Merry Christmas and Happy New Year! Christmas baking is alway so fun around here. The sheer poundage of sugar I go through is staggering. Granted, half those experiments end out in the trash, but sugar is cheap! This dairy-free peppermint patty recipe has been a stand-by for a few years now, no expirimenting needed. The recipe is very fun to make, kind of like playing with peppermint playdough. Your hands smell wonderful afterwards!
If you really want to feel like a mad scientist, you can add a cool something called ‘invertase’ to the filling. Invertase is an enzyme that catalyzes the breakdown of sucrose (table sugar) into fructose and glucose. Honeybees use it to make honey. Confectioners use it to liquify solid sugar, like in chocolate covered cherries or in Junior Mints. You can make these candies without the invertase, they will be firm like a chilled York peppermint patty. If you’d like to try a softer, gooeyer mint like an After Eight, order up some invertase. I bought mine through Sugarcraft, a terribly addicting website.
2 1/2 cups powdered sugar
2 T. corn syrup
1 1/2 T. water
1 T. peppermint extract
1 T. coconut oil or shortening
1 t. invertase (totally optional, but fun
pinch of salt
1 cup safe chocolate chips ( I used Divvies)
1-2t. coconut oil or shortening
1.) Beat 2 cups powdered sugar with the rest of the ingredients in a mixer with the paddle attachment until smooth. Add the remaining 1/2 cup of powdered sugar slowly, mixing until smooth and relatively firm.
2.) Shape into a log, 1 1/2 inches in diameter. Wrap in plastic wrap and freeze. You can keep frozen for a long time.
3.) To finish the candy, slice the log into 1/4 inch thick rounds, reshape as needed and refreeze on a waxed paper lined cookie sheet while you melt the chocolate.
4.) This is the cheaters method of ‘tempering’ chocolate. I am simply unable to temper chocolate. I don’t even want to admit how many books, methods and thermometers I’ve used. I know my limitations. Melt the chocolate in the microwave slowly, 10-20 seconds at a time and mixing between zaps. When the chocolate is almost completely melted, add the coconut oil or shortening and stir until smooth. Add more oil if the chocolate seems too thick to dip. Don’t add too much or the chocolate will be soft when finished at room temp. This isn’t the worst thing in the world, it just makes for messy eating.
5.) Using a plastic fork with the middle tines snapped off, dip the frozen patties in chocolate, flipping once and shaking off the excess. Set them on waxed paper to harden. Sprinkle with crushed candy canes if you want.
6.) The patties can be stored in the refirgerator for a few weeks. If you used invertase, keep them at room temperature for a few days to allow the enzyme to work to liquify the solid sugar. The enzyme doesn’t work well when cold. You can refrigerate them after the room temp resting period for longer storage.
Perfect Vegan Peppermint Patty Recipe, Perfect Dairy-Free Peppermint Patty Recipe, Perfect Homemade Peppermint Patty Recipe.
Time to put on my thinking cap and put off the house cleaning for another Daring Baker’s Challenge. My kitchen is pretty sticky right now, so I’ll post first…clean later. The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. The point here was try to make a homemade version of a boxed cookie.
Dairy-Free and Egg-Free Milanos (or E.L.Fudges as the case may be)Don’t think that the irony of vegan cookies in the shape of a fish was lost on meShortbread (this technique makes a crisp-tender cookie, not fall-apart flaky)1/2 cup powdered sugar2 T. cornstarchPinch of salt11 T. dairy-free margarine at room temp (I use Fleischman’s Unsalted Margarine)1.) In a food processor, mix the flour, sugar and cornstarch together.2.) Cut the margarine into pieces and pulse until it just barely comes together.3.) Dump the dough onto a piece of plastic wrap and form into a disk, refrigerate for 1 hour.4.) Roll dough between two pieces of plastic wrap until 1/4 inch thick. Cut into shapes and place on a parchment lined baking sheet.5.) Preheat oven to 350 and put the cookie sheets into the freezer while the oven preheats.6.) Bake for 10 minutes, or until the edges of the cookies start to turn golden brown.7.) Allow the cookies to rest on the baking sheet for 1 minute before transferring to a cooling rack.Chocolate filling8 ounces of safe chocolate chips ( I used Divvies)1/2 cup soymilk (I used Silk Very Vanilla)1.) Place the chocolate chips in a small bowl.2.) Heat the soymilk up in the microwave until steaming (60-90 seconds) and dump over the chocolate chips.3.) Stir well until all the chocolate is melted. If you didn’t heat the soymilk up enough to melt the chocolate, you can put everything in the microwave for a few more seconds. Be careful though and don’t burn the chocolate.4.) Spread one cookie, top with another and smoosh them together!Dairy-Free and Egg-Free Marshmallow CookiesShortbread (same as above!)Homemade Marshmallows for overachievers who like sticky floors(Smart people will just melt 1/2 of a large Jet-Puffed on top)3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoons pure vanilla extract
1.) Don’t even think about trying this unless you have a stand mixer or you will lose your mind.
