Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Thursday, November 10, 2011
Pinterest Chocolate Covered Peanut Brittle
In case you didn't know, I have a slight obsession with Pinterest.
And by slight I mean I *might* check my pinterest account before I check my emails in the morning.
I *might* have used up an entire months worth of internet on my mobile in two weeks because I was pinning during my morning and evening bus commute...which is 45 minutes in each direction.
(click on my Pinterest button on the right to see what I have been so busy pinning!)
However, as much as I pin away to my little hearts content, it is very rare that I actually do something with the items I pin.
Gorgeous white and grey kitchen with all of my dream appliances? Sure, throw that on my "Someday forever Home" board for that one day when I finally own a home, not to mention a home that is big enough to fit said kitchen and I have enough money to outfit it with all of those fancy appliances. ie - in my dreams
The amazing ivory Dolce and Gabanna ballroom skirt chic-ly paired with a fitted denim shirt? Get up on my "so pretty for my closet" board and stay there! Its highly unlikely I will ever find you in my real closet, oh beautiful skirt...so stay in my imaginary one!
But, I digress...you probably came here for a post about Peanut Brittle. I'm getting there, don't worry.
Perhaps my favorite board is my "Nom Nom" board - otherwise known as the-place-where-I-put-all-of-my-food-inspirations-that-I-cannot-look-at-on-an-empty-stomach. Got that? The Nom Nom board.
Last week I pinned something that looked SO amazing, I couldn't get it out of my brain.
It was homemade peanut brittle. Covered in dark chocolate. Dusted in sea salt.
*cue angels singing*
Now, my extent to working with a candy thermometer includes the few times I have made homemade caramels and a couple of times I made marshmallows. I wasn't too nervous about making the peanut brittle (or toffee as its known to some people) until I started reading the comments below the original posted recipe. People were having problems with the mixture seizing and separating, throwing away batch after batch. Apparently, molten hot boiling sugar butter is tricky to work with.
I jumped right in, and by some grace of the big man upstairs, my toffee came out perfect! It was crunchy and crisp, it didn't have a slick of buttery oil on the top, the crunch of the peanuts and the smooth dark chocolate complimented each other perfectly. And the sea salt...
How did I live before I had sea salt in my life?
The recipe makes a full cookie sheet worth of candy. Perfect for sharing with others (or not, I won't tell). And when all the candy is gone...?
I have can think of one way to use up those crumbs, and it rhymes with ice cream.
Check out the original recipe here on www.culinate.com. I reduced the amount of butter to 3/4 lb of butter but otherwise kept all of the other measurements the same. I followed the cooking instructions pretty much to a T as well...I hope you enjoy it as much as I did!
Friday, July 15, 2011
Peanut Butter Cup Rice Krispie Treat
A couple of years ago I started to realize that my sweet tooth (or should I say, mouth full of sweet teeth) was not a by-product of summers spent working in a candy shop (as one would think), but something I had inherited from one of my grandmother, my Nanny.The first clue was a gift she gave me when I moved away. She had created a small little recipe box for me with some of her favorite recipes. Some were hand written on index cards with her long, loopy hand writing with little notes declaring the extra delicious ones. Others were magazine and newspaper clippings taped on the same size index cards so they all fit neatly into a small box.
The first time I went through the box I noted the usual division of recipes - Soup, Salad, Bread...but what I noticed even more were the crazy number of tabs labeled for sweets (and this is in order, I'm reading right from the box) - Candy, Cakes, Cookies, Desserts, Frosting and Pies. I always knew Nanny had a sweet tooth, but right in front of me was the proof that it was a molar of a sweet tooth.
The second clue was a discussion about Christmas Cookies that we had over the phone one cold, winter evening (at least, it was evening here in London). I was telling her all about the Christmas cookies and candy that I was making for the holidays, and she was telling me all of the thing that she was making. We were sharing recipes and ideas, our favorites to make and which ones caused us trouble. And after that conversation was over I started thinking about how I have the same conversations with my mom around the holidays. She is notorious for making six, eight sometimes ten different types of cookies for the holidays and the she splits them all up in to tins and platters to give away to neighbors and friends. I've started my own tradition of that over the last couple of years, though I can only handle three or four types of cookies at one time.
