Tag Archives: Candy

Crazy Caramel Corn

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I have a problem with not being able to fully relax and do nothing while I’m on a break. Whether it’s a craft or an outdoor landscape project or painting the walls, I find that when I come home, I always busy myself with something.

It’s not like I can’t not take a break, I just don’t really want to take a break.

This current break is no exception. I decided to do my most ambitious landscape/gardening project yet.

I first thought it was an excellent idea to move over 1,500 pounds of rocks by myself with a shovel and a wheelbarrow. The “funny” thing about this is that the wheelbarrow has a flat tire. I didn’t discover this until after I filled it with a hefty batch of rocks (I can already hear the song “Ironic” playing in my head).

Oh yeah, and I forgot to mention that I can be incredibly stubborn. So of course I decided to push the wheelbarrow with the flat tire (which easily was twice my weight) over to my designated rock pile.

Did you know that wheelbarrows with flat tires don’t move? Like at all. Let’s just say it took awhile.

Five hours and a sore back later, I had successfully moved all the rocks and even covered the garden plot with that plasticy stuff that is supposed to keep the weeds down.

I even made a new friend. I called him Boris.

To celebrate my inability to just chill out, I made caramel corn.

This stuff is legit. Sweet, salty, crunchy, caramely.

It’s basically all of the best things in life sandwiched (or caramelized…) together.

I got the recipe from my Joy the Baker Cookbook. Joy uses almonds, pretzels and mini cheese (or peanut butter) crackers in hers. For my mix-ins I used some ingredients I had in the house that I thought would be tasty. I encourage you to get creative with various snack foods though. I really think anything small and crunchy can be used (nuts, cereals, small cookies, graham crackers, etc.).

I used Peanut Butter Cheerios and some crushed chocolate cookies that I got from Trader Joes (they are like Oreos without the creme) because I love the peanut butter and chocolate combo.

Crazy Caramel Corn

Makes about 6 cups

Ingredients

For the popcorn mixture:

  • 1 tablespoon vegetable oil
  • 1/4 cup popcorn kernels (any color works)
  • 1/4 teaspoon salt
  • 3/4 cup Peanut Butter Cheerios (or any other small cereal)
  • 3/4 cup pretzels (I used pretzel nuggets)
  • 3/4 cup broken chocolate graham cookies (or any other small cookie/graham cracker)

For the caramel:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed brown sugar
  • 1/4 plus 1/8 cup light corn syrup (a bit more than 1/3 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Method

1. To make the popcorn mixture: in a large pan over medium-high heat, warm oil. Add the corn kernels and place a lid, slightly ajar, over the pot. Pop the popcorn until the popping sound stops. Turn off the heat and carefully pour the hot popcorn into a large bowl. Sprinkle with salt.

2. Place a large piece of foil over a 9 x 13-inch pan (enough to lift the popcorn out later), measure 4 heaping cups of popcorn (avoid the unpopped kernels). Top popcorn with cereal, pretzels, and cookies (doesn’t it sound amazing already?)

3. Place a rack in the center of the oven and preheat to 350°F (Joy did hers lower at 200°F, but I misread her directions and mine still came out wonderfully).

4. To make caramel: combine butter, brown sugar, corn syrup, and salt in a medium, heavy-bottomed saucepan. Carefully whisk the mixture as it heats and sugar melts. Boil the sugar-butter mixture for 3-1/2 minutes (I did not mix it). Remove from heat and add baking soda Whisk well. Carefully pour sugar mixture into the 9 x 13 pan with the popcorn. Use a large wooden spoon to toss it all together. Make sure the caramel coats all of the popcorn mixture. Be very careful, it’s super hot.

5. Place pan in oven and bake for 15 minutes (Joy did hers for 45 min, turning it every 15, but once again, I did it differently and mine was still great). Once baked, remove from oven. Pull the popcorn out with the aluminum foil and let dry completely. Once dry, store in an airtight container. Popcorn will last up to 1 week.

Chocolate Cheesecake Truffles

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You may realize at this point that I am a bit of a chocoholic.

I think it’s actually genetic, thanks Dad ;)

I love it in any form. Candy, cake, cookies, brownies, pie, as a unique dip…

I’m looking into chocoholics anonymous. Does anyone want to join me?
To celebrate Valentine’s day on my blog, I thought I’d whip up something chocolate (surprise!).

