Countdown to Christmas: The search for sponge candy

When I was a little girl, I absolutely loved sponge candy, but haven't been able to find it here in the US. Working in a chocolate store, I get many requests for different types of candy, and this is #1. So here are a few sponge candy recipes: they may be dipped in chocolate for that extra "something-something."

Sponge Candy

         sponge taffy chocolate

Ingredients:

• 1 cup granulated sugar
• 1 cup dark corn syrup
• 1 tablespoon white vinegar
• 1 tablespoon baking soda

Preparation:

In a medium saucepan, combine sugar, syrup, and vinegar; cook over medium heat, stirring until sugar melts. Cook without stirring until mixture is very brittle when placed in cold water, about 190° on a candy thermometer. Remove from heat and add soda. Mixture will foam. Pour into a well-buttered pan. When hard, break into pieces. If desired, dip in melted dipping chocolate.

Sponge Taffy Chocolate Recipe (pictured above)

For a great tutorial, please refer to this Sponge Taffy Chocolate recipe 

Refrigerator Cucumber "Salad" (Pickles)

When I first saw this recipe, it was called a "salad," but take it from a Prairie girl: these are the most excellent refrigerator pickles I have ever made! The vegetables stayed crisp, the way I like them, and there was just enough sugar and vinegar to give them a delicious taste. I adapted this recipe to use up  the veggies I had on hand, and reused sterilized large jars that I had saved and disinfected for this purpose. You can do this when you place your works of art in the fridge (and when you don't happen to have canning jars available)!

Refrigerator Cucumber "Salad" Pickles

Delicious home-made refrigerator pickles...ermm I mean salad :)

Ingredients

• 4 thinly sliced cucumbers
• 1 large thinly sliced red onion
• 2 thinly sliced green bell peppers
• 1 tbsp salt
• 2 1/2 c white vinegar
• 2 c sugar
• 1 1/2 tsp celery flakes
• 1 1/2 tsp red pepper flakes

Directions

1. Mix cucumbers, onion, pepper and salt; set aside. 
2. Place vinegar, sugar, celery and pepper flakes in a saucepan and bring to a boil for approximately 2 minutes. 
3. Remove pan from heat and add about 2 handfuls of ice until melted and the mixture is just warm. 
4. Place all veggies in large-mouth jars. 
5. Pour mixture over the top of each jar, to cover. 
6. Store in refrigerator for about 2 months.

This recipe made 3 large jars, as shown.

Strawberry Cheesecake Tartlets

Strawberry Cheesecake Tartlets
Our friends at BHG have a sweet little tartlet just right for Mom on Mother's Day. This delicious treat was originally slated for Christmas, but there's no reason why Mom doesn't deserve a bite-sized bit of cheesecake any time of year.

From Better Homes & Gardens

Ingredients

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/4 cup ground toasted almonds
• 1/4 cup butter
• 1 egg yolk, lightly beaten
• 2 - 3 tablespoons water
• 1 4-serving-size package cheesecake instant pudding and pie filling mix
• 1 cup evaporated milk 
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 1/3 cup strawberry preserves
• Sliced strawberries and/or toasted sliced almonds 

Directions              

1.               In a medium bowl, stir together flour, sugar, and ground almonds. Using a pastry blender, cut in butter until pieces are pea-size. In a small bowl, combine egg yolk and 2 tablespoons of the water. Gradually stir the egg mixture into the flour mixture until combined. If necessary, add enough of the additional water to make a dough that starts to cling. Gently knead just until smooth; form dough into a ball. If necessary, cover and chill about 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees F. Divide dough into 24 pieces. Shape pieces into balls. Press dough evenly into the bottoms and up the sides of 24 un-greased 1 3/4-inch muffin cups. Bake in the preheated oven about 15 minutes or until lightly browned. Cool completely in pan on a wire rack.
3. For filling: In a medium bowl, combine pudding mix, evaporated milk, vanilla, and almond extract. Beat with an electric mixer on medium speed about 2 minutes or until smooth
4.               Spoon 2 teaspoons of the filling into each cookie. Cover and chill for 2 to 24 hours.
5. Before serving, top each cookie with about 1/2 teaspoon of the preserves and a strawberry slice and/or a few sliced almonds. Makes 24 cookies.

Hint from the BHG test kitchen


Storage: To Store, layer filled cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month. To serve, thaw cookies if frozen. Top with preserves and, if desired, decorate as directed in step 5.

