Frugal Fridays: MYO Christmas Gifts- #4: Coconut Bon-Bons

 I Love these TASTY LITTLE treats!!!

Another "mystery" ingredient, that you might hesitate when I tell you, but it is IMPORTANT to the texture of this treat.
 
THERE IS  is also a bit of a science behind this as you watch the powdered sugar dissolve the "mystery ingredient" &  you are amazed the first time you see it happen. 

Nearly every year I make this I have to still have to fight the urge to NOT to FREAK out when the mystery ingredient turns liquidy, then when I stir more powder sugar in, it seems to take more than I remembered to firm it back up.

Are you ready for the mystery ingredient YET??

INSTANT MASHED POTATOES 

I know, you might not think that a typically savory dish could make this treat soo delicious, but it does!!  And I am not one to advocate the uses of "instant" anything, but I have tried this with fresh made mashed potatoes and it doesn't have the right texture unless you use a food mill, even then I still didn't quite like it. 



It is easy and only a bit involved simply because you have quite a bit of "guess work" when it comes to the proper amount of powdered sugar.  

Just be patient!! 

And stir, wait a few moments, add more powder sugar & then stir again. Unless you have the forearms of Popeye you might end up using your hands.

Other than that it is simply add ingredients and stir, stir, stir....

COCONUT BON-BONS

• 3/4 C Instant STIFF Mashed Potatoes, cold
• 4 C Powdered Sugar
• 4 C Sweetened Flaked Coconut
• 1-2 t Almond or GOOD Gourmet Handmade Vanilla Bean Extract - {Personally if I don't like the flavor profile when almond extract is omitted, but I give you that option, try if first w/almond though!}
  
• 1-2 t GOOD Gourmet Handmade Organic Coconut Extract (or store bought)
• 12 Oz REAL Chocolate, cut int to cubes and tempered

---------------------

1. Mix COLD Mashed potatoes with almond & coconut extract 

2.  Stir in 1 C powder sugar & mix until sugar has dissolved. Will look liquidy, don't freak! Keep adding Powder sugar until mixture holds its shape. WILL TAKE MORE THAN YOU THINK JUST BE PATIENT AND ADD SMALL AMOUNTS AT A TIME!!
3.  Place in fridge until firms up about 20 minutes.
4. Shape into 2" inch diameter Balls & place back into fridge until firms up about 20 minutes or up to over night. (I typically will make all my candy fillings in one day, place in either fridge or freezer over night, then spend all my effort the next day tempering with finicky chocolate!) 

 5. Use fork and dip into tempered chocolate, I like to double dip!

You could totally shape these into little "Bars" and place a raw almond on top before you dip into chocolate for a "JOY-full" experience!! Pun-FULLY intended!!! OMGoodness I wished I had more of these as they are sooo good!!

Frugal Fridays: #3 MYO Gifts- Hot Chocolate on a STICK!!

Crazy notion ... EXTREMELY tasty!!!

Once I saw this here and here  & instantly I KNEW I was making them this year as Christmas Gifts!!  I just might make it for Valentine's Day too!! 

After I reviewed the ingredients and instructions I realize I have made a VERY similar fudge years ago, called triple chocolate fudge using bittersweet, milk chocolate, and semi-sweet. 

And I remember when I made a mistake with the temperature and timing, this fudge never set up right, so we added it to warmed milk and it was sooooo awesome we laughingly said I just made up the 1,000 calorie to die for hot chocolate!! LOL!!! Why didn't I think of doing this?? (Ohh yeah that's right, they never set up...)

I am telling you these are really, 

 REALLY,  REALLY 

R. E. A. L. L. Y

GOOD!!

The homemade marshmallows might seem like such a FUSSY affair, and originally I thought so too and bought "back up GIANT marshmallows" just in case this doesn't turn out. So far I don't think so, I haven't tried cutting them yet, but I can tell you so far it isn't as fussy or

 involved as I thought at first.  

It is quite gratifying to make them and the taste, uhmmm, well I gave the beaters to my husband and daughter and 

they are still licking them 20 minutes later, 

saying, "Hmmmmm, hmmmmm, hmmm!" 

I think I will be making these marshmallows again & again b/c

store bought DOES NOT compare. 

I LOVE these!!

You do have to account for "setting up" time-- so a little planning before hand and about 90 minutes of your time to make the marshmallows and fudge plus clean up time...but that is all then, my friend...  you are sooooo there. 

Your friends will think you are the MOST AWESOME Betty

Crocker-y girl EVER, your kids will think you are the best, and you will sit back and marvel at your adorable little creations all lined with pride and satisfaction just envisioning the excited recipients plopping these little bad boys in mug full of steamy milk, & sipping on the...

