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PUMPKIN SPICE SMOOTHIE-Cup of recipes

Sugar Lopez
 

PUMPKIN SPICE SMOOTHIE

By Cup of recipes

 

We always want to remember (and this is something I am always reminding our teen who has reached an age where he really cares about his physical fitness), nutrition is more than counting calories; it’s about making each calorie count. And dairy does it! Dairy foods (cow’s milk, cheese, yogurt, etc.) pack a powerful nutrient punch with nine (9) essential nutrients, making them a healthy and delicious choice. So not only is this shake perfect because of our love for pumpkin, but we are making the calories count.

 

1 c cow milk

1 c ice

3/4 c pumpkin puree

1 banana

1/2 c vanilla yogurt

1/2 c oats

2 teaspoons of pumpkins pie spice

2 T sugar (if you want it sweet) you could also do honey

 

Add all of the ingredients to a blender. Yes, even the dry oatmeal… no worries it will get all mixed up in there.

 

Did you know that at 8 grams of protein per glass, you would have to drink 8 cups of almond milk to match the protein in just 1 cup of cow’s milk.

 

Get every last drop of that milk!!

 

Blend in your bullet or traditional blender for about 1 minute or until everything is well combined.

 

Once it is combined well, pour it into your favorite glass or mug. This made enough for two full drinks.

 

I topped it with a little whipped topping which you can omit if you want.

 

I also added some more pumpkin pie spice to the top.

 

 

 

 

 

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

🙏, 😘

I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar

 

ZEBRA MARBLE LOAF CAKE

Sugar Lopez
 

ZEBRA MARBLE LOAF CAKE

5 eggs

200 gr (1 2/3 cups) flour

200 gr (1 cup) granulated sugar

30 gr (4 Tbsp) cocoa powder

100 ml (1/3 cup 1 Tbsp and 1 tsp) vegetable oil

a pinch of salt

1 tsp baking powder

2 Tbsp vanilla essence

 

You also need a 30/11.5cm (11.8-4.5 inches) loaf pan

 

Separate the egg whites from yolks. Set aside the yolks.

Place the whites into a large mixing bowl, add a pinch of salt and mix at high speed until fluffy.

Add granulated sugar, in 2-3 steps, and continue to mix until the sugar is completely dissolved. You should obtain a firm and shiny meringue.

Pour the vegetable oil over the egg yolks, gradually. Stir until well incorporated.

Pour the egg yolks and vegetable oil mixture over the meringue and mix to incorporate. Add vanilla essence and mix.

Use a medium bowl to combine flour and baking powder. Set aside 30 gr (4 Tbsp) of flour.

Use a spatula or a wooden spoon to incorporate the flour into the batter.

Divide the batter in 2 equal parts.

Incorporate the cocoa into one bowl. Incorporate the remaining flour into the second bowl.

Spoon the batter into the loaf pan lined with parchment paper: 1 spoon white then 1 spoon black and repeat till you finish the batter. You should alternate the 2 colors: black and white to obtain the zebra pattern.

Place the zebra loaf cake into the preheated oven and bake at 180C (356F) for about 40 minutes.

Remove the zebra loaf cake from the oven and insert a toothpick in center. The toothpick must come out clean.

You may serve this delicious zebra loaf cake as it is or with a dust of sugar.

 

 

 

 

 

 

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

🙏, 😘

I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar

 

Vanilla Bean Custard

Kathy Elms
 

Rating: 3.42 stars    

This classic vanilla custard is delicious on its own, but can also be served with seasonal fresh fruit.

Simon Watson
 
Servings:
4

Ingredients

  • 1 1/4 cups heavy cream
  • 1 1/4 cups milk
  • 1 vanilla bean, split, or 2 teaspoons pure vanilla extract
  • 6 large egg yolks
  • 1/2 cup sugar
 

Directions

  • Step 1

    Heat oven to 300 degrees. Place an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place pan without cups in the oven. Meanwhile, combine cream, milk, and vanilla bean in a medium saucepan; bring to boil.

