cinnamon sugar candied nuts

 

We had a big container of deluxe mixed nuts that weren't getting eaten because they were unsalted so I put them to good use in this recipe.  My family approves.

cinnamon sugar candied nuts (damn delicious)

1 egg white

1/2 cup sugar

1/4 cup brown sugar

2 teaspoons cinnamon

3 cups mixed nuts

Preheat oven to 300 degrees.  Line a baking sheet with parchment paper.

In a small bowl, whisk egg white and 1 tablespoon water until frothy, 2 minutes.

In a medium bowl, combine sugars and cinnamon; set aside.

In a large bowl, combine nuts and egg white mixture.  Stir in sugar mixture until evenly coated.  

Bake 25-30 minutes, stirring halfway through.

Let cool before serving.

candy piano

We had a La La Land party because we had some celebrating to do so I looked online for party ideas and found this easy piano!  I didn't know where to find white chocolate kit kat bars so I texted a friend and what do you know- with her help I found them on the first attempt.  That's something to sing about.  (Tip:  Fred Meyer)

candy piano (makelifelovely.com)
white chocolate kit kat bars
mini kit kat bars 

All you do is line them up on a tray- as long as you want.  This made a really easy alternative to a birthday cake!!

flower pretzel bites

The cutest one-year old human baby showed up on our doorstep dressed as a baby chick to deliver these Easter treats to us.  CUTEST THING EVER!  These treats are super spring-like and super addictive I might add. 

flower pretzel bites (Barlow family)
I'd never seen them before but you can find the recipe all over the internet-
Go HERE
or HERE
or HERE

chocolate cherry fudge

Christmas is in full swing at our house.  We love Christmas at our house and we've had to make ourselves wait to make Christmas goody deliveries.  When we received our first plate of Christmas goodies on November 30th I gave myself permission to jump on the bandwagon.  This fudge is delicious, soft and creamy.   I love to make fudge because it reminds me of my grandma Betty Mae who made fudge every Christmas.  I love to make all kinds of fudge- this was my first time making cherry fudge.  Merry Christmas!
(Our labels this year say "Have a very Cherry Christmas!".  You could also write "Hope your Christmas is Cherry and Bright!")

chocolate cherry fudge
3 cups sugar
1 1/2 sticks butter
2/3 cup evaporated milk
1 bag semi-sweet chocolate chips (12 ounces)
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla
2/3 cup diced dried cherries

Heat sugar, butter and milk to a full rolling boil, stirring constantly.  Boil on medium heat until candy thermometer reaches 234 degrees.  Remove from heat.  Stir in chocolate and marshmallow creme until melted.  Stir in vanilla and cherries.  Spread in a greased 9-inch square pan.  Cool at room temperature at least 4 hours.  Cut into small squares.

cinnamon glazed popcorn

When I saw this recipe I knew it was for me.  Sweet, salty & savory.  Crunchy & fresh but a tad bit sticky.  Simple to make and quick to be devoured.

cinnamon glazed popcorn (simplykierste.com)
2 bags popped popcorn
1/4 cup butter
3 tablespoons water
3/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
1 1/2 teaspoons ground cinnamon

Place popcorn in a very large mixing bowl.  Make sure you remove the un-popped kernels first.  Melt butter in a small saucepan.  Add water, sugar and salt.  Bring to a boil over medium heat and cook for 2-3 minutes.  Remove from heat and stir in vanilla and cinnamon.  Drizzle about half the cinnamon mixture over the popcorn.  Stir gently to coat.  Add remaining cinnamon mixture and stir until all the pieces are coated.

eggnog fudge

I've made all kinds of fudge- chocolate, rocky road, peanut butter, pumpkin but I hadn't heard of eggnog fudge until my friend Rachel mentioned she had made it.  I knew I was in for a real treat with this one.  I can't wait until my husband tries it- he loves eggnog.  Terrific recipe.

eggnog fudge (Brown Eyed Baker)
2 cups  granulated sugar
1/2 cup butter
3/4 cup eggnog
pinch of salt
12 ounces white chocolate chips (I used Guittard)
1/4 teaspoon nutmeg plus more for dusting the top of the fudge
7 ounce jar of marshmallow creme
1 teaspoon rum extract

