Chocolate Nut Truffle

i have been seduced by this gorgeous photo & idea of delicious chocolate & nuts combined into a fabulous snack. yummy!

FROM ANNE'S FOOD (annesfood.blogspot.com)
(suitable for a dish of approx. 23x33 cm)
FOR THE NUT BOTTOM:
125g pecan nuts
125g hazelnuts
50g pistachio nuts
150ml sugar
75g melted butter
FOR THE TRUFFLE:
300g dark chocolate
300ml cream (heavy, whipping, double - 35-40% fat content is what you want)
125g unsalted butter, at room temperature
4 egg yolks
Directions:
FOR THE NUT BOTTOM:
1) Crush the nuts coarsely in a food processor.
2) Mix w/sugar & melted butter.
3) Press out into a large dish (23*33 cm) that you have lined with foil or paper. Let cool completely.
FOR THE TRUFFLE:
4) Chop the chocolate & place in a large bowl.
5) Bring the cream to a boil & pour it over the chocolate. Stir until smooth.
6) Add the butter and the egg yolks, & stir until everything is completely mixed.
7) Pour this on top of the nut bottom, cover w/plastic and place in the freezer.
8) Thaw before serving (or cutting) but not completely - it should still be cold and firm.
TO TOP:
You can use anything to top it really - I used finely crushed freeze-dried berries, but a little pinch of chilli flakes would be nice, sea salt is always good, a sprinkling of finely ground nuts wouldn't hurt, or by all means just leave it plain. We've had leftover pieces with coffee, or for a slightly more fancy dessert, with a side of a simple raspberry sauce. (Mash raspberries with some powdered sugar.) All good. Very good.

http://annesfood.blogspot.com/2007/01/chocolate-nut-truffle.html

Dr Pepper Peanut Brittle

i am not one for promoting a brand; however, i thought it was just a super neat ingredient. and the idea of using soda in candy reminded me of a float :)

BY HOMESICK TEXAN (HomesickTexan.blogspot.com)

(makes 1 1/2 pounds)
1 1/4cups of sugar
3/4cups of butter
1 1/2tsp of salt
1/2tsp of cayenne
1/4cup of Dr Pepper
2cups roasted & salted peanuts, shelled
1/2tsp of baking soda
Directions:
1. Line a baking sheet w/parchment paper.
2. Combine all the ingredients except for the baking soda in a pot, cook on medium heat & bring to a boil stirring often.
3. When the temperature reaches 290 degrees, remove from heat & stir in soda. Mixture will foam up & double in size.
4. Spread mixture thin on baking sheet using a silicone spatula.
5. When mixture cools and hardens (about half an hour), break into pieces & serve.

http://homesicktexan.blogspot.com/2008/06/dr-pepper-and-peanuts.html

Mrs. Jackson’s Pralines

i think the last time i had pralines was in mexico of all places.. so delicious! :)

FROM HOMESICK TEXAN (HomesickTexan.blogspot.com)
2cups of white sugar
2cups of brown sugar
2tsps of vanilla
6tbsps light corn syrup
4cups pecans
1 heaping tbsp of butter
2/3cup milk
Directions:
1. Mix all ingredients very well in a cold pan.
2. Turn stove on medium high heat, & when mixture comes to a boil, cook & stir for 4mins. (If you use a candy thermometer, temperature should be 234F.)
3. Remove from heat.
4. Stir for about one minute or until mixture is not so glossy.
5. Spoon pralines onto trays lined w/foil or parchment paper. Let cool for about 20min & remove.

**Note: The recipe calls for corn syrup and if you live in a part of the world where corn syrup isn’t sold, or just don’t want to cook with it, I have to say the recipe works equally well with Lyle’s Golden Syrup as a replacement for the corn syrup, used in equal measure.

http://homesicktexan.blogspot.com/2007/12/praise-pralines.html

Peanut Sweet (Chikki)

also called Pallipatti, an indian sweet. and they look scrumptious!

FROM BHOJANAMU (bhojanamu.blogspot.com)

1cup peanuts

1cup grated jaggery

1tsp ghee

1/2cup water

Directions:

1) Dry roast the peanuts in a heavy bottom vessel till it becomes golden brown.

2) Let it cool for a while & peel the brown layered skin . (To peel , take handful of peanuts and gently rub in your hands . Now gently blow the loose skin.)

3) In a cooker, add grated jaggery & water & heat it on medium flame.

4) When its boiling add ghee & stir it for a while. Boil till the syrup thickens. (You will know the thickness when you take small drop of syrup on a plate & add a drop of water. If it come easily out of the plate without sticking then its done.)

