Sweet Tooth Haven

Cadbury Fever

Easter is on the way with Peter Cottontail bringing all the jelly beans and chocolate bunnies you could want.  There are two Cadbury chocolate Easter treats I cannot get enough of.  Unlike Halloween's candy corn, these goodies are not available year round.  As a result, I hoard them.  I put bags and boxes in my cupboard so when Easter is forgotten, I can still get my fix.

The Cadbury Creme Egg.  Who came up with the idea?  The concept is undeniably gross. Image the board meeting: "How about a candy that imitates eating a raw egg, even down to a yolk colored center."  And everyone agreed!  Regardless of awaking salmonella fears, I love the combination of the chocolate shell and creamy filling.  Its ooey gooey and definitely satisfies my sweet tooth.  In fact, it's so sweet I cannot eat more than one a day or I burn out.  You know you want some!

I obsess over Cadbury Mini Eggs even more than the creme eggs.  I do occasionally get tired of the super sweet creme eggs, but never these. I seriously can't stop buying them.  When at the store the purple bags call to me, "We'll be gone soon," and "Just one more bag."  I've always been a fan of M&M's.  I think these are better.  Maybe it's the extra crispy shell.  Maybe it's the larger size giving you more creamy milk chocolate at the center.  Maybe it's the limited availability.

Dark Chocolate Peppermint Cups

This recipe came from the Holiday Chocolate Workshop I went to at Sur la Table.  The filling is creamy with a mild peppermint flavor and a bit of crunch from crushed candy canes.  These are perfect anytime, but you can make them extra festive for Christmas by topping with holiday sugar decorations.

For the chocolate:  Buy some good quality chocolate.  I used Guittard Semisweet and Bittersweet Wafers.  The chocolate is excellent and I love that they come in wafers that melt easily and I don't have to chop up a big block.  The recipe said to bring the temperature to 115-degrees F.  The chef at the class said to ignore the temperature and just get the chocolate melted which worked out fine, so I left it out of the recipe.

Prepare:  Crush up some candy.  I put it in an ziploc and go at it with a hammer.  I imagine a meat tenderizer would work, but I don't have one.

Note:  Water is chocolate's enemy.  Don't let the water in your double boiler start to steam!

Ingredients:
40 1 1/4 inch diameter foil petit four cups
16 ounces good-quality bittersweet or semisweet chocolate chopped up
1/4 cup heavy cream
8 ounces good-quality white chocolate chopped up
1 teaspoon peppermint extract
1 Tablespoon sour cream
1/4 cup coarsely crushed red-and-white striped hard peppermint candies (like candy canes)

Decorations for the top: candied violets, sugar decorations, or more crushed candy canes

Directions:
Arrange the foil cups on a baking sheet.

Stir bittersweet or semisweet chocolate in a glass bowl (like pyrex) set over a saucepan of simmering water.  (Bowl should not touch the water and water should not boil).  Stir until all the chocolate is melted and smooth.  Some people like to do this in the microwave.  Knock yourself out, but be careful that you don't burn the chocolate.

Use 1-inch wide pastry brush, thickly coat the bottom and insides of the foil cups up to the top edge.  Two people make it go much faster! Hold the cup in your hand as you brush the chocolate.  I couldn't do that and take a picture at the same time.  Place in the refrigerator until firm (if it's cold in your kitchen, you can leave them out). Reserve the remaining chocolate for later.

 

Heat the cream to simmer, but don't boil, in a small, heavy saucepan.  Turn heat to low then add the white chocolate and stir until melted and smooth.  Remove from heat.  Whisk in extract, then sour cream.  Cool until barley lukewarm, about 10 minutes.  Mix in the 1/4 cup crushed peppermint candies.

Spoon enough white chocolate mixture into each chocolate lined cup to fill almost to the top.  You need a little room for the chocolate topping.  This is about 1 teaspoon.  Refrigerate until the filling sets, about 30 minutes.

Rewarm the melted chocolate if needed.  Spoon about 1 teaspoon chocolate over the filling in each cup.  I found that it works best to spoon on the chocolate than tilt the cup to let the chocolate oozed to the edges. 

Top with decoration before moving onto the next candy.  If the filling is really cold the chocolate starts to set up quickly.  If you wait for the decorations until you're done covering all the candies you'll find that some have already set up and your decoration won't stick.  Chill cups until firm, about 1 hour.

I didn't put either enough filling or enough chocolate on the tops of some.  Learn from my mistake. My second batch came out more evenly filled.

