candy

Dining Outside the Home: The Cheesecake Factory in Cincinnati, Ohio

Dining Outside the Home: The Cheesecake Factory in Cincinnati, Ohio! Mention the word “cheesecake” and watch pupils dilate and lips begin to smack in anticipation of heavenly bliss. After all, what’s not to love about a dessert composed of cream cheese and butter? Add to it the combination of light-as-air cake with unbelievable fillings and mind-boggling toppings! The fact that The Cheesecake Factory offers an extensive menu of healthy options just gives us one more reason to make room for dessert. If I eat salad, then I can reward myself with dessert, right? Of course you can. And if the portions are too large, no worries. That’s what doggie bags are for. 

Eating My Way Through the Alphabet: Letter I

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Insanely Delish Chocolate PB Truffles! Now here is a dessert that will bring raves from friends and family. Some swear these truffles are filled with crunchy toffee. Others insist it contains chunks of Butterfingers. This is when you just smile demurely and ask, “Do you like it?”. (Don’t worry, you can tell by the way they lick their fingers.) This is one time I wish I could magically snap my fingers and send each one of my readers an insanely delicious sample!
INSANELY DELISH CHOCOLATE PB TRUFFLES 
Ingredients:

2 cups natural peanut butter, crunchy

6 tablespoons unsalted butter, softened 

1 teaspoon pure vanilla extract

2 cups powdered sugar 

1 1/2 gluten-free pretzels, crushed with broken bits

1/2 cup mini chocolate chips

2 12-ounce bags semi-sweet chocolate chips

1 tablespoon vegetable oil

Crushed pretzels for garnish 
Instructions:

Combine peanut butter, butter, and vanilla extract in a food processor. Pulse until mixed and creamy. Gradually add powdered sugar until well combined. Transfer dough to a large bowl. Fold in crushed pretzel bits and mini morsels of chocolate to make a cookie dough consistency. Chill 10 minutes. Using a melon ball scoop, take dough and form into a ball. Place on a baking sheet lined with wax paper. Repeat until all dough is used. Caution: Do not taste the dough. You may find yourself nibbling on it too often. lol. Refrigerate dough balls for 30 minutes. As they are being chilled, combine semi-sweet chocolate chips and vegetable oil in a microwave-safe bowl. Heat on High one minute. Stir and repeat until microwaved chocolate is smooth. Do not overcook in microwave. Using a spoon, dip one ball at a time in the melted chocolate. Coat entirely. Place the truffle back on the baking sheet. Repeat. Dust with crushed pretzels. Refrigerate the truffles for 30 minutes, or until chocolate is firm. Share and Enjoy!

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Coconut Flour Brownies! Every once in awhile I need a gluten-free recipe for sharing. The bonus is a healthy alternative to sugary sweets with high caloric count. Coconut flour is high in fiber and lower in carbs, yet free from wheat and grains. I like its hint of coconut with a mild, slightly toasty flavor. Don’t be discouraged by the cost. A little goes a long way. 
COCONUT FLOUR BROWNIES 
Ingredients:

1/2 cup butter, unsalted, melted

2 tablespoons vegetable oil

1/4 cup cocoa powder, unsweetened 

3 large eggs

1/2 cup natural honey

2 tablespoons agave nectar 

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1/2 cup minus 1 tablespoon coconut flour

1/2 teaspoon kosher salt

1/3 cup mini chocolate chips

1/3 cup toasted coconut 

1/3 cup candied pecans, chopped

1 Toblerone chocolate bar, chopped
Instructions:

Preheat oven to 300°. Line an 10″ glass baking pan with parchment paper. Spray lightly with nonstick oil. In a large bowl, combine butter, vegetable oil, cocoa powder, and eggs. Mix well. Add honey, agave nectar, and vanilla extract. Mix until combined. Add baking soda, coconut flour, and kosher salt. Mix until batter is thoroughly combined. Fold in mini chocolate chips. Spread evenly into prepare baking pan. Top with toasted coconut, candied pecans, and chopped Toblerone pieces. Bake 30-40 minutes or until a toothpick comes out clean. Cool on wire rack. Once room temperature, remove from pan and cut into serving portions. Keep in airtight container. 

