Gift Idea #3- Cookies in a Jar

Ok, I saved my favorite for last. This recipe for cookies in a jar is so cute and fun- oatmeal chocolate chip cookies with m&m's. Bakerella posted in a while ago in pink, and then Make it Do posted a Christmas version with the Christmas m&m's. I love this because you can customize it to any holiday or occasion. I really wanted to try it with the CINNAMON m&m's I saw at Target a couple weeks ago, but they weren't Christmas colors. Guess I'll have to make them again! :)

Ok, so I took a picture of the mix in the jar. And then I accidentally erased it. Who erases the most important picture? So here's the pic from Make it Do. Imagine mine was this good. And this cute:

The recipe is so easy, your kids can help! Don't worry if you get a mix from me; no naked kids were allowed to make the mix. And no naked kids make any food that leave this house.

 These cookies are delicious and a great gift for any family!

The recipe for the cookies is here!

Candy Bars

We recently added another monkey to our family- a little boy. Once he came, we had an outpouring of meals from our wonderful friends. As a thank you, I decided to make some treats to return in their dishes. I know most of you are probably hating candy right about now, but these are really worth making. A fudge layer topped with a peanut-caramel layer, topped with a layer of chocolate. I loved these right out of the fridge- the chocolate layer has a little bite that I find appealing. They're quick and easy and most importantly, yummy.

Candy Bars

adapted from BHG.com

1/2 cup butter
1/3 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1/4 cup milk
3 1/2 cups sifted powdered sugar
1 teaspoon vanilla
30 vanilla caramels, unwrapped
1 tablespoon water
1 1/2 cups salted peanuts
1 cup semisweet chocolate pieces

directions

1.Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set pan aside.

2.In a large microwave-safe bowl microwave the butter, uncovered, on 100 percent power (high) for 1 to 1-1/2 minutes or until melted. Stir in cocoa powder, brown sugar, and milk. Microwave, uncovered, on high for 1 to 2 minutes or until mixture comes to a boil, stirring once. Stir again; microwave for 30 seconds more. Stir in powdered sugar and vanilla until smooth. Spread in prepared pan.

3.In a medium microwave-safe bowl combine caramels and water. Microwave, uncovered, on 50 percent power (medium) for 2-1/2 to 3 minutes or until caramels are melted, stirring once. Stir in peanuts. Microwave, uncovered, on medium for 45 to 60 seconds more or until mixture is softened. Gently and quickly spread peanut mixture over fudge layer in pan.

4.In a 2-cup microwave-safe glass measure combine semisweet and milk chocolate pieces. Microwave, uncovered, on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring once or twice. Spread over peanut layer. Score into pieces while warm. Cover and chill for 2 to 3 hours or until bottom is firm. Use foil to lift candy out of pan. Cut into pieces. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 2-3/4 pounds (64 pieces).

TWD- Chocolate Oatmeal Almost Candy Bars

Have to make this quick as the baby is starting to cry upstairs. This week's recipe was for yummy oatmeal, chocolate bars. I left out the peanuts since I forgot to get them when I went to the store and it was raining cats and dogs today. Crazy.
The base is an oatmeal cookie-type crust, topped with a thick fudgy layer, which I topped with almonds. The oatmeal layer is scattered across the top.
I think I underbaked mine-the bottom layer was a little gooey.
We ate these chilled as suggested in the book- I like the chocolate fudgy layer more firm that way. These are definitely rich and sweet- the cure to any sweet tooth! Go here for the recipe!

Christmas Candy

Better late than never, but here are the recipes from our Christmas candy this year. I just love homemade candy. My mom is much better. She makes all kinds of chocolates- homemade peanut butter, caramel, or truffle fillings hand-dipped in yummy milk and dark chocolate. Not to mention all the peanut and almond clusters!
I made my two favorites for our close friends- toffee and caramels. The toffee is a BHG recipe that I love because it's easy and never fails. I leave out the nuts, but it is wonderful with the almonds on top!
Next up is my absolute FAVORITE caramel recipe. I know this is so old school, but who out there likes See's Candy? My parents are old school, so I blame them. Actually, it dates back to my grandma, who was a huge See's fan. Anyway, they have the best caramels- soft, light, buttery and sweet. This Martha Stewart recipe is the closest I've had to See's. Yes, it does take a lot of corn syrup. And yes, it does take an hour of standing at the stove stirring. And yes, it does make 150 pieces that take 2 hours to cut and individually wrap. But it's SO worth it!
Golden Caramels

Ingredients

Makes about 150.

