Christmas Goodies to All!

It's Christmas Eve day and I decided to surprise co-workers, neighbors, and our faithful mail man with a little treat. :) This bark is festive and simple to make. It also tastes great! The mix of sweet and tart dried cranberries, sea salt and roasted nuts, and smooth white chocolate is a wonderful flavor combination. Enjoy!

Recipe Inspired by: Ina Garten on The Food Network


Ingredients
1 pound finely chopped white chocolate
1 tablespoon sea salt
1 cup dried cranberries
1 1/4 cups mixed nuts (hazelnuts, almonds, cashews, and walnuts), toasted

Directions

Line a baking sheet with waxed or parchment paper and set aside.

Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chopped chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. (An alternative method would be to melt chocolate in the microwave in 30 second intervals, stirring between each heating.)

Meanwhile, preheat oven to 350. Spread nuts evenly on a baking sheet. Roast for 7-8 minutes or until nuts become fragrant. (Check after 5 minutes)

Quickly stir the fruit, salt, and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated. Sprinkle some dried cranberries on top for visual appeal. Set bark aside at room temperature to harden or refrigerate for 35-50 minutes. Break into angled pieces. Store in an airtight container at room temperature.

Grandma's Christmas Fudge

Each Christmas, my grandma makes THE BEST fudge. This week I called her to see if she would pass on her "secret" recipe to me. :) She started listing the ingredients and quantities of each. I was surprised to hear the recipe uses whole (or 2%) milk rather then condensed milk. My grandma said this gives the fudge a richer taste. After she finished giving me the recipe I asked her the recipe came from (expecting it to be some family secret, with a great story behind it, passed down by generation). Grandma said "It came from the back of the Hershey's Coca can in the 70's". Oh boy! I laughed and thanked grandma for sharing "the secret". It took some hunting, but I found the exact recipe on the Hershey's website. Enjoy! It is delicious.

Rich Coca Fudge by Hershey's
Ingredients:
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans (optional) (My grandma adds walnuts, but I did not add either)

Directions:
1. Line 8- inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy medium size saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer

3. Remove from heat before adding butter and vanilla. DO NOT STIR. Cool at room temperature. Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely (refrigerate for at least 2 hours is recommended)

Buckeyes

It has been entirely too long since I made an entry to my blog. These last 4 months have been extremely difficult for my sister and our family, but I am hopeful the new year will bring new beginnings and happier times!

First, the top picture is the one Chris and I used for our Christmas cards. The second is one of the "goofy" takes. Merry Christmas everyone!






Chris is working today, so I decided to make some Christmas treats! I plan to put these goodies in Christmas tins and give them to co-workers and friends. You must try this recipe. It is easy and delicious!

The story of the "Buckeye":


These peanut butter balls dipped in chocolate get their name from their resemblance to the nut of the buckeye tree. As most of you know, the BUCKEYE TREE is the official tree of Ohio and the famous OSU Buckeyes! :)
Here is the recipe my mom passed on to me. You can also melt chocolate chips or baking chocolate and add paraffin. Enjoy!

Buckeyes
Centers
1 lb. confectioner's sugar (1 box= 3 ½ cups= 1 lb.)
3 cup creamy-style peanut butter
1/2 cup softened butter
1/2 tsp. vanilla

Coating
16 ounces coating chocolate for candy making

Directions:
Mix peanut butter, vanilla, butter and confectioner's sugar. Use a large spoon to mix ingredients into a stiff dough. Roll the dough into 1-inch balls on a wax paper-lined cookie sheet.
Chill until hard (about 2 hours).
Melt chocolate in the top of a double boiler or in the microwave.
Using a toothpick, pock each peanut butter ball and dip each ball into the chocolate, leaving a small patch of peanut butter (about 1/4 of the center) showing. Place the coated centers on the wax paper and remove the toothpick. Chill for 2 hours before serving and store in refrigerator.

Potato what!??!

Potato Candy


This is what Chris said when I told him he was tasting "Potato Candy". My aunt introduced me to this sweet treat this weekend. It was a popular type of candy during the Depression. It is quick, easy, and yummy. You must try it! But be warned...a little piece goes a LONG way. These babies are sweeeet!

Potato Candy
½ of a small-medium size baking potato, peeled and mashed (about 2 Tablespoons; make sure it is cooled)
1 tablespoon butter
1 teaspoon milk
2- 2 1/2 cup confectioners' sugar
1 cup peanut butter

Mix together potato, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.