Peppermint Candy Tray

Peppermint Candy tray. Lucy Mercer/A Cook and Her Books

I used to know what was happening in the world, but then I had a teenager, and suddenly I'm the last person ever to have heard of the peppermint candy tray phenomenon. I discovered the project via a Pinterest-savvy co-worker, then I mentioned it to my teen daughter. "Oh Mom, that's so 2012. You really didn't see it on Pinterest last year?"

It's true, I completely missed this easy and fun project that is simply melted and molded Starlight mints. I made the one pictured here in less than half an hour and placed it on a favorite cake plate, where it awaits the cookies and candies that will be made this weekend. Go ahead, pick up some peppermints and give this a try. I wrote up the instructions and put together a slide show on Examiner ~ please check it out here.

Peppermint candy tray. Lucy Mercer/A Cook and Her Books

 This post is part of #LetsLunch a monthly global Twitter party. This month's topic is edible decorations and is hosted by Lisa Goldberg of Monday Morning Cooking Club. Take a few minutes and check out the fantastic stories from this excellent group of bloggers!

Pat's Lemongrass and Pandan Christmas Sugar Cookies on The Asian Grandmothers Cookbook
 Lisa’s Chocolate Almond Tree on Monday Morning Cooking Club
Anne Marie’s Ornament Sandwiches on Sandwich Surprise
Betty Ann’s Mini Bibingka on Asian in America
Tammy’s Chewy Gingerbread Cookies at Insatiable Munchies
Vivian’s Festive Gingerbread Cookies at Vivian Pei
Linda’s Merry Kale Trees at Free Range Cookies
Annabelle’s Pecan Caramels at Glass of Fancy
Linda’s Ottolenghi-Style Eggplant with Tahini and Pomegranate at Spicebox Travels

Candy Corn

Brach's Autumn Mix by Lucy Mercer/A Cook and Her Books

I opened my first bag of Halloween candy today - Brach's Autumn Mix. I like candy when  it's around, but I don't crave it. I like Reese's Peanut Butter Cups (you know you're in the South when folks call them "Ree-Cees") and Tootsie Rolls and a few handfuls of candy corn.

How about you, what's your favorite candy of the season? Leave a response in the comments section.

Hot, cross bunnies: The s'moral of the story

 
 

 

Just in case you haven't been out lately, I'll prepare you for what you'll see in the grocery stores: lots and lots of Peeps, sugar-coated marshmallow chicks and bunnies in colors from a pink worthy of a Mary Kay rep's Cadillac to intense neon yellows, reds and oranges. I love Peeps in all their forms and look forward each spring to sacrificing a few peeps for the ultimate s'more.

Peeps S'mores

1. Layer graham crackers, chocolate bar (I used Green & Black's Organic Milk Chocolate Toffee Bar), peep. Place on paper plate or microwave-safe plate.

2. Microwave for 12 seconds, no need to cover. YMMV (your microwave may vary)

3. Top with second cracker, squish and enjoy.

The s'moral of the story: Mmmmmmmmmm!

Peeps have a fun website - http://www.marshmallowpeeps.com/ and, of course, a Facebook page.

 What's your favorite Peep? Do you cook with Peeps?

Indulgent hot chocolate from Valentine's candy

Hot chocolate, the body-and-soul-warming beverage of snowy days, is essentially a liquid candy bar, so what if it were really a liquefied candy bar? The best cup of hot chocolate is traditionally made with chocolate melted and combined with dairy, either cream or milk, and topped with marshmallow. This sounds like a candy bar - chocolate, either dark or milk; sugar; marshmallows. In fact, it sounds just like a 3 Musketeers bar, which makes a stupendous cup of cocoa - the sweet milk chocolate is rich and the melted, toasty nougat dissolves and adds body, that creamy mouth-feel that the food writers go on about. Two ingredients, one cooking vessel, one serving mug, so very easy.


Many years ago my friend Billy gave me this ultimate hot chocolate recipe, and it’s an ideal way to use up leftover holiday candies. Three weeks after Valentine's Day, I still have a stash of pink- and red-wrapped milk chocolate hearts and kisses, plus caramel Rolos and Reese's Peanut Butter Cups (known in the South as "Reese-y's" and around my house as "Nature's Most Perfect Food"). At the supermarket, I picked up original 3 Musketeers ("whipped-up fluffy chocolate on chocolate taste") and new-to-me 3 Musketeers Mint with Dark Chocolate ("whipped-up fluffy chocolate on mint taste"), both in the fun size. On a whim, I tossed a box of Junior Mints into the basket. Add a sunny but cold afternoon, and some eager taste testers, and we were ready for a hot chocolate throwdown.

The recipe is pretty much a ratio, approximately 4 ounces of chocolate candy to 8 ounces of milk, beginning with a small amount of chocolate and adding more to taste. I began with milk heated on the stove and mixed up individual servings by placing the chocolate in the bottom of a measuring cup, topping off with milk, then heating in 15 second increments in the microwave.

