Cadbury Creme Salade Nicoise

Right here, right now, I'd like to give you permission to Cadbury Creme-ify your salad. 

Easter is coming, and Spring makes everyone excited about fresh produce. Well, you can share your excitement about vegetables, while not actually consuming any, with this totally sweet salad. Green tinted coconut acts as a bed upon which "tomatoes" of red candy, "olives" of black jelly beans, and a drizzle of chocolate as "vinaigrette". Since the signature aspect of the Niçoise salad is hard boiled egg, this indulgent version is topped with slivers of Cadbury Creme Egg. 

If anyone asks why it doesn't have tuna, well, I don't really like it on salad, so there you go.

Just don't eat too much, because you don't want to ruin your appetite for dessert! 

Here's how you do it. 

Cadbury Creme Salade Niçoise 

Makes 1

• Approximately 1/2 cup coconut, tinted green (I used wide flakes)
• 3-4 red hard candies
• 6-8 black jelly beans
• One Cadbury Creme Egg
• Melted chocolate, for drizzling

Procedure

1. Place the Creme Egg in the fridge for about 15 minutes. This will firm it up for when you cut it.
2. Meanwhile, place the green tinted coconut on an appropriately sized plate.
3. Place the red candies and jelly beans in regular intervals over the top of the "lettuce".
4. Once the Creme Egg has chilled, slice it into 4-5 coins and place them on the salad.
5. Drizzle with melted chocolate, and serve. 

If you enjoyed this, you may also enjoy my tutorial on how to make a candy salad.

Happy Easter!

What Happens When You Melt 15 Candy Bars in a Pie Crust

Have you ever wondered what happens when you fill a pie crust with 15 candy bars* and then bake it?

* = if we're talking about Fun-Size candy bars, which I personally so often am around this time of year, you want to make that 30-36 or so. 

Well, if you have ever found yourself plagued by this candy bar quandary, you're not alone. I too have been baffled-- but lucky for you, I recently rolled up my sleeves and proactively worked to find out. 

Not only was I seeking a piece of tasty pie--but peace of mind.

First, I made up a pie crust. I used the recipe and method I mastered via King Arthur Flour. 

Next, this is where I must make a confession. I didn't specifically have the number fifteen in mind with my candy bars. Basically, I just kept unwrapping the bars I had received in the mail from Legit Organics, cutting in half, and adding candy bars til the pie crust was full.

It was full at around 12 candy bars. But it occurred to me (I'm always thinking, see) that once the candy began to melt, it would reduce in volume. So to be safe, I added three more candy bars. I'm not going to keep you in suspense: it was the right decision.

I put the whole thing in a preheated 350 degree oven. At 30 minutes it looked mostly done, but at 35 it was perfectly toasty. 

When I took it out of the oven, it looked like this. What the picture doesn't convey is that it was making a snappy bubbling sound that lasted a good minute. It was beautiful. 

I can pretty much say this is the best use ever of 15 candy bars (more Fun-Size). The pie is one of those desserts that makes you say "oh, it's too much!" but then somehow you're reaching for your second slice. Don't say you don't know what I mean.

(note: This pic had a bit of ice cream on top but I wiped it off to get a clear shot of the pie (hence the small white mark on the front).

Here's how you do it.

15-Candy Bar-Pileup Pie 

• 1 unbaked pie crust
• 15 regular sized candy bars, cut in half, or 30-36 Fun-Size candy bars, in harmonious flavors

 Procedure

1. Preheat the oven to 350 degrees F.
2. Place your candy bars in the crust. Pile them high enough so that they slightly form a  crown over the edges.
3. Just for safety, put the pie plate on top of a baking sheet. Place the whole thing in the oven.
4. Bake for 30-35 minutes, or until the bars are melted and bubbly and the crust is browned to your liking.
5. Remove from the oven and let cool to room temperature before serving. This can take up to an hour. 

Enjoy!

Trick or Sweet: 33 Amazing Halloween Recipes

Halloween is all about sweets, right? And costumes, I guess. But I am most concerned about the sweets.

Here is a collection of 33 (cos that's how old I am this year) Halloween recipes that are bound to make it a year of trick or SWEET for sure!

1. Mega fun-size candy bar.

What happens when you melt together a bunch of fun-size candy bars to make a mega mass of chocolatey goodness? Find out here. (CakeSpy)

2. Candy corn pecan pie.

What could make pecan pie even sweeter? How 'bout a nice serving of candy corn? (CakeSpy for Serious Eats)

3. Frankenstein monkey bread.

Monkey bread gets Halloween-ified with this spooky treatment. (Pillsbury)

4. Candy corn cookie cake.

It looks like a pie, but this spy knows the truth: it's a cookie coated with candy corn! (Culinary Concoctions by Peabody)

5. Candy corn cookies.

This clever adaptation of Kaleidoscope cookies is sweet and cute. (CakeSpy for Serious Eats)

6. Homemade mellowcreme pumpkins.

Because the homemade version blows store-bought out of the water! (CakeSpy for Craftsy)

7. Candy corn boston cream pie. 

Even fancy desserts like to play dress-up on Halloween. (CakeSpy)

8. Cake baked in a pumpkin.

Are you still eating cakes baked in pans? Not this month, sucker! Make yours in a pumpkin for Halloween. (CakeSpy for Serious Eats)

9. Microwaved halloween candy.

How do different treats fare when put in the microwave at high power? (CakeSpy)

10. Glow in the dark buttercream.

Illuminate your treats--um, literally. (CakeSpy for Craftsy)

11. Pumpkin bread.

Plain and simple. In case you like more wholesome treats, no tricks. (CakeSpy)

12. Homemade candy corn.

An awesome DIY version of everyone's favorite Halloween tricolor triangles! (Shauna Sever via CakeSpy!)