BEST EVER Hot chocolate !!

Then you wake up, 'cuz no one but you cleans anything around this place and somehow you and your cabinets are covered in all three of those chocolates, your daughter has decided to let the dog lick the marshmallow beater and it's now stuck in her 100lbs of Chow-Chow/Akita fur.... Ohhh that's just my house... Carrying On~ Enjoy the recipe & my delusions!! Please let me know if you have tried it!! :-)

HOT CHOCOLATE ON A STICK

Hot Chocolate:

• 1/2 cup heavy cream
  1 14 oz. can of sweetened condensed milk  
• 3 cups  chocolate (I used 1 Cup 60% cacao bittersweet CHIPS, 1 Cup Milk Chocolate chips, plus 8 oz semi-sweet chocolate chopped )
  4 oz. unsweetened chocolate, chopped (I used a 4 oz. bar, chopped) 
• 1 Vanilla Bean, seeds scraped or 1 t GOOD vanilla
• unbleached parchment paper
• 8X8" square baking pan
• Lollipop sticks, cellophane treat wrappers, ribbon

 --------------------

1.  1. Heat the heavy cream, Vanilla Bean Pod and Seeds,  PLUS the sweetened condensed milk over medium heat in a saucepan. Bring the mixture to a slight boil.

1. Remove the milk mixture from the heat and add the chocolate. 
2. Stir just until the ingredients begin to come together and then let sit for 10 minutes.
3. Place the saucepan back over medium-low heat and begin to whisk until all of the chocolate is melted and the mixture is shiny.
4. Pour the chocolate into an 8x8 inch square pan that has been lined with parchment paper. Smooth the mixture into an even layer and let sit for at least 12 hours, or overnight.

5. When you're ready to assemble the hot chocolate on a stick, remove the chocolate block from the pan. Turn it face-side down on a flat surface and cut the chocolate into 36 pieces  (6 lines by 6 lines). 

I try to use as little chemicals as possible & my treats are no different- this is unbleached parchment paper I found it here.

A couple tips when you cut these: 

• Use a CLEAN knife with serrated edges, HEAT the knife in a cup of HOT water for a few minutes, 
• WIPE dry with a towel or paper towel, 
• MAKE a few cuts, REPEAT the knife-heating procedure.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Homemade Marshmallows:

 3 packages unflavored gelatin
1 cup cold water, divided
1 1/2 cups GRANULATED Sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 tsp. CLEAR vanilla
1/4 cup powdered sugar
1/4 cup cornstarch
Nonstick cooking spray 

THE original instructions were set up for people that have those fancy-smancy stand mixers. I, being one of those people who hasn't acquired one yet nor have any room for it, modified the instructions to suit those with hand held mixers. 

Plus though I am not a fan of artificial flavorings, I opted for pure visual art and chose to use CLEAR vanilla. I don't know if it is availble in pure all I have seen is imitation vanilla. I wanted CRISP white and the homemade extract I have would have made the marshmallows more ecru'ish...

1. Put the gelatin and a 1/2 cup of the water into a large steel or glass HEAT-PROOF bowl. Have mixer set up and ready to go but, DON'T MIX yet-simply allow the gelatin to absorb the water.
2. Combine the powdered sugar and cornstarch in a bowl & prepare a 9x13 baking pan by spraying it with nonstick cooking spray. Sprinkle the cornstarch mixture on the baking pan and move the pan around until the entire pan is coated in the mixture. Shake any excess back into the bowl. Set aside until needed.
3. Meanwhile, in a small saucepan, combine the remaining 1/2 cup of water, sugar, corn syrup, and salt. Heat
ingredients over medium high heat for 3-4 minutes until boiling-while covered.

4. Uncover the pot, clip a candy thermometer to the side of the pan, and cook the mixture until it reaches exactly 240 degrees/soft ball stage for you candy nazis out there. (this took about 12-13

 minutes) Once temperature is reached, immediately remove the pan from the heat.

Mixture first looks like this...

5. Turn the mixer on low speed and slowly add the sugar syrup to the mixer. (Be careful...it is VERY HOT!) Once all syrup has been added to the mixer, turn the mixer to high 

Then will become VERY THICK!!

6. Beat the marshmallow mixture for 10-12 minutes, or until the mixture turns white, is very thick, and is no longer hot. Add the vanilla and whisk for 1 more minute.




 

7. Pour the marshmallow mixture into the prepared pan, smoothing it into an even layer. Dust the top with the remaining cornstarch mixture. 





