Kentucky Bourbon Balls for Derby Day

The changes I planed to make to the blog are nearly completed. Most of the advertising and clutter have been removed. I was beginning to feel like a carny shill and the chaos of it all was getting to me. I will continue to work with Jenn and Ben at The Foodie Blogroll and will place more emphasis on my Amazon Store in order to keep the blog self supporting, but I plan to keep clutter and advertizing to an absolute minimum. My Amazon Store, which I hope you will visit often, can be found in the pages underneath the blog header, along with some new features I hope you will enjoy or find useful. There is now a Master Recipe Index and there are pages for weekly and seasonal menus. The weekly menu will change every Sunday and the seasonal menus will change in accordance with holidays and/or the seasons. I will, at least for a period of time, be making a push to direct you to my social media sites.

When the Silver Fox and I swapped coasts, the cell phone was still in its infancy and social media was unheard of. If, while walking down the street, you encountered someone who appeared to be talking to themselves, you immediately assumed they were deranged and quickly moved on by. Nowadays, the world is has changed and a walk through a mall or a stroll down the street is akin to visiting the land of the exiled book lovers, who constantly recited their books in Fahrenheit 451. Everyone is wired and everyone seems to have a lot to say, so much so, that the cell phone proved not to be enough and Twitter and Facebook burst on the scene to fill the void. I claimed a small piece of territory in each, but didn't do much with either of them until now. That means I've fallen behind the times and I'm going to ask you to help me catch up by visiting my Facebook fan page or following me on Twitter. If you look in the column to the right of this post you'll see my Facebook fan page. Please pay me a visit. I have no idea of what I'll be doing there, but I promise you it will be great.I hope to see you there soon. Now, on to the recipe of the day.

From the kitchen of One Perfect Bite...I have a whisp of a recipe to share with you today. I'm nearly out of ideas for Derby Day and I had to dig deeply into my grab-bag to find a recipe that I hadn't already shared with you. Bourbon balls are among the easiest of cookies to make and their connection to Kentucky can't be argued. Because they are festive and simple to make I thought they'd be perfect for today. I found recipes galore for their assembly, and by process of elimination, and a boatload of bourbon, I might add, I settled on this one from Bon Appetit magazine, mainly because it was a favorite of their editorial staff. There are a few tricks to their assembly, however, and I think you'll find that all cookies of this type are easier to make if you process the dry ingredients together in a food processor so the crumbs are of uniform size. It also helps to mix the Karo syrup with the bourbon before adding the liquids to the dry mixture. If the dough is too dry to form into balls don't be afraid to add a bit more bourbon. Now,  for the part that is missing from most recipes. Once the balls are formed, let them sit for 24 hours before rolling them in powdered sugar. They can be stored in an airtight for several months, and, like a good fruit cake, they are best when aged and allowed to ripen for at least six weeks before eating. I know you will enjoy these. Here is the recipe. Bottom's up!

Kentucky Bourbon Balls...from the kitchen of One Perfect Bite inspired by Bon Appetit magazine

Ingredients:
4 cups ground vanilla wafers, about 88 wafers
1 cup ground pecans
1 cup confectioner's sugar
3 tablespoons white Karo syrup
1/2 cup good bourbon whiskey

Directions:
Mix vanilla wafers and pecans together in a food processor until fine crumbs form. Add Karo syrup and bourbon to dry mixture and process to combine. Shape into small balls, about the size of a large cherry, and roll in confectioners' sugar. Makes about 40 balls, depending on size.













Kentucky Derby Mint Julep Cake























Bourbon and Brown Butter Pound Cake



















Derby Day Hot Browns and Devonshire Sandwiches

















Southern Nut Cake

Sweets for the Sweet - Chocolate Mint Fudge

From the kitchen of One Perfect Bite...I've just finished making a double batch of this fudge for a holiday bake sale. Candy has proved to be popular at the sales that are held just before Valentine's Day and this recipe is so simple that I was delighted to contribute something, especially when it is so easy to make. This is truly a no-stress confection. There are a boatload of fudge recipes floating through cyberspace. I chose this one because the use of two types of chocolate and peppermint oil or extract make it more interesting than most. I use oil rather than extract in baking because I prefer its more intense flavor, but it is important to know that one can't be substituted for the other in a one-to-one ratio. Peppermint oil is four times stronger than extract and it does not bake off when exposed to oven heat. The oil is available at farmer's markets in my area, but Ive been told it can also be ordered from the King Arthur website. You'll notice that I've used the old-fashioned method for melting chocolate. This again is a personal preference and while I often use the microwave to melt chocolate, I've found there is less chance of it seizing in this recipe when I use a double boiler and take it nice and slow. This recipe was originally developed for Taste of Home magazine and you can their version  here.  If you are looking for something simply scrumptious to prepare for Valentine's Day, you might want to give this recipe a try. Here is how the mint fudge is made.

