Friday, June 29, 2018

300 Best Homemade Candy Recipes:Crispy Peanut Butter Balls

 Are you a lover of peanut butter and chocolate?

If you answered, 😍 Yes!

Then you must take this opportunity to make a batch of these lovely crispy peanut butter balls.These old time favourites are just too good to resist and can be made anytime of the year. Every morsel you experience will have a creamy yet crunchy filling that is rich of peanut butter while draped with smooth Belgium,dark chocolate.They splendidly melt in your mouth and you can never just have one.

Treats like these have a way of sticking in your brain and becoming highly addictive. So,it's recommended to at least make an extra large batch,since they have a way of disappearing fast.Although,if your comfortable with 70-90 peanut butter balls under one rood,then it's best to stick with the original recipe.But I am warning you now!,the temptation is thick with these. 

So if you stick with the original recipe and have so many of these delectable treats running around,you would think it be pretty expensive to make them. Right? Well actually? This recipe is surprisingly budget friendly,along with using common pantry products.It's a simple candy that any beginner could make,using efficient directions as well as simple ingredients.Its also a recipe that is pretty adaptable as well,especially for the more adventurous candy makers.Here you can have the ability to use any nut butter,extract,cereal as well as chocolate to create your own extraordinary treat.

Overall,this recipe is great for any stage of candy maker and would be great as a gift,served at a gathering or to curb a peanut butter craving.No one can resist these!

So try it out for yourself and see what your own unique creation will be.😃 

Crispy Peanut Butter Balls
Adapted from 300 Best Homemade Candy Recipes By Jane Sharrock

Recipe Directions: Yield about 70
Mine:Yield about 90 ,varies with size. 

2 cups crunchy or creamy peanut butter (500ml)
(See last minute fix)
1/2 cup softened unsalted butter (125ml)
1 lb confectioner's (icing) sugar (500g)
1 tsp vanilla extract (5ml)
2 cups rice cereal(500 ml)
12 oz dark chocolate candy melts 
(Always have an extra bag)
Second Option:Good quality dark chocolate such as
(Always have extra chocolate)


Only had 1 cup of store bought peanut butter left.So Homemade Condiments saved the day! Recipe made exactly 1 cup of homemade peanut butter. If anyone wishes to replace the 2 cups of peanut butter for homemade, be sure to double the original recipe,sweetener is optional.

Recipe Continues..........

Prepared 2 large baking sheet with wax paper,setting aside.

In a large mixing bowl using a handheld electric mixer,I combined the peanut butters and softened butter,until creamy.

Then I gradually added the icing sugar and vanilla,blending till smooth.Mixture became more dry and crumbly reaching the end.

 Then I began stirring in the rice cereal with a wooden spoon.

Then I began shaping the balls about 1 inch in diameter and placed them on the prepared pans.Once done,I freezed the peanut butter balls for 20 minutes.

 Covered a large counter top with wax paper (option:  reuse the large cookie sheets with wax paper)

While the peanut butter balls were freezing.I used the top pan of a double boiler over hot water (not boiling) to melt the pieces of chocolate, till smooth (keeping heat on low). (Substitute: Using a large glass bowl over a pot of hot water)

 Using my Wilton's candy melt tongs, I dipped the chilled balls in the melted chocolate,till fully coated and placed each gently onto the counter top waxed paper.The I let them stand until firm,will vary with the temperature.If to warm place in the fridge to help harden.

Stored in an airtight container in the refrigerator.

Wednesday, June 27, 2018

300 Best Homemade Candy Recipes:Cream Cheese Coconut Bonbons

Need an elegant dessert for a special occasion? That is also simple and will not break the bank.

Well, cream cheese coconut bonbons are the perfect option for any gathering.They are a dessert that can be easily prepared ahead of time, using simple ingredients and directions.Overall, they are quite a sophisticated candy that not only expresses a charming appearance.but also follows through with excellent flavor as well as texture.With each bite you will encounter a rich creamy,cream cheese confection that truly melts in your mouth.Now,who wouldn't want to try one of these? 

