Starfish S'mores

Hey everyone! Long time, no read! Sunday Treats took a short hiatus this summer to celebrate the nuptials of Becky and the Music Man. And goodness, did we celebrate - don't we look happy?!?!

Photo by Cornelis Verwaal

Now, that doesn't mean we haven't been baking up a storm this summer. For sure, between Mama B, Katie, and Becky, over 800 cookies were baked for said special event above. And, since the wedding, Becky's been giving her new Kitchen Aid mixer and ice cream maker attachments a run for their money. More on that to come...

We've got new apartments and new kitchens to test out, and new recipes to share with you, Devoted Readers! To round out the summer, we thought we'd share a particularly summery-treat we just made for an outing to the beach. Hurry and make some, because (sniff, sniff, tear, tear), the summer is all but over.

These Starfish S'mores probably rank highest of all our treats on the cute-factor scale.

Then again, if you put edible googly eyes on any treat, how could it not look pretty darn cute? But these are tasty, too, and remind one of bonfires on the beach or in one's backyard (or over one's BBQ).

Suddenly I'm attempting to use correct grammar. One is improved by married life, is one not? :-)

If you make 'em and take 'em to the beach, we recommend packing them in a cooler. Regular starfish might enjoy the sun, but these little guys will soon transform into star-blobs without a little shade or ice. Of course, they're still just as tasty, if you don't mind getting your fingers a little sticky.

The recipe below looks complicated, but have no fear. It's really three simple steps - make star-shaped marshmallows, dip in chocolate, dip in graham crackers. If we can do it, you can, too!

So, enjoy, readers. It's good to see you again!

-Becky

Starfish S'mores
Adapted from Hungry Happenings
Makes about 13 s'mores

Ingredients:
1/3 cup powdered sugar
1/4 cup cornstarch
40 oz. marshmallows
36 graham cracker squares, crushed into crumbs
16 oz. chocolate chips (milk or semi-sweet)
Approximately 1 tbsp coconut oil or vegetable shortening
edible candy eyes

Directions:

1. Pour crushed graham crackers into a shallow dish. I used an 8 x 8 inch baking pan. Set aside. Line two large cookie sheets with parchment paper. Set aside.
2. Combine the powdered sugar and cornstarch in a small bowl.
3. Use butter or non-stick cooking spray to coat the bottom and sides of a 9 x 13 inch baking pan, then sprinkle bottom and sides with powdered sugar and cornstarch mixture. Tap the pan to remove excess. Save remaining mixture for later.
4. Pour marshmallows into a large microwave-safe bowl. Heat at 30 second intervals, stirring each time, until marshmallows are melted to a sticky liquid consistency. If marshmallows start to brown, they are beginning to burn. Carefully pour melted marshmallows into prepared pan and smooth top with spatula. Spraying your spatula with non-stick cooking spray, or buttering it, will keep it from sticking to the marshmallows throughout this process. Dust the top of the marshmallow with enough of the remaining sugar and cornstarch mixture to lightly cover. Cover bowl of powdered sugar mixture for later use. Allow the marshmallow to sit uncovered for at least 4 hours and up to overnight. When ready to proceed to next steps, place marshmallow in the freezer for about 10 minutes.
5. Set a large cutting board on top of the pan of marshmallows. Turn both the board and the pan upside down and lightly tap the bottom of the pan. If the marshmallow doesn't fall right out, use a spatula to slowly pry it out of the pan. 
6. Dust a 3-inch star-shaped cookie cutter with the powdered sugar/cornstarch mixture. Press the cookie cutter into the marshmallow, remove, and press the marshmallow out onto one of the parchment-lined cookie sheets. Dust cutter again and repeat, cutting out stars until you can't cut out anymore. There will be a lot of marshmallow scraps. To make them into regular marshmallows, dust all sides with powdered sugar/cornstarch. Or, do whatever you wish with them! Place cookie sheet of marshmallow stars in the freezer.
7. Melt chocolate chips over a double boiler on the stove or in 30-second intervals in the microwave, stirring between each interval, until smooth. Let cool to room temperature, then stir in coconut oil or shortening to achieve thin, dip-able consistency.
8. Removing one star at a time from the freezer, use a fork to dip the marshmallow in the melted chocolate, coating all sides. Lift the marshmallow out with the fork, gently shake it from side to side to remove excess chocolate, then scrape the fork along the edge of the bowl to remove any excess from the bottom. Place chocolate-covered marshmallow in graham cracker crumbs. Allow to sit for 30 seconds, then use your fingers to sprinkle and gently toss the marshmallow in the crumbs so all sides are coated. Allow to dry in the crumbs for about a minute. Place graham cracker covered marshmallow on other parchment-lined cookie sheet.
9. Using a toothpick or the point of a sharp knife, make two small circular indentations on the marshmallow in the graham cracker crumbs where the eyes will go. Apply a tiny button of melted chocolate to the backs of the eyes and press into place.
10. Repeat steps 8 and 9 with remaining marshmallows. Place cookie sheet of finished marshmallows in the fridge for 15 minutes to firm up, then transfer to airtight containers. We recommend storing marshmallows in the fridge to prevent melting, but they can also be kept at room temperature. They will be good for up to one week. Use remaining graham cracker crumbs as "sand" on serving platter. 