It may seem a little silly now, or even a bit thick, that it took me so long to realize where my sweet tooth came from. I guess I never really sat down to think about it, it's just the way it was in our family. When I was in the US in June my mother-in-law gifted me with a giant, American sized pack of jumbo Jet-puffed marshmallows (after reading about my craving for them here). The second I laid eyes on that beautiful gigantic bag of marshmallows I knew I needed to make rice krispie treats. But not just any rice krispie treat...I needed to kick it up a notch.
The reason I bring up my Nanny is because this dessert reminds me of something she would make. She makes all of the traditional baked goods - chocolate chip cookies with a little sprinkling of sugar on top, banana bread and candy like nut rolls and fudge. But she also likes to make things that combine several pre-made ingredients, a little Semi-Homemade before Sandra Lee was famous for it. For example - one of her favorite side dishes to make for dinner is a Jello and whipped cream "salad" made with pieces of fruit (pineapple, cherries, etc) and usually the odd mini marshmallow or two. Another one of her greatest hits is icebox cake - layers of graham crackers and vanilla pudding topped with a thick layer of sweet chocolate frosting (a fan favorite for sure). And you know what - these "semi-homemade" dishes are just as delicious as the "fully-homemade" ones.
And now, I'm going to introduce this little gem of a semi-homemade dish to my already swelling dessert recipes. I originally found it when searching the internet for Rice Krispie treat recipes, but I changed it so much that I consider it mine. I basically used the recipe as a guideline, and then threw it out the window. These bars are rich and decadent and at the same time miraculously light. The thick layers of chocolate and peanut butter create a nice balance with the light and airy Rice Krispie treat.
Peanut Butter Cup Rice Krispie Treats
Rice Krispie Treats
2 tbsp butter
10 oz marshmallows
6-7 cups rice krispie/ puffed rice cereal
Peanut Butter Filling
1/2 cup butter, room temperature
1 cup smooth peanut butter
1 cup powdered sugar
Chocolate Topping
1/4 cup butter, room temperature
1 cup chocolate (milk, dark or a mixture)
- Lightly grease a 9x13 pan and set aside.
- In a large, microwave safe bowl heat the butter and marshmallows until the butter is melted and the marshmallows puff up and are soft. Stir to combine. Fold in the rice cereal with a spatula or wooden spoon until the mixture is just combined, making sure to get all the cereal incorporated in.
- Pour the mixture into the prepared pan and press into an even layer. Allow to cool and set at room temperature.
- For the peanut butter layer, combine the peanut butter, butter and confectioners sugar and stir together with a spoon. Heat the mixture in the microwave in short 20 second bursts until the consistency is somewhere between frosting and melted chocolate. You are going to spread the filling on the rice krispie treats, so it should be easy to spread. Top the rice krispie treats with peanut butter filling.
- For the chocolate topping, melt the chocolate and butter in a small bowl in the microwave. Stir until smooth. Pour over the peanut butter layer and spread the chocolate to create and even layer over the entire surface. Leave to cool and set over night.
- Makes 24 large bars or cut in half if you find them too sweet (and they are sweet!)
Friday, July 01, 2011
Sea Salt Caramels
These days I find myself gravitating towards the kitchen when things get a bit crazy and hectic.
With my mind heavy and slightly schizophrenic thinking about the "big questions" and issues in life, it's nice to take a break and do something therapeutic. Something that takes concentration and discipline but at the end you can (hopefully) enjoy. Something creative and fun, not heavy and serious.
And if it doesn't work out and you break down in tears because your cookies fall flat or you burn the sugar...it's OK.
It's just baking.
Inevitably when I start to bake (or even think about baking) my mind wanders back to the days when I worked in a coffee and candy shop during high school and college (next time you find yourself in Skaneateles, stop by Vermont Green Mountain and pay Kay a visit).
That, really, was the life. All I had to worry about was making this guys non-fat double mocha latte and getting that womans box of jelly slices and truffles packaged up nice and neat. Oh sure, at times it did get stressful - don't talk to me about a Christmas rush or summer tourist crowds until you have worked in the one and only coffee and candy shop in town. And yeah, there were boy problems and school exams and all the very crazy-over-dramatic stress that comes with being in that weird not-a-kid-yet-not-an-adult phase of life (I'm starting to sound like a bad Britney Spears song so I'll wrap this up).
But really...that was the life.
So for now, I'm just going to bake. I'll save those other heavy, adult problems for another day.