• 4 cups heavy cream
• 1 cup sweetened condensed milk (note: that is one CUP, NOT can)
  
• 4 cups light corn syrup
• 4 cups sugar
• 1 teaspoon salt
• 1/2 pound (2 sticks) unsalted butter, cut into 16 pieces
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• Vegetable-oil cooking spray

Directions

1. Spray an 11 3/4-by-16 1/2-inch baking pan (this is a half-sheet pan) with vegetable-oil spray. Set aside in a spot where it will not be moved. In a 2-quart saucepan, combine cream and sweetened condensed milk; set aside.
2. In a heavy 6- to 8-quart saucepan, combine corn syrup, 1 cup water, sugar, and salt. Clip on candy thermometer. Over high heat, cook until sugar is dissolved, stirring with a wooden spoon, 8 to 12 minutes. Brush down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
3. Stop stirring, reduce heat to medium, and bring to a boil. Cook, without stirring, until temperature reaches 250 degrees (hard-ball stage), 45 to 60 minutes. Meanwhile, cook cream mixture over low heat until it is just warm. Do not boil. When sugar reaches 250 degrees. slowly stir in butter and warmed cream mixture, keeping mixture boiling at all times. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm-ball stage), 55 to 75 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand uncovered at room temperature for 24 hours without moving.
4. To cut, spray a large cutting board generously with vegetable-oil spray. Unmold caramel from pan onto sprayed surface. Cut into 1-by-1 1/4-inch pieces, or other shapes. Wrap each in cellophane or waxed paper.

Toffee Butter Crunch

Ingredients

• 1/2 cup coarsely chopped almonds or pecans, toasted
• 1 cup butter
• 1 cup sugar
• 3 tablespoons water
• 1 tablespoon light-colored corn syrup
• 3/4 cup semisweet chocolate pieces
• 1/2 cup finely chopped almonds or pecans, toasted

Directions

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

Carmel Toffee Chocolate Bars

We had some friends over for dinner the other night and I saw these in Dorie Greenspan's Baking, From My Home to Yours and I thought, hmm, that's a lot of things I like just in the title! And then the picture in the book is these cute ice cream sandwiches wrapped in waxed paper. I had to try them.

The cookie is like a shortbread- buttery and crumbly (no eggs or levening) with flecks of chocolate mixed in. The recipe says to bake it until it's percolating like coffee, which it surely does. Topped with chocolate and toffee bits- what's not to love?

I then paired it with my husband's favorite Burnt Almond Fudge ice cream that his mom makes. The name is deceiving; since none of us like nuts in ice cream, it's really just chocolate ice cream with almond extract. I tweeked it a little since I didn't have evaporated milk. I love homemade ice cream, but always have a difficult time with the consistency. No matter what ingredients I use, it always seems to be too icy. Any suggestions?

Burnt Almond Fudge Ice Cream

2 c whole milk

2 c heavy cream

1 can evaporated milk

1 c sugar

1/3 c cocoa powder, sifted

2 t almond extract (you can use less; we like a lot of almond flavor)

With a whisk mix ingredients well. Pour into ice cream maker and freeze according to manufacturer's directions. Makes 2 quarts.

TWD- Chocolate Malted Whopper Drops

These yummy cookies were chosen by Rachel of Confessions of a Tangerine Tart. First, as I was reading through the recipe, there's no oven temperature listed?!! I baked mine at 375 F. I made some substitutions- I thought I had chocolate chips, but I only had white. And I wasn't in the mood to spend $6 on a container of malted milk powder so I used chocolate milk powder. They turned out really good- since the baker doesn't bake her own birthday cake, these babies will hold the candle during my song tonight!

Here's the recipe!