Candy Corn and Pretzel Bark

Ingredients

• White chocolate
• Pretzels
• Candy corn
• Dried cranberries

Preparation

Line an 8-inch square baking pan with parchment, leaving an overhang.
Spread 8 oz melted white chocolate in the prepared pan and sprinkle with 1 cup miniature pretzels, ½ cup candy corn, and ½ cup dried cranberries.
Chill until firm.
Remove from pan and break into pieces; serve.

We also have our own Candy Bark recipe if you want to check it out!
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Recipe: York Peppermint Pattie brownies

Preparation

Prepare a 19-oz. box of brownie mix.
Spread half the batter in an oiled 8-inch square pan.
Top with 16 York Miniatures Peppermint Patties (12.6 g each), leaving borders of batter.
Spread remaining batter on top.
Bake according to directions on box.
Cool and cut into 16 squares.

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Recipe: Dulce de leche and Snickers terrine

From Real Simple

Ingredients

• 14 Snickers Fun Size Bars
• 2 pints softened dulce de leche ice cream

Preparation

Line an 8-by-4 ½ inch loaf pan with parchment paper, leaving an overhang.
Cut 14 Snickers Fun Size Bars in thirds (17 grams each; about 1 ½ cups total); arrange on bottom of pan.
Top with two pints softened dulce de leche ice cream.
Press gently to settle the ice cream.
Freeze until firm; 6 hours.
Invert onto plate and slice.

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Recipe: Frozen Reese’s banana pops

Real Simple

Ingredients

• Reese’s Peanut Butter Cups
• Bananas
• Chocolate (melted)

Preparation

Halve 2 bananas crosswise.
Insert a stick into each piece.
Freeze the bananas and 4 Snack Size Reese’s Peanut Butter Cups (21 grams each) for 2 hours.
Chop frozen candy.
Coat frozen bananas in 6 ounces melted chocolate; sprinkle with the candy.
Freeze on a parchment-lined plate until firm.

For a link to the show visit: http://today.msnbc.msn.com/id/39913988/ns/today-foodwine/

Recipes for leftover candy : Candy Corn and Pretzel Bark, York Peppermint Pattie Brownies, and more is a post from: TasteForCooking

Ingredients:

1 cup whipping cream

1/3 cup confectioners’ sugar

1 teaspoons vanilla extra

 Directions:

Place cream in food processor and run until cream begins to thicken (about 30 seconds.)  Add sugar and vanilla. Process again for about 30 seconds until creamy. If you don’t have a food processor, manually whip the cream until it is begins to thicken (or use a hand mixer).  Add the sugar and vanilla and beat again until it has a whipped cream consistency. Refrigerate up to 4 hours.

Spread over top of cooled pie or dollop on fresh fruit, gingerbread, cobblers, or other desserts.

Tips:  If you freeze the bowl for 5 to minutes before using, your cream will whip much faster.  Don’t overdo it or the cream will look like butter. If you use a hand mixer, use a low speed.  Use almond, cinnamon, nutmeg, coffee or other extract flavors instead of the vanilla.

Try our pumpkin pie recipe

Homemade Whipped Cream Recipe is a post from: TasteForCooking

Ingredients:

3 large eggs
1 1/2 cups 2% milk
1 cup evaporated milk
1/2 cup sugar
1 teaspoon almond extract
6 teaspoons slivered almonds

Preheat oven to 325 degrees.  Add first five ingredients to blender.  Mix 10 to 15 seconds until combined.  Divided mixture among six (6 ounce) custard or ramekin cups.  Fill each about 3/4 of the way.  Top each with 1 teaspoon almonds.

Place cups in a 9 x 13 baking dish and add hot water to reach 1 inch up the sides of the cups.  Bake until a knife inserted in the center comes out clean, about 1 hour.  Remove from oven and cool on wire rack.  Cover and refrigerate (at least 2 hours) until ready to serve.

You can modify this recipe and leave out the almonds.  Top with your favorite berries after removing from oven and refrigerate as mentioned above.  You could also substitute vanilla extra for the almond.

Baked Almond Custard Recipe is a post from: TasteForCooking

If you like to get your hands messy when you cook and/or bake, then you’re going to LOVE this recipe. If you have kids, they’ll probably love getting their hands messy, too!  So definitely have them help you with this one.

