to fit my taste. Here is my version, but please visit the original site. They have great ideas and the pictures are awesome!!


What you need
 - ¼ cup butter
- ¼ cup brown sugar
- ¼ cup peanut butter (or almond butter)
 - ¼ cup honey - 2 cups rice cereal (You know. The box with the three guys on it.  Snap, Crackle and Pop!))
 - 1 cup quick oats - And any toppings you want


Steps
 1) Put the first four ingredients in a medium saucepan over medium heat. Stir it every 10 seconds or so.

 2) Once it starts to bubble, allow it to go for two more minutes. Stir constantly as it boils.

3) Remove from the heat and stir in rice cereal and oats. It should look pretty dry and crumbly. Stir in any nuts, fruits or seeds. I wouldn’t mix in chocolate chips or marshmallows at this point.

4) Pour the mixture into a greased 9x13 pan. Spread it out and top with chocolate chips and/or marshmallows and PRESS! Press down to combine all the ingredients and make a nice firm bar.

5) Place in the fridge to allow the chocolate chips to set. Cut and wrap in plastic wrap or wax paper.

6) They are ready to eat, but the honey taste is a little strong. If you wait a day, all the flavors combine and they taste awesome!
My favorite combos are:
- Chocolate chips and mini marshmallows
- Dried cranberries, almonds and white chocolate
- Raisins and a ¼ teaspoon of cinnamon (maybe a dash of nutmeg).
 - I tried dried cranberries, almonds and coconut. Heaven!!!!


These are so yummy and so easy to make. I make a batch every Sunday for lunches or snacks for the week. Mr. wonderful loves them. Try them today!!

  

 PS: Sorry I haven’t posted in…forever! My youngest is mobile. PSS: I waited so long to post this, that my baby can walk now! He is only 10 months, but still!!

 

        So, I like to find recipes online and bookmark them. That way I can go to them whenever I want. Or so I thought! I went to my favorite website for a caramel recipe and the site was Gone!! I felt lost! I was angry! So, I have decided to post my favorite recipes (with my changes and links to the originals) so I never lose one again. After all, this is my online recipe box. Didn’t you know that??

       Well, two peas and their pod has a great recipe for granola bars that are peanut free. I like peanuts and rice cereal, so I changed the recipe to fit my taste. Here is my version, but please visit the original site. They have great ideas and the pictures are awesome!!


What you need
 - ¼ cup butter
- ¼ cup brown sugar
- ¼ cup peanut butter (or almond butter)
 - ¼ cup honey - 2 cups rice cereal (You know. The box with the three guys on it.  Snap, Crackle and Pop!))
 - 1 cup quick oats - And any toppings you want


Steps
 1) Put the first four ingredients in a medium saucepan over medium heat. Stir it every 10 seconds or so.

 2) Once it starts to bubble, allow it to go for two more minutes. Stir constantly as it boils.

3) Remove from the heat and stir in rice cereal and oats. It should look pretty dry and crumbly. Stir in any nuts, fruits or seeds. I wouldn’t mix in chocolate chips or marshmallows at this point.

4) Pour the mixture into a greased 9x13 pan. Spread it out and top with chocolate chips and/or marshmallows and PRESS! Press down to combine all the ingredients and make a nice firm bar.

5) Place in the fridge to allow the chocolate chips to set. Cut and wrap in plastic wrap or wax paper.

6) They are ready to eat, but the honey taste is a little strong. If you wait a day, all the flavors combine and they taste awesome!
My favorite combos are:
- Chocolate chips and mini marshmallows
- Dried cranberries, almonds and white chocolate
- Raisins and a ¼ teaspoon of cinnamon (maybe a dash of nutmeg).
 - I tried dried cranberries, almonds and coconut. Heaven!!!!


These are so yummy and so easy to make. I make a batch every Sunday for lunches or snacks for the week. Mr. wonderful loves them. Try them today!!

  

 PS: Sorry I haven’t posted in…forever! My youngest is mobile. PSS: I waited so long to post this, that my baby can walk now! He is only 10 months, but still!!

Make your own colored sanding sugar!! So easy!

 

The other day I wanted to make some homemade peeps. I ran out of sanding sugar and didn’t want to run to the store. Pinterest to the rescue!!! I found out that I could make my own. I could make any color I wanted and the cost was just pennies! Here is how I did it:

What you will need:

· 2 cups of white sugar ( you can use any size granules you like)

· 15 – 20 drops of food coloring

· A mixer (you could use a fork, but I am too lazy for that!)

 

Steps:

1) Put the sugar and the 15 – 20 drops of coloring in a bowl. The darker you want it, the more drops you need to add.

2) Using a mixer on medium-low speed, mix until the color is evenly distributed.

3) Put the sugar in a dish to dry out for a few hours before you put it away in a container.

