Tag Archives: candy melts

Mint Chocolate Cookie Dough Truffles

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Chocolate Covered Inside Out Caramel Apples!!

I saw the original version of these on Domestic Fits, and I KNEW I had to make them.
As usual, I changed a few (small) things. I used a few Empire and a few Gala apple varieties. I got lucky at the local farm stand and I couldn’t pass up on the pretty bright red Empires. I usually go for tart varieties (Granny Smith is my fav), but these looked PERFECT!
If you notice my recipe says 6-7 apples… because I used 6 ½. I broke one when I was trying to figure out how to get the core out with a spoon. It’s not that easy. I ended up using a paring knife to get the core out, then a tablespoon to scoop the rest.
I used the caramel recipe from last week. It’s thick, and stays solid at room temp. I had a little trouble with it falling out of the slices after I cut them. To keep the caramel from getting too soft in the melted chocolate I chilled the sliced caramel apples in the fridge before dipping them.
Speaking of chocolate… I used dark chocolate candy melts on the first bunch, and milk chocolate for the rest. I thought I was only going to need the one bag of candy melts, but I ended up using that bag AND the full bag of chocolate chips. Yikes. The dipping was kind of time consuming, and the end result isn’t very pretty. I’ve never been good at making chocolate covered things look good. Sigh.
The chocolate covered inside out caramel apples where a big hit! All my tasters loved them and so did Hubs! I made these 3 days ago (Monday night) and the apples are still nice and crisp and not brown at all!
 
I also made some caramel apples with some leftover caramel. Originally, I tried to dip the apples in warm caramel, but this recipe just wasn’t designed for dipping. It ended up being kind of greasy, and just wouldn’t stick to the apples at all. So I put it back in the fridge to get nice and cool, then I floured my hands and wrapped chucks of it around each apple. Then I covered some in mini chocolate chips & crushed pretzels, 2 in Nerds, and 2 in mini M&Ms. It was fun!
 
Happy Making!
-Hey Waitress!!
 
Check out my recipe.
 
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Mint Whoopie PI(e)s… an Attempt

If you’re a Math Nerd (I’m not), or know some nerds or geeks… Then you know that Pi Day is coming up this week (3.14= March 14th)! I consider myself a partial geek.  And if you’re Irish, like booze, or don’t live under a rock, then you know St. Patrick’s day is also coming up…
 
I really wanted to combine a dessert for both “holidays” so I thought I’d make Mint Whoopie PI(e)s!
 
It didn’t exactly work out like I thought it would. They came out pretty cute, and Hubs said they tasted good. But not minty. Hmph. I guess I need to back up a little bit…
I recently bought both a whoopie pie pan & a mini  whoopie pie pan. In my defense I plan on multi-tasking with both. The full sized pan can be used for corn cakes, or muffin tops. And the min pan can be used for French Macarons (I hope).
 
I didn’t post a recipe because I used the Wilton Whoopie Pie version for my cakes, then used my Boozy Marshmallow Fluff frosting (from the Boozy S’mores Cupcakes)  for the filling.
 
The cakes came out pretty yummy, but they’re much bigger than I thought they would be. The batter rose pretty high in both pans. For the large ones it was OK, but I ended up cutting the small ones in half before filling them. Basically I had double the amount of mini whoopies then the recipe said. Does that make sense?
 
As for the filling… I made the full amount from the recipe. It was WAAAAAAAAY too much! I’d suggest only making half. I used Crème De Menthe (and added some green food color)… and couldn’t taste even a smidge of boozy mint flavor in the filling. Total bummer.
 
But the good news about all the extra filling? I used (some of) it, in those neat-o little pretzel bites. Totally inspired by these ones from Shugary Sweets. She is a GENIUS… you should def check out her blog.
Basically I added some melted Candy Melts (about 50 pieces) to about a cup of the leftover frosting. Then I scooped a little bit on to a square pretzel and put another pretzel on top. Then you dip it in some more melted Candy Melt. It’s delish (but not minty). Let the candy harden, then EAT IT!
 
Happy Almost PI Day!
-Hey Waitress!!
 
PS I used premade/ packaged decorating frosting to write out the Pi symbol.
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Modeling “Chocolate”, Fondant, and PB Cocoa Krispie Treats put together makes…

Sheep! On “grass” squares!
 
This was my first attempt at making modeling chocolate AND fondant! It was an experience for sure…
 
the modeling chocolate isn’t really chocolate… it’s candy melts! The recipe is pretty straight forward, the only thing I would say is to make sure the candy melts are MELTED all the way! I realized this afternoon that I had some chunks, and you could see some of them after I colored the part for the faces/ legs.  Speaking of dying… I would dye a little less than 1/4 of the modeling chocolate black. you can always dye more later! Don’t forget gloves, the food color will come out if you scrub hard enough… but who wants to do that!? I tended to over work the modeling chocolate, and it got super sticky and melty… if that starts to happen to you, just leave it alone for a little bit and work a different piece. The heads were about the size of a cherry tomato, and the four legs together about half that. Make an indent in the body piece, and gently press the head into it. Give your sheep a small topknot of white, press it down, and blend it into the body. Then take a tiny tiny piece and stick it on the rump for a tail! Now flip Sheep over, and stick on the square for its legs! I stuck sprinkles in its face for eyes, but only because I forgot to save some white/ black to make eyeballs!
 
Now, the fondant… was… difficult. My marshmallows didn’t melt all the way. Of course, I melted them in the microwave on the defrost setting, for one minute, stirred, and then in 30 second intervals until they were melted. It took FOREVER! I should have just ‘nuked them on the regular setting. Ooops. The recipe said it would be very sticky, so I put some gloves on. Bad idea. The fondant stuck to my gloves so bad I ripped one of the fingers off! Try digging that out of sticky marshmallow/ powdered sugar! I took the gloves off, and then got COVERED in the sticky concoction. It was supposed to become less sticky when you worked it, but I ended up putting some more powdered sugar into it. I didn’t measure exactly how much. Sorry! I got my fingers/ hands a little damp and that made it easier to work.  I rolled it out in small pieces, just big enough to drape over each Rice Krispie Treat. Sadly, I rolled some of them out too thin, which caused it to tear. That being said… I can’t wait to try making it again. Maybe I’ll get the Hubs to take a few pictures. OH! The fondant recipe was from Angie at Big Bears Wife. She rocks!
 
As usual I used Wilton gel food colors to color the sheep faces/ legs and  to make the fondant green.
 
I made the Rice Krispie Treats using a recipe that’s all over the web! I don’t know who to credit it to because it’s on a billion websites. I frosted them with Duncan Heinz Chocolate Buttercream, so the fondant would have something to stick to!
 
My first attempts at modeling chocolate and fondant were… fun? Kinda. Interesting? Def. Cute? I think so.
 
Happy decorating!
-Hey Waitress!!

Modeling Chocolate Recipe, Marshmallow Fondant Recipe, and Peanut Butter Cocoa Krispie Treats

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