Mallo Mountain Cookies

Posted on September 12, 2021 by Lorinda

A three generational road trip from California to Connecticut (to drop my granddaughter off at college) was full of adventures and lots of laughter. You’re invited to travel along as I share recipes inspired by my favorite memories.

If you are ever in Altoona, Pennsylvania you must stop at the Boyer Candy Factory Outlet. You can stock up on essentials like Mallo Cups, Clark Bars, and my new favorite. . . Jimmie Stix. (I won’t be using Jimmie Stix in a recipe because I ATE THEM ALL.) Seriously, retro candy never tasted so good.

Mallo Cups are filled with creamy marshmallowy filling. There is a little coconut in there too, which is very subtle in flavor and texture. Since I’m not a fan of coconut in candy, I was a little leery about this, but found the coconut added something special to the candy cups.

I brought quite a few home with me, but since it took me a few tries to nail the cookie recipe, I ran out and had to order more online. I found that the small (.5 ounce) cups worked best. You can order directly from Boyer: Boyer Candies

Or you might want to try Ebay. I ordered some from there (hello . . . .free shipping!) and they were mailed quickly in a protective bag with a small freezer pack inside. Nicely done!

Topping graham-based cookies with Mallo Cups created little cookie mountains in various stages of volcanic activity. Some stayed solid, some oozed marshmallow filling, and a few erupted dramatically. All were delicious.

No mixer is needed for this recipe. It all gets stirred up by hand in one saucepan! No chilling, no rolling . . . so easy. (I don’t use a microwave, but if you do, you can simply melt the butter and chocolate in a sturdy microwave-proof bowl instead of using the stove.)

Mallo Mountain Cookies

Author: The Rowdy Baker

Makes 24 cookies if you're using the .5 oz Mallo Cups. If you have larger cups, add a little more dough to each cookie, which should yield approximately 18.

Ingredients

24 Mallo Cups - .5 oz. each
9 full graham crackers (1 sleeve) finely crushed
½ cup butter
4 ounces milk chocolate (if using chips, this is ¾ cup)
½ cup brown sugar
2 eggs
1 teaspoon vanilla
1¾ cups all-purpose flour
1 teaspoon baking powder
pinch of salt (if using unsalted butter, increase to ¼ teaspoon)

Instructions

Preparation: Line two large baking sheets with parchment. Unwrap 24 Mallow Cups and set aside. Remove ¼ cup of the graham cracker crumbs and set aside in a small bowl. Heat oven to 375 F.
In a large saucepan on lowest heat, melt the butter and chocolate, stirring often.
Remove from heat and add the brown sugar and graham cracker crumbs (except for the reserved crumbs in bowl). Stir to combine.
Add eggs and vanilla. Stir well.
Stir in flour, baking powder, and salt. Allow mixture to sit for 5-10 minutes; it will thicken during that time.
Each cookie will use 1 rounded tablespoon of dough (about 4 teaspoons). My medium-size cookie scoop is perfect for this. Using your hands, roll each scoop into a ball and dip in the reserved crumbs, leaving the top bare. Place on baking sheet and press one of the Mallo Cups onto the ball of dough, pressing firmly until you can see a little dough around the edge of the cup. (The Mallo Cup will not be pressed all the way into the dough.) Repeat, keeping cookies 2 inches apart.
Bake for 11 minutes, remove from oven and allow the cookies to cool on the baking sheet for a minute or two before transferring to a cooling rack.

Wordpress Recipe Plugin by EasyRecipe

Finely crush the graham crackers. Remember to set aside 1/4 cup for rolling the balls of dough in.

Melt the butter and chocolate, then stir in the graham cracker crumbs and brown sugar.

Add eggs and vanilla. Stir well.

Add the flour, baking powder, and salt. Stir just until combined and let mixture sit for 5 minutes to thicken.

Dip each ball of dough in reserved crumbs, at least halfway up. You can roll the entire ball in crumbs, but you may need to crush another cracker or two.

Press a Mallo Cup on each ball of dough and bake.

I’m doing this as inspiration strikes, so don’t be surprised if I backtrack to Reno or speed ahead to Connecticut!

Enjoy,

Lorinda

Christmas Kisses (Meringue Topped Brownies)

Posted on December 13, 2019 by Lorinda

Hang up that mistletoe, because a kiss just doesn’t get any sweeter than this! Each chewy chocolate brownie is filled with a sweet surprise and topped with a crisp peppermint meringue rosette, creating a harmony of flavors and textures. These little two-bite treats are sure to brighten up a holiday cookie platter or buffet table. And make sure to put one next to Santa’s glass of milk to give him a break from all of those sugar cookies.

If you prefer cake brownies, well . . . move along; there’s nothing to see here! Nope, these are chewy with a crunchy edge, just the way I love them.

It took me a few tries to get this right. Okay, five. It took me five tries. My first attempt was with a chocolate cookie crust. They were delicious, but so messy. SO MESSY. Meringues crackle and crumble when you bite into them, which is expected, but add a crumbly crust that falls everywhere, and it simply wasn’t going to work. I could just see these being served at a tea and having to hand out bibs!