Chocolate Mint Fudge...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1-1/2 teaspoon + 1 tablespoon butter, divided use
2 cups (12-oz.) semisweet chocolate chips
1 package (11.5-oz.) milk chocolate chips
1 can (14-oz.) sweetened condensed milk
1/8 teaspoon peppermint oil or 1 teaspoon peppermint extract
1 teaspoon vanilla extract

Directions:
1) Line a 10 x 6-inch pan with foil and grease it with 1-1/2 teaspoons butter. Set aside.
2) Melt chocolate chips and reserved 1 tablespoons butter in the top of a double boiler set over simmering water, stirring until smooth. Remove from heat and quickly stir in condensed milk and extracts, stirring until smooth. Spread into prepared pan. Refrigerate until set, about 2 hours. Using foil, lift fudge out of pan. Remove foil and cut fudge into 1-inch pieces. Store in refrigerator. Yield: 60 pieces.

One Year Ago Today: Catfish Fingers with Tomato Tartar Sauce

Two Years Ago Today: Paella fried Rice and Bread Soup

Three years Ago Today: Crumpets

Pink Popcorn

From the kitchen of One Perfect Bite...I came across this pink confection at a luncheon that was hosted by a church youth group. I thought it would make a perfect feature for Pink Saturday and might be something that anyone planning a shower or spring luncheon might want to consider. I must warn you that is more like a candy than Kettle Corn and will satisfy the cravings of even the most ravenous sweet tooth. The group that prepared this treat had a limited budget, so they used standard popcorn to make it. I'd recommend that you splurge and buy gourmet, large kernel, popcorn if you think this recipe is something you might want to try. Those with dentures and braces will appreciate your special effort. While this version of popcorn is very easy to make, you'll need a candy thermometer to gauge the readiness of the syrup used to color and flavor it. It can be made a day before serving, but the flavor is best if the corn is served shortly after it is made. This is not a treat for the sugar shy, but those with a fondness for sweets will love it. Here's the recipe.

Pink Popcorn...from the kitchen of One Perfect Bite courtesy of Nan's Recipe Spot

Ingredients:
6 quarts popped popcorn (3/4 cup kernels)
2 cups sugar
2/3 cup half & half, cream or whole milk
1 tablespoon white corn syrup
1/4 teaspoon salt
1 teaspoon vanilla
5 drops red food coloring

Directions:
Place sugar, cream, corn syrup and salt in saucepan on a medium heat. Stir well and cook until sugar has fully dissolved before allowing mixture to boil.. Continue to cook stirring occasionally until reaching 230 degrees or slightly soft ball stage. Add vanilla and food coloring. Mix well. Pour over 6 quarts of popcorn and stir until well coated. Spread out on flat surface to let dry and cool. Yield: 6 quarts.

One Year Ago Today: Portuguese White Cornmeal Bread

Two Years Ago Today: Chocolate Flans

Cherry Berry Fudge

From the kitchen of One Perfect Bite...As a child I was regularly scolded for the way I picked chocolates from a box. While I still consider it to be terribly unfair, we were expected to eat whatever we took from the box. I was about six years old when I learned a well-placed thumb in the bottom of a chocolate would assure that I didn't have to deal with the dreaded coconut or candied fruit that masqueraded as candy. As far as I was concerned, they were only a step or two above canned peas and any scolding I received was far better than having them cross my lips. I still have that aversion. The trouble is the Silver Fox does not. He loves both. Several years ago I found a really quick recipe for a chocolate and berry fudge that I make for him at this time of year. It is very easy to prepare and the type of dried fruit that is used to make it can be varied. He prefers cherry, but cranberries, blueberries or apricots can also be used. This is as straight forwarded as a candy recipe can get and if you enjoy the chocolate and fruit combination, you'll love the fudge. As for me, I find solace in turtles or chocolate covered caramels. Here's the recipe for a cherry berry fudge that's perfect for Valentine's Day.

Cherry Berry Fudge...from the kitchen of One Perfect Bite courtesy of Taste of Home Magazine

Ingredients:
2 cups (12 ounces) semisweet chocolate chips
1/4 cup light corn syrup
1/2 cup confectioners’ sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract
1 package (6 ounces) dried cherries
1/3 cup chopped walnuts

Directions:
1) Line an 8-in. square pan with foil. Coat foil with cooking spray. Set aside.
2) In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until melted. Remove from the heat.
3) Stir in confectioners’ sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cherries and walnuts. Spread into prepared pan; refrigerate until firm.
4) Using foil, lift fudge out of pan; discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/3 pounds (64 pieces).







