Posts Tagged With: candy

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!




I also linked this recipe to : The Weekend Potluck!

Click the link to check out more great recipes!

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


I linked this recipe up to:

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

Canada Day Cranberry Almond Bark

Happy Canada day!

Hope you are having an awesome day!

Just a quick “recipe” for you today, which really was a result of  a failure. I had intended on sharing some cute ( in my head ) cake pops, but let’s just say they didn’t turn out ( a.k.a fell apart as I was dipping them). Not one to waste perfectly good melted chocolate, I threw in some cranberries and almonds, topped it off with sprinkles and made a bark.

Canada Day Cranberry Almond Bark.

  • 1/2 cup white melting chocolate (I used Merckens from the Bulk Barn)
  • 1 cup red melting chocolate
  • 1/4 cup dried cranberries
  • 1/4 cup chopped natural almonds
  • sprinkles ( optional)
  1. Line a 9×9 pan with wax paper. Over a pot with gently simmering water, melt the white chocolate in a heat proof glass or metal bowl, making sure the water does not touch the bottom of the bowl. 
  2. When the chocolate is melted, stir in the cranberries, then pour down the middle of the prepared pan.
  3. In another bowl, melt the red chocolate over the gently simmering water. When it has melted, stir in the chopped almonds.
  4. Pour half of the chocolate along one side of the pan beside the white chocolate. Pour the other half along the other. Swirl the white chocolate into the red with a knife if desired. Top with sprinkles if desired ( I used some cute Maple leaf quins)
  5. Gently drop the pan on the counter a couple times to smooth out the chocolate then pop in the fridge or freezer to set. Once it has set, whack it on the counter or tap it with a rolling pin to break it up.

Don’t forget to check out some fireworks!
Categories: Candies | Tags: , , , , | 2 Comments

Caramilk Cheesecake









*A few people have let me know that they are having trouble finding the recipe, so I have put the link here so that it is easier to find*


I have been on the job hunt, and last week I went to an interview for a water treatment company that specializes in water conditioning units ( basically units that take all the junk out of your tap water). Part of the interview process was to learn about water, and how it gets treated and what kinds of things are in water, like your calcium, lime, iron, etc, or as they called it ” The Rock”. It went on to explain how ” The Rock”, was what caused spots on your dishes, the ring in your bathtub, and is essentially the root of all water evil.

Hokey, if you ask me, but it has stuck. Coincidentally, a well known wrestler/ actor goes by that name, and well that was it for me. Let’s just say spring cleaning has taken on a whole new level.

Spotty dishes? Nope that’s just “the Rock”.  Grimy sinks? Negative. That’s just “the Rock”in there. Soap scum in the shower? Nope. That’s just “The Rock” in there too. ( No wonder it’s so tough!)

And if you are looking for some dessert, this Rocks ( ahahaha….. OK…. that was bad )

Mr Ginge had me make this cheesecake when we had friends over for dinner a little while back, after he heard his uncle talking about making it. He obviously couldn’t stop thinking about it. And clearly this was a good idea, because oh my gosh, it was to die for. We sent some  home with our neighbors, and they later told us they kept sneaking to the fridge to sneak a quick bite.

Because it was the first time I made it, I stuck to the recipe, which you can find here, but there were a few things that I did make note of.

First, instead of trying to find and buy dulce de leche, I just made my own by boiling a can of sweetened condensed milk for a couple hours. You can find more in depth instructions here.

I had made a runnier topping, which then proceeded to run down once the cake was cut. And then continued to run down when it was put back in the fridge. A lipped plate or cake stand is highly recommended.

And lastly, the recipe only calls for one Caramilk bar to stick around the edges. All I have to say is that it must have been a giant-sized chocolate bar, since it took me six and a half regular bars to make it around the 10 inch cake. On the bight side though it does make for excellent cutting guides.

One square or two?


– Mel

Categories: Cake and Cupcakes | Tags: , , , , | 15 Comments

Chocolate Stuffed Peanut Butter Cookies

I love cookies.


They are my favorite treats to bake, and tend to get a bit crazy with them. I think for Christmas I made 15 different kinds, and quite literally lost an entire batch.

They a perfectly sized for one ( well, most of the time) and pair so perfectly with a cup of hot chocolate. 😀

What’s better on a winter’s day?