The results are in: my personal favorite is the 3 Musketeers Dark Chocolate Mint bars. The dark chocolate takes the edge off the sweet and the mint adds a crisp note. There is a pleasant toasty marshmallow taste and the nougat contributes to the texture and body of the beverage. My second place vote goes to the Reese’s Peanut Butter Cup. Rich, chocolaty and peanut buttery, two great tastes that taste great together, as the ditty goes. A slight grittiness from the p.b. is the only detraction there. Rolos are a sentimental favorite - try them with popcorn sometime. They make a sweet, thick cocoa, with a pleasant caramel kick. Aggressive stirring is required to incorporate the caramel into the milk.

The young testers gave thumbs up to the dark horse entry, hot Junior Mint. The deep chocolate color was the most appealing of all the cups and the extra sweetness appealed to the sugar-crazed kids. The preschool tester favored the simple 3 Musketeer version, with additional marshmallows.

Master Recipe for Candy Bar Hot Chocolate

Yield: One 8-ounce cup of hot chocolate

Ingredients:

8 ounces whole milk

3 fun-size 3 Musketeers bars (or 10 small Reese's pb cups or 16 Rolos or 4 oz. Junior Mints or 8 Hershey's Milk Chocolate Kisses or Hearts)

Directions:

Heat milk on stovetop or in microwave, just to scald. Place candy in bottom of mug and pour milk over. Whisk, whisk, whisk until candy is melted. Taste and add more chocolate, if necessary. You may want to place the mug in microwave for 15 seconds at a time to further dissolve the chocolate. Garnish with marshmallows or candy canes, or try this idea from the 3 Musketeers website - shavings from a frozen 3 Musketeers bar!
 
This story is a re-post - I thought it might be a good idea for all those extra Hershey's kisses around the house now that Valentine's is over.
 
What about you? Do you have leftover chocolate and do you have plans for it?

I want candy (bacon)

Candied bacon by Lucy Mercer/A Cook and Her Books

Breakfast during the week is usually a filling bowl of oatmeal, or maybe vanilla yogurt with my homemade granola, some mornings a whole wheat bagel with a shmear. On the weekends, though, I'll put together a bigger breakfast, and have it ready for my sleepyheads when they wander downstairs. Crispy, yeast-raised waffles, or buttermilk pancakes, sometimes with ham, sometimes with this decadent bacon, baked in the oven with brown sugar. This is the sinful salt, sugar and bacon fat matrix - you can't stop at just one piece, so save it for a sometimes treat for your family.

I gave up frying bacon on the stovetop a long time ago. I bake it in the oven now and I have a system that guarantees easy clean-up and crispy bacon.

Candied Bacon
1 pound thick-cut bacon (I use Oscar Mayer hearty thick cut, but other brands will work)

2 tablespoons brown sugar (light or dark will work, I favor dark)

Cayenne pepper, optional

1. Preheat the oven to 350. Take a half-sheet pan or rimmed baking sheet and cover it with foil, making sure to push the edges of the foil against the sides of the pan. Place a nonstick baking grid on top of the foil (if you don't have one, it's ok, but the baking grid will keep the bacon out of the grease).

2. Place the strips of bacon on the baking grid. Sprinkle the strips with brown sugar and a bit of cayenne, if using. Bake at 350 for 25 to 30 minutes, or until desired level of crispiness is reached. Remove from oven and drain on paper towels.

Text and images copyright 2011, Lucy Mercer.

Crispy, sweet date candies

Crispy date balls. Lucy Mercer/A Cook and Her Books

Anyone else remember these sweet treats from their childhood? I'm revisiting the Christmas treats of my youth this year, making orange-pecan-coconut balls, and this no-bake treat. It's a smooth date filling combined with crunchy Rice Krispies and rolled in confectioner's sugar. There's a lot of variations out there, but I'm a purist, sticking to the recipe on the back of the Amport Dates package. Be sure to buy two packages for this recipe.

Date Balls 

2 (8 oz.) packages pitted dates (Amport brand)

1 stick unsalted butter (1/2 cup)

1 cup brown sugar

4 tablespoons water

1 teaspoon vanilla

2 cups Rice Krispies

Confectioner's sugar or coconut for rolling

1. In a saucepan, mix together butter, water, dates and brown sugar. Cook over medium heat until dates disintegrate and form a paste.

2. Remove from heat and add 1 teaspoon vanilla. Stir in 2 cups Rice Krispies. Let mixture cool until it can be comfortably rolled into balls. I used a 1-inch scoop and rolled the balls in confectioner's sugar or coconut. Store in an airtight container.

Look for more ideas for gifts from the kitchen like orange pecan coconut balls , roasted almonds and my never-the-same-way-twice snack mix on A Cook and Her Books. Looking for Christmas cookies? Try Scottish Shortbread and Macadamia Tassies.

