Chewy Caramels

I have always wanted to be able to make homemade, yummy, chewy, melt-in-your-mouth caramels... but I was scared to. Doesn't it sound hard?? I don't own a candy thermometer and the whole "drop it in cold water and check to see if it has reached the soft ball stage" concept intimidated me. HOWEVER - this year I decided to try to overcome this ridiculous fear... and so I found this easy "no fail" recipe on http://www.allrecipes.com/ - and decided to give it a try (with Jeremy's help and moral support of course).

Ingredients:
1 cup butter or margarine
1 pound light brown sugar (= 2 1/2 cups)
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract

Directions:

Directions
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla. (This whole process took approx. 30 minutes of constant stirring - thanks for stirring Jeremy!)

Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan (we lined the pan with wax paper instead). Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

This made more than 144 individual caramels (that took at least 45 minutes to cut and wrap). But they turned out delicious! I am so happy with them and proud of us for trying something new. :)

The Perfect Cake

This year for Jeremy's birthday I wanted to find a cake that he would LOVE. He's just not a huge cake fan... but I came across this little beauty and now there is no going back! We are in love. I think this will be the new family cake - the classic - the "go-to" cake for all birthdays. Oh - it was delicious. Now I am trying to find an excuse to make it again - and soon. Any occasions that you can think of????

Pistachio Cake

Ingredients:

1 (18.25 ounce) package white cake mix
3/4 cup vegetable oil
1 cup lemon-lime flavored carbonated beverage
3 eggs
2 (3 ounce) packages instant pistachio pudding mix
1 tub whipped cream
1 cup milk

Instructions:

Beat cake mix, oil, soda, eggs, and first package of pudding until smooth. Pour batter into greased 9 x 13 inch pan.

Bake at 325 degrees F (165 degrees C) for 30 - 45 minutes, or cake tests done.

Beat cool whip, milk, and second package pudding; pour over cake. Refrigerate.

This recipe is from the website http://allrecipes.com/.

So - the cake turned out light and moist and PERFECT. I have read that you can try this with any pudding/cake flavors. Now I am dying to try a vanilla pudding cake, or a chocolate pudding cake (maybe with chocolate cake mix too), or a coconut cream pie cake? Anyway, next time I try it I want to try reducing the oil and see how it goes. I totally recommend this simple recipe. I hope that you like it too!

Orange Cookies

So - usually I am not one to go for "citrus" desserts. They just don't do it for me. But this cookie I fell in LOVE with. It felt festive and light and fun and different and delicious! You HAVE to try them. Oh, and I made them today - so if you are in the area just stop by for a free sample. :)

Orange Cookies

Ingredients:

1/2 c. shortening or margarine

1 c. sugar

1/2 tsp salt

2 eggs

1/2 c. orange juice

1 T. orange rind

2 1/2 c. sifted flour

1 1/2 tsp baking powder

Blend margarine, sugar, salt, and eggs. Add rind and juice, sift flour and baking powder and add. Mix until smooth but don't overmix. Drop by spoonfuls onto greased cookie sheet. Bake at 350 for 12-15 minutes. Frost while slightly warm, or leave plain.

Frosting ingredients:

1 T. orange juice

1/2 tsp orange rind

1 T. melted margarine

1 c. powdered sugar

I got this recipe from an old nursing buddy, Camber. Thanks Camber!

Peanut Butter Bars

Peanut Butter Bars

Combine:

1 cup butter or margarine

1 cup peanut butter

1 cup sugar

1 cup brown sugar

1 tsp. vanilla

2 eggs

1/2 tsp. salt

1 tsp. baking soda

2 cups flour

2 cups oatmeal

Pat dough out into a lightly greased jelly roll pan. Bake at 350 degrees for 12-15 minutes. If desired, sprinkle 1 cup chocolate chips over the peanut butter bar and put back in the oven for another minute or two (just until the chocolate chips are slightly melted) and then spread the melted chocolate chips to cover the peanut butter bar.

Makes 3 dozen.

This recipe is from my sister, Tiffany Larson.