One Year Ago Today: Turkey Meatballs with Lemon Yogurt Sauce
















Two Years Ago Today: Marbled Sweetheart Sugar Cookies

Nutella and Hazelnut Fudge

From the kitchen of One Perfect Bite...This simple recipe for Nutella fudge is a bit different than the one that was so popular on blogs during the run-up to the Christmas holiday. This version was developed by Elizabeth LaBau who writes the candy guide at About.com. It's a nice recipe and with Valentine's Day just ahead of us, I thought those of you who make candy for your sweet things might like to see the recipe before V-Day actually arrives. This fudge is made with Nutella and it gets an added flavor boost from the addition of toasted hazelnuts. Hazelnuts, or filberts, if you prefer, are a major crop in the state of Oregon, so I use them a lot in my cooking. As a matter of fact, I like them well enough to go for extra flavor whenever I can, so I use hazelnut rather than vanilla extract when I make this fudge. I realize that most of you live in areas where hazelnut extract can't be found. If you'd like to try it, a quick "google" search will return several sources from which it can be ordered. This fudge is fine when made with vanilla but its flavor is really enhanced by the addition of the hazelnut extract. It is smooth and creamy and if you like fudge, you'll like this version. Here's how it is made.

Nutella and Hazelnut Fudge...from the kitchen of One Perfect Bite courtesy of Elizabeth LaBau

Ingredients:
1-1/2 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons butter
1/2 teaspoon salt
1-1/2 cups (9-oz.) semi-sweet chocolate chips
1 (7-oz.) jar marshmallow cream
1 cup chocolate-hazelnut spread, like Nutella
1 teaspoon vanilla extract or 1-1/2 teaspoons hazelnut extract
1/2 cup chopped toasted hazelnuts (optional)

Directions:
1) Prepare an 8x8 pan by lining it with aluminum foil and spraying foil with nonstick cooking spray.
2) Place sugar, evaporated milk, butter, and salt in a medium saucepan over medium-high heat. Stir until sugar and butter dissolve, then wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming.
3) Insert a candy thermometer into syrup and cook, stirring constantly, until temperature reaches 236 degrees F (113 C). If you are not using a candy thermometer, bring candy to a rapid boil for 5 minutes.
4) After it reaches 236 F, or 5 minutes of boiling, remove pan from heat and add chocolate chips, stirring until they're completely melted.
5) Next add marshmallow cream, Nutella, and vanilla extract, and stir until everything is well-mixed. Add chopped toasted hazelnuts last, if you're using them.
6) Scrape fudge into prepared pan and smooth it into an even layer. Allow fudge to sit at room temperature to firm up, for about 2 hours, or refrigerate for 45 minutes.
7) Once set, remove fudge from pan using foil handles. Cut it into small 1-inch pieces to serve. Store in an airtight container at room temperature for up to two weeks.







One Year Ago Today: Lamb Chops with Pomegranate Glaze
















Two Years Ago Today: Ravioli with Smoked Salmon and Vodka Sauce

Peanut Brittle

From the kitchen of One Perfect Bite...It took two attempts, but I finally got this lovely recipe right. While it didn't burn first time through, I was distracted and let the brittle get ahead of me. It turned a dark and unappealing color that looked burned and would prevent folks from trying it, despite its lovely taste. Rather than waste the batch, I put it into the blender and made a praline-type powder to use for flavoring and decorating other pastries.Then I took the phone off the hook and set to work again. The Silver Fox loves brittle, and when I saw the candy Dave and Sarah Eickelberg made using a treasured family recipe, I was determined to duplicate their results. They have a step by step tutorial that will make easy work of this, should you decide to give their recipe a try. The tutorial can be found here and I'm happy to report that second time through was a charm. This is a lovely brittle and candy lovers will be delighted with the results. You will, however, need a candy thermometer to make this properly. I used salted peanuts, so I ended up with a sweet and salty combination that is almost irresistible. Those of you who love sweet things will love this recipe. Here's how the brittle is made.


Peanut Brittle...from the kitchen of One Perfect Bite courtesy of Dave and Sarah Eickelberg

Ingredients:
2 cups sugar
1 cup light corn syrup (i.e.Karo)
1/2 cup water
2 sticks (1 cup) of butter
3 cups roasted peanuts
1 teaspoon vanilla extract
1 teaspoon baking soda

Directions:
1) Combine sugar, corn syrup and water in a 3 quart saucepan. Cook and stir on medium to medium-high heat until sugar dissolves. When syrup begins to boil, blend in butter.
2) Stir frequently after mixture reaches the syrup stage (230 degrees F).
3) Add nuts when temperature reaches soft-crack stage (280 degrees F).
4) Stir constantly until temperature reaches hard-crack stage (305 degrees F).
5) Remove pan from heat. Quickly stir in baking soda and vanilla, mixing thoroughly. Pour onto two cookie sheets, sprayed with cooking spray. Stretch mixture evenly across pan using the back of a metal spoon, sprayed with cooking spray.
6) After brittle cools (30-45 minutes), remove from pan and break into pieces.








One year Ago Today: Quick Bread Round-Up
















Two Years Ago Today: Moravian Spice Cookies

Peppermint Bark

Then



Now




From the kitchen of One Perfect Bite...Once upon a time there was a city that had a street that held a store that had a restaurant where the world's most beautiful Christmas tree stood. It happened that each year a parade was held to welcome a visitor from the polar region to the store that held the tree. Once inside, the old and red-robed guest held court in a kingdom where he had a throne surrounded by a train in which the young could ride, and an assembly of gnomes and fairies and candy canes that danced at his command. His council was sought by the well-dressed young and he was in great demand. There would, of course, be a private visitations, but before that could happen there were blocks of decorated windows in need of review, and a lunch to be had in that huge room with the magical tree. It was a day wondrous in every way and it is remembered so, even to this day.

