Christmas Candies

The Christmas season is now in full swing. You know what that means. Time for parties and church/family gatherings. And that means it's candy making time.

All those gatherings are the perfect opportunity to break out those favorite candy recipes you make only during the holidays. Because let's face it, if you make it just to have at home, you're going to be the one eating it all. Well, I would be anyway. I have little restraint this time of year. 

Peanut Clusters are one of the first things I make every year. (recipe here)

They're super easy to make AND they freeze well. That means you can make them now and then simply thaw what you need as you need them. They're perfect for parties and gift-giving.

Another annual treat that freezes well is Peanut Butter Balls. (recipe here)

Also known as Buckeyes, these are reminiscent of Reese's Peanut Butter Cups. You can find the recipe here, however I have made one minor change. Actually, one that makes things so much easier. Instead of melting a bit of paraffin into chocolate chips (very old-school), I simply use the melting wafers or coating chocolate. Both are made to coat and harden into a nice chocolatey shell.

My mom's favorite Fantasy Fudge is next. (Recipe can be found here)

This recipe has adorned the back label of Kraft Marshmallow Cream for as long as I can remember. However there was a slight change somewhere along the way. The recipe has always called for a small can of evaporated milk. But for some reason, the makers of evaporated milk changed the amount in the can from 6 ounces to only 5 ounces. And because of that, my beloved fudge just wasn't the same. It wasn't until I stumbled across the original recipe my mom had cut off of the back of a jar many, many years ago that I discovered the problem. So, don't buy the small can of evaporated milk. Do yourself a favor and get the larger can and measure out a full 6 ounces.

Trust me on this one. That one little ounce of evaporated milk makes all the difference.

Another confectionary treat that's perfect for both young and old is Dipped Pretzel Rods, (Tutorial here)

Their sweet/salty mix makes them a delicious treat. And you can add sprinkles or drizzle them with those colored candy wafers you find by the cake decorating supplies to make them extra festive.

My final favorite chocolatey Christmas treats are Pretzel Turtles. (Recipe here)

Like the Dipped Pretzels, these Pretzel Turtles require no baking skills. All you need to do is assemble. But your patience will be rewarded with a very tasty treat that will wow your friends and family. 

That's my lineup of holiday candies. What are some of your favorite Christmas candies to share?

Three time Carol Award finalist Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more a mindyobenhaus.com.

Revisiting My Favorite Holiday Candy

So the Christmas season has finally arrived. I love this time of year. The sights, the sounds, the baking...

But instead of putting up Christmas decorations the day after Thanksgiving, this year we were doing something different.

No.

We weren't moving into the big house.

Just our stuff was.

Bummer, I know. So here's the deal. All of the cabinets are in. However, countertops and sinks are still more than a week out. That means I still have a while to wait before my holiday baking gets underway. 

Jan and I must be thinking alike, though, because I couldn't wait to revisit one of my favorite, and easiest, nutty Christmas treats.

Peanut Clusters!

To make these tasty treats, you will need:

1 package chocolate almond bark

1 package white almond bark

12 oz. semi sweet chocolate chips

1 - 4 oz. bar Baker’s German’s sweet chocolate

34.5 oz. dry roasted peanuts (no substitutions)

First, chop up your almond barks and chocolate. Just get a big ol' knife, a cutting board, maybe put on some Christmas music and you're ready to go. 

Put all of the chopped chocolate and chocolate chips into a Crock Pot. 

Set the heat on high or low and stir occasionally until melted. Or, if you prefer to get it all done at once, melt the chocolates in the microwave, stirring every minute until melted. I usually just use the Crock Pot, though, since it really doesn't take that long.

Once everything is melted and smooth...

Stir in your peanuts.

**Note: You MUST use dry roasted peanuts for this recipe. Anything else will mess with the consistency and the chocolate won't set. And there's nothing worse than having to throw out an entire batch of candy.

Once everything is mixed, drop by spoonfuls, as big or small as you like, onto parchment or waxed paper. They release easier from the parchment paper, but should you run out as I did, waxed paper will suffice.

Remember how I said this was an easy recipe? Well, now all you have to do is allow them to harden and ENJOY.

That's all there is to it.

This recipe does make a lot, but they freeze wonderfull, meaning they can last the entire Christmas season. Perfect to pull out and serve on a pretty plate at a party or whenever company arrives. They’ll think you slaved all day. And the combination of sweet and salty will satisfy everyone’s craving.

