Homemade Almond Joys!

Homemade Almond Joy

makes about 30 little bars

Ingredients:
7 ounces sweetened condensed milk
1 cup powdered sugar
1 tablespoon pure vanilla extract
pinch of salt
2 1/2 cups unsweetened flaked coconut
30 almonds
about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

1. Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.
2. In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut. The mixture will be thick. Place mixture in the freezer for 3o minutes. It’s easier to work with if it’s a little cold.
3. Line a baking sheet with parchment paper. Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the logs together very well so they don’t crack when dipped. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone. Rinse hands occasionally if they get too sticky. Press an almond on top of each coconut log. It might not completely stick. That’s ok. Place the baking sheet in the fridge to chill while you melt the chocolate.
4. Place a medium pot with two inches of water over a medium flame. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water. Stir the chocolate as it melts. Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water.
5. Remove the coconut candies from the fridge. Place one coconut almond log on a fork. Use a spoon to scoop a bit of chocolate over the almond. This will help the almond stick to the candy and not fall off during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, just turn on the flame and heat slightly.
6. Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature. If you need to layer the candy in a container, use waxed paper to separate the layers.

These are absolutly yummy!  Enjoy!
<3 Mommy of 6

Toasted Marshmallow Shake

Toasted Marshmallow Milkshake


adapted just slightly from Spike Mendelsohn’s (you know that really cute guy with the hat from Top Chef) recipe!!!
makes two small or one large milkshake


Ingredients:
8-10 large marshmallows
3 large scoops vanilla ice cream or a heaping 1-cup of vanilla ice cream
1/2 cup of milk
1/2 teaspoon vanilla extract

Directions:
1. Place marshmallows on skewer and toast until slightly charred over a gas flame. If you don’t have skewers or a gas range, you can toast the marshmallows on a sheet tray in the broiler for 2 or 3 minutes. Keep an eye on the marshmallows as they’re in the oven. They’re liable to burst into marshmallow flames pretty quick.
2. Place on a plate to cool slightly.
3. In a blender mix together ice cream, milk, vanilla extract and toasted marshmallows. Save one or two toasted marshmallows to top the milkshake(s). Blend well. For a thinner milkshake add more milk. If you’d like it a bit thicker… add more ice cream.
4. Pour into glasses and top with toasted marshmallows. Enjoy on the quick

Ok, now go try them!!!!
<3 Mommy of 6

I know I know I know....  As if you didn't see enough pumpkin in October!

But this one is too good not ot share, and reshare next October!

Pumpkin Cinnamon Bun Cake


ingredients:
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 tsp pumpkin pie spice
4 tsp active dry or rapid rise yeast
1/4 cup warm milk (100-110F; low fat is fine)
1/2 cup pumpkin puree
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg


Filling/Topping
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
pinch freshly ground nutmeg
1/2 cup chopped pecans

Icing
1 cup powdered sugar
1-2 tbsp milk or cream

Directions:
1. Lightly grease an 8×8-inch square baking pan.

2. In a large bowl, combine flour, sugar, salt and pumpkin pie spice. Dissolve the yeast in a small bowl filled with the warmed milk and let stand for 2-3 minutes. Stir milk mixture, pumpkin puree, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth.

3. Pour into prepared pan and let rest for 15 minutes.

4. While the dough rests, make the topping. Mix together butter, brown sugar, cinnamon and nutmeg in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Stir in pecans. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula).

5. Place pan into a cold oven, then set the oven temperature to 350F.

6. Bake for about 30 minutes, until bread is golden brown at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.

7. Cool in the pan for at least 30 minutes, then prepare the icing.

8. Whisk the powdered sugar and milk together to form a smooth, pourable icing and drizzle it onto the bread using a spoon.

Serve warm or at room temperature. Leftovers can be reheated in the microwave.
Serves 9.
Enjoy, I know we did!!!
<3 Mommy of 6

Peppermint Sandwich cookies

This is a long recipe, but oh so worth every minute!!!  Enjoy these little gems this winter!

Peppermint Sandwich Cookies

recipe found on joythebaker.com
adapted from The Essence of Chocolate
makes about 3 dozen cookies (mine batch came closer to two dozen for some reason)

For the Filling:
1/2 cup heavy cream
8 ounces white chocolate, finely chopped
1/4 to 1/2 teaspoon pure peppermint extract (depending on how strong you want it)

For the Cookies:
3/4 cup granulated sugar
1 1/2 cup plus 3 Tablespoons all-purpose flour
3/4 cup plus 1 Tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room temperature (this is important)

For the Filling:
1. In a small saucepan, bring the cream to boil over medium heat. Remove from the heat and add the finely chopped white chocolate and peppermint extract. Make sure all the chocolate is covered by the cream. Let stand for 1 minute (this is important), then whisk the white chocolate until completely melted.