I tried baking the brownies for a bit first, and the final result was a dry, hard, brownie brick. Nope.

The third time I realized that they were hollow. The bottom of the meringues melted into the brownies, and the meringues puffed and were hollow (as meringues are) which would have been kind of neat, if the tops didn’t pop off so easily. I could see them filled with ganache, and almost went that direction (you can, if you wish) but ultimately tried, tried again.

On the fourth batch I went for a slower, shorter bake time. Goo. ‘Nuff said.

So . . . I tried an experiment, hoping to give the meringues something to hold onto besides brownie batter. Peppermint patties erupted in the oven, but the other three options—soft peppermint candy, chocolate kisses (point down) and peppermint kisses (point up)—all worked great. Whew. You have a choice!

Left to right: Soft peppermint puffs (give the best support), Chocolate kiss, and peppermint kiss.

And if you’d like to really add some bling, dip the tips of each kiss in a little melted white chocolate and sprinkle with crushed peppermint candy, grated chocolate, or sprinkles.

Here’s the recipe . . . tips and photos are below.

Christmas Kisses (Meringue Topped Brownies)

Author: The Rowdy Baker

Makes 48 kisses. Ultra fine sugar is recommended for the meringue, but regular sugar can be used. It just may need a little more beating to dissolve properly.

Ingredients

BROWNIE LAYER
½ cup butter, melted
2 tablespoons cooking oil
1½ cup white sugar
2 eggs
1 teaspoon vanilla
⅔ cup unsweetened cocoa powder (I used half regular, half special dark)
¼ cup grated or very finely chopped dark chocolate
¾ cup flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
Candy for filling - 48 each peppermint puffs or chocolate kisses)
MERINGUE:
4 egg whites (at room temperature)
½ teaspoon cream of tartar
¾ cup ultrafine sugar (Baker's Sugar)
¼ - ½ teaspoon peppermint extract
red food coloring (optional)
White chocolate melts, crushed candy cane, grated chocolate for decorating if desired

Instructions

Heat oven to 250 F. Place 48 paper liners in mini muffin pans.
BROWNIES:
In a large bowl, stir together the melted butter, cooking oil, and sugar.
In a small bowl, whisk together the eggs and vanilla until frothy, then add to large bowl and stir to combine.
Add cocoa powder, grated chocolate, flour, baking soda, baking powder, and salt. Stir just until combined. A few wisps of flour showing is just fine.
Using a pastry bag with large tube tip (or you can use a spoon) divide the brownie mixture between the 48 cavities - approximately 2 level teaspoons each.
Add a piece of candy to each cup, pressing down firmly. If using a chocolate kiss, place it point down. Set aside.
MERINGUE:
In a squeaky clean bowl, beat egg whites until thick and foamy, then sprinkle in the cream of tartar and continue to beat until soft peaks form.
Trickle in the superfinen sugar, a tablespoon or two at a time, beating well before adding more. Take your time to ensure the sugar dissolves completely.
Once all sugar has been added, beat until mixture is at stiff peak stage and holds its shape. Depending on many factors (weather, size of eggs, etc.) this can take 5 or 6 minutes.
Add peppermint extract and beat until combined.
For striped meringues, use red paste food coloring to paint stripes up the inside of a large pastry bag fitted with a large open star tip. (It's easiest to do this in two steps, folding down the top of the bag and painting from the tip up, then unfolding the bag and continuing the stripes.)
Pipe in a circular motion upwards. Leave a little edge of brownie showing to make them easier to handle. (Use up extra meringue mixture by piping on a baking sheet covered with parchment.)
Place pans in the oven (including extra meringues) and let them cook for 30 minutes, then WITHOUT OPENING THE OVEN DOOR, turn oven off and leave the kisses in there overnight.
If desired, dip the tip of each in melted white chocolate and sprinkle on crushed candy cane, grated chocolate, or chocolate jimmies.
Store in airtight container.

Wordpress Recipe Plugin by EasyRecipe

Beat eggs and vanilla, and add to butter and sugar mixture.

Add the dry ingredients and stir JUST until combined.

Pipe (or spoon) into paper liners.

Add candy to support the meringue. (I could have just cropped out the peppermint patties, but I want to show you what happens if you use them!)

Perfect peaks on the meringue.

Paint red stripes in pastry bag OR just add a couple of drops of red coloring to meringue for pink rosettes.

Pipe on the meringue. Leave a little brownie edge to make them easier to remove from the pan.

Just say “no” to peppermint patties!

TIPS:

Start the day before, because these really should be left overnight in the oven.
When you wake up in the morning and remove the kisses from the oven, immediately place them in an airtight container.
Putting the chocolate kiss point down seemed to support the meringue better
Skip the stripes if you’d like. They’re pretty plain white or light pink, too.
Regardless of what you may have heard, meringues are simple to make, and unless you are in Florida and the humidity is ghastly, don’t sweat the weather. I made this batch while it was snowing like crazy outside.
You can skip the paper liners if you use a baking spray (like Baker’s Joy) in the cavities. Just use a table knife to pop the kisses out when they’re cool.
This recipe can easily be halved to make 24. (If you don’t have a 1/8 cup measure for the 3/8 cups of flour and superfine sugar, use 1/4 cup plus 2 tablespoons.)