A Little Slice of Heaven (aka The Pink Slice)

A Little Slice of Heaven (aka The Pink Slice)

Here's a light and unusual slice that has it all: peanut butter, coconut, peanut butter and even my favorite fruity little marshmallows! All covered with a yummy butter cream icing. How can you go wrong? Although the creator calls it "The Pink Slice," I prefer to think of it as "A Little Slice of Heaven." Be prepared: you may want to make a little extra frosting...

Ingredients

• 1/2 c butter or margarine
• 1 pkg butterscotch chips
• 1 c finely grated coconut
• 1 c peanut butter
• 1 pkg multicolored marshmallows

Icing

• 2 c powdered sugar
• 1 Tbsp butter or margarine
• 3 drops red food coloring or a little squeeze of gel coloring
• milk, enough to make a soft consistency of icing

Directions

1. Melt and cool slightly the 1/2 c of butter and package of butterscotch chips
2. Add coconut, peanut butter and marshmallows. Mix well.
3. Press into a greased 9x9 pan.
4. Icing: Mix powdered sugar and remaining butter. Add milk until desired consistency. Add red food coloring to make a pretty pink. Spread over squares before chilling. Freezes well.

Truffle Easter Eggs

I love truffles, especially those designed for holidays and special occasions. Here's a recipe from tasteofhome.com that has a hint of hazelnut and is beautiful when completed. It's an attractive and tasty addition to your Easter table! As with any truffles, follow the directions carefully and take your time. They are not difficult to make, just a bit time-consuming. I have included some hints to help you prepare and finish the eggs. 


Truffle Eggs

Originally from tasteofhome.com. Adapted

Ingredients

• 1/4 c heavy whipping cream
• 1 tbsp butter
• 1/2 tsp light corn syrup
• 6 oz semisweet chocolate chips
• 4 tbsp Nutella
• blue or white candy coating melts (disks) from Wilton or JoAnn's 
• 5-6 drops blue food coloring or gel if using white disks
• 1/2 to 1 tsp instant coffee granules
• Flaked coconut, toasted, optional for nest, or make Rice Krispie nests

Note: You can add some peanut butter and Rice Krispies or granola if you find the texture too soft or runny to form the eggs properly.

Directions

1. In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate chips and remove from heat (don't stir). Let stand for 5 minutes. Whisk in Nutella (and peanut butter and krispie cereal or granola if desired) until combined. Transfer to small bowl.Cover and refrigerate for 45-60 minutes, until thickened, stirring every 15 minutes.
2. Shape 1 heaping tsp of chocolate mixture into an egg. Place on a parchment paper-lined baking sheet.Repeat with remaining mixture. Freeze until firm (check after 10 minutes or more)
3. Meanwhile, in a microwave-safe bowl, melt the candy disks and stir until cool. Stir in food coloring (if desired). Dip frozen eggs in the candy coating, keeping them frozen until ready to dip, allowing extra to drip off. Return to baking sheet and immediately sprinkle lightly with coffee granules (alternately, fleck a pastry brush covered with melted chocolate over each egg to speckle them). Let stand until set. Store in an airtight container in the refrigerator. Serve eggs on a nest of toasted coconut or in a Rice Krispie nest, if desired. Yields about 3 dozen eggs.

Blueberry Coffee Cake

I found this recipe on one of my favorite websites, justapinch.com. Being a blueberry fanatic and a coffee cake aficionado, it seemed the perfect recipe to post on a lazy Sunday morning.

Blueberry Coffee Cake

From justapinch.com

Ingredients

Streusel

·         ¼ c brown sugar

·         ¼ c white sugar

·         ¼ c flour

·         2 Tbsp butter, room temperature

·         1 tsp cinnamon

Cake

·         1 ½ c all-purpose flour, sifted

·         2½ tsp baking powder

·         ½ tsp salt

·         1 egg, beaten

·         ¾ c white sugar

·         1/3 c butter, melted

·         ½ c either milk, buttermilk or soy milk

·         1 tsp vanilla extract

·         1 ½ c blueberries, frozen

Directions

1.     Preheat oven to 375 degrees.  Grease and flour a loaf or cake pan.

2.     For topping: In small mixing bowl, combine streusel ingredients. Blend with fork until crumbly. Set aside.

3.     In a small saucepan, heat half the blueberries and 1 tsp of sugar over medium heat, while occasionally mashing the berries. Heat until berries turn into a slightly thick syrup. Remove from heat and set aside.

