Tag Archives: Chocolate

Easy treats!

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Easy treats!

I have been busy gardening this week, and wouldn’t have dared to put my hands in any food because I have had the hands of a mechanic… Yup, that bad! But after soaking in the pool for a good hour, and a manicure, I can now do some baking! Btw, can’t wait to show off some garden pics! I’ll posted later this week, still have a couple beds to finish. 

So onto the good stuff…food! I have really been trying to reduce the amount of sugar I have been eating. But, I have to say that I have the willpower of a jellyfish (I don’t actually know if a jellyfish possesses enough brainpower to comprehend willpower….which is part of why I though it made a good comparison) Anyways, part of my twisted logic when it comes to eating sugar is that if you bake smaller cookies, you can eat more of them, and if you add good things like hemp hearts or wheat bran, the good balances out the bad… Right? Well, a good justification for being able to eat chocolate is to mix it with something not so bad, like rice crispies, so you can eat more. Makes total sense to me. 

I started by melting some chocolate….

  
   Then added a few handfuls of rice crispies, and some hemp hearts (you know, to make it healthy).

  

Gave it a good mix.

  
  

Spread it out on a cookie sheet lined with parchment paper, and put it in the fridge for an hour or so.
Then, broke it into pieces! Voila. No measuring needed, just a handful of this and that… I thought of this afterwords, but next time I am going to add some cranberries! Mm mm
 

I’ll share some garden pics soon! Enjoy the hot weather! 

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Better than Cadbury Easter cream eggs!

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I have made these Easter eggs for the last 10 years… At least! I love them because they are so sweet! They are very similar to the cream filled eggs, but better! The thing that I like the most is that I know exactly what is in them.
This recipe makes about 100 small eggs. I used to make them a lot bigger, but trust me, they are very rich. We cut them into slices!

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The ingredients you will need are as follows:
1 can of condensed milk
1/2 cup of butter (softened)
1teaspoon of vanilla
1/4 teaspoon of salt
About 10 cups of icing sugar
Yellow food coloring

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Start by mixing together the condensed milk, butter, vanilla, and salt until creamy. As you can see, I had helpers.

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Then, I keep adding a cup of icing sugar at a time until it isn’t sticky anymore… I think it was 10 cups, but as you may know about me by now, measuring is not my strong point. I’m more of an estimator.

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When you think you have added enough icing sugar, add another cup, roll up your sleeves, and start kneading.

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Once you have kneaded enough to gather all of the dough to form one big ball, pull apart about 1/4 of the ball to use for the yolk.

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Add a few drops of yellow coloring at a time to the smaller ball, and knead in until you have the yolk colour you want. The kids counted 20 drops this year.
Then, depending on the size of eggs you will be making, roll the yellow dough into little balls in the palm of your hands. The kids were great at this part. We made our balls the size of small marbles.

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Then, to make the egg whites, take some white dough, use a bit more than double what you used for the yolk, flatten the white dough in your palm and place the yolk in the middle, then wrap it around the white.

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Repeat this until you have used up all of your dough… We made our eggs fairly small this year, so we ended up making over 100. One thing I still have not mastered is the proportion of yellow to white. Every year, I have to make a couple all white, or all yellow “lucky eggs” because I have run out of white or yellow. I lay them out on cookie sheets lined with waxed paper. Let them cool in the fridge for at least an hour before dipping.

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Then, after they have cooled, melt some chocolate on a double broiler. I use chocolate chips, or I have also used those solid chocolate Easter bunnies that are on sale everywhere now.

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Dip each egg individually, then lay them out on the waxed paper to cool.

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Give them a few minutes in the fridge for the chocolate to cool. Depending on how much time you have to invest on these, you can stop here and they are ready to eat…. Or…. you can make them pretty! ūüôā
Here is one of my favourite techniques for decorating and chocolate….I use the coloured chocolate you buy at Bulk Barn. Pop a handful into a sandwich bag…

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Then, pour some hot water into a mug or bowl, and put in the bag of chocolate. Keep massaging the bag and putting it back into the hot water until all of the chocolate has melted.

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Then for the cool part…snip off a tiny corner of the bag, and squeeze! If you cut the hole small enough, you can be quite detailed. If you have any chocolate left over, just let it harden, put it into a new ziplock bag for the next time you need it.

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I decorated the eggs with green, blue, and red melted chocolate. I used straight, curly and zig zag lines…

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Once you are finished decorating, that them cool again in the fridge for another hour. Then to store them, I line an airtight container with waxed paper and stack them in layers with waxed paper dividing each layer. You should keep these in the fridge, they are good for a few weeks…but I’m not exactly sure, because I don’t think I have ever had them last for that long!
Enjoy!

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Holiday Bark!

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Last night, one of my projects was to finish up a project I thought I would share because it is so easy to do, and relatively inexpensive. But, because it is homemade, it is much nicer than a box of chocolates.
So, I will show you how to make holiday chocolate “bark”. Basically, what I mean by bark is, melted chocolate mixed with another ingredient. Is is called bark because when it hardens, it looks kind of rough and textured, like tree bark.
I ended up making six different kinds of bark, but all of them are made in the same way. I bought most of the ingredients at Bulk Barn- I love that place! I would recommend buying a better quality chocolate for this, as it does make a difference to the taste.
So…start by melting the chocolate. I always melt chocolate in a glass bowl that I sit in a pot of simmering water. I have tried melting chocolate in the microwave, but I have never had much luck…it always melts unevenly or burns on me…

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after the chocolate has melted, I mix in the topping and spread it out onto a piece of waxed paper on a cookie sheet.

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To make it look a little more festive, (and to make it easier to figure out what kind it is) I then melt a little bit of coloured chocolate in a sandwich bag. To melt just a little bit of chocolate, put the bag into a cup of hot water and squeeze it around until it has melted. Then snip off the corner and squeeze it on top.

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I either put the cookie sheet outside or in the freezer for a few minutes to cool down. Test to see if they are cool enough by breaking them. If they snap, they are ready. If they bend, they need to be cooler.
I break them into bite sized pieces, then put 6-10 pieces in a small cellophane bag (also from Bulk Barn) I printed out some little labels (Avery from Staples or Office Depot), and put a few different kinds in a box with tissue paper.

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The six different kinds I made are
-almond and orange chocolate (I used the Terry’s chocolate)
-m&m’s and milk chocolate
-candy cane and mint chocolate
-chocolate chip cookies and dark chocolate
-skor pieces and butterscotch chips
-dried cranberry and white chocolate

Btw-part of the reason I package them up is so they don’t get eaten!
Enjoy!

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