2.) Sprinkle gelatin over 1/2 cup water in the bowl of a stand mixer to soften.
3.) Heat sugar, corn syrup, salt and remaining 1/2 cup water in a small saucepan over low heat, stirring until sugar has dissolved.
4.) Raise heat to medium and bring to a boil, swirling occasionally, don’t stir or scrape down the sides. Continue boiling until a candy thermometer reaches 240, or soft ball stage. Remove from heat.
5.) With mixer at low speed, pour hot syrup into the softened gelatin slowly, until incorporated.
6.) Crank the mixer up to high and beat like crazy for 15 minutes, it will be really fluffy and thick.
7.) Add the vanilla and beat 1 minute more.
8.) This is where the sticky begins. Working quickly before the gelatin sets, stuff the marshmallow into a disposable pastry bag and pipe a little blob on to each cookie. This is a mess. If you have extra, pipe some kisses onto a greased piece of foil and use them in hot chocolate later.Chocolate Dip1 cup safe chocolate chips ( I used Divvies)1 T. shortening1.) Place everything in a small microwave safe bowl. Heat slowly, 30 seconds at a time, melted.2.) Dip the cookies quickly and then place on a Silpat or some foil sprayed with oil until hardened. I dip the bottoms first and scrape off the extra, then flip over and dip the tops.
Time to put on my thinking cap and put off the house cleaning for another Daring Baker’s Challenge. My kitchen is pretty sticky right now, so I’ll post first…clean later. The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. The point here was try to make a homemade version of a boxed cookie.
Dairy-Free and Egg-Free Milanos (or E.L.Fudges as the case may be)Don’t think that the irony of vegan cookies in the shape of a fish was lost on meShortbread (this technique makes a crisp-tender cookie, not fall-apart flaky)1/2 cup powdered sugar2 T. cornstarchPinch of salt11 T. dairy-free margarine at room temp (I use Fleischman’s Unsalted Margarine)1.) In a food processor, mix the flour, sugar and cornstarch together.2.) Cut the margarine into pieces and pulse until it just barely comes together.3.) Dump the dough onto a piece of plastic wrap and form into a disk, refrigerate for 1 hour.4.) Roll dough between two pieces of plastic wrap until 1/4 inch thick. Cut into shapes and place on a parchment lined baking sheet.5.) Preheat oven to 350 and put the cookie sheets into the freezer while the oven preheats.6.) Bake for 10 minutes, or until the edges of the cookies start to turn golden brown.7.) Allow the cookies to rest on the baking sheet for 1 minute before transferring to a cooling rack.Chocolate filling8 ounces of safe chocolate chips ( I used Divvies)1/2 cup soymilk (I used Silk Very Vanilla)1.) Place the chocolate chips in a small bowl.2.) Heat the soymilk up in the microwave until steaming (60-90 seconds) and dump over the chocolate chips.3.) Stir well until all the chocolate is melted. If you didn’t heat the soymilk up enough to melt the chocolate, you can put everything in the microwave for a few more seconds. Be careful though and don’t burn the chocolate.4.) Spread one cookie, top with another and smoosh them together!Dairy-Free and Egg-Free Marshmallow CookiesShortbread (same as above!)Homemade Marshmallows for overachievers who like sticky floors(Smart people will just melt 1/2 of a large Jet-Puffed on top)3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoons pure vanilla extract
1.) Don’t even think about trying this unless you have a stand mixer or you will lose your mind.
2.) Sprinkle gelatin over 1/2 cup water in the bowl of a stand mixer to soften.
3.) Heat sugar, corn syrup, salt and remaining 1/2 cup water in a small saucepan over low heat, stirring until sugar has dissolved.
4.) Raise heat to medium and bring to a boil, swirling occasionally, don’t stir or scrape down the sides. Continue boiling until a candy thermometer reaches 240, or soft ball stage. Remove from heat.
5.) With mixer at low speed, pour hot syrup into the softened gelatin slowly, until incorporated.
6.) Crank the mixer up to high and beat like crazy for 15 minutes, it will be really fluffy and thick.
7.) Add the vanilla and beat 1 minute more.
8.) This is where the sticky begins. Working quickly before the gelatin sets, stuff the marshmallow into a disposable pastry bag and pipe a little blob on to each cookie. This is a mess. If you have extra, pipe some kisses onto a greased piece of foil and use them in hot chocolate later.Chocolate Dip1 cup safe chocolate chips ( I used Divvies)1 T. shortening1.) Place everything in a small microwave safe bowl. Heat slowly, 30 seconds at a time, melted.2.) Dip the cookies quickly and then place on a Silpat or some foil sprayed with oil until hardened. I dip the bottoms first and scrape off the extra, then flip over and dip the tops.
