Homemade Sweets

[sister herb]

Peanut Butter Cups

Ingredients
2 cups sifted confectioners' sugar
1 1/2 cups smooth peanut butter, preferably all natural
3 tablespoons unsalted butter
1 pound bittersweet or semisweet chocolate
Thirty-six 1 3/8-inch paper candy cups

Cook's Note
Peanut-butter cups may be served right away, or kept tightly sealed in the freezer for 2 to 3 days. To serve, remove from freezer, peel off paper, and eat cold.

Directions

Step 1
Combine sugar, peanut butter, and butter in an electric mixer fitted with the paddle attachment. Beat on medium-low speed until combined. Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip, and set aside.


Step 2
Melt chocolate in a double boiler over simmering water. Keep melted chocolate over hot water near work area. Use a small spoon or small paintbrush to coat insides of the paper candy cups with the melted chocolate, making sure to cover the bottom and sides well. Transfer cups to a rimmed baking sheet or muffin tins (which will keep the cups from sliding around). Transfer to freezer until set, about 10 minutes.


Step 3
Remove cold chocolate cups from the freezer. Pipe peanut-butter filling into each cup until three-quarters full. Spoon melted chocolate into each cup to cover. Return to the freezer until set, 15 to 25 minutes.

 

[sister herb]

Baklava

2 cup(s) hazelnuts

• 3 cup(s) pecans

• 1 tablespoon(s) orange zest

• 1 teaspoon(s) cinnamon

• 1 1/4 cup(s) maple syrup or honey

• 1/4 cup(s) orange juice

• 12 sheets filo dough, thawed

• 1/2 cup(s) coconut oil, melted

• 1/2 cup(s) pistachios

Directions

1. Preheat oven to 325 degrees F/160C.
2. Put the hazelnuts on a baking sheet and put into the oven for about 10 minutes to roast them. Put the hazelnuts, 3 cups of the pecans, orange zest and cinnamon in a food processor and pulse until finely chopped — do this until they are chopped up small, not like a powder. Transfer the nut mixture to a bowl. (If you don't have a food processor, you can finely chop them by hand.)
3. Lightly oil a large baking tray or cookie sheet and cover with parchment paper. Lay 4 sheets of filo dough on the tray, brushing each one with coconut oil. Spread 1/3 of the nut mixture on top of the filo dough and drizzle with 1/3 cup syrup or honey top with another four sheets of dough, oiling each one. Top with 1/3 of the mixture and repeat, ending with dough on top. Brush the top liberally with oil, and slice into 2-inch squares or into triangles.
4. Bake for about 30 minutes.
5. Finely chop the 1/2 cup pistachios and whisk together the remaining 1/4 cup syrup and 1/4 cup orange juice. Drizzle the syrup and juice over the top of baklava and sprinkle with the chopped pistachios. Bake for a further 10 minutes.

Variatons:
You can use other nuts such walnuts in place of the pecans, and in place of the hazelnuts, you could use almonds, pistachios, cashews or pumpkin seeds.

 

[sister herb]

Peppermint Meringues

• 3 large egg whites
• 3/4 cup sugar
• 1/2 teaspoon pure peppermint extract
• Red gel-paste food coloring

1. Preheat oven to 175 degreesF/80C. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip. Set aside.
2. Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
3. Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
4. Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
5. Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.

Source: http://joythebaker.com/2008/12/peppermint-meringues/

 

[sister herb]

Chocolate-cherry fudge

8 ounces dark chocolate, chopped
1 cup walnuts, chopped
1 (14 ounces) can sweetened condensed milk
16 canned cherries (with stem)

Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides. In a large microwave-safe bowl, melt the chocolate in the condensed milk on medium-high for 4 minutes, checking at regular intervals. Stir vigorously to combine. Stir in the nuts and spread in the pan.

Lightly score the top with a knife to create squares, first in half, then quarters, eighths, and finally sixteenths. Gently press a pretty red cherry into the center of each square. Refrigerate to set. Remove the fudge from the pan by lifting it out with the paper overhang and place on a cutting board. Cut along the lines and serve.

