Category: candies

Fluffy bourbon vanilla marshmallows.

Bourbon vanilla marshmallows.

Ohhhh, I have been wicked sick. Since December 28th or so, I’ve been a mess. I was on TWO different antibiotics, my head and chest were full of gunk and I could barely taste anything. I went to the doctor twice, got a chest X-Ray, and was given Hycodan syrup to sleep (only after practically begging for it because after 5 days with a total of just 4 hours sleep I was losing my mind). It was bad. To be fair, this was my own fault. Jay was sick in early December, and so was my mom, and then I got sick and just wrote it off as being “just a cold” so I didn’t do much about it. I was told to go to the doctor about 4 or 5 times. I was told it would get worse. I didn’t listen. 

I always do that. Remember when I was in the hospital that time? Yeah.

So it festered and hung around and got worse… and voila! Ended up going to the doctor twice in 5 days. Thankfully, I made it through the holidays. But on New Years Eve I was in a fitful, sweaty sleep on a double dose of NyQuil by 10:30 p.m. I don’t recommend a double dose of NyQuil, by the way. I was just desperate. I’m better now, but a bit of a cough is still lingering, and my head is still filled with gunk. Anyway. That’s the only excuse I have for my semi-absence. Usually, I have some posts lined up, but I was so sick I couldn’t face baking or even standing up for any period of time. Did you know most bloggers (myself included) set up their blogs to post automatically? Yep. Most of my posts are set up a week or so in advance. However, because I was sick, I fell behind. So here we are.

Bourbon vanilla marshmallows.

Coincidentally, though, this post is about marshmallows. And marshmallows tie in to being sick in an interesting way (thanks Wikipedia):

Marshmallow probably came first into being as a medicinal substance, since the mucilaginous extracts come from the root of the marshmallow plant, Althaea officinalis, which were used as a remedy for sore throats. Concoctions of other parts of the marshmallow plant had medical purposes as well.[2] The root has been used since Egyptian antiquity in a honey-sweetened confection useful in the treatment of sore throat.[1] The later French version of the recipe, called pâte de guimauve (or “guimauve” for short), included an egg white meringue and was often flavored with rose water.

The use of marshmallow to make sweets dates back to ancient Egypt, where the recipe called for extracting sap from the plant and mixing it with nuts and honey. Another pre-modern recipe uses the pith of the marshmallow plant, rather than the sap. The stem was peeled back to reveal the soft and spongy pith, which was boiled in sugar syrup and dried to produce a soft, chewy confection.[2] The marshmallow plant’s sap was also used by gladiatorsin ancient Rome. The sap was rubbed on the body in preparation for the fight.

So really, it’s appropriate that I am sitting here, after recovering from being sick, writing about marshmallows. Especially ones that include another cold/flu remedy… bourbon.

Bourbon vanilla marshmallows.

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I always feel like somebody’s watchin’ me…

Monster bark! Perfect easy no-bake Halloween treat.

… Even my chocolate!

Isn’t Halloween the best holiday ever? I mean, every holiday has its merits. Christmas is great. Thanksgiving is even awesome- all that food. But HALLOWEEN, YOU GUYS. This is the best time. When else is it acceptable, even expected, that your food either resemble body parts or have eyes? It’s only at Halloween, and it’s basically awesome.

Monster bark for Halloween!

I call this “Monster Bark.” You can call it chocolate bark, Halloween bark, whatever. It depends also on what candy you use on top. Mine has bloodshot eyes, so clearly it has to be monstrous. Yours can be totally different! People usually think of bark as a Christmas thing; peppermint bark. But there’s no reason why you can’t make it for any holiday or occasion.

First you need a bag of chocolate. I prefer to use real chocolate as my base, and if I want more color (i.e. Candy Melts) or other kinds of chocolate I add a little in by swirling it or layering. You can in theory do whatever you want, I just find sometimes the Candy Melts melt a little quicker, so using chocolate as a base helps keep it firm. I used Hershey’s Special Dark for the base of this, and I added a little bit of black food coloring to make it look a bit darker. You can use a mix of white, milk and dark chocolate, or use dark chocolate with orange and/or green Candy Melts swirled in. Or add some white. Use your imagination!

I obviously stuck with one color.

Monster bark for Halloween.