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? Simple Sensations: Ultimate Fudge! My mother taught we well on this recipe. Her secret was to “stir it until your arm falls off!” You see, stirring makes it extremely melt-in-your-mouth creamy. And if you try to cut corners, it’ll turn out grainy, which is a result of the sugar not dissolving under heat. I discovered another tip when making fudge: Do not attempt this on a humid day. I guarantee you, it will be a disaster. Being forewarned…… are you ready, peeps? Read on. 
ULTIMATE FUDGE 
Ingredients:

3 cups sugar 

3/4 cup butter

2/3 cup evaporated milk

12-ounces semi-sweet chocolate morsels

1 teaspoon vanilla

7-ounce jar marshmallow creme
Instructions:

Combine butter, sugar, and milk in a 2-quart pan. Bring to full rolling boil, stirring constantly. Continue boiling over medium heat for four minutes. Stir constantly to prevent scorching. Be sure to scrape sides as well. Remove from heat. Work quickly stirring in chocolate morsels until completely melted. Add marshmallow creme and vanilla. Mix well. Pour into greased 9″x13″ pan. Cool at room temperature; cut into squares. 

Eating My Way Through the Holidays! Special Edition: Sugar-Spun Sponge Candy

Eating My Way Through the Holidays! Special Edition: Sugar-Spun Sponge Candy! Take a walk down Memory Lane. Wonderful childhood memories come flooding back with this old-time classic favorite. You will seldom find it in candy stores unless you happen to stumble upon a family-owned place where the bell above the doorjamb jingles as you cross the threshold. Once inside, the glass showcase will feature this honeycomb-type toffee, golden in color, nestled inside a rich chocolate covering. It’s crisp and air-filled with a sponge-like appearance. Once you’ve had it, the memories linger on. Spoil yourself and make up a batch. Just like magic, it can be whipped up in about 15 minutes. Carry on the tradition, or begin your own this year. 
SUGAR-SPUN SPONGE CANDY
Ingredients:

1 cup sugar

1 cup dark corn syrup 

1 tablespoon vinegar 

1 tablespoon baking soda
2 cups semi-sweet chocolate morsels 

3 teaspoons vegetable oil
Instructions:

Combine sugar, corn syrup, and vinegar in a heavy-bottomed 3-quart pan. Cook over medium heat, stirring until sugar dissolves. Continue cooking about 10 minutes until mixture reaches 300° on a candy thermometer, or a drop of syrup becomes brittle in a glass of cold water. Immediately remove pan from heat and sift in baking soda. Mixture will foam up madly. Stir gently but thoroughly. Pour into well-buttered 9″ square pan. Do not spread. Let cool. Remove from pan and break into pieces over a large bowl. Sugary crumbs will appear all over the counter if the bowl is too small. 
Instructions for Chocolate Coating:

Pour chocolate morsels into a glass bowl. Add 3 teaspoons of vegetable oil. Stir. Place in microwave for 5 minutes on 30% power. Halfway through, stir to blend smooth. Do not over cook. Keep warm on the stovetop over a double boiler. Dip each piece of sponge candy into chocolate. Coat completely or halfway depending on preference. The honeycomb and chocolate look appealing, in my opinion. Place pieces on waxed paper lined sheet pan. Chill to set. 

Eating My Way Through the Holidays! Special Edition: Rocky Road Candy!

Eating My Way Through the Holidays! Special Edition: Rocky Road Candy! What do you get when you combine semisweet chocolate, honey-roasted peanuts, and puffy miniature marshmallows? You get a Willy Wonka version of Rocky Road Candy that is party-worthy. Whip up a batch for your next holiday gathering and get ready to tempt every sweet treat fan. 
ROCKY ROAD CANDY 
Ingredients:

12-ounce package of semi-sweet chocolate morsels

14-ounce can sweetened condensed milk

2 tablespoons butter

2 cups honey-roasted peanuts 

10 1/2-ounce package miniature marshmallows
Instructions:

In a heavy saucepan, over low heat, melt chocolate morsels with sweetened condensed milk, and butter. Remove from heat. In a large bowl combine honey-roasted peanuts and miniature marshmallows. Stir in chocolate mixture. Spread in a wax paper-lined 9″x13″ pan. Chill 2 hours or until firm. Remove from pan. Peel off wax paper; cut into squares. Store loosely covered at room temperature. 