That’s it! Why did I even buy colored sugar before???? Try it, you will love it!

 

The other day I wanted to make some homemade peeps. I ran out of sanding sugar and didn’t want to run to the store. Pinterest to the rescue!!! I found out that I could make my own. I could make any color I wanted and the cost was just pennies! Here is how I did it:

What you will need:

· 2 cups of white sugar ( you can use any size granules you like)

· 15 – 20 drops of food coloring

· A mixer (you could use a fork, but I am too lazy for that!)

 

Steps:

1) Put the sugar and the 15 – 20 drops of coloring in a bowl. The darker you want it, the more drops you need to add.

2) Using a mixer on medium-low speed, mix until the color is evenly distributed.

3) Put the sugar in a dish to dry out for a few hours before you put it away in a container.

That’s it! Why did I even buy colored sugar before???? Try it, you will love it!

Homemade MINT 3 Musketeer Candy Bars!!! Soft, fluffy mint nougat covered in chocolate!

 

Mr. Wonderful loves all things mint and chocolate. So, here is a fluffy, minty treat. I used a combination of dark and milk chocolate to coat the centers. I’m not a fan of just dark chocolate and just milk chocolate was too sweet. But a mixture was just right (Why do I feel like Goldilocks?). Here it is:

What you will need:

· 3 cups White Granulated Sugar
· ¾ cup light Corn Syrup
· ¾ cup water
· 1/8 teaspoon of Salt
· 3 egg whites (Don’t worry. They will get cooked)
· ½ cup of White Chocolate chips
· 8 oz bag of Milk Chocolate Candy Wafers ( I used Wilton Light Chocolate Wafers)
· 8 oz bag of Dark Chocolate Candy Wafers ( I used Wilton Dark Chocolate Wafers)
· Green food coloring
· Mint Flavored Extract
 
Tools you need:

· Heavy bottomed 3 quart pot with lid
· Candy Thermometer
· Mixer and mixing bowl. I also used a Wisk attachment.
· 13 x 9 pan sprayed with cooking spray (not the butter flavored one!)
· Bowl and fork for dipping
· Wax Paper or Silpat Non-Stick Baking Mat (my favorite!!)
 
Steps:
1) In a 3 quart pot, add your sugar, water, syrup and salt. (I don’t even stir it together. I just add them and turn on the heat.)

2) Place the lid on the pot and turn your stove to medium heat. Allow to cook for ten minutes. Do Not Lift The Lid!

3) Once the ten minutes are up, remove the lid and attach your candy thermometer.

4) While the sugar cooks, beat three egg whites to stiff peaks and set to the side.

5) Cook the sugar to 270 degrees. Now, if you don’t live at sea level, you will have to change the temperature. For every 1000 feet above sea level, subtract two degrees. I live at about 5000 feet above sea level, so I cooked it until 260 degrees.

6) Right before your sugar gets to the goal temperature, whip the eggs again to make sure they haven’t separated.

7) Using your mixer set on low; gradually add the sugar to the whipped egg. It took me almost five minutes to add the sugar slowly to the eggs.

8) Once all the sugar syrup is added, turn the mixer up to high and whip until the mixture looks like dough. It should be a little thicker than marshmallow cream and be pulling away from the bowl a bit. It took my Kitchen Aid mixer 13 minutes to get to the ‘dough’ state.

9) Add your white chocolate chips, at least 8 drops of green food coloring and a teaspoon of mint flavored extract to the ‘dough’. Once you add the chocolate, the mixture will not thicken anymore. So, make sure the ‘dough’ is thick before you do this step. Mix until the chocolate has melted and mixed into the ‘dough’.

10) Pour the mixture into a 13 x 9 pan that has been sprayed with non stick spray (not butter flavor!).

11) Place in the refrigerator for 30 minutes to an hour.

I got to play with these cuties while I waited for the dough to cool. Meet the Chipmunk. Yep, I nicknamed my kids monkey and Chipmunk.

12) Remove the candy from the pan. The whole thing should come out as a whole.

13) Cut your candy into mini candy bar shapes. I got at least 2 dozen fun-size candy bars.

14) Melt your light and dark chocolates following the package instructions or follow my steps for tempering.

15) Using a fork or dipping tool, dip your candy into the chocolate and place on a Silpat or wax paper.

16) I used a little chocolate in a bag to make a design on my chocolates.

If you like this one, here is a link to the original 3 musketeer bar!

