Easy Chocolate Bon Bons

 

My friend Kathy introduced me to these little treats and I am so glad she did.  I made them for a party and they were a big hit.  You can change the chocolate drizzle on top to match the occasion if you want.  (Red/ green for Christmas, Pink for Valentines day etc).  I really like white chocolate on top, but I was out this time:)  Also, you can put different kinds of kisses in the middle. I am thinking that the caramel, raspberry or mint Hershey kisses would be wonderful!  The plain kisses are also fantastic, just so you know! When my friend Kathy makes them, hers are more round than mine.  Either way they are so good!!  Yum!

Also I am sorry about the lack of posts from me--I have been busy with other things lately, like spring decorating:)

Many of you have sent me emails asking about my little boy and his heart condition.  I posted a little update here. 

Thank you so much for your concern and kindness!

Bon Bons
submitted by Melanie www.thesisterscafe.com

1/2 cup butter, softened
2 cups chocolate chips
1 (14 oz) can sweetened condensed milk
2 cups flour
1 tsp vanilla

60 candy kisses or hugs
2 oz white, dark or milk chocolate or bark
1 tsp shortening (I used coconut oil)

Preheat oven to 350.  Melt butter and chocolate chips in microwave for 1-2 minutes intervals, stirring in between, until completely melted.  Remove from microwave.  Mix in sweet milk, flour and vanilla until mixture becomes a dough-like consistency. Unwrap kisses, wrap each kiss in exactly one tablespoon of dough.  Place bon bons 2 inches apart on an ungreased baking sheet.  Bake at 350 for 6-8 minutes.  Let bon bons cool.  Melt chocolate and shrotening (or coconut oil) in microwave and drizzle on top of bon bons.  Enjoy!

Apple Cider Caramels

First off, let's announce the random winners of the Crio Bru giveaway!  Congratulations to #132 Lady of Perpetual Chaos who wrote, "I’m torn between the pumpkin spice and mint. And the Maracaiba raw looks good too. Oh, and the Cavalla dark roast sounds yummy. I’m pretty sure I just need some of each. ;o)."  Our Facebook winner is Laura Otero.  Congratulations ladies! Email me your addresses to contact@thesisterscafe.com, and you will be that much closer to sipping brewed cocoa on a cold winter's night.

For those of you who did not win, don't forget "The Sisters Cafe" coupon code will get you 20% off anything at Crio Bru through 12/17/12.

 Now on to a seriously yummy new recipe...

I have been so excited to post these Apple Cider Caramels this Christmas candy making season.  They are soooo good! I made them for the first time last year, and I loved them.  The apple cider flavor comes through without overpowering the underlying caramel flavor.  The first secret is using real apple cider.  Not regular apple juice.  Not even the apple juice that is labeled "apple cider" which is usually sitting on the shelf next to the apple juice and is really just regular apple juice with a different label.  And certainly not the alcoholic version found in other countries.  I am talking about the nearly opaque, unfiltered apple cider with the thin layer of sediment at the bottom.  It is always sold in the refrigerated section of juices, and it is at least 100% more flavorful than regular old apple juice.  I watch for the "Red Barn" brand to come to my local grocery store each fall, and I snap it up for wassail, caramels, syrup and just as a special treat in and of itself.  I've had the Simply Apple brand of juice, which is carried year round, and I think it is nearly as good.  So... start with a good quality cider.  The next secret is to use whole spices like cinnamon sticks and whole allspice berries while reducing the apple cider.  The first time I made these caramels, I put the ground spices into the caramel and I didn't like how it made them kind of gritty.  So I changed to whole spices in the reduction process, and I got perfect results.  The last secret is using a candy thermometer.  You can buy them for a couple of bucks at Wal-Mart, and they are worth every penny.  Remember that boiling points are different depending on where you live, so it is always a good idea to google what the boiling point of water should be in your area.  I suggest inserting your thermometer into boiling water for 10 minutes and then reading it to make sure the thermometer is accurate.  The thermometer I am using now is off by about ten degrees (The boiling point of water in Highland, Utah is 203.  My water boiled at 193 according to my thermometer, so I adjusted all the temperatures in my recipe down ten degrees. I ended up with perfect caramel.). I check my thermometer every year because it is easy to do, and it makes me feel good that I know where my thermometer stands for sure each year.  Finally, don't be intimated by caramel!  It isn't really hard, it just takes watching.  Now on to the recipe!  I guarantee that if you are a caramel lover and an apple cider fan, you will LOVE these Apple Cider Caramels.  PS You can reduce the cider ahead of time.  This is my favorite part (except eating the end result, of course) as it will make your house smell heavenly for the day.

