Making Candy in the Microwave?

I always get people giving me funny looks when I say I make homemade candy. It's too much work! You have to have a stupid candy thermometer and a whole lot of patience! This past Christmas I did crockpot candy and tonight I share microwave candy, proving that you really can make homemade stuff without driving yourself crazy.

Cinnamon Peanut Brittle

Ingredients:

1 c. sugar            1/2 c. light corn syrup          2 c. salted peanuts        1 tsp. butter (no subs!)
1/2 tsp. cinnamon    1 tsp. baking soda          1 tsp. vanilla

Directions:

1. In a 2 qt. microwave safe bowl, combine sugar and corn syrup.
2. Heat, uncovered, on high for 4 minutes and stir.
3. Heat 3 minutes longer.
4. Stir in peanuts, butter and cinnamon.
5. Microwave, uncovered, on high for 30-60 seconds or until mixture turns a light amber color.
6. Quickly stir in baking soda and vanilla until light and foamy.
7. Immediately pour onto a greased baking sheet and spread with a metal spatula.
8. Refrigerate for 20 minutes or until firm.
9. Break into small pieces and store in an airtight container.

This is a sweet and crunchy candy, good for gift giving.  It's got a nice glossy appearance and is packed with peanuts but uniquely flavored from most peanut brittle because of the cinnamon.

As always, have fun!

Candy Cake

What's your family tradition when it comes to dessert? Most holidays, there is the pie of choice. I wanted to do something different, especially with Easter focusing on all those candy treats from the Easter Bunny. This candy cake is easily customized to your taste preference. Use some Cadbury Mini Eggs, or MnMs or even Reeses. Perhaps you'll do a combination!  Nevertheless, you now can have your cake with candy too!

Candy Cake

Ingredients:
3 1/2 c. flour             1 tbsp. baking powder            1/2 tsp. salt           2 sticks unsalted butter 2 c. finely chopped candies (snickers, almond joy, reeses, etc.)         1 1/2 c. sugar
4 large eggs, separated  2 tsp. vanilla extract         1 1/4 c. milk         1/4 tsp. cream of tartar

Icing:          4 1/2 oz. bittersweet chocolate, chopped           1/2 c. heavy cream

Directions:

1. Preheat oven to 350.
2. Butter and flour a nonstick Bundt pan.
3. Sift 3 c. flour, baking powder and salt in a bowl.
4. In a separate bowl, toss candies with remaining 1/2 c. flour.
5. Using an electric mixer on medium high speed, beat butter and sugar until light (3 minutes).
6. Add yolks, one at a time.
7. Beat in vanilla.
8. Beat in a 1/3 of flour mixture, followed by 1/2 of milk.
9. Repeat, ending with flour mixture - do not overmix.
10. In a clean, dry bowl using dry beaters, beat egg whites and cream of tartar until stiff peaks form.
11. Stir candies and 1/3 of egg whites into batter.
12. Fold in remaining whites.
13. Spoon into bundt pan.
14. Bake until toothpick comes out clean (50-60 minutes).
15. Let cool on wire rack for 10 minutes, then unmold cake.
16. Icing: Place chocolate in a bowl.
17. Warm cream in a pan over medium heat until just boiling.
18. Pour over chocolate and let stand for 1 minute.
19. Whisk until smooth.
20. Let cool slightly, then pour over cake, allowing excess to drip over sides.

Make sure you are stocked up on your breakfast supplies. I'll be offering up a pancake recipe tomorrow morning that you won't want to miss. It could become your new Easter tradition! (Hint: have ingredients normally a part of a pancake recipe plus bacon and cheese) As always have fun!

It's Easter Egg Hunt Time!

Actually,  I would recommend sticking with plastic eggs for the hunt since you don't know how many hands might touch them and where they might end up, especially in an outdoor hunt. My eggs make a great prize though and a superb addition to any Easter basket.

Crunchy Chocolate Eggs

Ingredients:
1 c. brown sugar             1 c. light corn syrup            1 c. peanut butter           2 c. cornflakes
2 c. crisp rice cereal        1/2 c. chopped peanuts      3 3/4 c. chocolate chips 
1 1/2 tsp. shortening       candy sprinkles

Directions:

1. In a heavy saucepan, combine brown sugar, corn syrup and peanut butter.
2. Cook and stir over medium heat until smooth.
3. Remove from heat and stir in cereals and peanut butter.
4. When cool enough to handle, drop by tablespoonfuls onto waxed paper lined baking sheets.
5. Form into egg shapes.
6. Refrigerate until firm.
7. In a microwave, melt chocolate chips and shortening.
8. Stir until smooth.
9. Dip eggs in chocolate, allowing excess to drip off.
10. Place on wax paper lined baking sheets.
11. Decorate with sprinkles and let stand until set.

And be warned - this recipe makes 4 1/2 dozen, so you'll have plenty for Easter baskets and some for guests to have after Easter dinner too!

Stay tuned this week for a day by day guide to Easter meals, from appetizers to the main course to dessert and more!

As always, have fun!