11.12.12
Hi, everyone. Long time no blog, I missed writing & sharing things with you. I've been on a little trip with my family to "the happiest place on earth"
{more to come on that later}
I wanted to tell you about a fun thing I did with my friend, Michelle. We both LoVE magazines! When we were next door neighbors, we used to sit on the porch for hours looking through some of our favorites while we watched our little ones play around in the yard. We would dog ear pages, share inspiration with each other & start making lists of "stuff we wanted" from the pages of Pottery Barn, Country Home, Country Living, Land of Nod, Restoration & others. So when she called me asking if I wanted to create a Fall Dessert Table mini-magazine shoot together, of coarse I said yes!
Well... feast your eyes on this! Don't you just want to walk up to the table & sample a thing or two, yummy!
{by the way this project was fun but I ate a whole lot of sugar during the process too ;)}
We each brought a "little" to the table. I supplied the old wooden door to set the sweets on, the wooden crates that came from my home town, the cake stands {you know I have a few of those}, my famous chicken feeder, pumpkins from the McQuigley pumpkin patch & a few other accessories. Each of us thought of a few of our favorite fall sweets we love to make to showcase on the table.
So I'm going to open up my recipe box
& share the tasty recipes that I brought to the table with all of you:
Gingersnaps
{if you don't have this in your recipe box by now you SHouLD!} I've shared this recipe many times on my blog because they are some of my favorite ones to bake & share.
{It's a pretty popular "pin" too!}
-Go HERE to get the recipe-
Butterscotch Cookies
{This recipe is also from my Grandma Hall}
I was lucky enough to have a Grandma who always had a batch of cookies in her cookie jar all the time. I'm also glad that I have this recipe written out in her handwriting
{a real treasure to me}
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| -You can tell that this recipe card has been well used- it's Miss Mace's favorite cookie to bake- |
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| -Loved that my Grandma shared with me what to do in a pinch in case I didn't have some Sour Cream. So thoughtful!- 1/2 C. Shortening
1 1/2 C. Brown Sugar
2 Eggs
1 C. Sour Cream
2/3 C. Chopped Nus [either pecans or walnuts}
2 1/2 C. Flour
1 tsp. Soda
1 tsp. Vanilla
1/2 tsp. Baking Powder
1/2 tsp. Salt Cream butter & Sugar together. Add eggs & sour cream. Sift in all dry ingredients. Fold in Vanilla & nuts. This is a wet dough. Use a cookie scoop or 2 spoons to scoop out the dough to an ungreased cookie sheet. Bake in a 350 degree oven for 10 minutes.
Let cookies cool & frost
Brown Buttered Icing
{the real treat to this cookie!}Melt 1/2 Cup butter over medium heat until it looks a little brown
{this is what gives the cookie it's butterscotch flavor}
Add: 3 T. hot water
1 tsp. vanilla
Powdered Sugar {about 1/4-1/2 a bag}
to browned butter.
Stir until it's mixed together & smooth. This isn't a thick frosting. You want it a little runny so that you can spread the icing out with the back of a spoon onto the cookie. Work quickly as icing tends to cool quickly.
These cookies are really old fashioned, that's what I love about them. No 2 really look alike but they are delicious to eat.
Love how they look nestled in the feeder with the berries & pumpkins.
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Pumpkin Bars
{pumpkin pie in a bar- so easy & tasty!}
Crust: 1 box Yellow cake Mix
{reserve 1 cup for the topping}
1/2 C. Melted Butter
1 Egg
Filling: 30 oz. Pumpkin
2 Eggs
2/3 C. Milk
1/2 tsp. Pumpkin Pie Spice
1/4 C. Brown Sugar
Topping: 1 C. reserved Yellow cake mix
1/2 C. Sugar
1 tsp. Cinnamon
1/4 C. melted Butter
Mix crust ingredients together & press into the bottom of the pan. Mix filling & pour over the crust. For topping melt butter over med heat. In a separate bowl combine Sugar, Cinnamon & Cake Mix. Pour melted butter into mixture & toss until combined. Topping will be crumbly, & sprinkle on top of the filling. Bake at 350 degrees on top rack for 1 hour & 10 minutes. Let completely cool & serve with a dollop of whip cream.