  • Step 2

    Whisk together the yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into custard cups, and place them in the pan of hot water. Bake on the lower shelf until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven, remove custard cups from the water, and place on a wire rack to cool. Serve at room temperature or chilled.

Vanilla Chocolate Wafers

Kathy Elms
 

Rating: 2.97 stars    

Vanilla and chocolate are tastefully intertwined in the yin and yang-inspired design of these buttery cookies. Enjoy a bite of pure vanilla or rich chocolate, or try a combination of both.

Yield:
Makes about 4 1/2 dozen

Ingredients

  • 2 cups all-purpose flour, plus more for work surface
  • 1/4 teaspoon salt
  • 14 tablespoons unsalted butter, softened
  • 1 cup confectioners' sugar
  • 1 large egg yolk
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened Dutch process cocoa powder
 

Directions

  • Step 1

    Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla. Gradually add flour mixture; mix until just combined, about 1 minute.

  • Step 2

    Remove half of the dough; set aside. Add cocoa powder to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 10-inch log, about 1 1/2 inches in diameter. Repeat with reserved vanilla dough. Wrap each log in plastic wrap, and refrigerate until slightly firm, at least 30 minutes.

  • Step 3

    Press handle of a long wooden spoon into side of chocolate log, making an indentation along its length. Roll handle into and then away from log, creating an apostrophe shape. Repeat with vanilla log. Fit logs together; press lightly to seal. Gently roll into a 2-inch-diameter log. Wrap in plastic wrap, and freeze until firm, about 30 minutes.

  • Step 4

    Preheat oven to 350 degrees. Cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm.

  • Step 5

    Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool.

Cook's Notes

Cookies can be stored in airtight containers at room temperature up to 3 days.

Vanilla Egg Cream

Kathy Elms
 

Rating: 3.59 stars    

Vanilla is truly a precious commodity -- only use the best. Follow this recipe to make your own vanilla egg cream.

Yield:
Makes 1

Ingredients

 

Directions

  • Step 1

    In a tall glass mix together vanilla simple syrup, milk, and seltzer; stir well to combine. Serve immediately.

KETO CHOCOLATE BERRY TRUFFLE SMOOTHIE-Cup of recipes

Sugar Lopez
 

KETO CHOCOLATE BERRY TRUFFLE SMOOTHIE

Switch up your breakfast routine with this Keto Chocolate Berry Truffle Smoothie that’s thick and rich like a milkshake, and tastes like chocolate-covered raspberry truffle candy!

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2 servings

Calories: 294

 

Smoothie:

1/2 medium-sized Haas avocado

2 Tbsp pecans almonds are also yummy here

1 1/2 Tbsp unsweetened cocoa powder

2 1g packets stevia/erythritol blend

1 pinch salt

3/4 tsp pure vanilla extract

1/4 cup heavy whipping cream

Sugar’s note, I’d use light whipping cream to avoid extra carbs and calories…

1/2 cup water

3/4 cup frozen mixed berries our mix includes raspberries, strawberries, and blueberries

3/4 cup ice cubes

 

Optional Toppings:

Fresh or frozen berries

Shaved stevia-sweetened chocolate

 Sugar’s note: granola would go nice as well.

Add all ingredients except the ice to a high-speed blender and process until smooth.

Add the ice and pulse until smooth.

Transfer to a glass and add toppings if desired.

Serve immediately.

 

 

 

 

 

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

🙏, 😘

I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar

 

Cool Whip Pound Cake

Sugar Lopez
 

Cool Whip Pound Cake

1 C. salted butter, room temp.
3 C. sugar
2 1/8 C. all purpose flour (sifted for 3 C. of flour)
6 large eggs
1 1/2 tsp. vanilla extract
8 oz. tub cool whip

Preheat the oven to 325 degrees and grease and flour a large tube
pan. Cream together the butter and sugar for 4 minutes.
Meanwhile, sift the flour (this will end up giving you 3 C. of
sifted flour which is what you want). Alternately beat in the
eggs and flour. Fold in the vanilla and cool whip and combine
well. Pour into the tube pan and bake for 1 hour. Turn off the
oven and let the cake remain in the oven for 10 minutes. Allow to
cool for 10 minutes in the pan before turning the cake out.