One thing about being an allergy mom…you have to start planning. You can’t run to the store at the last minute for a birthday cake, you can’t head out the door with vague plans to ‘eat on the road’ while shopping with the kids, and if the Easter Baskets aren’t planned by Maundy Thursday….you’re not going to have a restful weekend!
Egg and Dairy Free Cadbury Eggs!Dare I say “Vegan Eggs”?1/2 cup corn syrup1/4 cup dairy-free margarine or shortening (margarine tastes better and the final result is softer, but shortening holds its shape better during the process)1 teaspoon vanilla1 pinch of salt3 cups powdered sugar1 1/2 cups of safe chocolate chips for dipping (I used Enjoy Life this time)1 tablespoon shorteningWith a hand mixer or stand mixer, blend the corn syrup and margarine together until creamy, add in the vanilla and salt and blend again. Carefully add the powdered sugar 1 cup at a time and mix until creamy and smooth. Divide 1/3 of the fondant out and color with yellow food coloring. Wrap both colors in plastic wrap and refrigerate for 1/2 hour.Spray the insides of some mini plastic Easter eggs with cooking spray ( I found mine at Hobby Lobby for 50 cents!) Have fun filling the eggs, then put in the freezer for an hour or so before dipping.Slowly melt the chocolate chips and shortening in the microwave. (The shortening helps thin the chocolate, and is a cheater’s way to avoid the dusty “bloom” that happens when ill-tempered chocolate dries…I can’t temper chocolate to save my life…so I’ve given up) Remove the fondant centers from the plastic eggs. Reshape slightly if needed.Dip! I actually did a double dip. First, I did a really messy thin coat to make sure all the fondant was covered and let them freeze again. Then I re-dipped in a more pretty fashion.Wrap in foil and store at room temp if you plan to eat them in a few days, otherwise refrigerate for a few weeks.
I love caramel corn, especially homemade caramel corn. As a kid, I loved the suprise in the Cracker Jack box even more than finding one of the rare peanuts. The surprise itself was usually forgetable…a sticker or a temporary tatoo…but the process of finding it was so much fun. I look forward to the day my kids can bury their fists into a steaming bag of Garrett’s Popcorn, butter and sugar dripping down their arms and chins…but until then, we’ll make some pretty good stuff at home, complete with the surprise!
Caramel Corn with a Good Surprise1 cup of popcorn kernals, air popped or stove popped
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
2 sticks dairy-free margarine ( I used Fleischmann’s Unsalted Margarine )
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon cinamon (optional)1.) Preheat oven to 250.
2.) Pop the popcorn and divide among two sheet pans. Or, if you’re smart and want to say fewer bad words in the kitchen, dump it all in a disposable roasting pan.
3.) In a medium saucepan, bring sugar, corn syrup, salt and margarine to a boil over high heat. Reduce heat and boil for 5 minutes without stirring much. Remove from heat and add vanilla, baking soda and optional cinnamon. The mixture should bubble and become frothy.
4.) Dump over the popcorn and mix around as best you can. Don’t worry about coating the popcorn perfectly, it will get mixed around during the baking.
5.) Put into the oven and bake for 1 hour. Every 15 minutes, take the popcorn out and stir it around for even coating and baking.
6.) Allow popcorn to cool before storing in a ziplock bag.
7.) Don’t forget to add the Surprise (or two)!!
We just started reading C.S. Lewis’ The Lion, the Witch and the Wardrobe this past week, and found inspiration for this treat. In case you’ve forgotten, or haven’t read the book, the White Witch offers Edmund any treat he wishes…and he chooses Turkish Delight.
4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 cup cornstarch
1 teaspoon cream of tartar1 cup confectioners sugar plus 1/4 cup cornstarch mixed for final dusting1.) Line a 9 inch square pan with plastic wrap or foil and oil well.
2.) In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches 240 F on a candy thermometer (soft ball stage.) Remove the pan from the heat and move onto step #3.
3.) In a second heavy saucepan (larger than the first), stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Bring to a boil over medium-high heat, stirring constantly, until the mixture boils and is a thick, gluey paste. This happens very fast, don’t step away and don’t stop stirring!
4.) Slowly pour the hot sugar, water, and lemon juice into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become quite thick. It should be so thick that it drawing the stir spoon across the bottom of the pan leaves a trail that closes in slowly. You can test the texture of the product by dropping a blob into some cold water. It should be fairly solid and chewy, not runny.
5.) Stir in the flavoring (see below) and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.
6.) Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.For flavorings, just use your imagination. Because you’re adding it at the end for a more pronounced flavor, make sure whatever you use is very concentrated (i.e. don’t add orange juice or actual lemonade, it will take too much to flavor it and make your product soft) For pink grapefruit, I had some concentrate in the freezer, I just boiled it down until even more concentrated and added it at the end. For orange, I just used orange extract and some lemon oil. For raspberry, I boiled some homemade raspberry jam down and strained out the seeds.