You can use a bag of chips melted, or two large bars of chocolate. Depending on the amount of people or the size of your pan, you can even double that.

Next, you’ll need sprinkles and candies. I went really simple, but you can go crazy. Mine has Wilton candy eyes, candy corn, Wilton orange + black sprinkles, and some green and pink round sprinkles as well as candy pearls. You can use regular old Halloween candy too, and pretzels, and nuts… whatever it is you love.

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Valentine’s Day Treatsie sweets box review & giveaway!

Happy Valentine’s Day, four days early!

You know what the perfect Valentine’s Day gift is for me? Other than flowers (which I do actually love)? CANDY! I love candy. I love sweets in general, but if you buy me chocolate, especially chocolate with caramel, I’ll love you forever.

A Treatsie giveaway!

Speaking of candy, two weeks ago I was gifted with an amazing treat box from Treatsie! If you’ve never heard of Treatsie, and you’ve got a sweet tooth, you’re going to want to pay attention.

What is Treatsie, exactly?

Treatsie helps you find amazing, high-end artisan sweets you’d normally never find unless you stumbled across the shop. Try our monthly subscription sample box of multiple and ever-changing vendors or order boxes from our store to get sweets right away!

The sweets you get in a Treatsie box aren’t the kind you’ll find at big box stores. We only work with small, independent vendors. By subscribing to Treatsie, you are directly supporting small businesses around the country as every Treatsie box and store sale benefits those vendors.

And they certainly aren’t! This January box included hot chocolate pops from PopBar, lavender sea salt caramels from Lillie Belle Farms, peanut brittle from Brittle Brothers, AvenueSweets espresso caramels… this isn’t your average drug store candy. And I LOVE drugstore candy, but trust me. This is better.

A Treatsie box giveaway!

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Dark-chocolate-peanut-butter-filled-white-chocolate candies from heaven.

Finally- it’s heading into the second week of December. Christmas is like, the Mount Everest for bloggers. Especially food or crafty bloggers. Since before Halloween it’s been a slow build-up to right now. First came all the fall stuff, then the spooky stuff, then the turkey stuff. But now… now shit is getting’ real. All the good foods, cakes, cookies, snacks, decorations & crafty stuff is out right now. It’s officially CHRISTMAS!

What would Christmas be without tons of insanely delicious sweets, candies & cookies? Horrible. I mean, it’s only natural. It wouldn’t seem right to have a Christmas or a holiday season without a little over-indulgence. If not now, then when?!

Homemade Reese's- white chocolate filled with dark chocolate & peanut butter.

These little babies right here are a result of late-night holiday cravings. Inspired by my original creations– which were also a late night craving. Thankfully, they’re insanely simple to make and take all of a half hour tops, including the melting.

Homemade peanut butter cups! No preservatives, no chemicals!

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Spinning a web of sweetness.

BOO!

 

Not sure what your day is going to consist of come the 31st, but mine? Candy, candy, and more candy. Maybe candy corn vodka. Maybe trick-or-treat Halloween candy cupcakes. Maybe none of the above- maybe just handfuls upon handfuls of chocolates & bubble gum & sugar. These cupcakes here are just an early treat!

Oh and pizza. There will most likely be pizza.

See, I’m determined to enjoy this Halloween. Being that it’s my favorite holiday, I am DETERMINED to not let anything ruin it this year. So determined, I made these JUST to snack on in anticipation! Last year my Halloween was ruined when that bitch Sandy blew in here & wrecked everything- knocking out my power for a week. So this year I am sitting on my ass, eating junk with my TV playing all the horror movies I want… but anyway, let me get back to the cakes.

Easy spiderweb cupcakes for Halloween!I know, the cake stand rocks…

 

These cupcakes are just vanilla cakes with vanilla frosting, topped with black “spiderwebs” I made from Wilton Candy Melts. See? You don’t have to go crazy or over the top to make cute Halloween cupcakes!

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Candy girl.

Did you ever get a craving for candy at like, 3 a.m.?

Sometimes I do. Sometimes I just decide at midnight that I want a piece of candy… and usually I never end up filling that wish, unless I have some in the house or I can convince someone to go get me some. Those are the lazy nights. And then there are other nights, nights when I have baking chocolate, sugar, & all the ingredients necessary to make my own candy… so I do.