My lovely memory of Christmas past was rudely jarred this past weekend and I'm putting Santa on report. I don't want to hear the world has changed or that times are different. Santa has clearly dropped the ball and some attitude adjustment is in order. What happened to the dress code? How can one pour out their collective soul to someone in pajamas and suspenders? That's not the worst of it. With a line that stretched clear to the high dessert, Santa decided to take an unscheduled coffee break, over and above the ones that are mandated by his union. The line, already packed with bored and tired tots, turned really ugly and Santa got exactly what he deserved on his return. I'm told photo sales for the day were down.

I needed something to sweeten my disposition after our outing and I had a new recipe for peppermint bark that I wanted to try. It uses light and dark chocolate and it sounded more interesting than the recipe I've been using. Bark is one of the easiest recipes in the Christmas repertoire. It is nothing more than melted chocolate into which peppermint candy is pressed. Over the years I've learned a trick that makes it really easy to make. Adding a 1/2 teaspoon of shortening to every ounce of chocolate makes it easier to spread. I'm told that butter or margarine, because of their water content, cannot be used in its place. Melted chocolate will seize if it comes in contact with liquids. Chocolate that has seized can sometimes be brought back by using shortening as well. I really like the new bark recipe and if you make candy for the holidays you might want to give it a try. Here's the recipe.

Peppermint Bark...from the kitchen of One Perfect Bite courtesy of ChefsCatalog.com

Ingredients:
12-oz. high quality semi sweet chocolate
1 pound white chocolate (with cocoa butter)
1/2 teaspoon peppermint extract
3/4 cup candy canes or peppermint candy, crushed

Directions:
1) Place candy canes or peppermint candies in mini-food processor and pulse until in
small pieces. Set aside.
2) Line a 15 x 10 jelly roll pan with foil, letting it hang over the sides. Grease foil
with nonstick spray. Melt chocolate chips in a double boiler over medium-low heat.
Pour evenly into jelly roll pan and smooth with an offset spatula. Sprinkle with 1/4
cup peppermint candy. Place in refrigerator until cold and firm.
3) Heat white chocolate chips in a double boiler over medium-low heat until chocolate is
almost melted. Remove double boiler insert from pan and stir until completely melted.
Stir in extract. Cool slightly. Pour this over chocolate layer, and, working quickly,
spread to cover. Sprinkle with 1/2 cup crushed candy. Lightly press it in.
4) Chill until both layers are firm. Lift foil out of pan and shake off excess candy.
Peel foil from bottom of peppermint bark. Trim edges. Cut into 2" squares. Yield: 2 pounds.









One Year Ago Today: Broccoli and Cheddar Cheese Soup
















Two Years Ago Today: Meatball Sub with Homemade Sicilian Sausage

Spiced Pumpkin Fudge

From the kitchen of One Perfect Bite...I guess this fudge could be thought of as green candy. After I had mixed the last batch of holiday cookies, I still had some pumpkin left in the can. Rather than toss it, I went looking for recipes that used only 1/2 cup of pumpkin. I found what I was looking for on the Libby's Pumpkin website and decided to try their recipe for pumpkin fudge. It sounded interesting and the recipe was straight forward, so, withing 3 hours I had fudge to add to the special treat bags I put together for the neighborhood children. Our home is perched on a hillside and the driveway that leads to it is steep in the extreme. Not many are willing to brave it, so we drop off treats for the children rather than have them come to us. The fudge was meant as an adult treat for their parents. The recipe can be made with white chocolate or butterscotch chips. I decided to go with the butterscotch version because that was what I had in my pantry. I also used my homemade pie spice (see Cook's Note below) rather than a commercial brand, but other than that I followed the recipe to a tee. It makes a very sweet fudge that will satisfy the most insistent sugar urge. While it may put the rest of us into sugar shock, it is nicely flavored and I can recommend it to those of you who really enjoy sweet things. The spicing makes the fudge a bit unusual and it certainly is seasonal. Here's the recipe for those of you who would like to give it a try.

Spiced Pumpkin Fudge...from the kitchen of One Perfect Bite courtesy Libby's Pumpkin

Ingredients:
2 cups granulated sugar
1 cup light brown sugar
3/4 cup unsalted butter
2/3 cup or 5-ounce can evaporated milk
1/2 cup canned pumpkin
2 teaspoons pumpkin pie spice
2 cups butterscotch baking chips
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
1-1/2 teaspoons vanilla extract

Directions:
1) Line a 9 × 13-inch baking pan with foil or parchment paper, leaving some hanging over the sides for easy removal.
2) Combine granulated sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 degrees F.
3) Quickly stir in butterscotch chips, marshmallow creme, pecans and vanilla extract. Stir vigorously for 1 minute or until butterscotch chips are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours, or until completely cooled. Refrigerate tightly covered. Cut into 1-inch pieces. Yield: 64 pieces (3 pounds).

