Wednesday, June 2, 2010

Homemade Almond Roca

Homemade Almond Roca
Ingredients:
about 1-1/2 c to 2cups coarsely chopped toasted almonds
1 stick (8 tbsp) butter
3/4 cup brown sugar
6 ounces semisweet chocolate, chopped(or milk choc if you prefer)

Butter a 9-inch pie pan. Cover the bottom of the pan with some chopped almonds,
Melt butter over medium-high heat until fully melted. Add the brown sugar and stir constantly with a wooden spoon for seven minutes.
Immediately pour the hot sugar mixture over the almonds and spread to the edges with a spatula.
While mixture is still hot, sprinkle the chopped chocolate on top. Let the chocolate soften and melt, and smooth it with a spatula. Sprinkle the top with chopped almonds while the chocolate is still wet.
Place the pie pan in the freezer for 20 minutes to set the candy.
Remove from freezer and break apart, or cut into small squares with a large sharp knife. Store in an airtight container in the refrigerator for up to a week.

Mom used to roll the candy into "tootie rolls" when it was cool enough to handle then dip them in Melted chocolate and roll them in the chopped nuts, she also added 1/2 the chopped nuts to the cooking syrup instead of putting it in the bottom of the pan.

Tuesday, June 1, 2010

Hey Whats For Dinner?

Free Paper Goodies



With summer coming its a great time for paper planes

Fun with The Kids

Today is June first and most kids are out of school or about to be ,While looking for fun things to do I came upon Chocolate Clay!
This is wonderful the kids love to mold it in to candies and you can get fancy with it too decorate a cake use molds anything you like.
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I found a couple recipes  and both are great for molding and they taste great too!
I think The first one is the best
it comes from
About.com
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You can substitute other flavors of frosting for the chocolate, if you desire. This chocolate clay tastes so good, you can also roll it into balls and serve it plain, dip it in chocolate, or roll it in crushed nuts.
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Ingredients:

1 tub (16 oz) chocolate frosting
1 cup creamy peanut butter (not natural)
2.5 cups powdered sugar


Preparation:
1.Place the chocolate frosting and the creamy peanut butter the bowl of a large stand mixer fitted with the paddle attachment. Mix on medium-low speed until combined.
2. Stop the mixer and add the powdered sugar, then turn the mixer to low. Mix until the sugar is completely incorporated, stopping periodically to scrape down the sides and bottom of the bowl and needed.
3. After mixing you should have a chocolate clay that is soft enough to shape, but firm enough to hold its body--similar in texture to Play-Doh. If it seems to soft, you can add additional powdered sugar, if it is too stiff, you can knead in an extra spoonful or two of peanut butter.
4. You can use the Chocolate Clay immediately or wrap it tightly in cling-wrap and store it at room temperature indefinitely. If necessary, knead before using to regain its malleable texture.
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Chocolate Clay # 2
comes from
whats cooking America
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10 ounces semi-sweet (coarsely chopped chunks or chips)
1/3 cup light corn syrup

In a shallow bowl, melt the chocolate in microwave for 2 minutes; stir.
Be careful so that the temperature does not exceed 100 degrees F.
If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth. Add corn syrup to the chocolate and mix well(scrape all the corn syrup into the chocolate with a rubber spatula). Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours.Use at once or store in an airtight container at room temperature for up to 1 month.

A look Back

Oh The things we did in the Name of Beauty