Category Archives: Candies/Truffles

Mini S’mores Bites

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Gimme s’more of these s’mores! Do you ever wonder why they’re called s’mores? It is a pretty inventive name, and I would like to know who was sitting around a campfire dreaming up this delicious combination of flavours.

It seems like the s’mores flavour is all the rage right now. I come across cool s’mores inspired desserts every day on Pinterest, and I pin them all and (like most things on pinterest) forget about them for a few months. I don’t know why it is because there are soo many delicious things on Pinterest, and I have probably pinned ALL of them. I will make a point to consult my board of recipe pins for often for inspiration.

Well anyways, that is exactly what happened with these little babies. I pinned them back in the fall, and finally got around to making them for the first time a few weeks ago (yes I said the FIRST time…since that time, these have been made again!). But really, they are so freaking easy, and once you buy the ingredients for the first batch, you WILL have leftovers for another one… I promise. IMG_1653

I made these the second time as a last minute backup dessert to bring to a potluck when my first option was on the verge of failing. THAT’S how easy they are.

Everybody loves s’mores, and let’s face it…most of us probably don’t have access to a campfire everynight, so these little morsels make a stellar substitution. I like these when they are still warm and gooey from the oven, but they are equally delicious at room temperature. I’m gonna go scrounge up my leftover s’mores ingredients and make…..s’more s’mores!! Ohh it had to be done!

Mini S’mores Bites

From Texas Cottage via Pinterest

  • 1 cup graham cracker crumbs
  • 1/4 cup powdered sugar
  • 6 tbsp butter, melted
  • 4 milk chocolate bars (the regular size of Hershey’s or Jersey Milk) * I only used 3 bars, 2 for the pieces under the marshmallows and one for melting to dip, but use whatever works for you
  • 12 large marshmallows

Preheat oven to 350 degrees

Combine graham cracker crumbs, powdered sugar and melted butter in a bowl.

Equally divide the graham cracker mixture between the cups of a 24 cup mini muffin pan. Press crumbs down to form a shallow cup. Bake 4 –5 minutes until edges are bubbling.

Break chocolate bar into rectangles and place one rectangle on each baked graham cracker cup. Cut marshmallows in half crosswise and place one half on each cup, cut side down. Return to oven for 1-2 minutes until marshmallows are soft.

Place pan on a cooling rack and cool for 15 minutes. Remove cups from pan and continue to cool completely.

Once cool, melt remaining chocolate bar in the microwave for 1 – 2 minutes, stirring until completely melted. Dip the top of each marshmallow in the melted chocolate and turn right side up to cool.

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Caramel Corn

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Can you believe we are into November? I feel like it was the beginnings of fall just last week, and now here we are getting so close to the beginnings of winter. I wish it could be fall for half of the year, and summer/spring for the rest. Wouldn’t that be a perfect world? The winters in Ottawa are so much worse than my childhood winters in the GTA. BUT, we do get to enjoy amazing things like the Rideau Canal and Beavertails to make up for it!

IMG_1030I hope everyone had a great Halloween. I was walking home from Zumba around trick or treating time, so I got to see all the little kiddos out collecting candy. As much as I LOVED trick or treating (I am a serious candy monster), I LOVE handing out candy just as much. Now that I have finally accepted the fact that my trick or treating days are over, I look forward to handing out candy to the kids! However, I have been apartment living for the past 7 years, and therefore have missed out on this chance and missed seeing all the cute costumes. You better believe that I am already planning how to decorate my house (!!!) next year for Halloween, and hoping that the street won’t be too much of a construction site for the kids to come trick or treating! I saw some really good Jack O’ Lantern ideas on my walk home last night…I’m storing them away in my brain for next year…muahaha.

Anyways, if we MUST leave fall and Halloween behind, there is something almost more exciting to look forward to. I bought my first box of clementines, had my first red-cupped drink at Starbucks, and my NSYNC Christmas CD is inching its way out of storage……..CHRISTMAS IS COMING!!! When I worked in retail, the Christmas decorations were up BEFORE Halloween. I’m not even kidding. I wouldn’t be surprised if there are already some Christmas trees up in the malls. I think Caramel Corn is the perfect treat to ease the transfer from fall to winter/Christmas.