Yes, I think I will have to make these very soon, because I do have a freezer and I'm not afraid to use it.

So, as I've mentioned before, you never know what strange things you might see here at the ranch. Like today, when I was coming back to the camphouse and just about to turn in. Except I couldn't quite get to the gate. 

I've never seen turtles in pairs before, so this was a first. Not to mention rather comical.

Now it's your turn.

What are you doing this first official week of the 2017 holiday season?

Baking? Shopping? Wrapping presents?

Or are you downing the rest of your Thanksgiving leftovers?

  

Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com  

Jan's Peanut Caramel Clusters

Jan here, hoping everyone had a wonderful Thanksgiving!

A sunny November day in the Black Hills

We had a great crowd at our house on Thursday, and the meal was successful - - even though my oven is still on the fritz! (see last week's post here!)

One of our traditions every year is to sing the hymn, "Let All Things Now Living," before we give thanks for our meal. We're not all great singers, but praising our Lord is foremost on this holy-day. Enjoy!

The next day was - of course - Black Friday. It's been a few years since we've participated in the Black Friday frenzy. It used to be fun to get out in the morning, chat with the other crazies waiting in line, and end up at IHOP for our mid-morning refueling. Things have changed a bit since those days, and now we avoid Black Friday shopping.

But that doesn't mean we didn't go out!

This year for Christmas, hubby and I decided to buy each other a print from one of our favorite artists.

(That didn't come out right...we bought one print to share, not one for each of us!).

Jon Crane is a local artist and his gallery in Hill City has an open house and signing every year on the Friday after Thanksgiving. So instead of heading toward the mall on Friday morning, we headed up into the Hills.

We chose a beautiful print that will go well with the one we already have. This print is called "Dakota Dreams."

So, now that Thanksgiving is behind us, and Black Friday is a done deal, it's time to look forward to Christmas and Christmas baking!

Without an oven, I decided to try a new candy recipe over the weekend. I developed these peanut clusters after trying the "Pay Off Day Candies" from Trim Healthy Mama. The original recipe is made with a stevia sweetener blend, but my version is made with sugar.

The batch is small, but I don't recommend doubling it. The caramel candy mixture cools quickly and becomes hard to handle. But since these only take about 10 minutes to make (total!), you can make as many batches as you want to in an afternoon.

Jan's Peanut Caramel Clusters

ingredients (makes 9 candies)

2 Tablespoons butter
1/4 cup sugar
2 Tablespoons heavy cream
1/8 teaspoon caramel flavoring

2 teaspoons peanut butter
1/4 teaspoon salt

3/4 cup roasted and salted peanuts

1/4 chocolate chips or chocolate melting wafers


So easy!

In a small saucepan over medium heat, melt the butter. Add the sugar and stir until it's combined, then add the cream and caramel flavoring.

Heat until it starts boiling, stirring occasionally (2-3 minutes), then boil, stirring frequently, for an additional 2 1/2 to 3 minutes, or until it barely reaches the soft ball stage. I don't test the "soft ball," I go by time and eye. Every 30 seconds or so, I let the mixture drip off my spatula. When the drips start to string together, then I know it's ready. (Since this is a small batch, the mixture cooks more quickly than a batch of fudge - don't overcook it!)

Remove from heat, then add the peanut butter and salt. Stir until smooth.

Add the peanuts and stir until combined.

Now you need to work quickly. Drop the coated peanuts onto parchment paper, a tablespoon at a time.

Once they have begun to cool, melt the chocolate according to the package directions. Drizzle over the candies.

YUM!


Next week? The Annual Great Christmas Tree Hunt!


Now let's talk about you! How was your Thanksgiving? Did you go out shopping on Black Friday?

Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.

You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com.

Homemade New York Granola

NOTE:

I'm posting this for Ruthy because her internet is out.

Gotta love March winds!

NOT!!

Homemade New York Granola

I was inspired by Mary Jane's Granola a few weeks back, and I love having granola to snack on and it's crazy expensive at the stores....

So I had some old nuts.

Not like ANCIENT, but I buy the big tubs of peanuts and mixed nuts at Sam's Club and once you get down to the bottom inch or two, they can get a little stale tasting... and they're salted and I love a mix of sweet and salty with my granola.

So I took those two tubs of nuts (dry roasted peanuts and salted mixed nuts) and they met their maker in my Cuisinart food processor (the one with the deadly blade... and I did get a notice that my non-deadly blade should be arriving in MAY....