Homemade Hot Fudge Sauce

Hello Chickadees! And an extra special hello to all the Mama Chickadees on this Mother's Day!

Last year, I got to spend Mother's Day with three special Mamas in my life. This year, I am not even in the same time zone as any of those fine women :-(  But I've got Mama B on my mind, because I've been doing a lot of organixing lately.

Organixing. It's a real word, I swear. Go ahead, Google it. I can wait.

*Katie Googles "organix" herself while she waits*

Okay, actually, I take that back--don't Google it, because the internet is WRONG. Organix is not the name of a Roots album, a brand of dog food, a line of natural hair products, or an organic chemistry research company. Organix is a verb Mama B and I made up:

Organix: to get rid of, replace, or alter an item on your to-do list for the sake of your sanity.

You can employ the fine art of organixing after you realize you were too ambitious when making your to-do list in the first place, or when life says, "to hell with your to-do list, I have other plans."

Would you like to hear it used in a sentence?

Earlier this week, I wanted to make Hummingbird Cupcakes for a dinner party, but life got in the way the night before and suddenly it was 11:30pm--at least two hours past cupcake-making o'clock. But I wanted to bring a homemade dessert, so I organixed the cupcakes and replaced them with this super quick and easy homemade hot fudge sauce.

Not an hour later, the fudge was in the fridge and I was in bed. I woke well-rested for my dinner party, with a stellar dessert to boot.

Katie's my name, organixing is my game.

It's a very useful life-skill, actually, and I have Mama B to thank for it. And I am grateful, because it led me to this hot fudge sauce.

I mean, seriously, if it leads you to chocolate, it's a truly valuable life-skill, don't you think?

I actually made this sauce for not one but two different dinner parties this week. It's rich and smooth and goopy and does that awesome thing where it hardens up a bit as it sits in the ice cream, turning into what can only be described as chewy fudgy goodness.

Thanks for helping keep me sane, Mama B. This sundae's for you.

--Kate

Homemade Hot Fudge Sauce
Makes about 2 cups (about 8 generous servings)
Slightly adapted from Gourmet February 2004 via My Baking Addiction


2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 oz quality bittersweet chocolate (not unsweetened), finely chopped (or approximately 1 cup bittersweet or dark chocolate chips)
2 tablespoons unsalted butter (if using salted butter, reduce salt above to just a pinch)
1 teaspoon vanilla


1. In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Stir mixture until the chocolate pieces are completely melted, and then stir occasionally until mixture boils.


2. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Mixture will still be a bit thin for hot fudge. Remove pan from the heat and add in butter, vanilla, and remaining chocolate and stir until smooth. Allow the sauce to cool down before serving. It will thicken slightly as it cools.


3. To store, cool sauce completely and chill in an airtight container in the refrigerator for up to one week. To serve, heat sauce in microwave in 15-30 second intervals, stirring until you reach the desired consistency.

Butterscotch Pudding

I'm just gonna say it: I've had a tough week. So tough, in fact, that I've come down with spoon-food syndrome.

Spoon-food syndrome (SFS): The state of only wanting to eat comfort foods consumed with a spoon.

Things such as:

Cereal. Pudding. Soup. More pudding. More cereal. Spaghetti.

Wait. You don't eat spaghetti with a spoon?

Well I do, or at least I did this week. Even when the lady sitting across the lunch table looked at me funny over her super expensive sunglasses and schmancy mineral water. 

I don't care what you think, Manhattan Lady! I need my spoon this week, okay?!

Geez.

Point is, I've gone through a lot of spoons this week. And, up until I made this pudding, all those spoons were shoveling food into my mouth that I hadn't made myself. Because if I'm suffering from SFS, I'm definitely not up for making said SF myself.

But then something happened.

I ran out of spoons.

If I wanted more spoon food, I was going to have to wash the dishes.

I thought it over, and decided that washing the dishes was less overwhelming than switching to forks (the horror!), so I got out the Dawn and a sponge and went to work.

But then something else happened while I stood there scrubbing spoons. I decided that if was going to the trouble to wash all those spoons, I might as well also go to the trouble of making something truly deserving of a shiny spoon. Something better than stale cereal, tomato soup, or takeout pasta.

This butterscotch pudding is what I chose. I don't really know why I chose it, frankly. I don't like butterscotch much, never have. Maybe it was the simplicity that was appealing; I already had the ingredients on hand.

This is the first time I've made pudding from scratch, and honestly, I don't think I'll ever go back to the instant stuff again. If I, impaired by SFS as I was, can handle pudding from scratch, anyone can. I even found the constant whisking to be comforting. I began to see a day when I'd pick up a fork again.

There's something else healing about this recipe: because it makes more pudding than one person can eat - no matter how many spoons she washes - one has to seek out friends to share it with. And friends, dear readers, are the foolproof cure for SFS.

Happy whisking,
-Katie

Butterscotch Pudding

Adapted from David Liebovitz via JoytheBaker
Makes 4-6 servings

4 tablespoons unsalted butter

1 cup packed dark brown sugar
3/4 teaspoon salt
3 tablespoons cornstarch
2 cups whole milk

1/2 cup heavy cream
2 large eggs
1 teaspoon vanilla extract

1. Melt butter in a medium saucepan. Add dark brown sugar and salt, then stir until sugar is well-moistened. Remove from heat.