Cook's Note: Homemade Pumpkin Pie Spice: Combine 1 teaspoon cinnamon, 1 teaspoon ginger, 1/4 teaspoon mace, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves.

One Year Ago Today: Clam Fritters
















Two Years Ago Today: Cranberry Souffle

Peanut Butter Fudge

From the kitchen of One Perfect Bite...This is a wonderful recipe to have on hand when you've promised to contribute something to a bake sale and are running short of time. The recipe was developed by Alton Brown and it's a winner on several level, the most important being taste. The fudge is delicious. It is also extremely easy to make and can be prepared with peanut butter or Nutella. When things are this simple, there is one thing you should keep in mind. If you love to experiment, this is not the recipe for you. Measurements, especially the one for confectioners' sugar, needs be exact and you'll have a tragedy on your hands if you venture too far from the weights and measures listed in the ingredients list. It really is necessary to weigh the sugar or buy a pre-measured 1-pound box. In either case, the sugar should be sifted to eliminate lumps. The recipe is misleading in some respects. It uses words like pour, when scrape and pat are more appropriate and it neglects to tell you the paper used to line the pan must be buttered. The mixture is very hard to work with a spoon. I found there is a point at which it becomes easier to mix with immaculately clean, ringless hands and keep that your little secret. I certainly promise not to tell. This has proved to be an extremely popular recipe at the Food Network. Hundreds of people have made the fudge and you can read their comments here. Some of the responders have used soft margarine to achieve a candy with a softer fudge texture. The basic recipe produces 1-inch squares of fudge-like candy. I've found that the candy has enough body to be formed into balls which can then be rolled in chopped salted peanuts. The batch I made today was heading to a bake sale, so I stuck with the classic cube shape. I obviously prefer the peanut butter fudge balls. I hope you'll check the comments regarding this treat over at the Food Network. Here's the recipe.

Peanut Butter Fudge...from the kitchen of One Perfect Bite, courtesy of Alton Brown

Ingredients:
1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar

Directions:
Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week. Yield: 64 1-inch pieces.

You might also enjoy these recipes:
Chocolate Nut Butter No Bake Fudge - Lisa's Kitchen
Rocky Road Fudge Candy - Baking and Boys
Sweet Dreams Chocolate Fudge Candy - Deep South Dish
Peanut Butter Fudge - Brown Eyed Baker
Chocolate Peanut Butter Fudge - A Bitchin' Kitchen
Easy Cocoa Peanut Butter Fudge - At Home in Alaska
Butter Pecan Fudge - Sweetnicks
White Sweetheart Fudge - Get Cooking
Espresso Fudge - Our Kitchen
Dad's Favorite Fudge - Simply Recipes
Eggnog Fudge - The Recipe Girl
Fine Cooking Fudge - Cookie Madness

Chocolate Peanut Clusters - Pink Saturday

From the kitchen of One Perfect Bite...I wanted to include the recipe for peanut clusters in this week's Chocolate Extravaganza, anticipating that some of you might want to make something like this for Valentine's Day. When my children were still quite young, we established a tradition for gift giving. Purchased gifts were, of course, fine, but there was an expectation that each of those gifts would be accompanied by one that was handmade. My children adored Bob's mother, and over the years they made some outrageous and unintentionally humorous gifts for her. My favorite among them was an elaborately decorated cane, that looked for all the world like a totem pole. She had no need for it at the time, but as they explained it, someday she would and in the meantime she could practice. Another of their favorite gifts for her were these peanut clusters which I suspect she liked these a lot more than the cane. I know my children loved to make them for her. The recipe was a simple "cuppa" creation that they really could make by themselves. Unobtrusive supervision was necessary because there's a point when the chocolate could burn small fingers, but once that stage had passed they could truly work on their own. If you decide to have your children make these, brace yourself for a mess. Old clothes, or as few clothes as your sense of modesty dictates, and plastic gloves will help contain the mess, but you'll want to be around to supervise a clean-up that can be smudgy. I'm embarrassed to call this a recipe. It's more an accumulation of stuff that tastes really good when melted together. The classic and most popular version of the clusters includes a combination of chocolate and butterscotch chips. I actually prefer them made with a mix of bittersweet and semisweet chips and really well-salted peanuts. Fortunately, this is one of those recipes that you can play with. I'm going to give you the classic recipe, but I hope you won't remain tied to it. The big surprise here is that these really are delicious. Here's the recipe.

Chocolate Peanut Clusters...from the kitchen of One Perfect Bite

Ingredients:
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup peanuts

Directions:
1) Line a cookie sheet with parchment paper.
2) Melt chocolate and butterscotch chips in top of a double boiler set over simmering water until creamy. Remove from heat. Stir in peanuts and coat well.
3) Drop onto parchment paper using a soup spoon. Place in a cool place to harden for about an hour. Store in a cool room or refrigerator. Yield: 2 dozen peanut clusters.