8. Let the marshmallows sit, uncovered, for at least four hours, or up to overnight.
9. Once marshmallows have rested, turn them out onto a flat surface that has been coated with more of the cornstarch mixture. Using a pizza cutter (that has also been coated with some of the cornstarch mixture), cut the marshmallows into 1 inch squares. 
10. After they are cut, coat the marshmallows with remaining cornstarch mixture so that all sides are coated. Set marshmallows aside for hot chocolate on a stick assembly.

Place one piece of fudge and one marshmallow onto each lollipop stick. Wrap each stick in a cellophane treat wrapper and tie with a ribbon. Feel free to attach instructions for the hot chocolate on a stick when giving as a gift.  

Instructions:
*"Swirl & melt the chocolate and marshmallow stick in 4 - 6 ounces of warm-hot steamy milk, (depending on how ‘chocolatey’ you like it!)" 

{Original instructions say "4-6 oz" of milk but honestly I didn't really tasted the chocolate flavor until I used 3! I I say 4 ounces, like a regular small coffee cup, like a cappuccino size mug NOT a huge monster size latte mug. But then again I ended up with over 50 of these, so- Oops I cut more than 36...perhaps that was the issue?? }

*Or click here ~~ all the work has been done for you, at least the tags anyways....From Make & Takes Blog: Here is FREE printable instruction TAGS!! all organized looking and stuff-- all you have to do is download & print from this sight.      
 

Frugal Fridays: MYO Christmas Gifts- #2:The Famous Ohio Buckeyes ... The Edible KIND!

Growing up in Northeast Ohio, 

no Thanksgiving or Christmas 

would be complete 

without a few dozen Buckeyes!! 

I didn't realize this was a regional treat and not all of the country made these scrumptious little mouthfuls of titillating joy until recently!

I am sure there are many recipes out there but after tasting my sister and brother in-laws version I fell in love and have made it every Christmas since- nearly 17 years!! Over the years I adjusted a little this and that and...

Not to toot my own horn, but

Tooooot, tooooot, toooooooooot, tooot , toot, 

TOOOOT!!!

This is the BEST Buckeye Recipe ever!!!

What I believe sets my recipe apart is: 

•  Delicious & decadent Vanilla Bean infuse luscious, velvety melted butter followed by freshly roasted creamy peanut butter, Gourmet handmade Vanilla Bean Extract and silky powder sugar....

Hmmmmmmm Super Yummy on its own. In fact my kids love to treat this as a "spread" on their apple slices...

• Then I temper chocolate to a glossy & shiny gloriousness then dip the peanut butter balls in half way to resemble Buckeye nuts- the State Tree of Ohio & what Ohio is famous for. I use REAL chocolate not some by-product and NEVER add any waxy GROSS paraffin, ewww yuck! Believe it or not I have seen & tasted many recipes that include it.  

 Save the paraffin for your candle making or for soothing and beautifying hand treatments, but NEVER in your candies!!!

I make them just the right size, this is a super rich treat so I make them the size of a chesnut, any bigger is too much! 

DEVINE VANILLA BEAN BUCKEYES:

• 1 Pint Roasted freshly Made Organic Creamy Peanut Butter (can use commerical kind, natural tastes the best IMO!)
• 1/4-1/2 LB Powder Sugar
• 2 Sticks Butter Melted
• 1 Vanilla Bean, scraped thoroughly
• 2 t GOOD homemade vanilla bean extract (can use commerical kind)
• 8-16 oz GOOD Quality REAL chocolate, chopped  (I buy it by the 10 lb block and cut it down)

-------------------

1. Melt 2 sticks of butter over medium-low heat until its foamy scrape in vanilla seeds and remove from heat. Cool slightly but still remain in melted form.
2. Add in the peanut butter and mix thoroughly until smooth. Peanut butter will slightly melt- its ok!
3. Mix in powder sugar 1/4 C at a time until it is a firm texture. You should be able to roll in a ball and the peanut butter hold it's shape and not melt in your hands. IF it does add more sugar.
4. Roll into about 1 & 1/2"- 2" diameter balls and place on wax paper lined baking sheets and place in freezer for at least 30 minutes or over night.
5. Temper chocolate- (it takes some time but to get that glossy shine and snap you MUST NOT skip this step!!)
6. Dip peanut butter by inserting a toothpick in center and dipping in tempered chocolate. (I like to  double dip to get that thick coating.) 
7. That little "pooling" that will happen gives the buckeyes another aspect of the "signature" look. Space the dipped Buckeyes about 1/2" apart so the "pooled" chocolate edges don't "pool" into each other. (IF this happens, no biggy gently cut the edge with a sharp knife once cooled)
8. I put these in fridge for about 30 min to cool
9. Once chocolate has set I wet my very clean hands slightly and smooth out the top of the buckeyes and remove the toothpick hole. :-)

Store in an Air Tight container, 

will stay fresh on counter top for 2 weeks, 

1 month in fridge,

or up to 6 months in freezer

LOL, if you can hide it from the hubby or kids that is, LOL!!

