1/4 c. honey
1/2 c. peanut butter
3-4 T. coconut flour
Mix all ingredients together. Add more coconut flour if mixture is still a bit sticky. Store in refrigerator. Play with and eat as needed.
Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Monday, September 29, 2014
Monday, May 5, 2014
Buttermints
1 c. butter
1/4 - 1/2 tsp. peppermint extract
4 Tbs. raw honey
Have the butter at room temperature. Stir together all ingredients then scoop it into a disposable pastry bag or zip-top bag. You can use a metal pastry tip like I did, I just stuck the metal tip into the end of a zip-top bag and then cut off a corner of the bag (see picture above). If you don't want to use a tip, just snip of the corner of the bag.
Squeeze bite-sized buttons onto a baking sheet lined with unbleached parchment paper. Place in the fridge until firm, about 2 hours, then transfer to a storage container and store in the fridge.
1/4 - 1/2 tsp. peppermint extract
4 Tbs. raw honey
Have the butter at room temperature. Stir together all ingredients then scoop it into a disposable pastry bag or zip-top bag. You can use a metal pastry tip like I did, I just stuck the metal tip into the end of a zip-top bag and then cut off a corner of the bag (see picture above). If you don't want to use a tip, just snip of the corner of the bag.
Squeeze bite-sized buttons onto a baking sheet lined with unbleached parchment paper. Place in the fridge until firm, about 2 hours, then transfer to a storage container and store in the fridge.
From: http://empoweredsustenance.com/stop-sugar-cravings/
Love these!
Gummy Candy
1 c. lemon/lime/apple/other juice
1/2 c. raw honey
1/3-1/2 c. unflavored gelatin (6-8 packets)
Combine all ingredients in a small saucepan. Cook over med.-low heat until it just starts to bubble. Pour into silicone molds and refrigerate several hours until stiff. (Or, pour onto parchment-lined pan and slice when cool.)
These are so easy and fun.
1/2 c. raw honey
1/3-1/2 c. unflavored gelatin (6-8 packets)
Combine all ingredients in a small saucepan. Cook over med.-low heat until it just starts to bubble. Pour into silicone molds and refrigerate several hours until stiff. (Or, pour onto parchment-lined pan and slice when cool.)
These are so easy and fun.
Wednesday, June 8, 2011
Christmas Toffee
1 c. butter
1 1/3 c. sugar
4 T. water
1 12 oz. pkg. chocolate chips
1 8 oz. bar Hershey's milk chocolate candy, cut into chunks
1/3 c. chopped pecans
1/3 c. chopped slivered almonds
Get all the ingredients ready before you start. Watch carefully --no interruptions. Sprinkle 11x15" jellyroll pan with the chocolate chips and pecans. You want the pieces to be close together towards the center of the pan and have all of them touching the bottom.
Heat sugar in large saucepan on high until warm. (Sugar should start to feel slightly sticky.) Add butter and water. Cook until the color of a grocery bag, stirring continuously. Pour candy over nuts and chips --spread quickly to the edges. Place pieces of chocolate bar on top and leave 2-3 mins; then spread melted chocolate to cover the surface of the candy. Sprinkle with almonds and press into the chocolate with the back of a spoon. Allow to cool and then break into pieces. Makes 2-3 lbs. Makes wonderful Christmas presents in small tins.
1 1/3 c. sugar
4 T. water
1 12 oz. pkg. chocolate chips
1 8 oz. bar Hershey's milk chocolate candy, cut into chunks
1/3 c. chopped pecans
1/3 c. chopped slivered almonds
Get all the ingredients ready before you start. Watch carefully --no interruptions. Sprinkle 11x15" jellyroll pan with the chocolate chips and pecans. You want the pieces to be close together towards the center of the pan and have all of them touching the bottom.
Heat sugar in large saucepan on high until warm. (Sugar should start to feel slightly sticky.) Add butter and water. Cook until the color of a grocery bag, stirring continuously. Pour candy over nuts and chips --spread quickly to the edges. Place pieces of chocolate bar on top and leave 2-3 mins; then spread melted chocolate to cover the surface of the candy. Sprinkle with almonds and press into the chocolate with the back of a spoon. Allow to cool and then break into pieces. Makes 2-3 lbs. Makes wonderful Christmas presents in small tins.
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