I’m hoping to get one more Christmas post up, but things are crazier than usual around here, so just in case . . .

Merry Christmas to you and yours!

Lorinda

“Huckleberry Pie” FUDGE

Posted on August 11, 2019 by Lorinda

If you’re willing to part with two cups of precious huckleberries, I have a recipe for you! I know how hard these little berries are to come by, and I usually use them sparingly, but my youngest son (who shall now be known as my favorite son) just gave me eight pounds of them, and I’m feeling a little reckless.

If you don’t have huckleberries (frozen are fine, by the way) you can substitute wild Maine blueberries, available in the freezer section of most grocery stores.

I added a pie crust bottom, just for fun, and lots of marshmallows. The texture of this candy is more marshmallow-like than that of chocolate fudge. If you prefer a more traditional texture, you can cut the amount of marshmallows in half.

Marshmallows, white chips, and lemon zest.

"Huckleberry Pie" FUDGE

Author: The Rowdy Baker

You'll need a candy thermometer for this recipe.

Ingredients

CRUST:
1½ cups all-purpose flour
½ teaspoon salt
1 teaspoon sugar
½ cup cold shortening
¼ cup cold butter
1 tablespoon fresh lemon juice (save the zest for the fudge)
2 tablespoons milk
FUDGE
2 cups fresh or frozen huckleberries (wild Maine blueberries are good, too)
1¾ cups sugar
1 small can (5 oz.) evaporated milk
½ cup butter
1½ cups white chocolate morsels
4 cups miniature marshmallows
zest from one large lemon
½ cup chopped walnuts (optional) or more to taste

Instructions

Heat oven to 375 F. Line an 8x8-inch baking pan with a piece of parchment, extending over two sides. This will serve as a "handle" to lift your fudge out when it's firm.
In a small bowl, combine flour, salt, and sugar. Cut in the shortening and butter with a pastry blender or your fingers until you have no lumps of butter bigger than a pea.
Add lemon juice and milk. Toss with a fork until combined.
Press firmly into the prepared baking pan and poke holes into the dough with a fork, covering entire pastry evenly. Press all the way to the bottom of the pan. Bake for 25 minutes, or until the crust begins to turn brown around the edges. Move to a cooling rack. While pan is still warm, brush a little butter on the two sides of the pan without parchment, to keep the fudge from sticking.
FUDGE:
In a large saucepan over medium-low heat, combine huckleberries, sugar, evaporated milk, and butter. Stirring constantly, bring to a boil. Continue to cook, stirring occasionally with a heat-proof silicone spatula, until the mixture thickens and reaches a temperature between 235-240 F. (If you are high-altitude, don't forget to adjust for this by subtracting 1 degree for each 500 feet above sea level.)
Remove from heat and stir gently a few times, allowing bubbles to settle down. Add the white chocolate, marshmallows, and lemon zest. Stir until incorporated and pour over baked crust.
Allow fudge to cool, then refrigerate several hours. Slide a thin knife along the two buttered sides, then lift the fudge onto a cutting board and cut into squares.

Wordpress Recipe Plugin by EasyRecipe

Lemon juice goes in the crust, lemon zest is saved for the fudge.

Press the dough firmly into the pan. Stab repeatedly with a fork. (Bwa haha)

Combine hot berry mixture with marshmallows, white chips, and lemon zest.

Pour hot mixture over cooked crust.

Cool and chill, then lift fudge onto cutting board and cut into squares.

I have so many uses for these berries (margaritas) that I never seem to have enough. But this year, I think I’m covered (margaritas). I may be pulling out the huckleberry recipes at Christmas! Hot buttered margaritas?

Lorinda

Raspberry Marshmallow Fudge

Posted on February 9, 2019 by Lorinda

If there’s anything I can’t resist, it’s fudge. Though I usually like mine with lots of nuts, this time I left them out and added swirls of seedless raspberry jam and mini-marshmallows, and loved the results. Since this batch is going to a bake sale, I also left out the Chambord, but if you have a bottle of this delicious raspberry liqueur, add a splash at the end when you stir in the chocolate and marshmallow fluff for extra flavor.

For Valentine’s Day, you can cut the fudge with a heart-shaped cutter. Or, if you have small silicone heart molds, use them – they work really well. Traditional square pieces are lovely too, of course.

“Special” Instructions:

What I say: Once fudge is firm, cut edges neatly with a very sharp knife. This will create attractive squares of fudge.

What I mean: Cut the edges off and eat them.

This uses a pound of dark chocolate, but it makes a big batch of fudge. (4+ pounds.) I doubt you’ll find yourself with extra fudge, but if you do it can be wrapped tightly and frozen.

Raspberry Marshmallow Fudge

Author: The Rowdy Baker

Makes over 4 pounds of fudge. You will need a candy thermometer for this recipe.