13. Creamy Candy Bar Sauce.

It's just such a good idea. (the Kitchn)

14. Candy corn Nanimo bars.

Nanaimo bars like to get dressed up for Halloween, too! (CakeSpy for Serious Eats)

15. Zombie graveyard cake.

Make a ghoulish cake for people, not zombies! No brains included in the ingredients. (CakeSpy for Serious Eats)

16. Deep fried halloween candy. 

Take Halloween candy...and deep-fry it. Like, whoa. (CakeSpy for Serious Eats)

17. Homemade halloween oreos.

They have orange filling = instant Halloween! (Smells Like Home)

18. Scaredy-cat brownies.

Oreos become cute cats on this adorable brownie presentation. (Martha Stewart)

19. Candy corn and spider web cake pops.

She's the queen of cute cake pops, and these ones are a good example of just why she's considered royalty. (Bakerella)

20. Creamed candy corn.

Yes, I went there. You'll like it more than you think you will, I promise. (CakeSpy for Serious Eats)

21. Candy corn milk.

If creamed candy corn is too thick, perhaps you will like the easy drinking quality of candy corn infused milk.(CakeSpy)

22. Candy corn cupcakes.

These are just adorable: tricolor delights of cake! (Chocolate Moosey)

23. Glittery pumpkin cupcakes.

Add a little glitz and plenty adorableness to a Halloween party with these dazzling cupcakes. (Real Simple)

24. Candy corn tuxedo cake.

I don't know if I can express how worthy this is of clicking over to see. It's truly stunning. --> (Sprinkle Bakes)

25. Pumpkin Pie Milkshake.

I say it's appropriate through all of the pumpkin holidays: Halloween thru Thanksgiving. (CakeSpy) 

26. Crescent witch hats.

These crescent witch hats are not only cute, but they're easy. Really! (Pillsbury for CakeSpy)

27. Ghost cupcakes.

These are ghoulish, but the taste is all sweet thanks to an enrobing of white chocolate! (CakeSpy)

28. Brownie spider web cake.

Yummy, easy, cute, Halloween-y, and brownies are included. What more do you need? (Heather's French Press)

29. Peanut butter haystacks.

It's the eyes that make them look like little monsters. Delicious little monsters, that is. (The Girl Who Ate Everything)

30. Candy corn upside down cake.

Like pineapple upside-down cake, but replace "pineapple" with "candy corn". Yes indeed. (CakeSpy for Serious Eats)

31. Halloween fudge.

It's not only super-sweet, but also highly adorable. (Crazy For Crust)

30. Halloween jell-o Jigglers.

These are amazingly easy to make, and they will make everyone happy when you serve them. (CakeSpy for Serious Eats)

31. Candy corn popcorn balls.

Like popcorn balls, but with the added Halloween joy of candy corn. Hooray! (CakeSpy for Serious Eats)

32. Bell pepper jack o'lanterns.

This savory treat is allowed because they LOOK so sweet (figuratively, of course). Promise me you'll check 'em out. (itsyummi.com)

33. Leftover halloween candy pie. 

It's awful and awesome all at once. Just like a horror movie. Gulp. (CakeSpy for Serious Eats)

Sugar Cookie Dough Cups from Dessert Mash-Ups

I felt a shiver of excitement upon receiving a review copy of the new book Dessert Mashups by Dorothy Kern of Crazy For Crust (a site well worth checking out if you ask me). Before I even opened the book, I already loved the concept. Upon opening it, I just got more excited: s'mores cakes, cheesecake cookie dough truffles, carrot cake-coffee cake...the tasty mashups prove that if some is good, more is amazing (something I have long suspected).

Basically, I'm going to tell you that if you liked my first book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life, then you absolutely need to buy Dessert Mashups. 

In case I haven't made myself clear enough, I'll bring the point home with an excerpt from the book, for sugar cookie dough cups. This excerpt, including headnote and photo, is reprinted with permission from Ulysses Press. Thanks dudes!

Sugar Cookie Dough Cups

My father-in-law was a sugar-cookie fanatic. Every Christmas I’d make our family sugar cookies and I’d have to make him his own extra batch so he wouldn’t eat all of ours (and he would have!). Over the years I started making lots of other sugar-cookie treats, from bars to candy, to give him for every holiday and birthday. I made these in his memory, and I know that he would have loved them (and eaten them all without gaining an ounce).

