Gingerbread House Party and Happy Holidays! Filed under ( Appetizers, cakeballs, candy, Cookies, gingerbread houses, party food, veggies )

Seeing as this is in fact a Blog About Food, I figured it would be only appropriate to post my gingerbread house party. This is the second one I've done in a row, and I'm really hoping it becomes an annual thing, it's so much fun, especially since the entire thing is involving food!

About a month before the party I make the gingerbread houses, which are the same houses my mom has been making for us our entire lives. They are small and simple, but made out of real gingerbread and are so cute. I freeze them, and then the day before the party, I assemble them with hot glue. It's probably not the most traditional way to assemble them, but it's non-toxic, peels right off, and ensures the fewest broken down houses. I also provided the frosting and piping bags, and then everyone brings a different candy to decorate with.


And here you have the fabulous people that came! You'll notice there are no kids, I think adults should be able to have some good, old fashioned Christmas fun too, don't you! I love these girls. Lots of laughing, eating, and staying up way too late, so fun!

And on to the food.

In the crockpot are Li'l Smokies, dressed in a very complicated sauce of ketchup and mustard. Sounds a bit too simple, but trust me, it's fantastic, and everyone is surprised when they find out that's all it is. There was also a veggie tray with a side of ranch dip (gotta keep the veggies around during the holidays!)

Alissa, from Spunky Girl Eats, brought her fabulous stuffed mushrooms, which disappeared SO quickly. Oh my gosh these were good!

I made Melanie, from My Kitchen Cafe's fantastic cheesecake cookies, bejeweled in a strawberry and blueberry pie filling, how pretty are these, great cookies Melanie!

And of course I had to make cakeballs. I made dark chocolate and mint chocolate cake balls, both made with chocolate cake and chocolate frosting. The mint cakeballs are coated in a mint-chocolate shell using the Wilton candy chips. They were good, but not quite minty enough for me, next time I'm going to put some chopped Andes mints right into the cakeballs.

We had other people bring fantastic treats too, but unfortunately I didn't get pictures of it all. Suffice it to say, there was plenty of food to go around!

I'm so happy with the way things turned out, and I'm already looking forward to doing it again next year. Thank you so much girls for making it a fun night!

And now we're getting ready to board a plane tomorrow to Idaho to spend two blissful weeks with my favorite people in the world. Because of that, I'm probably going to be signing off for the year 2009, it's been a great year hasn't it! So a toast!



My family does an eggnog toast every Christmas Eve, but inevitably they get really silly and by the end of the toast we're all in stitches. Since eggnog is so rich, I can't drink a lot of it, but my friend suggested thinning it out with a bit of Sprite or 7up. It might sound a bit crazy, but it's really delicious and cuts the thickness without losing a lot of flavor. I also love that it's bubbly! So here's to a wonderful holiday and a promising new year! Thank you everyone for all of your support and willingness to read throughout the months, it has made food blogging so very enjoyable. I'll see you all in 2010!
Cheers!

Butterfinger Cake Balls Filed under ( cake, cakeballs, candy, dessert )

There is a reality to be faced. It is summer, time to party, don't want to eat healthy. There, I said it. So, rather then apologizing everytime I post something scandalous, such as this, let's just face the facts, I love my treats!

I am a bit obsessed with cakeballs at the moment. I actually lay awake at night thinking of different combinations I can do with them. They are such a fun, different and delicious dessert to serve to guests, and there are about a million different combinations.

This combination was really yummy. I loved the yellow cake mix with chocolate frosting, and the Butterfinger on top was just another delicious bonus. I still maintain that milk chocolate is the best for dipping, as I tried that and semi-sweet again. The only thing I would do differently is adding chopped Butterfinger right on the cake itself, as well as on top. Next time right?

Ingredients

1 yellow cake mix
1 tub chocolate frosting
1 large bag milk chocolate chips
3-4 large Butterfingers bars crumbled

Directions

Bake yellow cake according to directions. Once mostly cooled, crumble into a bowl. Stir in chocolate frosting until completely combined into a dough. Roll into small balls. Insert toothpicks for easy dipping and freeze for 1-2 hours.