I get asked fairly regularly some variation on the following theme: “Giiiiiirl, how do you make all this stuff and not weigh 600 pounds?” or “How do you stay so damn skinny when you bake all of this delicious stuff?!” or “OH MY GOD how can you exist in a home with all of this food & not EAT IT ALL ALL DAY LONG?” No joke, I think I get asked something like that at least once a day. And my answer is, in a word: moderation. All in all, I eat well. Yeah, I eat cake & cookies. And I eat a lot of cheese & carbs, too, as well as drinking an obscene amount of coffee (including lattes) and Coke Zero. And I absolutely love me some good red wine or good beer. However on the other hand I also eat a lot of broccoli, salad, carrots, etc… & I drink a lot of water. I don’t believe in restriction, I don’t believe in denying yourself anything or busting your ass in the gym because you ate three cookies instead of two. I don’t think a life where vegetables are your only food source is much of a life at all… but that’s just me. So yeah, in short, I eat good quality baked goods but I eat far more well balanced food. And as much as I F$#!ING hate him (and I really do) I agree with Anthony Bourdain’s quote: “Your body is not a temple, it’s an amusement park. Enjoy the ride.”

I mean, I’m not making broccoli in the wee hours of the morning. Jay is, not me. I’d eat it, though, if I was hungry. ‘Cause broccoli is friggin’ awesome.

Shit. Sorry. Got distracted. Back to the homemade candy…

Yes, folks, I made some homemade peanut butter cups! I had this massive tub of peanut butter left from those cupcakes… plus I had tons of chocolate left from Christmas. What else is a girl supposed to do!? They’re insanely easy. You can be finished with a batch in a half-hour, no joke. And there are a lot of recipes out there on the web, some more difficult than others, but mine is relatively simple & to the point.

It goes like this:

  1. Melt a bag of milk chocolate chips in a double boiler, or microwave, half of the bag at one time.
  2. Meanwhile, mix together 1 1/2 cups peanut butter, 1 cup confectioner’s sugar, 3 tablespoons melted (& cooled) unsalted butter and a pinch of salt in a medium bowl. Make sure it’s thoroughly combined & smooth. Fill a disposable plastic pastry bag with the peanut butter filling & set aside. If, for whatever reason, it’s not thick, add more sugar & peanut butter until it’s thick. You want a thicker consistency than regular peanut butter (so it resists melting in the warm chocolate).
  3. Line mini-muffin pans with mini cupcake liners or spray them well with PAM. Spoon some melted chocolate into the liners or the muffin tins, smoothing it up a little onto the sides with a small spoon or your (clean) finger to create the bottom of a “cup.” Place the tin in the freezer for 5-10 minutes to fully cool & harden.
  4. When it’s hardened, take it out and pipe a decent-sized ball of peanut butter filling into each cup. Once every cup has filling, use the back of a spoon or a finger dipped in water to push the balls of filling down more to make them a bit flatter. Then spoon more melted chocolate on top of each.
  5. Once the entire pan has been filled, tap it gently on the counter until the chocolate smooths out. Then put the pan back into the freezer for another 10 minutes or until hard.
  6. Repeat the process until all the chocolate and all the peanut butter filling is done.

Et voilà! Peanut butter cups. No preservatives, no chemicals, no additives.

Now in theory you could probably just use straight peanut butter instead of making a filling out of it. It would still work. I just think you need a sweeter filling for these, and regular straight peanut butter can be too “dry” or salty. Plus I think it’s just way too soft, and it’d probably melt as soon as the very warm chocolate hit it. But if you like it that way then hey, go for it. I think you could probably use chunky peanut butter as well, you just may need to make larger peanut butter cups (and a larger pastry tip too). Also, if you want to experiment with other nut butters- heh, I said nut butters– then you can probably do that as well. Just take into consideration the consistency of it, as long as it’s thick enough & not liquidy, you’re good. Same goes for chocolate; use dark chocolate or semi-sweet even, if you prefer. I’d actually like to make them with a white chocolate coating next time. And for Valentine’s Day, you could sprinkle some heart-shaped sprinkles on top! Or, make them in those heart-shaped silicone baking cups.

And speaking of peanut butter… I think I kinda wanna read this book!