• Yield 12
• Prep Time 45 minutes
• Chill Time 1 hour 15 minutes

Ingredients

• 1⁄4 cup (1⁄2 stick) unsalted butter, softened
• 1⁄2 cup granulated sugar
• 1⁄2 teaspoon vanilla extract
• 2 teaspoons whole milk
• 1⁄2 cup all-purpose flour
• 12 to 16 ounces vanilla-flavored melting chocolate
• Sprinkles (optional)

Procedure

1. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, cream together the butter and sugar. Beat in the vanilla, milk, and flour.
2. Form the dough into a disk. Place between two sheets of waxed paper on a cutting board. Roll out to 1⁄4 inch thick. I like to peel the waxed paper off the top, then flip the dough over and peel it off the bottom after every few rolls so that it doesn’t stick. Refrigerate for at least 15 minutes.
3. Using a 2-inch round cookie cutter, cut 24 circles of dough, rerolling as necessary. Place half the dough rounds on top of the other half, for a total of 12. Refrigerate until ready to assemble cups.
4. Melt the melting chocolate according to the package directions. (See Candy Dipping Tips.)
5. Line a standard 12-cup muffin pan with paper liners. Spoon about 1 tablespoon of melting chocolate into the bottom of each liner, enough to coat the bottom. Tap the pan to settle the candy and release any air bubbles.
6. Place one cookie dough round in each muffin liner. Top with
1 to 2 tablespoons more melting chocolate, spreading as necessary to make sure that the two edges of chocolate meet. Tap the pan again to release air bubbles. Top with sprinkles. Refrigerate until set, about 1 hour. Store in an airtight container in the refrigerator for up to one week. These can also be frozen.
7. Tip: These are a big dose of sweet! To make them more bite-size, use a mini muffin pan, with mini muffin liners and a 1-inch round cookie cutter. You can also make these with your favorite flavor of cookie dough. Just substitute 1 tablespoon of milk for each egg called for in the recipe to make an eggless cookie dough, and you can omit any leavening that is called for. Use vanilla or chocolate candy melts, depending on your cookie dough flavor.

Someone come over my house, because I feel like I could eat the whole batch!

Sta-Puft in Style: How to Make Funfetti Marshmallows

Recently, I was making homemade marshmallows for an upcoming Craftsy post, and during the process, I found myself slightly hypnotized by the bubbling of the boiling sugar mixture.

Can't you see why? Just look:

So. It was during this time that I thought these magical words: "I'm going to make these marshmallows funner." How exactly? Well, the typical way one would usually make something funner:  ADD FUNFETTI. 

The process of funfetti-ing something up, I have determined, is pretty simple: all you have to do is stir in rainbow sprinkles. Yup. Science.

So when I finished the marshmallow batter, I stirred in some rainbow sprinkles into the mix, then let them set. Miraculously, the sprinkles didn't bleed too much--I was a little worried it would look like rainbow soup. But nope. They were pretty as could be.

So after they set, I further funfetti-ized them by dusting them in a sprinkle and confectioners' sugar mix. I had tried just sprinkles, which was pretty, but the coverage was spotty and they crunched too much in the mouth. 

Listen, if you decide you'd like to make funfetti marshmallows, here is how I suggest you do it.

Funfetti Marshmallows

Makes about 64 marshmallows

Step 1: Follow the instructions for making homemade marshmallows from this post, for the brilliant marshmallows from  Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery. I will have a step by step tutorial coming up on Craftsy--I will post a link when it's up, OK?

Step 2: When you've finished mixing the batter but before you pour it into your pan, quickly stir in a hefty handful of rainbow sprinkles. I used the translucent kind--you know, the kind you'd find on a pop-tart. 

Step 3: Let the marshmallows set as specified in the recipe. When finished, dust them with a mixture of confectioners' sugar and about 1 tablespoon of sprinkles, mixed together to evenly distribute everything.

And there you go. Fun! Both inside and out. 

 

Look at that! Couldn't be easier, and now you have magical marshmallows. Watch out--you just might make your s'mores and hot chocolate jealous.

An Introduction to Cactus Candy

YEAH! That is the coolest kind of parcel to receive, let me tell you. How did it happen that I was on the receiving end of such a treasure? Well, let me tell you, I did the best thing ever: I put two children on the job for me! Seriously, it was like having my own personal Oompa Loompas. Two very cool kids that I know were headed to Arizona for vacation. I told them to keep an eye out for cactus candy for me. A couple weeks later I received a parcel containing the above. AWESOME! 

But seriously. We need to address something more serious than your jealousy about my awesome mail. It's possible not only that you've never heard of Cactus Candy, but that you've never even considered its existence. It's possible that the possibility of it has never even entered your mind.

And that pains me, sweet friends, because I really think you should know about this stuff. So...for your continuing life learning...

Photo: Flickr user Branflakez

Cactus Candy: A Primer

What is cactus candy? Quite simply, it is candied cactus: pieces of cactus which have been coated and treated with a simple syrup mixture to make it immortal. It sort of resembles pate de fruit or gumdrops (but flat) in texture and look. However, keep an eye on the ingredients. As one candy blogger noted, in a sea of a Cactus Candy flavor assortment, only one flavor (Prickly Pear) actually contained cactus. 

Where can I get cactus candy? In Phoenix, there is a cactus candy company. They have a store. They also sell cactus jelly and salsa and the like. But you don't have to visit the store to buy--they also wholesale to a lot of tourist type operations, so you'll see it in the greater Phoenix area. If nowhere else, you'll find it in the airport gift shop. 

When is it in season? Well, prickly pear season is late Spring and summer, but really, in candy form, you can enjoy it just about any time. 

