Happy Easter! These little candies are perfect for giving to some-bunny you love. They also make egg-ceptional Easter basket items! Hop some over to your neighbors, they’ll love you forever! Oh, I crack myself up…ok, enough with the egg jokes. The peanut butter mixture is very crumbly, add the milk until you can pick up a handful, squeeze it and have it hold its shape. I would suggest making them no larger than about an inch and a half long – they are VERY sweet! [Read more…]
Peeps
March 27, 2011 5 Comments
It’s Peeps season! Spring is here, the sun is partially out, Easter is just around the corner & the cherry trees are blooming. Which, incidentally means my poor hubby’s allergies have kicked in. Poor guy. Every grocery store has boxes and boxes of Peeps lining their featured shelves. Yellow! Pink! Purple! Bunnies & chicks…there they are with their little mournful brown eyes. Begging, seeming to plead with me “eat me, eat me!”. I found out in a recent meeting that my pastor at church LOVES Peeps. Who knew!? Somehow I figured he was too intellectually and spiritually deep a person to enjoy what is essentially puffed up sugar. Topped with more sugar. But what am I saying? Peeps are one of my favorite treats on the planet, and I’m practically a genius and I totally dig Jesus. So maybe Peeps are just the sweet of choice for those who are truly mentally gifted. Or maybe Bible reading stimulates the sugar receptors in our brains? Yeah. That must be it. 🙂 [Read more…]
Almond Roca
December 17, 2010 4 Comments
This is probably my most favorite Christmas baking item. It’s also the most difficult to get done. Not because the recipe itself is particularly hard, but because candy making is a little bit of a science.
In the area that I live, the weather is my biggest obstacle when trying to make almond roca. When making any candy, you have to bring your ingredients to a certain temperature in order for it to set properly. On rainy (or humid) days, the cooking time for candy can increase substantially. Candy making requires the perfect ratio of sugar to moisture and since you’re boiling the mixture longer to get the temperature up, you may lose all your moisture in the process. And you get a completely opposite problem once the candy is done and cooling. Because sugar attracts moisture, your cooling candy will absorb all that humidity in the air, making the finished product softer than you want it. [Read more…]
Oh Fudge
December 14, 2010 4 Comments
I love fudge. I absolutely love it. This recipe is straight off the back of the marshmallow fluff can. I’ve been making it for years. I do one small thing differently. In addition to the normal semi-sweet chocolate in the recipe, I add about 2 ounces of milk chocolate chips. Perfect chocolatey goodness. I am anti-nut in my baked goods, but if you like chunky nutty fudge, just add 1 cup of your favorite nut, chopped.
Now to share a few lessons learned through the years making fudge. Yes, I have done all these things. Baking sometimes requires trial and error. Learn from mine instead of doing any of these things yourself. [Read more…]
Turtles
December 11, 2010 2 Comments
Turtles (so named because of their cute turtle shape) are delicious. You can buy a box of them for about $20. Or, you can make them yourself for WAY less without much effort at all. Today I used up the remainder of a bag of caramels, and only had pecan pieces (which I just made little piles of and put the caramel on top) so this batch does not totally look like turtles…but you get the idea. [Read more…]
Bakerlady 