5) Now add peanuts & stir for a minute .

6) Take it in to a ghee or oil applied plate, so that it doesn't stick to the plate.

7) Let it cool for a while & make small round balls out of it.

http://bhojanamu.blogspot.com/2009/02/peanut-sweet-chikki.html

Chocolate Peanut Butter Cups

peanut butter cups were always my favorite halloween treat.. and evening treat.. and saturday treat..and .. *blush* i may have had a bit of a problem. can't help that they're delicious ;)

FROM LA BELLA COOK (laBellaCook.blogspot.com)
FOR THE BASE:
2oz (50g) soft dark brown sugar
7oz(200g) icing sugar
2oz (50g) butter, softened
7oz (200g) smooth peanut butter
FOR THE TOPPING:
7oz (200g) milk chocolate
3 1/2oz (100g) dark chocolate
Gold buttons and edible gold stars to decorate, or other decorations of your choice
Directions:
FOR THE BASE:
1) Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
2) Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter).
3) Use 1tsp of the base mixture to fill the bases of the petit four cases.
4) Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
FOR THE TOPPING:
5) Place the milk chocolate & dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl).
6) Melt the chocolate gently while stirring.
7) Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
8) Decorate the tops of the chocolate covered peanut butter cups w/either a gold button or gold star in the middle of each & transfer them to the fridge. Let them set in the fridge, for about 30min
TO SERVE:
9) arrange the chocolate peanut butter cups in their cases on a clean plate.

http://labellacook.blogspot.com/2009/01/chocolate-peanut-butter-cups.html

Lemon & Thyme Truffles

i love the contrasting colors of these truffles.. ooh & white chocolate is making a revival in my books :)

FROM 5 TYPES OF SUGAR (5TypesofSugar.blogspot.com)
(makes 25)
250g white chocolate, chopped
60ml cream
1tsp finely grated lemon rind, plus extra
1tbsp lemon juice
1/2tsp finely chooped thyme leaves
250g white or dark couverture chocolate, tempered
Directions:
1) Stir chopped chocolate, cream, rind & juice in a small heatproof bowl over a saucepan of simmering water until smooth.
2) Remove from heat, stir in thyme & refrigerate overnight.
3) Working with a little of the mix at a time (keep remainder refrigerated), roll rounded teaspoons of the mixture into balls; place on foil-lined tray. Freeze until firm. Repeat with the rest.
6) Temper couverture chocolate. (You can use eating chocolate too, but I always find them unsuitable for enrobed chocolate as they are too thick even in liquid form.)
7) Working quickly, using 2 forks (or a fork and an offset palette knife), dip truffles in melted chocolate.
8) Place truffles on a pre-chilled tray and sprinkle w/extra rind. The recipe recommends refrigerating truffles, but I find this unnecessary, as the chocolate sets pretty quickly due to the cold from the frozen truffles.

*Notes: Refrigerating tempered chocolate is a big no-no as it creates condensation which leads to blooms forming on the surface of the chocolate. Remember to wear gloves when lifting them up; couverture is much more sensitive to heat than eating/compound chocolate.

http://5typesofsugar.blogspot.com/2008/06/i-own-2-pairs-of-red-shoes-both-whom-i.html

Heather's Toasted Pecan Toffee

i wasn't able to procure the photo from the website. but follow the link at the bottom of the page to see it. looks super delicious :)

FROM 101 COOKBOOKS (101Cookbooks.com)
1cup butter, cut into chunks
1 1/2cups granulated sugar
3tbsps corn syrup
3tbsps water
2cups well-chopped pecans, toasted (divided)
1/2lbs (8oz) chocolate, cut into chunks - milk, semi, or bittersweet
Directions:
1) Cover a baking sheet with wax paper & set aside.
2) In a medium, thick-bottomed saucepan over medium/med-low heat add the butter. Wait a minute or two until the butter really starts to soften melt.
3) Stir in the sugar, corn syrup, & water. Cook, stirring regularly until the mixture is bubbling (lava-style) & the candy thermometer hits 300F degrees.
4) Remove from the heat & stir in one cup of the pecans.
5) Pour the hot toffee out onto the prepared baking sheet. Depending on hot thick you like your toffee, spread it out into a round 10-12inches wide. Set it aside to cool.
6) While the toffee is cooling go ahead & melt half the chocolate - Heather uses a microwave in 20sec bursts or you can use a double boiler. Be sure the toffee has set up a bit before you spread the melted chocolate over the top.
7) Immediately sprinkle with 1/2cup of the remaining pecans. Wait 20min, or until the chocolate has firmed up. Carefully flip the toffee over.
8) Melt the remaining chocolate & spread on the second side - sprinkle with the remaining 1/2 cup of pecans. Let cool.
9) I've seen people break brittle or toffee into big shards by smacking the baking pan on the counter. If this doesn't work for you, break the toffee into pieces by (carefully) using a knife or ice pick to break of pieces.