2. In a small bowl, whisk together cornstarch with about 1/4 cup of the milk until smooth (there should be no visible pills of cornstarch), then whisk in eggs.

3. Gradually pour heavy cream and remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

4. Return pan to medium low heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

5. Remove from heat and stir in vanilla. If slightly-curdled looking, blend in a food processor or blender (or just whisk the heck out of it).

6. Pour pudding into a bowl or 4-6 serving glasses or custard cups and cover with plastic wrap, directly on top of pudding (unless you like pudding skin, in which case, plastic wrap doesn't need to touch top of pudding). Allow to cool and thicken in the refrigerator for several hours before serving.

Zesty Lemon Ice Cream

It was time, ladies and gentlemen.

Time for some homemade, melt-y, refreshing, creamy goodness.

How had August arrived without Katie and I making ANY ice cream this summer?!

This wrong had to be righted. Pronto. Was there time to venture out of our air-conditioned apartment to the grocery store for ingredients? No sir! Could we afford to wait for a silly custard-based ice cream to cook and chill? Of course not!

David Lebovitz, ice cream extraordinaire, to the rescue! This recipe for zesty lemon ice cream uses ingredients we already had on hand and involves almost no waiting. (I say almost because all ice cream-making requires at least a little bit of waiting. I think it's the universe's way of keeping people like me from becoming ice cream-making maniacs.)

 

Churned from a custard-less base (just cream, no eggs), this treat is light, refreshing, and well, zesty! Just perfect for a lazy summer afternoon pick-me up.

If you prefer your treats more sweet than tart, do like Kate and me and add a bit of hot fudge. Divine.

It's August, ladies and gentlemen. We've made our ice cream, and eaten it, too. All is right in the K&B kitchen.

-Becky

Zesty Lemon Ice Cream
Adapted from David Lebovitz's The Perfect Scoop
Makes approximately 1 quart

2 lemons
1/2 cup sugar
1/2 cup freshly squeezed lemon juice (from 3-4 lemons)
2 cups half-and-half
Pinch of salt

1. Zest the lemons directly into a food processor or blender. Make sure to zest only the very top (yellow) layer of the skin; the white underlayer is bitter.
2. Add the sugar and blend until the lemon zest is fully incorporated and very fine.
3. Add the lemon juice and blend until the sugar is completely dissolved.
4. Blend in the half-and-half and salt and process until smooth.
5. Chill mixture for one hour, then churn with an ice cream maker according to manufacturer's instructions. Once churned, place in freezer until frozen (about 2 hours).

Coldbuster Smoothie

Breaking news, bakers of the world! Come and see it for yourself - the world's largest, hottest, oven! What's this amazing new product called, you ask? Why...New York City, of course!

We're ROASTING out here.

Seriously. If we had a car, we'd be baking chocolate chip cookies galore. Alas, no car, no cookies. :-(

We've been trying to beat the heat by drinking our cool in the form of fabulous, freezing smoothies. But the recipe I want to share with you today is actually not inspired by this miraculous-yet-miserable heat wave. It's a celebration.

Meet Christie & Charles. Tomorrow, they'll have been married one month! Happy one-month-iversary!

Kate and I met Christie at school in 6th Grade Choir. Apart, we were three wee, shrimpy little things - one soprano, one second soprano, one alto. But put us together, and bam! - you've got beautiful three part harmony. (Yes, yes. Super cheesy. But Christie wouldn't mind, so I'm not apologizing. :-)

We've been friends ever since, and we've shared a lot in the past 17 years. From matching Halloween costumes (cutest Care Bears ever), to just a little bit of fame (at our school, Show Choir kids were popular), to our deep faith and passion for liturgical dance, you might say we're three cookies cut with the same cookie cutter. Hehe.

Lookin' awesome in our sequin Show Choir vests!

But back to the smoothie. You see, I blame Christie's mom for my addiction to these cool and semi-healthy treats. It was 1996, and Christie, Katie, and I had just finished a "gig" as Dancing Fairy Princesses, and by "gig", I mean we taught a bunch of little kids a dance at a birthday party while wearing fabulous purple lyrical dresses and crowns made out of that star garland stuff. We were totally cool.

Anyways, on the way back to Christie's house, her mom asked if we wanted to stop at Jamba Juice (which had just changed it's name from Juice Club). There are three things I remember about what happened next:

1. Christie's mom insisted I get the Coldbuster smoothie, to combat the sniffles I was apparently suffering from;
2. That smoothie was one of the most wonderful things I had ever tasted; and
3. On the walkway up to the house, the bottom of my cup just FELL OUT.

Kate adds this anecdote to her memory of that day: "Christie's mom made me and Christie split the rest of our smoothies with Becca, since hers was all over the sidewalk. That was totally not fair!"

But they did share their smoothies with me. Because that's what friends are for.

So this homemade Coldbuster is for you Christie, in celebration of our friendship, and in honor of this next exciting chapter in your life with Charles. May your life together be filled with happiness, health, and love! Cheers!