Can be made 2 weeks ahead.  To store: refrigerate in a single layer in an airtight container.  Let sit at room temperature about 1 hour before serving.

Facing My Chocolate Tempering Fear

Making chocolate scares me.  You hear all about tempering and blooming and seizing.  A couple years ago I made peppermint bark and some hazelnut chocolates, but I wasn't too happy with the results.  I've shied away ever since.   

I started looking through the schedule of classes offered at Sur la Table couple months ago and noticed they were having a Holiday Chocolate Workshop.  I signed up and went without ever being to a cooking class in my life and no idea what to expect.  The menu of recipes was too tempting not to go.   

The class started with a  short demonstration during which the chef explained that you don't need to temper the chocolate, just melt it.  She said that the chocolate you buy is already tempered and you don't have to worry about the temperature.  I have no idea if this is true, but who was I to question her.  Plus it's the tempering part that makes me nervous.  I was happy not to think about it. 

After the instruction, they had us partner up and make one of the recipes.  Then it became a free for all.  Seriously.  One kitchen for about 20 people all trying to melt chocolate for various purposes.  Luckily I ended up with a low-key, nice woman named Marcia.   We got the best recipe of the bunch.  Chocolate Peppermint Truffles.  Not truffles at all, more like peanut butter cups but filled with a white chocolate peppermint center.  There were chocolate cake and tart recipes that didn't interest  me.  I was there for chocolate candy. 

At the end of it all, we got to taste each other's creations.  The peppermint cups were my favorite along with a chocolate caramel with fleur de sel.    I made two batches of these at home to pass out at work.  Although they are not perfect looking (probably a result of my lack of practice) they taste fabulous.  My next post will include the recipe and pictures.  Don't be scared, you can do it!

Learn to make something new.  See if there's a Sur la Table offering classes near you:
Sur la Table Culinary Program
Sur la Table website

How to Make Caramel Popcorn

Caramel corn has been a fall staple in my family since my childhood.  I remember my mom cooking up batches of it for us to take to school as treats for classmates.  Now, I make a batch each fall around Halloween to treat my friends and coworkers.  Also makes great snack to munch on while waiting for the Thanksgiving turkey.  It's crunchy and stick-to-your-teeth chewy. 

The recipe itself is not difficult, but you do have to be careful - melted sugar is hot.  This is not an activity for kids.  I'm always making a huge mess when I cook, therefore I burn myself quite often when making this.  Before I scare you away, here's a close-up.  How can you resist?

Before starting: Make sure your candy thermometer works.  Boil some water and stick it in.  It should register 100-degrees Fahrenheit .  If not, adjust accordingly when you make the caramel, or if that math is beyond you, get a new one.

Stuff you'll need (hardware):
candy thermometer
large aluminum roasting pan
parchment paper (waxed paper is okay, but I've had caramel stick to it)
wooden spoon
good saucepan
oven mitts  - this stuff is hot
large area where you can spread caramel corn to cool

Ingredients (how many types of sugar can you count):
6 quarts popped corn
1/2 cup molasses
1/4 cup light corn syrup
1 cup packed brown sugar
1/4 cup sugar
1/2 cup butter
2 TBSP water
1 TBSP vinegar
pinch of salt (since I use unsalted butter)
1 1/2 tsp baking soda (save until last)

Directions:
1.  Cover a large area with parchment (or waxed) paper.  This will be where you spread out the popcorn to cool.
2.  Pop the popcorn.  Remove any un-popped seeds or husks.  I use an air popper, but you can pop it in a pan on the stove.  Don't add butter or salt.  Reserve the popped corn in the aluminum pan in the oven to keep warm.  Set oven to warm or 125-degrees.
3.  Add all remaining ingredients except the baking soda to a saucepan over medium heat.  Stir constantly but gently until sugar is dissolves and mixture starts to boil.  About 10 minutes.

4.  Make sure your thermometer is attached and submerged in the sugar mixture.  Leave it alone until it reaches hard ball stage 260-degrees.  About 15 minutes.  Make sure you have everything prepared for when the caramel is done; you'll have to move quickly.

5.  Now is the time for speed and care.  Take the popcorn out of the oven.  Remove pan from stove and take out the thermometer.  Dump in the baking soda and stir it in.  The mixture should start to foam (reaction of the baking soda and vinegar). 