http://www.101cookbooks.com/archives/000893.html

Coco Choco Cluster

it has been far too long! ..okay so maybe only a week. either way, these delectable treats seemed like the perfect way to start back again :)

FROM 101 COOKBOOKS (101cookbooks.com)
(makes 36 clusters)
2 1/2cups finely shredded unsweetened coconut, lightly toasted and cooled
1/2cup toasted almonds, cooled and chopped
7-8oz dark chocolate, chopped
1tbsp finely ground espresso beans (optional)
a big grain finishing salt - if you can get your hands on a smoked one, great
Directions:
1) Line a baking sheet w/parchment paper or a Silpat.
2) Combine the coconut & almonds in a large bowl.
3) Place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt along with the ground espresso.
4) Pour the chocolate over the coconut mixture & stir to combine.
5) Let cool a few minutes and then drop by the tablespoonful onto baking sheet.
6) Finish with a few grains of salt on top of each.

*Notes: The mixture will be a bit crumbly, but will set as the chocolate cools. If your kitchen is on the cool side the clusters will set up over the course of an hour or so. If you want to speed up the process a bit, pop them in the refrigerator.

http://www.101cookbooks.com/archives/coco-choco-clusters-recipe.html

Peppermint Truffles

it is terribly embarassing, but i think i actually do still have candy canes sitting around from the holidays :$

FROM COCONUT & LIME (coconutlime.blogspot.com)
2cups confectioners' sugar
4oz cream cheese*, slightly softened
5drops peppermint extract confectioners' sugar
candy canes or starlight mints, crushed
Directions:
1) In a large bowl, beat together cream cheese, peppermint extract & sugar. Beat until well combined.
2) Using your fingers, roll the mint/cream cheese mixture to the size of a large marble or superball.
4) Sprinkle about 1/3 cup of confectioner's sugar & the crushed mints on a plate & gently roll the candy to coat.
5) Place on a clean plate and refrigerate about 1 hour before serving.

*The kind you get in a brick, not "spreadable" or "whipped"

http://coconutlime.blogspot.com/2006/12/peppermint-truffles.html

Chocolate Cream Cheese Truffles

mmmm truffles :)
... ooh & something that was recently brought to my attention: remember to check the cocoa label to make sure it's GF.

FROM COCONUT & LIME (coconutlime.blogspot.com)
1 3/4cup confectioners' sugar
4oz cream cheese*, slightly softened
2oz unsweetened chocolate, melted
cocoa to roll
Directions:
1)In a large bowl, beat together cream cheese & sugar.
2) Add chocolate. Beat until well combined.
3) Using your fingers, roll the chocolate/cream cheese mixture to the size of a large marble or superball.
4) Sprinkle about 1/3 cup of cocoa on a plate & gently roll the candy to coat. Place on a clean plate and serve. (You can also wait a couple of hours and they will have a more solid texture.)

*The kind you get in a brick, not "spreadable" or "whipped"

http://coconutlime.blogspot.com/2006/10/chocolate-cream-cheese-truffles.html

Chocolate Decadence

the right kind of Valentine's day heart... and you can make it for yourself :)
[or give it to someone. if you can resist the temptation to eat it first..mmm FUDGE! ]

FROM FAMILY FUN MAGAZINE (jas.familyfun.go.com)
(makes 16-2inch squares [or slightly smaller hearts])
4 tbsp. butter, plus extra for pan
3/4cup evaporated milk
2cups sugar
1/2tsp salt
1 1/2cups miniature marshmallows
1tsp vanilla extract
1-12oz bag semisweet chocolate chips
Directions:
1) Butter an 8-inch square baking pan.
2)In a heavy 2-quart saucepan, combine the butter, milk, sugar & salt, and stir over low heat until the butter has melted. Bring the mixture to a boil over medium-high heat. Boil for 5min, stirring constantly. (Only older kids and parents should be in charge of this step, since the mixture will be quite hot and bubbly.)
3) Remove from the heat & stir in the miniature marshmallows until they have fully melted.
4) Stir in the vanilla extract.
5) Then slowly pour in the chocolate chips, stirring as you go, until the mixture is smooth.
6) Turn the mixture into the buttered pan & smooth out with a plastic spatula, if necessary. While the fudge is still warm, score it into 16 squares. Once the fudge has cooled fully (which can take at least an hour), cut it into squares with a sharp knife.

