Cordial Cherries

Cordial Cherries © 2008

This recipe has been in the archive for a very long time so I figured with Valentines just around the corner it was the perfect time to dust it off and give it new life. Despite the fact that this is one of the few recipes that takes more than a “few minutes”, it’s well worth the extra effort.  They’d make a perfect Valentine treat for someone special … or yourself for that matter.  I know I ate more than my fair share!

If you don’t have a double boiler pan, simply put a couple cups of water in a medium sauce pan, then put a smaller sauce pan inside making sure the smaller one doesn’t touch the bottom of the larger pan. This is so that the heat of the simmering water melts the chocolate but keeps it from burning since the chocolate is not in direct contact with the heat source. I personally don’t recommend melting the chips in the microwave because it takes time to fill all the molds and by the time you get to the last one the chocolate will have hardened back up; but in the boiler the chocolate stays warm and melty making it much easier to work with.

Ingredients

  • 2 cups confectioners sugar
  • 2 teaspoons vanilla
  • 1/2 C. heavy cream
  • 1 jar maraschino cherries, drained very well & cut in half. 
  • cordial cherry candy molds – I used two but for faster making, buy 3 or 4!
  • 1 12 oz. package milk chocolate chips – this is personal preference. I think next time I’ll try semi sweet because the milk chocolate seemed a little too sweet.

Directions

1.  Using a double boiler, bring water to a boil then reduce to a simmer while stirring the chocolate chips to melt them.

2.  In a small bowl add sugar, vanilla and heavy cream. Mix very well until it’s a thick consistency with no lumps.  Set aside.

3.  Put a very tiny dollop of chocolate in the bottom of each mold; just enough to coat up the sides.  Leave enough room for the cherry, the sugar filling and another dollop of chocolate!  If you have a candy squeeze bottle it would make this process very easy.

4.  Chill the molds in the refrigerator 1-2 minutes.

5.  Remove from fridge and put a tiny dollop of the sugar mixture in each mold. Then place 1/2 cherry into sugar mixture. Cordial Cherries © 20086.  Now comes the “tricky” part. Put one last TINY dollop of chocolate to cover each cherry. Try not to go outside the mold – the more careful you are on this step the better your cordial cherries will look when they’re finished (mine have a rough edge…this was my first attempt!).

7. Lightly tap the molds onto a flat surface to release air bubbles.

8.  Chill in the refrigerator for 10-15 minutes or until mold appears frosty and the candy pieces are firm.

9.  Invert mold onto flat surface and tap gently to remove finished candy pieces. (If candy doesn’t release easily from the mold, chill two to three additional minutes. Do not force candy out of mold.)

Once these are prepared, if you want to liquefy the centers, store them at room temperature for about a week.  However, mine were melting just by sitting on the cupboard so I put them in a Tupperware with wax paper between layers and sealed tightly. They didn’t last long enough to worry about shelf life!

Saltine Cracker Toffee

Saltine Cracker Toffee

Source:  The Girl Who Ate Everything

This stuff reminds me of all the things my friends always had at their houses that my mom and I never had at ours.  I was a jealous child.  Other kids had things like cheesy quesadillas, grilled cheese with Velveeta and white bread.  We had things like whole grain bread, real cheese, vegetables and fruit.  I just couldn’t comprehend why my mom tortured me so!

I get it now, and enjoy torturing my own children with such things as organic vegetables, whole grains and 100% juice, but once in a while, I like to break out the “poor folks” junk food and get a little old school!

Ingredients

  • 40 salted saltine crackers or enough to line your pan
  • 1 cup butter
  • 1 cup packed brown sugar
  • 2 cups milk chocolate or semisweet chocolate chips

Directions

Preheat oven to 400 degrees and

  1. Line a cookie sheet or jelly with saltine crackers in a single layer.
  2. In a small pot combine sugar and butter then bring to a boil.  Continue to boil for three minutes. It should be a deep caramel color. Immediately pour over saltines then spread to cover crackers completely.
  3. Bake 5 to 6 minutes – it’ll be bubbly.  Remove from oven and sprinkle chocolate chips over the top and let them sit a couple of minutes to melt.
  4. Spread melted chocolate with a rubber spatula or the back of a spoon.  Cool completely and break into pieces.

Red Velvet & Oreo Truffles


Again, courtesy of
My Kitchen Cafe and Bakerella.

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet.
4. Chill for several hours – make sure they are really firm. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra)
7. Drizzle with extra chocolate bark

Oreo Truffles

1 package (18 oz.) Oreo cookies, crushed into small pieces
1 8-oz. package cream cheese, softened
1 package Almond Bark

Chocolate chips or chocolate bark for drizzling

Mix crushed Oreos and cream cheese until well-combined. The best way to do this is using your fingers – it will be messy! Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour).

Melt white almond bark according to package directions. Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into white coating and place onto waxed paper to harden. Once dry, melt chocolate bark (or if using chocolate chips, melt chocolate chips with a bit of shortening) and scoop melted chocolate into a ziploc baggie. Snip a very small corner off the bag and drizzle back and forth over the truffles. Let dry. Chill them and serve after chilled (they taste best cold!).

*I had to dip these 2 separate times. The white bark is too transparent, showing through more oreo that I liked.

Microwave Caramel

This is so easy and yummy — people will never know it came from the microwave

Microwave Caramel

1/2 cup sugar
1/2 cup butter
1/2 cup corn syrup
1/2 cup chopped nuts (do not add til end)
1/2 cup brown sugar
1/2 cup condensed milk

In a glass bowl cook on high for 2 min, remove from microwave and stir well. Let cook 5 min longer on high. Pour into a 9×13 pan. Sprinkle with nuts All microwaves are different, always underestimate time. Check it often and check for goled color to indicate when it is done. Also, when stirring, make sure to stir in sugar crystal from the sides of your bowl. Also rinse spoon after each stirring to remove any crystal stuck to the spoon.

Lolly Pops

Lolly Pops

 1 cup sugar

1/2 cup water

1/3 cup light corn syrup

1/4 tsp. candy flavoring oil (extracts won’t work)

Liquid or gel food coloring

colored sugar (I didn’t have any on hand, and just used white sugar)

sucker molds

sucker sticks

1. Mix sugar, water and syrup in a lightweight pan over medium-high heat. Bring to a boil. Add candy thermometer, cook to hard crack stage (300 degrees); remove from heat. When bubbles simmer down, stir in oil flavoring and liquid food coloring as desired.

2.  Prepare molds & sticks on lightly greased cookie sheet.

3.  Pour hot candy mixture into prepared molds.

4.  Remove suckers from molds when cool and beginning to hold their shape. Dip suckers into colored sugar to keep them from sticking together when stored.

Makes about 12 suckers – depending on size.

Store cooled suckers in plastic bags.