Ingredients

3½ cups sugar
1 cup evaporated milk
1 cup butter (if using unsalted butter, add a pinch of salt)
⅔ cup seedless raspberry spread (or jam), divided
1 pound dark chocolate, coarsely chopped
13 ounces marshmallow creme (fluff)
2 cups mini-marshmallows
Special equipment: candy thermometer

Instructions

Prepare a 9x12-inch baking pan by placing a piece of parchment in the bottom, extended over the sides. Butter lightly, including any exposed areas on the ends.
In a large saucepan on medium heat, bring sugar, milk, butter, and ⅓ cup raspberry spread to a boil. stirring frequently. Once it is boiling, stir continuously until it reaches 234 F. (Adjust for high altitudes by subtracting 1 degree for each 500 feet above sea level.) Remove from heat.
Stir in chopped chocolate and marshmallow fluff until completely melted and smooth.
Drop spoonfuls of remaining ⅓ cup of raspberry on the mixture and add marshmallows. Fold gently, no more than 8-10 times. The goal is to have streaks of raspberry and semi-whole marshmallows.
Pour into prepared pan and smooth with a spatula. Once fudge is cooled, chill until firm. Lift out of pan and cut as desired.

Wordpress Recipe Plugin by EasyRecipe

Some special things you’ll need to make this fudge. I prefer to use good dark chocolate, but you can use chocolate chips (or a combination of both) if you prefer.

Bring sugar, milk, butter, and some of the raspberry spread to a boil.

Bring mixture to 234 F (adjust for high altitudes). This is almost there.

Stir in chocolate and marshmallow fluff until smooth. (Here’s where a splash of Chambord would be added if desired.)

Gently fold in the remaining raspberry spread and the marshmallows.

Pour into prepared pan.

Ready to cut!

Wishing you hearts and flowers . . . and lots of sweet indulgences.

Lorinda

Chocolate Caramel Acorns

Posted on October 22, 2018 by Lorinda

There is no baking required to make these elegant fall treats. Thin pieces of caramel are wrapped around chocolate truffles, creating acorns that are beautiful to look at and delicious to eat. Yes, yes, you heard me. No baking, no mixing . . . just a little rolling.

Whether you put an acorn at each place setting, use them to adorn a cake, or place one on each slice of pumpkin pie, you will create fall magic for friends and family. These would also make a memorable gift for a teacher, and kids would love to help to create them.

As you can see, they’ve featured prominently on some recent projects: my Maple Crown Cake and some fancy-schmantzy fall brownies.

The acorns in this post are made with purchased truffles, caramels, and a package of caramel apple wraps (found in the produce department of most large grocery stores). I used wraps because of the beautiful color, but if you can’t find them, there is a good substitution; with a little more—okay, a lot more—rolling, Tootsie Rolls will work.

Caramel wraps are conveniently rolled out for you. That’s a plus! But they are a little softer than square caramels, so they are slightly harder to work with and won’t hold a design well, making them a poor option for the acorn caps. They do make a beautiful, shiny acorn, however. That’s why I used both wraps and caramels in this version.

Chocolate Caramel Acorns

Author: The Rowdy Baker

Makes 12

Ingredients

3 sheets caramel apple wraps (1 package contains 5 sheets)
12 round 1-inch chocolate truffles (or you can use large malted milk balls if you prefer)
6 square caramels
1 teaspoon butter (optional)

Instructions

Place one caramel wrap on a piece of parchment. Using a 2½-inch round cutter, cut 3 circles. Move them to a large piece of parchment, being careful not to let them overlap. Set scraps aside. Repeat with the other two caramel wraps.
Form a ball with the scraps and place between two pieces of parchment. Roll out to the same thickness as the wraps and cut out 3 more circles to equal 12 circles total. Gently stretch each piece out a little.
From the scraps, form small balls of caramel – smaller than a pea. Place one in the center of each circle. This will help create a pointy bottom tip for your acorn.
Unwrap truffles and center one on top of the small piece of caramel. Bring the sides up, smoothing as you go. If the caramel gets sticky, butter your fingers very lightly. Cut off excess caramel at the top, close to the truffle. Pinch the tip at the bottom a little to make it pointed.
Unwrap square caramels. Roll out, one at a time, between pieces of parchment – approximately 1½ inches by 2½ inches. Cut two circles out of each piece with a 1-inch round cutter. (The cap from a milk carton works well.)
With a metal spatula or the back of a knife, press lines into the caramel vertically and horizontally, creating a crisscross design. Use a toothpick to make a small hole in the center of each circle. Stick a small piece of the dark caramel wrap into the hole to make a short stem. It doesn’t have to go all the way through the hole. This is the acorn’s cap.
Place one cap on the top of each acorn, pressing gently.
Caramel wrap is softer than the square caramels, and the acorns will get sticky. To prevent them from sticking together, use a very small amount of butter on your fingers and rub the acorns lightly. Serve individually in pretty mini-muffin cups or arrange them a little bit apart on a plate.
Store lightly covered at room temperature.

Wordpress Recipe Plugin by EasyRecipe

Cut circles from caramel wraps.