 

 

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

🙏, 😘

I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar

 

Egg Nog Tag: Amazingly Good Eggnog

Sugar Lopez
 

Amazingly Good Eggnog

4 cups milk

5 whole cloves

1/2 teaspoon vanilla

1 teaspoon ground cinnamon

12 egg yolks

1-1/2 cups sugar

2-1/2 cups light rum

4 cups light cream

2 teaspoons vanilla

1/2 teaspoon ground nutmeg

In saucepan, combine milk, cloves, 1/2 teaspoon vanilla and cinnamon. Cook

over very low heat for 5 minutes. Slowly bring milk mixture to a boil. In

bowl, combine egg yolks and sugar. Whisk until fluffy. Whisk hot milk

mixture slowly into eggs. Pour mixture into saucepan. Cook over medium heat,

stirring constantly for 3 minutes, or until thick. Do not allow mixture to

boil. Strain to remove cloves. Cool for 1 hour. Stir in rum, cream, 2

teaspoons vanilla and nutmeg. Chill overnight.

Makes 12 servings.


 

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

🙏, 😘

I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar

 

SLOW COOKER PEPPERMINT BARK HOT CHOCOLATE

Sugar Lopez
 

SLOW COOKER PEPPERMINT BARK HOT CHOCOLATE

We turned our seasonal obsession — Peppermint Bark — into an easy cocktail. Your slow cooker is the perfect tool for making hot chocolate, and keeping it warm during a holiday cocktail party — just set it and enjoy.

YIELDS: 12

TOTAL TIME: 2 hours

“cup of recipes”

 

8 c. whole milk

Sugar’s note, I use almond milk

1 can sweetened condensed milk

3 c. bittersweet or semisweet chocolate chips

1/4 c. crème de menthe or vodka

1 tbsp. vanilla extract

1 tsp. peppermint extract

1/4 tsp. salt

Sweetened whipped cream

Crushed candy canes

 

Put the milk, sweetened condensed milk, chocolate chips, crème de menthe (or vodka), vanilla extract, peppermint extract, and salt in a 7-quart slow cooker.

 

Cover and cook on high 2 hours or until combined, whisking vigorously halfway through to help chocolate melt.

 

Switch to warm for serving. Set out whipped cream and crushed candy canes, for topping.           

Enjoy

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

🙏, 😘

I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar

 

OT: Computer update

Phoenixbird
 

OT Computer updateUnfortunately I won’t get my computer before Christmas, which makes me really disappointed. I can still moderate my groups but I can’t contribute to any recipe groups because I don’t know how to copy/paste on my cell phone. I’m really sorry about this and thank you all for the understanding you’re already showing.I’d also like to wish everyone very bl’assed, warm, bright and sacreed holidays and a happy new year.Anna


🎅 Anna Welander ☃️
❄️❄️❄️🌟🌟🌟❄️❄️❄️

CP Homemade Gingerbread Latte

Sugar Lopez
 

CP Homemade Gingerbread Latte

Happy Wednesday, Slow Cookerers!

It's wet and rainy and sloppy and cold here today.

I know, I know.

Where you are it's MUCH COLDER and I'm a wussy Californian.

;-)

Whatever. I'm still cold!

How will I heat myself up?

I'm so glad you asked! I will make a batch of Gingerbread latte --- HEAVILY caffeinated for myself, but I'll make it without the caffeine for the kids.

This is easy to make and is a fun Wednesday morning or chilly afternoon hot beverage.

You probably already have EVERYTHING in the house for this, which really means it's a win-win.

and you should tip yourself $4.25!

:-)

Homemade Gingerbread Latte

serves approx 4

 

4 cups milk (cow's, almond, soy, rice, hemp, etc. is just fine.)