It's also a perfect recipe for the summer season since it requires no baking and is great for beginner candy makers like myself.The candies are also easily adaptable to any theme you see fit.The recipe gives you plenty of space to choose to any color,flavor, or topping you might desire.If you love lemon, add it.If you hate coconut,remove it.When a recipe is this simple,it can be easily be taking apart and built again.

So, you still need a dessert to impress?  Try these on for size and see how it should be part of your recipe collection.

Cream Cheese Coconut Bonbons

From 300 Best Homemade Candy Recipes By Jane Sharrock

3 oz (90g) cream cheese,softened
2 1/2 cups (625ml) confectioner's (icing) sugar
1/4 tsp (1ml) vanilla extract
 Pinch of salt
Few drops of food coloring(optional)
1/2 to 1 cup (125 to 250ml) sweetened flaked coconut,for rolling

Using my stand mixer,I blended the softened cream cheese, until smooth.Then gradually added the icing sugar,blending well.Then added the vanilla, salt and food coloring as desired.Blending till smooth and color combined.

Covered the bowl with saran wrap and chill in refrigerator for 1 hour.Once firm, I shaped the mixture into small balls about 3/4 inch (2 cm) in diameter or smaller by desire.Rolled each ball into the flaked coconut,pressing firmly around each ball to help stick. 

Then placed each ball on prepared large baking sheet,flattening each slightly.Covered the sheet with saran wrap and chilled for 1 hour,till firm.Stored in an airtight container and kept chilled.Baking tin with layered wax paper works well.

Thursday, May 03, 2018

Thumbprint Cookies

Thumbprints are a well known baked good and are just as celebrated as the chocolate chip cookie.Every family has their own version and many have their grandmother's original recipe tucked away.Its surely a nostalgic cookie for many and this recipe version still stays true to its simplicity.

Thumbprints as many of you know, are a simple molded baked cookie that overall becomes fancy.It utilizes the basic technique of creating an indentation by pressing the thumb in the center of each cookie to later fill with your an option of jam or jelly.These cookies are a budget friendly baked treat along with being flexible when needed.Almost everything in this particular recipe can be optional,although these cookies can be quite fragile when first handle.Furthermore,it is an inexpensive treat that any beginner baker could achieve and overall will impress everyone with its appearance.

 Although, thumbprints do have their charm. It's actually what they have on the inside, is what counts.So for my own version, I went with creating a peanut butter and jam thumbprint rolled in chopped nuts and filled with three different jam flavors. To then, create a buttery peanut flavor cookie with the sweetness of fruit jam.So overall this is where you have the options to become imaginative with a recipe and see what you might come up with in your own experience.However,if your not a risk taker,then I suggest you test this recipe first and slowly ease yourself into new ideas. 

Overall,a recipe is just a loose guide to help you along the way to create your own unique treat.There is never mistakes, just experiences.

Peanut Butter Thumbprint Cookies
1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter or margarine,softened
1/4 cup peanut butter
1/2 tsp vanilla
1 large egg yolk
1 cup all purpose flour
1/4 tsp salt
1 large egg white
1 cup finely chopped nuts
About 6 tbsp jelly or jam (any flavor)

1.Heat oven to 350.With my kitchen aid stand mixer on medium speed, I creamed together brown sugar,shortening,butter,peanut butter, vanilla and egg yolk.

2.Then I stirred in the flour and salt,until combined.Then I shaped 1 inch balls, 3 dozen. 

3.In a small bowl,I whisked the egg white with a fork,slightly.With my kitchen aid chopper,I poured in 1 cup of raw almond and chopped them finely.Placing the nuts on a large plate.Then I dipped each cookie ball into the egg white and rolled each into the nuts.Placing each cookie on the ungreased cookie sheet and pressing gently with my thumb to create a indentation.

4.Then I place each cookie on the ungreased cookie sheet and pressing gently with my thumb to create a indentation.

