Category Archives: Candy and Confections

Salted Dark Chocolate Coffee Bark

Salted Dark Chocolate Coffee Bark @ NancyC

On chilly mornings, I like to have a hot cup of coffee to start my day. With cream. I don’t like black coffee or sugar in my coffee, but I love having cream in my coffee! But cookingwithcoffeeapparently you can do so much more with coffee, as I discovered when I received a review copy of Cooking with Coffee by Brandi Evans. It’s a hardcover book with 60 recipes and lots of color photos.

The book begins with a brief history of coffee, benefits of coffee, different brewing options, and popular ingredients to use with coffee. Then you’ll find recipes for baked goods; homemade coffee creamers; drinks and smoothies; sauces, dips, and toppings; savory foods; and sweets and snacks. Recipes include:

  • Espresso Banana Muffins
  • Coffee and White Chocolate Chip Coffee Cake
  • Salted Chocolate Coffee Creamer
  • Peanut Butter Mocha Smoothie
  • Chocolate-Coffee Gravy
  • Coffee Maple Vinaigrette
  • Chicken Enchiladas with Quick Coffee Ranchera Sauce
  • Triple Chip Espresso Cookies

I decided to try the Salted Dark Chocolate Coffee Bark, because I thought it would be a great recipe to keep in mind as a food gift for the holidays. It’s easy to make and only has 3 ingredients, so you can whip it up easily and quickly. You just need to give the bark enough time to harden, at least an hour, before you break it up into pieces. It makes a great sweet treat for coffee and dark chocolate lovers! The recipes says to use 10 ounces of 60% dark chocolate, so I used one 10-ounce bag of dark chocolate chips and that worked perfectly!

SALTED DARK CHOCOLATE COFFEE BARK from Cooking with Coffee

Makes about 2 cups pieces of bark

  • 10 ounces 60% dark chocolate or semisweet
  • 1/4 cup whole coffee beans
  • 1 1/2 teaspoons large flake sea salt (I used less salt-more like 1 teaspoon, and that was salty enough for me!)

Over a double boiler or in a microwave-safe bowl, melt the chocolate until it’s just warm enough to completely melt when you stir (a few minutes over the double boiler or 1-2 minutes in the microwave, checking every 30 seconds).

Pour the chocolate onto a parchment-lined baking sheet and smooth out into an even layer.

Sprinkle the melted chocolate with the coffee beans and the sea salt.

Let the chocolate set at least 1 hour, then break into bite-sized pieces.

Like I mentioned earlier, this bark makes a great homemade food gift. Or you may want to give the book itself to a coffee-loving friend. Are you a coffee-lover yourself, and do you use coffee in any recipes?

Linked to Fiesta Friday, FoodieFriDIY, Sunday Features, Inspire Me Monday, Show and Share, Tasty Tuesday, Wow Us Wednesdays, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wonderful Wednesday, Full Plate Thursday, Share Your Style, Thursday Favorite Things, Showcase Your Talent Thursday, Create It Thursday, Fabulous Foodie Friday.

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Chocolate No-Bake Cookies

Chocolate No-Bake Cookies@NancyCreative.com

No-bake recipes come in very handy when the weather is hot and humid. And since I was wanting to make something chocolate, I thought Chocolate No-Bake Cookies would be perfect!

I remember the very first time I had a No-Bake Cookie–I was probably about 7 or 8, and a friend had given me some her mother had made. My mom had never made these cookies and I wanted to find out how to make them. My friend said it was easy–just mix cocoa powder, peanut butter, and oatmeal together and let them set. That’s how we exchanged our simple childhood recipes back then–word of mouth, no specific amounts for the ingredients, and the ingredients were minimal. So I did what my friend said and was so disappointed when the cookies never set! Of course I couldn’t figure out what I was doing wrong and my friend insisted that was the correct way to make them, so these cookies were a mystery to me for awhile. Eventually I forgot about trying to make them and went on to make other more dependable recipes…like Chocolate Chip cookies!

