Category Archives: candy

Spicy Chocolate Truffles

What would Valentine’s Day be without chocolate? It’s a example of a perfect union. For this Valentine’s Day I wanted to experiment with making my own truffles. There are a lot of truffle recipes around so I wanted to make mine a little unique in taste. I opened my spice rack and experimented with mixing cocoa powder with a variety of different spices and landed on my favorite pairing which I’m sharing with you here today.  


From by the bay wishing you the sweetest Valentine’s Day and food memories!
Maryann
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Spicy Chocolate Truffles
Makes approximately 32 pieces
Ingredients
2/3 cup heavy cream
12 ounces bittersweet chocolate, chopped
zest of 1 orange
1 cinnamon stick
4 tablespoons honey
4 tablespoons unsalted butter
1/3 cup cocoa powder
1 teaspoon chili powder or chinese five spice or cinnamon – optional
Directions
On medium heat place in a sauce pan the cream, rind, cinnamon, honey and butter. Melt the butter and bring to a simmer. Strain the mixture and pour over the chopped chocolate. Let stand a minute and then whisk until chocolate is melted and smooth, with no air bubbles. Cover with cling wrap directly on top of the chocolate. Let set on the counter for at least 4 hours. Shape using a teaspoon the chocolate into small balls. Place on a baking sheet and put into the freezer for 15 minutes. Sift cocoa powder and 1 teaspoon of the spice of your choice onto a plate. Roll the chocolate truffle in the cocoa powder until completely covered. Set on a plate and serve.

Peanut Brittle

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Everyone serves pie on Thanksgiving! I do too , but I like to go along with the abundance theme and serve several desserts and sweets. Here are two great recipes to add to your feast of desserts . The first recipe is for a cranberry and pecan biscotti ( this is also great to serve at breakfast too) and the other is for the perfect peanut brittle. I was never a fan of peanut brittle until the first time I tried it at Craft Bar in New York. I went from loathe to love! Fortunately, Tom Colicchio shared his recipe in “Craft of Cooking”. I’ve tweaked it a little but it’s sublime. Enjoy!

Come back on Wednesday for some great leftover ideas.

From by the bay wishing you the happiest Thanksgiving and fond food memories!
Maryann

 

Peanut Brittle

Adapted from “Craft of Cooking” by Tom Colicchio

Makes one 10 x 15 – inch pan

 

2 cups sugar

1/4 pound unsalted butter

6 tablespoons corn syrup

1/2 teaspoon baking soda

3/4 pound shelled dry roasted salted peanuts 

1 1/2 teaspoon sea salt 

extra coarse sea salt  to top –  Maldon preferred

 

Directions

Line a rimmed baking sheet with non-stick aluminum foil or non-stick baking pad. Take a large non-stick pot and add sugar, butter, corn syrup and 1 1/3 cups water. Place on high heat melting sugar until the caramel turns amber color, stir occasionally as this is cooking. This might take awhile, it will thicken as it boils before it finally turns amber. At this point add the baking soda and salt, then remove from heat and add the peanuts. Stirring well, then quickly pour onto the baking sheet and spread out evening with a spatula. Sprinkle with the coarse sea salt. Let the brittle cool and then break into pieces. If you can resist eating this , store in an air tight container.

 

 

 