Why is cactus candy a thing? Cactus is a pretty big deal in Arizona. Prickly pear, as it is called, is in frequent rotation regionally as an ingredient. It is used as a syrup, stand-alone ingredient, beverage component (prickly pear margarita, anyone?). It stands that the candy made from this local ingredient would feature prominently in local cuisine. 

Photo: Flickr user Seldo

How is Cactus Candy Made? I'm not sure how the commercial candy is made, but I have seen recipes for DIY Cactus candy online. It basically goes like this: chop down a cactus, remove thorns and simmer in simple syrup for several days. You weren't busy, were you?

How does it taste? This is a fruit-ish flavor that isn't strongly recognizeable. It almost tastes like a few different fruits you can't quite put your finger on. It's not overwhelming or as signature as, say, lemon. But it's pleasant.

Curious to learn more? Check out cactuscandy.com. 

Season's Sweetings: A Sampler from Willamette Valley Confectionery

A while back, I wrote about some sweet treats I enjoyed from Willamette Valley Confectionery. Well, apparently this was a great idea, because they not only took notice but decided to send me a big ol' sampler of their holiday offerings. Thanks, dudes!

I'm so excited to tell you about the joys that came my way via priority mail. When I opened up the package, here's what I saw: 

First up was the "Basket of Cranberries", pate de fruit cleverly packaged in a berry box. 

I have to say, these candies surprised me. Usually sweet and not much else, pate de fruit has a reputation of underwhelming me. But these ones, with the tartness of the cranberry, were a far more interesting thing to eat. Next up were the barks. Peppermint and Oregon Hazelnut, to be exact. The Peppermint was a very nice version of what has become a holiday classic. Very well executed--I'd call this one a people pleaser and a good gift idea.

But given my personal preference for nutty chocolates, I found the hazelnut bark disappeared far quicker when in my kitchen. Deep dark chocolate with toasty nutty hazelnuts--sign me up as a lifetime fan.

I thought the bark had been bitten, but there was yet more to be had. For cleverly packed in a carton...

Was some very tasty white chocolate hazelnut cranberry bark! Once again, the tartness of the cranberry was very nice against the super-sweet white chocolate, and the hazelnuts are always welcome, in my book. This was a little bit different but quite tasty. There were a few other little gifty items that would be cute for Christmas stockings, such as the "Apple Pie" pate de fruit, which is shaped like a mini pie and has a spicy, pleasant flavor:

and the "naughty and nice" sugar plum and candy coal packs:

I've got to say, this was a HIGHLY delightful parcel to receive, and everyone with whom I shared the spoils of my sweet treasure agreed, they'd be happy to be gifted by Willamette Valley Confectionery again. 

Luckily, even if you're not in Oregon, they'll ship to you--find them online here.

Trick or Sweet: Candy Corn Upside Down Cake

Recently, I asked my favorite Pineapple Upside-Down Cake recipe a serious question: "What would you like to be for Halloween this year?".

After considering various options, such as Doughnut Upside-Down Cake, Tarte Tatin, and various other options for the inverted dessert, we decided to go with something festive: Candy Corn Upside-Down Cake.

It was simple enough to do: just substitute candy corn for the pineapple requested in the original recipe. But what happened when I baked it up was a surprise: the brown sugar and butter topping fused with the melted candy corn to form some sort of unholy, monstrous Halloween caramel-sugar topping, which dripped back into the cake when inverted. The result? The entire buttery cake tasted like it had been basted in candy corn. And if you're a candy corn lover, that might just be a beautiful thing.

Even Unicorn agrees!

Candy Corn Upside Down Cake

9 servings

• 1/3 cup (about 5 tablespoons) butter, plus 1/2 cup (1 stick) butter, softened and divided
• 2/3 cup (about 6 ounces) packed light brown sugar
• 1 1/2 cups candy corn
• 1 1/2 cups (7 1/2 ounces) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (about 7 ounces) granulated sugar
• 2 large eggs
• 3/4 cup milk (whole or 2 percent)

Procedure

1. Preheat the oven to 350°F. Place the butter in a 9-inch square baking pan, and set it in the oven until melted (it is fine to do this as the oven preheats). Remove the pan from the oven and gently tilt so that the butter coats the entire bottom of the pan. Sprinkle brown sugar evenly over the butter. Sprinkle candy corn evenly on top.
2. In a medium bowl, sift together the flour, baking powder, and salt.  
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs, mixing until incorporated. Add the flour mixture alternately with the milk, in 2 to 3 additions, pausing to scrape down the sides of the bowl with each addition. Beat on low speed until fully incorporated. Pour the batter into the pan, taking care not to dislodge the carefully planted candy corn.  
4. Set a cookie tray under the cake in the oven, in case the candy bubbles or drips. Bake until a toothpick inserted in the center comes out mostly clean, 45 to 50 minutes.  
5. Immediately place a heatproof serving plate upside down over the pan; in one swift, sure motion, flip the plate and pan over so that the cake is now on the plate. Leave the pan in place for several minutes so the gooey mixture can drip down over the cake. After the dripping is done, lift off the pan. Serve still slightly warm. Store, loosely covered, at room temperature.