1/2 cup white sugar (I like Baker's sugar because it dissolves nicely)

you can also use your favorite sugar substitute like estivia etc...

2 teaspoons ground ginger

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

cinnamon stick, whipped cream for garnish (optional)

1/2 cup strong black coffee, or a freshly-brewed shot of espresso

 

The Directions.

I used a 4 quart crockpot, you could get away with going as small as a 1.5 to 2 quart.

 

Put the milk into your crockpot, and whisk in the dried spices. Don't add the coffee.

Cover and cook on low for 3 hours, or high for 1-2. The milk should be quite hot, but if your crockpot tends to get hot enough to boil, keep an eye on it. Don't let the milk boil.

Pour over hot coffee or espresso.

Garnish with whipped cream, a sprinkle of nutmeg, and a cinnamon stick.

 

The Verdict.

These are wonderful. Very, very tasty. The kids each had a cup of the warm milk mixture with whipped cream and were delighted.

 

Adam didn't get to try any, but I did save my mug for him to smell.

 

I'm thoughtful that way.

ENJOY!!

 

Happy Slow Cooking! stay warm and cozy!

 

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

🙏, 😘

I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar

 

Christmas Compote with Spiced Rioja

Sugar Lopez
 

Christmas Compote with Spiced Rioja

·         Makes: 6 servings

When I spent the holiday season in Madrid, I kept overhearing ladies exchange recipes for this classic Christmas compote, which combines dried and fresh fruit with red wine infused with vanilla and spices. Dried fruit in Spain—figs, peaches, cherries—is of exceptional quality, so seek out excellent organic dried fruit for the compote. If the prunes are very soft, add them along with the fresh fruit. Adjust the amount of sugar depending on the sweetness of the apple and pear; the liquid shouldn’t be syrupy sweet. The compote is wonderful on its own or with a scoop of honey and cinnamon ice cream and/or pound cake. If you’re serving the compote over ice cream or cake, you might want to strain it. Set aside the fruit, then cook the poaching liquid until it is reduced by half.

INGREDIENTS

·         2 medium-size cinnamon sticks

·         6 cloves

·         1 vanilla bean, cut in half lengthwise

·         8 black peppercorns

·         1 long strip fresh orange peel without white pith

·         1/4 cup brandy

·         1/2 cup sugar, or more to taste

·         6 dried Calimyrna figs, cut in half lengthwise

·         8 to 10 prunes, cut in half

·         1 medium-size Granny Smith apple, peeled, cored, and cut into 1-inch chunks

·         1 medium-size, ripe but firm Bosc pear, peeled, cored, and cut into 1-inch chunks

·         1/2 cup seedless dark grapes, cut in half

·         1 handful of pomegranate seeds, for garnish

·         1 bottle red rioja wine (3 1/4 cups)

·         3/4 cup dried apricots, preferably Californian, cut in half

·         1 cup dried cherries or peaches (cut in half), or a combination of the two

·         1/4 cup lightly toasted pine nuts, for garnish

INSTRUCTIONS

1.     Place the cinnamon sticks, cloves, vanilla bean, peppercorns, and orange peel on two layers of cheesecloth, and tie the cheesecloth closed.

2.     Place the wine, brandy, sugar, and the cheesecloth bag in a 3-quart saucepan. Add 1/2 cup water and stir to mix. Bring to a boil over high heat, stirring until the sugar dissolves. Add the figs, apricots, cherries or peaches, and prunes. Reduce the heat to low, cover the saucepan, and simmer until the fruit begins to soften, 10 minutes.

3.     Add the apple and pear to the saucepan and stir very gently to distribute the fruit evenly in the liquid. Cover the saucepan again and simmer for another 10 minutes. The apple and pear should be quite soft. Add the grapes and simmer until all the fruits are tender, about 5 minutes. Let cool completely, then serve in glass bowls, garnished with the pomegranate seeds and pine nuts.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.

