Archive of ‘Candy’ category

Peanut Butter Rice Krispie Pumpkins

Fall is in the air… time to decorate pumpkins! How about making some EASY, cute and tasty Peanut Butter Rice Krispie Pumpkins in about 20 minutes?Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks! Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!

I found a recipe on Pinterest for these cute little pumpkins and knew I had to make them! I thought they were the perfect Fall treat.  I love Rice Krispie treats, so a peanut butter flavored one that LOOKED like a cute little Halloween pumpkin… yes, please! They were incredibly EASY to make, taste delicious, and you really can’t mess them up! Here’s how to make them:

Place peanut butter and butter in a medium sized saucepan. Heat on medium heat for 3 minutes, stirring occasionally with wooden spoon (use wooden spoon because mixture won’t stick to it as much).

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Add marshmallows and the food coloring. Stir until the marshmallows have completely melted and mixture is smooth and sticky.

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Remove pan from heat; stir in the Rice Krispie cereal. Stir very well with wooden spoon (put some muscle into it!), until completely mixed together and mixture is orange in color.

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Using wax paper (or powder free latex gloves), scoop out rice krispie mixture (just “guesstimate” – you need to get 12 pumpkins out of the mixture!). Roll each portion into a round little ball. Immediately push a tootsie roll midgee into the top of “pumpkin” to act as the stem. (*TIP: Having 12 tootsie rolls unwrapped before beginning makes it so much faster!)

Place pumpkin onto wax paper to cool. Later, once the tootsie roll has warmed a bit from the hot Rice Krispie mixture, you can bend it a little to make a more realistic looking “stem”. Repeat process until you have made 12 pumpkins.

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Once pumpkins have cooled completely, decorate them any way you wish with frosting, candy eyes, or leave them just the way they are! (I used a toothpick to apply the frosting).

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

These Fall-themed treats are a whimsical way to celebrate the season!  They are delicious, and what could be more fun than to decorate a peanut butter flavored rice krispie treat pumpkin?! All ages will love them (I took some to a friends house for her kids!). Sure hope you enjoy them!

Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks!

Recipe Source: https://www.savoryexperiments.com/peanut-butter-rice-krispie-treat-pumpkins/

Peanut Butter Rice Krispie Pumpkins
 
Prep time
Cook time
Total time
 
Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!
As Prepared By:
Recipe type: Snack
Serves: 12
Ingredients
  • 6 cups Rice Krispies
  • 3 Tablespoons butter
  • 1 package (10 ounces) mini-marshmallows
  • ½ cup creamy peanut butter
  • 13 drops red food coloring
  • 5 drops yellow food coloring
  • 12 Tootsie Roll Midgees
  • Optional- Prepared frosting for decorating (I used 1 cup powdered sugar, several drops of water and black food coloring-mixed them together to form a fairly thick frosting that wouldn't run)
Directions
  1. Place peanut butter and butter in a medium sized saucepan. Heat on medium heat for 3 minutes, stirring occasionally with wooden spoon (use wooden spoon because mixture won't stick as much).
  2. Add marshmallows and the food coloring. Stir until the marshmallows have completely melted and mixture is smooth and sticky.
  3. Remove pan from heat; stir in the Rice Krispies. Stir very well with wooden spoon (put some muscle into it!), until completely mixed together and mixture is orange in color.
  4. Using wax paper (or powder free latex gloves), scoop out rice krispie mixture (just guesstimate-you need to get 12 pumpkins out of the mixture!). Roll each portion into a round little ball. Immediately push a tootsie roll midgee into the top of "pumpkin" to act as the stem. Place pumpkin onto wax paper to cool. Later, once the tootsie roll has warmed a bit from the hot rice krispie mixture, you can bend it a little to make a more realistic looking "stem".
  5. Repeat process until you have made 12 pumpkins. Once pumpkins have cooled completely, decorate them any way you wish with frosting, or leave them just the way they are! (I used a toothpick to apply the frosting). Enjoy!

Here’s one more to pin on your Pinterest boards!Peanut Butter Rice Krispie Pumpkins / The Grateful Girl Cooks! Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!

Mom’s Refrigerator Fruitcake (it’s not THAT kind of fruitcake!)

So, let’s just say this right off the bat… I don’t like “traditional” fruitcake. You know – the “door-stopper” kind, the unfortunate victim of many jokes.  My Mom’s Refrigerator Fruitcake is not that kind of fruitcake.  THIS fruitcake is chewy and tastes more like candy. Amen.Mom's Refrigerator Fruitcake (it's not THAT kind of fruitcake!) / The Grateful Girl Cooks! This delicious Christmas treat actually is chewy like candy!
When I thought about what to name this post, I thought long and hard about calling it “fruitcake”, because many people despise fruitcake. My mom has been calling it fruitcake for as long as I can remember… BUT it tastes like candy
! It is chewy, and yes, it has bits of cherries, pineapple and raisins in it, but it also has marshmallows, butter, pecans and graham cracker crumbs. It is dense, chewy and AMAZING…and most importantly, is not baked, and tastes NOTHING like that other stuff. Oh yeah… it’s gorgeous, also (like stained glass)! If you can melt butter, chop things, and know how to stir… YOU can make this recipe!!!