Speculoos Cookie Dough Truffles

Wondering what you can make for your special someone this Valentine’s Day? Look no further than this cookie dough truffle recipe. Making your own truffles is a wonderful way to say ” I love you”. This truffle uses speculoos cookie dough, which is easy to find – thank you Amazon grocery!
I used bittersweet chocolate to coat the little cookie dough truffles, I love the depth of flavor from the bittersweet chocolate, especially when set off with a little sea salt!From by the bay wishing you cookie dough food memories!
Maryann
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Speculoos Cookie Dough Truffles
yield 1 1/2-2 dozen truffles
2 tbs unsalted butter, softened
1/2 cup TJ’s Speculoos Cookie Butter (or Biscoff spread, or any other Speculoos spread you prefer)
1/4 cup brown sugar, packed
1/2 tsp vanilla extract
1/4 cup ground shortbread cookies
2/3 cup dark chocolate, melted
optional toppings: fleur de sel, cinnamon chips, white chocolate
Directions:
In a medium bowl, beat together butter, cookie butter, vanilla and ground cookies until well combined.  Cover and chill for 30min-1 hour.
Roll dough into 1/2 tbs sized balls, and use a fork to dip and fully coat in melted chocolate. Set on parchment paper, and repeat with remaining dough.  Freeze for 1 hour to set, then keep in freezer or refrigerator.
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Almond Saltine Toffee with Sea Salt

I enjoy making little food gifts to share with friends and family. A favorite is this saltine toffee, it’s sweet and salty. It’s crunchy and chocolatey.  It’s a treat that captures the holiday season.
Enjoy!
From by the bay wishing you sweet and salty food memories!
Maryann
blog toffee
Almond Saltine Toffee with Sea Salt
 
Ingredients
1 sleeve saltine cookies
6 ounces butter ( 1 1/2 sticks)
1 1/2 cups dark brown sugar
12 ounces chocolate chips or buttons
2 tablespoons blanched sliced almonds
1 tablespoon coarse sea salt , such as Maldon
Directions
Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with non stick cooking spray. Arrange the crackers side by side in a single layer on the baking sheet. In a heavy medium size saucepan place the butter and brown sugar. Stir while the butter is melting and then bring to a rolling boil. Remove from the heat and carefully pour over the crackers on the baking sheet trying to cover all the crackers. Place in the oven for about 5 minutes, so the toffee bubbles and spreads across the crackers. Remove from the oven and cover with the chocolate buttons. Put back into the oven for 1 or 2 minutes so the chocolate softens. Remove from oven. Use an offset spatula to spread the melted chocolate evenly covering the entire surface of the toffee. Take 3-4 saltines and crush them into small pieces. Sprinkle on top of the chocolate while it’s still sticky and soft. Next sprinkle the almonds on top and finally the sea salt. Place the pan in the refrigerator for at least one hour, to cool and set. Once set, break into smaller uneven pieces and serve. Store in an air tight container for up to 10 days.
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Toasted Quinoa Bourbon Chocolate Bark with Sea Salt

A good friend recently gave me a birthday treat – dinner at the “Waverly Inn”. The meal was magnificent ending with a little treat – chocolate bark with toasted quinoa. It was delicious, the quinoa adds a nice light crunch to the chocolate, much like my childhood favorite crunch bars.  The taste of the dark chocolate is enhanced using a touch of sea salt. I found that little finale to the meal the perfect inspiration for this chocolate bark and what better way to share something so good than to make little boxes of chocolate to share with friends and family. For me, this bark will transport me back to a very special birthday celebration !
 
From by the bay wishing you toasty quinoa food memories!
Maryann
 
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Toasted Quinoa Bourbon Chocolate Bark with Sea Salt
Ingredients
8 ounces high quality chocolate melting candy
2 tablespoons ( pre- rinsed) quinoa
2 teaspoons bourbon
1/4 teaspoon flaky sea salt such as Maldon

Directions
Place the quinoa in a small skillet over medium heat , shaking the pan gently until the quinoa starts to puff and darken in color – this will take 3 to 5 minutes. Remove from heat and let cool. Line a baking sheet with parchment paper and set aside. In a bowl add the melting chocolate and heat in the microwave for 1 minute. Remove and stir until smooth. Repeat until another 1 or 2 times until the chocolate starts to melt. Keep stirring to finish melting the chocolate. Mix in the toasted quinoa and bourbon. Pour and spread the chocolate onto the parchment lined tray. You can use an offset spatula to help spread the chocolate into a square about 6 by 8 inch square. Sprinkle with sea salt. Let cool and harden. Break into pieces to serve.

 
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