4.     In a small bowl, sift flour with baking powder and salt. In a medium bowl, mix together beaten egg and ¾ c sugar and 1/3 c melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

5.     Pour ½ the batter into a greased and floured pan. Sprinkle with remaining blueberries and half the streusel topping. Top with remaining batter. Using a spoon, drizzle the blueberry syrup over the top, and gently swirl with a toothpick or knife to slightly mix it in. Top with remaining streusel.

Bake at 375 degrees for 35 to 45 minutes, or until cake tests done. Partially cool in the pan on a wire rack. Cut and serve.

Rum Cake

This recipe is deliciously decadent. I happen to really like rum, so this was the perfect recipe for my collection. Give it a try and see what you think?

Rum Cake

Ingredients

• 1 box yellow cake mix
• 4 eggs 
• 1/2 c oil
• 1/2 c water
• 1/2 c finely chopped walnuts or pecans

Mix together all ingredients. Spray a Bundt pan with cooking spray, then sprinkle chopped nuts over the bottom. Pour in cake batter and bake for 325 degrees for 40-50 minutes (check with knife at minimum time).

Rum Glaze

• 1 stick margarine
• 1 c sugar
• 1/4 c water

Combine ingredients in a sauce pan and bring to boil. When it begins to boil, remove from heat and add 1/8 c rum. Pour glaze over the cake.

Zebra Domes: a taste of Africa

Here is the first of some absolutely delicious treats from Walt Disney World. We fell in love with this treat on a culinary tour of Boma at Jambo House..

Zebra Domes
From Animal Kingdom Lodge

Yield: 16 servings

Ingredients:

1 pound milk chocolate
¼ cup espresso coffee
5 egg yolks
¼ cup + 1 tablespoon sugar
6 sheets gelatin
½ cup Kahlua Liqueur
4 cups heavy cream
¾ cup white chocolate ganache
¼ cup dark chocolate ganache

Directions:

1. Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle (1/4" thick yellow cake cut in a circle) on top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.

Note: One sheet of gelatin is equal to one teaspoon of unflavored powdered gelatin dissolved in ¼ cup of water.

Ganache

Ingredients

9 oz bittersweet chocolate (or white chocolate), chopped

1 c heavy cream

1 tbsp dark rum (or Kahlua for this recipe)

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching carefully so it doesn't overflow the pot. When the cream comes to a boil, pour over the chopped chocolate and whisk until smooth. Stir in liquor (if desired). 
2. Allow the ganache to cool slightly before covering cake or cookies, starting at the center of the cake and working outside. You can also allow it to cool until thick and then whip with a whisk until fluffy to use in other recipes.

Classic Creamy Red Velvet Cookies

Here is a recipe just right for Valentine's Day! It's got all the elements of a "red velvet cake" in a cookie, with cream cheese frosting and a truly delicious taste. I found this at the Betty Crocker website, and had to share it with you. Remember, not all recipes have to be created "from scratch!"  Sometimes we can all use a little help. A delicious time-saver!

Red Velvet Cookies

From the Betty Crocker website

Ingredients:

• 1 pouch Betty Crocker sugar cookie mix
• 1/3 c unsweetened cocoa
• 1/4 c butter or margarine, softened
• 1/4 c sour cream
• 1 tbsp red food coloring
• 1 egg
• 3/4 to 1 c Betty Crocker cream cheese frosting
• 1/4 c chopped nuts (preferably walnuts or pecans)

Preparation

1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Makes 36 cookies

BISQUICK APPLESAUCE MUFFINS

BISQUICK APPLESAUCE MUFFINS

These applesauce muffins are so simple, you'll want to make them every morning. I have to admit that I love the convenience of using Bisquick to make quickbreads and other comfort foods. 

Ingredients

• 2 cup Bisquick baking mix
• 1/4 cup milk
• 1/4 cup sugar
• 1 egg
• 1 teaspoon cinnamon
• 2 tablespoons cooking oil
• 1/2 cup applesauce
• Topping (see below)

Directions

1. Preheat oven to 350 degrees F.
2. Mix Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon.
3. Add applesauce, milk, egg amd oil, and beat with a mixer on high for 30 seconds.
4. Fill greased muffin pan (to total 12 muffins) 2/3 full.
5. Bake about 12 to 15 minutes.
6. Cool slightly, remove from pans. See below for topping.