6.  After incorporating the baking soda, pour the caramel over the warm popcorn.  Scrape out as much as you can. 

7.  Stir the popcorn to get it evenly coated - be careful, its hot, hot, hot.

8.  Once the popcorn is covered, dump it onto the surface that you covered with parchment paper and spread it out with your spoon (it's still hot).  Use the spoon to separate it into smaller chunks.

7.  Let it cool then store it in an airtight container.  Humidity is your enemy!

For a Halloween treat I put the caramel corn into treat bags with a few candy corns or pumpkin candies.

Bourbon Balls

My mom's husband's birthday is coming up and I decided to make him bourbon balls.  I gave them some of these for Christmas last year and they loved them.  Pecans and vanilla wafers are combined with cocoa, sugar, and bourbon then rolled in cocoa or sugar.  These are totally different than the cream-centered, chocolate-covered Rebecca-Ruth Bourbon Balls from my hometown.  These are great for the holidays since they can be made ahead of time.  In fact, they are better after the flavors blend together for a few days.  Store them with waxed paper between the layers in an airtight container for a couple of weeks.

Ingredients:
1/4 cup Kentucky bourbon
2 TBS light corn syrup
1 cup confectioner's sugar
2 TBS unsweetened cocoa powder (not dutch processed)
1 cup chopped pecans
2 1/2 cups Nilla wafer crumbs

1.  Chop the pecans.  I chop them by hand to make sure they don't get too small.  You don't want crumbs.

2.  Crush the Nilla wafers into crumbs.  You can use a food processor, but if you need to release some tension or pent-up anger, use this method.

Put the wafers in a large zip top bag and close it.

Bang, roll, crush the wafers with a rolling pin or meat mallet until you have 2 1/2 cups of crumbs.

3.  Combine the crushed wafers and chopped pecans.  Set aside.

4.  Sift together 1 cup confectioner's sugar and 2 Tablespoons cocoa powder into a medium bowl to remove lumps.

5.  Whisk the bourbon and corn syrup together in a small bowl.

6.  Add the bourbon mixture to the sugar and cocoa powder.  Stir until well-combined.

7.  Stir the cocoa mixture into the pecans and wafers.  It will be crumbly and evenly moist.  It should stick together when pressed.

8.   I use a cookie scoop to keep my balls even.  If you don't have one, press 1 TBS in your palm and form a ball.  These are not going to be perfectly shaped.

9.  Roll in powdered sugar or cocoa powder.  I alternate.  I also make a huge mess.

10  Put them in candy cups.  Layer in an airtight container with waxed paper between layers.

Lake Champlain Chocolates

Two years ago this October, my sister got married at The Wawbeek Inn at Lake Saranac in upstate New York.  We decided to fly into Burlington, Vermont to stay overnight before taking the ferry across Lake Champlain into New York. 

While looking through a guide to the Burlington area, I noticed there was a chocolate factory.  I had never heard of Lake Champlain Chocolates, but the idea of factory tour and samples drew me in.  Unlike Rebecca-Ruth, the tour was more a history of chocolate than a trip into the actual factory.  Despite our disappointment with the 'tour', the factory store was well-worth our time.  The only problem was deciding what to get. The section of factory seconds provided a less expensive way of getting more variety.  Everything we got was delicious, and each of us had our own favorites.

Three days later when we were heading home, the taste of the chocolates was a distant memory.  There was no option but to stop by for more.  When I got home and my chocolates had disappeared, imagine how surprised I was to see an entire display of Lake Champlain Chocolates at the Whole Foods Market.  How could I not have noticed this before?  More common than not, I return from grocery shopping with at least one bar of chocolate.  Today's choice was the milk chocolate caramel you see above.  Yummy!

Candy Corn

People either love it or they hate it.  Whenever Halloween's coming I can't resist candy corn.  They are overly sweet and fairly waxy, but I love them and toss them in my mouth by the handfuls.  Although available year-round, I never really crave candy corn until I see the orange and yellow stripes in a prominent Halloween display.  Maybe this annual craving is due to fond memories of all the free trick-or-treat goodies, or maybe I'm just a sucker for marketing.  Halloween decorations were up at the craft store today and I never even remember putting the bag in my shopping basket, but I got home and there they were!

For those who crave candy knowledge: Did you know candy corn was invented in the 1880s?  Did you know that October 30th is National Candy Corn Day?  Learn about the history of candy corn and how it is made.

Flaunt your candy corn addiction in this candy corn Halloween costume!

Or just buy some Candy Corn and savor the sweetness like me.

