Saturday, July 30, 2011

Cinnamon Ganache Filled Orange Cups

   Before I decided to make these I wanted to make truffles. Then I thought I should change things up a bit. Don't worry more truffles are on their way. Probably quite often; I love truffles. I also thought they would make great party favors. They are petite little cups, perfect for giving away.

       Things you'll need:

     candy cup mold or paper candy cups
     a piping bag or a resealable plastic bag
     a decorator's brush


        white candy coating
         orange flavoring oil
        12 oz. semi sweet chocolate chips
        3/4 cup heavy cream
        1/2 tsp. cinnamon

      What to do:

1. Pour some white candy coating into a microwaveable bowl and microwave in 30 second intervals; stirring after each until smooth. Add about 3 drops of orange candy oil and stir well.

2. Pour a little of the mixture into the mold or paper cups. With the decorator's brush (it looks like a small artist's brush) brush the candy onto the sides of the mold. Do this until the sides are completely covered, one at a time. Put into the fridge for 30 min. or until hard.

3. While you wait for the cups to harden pour the chocolate chips into a medium size bowl. In a saucepan heat heavy cream and cinnamon just until boiling, mix well.

4. Pour the liquid over the chocolate and stir until smooth. Cover and put into the fridge for 15 minutes. You don't want the ganache to get too thick. It just needs to cool enough so that you can put it into a piping bag.

5. While you wait take out the cups and take them out of the mold or paper cups.

6. Okay, now you'll want to put some ganache into a plastic bag or piping bag and cut the tip. You don't need to use a cake decorating tip if you don't want to. You don't want to cut too much off the tip of the bag because it will just make a huge mess, chocolate everywhere. You don't want that.

7.Pipe the ganache into the cups in a swirl until they are full. Put them into the fridge for 1 hour. When the ganache is set add sprinkles and enjoy.

Wednesday, July 27, 2011

White Chocolate Lime Truffles

   I love chocolate truffles, and I love making them. Truffles were the beginning of my candy making obsession. The first time I made them was for friends and family on Christmas. I made three different flavors; chocolate, orange, and raspberry. Everyone loved them and asked when I would make them again. It was the beginning of a once a year tradition.
   Every year after that I made truffles in different flavors, and everyone continued to compliment them. So, I decided to do some research and learn more about chocolate. I went from cream cheese in my truffles to ganache (a mixture of chocolate and heavy whipping cream). I do like the cream cheese recipes but I found them to be a little on the rich side. Now, whenever I can, I also try to add things like orange zest instead of the flavoring. It brings more flavor to the truffles. Although, I do like them with flavoring; sometimes you can't get a specific flavor any other way. That being said, the candy I will be making will be made both ways.
   These truffles are creamy with a nice combination of white chocolate and lime. They are a perfact treat for a late summer afternoon. So, here is the recipe. I hope you enjoy them.

     You will need:

      1/2 cup heavy whipping cream
      11 oz. white chocolate chips
      2 cups white candy coating
      zest of 2 limes
      lime green clolor sugar

      What you need to do:

        1. Pour 11 ounces of white chocolate chips into a medium sized bowl. In a saucepan heat heavy whipping cream just to boiling, and pour over white chocolate chips. Stir until smooth.
        2. Add lime zest to the mixture and stir until mixed well. Put into the fridge for 30 minutes or until set.
        3. Using a small cookie scoop or spoon scoop up some ganache and roll it into a ball, continue until the bowl is empty. Place them onto a cookie sheet lined with parchment paper and place them in the freezer for about 15 to 30 minutes.
        4. In a bowl melt the candy coating in the microwave in 30 sec. intervals and stir after each until smooth.
       5. Coat the truffles with the candy coating until completely covered. place them back onto the cookie sheet and top with lime green sugar. Place back into the fridge for 30 minutes. Store in an air tight container in the fridge. They should last for 1 to 2 weeks.

Friday, July 22, 2011

I Have Some Great News

    Today I bought two things that are very important to me. The first thing is a small cookie scoop. Why did I buy a small cookie scoop? I bought it to make chocolate truffles, yum. I love making truffles, and now I can make them all the same size. Before, I use to shape them by hand and it took forever to get the ganache to shape into balls. Now I can shape the truffles with ease. I can't wait to make truffles.
     The second thing I bought was a stand mixer. It's not a professional greade mixer but I love it and it is just what I need. I haven't been able to make buttercream in so long I may have forgotten what it tastes like. I did try to use a hand mixer to make the buttercream frosting once, on my daughter's birthday. It turned out that the frosting was too thick for the mixer and almost burnt out the motor, and so I had to give up on making frosting. Now I can make frosting and anything else my heart desires. So, that's my big news. The doors have opened for more creative ideas and I look forward to sharing them with you.

Wednesday, July 20, 2011

Chocolate Cranberry Clusters

These clusters came to be one day because I was bored. I wanted to make something so bad but I didn't have any ideas. So, I decided to look for things in my pantry that would taste good together. I wasn't sure about one of the ingrediants at first but I think they turned out good. My daughter loved them. I know what you're thinking, and trust me they taste a lot better than they look. I hope you like them, I did.