-Becky

Coldbuster Smoothie
Inspired by Jamba Juice
Makes approximately 24 ounces

2 generous scoops peach frozen yogurt or orange sherbet
1 large banana, sliced and frozen
1 cup frozen peaches
4 ice cubes
3/4 to 1 cup orange juice

1. Place all ingredients except orange juice in blender or food processor.
2. Pulse a few times to break up ice cubes and frozen fruit. (Note: You may wish to microwave the frozen peaches for about 15 seconds to thaw them just slightly.)
3. Turn blender on, then pour orange juice through hole in top of blender. Blend until smooth.
4. Pour into a glass, grab a straw, and enjoy!

Butterbeer, Chocolate Wands, and Pumpkin Pasties: Harry Potter treats for a fond farewell

Becky, the Music Man, and I gathered with a friend last night to watch Harry Potter and the Deathly Hallows: Part 1 before we see Part 2 this evening. And what would a Harry Potter movie night be without Harry Potter themed snacks?

We made Chocolate Wands, Pumpkin Pasties, and Butterbeer. Of course, none of these things actually appear in Deathly Hallows. If we were truly sticking to the themes of Book 7, we'd be more likely to make edible Horcruxes.  I can see it now - Marvolo Gaunt Donut Rings, Gummi Worm Naginis, Chocolate Lockets, and Helga Hufflepuff-Pastry Cups.

But seriously - who wants to eat a part of Voldemort's soul?  So we'll stick to snacks from the earlier, happier installments, thank you very much!

All three of these recipes are incredibly easy. The only one that actually involves baking is the Pumpkin Pasties, and even those can be ultra-semi-homemade. 

So fear not, young witches, wizards, and Muggles. While we say goodbye to Harry and the gang on the big screen this weekend, we can always return to the kitchen (and the books!) to recreate the magic we have come to love so dearly.

-Katie

Butterbeer

Our version of Butterbeer is a cream soda float with butterscotch flavoring. Since all witches and wizards at our gathering were of age, we used butterscotch schnapps, but you could certainly stir in butterscotch sauce to get the same flavor for the underage wizards.

Per mug:

1 small scoop vanilla ice cream

1 oz butterscotch schnapps, or butterscotch ice cream topping or sauce

cream soda

Chill mugs in freezer. Scoop ice cream into mug. Pour schnapps and a small amount of cream soda into mug and stir to dissolve most of the ice cream and create the signature Butterbeer foam. Add cream soda to fill mug.

Chocolate Wands

1 package pretzel rods

1 cup chocolate chips

sprinkles

Melt chocolate chips in a mug in microwave on high in 30 second intervals. Dip pretzel rods in chocolate, sprinkle with sprinkles. Place wands in cups or mugs to harden.

Pumpkin Pasties

2 eggs
3/4 cup sugar
1 15-ounce can pumpkin (not pumpkin pie filling)
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves

1/2 teaspoon allspice
1 2/3 cups evaporated milk (1 12-ounce can)
Pam or butter for greasing casserole dish
9-ounce pie crust pastry (enough for two single standard pie crusts) (our favorite recipe here)

Make filling*:

1. Preheat oven to 425 degrees. Spray a 2-quart casserole dish with non-stick spray.

2. In a large mixing bowl, whisk eggs and sugar together. Stir in pumpkin, salt, and spices. Add evaporated milk and mix well.

3. Pour filling into prepared casserole dish. Bake at 425 degrees for 15 minutes. Keep oven door closed and reduce temperature to 350 degrees and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool filling completely on a wire rack.

Make pasties:

4. Preheat oven to 400 degrees. Line a baking sheet with parchment. 

5. Make or purchase pie crust pastry. Roll pastry thin and cut into circles approximately 4 inches in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold crust over filling and firmly crimp edges closed. With a paring knife, cut three small slits in the top for venting. Place on a greased cookie sheet.

6. Bake at 400 degrees only until crust is a light golden brown, approximately 10 minutes. Serve at room temperature.

*To make this recipe even easier, skip steps 1-3, instead purchasing a pumpkin pie from the grocery store. In step 5, simply scoop out filling from the pie onto the pastry circles.

Peanut Butter Pretzel and Toffee Bonbons

Today is Mama B's birthday! Say it with me now...

"HAPPY BIRTHDAY, MAMA B!" :-)

Kate and I, of course, asked if Mama B had any requests for a blog post celebrating her birthday. Of all the treats she suggested - and there were many, as Mama B is a respected member-at-large of the Sunday Treats baking team her request for truffles was the most enticing.

 

"Mmmmmmm, what kinda truffles, Mama B?", I asked.

"Oh, you know, those chocolately ones."

"Um, Mama B, all truffles are made with chocolate..."

"You know - those ones you always make! With the oreos!"

Well, as much as I wanted to please Mama B for her birthday, we've already posted the recipe for the awesomely easy and spectacularly tasty Oreo Truffles for all you Sunday Treats readers.

So Kate suggested these little pretties. Technically speaking, they're bonbons and not truffles, but then again, the oreo truffles are technically bonbons, too, so, technically, we stuck with Mama's B's original request for something along the lines of "those chocolately truffles", which, though she didn't know it, are technically not truffles but bonbons.

And technically, that last sentence was horribly grammatically incorrect due to its run-on-ness and overuse of the word 'technically'.

