Classic Candy Apples!

Ingredients

• 8 apples
• 8 wooden skewers
• 2 cups granulated sugar
• 1 cup light corn syrup
• ½ cup hot water
• ½ teaspoon red food coloring
• Candy thermometer

Method

Wash and dry the apples thoroughly and remove its stems carefully. Stick some wooden skewers in place of the apple stems and keep these apples aside. Line a baking sheet with aluminum foil and spray it with a nonstick cooking spray. Keep the baking sheet aside. In a saucepan, combine the water, sugar and corn syrup and place it on medium-high heat. Place a candy thermometer in the saucepan to check the heat. Stir it until the sugar starts to dissolve and once the mixture reaches a temperature of 250°F, leave it to cook for a while without stirring. Add the food coloring to the mixture and stir until it dissolves completely. Use a wet pastry brush to wash down the sides of the saucepan in case any crystallization occurs. Continue to cook the mixture until its temperature reaches 285°F. Then, remove from the heat and stir it to smooth it out. Pick an apple by the skewer, dip it in the candy mixture and rotate the apple to coat all the sides. Twirl the apple to remove the excess mixture and place it on the baking sheet. Repeat the same procedure with the remaining apples and allow them to cool thoroughly and enjoy them after a day.

Get creative: Use the caramel "circle sheets" or other candy apple kits for quick & easy treats! These are usually found during fall season in little boxes & packages with the fresh apple selections at your grocery store. Use chopped peanuts, crushed graham crackers, sprinkles of all colors & styles to decorate and add even more flavor to the apples! :)

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Dark Chocolate Love: The Actual Benefits

 * Dark Chocolate & Heart Boxes * 
...and certainly, TRUE Love not Fake ...

1. Studies show that compared to milk chocolate eaters, those who prefer dark chocolate eat 15 percent fewer calories and report feeling fewer cravings for sweet, salty and fatty foods.

2. Fact: Dark chocolate contains a unique natural substance that creates a sense of euphoria - satisfied and happy, one is less likely to binge.

3. Fact: It contains magnesium, a mineral that can help alleviate PMS symptoms - including cramps, water retention, fatigue, depression and irritability.

4. Fact: It contains the same type of antioxidants found in red wine and tea, which have been shown to boost brain activity.

5. Fact: Dark chocolate has been shown to correct imbalances in the body related to stress and can significantly reduce levels of stress hormones !

6. Dark chocolate has the perfect caffeine kick. One ounce of 70 percent dark chocolate contains about 40 mg of caffeine, compared to 200 mg in 8 ounces of brewed coffee and 120 mg in strong black tea.

7. More Fact: the antioxidants in cocoa trigger the walls of your blood vessels to relax, lowering blood pressure and improving circulation. This means better delivery of oxygen and nutrients to every cell.

8. Chocolate's protective natural substances also help prevent cholesterol from sticking to artery walls, reducing the risk of heart attack and stroke.

9. Studies show that Heart Attack survivors who ate chocolate just twice a week over a two-year period cut their risk of dying from heart disease by 3X.

10. The type of saturated fat in dark chocolate isn't the same as the artery-clogging saturated fat found in a lot of "healthy" stuff like whole milk ! It's a unique variety called stearic acid, much of which gets converted in the body to oleic acid, a heart-healthy monounsaturated fatty acid.

So: the key is, of course, Moderation !! Hello :)

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A History of Chocolate: In Brief - Part I

The Tree:

"Theobroma Cacao"

from the Greek (theos) Broma (beverage)

Re-named after the New World name of "Cacao" or "Chocolate" Tree, by the Swedish botanist Linnaeus: inventor of the binomial system of classification for all living things.  He believed it deserved a name reflecting the Mayan belief that the tree belonged to the Gods.

The Olmec:

One of the earliest Meso-American civilizations was known as the Olmec. Three thousand years ago the Olmec people occupied and area of tropical forests south of modern day Veracruz on the Gulf of Mexico.

In recent times the vocabulary of the Olmecs was analyzed by linguistic experts and the word 'cacao' was surprisingly discovered as part of the language!  It takes hot, humid and shady conditions for the cacao tree to strive & this was the exact climate of this particular region.  So leading many Historians to believe that the first civilization to actually cultivate the cacao tree,"theobroma cacao", was infact the Olmecs and NOT the Aztecs, as had always been believed.