Apple Cider Caramels
Submitted by Mindy ~ The Sisters Cafe

2 cups high quality apple cider
1 cup heavy cream
water
4-5 cinnamon sticks (can substitute 1 teaspoon ground cinnamon - be warned it will make the caramel a little gritty)
10 all spice berries (can substitute 1/4 teaspoon ground allspice - same warning applies here)
Pinch of nutmeg
3/4 cup sugar
3/4 cup brown sugar
1/3 cup light corn syrup
1/2 cup (1 stick) butter, cubed

Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. (keep a glass or silicone measuring cup handy so you can pour it out and back in again if you need to). Set aside to cool.

Line an 8″ square pan with parchment paper, making sure to leave about 1″ hanging over the edges for easy removal. I actually prefer to just butter the pan well and forget about the parchment paper, because I think the parchment paper is a pain. However if you use parchment paper, I would still spray with non-stick cooking spray.  Set prepared pan aside.

In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.

In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.

Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees (see number 1 and 2 in the tips section).

Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. (If you buttered the pan like I do, you will probably need a spatula to help get the caramel out of the pan). Cut the caramels into 1/2-1 inch squares and wrap each caramel in wax paper or plastic wrap (see number 5 in the tips section).

General Caramel Making Tips (reposted from the Homemade Caramels recipe already posted):
1. Calibrate your candy thermometer.  To do this, look up what temperature water boils at your altitude.  Next boil water in your pot with your candy thermometer and note at what temperature it reads when the water boils.  This will tell you if your candy thermometer is “off” and by how many degrees.  This will help you know if you need to add or subtract a certain number of degrees in a recipe. (see the recipe intro above)
2. (and most important!)  I would suggest checking your caramel the old fashioned way… when it gets close to the temp you think it will be done at, drop a tiny bit of caramel into ice water and swirl the water around with a spoon a little.  The caramel should harden quickly.  If it forms a ball that is the right consistency you like, it’s ready. I like it to form a solid ball that is firm but still be soft enough to squish between your fingers when pressure is applied.  This is completely subjective though, which is why this is a great method to get it the way YOU like it!
3. Don’t stir it when it gets close to the end. In fact, it needs minimal stirring at all!
4. Do not touch or disturb the caramel once you’ve poured it into the pan – wait patiently for it to set up.
5. I like to wrap in waxed paper. I rip the paper from the roll in 4 1/2 -5 inch strips then cut those in half. (That’s perfect for a piece ~1 inch square) Then roll the piece of caramel and twist ends. Grip the paper from the far edge to twist in, otherwise it will rip.

 

Recipe adapted from Our Best Bites 

Candy Christmas Trees for the Table

Some years, my boys and I make these little candy trees for our Christmas table. We place one next to each plate, along with a place card and this little poem:

The pure green color of the stately fir tree
remains green all year round,
depicting the everlasting hope of mankind. 
All the needles point heavenward,
making it a symbol of man's thoughts
turning toward heaven.

 I love all the symbols of Christmas and I am always looking for fun ways to teach my family what they represent.

We  hope you all have a very Merry Christmas!

Candy Trees for the Table
submitted by Melanie~The Sisters Cafe

Rollos, wrapped in gold
Miniature Reeses Peanut Butter Cups, wrapped in green
Hershey Kisses, wrapped in green

Start with a Rollo for the base of the tree.  Using some craft glue or a glue gun attach two Reese's peanut butter cups and a Hershey kiss to form a tree. Place one tree next to each plate along with the poem.