Make the acorns.

Make caps. Place one on each acorn and press gently.

That’s about as easy as it gets, folks. Start unwrapping those caramels!

Lorinda

Maple Marshmallow Treats

Posted on October 11, 2018 by Lorinda

Okay, I’m not offering a stunning show of baking skills here; what I’m posting is pure comfort food, with a maple twist. I’ve always loved Krispie treats, as long as they aren’t so dry they tear your mouth up. My version has always included more butter and more marshmallows for a soft, chewy experience.

These are even better, because . . . duh . . . maple!

I cooked a very simple caramel-type syrup, using pure maple syrup, then stirred in marshmallows and MORE maple flavoring. Actually, in the pictured batch on this post, I was so intent on getting a photo of the maple flavoring being poured into the mixture that I jerked my hand and probably poured another tablespoon into the pan. It was wonderful, but you don’t have to use that much!

Whoops. I may have gotten a little carried away.

To do this right you will need pure maple syrup. Inexpensive breakfast syrup might not set up as well. You know those maple candies I blather on about every year? The ones shaped like leaves that melt in your mouth? Those are just pure maple syrup, cooked until it turns into sugar. You can’t make that happen with fake syrup, no matter how good it tastes. It’s just a different product entirely.

You’ll also want to buy maple extract or flavoring. I usually use Mapleine, but have been known to experiment with other brands. And, here’s news!!! (Can you tell I’m so, so, so excited about this?) Nestle has just come out with maple morsels. I haven’t seen them yet (we live in the boondocks) but my friend in Florida just bought some, and I’m so jealous. I will buy them by the case as soon as I find them. Anyhow, my point here is, if you want to skip the flavoring and just stir in a bag of maple morsels, I’ll bet that would be fabulous.

I cut most of the treats into traditional squares but couldn’t resist forming some into little balls, then rolling them in chopped toasted pecans. Yum.

Ready? This is easy. If you have a candy thermometer, cook the mixture until it’s about 260 F. It not, just boil for 6 minutes. This isn’t as touchy as fudge or peanut brittle – just get the temperature in the ballpark and you’re good.

Maple Marshmallow Krispie Treats

Author: The Rowdy Baker

Ingredients

3 quarts (12 cups) crispy rice cereal
½ cup brown sugar
½ cup (1 stick) butter
½ cup pure maple syrup (If you can find Grade B, use it for more flavor)
pinch of salt
2 teaspoons maple flavoring (I use Mapleine)
A 10-ounce bag of mini-marshmallows
Chopped, toasted pecans (optional, if making pecan covered balls)

Instructions

Line a 12 x 17 baking sheet with parchment. Butter lightly.
Lightly grease a very large bowl (I use a stock pot). Put the cereal in this and set aside.
In a large saucepan (3-quart size is best) over medium heat, cook and stir sugar, butter, syrup, and salt until it comes to a boil. Continue to cook and stir for approximately 6 minutes (it will get slightly thick) or until 250-260 on a candy thermometer.
Remove from heat and stir in the maple flavoring and marshmallows. Pour over the cereal and stir well.
Press into the prepared baking sheet and allow it to cool and set up. If you want to roll some into balls, simply spoon a little out at a time and roll, using buttered hands. Roll in pecans if desired.
Cut into squares and store in an airtight container.

Wordpress Recipe Plugin by EasyRecipe

Bring the sugar, butter, syrup, and salt to a boil.

Boil and stir 6 minutes, or until it reaches 250-260 degrees.

Add marshmallows and maple flavoring

Stir the hot marshmallow mixture into the rice cereal

Press into prepared pan. Let them set a bit before cutting.

Or form balls and roll in chopped pecans!

Chewy, squishy, buttery. Yes, these are good. Very good.

Next up is a maple recipe that isn’t sweet! Wait for it . . .

Lorinda

Caramel Candy Corn

Posted on September 30, 2018 by Lorinda

I’m working my way through some caramel recipe ideas that have been keeping me awake at night, and it hasn’t been a hardship for me at all; I love caramel! I don’t think I’ve ever met a bowl of caramel corn that I didn’t like, and this is no exception. Of course, I also love candy corn. If you’re not a fan (and I know there are some of you out there) you can substitute something else that screams “Fall” to you. Maybe Reeses Pieces? M&Ms? Black licorice? (Haha, got you there. Black licorice would be gross. I think. Hmm.)

I like lots of nuts in my caramel corn, so I used a generous amount of peanuts. Any nuts would be good, though. They have a tendency to stay at the bottom of the pan, so do try to encourage them to mingle with the popcorn. Of course, if you remember what Cracker Jack was like, the peanuts (all two of them) were always at the bottom of the box. Rebels!

A drizzle of melted white, yellow, and orange candy melts added to the festive autumn theme. Go lightly with melted white chocolate; it can overwhelm the flavor of the caramel, and you wouldn’t want to do that!

I use little pastry bags and melt the white chocolate in a glass of hot water. No mess!