Eating My Way Through the Holidays! Special Edition: Crunch Compulsion!

Eating My Way Through the Holidays! Special Edition: Crunch Compulsion! If you’ve always wanted to make toffee, but didn’t have the patience for standing at the stove waiting for the candy thermometer to reach its mark, think about an easy alternative. Crunch Compulsion has the rich buttery taste of toffee layered over a firm graham cracker base. With a finishing touch of pecans and walnuts, you can certainly see where the “crunch” comes in. 
CRUNCH COMPULSION 
Ingredients:

1 package graham crackers

1/2 cup pecans, chopped

1/2 cup walnuts, chopped

1 cup butter

1/2 cup brown sugar

1/2 cup white sugar

1/4 teaspoon cream of tartar

1/8 teaspoon cinnamon 
Instructions:

Preheat oven to 350°. 

Line a baking sheet with aluminum foil. Place the graham crackers in a single layer, completely covering the bottom of the baking sheet. Sprinkle pecans and walnuts over crackers. In a saucepan over medium-high heat, combine butter, brown sugar, white sugar, cream of tartar, and cinnamon. Stir constantly until mixture boils. Do not burn. Reduce heat to medium and let mixture boil for 3 minutes without stirring. Carefully pour mixture over graham crackers, allowing liquid to cover all. Bake 10 minutes. Cool completely. Break into pieces. 

Eating My Way Through the Holidays! Special Edition: Peanut Butter Fudge!

Eating My Way Through the Holidays! Special Edition: Peanut Butter Fudge! Once a year, my mother would send me a batch of her homemade peanut butter fudge. And, truthfully, I seldom shared it. Not because I was selfish, because it was THAT good! Now that she is no longer able to give me that glorious care package, I have assumed her role for others. The baton has been passed so the family tradition continues. Every peanut butter-lover should try some for yourself. One bite of this melt-in-your-mouth creamy fudge may lead you start a tradition to “Pay it Forward”.
PEANUT BUTTER FUDGE
Ingredients:

3 cups sugar 

3/4 cup butter

2/3 cup evaporated milk

1 cup natural peanut butter, creamy

1 teaspoon vanilla

7-ounce jar marshmallow creme
Instructions:

Combine butter, sugar, and milk in a 2-quart pan. Bring to full rolling boil, stirring constantly. Continue boiling over medium heat for four minutes. Stir constantly to prevent scorching. Be sure to scrape sides as well. Remove from heat. Work quickly stirring in peanut butter until completely melted. Add marshmallow creme and vanilla. Mix well. Pour into greased 9″x13″ pan. Cool at room temperature; cut into squares. 

Eating My Way Through the Holidays! Special Edition: Bourbon Balls!

Eating My Way Through the Holidays! Special Edition: Bourbon Balls! Remember the scene from “The Grinch Stole Christmas” where the adults in Whoville are throwing a key party? Well, I’m convinced they may have been nibbling on holiday Bourbon Balls based on the way they were flirting and having a crazy-fun time. Be forewarned. This recipe does contain chocolate and alcohol. You may want to mention it. 
BOURBON BALLS
Ingredients:

1 cup semi-sweet chocolate morsels

3 tablespoons corn syrup

1/2 cup bourbon

2 1/2 cups vanilla wafer crumbs

1/2 cup powdered sugar

1 cup pecans, finely chopped 

Granulated sugar
Instructions:

Pulse vanilla wafers in a food processor to make crumbs. Set aside. Over hot (not boiling) water, melt chocolate morsels; remove from heat. Blend in corn syrup and bourbon. In a large bowl, combine vanilla wafer crumbs, powdered sugar, and nuts. Add chocolate mixture. Blend well. Chill 30 minutes. Using a melon ball utensil, scoop dough into 1″ balls. Roll in granulated sugar. Store in covered container for several days to season flavor.