 

Back to my point.

Oh Mama B! How I wish you could apparate to New York and taste one of these. Believe me, a cross-country, interdimensional voyage on your birthday would be worth it. Biting into one makes me feel like everything in my life is going to be just fine.

Know who else makes me feel like that? You.

Happy birthday, Mama. We love you!

 

Peanut Butter Pretzel and Toffee Bonbons

Adapted from melskitchencafe.com

Makes approximately 6-7 dozen bonbons

*Note: To chop the pretzels, place several large handfuls in a ziploc bag, release the extra air and seal, and roll over the top with a rolling pin until the pretzels are crunched up into 1/8-inch pieces. You could also use K&B's preferred method: stomping on the bag! Measure the crumbs and continue the process until you have 2 cups.

8 tablespoons butter, softened to warm room temperature

2 cups powdered sugar

2 cups peanut butter

1 cup toffee bits

2 cups crushed pretzels

1 pound chocolate (semisweet, milk, bittersweet)

1 tablespoon coconut oil

Toffee, chopped nuts, chocolate jimmies for garnish

1.    In a large bowl, cream the butter and sugar with an electric mixer until evenly combined. Add the peanut butter and mix well, scraping down the sides of the bowl as needed. Stir in the toffee bits and pretzel pieces by hand with a wooden spoon or rubber spatula.

2.    Line two large rimmed baking sheets with parchment or waxed paper. Roll the peanut butter mixture into 1-inch balls and place them on the lined baking sheets. Freeze for 15-20 minutes until firm. At this point, the balls can be transferred to a sealed container or freezer ziploc bag and frozen for up to 2 months.

3.    Meanwhile, melt the chocolate and coconut oil together in a microwave-safe bowl, stirring every 30 seconds, until completely melted and smooth. Alternately, use a double boiler to melt the chocolate. If chocolate is very warm, allow it to cool for a few minutes. You want it to be smooth and thin, but not too hot.

4.    One by one, toss a peanut butter/pretzel ball into the melted chocolate and using a fork, cover the ball with chocolate. Lift the covered bonbon out of the chocolate with the fork, then gently shake the fork from side to side to remove excess chocolate. Scrape the bottom of the fork along the edge of the bowl and then, setting the bonbon very close to the parchment paper, use a knife to gently scoot the bonbon off the fork and back onto the baking sheet (or, use a new parchment or waxed paper lined sheet). Immediately sprinkle with your garnish of choice. Refrigerate finished bonbons until ready to serve.

Chocolate Peanut Butter Pretzel Bites

These little suckers are tasty. Mighty tasty, in fact.

They're also easy to make. Mighty easy, in fact.

They're the perfect combination of sweet and salty, crunchy and creamy, "mmm" and yummy.

Make them now.

That's all I have to say about that.

-Becky

Chocolate Peanut Butter Pretzel Bites
Adapted from 17 and Baking

Makes approximately 70 bite sized sandwiches

1 cup creamy peanut butter

2 teaspoons butter, room temperature

2/3 cup powdered sugar
3/4 cup tightly packed light brown sugar
1/4 teaspoon vanilla extract

Pretzels (the grid shaped ones, such as Snyder's Pretzel Snaps, work well)
2 cups semisweet chocolate chips
1 teaspoon coconut oil

1. In a small bowl, beat the peanut butter and butter together until smooth and creamy. Add the powdered sugar, light brown sugar, and vanilla extract and beat until well combined. If mixture is not stiff enough to hold its shape, add more powdered sugar and/or brown sugar.
2. Using a small offset spatula or butter knife, spoon approximately one teaspoon of the peanut butter mixture onto a pretzel. Top with another pretzel, and gently squish to form sandwich.  Place on a cookie sheet lined with waxed paper and repeat with rest of peanut butter mixture.
3. Freeze the pretzel sandwiches for half an hour.
4. Melt the chocolate chips in microwave, stirring every 30 seconds, or use a double boiler. Stir in the coconut oil (this thins the chocolate for easier dipping).
5. Dip half of each pretzel sandwich in chocolate. Place the cookie sheet in the fridge and chill until chocolate sets. Store in refrigerator until serving time.

Homemade Caramel Corn

 

Ah, the magic of Blogger. It allows you to write posts in advance and schedule them to post later, all by themselves. That's mighty convenient for this weekend, since neither Becky nor I are anywhere near a computer. Beck's off leading 25 college students on a service project, which includes driving a 15-passenger van. I repeat: My tiny little sister is driving a 15-passenger van. Oh how I wish I was a fly on that windshield!

Me? I'm taking my much needed annual retreat, where I get to chill with these guys:

It's all about quality at this retreat. Quality reflection time. Quality scenery. Twenty other quality young people. Wacky priests who know a high quality wine when they see one. And quality homemade caramel corn.

(Does anyone else think that "quality" is a funny word now that they've said it so many times?!)

I always try to make this caramel corn before going on retreat, because it's great for munching between meals, and as anyone who's ever been on a retreat knows, the one thing you do more than any other is eat. One batch of caramel corn fills up three large tupperware containers. That's one container of caramel corn per day of retreat, if we ration it well. Which we usually don't.  :-)

I post this recipe today also because I know many of you will make your own retreats this evening - retreats to the couch, that is, in honor of that golden dude, Oscar. What better way to celebrate this year's grandest films than with popcorn, all fancied up?