An old-fashioned favorite: Orange-Pecan-Coconut Candies

Orange pecan coconut balls. Lucy Mercer/A Cook and Her Books

Here's another goody from last week's kitchen marathon. I wrapped these up to give to friends and family and tuck into the teachers' goody bags, too. This is an oldie-but-goody that I remember from my childhood Christmases - vanilla wafers and pecans pulverized in the food processor and combined with orange juice concentrate and butter and confectioner's sugar. The mixture is shaped into balls and rolled in coconut, or crushed pecans. I boosted the citrus flavor with a bit of orange extract from the spice shelf. Did I mention that no baking is required? Call the kids and let them help in the kitchen. Give these treats a try - I'm sure they'll become a family favorite in your house, too.

Orange-Pecan-Coconut Candies

1 (12 oz.) package vanilla wafers

1 cup pecan pieces

1 cup confectioner's sugar (10 X)

1/4 cup unsalted butter, room temperature

1/2 cup frozen orange juice concentrate, thawed

1/4 teaspoon orange extract

2 cups flaked coconut

1. In food processor, add vanilla wafers, pecans and sugar to food processor bowl and blitz into fine crumbs. Add room temperature butter and pulse until combined. Add orange juice concentrate and orange extract (if using) and pulse until combined. Scoop mixture into 1-inch balls and roll in coconut. Store in airtight container in refrigerator for up to one week.

For more teacher gifts from the kitchen, see here.

A Special Dark Halloween: Chocolate Drizzled Poached Pears

Elegant and eerie poached pears with chocolate drizzle. Lucy Mercer/A Cook and Her Books

 
Americans eat 12 pounds of chocolate each year and as Halloween approaches, I think I'm already into my 13th pound of the stuff. I love chocolate in all its candy forms - Reese's peanut butter cups, M&M's, Hershey's miniatures - these go into the "approved for mommy" stack as I sort through my daughter's Halloween candy haul.


While I'm familiar with the sight and smell of chocolate in its processed form, the botanical form was a mystery until a recent visit to the Atlanta Botanical Garden's exhibit "Chocolate: From Seed to Sweet." Through a series of interactive outdoor exhibits, my girls and I learned the process from the bloom on the cacao tree to the chocolate bars in the girls' plastic orange pumpkins.

The Cacao Pod by the Atlanta Botanical Garden


Walking through the outdoor exhibition, we learned about the taxi-cab yellow seed pods of the cacao trees. The farmers harvest the seed pods, then grind them into chocolate liquor, which is then separated into cacao butter and powder. The exhibit stations are designed for children to roast, winnow, grind, mix and mold the cacao beans. And I learned this interesting fact - cacao ( (ca-COW) refers to the tree and beans inside the seed pods; cocoa refers to the byproducts of the coca bean - cocoa butter and cocoa powder. And here's another factoid - each cacao pod is about the size of a pineapple and holds enough seeds to make about seven milk chocolate or two dark chocolate bars.

That concentrated dark chocolate appears at my house each Halloween in the form of Hershey's Miniatures. When I was young, I gave away the Special Darks and gobbled up all the milk chocolate. These days, while I still have a taste for the milder milk chocolate, I have a hankering for dark chocolate, and Special Dark is the way to go.




Hershey's Miniatures  chocolate by Lucy Mercer/A Cook and Her Books



When I weary of eating the chocolate straight, I make a luscious sauce that can be used in many ways - on ice cream, on spoons, on fingers, but is delightful on a perfectly poached pear. This is the very essence of a simple, elegant, seasonal dessert. A ripe pear, poached in a flavored syrup, caressed with chocolate. It's divine.




Pears by Lucy Mercer/A Cook and Her Books



Poached Pears

Take extra care when peeling the pears and be sure to trim the bottoms 1/4 of an inch so that they sit level on the plate.


2 quarts water


2 cups sugar


1 cup apple juice


1 cinnamon stick


3 slices lemon


6 pears such as Bartlett or Bosc, peeled, bottoms trimmed 1/4 inch


1. Place all ingredients, except for pears, in a large saucepan and bring to a boil. Gently place pears in liquid and reduce heat to a simmer. Let cook for 20 minutes. Remove pears from liquid and serve with chocolate sauce.




Poached Pear by Lucy Mercer/A Cook and Her Books



Chocolate Sauce

24 Special Dark miniatures, unwrapped


4 ounces heavy cream


1 teaspoon vanilla


Pinch salt


1. In a microwave safe bowl, place chocolate and cream. Zap for 1 minute at 50% power. Remove from oven, whisk and then return to oven. Zap for 1 minute more at 50% power. Remove from oven, stir with whisk. Repeat in microwave if necessary, but it should be fine at this point. Add vanilla and pinch of salt. Whisk until smooth and garnish poached pears.





Poached Pear with Chocolate Sauce by Lucy Mercer/A Cook and Her Books

 

My daughters decided to help, so the plates took a turn from elegant to eerie. (Reminds me of what would happen would happen if Norman Bates and Vampira had a child who grew up to be a pastry chef.)

Text and images copyright 2010, Lucy Mercer, with the exception of the first picture, provided by the Atlanta Botanical Garden.

Thanks to the Atlanta Botanical Garden for information on the chocolate exhibit.