Regional Sweets: Mom Blakeman's Creamed Pull Candy

How can I describe Mom Blakeman's Creamed Pull Candy in a way you'll understand?

Well, here goes. First, imagine taffy.

 But not sticky like taffy. Maybe the smoothness of taffy, but with the melty texture of a butter-mint.

...but even more butteriness. Like a dab of buttercream frosting in there, too. But not a fancy meringue buttercream...more like the grocery-store birthday cake frosting that you probably would never admit you like to your foodie friends.

Imagine all of these separate aspects, and now swirl them into a sort of nugget of candy. A deliciously rich nugget of creamy candy. Now you're getting the idea of the magic that is Mom Blakeman's.

I honestly forget where I first heard about this candy. Maybe my college roommate, who was from Kentucky? Or perhaps one of my awesome friends in KY like Brigitte or Stella? I don't know. But I definitely know how I first tasted it: a reader, Melanie, sent me a tub of the stuff. Related: I like Melanie.

Naturally, I got curious about this sweet treat's pedigree. Founded in 1961, the company was founded by Mom herself--here's what I learned:

The website told me a little more about the candy itself: "The candy is better-known in local community as "cream" or "pull" candy. Creamed Pull Candy is a team effort involving several people to cook, pour it on cold marble, pull, cut, cream, pack and seal the candy. Making creamed pull candy is an art passed from generation to generation."

And then it told me the fascinating story of how the company took off.

 Maxine "Mom" Blakeman started making her creamed pull candy in her home in Lancaster, KY in the 1940's. She had a restaurant on the public square and made her candy available to her patrons. She was known for her generosity. During World War II, she always served any armed service men who came into her restaurant a free meal.

Residents of Lancaster who knew Mom Blakeman still talk of how she always had some candy for any school children who stopped by. After her husband passed away, she sold her large house to a couple on the condition that she could live in and make her candy in the two story garage on the property.

Mom Blakeman's candy was well known throughout central Kentucky. Mom Blakeman was encouraged to market her candy in 1961 by her good friend, Colonel Harlan Sanders, founder of Kentucky Fried Chicken. Upon her death in 1970, the business was passed down to a friend who worked with Mom. Changing owners only a few times, the company is family owned and operated with one focus...making great candy.

Sweet! I always love a good backstory with my delicious treat. And this is certainly a sweet one--I can understand why Mom Blakeman's is sought out from far and wide! It's exactly the type of treat you'd really miss if you moved away from a place where it was readily available.

Of course, happily, in the age of the internet, we can order online and get it delivered to our door. Should you want to do such a thing, hit up the Mom Blakeman's website here. I also found a creamed pull candy recipe here.

Sweet Potatoes: An Introduction to Irish Potato Candy

Image: Flickr user srbth

Sure, you've heard of potatoes from Ireland. But have you ever heard of Irish Potato Candy?

Image: Oh Ryan's Candies

No, they're not made of potato (although candies made with potato do exist!). 

Comprised of coconut cream coated in cinnamon, they're a Philadelphia tradition, with varieties produced by just about every confectioner in town (Whole Foods even has their own version!). 

But one of the most ubiquitous specimens around town is the version made by a company called Oh Ryan's. As they say on their website, 

Irish Potatoes are not Irish and there is no potato in them. A Philadelphia tradition for over 100 years, they are a coconut cream center rolled in cinnamon. Because they are rolled in cinnamon, they look like small potatoes. They traditionally come out for St. Patrick's Day, hence the name “Irish Potatoes.”

In spite of it being a long-standing Philadelphia tradition, Oh Ryan's has only been around since 1989--

Oh Ryan's Irish Potatoes is a family-run company that has been making Irish Potatoes since 1989. We named the company after our 1-year-old son, Ryan, since he has such a nice Irish name.

Now that Ryan is all grown up, he works alongside his father in the company that has grown to be the largest producer of Irish Potatoes today. 90% of our sales have been in the Philadelphia area, but we have shipped them all across the country from Massachusetts to Florida, to California, and as far away as Nome, Alaska.

But in that time, they have established themselves as the largest purveyor of the sweet potatoes.

But I digress. The point is that the candies are labeled "Irish" more because of their look than because of any Irish ingredient or candy-making tradition (not unlike the "Potato" pastry made by Nielsen's in Seattle). And, to that point, here's a recipe from the 1920s that I found on The Food Timeline:

"Candy Irish Potatoes for St. Patrick's Day Take five pounds of bon bon cream and into knead one pound of almond paste, stiffening it with XXXX powdered sugar while working, if necessary. When thoroughly kneaded, shape into small spuds about the size of an ink bottle, and while moist rub with powdered cinnamon. Use almond paste or pignolia nuts pressed in side to represent eyes or sprouts, or simply make little dents for the eyes. Care must be taken to bet the cinnamon to stick good." ---Rigby's Reliable Candy Teacher, W.O. Rigby, 19th edition 1920s? (p. 208)

Interestingly, the site also mentions that "Curiously, we do not find any potato candies in our historic British confectionery texts, candy reference books, books on potatoes, or Irish culinary sources."

