Candy Airplanes

I’m Baaaaack. Tons of work was accomplished these past two weeks. Most of the unhoarding is done around here too. Except the garage, but that doesn’t count as the house right?

Every cupboard, box, bag, closet, drawer and room are cleaned out. I admit it was all fear driven. Fear of not having enough time with school on top of the rest of my life, plus too many scary episodes of Hoarders.

I painted my daughter’s room blue as well. She loves it and I’m so glad, because I don’t want to do it again for another decade! Or longer.

Finally, today was my first day back at the University of Idaho after twelve long years. There were a sacred few moments for me this morning riding my bike in the rain and walking through my old campus. I’ve often felt if those walls could talk they’d have some pretty neat stories to tell.

As far as recipes go I’m sorry to admit it, but meals these past two weeks haven’t been very interesting. Lots of pb&j sandwiches, hot dogs, salads and ordering in. All I have to offer are these candy airplanes I made for my daughter’s last day of class.

We come from a family of pilots and my mother made a version of candy planes with Lifesavers I adored as a child. Clara loves them now and they’re something she can pass on to her own children. Later on. Much much later on.

Candy Airplanes
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These fun treats are as much a part of our family as growing up around the actual planes themselves.

Small roll of candy like Lifesavers, small size Fruit Mentos, or Smarties
More Lifesavers or candy with holes for wheels
Wrigley’s Juicy Fruit Gum
Rubber bands

1. If the gum is too soft the wings will bend. Take all sticks of gum out of their packages (leave them in their foil though) a few days ahead of time and set aside to dry out.

2. Run a rubber band through two individual Lifesavers. Stick a candy roll between the wheels and place a stick of gum on top for wings. Wrap each side of the rubber band up around the wings. This takes a little practice, but you’ll get it quickly.

By Laura Flowers.

Buckeyes. Ooo Peanut Butter and Chocolate Oh My!

One peanut buttery chocolate bite in I knew I had to have this recipe! My neighbor Terri gifted me with a sack full of these no-bake candies and thankfully (yay for me!) was willing to drop off the recipe as well.

I’m so lucky to have nice neighbors who share their Buckeyes. If it were me, I probably would’ve horded the whole batch.

Buckeyes
Printer Version
These soft peanut butter candies coated in chocolate have proven popular with kids and adults alike around here.

1 1/2 cups smooth peanut butter
1 cup butter, softened
1/2 teaspoon vanilla extract
6 cups confectioners’ sugar
4 cups semisweet chocolate chips

1. In a large bowl, mix together the peanut butter, butter, vanilla and confectioners’ sugar. The dough will look dry. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet.

2. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in the freezer until firm, about 30 minutes.

3. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.

4. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Recipe via neighbor Terri Guenthner. Picture by Laura Flowers.

Oreo Truffles, Veronica's Post

I’m 100% positive the best part about being a food blogger is the friends. I can’t believe how many great people I’ve become close to over the last year. Friends who would invite me into their homes and feed me type of people. The best kind in my opinion!

Veronica is one of those friends. She came into my life when I wasn’t food blogging yet. Finding me, and my early pathetic food photography attempts on MySpace when I was first learning to shoot food. Veronica’s been making me laugh and encouraging me for nearly two years since. When I finally set up this food blog, she jumped right in and edited my posts. I didn’t even have to ask! She just knew she could help and did.

Veronica also knows my weakness for Oreos. She recently sent me a giant (but evil) box of these Oreo Truffles. This post is her’s, and every time I read it I laugh. The photograph above is what was left from the box. Now she owes me money for bigger pants.

How the heck did I get so lucky to have a Veronica in my life? Veronica thank-you for the truffles, the friendship, and the fun!

"LAURA DON’T READ THIS BLOG!" (Ha too late V!)

(Veronica takes pretty darn good pictures too! This is her photograph.)

When my friend, Laura, an Oreo-cookie fanatic, saw my picture of these Oreo truffles, she told me, “Please, please don’t give me the recipe. They’d be my new Rolo crack.”

Rolo Turtles (aka “Rolo crack” among certain circles) is so delicious that it is absolutely irresistable and has caused weight gain in those who were foolish enough to make it, including Laura herself (the one who gave us the big idea in the first place)!

Hence the blog title. Yes, I’m well aware that it will most likely not deter her, but I can’t be held responsible–I did my best. After all, I couldn’t deprive my other friends of this recipe for her benefit. (Sorry, Laura!)

Now, onto the truffles!

The middles of these truffles are black, soft, and taste just like an Oreo cookie. If you have a food processor, they’re a snap to prepare. In fact, they’re the easiest truffles I’ve ever dipped in chocolate, because I didn’t have to refrigerate them first (they don’t melt when dipped in warm chocolate), which means the chocolate cooled much slower and I didn’t have to keep zapping it in the microwave. None of the filling melted off into the chocolate when I dunked them, and the chocolate slid off the truffles effortlessly, making a perfect, smooth, thin coating. I really deplore dipping truffles and usually just roll them in cocoa, but if I must dip, I would love it if the job were this easy every time.

Whip up a batch and take them to your next party or package them up as a gift–I guarantee they’ll be a hit!