Here’s what you do…

You will need candied cherries (red and green), plus some candied pineapple. These are sold in most grocery stores around the holidays. The containers look like this:

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Chop up the red and green cherries, most of the pineapple and some pecans. Make sure to set aside a few red and green cherries (whole) to use for garnishing fruitcake later. Add chopped fruit and pecans, along with raisins to a large bowl. Set aside. Admire it’s beauty!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Pulverize graham crackers. I used a food processor, but you can put them in re-sealable bag and use a rolling pin to crush them finely, as well. Cooking therapy!!!  Set crumbs aside.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Wrap 4 miniature loaf pans with aluminum foil. Note: My mom has always used empty juice cans to mold the fruitcake loaves (both ends removed, heavily buttered inside). I use aluminum foil covered mini-loaf pans. Melt butter and really coat the inside surface of the foil (bottom AND sides). Cover it well (to help prevent sticking). You will thank me. If using empty juice cans, no need to melt butter… just thoroughly coat entire inside of juice can with it. Set aside.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

To make the fruitcake, melt 2 cubes of butter in a large, heavy bottomed stock pot.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Once butter has melted, add a 16 ounce bag of marshmallows, and cook on medium low, stirring frequently until melted.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Once melted, remove pan from heat. Add the candied fruit, nuts and raisins. Stir well to fully combine. Mixture WILL be thick.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Now add the graham cracker crumbs, and stir well. Now it will be REALLY thick. Mix until totally combined!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

It should look like this once your arms have gotten a great workout from stirring it up!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Divide the mixture evenly between containers while mixture is still warm. Pack it into the molds tightly to help shape the loaves. I find it really helpful to butter my fingers to help pack it in. Cover loaves with plastic wrap and refrigerate at least 12 hours or overnight, to solidify the loaves.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

After refrigerating, the fruitcake should look like this…

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

I garnish each loaf with cherry halves like this… Use a sharp knife to cut the fruitcake into thin slices. Yum! It is soooooo good! Store fruitcake in plastic wrap, in refrigerator.

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

I really hope you will consider making this delicious Christmas “fruitcake”. I think you will be pleasantly surprised at just how GOOD it is and how much NOT LIKE FRUITCAKE it really is! They make wonderful gifts for friends, as well. Merry Christmas!

Mom's Refrigerator Fruitcake / The Grateful Girl Cooks!

Recipe Source: My Mom (she’s been making this for over 50 years… have NO IDEA where she got this recipe!)

Mom's Refrigerator Fruitcake (it's not THAT kind of fruitcake!)
 
Prep time
Total time
 
Refrigerated, non-baked, non-traditional fruitcake, with pecans, cherries, pineapple, marshmallows, and graham crackers. This is more like CANDY!
As Prepared By:
Recipe type: Dessert
Serves: 4 mini-loaves
Ingredients
  • 1 (8 oz.) container red candied cherries (chopped-but save a few whole ones for garnish)
  • 1 (8 oz.) container green candied cherries (chopped-but save a few whole ones for garnish)
  • 1 (8 oz.) container candied pineapple, chopped
  • 16 ounce bag mini marshmallows (or 48 large marshmallows)
  • 1 cup raisins
  • 1½ cups chopped pecans (or walnuts)
  • 2 cubes butter
  • graham crackers (3 "sleeves" of graham crackers-1 pound)
  • Additional butter for "greasing" loaf pans.
Directions
  1. Have all ingredients chopped, crushed, etc. before beginning recipe. Line loaf pans with aluminum foil (completely cover bottom and sides). Butter the bottom and side of each foil covered loaf pan with butter. Do not skimp on this part. A well buttered loaf pan will help the foil to NOT stick to the fruitcake at the end when ready to remove it! Set aside pans and prepped ingredients.
  2. Melt 2 cubes butter in a large heavy bottomed saucepan.
  3. Add marshmallows; continue heating (and stirring) on medium low heat until marshmallows are fully melted. Remove from heat.
  4. Add red and green cherries, pineapple, raisins, and nuts. Stir well.
  5. Add graham cracker crumbs. Stir really well, until all ingredients are fully combined (mixture will be very thick).
  6. Divide the mixture evenly (while still warm) into 4 prepared mini-loaf pans. Butter your fingers, press down and tightly compact the mixture into the loaf pan. When done (and mixture is tightly packed into pans), cover the pans with plastic wrap, and refrigerate for at least 12 hours. When done, remove each loaf from pan. Carefully remove aluminum foil. Garnish top of each fruitcake with half a red cherry and two halves green cherries.
  7. Slice with sharp knife into thin slices, serve and enjoy! Store fruitcakes in plastic wrap (in the refrigerator).
Notes
Prep time does NOT include 12 hours refrigeration necessary to solidify and firm up the fruitcake!
If using juice cans as forms for fruitcake, butter insides very well with softened butter. No aluminum foil necessary!

Here’s one more to pin on your Pinterest boards!Mom's Refrigerator Fruitcake (it's not THAT kind of fruitcake!) / The Grateful Girl Cooks! This delicious Christmas treat actually is chewy like candy!

