Chocolate Covered Oreos

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I made these chocolate covered oreos for two holiday get togethers that we attended last month.  These were super easy to make and looked really pretty.  I also liked that these could be make in advance.


Recipe:
 
Melt 1 pound chocolate in a double boiler
Spoon 1 tablespoon chocolate in the bottom of an oreo candy mold
Press oreo cookie gently into the mold (16 total)
Spoon chocolate on top to cover the cookie
Tap the mold gently to remove any air bubbles and to smooth out the chocolate 
Refrigerate until firm 

Makes 16     T                                                                                                                 

MY TIP:  These were very, very rich.  The next time I make these I will use just enough chocolate on the top to cover the cookie.

Raspberry Bumblers

Ok, I have to admit, I made up this recipe.  I was at World Market looking for some Belgium Thins to top with raspberries and white chocolate (a Pinterest Recipe I wanted to try) and they were out of them. I was determined not to leave empty handed so I searched for something, anything that I could use instead and found Bumblers. Bumblers (according to the package) are a "favorite" Australian chocolate candy with a honeycomb center. They are very similar to an American sponge candy.  Since, I  have never had sponge candy, I was not sure what to expect.  I tried them and I found the sponge candy disappointing and dry.  I have to admit I did not like these.  But if sponge candy is a favorite of yours, then you will like them even better with a drizzle of chocolate and a raspberry!

Recipe:
one bag Bumblers (24 pieces)
24 raspberries washed
melted white chocolate to drizzle

MY TIP:  Make sure the raspberries are completely dry before topping them on the chocolate.  Water and chocolate do not mix well together.

MY OTHER TIP:  I would make these again, just not with Bumblers.  I would use a brownie bite instead.

Chocolate Covered Pretzles

For my fall hostess gifts this year, I made chocolate covered pretzels.  I  melted good quality chocolate in a double boiler and then drizzled it on to the pretzels. I added a sugar leaf to the center to make them more fall- like, using chocolate as the glue.  Then I put them in a cellophane bags, added a tag (from Celebrations at Home's blog) and tied them with large bows in orange, lime green  with polka dots and yellow with white stripped ribbon.  I put them in baskets filled with raffia.


MY TIP:  Make sure you have the approximate number of pretzels for your gifts. I used Snyder's large Sourdough pretzels.  Although there are a pound of pretzels in each bag, I found that there were only 5 or 6 whole pretzels that could be used in each bag.  Since I made 6 of these up it took me 6 bags!

Caramel Apples

Oh how I love fall!!! 

This year for my fall hostess gifts, I decided to make caramel apples.  I simply made the caramel apples, then attached a free printable that I found on "Celebrations at Home" blog, tied a ribbon on them and put them in a basket filled with raffia!  They turned out adorable, even though the picture below does not do them justice!

The recipe could not be simpler!  All you have to do is melt a 14 ounce package of caramels for 12 apples, stir constantly and insert a sucker stick to the apple and dip the apples!  Yes, so very easy  if you follow directions... which I didn't!!!!  Do you really need to stir constantly???  Apparently you do as I burnt my first batch!  So on my second attempt, I put the caramels in a double boiler to avoid any possibility of burning the caramels.  This worked perfectly!  I then sprinkled them with fall color sprinkles to add a fall-like touch!

MY TIP:  Obviously, either stir constantly or use a double broiler!!!

MY OTHER TIP:  You must work extremely quick to add the sprinkles because the caramel sets very quickly!

Caramel Corn

I think I can entertain... but our friends throw the best harvest party ever and have been doing it for years!! From a bon fire to hay rides to fantastic food (not to mention the haunted decorations in the barn!) this is the place to in the be in the fall. Combine this with great friends and this is the party you don't want to miss (I even made my husband change our vacation plans so we could be there!!) ! This is definitely my favorite party of the year!!

So this year I decided to make caramel corn. This is a recipe my neighbor gave me years ago and I have been making it ever since. I am bringing this in a witch's cauldron and "garnishing" it with a spider.

2 Cups brown sugar
1/2 pound butter
1 Cup light corn syrup

Boil until the mixture reaches 242 degrees on a candy thermometer.

Stir in:
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda

Pour over 4 1/2- 5 quarts of popcorn.

Bake on a cookie sheet at 250 degrees for 40 minutes, stirring every 10 minutes.

MY TIP: I spray the inside of a grocery bag with pam cooking spray and put the popcorn and caramel mixture in the bag and mix, so I have less clean up.

Candied Walnuts

This recipe could not be simpler...

