Archive for the ‘Candy’ Category

There never seems to be enough time leading up to Christmas.

Even if we had an extra week, it would probably just be filled with more baking, more shopping and more parties.  Much as I’d like for that imaginary week to be spent sitting by the  fire, sipping hot chocolate and thinking of the true meaning of Christmas, the reality is that it would likely just be mostly filled with more hustle and bustle.

If you haven’t quite gotten around to making a sweet treat to share, to deliver or to just have around for family to nibble on here’s an EASY one for you.

In about 2 hours you’ll have a white chocolate fudge that is a bit reminiscent of funfetti cake batter.  And your actual in-the-kitchen work time is about 15 minutes…or less.

Once again, a little bit of almond extract is just the perfect finishing flavor.

Oh, and if you’re like me and you’ve got a few friends who need a little gluten-free treat this holiday season, this one a perfect one to deliver!

Merry Christmas.  Thanks, as always,  for reading!

Funfetti Fudge
created by Victoria @ Pursuit of Hippiness
printer friendly recipe
1 14 ounce can sweetened condensed milk
3 ½ cups white chocolate chips
3 teaspoons vanilla extract
½ teaspoon almond extract
multicolored nonpareils and jimmies

Line an 8 or 9-inch square pan with foil.

Pour the sweetened condensed milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. It is very important to NOT overheat the white chocolate.  Stir until completely blended, melted, and smooth.

Immediately add vanilla and almond extracts and combine thoroughly. Add a handful of jimmies (as much or little as you’d like), and fold in quickly.  Stirring too much will cause the jimmies to melt so don’t over do it.

Transfer to the prepared baking pan, sprinkle with nonpareils, and let set in the refrigerator.  Once set lift foil out of the pan, cut fudge and serve.

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This post comes with a shout out to my sister-in-law Becky, who lives entirely too far away — in Ohio.  Man, we miss her.

She got married this past summer to and Ohio State grad, which means she too is now a Buckeye.  It’s funny how all of us now are just a little more tuned into Buckeye life: sports scores, events and even controversy (um, hello Tresselmania).  While most of us in the family still claim to bleed blue, I think we like that Becky and Terry have made us fans of another university as well.  Although I don’t think all of us will be carrying a real buckeye around in our pocket like a certain someone sometimes does. 🙂

We attended the annual family Christmas party over the weekend, so I made Buckeyes for the occasion.  I mean, if part of our family can’t be there, they should at least be represented, right?  Even if it is only in dessert.

I’ve wanted to make this recipe for a while.  It comes from the second cookbook from those genius bakers at Baked in New York City.  Heaven help me the next time I get to New York.  I’ve got a list of bakeries to visit that is far too long.  And Baked is at the top.

If you look at other recipes for Buckeyes, they typically call for twice the amount of sugar that this one does.  This recipe also includes crushed graham crackers, which deviates from the ‘traditional’ one.  But you know what?  The result is phenomenal.

Not just delicious.  Like over the top awesomeness.  It’s such a good blend of peanut butter and chocolate.

I struggle when it comes to dipping things in chocolate, so after reading a few tips from different bloggers I inserted toothpicks into each peanut butter ball and put the tray in the fridge.  After about 20 minutes the peanut butter balls were dipped in chocolate and the toothpick was removed.  Once the chocolate hardened I just barely got my fingertip wet and rubbed it on the spot where the toothpick had created a hole.  Voila!  The hole was gone.

I’m leaving all of that out of the printable recipe, because you’re probably a lot more skilled at dipping than me.  But, if not, this is a pretty foolproof method.  Think ‘dipping for dummies.’

Slightly adapted from Baked Explorations

1/4 cup (2 ounces) cream cheese, softened
1 1/2 cups smooth peanut butter
1 cup graham cracker crumbs
1/4 teaspoon salt
1 teaspoon vanilla extract
3 cups powdered sugar
10 tablespoons unsalted butter, melted and cooled
12 ounces dark chocolate (60 to 72%), coarsely chopped

Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar, vanilla  and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.

Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool a bit while you shape the peanut butter centers.

Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling (I used my smallest cookie dough scoop). Use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.

Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated.

Chill the buckeyes until they are set, about 30 minutes.

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Candied Lemon Peel

Here’s a little tease for what’s coming tomorrow morning:

My all white cake (stay tuned, my friends…it was delicious) needed some color and this is what I came up with. Pretty much anything soaked and covered in sugar is tasty, including lemon peel!

Candied Lemon Peel

Using a vegetable peeler, remove peel from lemons in long strips. For this cake I used 3 lemons. Using a sharp paring knife I then cut those strips lengthwise to make them thinner. (You could also do this after you have blanched the peel 3 times. It would be easier.)