Unlike another potato-inspired candy, the Idaho Spud, the Irish Potato seems to proliferate primarily around St. Patrick's day time. And while it is most popular in the Philadelphia area, California-based See's Candies also makes a version. As I learned from Serious Eats, 

But the West Coast confectionery See's shouldn't get all the credit for the spud trompe l'oeil. Just outside Philadelphia in Linwood, Pennsylvania, Oh Ryan'sships about 80,000 pounds of these spud-candies per year, mostly within the state. It's a Philly-area tradition that spans back 100 years, also made from scratch. They start with a special sugar made for candy-makers, then make vanilla buttercream and add coconut flavoring and macaroon coconut for flavor and texture.

As the Serious Eats article concludes, "File this under another Americanism that Irish people in Ireland probably have no clue about."

To obtain some Potato Candy for yourself, go to See's Candies or buy Oh Ryan's Irish Potatoes online here.

Sweet Idea: Chocolate Covered Candy Canes Recipe for Serious Eats

Candy canes are great and all. But they're even better when they're coated in chocolate.

Coating your candy canes in a rich robe of chocolate raises the bar for the classic holiday sweet, imparting both a delicious flavor contrast and adding a festive visual appeal. They're a sweet party favor, an easy way to make your hot chocolate more awesome, and--bonus--they're really easy and quick to prepare.

Note: This recipe works best with candy canes that are about 6 inches long, or peppermint sticks; if using mini candy canes, use extreme care so you don't burn yourself with the hot melted chocolate!

For the full entry and recipe, visit Serious Eats!

Sweet to Eat: Chocolate Salted Caramel Lollipops Recipe from Sweet Confections by Nina Wanat

Photo by White On Rice CoupleSo, the other day I received a review copy of this book. It had a gorgeous cover, and an alluring title: Sweet Confections: Beautiful Candy to Make at Home. The book was written by Nina Wanat, whom I have never met but would like to, for several reasons, including:

1. She grew up in New Jersey (like me!)
2. She is the founder of Bonbonbar Confections in San Francisco. OMG!
3. She has a sweet blog called Sweet Napa.
4. This book totally rules. It's user-friendly, has gorgeous pictures by the folks who run the website White on Rice. My apologies for messing with their lovely photo above.

here's a sneak peek at my favorite recipe from the book so far: Chocolate Salted Caramel Lollipops!

Chocolate Salted Caramel Lollipops

Makes, like, 20.

 Equipment

• Lollipop molds or silicone mat and baking sheet
• 1-quart saucepan
• Heatproof silicone spatula
• 2-quart saucepan
• Candy Thermometer
• Large spoon
• Lollipop Sticks

Ingredients

• 1 tablespoon corn syrup 
• 1 tablespoon butter
• 3/4 tablespoon kosher salt
• 1/2 cup cream
• 1 cup sugar
• 1.5 ounces chocolate, chopped
• Flaky sea salt, for garnish

Procedure

1. If you don't have lollipop molds, place a silicone mat on a baking sheet.
2. Boil the corn syrup, butter, and kosher salt, and cream in a 1-quart saucepan over medium heat. Meanwhile, caramelize the sugar over medium-high heat with a heatproof spatula in a 2-quart saucepan. When the sugar is caramelized, immediately reduce the heat to low, and add the cream mixture, scraping the pan. Stir over medium-high heat until the mixture is smooth. Add the chocolate. Cook to 274 degrees F, stirring slowly but constantly.
3. Remove from heat and quickly drop the syrup from the tip of a large spoon into the cavities of the lollipop molds, if using. Alternatively, drop the syrup onto the silicone mat so that it forms 2-inch discs, placed to lave space for the sticks. Place a lollipop stick in the center of each disc, and twist it 180 degrees so that it is fully covered by the syrup. Sprinkle the coarse salt on top, crushing it between your fingers as you sprinkle it so it is not too jagged. Let cool completely. Peel off the lollipops, and store in an airtight container.

Seeking Sweetness: Behind the Scenes with This Charming Candy

So, if you've ever seen my store (CakeSpy Shop, conveniently located at 415 East Pine Street in Seattle's Capitol Hill neighborhood), you're probably already familiar with the wares of This Charming Candy, a Seattle-based purveyor of creative and delicious lollipops.

When you come to the shop, you'll see something like this:

But in case you've ever wondered what goes on behind the scenes, I'll give you a sneak peek.

Recently, I went to their culinary studio in North Seattle, and they allowed me to take a few shots of the sweet process. Well. I was too late to see the candy mixture being mixed, but I did get there in time to see it gently cooling and hardening in molds:

...but you should know that as with any art, there are always the leftover bits--like an artist's palette littered with little bits of this and that color, here's a small rainbow of cast-off sugar:

...and once the lollipops are at the right consistency, they're ready to be packaged with sleeves and ties, on deck:

...and then we'll have packaged lollipops!

...and now, if you head on over to CakeSpy Shop at 415 E. Pine Street in Seattle, you can buy a fistful for yourself. Or call us at 206.605.3589 - we do mail order too!

For more about This Charming Candy, visit their website. 

Sweet and Salty: Cashew Bacon Brittle Recipe by Seattle Pastry Girl

Photo: Seattle Pastry GirlCakeSpy's got a sweet crush on Seattle Pastry Girl.

Now, it's true that her sweet blog is full of sweet and buttery recipes, and we seem to be sympatico in many of our cookbook and baking loves.

