Peanut Brittle (microwave)

This is a very simple, quick candy to make so please give it a try.  I always make this at Christmas Time and it's always a big hit.

Ingredients:
1/2 cup light corn syrup
1 cup white sugar
1 1/2 cups spanish peanuts
1 tsp vanilla
1 TBL butter
1 tsp baking soda
cooking spray and wax paper

Direction:
Line a large rimmed cookie sheet with wax paper and spray with cooking spray.  Spray a wood spoon too (makes for easy clean up).  Set aside
In a Large glass bowl mix corn syrup and sugar and microwave on high for 5 minutes.  Remove and stir in peanuts and butter, return to microwave and cook for another 4 minutes.  Remove and add vanilla and baking soda (careful it might bubble up)  BE VERY CAREFUL BECAUSE THE BOWL IS EXTREMELY HOT!!   Spread onto baking sheet and let cool.  Break into pieces when cool, enjoy and store in sealed container for up to about a week.

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the thing You L♥ve.
Donna

Dark Choclate Caramel and Pretzel Bark

• 
  
• 
  
• I made this back in December as part of my goodies I give to friends.  It's really tasty and will satisfy a quick chocolate craving.  Has just enough satlyness to it too.  

• 24 salted pretzels
• 24 caramels, unwrapped
• 14 oz dark chocolate bar, chopped and divided ( I would recommend a great-quality eating chocolate like Lindt or Ghirardelli)
• 6 Tbsp coconut milk or heavy cream

Directions:

1. Prepare a baking sheet by lining it with wax paper.
2. Melt 10 oz of chocolate and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
3. Melt caramels and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
4. Spread the melted chocolate in a ¼-inch layer over the wax paper. Press the pretzels down into the chocolate firmly. Drizzle the melted caramel over the pretzels. Place baking sheet in the freezer for 5 minutes.
5. Melt remaining 4 oz of chocolate with 2 Tbsp coconut milk in double boiler or in microwave until smooth. Drizzle lightly over cooled bark, then return to freezer for more 5 minutes.
6. Chop into chunks and serve. Can be sealed in an airtight container and stored at room temperature for 7-14 days.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Donna

Apple Pecan Spice Cake

I made this back in December, as usual for work.  I had some apples that I needed to use to went searching.  I found this recipe and it looked and sounded very yummy.  I made a few changes which I will note in red in the directions.  Please read it first then proceed with the rest of the recipe.

without the cream cheese icing

Ingredients
3 cups Granny Smith Apples, chopped into small pieces (see below)
1 1/2 cups sugar
½ cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon nutmeg
1 teaspoon salt
½ cup milk
1 cup pecans roughly chopped
Brown Sugar Cream Cheese Frosting:
1 (8 oz) package cream cheese frosting, room temperature
¼ cup butter, softened
2 teaspoon vanilla
1 cup golden brown sugar

Directions:

1. Preheat oven to 350 degrees and grease and flour a 9x13 inch baking pan. Set aside.
2. Peel and slice apples, place in a skillet with butter and sugar.  Add some cinnamon, about 2 Tbl and 1/4 cup brown sugar.  Cook until you have a mixture that looks syrupy.  Cool then chop the apples for the batter.
3. In a large mixing bowl, combine apples and sugar. Stir in oil, eggs, and vanilla.
4. In another mixing bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add the flour mixture to the apple mixture. Add milk and stir until just combined. Add chopped pecans.
5. Pour into prepared 9x13 inch pan. Bake for 30-40 minutes or until toothpick comes out clean. Let cool completely.
6. To make the frosting: Beat the cream cheese until smooth. Add butter and continue to beat until smooth scraping down sides when needed. Add vanilla and brown sugar. Beat for 5 minutes until it is light and fluffy and the sugar has dissolved. Spread evenly on top of the cake. Refrigerate after frosting.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Donna

Cranberry Orange Short Bread Cookie

I made these cookies to have after Thanksgiving dinner but instead we had so much dessert I saved them and then baked them on Sunday and took them to work.  I will probably made this cookie during the Christmas Holiday's.  It's an easy recipe to put together and yields a wonderful cookie.  Give them a try.

 2½ dozen cookies

Ingredients

½ cup dried cranberries (Craisins)
¾ cups sugar, divided
2½ cups all purpose flour - spooned and leveled, not scooped
1 cup butter, cubed (and cold)
1 tsp almond extract
zest of 1 orange
1 to 2 tbsp of fresh orange juice (otional)
additional sugar to coat cookies before baking if desired

• Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
3. Combine flour and remaining sugar in a large bowl.
4. Use a pastry cutter to cut in butter. You want very fine crumbs.
5. Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).
6. Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together.
7. Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
8. Preheat oven to 325F.
9. Cut slices of cookie dough about ¼ inch thick.
10. Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.
11. Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake.   Usually they take about 12 minutes, depends on your oven.
12. Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
13. Store in airtight container for 3 days or freeze for up to 3 months.

thanks for taking time to stop by, have a great week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.

Donna