 

Mr. Wonderful loves all things mint and chocolate. So, here is a fluffy, minty treat. I used a combination of dark and milk chocolate to coat the centers. I’m not a fan of just dark chocolate and just milk chocolate was too sweet. But a mixture was just right (Why do I feel like Goldilocks?). Here it is:

What you will need:

· 3 cups White Granulated Sugar
· ¾ cup light Corn Syrup
· ¾ cup water
· 1/8 teaspoon of Salt
· 3 egg whites (Don’t worry. They will get cooked)
· ½ cup of White Chocolate chips
· 8 oz bag of Milk Chocolate Candy Wafers ( I used Wilton Light Chocolate Wafers)
· 8 oz bag of Dark Chocolate Candy Wafers ( I used Wilton Dark Chocolate Wafers)
· Green food coloring
· Mint Flavored Extract
 
Tools you need:

· Heavy bottomed 3 quart pot with lid
· Candy Thermometer
· Mixer and mixing bowl. I also used a Wisk attachment.
· 13 x 9 pan sprayed with cooking spray (not the butter flavored one!)
· Bowl and fork for dipping
· Wax Paper or Silpat Non-Stick Baking Mat (my favorite!!)
 
Steps:
1) In a 3 quart pot, add your sugar, water, syrup and salt. (I don’t even stir it together. I just add them and turn on the heat.)

2) Place the lid on the pot and turn your stove to medium heat. Allow to cook for ten minutes. Do Not Lift The Lid!

3) Once the ten minutes are up, remove the lid and attach your candy thermometer.

4) While the sugar cooks, beat three egg whites to stiff peaks and set to the side.

5) Cook the sugar to 270 degrees. Now, if you don’t live at sea level, you will have to change the temperature. For every 1000 feet above sea level, subtract two degrees. I live at about 5000 feet above sea level, so I cooked it until 260 degrees.

6) Right before your sugar gets to the goal temperature, whip the eggs again to make sure they haven’t separated.

7) Using your mixer set on low; gradually add the sugar to the whipped egg. It took me almost five minutes to add the sugar slowly to the eggs.

8) Once all the sugar syrup is added, turn the mixer up to high and whip until the mixture looks like dough. It should be a little thicker than marshmallow cream and be pulling away from the bowl a bit. It took my Kitchen Aid mixer 13 minutes to get to the ‘dough’ state.

9) Add your white chocolate chips, at least 8 drops of green food coloring and a teaspoon of mint flavored extract to the ‘dough’. Once you add the chocolate, the mixture will not thicken anymore. So, make sure the ‘dough’ is thick before you do this step. Mix until the chocolate has melted and mixed into the ‘dough’.

10) Pour the mixture into a 13 x 9 pan that has been sprayed with non stick spray (not butter flavor!).

11) Place in the refrigerator for 30 minutes to an hour.

I got to play with these cuties while I waited for the dough to cool. Meet the Chipmunk. Yep, I nicknamed my kids monkey and Chipmunk.

12) Remove the candy from the pan. The whole thing should come out as a whole.

13) Cut your candy into mini candy bar shapes. I got at least 2 dozen fun-size candy bars.

14) Melt your light and dark chocolates following the package instructions or follow my steps for tempering.

15) Using a fork or dipping tool, dip your candy into the chocolate and place on a Silpat or wax paper.

16) I used a little chocolate in a bag to make a design on my chocolates.

If you like this one, here is a link to the original 3 musketeer bar!

Homemade 3 Musketeer Candy Bars!!! Soft, fluffy chocolate nougat covered in chocolate!

So, I love 3 Musketeers! But, I only like the fresh ones. For that reason, I only buy the ones at certain holidays so I know they are fresh. Otherwise, you are rolling the dice to see if you get a great one or a stale one. Not my favorite game! But, now I can make my own and they are pretty easy. Here is how to do it:

What you will need:

· 3 cups White Granulated Sugar
· ¾ light Corn Syrup
· ¾ water
· 1/8 teaspoon of Salt
· 3 egg whites (Don’t worry. They will get cooked)
· ½ cup of Semi sweet Chocolate chips
· 16 oz bag of Milk Chocolate Candy Wafers ( I used Wilton Light Chocolate Wafers)
 
Tools you need:

· Heavy bottomed 3 quart pot with lid
· Candy Thermometer
· Mixer and mixing bowl. I also used a Wisk attachment.
· 13 x 9 pan sprayed with cooking spray (not the butter flavored one!)
· Bowl and fork for dipping
· Wax Paper or Silpat Non-Stick Baking Mat (my favorite!!)
 
Steps:
1) In a 3 quart pot, add your sugar, water, syrup and salt. (I don’t even stir it together. I just add them and turn on the heat.)

2) Place the lid on the pot and turn your stove to medium heat. Allow to cook for ten minutes. Do Not Lift The Lid!

3) Once the ten minutes are up, remove the lid and attach your candy thermometer.

4) While the sugar cooks, beat three egg whites to stiff peaks and set to the side.

5) Cook the sugar to 270 degrees. Now, if you don’t live at sea level, you will have to change the temperature. For every 1000 feet above sea level, subtract two degrees. I live at about 5000 feet above sea level, so I cooked it until 260 degrees.