Rating: Jeremy 4 - Kendra 4

Chocolate Chip Cookie Dough Fudge

Chocolate Chip Cookie Dough Fudge

Line 8 x 8 square pan with foil. Lightly butter foil.

Combine:

1/3 cup butter, melted

1/3 cup brown sugar

1/4 tsp. salt

3/4 cup flour

1/3 cup mini chocolate chips

Wrap dough in plastic wrap. Flatten into disc. Freeze 10 minutes or until firm. Unwrap and cut into 1/2 inch pieces - refrigerate.

Combine:

1 lb. powdered sugar

8 oz. cream cheese (softened)

1 tsp. vanilla

1/4 tsp. salt

Beat until smooth.

Melt 1 c. mini semisweet chocolate chips over low heat - stirring constantly. Add melted chocolate chips to cream cheese mixture. Beat until just blended.

Stir in chilled cookie dough pieces. Spread into pan. Refrigerate until firm. Cut into pieces. Store in an airtight container in the refrigerator.

Makes 4 dozen.

This recipe is from my cousin, Rebecca Murray.

*I used light butter and low fat cream cheese - and it still turned out great.

Rating: Jeremy 3 - Kendra 3.5

S'more Brownies

S'more Brownies

10 graham crackers, broken in half (20 squares), divided
3/4 cup (1-1/2 sticks) butter

4 squares unsweetened Chocolate
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
2-1/2 cups mini marshmallows
1 cup chocolate chips

Heat oven to 350°F. Line 13x9-inch baking pan with foil; grease foil. Place 15 grahams in pan, overlapping slightly. Break remaining grahams into pieces; set aside.

Microwave butter and chocolate in large microwaveable bowl on high for 2 min.; stir until melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

Bake 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to remove brownies from pan before cutting to serve. Makes 36 servings.

This recipe and photo are from http://kraftfoods.com/.

* When I made this I just lined the bottom of the pan with graham crackers. Then I made a box brownie mixx and poured it over the graham crackers. And finished off the top as directed in the recipe. It turned out great and was super easy.

Rating: Jeremy 4 - Kendra 3

Easy Creme Brulee

Easy Creme Brulee

2 cups milk
1 cup half-and-half

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

2 Tbsp. brown sugar
Pour milk and half-and-half into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour into 1-qt. shallow baking dish. Refrigerate 15 min. Preheat broiler. Sprinkle pudding mixture with brown sugar. Broil, 3 inches from heat, 3 to 5 min. or until sugar is melted and caramelized. Serve immediately. Refrigerate leftovers.

This recipe is from http://kraftfoods.com/.

* I made a graham cracker crust to put on the bottom and I liked the texture that added to the dessert.

* I didn't use half-and-half, I just added another cup of milk. And that seemed to work fine.

* Next time, I want to try sprinkling brown and white sugar on the top before I broil it (I read that on several recipes for real creme brulee).

Rating: Jeremy 3 - Kendra 4

Buckeyes

Buckeyes

1 1/2 cups peanut butter

1 cup butter, softened

1/2 tsp vanilla

6 cups powdered sugar

4 cups chocolate chips

In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.

Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.

Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

This recipe is from http://allrecipes.com/.

* I halved the recipe when I made it, and it still made 40 or so.

Rating: Jeremy 3 - Kendra 3

Candy Cane Cookies

Candy Cane Cookies

1 cup sugar
1 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp red food color
2 T finely crushed peppermint candies
2 T sugar

Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.

Heat oven to 375ºF.

Stir together peppermint candy and 2 tablespoon sugar; set aside.

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

Bake 9 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Makes 3 dozen.
This recipe is from http://bettycrocker.com/.

* I wanted to make these cookies because they looked festive and not overly difficult.... BUT it was SO time consuming to make them. Maybe I am just not that great at rolling cookie dough into ropes - but this was very tedious. I will likely NOT make them again... unless I someday have a child who is obsessed with rolling out dough into ropes. :) Also, I didn't have the peppermint extract - so that is why they probably didn't taste that amazing.

Rating: Jeremy 2.5 - Kendra 2