 

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Maple Bacon Pecan Truffles

This morning I am posting a recipe for Maple Bacon Pecan Truffles that I made for a bacon-themed dinner we enjoyed with dear friends a couple months ago. They’re sooo good!Maple Bacon Pecan Truffles / The Grateful Girl Cooks!
This was an extremely hard post to write, because I began to write this post over a week ago, but then tragedy struck. The host for that dinner (my husband’s best friend) passed away very suddenly this past weekend, and we have been in shock ever since, grieving his loss. He and his wife were two of our very best friends so we grieve for her, as well. Our comfort comes because our dear friend Richard believed in and knew Jesus, so we know this is a “temporary” loss, because we trust in God’s Word that we will see him again in heaven. How we long for that great reunion!

Richard… this one’s in your honor today, as I know you tried these truffles the last time we shared a meal together. We loved you… with all our hearts, and miss you terribly already.

Soooo… *takes a deep breath** … Here’s how to make these really delicious truffles, (which I adapted from my recipe for Maple Cream Bon Bons) for our Bacon Themed dinner. I figured bacon makes everything better, so that was my inspiration. Here’s what I did:

First, cook 6-7 slices of bacon until VERY crisp.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

When bacon is crisp, drain, cool, then crumble or chop it up into very small pieces. Set aside a small amount to be used for garnishing the finished truffles later.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Place the butter, powdered sugar and ,maple flavoring in a large bowl or base of electric stand mixer..

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Using an electric mixer, cream these ingredients until fully combined and creamy.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Add chopped pecans and most of the bacon crumbles (set some of the bacon crumbles aside for garnishing truffles later). Mix well until combined. Refrigerate mixture for a while to let it chill and firm up.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Once mixture is chilled, shape the mixture into 1″ balls, by rolling them between your hands. Place dough balls onto a wax paper covered cooking sheet, then place them into freezer for 1/2 an hour to firm up again. Remove truffles from freezer and carefully dip each one into the melted chocolate/butterscotch coating. My picture turned out blurry (sorry), but I use a toothpick inserted into truffle to dip into the chocolate, and a spoon to help cover each one.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Dip each truffle completely in chocolate, then place onto wax paper or aluminum foil. Use another toothpick to help pull the first toothpick out of the truffle. See the little holes on top of the chocolate covered truffles? Repeat until all truffles are coated.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Spoon a little melted chocolate over the hole created by the toothpick to cover it up. Then sprinkle a few bacon crumbles over the top to garnish.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Let the finished truffles sit for a while (at least half an hour), to allow the chocolate to firm up, then place them into little candy sized paper wrappers, as shown. Keep truffles in a covered container in the refrigerator until you are ready to serve.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Here’s an inside view… they are at their very best served chilled!

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Hope you enjoy them. The maple, pecans, bacon, chocolate and butterscotch flavors make this an INCREDIBLY delicious truffle, and they really aren’t that hard to make, either!

God Bless You. Have a great day. Hold your family and friends close. Let them KNOW you love and care for them. Life IS short.

Maple Bacon Pecan Truffles / The Grateful Girl Cooks!

Maple Bacon Pecan Truffles
 
Prep time
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Maple, Bacon, Pecans, Chocolate and Butterscotch all combine in a delicious truffle!
As Prepared By:
Recipe type: Dessert
Serves: 4-5 dozen
Ingredients
For Truffles:
  • 1 cup butter (2 cubes)
  • 3½ cups powdered sugar
  • 3 Tablespoons Maple flavoring
  • 1½ cups pecans, chopped (may substitute walnuts)
  • 6-7 slices bacon, cooked crisp, and crumbled (reserve some to garnish finished truffles)
For Truffle Coating:
  • 2 cups semi-sweet chocolate chips
  • 1 cup butterscotch chips
Directions
  1. Cook bacon slices until very crisp. Drain, then crumble or chop into small pieces once cooled. Set aside.
  2. In a large bowl, use an electric mixer to cream the butter, powdered sugar, and maple flavoring until smooth.
  3. Stir in chopped pecans and most of the bacon crumbles (remember to save some for garnishing the finished truffles!)
  4. Place bowl in refrigerator for half an hour to let it firm up a bit.
  5. When chilled, shape the dough into 1 inch balls, by rolling the dough between your hands (yes, it might be a bit messy...) Place the dough balls onto a wax paper or foil lined baking sheet and place into freezer for about half an hour or so. (You want the dough to be very chilled before dipping in chocolate).
  6. While dough is in freezer, make the chocolate/butterscotch coating. In a microwavable bowl, melt the chocolate and butterscotch chips (30 seconds on HIGH. Stir. 30 seconds on HIGH. Stir again. Watch carefully so that you don't burn the chocolate. At this point the chips should be melted and smooth after stirring the second time; if not, microwave an additional 15 seconds, then stir again.
  7. Dip dough balls into coating mixture one at a time (I insert a toothpick into the dough ball, dip, cover with coating then remove, allowing the excess to drip back into the bowl. You may find it helpful to use a spoon to help coating the truffle. Place each coated truffle onto wax paper or foil-lined baking sheets. Remove the toothpick after each one, and re-use on the next truffle.
  8. When all have been coated, hide the toothpick hole with a small bit of chocolate coating, then sprinkle (while it is still wet) with a few bacon crumbles for garnish.
  9. Let truffles sit until chocolate firms up. Place each truffle in a candy paper wrapper, if desired. Store in a covered container in refrigerator until chocolate has hardened and is ready to serve. These truffles are at their best when completely chilled.