The recipe calls for 4 quarts of popcorn, which may sound like a lot, but believe me—it really isn’t. This stuff has a tendency to disappear before your very eyes, and it stores well in an airtight container. I used mushroom popcorn because I wanted the big, round, fluffy kernels.

Speaking of recipes, do you see how short this one is? That’s because this is EASY. And oh, so satisfying. Do it! Seriously, just do it!

Caramel Candy Corn

Author: The Rowdy Baker

Ingredients

4 quarts popped corn
1 cup peanuts (or any nut you like)
1 cup brown sugar
½ cup butter
⅓ cup honey
1 tablespoon water
¼ teaspoon salt
1 teaspoon vanilla
½ teaspoon baking soda
1 cup candy corn
10 each: white, yellow, and orange candy melts (optional)

Instructions

Grease a really large pot or bowl. (I use coconut oil.) Put popcorn and nuts in the pot and stir to combine. Set aside.
Lightly grease a 12x18x2" cake pan - or two 9x12" pans. Set aside.
Heat oven to 225 F.
In a large saucepan combine brown sugar, butter, honey, water, and salt over medium heat. Stir constantly until mixture comes to a boil. Drop heat to medium-low. Adjust as necessary to keep mixture gently boiling for 5 minutes without stirring. Remove from heat.
Stir in the vanilla and baking soda and pour over the popcorn and nuts. Stir well.
Scoop into the prepared baking pan(s) and place in the oven. Bake for 1 hour, stirring every 15 minutes.
Remove from oven and stir in the candy corn. Dump out onto a piece of parchment or foil and allow caramel corn to cool completely.
Melt each color of candy melt separately - either in small dishes in the microwave or by putting candy in small pastry bags or zip-type bags in a glass of hot water. (Don't let water touch the candy or it will seize up.) Drizzle over caramel corn. Let the drizzle harden before storing or serving.

Wordpress Recipe Plugin by EasyRecipe

Putting together the ingredients for the caramel.

Boil for 5 minutes without stirring

The baking soda will foam up. Just give it a few good stirs and pour it over the popcorn and nuts.

Stir hot caramel into popcorn

Spread into greased pan and bake.

I got this in just under the wire because tomorrow is October and I’m moving on . . . to maple. No pumpkin spice here, folks. We’re going for Maple Madness!

Lorinda

Patriotic Meringue Puffs

Posted on June 12, 2018 by Lorinda

Well, these are addictive little devils! Sweet little sugar puffs that melt in your mouth, all dressed up for the Fourth of July. Trust me, you won’t be able to stop at one.

I did something out of character and took the easy route with these treats. I’ve made meringues many times using egg whites, but I tried using Wilton’s meringue powder and it worked beautifully.

If you’re fresh out of meringue powder, I’d advise a trip to the store – pronto. And get some superfine sugar while you’re there. You don’t HAVE to use it, but it dissolves into the liquid a lot faster and I highly recommend it. Here’s what you’ll need:

Meringue Powder
Superfine sugar (aka: Baker’s sugar)
large pastry bag
large star tip
red and blue paste food coloring (or gel, if it’s thick)
Two paintbrushes
Parchment

I tried using my gel coloring but it didn’t stick to the bag at all. Maybe because it’s “squeezable” gel, so it’s thinner. Paste coloring worked fine.

This is seriously so easy. The hardest thing you’ll have to do is get the stripes of color inside the pastry bag. I’ll give you some pointers, but the important thing to remember is that even if your stripes are wonky, the meringues will still look great.

Patriotic Meringue Puffs

Author: The Rowdy Baker

Makes about 30 meringues (1½ inch) or hundreds of little bitty ones.

Ingredients

¼ cup water
1 tablespoon meringue powder (I use Wiltons)
½ cup superfine sugar
a few drops of flavoring if desired (use clear colors: lemon, peppermint, cinnamon are all good.)
red and blue paste food coloring

Instructions

PREPARATION: Drop large star tip into the pastry bag. Fold down the top third of the bag (making a cuff) and paint alternating stripes of red and blue up the inside of the bag, starting at the base of the star tip and working up. Don't make them too thick or too close together, or you'll end up with purple! (I used 3 stripes of each color.) Set bag aside.
Cover a large baking sheet with parchment.
MERINGUES: For best results, use a stand mixer (or a sturdy hand mixer and medium-sized bowl.) Heat oven to 250 F.
Beat together the water and meringue powder until foamy.
Add sugar very gradually, sprinkling it in a little at a time, scraping bowl occasionally.
Beat until thick and shiny, about 5-7 minutes. Add flavoring if using and beat until incorporated.
Place the prepared pastry bag inside a tall water glass. Carefully drop meringue into bag. Don't try to spread it, just drop it in there. Unfold the cuff of the bag and twist to close.
Pipe meringues on prepared pan. Squeeze near the pan and pull up slowly, releasing pressure as you go. Aim for about 1½ inches at the base. The first few won't be very colorful, but they're still pretty. They won't spread and can be fairly close together. Small stars can be piped for decorations, but pipe them on a separate sheet; they'll take less time to bake.
Bake large puffs for 25 minutes, (10 minutes for the tiny stars), then turn off oven (don't open the door!) and leave them for a couple of hours. If you have an oven that vents heat out when it's turned off, at the end of the bake time turn the heat down as low as it will go and let them bake for another 10 minutes before turning oven off.
Store the meringues in an airtight container.