But recently, I’ve been noticing some no-bake recipes on different sites and decided that these No-Bakes were worth another try. I found a recipe at FoodNetwork.com that looked pretty fool-proof–and it is! I just made mine a little larger than the original recipe. These no-bake cookies set up just fine!

CHOCOLATE NO-BAKE COOKIES by NancyC, very slightly adapted from FoodNetwork.com

Makes 50 to 60 cookies, depending on size

  • 2 cups granulated sugar
  • 1/2 cup milk
  • 1/2 cup (1 stick) salted butter (or substitute unsalted butter and add a dash of salt)
  • 1/4 cup unsweetened cocoa powder
  • 3 cups old-fashioned rolled oats
  • 1 cup creamy peanut butter
  • 1 Tablespoon pure vanilla extract

Line two baking sheets with parchment paper or wax paper; set aside.

In a medium size saucepan over medium heat, combine sugar, milk, butter, and cocoa and stirring occasionally, bring to a boil. Boil for 1 minute; remove from heat. Add in the peanut butter, vanilla, salt, and oats; stir to combine.

Drop rounded 1/2 Tablespoonfuls (or rounded teaspoonfuls for smaller cookies) of the mixture onto prepared baking sheets and let cool for 45 to 60 minutes. Store refrigerated, in an airtight container, for up to 5 days.

Note: For oatier cookies, add an extra 1/2 cup of oats or decrease amount of peanut butter to 1/2 cup.

These Chocolate No-Bake Cookies are such a classic treat! When was the last time you made them? Do you make yours any differently?

Linked to Inspire Me Monday, Full Plate Thursday, Let’s Get Real Friday, Wow Us Wednesdays, Inspiration Thursday, Show and Share.

S’mores Granola

SmoresGranola_NancyCreative.com The last time I made granola, I made Chocolate Chip Cherry Granola. It was the first time I had added chocolate to granola and I loved the combination! And now that summery weather is here, it seemed like the perfect time to try making S’mores Granola. S’mores are such a classic summer treat, so why not make a granola version? I used Jet-Puffed Mallow Bits, mini semi-sweet chocolate chips, and Golden Grahams cereal to mimic the chocolate-marshmallow-graham cracker flavors, and these all worked really well with my granola base.

This S’mores Granola makes a good snack to munch on any time of day and you can also spoon it over vanilla yogurt for an easy breakfast or dessert. If you like sweet cereal, you could also serve this granola in a bowl with milk.

S’MORES GRANOLA by NancyC

Makes about 10 cups

  • 1/2 cup plus 1 Tablespoon honey
  • 3 Tablespoons non-GMO canola oil or light olive oil
  • 1/2 teaspoon salt
  • 4 cups old-fashioned rolled oats (do not use quick oats)
  • 1/2 cup wheat germ or ground flaxseed
  • 1 cup coarsely chopped pecans
  • 3 cups Golden Grahams cereal
  • 1 1/2 cups Kraft Jet-Puffed Mallow Bits
  • 1 1/2 cups mini semi-sweet chocolate chips (or chop an equivalent amount of Hershey bars into small chunks)

Preheat oven to 325˚F. Line a 10 x 15″ or 13 x 18″ rimmed baking sheet with parchment paper; set aside.

In a microwave-safe bowl or container, heat the honey for about 30 seconds so it’s thinner and easier to stir; then mix the honey, oil, and salt together in a small bowl; set aside.

In large bowl, toss the oats, wheat germ or flaxseed, and chopped pecans. Add in the honey, oil, and salt mixture and toss again, combining all ingredients well.

Spread mixture evenly on your parchment-lined baking sheet. Bake at 325˚F for 20 minutes; remove pan from oven to stir and toss mixture for even baking. Return to oven for an additional 15 minutes, until mixture is golden, and remove from oven.

