Stained Glass Jello

December 12, 2011 by
 
I’m not exactly a huge Jello fan, but these looked to fun and festive not to try.
And I’m always a fan of simple recipes that are fun to make with kiddos.
The girls had fun picking out the colors to use (they picked a festive mix of red, green, yellow, and orange).  They reminded us of stained glass windows or colorful Christmas lights.
We cut ours out in squares and some in the shape of ornaments using a cookie cutter.
You could change the colors for a variety of holidays, I think pink and red would be really cute for Valentine’s Day.
 
STAINED GLASS JELLO
4 small (3 oz) packages Jello, flavors/colors of choice
2 packets unflavored gelatin
14 oz can sweetened condensed milk
 
Line up 4 containers (I used bread pans) or tupperware and spray each with nonstick spray. Set aside.
Line up 4 bowl and place a package of Jello in each bowl.  Bring over 4 cups of water to a boil and add 1 cup of boiling water to each bowl.
Pour each bowl of Jello into one of the prepared pans.  Let set for a few hours to overnight, until set.
Sprinkle the unflavored gelatin over 1/2 cup of cold water in a medium bowl.   Let sit for a few minutes.  Bring 1 1/2 cup water to a boil (either in the microwave or on the stovetop).  Mix into the gelatin and then add the milk.  Whisk until smooth and well combined.  Let cool slightly while you prepare the Jello.
Cut the chilled pans of colored Jello into squares.  Spray a 9 by 13 inch pan with nonstick spray, then pour the colored cubes of Jello in the pan.
Gently toss, then pour the milk mixture (at room temperature) over them.
If any of the cubes are poking out, just re-arrange the cubes a little so that they are all covered with the milk mixture.  Let chill before cutting into squares or use cookie cutters to cut into shapes.
 
Recipe source: Our Best Bites
Filed Under: Candy / Confections

Pumpkin Truffles

November 10, 2011 by
 
So, yes, yet another pumpkin recipe.  Just one more and then I promise we’ll return to another food group. : )
These are super quick and easy, and I love the idea of serving them with pumpkin fudge and pumpkin sea salt caramels for a little pumpkin sweets buffet this fall.
You could easily make these ahead of time and store in a container in the fridge or freezer.
They are a little softer than regular truffles, but the chocolate exterior gives a nice crunch.
PUMPKIN SPICE TRUFFLES
 
10 oz white chocolate chips
1/4 cup pumpkin puree
1/2 tsp cinnamon
pinch ginger
1/4 tsp nutmeg
1/2 tsp vanilla
1/2 cups dark chocolate chips
 
Melt the white chocolate chips in a double boiler or microwave.
Add everything else except dark chocolate, stir until well combined.
Put mixture in the fridge to cool.
When cool, drop by spoonful’s onto a parchment or silicone lined tray.
Put in the freezer to harden.
Roll with your hands to get a smooth ball.
Melt dark chocolate, and dip bottom half of balls in chocolate.
Then drizzle the top with more chocolate.
Or, dip entire ball in chocolate.
Return mixture to fridge to cool and set chocolate.
 
Recipe adapted from Tasty Kitchen
Filed Under: Candy / Confections, Pumpkin

Pumpkin Fudge

November 9, 2011 by
 
In case I haven’t won you over on the idea of having a little pumpkin buffet at your Thanksgiving gathering, maybe this recipe will win you over : )
This is a smooth fudge, rich without being heavy, thanks to the warm spices and pumpkin.
These were a huge hit, along with the Pumpkin Sea Salt Caramels.  Yum!
PUMPKIN FUDGE
 
Step 1:
3 cups sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1/2 cup pumpkin puree
2 T light corn syrup
1 tsp cinnamon
1/4 tsp nutmeg
 
Step 2:
12 oz white chocolate chips
7 oz jar marshmallow creme
1 tsp vanilla extract
 
Put step one ingredients in a large pot over medium high heat and bring to a boil, stirring.
Using a candy thermometer, cook to 234 degrees, which should take about 12 minutes.
Remove from heat and add ingredients from step 2.
Stir until well blended.  Pour into 9 by 12 pan (either line with foil or wax paper and grease).
Let stand 2 hours or until cool, then cut into squares.
Variation ideas: add chopped walnuts, or dried cranberries, or both.
 
Recipe adapted from myrecipes.com
 
 
 
 
 
Filed Under: Candy / Confections, Pumpkin

Pumpkin Sea Salt Caramels

November 8, 2011 by
 
I know what you’re thinking… MORE pumpkin recipes?   Or, YES! More pumpkin recipes! : )
If it’s the latter, I knew there was a good reason we’re friends.
I can’t believe it’s almost Thanksgiving.  I’m so anxious for a relaxing holiday, and I thought a little pumpkin themed sweets buffet would be so fun for the holiday.  So I’ll be adding a few more pumpkin recipes this week for those who like that idea.  And if you don’t… well, stop by next week instead. : )
 
These are incredibly smooth, and the spice is a perfect touch for fall.  The pumpkin flavor is subtle, just enough to taste it without taking over that wonderful caramel flavor.
 