Five months without using the food processor??? How's about... no.

So killer blade in place, I chopped about 4 cups of nuts.

IT BEGINS!!!! And the reason we call it New York granola is because I modeled it after my New York Baklava.... Dark amber maple syrup makes me smile!!!

Ruthy's New York Granola

4 cups chopped salted nuts (Mary Jane, there were lots of peanuts!!!)
4 cups rolled oats
3 cups Honey Bunches of Oats (or your favorite flaky cereal)
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg

Mix the dry ingredients together thoroughly.  Drizzle with the mix below:

1/2 cup maple syrup
1/2 cup honey
1/2 cup coconut oil

Melt the liquids together. Once heated, add 2 tablespoons vanilla and drizzle the liquid over the dry ingredients. Mix with hands thoroughly.  Taste for sweetness. Or just taste because it tastes so good. You don't even NEED a reason to taste this, honestly.

Spread onto aluminum foil or parchment paper lined cookie sheets. (took three cookie sheets to bake this amount) (And they were big ones, by the way) (Just in case you wanted to know)...

:)

Bake at 275° for fifteen minutes. Stir. Bake for another ten or fifteen minutes for desired crispness.

Baking longer makes crispier granola.... baking shorter makes chewier granola (like a granola bar).

Both are marvelous.

Now here's the New York reference.... My kids are not all that adventurous when it comes to food conglomerates so you could add shredded, sweetened coconut to the mix.

And when it's out you could add dried cranberries or raisins or any dried fruit you'd like.

Not here.

Here we're dyed-in-the-wool straight up granola, don't mess with my crispyness peeps.

(What a bunch of New England style stick-in-the-muds, right???? Oy vay!!!)

I love granola on its own. I love it with yogurt, It's just a fun snack and the rolled oats and nuts are great for us.... and maple syrup and honey are SO GOOD.

Shh. Let me live with my delusions of healthiness because we know I'm not a big "healthy eating" type person, not if there is cake or cookies around... although I do sub in a Shakeology shake daily now because they actually taste good. I blame my daughter Beth for that!!!

Posted by Ruth Logan Herne  

Chocolate Peanut Bliss... And It Couldn't be Easier

Merry Christmas, everyone! Yes, now that Thanksgiving is behind us, the Christmas season is officially here. I spent the weekend putting up decorations. Yes, I tend to go a little overboard, which explains why it took so long. But put on a Christmas movie or some holiday tunes and it doesn't seem like work at all.

Now that the decorations are up, though, it's time to start on all that holiday baking. This is a recipe I shared as a guest blogger many years ago here at the cafe. This recipe is so easy, so delicious and, best of all, freezes well. It's the perfect thing to have on hand for last-minute guests, parties or gift-giving. 

So let's get to it.

For these Peanut Clusters, you will need:

1 package chocolate almond bark

1 package white almond bark

12 oz. semi sweet chocolate chips

1 - 4 oz. bar Baker’s German’s sweet chocolate

34.5 oz. dry roasted peanuts

First, chop up your almond barks. Just get a big ol' knife, a cutting board, maybe put on some Christmas music and you're ready to go. 

Then put the chopped almond barks, chocolate, and chocolate chips into a Crock Pot. 

Set the heat on high or low and stir occasionally until melted. Or, if you prefer to get it all done at once, melt the chocolates in the microwave, stirring every minute until melted. I usually just use the Crock Pot, though, since it really doesn't take that long. Once everything is melted and smooth...

Stir in your peanuts.

**Note: You MUST use dry roasted peanuts for this recipe. Anything else will mess with the consistency and the chocolate won't set. And there's nothing worse than having to throw out an entire batch of candy.

Once everything is mixed, drop by spoonfuls, as big or small as you like, onto parchment or waxed paper. They release easier from the parchment paper, but should you run out as I did, waxed paper will suffice.

Remember how I said this was an easy recipe? Well, now all you have to do is allow them to harden and ENJOY.

That's all there is to it.

Yes, this recipe makes a lot. But as I said, they freeze wonderfully. Meaning they can last the entire Christmas season. Perfect to pull out and serve on a pretty plate whenever company arrives. They’ll think you slaved all day. And the combination of sweet and salty will curb everyone’s craving.

So is it Christmas at your house yet or are you pacing yourself? Have you started your holiday baking? What's on your list of Christmas must-haves?