Posts Tagged ‘candy’
December 14, 2013 by Emily
The Christmas season always makes me flashback to my junior year of college when I was working at a store… that rhymes with Silliams-wanoma (I’m a master of concealing names right?!) I loved being surrounded by kitchen gadgests I couldn’t really afford, and the candles that smelled like pine tree.. and the room in the back full of samples! Being a clean freak that I am I actually volunteered to work in the kitchen that was in the store room, cleaning all the dishes and machines we used for demonstrations… but I also got to prep all the samples.
Including the peppermint chocolate bark. Good gravy, I wasn’t even a chocolate fan and I HATED peppermint…but it was SO.DAMN.GOOD.
I wanted to recreate the peppermint bark at home so I could bring it in as a gift for my coworkers, the recipe is super simple (and quick!) I was able to find everything I needed in the baking aisle and whipped this up in just a few minutes.
What You’ll Need:
1 pound of dark or semi-sweet chocolate chips
1 10 ounce bag of white chocolate chips
1/4 teaspoon peppermint candy flavoring OR 1 teaspoons peppermint extract
15-20 crushed peppermint candies (I used the little round starlight mints, if your using candy cane 5-6 should work)
Line a cookie sheet with parchment paper
Melt 3/4 of the dark chocolate in a double boiler over low heat, when the chocolate is melted remove from the heat and stir in the remaining dark chocolate until its melted (this will help the chocolate keep its temper) stir in the peppermint extract and spread evenly on the lined cookie sheet.
Allow the chocolate to set for at least 1 hour.
Repeat the melting process with the white chocolate chips then spread evenly over the dark chocolate layer, immediately top with the crushed peppermint candies, pressing gently to make sure they stick.
Allow the chocolate bark to set at room temperature for about 1 hour before breaking into jagged chunks, and then try not to eat them all.
October 26, 2013 by Emily
Recently my dad gifted me a giant box of matzo crackers… and by giant box I mean a large box containing 30 regular sized boxes of matzo. And after gobbling up all of my hummus, cheese and peanut butter with the crackers i still have 29 boxes to deal with and started to noodle around with other ways to use them up.And then I remembered cracker toffee…
My roommate from freshman year in college would make this toffee with saltines in our dorm rooms toaster oven and we would devour sheets of it during last-minute all nighters. While our loving friendship didn’t last, my love for these candies did.
This candy is super easy to make and a real crowd pleaser, I put this out at my husbands birthday party and it was gone in a flash. I also plan to make a large batch of these to bring to my co-workers around the holidays(I have scads of matzo, I should share the wealth right?)
What You’ll Need:
5 to 6 sheets matzo (or about 50 saltine crackers)
2 sticks unsalted butter
1 cup packed light brown sugar
1 1/2 teaspoons sea salt
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup slivered almonds
Preheat the oven to 350°F. Line an 11×17 baking sheet completely with foil and lightly grease with butter.
Line the bottom of the baking sheet with matzos, filling all the spaces.
In a saucepan, melt the butter and brown sugar together, stirring over medium heat until it begins to boil.
Let the caramel boil and bubble for about three minutes to allow it to thicken, stir in the vanilla and sea salt then pour evenly over the matzo.
Bake the sugar covered crackers for 10 minutes, watching carefully to ensure they don’t burn.
Remove from the oven and immediately cover the surface with the chocolate chips, let the heat from the caramel to melt the chocolate for about 5 minutes before spreading with a spatula.
Top with the almonds and use your spatula to gently press the almonds into the chocolate to ensure they are stuck in there!
Allow to cool completely until the chocolate it set, remove from the baking sheet and break into bite sized pieces.
It should keep a week, but mine was gone in a day!
February 8, 2013 by Emily
Roses are red, Violets are blue. The vegans wants chocolate, but what can we do?
Who doesn’t love chocolate?! Expecially around valentines day….one of the most chocolate driven holidays we have. But buying candy from the store can often backfire, especially if your sweetie is vegan.
Every year my school is over run with chocolate candy-grams, from students to other students, students to teachers and often from a seasoned teacher to a newer teacher as a mid-year “you can do it!” treat. One of my co-workers recieved a whole bunch last year (You go Glenn CoCo!), but alas could not eat them because she wasn’t sure about the contents, or they were clearly not vegan. So this year I took it upon myself to make her some tasty treats that she’ll be able to enjoy with peace of mind.
What You’ll Need:
-10 ounces of Vegan Chocolate Chips (most major brands semi-sweet chocolate chips don’t contain animal products)
-3/4 cup Coconut Milk, use the canned type from the “ethnic foods” section of your grocery store
-1 teaspoon raspberry extract
-1/3 cup freeze dried raspberries , Crushed
1) Place chocolate in a medium bowl. 2)Heat the Coconut Milk in a sauce pan over medium heat, bring to just a simmer. 3) when the coconut milk is at a simmer, remove from heat and pour over chocolate 4) wisk chocolate mixture until smooth. 5) now’s the time to add flavoring, stir in your flavoring extract then cover the mixture and allow to cool and set in the fridge for at least an hour. 6) Once the chocolate mixture has set, scoop and form tablespoon sized spheres and roll in the crushed raspberries. 7) Chill in the friedge just to set the outside and package to give to your valentine!