For those of you who've never popped popcorn on the stove, it's way easier than it sounds. Same goes for making caramel. If you can measure sugar and water into a pot and exercise a little patience, you're golden (and we may start calling you Oscar).

Whether you're chillin' with 25 college students, Bambi & friends, or Oscar this weekend, consider making this caramel corn. It's quality stuff.

- Katie

Homemade Caramel Corn
Adapted from foodnetwork.com via Joy the Baker
Makes about 6 cups

For the popcorn
1/2 cup unpopped popcorn
1/4 cup canola oil
1/2 to 1 teaspoon salt
1 cup roasted nuts (any variety you like)

For the caramel
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 teaspoon sea salt (or other salt to taste)
2 cups sugar
2/3 cup water

Make popcorn
1. Place oil in a large saucepan over medium high heat. Add one kernel of corn and cover pan. When the single kernel pops, add unpopped popcorn and cover. Use pot holders to lightly shake the pan as the corn pops.

2. When the popping stops, turn of the heat, remove the pot from the burner and shake the popcorn into two large bowls (or one giant bowl). Sprinkle with 1/2 to 1 teaspoon of sea salt. Add nuts to bowls and set popped popcorn aside.

Make caramel
****Make sure you have a bowl of ice water or a cold water faucet very nearby in case you get any hot sugar on your body.***

3. Measure out butter and vanilla extract and set aside. Have salt ready near the popcorn, as well as a greased spatula or two.  Line a baking sheet with foil or a silpat, or simply cover a large, flat surface with foil or parchment.

4.  Measure sugar into a medium to large saucepan.  Pour water into pan, pouring down sides of pan, not directly on top of sugar.  Mark an X with your finger through the sugar and water.

5. Place saucepan over medium-high heat and let cook. Every three to four minutes, pick up pan and swirl (don't stir), Toffee Almond Crunch style. Sugar and water will begin to bubble and caramelize. You are looking for an amber color, which should take 20-30 minutes.

6. When you get an amber caramel color, remove sugar from heat, quickly add butter and vanilla extract. Mixture will bubble up. Swirl pan a few times until butter melts.

7.  Working quickly and carefully, pour hot caramel mixture over popcorn and stir with greased spatula to coat popcorn. Be especially careful of hot sugar at this stage. Carefully pour popcorn out onto parchment or foil. Break up large clumps with spatula.  Sprinkle with salt to taste.  Let come to room temperature.

Chex Muddy Buddies

Behold, my friends, the most divine of sweet treats: Muddy Buddies!

I think I've died and gone to heaven.

This tasty delight embodies the holy trinity of baking: peanut butter, chocolate, and butter. What could go wrong with a combination like that?

Nothing.

Except maybe eating myself into a sugar-induced coma.

That's why having a buddy around (pun intended), to share these with is essential.

Three random memories involving Muddy Buddies and other buddies:

1. I was first introduced to Muddy Buddies by classmate S. in 5th grade (she called them "Puppy Chow"). S made a batch in the student multipurpose room in front of the whole class, describing each step as she went along, for the assigned "demonstration" project. I was thoroughly impressed with my 10-year old, destined-for-stardom-as-a-cooking-show-host classmate, and in love with the sweeter-than-sweet Puppy Chow.
2. During the summer between 6th and 7th grade, I had my first taste of adolescent independence when neighbor S. suggested we make Muddy Buddies, then convinced Mama B that we could walk the half mile to the grocery store to buy the ingredients all by ourselves. Oh, how I loved you in that moment, neighbor S! (I loved you, too, Muddy Buddies.)
3. When our dance group participated in Relay for Life in high school to raise money for cancer research, Katie and I made a batch of Muddy Buddies to bring as a snack. Two types of buddies kept us going through the all-night walk: the muddy kind, and the BFF kind.

The Chex people at General Mills know how to create a product that's good for business. Muddy Buddies are a cinch to make and deliciously addicting. Self-control be darned, I can't stop myself from eating these unless a buddy stronger than myself is around to take them away.

The recipe on the back of the cereal box should come with a warning: "Seriously addicting sweet treat. Strict adherence to the 'buddy system' should be maintained while making and eating Chex Muddy Buddies."

Anybody want to be my buddy? Please? Help me!!!

-Becky

Chex Muddy Buddies
Recipe adapted from back of Corn Chex cereal box

9 cups Rice or Corn Chex
1 cup chocolate chips
1/2 cup smooth peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
2 cups powdered sugar

1. In large bowl, measure cereal. Set aside.
2. In 1-quart microwavable bowl, heat chocolate chips, peanut butter, and butter uncovered on High for 1 minute. Stir.
3. Microwave for about 30 seconds more, until mixture can be stirred smooth.
4. Stir in vanilla.
5. Pour mixture over cereal. Stir with large spoon or spatula until cereal is evenly coated.
6. Pour 1 cup powdered sugar into 1-gallon ziploc bag. Pour in half of cereal. Seal and shake until cereal is evenly coated. Spread on waxed paper to cool. Repeat with remaining powdered sugar and cereal. Store in airtight container in refrigerator or freezer. 

