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Caramel Candy Bar Chocolate Cupcakes

February 16, 2010 By The Recipe Mom Leave a Comment
candybar

candybarWhat You Need:

1 (19-21 oz.) box of fudge brownie mix
24 miniature chocolate covered caramel candy bars with nuts

How to Make It:

Place the oven temperature at 350 degrees and allow the oven to preheat.
Line 12 muffin cups with paper liners.
Prepare the brownie mix as directed on the package but do not bake.
Place one tablespoon of batter into the bottom of each prepared muffin cup.
Place a candy bar into the batter in each cup.
Fill the cups with remaining batter.
Coarsely chop the remaining candy bars and sprinkle over the top of each cupcake.
Bake 22 minutes.
The cupcakes may dip slightly in the middle due to the candy bars.
Cool the cupcakes on a wire rack.

Makes 12 cupcakes

To make mint brownie cupcakes use chocolate covered mint candy bars. Place two candy bars into the batter. Do not crush any candy bars and place them on top. Instead use vanilla frosting with a little mint flavoring. Place 1 drop of peppermint extract into the frosting and stir to blend in. You can also finely crush peppermint candies and stir into the frosting. Ice the cupcakes with the frosting once they have cooled If you only have a 6 cup muffin tin and have to bake these cupcakes in 2 batches refrigerate the batter until ready to prepare the second batch.

Filed Under: Chocolate, Cupcakes, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

Toasting with Holiday Beverages

December 1, 2009 By The Recipe Mom Leave a Comment

punchBeverages are a big part of a holiday celebration. Holiday beverages are the perfect topper for a great dinner or the wake up for morning breakfast and are important when it comes to those holiday toasts.

Eggnog tops the list of holiday beverages. Eggnog is made with eggs of course. Some people may be concerned about raw eggs. If that’s the case, you can purchase chilled eggnog in the carton. There are numerous recipes for eggnog. Finding the one that suits your taste buds and needs won’t be hard to do.

Eggnog is traditionally an alcoholic drink but it’s not an absolute necessity to add the alcohol. Adults and children alike can enjoy a tasty non-alcoholic version. Add a little nutmeg or cinnamon to the top of each glass to give it a special holiday taste.

Heat up some apple cider for the holiday toast. This warm apple drink keeps the chill away when the weather outside is frightful. Add slices of citrus fruits and cinnamon sticks. Use citrus peels to garnish each cup.

Wassail is a popular European holiday drink that has found its place in our holidays. Served hot this spiced punch can be made with mulled cider instead of the traditional mulled beer. The ingredients were heated together and topped with toast. Even with the soggy bread this punch is a holiday tradition in many homes.

Punches of all kinds are a hit when it comes to holiday beverages. A sparkling punch, fruit punch or citrus punch can spruce up any holiday gathering. For presentation add colored ice cubes. Red and green Kool-Aid make great holiday punch ice cubes. Add red and green maraschino cherries for a special touch.

How about a Christmas tea? Peppermint teas are a great way to toast the holiday. Cinnamon teas give you that Christmas warmth. If you have a diabetic family member teas may be easier to handle than some of the sweet or alcoholic type of beverages.

One last beverage to remember is the hot chocolate. Use milk instead of water for a creamier version. There’s nothing like hot chocolate to warm the body on a snowy Christmas night. Don’t forget the marshmallows.

There are so many different types of beverages to help you toast the holidays. Try one of these or create your own. Either way here’s to you and yours and a happy and safe holiday season.

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Halloween Peppermint Lollipops

September 11, 2009 By The Recipe Mom Leave a Comment
lollipop1

lollipop1What You Need:

1 1/2 C of sugar
3/4 C of water
2/3 C of light corn syrup
1/2 t cream of tartar
1/2 t peppermint oil
Black and orange paste food coloring
10 lollipop sticks

How to Make It:

On a parchment lined baking sheet put 10 assorted sizes of buttered round cookie cutters.
In a saucepan over medium heat put the sugar, water and corn syrup.
The cream of tartar is stirred in, and then cook, stirring constantly until the sugar is dissolved.
Do not stir and bring the mixture to a boil.
Cook without stirring until a candy thermometer reaches 300 degrees.
Take from the heat and stir in the peppermint oil.
Keep your face away from the pan while stirring in the oil as the aroma is very strong.
1/4 C of the mixture is spooned into 2 separate custard cups.
One cup is tinted orange and the other one black.
The remaining mixture is poured into the buttered cookie cutters.
The orange and black mixture is drizzled over the cookie cutters and the mixture swirled around with a toothpick.
Before the lollipops are completely hard remove the cookie cutters and put a lollipop stick into each one.

You can use any size or shape of cookie cutters. Wrap the hardened lollipops in plastic wrap and tie with a Halloween bow. These are great hand out treats for all your trick or treaters.

Makes 10 lollipops

Filed Under: Candy, Kid Friendly, Recipes Tagged With: , , , , ,

Crushed Mint Candy Ice Cream

May 24, 2009 By The Recipe Mom Leave a Comment
strawberryicecreambowl

strawberryicecreambowlWhat You Need:

1/2 C sugar
1/4 t salt
1 C of milk
3 egg yolks, beaten
1 t vanilla
1/2 t peppermint extract
2 C whipping cream, chilled
1/2 C peppermint candy, crushed
3 drops red food coloring

How to Make It:

Place two bowls into the refrigerator and allow them to chill.
Place the sugar and salt into a saucepan tossing to combine.
Blend the milk into the sugar and salt.
Place the egg yolks into the pan and stir until well combined.
Cook the mixture over medium heat for 3 minutes or until bubbly around the edge.
Remove the pan and allow the mixture to cool to room temperature.
When cooled, stir in the vanilla extract and the peppermint extract well.
Place the mixture into the freezer for 45 minutes or until mushy.
Remove one of the chilled bowls and pour the whipping cream into the bowl.
Use an electric mixer on medium speed and beat the cream until soft peaks form.
Remove the second chilled bowl and transfer the partially frozen ice cream to the bowl.
Beat the ice cream on medium speed until very smooth.
Fold in the whipped topping and blend in well.
Add the crushed peppermint candy and the food coloring blending them in well.
Evenly spread the ice cream mixture into 2 freezer trays.
Allow the mixture to freezer for 3 hours or until firm being sure to stir every 10 minutes for the first hour of freezing.

Makes 1 quart of ice cream

To make this ice cream in a crank style ice cream maker, follow the above directions to where you add the vanilla. Add the vanilla and peppermint extract and the whipping cream, blending them in well. Fold in the peppermint candy and red food coloring until completely combined. Pour 1/2 of the mixture into the freezer can of ice cream maker. Fill the freezer tub 1/3 full of ice and then add the remaining ice cream. Crank until it becomes too difficult to turn. Drain off water, replace the lid and allow the ice cream to ripen for at least 4 hours.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Summer Cooking, Today's Kitchen Tagged With: , , , , ,