These bars are really a show stopper at any dinner party. Your guests will love them, I promise!
You can get the recipes that my friend Michelle made over on her blog, chalkboardblue. Thanks for the idea friend, that was fun!
Thanks for stopping by. Oh, have you entered the GiVEAWAY for the Bath & Body 3-wick candle yet?
Leave a comment here to enter or answer the ? of the day here. Whichever is easiest both ways will work
{M}
FAQs
Keep heating and stirring your candy until it reaches 300°F (148.89°C). This is very important. If you don't get your mixture hot enough, it won't harden properly. Your candy will be soft and sticky, no matter how long you let it sit, harden, or cool.
What is the best sugar for coating gummies? ›
The ideal sugar for coating gummies should adhere well and add the right amount of crunch without overpowering the candy's natural flavor. Granulated sugar, with its fine texture, is often preferred. However, powdered sugar can also be used for a softer coating.
Why is my tanghulu not working? ›
You gotta make sure your fruit is completely dry. The one thing I do struggle, though, when making tongue Hulu. is dipping them in the sugar mixture. So instead of putting them on the long skewers, I'm just gonna put them on toothpicks. Two part sugar to one part water.
Why is my candied fruit not hardening? ›
If your candied coating isn't hardening, the candying mixture did not reach a high enough temperature. Allow your candying mixture to cook until it bubbles, thickens, and turns a rich golden color, sort of like caramel. Then, quickly turn off the heat so it doesn't burn.
What ingredient makes gummies not melt? ›
The best way to prevent melting due to heat is to add an oil coating or wax coating to the gummies after they've been cured.
How do you harden homemade gummies? ›
Less starch and more sorbitol mean harder gummy. You can also place your gummies in refrigerator or freezer for about half hour or more as we just discussed above in order to harden them.
Why add citric acid to gummies? ›
Some common acids used in gummy candy recipes include: Citric acid: Citric acid is a common food acid that is derived from citrus fruits. It is used to add a tart, sour flavor to gummy candy and can also help improve the texture by providing some firmness and elasticity.
What happens if you stir tanghulu? ›
The sugar will crystallize if you stir it while you cook it. Make sure you don't stir the sugar after it comes to a simmer. If it does crystallize, add another half cup of water and start the process again. If making chocolate tanghulu, once the cocoa powder is added, it will begin to crystallize.
Why won't my candied strawberries harden? ›
If you candied strawberries are not hardening, there could be a number of reasons. You didn't cook your syrup to the correct temperature. You must hit 305F. The candy shell is too thick and taking longer to harden.
Why won't my homemade candy harden? ›
If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.
Provides Smooth Texture: Corn syrup helps to create a smooth and glossy texture in candies, ensuring that they are not grainy or gritty. 3. Adds Moisture and Shine: Beyond candy making, corn syrup can be used to add moisture and a glossy finish to dessert sauces and frostings.
Why is my sugar glass yellow? ›
If you heat it too rapidly the mix sugar will caramelize (become yellow and burnt). Depending on the altitude your sugar glass mix should start to boil around 160-200*F. Your mix will start cloudy and white, but as it starts to boil it becomes clear.
What are candied grapes? ›
What are candy grapes? Similar to candied apples or other candied fruits, candied grapes are coated in some sort of sweetener. The sweetener used can be flavored or colored. After coating, the grapes dry or harden before being served as a sweet snack or dessert.
Why didn't my hard candy get hard? ›
In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture. If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.
Does sugar glass go bad? ›
Because sugar glass is hygroscopic, it must be used soon after preparation, or it will soften and lose its brittle quality.
Is sugar still good if it hardens? ›
Essentially, brown sugar hardens when moisture evaporates due to aging or improper storage. But hardened sugar is still safe to eat and use—you just have to soften it back up to a usable texture. If your recipe has the sugar dissolving or melting into a liquid, you can actually use the hardened stuff without issue.
Why isn't my sugar melting? ›
Before you start melting the sugar, make sure the pan is completely dry and doesn't have any moisture in it. If there's any moisture, the sugar can clump together and turn into a solid mass, which will mess up your final result.