Truffles seemed like the most appropriate dessert. They are small, but rich and creamy. Perfect for chocoholics.

The entire truffle making process it so ridiculously simple (and fun). They are hardly any effort but taste delicious all the same.

For this recipe I used a mixture of semisweet chocolate and unsweetened chocolate. They are a bit sweeter than a traditional dark chocolate truffle, so if you prefer something a bit more strong, use a more bittersweet chocolate.

This is a great hands-on activity, but it does get a bit messy. If you wet your hands a bit before rolling the truffles, they won’t stick as badly.
I went a bit topping crazy. I tried to think of all of the tasty things in my pantry that would go well with truffles. I used walnut pieces, peanuts, cocoa powder, crushed Oreos, melted white chocolate, and melted peanut butter cups. I put the melted peanut butter cups in a plastic bag and then cut a hole in the corner to drizzle on the truffles.
So, so yummy

This was my cookies and cream creation.
What are your favorite ways to eat chocolate?

Chocolate Cheesecake Truffles (adapted from She Wears Many Hats)
Makes 24 large truffles and 36 smaller truffles

Ingredients
Truffles
  • 4 ounces cream cheese
  • 2 cups powdered sugar
  • 2-1/2 ounces semisweet chocolate, melted
  • 2 ounces unsweetened chocolate, melted
  • 1/2 teaspoon vanilla extract
Topping Ideas
  • Chopped peanuts
  • Chopped walnuts
  • Coconut
  • Cocoa powder
  • Melted white chocolate
  • Oreo Crumbs
  • Melted peanut butter
  • Melted chocolate
These are just a few ideas, but I’m sure there are several other things that taste well with truffles.
Method
  1. In a stand mixer or with a hand mixer, beat cream cheese and powdered sugar until smooth, about 2 minutes.
  2. Add melted chocolates and vanilla extract, mix until combined.
  3. Chill mixture for 2 or more hours.
  4. Once chilled, scoop cheesecake mixture into small balls using 1 teaspoon measure for smaller truffles, or 1 tablespoon measure for larger truffles. Roll each scoop into a round-ish ball (Wet hands help, so they won’t stick to you as badly). Chill for 15 minutes and prepare desired toppings in the meantime.
  5. Roll truffles in dry toppings (like the nuts, cocoa, etc.) or dip in the chocolate/peanut butter. Get creative!
  6. Keep truffles chilled. Remove from refrigerator immediately before serving.

Foodie Friday: Candy

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I wanted to start a new little section on my blog where I highlight some of the recipes that I’ve made along with some great recipes that I’ve found on the web. I really admire the work that I see other food bloggers doing and I want to share it with you!

This week I am feeling especially festive and cannot wait for October to be here tomorrow. I love October (and of course Halloween), and all of the foods that are in season. Apples, butternut squash, pumpkins, stews… And candy. To say I have a sweet tooth is terribly underrated. It’s more like a fang (perhaps that isn’t the best metaphor). That’s probably why I like Halloween so much. Anyway, I’m going to share some great homemade candy recipes so get to your kitchen, it’s gonna be sweet!

 

 

 

Homemade Snickers Bars. These are amazing. They were a little bit of a time consuming process, but it wasn’t anything hard (and you can totally lick the spoon as you make it). Mine weren’t the prettiest, but they hit every single flavor note that I was looking for. Make these. Now.

 

Some other great treats from the web:

Pumpkin Cream Cheese Truffles from Whole Foods. I have been dying to make these since I bookmarked them last year. I love pumpkin and the pumpkin spice flavors. Hopefully I’ll get to it soon.

Key Lime Pie Fudge from Sugar Cooking. I love key lime pie and this fudge looks ridiculously good. While it is a more summery candy, who says I can’t start a summer foods trend in the fall?

Pumpkin Fudge from Brown Eyed Baker. Pretty much the only thing that is keeping me from not running to the kitchen to make this is that I don’t have a candy thermometer. It looks so tasty though!

“Snickers” Bars These Snickers are Bon Appetit’s version of the candy bar. From the ingredients list and instructions, it looks much more “classy” and a bit more challenging than the bars I made a few months back. I have them on my “to-make” list.