Dark chocolate morsels

I haven't been able to get Hersey Dark Chocolate Nuggets lately where I shop, but did find some dark chocolate Dove red foil wrapped "promises." Today's wraps for the 2 of us were "Don't wait for sleep to start dreaming," "Be fearlessly authentic," "A smile is the quickest way to brighten a room," and "Be(you)tiful." Dark chocolate is good for your brain and heart; milk chocolate just adds waist.

https://my.clevelandclinic.org/health/articles/16774-heart-healthy-benefits-of-chocolate

Home made peanut butter cups

Ingredients:
16 oz semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter

Directions:
In a small glass bowl, heat half of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips begin to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.

Line a muffin tin with cupcake papers. Spoon a small amount (about 2 teaspoons) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate. Place the pan in the freezer for 15 minutes to harden the chocolate. Meanwhile, prepare the peanut butter.

In a small bowl, beat together peanut butter, butter and confectioners sugar until smooth and fluffy. Remove the pan from the freezer, and spoon a small amount of peanut butter on to the chocolate layer. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.

Repeat the first step and melt the remaining chocolate in the same manner. Spoon the top chocolate layer over the peanut butter and return to freezer.

Serve very cold, and enjoy!

from Lemon-sugar.com

Buttermilk bacon pralines

I haven’t tried this recipe, but it certainly sounds yummy.

Ingredients

1 cup granulated sugar

1/2 cup packed light brown sugar

1/2 cup buttermilk

1 tablespoon light corn syrup

1/2 teaspoon baking soda

1/4 teaspoon coarse salt

4 tablespoons butter

1/2 teaspoon vanilla extract

1 cup chopped pecans

1/2 teaspoon orange zest

4 slices bacon, cooked crisp and crumbled

Directions

1. In a heavy deep saucepan, combine the sugars, the buttermilk, corn syrup, baking soda and salt. Cook slowly over medium heat for about 20 minutes, until the mixture reaches 235 on a candy thermometer.

2. Remove from heat and add butter, vanilla, pecans, orange zest and bacon and beat with a wooden spoon until creamy. Be very careful - this stuff is HOT.

3. Drop by teaspoonsful onto a silicone mat or buttered parchment paper. Let stand for 30 minutes or until cool and firm.

http://www.framedcooks.com/2011/06/buttermilk-bacon-pralines.html

The technology of candy corn

The ingenuity, quality control and passion for making candy corn just amazes me. It's a big seller at Halloween time.



HT Neo-Neocon