Buckeye Pretzel Bites

Have you ever had a 'Buckeye' ball?  If I remember right, they are a delicious little peanut butter ball dipped in chocolate.  You know I have some major peanut butter chocolate fans around here --with favorite treat being, Peanut Butter Fudge Cake, Peanut Butter Bars and Connor's amazing cookies to name a few:)  So when I saw these bites on Pinterest, I  knew I just had to make them for my family.  They were of course a HUGE hit!  There is something deliciously addicting about these--imagine a Reeses peanut butter cup with the salty crunch of a pretzel!  Seriously yummy!  We made these for a football game party and they were gone in no time!

And I am sure you have noticed in the picture, that the chocolate is rather thick--I did not follow the directions for melting the chocolate chips and did it in the microwave instead. I have done that before with great results, but not this time, darn it!  Not a good idea that day--the chocolate was very gloppy and hard to work with.  Oops!  At least they still tasted great!

Oh and sorry about all the treats lately--I have some healthy posts coming soon--I promise:)

Buckeye Pretzel Bites
submitted by Melanie~The Sisters Cafe.com

1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Pretzels
1 bag semi-sweet chocolate chips

Directions:

Line a baking sheet with wax paper and set
aside.  In the bowl of a stand mixer fitted with the paddle
attachment, beat peanut butter and butter until combined. Scrape down bowl, add
sugars and beat until combined. You should be able to roll the mixture into
balls without sticking to your hands. If needed, add more powdered sugar until
you reach a consistency that is easy to roll.  Roll the mixture into small balls, about 1 teaspoon
of mixture for each ball, and place on prepared baking sheet. Sandwich the balls
between two pretzels and place in the freezer for 30 minutes.  Melt the chocolate in a metal bowl over a pan of
lightly simmering water. Stir occasionally until smooth, and remove from heat.
Dip each pretzel bite halfway into the melted chocolate and place on the
prepared baking sheet. Chill in refrigerator until chocolate is
set.

Makes approx 45 Bites

Recipe source: Sweet Pea's Kitchen

Cookie Dough Truffles

Ok, these truffles are for the cookie dough lovers out there!  My husband and I are big cookie dough fans.  I usually roll about half of the dough from cookie recipes into balls and freeze them.  Then I can throw the cookie dough balls onto a cookie sheet and bake later for a quick and warm treat.  But those cookie dough balls slowly and steadily disappear, often before I even get to bake any of them.  Suspicious.  Now the Center for Disease Control has recommended against eating raw eggs due to risk of salmonella infection (click here for the CDC recommendations).  Since I work as a physician assistant, I shouldn't admit that this has never stopped my eating the cookie dough anyway.  :)  Still, when a friend from high school, Lisa Olds Smith, posted a link to a safe-to-eat cookie dough recipe... my interest was peaked.  I tried it... and her recipe has the consistency and taste of authentic chocolate chip cookie dough.   Now dip these dough balls in chocolate and call them truffles? Amazing!  We couldn't stop eating them at our house.  I noticed along the way that there was another safe-to-eat raw cookie dough recipe out there that used sweetened condensed milk.  I wanted to be able to tell you which was best... so I made them both!  I did NOT like the one with sweetened condensed milk.  It tasted like, well, sweetened condensed milk... not like real cookie dough.  I ended up throwing that batch away.  It just didn't compare to this recipe.  So to my fellow cookie dough lovers... enjoy!

Cookie Dough Truffles
Submitted by Mindy ~ The Sisters Cafe

1 cup butter
2 cups flour
1 teaspoon baking soda
3/4 cup brown sugar
1 small (~3.5oz) box instant vanilla pudding
1/4 cup milk
1 Tablespoon vanilla
2 cups mini chocolate chips (or you can chop up regular chips like I did)
Chocolate for dipping (I like guittard chocolate chips - milk and white)

In a large bowl, cream butter and sugar until light in color.  Add pudding and combine well. Stir in vanilla and milk.  Add in baking soda and flour, 1/2 cup at a time until combined.  Stir in chocolate chips.  Shape dough into one inch balls and place on silpat or wax paper-lined baking sheet.  Refrigerate for 1-2 hours or until firm.  Melt the dipping chocolate in a double boiler or in the microwave (2-3 minutes at 50% power, then stir until bowl is no longer warm.  Continue at 30 second intervals until all the chocolate is melted).  Dip the cookie dough balls in the chocolate allowing excess to drip off.  Place on waxed paper or silpat and refrigerate until firm - about 15 minutes.  If desired drizzle with white chocolate or remaining chocolate.

