Candy & Gingerbread & Sprinkles, oh my!

Sounds like the stuff my dreams are made of!

I’m not even remotely kidding.

This has been such a sweet week – literally! I made some candy yesterday and baked a cake today, all of which I’ll be sharing with you. And I’ve made some really sweet lunches for my Bigs.

In appreciation of my sons’ school’s staff (most of whom have become lovely friends to me), I made candy. Crack Candy, to be specific. Have you tried this stuff?! It’s SO good, that it’s addictive, like, you know, crack. Eeeek. It could also refer to the ingredients, which include crackers. That seems like a safer name. Anyways, I Christmas-ized this Crack Candy.

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I mean, really. Crunchy, crispy, salty crackers, enrobed in a homemade caramel sauce, baked until it’s soaked all the way through, and then covered in bittersweet chocolate. I can’t even. I mean, I can. But I resisted. Not that I wanted to. But I did. These are SO easy to make and they make such an impact. At least I hope they do. I doubled the recipe and added Christmas colored sprinkles.

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Christmas Crack CandyCooking spray
35 to 40 saltine crackers, or however many cover the bottom of your sheet pan evenly
1 C butter (2 sticks)
1 cup brown sugar
About 2 C bittersweet chocolate chips

1 t vanilla, optional
Sprinkles, optional (for me, it’s not optional!)
Preheat the oven to 350F.
Line 1 large sheet pans with aluminum foil and liberally spray with nonstick spray. Place the Saltines in a single layer on the pan. In a medium saucepan, melt the butter and brown sugar together and bring to a boil. Reduce and simmer for about 4 minutes, stirring frequently. Remove from the heat. This is when you would add your vanilla.
Pour over your Saltines and place the pan(s) in the oven for 3-5 minutes. The caramel will be bubbling. Remove from the oven and pour on your chocolate chips. I placed it back into the oven for a few minutes to fully melt the chips, but you can just wait. Use a knife (or an offset spatula) to spread the chocolate. Add sprinkles, if desired.
Let the chocolate set up. You can place these pans in the freezer or fridge to expedite the process. Once fully cooled, break up the pieces. Store in an airtight container.
These make excellent gifts!
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I also made a sweet little lunch for my Bigs – gingerbread themed! Sadly, I didn’t have any actual gingerbread for him to eat. A true crime!
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Despite this little gingerbread man’s HUGE face, I think he turned out alright. Bigs won’t notice his wonkiness. It is peanut butter and Jif chocolate s’mores peanut butter (that’s how my family rolls – peanut butter on peanut butter sandwiches!) and I used my gold food-safe spray and Food Writers to add details. I did the same to make two little Christmas trees. I also packed pretzels, raisins, dried dates, apple slices, mandarin orange slices, and yogurt for dessert. I added a teeny bit of the homemade chocolate frosting (recipe upcoming), from the cake I made today, to the yogurt for some lovely cocoa flavor and added some gingerbread and holly berry sprinkles.
Blessings!
Kristin

It’s Snack Time!

It’s almost snack time around here.

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My boys live for snack time. They act like I didn’t feed them a well-rounded breakfast, small snack and lunch just before. Do you ever run into the old what-do-I-feed-“them” routine? Sometimes, I’ll serve them fruit. Other times, they have store-bought granola bars (sometimes I make them from scratch, but other times, ain’t nobody got time for that), raisins, yogurt, or applesauce. And, sometimes, I will make a snack with them that will sort of go with one of the library books we’ve checked out. It’s fun to tie together snacks and books.

Welll, today, this didn’t happen. But I already know what I’ll be feeding the boys for snack. I made no-bake Cheerios bars for them, earlier in the week.

They came out so pretty!

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It was a wickedly easy recipe, and for once (or twice, but that’s it, tops), I had all the ingredients, even the chocolate covered sunflower seeds!

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Give them a try!

http://www.averiecooks.com/2013/10/no-bake-honey-nut-cheerios-snack-bars.html

I used a mix of half corn syrup and half honey. As the recipe states, they do fall apart a little bit, but they boys didn’t mind. And they taste great. I also used raisins and sunflower seeds. This recipe could be easily adapted to whatever you have to throw in. I did leave them in the fridge to set up for a few hours, so maybe plan to make these earlier in the day, if you want them by nap time. 🙂

Enjoy!