Posts Tagged With: no bake

Candy Sushi

My father is an incredibly picky eater.

Candy Sushi Dish

He likes what he likes and that’s it.

With some things, we seem to think it is all in his head. Like watermelon. The man will claim up, down, left, right, and until he is blue in the face that he hates it. However, I know better.

One time, I made some juice, poured myself a glass, then sat down. Dad, seeing that juice had been made, got up and poured himself a glass. When he came back into the room, the glass had been downed, except for one little sip in the  bottom.

“You drank the juice?!?” I asked

He nods, and looks at me if I were crazy for asking a question like that.

” That was watermelon juice”

He then set the glass down, and leaves the last sip, which stayed there until the dishes were done later that night.

Another time, this time in a restaurant, I ask dad if he would like some gum. He says sure pops it in his mouth and gives it a few chews, while I am there snickering beside me. He looks at me laughing, then clues into my joke.

” This is watermelon gum isn’t it”

When I burst out laughing, he then starts to freak out about the gum that I had given him.

I am such a nice daughter.

Candy Sushi

So, you’ll understand my hesitation when he claims he doesn’t like things. Like sushi.

For this month’s Improv challenge hosted by Kristen of Frugal Antics of a Harried Homemaker, I combined the two ingredients, Fish and (white chocolate) Chips to make candy sushi. Something I have been dying to make ever since I saw it floating around pinterest.

I recruited my sister as a helper and as chief  taste test distributor, and once we had some samples, she passed them around.

After offering one to my dad, she runs back into the kitchen, hollering  “I GOT DAD TO EAT SUSHI!!”

He never asked for a second.

Red Candy Sushi

Candy Sushi

makes about 24 pcs

  • 1/2 pkg marshmallows, regular or mini
  • 1 cup white chocolate chips
  • 2 tbsp butter
  • 2 cups crispy rice cereal
  • 24 fish shaped candies ( I used Swedish fish and Blue Sharks)
  • 12 sour fruit strips, split in half.
  • Additional white chocolate or ready-made icing
  1. In a large saucepan, melt together the marshmallows, white chocolate chips and butter, stirring until smooth. 
  2. Remove from the heat and immediately stir in the cereal. While it’s still warm, form them into little oblong patties, using a couple tbsps for each.
  3. Top each patty with a fish candy, then wrap the fruit strips around the fish, sealing with a bit of white chocolate or icing on the underside.
  4. Let set for about 15 minutes then enjoy!

Don’t forget to check out what other’s have come up with using Fish and Chips!

 

 

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I also linked this recipe to : The Weekend Potluck!

Click the link to check out more great recipes!

Categories: Candies | Tags: , , , , | 18 Comments

Butter”Scotch” Pie

Sometimes, things get stuck in my head.

butterscotch pie- GB

Like Elliot Moose. Don’t look at me that way. I have younger siblings.

Other times it’s a word or phrase, or something that just doesn’t make sense in the maze that is my mind.  Like butterscotch. Why doesn’t it actually have scotch in it?

All the time I was growing up I forced myself to eat the butterscotch candies because of scotch. Not that I knew what scotch tasted like. Not that I even really knew what it looked like. Not that I really like scotch now. My parents aren’t really big drinkers, let alone Scotch drinkers, so I had no idea where this whole concept came to me. I  just know that I was crushed when I found out Butterscotch was a relatively neutral combination of brown sugar and butter.

It bothered me that something very clearly labelled “scotch” contained nothing of the sort.

BS Pie - GB

Now, in the later days of my internet rich adolescence, I was able to look up why scotch was included in the name but not the treat.  Some say “scotch” is a reference to having to score the candies. Other say it’s a derivation of “scorch”. I still think it’s dumb and that we are being ripped off.

So I decided to change that, and when I had a hankering for pie, I made it happen. So I give you Butter”Scotch” pie that is actually true to it’s name, and all is right in the world. It does taste a bit more like a “butter rum” ( only scotchey) versus a true butterscotch, so keep that in mind if that’s not something you like.