The Maya:

Several centuries after the demise of the Olmecs, around the fourth century AD, the Maya had established themselves Central America - in a large region just south of present day Mexico.  Stretching from Yucatan peninsula across to the Chiapas and the Pacific Coast of Guatemala.  A perfect climate for the cacao tree to flourish in the humidity and tropical forest shade.  Fascinated & awestruck by the cacao trees, the Mayans named it "cacahuaquchtl" which simply means: tree.  They found spiritual insight in the trees and believed the trees belonged to the Gods and that the pods growing from it's trunk were an offering from God to man.

It was a time of great artistic, intellectual and spiritual developement during the period around AD 300 - known as the 'classic Mayan Civilization'.  Drawing and designs of cacao pods were carved into the walls of magnificent stone palaces & temples built by the Mayans at this time, the images depicting the symbol of life and fertility for them.  The Mayans were gifted astronomers & mathematicians and had devised extremely accurate "calendars" as well as a system of hieroglyphics to keep records written on fragile sheets of bark paper.  They are known as 'people of the book'.  Today only four of these mind-boggling wonders of History have survived from the post-classic period of ages ago!  The "books" depict drawings of their 'God' performing various religious rituals in which cacao pods are frequently pictured with text often referring to cacao as the Gods' food.

* The End - Part One *

**Disclaimer: I write all my posts, they are not copied and/or pasted :)

Now Presenting Love: A Cake

...as Valentine's Day fast approaches...

Wilton Tools Needed:

8 x 2 in. Round Pan

Heart Cut-Outs™

Brush Set

Rolling Pin

Roll & Cut Mat

Easy-Glide Fondant Smoother

Cake Board

Fanci-Foil Wrap

Cake Divider Set

Fondant Ribbon Cutter and Embosser Set

Tissue Paper

ReadyMade Rolled Fondant - Multi Pack 24 oz of Pink & Yellow 

Buttercream Icing

Techniques Used:

Fondant Bow and Loops, Applying Fondant to Fondant, Fondant Quilting

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Simple Instructions:

Prepare 2-layer cake to be covered with fondant by lightly icing with buttercream. Cover cake with yellow fondant, smooth with Easy-Glide Smoother.Divide cake into 6ths.

Roll out pink fondant, cut 1/2 in. wide strips. Imprint zigzags on edges using Cutter/Embosser. Attach to cake at division marks with damp brush.

Cut 6 hearts using the largest Cut-Out. Imprint diagonal lines on hearts 1/2 in. apart using Cutter/Embosser. Attach to cake sides with damp brush.

Cut six 5 1/2 in. long x 1 in. wide strips and one 4 in. long x 1 in. wide strip. Repeat imprinting process. Fold the 5 1/2 in lengths in half to form loops. Roll the 4 in. length into a circle. Lightly brush all loop ends with water to secure. Let loops dry on their sides on cornstarch-dusted surface. Attach loops and center to cake with damp brush.

Roll out reserved yellow fondant and cut into 1 in. wide strip. Imprint zigzag down center of strip on both sides using Cutter/Embosser. Twist strip and attach to bottom border with damp brush.

*Source: Wilton

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Guinness & Bailey’s Irish Cream Cupcakes

Opulent. Decadent. Tasty.

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Chocolate Cupcakes:
1 cup Guinness

16 tbsp. unsalted butter

¾ cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups sugar

½ tsp. baking soda

¾ tsp. salt

2 large eggs

2/3 cup sour cream

Bailey’s Ganache Filling:
8 oz. bittersweet chocolate, finely chopped

2/3 cup heavy cream

2 tbsp. butter, at room temperature

2 tsp. Bailey’s Irish cream

Bailey’s Buttercream Frosting:
8 tbsp. unsalted butter at room temperature

3/4 cups confectioners’ sugar, sifted

4-8 tbsp. Bailey’s Irish cream

Directions:

Preheat oven to 350° F. Line cupcake pans with paper liners. Combine the stout & butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat & allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. With an electric mixer fitted with the paddle attachment or hand mixer, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool completely.

The Ganache Filling: Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or in  microwave for 15-20 seconds. Add the butter and Bailey’s - stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped. Meanwhile, cut out a portion from the center of the cupcake with a small paring knife. Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

For the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy - about 2-3 minutes. Gradually add the powdered sugar until incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or thicker for spreading. Frost cupcakes as desired.