 

 

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Bacon Pecan Pralines

I recently made these Bacon Pecan Pralines for a “BACON” themed dinner my husband and I went to, with two other couples. Every course of the dinner had to include some form of bacon… I was in charge of desserts. I made several, including these sweet pralines, which included salty bacon. Sweet and salty… a great combination! They were really good!Bacon Pecan Pralines / The Grateful Girl Cooks!
I had never made Pralines before this, but I plunged right in, and managed to pull this one off! The only thing I would do different next time is to use a larger cooking pan. The one I used was medium sized (I THOUGHT it was big enough, but I was wrong); I had a couple moments of near-panic as the mixture nearly boiled up and out of my pan. It never did boil over, but please, use a LARGE and DEEP saucepan when you prepare this recipe. You won’t have to frantically stir to keep the candy from boiling over the top of the pan… and yes, you will thank me for this important tip!

Here’s what you do to make these Bacon Pecan Pralines:

In a LARGE and DEEP saucepan, mix together granulated sugar, brown sugar, buttermilk, corn syrup, baking soda and salt. Insert a candy thermometer into the mixture. Cook mixture on medium heat, until it reaches 235 degrees on a candy thermometer. This will take about 20 minutes or so. Mixture will be VERY hot. Stir mixture often while it cooks to prevent it from burning on the bottom of the pan. The mixture will turn a rich caramel color near the end of the cooking time.

Bacon Pecan Pralines / The Grateful Girl Cooks!Bacon Pecan Pralines / The Grateful Girl Cooks!
Once mixture reaches 235 degrees, remove pan from heat. Immediately add the butter, vanilla, chopped pecans, orange zest, and cooked bacon crumbles. Beat it with a wooden spoon until the mixture is thoroughly combined. It will be very, very hot. Don’t burn yourself!

Bacon Pecan Pralines / The Grateful Girl Cooks!Bacon Pecan Pralines / The Grateful Girl Cooks!Bacon Pecan Pralines / The Grateful Girl Cooks!
Drop by teaspoonfuls onto a sprayed baking sheet , a silicone mat, OR onto buttered parchment paper. Leave space between each praline, as they will spread a bit while hot.

Bacon Pecan Pralines / The Grateful Girl Cooks!
Let the pralines sit and cool at room temperature for at least 30 minutes. The pralines will firm up as they cool. When completely firm, they are ready to be served. Carefully remove from pan. Serve pralines by themselves, as a small treat, or as I did for our Bacon Night, on the side of a great dish of Candied Bacon Ice Cream. YEP! Bacon overload!

Bacon Pecan Pralines / The Grateful Girl Cooks!
If you’re looking for an interesting, yet amazingly good dessert treat, I hope you will consider making these yummy pralines! Have a great day!

Bacon Pecan Pralines / The Grateful Girl Cooks!Recipe Source: http://www.framedcooks.com/2011/06/buttermilk-bacon-pralines.html

Bacon Pecan Pralines
 
Prep time
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The addition of BACON makes these some very interesting, yet surprisingly delicious pralines!
As Prepared By:
Recipe type: Candy
Serves: 18-20
Ingredients
  • 1 cup granulated sugar
  • ½ cup brown sugar (packed)
  • ½ cup buttermilk
  • 1 Tablespoon light corn syrup
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 Tablespoons butter
  • ½ teaspoon vanilla extract
  • 1 cup chopped pecans
  • ½ teaspoon orange zest
  • 4 bacon slices, pre-cooked crisp, then crumbled
Directions
  1. Place the granulated sugar, brown sugar, buttermilk, corn syrup, baking soda and salt into a large and deep heavy saucepan. Stir to combine. Insert a candy thermometer into mixture, attaching it to the side of pan. Heat on medium heat until the mixture reaches 235 degrees F on the candy thermometer, stirring often to prevent candy from burning on the bottom of pan.
  2. Once thermometer reads 235 degrees, carefully remove pan from heat. Be careful... it will be HOT!
  3. Add butter, vanilla extract, chopped pecans, orange zest, and bacon to the hot praline mixture. Beat ingredients together, using a wooden spoon, until all is combined.
  4. Drop by rounded teaspoonfuls onto a sprayed baking sheet, a silicone mat, OR onto buttered parchment paper. Leave space between each praline, as mixture will spread while hot.
  5. Let the pralines cool at room temperature for at least 30 minutes, until totally cooled and firm all the way through. Serve and enjoy! (Pralines may be stored in refrigerator).

 

 

 

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Chocolate-Covered Bacon

A couple years ago, my husband tried a piece of Chocolate-Covered Bacon at a little bakery, while out of our area on business. He said it was fantastic (I had my doubts). Now, don’t get me wrong… I love bacon, but chocolate covered bacon seemed a bit wonky to me. That is, UNTIL I MADE MY OWN! Wowzers! It’s fantastic, and EASY to make!Chocolate-Covered Bacon / The Grateful Girl Cooks!
My husband and I recently attended a THEMED dinner party with dear friends. The theme this time was BACON. All parts of the meal had to include some form of bacon. Everything. Beverages, appetizers, entrees (3), and desserts. All bacon inspired. I was in charge of the desserts, (as I typically am). One of the desserts I made was chocolate covered bacon strips. YUM! Even after being coated in semi-sweet chocolate, the bacon was crispy inside. The chocolate actually is a perfect counter balance to the saltiness of the bacon.

It really was easy to make these. I didn’t have a “recipe”; I just used the technique I use for dipping truffles in chocolate. My fingers got a bit messy, but that’s no big deal. Here’s what I did.