 

 

 

 

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

🙏, 😘

I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar

 

CREAM CHEESE CINNAMON CASSEROLE-cup of recipes

Sugar Lopez
 

CREAM CHEESE CINNAMON CASSEROLE

This Cream Cheese Cinnamon Casserole is a warm and cozy breakfast. The perfect recipe for entertaining! It can be made ahead of time and popped in the oven. It has layers of diced English muffins and cream cheese. It's topped with a brown sugar and cinnamon mixture. You can also use French bread to make this recipe.

Yield: 12 Servings

Prep Time:10 Mins

Cook Time:1 Hr

Total Time:1 Hr 10 Mins

 

6 Thomas English muffins, cut into 1 inch cubes (you can also use 16 ounces of cubed French bread)

 1 (8 ounce) package cream cheese, cut into ½ inch cubes

 6 eggs, beaten

 1 1/2 cups milk

 1/2 cup heavy cream

 3/4 cup sugar

 2 tablespoons vanilla

 

Cinnamon Crumble:

 1/2 cup flour

 1/2 cup brown sugar

 1 teaspoon cinnamon

 1/4 teaspoon salt

 1/2 cup butter, cold

 (Optional): powdered sugar and cinnamon for topping, maple syrup for drizzling

 

Spray a 9x13 pan with cooking spray. Place ½ of the English muffin cubes in the 9x13 baking dish. Sprinkle ½ of the cream cheese cubes on top. Layer the remaining muffin cubes on top and sprinkle with the rest of the cream cheese cubes. It won't look like enough to fill the pan but it will.

In a medium bowl, add the eggs, milk, heavy cream, sugar, and vanilla. Whisk together until combined. Pour over the muffin and cream cheese mixture.

Allow mixture to refrigerate for at least 4 hours or overnight. Note- I’ve also baked this without chilling and it’s fine but chilling is best so that the muffins can soak up the liquid.

After the casserole has chilled, preheat oven to 350F. Remove casserole from the fridge while the oven is preheating.

While the oven is preheating, make the Cinnamon Crumble. In a food processor, place the flour, brown sugar, cinnamon, salt, and butter. Process the mixture until it comes together. You can also cut the butter into the mixture with a fork if you don’t have a food processor. The crumble will be the texture of wet sand.

Sprinkle pieces of the crumble evenly all over the top of the casserole.

Bake at 350F for 50-60 minutes or until middle is done. Remove from oven and let cool slightly. Sprinkle with powdered sugar and cinnamon and serve with maple syrup if desired. Refrigerate leftovers and heat up as needed.

 

RECIPE NOTE

You can also use one loaf of cubed French bread in place of the muffins in this casserole.

 

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

🙏, 😘

I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar

 

Candy Cane Chocolate Mini Loaves by Christine

Sugar Lopez
 

                Candy Cane Chocolate Mini Loaves

“christine”

Makes 8 mini loaves (6 slices each)

Source: Taste of Home Annual Recipes 2020

 

Ingredients:

1/4 cup butter, softened

1-2/3 cups packed brown sugar

4 large egg whites, room temperature

2 large eggs, room temperature

3/4 cup strong brewed coffee

1/2 cup vanilla yogurt

1/4 cup canola oil

1 tablespoon vanilla extract

1/4 teaspoon peppermint extract

3-1/2 cups all-purpose flour

3/4 cup baking cocoa

1-1/2 teaspoons baking soda

1/2 teaspoon salt

1-1/2 cups buttermilk

1 cup (6 ounces) miniature semisweet chocolate chips

 

TOPPING:

2 ounces white baking chocolate, melted

3 tablespoons crushed candy canes

 

Instructions:

Preheat oven to 350°. Coat eight 5-3/4x3x2-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended.

 

In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips.

 

Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

 

Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.

_._,_._,_

 

 

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

🙏, 😘

I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar

 

CINNAMON ROLL CAKE-Cup of recipes

Sugar Lopez
 

CINNAMON ROLL CAKE

 

Cake:

3 c. flour

1/4 tsp. salt

1 c. sugar

4 tsp. baking powder

1 1/2 c. milk

2 eggs

2 tsp. vanilla

1/2 c. butter, melted

 

Topping:

1 c. butter, softened

1 c. brown sugar

2 Tbsp. flour

1 Tbsp. cinnamon

 

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350F for 28-32 minutes.