Oreo Truffles
1 package (1 lb. 2 oz) Oreo cookies

1 package (8 oz) cream cheese, softened

6 squares chocolate almond bark

1 square white almond bark (optional)

*It is OK to eat several of the cookies before you crush them. If you use the whole package, you will be left with over a cup of extra crushed cookies once you’re done making the truffles.

Put the cookies in the bowl of your food processor and process until very finely crushed. Measure out 3 cups of the crumbs and put them in a mixing bowl. Set the remaining crumbs aside for later. Add the cream cheese and mush it all up with your hands until it is a soft dough and is uniform in texture.

Form the mixture into balls, rolling until smooth, and place on a plate. Set a long piece of wax paper on a work surface, such as your counter.

Melt the chocolate almond bark according to package directions and dip each truffle in the chocolate with a fork. Tap the excess chocolate off and use a second fork to push the coated truffle onto the waxed paper. Sprinkle cookie crumbs onto the chocolate while it is still wet.

Continue until all the truffles are coated, leaving half uncovered if you wish.

If you choose, you can melt the white almond bark and, using a fork or pastry bag, drizzle it over the truffles without crumbs on top.

Mine were OK at room temp for several days, but to be safe, I’d recommend storing them in the fridge if you aren’t going to serve them within 24 hours.

Original Oreo Truffle Recipe may be from Kraft.com. Post content by Veronica Miller. Visit and say hi to Veronica at her blog Recipe Rhapsody. Top shot by Laura Flowers.

100th Post Giveaway & Coconut Marshmallow Recipe

Where’s the reverse button on this thing? I’m at 100 posts already and can’t figure out how the heck I got here. I’m not ready! Where did the time go? I’m still a baby food blogger!

In honor of these new triple digits I’m giving away some homemade coconut marshmallows and one of my favorite books, “Marshmallows, Homemade Gourmet Treats” by Eileen Talanian where I found this impressive recipe. Well hopefully you’ll get the marshmallows, if I keep my paws off them long enough to send them to you! If you’ve never had homemade marshmallows you must try them! You may never eat another store bought tasteless sponge again.

All you have to do is post a note stating your favorite food and why it’s a favorite. Just write a comment, and my 7-year-old will draw a number out of a hat Tuesday July 14th at 8p.m. I’m excited to see your answers, and hope it tells me a bit about you!

I want to thank-you for all the support and friendship. I didn’t really understand what a food blog was when I got started, and it’s been a pretty big learning curve. So big really, that just when I think I grasp a new idea, another one comes along and off I go again attempting to learn like crazy. This happens several times a week and I’m still climbing that mountain. So any food blog advice you want to throw at me I’m all ears!

Since my first post on March 23rd I’ve had 144,931 visits, which completely shocks me. I didn’t think my food blog would get much attention, but I guess I was wrong. Although that first post of Plum Good Sour Cream Coffee Cake never got any love! Through this process I’m learning how to be a better food photographer, writer, and cook.

I’ve also met wonderful new friends here. Many stand out, but I want to honor the first. Kathia Castro from http://pinklittlecake.blogspot.com/. I didn’t know it at the time, but she had been ogling my food images over on MySpace. She didn’t have an account so she never commented, but she got here almost the day I started writing. She then immediately introduced and advertised my blog on hers. Kathia believed in me before I even had a clue what I was doing, and with that little post of hers I found the courage to jump into this project. Kathia, I am more grateful for you than you know.

There are so many others to mention, Kim (Red), Veronica, Krista, Marina, Cheryl, and many others from MySpace who have motivated and encouraged me. Thank-you for your friendships. Thank-you Patricia, Mary, Marta, Sherri, Esi, Monique, Mari, Donna, Heather, Ginger, Jamie, Kevin, Linda, Finsmom and anyone else I am forgetting to mention from blogger. Your comments, your blogs, and your friendships help me grow and learn. (I’ll add you if I forgot you, just yell!)

Thank-you for coming along on this journey with me. It means the world to me.

Marshmallow Syrup
This is the syrup used to make all the recipes in Talanian’s book. It makes approximately 1 quart, which will keep in a covered jar for up to two months at room temperature. You must let the syrup cool for 15 minutes before pouring into jars, or it will crystallize.

Author’s Notes: The syrup will be very thick once it cools. To use it, microwave for 2 minutes on high power. Do not stir the syrup.

Please read all the instructions and have everything in place before beginning.

2 cups water
5 1/3 cups granulated cane sugar
1 teaspoon cream of tartar
Pinch of Salt

Place the ingredients in a heavy 4-quart saucepan, stirring gently with a heatproof spatula until the sugar is moistened. Bring to a boil over medium-high heat, and cover the pan for 2 minutes to allow steam to wash any sugar crystals from the sides of the pan. Then uncover the pan, insert a candy thermometer, and increase the heat to high. Do not stir it at all once you have removed the lid of the syrup will crystallize as it cools. Continue cooking until it reaches 240 degrees F. Remove from the heat and let the syrup cool for 15 minutes. Ladle into clean jars and attach the lids.