Easy & Customized Infused-Flavored Truffles

Close to mine found here

 This has to be one of the EASIEST and one of the most FLAVORFUL tasty little treats I have ever made with the most surprising little  flavor weapon!

I just made these delectable and decadent truffles for my besty on her birthday- they have a sweet and milky chocolate coating with an incredible flavor infusion inside that is silky, smooth with a texture that melts in your mouth.

One of the keys to the success of these candies is *GOOD QUALITY chocolate, I like to use a sweeter milk chocolate for the coating, and a GOOD QUALITY bittersweet chocolate for the truffle center. [I like to use Ghirardelli] That mixture of sweet milk chocolate and true bittersweet chocolate taste plus the addition of my super secret FLAVOR WEAPON makes these truffles an out of this world experience and a very satisfying & gratifying treat for the adult sweet tooth..

*[I use Ambrosia Milk Chocolate coating. It is sold in grocery stores and Amish bulk food stores in my area, you don't add any wax of any kind and is so good my kids will fight over who gets to eat the slivers left from chopping. I melt it over a double boiler low and slow stirring frequently]

...But those aren't  all my secrets...

And what is my SUPER SECRET FLAVOR WEAPON??....

 You MIGHT NEVER guess it...     

Are you ready??

Good Quality TEA!!!

kokopellis.co.uk

Now that I let the tea out of the bag {Pun FULLY intended BTW!}

SHHHHHHHHHH!! 

Let's keep my little secret just between us friends, ok?? 

I guess it's not so secret since I saw it all over google searching for images bc I forgot to take pics again..but mine are still the BEST EVER!!!

Now without further ado...the recipe!!

Easy Customized Flavored Truffles

• 2/3 c. whipping cream
• 2 T. butter, cut into pieces
• 1 t. light corn syrup
• 2-4 tea bags of choice
• 8 oz. bitter-sweet chocolate, chopped
• Real Milk Chocolate coating

NOTE: I chose Earl Grey bc it is her favorite tea, but you could whatever tea you LOVE, I think Chai would be Amazing, Mint would fabulous, Maple to die for, whatever tea you love would make this INCREDIBLE!!

1. In small saucepan, bring cream, butter, and syrup to a boil.  
2. Remove from heat and add tea bags.  
3. Steep 5 minutes.  
4. Remove tea bags and squeeze out excess into pan.
5. Add chopped chocolate, stirring until chocolate melts and is smooth.  
6. Pour into shallow bowl, cover and refrigerate for 4 hours.

thetriangleplate.com

After chocolate has become firm enough to handle:

1. Roll chocolate into balls by the teaspoonful- I use a melon baller and wear tight fitting non-latex gloves to help ward off the heat from my hands to prevent the inevitable messy hands
2. Place in freezer to keep firm while preparing chocolate coating.

TO make Coating:

1. Melt chocolate coating in a double boiler.  
2. Quickly dip balls in coating, place on waxed paper and shake chocolate sprinkles over the top.  
3. Refrigerate until firm.  

Store in refrigerator up to 1 week  or in a freezer for up to 1 month.  

Makes 30 truffles.


