Tuesday, December 18, 2012

Slow Cooker Cinnamon Almonds


1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

1. Mix together in a large bowl sugars, cinnamon, and salt.  
2. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy.  Add the almonds and coat thoroughly.  This will help the mixture stick to the almonds during the cooking process.
3. Prepare your slow cooker by spraying it with cooking spray.  I used a 4 quart.  Add the cinnamon almond mixture to the almonds and turn it to low.  Stir until the cinnamon sugar mixture is coated well on the almondsBe prepared for your house to smell amazing!
4.  You want to cook for about 3-4 hours.  Mine took about 3.  Stirring every 20 minutes.  In the very last hour, add 1/4 cup water and stir well.  This will ensure a crunchy coating and help the mixture to harden.  
5. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool.  The almonds should be pretty sticky so be sure to seperate them the best that you can and let them cool!  

*Update:  There is a lot of sugar left over in this.  You can reduce the sugar to probably about 1 cup of each and only putting about an 1/8 cup of water.  I am going to be testing it out this week.  Also your almonds will be very dark and clump together.  Just spread them out and try to unclump them as best as possible and let them cool. 

Monday, December 17, 2012

Mom's Peanut Brittle

  • 1 1/2 cups white sugar
  • 2/3 cup water
  • 2/3 cup light corn syrup
  • 2 tablespoons butter
  • 1/2 cup raw Spanish peanuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons water 
Generously butter a 12x18 inch cookie sheet. Set aside.
Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.

Saturday, December 15, 2012

Gingerbread Men


  • 1 (3.5 ounce) package cook and serve butterscotch pudding mix
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon


1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.

2. Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.

3. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Buche de Noel


  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • 1/2 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 6 egg whites
  • 1/4 cup white sugar
  • confectioners' sugar for dusting


1. Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

2. In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.

3. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.

4. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.