Recipe Source: Lisa's Recipe Cards

Easy Pretzel Turtles

In our home, Monday night is reserved for Family Home Evening (FHE). We gather in our family room for an opening song and prayer, followed by a scripture and short gospel related lesson and some "talents" (aka a time to be the center of attention and show off). But the BEST part of the night for my children is the treats. FHE just wouldn't be complete without treats at the end. We switch off who is in charge of each of the components of FHE and getting to pick and make the treats is a favorite responsibility. These little pretzel turtles get chosen quite often. My boys LOVE these little guys. They taste great, come together in minutes and don't mess up the kitchen! "Easy peasy" as my 5 year old likes to say. :) My boys are not big fans of nuts, but let me tell you, pecans in place of the M&Ms taste amazing!! With only 3 ingredients, they are simple, fun and delicious! Perfect for a family home evening, after school snacks, treats for the neighbors, a party ...and the excuses to make them goes on and on!

Weekly Menu ideas here

Also, recently I taught a class on the importance of family dinner. Tomorrow I will post my class notes--full of ideas and tips that have worked for me, for stress-free family dinners here.

Easy Pretzel Turtles

Submitted by Melanie ~ The Sisters Cafe

Small Pretzels

Rolo candies

M&Ms or pecans

Preheat the oven to 350. Place small pretzels on a cookie sheet (I like to line it with parchment paper for super easy clean up). Top each pretzel with a rolo candy. Place in the oven for 3-4 minutes. The rolos will look shiny but still holding their shape. Remove from oven and push a M&M or pecan on top of each one. Let firm up for 5 minutes and enjoy!

Coco-Nutties

The recipe for these little balls of goodness come from my friend Karen. If you are a fan of nuts, coconut and chocolate you will LOVE these! They are a fun and healthy alternative to a cookie. I love that they are sweetened naturally with agave and honey and that they use coconut oil which has so many health benefits. And best of all these are really tasty--I promise:) Enjoy!

Coco-Nutties
submitted by Melanie


2 C. pecans
1/4 C. coconut oil
3 Tb. agave
3 Tb honey
pinch of salt
1 tsp vanilla
2 C unsweetened shredded coconut
1 C chopped chocolate

Pulse nuts in blender
Take out and add everything to a bowl
Make into balls and chill or freeze until ready to serve.

 

SUPERBOWL SNACKS--Fruit and Nut Toffee Crunch

My friend Gloria, bless her heart, always has a little bag of this delicious snack to share with me at choir practice each sunday. Choir practice is after our 3 hours of Sunday services, and I am famished! So when she whips out this little treat, it is very appreciated!! I made it this week to share with our Super Bowl guests. It is soo good! I think you will love it! Thanks for the great idea Gloria!

Fruit and Nut Toffee Crunch
submitted by MelaniePrintable recipe here

1 cup butter
1 cup sugar
1 tablespoon water
1 teaspoon vanilla
1 1/2 cups salted cashews
1 1/2 cups roasted almonds
1/2 cup craisins

Prepare a cookie sheet by laying down a silpat or covering it with tinfoil sprayed with cooking spray. Melt butter in medium saucepan over low heat. Add sugar and water and stir constantly until butter is melted and sugar is completely dissolved and no longer grainy (about 10 minutes). If sugar granules stick to the side, wipe them down with a wet pastry brush. When sugar is completely dissolved, turn the heat up to medium and stir constantly until toffee becomes a medium caramel color. (I don't use a candy thermometer, but just go by the look and smell. If you do use one it should be at 300 degrees when you take it off the heat) I have heard people waiting till the toffee gives a puff of smoke. I did that with this recipe and it worked great.) Remove from heat and stir in vanilla, nuts and craisins. Pour toffee into prepared pan. When cool break into chunks and store in air tight container.

ENJOY!!