 

[sister herb]

Buttermints

1/2 cup (1 stick) butter, softened
1 teaspoon pure peppermint oil (or 2 teaspoons peppermint extract)
green food coloring
1 pound (about 4 cups) confectioners´ sugar

Line a few baking sheets with wax paper. Beat the softened butter with a wooden spoon, then mix in the peppermint oil and two or three drops of green or red food coloring. Don’t add any more. The mints should be pastel, not lurid.

Stir in the confectioners’ sugar, then pour the contents of the bowl onto a clean work surface and knead with your hands until a firm dough is formed. If you absolutely must, you can add up to 1 tablespoon of water, but do this a teaspoon at a time. (If you get this dough too wet, there’s no going back. Better to knead for a moment or two and see if it comes together before resorting to the water.) Continue to knead for several minutes until the dough is smooth.

Divide the dough into quarters and roll each into a ball. Set 3 dough pieces aside, covered with a sheet of plastic wrap or a damp, well-wrung-out dish towel. Halve a dough ball and roll each half out, like Play-Doh, into 2 long ropes about 1/2 inch in diameter. Use a sharp kitchen knife to cut them into 1/2-inch lengths, so each mint is a little squarish pillow, pinched at each end, and lay the cut mints on the prepared baking sheets. Continue until you’ve cut all the remaining dough.

Let the mints rest, uncovered, at room temperature for several hours until they are firm and dry to the touch, shaking the sheets now and then to roll them around so they dry on all sides. Store them in airtight tins (or plastic zip-top bags with the air pressed out, if you don’t have tins) for up to 2 weeks at room temperature, or up to 3 months in the freezer.

 

[sister herb]

Chocolate Covered Banana Bites

2 small bananas
1/4 cup semi sweet or dark chocolate chips
1 tablespoon coconut oil, use a refined coconut oil if you do not wish to have any coconut flavor

Slice the bananas into 1/2" thick rounds and place them flat and untouching on a paper plate or a parchment lined baking tray. Set the bananas in the freezer and freeze for at least 2 hours.

Place the chocolate chips and the coconut oil in a small glass cup or bowl. Microwave at 50% power for 60 seconds, stir and microwave at 50% power for an additional 30-60 seconds just until the chocolate can be stirred. Stir for a minute or so, until the mixture is smooth. Line a small section of the counter or a baking tray with parchment paper or wax paper.

You can also melt chocolate and oil in the water bath (post #22. http://turntoislam.com/community/threads/kitchen-tips-how-to-make-cooking-easier-to-you.92121/page-2 ).

Remove the bananas from the freezer and gently pierce them one at a time with a toothpick and dip them into the melted chocolate. Turn slowly to allow the excess to drizzle off and then place on reserved parchment paper. The chocolate will already be almost set. You can skip the toothpicks and simply drop the banana pieces one at a time into the chocolate and use two forks to lift them out and allow the excess to drip off of the pieces. Set the coated pieces onto the parchment paper.

Eat immediately or place back into the freezer until ready to eat.

 

[sister herb]

Homemade Almond Joys with Dark Chocolate

Yield: 36 1" candy cups or 18 egg-shaped candies

1 1/4 cup shredded coconut
1/4 cup condensed milk
1/2 teaspoon vanilla
18-36 roasted almonds
2 cups dark chocolate chips, or the chocolate of your choice

Optional: 2 tablespoons coconut oil
36 tiny cupcake liners, about 1" in size

Stir together the coconut, condensed milk and vanilla. It should be sticky and hold it's shape when pressed together. Melt the chocolate in a glass bowl over a pan of water, or in the microwave at half power for about 2 minutes, stirring every 30 seconds or so.

Drizzle 1 teaspoon of chocolate into the bottom of each cup. Add 1 teaspoon of the coconut mixture. Press on the coconut slightly to make the chocolate slide up the sides of the liner. Top the coconut with an almond and then pour a teaspoon of chocolate on top. Chill in the refrigerator until ready to eat. Store in the refrigerator for up to a week or in the freezer for a couple of months.

 

[sister herb]

Nonpareils Candies

Ingredients

• 8 ounces bittersweet chocolate
• 1/2 teaspoon pure vegetable shortening
• 1/4 cup white or colored sugar beads

Directions


Line a baking sheet with parchment paper. In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring with a rubber spatula until smooth.