*NOTES: FOR HEART SHAPED PIECES: gently press a mini heart-shaped cookie cutter onto each square and remove excess.

http://jas.familyfun.go.com/recipefinder/display?id=15101

Candy Bar Fudge

This fabulous looking recipe had me sold at Candy Bar & then they added Fudge and my inner [er, outter..shhh] chubb said YAYYY :)

BY PATTY STOCKTON (family.go.com)
(makes 2 3/4lbs)
1/2cup butter
1/3cup unsweetened cocoa powder
1/4cup packed brown sugar
1/4cup milk
3 1/2cups confectioners' sugar
1tsp vanilla extract
30 individually wrapped caramels, unwrapped
1tbsp water
2cups salted peanuts
1/2cup semisweet chocolate chips
1/2cup milk chocolate chips
Directions:
1.Grease an 8x8 inch square baking pan.
2. In a microwave-safe bowl, combine butter, cocoa powder, brown sugar & milk. Microwave until mixture boils.
3. Stir in confectioners' sugar & vanilla extract. Pour into prepared pan.
4. In a microwave-safe bowl, microwave caramels and water until caramels melt.
5. Stir in peanuts. Spread mixture over chocolate layer.
6. In a small microwave-safe bowl, combine semisweet & milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2hrs, or until firm.

http://family.go.com/food/recipe-ar-15177-candy-bar-fudge-t/

Jewish Honey Candies

mmm.. candy! (and this one does not require a candy thermometer)

BY LIOR MOORE (inmamaskitchen.com)
1cup sugar
2cups honey
4-6cups finely chopped walnuts, pecans, or almonds
Directions:
1) Cook sugar & honey over medium-low heat, stirring frequently with a wooden spoon, until sugar dissolves, about 10min.
2) Gradually add nuts, & continue cooking, stirring frequently, being careful not to burn syrup, until mixture is very thick and reaches the soft-crack stage. (The candy will remain chewy at this stage; if it reaches hard-rock stage it turns brittle. )
3) Spoon the mixture onto a wet board or oiled baking sheet and spread to 1/4 - 1/2 inch thickness. Let cool until firm but not hard, about 10min.
4) Using a sharp knife dipped into hot water, cut into squares or diamonds. (The mixture can also be dropped by spoonfuls onto oiled baking sheets.) If desired, wrap individual squares in plastic wrap or waxed paper.

*NOTES:
- Basic recipe is varied by adding poppy seeds, sesame seeds, matzoh, carrots, or spices.
- Since honey syrups absorb moisture from the air, it is advisable not to make this candy on a humid day

http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/honeyballs.html

Coconut Cardamom Burfi

so i had to use my handy dictionary.com tool [btw, it has definitely become more ad-y], because i didn't know what the word desiccated meant. and emerged triumphant: dehydrated or powdered. this recipe looked cute, plus i had never seen cardamon in a dessert before.

FROM A SPOONFUL OF SUGAR (aspoonfulofsugar.com)

250g desiccated coconut

395g can sweetened condensed milk

10 cardamon pods - grind/crush seeds into a powder

handful of pistachio nuts, roughly crushed

Directions:

1. Mix 200g of the coconut & the remaining ingredients in a bowl.
2. Heat a non-stick pan on low heat & add mixture to the pan.

3. Stir over low heat until the mixture starts to dry & rolls easily into a ball. Remove from the heat. Cool for 5-10min until cool enough to handle.

4. Place the remaining coconut onto a plate. Using damp hands, roll the mixture into balls and then roll in coconut to coat.

5. Bring to room temperature before serving for the best flavour and texture.

http://www.aspoonfulofsugar.net/wp/2008/09/coconut-cardamom-burfi/

Cinnamon Fudge

you may be able to tell by now, but i'm a fudge enthusiast. and who needs to go to Rocky Mountain when you can make your own?

FROM RECIPE GIRL (recipegirl.com)
(maks 32 pieces)
3cups granulated sugar
¾cup butter
2/3cup evaporated milk
10oz cinnamon chips
7oz marshmallow creme
2tsp vanilla extract
Directions:
1. Line a 9x13-inch pan with foil; coat with cooking spray.
2. In a heavy bottom 3 quart sauce pan, combine sugar, butter & milk. Bring to a rolling boil over medium heat, stirring constantly.
3. Boil for 5min, stirring all the time (if using a candy thermometer- let it get up to at least 234F).
4. Remove from heat & stir in the cinnamon chips until melted.
5. Add marshmallow creme & vanilla; beat until blended.
6. Carefully pour mixture into the prepared dish. Let cool to room temperature; gently lift out of the pan and place on a cutting board. Cut into squares.