First I fried the number of bacon strips I wanted. This recipe is for 8, but you can easily alter recipe to accommodate the number of strips you want to make.  I cooked the bacon strips until they were very crispy, then drained them on a paper towel to absorb the grease.

Chocolate-Covered Bacon / The Grateful Girl Cooks!
I let the bacon cool completely. Then I melted semi-sweet chocolate chips with a heaping Tablespoon of vegetable shortening in my microwave. (30 seconds, stir. 30 seconds stir).

Chocolate-Covered Bacon / The Grateful Girl Cooks!
The next thing I did was carefully (the bacon is crisp, remember?) dip one piece of bacon at a time in the chocolate.  I used a spoon to help cover about 3/4 of the piece on both sides with chocolate, then carefully flipped it over and did the remaining bit on both sides. I used a spoon to spoon the chocolate into nooks and crannies that needed help to be covered. I let the excess chocolate drip back into the bowl.

Chocolate-Covered Bacon / The Grateful Girl Cooks!
After each piece was completely covered in chocolate, I carefully placed it on a piece of aluminum foil to let the chocolate firm up.

Chocolate-Covered Bacon / The Grateful Girl Cooks!
Once the chocolate had firmed up, I melted some white chocolate chips (about 1/2 cup) with a small amount of shortening (1 teaspoon), then decoratively drizzled it over the bacon slices. I even had some green colored chocolate chips from a bag of Christmas colored ones, so I also drizzled that over, for contrast (optional). At our bacon dinner that evening, one of my friends wondered if I had put mint flavored drizzle (the GREEN chips) on the bacon. No way… just used a different colored semi-sweet chocolate chip!

Chocolate-Covered Bacon / The Grateful Girl Cooks!
When I was done being “creative” (ha ha), I let the bacon slices firm up completely before attempting to remove them from the aluminum foil. I then placed them in a single layer in a sealed plastic container, and kept them in the refrigerator until ready to serve later that evening. The truffles you see in the picture (with the bacon strips) are another creation I made for bacon night. Here’s the recipe for these Maple Bacon Pecan Truffles. (they were yummy, too!)

Chocolate-Covered Bacon / The Grateful Girl Cooks!
That’s it! It’s really not hard to make these, at all! Hope you will give it a try. Bacon just seems to make everything better… even chocolate!

Chocolate Covered Bacon / The Grateful Girl Cooks!

Chocolate-Covered Bacon
 
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Sweet and salty, this chocolate covered bacon is an unusual, but DELICIOUS treat, and is very easy to make!
As Prepared By:
Recipe type: Candy
Serves: 8 servings
Ingredients
  • Bacon (I used 8 strips)
  • 1½ cups semi-sweet chocolate chips
  • 1 HEAPING tablespoon vegetable shortening
  • ½ cup white chocolate chips + 1 teaspoon vegetable shortening (for drizzle)
  • ½ cup colored chocolate chips + 1 teaspoon vegetable shortening (for drizzle... totally optional!)
Directions
  1. Cook bacon until very crisp. Remove from skillet to paper towels to absorb extra grease. Let cool completely.
  2. Place 1½ cups chocolate chips in a microwave safe bowl. Add the shortening. Cook on high power for 30 seconds. Remove. Stir. Place bowl back in microwave. Cook on high power for 30 seconds. Stir well, to fully combine. If mixture is not fully smooth, place it back in microwave on medium high power for 15 seconds (I usually don't have to do this, but you might, depending on the wattage of your microwave). DO NOT BURN THE CHOCOLATE!
  3. Carefully coat all sides of the bacon strips with melted chocolate. Using a spoon to help get the chocolate onto the bacon works great! Place coated bacon strips onto aluminum foil, and let sit, undisturbed until chocolate has set.
  4. Melt white chocolate chips and shortening in the exact same way as described above. Decoratively drizzle the mixture over the chocolate covered strips. Let sit until chocolate is completely firmed up, then place bacon strips in a covered container and refrigerate until ready to serve. Enjoy!

 

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Cranberry-Cashew Clusters

Easy. Quick. Yummy. That explains this recipe for Cranberry-Cashew Clusters, in a nutshell. Well… not really IN a nutshell, but you know what I mean, right?Cranberry-Cashew Clusters / The Grateful Girl Cooks!

This recipe is made with only 3 (count ’em… 3!) ingredients… chocolate chips, dried cranberries and cashew pieces. Semi-sweet chocolate OR white chocolate can be used. I used the picture of the white chocolate clusters.

Anyways… this recipe is as simple as melting the chocolate, stirring in the dried cranberries and cashews, and placing mixture by spoonfuls (or spreading out) onto was paper. The recipe makes approximately 2 dozen.

These are perfect goodies to make when you are pressed for time, and you want to make some delicious treats to give to others or have on hand for your ravenous family. The chewy cranberries, the crunchy cashews, and the sweet chocolate coating combine to make a wonderful treat! Sure hope you will give these a try!