bs-pie-GB
Butter “Scotch” Pie

serves 6-8

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup melted butter

or

  • 1 9 inch prepared graham cracker crust
  •  1 cup brown sugar ( darker is better)
  • 4 tbsp flour
  • 1/4 tsp salt
  • 2 cups milk ( we use 2%)
  • 2 egg yolks, lightly beaten
  • 2 tbsp/ 30  mL scotch ( we had Grants, so I used that)
  • 1 tbsp butter
  • 1/2 cup whipping cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla
  1. If you are using a prepared graham crust, then skip to 2. Preheat the oven to 350°F. In a large bowl, combine the graham crumbs and the melted butter, until all the crumbs have been coated. Using the back of a spoon, evenly press the crumbs into a 9 inch pie pan. Bake the crust for 10 minutes, then let cool.
  2. Meanwhile, in a sauce pan combine the sugar, flour, and salt. Mix together the milk and the eggs and slowly mix in into the sugar mixture.
  3. Heat over medium heat, just bringing it to a boil, stirring constantly. Cook for about 10 minutes or until it had thickened. Stir in the butter and the scotch.
  4. Pour the filling in to the cooled and prepared crust. Press a piece of plastic wrap over the filling to avoid forming a skin. Let chill several hours or overnight.
  5. Just before serving, combine the whipping cream, icing sugar, and vanilla extract. Beat until stiff peaks form. Remove the plastic wrap from the pie and spread the whipped cream over top. Slice and serve.

So there you have it. Butterscotch pie that is no longer lying to you.

Happy Easter!

From Mel, Mr Ginge, and the kitties!

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I linked this recipe up to On the Menu Monday and Strut Your Stuff Saturday. Click the link to check out more great recipes. 

Categories: Pies | Tags: , , , | 2 Comments

Nutella Crispy Rice Rolls

Sometimes you just need a classic and easy treat. Like a cereal treat.

Nutella Crispy Roll - GB

And then sometimes you need to take that classic crispy treat, and load it up with some chocolate. Then roll it all up and drizzle it with more chocolate.  And then just as the chocolate starts to set you slice it up and scarf it down like the crispy-rice-chocolate vehicle that it is.

Nutella roll - GB

And the best part? Scarfage can happen in like half an hour.

Awesome sauce.

nutella roll slice - GB

Nutella Crispy Rice Rolls

makes about 12 rolls

  • 3 cups puffed rice cereal ( Please excuse the holiday cereal. It was cheap )
  • 2 cups marshmallows ( about 1/2 a package)
  • 2 Tbsp butter
  • 1 tsp vanilla
  • 1 1/2 cups Nutella
  • 1/2 cup chocolate chips
  1. Line a 9×13 jelly roll pan with plastic wrap and set aside.
  2. In a sauce pan, melt together the marshmallow and butter, stirring to melt evenly. Once melted, stir in the vanilla. 
  3. Immediately stir in the cereal, coating it evenly with the marshmallow mixture. While it’s still warm, dump it onto the prepared pan, pressing into all the corners, until you have a thin even layer.  Let this set for a couple minutes.
  4. When the cereal is cool, but not completely set, spread the Nutella over top, leaving a bit along a long edge plain.
  5. Roll cereal treats by holding the edge of the plastic wrap with your thumbs, then lift up the cereal treats and roll towards the other edge, mking sure to lift up the plastic wraps as you go.  Once it was rolled, I wrapped it tightly in plastic wrap, the set it in the fridge to help firm it up. 
  6. Meanwhile, melt the chocolate chips. You could you a double boiler or the microwave, but make sure not to burn it. Burning chocolate is not a nic smell.

I burned the chocolate.

7. Drizzle the melted ( and not burned) chocolate over the top of the roll. Stick it back in the fridge for a few minutes to let it firm up, then slice and enjoy.

Sooooo simple and so hard to stop eating. :)

- Mel

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I linked this recipe up to The Weekend Potluck and Strut Your Stuff Saturdays! Click the link to heck out more great recipes!

Categories: Bars | Tags: , , , | 2 Comments

Peanut Butter Balls

How did it become December 21st?

pb balls - GB

Everything has been such a whirlwind this week and it just seems like I’ve blinked and I am already facing the start of the last weekend before Christmas! Geesh.

Fortunately I do have all my shopping done ( and I’m pretty sure that if I don’t it’s not going to get done, because I am not facing those crowds!), however this week I have been helping some of my other family members get their shopping done.  I don’t mind lending a helping hand, however, now that I am done my shopping, I keep seeing amazing things in the store for the people on my list or (worse) myself.

peanut butter ball - GB

I think it’s a secret ploy by stores. Let’s put out all of the “ok” stuff or ” they’d appreciate that” stuff for all the early bird shoppers. Then in the last couple of weeks before the holidays, let’s put out all of the “OMG” or ” THIS IS TOTALLY PERFECT” stuff. That way when the shoppers are out with family members, or just doing their normal “I-just-ran-out-of-toilet-paper” shopping, they see all of this amazing stuff and are absolutely forced to buy it.