PUMPKIN SEA SALT CARAMELS
 
1 1/2 cups heavy cream
1 cup pumpkin puree
1 tsp cinnamon
1/4 tsp nutmeg
2 cup sugar 
1/2 cups light corn syrup
1/4 cups water
4 T butter, cut in chunks
1 tsp vanilla
sea salt (I used a pink salt)
 
Line a 9 by 13 inch pan with parchment paper, lining the bottom and sides, and butter well (I actually have a 9 by 13 inch silicone mat I fit in the bottom of a pan, it works so much better).
Combine cream, pumpkin, and spices in a saucepan.  Warm just to boiling, then remove from heat and set aside.
In a high-sided saucepan, combine the sugar, corn syrup, and water.
Over medium heat bring up to 240 degrees.
Then add the warm cream mixture (this will bubble up, be careful).
Bring to 220-240 degrees using a candy thermometer, stirring pan occasionally.  (I bring mine to about 235, it just depends how firm or soft you like your caramel).
This may take up to 30-45 minutes before it reaches this temperature.
When desired temperature is reached, quickly remove from heat and add the butter and vanilla.
Stir until well incorporated, then pour into prepared pan.
Cool for 30-45 minutes and sprinkle with sea salt.  Cut into pieces and wrap in wax paper.
 
Recipe Source: slightly adapted from Tasty Kitchen
 
Filed Under: Candy / Confections, Pumpkin

Peanut Butter Rocky Road Fudge

December 22, 2010 by
This is my variation on the basic fudge recipe we have probably all seen.  It always gets rave reviews, especially from those who love the combination of peanut butter and chocolate.  Does anyone NOT?!  My oldest loves, loves, loves, that combination so I made this recipe for her.  And extra bonus, it comes together literally in a flash!
 
PB ROCKY ROAD FUDGE
Recipe by My Stained Apron
 
3 cups (18 oz) chocolate chips
14 oz can sweetened condensed milk
1/2 cup peanut butter
2 cups mini marshmallows
1 cup peanuts
 
Microwave chocolate, milk, and peanut butter in a microwave safe bowl on high for 1 minute 30 seconds.
Stir, microwave 1 more minute. 
Stir, microwave another 1 to 1 1/2 minutes or until chocolate is almost melted.
Stir until smooth.  Stir in marshmallows and nuts, spread in greased 9 by 13 pan.
Chill for a couple of hours or until firm, cut into squares.
 
For a plain version, just omit the peanut butter and marshmallows, and use chopped nuts of choice in place of peanuts.
Filed Under: Candy / Confections

Cashew Toffee

December 20, 2010 by
CASHEW TOFFEE
I really love making almond toffee every Christmas season.  My dad always bought my mom almond roca this time of year, and homemade is even better.  I wanted to try something a little different, so this year I made one almond toffee batch, and another with cashews.
It was a hit!  It seems even more rich and buttery, if possible.
To make, just substitute chopped cashews for the almonds in my almond toffee recipe.
Filed Under: Candy / Confections

Pumpkin Seed Brittle

November 17, 2010 by
 
I love candy-making.  What I don’t love is modern recipes obviously written by someone who doesn’t understand what they’re doing.  I’ve seen some recipes for pepita brittle around, but they all say to cook until “amber in color”.  What does that mean? If you’re making candy, you need to have an accurate thermometer or understand how to test the stage your candy is in. And none of the recipes I’ve seen call for more than 10 minutes cooking time.   Brittle takes a lot longer than that to cook.  Otherwise you’ll have a flabby slab of chewy not-so-goodness.  So don’t be intimidated by the process, it really is very simple. Just use a thermometer and take your time.  (I love my frying/candy thermometer- it’s always accurate and easy to read, unlike the old glass style that fog up).  Oh, and this would be a wonderful substitute for those who can’t have nuts!
 
PUMPKIN SEED BRITTLE
2 cups sugar 
1 stick unsalted butter
1/3 cup light corn syrup
1/2 cup plus 2 T water
1/2 tsp baking soda
2 tsp kosher salt, divided
1 tsp cinnamon
1 1/2 cups pepitas (These are the little green raw pumpkin seeds that have the outer white hull removed, You can find them locally in the bulk section at Winco, otherwise look for stores that carry Mexican ingredients)
 
Toast the pepitas over medium to medium high heat in a large dry skillet. Cook until they crackle and snap, turn golden brown, and become fragrant. It should take 5-10 minutes.
While hot, toss the seeds with 1 tsp of the salt and the cinnamon.
Line a large cookie sheet (about 12″ by 16″) with greased parchment paper or a silicone mat. Set aside.
Combine the sugar, butter, corn syrup, and the water in a large pot. Cook on medium to medium high heat, stirring often. When it starts to get amber in color check with your thermometer, you want it to reach 300 degrees, the hard crack stage.  It should take about 20 to 25 minutes to reach that temperature.
Working quickly, remove from heat and add in baking soda and remaining tsp salt, then the toasted pepitas. Stir together with a wooden spoon or silicone spatula and spread out on prepared cookie sheet.
Let cool completely.
To break into pieces, either lift up a corner and it should snap off (continue to use hands to break pieces up)
Or hit with a small hammer, the handle end of a knife, whatever.  It should crack into pieces pretty easily.
Store in an airtight container at room temperature up to 2 weeks or so. (If it isn’t going to be eaten quickly I separate layers with wax paper so it won’t stick together.
Filed Under: Candy / Confections, Pumpkin