Source: adapted from Smitten Kitchen

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Candy Cane: Cookie Recipe

So Classic ! So Easy !

Peppermint Candy Cane Cookies 

This simple classic never fails to appease sweet tooths, made with butter, sugar, flour, an egg and a dash of peppermint extract - and decorated with cheerful stripes !

Recipe Ingredients:

• 2 sticks Unsalted Butter, softened
• 2⁄3 cup Sugar
• 1 large Egg
• 1⁄2 tsp Peppermint Extract
• 2 1⁄4 cups All-purpose Flour
• Red, White &/or Green Decorating Icings

Recipe Directions:

1. In a large bowl, beat butter and sugar with mixer until pale and fluffy, about 3 minutes. Beat in egg and peppermint extract. On low speed, beat in flour until blended. Divide dough into 4 equal logs; wrap and refrigerate at least 1 hour or until firm. 

2. Heat oven to 400ºF. Roll each log into 1⁄2 inch wide ropes. Cut into 4-in strips; bend into 3-in cane shapes and place 1 and-a-half in apart on ungreased baking sheets. 

3. Bake 8 to 10 minutes until edges are light golden. Remove cookies to wire rack to cool completely. Decorate with icing as shown.

Source: From Woman's Day; December 11, 1984

Peppermint Bark Creation

So Easy & Fun. 

Why not make it your own. 

Why pay tons from Candy Sweet Shops ?

Just Two Simple Ingredients:

One Cup Crushed Candy Canes

2 Pounds White Chocolate

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Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine most of the candy cane chunks with chocolate. Pour mixture onto a cookie sheet layered with waxed paper - sprinkle with remaining candy cane pieces - and place in fridge for one hour or so. Remove from cookie sheet and break into pieces. Enjoy ! Or wrap w/ tissue - put into pretty bags & give! :)

Great Idea: A Gift Wrapped Cake

* So UNIQUE * So SIMPLE * Fun to Make & Eat *

www.brightideas.com is a great MARS Brand Candies Site - I Love it !

Yes, these are my childhood favorite candies too...
Starburst. Milky Way (dark bar). M&Ms (dark for me now-a-days)...
Just love 'em - still today.
**My Tip: Just swap out M&M colors for year round 'Gift' Cakes !

Prep Time: 15 Min.
Bake Time: 30-35 Min.
Decoration Time: 30 Min.
Difficulty: Moderate
Yield: Makes 24 Servings.
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1 box (18.25 oz.) yellow cake mix
15 red STARBURST® Fruit Chews
1½ cups M&M’S® Brand Chocolate Candies (green & red ones)
24 pieces MILKY WAY® Brand Chocolate Covered Caramels
1 can (16 oz.) vanilla frosting
2 8-inch square cake pans
Wax paper
Rolling pin
Sharp Knife

1. Preheat oven to 350°F. Line the two cake pans with wax paper; grease and flour them.

2. Prepare the cake mix according to the package directions. Divide batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack; cool about 10 minutes. Invert and let cool completely.

3. To make the ribbon pieces, soften STARBURST® Fruit Chews in the microwave about 3 to 5 seconds. Then roll the softened candy into an 8 x 6-inch rectangle between two sheets of wax paper. Cut the candy lengthwise into two strips, each 1 1/2 inches wide. Fold the two strips in half, making loops of a bow. Notch the bottoms of the two remaining strips, making the bow’s ribbons. Set aside.

4. Place one cake layer on a serving platter. Spread the top with a thin layer of frosting. Place remaining cake layer on top and cover with remaining frosting. Arrange the MILKY WAY® Brand Chocolate Covered Caramels around the base of the cake.

5. Mark the top of the cake with an 'X', dividing it evenly between four equal squares. Arrange M&M’S® Brand Chocolate Candies in three rows over the marks, on top and down the sides of the cake. Arrange the bow pieces in the cake’s center.

 view idea:Craft:103:gift wrapped cake:

Synonymous Sex Appeal: Colorful Candy

Interesting that the actual Art & Design of Candy 

Creation is very sensual. 

Colors in crisp, vivid clarity. Lucidity. 

Visual Appeal & Delight. Fun. 

Sweet Oral Fixations...
Very Sexy.