But the biggest reason at the moment for my crush is your delicious, sweet-and-salty-and-so-decadently-indulgent Bacon Brittle.

After picking up a sack of this sweet n' salty stuff at the Bakesale for the South at CakeSpy Shop, it was basically love at first bite. More substantial than typical nut brittles, the caramelly sweetness was gorgeously paired by the salty bacon, which also kept the treat from being achingly sweet (a problem with so many brittles!).

Now, Seattle Pastry Girl doesn't sell this sweet treat around town in general, but its sweet and salty deliciousness can be attained at home--I found the recipe on her website.

That's right: make your own Cashew Bacon Brittle at home. Here's the recipe.

Do the Mashed Potato: Chocolate Covered Potato Kisses Recipe for Serious Eats

Desperate times called for desperate measures, and in the 1930s, candy was often made using an unlikely ingredient: mashed potatoes. No, really.

Potato fondant, rolled candies filled with peanut butter, and Potato Fudge were among the potato-rich candies referred to as "depression candy."

Of course, even in less depressed modern-day kitchens, these recipes are worth revisiting: turns out, potato is a surprisingly versatile candy filling, working very well with a variety of flavors and textures and making for a texture that is surprisingly creamy. This recipe for Potato Kisses is one of my personal favorites, rich with sweetened coconut. And of course, like so many things, it tastes even better with a rich coating of dark chocolate.

For the full entry, more cute pictures, and the recipe, visit Serious Eats!

Sweet Love: A Bakery Crush on Willamette Valley Confectionery

A couple of weeks ago, at Crafty Wonderland, I met the two men of my dreams.

They were at a booth surrounded by cake pops, homemade pâtes de fruits, chocolates, and toffee. There was a dreamy sign that said "Willamette Valley Confectionery".

Of course, they also appeared to be a couple, but that was ok with me, because I really just wanted their candy. 

And oh, what candy it was.

Let's start with the cake pops. They really, really wanted to upsell the fact that they were gluten-free, and that is fine by me, and it made me happy for people who can't eat gluten, but it really wasn't of great importance to me.

But happily, devoid of gluten as they might have been, they were full of flavor: very moist, rich, and extremely--like, your tooth might fall out but it would fall out so good--sweet.

The pâte de fruit was a bit more subtle, still very sweet but made with local Marionberries. And shaped like a heart! Love.

Willamette Valley also boasts a full line of confections, such as barks, chocolates, and tiny cakes. 

Happily, if you are in Portland or the environs, you can pick up their goods at Whole Foods markets; it is slightly pricier but still delicious to have the goods shipped, which you can do via their website, willamettevalleyconfectionery.com.

Sweet Honey: Homemade Honeycomb Recipe from Cake Gumshoe Victoria

CakeSpy Note: This is a totally sweet guest post from Singapore-based Cake Gumshoe Victoria, who blogs here.

Honeycomb; noun: A wax structure made by bees featuring hexagonal cells where they store eggs and honey.
Sounds a little... gross.

Honeycomb; delicious: An amalgamation of honey, sugar and glucose lifted to bubbly heights with the addition of baking soda. Promises to melt into almost nothing when you crunch into it. Much better and made even better when coated in dark chocolate. It’s like a whole fleet of honeycomb pieces entering a diving competition.

 
My first encounter with the confection was when my sister introduced me to Violent Crumble; similar to Crunchie. It was strange, like cotton candy, it looked so large yet dwindled into sugar sweet nothing in your mouth with only an aftertaste of honey lingering. I’m not even sure it was real honey now that I think of it. Their ‘pores’ were uniform, definitely not hexagonal and much smaller than the ones found in homemade honeycomb. I wonder how they did it.

 
So today I decided I’d try my hand at making my own. It’s simple enough, starring only a few main characters; sugar, honey, glucose and baking soda. It starts with a big pot, a minor effort of stirring and a huge uproar of sugar-ness rising once the baking soda comes into contact with the hot caramel-like liquid. It’s pretty fun to watch, like a school volcano project, only this time, completely edible.

 
They’re great covered in dark chocolate, or if you’re feeling quite hardworking, bake a batch of cupcakes and use these babies as their crowning glory.

Honeycomb

(from Home Cooking by Rachel Allen)

• 1 tsp sunflower oil
• 325g caster sugar
• 50g honey
• 125g glucose
• 1 tbsp baking soda

1. Line a large baking tray with parchment paper and grease lightly with the oil.
2. Place the sugar, honey and glucose in a large pot. Add 4 tablespoons of water and bring to a boil over high heat. Stir until the sugar dissolves and stay away once it does; just let it boil in peace. Simmer, without stirring, for 5-10 minutes or until it reaches 149°C (300°F).
3. Immediately remove from heat and quickly whisk in the baking soda. The mixture will grow very quickly. Pour into the prepared baking tray, swirling to spread the mixture evenly. Leave to cool completely before breaking into chunks and shards. Store in an airtight container.

For chocolate coated honeycomb chunks, melt 150g of chocolate in the microwave and then after it’s cooled down, spread it evenly with a spatula over the honeycomb pieces or just let them plunge into chocolate heaven. Leave to set completely on baking paper.

 
For more great recipes, visit Victoria's blog!