Spoon the melted chocolate in nickel-size circles onto prepared baking sheet. Cool for 20 minutes; sprinkle with sugar beads. Let nonpareils harden in a cool place for 4 hours before serving.


Source: http://www.marthastewart.com/332774/nonpareils-candies?czone=food%2Fchocolate-center%2Fchocolate-recipes&gallery=875794&slide=332774&center=874882

 

[sister herb]

Date and Nut Chocolate Truffles

makes about 40 (1 inch balls)


20-30 dates (seedless)
2 cups lightly toasted walnuts(or other nut of choice, like pecans)
1/2 cup unsweetened finely shredded coconut
2 TBS dark cocoa powder
1 tsp cinnamon, or to taste
flavorings of choice( vanilla, orange peel, etc,)
melted dark chocolate, for dipping

Directions:

1. Lightly toast nuts.
2. In a bowl of a food processor, add all the ingredients.
3. Process date mix for 1-2 minutes or until paste forms into a ball. You may need to knead the mixture a bit by hand to get it to stick together.
4. Form balls, place on a parchment/plastic wrap plate or tray and freeze until firm (like overnight).
5. Dip date balls in melted chocolate one at a time. Remove with a fork, tap fork on edge of bowl to remove excess chocolate.
6. Place dipped truffles on a parchment/plastic wrap lined plate or tray. Repeat with the rest. You can dip your fork in the melted chocolate and drizzle over the top of the truffles to add a different look.... or even sprinkle a few pinches of shaved chocolate, nuts, coconut, etc. But you will need to do this when the chocolate is still wet.

Source: http://homecookinginmontana.blogspot.fi/2013/04/date-and-nut-chocolate-truffles-gluten.html

 

[sister herb]

Homemade Almond Joy Bars/Truffles

Double recipe, if also making truffles... and chop almonds.

Makes about 10 pieces

1 cup unsweetened shredded coconut
2-3 tablespoons coconut oil
2 tablespoons maple syrup/honey(honey is sweeter)
1 teaspoon pure vanilla extract
few drops of almond extract, optional
small pinch of salt
10 whole almonds lightly toasted, or as needed
4-5 oz semi-sweet chocolate chips or bars, chopped

Additional:

walnuts for making the clusters, if you have leftover melted chocolate

Directions:

1. Lightly toast your almonds, if desired.

2. In a food processor, process the shredded coconut, coconut oil, honey, vanilla extract, and salt until it forms a thick paste. If you find the coconut mixture is too loose to hold together, then continue to process for an additional minute or so.

3. Take about 2 tsps worth of coconut mixture and with your fingers, form small compact rectangles (1 1 1/2-1 3/4 inch). Make an indentation in the middle... to hold the almond.

4. Place coconut rectangles on a parchment lined plate/sheet and add an almond on top of each.

5. Place coconut rectangles in freezer and freeze till hardened.... 30 minutes or longer.

6. When ready to dip, melt chocolate... using a bain marie or the microwave(15 sec interval, stirring till almost melted, allowing for some smaller chocolate pieces to be seen, let sit until completely melted and stir)

7. Remove coconut rectangles from freezer and dip each in the melted chocolate, turning over to completely cover and removing with a fork.

8. Tap fork on the edge of the bowl to remove excess chocolate and then scrape the bottom of the fork. Place chocolates on parchment paper lined plate. The chocolate will harden quickly. I like to place the almond joys in the fridge for storing... then bring them to room temperature before serving.

~If making truffles, form coconut mixture into balls, freeze and dip in chocolate,... then sprinkle with almonds. You may need to add a bit of melted chocolate on top of teh truffle( chocolate has dried) so the chopped almonds stick. Place on parchment paper...

~If you have any remaining chocolate, stir in walnuts( or even extra almonds)... to make clusters. Allow to set on parchment paper.

Have a sweet moments!

 

[sister herb]

Cappuccino Truffles

1 tablespoon boiling water
2 teaspoons instant coffee granules
2-1/2 teaspoons ground cinnamon, divided
1/3 cup heavy whipping cream
6 ounces bittersweet chocolate, chopped
2 tablespoons butter, softened
3 tablespoons sugar

In a small bowl, combine the water, coffee and 1 teaspoon cinnamon; set aside. In a small saucepan, bring cream just to a boil. Remove from the heat; whisk in chocolate and butter until smooth. Stir in coffee mixture. Press plastic wrap onto surface. Refrigerate for 1 hour or until easy to handle.