 

Glaze:

2 c. powdered sugar

enough milk to make a runny glaze about 6 or 7 tablespoons

1 tsp. vanilla

 

While warm drizzle the glaze over the cake.

 

“How lucky I am to have something that makes saying goodbye so hard.”

- - Winnie the Pooh

🙏, 😘

I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar

 

OT: Thankful

Phoenixbird
 

First of all I’m thankful that all of you have chose to juin- and stay in my groups.

I’m thanful for everyone who posts and keep the groups active.

I’m also thankful for all the new members who have joinded lately.

Last but not least, I’m so glad that you have joined me in my two newest groups, Mixed Recipes Galore and Vegan Variety Delights.

God bless you all!

 


Anna Welander🌅
🏖🍍🥥🥭🍑🍈

PEANUTS SITTING PRETTY

Phoenixbird
 

Peanut Sitting Pretty

 

1/2 cup butter

1/4 cup brown sugar

1  egg; separated

1/2 teaspoon vanilla

1 cup flour

1/4 teaspoon salt

1 bag peanut M & M's

finely chopped nuts

1 can vanilla creamy frosting

 

Blend butter and sugar in bowl; stir in egg yolk and vanilla. Sift flour and salt into bowl; mix well. Chill 1 hour, then roll into 1-inch balls. Dip into slightly beaten egg white, then roll in chopped nuts. Place 1 inch apart on cookie sheet. Bake at 350~F for 5 minutes. Press thumb gently in center of each cookie, bake 5 minutes more. Cool. Fill thumb print with vanilla frosting, then put 1 M & M peanut on top.

 

(From Tasty Weekend Recipes (Carol))

repost:Pecan Balls by Thresa

Sugar Lopez
 

Pecan Balls by Thresa

 

The holidays are all about indulgent sweets in all shapes and
sizes. These buttery bite-size Pecan Balls are guaranteed to be a
welcome addition to your holiday goodies plan. The filling is a
heavenly amalgamation of a buttery brown sugar Karo Syrup mixture
that’s combined with vanilla wafer crumbs and toasted pecans.
After forming the mixture into the perfect bite size balls
they’re dipped in both white chocolate and classic chocolate
candy coating. The tops are then sprinkled with additional
toasted pecans to give a hint to the flavors nestled inside.

Makes 48 Pecan Pie Balls

Ingredients
2 1/2 cups chopped pecans toasted and divided (how to do this
follows)
1/2 cup butter (1 stick)
1 cup packed light brown sugar
1/2 cup Karo Light Corn Syrup
1/4 tsp salt
1 tsp pure vanilla extract
2 cups vanilla wafer crumbs
1/2 cup toffee bits divided
1 lb white chocolate candy coating
1 lb chocolate candy coating

Directions

Spread pecans in a single layer on a baking sheet. Toast in a
preheated 350 degree oven for 6-8 minutes. Set aside to cool.

In a large heavy bottomed saucepan melt together the butter,
sugar, Karo® Light Corn Syrup and salt. Bring to a boil, then
lower the heat and simmer for 3 minutes. Remove from the heat and
add the vanilla. Mix well.

Next, add 2 cups pecans, vanilla wafers and toffee bits to the
mixture. Mix until fully moistened.

To coat: Line a large baking sheet with wax paper.

Using a small cookie or ice cream scoop divide the mixture
rolling into 1-inch bite size balls. Place on baking sheet.

Melt candy coating per package instructions. Using a fork dip
into candy coating allowing any excess to drip off. Place onto
wax paper.

Sprinkle the tops of each pecan ball with reserved 1/2 cup pecans
while wet then allow to dry completely.

Store chilled in an airtight container for up to one week. Bring
to room temperature prior to serving.

