• National Candy Month - 4

    From Dave Drum@1:18/200 to All on Sat Jun 4 10:15:09 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ultra Chocolatey Brownies w/Candied Bacon
    Categories: Desserts, Chocolate, Pork
    Yield: 12 Brownies

    4 sl Thick-cut bacon
    4 tb Brown sugar
    ds Black pepper
    1 c Chocolate chips
    1/2 c Butter
    2 lg Eggs
    1 c White sugar
    1 ts Vanilla
    1/2 c A-P flour
    1/4 c Unsweetened cocoa powder
    pn Salt
    Your favorite chocolate
    - buttercream frosting

    Set oven @ 350ºF/175ºC and line a standard 9" x 9"
    square pan with parchment paper. Set aside.

    Cut your four strips of bacon so that you’re left w/1"
    bits and place in a small bowl. I like to cut the bacon
    strips individually so that they don’t stick together.
    Add in your dash of black pepper and your brown sugar
    and fold the ingredients into each other until the bacon
    bits are well-coated. Bake for 15 minutes, turn over,
    and then bake for another 10 minutes. Set aside.

    Using a double boiler, melt your chocolate chips and
    butter. You will have a glistening consistency (and your
    kitchen will smell great!) - set aside.

    In a large bowl, mix your eggs and white sugar using an
    electric mixer slowly going up to high speed.

    Add in melted butter and chocolate mixture and combine.

    Now, add the rest of your ingredients: vanilla, flour,
    cocoa powder and salt.

    Beat with mixer until you get a smooth consistency.

    Pour into pan and bake for about 25 minutes. Let cool
    completely.

    Once your brownie cake is cool, ice it with chocolate
    buttercream and crumble your candied bacon on top.

    RECIPE FROM: https://kellystilwell.com

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  • From Dave Drum@1:3634/12 to All on Mon Jan 23 16:27:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Buckeye Candy For St. Nicholas Day
    Categories: Candy, Nuts, Chocolate
    Yield: 6 servings

    1 c Peanut butter
    2 c Powdered sugar
    1/4 lb Salted butter
    1 ts Vanilla
    1 sm Package of chocolate chips
    1 tb Edible wax; opt

    Mix together peanut butter, butter and vanilla.

    Stir in powdered sugar. If using an electric mixer, you
    may need additional powdered sugar. The mixture should
    be firm and when rolled into balls, they shouldn’t stick
    to your hands or fingers when you touch them. Use
    powdered sugar to keep your hands mostly clean.

    If sticky, add more powdered sugar. If it is too firm
    (meaning it cracks when you try and roll it or tastes
    more like sugar and less like peanut butter), add more
    peanut butter.

    Roll peanut butter into balls and refrigerate until
    firm.

    Use a double boiler to melt chocolate chips, but then
    allow it to cool until it is just at the point where it
    will solidify again. If you do not want to fuss with
    this, you can add edible wax (available at the grocery
    store), which will help the chocolate to harden faster.
    (You only need about 2 tablespoons’ worth.) One other
    option is to use a nice chocolate bar, especially a dark
    chocolate and a Hershey’s bar, because the wax content
    is so high in Hershey’s that it will allow the buckeyes
    to dry fairly fast.

    Using a skewer, you dip the peanut butter balls into the
    chocolate, covering most of the peanut butter. I find
    that tapping off the extra chocolate helps it set
    faster.

    If the peanut butter falls into the chocolate, it is
    either not cold enough or it needs additional powdered
    sugar.

    Put the dipped candy onto a cold baking pan lined with
    parchment. Once the tray is full, put it in the fridge
    to harden. It is best to keep these cold so they are
    less messy.

    Makes 6 dozen (depending on how big you make the balls)

    RECIPE FROM: https://www.episcopalchurch.org

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