Line an 8-inch square pan with foil and let it hang over the side.  Spray lightly with cooking spray; set aside.
In a heavy 3-quart saucepan, combine the sugar, butter, eggnog and salt over medium heat.  Bring to a rolling boil, stirring constantly.  Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching.  Remove from heat.
Using a wooden spoon, work quickly to stir in white chocolate chips and nutmeg until chocolate is melted and smooth.  Stir in marshmallow creme and rum extract.  Beat until well blended and then pour into prepared pan.  Sprinkle a little ground nutmeg on top.  Let stand at room temperature until cooled, then refrigerate overnight until firm.
When completely cool, cut into squares.  Store in a covered container in the refrigerator or better yet share with all your friends!

sis.cooper's buckeye balls

We had the sister missionaries over for dinner on Sunday and served buckeye brownies for dessert because Sis. Cooper is from Ohio.  She mentioned that she'd planned to make buckeye balls the next day.  We didn't expect them to share them with us!  I love these gals- they're great.  Sis. Cooper's companion is Sis. Marble and she is from Arizona so I asked her what I could make for her.  She recommended chips and salsa and shared her salsa recipe with me.  We'll be trying it soon!

sis. cooper's buckeye balls (Sis. Cooper from Ohio)
1/4 pound butter or margarine
1/2 cup peanut butter
2 2/3 cup confectioner's sugar
almond bark

Combine the butter or margarine, peanut butter and confectioner's sugar.  Roll into balls.  Refrigerate for 5 minutes.
Melt almond bark on the stove.
Poke a toothpick into the peanut butter balls.  Dip each ball into the melted almond bark.
Place on a sheet of wax paper to dry.

What Sis. Cooper says- she tripled the recipe and made 62 buckeyes so each batch makes about 20.  She new this recipe off the top of her head!  That's a buckeye for you.

candy bucket

The last day of school is quickly approaching so I got together with a friend of mine and with our girls we put this candy bucket together for a wonderful teacher.  It is simple to make and I love how festive and bright it is.  My kids and I are working on another candy bucket for my husband for Father's Day.

candy bucket
your favorite candy bars, boxes or bags of treats
bucket
styrofoam
few rocks
wooden skewers
packaging tape
colored tissue paper
cut-out stars

Place the styrofoam surrounded by the rocks in a pail, bucket or basket.    Tape the skewers to the back of the candy with the pointy part at the bottom.  If you choose, you can tape stars with cute sayings on them.  Poke the candy into the styrofoam.  Add colored tissue paper as a filler.

Teacher, you Rock!- Pop Rocks
We had a Ball with you this year! - Gumballs (the class is decorated with gumballs- they're everywhere!)
We'll be back next year for S'more! -S'mores (our kids will loop with this teacher)
We had Mounds of fun! -Mounds
You are such a Joy! -Almond Joy
Thank you for turning us into Smarties this year! -Smarties
We'd be Nerds if we didn't thank you! -Nerds
You get the idea!!

chocolate peanut butter bonbons for kids

My oldest made these peanut butter crunch bonbons for our Family Home Evening treat last night.  If you're in the mood for a homemade Reese's then this is the treat for you.  They are delicious!

chocolate peanut butter bonbons for kids (adapted from The Unofficial Harry Potter Cookbook, Dinah Bucholz)
1 1/2 cups confectioners' sugar
1 1/2 cups creamy peanut butter
1 teaspoon pure vanilla extract
1 cup crisp rice cereal
1 1/2 cups semi-sweet chocolate chips, melted for coating

Combine the confectioners' sugar, peanut butter, and vanilla in the large bowl of an electric mixer.  Mix on low speed until the mixture begins to come together.  Beat on high speed until it reaches a dough-like consistency, with no crumbs.  If it's too sticky, add a bit more sugar; if it's too dry, add milk, 1 tablespoon at a time. (It's better to avoid adding the milk, as the rice cereal will begin to lose its crunch after several hours due to the added moisture.)  Add the rice cereal and mix until combined.
For the mixture into 1 1/2-inch balls and line them up on parchment paper.  Using two forks, dip the balls one at a time into the melted chocolate, turn to coat, then lift out, allowing the excess chocolate to drip back into the bowl.  Place the coated candies back on the parchment paper.  Try to wait until the chocolate has set before you eat them.  To speed things up, you can put the bonbons in the refrigerator for 10 minutes, but no longer than that.  The condensation can ruin the chocolate.  Makes about 30.

peanutty chex mix treat with m&ms

My friend Kris shared this recipe with me.  Her son has celiac disease so she tries to cook and bake completely gluten free.  I watched as 12 kids attacked a giant platter of these little goodies.  They are a combination of caramel, peanut butter and chocolate with a little crunch. 

peanutty chex mix treat with m&ms (my friend Kris C.)
1 cup white sugar
1 cup corn syrup
1 cup peanut butter
8-9 cups chex mix cereal
m&ms

