Candy | The Wannabe Chef

Tag Archive: Candy

Sunday Confessional 4

Written on January 9, 2011 by Wannabe Chef in Sunday Confessional

A week after I made a chocolate flourless cake, our guests brought over Godiva’s chocolate flourless cake. It was better than mine, and now I’m determined to bake a better one even if I clog all my arteries doing it.

I’ve never seen any of the Pirates Of The Caribbean movies. I don’t think this is a big deal but when I told my friends you’d have thought I told them I eat babies.

I did not realize peppermint patties were my mother’s favorite candies when I made them. To be fair, I’m pretty sure she’s said the same about peanut M&M’s, Reeses, Whoppers, and Junior Mints. And I have, too.

I’ve started running again. I’m convinced I look excellent in my runner’s tights and want to wear them around even when I’m not running.

I burnt this pan during my 2 hours of cooking these dumplings. But wait, I burnt it boiling water. I even own the cookbook How To Boil Water. Apparently, I need to go back and reread it.

I really wish my high school friends would join Twitter because Facebook stalking is so 2010.

Past Sunday Confessionals:

Sunday Confessional 1

Sunday Confessional 2

Sunday Confessional 3

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Homemade Peppermint Patties

Written on January 5, 2011 by Wannabe Chef in Dessert

I love peppermint patties. What’s not to love? Their chocolaty and sweet and it feels like you’ve just brushed your teeth after you eat one. My grandparents always kept the miniature knock-off versions from CVS called “thin mints” at their apartment and I could eat a sleeve a day. There’s nothing more satisfying than a big, whole peppermint patty, except maybe one that you’ve made yourself.

I’ve had these on my to-make list ever since seeing this post on Megan’s blog. I kept putting them off not knowing how utterly easy these are to make. I made them New Year’s Eve morning and they were gone before the clock struck midnight. They’re naturally vegan and gluten-free, so if you’re cooking for allergies and want to avoid any specialty ingredients, go with these for an easy crowd pleaser.

Homemade Peppermint Patties

Ingredients(Makes 24 patties):

2 1/4 cup powdered sugar, sifted
1 1/2 Tablespoons agave nectar(or any liquid sweetener)
1 1/2 Tablespoons water
1 Tablespoon coconut oil, softened or melted
1 teaspoon peppermint extract
1 bag(12oz) bittersweet or semisweet chocolate chips

In a large bowl, mix the powdered sugar, agave nectar, coconut oil, peppermint extract, and water. Continue mixing with your hands even if it doesn’t look like there’s enough moisture there; eventually it will all come together and form a dough ball.

Take off chunks of filling from the dough ball and roll them into 3/4-inch balls. Press the balls down in between your hands and form patties. Lay these out on a baking tray and refrigerate or freeze for 30 minutes until firm

When the patties are ready, melt down the chocolate in a microwave or over a double-boiler. Line a baking tray with parchment paper to set the peppermint patties to dry once coated.

To coat, lay the patty down on top of the melted chocolate. Immediately flip it over with a fork and lift it out of the chocolate from the bottom. Wipe off any excess chocolate from the bottom and lay it on the lined baking tray.

Let the patties sit at room temperature for an hour or refrigerate for 10 minutes before removing them from the paper.

I’m a sucker for any popular “junk food” dessert made homemade. I think they’re SO impressive. I wouldn’t worry if your patties aren’t all the same size or the chocolate isn’t smooth; those kind difference make these distinctively homemade.

These are great to eat after dinner to freshen your breath, if you don’t just eat a handful for dinner that is.

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Homemade Mounds Bar

Written on November 4, 2010 by Wannabe Chef in Dessert

I love candy. A lot. So when I spotted a recipe for chocolate-covered coconut bars(AKA Mounds Bars) in the last Rachael Ray magazine, it was only a matter of time before they’d end up on my counter.

I made these the day before Halloween, which made them perfect for gobbling up the next day. Honestly, these aren’t too sweet, which is exactly what I like about them. I don’t love a candy that’s pure sugar because it’s so unsatisfying and I’m bouncing up a wall for the next hour; instead, these get their flavor from rich dark chocolate and nutty coconut.

Homemade Mounds Bars

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(makes about 16 bars):

2 cups(160g) unsweetened coconut flakes
1/3 cup liquid sweetener(agave, maple syrup, corn syrup, etc.)
1/4 cup powdered sugar
2 tablespoons coconut oil(could substitute butter, shortening, or coconut butter)
1/4 teaspoon salt
7.5oz bittersweet chocolate, melted(a little under 1 cup if using baking chips)

Method:

Mix together the unsweetened coconut, liquid sweetener, and salt. Toss until it’s entirely and evenly coated.
Add in the powdered sugar and mix again.
Melt the coconut oil or butter if it’s not already in a soft state and add that in and mix.
Using the area between your 4 fingers and palm, mold the coconut mixture into a cylinder about 2 inches long and 1 inch thick.
Put these onto a lined baking tray and freeze for 10 minutes or so until they harden.
While the middles are freezing, melt the chocolate over a double boiler or in the microwave to a soft and smooth consistency.
One at a time, roll the coconut fillings in the chocolate until they’re completely covered and put them on a wire rack to dry. Repeat for all of the coconut centers.
Store in a container in the refrigerator for up to 2 weeks.

These really were just like the real thing once they’ve dried, only better; they tasted freshly made and not at all stale. The real question is whether anything wouldn’t taste good covered in chocolate…

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