To order a silpat go here

Other Super Bowl food recipe ideas:

Cinnamon Roasted Almonds

One Bowl Perfect Brownies

Black and White Bean Dip

Oreo Truffles

These sweet little treats are fun to make and everybody loves them! I bet a lot of you already have this recipe - they were a hit last year in the recipe blogging world and got passed around quite a bit! I got the recipe off of the Picky Palate who got it from someone else... they must be good right?! The only thing I changed was using a little more cream cheese - with only one package of cream cheese the filling is a little too dry for me. Have fun and enjoy! (You all reminded me to add that Mint Oreos are indeed fantastic tasting in this recipe! I bet they would be super cute with crushed peppermint stick on top too! Nutter Butters are good too -with milk chocolate coating and white chocolate drizzle. I have to say that Oreos are by far the best though!!)

Oreo Truffles

submitted by Brittany

1 bag Oreo Cookies, ground up in blender or food processor

1 1/2 8oz. packages of cream cheese, softened

2 cups white chocolate chips or 1 package Almond Bark (white chocolate candy coating)

1/2 cup semisweet chocolate chips or 1 square of the Chocolate Bark for drizzling

1. Combine ground Oreos and cream cheese in mixer using paddle attachment until well mixed. Roll into 1 inch balls (makes about 30) and place onto baking sheet or tray. Refrigerate overnight or until very firm.

2. Melt white chocolate in microwave for 1-2 minutes on 70% power. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt dark chocolate and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.

Homemade Turtles

Creamy caramel, toasted pecans and velvety chocolate... heaven! These turtles are fun to make and even more fun to eat! They are definitely time consuming and not for the faint of heart, however, nothing beats the taste of turtles made with homemade caramel and dipped by hand. This was the first time I've attempted making these on my own... it's been a lonely candy making year for me living so far away from my mom and sisters. Boo hoo! On the other hand though, it has been rather exhilarating to attempt everything on my own...and have it work out deliciously! So here is Brittany's tutorial on making your very own turtles - a treat you can really brag about to your family and friends! :) Turtles

submitted by Brittany

9x13 inch pan of homemade caramels, cut into 1 inch square pieces

toasted whole pecans

1 1/2 cups milk chocolate chips

1 1/2 cups semi-sweet chocolate chips

3 Tb shortening

For me the key of happy candy making is not to let it go on too long! So I would suggest making the caramel and toasting the pecans on day one. Then the next day you can jump right into making your turtles!

Step 1: Make your caramel. Click on this link: Homemade Caramels. Place somewhere cool until you're ready to cut up and use. **Make sure your caramel is the right consistency. You want it soft enough to easily cut and form around pecans. However, too soft and it will be difficult to use and may start to melt when you're dipping your turtles! I'm at sea level and 240 degrees was perfect. (However, it seems candy thermometers are often a little off by a few degrees!) I would err on the side of softness, however, because there are two things you can do to help that. First, if it's way too soft, you can place the entire thing back into your pot and boil down again to a hotter temperature (which makes it harder). This doesn't affect the taste or texture at all and is fairly easy to do. Secondly, if it's just a little too soft, proceed with your turtles but directly after dipping in chocolate, place the turtles in the frig or somewhere cool to cool them quickly. This stops the chocolate from further softening your caramel as it cools. (This actually happened to me so my turtles were all a little flattened out! They still taste awesome though! Definitely softer caramel is better tasting than harder caramel in turtles.) If your caramel turns out too hard to use for turtles, don't throw them away! My first batch of caramel this season were a little hard (I couldn't find my thermometer) but I wrapped them up and they taste great plain! Or you can dip them in chocolate without the pecan - a favorite of my own hubby.

Step 2: Toast the pecans. Measure out as many pecans as you want to make turtles. Make sure they are whole pecan halves. I did about 2-3 cups (which used 2/3 a pan of caramel) Pour your pecans in a skillet over medium heat. Toast, stirring occasionally, until pecans are fragrant and turn darker brown. Set aside.

Step 3: Cut caramel into 1 inch pieces. Invert 9x13 pan over large cutting board and carefully remove caramel from pan onto cutting board. Use a metal spatula to scrape under caramel to help it out of the pan. (If your caramel is a little harder than you planned on, you may need to place it in an inch or two or hot water for a few minutes prior to this to loosen it a bit.) Using a sharp knife or pizza cutter, slice in 1 inch strips then cut into 1 inch pieces.

Step 4: Assemble turtles. Place a piece of caramel over each pecan and gently press down so they stick firmly together.