6) Right before your sugar gets to the goal temperature, whip the eggs again to make sure they haven’t separated.

7) Using your mixer set on low; gradually add the sugar to the whipped egg. It took me almost five minutes to add the sugar slowly to the eggs.

8) Once all the sugar syrup is added, turn the mixer up to high and whip until the mixture looks like dough. It should be a little thicker than marshmallow cream and be pulling away from the bowl a bit. It took my Kitchen Aid mixer 13 minutes to get to the ‘dough’ state.

9) Add your semisweet chips to the ‘dough’. Once you add the chocolate, the mixture will not thicken anymore. So, make sure the ‘dough’ is thick before you do this step. Mix until the chocolate has melted and mixed into the ‘dough’.

10) Pour the mixture into a 13 x 9 pan that has been sprayed with non stick spray (not butter flavor!).

11) Place in the refrigerator for 30 minutes to an hour.

12) Remove the candy from the pan. The whole thing should come out as a whole.

13) Cut your candy into mini candy bar shapes. I got at least 2 dozen fun-size candy bars.

14) Melt your chocolate following the package instructions or follow my steps for tempering.

15) Using a fork or dipping tool, dip your candy into the chocolate and place on a Silpat or wax paper.

16) I used a little chocolate in a bag to make a design on my chocolates.

Enjoy!! They are creamy, marshmallow-ie (not a word, but they are!) and fluffy all at the same time. Good luck and check back for my recipe for MINT Three Musketeers!!!

The Original Three Musketeer   

Coming Soon: Mint Three Musketeers!!!

So, I love 3 Musketeers! But, I only like the fresh ones. For that reason, I only buy the ones at certain holidays so I know they are fresh. Otherwise, you are rolling the dice to see if you get a great one or a stale one. Not my favorite game! But, now I can make my own and they are pretty easy. Here is how to do it:

What you will need:

· 3 cups White Granulated Sugar
· ¾ light Corn Syrup
· ¾ water
· 1/8 teaspoon of Salt
· 3 egg whites (Don’t worry. They will get cooked)
· ½ cup of Semi sweet Chocolate chips
· 16 oz bag of Milk Chocolate Candy Wafers ( I used Wilton Light Chocolate Wafers)
 
Tools you need:

· Heavy bottomed 3 quart pot with lid
· Candy Thermometer
· Mixer and mixing bowl. I also used a Wisk attachment.
· 13 x 9 pan sprayed with cooking spray (not the butter flavored one!)
· Bowl and fork for dipping
· Wax Paper or Silpat Non-Stick Baking Mat (my favorite!!)
 
Steps:
1) In a 3 quart pot, add your sugar, water, syrup and salt. (I don’t even stir it together. I just add them and turn on the heat.)

2) Place the lid on the pot and turn your stove to medium heat. Allow to cook for ten minutes. Do Not Lift The Lid!

3) Once the ten minutes are up, remove the lid and attach your candy thermometer.

4) While the sugar cooks, beat three egg whites to stiff peaks and set to the side.

5) Cook the sugar to 270 degrees. Now, if you don’t live at sea level, you will have to change the temperature. For every 1000 feet above sea level, subtract two degrees. I live at about 5000 feet above sea level, so I cooked it until 260 degrees.

6) Right before your sugar gets to the goal temperature, whip the eggs again to make sure they haven’t separated.

7) Using your mixer set on low; gradually add the sugar to the whipped egg. It took me almost five minutes to add the sugar slowly to the eggs.

8) Once all the sugar syrup is added, turn the mixer up to high and whip until the mixture looks like dough. It should be a little thicker than marshmallow cream and be pulling away from the bowl a bit. It took my Kitchen Aid mixer 13 minutes to get to the ‘dough’ state.

9) Add your semisweet chips to the ‘dough’. Once you add the chocolate, the mixture will not thicken anymore. So, make sure the ‘dough’ is thick before you do this step. Mix until the chocolate has melted and mixed into the ‘dough’.

10) Pour the mixture into a 13 x 9 pan that has been sprayed with non stick spray (not butter flavor!).

11) Place in the refrigerator for 30 minutes to an hour.

12) Remove the candy from the pan. The whole thing should come out as a whole.

13) Cut your candy into mini candy bar shapes. I got at least 2 dozen fun-size candy bars.

14) Melt your chocolate following the package instructions or follow my steps for tempering.

15) Using a fork or dipping tool, dip your candy into the chocolate and place on a Silpat or wax paper.

16) I used a little chocolate in a bag to make a design on my chocolates.

Enjoy!! They are creamy, marshmallow-ie (not a word, but they are!) and fluffy all at the same time. Good luck and check back for my recipe for MINT Three Musketeers!!!

The Original Three Musketeer   

Coming Soon: Mint Three Musketeers!!!