Saltwater Sweetness: Saltwater Taffy Cream Pie Recipe

Now, you may not know this, but I hail from a magical land called New Jersey. And in that magical land, there is a magical snack that gives residents along the shore their secret, magical New Jersey powers. That snack is called Saltwater Taffy (and at this point, no, you are not invited to ask any follow up questions).

Now, the name may be misleading. This taffy doesn't actually contain saltwater, but instead is called such because it was popularized by the shore in Atlantic city in the late 1800s-early 1900s, and has been associated to a close proximity to the sea ever since. Dig?

But what is true is that it is a singular sensation of a confection: mellower and creamier than hard candies, with a texture that begs you to slowly savor rather than suck and bite. 

I don't know about you, but that's all I needed to decide it would make a great addition to a cream pie.

So here it is for you, friends: a modern marvel that I'm calling Saltwater Taffy Cream Pie. YES!

Saltwater Taffy Cream Pie

• 1 9-inch pie crust (unbaked) - I tried out the Grand Central U-bake Crust, which I recently received a sample of, and it worked great!
• 1/2 cup plus 4 tablespoons sugar, divided
• 1/3 cup all purpose flour
• 1 1/2 cups milk
• 4 large eggs, separated
• 1/4 cup (1/2 stick) butter
• 2 teaspoons vanilla, divided
• 30 or so taffy candies (about 15 for the filling and as many as you'd like to garnish)
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt

Procedure

1. Preheat the oven to 400. Bake the pie crust 8-12 minutes (using pie weights), or until lightly brown. Set to the side to cool.
2. In a medium saucepan, mix 1/2 cup sugar and the flour. Add the milk and stir until dissolved. Add the egg yolks and mix very well. Cook over low heat, stirring constantly, until thickened--this was about 15 minutes in total for me. Remove from heat and stir in the butter, 1 teaspoon of vanilla, and 15 or so of your taffy candies (um, unwrapped please). They may make bright swirls in the filling, which is...not necessarily pretty or appetizing. Power through it. Cool the mixture, and pour into the prepared pie crust.
3. In a large bowl, beat the egg whites on high speed with an electric mixer, til stiff but not yet glossy. Sprinkle the cream of tartar and salt on top, and beat lightly. Slowly add the remaining sugar and 1 teaspoon vanilla, beating constantly until the meringue forms soft peaks and a nice glossy sheen, kind of like the consistency of shaving cream. Spread over the pie. Reduce oven heat to 325. Bake 8-12 minutes, or until lightly browned. I found that to brown evenly, it helped to shift the plate halfway through baking. Remove from the oven and let cool on a wire rack. Once cool, dot the top with extra taffy, if desired. Refrigerate leftovers.

In Good Favor: Candy Party Favors by A Favor Affair

CakeSpy Note: this is a guest post from Chef Jennifer DePalma for NYC Cooks !

Candy Party Favors- Now That’s How you Say Thank You!

While at a recent bridal expo I came across the sweetest display of edible party favors from A Favor Affair. Chrissy, the boutique’s owner showed me a variety of whimsical candy favors from her couture collection: candy cupcakes, cookie favors, chocolate favors even candy centerpieces!! Chrissy’s work screams sophistication which makes A Favor Affair so unique. Who would think candy could be classy? Chrissy does!

You absolutely need to try the cookie favors, they can be imprinted with a personal picture or whimsical design. I was so in love with A Favor Affair's cookie favors I purchased them for my bridal shower- my guests we’re in awe! Being a chef in NYC I have high standards and when it comes to my wedding, the bar is raised even higher! I love everything A Favor Affair has to offer, the cookie favors were beautiful and delicious, a sweet vanilla shortbread cookie topped with rolled marshmallow fondant then decorated to perfection with a dusting of edible glitter! The leopard and lace candy cupcake favors, were a smash at my bachelorette party and I now even offer them on my catering menu. Stop by A Favor Affair's website for ordering info and custom quotes. Candy, making the world a sweeter place one piece at a time!
Chef Jennifer DePalma for NYC Cooks

Sweet Love: Sweet Art in Bellingham, WA

It's official: I am in love with Sweet Art in Bellingham, WA.

Why? Let me count the ways.

Let me start by sharing with you their self-description, as written by co-owner Jerry:

A small mom-pop type retail candy store and art gallery where my wife is the artist and I'm the candyman. She paints oils of flowers & landscapes and I dip chocolates and make candy.

That's right: an artist wife and confectioner husband who have teamed up to open the sweetest little spot--one that makes you feel as if you've entered Alice in Wonderland's rabbit hole when you walk in.

Curios and art line the shelves (there's even a little diorama to peek in from the outside), and in the candy cases, row after row of confections:

Fudge, English toffee, Czech Toffee(!?), chocolate dipped strawberries, turtles and so, so much more.

...yes indeed, this is a special place to discover. But even better? The chocolates are delicious. It was after much debate that I finally settled on the fat little mint truffle, known as the "Bombay Mint Truffle", featured at the top of the post. 

If I've ever tasted chocolate-coated bliss, this was it. Rich, buttery, minty ganache that coats the mouth in the most delightful, flavorful way, this is one of those "I think I will close my eyes for a moment now" types of treats. In fact, I solemnly vow to make this a destination for every Bellingham trip, from now until eternity.

Sweet Art, 1335 Railroad, Bellingham, WA.