Place in small saucepan. Add enough cold water to cover generously; bring to boil. Drain. Repeat blanching 2 more times. Bring 2 cups sugar and 2 cups water to boil in medium saucepan, stirring until sugar dissolves. Boil gently 5 minutes. Add lemon peel; simmer until peel is translucent, about 15 minutes.

Using a slotted spoon, transfer peel to prepared sheet. I wanted spirals so I wrapped them around straws and poked the littler ones with toothpicks. I’m sure there is an easier, more effective way, but I hadn’t though this part through and was pretty desperate for ANYthing at that moment.

Sprinkle 1 cup sugar over the peels and toss to coat. Let dry at room temperature.

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Oreo White Chocolate Fudge

Maybe one of my new year’s resoluti0ns should be to post all of my creations in a timely manner. Holiday celebrations plus too much fun with family and friends equaled no time to blog. Great news though…this recipe is a winner all year long, not just in December.

One thing I wasn’t expecting was for the fudge to be so tall. The appearance was great, but the height was all wrong — at least for me. So, after cutting into squares, I cut each piece horizontally as well. Perfection. Every little square fit perfectly into a mini cupcake wrapper, and now I had essentially doubled the batch…without even planning to!

Since your next Christmas party isn’t exactly right around the corner, think of using this recipe as a party favor or even in the spring with the pastel Oreos. Or add in a red swirl of food coloring into the fudge for a special Valentine’s day treat. So many possibilities!

Oreo White Chocolate Fudge

  • 1 cup sugar
  • 3/4 cup butter
  • 1 (5-oz.) can evaporated milk
  • 2 (12-oz.) packages white chocolate chips or chunks
  • 1 (7-oz.) jar marshmallow cream
  • 1 teaspoon vanilla extract
  • 3 cups, plus a little more, coarsely crushed cream-filled chocolate sandwich cookies (about 28 cookies), divided
  • Pinch of salt

Line a greased 8- or 9-inch square pan with aluminum foil.

Combine the first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Cook for 3 minutes, stirring constantly.

Remove from heat. Add white chocolate morsels, marshmallow cream, vanilla, 2 cups crushed cookies, and salt. Stir until morsels melt.

Pour fudge into prepared pan. Sprinkle remaining chopped cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours).

Lift uncut fudge in aluminum foil from pan. Remove foil, and cut fudge into squares.

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Red Velvet Cake Balls

Look familiar? This time they’re not filled with Oreos and cream cheese, but something equally delicious. This recipe is taken straight from Bakerella. I just love her creations. They’re cute, creative and, oh so delicious. Bakerella doesn’t disappoint.

For this recipe I went against a major baking principle and actually bought cream cheese frosting. How many times have I tried to convince you not to do that? But, I wanted to know what the consistency of these Bakerella Balls should be, because, quite honestly, I didn’t have time to mess up and start again. They HAD to turn out the first time. Next time, I’ll make my own, but I’m all for using a mix for the cake part. I’m actually thinking about how these would work with a different flavor of mix. Maybe with the Funfetti mix and some homemade frosting next time.

Red Velvet Cake Balls

from Bakerella

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
Roll mixture into quarter size balls and lay on cookie sheet. Chill for several hours. (You can speed this up by putting in the freezer.)
Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

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Oreo Truffles

We went to a little party the other night.  I took these:

They were a hit.

I think this recipe is originally from Kraft, but there are a bunch of variations out there.  Just google the name, and you’ll see for yourself. Or, save yourself the time and just trust me. But there are a lot out there!

The great thing about these is that they’re super easy and so, SO tasty.  After dipping in chocolate you can sprinkle them with crushed Oreos, drizzle with melted chocolate, or pull out those cute holiday sprinkles and give a few shakes.  Don’t you think they’d be cute in a little candy box (go to your local craft store) for Valentine’s Day?  (It’s true, I’m already thinking about the next ‘baking worthy’ holiday!

If you’ve got an extra box of the already sold out Peppermint Joe Joe’s hanging around send them to me, I’m thinking they would be super good too!

Oreo Truffles

1 package Oreo cookies
1 8oz. package cream cheese, softened
chocolate bark or chocolate candy melts

Crush all but 7 Oreos.  Use the back of a large spoon to help mash the two together.  Stir in the softened cream cheese.

You can crush the remaining 7 and sprinkle the crumbs on top after you’ve dipped the Oreo balls, or, if you’re like me, just eat them as you work!  Using the whole package of Oreos will  make the mixture just a bit too dry.

Roll the mixture into 1-inch  balls and place on wax paper covered cookie sheet.

Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.

Add any decoration to the top and refrigerate.  This recipe should make about 3 dozen truffles.

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