Store it at room temperature for up to two months. If the syrup begins to form crystals at the bottom of the jar, don’t be alarmed; pour out the amount of syrup you need when you use it, without scraping the jar. Discard any crystallized part that is left in jar.

Toasted Coconut Marshmallows
It’s essential to use “lite” coconut milk. The marshmallow batter cannot support all that fat. Please read all the instructions first and have everything in place before starting.

For the bloom:
4 Tablespoons unflavored gelatin
2/3 cup “lite” coconut milk

For the Base:
½ cup + 2 Tablespoons water
1 ½ cups Marshmallow Syrup
2 cups granulated cane sugar
Pinch of salt
Additional flavoring
¼ cup “lite” coconut milk

For the Coating:
2 cups coconut (I used organic unsweetened)

Prepare a pan (9x13 or close to that) by coating it with nonstick spray, then wiping it lightly with a paper towel so that only a thin film of oil remains. (I used light colored olive oil instead)

First make the bloom. Place the gelatin in a small bowl and stir in the coconut milk until there are no lumps. Set the bowl near the stove.

Place the base ingredients in a heavy 4-quart saucepan over medium heat. Bring the mixture to a boil, cover the pan, and boil for two minutes. Remove the cover, insert a candy thermometer, and cook the base to 260 degrees F. Do not stir the mixture once the lid has been removed. When the base reaches 260 degrees F, turn off the heat, remove the thermometer, and stir in the bloomed gelatin.

Pour the batter into the bowl of a stand mixer and gradually increase the speed to high (Use the wisk attachment). Cover the mixer with a clean kitchen towel for the first 3 or 4 minutes to avoid splattering hot liquid on yourself. Beat the batter for a total of 12 minutes.

When there is just 1 minute of beating time left, very slowly drizzle in the “lite” coconut milk. Then continue beating for another 30 seconds. Scrape the mixture into the prepared pan and let it cure, uncovered, for at least 4 hours or overnight.

Preheat the oven to 325 degrees F and spread the coconut evenly in 1 layer on a baking sheet. Bake in a preheated oven for 20 to 30 minutes, stirring often. (My coconut toasted perfectly in 12 minutes. I stirred every 5 minutes. So check it often). Cut the marshmallows as desired, and coat them with the toasted coconut. (I oiled a pizza cutter and used a clean ruler as a cutting guide and cut them into squares). Store in an airtight container, with a corner slightly ajar, for up to 2 weeks.

Recipe from the book "Marshmallows, Homemade Gourmet Treats" by Eileen Talanian. Pictures by Laura Flowers.

Update: Clara just drew out number 37. So that would be Patricia over at Butteryum. Please send contact info soon to Laurajeanne25@yahoo.com and I'll send you your stuff.

Stupid Rolo Turtles, Now I Need Bigger Pants.

I hate these things. HATE! Super addictive delicious easy horrible stinking Rolo Turtles I curse the day you were created! I curse the creator of such easy deliciousness. Do you hear me?

Maybe one more turtle and I’ll be calm enough to start writing. Ok maybe two. (Munch munch..) Ahhh much better. OK, just one more, really. Anyway, you get the picture right? Just stay away from this crack. It’s bad. I already feel the panic inside me growing. I’ve been without Rolo Turtles for ten seconds now. Ten seconds of wasted life.

It all started after lunch earlier this week. I wanted something sweet and salty. I had seen these easy little turtles pass through the blogging world. I even had the “recipe” memorized. So I innocently put them together, and something horrible happened! I *gasp* ate the whole cookie sheet full. This is something I never do!

The next day about noon I started to get antsy. Wait, be right back.. (Munch chew chomp). OK, so about noon I started to get kind of shaky. I need Rolo Turtles! Five minutes later these dastardly little sweet chewy chocolaty crunchy salty nutty monstrosities were being automatically shoveled into my mouth. My hands were out of control! On their own accord they started shoving these atrocious evil delicious candies into my mouth. My mouth would then be forced to chew, and my throat to swallow.

Day three is a repeat of day one and two. Except, I started putting more toppings on them. Peanuts, chocolate covered coffee beans, and almond, peanut, and plain M&M’s joined the original toasted pecans. I even have a special bag for toppings! There is no hope left for me. I’m doomed! I need bigger pants.

Don’t start down this road. Just say no to Rolo Turtles. Nancy Reagan will be proud of you.

Ingredients
Rolos, many
Pretzel Snaps (small square quilted pretzels)
Toasted pecans, M&M’s of any variety, chocolate covered coffee beans, peanuts, etcetera.

Preheat oven to 220 degrees. Line a cookie sheet with foil.

Place the pretzels on the cookie sheet and top with one Rolo each. Bake for three minutes. Remove from the oven and press on topping of choice.

First, eat as many as you can while burning your mouth. Then slide the foil onto the counter and let the chocolate re-solidify. For faster set up, you can move the pan with the candy to the freezer, and chill for about 20 minutes or until firm.

Notes: To toast pecans, spread them out on a plate and microwave for 30 seconds at a time. Stir the pecans around with your hand in between cooking times until toasted.

I have no idea where this recipe originates from, but if I ever get my hands on that person... Picture and write-up by Laura Flowers.