Step 5: Melt chocolate. Place chocolate chips and shortening in glass bowl and microwave for one minute on 70% power. Stir gently until melted. You may need another 30 seconds in the microwave. Place in preheated mini crockpot to keep melted during dipping. The other options are to melt over a double boiler or in a fondue pot. The shortening thins the chocolate so it's easier to dip and also gives it a little shine.

Step 6: Dip your turtles. I think the easiest way to dip is to use a toothpick. Stab each caramel/pecan with a toothpick and dip in chocolate. Gently tap against side to remove excess chocolate and place on wax paper or Silpat by gently twisting toothpick, if needed, to loosen from caramel. Dip quickly or the hot chocolate will cause the caramel to soften and fall off your toothpick! Sometimes the toothpick indention will cause a hole to appear in chocolate... once in a while go back and swirl tops of turtles lightly with toothpick to fill in hole. Don't worry, after a dozen or so you will get the hang of it and it will go much quicker!

Once the turtles have hardened store in an airtight container somewhere cool - like the garage or storage room in your basement. Now you have another gourmet and delicious homemade treat to arrange on a Christmas platter for your Christmas Eve program or the inevitable parties galore!! Enjoy!

Triple Chocolate covered nuts

Now this is a classic in our family. What's Christmas without an endless supply of chocolate covered nuts?! My Dad's favorite was always the chocolate covered peanuts while the women tended to favor the variety of fancy mixed nuts. We must appreciate the subtleties of flavor much more than the men of the family! It's pretty much the same story in my house today... my hubby loves the peanuts and won't touch the mixed nuts (what if he ate an almond?!!! Heaven forbid)! :)

So anyway, I bet you're thinking "Is a recipe really needed for chocolate covered nuts? It isn't exactly rocket science!!" Well, let me tell you... this "recipe" has a hidden secret... it's actually 3 chocolates melted together to make the creamiest, most delicious chocolate covered nuts you've tasted. So this year, try out a triple chocolate concoction over your nuts...and remember, this isn't the time to be stingy on the cost of your chocolate. Good quality chocolate makes a world of difference in candy making! After all, it's Christmas - the perfect time to treat yourself and your family!

Chocolate Covered Nuts

submitted by Brittany

 

1 cup milk chocolate chips

1 cup semi-sweet chocolate chips

1 cup white chocolate chips

approximately 3 cups mixed nuts or dry roasted peanuts

Combine all the chocolate chips together in a glass bowl. Microwave on 60% power for 1 minute. Stir gently once or twice. Microwave for another minute on 60% power. Chocolate chips should be glossy and melted slightly but still in their shape. Stir gently until melted completely. (Since every microwave is different, you may need an extra 30 seconds to a minute - just remember not to use full power.)

Pour nuts into chocolate and gently stir to coat well. I have never measured the nuts when I do this, I just pour and stir until I feel like there is a good ratio of chocolate to nuts. My preference is to have a good amount of chocolate coating the nuts so I add a little, stir them in, add some more, etc. You definitely don't want to see any nuts - they should be coated thickly with chocolate.

With a spoon, drop small clusters on wax paper, parchment paper, or Silpat. Allow to cool completely then store between layers of wax paper in a Tupperware - somewhere cool and dry.

Toasted Coconut Symphony Balls

I made these on Valentines day and they were addictive and delicious, as always. Melanie made these for us on Valentines a few years ago and I immediately fell in love with them! They are so easy. To make their presentation extra pretty and special you can drop them into mini cupcake liners instead of using a silpat/parchment paper.

Toasted Coconut Symphony Balls
submitted by Erin (Melanie's recipe)

1/2 pkg sweetened flaked coconut
1 extra large Symphony bar (regular chocolate, not with toffee and almonds)

Spread coconut on a plate and microwave on high, stirring every 30 or so seconds Watch carefully to avoid burning it. After a few minutes the coconut will start to toast and turn brown. Continue until all the coconut is golden brown. At this point the coconut will still be slightly soft; let sit for a minute to dry out completely and it will become brittle. (Or you can toast any way you like. Look at the package for other options on how to toast coconut.)
Break apart the Symphony bar and place in a glass bowl. Microwave on low power, stopping frequently to stir, until completely melted.
Pour melted chocolate on the toasted coconut and carefully stir to coat evenly. Using a spoon, drop balls of chocolate covered coconut on a piece of wax paper or parchment paper placed over a cookie sheet. Let dry. (At that point I placed the cookie sheet on my back step in the cold to set up faster.)