Cranberry-Cashew Clusters / The Grateful Girl Cooks!Recipe Source: http://www.tasteofhome.com/recipes/cranberry-clusters

Cranberry-Cashew Clusters
 
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Easy as 1, 2, 3.... these tasty treats are ready in no time!
As Prepared By:
Recipe type: Dessert
Serves: 2 dozen
Ingredients
  • 2 cups (12 oz.) white chocolate chips (or semi-sweet chocolate chips)
  • ⅔ cup dried cranberries
  • ⅔ cup cashew pieces
Directions
  1. Melt the chocolate chips in a double boiler or in the microwave. If microwaving, heat on high for 30 seconds. Stir. Heat on high for an additional 30 seconds. Stir. If not completely smooth, heat on medium power for 15 seconds more, then stir until smooth. Do not burn the chocolate!
  2. Stir the cranberries and cashews into the melted chocolate and stir well, to coat.
  3. Drop mixture by teaspoonfuls (OR spread out into a solid piece, then break up into bite sized pieces later) onto wax paper lined baking sheet. Let stand until they set up (firm).
  4. Serve and enjoy. Keep leftover candies refrigerated.

 

 

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Chocolate Orange Truffles

Do you enjoy Christmas goodies?  Some of my favorite Christmas goodies to make are Chocolate Orange Truffles. Creamy orange flavored chocolate centers, covered with more chocolate… oh my goodness! They taste wonderful, and are perfect for gift giving!Chocolate Orange Truffles / The Grateful Girl Cooks! Chocolate Orange Truffles are delicious treats to enjoy during the holidays! Creamy orange flavored chocolate centers, dipped in chocolate to cover. YUM!
Rich, creamy, chocolate truffles infused with just the right amount of orange flavor…YUM… what a taste treat!

I’ve been making these for as long as I can remember. I don’t even remember where I found the recipe from. I copied it down on a 3×5 card many, many years ago and have been making these for family and friends ever since!

I’ve made them with semi-sweet chocolate topping with only orange zest for a garnish…

Chocolate-Orange Truffles / The Grateful Girl Cooks!
I’ve dipped them in white chocolate with semi-sweet chocolate drizzled on top…

Chocolate-Orange Truffles / The Grateful Girl Cooks!
And I’ve dipped them in semi-sweet chocolate and garnished with white chocolate drizzle (my personal favorite way to make them)! Trust me… any way you make them, they are delicious!

Chocolate-Orange Truffles / The Grateful Girl Cooks!

Don’t let the Prep Time scare you away from making these… most of the prep time is not active prep time… it’s just letting the truffles cool off in the refrigerator before dipping them in melted chocolate coating! Go wrap presents or put Aunt Edna’s fruitcake by the front door to use as a doorstop… whatever YOU like to do with some “hurry up and wait” time!

The pairing of chocolate and orange remains one of my top flavor combos… it’s so GOOD! These truffles are easy to make (really… trust me!), and are a delicious and pretty treat on a gift of homemade goodies to bless friends and family with. They are absolutely delicious, and I think you will LOVE them!

Chocolate-Orange Truffles / The Grateful Girl Cooks!Original recipe source: unknown

Chocolate-Orange Truffles
 
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Rich and creamy, these delicious chocolate and orange truffles are sure to delight friends and family!
As Prepared By:
Recipe type: Dessert
Serves: 2 dozen
Ingredients
For Truffles:
  • ½ cube butter
  • 3 Tablespoons heavy whipping cream
  • 4 oz. semi-sweet chocolate chips, finely chopped
  • 2 Tablespoons orange liqueur (I use liqueur, but orange juice may be substituted)
  • 1 teaspoon finely grated orange peel (I use a zester for smaller pieces)
For coating the truffles:
  • 1 cup semi-sweet chocolate chips
  • 2 Tablespoons vegetable shortening
  • ¼ cup white chocolate chips (for drizzling over the truffles... this is optional)
  • Additional orange peel zest (for sprinkling on top of truffles... this is optional)
Directions
  1. To make the truffles: Bring the butter and the cream to a boil in a small saucepan. Remove from heat. Immediately add the chocolate chips, orange liqueur, and grated orange peel. Stir well until mixture is completely smooth.
  2. Place saucepan in refrigerator and chill chocolate mixture for 2 hours. When totally chilled, remove pan from refrigerator. Using a teaspoon (mixture will be semi-hard by now), remove chocolate and shape into ¾ inch balls by rolling the mixture between your hands. Your hands will get a bit messy...don't worry about it! Place chocolate ball onto aluminum foil or wax paper covered baking sheet once formed. Once you have the chocolate balls (approx. 24) formed, place baking sheet back into the fridge for 30 minutes to re-harden the chocolate. When chocolate has firmed up again, make the chocolate coating.
  3. To make the chocolate coating: Place 1 cup chocolate chips and the vegetable shortening in a microwave-safe bowl. Microwave on high for 30 seconds. Remove. Stir. Put back in microwave and repeat for 30 seconds. Remove. Stir. The mixture should be smooth after stirring, but if it still has some lumps, place back into microwave for 15 seconds. Remove and stir. Do not overcook the chocolate chips or they will burn.
  4. Remove truffles from refrigerator, and one at a time, place them into the warm chocolate. You may use two forks to hold the truffle. I like to use a toothpick stuck down into the middle of the truffle to coat them. Once coated, let excess drip off back into chocolate, then place onto foil to dry. Carefully remove toothpick, cover hole with a bit of chocolate, to cover, and continue coating the rest of the truffles in the same way, until done.
  5. Allow chocolate coating to harden, then if you want, drizzle some melted white chocolate over the top of each truffle to pretty them up. Garnish with a tiny bit of orange zest onto the white chocolate before it firms up. Once chocolate toppings have hardened, place truffles into individual decorative paper wrappers, then place into a sealed container.
  6. Keep truffles refrigerated. Enjoy!
Notes
Most of the prep time listed is not active "cooking time"... it's just letting the chocolate truffles cool off in the refrigerator before finishing them off with the coating.