Coconutty Almond Butter Balls

Ingredients:

2 cups Crispy Brown Rice Cereal
1/2 cup of Almond Butter (smooth or crunchy – your choice!)
1/2 cup of Brown Rice Syrup
1/2 cup of chopped almonds
1/2 cup of shredded coconut
1/4 cup of chocolate chips
1 teaspoon cinnamon (or more if you’d like)

Directions:

1.  Place Crispy Brown Rice Cereal in a bowl and set aside.
2. Place chopped almonds and shredded coconut in a bowl.  Mix together.  Set aside.
3. Turn stovetop to medium heat.  Add almond butter, brown rice syrup and cinnamon to saucepan.  Mix over heat until creamy.
4. Once mixture is creamy, take off heat and let cool for a minute.  Then mix with crispy brown rice cereal.  Use hands to mix well.
5. Add in chocolate chips.  Mix together.
6. Roll into palm-size balls.  Then place in almond/coconut mixture and roll until completely covered.
7. Place in storage container.  Then let cool in refrigerator for 20 minutes or so.
8. Keep in refrigerator until they’re all eaten up.  They can be enjoyed straight out of refrigerator or thawed for a few minutes before eating.  To each is own! 
9. Turn off all distractions, sit down by yourself or sit down with your family, take a few deep breaths, say how much gratitude you have for your food and your family and friends and dig in, slowly!

Variations:  Add in raisins for more sweetness.  Use a different type of nut butter: peanut, cashew, sunflower.

Recipe adapted from: Andrea Beaman

©  2011 Renee Yemma ® All Rights Reserved.

Renee C. Yemma, Holistic Health Coach.  She is a mother, writer, teacher, coach, photographer and so much more.  To receive weekly healthy living articles on loving delicious, nutritious foods and putting YOU first without feeling guilty about it, visitwww.reneeyemma.com.

Almond Butter Balls Recipe is a post from: TasteForCooking

Banana Ice Cream Recipe

Ingredients
2 frozen bananas
2 to 4 tablespoons of your favorite dairy (optional)
Toppings of your choice (handful of walnuts and chocolate chips were used in this recipe)

Directions
1. Place frozen bananas and dairy in food processor.  Mix until creamy (about 5 to 10 minutes, depending on how frozen the banana’s are).
2. Place in your favorite serving bowl.
3. Turn off all distractions, sit down by yourself or with your family and/or friends, take a few deep breaths, say how much gratitude you have for your food, your family, your life and dig in, slowly and savor the deliciousness!

Variations: add 1 to 2 tablespoons of cacao powder in food processor with banana’s and dairy to make chocolate banana ice cream.  Add other toppings such as coconut, pecans, marshmallows, peanuts, dark chocolate shavings…the sky is the limit!). 

Recipe adapted from Andrea Beaman

What’s your favorite summertime ice cream flavor?  I have to say, I love this one, but I’m a huge cookies and cream or anything peanut butter, chocolate and nuts related lover.

©  2011 Renee Yemma ® All Rights Reserved.

Renee C. Yemma, Holistic Health Coach.  She is a mother, writer, teacher, coach, photographer and so much more.  To receive weekly healthy living articles on loving delicious, nutritious foods and putting YOU first without feeling guilty about it, visitwww.reneeyemma.com.

Banana Ice Cream Recipe is a post from: TasteForCooking

“Gevulde Koek”

Dough:

1 lb butter (softened)
1/2 lb sugar granulated
1.5 lbs all purpose flour
1 egg
Sliced almonds for garnish

Method:

Mix butter and sugar together in mixing bowl with a paddle until the mixture becomes fluffy and pale in color.
Add the eggs and mix until combined and then add the flour. Only mix until the flour is incorporated into the mixture, do not over mix.
Cover the dough with cling film and rest in fridge for at least 2 hours.
Roll dough to approx 2mm thick and then cut with cookie cutter 3” diameter.
Lay the round cut-outs on a tray. Place a small spoonful of almond paste filling (recipe below) in the middle and cover with another round cut out of the dough.
Brush with egg wash, sprinkle some sliced almonds on top and bake at 390f until golden brown.
Let cool and serve

Almond Paste Filling:

1 lb Almond paste
2 egg yolks

Method:

Soften the almond paste by mixing in the 2 egg yolks

For the Raspberry biscuit:

Cut 2 pieces. With 1 of the pieces, cut out the center with a smaller cutter. Set them on top of each other and place raspberry jam/jelly in the middle.