Almond Roca Toffee

I know it's long past Christmas time, but with Valentine's Day coming up, you've got a perfect opportunity to make some homemade toffee! Seriously, this is so amazing. Of all the homemade Christmas candy, my Mom's caramels and this homemade toffee are my favorites. Mouthwatering delicious.
Be sure to heat it SLOWLY initially. If you heat it up too fast the butter will separate and it won't make toffee.  Sometimes it will still separate at the very end, in which case I would not add the sliced almonds directly to the toffee; I would try to pour the excess butter out of the pot before emptying the rest in the prepared pan.  It should still turn out okay. (Then just sprinkle sliced almonds on top the warm chocolate on the top.)
Oh, this is so wonderful. Let me know how it works for you!

Almond Roca Toffee
submitted by Erin  ~  The Sisters Cafe

1 c. butter (two cubes)
1 c. sugar
2 tsp water (optional, to help prevent the butter from separating)
2/3 c. slivered almonds (or whole roasted almonds; see instructions below)
semi-sweet chocolate chips (melt on top)
sliced almonds (sprinkle on top, optional)

Melt butter in a saucepan. Add sugar and water and stir with a wooden spoon over low heat until sugar granules are dissolved. Turn to medium and continue stirring until mixture boils and the butter is completely incorporated. At this point, you can start your timer for about 6 or 7 minutes , just to give you a gauge.
If desired, add slivered almonds after a few minutes of the mixture boiling (about when it turns golden brown). (Lately, I don't add slivered almonds directly to the toffee. I prefer to spread out roasted and salted (or raw will work, but I prefer roasted) almonds on the cookie sheet and pour the toffee on top of them. I just like it better that way. This is how they are pictured.)
Continue stirring mixture, making sure all the butter is completely incorporated, and it has been boiling for about 5 to 7 or so minutes. (Different pans heat differently, so the time is approximate.)  It should be a light caramel color. (If you are using a candy thermometer, the temperature should be ~300 F.)  Immediately pour mixture onto ungreased cookie sheet. If necessary, spread out with a spatula.
Sprinkle chocolate chips on top and let melt. Once melted, smooth with a spatula. Finally, sprinkle finely chopped walnuts or sliced almonds on top (if desired, you could brown the almond slices first in the microwave, stirring every 30 seconds, until lightly browned and fragrant). Let toffee cool completely (outside if it's cold or in fridge/freezer). Break into pieces and store in an airtight container or serve right away.

Homemade Caramels

This recipe is from my Grandmother and it's fabulous! It makes such smooth caramels - they are wonderful dipped in chocolate, made into turtles or just eaten plain! Christmas candy making takes a lot of time and energy but I look forward to it all year. It is such a fun time to spend with the women in my family! Unfortunately I'm stuck here at home today making these alone due to the outrageous snow storm outside! I was supposed to go to Melanie's for a Christmas baking fest! Maybe later today....


Homemade Caramel
Submitted by Brittany  ~ The Sisters Cafe

1/2 cup butter (not margarine)

1 1/2 cups light corn syrup

2 cups brown sugar

1 1/2 cups heavy whipping cream, divided

1-1 1/2 tsp vanilla extract

mixed nuts, optional1. First, butter a 9x13 baking dish. If you want to have nuts in your caramel, you may spread them out in the pan and pour the finished caramel on top of them. Or you can add nuts directly to the caramel just before pouring it out of the pan (see instructions).  Set the pan aside.

2. Begin by melting butter in large heavy pan over medium-low heat. Add brown sugar, corn syrup, and half of cream (3/4 cup). Cook over medium-low heat, stirring gently, until sugar dissolves.

3. Cook, stirring occasionally, until candy thermometer reaches 224°. Add rest of cream (3/4 cup) gradually. Turn up stove to medium heat and continue to cook. At this point I wash down the insides of the pan with a pastry brush and water to get rid of any sugar crystals (left alone they may cause your caramel to turn to sugar). Don't worry about drops of water getting in the caramel - it will boil off.