Homemade Gummy Candy

November 8, 2010 by
 
This is a super fun and quick, easy treat to make.  I especially like making the double flavor gummies (instructions at end of post).  You can use candy molds, or even silicone ice cube trays, whatever you fancy! Ikea carries some cute ice cube trays that work well, they’re inexpensive, flexible, and come in some really cute shapes.  We especially like the fish and a safari animal mold I had gotten at Sur La Table.
If you want a fimer, chewier gummy, just add another pkg of gelatin.  This is our favorite way though. Hope you enjoy them too!
 
HOMEMADE GUMMY CANDY
Recipe by My Stained Apron
 
1/3 cup cold water
1 pkg (3 oz) Jello
1 pkg unflavored gelatin
 
Put cold water in a small saucepan.
Sprinkle gelatin over water and let sit for 5-10 minutes to soften.
Add Jello and simmer for a couple minutes to dissolve everything.
Pour into candy molds. (number you’ll get depends on how big your molds are. I used two.)
 Let sit until firm.  You can put them in the fridge or freezer to speed it up (about 10 minutes in freezer or 30 minutes in the fridge.)  Peel out and enjoy!
FOR 2 FLAVOR GUMMIES:
Make 1 batch with one flavor and fill molds half way. Let set up, then make another batch with a different flavor of Jello and fill to top of molds. Let set up and peel out as usual.
 
 
Filed Under: Candy / Confections

Marshmallows

June 23, 2010 by
 
 
If you’ve never had homemade marshmallows then you’ve never had marshmallows.  There just isn’t any comparison.  Once you try them, you’ll see. And if you haven’t made my graham crackers yet, this would be a good time to.  Just wait till you see the cookie I created with them later this week…
 
MARSHMALLOWS
Recipe by My Stained Apron
 
2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 c sugar
1 cup corn syrup
2 tsp vanilla extract
1/4 cup powdered sugar
1/4 cup cornstarch
 
Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
Fit mixer with a whisk attatchment and turn on high.
While running, slowly pour in the sugar syrup into the gelatin.
Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add vanilla in the last minute.
Mix together the cornstarch and powdered sugar.
Spray a 9″ by 13″ pan with nonstick spray and coat with cornstarch mixture. (Save the extra)
Spread marshmallow in pan, using a greased spatula.
Dust with more cornstarch mixture.
Let marshmallows sit for at least 3 or 4 hours, or overnight, uncovered.

Turn marshmallows out onto a cutting board, gently pulling out of pan if needed.

So easy, even a toddler can do it : )
Liberally dust with remaining cornstarch mixture (Just use powdered sugar if you ran out)
Using a greased pizza wheel, cut into squares.
Store in a ziplock or airtight container for a few weeks.
 
Filed Under: Candy / Confections

Chocolate Dipped Strawberries

April 15, 2010 by
I like to make these for my “Spring Tea” I have every spring. I spend months planning it, and all week preparing and cooking. But THESE are definetely the favorite. It proves that the most simple of things is the most craved. And how much more simple can you get??? Strawberries and chocolate.  How can you go wrong? Oh, and I don’t normally serve them with whipped cream, but I have a new little strawberry bowl I recently picked up at Sur La Table (EVIL, evil store I tell you) and was dying to put it in the picture. : )
CHOCOLATE DIPPED STRAWBERRIES
Fresh strawberries
Chocolate (milk, semi-sweet, or dark)
White chocolate, or almond bark, optional
Gently rinse and dry strawberries.
Melt chocolate.
I use the microwave mostly- or put in a bowl set on top of a small pot of simmering water- just make sure bowl of chocolate doesn’t touch water. This method does have some advantages- if the chocolate starts to cool too much, just pop on top of the simmering water and stir for a couple minutes. (Of course, you could also pop it back in the microwave)
Whatever you do, odds are your chocolate’s package has melting directions on it.
Hold berries by stems or top carefully and swirl in chocolate.
Lay out on a tray lined with plastic wrap or waxed paper.
Melt white chocolate and put in a heavy ziplock (the chocolate will rip through a lightweight one.)
Snip a corner off and drizzle berries with white chocolate.
(You could have some fun with designs here- but let’s face it, nobody will care. They just want to EAT them.)
You could also dip some in white chocolate and drizzle with dark chocolate for some contrast.
Store in fridge to firm up, then serve at room temperature.
One day in advance is really the most you’ll want to make them. Day of is best.



Related Posts Plugin for WordPress, Blogger...

Filed Under: Candy / Confections, Tea time