2. Transfer the filling to a small bowl and let stand until room temperature. You’ll need the filling thicker to assemble the cookies, so cover the filling and place it in the refrigerator for 30 minutes or an hour, until a thick consistency is reached. If the filling hardens too much, it can be rewarmed in the microwave for a few seconds. It's best if left at room temperature until the proper consistency is achieved. This meant leaving it out overnight for me.



For the Cookies:
1. Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour, cocoa powder, baking soda and salt and mix on low speed. With the mixer running, add the butter a few pieces at a time. The mixture will have a sandy texture at first and then will begin to form peddle-size pieces. As soon as the dough starts to come together, stop the mixer. Make sure all the butter is well incorporated. If there are large butter pockets, mix for a few seconds more.

3. Form and roll the dough straight from the mixer. The dough becomes hard to work with if chilled.
4. Transfer the dough to a board and use the heel of your hand or a pastry scraper to shape the dough into a block about 5 by 7 inches. Cut the block into two pieces.

5. One at a time, roll each block of dough between two pieces of lightly floured parchment paper until about 1/8-inch thick. Using a cookie cutter, cut into 2 inch rounds. Place 1/2 to 1 inch apart on the prepared baking sheet. You can form and roll the dough scraps once after the first roll.

6. Bake for 12-15 minutes, rotating the sheets halfway through the baking. Remove from the oven and cool on the sheets for 2 to 5 minutes. They'll be too soft to move straight from the oven. Transfer the cookies to a cooling rack and let cool completely.

To Assemble the Cookies:
1. Place half of the cookies upside down on a work surface. Whip the filling lightly with a whisk to loosen it. It will lighten in color and fluff up. Don’t overwhip or the filling may begin to separate.

2. Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip. You can just scooped the filling out by the half teaspoonful. Pipe or dollop one teaspoon of filling in the center of each upside down cookie. Gently, using your fingers, press the cookies together until the filling comes just to the edges.

3.  Roll edges in crushed peppermints for an added joy!

The cookies can be stored in an airtight container for up to 3 days.

Blueberry Cream Cheese Ring

This makes for a very sugary, very sweet breakfast danish (which we would never do :P)  or a very yummy after dinner dessert...  However you like it... it is so yummy!  Enjoy!

Blueberry  Cream Cheese Ring

Ingredients:

2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can blueberry pie filling ( or cherry)

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk

Directions:
1. Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
2. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough.
3. Top with pie filling.
4. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges.
5. Bake 25-30 minutes or until golden brown. Cool slightly.
6. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

Hope you enjoy,
Mommy of 6 <3

Magic Marshmallow Cresent Puff

Magic Marshmallow Cresent Puffs



Ingredients:
Rolls:
1/4 cup granulated sugar
2 tablespoons Pillsbury BEST® all-purpose flour
1 teaspoon ground cinnamon
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup LAND O LAKES® butter or margarine, melted

Glaze:
1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 teaspoons milk
1/4cup Fisher® Chef's Naturals® chopped nuts

Directions:


1. Heat oven to 375°F. Spray 16 medium muffin cups with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix granulated sugar, flour and cinnamon.
2. Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
3. Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
4. In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm..

Recipe and Picture from Pillsbury.com
Enjoy
Mommy of 6 <3

Strawberry Breakfast Cresents

Strawberry Breakfast Cresents

Ingredients:

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
4 rolls Betty Crocker® Fruit Roll¬Ups® Strawberry Fruit Snack
2/3 cup powdered sugar
¼ teaspoon vanilla
2 to 3 teaspoons milk

Directions:
1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough; separate into 8 triangles.
2. Unroll fruit snack rolls; cut each diagonally into 2 triangles. Place each fruit roll triangle on 1 dough triangle (fold or tuck each fruit roll so all is on dough). Roll up each dough triangle, starting with shortest side of triangle and rolling to opposite point; place point side down on sprayed cookie sheet. Curve into crescent shape.
3. Bake at 350°F. for 12 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet. Meanwhile, in small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency.
4. Drizzle glaze evenly over warm rolls. Serve warm.

For a fun kid-friendly snack, try using the multi-colored fruit roll-ups for fun colorful treats!!!

Recipe from Pillsbury.com

Enjoy,

Mommy of 6 <3