4. Just before it reaches 240°, add in vanilla. Allow it to come back to a boil and remove from heat as soon as it reaches 240 degrees F.**check tips   If you like nuts, add them about 1 minute before the caramel is done - if you add them earlier they will over cook.

5. Immediately pour into a buttered 9x13-inch pan. Allow to cool, use a spatula to remove caramel onto a cutting board, and cut caramel into small squares. Wrap in waxed paper or plastic wrap.

Tips:

1. The trickiest part about making caramel is knowing how high a temperature to let it cook to... remember that the hotter it gets, the harder the caramel will be.  I want to caution you all that 240 degrees F is NOT a hard and fast rule - in fact that may only work out for a few of you.  Unfortunately there are too many factors contributing for me to be able to tell you an exact temperature: your altitude, your candy thermometer, the type of pot you use, the type of stove top, etc.  If you are near sea level, the temperature could be higher than 240, if you are at very high altitude, it could be lower.  However, I have to say that the most variation in temperature comes from the candy thermometer!   There are two things that you can do to help though. 

Number 1: calibrate your candy thermometer.  To do this, look up what temperature water boils at your altitude.  Next boil water in your pot with your candy thermometer and note at what temperature it reads when the water boils.  This will tell you if your candy thermometer is "off" and by how many degrees.  This will help you know if you need to add or subract a certain of degrees in a recipe. 

Number 2 (and most important!):  I would suggest checking your caramel the old fashioned way... when it gets close to the temp you think it will be done at, drop a tiny bit into ice water and swirl the water around with a spoon a little.  The caramel should harden quickly.  If it forms a ball that is the right consistency you like, it's ready. I like it to form a solid ball that is firm but still be soft enough to squish between your fingers when pressure is applied.  This is completely subjective though, which is why this is a great method to get it the way YOU like it! 

2. Don't stir it when it gets close to the end. In fact, it needs minimal stirring at all!

3. Do not touch or disturb the caramel once you've poured it into the 9X13 - wait patiently for it to set up.

 4. I like to wrap in waxed paper. I rip the paper from the roll in 4 1/2 -5 inch strips then cut those in half. (That's perfect for a piece ~1 inch square) Then roll the piece of caramel and twist ends. Grip the paper from the far edge to twist in, otherwise it will rip.

Ghosts on Broomsticks

Well I was "spooked" by the neighborhood treat ghost and decided to make these cute ghost treats to pass along to the next victim! I thought they turned out cute so I decided what the heck, I might as well double the batch and hand them out to more neighbors! I thought I would share in case any of you were in the same predicament and needed a last-minute Halloween treat idea! Disclaimer: these are not as quick as regular old cookies but they are very easy. I actually ended up about doubling the amount of white chocolate chips the recipe calls for, because I wanted a little thicker, more substantial ghosts. It ended up being about half a bag for 1 batch. I got this recipe from the Betty Crocker Celebrations cookbook.

Ghosts on Broomsticks

Submitted by Amy ~ The Sisters Cafe

Prep: 30 min(yeah right, it took me like an hour, but it was worth it:)
Stand Time: 45 min
Servings: 14 Candies

1 (.75 oz) any flavor chewy fruit snack in 3-foot roll, unwrapped
14 pretzel sticks (2-3 in long)
2/3 cup white chocolate chips, melted (But for bigger ghosts, I like to use around 1/2 a bag)
Miniature semisweet chocolate chips (52 chips)

1. Line cookie sheet with waxed paper or parchment paper. Unroll fruit snack roll. With scissors, cut 3/4" long fringe on one long side of snack roll. Cute fringed roll into 2" pieces.

2. To make each "broomstick," wrap piece of fringe around one end of pretzel; press to seal. Place "broomsticks" on waxed paper.

3. Drop rounded 1/2 teaspoonfuls (I used at least double) of melted white chocolate chips crosswise onto pretzels; shape to resemble "ghosts" seated on "broomsticks".

4. Press 3 mini chocolate chips into each ghost for eyes and mouth. Let stand at room temperature for about 45 min or in freezer for about 5 min or until set. Peel candies from waxed paper.