Posted: November 19, 2016
Grandma made boxes of this delicious candy-type treat for all the members of the family every Christmas. She would slice them thin and pack them in tissue paper nestled in a big box. These were such a huge treat, as we had them only once a year. I thought the recipe had died with her but thanks to Robyn over at addapinch.com, her recipe is now safely tucked away in my cookbook and I make it at Christmas in her memory.
- 3 cups granulated sugar
- ¾ cup whole milk
- 1 cup butter (2 sticks)
- 8 – 10 ounces dried dates, chopped
- 1 cup chopped pecans
- 1 teaspoon vanilla
- Line four baking sheets with parchment paper.
- Stir milk, sugar and ½ cup (1 stick) of butter together in a heavy bottom pan over medium high heat. Add dates. Stir constantly while cooking until the temperature reaches 235 on a candy thermometer or when drops of the mixture into a bowl of cold water reach a soft ball stage.
- Remove from heat and add ½ cup (1 stick) of butter and vanilla. Beat until starts to thicken and add chopped pecans.
- Divide onto four baking sheets lined with parchment paper. Carefully spread across parchment paper to form a roll. Roll smoothly and cool completely before slicing.
Posted: August 19, 2016
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Posted: September 23, 2014
Nutella Stuffed Chocolate Chip Cookies
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
- Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
- Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.
- Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)
- Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
– With slight modifications from Ambitious Kitchen, with thanks.
Posted: September 22, 2014
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Posted: June 18, 2013
Posted: June 16, 2013