In a small bowl, combine sugar and remaining cinnamon. Shape chocolate into 1-in. balls; roll in cinnamon-sugar. Refrigerate for at least 2 hours or until firm. Yield: 1-1/2 dozen.

 

[sister herb]

Pinwheel Mints

1 package (8 ounces) PHILADELPHIA Cream Cheese, softened

• 1/2 to 1 teaspoon mint extract

• 7-1/2 to 8-1/2 cups confectioners' sugar

• Red and green food coloring

• Additional confectioners' sugar

1. In a large bowl, beat cream cheese and extract until smooth. Gradually beat in as much confectioners' sugar as possible.
2. Turn onto a work surface dusted with confectioners' sugar; knead in remaining confectioners' sugar until smooth and sugar is absorbed (mixture will be stiff). Divide mixture in half. Using food coloring, tint one portion pink and the other portion light green, kneading until blended.
3. Divide each portion in half; shape each half into a 10-in. log to make two pink logs and two green logs. Place one log on a 12-in. piece of waxed paper lightly dusted with confectioners' sugar. Flatten log slightly; cover with a second piece of waxed paper. Roll out candy mixture into a 12-in. x 5-in. rectangle. Repeat with remaining logs.
4. Remove top sheet of waxed paper from one pink and one green rectangle. Place one rectangle over the other. Roll up jelly-roll style, starting with a long side. Wrap in waxed paper; twist ends. Repeat with remaining rectangles. Chill overnight.
5. To serve, cut candy into 1/2-in. slices. Store in an airtight container in the refrigerator for up to 1 week. Yield: about 3 dozen.

 

[sister herb]

Coconut Chocolate Creams

2-1/2 cups flaked coconut
1 cup (6 ounces) semisweet chocolate chips
1/2 cup evaporated milk
2-1/2 cups confectioners' sugar
1/3 cup pecans
1/3 cup chopped maraschino cherries

1. Place coconut in a blender; cover and process until finely chopped. In a microwave-safe bowl, melt chocolate chips and milk; stir until smooth. Stir in the confectioners' sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate for 2 hours or until firm. Set remaining coconut aside.
2. Shape chocolate mixture into 1-in. balls; roll in reserved coconut. Place on waxed paper-lined baking sheets. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator. Yield: about 3 dozen.

 

[sister herb]

Hard Candy Recipe

TOTAL TIME: Prep: 15 min. + cooling Cook: 30 min.
MAKES: 12 servings

5 to 6 cups confectioners' sugar
2 cups sugar
3/4 cup light corn syrup
1/2 cup water
1 to 2 teaspoons anise, lemon or orange extract
Red, yellow or orange liquid food coloring, optional

1. Fill a 15x10x1-in. pan with confectioners' sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside.
2. In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals.
3. Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300°F(hard-crack stage). Remove from the heat; stir in extract and food coloring if desired.
4. Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners' sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container. Yield: 3/4 pound.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°F. Adjust your recipe temperature up or down based on your test.

Source: http://www.tasteofhome.com/recipes/hard-candy

 

[sister herb]

Old Fashioned Hard Candy Recipe

TOTAL TIME: Prep: 10 min. Cook: 30 min. + cooling
MAKES: 16 servings

Ingredients

• 3-3/4 cups sugar
• 1-1/2 cups light corn syrup
• 1 cup water
• 2 to 3 drops red food coloring or color of your choice
• 1/4 teaspoon watermelon flavoring or flavoring of your choice
• 1/2 cup confectioners' sugar

Directions

1. Butter two 15-in. x 10-in. x 1-in. pans; set aside. In a large heavy saucepan, combine the sugar, corn syrup, water and food coloring. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
2. Remove from the heat; stir in flavoring. Immediately pour into prepared pans; cool. Dust with confectioners' sugar; break into pieces. Store in airtight containers. Yield: 2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

 

[sister herb]

Peppermint Hard Candy Recipe

TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10 servings

Ingredients

• 1 tablespoon butter
• 2 cups sugar
• 1 cup light corn syrup
• 1 to 1-1/2 teaspoons peppermint extract
• 1 teaspoon vanilla extract
• 6 to 8 drops green food coloring, optional

Directions

1. Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
2. Remove from the heat; stir in extracts and food coloring. Pour into prepared pan. Cool; break into pieces. Store in airtight containers. Yield: about 1-1/4 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

"This easy-to-make clear hard candy has a mint flavor from the combination of peppermint and vanilla extracts. Plus, the eye-catching sweets won't stick to your teeth."