Today, I'm making candy.
And you should to. No really, you totally should. It's way easy and oh-so-rewarding. Just don't daydream too long about the good ol' days and burn your sugar like I did.
Oops.
But hey, life goes on.
Sea Salt Caramels
Adapted from Gifts from the Kitchen by Annie Rigg
150g caster sugar (aka super fine sugar)
150g light muscovado sugar (aka light brown sugar)
100g unsalted butter
200ml double cream
3 tablespoons golden syrup (I used maple syrup but I think clear honey would work well too)
1 tsp sea salt flakes, plus more for sprinkling
- Grease an 8x8 square pan lightly with oil. It would probably be better if you also lined the pan with parchment paper with the ends hanging over the side, and grease the parchment paper too. This should make getting the caramels out of the pan easier.
- Place the caster sugar in a deep, heavy pan fit with a candy thermometer. Add 2 tablespoons of cold water and heat until the sugar melts, then bring the mixture to a boil and continue to cook until the sugar has turned a deep amber colored caramel. Keep your eye on it - it turns from golden amber to chocolate brown verryyy quickly! Remove the pan from the heat and immediately add the remaining ingredients and stir until smooth.
- Return the pan to the heat and bring back to a boil. Cook the caramel until it reaches 250*F on the candy thermometer. Remove from the heat and leave to settle for 30-60 seconds.
- Pour into the prepared tin and leave until cold and set (I left mine overnight and it worked just swell). Turn out the cooled caramel onto a cutting board and with a sharp knife cut into desired squares. I wanted these a little extra salty so i sprinkled a few small flakes in the middle of each caramel square. It adds a little more savory to the super sweet caramels and makes them look extra super cute. If you want to make things REALLY fancy I suggest getting your hands on some parchment paper, cutting it into rectangles just big enough to wrap around each caramel bite and twist the ends closed.
Caramels will last for 4-5 days wrapped, but I've got five bucks that says they don't last longer than a day.
Wednesday, June 22, 2011
Chocolate Covered Beer Marshmallows (with crushed pretzels)
Yes, you read that correctly.
Chocolate.
Covered.
Beer.
Marshmallows.
(with crushed pretzels)
Go big or go home, that's what I say.
Sometimes, you need to spoil yourself.
Like on your one year wedding anniversary.
Or when the average temperature for the month of June (so far) hovers in the mid-60s and not the mid-80s like you crave (and involves a lot more rain than you care for).
The crushed pretzel topping is an extra little bonus.
Thats for you, because you rock. Thanks for being so awesome.
Adding beer makes everything better, don't you agree? Especially dark, thick, foamy Guinness. Actually the foam was kind of a pain this time because you need to have flat beer, but I digress.
Yum.
I found these superstars on the wonderful blog How Sweet it is. I kept the ingredients as is but changed the method of combining the ingredients slightly to match the previous time I made marshmallows. You can follow whichever way you like, whatever is easiest for you. But whatever you do, make these as soon as humanly possible. The are SO light and SO delicious and SO...SO...AMAZING I can't stop thinking about them. I'm crushin' on these marshmallows like whoa.
Chocolate Covered Beer Marshmallows (with crushed pretzels)
Adapted from How Sweet it is
I like my marshmallows to be a little dry, so I let my marshmallows sit out overnight loosely covered with a towel before covering them in chocolate. You can certainly dip them right away if that floats your boat (or your schedule).
3 1/2 envelopes unflavored gelatin
1 cup cold, flat beer, divided in two (I recommend Guinness or your prefered stout)
2 cups sugar
1/2 cup light corn syrup
1/4 tsp salt
2 egg whites
1 tbsp vanilla extract (go ahead, use the good stuff!)
400 grams chocolate (I used 2/3 dark chocolate and 1/3 milk chocolate, but mix and match as you see fit)
crushed pretzels
- Make sure the beer is flat before you begin. You can do this one of two ways: open the beer and leave it out overnight until flat OR pour into a cup and whisk until most of the carbonation is gone.
- Oil and dust your baking pan with powdered sugar to coat all sides (you can use whatever size baking pan you like, I used and 8x8 square pan).
- Pour the gelatin into a small bowl and pour half of the beer on top. Stir gently and leave to one side.