Linked to Weekend Potluck.

~~~~~~~~~~~~~~~~~~~~~~~~~~

EDIT DECEMBER 8TH:

THIS IS SOOOOO AWESOME!!!!!!!!

YOU HAVE GOT TO TRY IT TODAY!! 

I JUST MADE SEVERAL BATCHES FOR CHRISTMAS GIFTS 

• ONE  WITH CHAI TEA 
• ONE WITH  EARL GREY~ OF COURSE

SO AMAZING  WITH A HINT OF INFUSED TEA FLAVOR. REALLY EASY, NOT TOO MUCH FUSSY TIME AND MAJOR WOW FACTOR!!!

LINKED TO WEEKEND POTLUCK
Linked to Homemade Mondays 

Farm Girl/Western/ Pony/Cow Boy/Girl Party Menu...GETTY Up Y'ALL!

I thought it would be another layer of fun to make up names for the dishes at the party to use olden time Authentic Western Slang~ got my ideas from this site.

Food Buffet

Deviled Eggs............Deviled Hen Fruit

Veggie Tray...............Cow Girl's Vittles

Fruit Kabobs.............Lil' Cowpokes Delight

Garlic Herbed Dip......Garlic Chuck Wagon Dip




 Barb-B-Q Chicken Drummettes........Barb-B-Q Chickabiddies
Potato Chips........Spud Crunchies
Pasta Salad..........Wranglers Salad
Bacon Potato Salad......Ranch Hand's Bacon Spuds

Dessert Bar

Red Velvet Cake Pops...........Red Velvet Lassos
Rich Sour Cream Devil's Food
Cake with Caramel-Choc Chips Trifle.....Diablos's Trifle
Cherry Pie Pops.....................Cherry Flap Jacks
White Cake with
Vanilla Frosting......................Old West Mini Cakes

Drinks

Cherry Limeade.....................Cherry Lime-aid Quencher
Water......................................Adam's Ale

I made table name plates using upcycled grocery bags to give an authentic Western look. Food was a hit and guests got a kick out of the names.

Recipes & Links:

Forgot to take a pic of mine, looked like this, only mine was REDDER

~ Cherry Lime-Aide

• 1 & 1/2  Jars Maraschino Cherries
• 2 containers of Frozen Lime-Aide Concentrate
• 2-3 Limes, Sliced
• 3>> 2-Liters Lemon Lime Soda (7-Up is the best IMO)
• Bunt Pan
• Large Punch Bowl

1. In a bunt pan pour nearly half of 1 of the 2-liter of 7-Up, add limes slices and place in freezer
2. Check in about 1 hour and add 1/2 the cherries from 1 jar of Maraschino Cherries, SAVE THE JUICE!!
3. Allow to freeze solid over night
4. In same large punch bowl pour the juice of 1 reserved Jar of Maraschino Cherries and 1/2 of the other jar. Pour rest of 7-up 2-liter and some of the 2nd bottle, leaving 1- 2" space at top of Bowl- Stir well.
5. MUST LEAVE ROOM FOR ICE RING SO LEAVE ADEQUATE ROOM!!
6. UP to 20 min b4 party starts loosed the bottom of bunt pan by holding under running hot water- once loosened add to large punch bowl.

Add reserved 7-up and Maraschino Cherry Juice as punch empties as... 

IT WILL EMPTY AS THIS IS DELICIOUSNESS IN A GLASS!!! 

~ Remember to thank me later...   ENJOY!!

~Ranch Hand's Bacon Spuds

~ Wrangler's Salad


~ GARLIC HERBED DIP

• 2-4 T of Tastefully Simple Garlic Garlic Dip
• 2 C each Sour Cream & REAL Mayo
• Palmfuls of Dried Dill & Parsley
• Few Cranks of Pepper Mill & Half a Palmful of Kosher Salt
• 1 T Smoked Paprika

Mix in med bowl and allow to sit over night/12 hours for flavors to mingle

~ Barb-B-Q Chickabiddies

• 9-12 Lbs Chicken Drummettes
• Brown Sugar, Palmful of Smoked paprika, Cumin, Chili Cumin, Granulated Garlic, & Onion Powder
• Kosher Salt Cheyenne Pepper & Fresh Cracked Black Peppercorns to taste
• Splash Of Hot Sauce or 2
• Bottle of homemade Barb-B-Q Sauce
• Splash of Liquid Smoke
• EVOO

Crock Pot & Oven Instructions:

1. Rinse Chicken Well and dry
2. Layer Chicken in XL Roasting pan and coat with EVOO
3. Sprinkle with spices and Hot sauce- massage into chicken
4. Bake in 415 oven for about 60-65 min until cooked through (about 180 degrees)
5. Remove and drain off fat
6. To Keep Warm place in Crock Pot and on warm setting & add bottle of Barb-B-Q Sauce of choice and more Hot Sauce if desired stir to mix.
7. Or Slather with Barb-b-q sauce and enjoy immediately
8. Serve with Hot sauce for guests with spicier tastes

~ Campfire Beans
1 30 oz can Pork & Baked Beans
1 16 can Rinsed Black Beans
1 16 oz Can Pink or Red Beans
1 Onion Finely Diced cooked in Bacon drippings
5 pieces crisp bacon crumbled
1 jar Barb-B-Q Sauce
1 Lb Ground Beef, cooked, Drained, & Crumbled
Palmful of Cumin, Smoked Paprika, Chili Power
Sprinkle of Brown Sugar

Mix all ingredients above and place in a large baking dish or crock pot.
Bake in 350 oven for 30 min and serve or Place in crock pot on low for 1-2 hours until heated through and keep on warm for serve

Diablo'sTrifle

~Diablo's Trifle
Necessity is the mother of invention, right? So it goes with this tasty little ditty.

~Red Velvet Cake Pops

~Cherry Pie Pops