Source: http://www.tasteofhome.com/recipes/peppermint-hard-candy

 

[sister herb]

Licorice Caramels Recipe

TOTAL TIME: Prep: 10 min. Cook: 20 min. + cooling
MAKES: 64 servings

Ingredients

1 teaspoon plus 1 cup butter, divided
2 cups sugar
1-1/2 cups light corn syrup
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon salt
2 teaspoons anise extract
1/4 teaspoon black food coloring

Directions

1.Line an 8-in. square dish with heavy-duty foil; butter foil with 1 teaspoon butter. Set aside. In a heavy saucepan, combine the sugar, corn syrup, milk, remaining butter and salt; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 244°F (firm-ball stage).

2. Remove from the heat; stir in extract and food coloring. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting. Lift foil and candy out of pan; remove foil. Cut into 1-in. squares; wrap each in waxed paper.

Yield: about 5 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°F. Adjust your recipe temperature up or down based on your test.

Source: http://www.tasteofhome.com/recipes/licorice-caramels

 

[sister herb]

One more today...

Caramel Cookie Candy Recipe

TOTAL TIME: Prep: 45 min. Cook: 30 min. + chilling

MAKES: 48 servings

Ingredients
2 teaspoons plus 2/3 cup butter, softened, divided
3/4 cup confectioners' sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

CARAMEL LAYER:
1 cup sugar
1 cup corn syrup
1 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
2-1/2 pounds dark chocolate candy coating

Directions
1.Preheat oven to 375°F. Line a 13-in. x 9-in. pan with foil and grease the foil with 2 teaspoons butter; set aside.

2. In a large bowl, cream confectioners' sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Press dough into prepared pan. Bake 16-20 minutes or until lightly browned. Cool on a wire rack.

3. For caramel, combine sugar, corn syrup and butter in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil gently for 4 minutes without stirring. Remove from heat; gradually stir in milk.

4. Reduce heat to medium-low and cook until a candy thermometer reads 238°F (soft-ball stage), stirring constantly. Remove from heat; stir in vanilla. Pour over prepared crust. Refrigerate 2 hours or until caramel is set.

5. Using foil, lift candy out of pan. Gently peel off foil; cut into 3-1/4x3/4-in. bars. In a microwave, melt candy coating; stir until smooth. Dip bars in chocolate; allow excess to drip off. Place on a waxed paper-lined sheet; refrigerate until set. Store in an airtight container.

Yield: 4 dozen.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°F. Adjust your recipe temperature up or down based on your test.

Source: http://www.tasteofhome.com/recipes/caramel-cookie-candy

 

[sister herb]

Easy Mint Fudge Recipe

TOTAL TIME: Prep: 20 min. + chilling

MAKES: 77 servings

Ingredients

1-1/2 teaspoons plus 1 tablespoon butter, divided
2 cups (12 ounces) semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract

1. Line an 11-in. x 7-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.

2. In a microwave-safe bowl, melt chocolate chips and remaining butter; stir until smooth. Stir in milk and extracts until well blended. Spread into prepared pan. Refrigerate until set.

3. Using the foil, lift fudge out of the pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.

Yield: about 2-1/2 pounds.

 

[sister herb]

White Chocolate Fudge Recipe

TOTAL TIME: Prep: 15 min. + chilling
MAKES: 24 servings

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 4 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract
• 12 ounces white baking chocolate
• 3/4 cup chopped pecans

Directions

In a bowl, beat cream cheese, sugar and vanilla until smooth. In a double boiler, melt chocolate. Fold into cream cheese mixture with pecans. Spread into a greased 8-in. square pan. Chill until serving. Cut into squares.

Yield: about 4 dozen.

Source: http://www.tasteofhome.com/recipes/white-chocolate-fudge