Thursday, February 23, 2012

You might be interested...

I thought you might be interested in Squidoo's latest magazine - So Crafty

You can contribute to it, too! You just have to create a Squidoo lens on a craft topic (under Arts is Crafting when you're choosing the topic area for the lens). If you've never made a Squidoo lens, it' a lot like blogging except you develop a whole page for the topic/point of interest/tutorial - with pictures, Amazon sales block, lists, etc and you can potentially earn ad revenue. Find out more at their FAQ.

You can even promote your work - you just can't shout out "Buy this!" lol I am working on getting a number of craft and recipe lenses up, but I've done a few handmade ones, too. Check mine out if you want to see what I'm talking about.

Friday, December 23, 2011

Chunky rice crispy treats

I made Rice Krispie treats (well, rice crispy, because I used generic brand cereal) and I got impatient with the melting marshmallows - so they turned out chunky in the marshmallow sense...but mmm mmm

It had been a long time since I had made them, and the generic cereal didn't have the recipe on the side of the box, so I had to double-check it on the Rice Krispies website.

4 cups minimarshmallows to 6 cups cereal
Melt the marshmallows in about 3 Tbsp of butter or margarine then add the cereal.
Mix well, press into a pan greased with butter or vegetable oil spray (use wax paper to press!). As I figured out, pressing is important for the density of the treat.
I used a 9x13 pan, you can if you want treats about a quarter inch thick (or half inch thick if you don't press)

Thursday, December 22, 2011

Chocolate covered goodies

I tried something new this year...chocolate covered goodies. Specifically chocolate covered graham crackers.
But that was just the tip of the iceberg...I also made chocolate covered graham crackers filled with marshmallow.
It all started when I saw marshmallow cream on the shelf at the store, and I had the melting chocolate in my cart for something else...all I could think about was graham crackers at that point lol

Smore's anyone?

Here's how I did it:

  • I broke apart the graham crackers on their dotted lines, go to the smallest size because they get to be too much with everything if they're larger (use the larger sizes when it's just the crackers being dipped).

  • Smeared one side of a cracker with room temperature marshmallow cream (marshmallow fluff is also an option - if the cream is cold it may not smear). 

  • Place another cracker on top to make a sandwich. I had a whole plate of these sandwiches ready to go before melting the chocolate. Be sure to do this in a cool place (i.e. not next to a hot stove - it'll make the marshmallow run).

  • Melt the chocolate according to the directions, make sure it's nice and smooth. And use a dish that is wide enough that you can easily get into it with your hand and the cracker. Small tongs may be useful - I just dove right in

  • Dip the sandwiches, holding the crackers in place the best you can. The marshmallow is going to try to run, just cover them and set them down as quickly as you can.

  • Set them on wax paper to cool. As they cool the chocolate hardens and the marshmallow stops running, though it may leak out through the edges due to pressure over time. Store in the fridge to prevent it.

Sunday, December 11, 2011

Christmastime is near....

I am so excited....I was finally able to buy a full-size Christmas tree!!

Saturday, November 19, 2011

Caramel apple muffin blowout

I started the holiday baking marathon. And the first batch of goodies this season was something a little different, for me at least - caramel apple muffins. I made my standard muffin mix, but substituted half the white sugar for light brown sugar. Also, I soaked the diced apple in apple cider while I mixed the batter, coated in cinnamon.

When filling the muffin pan I put a bottom layer of batter, then some cut up caramel squares, then more batter.

One problem though - the caramel is denser than the batter, so as they baked the ooey gooey yumminess sunk to the bottom and stuck to the bottom. Essentially it blew out the bottoms of the muffins when I tried to take them out of the pan.

So, lesson learned - either use paper baking cups or put the caramel on top and let it sink into the middle as they bake!

 Any why yes, that is my Uga Buga Bowl candy dish sitting on the counter top! It currently has Christmas Spicettes in it (the red and green spice gum drops hehehe)

Anyway - back to last night's kitchen trial...see how nice the regular apple cinnamon muffins turned out!? Looks like I need to experiment with the caramel addition...darn!