Wednesday, December 22, 2010

Rocky Road Candies

This is another one of the easiest but tastiest little treats you can make. 
Only three ingredients and about ten minutes and voila! An easy treat for you or gifts for others. 

You will need:
  • 9 ounces (1.25 cups) dark chocolate, chopped
  • 2 cups miniature marshmallows
  • 1/2 cup peanuts
You can use semisweet chocolate if you prefer and you can also do chopped toasted walnuts if you prefer. If you look at your melted chocolate with the nuts and marshmallows and seem to have extra chocolate ( I did) then add in more marshmallows and/or nuts to your liking.

Directions:

1. Prepare a cookie sheet by covering it with aluminum foil or parchment.
2. Melt the chocolate in the microwave or over a double boiler. Stir until completely smooth.

3. Add in the nuts and marshmallows, stirring until they are completely covered with chocolate.


4. Drop by teaspoonfuls on the cookie sheet [use a small cookie scoop for best results], and chill in the refrigerator until set.


 Enjoy!

Rocky Road Candies
adapted from About.com

Prep Time: 10 minutes /Refrigerate: 20 minutes 

Total Time: 30 minutes

[I did mine outside in the cold for less than 10 minutes.]

Ingredients:

  • 9 ounces (1.25 cups) dark chocolate, chopped
  • 2 cups miniature marshmallows
  • 1/2 cup chopped, toasted walnuts

Preparation:

1. Prepare a cookie sheet by covering it with aluminum foil or parchment.
2. Melt the chocolate in the microwave or over a double boiler. Stir until completely smooth.
3. Add in the nuts and marshmallows, stirring until they are completely covered with chocolate.
4. Drop by teaspoonfuls on the cookie sheet, and chill in the refrigerator until set.

Wednesday, December 15, 2010

Crustless Pumpkin Pie

Ok, get ready for a week of delicious holiday treats. This is one my mom makes and people always gobble it up. Plus how can it be bad with pumpkin, cake and butter? mmmm


 All the healthy ingredients ;)
So basically mix everything together except the nuts, cake mix and butter. It should look something like this:

 Pour batter into 9 by 13 pan. Then sprinkle with the yellow cake mix. Then sprinkle with nuts, preferably walnuts or pecans. I only had half walnuts but had tons of almonds so I did half almonds. I wouldn't necessarily recommend that since they were pretty hard, if you have to do alternate nuts make sure they are bite sized. Also, don't skip the nuts, they add a necessary texture to the pie. Pour melted butter all over the top. The recipe calls for 2 sticks but I would start with one and then add as much as desired after that. I think I was able to do it for about 1 stick 6 tablespoons (a tiny bit better). 


 Bake at 350 for 50 minutes or until its sufficiently brown and bubbly.

Then look at this golden perfection:
 Best served warm with cool whip or vanilla ice cream, or both [gasp]. 


Crustless Pumpkin Pie

  •  4 eggs
  •   1 box yellow cake nix
  •   1 can eagle brand milk
  •   1 16 oz can pumpkin
  •   2 teaspoons pumpkin pie spice**
  •  1 teaspoon salt
  • 1 cup sugar
  •  1 cup chopped nuts
  •   2 sticks melted butter (or less)


Mix eggs, milk, pumpkin, spice, salt, and sugar. Pour into 13 by 9. Sprinkle dry cake mix over mixture. Sprinkle with nuts. Drizzle butter over top. be sure to cover edges. Do not mix!! Bake at 350 for 50 minutes (it needs to look brown and bubble) up to 20 minutes more. 


**note. I did not have pumpkin pie spice so I used this substitute: 1 teaspoon pumpkin pie spice = 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves.

Sunday, December 5, 2010

Pecan Pie

This recipe for Pecan Pie is from my grandmother who I never even met. I have her handwritten copy and I think it makes this recipe just a little more special :)

Ingredients:
1 cup Karo corn syrup
1 cup sugar
3 eggs
1 cup (ish) pecans
vanilla
pinch of salt
unbaked pie crust



 Prepare your pie shell. If you are super classy like me, use your store bought one. Or make your own.

 Mix all ingredients except pecans together. 

Pour pie ingredients into unbaked crust.
Pour pecans on top. This is where I threw a couple of extra pecans
where there were gaps so every bite had enough pecans.

Bake 50-60 minutes based on your oven, until the center is set. Allow to cool.


Pecan Pie
 by Lucile Moore
1 cup Karo corn syrup
1 cup sugar
3 eggs
1 cup (ish) pecans
vanilla
pinch of salt
pie crust


Prepare pie shell in pan. Mix remaining ingredients ( I did about 1 teaspoon vanilla) except pecans. Put the cup of whole pecans on the top. Bake for 50-60 minutes at 350 or until center is set. Let cool completely before serving or pie will not be hardened (place in fridge if necessary).

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