5.Then I baked the cookies for 10 minutes, until light brown.Once they were ready to take out of oven,I quickly and gently remade the indentation, if needed.I also let the cookies cool slightly before placing them on the wire rack.Once placed,I filled each cookie with about 1/2 tsp of jam.Using blackberry,blackcurrant and fruit medley. Then I let them cool completely. 

Wednesday, April 25, 2018

Pineapple Upside Down Muffins

The nostalgic Pineapple Upside Down cake has become a sample size, on the go muffin. The delectable, moist spice cake with a sweet, caramelized fruit topping that we all know and love has been wonderfully captured inside a delicious muffin. 

A muffin recipe that is simple for any beginner baker to create as well as contains common everyday pantry ingredients. A super quick recipe that can be modified to any ones liking and can be easily doubled for a bigger crowd.A muffin recipe that I definitely recommend, because I know once anyone takes their first bite, they will remember how much they have missed this cake. 

So go on and see for yourself.Just remember, that to create a perfect muffin is to never over mix the batter as well as to mix the dry ingredients well.So take the chance and enjoy the fruits of your labor.

Pineapple Upside Down Muffins

1/4 cup butter,melted
1/3 cup brown sugar
1 cup crushed pineapple,drained
1 1/2 cups all purpose flour
1 /2 cups sugar
1/4 tsp salt
1/2 tsp baking soda
 1 tsp baking powder
 1 tsp cinnamon
2 eggs,beaten
 1 cup buttermilk 
(buttermilk substitution- 1 cup milk + 1 tsp lemon juice,sit for 5 minutes)
 2 tbsp butter,melted

1. Preheat oven to 375F.I greased a 12 cup muffin tin with shortening.Then I spoon in 1/4 cup of melted butter evenly into each cup.Then I sprinkled in the brown sugar over the butter and arranged the crushed pineapple in the mixture,setting it aside. 

2.Using a large  bowl, I mixed together all the dry ingredients. In another bowl,I whisked together the eggs with the buttermilk and the two tablespoons of melted butter.

3.Then I made a well in the dry ingredients and poured the wet ingredients inside.Then I quickly folded it in using a rubber spatula,making sure not to overmix.  

4.Then,spoon in the batter into the prepared muffin cups and baked them until done 20-25 minutes.Lightly golden brown and toothpick inserted comes out clean.

5.I let the muffins cool before removing them.Once cooled I set the muffin pan upside down on a cookie sheet to gently release. Ready to serve warm.

Saturday, March 31, 2018

Celebrate Easter With These Cuter Then Ever Treats

Join in, an celebrate this weekend with this lovable Easter bunny.A perfect cake that any beginner baker could quickly and easily create for their own family gathering.

So partake in the fun and see how simple it is to make your own unique rabbit.All you really need to get started,is to have a cute bunny cake pan such as Wilton's easy release and of course a cherished recipe.However if you are torn among the recipes you love, then I highly recommend the classic yellow cake with butter cream frosting.A nostalgic cake that suits to any special occasion and should simply be a vital part of every home bakers kitchen.It is an incredibly versatile cake for any frosting,filling,cake pan or decoration that you desire.A yellow cake is simply old fashion, yet elegant as well as modern.

Therefore, when this recipe comes together, you will have a beautiful, bright spring time cake that is deliciously moist and sweet, along with a creamy vanilla frosting.Then to top it all off you will have the great opportunity to decorate your very own Easter rabbit.Which of course will vary to what I have pictured above.Although, to give advice to a home baker to another home baker, I highly recommend using shredded coconut for a bunny cake, since its such a efficient way to highlight the idea of fur and is excellent with hiding any flaws that may occur with frosting.An not to mention its also quite delicious with yellow cake.So see for yourself and be surprised how impressed your guest will be.

Now, if your just not into to making a cake this year and want an even simpler Easter treat.Then creating these delicious spring time egg nests are a perfect choice. They are a quick, no bake treat that any beginner could make and are great for children to participate in.Overall, you will have an impressive treat that includes very little work to make. So go on and try these ideas this Easter weekend.