Chocolate Stuffed Peanut Butter Cookies

Makes about 18 cookies

  • 1/2 c butter, softened
  • 1/2 c creamy peanut butter
  • 3/4 c brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 c flour
  • 1/2 baking soda
  • 1/4 tsp salt
  • 1 c Reese’s pieces candies, crushed
  • about 1/2 cup chocolate spread ( I used this brand, however Nutella would work just as well)
  1. Preheat your oven to 350°F and line your baking sheets with some parchment.
  2. In a large bowl, cream your butter, sugar and peanut butter together.
  3. Add in your egg and the vanilla and mix a bit more until smooth and combined.
  4. Meanwhile, in another bowl mix your flour, baking soda and salt. Slowly add it to the creamed mixture, mixing until combined.
  5. Crush up the Reese’s Pieces either in a food processor, or in a zip bag with a rolling pin. Stir then into the cookie dough until evenly combined.

Now you could stop here, bake them up and you would have a delicious and very dip-able cookie. Or you know, you could stuff them with chocolate.

6.   Take about 1 tbsp of dough and press it flat on the parchment lined pan. Top with 1/2 – 1 tsp of chocolate spread right smack in the middle. With about another Tbsp of dough top the spread and seal the edges, then press the dough lightly with a fork ( you don’t want to squish out the chocolate)

7. Bake for 10-12 minutes, then remove and let cool for a couple minutes on the pan. Make yourself a hot chocolate or pour yourself a tall glass of milk and dunk away.


– Mel

Categories: Cookies | Tags: , , , | 9 Comments

Chocolate Candy Corn Fudge

I used to work at a bulk foods store, and come Halloween, I would go crazy over the candy corn. And the mellocreme pumpkins. And the mellocreme harvest mix.

So much so that I literally made myself sick. Really sick. Like so sick, I couldn’t look at candy corn with out getting queasy.

Even now, several years later, I can only eat it in small doses.

So what do I decide to do?

Oh… only put it in some fudge.

Chocolate Candy Corn Fudge

(it made for me 1 5×7 pan however it made fairly thick fudge. If you want a thinner fudge you could use and 8×8 pan)

  • 1 c chocolate chips ( I used dark chocolate)
  • 1 c orange candy coating wafers (like Merckens)
  • 1 can sweetened condensed milk
  • 1/4 c candy corn, roughly chopped
  • extra candy corn or pumpkins to garnish ( optional)
  1. Line your pan with parchment paper, making sure that it hangs over the sides, then grease.
  2. In a microwave safe bowl, combine the chocolate chips and half the can of milk ( about half a cup). Microwave in 30 second intervals, until smooth.
  3. Spread the mixture into the bottom of the pan, and let chill for about 10 minutes
  4. Meanwhile, in another microwave safe bowl, melt the candy wafers and the other half of the milk in thirty second intervals until smooth.
  5. Stir in the chopped candy corn, then spread over the chocolate layer.
  6. Top with the extra candy corn or pumpkins, about 1 for every square of fudge you will cut.
  7. Let chill for a couple hours.
  8. Remove from the pan and slice into squares, cleaning the knife after every cut ( it can get sticky)
  9. Keep any left overs in the fridge.

adapted from Taste of Home

Enjoy (sparingly!)


Categories: Candies | Tags: , , , , | 1 Comment

Halloween-ey Candy Bark

So I have just come to realize that I haven’t posted anything in a week. Oops…

To be honest though, I haven’t made anything in a week.

However, since Mr. Ginge has been on a zombie movie kick all day, I was in a halloween-ey mood. And a chocolate mood. How suiting.

What’s great about this recipe is that really you can customize it any way you want, with your favorite chocolate and your favorite candies. Plus it is super quick and easy!

Halloween-ey Candy Bark:

  • 1 pkg dark chocolate chips
  • 1 cup orange candy moulding wafers (like Merckens)
  • Candy corn
  • Chocolate covered caramels
  • Orange and black sprinkles
  1. Line a sheet pan with parchment paper and set aside.
  2. In a microwave safe bowl, melt the chips, 30 seconds at a time until smooth and completely melted. Alternatively you could melt them in a double boiler.
  3. Once melted spread evenly over the prepared sheet.
  4. In another microwave safe bowl ( or over another double boiler) melt the candy wafers, in 30 second intervals until smooth.
  5. Drizzle over the chocolate, swirling with a fork if necessary.
  6. Dot the top with candy corn and the chocolate covered caramels, the sprinkle with the sprinkles. 🙂
  7. Set in the fridge for about an hour or so, so that it can firm up.
  8. Once it has set, smash it into a bunch of pieces.

On another note, we took a road trip out to a winery abut 45 minutes outside of town with some friends yesterday. Along with some wine, I picked up an AWESOME apron ( I love aprons).

These are totally words I live by. (You should see my kitchen some days!)


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