My aunt makes this every year at Christmas, and when we all get together at her IMG_1032house on Boxing Day, I spend my quality time bonding with a large bowl of this caramel corn. It is sooooooooo good. It is definitely not a healthy treat, but it makes such a large amount, that the calories must be all dispersed throughout each piece of popcorn…right? So in the end, unless you eat the whole batch, I say it’s ok! And if you’re like me and you DO eat the whole batch, ask Santa for some Jillian Michaels DVDs to whip you into shape!

It is a really easy recipe to put together, but you do need a large roasting pan or any oven safe pan to mix it all in. Mine was probably a bit small which made mixing it a little tricky. This resulted in some popcorn spilling all over the place, and some not being coated in caramel as much as I would like. In the end it was still really good and it probably didn’t matter, but to make it easier next time, I will be asking Santa for an industrial sized roasting pan!!

I am generally not a big fan of caramel corn, or really popcorn in general. It’s not that I don’t like it, I just don’t have an extreme fondness for it. The minute I tasted this, everything changed. I begged my aunt for the recipe, and here it is in all its glory. Don’t be afraid of butter, there is NO substitute 🙂

Caramel Corn

  • 3 bags microwave popcorn (try to get one that is ‘natural’ or unflavoured/buttered –the one I used was ‘lightly buttered’ because it was all I could find, and it was fine)
  • 1 cup unsalted butter
  • 2 cups brown sugar
  • 1/2 cup corn syrup
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp salt
  • 2 cups salted peanuts (optional, personally this is my favourite part of the popcorn, but I know this won’t fly with everybody so its up to you, also I didn’t really measure, so put as many or as few as you like)

Preheat oven to 250 degrees.

Pop popcorn and pour into a IMG_1037large roasting pan (or any oven safe dish) with peanuts. You want to try to get rid of any unpopped kernels that may be lingering in the bags. Nobody wants to break their teeth on that while eating the popcorn.

In a medium saucepan, melt butter, brown sugar and corn syrup together. Bring to a boil and cook for 4 minutes, stirring constantly.

Remove from heat and add baking soda, vanilla, and salt.

Pour caramel over popcorn and peanuts and stir to combine. (This is easier if you have a larger pan, but just keep folding the mixture until the popcorn seems evenly coated in caramel)

Place pan in oven and bake for 30 minutes, stirring every 10 minutes. Let cool and store in airtight containers. It will keep for a while, and it makes a great gift! This recipe makes A LOT, so feel free to cut it in half.

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Oreo Truffles

I’m baaaaaaaack!! Ok so I know that in every post I tell you that I am going to post more often, and then a month goes by with nothing…but this time, I really mean it!! I made a bunch of stuff for a special somebody’s birthday a few weeks ago and while I don’t have lots of pictures (it was a crazy weekend..i’m just happy that everything was prepared on time!) the recipes are pretty good and I want to share them! But for now, I will leave you with a simple but very impressive recipe. People will be shocked that you made these and even more shocked when you tell them how simple they are.

I brought these to a potluck at work and they were demolished very quickly. Somebody even asked me where I had bought them so they could go pick some up for themselves! They are really decadent, and foolproof! I have also developed an affinity for rainbow sprinkles. They make everything look so fun and I will probably be putting them on everything from now on. I am probably going to make some of those rainbow sprinkles cupcakes that you ate when you were a kid soon too.

Oreo Truffles

  • 1 (16.6 oz) bag of Oreo Cookies (the original recipe calls for a bit more than one standard sized bag, so I used one regular bag and one additional row of cookies from another bag..if that makes sense! Maybe American bags of oreos are bigger than Canadian ones? I don’t know)
  • 1 (8oz ) block of cream cheese (softened)
  • Chocolate for dipping
Crush the Oreos in a food processor until you have fine crumbs. You don’t really want any chunks of cookies here.
Add in the cream cheese and mix with the food processer or by hand until a dough forms.
Form the dough into small balls. (You can chill the dough before forming the balls if you find it too messy to work with) and place the balls on a wax paper lined baking sheet.
Freeze the dough balls for 30mins to 1 hr
Dip the balls into chocolate, peanut butter, white chocolate…really whatever you like!
Chill until ready to be served!!
I will leave you with a picture of the baby birds that hatched on our balcony and have yet to leave despite our constant pressure…some kids just never wanna leave!! This picture was taken about 3 weeks ago and the birdies almost look like full grown birds now. Their momma bird comes every day to try to get them out of their nest, but they will only stand around and flap their wings. I am looking forward to enjoying my balcony this summer so I am encouraging the birds to fly away as soon as possible! hehehe

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