http://www.recipegirl.com/Desserts%20Candies%20Custards%20&%20Puddings/Desserts%20Candies%20Recipes/Cinnamon%20Fudge.htm#top%20of%20page

Church Window Candy

FROM MY FAVORITE RECIPES (myallrecipes.wordpress.com)
12oz chocolate chips
1/4lbs butter
1cup walnuts
10 1/2oz colored mini marshmallows
1 cup flaked coconut
Directions:
1. Melt chocolate chips in butter. Cool for 5min.
2. Add nuts & marshmellows. Mix.
3. Sprinkle coconut on wax paper.
4. Spoon mixture over coconut.
5. Roll up tightly to form two large 3-inch diameter logs. Refrigerate until firm. Cut into slices.

http://myallrecipes.wordpress.com/2009/01/12/church-window-candy/

Malted Candy Brittle

FROM BON APPETIT (bonappetit.com)
(makes about 8oz)
Nonstick vegetable oil spray
3tbsps malted milk powder
1tsp baking soda
1/2tsp coarse kosher salt
1cup sugar
1/4cup water
1/4tsp cream of tartar
1tbsp butter
Directions:
1. Line large baking sheet with parchment paper; spray parchment with nonstick spray.
2. Combine malt powder, baking soda, & coarse salt in small bowl.
3. Combine sugar, 1/4 cup water, & cream of tartar in heavy medium saucepan. Stir over low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat & boil until syrup is dark amber, swirling pan occasionally, about 8min. Turn off heat.
4. Add butter, then quickly add malt mixture; whisk to blend.
5. Pour mixture onto prepared sheet. Tilt sheet to spread mixture evenly. Cool completely.
6. Break brittle into large chunks.

http://www.bonappetit.com/magazine/2009/02/malted_candy_brittle

Classic Caramel Apples

FROM MARTHA STEWART (marthastewart.com)
(makes 6 apples)
6 wooden craft sticks
6 small apples, any variety, stems removed
1cup heavy cream
1cup granulated sugar
1/4cup dark corn syrup
2tbsps unsalted butter
Directions:
1. Insert sticks into tops of apples. Prepare an ice-water bath.
2. Bring cream, sugar, corn syrup, & butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, & continue to cook until mixture reaches 245F, 10 to 12 min.
3. Place pan in ice-water bath to stop the cooking.
4. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides.
5. Transfer to a parchment-lined baking sheet, & refrigerate until set, about 15min (or overnight).

http://www.marthastewart.com/recipe/classic-caramel-apples?lnc=443cdc53f03ee010VgnVCM1000003d370a0aRCRD&rsc=taxonomylist_food_cobbler

Peppermint Patties

FROM THE FOOD CHANNEL (foodchannel.com)
4 1/2cups powdered sugar
3tbsps melted butter
2 1/2tsps mint extract
1/2tsp vanilla
1/4cup evaporated milk
CHOCOLATE FOR DIPPING
2cups chocolate chips
2tbsps solid shortening

Directions:

1. Mix all together in a bowl & chill.
2. Roll into balls, which may be flattened out into patties or rolled into sticks.

3. Dip in melted chocolate and let harden.
CHOCOLATE FOR DIPPING:

4. Melt chocolate chips & shortening together in microwave.

*Note: Freeze these candies between steps to make them easier to mold. Of course, that means you can store them in the freezer, too, and just pull out as needed for quick holiday refreshment.

http://www.foodchannel.com/recipes/1607-peppermint-patties

Easy Nut Brittle

BY GIFTS FROM THE KITCHEN (foodchannel.com)
(makes about 1lbs/450g)
1tbsp unsalted butter, plus extra for greasing
1cup sugar
1/2cup light corn syrup
1 1/2cups roasted, salted peanuts
1tsp vanilla extract
1tsp baking soda

Directions:

1. Grease a large baking tray & a wide spatula & set aside.
2. Combine the sugar & corn syrup in a microwave-safe bowl or measuring cup. Microwave on high for 4min.

3. Remove from the microwave, stir in the remaining butter & the peanuts, return to the microwave & heat on high for another 3-5min. (The mixture should be come think and bubbly and turn a golden pale brown color.)

4. Remove from the microwave carefully (it will be very hot).

5. When completely cooled & hardened, break into pieces.

*Note: If not using a microwave, combine the sugar, corn syrup, & peanuts in heavy saucepan & stir over a medium heat until the sugar dissolves. Increase the heat to high and boil for about 20 min until a candy thermometer registers 295F, stirring frequently.

http://www.foodchannel.com/recipes/1642-easy-nut-brittle