Over the stove, combine white sugar and corn syrup over medium heat.  When the sugar has dissolved and the mixture is almost to boiling, remove from the heat and add the peanut butter.  Stir until creamy.
Make sure you have a large bowl handy that contains the chex mix cereal.  Add the sugar/peanut butter mixture to the chex mix and stir to combine.  Add the m&ms.  Drop by blobs onto waxed paper and let set.

mint truffles

When it comes to fancy desserts, my friend Kiana is a rock star.  She was embarrassed to give this recipe to me because it is clearly not her fanciest of recipes but I had to call her immediately after trying them for the recipe.  These truffles are absolutely delicious. 

mint truffles (my friend Kiana)
1 bag Guittard milk chocolate chips
1 bag Guittard semi-sweet chocolate chips
1 (8 ounce) tub Cool Whip topping
bag of mint M&Ms, crushed

In a glass bowl placed over a pot with simmering water, melt chocolate chips.  Take off the stove and beat in (by hand) Cool Whip until smooth and creamy (will go through an "ugly lumpy" stage).  Freeze for 1-2 hours.  Form into balls then roll into crushed mint M&Ms.

What Kiana has to say- you can roll these beauties into whatever you want.  She likes to roll them into crushed red and pink M&Ms at Valentine's Day.

mint fudge

This fudge is absolutely delicious. 

mint fudge (adapted from the recipe on the jar of the Kraft marshmallow creme)
3 cups sugar
1 1/2 sticks butter
5 ounces evaporated milk, about 2/3 cup
1 bag chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon peppermint extract
sprinkles, optional

Heat sugar, butter and evaporated milk to full rolling boil, stirring constantly.  Boil on medium heat until candy thermometer reaches 234 degrees, about 4 minutes.  Remove from heat.  Stir in chocolate and marshmallow creme until melted; stir in mint extract.  Spread in a greased 9-inch square pan.  (If you want to add sprinkles you can.) Cool at room temperature at least 4 hours.  Cut into 1" squares.  Makes 3 pounds or 40 servings, 2 squares each.

marshmallow road fudge

This is the fudge that my grandma made every year at Christmastime.  Some with nuts and some without.  This was the first time I'd made her recipe and hers was definitely more attractive.  She had marshmallowy bumps on the top and all throughout.  Practice makes perfect, I suppose.  

marshmallow road fudge (my grandma Betty Mae)
3/4 cup broken walnuts
2 cups sugar
1 cup evaporated milk
1/4 teaspoon salt
1 (12 ounce) package or 2 cups semi-sweet chocolate chips
1 teaspoon vanilla
2 cups tiny marshmallows

Sprinkle walnuts evenly over bottom of prepared 9x9x2-inch pan; set aside.  Butter sides of heavy 2-quart saucepan.  In it, combine sugar, milk and salt.  Heat and stir until the sugar is dissolved.  Bring to rolling boil and boil 2 minutes (222 degrees), stirring frequently to prevent sticking.  Remove from heat; immediately stir in chocolate and vanilla.  Beat until chocolate is melted and blended.  Cover walnuts with half of fudge mixture.  Top with tiny marshmallows pressing them gently into fudge.  Spread with remaining fudge.  Chill and cut.

Below is the fudge recipe I like to use.  I think the butter and marshmallow cream make a creamier texture.  I will use my recipe with the idea of the marshmallows for marshmallow road next time.

fantasy fudge (found on the back of the jar of marshmallow creme- maybe Kraft?)
3 cups sugar
1 1/2 sticks butter
5 ounces evaporated milk, about 2/3 cup
1 bag chocolate chips
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla

Heat sugar, butter and evaporated milk to full rolling boil, stirring constantly.  Boil on medium heat until candy thermometer reaches 234 degrees, about 4 minutes.  Remove from heat.  Stir in chocolate and marshmallow creme until melted; stir in vanilla.  Spread in a greased 9-inch square pan.  Cool at room temperature at least 4 hours.  Cut into 1" squares.  Makes 3 pounds or 40 servings, 2 squares each.

rudolph the red nosed reindeer

My friend Shelli brought these over today.  Aren't they darling?  I had the tune "Rudolph the Red-Nosed Reindeer" in my head for the rest of the day.

rudolph the red nosed reindeer (my friend Shelli)
Hershey's Almond Joy bars
mini marshmallows
pretzels, cut in half
red M&Ms
black icing (for the eyeballs and to use as glue)

I'm sure you can see from the photo how to assemble them...