Homemade Peppermint Patties

This weekend has been cold here in NYC. And by cold, I mean all you non-hat-wearing people had better suck it up, pack a comb, and cover your precious little heads. It's that cheek-stinging, ear-burning, eyes-watering, toe-numbing kind of cold that makes you tingle all over.

I'll tell you a secret: I kinda like it.

This kind of cold reminds me that I'm human, living on a planet with varying moods and tempers. It makes me marvel at the immense ability of nature to create beauty from extremes. And it inspires me to pause, breathe deeply, and take in the black-and-white landscape around me.

Well, not pause TOO long, or else my fingers will fall off.

To me, peppermint is the perfect flavor to capture the feeling of a day like today. It's crisp, refreshing, and stings your tastebuds with just the right amount of wake-me-up bite. It's not the same thing as stepping out the door into a winter wonderland, but it's pretty darn close!

So today's treat is for all you out there with the privilege of wearing hats as mere fashion accessories. Make a batch of these peppermint patties, pop one in your mouth, and stand in solidarity with those of us hoping (or not) that the snow melts faster than the chocolate.

-Becky


Peppermint Patties
Makes approximately 24 patties
Adapted from Blue Eyed Bakers

Approximately 2 3/4 cups confectioners sugar
1 1/2 tablespoons light corn syrup
2 tablespoons water
1 1/4 teaspoons peppermint extract
1 tablespoon vegetable shortening
12 ounces semisweet chocolate chips
1 1/2 teaspoons coconut oil
Additional confectioners sugar for sprinkling

1. In a large bowl, beat confectioners sugar, corn syrup, water, peppermint extract, and vegetable shortening on low speed until smooth. If mixture does not hold shape, add confectioners sugar by tablespoon until mixture forms pliable dough. Shape into rough ball and sprinkle generously with confectioners sugar.
2. Roll or press dough between two sheets of parchment paper until 1/4 inch thick. Slide parchment onto cookie sheet and place in freezer until dough is very firm, about 20 minutes.
3. Using 1 1/2 inch circle cookie cutter or biscuit cutter, cut dough into rounds and place onto a cookie sheet lined with parchment or wax paper. Form scraps of dough into ball, sprinkle with confectioners sugar, and repeat steps 2 and 3 until all dough is used (you do not need to refreeze dough each time you roll it out). Freeze patties until firm, for at least 15 minutes.
4. While dough is chilling, melt chocolate chips in microwave safe bowl, stirring every 30 seconds. When chocolate is smooth, add coconut oil and stir until well combined.
5. Remove patties from freezer and quickly coat with chocolate using fork. Remove excess chocolate by shaking fork from side to side, then scraping bottom against side of bowl. Slide patty onto another cookie sheet lined with parchment or wax paper. (Patties melt quickly in the warm chocolate; dip each one as fast as possible. If patties begin to soften before dipping, place sheet of undipped patties back in freezer.)
6. Place cookie sheet of dipped patties in refrigerator and allow chocolate to set completely, about one hour. Store in fridge, between wax paper in an airtight container. Bring to room temperature before serving.

Toffee Almond Crunch

Over the next few weeks, Becky and I are sharing some of the holiday treats we traditionally make this time of year. Today's treat is Toffee Almond Crunch and is, in the grand scheme of things, a newer addition to the K&B holiday baking menu.

I am quite proud of this toffee, mainly because it is mine. I didn't read about it on a blog and get inspired. No one requested that I make it, which is often why I try new recipes. Last Christmas I simply said to myself "I wonder how you make toffee?", found a recipe, got up the courage to face my fear of molten sugar, and made some.

Then I made some more, and some more, and some more. I can't even count how many batches of this I made last Christmas.

But enough talking, right? Let's make some toffee!

First, the prep work:

Toast your almonds and set them out to cool.

Generously grease a large cookie sheet, and when I say generously, I mean a Pioneer Woman + Paula Dean amount of butter. If you're worried about using that much butter, you shouldn't be making toffee in the first place, but we will be getting rid of some of that butter later, so calm down.

While the almonds are still cooling, get distracted by the Cookie Pizza recipe from the Betty Crocker Cookbook circa 1991 currently sitting on your table. Notice how there are M&Ms on the pizza, but none of them are blue. Think about how in 1991, no one had even dreamed of blue M&Ms. Then remember how your Grandpa B - King of M&Ms - never got to taste blue M&Ms himself because he died right before they debuted, and how you and Beck went to the cemetery and shared a pack of M&Ms with Grandpa, eating all the normal colored ones but putting all the blue ones in the vase with his flowers so he could try them. When you're ready to leave that memory, come back to the toffee, which, by the way, Grandpa B would have loved.

Coarsely chop one cup of blanched almonds. These will be for the toffee itself.
Finely chop a different cup of almonds. These will be for sprinkling on top of the chocolate layer.
Put the coarsely chopped almonds in a bowl near the stove so you have them handy.

Okay! Prep work done. Well...almost. It's best to measure your sugar, corn syrup, and water out before you start melting the butter, so as not to stress once you get going. Did you measure out those three things? Yes? Good job! Now we're ready for the good part (also known as the dangerous part. If you are baking with small children, best to keep them out of the kitchen for this next part).