Like honestly, my shopping budget is not blown by my normal gift shopping. It’s blown by all these little amazing things that I find in the last days before Christmas.  Oh well. The only one that suffers really is my bank account.

Anyways, my shopping is beyond done, but I’m still trying to get some of my holiday baking done. These I whipped up a bit earlier in the  week when I had a spare bit of time. They come together quickly and are super delicious.  I’ve adapted them from my Grandma’s recipe (her original recipe had dates in them. Barf), and they are one of both my brothers and my dad’s favourites. If you are a big peanut butter fan, then you may want to double the recipe, because they will go quickly!

pb bite - GB

Peanut Butter Balls 

makes about 20 balls

  • 1 cup smooth peanut butter
  • 2 cups icing sugar, divided
  • 3-6 tbsp of milk (or water)
  • 1 1/2 cups shredded coconut
  1. In a bowl, combine the peanut butter and 3/4 cup of the icing sugar. You should end up with a soft ‘dough’. 
  2. With damp hands, roll the dough into 1 inch/ 2.5 cm ball, setting them on a tray lined with wax paper. If you are finding that the dough is too soft or is sticking to your fingers, set them in the freezer for about 10 minutes. Once it is all rolled out, chill them for at least 30 minutes.
  3. Meanwhile, make a thin icing with the remaining icing sugar and 3 Tbsp of milk.  If your icing is still thick, add the remaining milk, one tablespoon at a time.
  4. Lightly coat each of the chilled balls in the thin icing, then immediately roll in the shredded coconut. Set back on the wax paper lined tray and chill to set. Once they have set, you can move them too a container. Store in the fridge.

My last minute shopping trip bought our cat a festive new sweater!

christmas keels - GB

- Mel

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I linked this recipe up to:

Categories: Candies | Tags: , , , , , | 2 Comments

Nanaimo Bars

Enter Exhibit A: The Nanaimo Bar.

The elusive no-bake confection that appears almost universally on dessert trays around the community. Known by it’s distinct brown and yellow striping, it’s easily spotted among the assorted brownies, wafers and marshmallow squares.

That is, until you go to choose your dessert selection, where they appear to have done a vanishing act. Nary a square to be seen among the other treats.  The outlook is even worse for those who go for a second helping of the lunch fare. Only crumbs remain beside the date squares and store bought chocolate chip cookies.

For those clever enough to have raided the dessert table before sitting down to your triangle of tuna salad, beware. Guard your nanaimo bar well. One wayward glance or untimely trip to refill your styrofoam  cup, and yours too will have disappeared as swiftly as the others, leaving only an errant crumb and a subtle smudge of yellow icing.  Trust no one in protection of this rare treat, even those closest to you, as few can resist  it’s seductive allure.

And if you, the host, have pre-emptively reserved a few to indulge in later, hide them well in the depths of your refrigerator, as no place is safe from the threat of Nanaimo bar kidnapping.

Nanaimo Bars

makes on 8×8 pan, adapted from Mom’s old photocopy, yellowed from age, with a grocery list on the back and no directions.

For the base:

  • 1/2 cup butter
  • 1/4 cup white sugar
  • 1/3 cup cocoa powder
  • 1 tsp vanilla
  • 1 egg, lightly beaten
  • 2 cups graham cracker crumbs
  • 1/2 cup shredded coconut
  • 1/2 cup chopped walnuts (optional)
For the filling
  • 1/4 cup butter, softened
  • 2 tbsp custard powder ( like Birds) or instant vanilla pudding powder
  • 2 cups icing sugar
  • 2-3 tbsp milk

For the top

  • 3 oz semi sweet chocolate ( or a scant 1/4 cup of chocolate chips if you prefer)
  • 1 tsp butter
  1. Make the base: Line an 8×8 square pan wit wax or parchment paper, making sure to let some hang over the edge. In a large stainless steel or heat proof glass bowl ( or in the top of a double boiler), combine the butter, sugar, cocoa, vanilla and egg.  Set over some barely simmering water, stirring constantly until the butter has melted and the mixture is thick – about 2 or 3 minutes. 
  2. In another bowl, combine the graham cracker crumbs, coconut and walnuts. Pour the chocolate mixture over top and mix well. Press evenly into the bottom of the prepared pan, and set into the fridge to chill for about 30 minutes. 
  3. Make the filling: In another bowl, cream together the butter and the custard powder. Gradually add the icing sugar, adding milk as needed until it’s smooth and spreadable. Spread over the bottom layer and return to the fridge for another 30 minutes or until firm.
  4. Make the topping: In a small saucepan melt together the butter and the chocolate, stirring until completely melted and smooth. Pour the chocolate mixture evenly over the filling, spreading gently with an offset spatula to fill in any gaps or corners. Chill until the chocolate is set but not hard, lift out of the pan and slice into squares. If the chocolate hardens too much, then just let it sit for a few minutes on the counter until it softened then slice. Store any leftovers (well hidden) in the fridge.
Guard them well.
-Mel
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I linked this recipe up to The Weekend Potluck and Strut your Stuff SaturdaysClick the link for more great recipes!