Here’s one more to pin on your Pinterest boards!Chocolate-Orange Truffles / The Grateful Girl Cooks! Chocolate Orange Truffles are delicious treats to enjoy during the holidays! Creamy orange flavored chocolate centers, dipped in chocolate to cover. YUM!

 

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Candied Citrus Peels

Over the years, I’ve made chocolate drizzled, Candied Citrus Peels, to add to the baskets of Christmas goodies I prepare for friends and family.  They are so good!Candied Citrus Peels / The Grateful Girl Cooks!
They are easy to make and require only a few ingredients. I found these to be quite a unique gift idea, and they are delicious, too! I’ve made this recipe using both orange AND lemon peels. Both are wonderful, but my personal favorite is definitely the candied orange peels, because I might possibly have a genetic weakness for chocolate and orange… oh mercy!

These take a bit of prep work (nothing hard at all, though), and involves several hours of drying time, but the results are worth it, especially when you consider how inexpensive these are to make, when contrasted with how expensive they are to BUY!

The process is pretty simple. You repeat the cooking process three times to rid the citrus peels of bitterness. then the peels are cooked in a simple sugar syrup, then fully dried, then decorated the next day with a chocolate coating or drizzle (to fancy them up)! That’s it! You can make as many, or as few as you like. Hope you will give these a try this holiday season (remember citrus is in season during this time of year)… and enjoy!

Candied Citrus Peels / The Grateful Girl Cooks!

Citrus peel strips are boiled in water, drained and boiled again two more times. This softens them and removes some of the bitterness.

Candied Citrus Peels / The Grateful Girl Cooks!

After boiling the peels 3 times, the peels are then cooked in a sugar/water mixture for 15 minutes.

Candied Citrus Peels / The Grateful Girl Cooks!

Cooked peels are then dried on wire racks overnight or until completely dry.

Candied Citrus Peels / The Grateful Girl Cooks!

Peels are now completely dried (see how they are not as shiny?). They can be eaten, as is, or can be decorated with white or dark chocolate.

Candied Citrus Peels / The Grateful Girl Cooks!

Orange peel slices, dipped 3/4 of the way in semi-sweet chocolate.

Candied Citrus Peels / The Grateful Girl Cooks!

Here are the candied lemon peels, dipped in white chocolate and drizzled with semi-sweet chocolate…

Candied Citrus Peels / The Grateful Girl Cooks!

Orange Peels, drizzled with semi-sweet chocolate…

Candied Citrus Peels / The Grateful Girl Cooks!

Here are some of the orange peel slices, dipped in white chocolate, then drizzled with semi-sweet chocolate…

Candied Citrus Peels / The Grateful Girl Cooks!

The original recipe source is unknown. I copied it down onto a 3×5 card years ago, but have no record of where I got the recipe from.

Candied Citrus Peels
 
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Make your own delicious candied citrus peel treats, just like the professional candy makers do!
As Prepared By:
Recipe type: Candy
Serves: 6 dozen
Ingredients
  • Oranges or lemons (Enough to make 2 cups of sliced peels. I used 6.)
  • Water
  • 1 cup sugar (for syrup)
  • ¼ cup sugar (for rolling cooked peels in, (IF NOT DIPPING IN CHOCOLATE)
  • Semi-sweet chocolate
  • White chocolate
Directions
  1. Score your orange or lemons with sharp knife. Cut peel into thin strips. Remove as much of the white "pith" as possible (it's really bitter).
  2. Put the peel strips into a medium saucepan. Cover the peel with cold water. Bring to a boil over medium high heat. Once it begins boiling, reduce heat and simmer for 8 minutes. Drain water.
  3. **Repeat the above process with the peels 2 more times.**
  4. Once you have boiled the peels 3 times, wash the pan and set peels aside.
  5. In medium saucepan, bring ½ cup water and 1 cup granulated sugar to a boil, stirring twice.
  6. Once water is boiling and sugar is dissolved, add the peels to the pan. Simmer peels in syrup on low heat for about 15 minutes (most of the syrup will be absorbed).
  7. Remove peels with tongs to wire rack. **IF YOU ARE NOT PLANNING TO DIP FINISHED SLICES IN CHOCOLATE, THEN ROLL THEM IN SUGAR AFTER THEY HAVE DRIED FOR ABOUT AN HOUR** Place sugar coated peels back on rack to dry at least 4 hours, but preferably overnight. IF YOU ARE DIPPING OR DRIZZLING THESE IN CHOCOLATE, THIS STEP IS NOT NECESSARY!
  8. To decorate, melt semi-sweet chocolate or white chocolate (or both in separate batches) in a double boiler or in the microwave, depending on how you choose to decorate the peels. Be careful not to burn the chocolate. If melting them in microwave, cook in 30 second intervals, stirring after each 30 seconds, until smooth.
  9. Dip or drizzle melted chocolate over peels and place back on wire rack to completely dry.
  10. Keep peels stored in a cool place to prevent chocolate from melting. Enjoy
Notes
The cook time indicated INCLUDES approximately 4 hours of drying time...don't freak out and think these take that long to actually prepare. The whole cooking process takes about an hour and a half to get them to the point of being ready to dry.