==

How to toast pecans:

Spread pecans in a single layer on a baking sheet. Toast in a
preheated 350 degree oven for 6-8 minutes. Set aside to cool.

Notes -

May substitute dark Karo corn syrup in place of light Karo corn
syrup.

May substitute honey graham cracker crumbs in place of vanilla
wafer crumbs.

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

😉

Sugar

https://www.gofundme.com/sugars-transplant-journey

 

 

Pecan Balls-Theresa

Sugar Lopez
 

Pecan Balls

The holidays are all about indulgent sweets in all shapes and
sizes. These buttery bite-size Pecan Balls are guaranteed to be a
welcome addition to your holiday goodies plan. The filling is a
heavenly amalgamation of a buttery brown sugar Karo Syrup mixture
that’s combined with vanilla wafer crumbs and toasted pecans.
After forming the mixture into the perfect bite size balls
they’re dipped in both white chocolate and classic chocolate
candy coating. The tops are then sprinkled with additional
toasted pecans to give a hint to the flavors nestled inside.

Makes 48 Pecan Pie Balls

Ingredients
2 1/2 cups chopped pecans toasted and divided (how to do this
follows)
1/2 cup butter (1 stick)
1 cup packed light brown sugar
1/2 cup Karo Light Corn Syrup
1/4 tsp salt
1 tsp pure vanilla extract
2 cups vanilla wafer crumbs
1/2 cup toffee bits divided
1 lb white chocolate candy coating
1 lb chocolate candy coating

Directions

Spread pecans in a single layer on a baking sheet. Toast in a
preheated 350 degree oven for 6-8 minutes. Set aside to cool.

In a large heavy bottomed saucepan melt together the butter,
sugar, Karo® Light Corn Syrup and salt. Bring to a boil, then
lower the heat and simmer for 3 minutes. Remove from the heat and
add the vanilla. Mix well.

Next, add 2 cups pecans, vanilla wafers and toffee bits to the
mixture. Mix until fully moistened.

To coat: Line a large baking sheet with wax paper.

Using a small cookie or ice cream scoop divide the mixture
rolling into 1-inch bite size balls. Place on baking sheet.

Melt candy coating per package instructions. Using a fork dip
into candy coating allowing any excess to drip off. Place onto
wax paper.

Sprinkle the tops of each pecan ball with reserved 1/2 cup pecans
while wet then allow to dry completely.

Store chilled in an airtight container for up to one week. Bring
to room temperature prior to serving.

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

😉

Sugar

https://www.gofundme.com/sugars-transplant-journey

 

 

5-Ingredient Chewy Coconut Macaroons

Sugar Lopez
 

5-Ingredient Chewy Coconut Macaroons

These delicious, chewy coconut macaroons are a quick and easy
treat you can enjoy anytime. Actual cooking time may vary
slightly, so check after 10 minutes the first time you make them
to prevent over-browning.

Prep time: 10 minutes
Cook time: 15 minutes
Makes 8-10 macaroons

Ingredients:
2 large egg whites
3 T. honey
1 t. pure vanilla extract
1 c. shredded coconut, unsweetened
1/4 t. salt
Directions:
1. Place the top oven rack in the center position and pre-heat
oven to 350°F. Line a large baking sheet with a piece of
parchment paper or a Silpat® baking sheet and set aside.

2. Using a hand mixer, briskly beat the egg whites until stiff
peaks form. Gently fold the honey, vanilla, coconut, and salt
into the egg whites with a spatula until thoroughly combined. Do
not overwork, but it may require a few folds for the ingredients
to start to incorporate with one another.

3. Scoop heaping tablespoons of the mixture onto the prepared
baking sheet, leaving plenty of space in between to prevent
overcrowding.

4. Transfer the baking sheet into the oven and bake until the
cookies become golden brown on top and around the edges, around
12-14 minutes.

5. Remove from oven and cool for 10-15 minutes before serving.
Enjoy!

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

😉

Sugar

https://www.gofundme.com/sugars-transplant-journey