Wordpress Recipe Plugin by EasyRecipe

Slooooowly add sugar to water and meringue powder. Beat until very thick and shiny.

I place the cuff over my hand and very (very) carefully paint the lines. I was pretty generous here and had some vibrant colors. I used less on the second batch and they were still bright and pretty.

Here’s what it looks like before the meringue is added.

Place bag in glass for support. Carefully drop the meringue into the bag.

Piping the puffs

Tips:

Take your time when adding the sugar. Give it time to dissolve.
If you want to make the tiny stars (great for decorating cupcakes) hold the tip a little bit above the parchment and start squeezing as you push down and touch the sheet. Stop squeezing and pull up. You’ll get the hang of it!
To make both sizes, put the large puffs in the oven first. Let them bake for 15 minutes, then put the other sheet in too. Continue to bake for the remaining 10 minutes then turn off the oven without opening the door. Don’t peek – leave them to dry out for a couple of hours (or overnight). If you have an oven that vents the heat once it’s turned off, see the recipe for instructions.
Put a dot of meringue batter on the baking sheet under the parchment to hold it in place while piping.
If you want a little more white and a little less color in your meringues, just make 4 stripes instead of 6 inside the pastry bag.
Keep them dry, cool, and dark. In theory, they’ll last 2 weeks. I don’t think they’ll have that opportunity!

Here is the mini version:

Piped and ready for the oven.

Jazz up strawberry shortcake, cookies, cupcakes, or a bowl of ice cream. Or just pop them—one after another—in your mouth.

Have a sweet and safe 4th!

Lorinda

Cherry Nut Fudge

Posted on January 15, 2018 by Lorinda

This easy fudge is full of sweet dark cherries and walnuts . . . and a little bit of Baileys Chocolate Cherry Liqueur. You don’t have to add the liqueur, of course (a dash of cherry flavoring is a good substitute) but it sure adds a festive touch for Valentine’s Day.

I used silicone heart molds to create perfect little fudge hearts. You could also pour the fudge into a large heart-shaped pan, or into a regular sheet pan and cut hearts out with cookie cutters. (I’m sure you can think of something to do with the leftover scraps.) This makes a lot of little hearts, so unless you have several silicone pans, have a small pan lined with parchment to put excess fudge into.

When I say the fudge is easy, I mean it’s not a complicated recipe. It does require your undivided attention at the stove for ten minutes or so, though. You can do that, right? For simplicity, leave the fudge plain. If you want to play with your food, you can “ice” it with a thin layer of melted chocolate and decorate with sprinkles, or roses made of royal icing or candy clay.

The heart on the left below is unadorned. The heart on the right was flipped over and the smooth side was coated with chocolate and gussied up with a few candy roses.

You’ll need a candy thermometer for this recipe. I started out with the recipe on the jar of marshmallow fluff, but because I added frozen sweet cherries to the mixture, it took a lot longer to reach the proper temperature – about ten minutes instead of the four minutes in the instructions on the jar. Not something you should guess at!

Speaking of temperatures, did you know that altitude really matters when making candy? My home is at an altitude of 2,500 feet, so I deduct five degrees from the target temperature. Subtract one degree for every 500 feet in elevation.

This recipe calls for 12 ounces of chopped chocolate. I use good dark chocolate and include 1 ounce of unsweetened chocolate because I want my fudge to be really rich. I tend to have little chunks of different brands of chocolate in the cupboard, so I just throw them all together on my kitchen scale until I have 12 ounces. Mix and match! (And yes, to make it even simpler, you can use dark chocolate chips.)

Cherry Nut Fudge (with a little something extra)

Author: The Rowdy Baker

Ingredients

1 cup (packed firmly) frozen dark sweet cherries, coarsely chopped
3 cups sugar
⅔ cup evaporated milk
¾ cup butter
12 ounces dark chocolate, chopped
1 7-ounce jar marshmallow creme (or fluff)
1 cup chopped walnuts
¼ cup Baileys Chocolate Cherry Liqueur (or substitute 2 teaspoons vanilla and ½ teaspoon cherry flavoring)
Optional for decorating: Melted chocolate, sprinkles, nuts, candy, royal icing flowers
Candy thermometer and silicone molds (or 9x13-inch cake pan)

Instructions

If using a 9x13-inch pan or heart-shaped cake pans instead of silicone molds, butter lightly and place parchment in the bottom of the pan. Silicone molds do not need to be greased.
In a large saucepan over medium heat, combine cherries, sugar, evaporated milk, and butter. Stir frequently until mixture comes to a boil, then stir constantly until it reaches 234 F. on a candy thermometer. (Adjust for high altitude if necessary, lowering temperature by 1 degree for each 500 feet.)
Remove from heat and stir in chocolate and marshmallow creme.
Add walnuts and liqueur (or flavorings) and stir until well mixed.
Spoon or scoop into ungreased silicone molds (tap lightly to level the fudge) or spread into prepared pans.
Allow mixture to cool completely, then cover and place in cool location. Refrigerate for firmer fudge (and easier cutting.)
Decorate fudge by spreading with a small amount of melted chocolate and adding desired candy, nuts, or icing flowers.