Melt 2 sticks salted butter in a large sauce pan over medium heat.

If you're like me and have a super weird thing about setting timers and dials and clocks on exact, obvious marks, set your dial to slightly more than medium. (For years I had a problem setting my alarm clock exactly on the hour, half-hour, or quarter hour, always setting it for 6:59 or 7:01. I'm over that now, but the oven dial thing remains. One thing at a time, right?) 

Once the butter is melted, pick up the pan and swirl the butter around so the butter goes up the sides of the pan. This will help the sugar not stick to the sides. Then add sugar, water, and corn syrup, and stir until the sugar is dissolved. Now put down the spoon, and DO NOT TOUCH IT AGAIN UNTIL I TELL YOU TO! You are going to want to pick it up, but you shall not, because you are stronger than the spoon.

Repeat after me: "I will swirl, not stir."

Good.

You've got your butter/sugar mixture on the stove over medium. Set your kitchen timer for three minutes. The sugar will foam up and start to bubble. You may also see some vapor as the water evaporates. After three minutes - and only after three minutes - pick up the pan with both hands and swirl the mixture around a few times. Put the pan back down and reset your timer for three more minutes. When the timer goes off, swirl again. Then reset your timer for...wait for it...three more minutes.

Personally, I cannot watch sugar boiling for three minutes without picking up a spoon and stirring. It's simply not possible. Are you like me and need a distraction to get through those 120 seconds? I suggest these activities:

- Washing all the silverware in the sink.

- Pre-empting the calories in the toffee by doing jumping jacks.

- Seeing if you can hold your Pilates plank for a whole three minutes (for me, not quite, but pretty close).

- Drinking a bunch of water, because water is good for you!

Whatever you do, don't ever go far from the stove, especially during the last couple sets of three minutes. You want to be able to check the sugar at a glance to make sure it isn't burning.

You want the sugar to be a deep amber color. If you start to smell even a hint of burned sugar, remove the pan from the heat right away. Mine was done after about 14 minutes.

When you have the right color, remove the pan from the heat and working quickly but carefully, PICK UP THE SPOON and stir in the coarsely chopped nuts. Immediately dump the hot, sugary, buttery glob onto the greased cookie sheet and use the spoon to spread it towards the edges of the pan.  Set the pan aside to cool completely.

Gently invert the toffee onto parchment or wax paper. Get rid of all that butter by wiping the toffee with a paper towel.

Melt 1 1/2 cups chocolate chips in the microwave and spread over the top.

Sprinkle 1/2 cup of finely chopped almonds on top. Put the toffee in the fridge for at least 20 minutes so the chocolate sets.

When the chocolate is set, lay parchment over the top, flip the toffee, and do it all over again - paper towel, chocolate, nuts.  Place back in fridge so the second side can set.

Take the toffee out of the fridge and let it warm up just a bit. Wash your hands real good, then break the toffee into pieces. My advice here: DON'T try to break it using just your fingertips (unless you have abnormally strong fingers), or by pulling up on a corner with one hand while the other holds the toffee on the countertop (you'll only smash your average fingers). DO firmly grab the toffee with both hands and commit to snapping it in two, like you do when you break a banana in half. Take charge, people. You can do it.

Note: you'll lose a lot of almonds in this process. This is okay. I like to think that some of the almonds are happy to be martyrs for the sake of the overall deliciousness of this toffee.

And you're done! I like to store the toffee in the fridge so the chocolate doesn't melt in our insanely hot apartment, but it should be fine at room temperature, especially for short periods of time like in a candy bowl during a holiday shindig. This toffee also makes an excellent gift all wrapped up in tissue paper in a pretty box or tin.

Consider this my holiday gift to you.  Enjoy!

- Katie

Toffee Almond Crunch

Recipe adapted from Christmas-Cookies.com

2 cups slivered, blanched almonds
1 cup (2 sticks) SALTED butter
1 1/3 cups sugar
1 tablespoon light corn syrup
3 tablespoons water

3 cups semi-sweet chocolate chips

1.  Toast almonds on a cookie sheet in a 350 degree oven for 7-8 minutes, stirring at the 5 minute mark.  Set aside to cool. Generously grease a large cookie sheet or jelly roll pan with butter.

2. Coarsely chop 1 cup almonds and set aside near the stovetop. Finely chop remaining cup and set aside.

3. Melt butter in a large saucepan over medium heat, swirling the pan so the butter goes up the sides of the pan. Add sugar, corn syrup and water, and continue to cook over medium heat, swirling the pan every three minutes.


4.  When sugar is a deep amber color (hard-crack stage on a candy thermometer, approximately 300 F), remove from heat and quickly stir in coarsely chopped nuts. Spread mixture on greased cookie sheet. Let cool completely.

5. Invert toffee onto parchment or waxed paper and wipe with a paper towel to remove grease.


6. Melt 1 1/2 cups chocolate chips in the microwave in 30 second intervals, then spread chocolate over toffee. Sprinkle with remaining 1/2 cup finely chopped nuts. Place in refrigerator to set.

7. Repeat steps 5 and 6 for other side.

8. Break toffee into pieces. Store in refrigerator.