You might also enjoy these recipes:
Chocolate Truffles - Confections of a Foodie Bride
Easy Homemade Candy Bars - Amanda's Cookin'
Peanut Butter and Jelly Truffles - A Mingling of Tastes
Salted Peanut Caramel Clusters - All Day I Dream About Food
Sponge Candy - Christine's Cuisine
Spicy Peanut Brittle - Vanilla Sugar
Chocolate-Pecan Turtles and Salted Caramels - Island Eat

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Chocolate Hazelnut Truffles

From the kitchen of One Perfect Bite...This confection is private stock, served only to BFF's or shared with my daughters as we sip pear brandy and talk late into the night. While not quite as good as the Ferrero Rocher chocolates after which they're patterned, I must say, with all due modesty and a drum roll or two, that these are PDG. They are also embarrassingly easy to assemble and for that reason I make them throughout the year. The truffles take about 30 minutes to prepare, but the chocolate mixture used to form them must be chilled before they can be shaped, so, despite ease of preparation, you'll have to build wait time into your game plan. I found the recipe on the Taste of Home website several years ago and I've made no changes to it, save for altering the time the chocolate must be refrigerated. I've found that the overnight chill suggested in the recipe produces an unworkable mass that must sit for an hour before the truffles can be shaped. A three hour chill is all that's really need. I am currently using milk chocolate candy bars to make these, but come the first of the year I want to make these using Nutella. I like the thought of triple hazelnut truffles. I hope you'll give these a try. They really are delicious. Here's the recipe.

Chocolate Hazelnut Truffles...from the kitchen of One Perfect Bite, courtesy of Debra Pedrazzi and Taste of Home magazine

Ingredients:
3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 milk chocolate candy bars (1.55-oz. each)
6 tablespoons butter
1/4 cup heavy whipping cream
24 whole hazelnuts
1 cup very finely chopped hazelnuts, toasted

Directions:
1) In a large bowl, sift together confectioners' sugar and cocoa; set aside. In a saucepan, melt candy bars and butter. Add the cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate for about 3 hours or overnight.
2) Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in refrigerator. Yield: 2 dozen.

You might also enjoy these recipes:
Easy and Festive Peppermint Bark Candy - Sugar and Spice
Candy Cane Fudge - What's Cookin Chicago?
Dark Chocolate-Covered Peanut Butter Cups - Verses from My Kitchen
Honey Cream Caramels - Eat Good 4 Life
Peanut Butter Fudge - Brown Eyed Baker
Chocolate Covered Toffee - Petit Foodie
Rocky Road Fudge Candy - Baking and Boys
Easy Chocolate Turtles - Culinary Cory

An Assortment of Christmas Confections - Pink Saturday

With Christmas just a week a way, those of us who contribute to Pink Saturday were asked to share a favorite carol with our readers. I am especially fond of Art Garfunkel's lovely arrangement of "O Come All Ye Faithful." I hope you will enjoy it, too.





I suspect that most of you are finished with your holiday baking or know exactly which sweets and treats remain to be done. On the off chance that you still need an idea or two, I'm including recipes that are or have, in the past, been part of our Christmas celebration. These are confections that don't fit neatly into other categories. They are all lovely recipes and I'm delighted to share them with you.






Candied Walnuts












Southern Nut Cake













Forget-Me-Not Fudge













Christmas Pudding













Pink Peppermint Patties













Baby Jesus Birthday Cake













Candied Orange and Lemon Peel













Kris Kringle Ginger Cakes













White Chocolate Truffles












Caramel Corn







This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Cinnamon Candy Apples - Pink Saturday

From the kitchen of One Perfect Bite...It's hard to imagine a fall harvest without candied apples. While caramel apples have become more popular, the cinnamon variety predates them by 50 years. Candied apples were created at the turn of the 20th century by William Kolb, a New Jersey candy maker. He made them to use as part of his Christmas display and they rapidly became popular with his customers. His approach was simple. He dipped apples into a candy made from sugar, corn syrup, red dye and cinnamon oil. As the candy hardened it formed a glistening shell around the apple and the candied apple as we know it was born. The apples are still prepared in this way. If you are comfortable working with a candy thermometer you'll find these easy to make. There are, however, a few pitfalls that you want to avoid. For openers, make sure your apples are wax free. Since this is not a recipe that can be tasted as it cooks, be generous with the amount of flavoring you use up front. You should be able to find bottled cinnamon flavoring in the spice aisle of major grocery chains. It can also be ordered online. Make sure you use a pot that is deep enough to allow dipping the apples and that sticks inserted into the apples are strong enough to hold them. If the syrup becomes too thick don't be afraid to reheat it and when you're finished dipping, make sure you put the apples down on a buttered baking sheet or parchment paper. Wax paper will melt. Finally, these are best eaten within 24 hours of making. Their appearance begins to deteriorate after that. This recipe will make enough syrup to coat 12 small apples. It may be doubled. Here's the recipe.

