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Posts Tagged ‘candies’

Salted Pretzels Chocolate Buttons

July 10, 2011 9 comments

I’ve had my eyes on these chocolate buttons for the longest time. It must have been a couple of Christmases ago when i first saw them at First look, then cook.

Yup. Not even last christmas, which was almost 8 months ago. The christmas of 2009. Thats 20 months ago. Talk about proscratinating.

And all u need is some pretzels and M&M’s, and some Hershey Kisses. I used Cadbury’s Candy Chocolate though. It still works beautifully.

And you won’t believe how easy it is! Just place the chocolate onto the pretzel, bake it a bit to get the chocolate melting, and push your M&M’s in!

yuumm!!

Salted pretzels and chocolate. Can we ever go wrong with those?

Salted Pretzels with Chocolate

 

For a worthy cause…

October 15, 2010 6 comments

Cupcakes and buttercream. Really, the possibilities are endless isnt it?

 

Anyways, These are for a bakesale held at my nephew’s school. Proceeds from the sale  go to children  from under-privilleged families with terminal diseases.

The organization “will make sure these children can live their remaning days with dignity, care and unconditional love”.

 

I hope my bit helped. I have nothing but best wishes for them, and of course, my prayers.

 

Categories: Cakes Tags: , , , ,

Caramel Filled Cookies. Oh yes pls.

September 13, 2010 Leave a comment



These cookies may look plain and boring on the outside, but bite into it, and u find magic inside.

Yes, I am talking about molten, ooey-gooey, stretchy caramel.

Chocolate and caramel. I don’t have to convince you what a perfect pair they are right?

These cookies were also so ridiculously easy to make, well at least for this version, because i chose to buy store bought caramel candies. The candies come in  uniform sized balls which made it so convenient to be pushed into the awaiting cookie dough.

But take extra care to make sure that the surface is all smooth with no visible cracks though. The molten caramel has a way of leaking through these cracks.

Trust me. I have had a couple of casualties.

Other than that, we’re good to go!

Caramel Filled Cookies, adapted from Culinary in the Desert
1 1/2 cups all purpose flour
1 cup whole wheat flour (preferably white whole wheat)
3/4 cup unsweetened cocoa (my favorite is King Arthur’s Double Dutch)
1 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
1 cup white sugar
1 cup light brown sugar, packed
2 large eggs, room temperature
2 tsp vanilla
48 Rolos (or substitute peanut butter cups or plain caramels)

Sift together the flours, cocoa, baking soda, and salt in a small bow. Set aside.

Combine the butter and sugars, beat until smooth and creamy, about 2 minutes. Add the eggs one at a time, incorporating the first before adding the second. Stir in the vanilla. Add the flour mixture and stir just until incorporated (I recommend doing this by hand with a big wooden spoon; the dough is pretty soft so it shouldn’t be too hard on your arms). Scrape dough into a plastic bag and chill for at least 2 hours.

When you are ready to bake, preheat the oven to 350 F. Divide the dough into quarters, and work with one section at a time. Divide a quarter into 12 equal pieces of dough and roll into balls. Make sure you have unwrapped all the foil from your Rolos! Seriously!! Poke a hole in the center of each dough ball and insert a Rolo; shape the dough around the candy so that it is completely covered, and then roll between your palms back into a ball. Dip the top of each cookie in additional granulated sugar, if desired, and place on a parchment lined baking sheet, sugared side up. Repeat with remaining dough. Bake until the tops are firm and cookies are set, approximately 12 minutes. If you feel like the cookies are a bit too puffy looking you can press them down a bit right after they come out of the oven, but don’t push too hard! You don’t want to squish the caramel out. Let sit on the pan for a few minutes, and then transfer to a rack to cool completely.

Blondes have more fun Blondies

September 12, 2010 Leave a comment



I came across this blondie recipe and was immediately enchanted by its whimsical charm.

They just look so fun and happy, kinda like eating a McDonald’s happy meal on a bright Sunday morning when you were 5.

These blondies however, were on the thin side. They were almost bar cookie like, but they still have that dense fudgy characteristic of most brownies.

My only complaint is that i live in a houseful of adults, with no kids to pack these into their lunchboxes.

But, if u happen to have a kid in handy, here goes:

8 TBS unsalted butter, melted ( 1 stick)
1/2 C packed light brown sugar
1/3 C granulated sugar
1 large egg
1tsp pure vanilla extract
1 C AP flour
1 tsp salt
1 C dark chocolate chips
1C colour coated candies

1. Preheat oven to 350 F. Brush an 8×8 inch square baking pan with butter. Line pan with a piece of parchment paper, leaving a 2 inch overhang on two sides. Grease paper

2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt, mix until just moistened ( do not overmix ). Fold in 1/2 C each of the chocolate chips and colour coated candies. Transfer batter to prepared pan, smooth the top with a spatula. Sprinkle the remaining chocolate chips and candies.

3. Bake 40- 45 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean. Set pan on wire rack and let cool completely. Using parchment overhang, lift the brownies from the pan and transfer to a cutting board, Cut into 16 squares. Store bars in an airtight container for up to 2 days.

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