Stir granola, then let it cool completely on pan (if the granola isn’t quite crunchy, it will get crunchier as it cools). When completely cool, put granola mixture in an extra large bowl and stir in the Golden Grahams, Jet-Puffed Mallow Bits, and mini chocolate chips (or chopped up Hershey bars). Store in a tightly sealed container for up to 2 weeks.

S’mores are such a classic treat and it’s fun making variations on the chocolate-graham cracker-marshmallow combination. Did you have S’mores often as a kid and do you make them now?

Linked to Full Plate Thursday, Let’s Get Real Friday, Inspiration Thursday.

Trix Marshmallow Bars

TrixMarshmallowBars@NancyCreative.com

With flowers starting to bloom and trees starting to bud, I’ve been enjoying all the spring color outside. And it put me in the mood to make something colorful! I saw some Trix Marshmallow Bars at BettyCrocker.com and just had to try them out! I had forgotten how fun and colorful Trix cereal was–after all, I hadn’t had it since I was a kid. I made these marshmallow bars a little differently from the original recipe, using mini marshmallows instead of marshmallow creme and a little more Trix cereal. These thick and chewy bars just look like a celebration waiting to happen, don’t they? How can your day not be brightened when you look at all these colors? They’re perfect treats for kids or kids-at-heart!

TRIX MARSHMALLOW BARS by NancyC, adapted from BettyCrocker.com

Makes a 13 x 9″ pan 

  • 1/4 cup butter
  • 1 (10-ounce) bag mini marshmallows
  • 9 cups Trix cereal (there’s about 8 cups in a 10.7 oz box, so get the next larger size)

Line bottom and sides of 13 x 9″ pan with parchment paper; set aside. In large saucepan, heat butter and marshmallows over medium-low heat until marshmallows are completely melted and mixture is smooth; remove from heat. Add Trix cereal to marshmallow mixture and stir until cereal is well coated. Press mixture firmly into prepared pan (use a greased spatula or wax paper to make the pressing easier). Cool, then cut into bars.

Note: if you want thicker bars, don’t press the mixture all the way to the ends of the pan–just press to desired thickness (it will still fill most of the pan). I pressed mine about 1 1/2″ short of one of the short edges of the pan.

Colorful treats like these are always fun, especially in the spring and summer. What kind of colorful goodies do you like to make?

Linked to Fiesta FridayInspire Me Monday, Creative Mondays, and Wow Me Wednesday.

Easter Trail Mix

ncEasterTrailMix1nm

Something that’s hard for me to resist when I see the long aisle of Easter candy at the store are those malted milk Robin Eggs–malt balls covered with a candy coating. I buy them every year and eat way too many of them! This year, I told myself I would not buy them unless I used them in a recipe. And since I’ve been short on time lately, it needed to be something pretty simple. So I came up with an Easter Trail Mix–a blend of chocolatey sweets mixed in with some healthy ingredients. The mini robin eggs and pastel M&M’s give the mix plenty of chocolatey taste and spring color, and the other goodies include raisins, sunflower kernels, coconut flakes, peanuts, and mini pretzel twists. This recipe makes a large bowl of trail mix, so there’s plenty for everyone to munch on!

EASTER TRAIL MIX by NancyC

Makes about 13 cups

  • 1 (13.7 oz.) bag Mini Robins Eggs (almost 3 cups)
  • 1 (11.4 oz) bag milk chocolate easter M&M’s (about 1 2/3 cup)
  • 1 cup raisins (you can use golden or dark raisins)
  • 2/3 cup roasted and salted sunflower kernels
  • 1 cup sweetened dried coconut flakes
  • 1 (16 oz.) container cocktail peanuts or dry roasted peanuts
  • 3 cups mini pretzel twists (you can also use mini pretzel sticks or mini pretzel snaps)

Mix all ingredients together in a large bowl, stirring with a large spoon. Eat right away or store in an airtight container for up to 2 weeks. Makes a great food gift, too, packaged in treat bags!

Are you a fan of those Robin Eggs too? Are you using them in any Easter recipes this year?

Linked to Full Plate Thursday.