Cinnamon Candy Apples...from the kitchen of One Perfect Bite inspired by Paula Deen

Ingredients:
1 cup water
1/2 cup corn syrup
2 cups sugar
1 teaspoon cinnamon flavoring
1 teaspoon red coloring
1 dozen wooden craft sticks
1 dozen small firm apples

Directions:
Boil water, syrup, and sugar together until a brown caramel color is reached (at about 250 degrees F on a candy thermometer). Remove from heat and add cinnamon and red coloring. Cool slightly. Meanwhile force a stick into the core of each apple. Dip apples 1 at a time into heavy red syrup, drain well, and place on a buttered baking sheet or parchment paper to cool. Yield: 12 small candied apples.

You might also enjoy these recipes:
Caramel Corn - Chasing Delicious
Making Candy in the Spirit of Halloween - The Food Addicts
Mummy Munch - Picky Palate
Caramel Apples - Annie Eats
Candy Compost Bars - Sugar Plum
Cakespy: Homemade Candy Corn - Serious Eats

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Candied Walnuts

From the kitchen of One Perfect Bite...I make it a point to keep a supply of candied walnuts and pecans in the pantry. I use them often enough to warrant making them in quantity and that, coincidentally, allows me to avoid the expense of the commercial variety that I favor. We don't eat these out of hand, but I do use them in salads and to top certain of the desserts we enjoy. Years ago, Bob and I fell in love with a French salad of watercress and endive that is lightly dressed with vinaigrette and tossed with candied walnuts. We have the salad at least once a week and I've convinced myself that it is not an extravagance as long as I make the nuts myself. My stash allows me to overlook the outrageous cost of Belgian endive and watercress. Foolish I know, but we all have grand deceptions we visit upon ourselves. This happens to be one of mine. I have several recipes for candied nuts and the one I'm sharing tonight is the one my family most enjoys. Regular readers know that I have a great deal of faith in the test kitchens of some commercial ventures. I've had exceptionally good luck with the recipes that come from the Diamond Walnut test kitchen. Let me immediately interject that mine is an unsolicited and unpaid observation. I am in no way affiliated with these people and am merely sharing personal observations and experience. If you have a need for candied nut meats and are comfortable using a candy thermometer, I think you'll love this recipe. The nuts can be stored in an airtight container for several weeks. Here's how they are made.


Candied Walnuts...from the kitchen of One Perfect Bite, courtesy of Diamond Walnut test kitchen

Ingredients:
1-1/2 cups granulated sugar
1/4 teaspoon salt
1/4 cup honey
1/2 cup water
1/2 teaspoon vanilla
3 cups walnut halves or large pieces

Directions:
Boil sugar, salt, honey and water together, stirring often to 242 degrees F on a candy thermometer (firm, soft ball stage). Remove from heat and add vanilla and walnuts. Stir until creamy. Turn out on waxed paper; separate walnuts, using two forks.

You might also enjoy these recipes:
Candied Walnuts - 400 Calories or Less
Roasted Walnuts with Rosemary - The Dog's Breakfast
Orange Glazed Walnuts - Meals 4 Moms
Candied Walnuts - Delicieux
Walnut Brittle with Orange Zest and Sea Salt - Eat Real
Maple-Rosemary Glazed Walnuts - Pinch My Salt
Maple Syrup Candied Walnuts - The Family Kitchen

Forget Me Not Fudge - Foodie Friday

From the kitchen of One Perfect Bite...This is a really simple recipe and because candy is such an integral part of our Valentine's Day celebrations, I thought this would be the perfect time for this delicious spiked fudge to make its debut. The recipe uses just six ingredients and consistently produces a rich, smooth fudge that's never grainy. The recipe was developed by Maker's Mark Kentucky Bourbon Whiskey. If you prefer, you can substitute one teaspoon of vanilla extract for the small amount of bourbon used in the recipe. If you're looking for a chocolate confection to make for someone special, look no further. Once you've assembled the ingredients, you'll need about 10 minutes to make the fudge. It's necessary to keep it in a cool spot for 6 to 8 hours to set before cutting. This recipe makes a lot of fudge, so round up friends to share it with or cut the recipe in half. Here's how the fudge is made.

Forget Me Not Fudge...from the kitchen of One Perfect Bite adapted from a recipe by Maker's Mark

Ingredients:
4-1/2 cups granulated sugar
1 (13-oz.) can evaporated milk
9-oz. bittersweet chocolate morsels
9-oz. semi-sweet chocolate morsels
1/2 pound butter, cut in 1/2-inch pieces
1 tablespoon Kentucky bourbon
2 cups coarsely chopped pecans

Directions:
1) Combine sugar and evaporated milk in a large (4-quart) saucepan. Bring to a boil over moderate heat. Boil for exactly 6 minutes, stirring constantly. Remove from heat.
2) Add chocolate morsels, butter, bourbon and pecans. Mix well with a wooden spoon.
3) Pour into a well-greased 9 x 13-inch pan. Smooth top. Allow to set in a cool place for 6 to 8 hours. Cut into 1 x 1-inch squares.