Categories: Bars | Tags: , , , | 19 Comments

It’s Wednesday…

Time for a mid-week pick me up?

Thought so. :)

Especially if your idea of a pick me up includes something peanut-buttery and chocolatey at the  same time :).

Especially in dip form.

Especially since it’s super simple to whip together.

Especially if your other half has arranged a Lord of the Rings movie marathon. Oh fun!

Slather this baby on top of some some graham crackers, or if you are really cool, some chocolate teddy grahams. Or just scoop it up with your fingers…..Shhh….I won’t tell.

Chocolate-Peanut Butter Cookie Dip.

makes 2-3 cups of dip.

  • 1 pkg cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/3 cup icing sugar
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 mini peanut butter cups ( I used the really mini ones, but you could always chop up the regular ones)
  1. I the bowl of your mixer, cream together cream cheese, peanut butter, sugars, and vanilla. Beat until fluffy.
  2. Stir in the peanut butter cups.
  3. Serve with graham crackers, or choice of dipper, and share the love. Refrigerate leftovers.

Enjoy!

-Mel

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I linked this recipe up to the Weekend Potluck and Strut Your Stuff Saturdays! Click the link to check out some great recipes!

Categories: Dessert | Tags: , , , | 5 Comments

A Little Chocolate Never Hurt…..

So this past week has been an eventful one for me.  :)

Work on Tuesday brought a smile to make face and for the whole week. Thursday, before the Easter long weekend, I had brought some of my chocolate chip cupcakes in. A co-worker brought the left over home for her daughter. Since there would have been too many treats for just her daughter, she shared them with her daycare. She then told me that they were all amazed by the mini cupcakes and loved them. It brought a smile to my day, and reminded me why I love to bake. :)

This past week also brought the Royal Wedding. Sadly, I did not get up a 4am to watch the nuptials. I did, however, Google her dress and the cakes when I got home. :) Personal favorite was the chocolate biscuit grooms cake. It was a fun idea, and it was gorgeous. It did look like a beautiful wedding from the pictures I browsed through. ( Oh what 34 million can do!)

In more personal events, today one of my good friends is moving 7 hours north for a job with one of the gold mines. It’s bittersweet, because I’m happy for her ( she just finished her degree!), and yet sad because she is sooo far away. Despite this, I wished her the best of luck there, and promised that the girls would trek it up there at least once in her 2 year contract.

An adventure like that would require lots of fuel, both for the car and the driver. And what fuels a bunch of 20 something females ( or at least this bunch of females…)? Chocolate.

While these treats would be great for a long road trip like that, I actually whipped these up for Mr. Ginge, who also loves a chocolate treat. Particularly when they come in the form of crispy treats! If you are not a fan of white chocolate, these would be equally as good with dark or milk chocolate pieces too.

Triple Chocolate Crispy Rice Treats

makes a 9×13 pan

  • 6 c cocoa crispy rice cereal
  • 1 c white chocolate pieces
  • 1 bag marshmallows
  • 1/4 c butter
  • Chocolate drizzle
  1. Mix the cereal and the white chocolate in a big bowl.
  2. In a sauce pan, or in the microwave, melt the butter and the marshmallows together.
  3. While the marshmallows are still hot, pour them over the cereal and mix until you have no dry cereal left.
  4. Press into a lightly greased 9×13 pan ( Don’t forget to grease! You will thank me later)
  5. Drizzle with the chocolate drizzle and pop them in the fridge to firm up
  6. Once set, take them out and cut in to squares.

Chocolate drizzle

Start by warming up a few table spoons of heavy cream, either in a sauce pan or in the microwave, just to the point of boiling.  Remove from heat ( or the microwave) and stir in some chocolate chips, a little at a time, melting them in the hot cream until you get a slightly thick and smooth consistency. The general guide line is equal parts cream to chocolate, but I get better results is I slowly work the chocolate into the cream.

Enjoy!

-Mel

Categories: Bars, Dessert | Tags: , , | Leave a comment

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