Wordpress Recipe Plugin by EasyRecipe

Chop up the chocolate! (Yes, you can use dark chocolate chips if you prefer.)

Prepare and set aside everything that you will add at the end. Trust me, you don’t want to be trying to stir and chop at the same time!

Combine cherries, sugar, milk, and butter in large pan

Almost done! Love that purple color.

Remove from heat and stir in the chocolate and marshmallow.

Add nuts and Baileys (or vanilla and cherry flavorings if you’re substituting) and stir well

Fill silicone molds or prepared pans and chill until firm.

I use a knife to put a thin layer of chocolate on the smooth side of each heart because I love the little “snap” when I bite into one. Or two. It would be fun to write names or little conversation heart sayings on each one, too. So many possibilities!

More sweet treats coming soon,

Lorinda

Cherry Marshmallows – Dipped in Chocolate!

Posted on February 10, 2016 by Lorinda

I adore chocolate covered marshmallows. Plain, flavored, dark chocolate, milk chocolate – I love them all. Well…except for the cheap kind (not even individually wrapped) you get in an egg carton at Easter. Those suck. Patooey!

Anyhow, since I’m working my way through a gallon jug of maraschino cherries, it only makes sense that they found their way into gooey chocolate covered marshmallows. Making marshmallows is really very easy, and they taste so much better than the ones from the store.

Dipping things in chocolate isn’t my favorite thing to do; for some reason I don’t have any problem getting flour and powdered sugar everywhere, and can dig my hands into a big pile of dough, but I really don’t like getting chocolate on my hands.

I pull up my big girl panties and do it, though – because the results are always, always good.

These marshmallows are mild tasting, with little bursts of cherry flavor. I think it complements milk chocolate coating very well. If you want a more distinct cherry taste, or are using a strong dark chocolate for dipping, just add a little cherry flavoring in place of some of the vanilla. You can also add a dash of coloring if you choose.

Cherry Marshmallows - Dipped in Chocolate

Author: The Rowdy Baker

This recipe will make about 15 large chocolate hearts.

Ingredients

24 maraschino cherries (more or less, to taste)
½ cup cold water
3 packages of powdered gelatin (like Knox)
2 cups granulated sugar
¼ cup water
⅔ cup light corn syrup
¼ teaspoon salt
1 teaspoon vanilla (or ½ teaspoons vanilla, ½ teaspoon cherry flavoring)
1 cup powdered sugar
¼ cup cornstarch
1 tablespoon shortening or coconut oil
12 ounces chocolate, chopped - or you can use good-quality chocolate chips

Instructions

Finely chop the maraschino cherries. Roll in paper towels, pressing firmly to remove as much juice as possible. Set aside.
Line a 9x13" (quarter sheet) pan with plastic. I find it's easiest to do this if I oil the pan lightly first to hold the plastic in place. Lightly oil the plastic.
Put ½ cup cold water in a large mixing bowl (a sturdy stand mixer works best) and sprinkle the gelatin over the water. Let the mixture sit for about 10 minutes to soften the gelatin. You don't need to stir it..
In a medium pan on medium heat, bring sugar, ¼ cup water, and corn syrup to a boil, stirring constantly. Once the mixture boils, stop stirring and let it boil for 2 minutes.
Pour hot syrup slowly over gelatin mixture, mixing on low speed until well combined.
Add salt and beat on high until very thick. It doesn't have to hold a stiff peak, but when a beater or spoon is lifted, it should hold shape and not immediately return into the bowl. This could take anywhere from 5 minutes to 15 minutes, depending on your mixer.
Add vanilla, flavoring if you're using it, and chopped cherries.
Spread evenly in pan. Allow the marshmallow to set for at least 3 hours. The top should not feel sticky!
in a small bowl, combine the powdered sugar and cornstarch.
Lift the plastic wrap and marshmallow out of the pan and set on a level surface. Cut with a lightly greased cookie cutter, dredging each heart in the powdered sugar, cornstarch mix. Flip the marshmallow from hand to hand to dust off excess sugar.
Melt shortening or coconut oil and chocolate together slowly, using a pan on lowest heat or a microwave at 50% power in 30 second increments. Stir often! Chocolate should be smooth and barely warm. If it is too thick, add a little more oil. Stir, stir, stir!
Cover a baking sheet with parchment.
Dip each marshmallow in the chocolate, covering completely. The marshmallows are pretty sturdy - they won't melt. A large serving fork works well for this. Tap against the edge of the bowl or pan to remove excess chocolate. Use a knife or spatula to slide heart onto parchment.
Chill in refrigerator until chocolate is firm. Decorate if desired, using drizzled chocolate, sprinkles, or edible glitter. Or write names on the hearts with royal icing.