 

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Chocolate Butterscotch Peanut Clusters

If you’re looking for a totally easy “chocolate candy” recipe to have around the house to munch on OR give to friends…here ya go! Chocolate Butterscotch Peanut Clusters for the win!Chocolate Butterscotch Peanut Clusters / The Grateful Girl Cooks!

This is truly one of the easiest recipes ever…really!  It only has 3 ingredients, and it makes 4 dozen, so there are plenty to share with friends (we wouldn’t dare eat them all by ourselves, would we????)!

If you can pour and stir…you can make these! It’s THAT easy.  I’ve been making them for years, and have always enjoyed how quick to make and delicious they are. The addition of butterscotch chips to the “standard” chocolate covered peanuts takes these to the next level of awesomeness!  Hope you will give them a try!

Chocolate Butterscotch Peanut Clusters / The Grateful Girl Cooks!Recipe Source: Unknown

Here’s one more to pin on your Pinterest boards!Chocolate Butterscotch Peanut Clusters / The Grateful Girl Cooks!

Chocolate Butterscotch Peanut Clusters
 
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Chocolate and Butterscotch Covered Peanuts...and only 3 ingredients!
As Prepared By:
Recipe type: Desserts, Candy
Cuisine: American
Serves: 4 dozen
Ingredients
  • 6 oz. semi-sweet chocolate chips
  • 2 cups butterscotch chips
  • 1 - can (12 oz.) salted cocktail peanuts
Directions
  1. Melt the chocolate and butterscotch chips in a double boiler (chips in small pot, which is sitting on top of a pot of boiling water-be careful not to get any water into chocolate or chocolate will seize up).
  2. When chips have melted, remove from heat and stir in peanuts until coated.
  3. Drop peanut clusters by rounded spoonfuls onto wax paper.
  4. Let the chocolate peanut butter covering harden before serving. Enjoy!

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Peanut Butter Bon Bons

The quick and easy recipe for Peanut Butter Bon Bons (truffles) is one of our family’s favorites!  They are a tradition in our home over the Holidays!Peanut Butter Bon Bons / The Grateful Girl Cooks!

These simple bon bons (or truffles) are one of the chocolate dipped treats I make at Christmas time for family and friends. These tasty, chocolate dipped peanut butter treats (whatever you want to call them) are creamy, rich and decadent…and with only having 5 ingredients and being so easy to make…what’s not to love? I’ve been making these for years and years…don’t even know where I got the original recipe (it’s written out on an old, stained 3×5 index card – aren’t all the GOOD ones like that?).
I hope you will give them a try…I may may them at Christmas time, but I think you will find them wonderfully delicious any time of the year!

Peanut Butter Bon Bons / The Grateful Girl Cooks!Peanut Butter Bon Bons / The Grateful Girl Cooks!

Recipe Source: Unknown…handed down recipe

Peanut Butter Bon Bons
 
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Creamy and delicious, these peanut butter bon bons coated with chocolate are sure to please!
As Prepared By:
Recipe type: Candy
Serves: 2-3 dozen
Ingredients
For bon bons:
  • 1½ cubes butter (or margarine-whatever floats your boat!)
  • 18 oz. creamy peanut butter (small jar)
  • 1 box powdered sugar (confectioner's)
For chocolate coating:
  • 6 oz. semi-sweet chocolate chips
  • 2 Tablespoons vegetable shortening
Directions
  1. Using an electric mixer, cream the butter and peanut butter together in a large bowl until thoroughly mixed and creamy.
  2. Add the powdered sugar; mix until smooth. Mixture will be thick.
  3. Using a spoon, scoop out mixture and roll/shape into (approx.) 1 inch balls between your (clean) hands.
  4. Place rolled bon bons onto a wax or parchment paper lined baking sheet. Store in refrigerator to chill for at least a couple of hours (no need to cover).
  5. Right before the bon bons are done "chilling", prepare the chocolate coating mixture to dip them in: Place the chocolate chips and the vegetable shortening in a microwave-safe bowl. Microwave on high for 30 seconds. Remove. Stir chocolate and shortening. Place back in microwave and microwave for 30 additional seconds. Remove and stir. (You do it this way to prevent the chocolate from burning). By now the chocolate and shortening should be completely melted and smooth. If not (some microwave temps vary), put it back in for 15 seconds and stir. Remove from microwave. *Tip: If the chocolate is still too thick for dipping, just add a tiny bit more shortening and microwave for a few seconds.* (If you prefer, you can also prepare the chocolate and shortening in a double-boiler...again...whatever works for you).
  6. Remove bon bons from refrigerator and dip each one completely in the melted chocolate. I use a toothpick inserted into the bon bons to dip into the chocolate. Then I remove the toothpick and fill in the small hole on top of the bon bon with additional chocolate.
  7. As each bon bon is dipped, place on wax or parchment paper to allow the chocolate time to "harden".
  8. When done, place each bon bon in a small paper candy holder (see photo above), and refrigerate! That's it! Enjoy...the recipe makes several dozen of these...enough to share!
Notes
Original Recipe Source: unknown. Handed down years and years ago.

 

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