Topping Ingredients

• 1/4 cup sugar
• 2 tablespoons butter or margarine, melted
• 1/4 teaspoons cinnamon

Directions

Mix remaining sugar and cinnamon.

Dip tops of muffins in melted butter, and then into the sugar-cinnamon mixture.

Cindy Lou Who Wreaths

This is pretty much a variation on the traditional corn flake/marshmallow treat recipe. It's from the Green Eggs & Ham Cookbook inspired by the great Dr. Seuss. Children of all ages love crafting these wreaths, to enjoy as a snack or to give as gifts (or both).

"Every Who down in Who-ville liked Christmas a lot...

But the Grinch, who lived just north of Who-ville, did NOT!...

But, whatever the reason, his heart or his shoes,

He stood there on Christmas Eve, hating the Whos,

Staring down from his cave with a sour, Grinchy frown

At the warm lighted windows below in their town.

For he knew every Who down in Who-ville beneath

Was busy now, hanging a mistletoe wreath."

(from "How the Grinch Stole Christmas")

"CINDY LOU WHO" WREATH

I prefer them plain and "snowy-looking" but "my" kids thought the food coloring added pizzazz

Ingredients

• 2 tsp butter (more for hands when fashioning wreaths)
• 16 oz bag of marshmallows
• 3 c cornflakes
• 1/2 c dried cranberries 

Preparation

1. In a large saucepan over medium heat, melt the butter. Reduce heat to "low" and add marshmallows. 
2. Stir until marshmallows are melted, approx. 10 minutes.
3. Using a wooden spoon, stir cornflakes into the melted marshmallows.
4. Spoon the cornflake mixture onto a sheet of waxed paper and let it stand until cool enough to handle (about 10 minutes).
5. Take a large spoonful of the mixture and shape into a wreath about 2 1/2 inches in diameter, using buttered hands. Place on a clean sheet of waxed paper spread on a cookie sheet. Repeat until all wreaths are made. (if you give each children a clump of the mixture, they can each create their own, much to their delight!)
6. Press a few dried cranberries onto each wreath. You can add a tiny bow if your children wish to make them as gifts. A little bell or other mini ornament can be hung from the middle for effect once it has cooled.
7. Refrigerate until ready to serve. Add additional decorations if desired.

This makes about 12 wreaths.

Baker's Chocolate Holiday Bark

I don't know about you, but I love chocolate bark of all kinds, be it peppermint, fruit and nut or any other variety. There's just something so festive about it. So here is the first in a line-up of several holiday barks for you to experiment with and (hopefully) enjoy. This one was first featured on kraftrecipes.com but I have added a few extra twists to make it a bit unique. Please remember, as in all recipes using chocolate, use the best grade of chocolate you can afford to make the finished product as delicious as possible.


Baker's Chocolate Holiday Bark

Ingredients

• 1 pkg (8 squares) BAKER'S Semi-Sweet Chocolate, chopped
• 1 pkg (6 squares) BAKER'S White Chocolate, chopped
• 1/2 c dried cranberries
• 1/2 c dried apricots

Preparation

1. Microwave semi-sweet chocolate and white chocolate in separate medium microwaveable bowls as directed on the package. Be especially careful that the white chocolate doesn't scorch! 
2. Add half each of the almonds, cranberries and apricots to each chocolate and stir well until blended.
3. Drop spoonfuls of the chocolate mixture onto waxed paper-covered baking sheet, alternating colors and use knife to cut through or swirl the chocolate mixtures several times to create a marble effect

Refrigerate 1 hour or until firm. Break into 24 pieces. Stir in tightly covered container at room temperature.

Suggestions

• Omit semi-sweet chocolate and apricots. Prepare as directed, using 2 packages (6 squares each) BAKER'S Premium White Baking Chocolate and stirring 1/2 c each dried cranberries and slivered almonds into the melted white chocolate before spooning onto prepared baking sheet as before.
• Instead of cranberries, use candied red and green cherries (and apricots, if desired) in white chocolate. This gives a jeweled effect.
• Make a dark almond bark using BAKER's Dark Chocolate and Planter's Slivered Almonds along with your choice of dried fruit for color and texture