 Also,If your like me and love both of these ideas.Then be sure to incorporate the bunny cake and egg nests to create a spectacular Easter display.Just remember,the recipes are super simple to follow and  to put together. Plus the decorating is super fun, since you get to test out your skills and learn new techniques along the way. So join in on the baking and have a great Easter weekend.

 Happy Easter!! Home bakers

Easter Bunny Cake
Adapted From Women's Day Desserts 
Yellow Cake with Fluffy Vanilla Butter cream


3/4 cup unsalted butter,softened
1 1/4 cup granulated sugar
4 large eggs,room temp
2 tsp vanilla extract
 2 tsp baking powder
1/4 tsp salt
2 cups all purpose flour
3/4 cup milk

Butter cream

Whites from 4 large eggs,room temps
3/4 cup granulated sugar
1/8 tsp salt
1 1/4 cup unsalted butter,softened
1 tbsp vanilla extract

1. Using my kitchen aid mixture with the flat beater attachment.I creamed together the butter and sugar, until light and fluffy. 

2. Then I blended in the eggs,one at a time and added the vanilla,baking powder and salt to the mixture.

3. Then I added the flour, alternating with the milk.Beating till smooth and scraping down the sides of the bowl when necessary. 

4. Then I greased the Wilton Bunny Pan with cooking spray and poured the cake batter into the pan,using a rubber spatula.

5. Then I baked the cake for about 25-30 minutes until the cake was golden brown and a toothpick came out clean.I let the cake cool on a wire rack for 10 minutes and then turned the cake out on my cake board.

6. I refrigerated the cake overnight(covered) and decorated the cake the next day.

Fluffy Vanilla Butter cream 

1. On low-med, I put the egg whites,sugar and salt in the top of a double boiler.Using my electric hand mixer,I beat this mixture on low speed for 15 minutes over simmering water (not boiling).

2. Once the 15 minute passed, I removed the top of the double boiler and poured the egg white mixture into my kitchen aid mixer bowl.I continue to beat the mixture until thicken and cooled(5 minutes) 

 3. Once cool to the touch I began beating in the butter,a little at a time.Then lastly I added in the vanilla,until well blended.

 4. Then I creamed the mixture until it was smooth and thick. The frosting will look greasy,curdled, or separated at first,but beating overtime will incorporate the mixture.It will be right when the frosting is spread without any separation in the mixture itself. 


1. Using an offset spatula,I frosted the bunny cake with vanilla butter cream.For the bunny face I used junior mints for the eyes,black shoe string licorice for the whiskers and mouth and used a jelly bean for the nose.Then I dusted the entire cake with shredded coconut to resemble fur.Then I let it set for the frosting to firm up.

Mini Egg Nests 

1/4 cup unsalted butter
5 cups miniature marshmallows
1/2 tsp pure vanilla extract
6 cups Rice Krispie Spring Edition Cereal

Mini eggs
Jelly Beans 
Easter sprinkles
Green butter cream frosting

1. First, I greased a few mini muffin tins with cooking spray, then I set them aside.

2. In a large heavy bottom pot over medium heat.I began melting the butter.

 3. Once the butter was completely melted,I added in the miniature marshmallows and vanilla.stirring quickly with a wooden spoon

4. When the marshmallows were melted down,I added in the cereal and vanilla,stirring quickly and making sure the cereal is coated well.

5. Then I removed the pot from the heat and with greased hands I began quickly taking small hand fulls of the cereal mixture and pressing them into the greased mini muffin tins.Then I proceeded to indent each with my thumb to create birds nests.Once all the cereal mixture was used,I let them set before decorating.

6. Once cooled, I began decorating the nests with green frosting, mini eggs,jelly beans, and sprinkles.

Note: There was leftover vanilla buttercream frosting from the bunny cake.So I used the rest of the frosting to decorate the egg nests.I dyed the frosting with Wiltons icing gel coloring (leaf green)  and placed it in a piping bag with a small piping tip.