Holland America Raspberry Jam and Almond Cookies is a post from: TasteForCooking

Ingredients
1 pound bittersweet chocolate
8 ounces sweet butter
6 large egg yolks
8 egg whites
3 ounces lady Godiva chocolate liqueur
1/2 cup superfine sugar
3 tablespoons vanilla-flavoured sugar

Garnish
16 fresh mint leaves
1 ounce white chocolate
1 ounce milk chocolate
2 tablespoons strawberry piping gel
2 tablespoons bittersweet cocoa

Melt the chocolate in a double boiler. Remove from heat and add the butter. When the mixture is very smooth, quickly blend in the egg yolks and the chocolate liqueur.
Whisk the egg whites until very still, and then add the superfine sugar and flavoured sugar.
Gently fold the egg white mixture into the chocolate mixture. Pour into a heart shaped mold and refrigerate for at least 12 hours to set.

Presentation

Unmold the chocolate and place in the center of the plate. Garnish with white chocolate and milk chocolate. Pipe strawberry gel around the plate. Dust mousse with cocoa powder and garnish with fresh mint leaves.

Love Boat Dream Dessert Recipe Princess Cruises is a post from: TasteForCooking

Summer Lovin’ Blueberry Pie

In my opinion, blueberry pie is actually a lot easier than apple. Because the apples take longer to prepare. You just rinse the blueberries and then add some cinnamon, lemon zest, lemon juice, sugar and some flour. Mix it all together and then place in the dish. I used a store bought pie crust but you can make your own.

Ingredients
3 to 4 pints of blueberries (depending on how large your pie dish is)
2 whole pie crusts
1/3 cup to 3/4 cup of sugar
3 to 4 tablespoons of flour (less if you want it runny)
1 tablespoon lemon juice (freshly squeezed)
1/2 teaspoon lemon zest
1/2 teaspoon cinnamon
1/2 stick of butter (sliced)

Directions:
1. If you used a store bought pie shell, take out of fridge, and let it warm up to room temperature.
2. Pre-heat oven to 400 degrees.
3. Take blueberries out of their pints and remove any stems.  Then rinse in colander.  I then used a paper towel to pat them dry.
4.  Add sugar, flour, lemon juice, lemon zest and cinnamon to blueberries.  Mix.
5. Place blueberry mixture into pie dish.  Add sliced butter squares around blueberry mixture.
6. Place second pie crust on top.  Make four to six slits on the top, in the middle.
7. Place in oven, and let cook for 35-40 minutes.  It will bubble when it’s done.
8. Let cool.
9. Place on your most lovely serving dish. Turn off all distractions, sit down by yourself or with your family, take a few deep breaths, say how much gratitude you have for your food, your family, your life and dig in, slowly and savor the deliciousness!
10. Oh, and if you really want to add some more yumminess to it, vanilla ice cream will do it!

You can visit http://reneeyemma.com/2011/07/blueberry-pie/ for the complete recipe and more photos.

©  2011 Renee Yemma ® All Rights Reserved.

Renee C. Yemma, Holistic Health Coach.  She is a mother, writer, teacher, coach, photographer and so much more.  To receive weekly healthy living articles on loving delicious, nutritious foods and putting YOU first without feeling guilty about it, visitwww.reneeyemma.com.

Blueberry Pie Recipe is a post from: TasteForCooking

Ingredients:

2 cups fresh cream
1 vanilla bean
5 egg yolks
¼ cup sugar
1 cup red raspberries
1 cup golden raspberries

Directions:

Bring cream and vanilla bean just to boiling point.
Meanwhile, mix sugar and egg yolks together to form a smooth paste.
Remove the vanilla bean from the milk and slowly mix the milk into the eggs and sugar mixture.
Return to stove over a double boiler; do not boil.
Scrape the seeds from the vanilla bean and add to the mixture.
Continue cooking for 2-3 minutes until it has slightly thickened.
Remove from heat and fold in the raspberries, reserving a few to garnish each plate.
Preheat oven to 325 degrees F.
Place 6, 5-ounch custard cups or molds in a water bath by placing them in a baking pan and pouring enough water. in the pan to cover half way up the sides of the molds, being careful to keep the inside of the molds dry.
Equally divide the custard in the molds and bake for 20 -25 minutes or until the custard has set..
Crème brûlée can be served hot or cold. If you want to remove from the mold for presentation, chill well first.
Can be garnished with caramel lattice, raspberries and mint leaves or other fresh fruits as pictured above.

Creme Brûlée Recipe from Princess Cruise Line is a post from: TasteForCooking

She made this simple request on her blog – “For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.” 

This friday as we make this and visit In Jennie’s Kitchen to find the recipe for Creamy Peanut Butter Pie. I’m joining with others in the food blogging community and making as well as posting her husband’s favorite pie.  Jennie, you are in our thoughts.

Find more Peanut Butter Pie recipes on the Facebook page  “Peanut Butter Pie for Mikey Friday” that was started.

Creamy Peanut Butter Pie is a post from: TasteForCooking