Once the cake balls are hardened, melt your chocolate. I have melted it in a double boiler, and I have melted it in the microwave, and I can't tell much of a difference, you just want to move quickly. Right after dipping them in chocolate, dip the tops in the candy, and place on wax paper, candy side down, for at least an hour to dry.

Turn over so balls are candy side up and devour. Try to stop at just one, I dare ya!

English Toffee with Cashews Filed under ( candy, chocolate, food gift ideas, holiday, toffee )

I teach 3 year old preschool and one of my mom's shared this yummy recipe with me. I had tried English Toffee in the past and never just got that perfect texture. Gina was encouraging and told me I could do this. I gave it another try and it was AMAZING! I don't think I have had toffee with the nuts in the toffee. Typically, it is plain toffee with chocolate on the top and the some type of nuts sprinkled on the chocolate. I made this toffee that way too but I really like the cashews in the toffee the best. The key for perfect toffee is a candy thermometer and not giving up until you reach that hard crack stage of about 302 degrees. This is easy - YOU can do it too. Give it a try - your family will love you!

English Toffee

1 cup butter
1 cup sugar
pinch salt
cashew pieces

Butter a glass dish. Sprinkle with cashews. In a heavy pan, cook butter, sugar and salt on medium high stirring constantly. Bring to a boil and boil for about 12 minutes or until your candy thermometer reaches hard crack stage - don't give up. The mixture will turn a golden color. When it reaches about 302 degree F, pour evenly over cashews. This hardens immediately so pour it where you want it to go. Top with Hershey bars or I just sprinkled milk chocolate chips evenly over the top. Allow a minute or so to melt and spread with a knife. After chocolate has hardened, score with a knife and cut into squares or break apart.

Enjoy this TO DIE FOR treat!

Printable Version

Easy Peanut Clusters Filed under ( candy, chocolate, food gift ideas, holiday )

This is one of the first candies I learned to make. I think I started making these back when I taught high school. There are only 3 ingredients - so easy and so addicting. They are one of my dad's favorites. I take them home with me every Christmas!

Easy Peanut Clusters

6 or 12 oz white almond bark
6 or 12 oz semi sweet chocolate chips
6 or 12 oz cocktail peanuts

Use equal parts of each ingredient. Melt almond bark for about a minute in the microwave. Add chocolate chips and melt about another minute. Stir until all melted - may have to microwave just a bit more. Add cocktail peanuts. Stir to coat. Drop by small spoonfuls on to a cookie sheet lined with wax paper. Refrigerate. I like these best when stored in the refrigerator.

Printable Version

Salted Chocolate Pecan Candy - AMAZING! Filed under ( candy, food gift ideas, holiday )

My friend Donna made this for me a couple of years ago. The recipe is from Southern Living Home for the Holidays. I have made it numerous times but I tend to want to eat it all - just me. I goofed this year and totally forgot it calls for pecans. I made it with just the two chocolates and the sea salt and it was still amazing! I also couldn't find the white Ghiradelli bars in the local stores I checked. I used the dark bars but used a 12 oz bag of white chocolate chips instead of the bars. It didn't swirl as nicely but still tasted amazing!

Without pecans ( I forgot)



With Pecans :) Yummy both ways!

Salty Chocolate-Pecan Candy - adapted from Southern Living Home for the Holidays

1 cup pecans - coarsely chopped

3 4 oz bars Ghiradelli 60% bittersweet baking bars

3 4 oz bars Ghiradelli white chocolate baking bars

coarse sea salt

Place pecans on a baking sheet and toast at 250 for 8-10 minutes. Line a jelly roll pan with parchment paper. Break each chocolate bar into 8 pieces and arrange them checkerboard style alternating white/dark chocolate - pieces will touch. Bake at 225 for 5 minutes and remove from oven. Swirl chocolate using a toothpick. Sprinkle evenly with toasted pecans and sea salt. Chill one hour or until firm. This is best if stored in the refrigerator.

*remember.... I couldn't find the white baking bars so I used a nice sprinkling of white Ghiradelli chocolate chips in the white checkerboard spots. The chips didn't melt as nicely as the bars but it still turned out great. I also left off the pecans this time but still amazing. I do plan to make it with pecans next time because pecans are my very favorite!

Printable Version