Rebecca-Ruth Candy

My sweet tooth and I are back from visiting family in good ole' Kentucky.  Despite the blazing, sticky, 100-degree heat, I made my usual pilgrimage to the Rebecca Ruth Candy Factory.   It's right in my home town of Frankfort!  Luckily I had the foresight to come prepared with a cooler in the non-air-conditioned truck so my precious chocolate wouldn't melt on the 5 minute drive home.

Rebecca-Ruth is famous for their bourbon balls.  I'm not a fan of the liquor filled chocolates, but I have no trouble spending my money on almond bark and caramels. While I was shopping, I learned that the factory was featured in the "Louisville, Kentucky and Beyond" episode of Road Tasted on the Food Network.   I haven't seen the show, but love that it included a personal favorite.  The show also featured a favorite of my grandmother, Modjeskas.

Best of all, I learned that Rebecca Ruth does mail order.  Hooray!  Of course there's nothing better than stepping into that little factory and picking out your favorites, but when you can't travel to Kentucky at least there's an alternative.

Caramel Mini Brownie Cups

This recipe is from The All-American Cookie Book by Nancy Baggett. (An amazing cookbook with tons of tips and trouble-shooting solutions along with fabulous recipes.)  I love caramel and couldn't resist trying a brownie that incorporates Rolo candies.  You can also use Reese's peanut butter cups!Preparation:

1. Several hours ahead- unwrap the candy and put it in the refrigerator to chill.
2. Preheat oven to 350-degrees.
3. Spray mini muffin pan with cooking spray or lightly grease. (makes 24)

You will need:

• 5 Tablespoons unsalted butter, cut into chunks
• 2 oz unsweetened chocolate, chopped
• 1 oz semisweet chocolate, chopped
• 2/3 cup sugar
• 2/3 cup all purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla
• 24 Rolo candies, unwrapped and chilled

Some advice:  use good chocolate if you want the brownies to taste good.  Got everything?  Let's start. 1.  Melt the butter and chocolates.  I put a stainless steel bowl over simmering water for a makeshift double boiler.  You can use the microwave if you prefer.  With chocolate the key is to go slow and stir frequently.  If using the microwave, remove before chocolate is completely melted and stir to finish the job.2.  Add 2/3 cup sugar and stir well.  Let cool slightly. 3.  In a small bowl mix together 2/3 cup flour, 1/4 tsp salt, and 1/4 tsp baking soda.  Set this aside. 4.  Now the chocolate mixture should be barely warm.  Beat in the egg, then add 1 tsp vanilla.  Stir until mixture is smooth and shiny. 5.  Add in the flour mixture and stir until incorporated. 6.  Spoon the batter into the mini muffin cups.  (A mini scoop makes it so easy and neat.) 7.  Bake in the middle of the oven for 10-14 minutes.  You want the brownies to be almost firm in the middle. 8.  Immediately press 1 candy into the center of the brownie until it's flush with the surface. 9.  Put muffin pan on a wire rack and leave them alone until totally cool.  I know it's hard, but find something useful to do.  Read a book.  Do laundry.  Take a nap.  Go for a walk.10.  Remove from pan and enjoy!  Yum! (Warning = be sure you have milk in the house) Variations:

• Use mini Reese's peanut butter cups instead of Rolos.
• Add 2 Tablespoons smooth peanut butter to the batter with the egg in step #4.

Trader Joe's Mini Peanut Butter Cup Cookies

I noticed these dangerous looking candies at Trader Joe's many months ago.  My substantial will power prevented me from buying these particular candies because I knew that without wrappers to peel off these would go in my mouth by the handful. Recently I thought of the perfect excuse.  Infinitely more acceptable than swallowing them by the handful.  These tiny peanut butter cups seem to be just about the same size as chocolate chips.  Of course I couldn't stop thinking about cookies full of these tasty sweets. Here are the results: I used  my standard chocolate chip cookie recipe. Mix until creamy:

• 1 cup butter (room temperature- but not too soft)
• 3/4 cup brown sugar
• 3/4 cup sugar

Add, mix after each addition:

• 2 eggs (room temperature)
• 1 tsp vanilla

In a separate bowl mix:

• 2 1/4 cup all purpose flour
• 1 tsp salt
• 1 tsp baking soda

Add flour mixture to butter mixture a little at a time. Finally, add the peanut butter cups (or chocolate chips).  If you use your electric mixer for the batter, I recommend not using it when you add the chocolate.  It just smashes them up. Bake in preheated 350-degree oven for 9-10 minutes.  Enjoy!