Ingredients:
2 cups coarsely chopped walnuts (you can substitute pecans if you prefer)
2 cups sugar

Butter a baking sheet, set aside. In a medium-size skillet over medium high heat, with a wooden spoon, stir sugar until it melts and turns into a golden syrup (careful because if it turns brown it is burnt and will taste bitter). Add nuts to hot syrup, stirring until nuts are well coated. Pour in a prepared pan to cool. When completely cool, break into pieces. Store in an airtight container.

MY TIP: This recipe is versatile-- adds a nice crunch to a fall or winter salad or can be used to top ice cream.

Happy Valentine's Day!

Chocolate garnishes dress up any dessert from ice cream to cakes! They look gourmet-like and artistic but are very simple to make. Per my husband's request, I used strawberry cheesecake ice cream. This dessert is also pretty made with vanilla ice cream with a splash of amaretto, topped with candied walnuts. What I like about this dessert is that it can be assembled the day before and kept in the freezer until you are ready to serve it.

To make the chocolate garnish:

1. Line a baking sheet with parchment or wax paper, making sure that the baking sheet will fit in the freezer.

2. Melt 4 ounces of chocolate in a double boiler.

3. Pour melted chocolate into a squeeze bottle.

4. Squeeze chocolate over the paper, making abstract shapes. Leave a bit of space between each shape, for easy removal.

5. Place the tray in the freezer for about 30 minutes. Once the chocolate is set, use a spatula to remove it from the parchment.

MY TIP: The garnishes can also be made a couple days ahead of time and stored in the freezer between wax paper.

Oreo Truffles

If you like Oreo cookies than you will love these:

Ingredients:

• 1 sleeve OREO Chocolate Sandwich Cookies
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 16 ounces of white Chocolate, melted

Directions:

1. Crush the cookies into fine crumbs in a food processor. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin, but it is easier to use the food processor.) Add cream cheese to processor, mix until well blended. Roll cookie mixture into balls, about 1-inch in diameter. I use a one inch scoop to insure they are all the same size. Add the sucker sticks and put in the freezer for 30 minutes.
   
2. Melt the chocolate in a double boiler.
   
3. Spoon the chocolate over the balls, twirling the lollipop to remove the excessive chocolate. Place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)
4. Refrigerate until firm or freeze for 1 month.

MY TIP: I like to put these in plastic sucker bags and tie a ribbon around them for a pretty presentation.

MY OTHER TIP: These can also be made with nutter butter cookies and milk or dark chocolate for an alternative.

Bavarian Almonds

If you have ever been to downtown Chicago during the Christmas season you know that it is a feast for the eyes with one million white lights illuminating Michigan Avenue to the elaborate animated storefront windows on State Street at Macy's that tells a different holiday story each year to the two story high ornately, decorated Christmas tree that graces the Walnut Room. It is also a feast for the stomach at the annual Chistkindlemarket, which provides an opportunity to devour German delicacies, like brats, potato pancakes, goulash and Gluhwein (a warm spiced wine). My daughter Kim loves the cinnamon almonds that can be found there. Here is my version:

Bavarian Almonds

Ingredients:

2 and 1/2 cups almonds
1/2 cup water
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 and 1/2 teaspoon vanilla


In a 2 quart sauce pan, combine water, sugar, cinnamon and salt. Place over high heat and stir with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook until 238 degrees or soft ball stage. Take out thermometer and remove from heat. Use wooden spoon to beat for 1 minute until mixture us creamy. Add vanilla and nuts and stir until well coated. Spread on waxed paper to cool. Use two forks to separate the almonds into single nuts. Store in an air tight certainer.

MY TIP: Bring your own skates and skate right away at Millennium Park for free, that way you avoid the hour long or longer line to buy skates for $10!

MY OTHER TIP: Go up to the 8th floor of Macy's in the gallery and take in the splendor of the beautifully decorated Christmas tree! And don't forget while there to take the elevator to the fourth floor to see the Tiffany Dome! It is over 100 years old with over 1.6 million glass pieces! Breathtaking!

Toffee Candy

I am getting ready for our annual holiday party and I always make my own chocolates.

Making candy is one of the easiest things to do. All you have to do is use good quality chocolate and melt it in a double boiler. Once melted, add in anything you want from nuts to raisins to dried fruit to crushed hard candies. Here I just mixed in toffee and spooned it into candy molds and let it set up. I think it took me longer to wrap the candy than it did to make it! I love how festive these look wrapped!


MY TIP: It is important not to get any steam or water into the chocolate or it will ruin it.