pumpkin fudge

You may have noticed I have a thing for pumpkin.  I love to cook with it.  I love the rich aroma when it bakes or in this case is cooked over the stove.  This fudge is genius.  What a great seasonal alternative to your traditional chocolate fudge.

pumpkin fudge (blog: Brown Eyed Baker)
2 cups granulated sugar
1 cup light brown sugar
3/4 cup unsalted butter
2/3 cup or 5 ounces evaporated milk
1/2 cup canned pumpkin
2 teaspoons pumpkin pie spice
2 cups white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Line a 9x13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.
Combine the granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan.  Bring to a full rolling boil over medium heat, stirring constantly.  Boil, stirring constantly for 10 to 12 minutes or until candy thermometer reaches 234 to 240 degrees F.
Quickly stir in the white chocolate chips, marshmallow creme, pecans and vanilla extract.  Stir vigorously for 1 minute or until the chocolate chips are melted.  Immediately pour into the prepared pan.  Let stand on wire rack for 2 hours or until completely cooled.  Refrigerate tightly covered overnight.  Cut into 1-inch pieces.
Yield: 64 pieces (about 3 pounds)

betty mae's caramel corn

Honest to goodness I have never come across a better recipe for caramel corn. It's my grandma's recipe.

betty mae's caramel corn (my grandma)
2 cups brown sugar
1/2 cup Karo syrup
1/2 pound butter
2 bags butter microwave popcorn, popped and loose kernels removed
1/2 teaspoon baking soda
dash of salt

Cook brown sugar, Karo syrup and butter on low heat stirring constantly until mixture just starts to bubble.  Do not boil.  Add a dash of salt and 1/2 teaspoon baking soda and stir until mixed well and the color the the caramel lightens a bit.   Pour over popcorn.  Spread on a greased baking sheet.  Bake for 1 hour at 200 degrees.  Stir occasionally.  Let cool.  Break pieces apart and enjoy!

homemade twix bars

These were a very big hit today. My sisters agreed that these are better than the real thing and one said she wanted to hide a secret stash. I have to admit they're pretty good.

homemade twix bars (blog: Cucina di Harwood)
1 1/4 cup flour
1/4 cup sugar
1/2 cup butter, room temperature

caramel
1/2 cup butter
1/2 cup brown sugar
2 tablespoons corn syrup
1/2 cup sweetened condensed milk

chocolate
1 1/2 cups chocolate chips
1 teaspoon shortening

Crumble crust ingredients together and be sure it is mixed very well. Pack into a 9x9 inch pan that has been sprayed, lined with foil and sprayed again. Bake at 350 degrees for 15-20 minutes. Put the butter for the caramel filling in a heavy saucepan and melt. Combine remaining ingredients. Bring to a boil over medium heat. As soon as it starts to boil start a timer and boil for 5 minutes, stirring constantly. Remove from heat and stir with a spoon slowly until it shows signs of thickening, a few minutes. Pour over crust and let cool a little. For the chocolate layer, melt the chocolate chips and shortening in the microwave. Pour over caramel layer and spread carefully. Cut into bars. Enjoy!

world's best peanut butter fudge

I don't think I'd ever tasted peanut butter fudge but this fudge tastes just like a peanut butter pop from See's.   We love See's!

world's best peanut butter fudge (allrecipes.com)
4 cups white sugar
1 cup milk
1/2 cup butter
1 (7 ounce) jar marshmallow creme
12 ounces peanut butter
2/3 cup all-purpose flour

Grease a 9x13-inch baking dish; set aside.
In a saucepan, combine sugar, milk and butter. Bring to a boil and cook 5 minutes.
Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

mom's english butter toffee

My mom made this toffee every Christmas and it is absolutely divine. I always looked forward to it and so did everyone who received it. Now it's my new sister-in-law's favorite so my mom makes it for her just about every time she visits.

mom’s holiday english butter toffee (my mother)

2 cups sugar

½ cup water

½ cup corn syrup

1 pound butter

1 cup almonds

1 bag chocolate chips (we always use semisweet)

1 cup chopped pecans or walnuts

Prepare cookie sheet by buttering and scattering ¾ cup almonds.

Cook first four ingredients over medium heat stirring constantly. Heat to 290-295 degrees. Pour onto buttered cookie sheet with the almonds spread out on the cookie sheet. Sprinkle chocolate chips over the hot toffee. Once the chocolate chips have melted, spread with a rubber spatula. Sprinkle chopped pecans or walnuts on top. Once cool, break into pieces with a dull knife.