   2 cups of semi-sweet chocolate chips
   1/2 cup dried cranberries
   1/2 cup chopped almonds or more if needed
   1 cup apple cinnamon cereal
   medium microwaveable bowl
   a cookie sheet
   wax or parchment paper
   a spoon


 1. Line a cookie sheet with wax paper and set aside. In the medium bowl melt the chocolate chips in 30 second intervals until melted and smooth.
  2. Add the dried cranberries and the chopped almonds and stir well.
  3. When the cranberry mixture is done add the cereal. Now, this is going to a little more time to mix. You are going to want to mix this until everything is coated in chocolate.
 4. Scoop the mixture by tablespoon and put them on the wax paper. You can also use a regular or a teaspoon for smaller clusters.
  5. Let them set until dry. About 30 minutes. This depends on how hot it is where you are. It might take a little longer. This makes about 7 big clusters.

Sunday, July 17, 2011

White Chocolate Dipped Pretzels Rods with a Cinnamon Drizzle

I originally thought about waiting to post this until valentine's day but I couldn't wait. They were so good and came out just the way I wanted. I'm not a big fan of cinnamon candy flavoring, so I wasn't sure if they would taste good. My goal was to give the pretzels a strong vanilla taste with a hint of cinnamon and I think I hit it on the mark. When I tried one I couldn't taste the cinnamon right away, but after a little while I could tell that there was cinnamon in it. Now, remember I don't like cinnamon flavoring so the amount was perfect for me but if you like a stronger cinnamon flavor then you can add more. I hope you enjoy these just as much as I did.

What you will need:
   white candy coating or white chocolate chips
   red candy coating
   cinnamon candy flavoring oil
   small spoons
   a cookie sheet
   wax or parchment paper
   pretzel rods

1. First you'll want to line a cookie sheet with wax paper so that you will have something to the drying pretzel rods on. Next, melt some white candy coating or white chocolate chips in the microwave for 30 second intervals, stirring after each time, until smooth.
2. Now, here comes fun part number one. Takea pretzel rod and coat half of it with the white chocolate and lay them gently on the cookie sheet to dry.
3. While the pretzels are drying pour some red candy coating into another bowl and melt them the same way you melted thewhite chocolate. When the red candy is melted add a few drops of cinnamon candy flavoring oil and stir well. You'll want to taste the red mixture to make sure that you are happy with the amount of cinnamon flavoring you put in. If it is too weak for you then you can add some more. Be careful when adding candy flavoring; a little really does go a long way.
4. Next, with a small spoon, ( fun part number two) drizzle the red candy over the white on the pretzels. You'll want to flick your wrist slightly back and forth while adding the red candy. Let them dry completely. I let these dry on the counter for about 15 to 30 minutes. These make great gifts and who doesn't love a candy dipped pretzel rod? Enjoy.

Wednesday, July 13, 2011

Cookies & Cream Mints

These mints are creamy with a bit of crunch. They were easy and fun to make and everyone loved them. They take almost no time at all to make. It's just a matter of melting, mixing, and pouring into molds. When I make candy this way I don't measure anything. I usually estimate how much chocolate to melt and as far as flavoring goes I'll taste it as I go. It's that easy.


                                           1 package green candy coating
                                           mint candy flavoring oil
                                           cookies and cream sprinkles

Pour the candy coating into a microwave safe bowl and melt at 30 second intervals, stirring after each time, until it is smooth. After it is melted you will want to add the flavoring a few drops at a time and mix it well. Be carefull with the flavoring because it doesn't take very much flavoring to get the taste that you want. Next, you are going to want to add the sprinkles. Just sprinkle in some and mix it then add more as needed. Then pour the mixture into candy molds and lightly tap the mold on a counter top until all the air bubbles are gone, and put them into the refrigerater until they are hard. I used a round disc candy mold but you can use whatever you like. After they are set turn the mold upside down and tap it on a table or counter and they should pop right out. It's so easy and they taste so good.

Thursday, July 7, 2011

A small project while you wait.

First, I would like to apolagize for getting off on a rough start. I know that I am suppose to have a recipe and a picture up for this week already, but some things have come up and I had no choice but to wait a little longer. So, I thought that until I can get things in order I would post a little project. It's not a big one just something to get the creative juices flowing. I want everyone to find a food that you like and dip it in chocolate. Then try it. It can be milk chocolate, white chocolate, or dark. After this little expiriment post what you thought about the combination. Did you like it, or didn't you? Was it good or could it have been better? Did you absolutly love it? I would like the food that you choose to be something you have never tried with chocolate before. Remember this is just for fun and to try something new. Have fun.

Sunday, July 3, 2011


Hello and welcome! This site is about my baking and candy making hobby. I will post a new recipe or idea once or twice a week. It depends on how big the project is. Anyway, thank you for stopping by and I hope you come back often for some sweet ideas.