- In a medium pot heat together the sugar, remaining beer, corn syrup and salt over low heat. Stir until the sugar is completely dissolved. Then crank the heat up to medium and let the sugar mixture come to a boil. It will bubble up a lot so keep an eye on it and slightly adjust the heat if necessary (use a big pot if you can). Let the mixture boil until it reaches 240*F, about 10 minutes.
- Once the sugar hits 240* turn off the heat and let it sit for one minute (to let the bubbles and foaming calm down). Stir the gelatin mixture in until it dissolves.
- In a separate bowl place the egg whites and salt and beat with an electric mixer with the whisk attachment. Whisk until the egg whites hold stiff peaks. Whisk in the vanilla and then slowly pour in the hot gelatine sugar syrup in a steady stream. This works best if you have a stand mixer but can be done if you only have a hand mixer - be prepared for for lots of hand/eye coordination. Continue to whisk for another couple of minutes until the mixture holds a ribbon trail when the whisk is lifted from the bowl.
- Pour the mixture into the prepared pan, gently tap out any large air bubbles and leave to set for a few hours.
- Once the marshmallows are set (at least 3 hours), dust some powdered sugar on top of the marshmallows and onto a cutting board. Tip out the marshmallows and with a clean, sharp knife cut in to squares. Dredge all sides of the marshmallow in the powdered sugar so that they are lightly coated, tapping off any excess.
- Melt the chocolate in a double boiler or in the microwave in 30 second bursts until fully melted. While the chocolate is melting crush the pretzels and keep in a small dish close by. Cover a baking sheet in parchment paper. Once the chocolate is fully melted, dip the marshmallows using a fork or skewer. You can coat all sides in chocolate or only dip them halfway. Whatever your little heart beats for will work. I say go all the way, but you don't have to. Make sure to tap off any access chocolate so it doesn't pool at the bottom once finished. Sprinkle with crushed pretzels and then do a little dance around the kitchen because you just made the BEST candy EVER.
- Let set until room temperature and then ENJOY!
Thursday, June 16, 2011
Project 52 - week 21, 22 and 23
I've been a little slack on posting my Project 52 photos over the last few weeks...I blame the lack of internet while in NYC.
And the sun in NYC...that always distracts me.
But, now that I am back in rainy London and have round the clock access to internet - I guess I've run out of excuses.
Its the rain - I can always blame it on the rain.
Another iphone beauty. I actually really like this shot because there is so much going on in the photo, its almost hard to tell what its supposed to be. And then suddenly, you see it.
Like one of those Magic Eye posters that they used to sell at the mall way back in the day.
HELLO flash back to the mid-90's!
Speaking of which, I went for an eye test while I was back in the good ol' US of A and they made me look at one of those things to test my depth perception or some crap. Thats two Magic Eye/1990's flashbacks in two weeks. Clearly, it's a sign.
Not sure what its a sign of, but I'll let you know once I figure it out.
Shall we...?
Week 22 - Enchantment
This photo was taken at my good friends wedding reception in Connecticut last week - which I still need to tell you about! It's coming, I promise!! They had the most beautiful summer weather and the venue was amazing. The whole day was...enchanting.
Clearly this assignment was made just for me. In case you didn't notice, I LOVE to bake. And I LOVE to take pictures of said baked goods. Ironically enough, I didn't make a single thing in this weeks photo. My in-laws graciously hosted a BBQ for our family and friends while we were in NY. Nearly everyone brought a treat for dessert AND my mother in-law got some amazing cupcakes and CHOCOLATE COVERED MARSHMALLOWS (i.die.) It was super sugar overload-slash-heaven. The little girl in the photo, our good friends daughter, told her mom that it was the best day of her life. I'd like to think it had something to do with me being there, but in reality its probably because there were cookies and cupcakes and marshmallows and pizza. The girls got good taste.
Saturday, May 07, 2011
Hook, line and sinker
It happened during our boat trip down the Mekong Delta (remember that candy making place? Guess who walked away with a whole bag full of treats...)
Thursday, February 03, 2011
Project 52 - week 4 and 5
I missed posting my Project 52 submit last week...this is what happens when you buy season 3 and 4 of Mad Men and you shut yourself in your flat and are cut off from the rest of the world.
So.worth.it.
No offense.
The theme for week 4 was "Soothing Repetition". I was really stumped on what to shoot for this theme. Technically, you don't have to follow the theme each week, but I was up for the challenge. So I thought. And I thought. And I thought.
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