You might also enjoy:

Candied Orange and Lemon Peel
Pink Peppermint Patties
White Chocolate Truffles

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Pink Peppermint Patties - Pink Saturday

From the kitchen of One Perfect Bite...We've been asked to include a favorite ornament in our post today. Mine needs a little explanation. When my parents died, I became the keeper of the things no one else wanted. Tucked among them was the Christmas angel that topped our tree throughout my childhood. Though her age was apparent I couldn't bare to get rid of her, so I used her on our tree for another 30 years. I had intended at some point to replace her, but the angels that came my way were glitzy and not at all like the ones I associated with the manger in Bethlehem. When we sold the big house and moved West she was one of the few ornaments we brought with us. As fate would have it, the van in which our things were moved had a leak and my Christmas angel never saw another holiday. She was damaged beyond repair. I wasn't aware of that until we went to put up our tree on Christmas Eve. My angel had disintegrated. We dashed to a craft store for a replacement, only to find there wasn't a lot left. I saw a large white dove and grabbed it, thinking I'd replace it the following Christmas. Bob dubbed the dove the "pigeon of peace" and she gained such renown within the family that that we never let her go. My eyes at Christmas are always clouded by sentiment, so I hope you'll forgive me if I call her beautiful - almost as lovely as the angel of my childhood.

Today's recipe is a holiday version of peppermint patties. They are very easy to do and a little different from most of the homemade candies associated with Christmas. If you keep the candy base cold you'll have no problems making these. I think you'll enjoy them. Here's the recipe.

Pink Peppermint Patties...from the kitchen of One Perfect Bite

Ingredients:
2 cups confectioners' sugar
1-1/2 tablespoons unsalted butter, softened
1/4 teaspoon peppermint oil (do not use peppermint extract)
1/4 teaspoon pure vanilla extract
2 tablespoons evaporated milk + more as required
1 or 2 drops red food coloring
Chocolate Coating:
9 ounces semi-sweet or bittersweet chocolate, coarsely chopped
1 tablespoon shortening

Directions:
1) To make peppermint patties: Line a cookie sheet with aluminum foil, smoothing out any wrinkles from foil. Lightly dust foil with confectioners' sugar. Combine sugar, butter, peppermint oil, vanilla extract, evaporated milk and 1 or 2 drops of food coloring in a bowl. Beat with an electric mixer until creamy, about 3 minutes. Add additional evaporated milk by drops if needed to achieve a creamy texture. Transfer to a small bowl, cover with plastic wrap and refrigerate until firm enough to be rolled into balls, about 1 hour. Roll dough into 24 1-inch balls and place on prepared pan. Flatten each ball until patties are about 1-1/2 inches in diameter and 1/3 inch thick. Cover and place in the refrigerator until patties are firm, about 1 hour.
2) To make chocolate coating: Melt chocolate and shortening in a heatproof bowl placed over simmering water. Remove patties from refrigerator and dip, one at a time, into melted chocolate coating both sides of patties with chocolate.olate
Coating: Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Remove patties from refrigerator and dip, one patty at a time, into melted chocolate, making sure both sides of each patty are completely coated with chocolate. Return to cookie sheet. Once all patties have been dipped in chocolate, return to refrigerator and chill until firm, about 1 hour. Store, refrigerated, in an airtight container for up to one month. Yield: 24 small patties.

Recipe adapted from Joy of Baking.com


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound

White Chocolate Truffles

From the kitchen of One Perfect Bite...These truffles have been on my "must try" list for ages. I've had no time to test them, so the recipe sat in a folder where it was beginning to yellow with age. I finally got to them last night and I'm delighted to tell you they are fabulous. I'm not an experienced candy maker. Fudge made with marshmallow cream has been my only other excursion into the realm of candy making. I can now add truffles to my list. These are really easy to make and I hope, with a bit more practice, I'll be able to make them as pretty as they are delicious. They should be served cold. If you're fond of white chocolate, you'll love these.

White Chocolate Truffles...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons unsalted butter
7 tablespoons heavy cream, divided use
12-ounces good quality white chocolate chips, divided use
1 tablespoon orange liqueur

Directions:
1) Line a baking sheet with parchment paper. Set aside.
2) Place butter and 5 tablespoons cream in a 1-quart saucepan; slowly bring to a boil, stirring constantly. Boil for 1 minute. Remove pan from heat. Add 8-ounces of chocolate chips to cream. Stir until melted. Stir in orange liqueur.
3) Pour mixture onto prepared pan and refrigerate for 2 hours, or until firm.
4) Use a knife to score chocolate into 20 approximately equal pieces. Roll each piece into a small ball. If mixture becomes too sticky to roll, chill for a few minutes before proceeding. Transfer balls to freezer for 1 hour.
5) Melt reserved 4-ounces of white chocolate with 2 tablespoons cream. Dip balls in melted chocolate. Place on nonstick paper and quickly swirl top with a fork. Let harden. Serve cold. Yield: 20 truffles.